GREAT BRITISH BAKE OFF WINNERS

Jo Wheatley, Frances Quinn, Edd Kimber & John Whaite create new recipes for you
APRIL 2014
exclusive

75
BRAND-NEW
RECIPES FOR
Easter
sSpring chicken paella
sPosh lamb balti
sKedgeree fish pie

FREE
INSIDE Free withApril 2014 issue

Teatime
baking 30 foolproof
recipes Chocolate layer cake with passion fruit icing
Bake your own showstopper – we show you how, page 96

s Afternoon tea
s Bite-sized treats Honey cake with
s Savoury snacks almond crunch

Fresh spring flavours

<Meals & menus for the long weekend<Moroccan meze<Food to share
ON TEST Are posh
choc bars worth the money?
CHALLENGE
YOURSELF!
Crispy duck with pancakes
Great
CUT YOUR RISK gift
OF DIABETES Herb-crusted leg of Midweek suppers Homemade New book
when you
What to eat, what to avoid lamb: family treat from 58p a head Falafel Scotch eggs subscribe
Useful isn’t the word. Essential is.
Whether you’re cooling freshly made ravioli, or keeping vegetables crisp after
blanching, the iconic Zip HydroTap is an essential tool for busy kitchens.
Providing you with instant boiling, chilled and even sparkling filtered water
on tap – it will revolutionise the way you cook.

Visit nowzipit.co.uk to see for yourself.

Or call 0845 6 005 005 for further information.
Welcome
April 2014

HOW TO CONTACT US At last, spring is in the air. After

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There’s plenty to enjoy right now
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WRITE BBC Good Food, easy, modern Indian menu (p98), V Make the Bank Holiday extra special with this good-for-you
Building 800, Guillat
to delicious new recipes using Spring chicken paella (p23) W Catch up with The Great British
Avenue, Kent Science Bake Off winners and their amazing new recipes (p88)
Park, Sittingbourne, polenta from our Food editor Barney Desmazery (p41). And if
Kent ME9 8GU
you want to plan ahead for Easter, you’ll love Sarah Cook’s
RECIPE ENQUIRIES
AND LETTERS PAGE
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APRIL 2014 bbcgoodfood.com 3

Contents April 2014 39
Mary Berry
O On our cover this month answers your
questions

102 Chocolate chip

hot cross buns 70 James Martin’s Easter lunch

61 Chunky
chilli 37 Easter nest coconut & white chocolate
cupcakes 109 Green curry salmon
patties with
edamame quinoa

In season Everyday Cook school

16 Make Easter special
14 delicious springtime meals and bakes
to enjoy over the holiday
41 Let’s eat more… Polenta
47 Store the seasons
Rhubarb & strawberry vodka
49 Seasonal & local
Veg box ideas, festival dates, plus great
places to shop and eat in London
53 Supper for one Tex-Mex beans on toast
54 Make it tonight
Storecupboard spring clean! Simple new ways
to use up packets and jars
60 Feed four for £30
A week of dinners, all costed to help you stay
on budget, plus shopping list
63 Ready in 20!
Satisfying midweek meals – on the table
in just 20 minutes
127 Do it better Line a tart tin
128 Masterclass Crispy duck with pancakes
– step-by-step with Ching-He Huang
130 On test Premium chocolate bars
132 From our kitchen Tips and reviews
133 Know your eggs
APRIL 2014 £3 90

Cover recipe JO WHEATLEY

75
Weekend Healthy BRAND
N NEW
RECIPES FOR
Easter
sSpring ch cken pael a
sPosh amb ba ti
sKedge ee fish pie

FREE
INSIDE
Teatime
baking 30 f l f
Chocolate layer cake with pa ss on fruit
Bake your own show topper – we show ou
how pa
icing
ge 96
Recipe photograph DAVID MUNNS
Portraits STUART WOOD
Food styling EDD KIMBER
Fresh spring flavours
r
<Meals & menus for the long weekend<Moroccan meze<Food to share
ON TEST Are posh
choc bars worth he money?
Styling VICTORIA ALLEN
CHALLENGE

70 James Martin’s Easter lunch 107 Pack a nutritious lunchbox

YOURSELF!
Crispy duck w th pancakes
Great
CUT YOUR RISK gift
OF DIABETES Herb-crusted leg of Midweek suppers Homemade New bo k
when ou
What to eat what to avoid lamb: family treat from 58p a head sub cribe

Celebrate with this impressive feast Rainbow orzo salad

76 Australia rediscovered
John Torode’s dishes from Down Under
82 Platters to share Easy Moroccan meze,
perfect for the Bank Holiday
88 The great chocolate bake off
Exclusive bakes from the four champions
98 Indian made easy Anjum Anand’s menu
102 Kids cooking Maisie makes hot cross buns
108 Eat well all week Find our
Dishes packed with superhealthy ingredients cover features
117 Winning dinner! Marathon burritos – give p16 Make Easter special
yourself a boost after exercise p70 Herb-crusted leg of lamb
119 Sweetness & light Nutty blueberry muffins p82 Moroccan meze
121 3 healthy sides Feelgood salads p88 New recipes from the Bake Off winners
123 Diabetes explained p123 Cut your risk of diabetes
How to spot the symptoms and cut your risk

4 bbcgoodfood.com APRIL 2014

 86 Honeyed nut &
pomegranate pots
Plan your
Easter
cooking

100 Garlic, chilli &

coriander prawns 22 Kedgeree
fish pie

Good reads Reader Good

Deals
Even more
11 Help! What shouldn’t I eat this week?
Joanna Blythman on the sugar debate
offers ££££
££
££ e up to
Sav3 in this
£34 ue of
iss
Thousands of recipes at your fingertips
There’s still time to save 20% off tickets to
39 You asked Mary… Good Food readers put the BBC Good Food Show Summer at the
Quality
their questions to Bake Off judge Mary Berry tableware NEC Birmingham, 12-15 June, and also to our
136 My kitchen Chef and food writer Anissa Helou SAVE £132 brand-new BBC Good Food Show Spring
in Harrogate, 25-27 April (see page 65).
p115

Every month Amazing trips FROM £269pp p118

Also see our great range of cookbook apps
with recipes, tips and cooking tools, from
healthy baking to one-pots. Available to
download on iPhone or Android.
6 Recipe index
8 Menu planner Watch your favourite
9 Make of the month 24-piece chefs on The Good Inspiration for
Pistachio & orange madeleines cutlery set Food Channel (Sky
Easter baking
12 This month we’ve got… Spring fever SAVE £70 Both novice bakers and
247 or Virgin 260). confident cooks will love
59 In next month’s issue Sneak preview
the recipes in Bakes &
65 Book your tickets for BBC Good Food Shows Plus Search our cakes, the latest issue of
104 BBC Good Food subscriber offers p125
recipe website for BBC Good Food’s Home
135 In Holly’s trolley Top food and wine buys more inspiration at Cooking
Affordable bedding and a compact Series.
139 TV recipes As seen on screen bbcgoodfood.com
sewing machine p134 On sale
146 Classified advertisements
now,
152 From your kitchen Q BBC Good Food magazine is also just
Your letters and photos published in Bulgaria, Hungary, India, £3.70.
152 Get the best from our recipes the Middle East, Romania and Singapore

154 Reader recipe Oatmeal raisin cookies

APRIL 2014 bbcgoodfood.com 5


Editor Gillian Carter
Deputy editor Elaine Stocks
Creative director Elizabeth Galbraith
PA to Gillian Carter and Alfie Lewis
Emma Bales
Food editors Barney Desmazery,
Sarah Cook
Assistant food editor Cassie Best
Cookery assistant Steffi Dellner
Art editor Andrew Jackson
Deputy art editor Rachel Bayly
Designer Suzette Scoble
Picture editor Gabby Harrington
Production editor/Chief sub-editor
Jo Gately
Deputy chief sub-editor Art Young
Senior sub-editor Fiona Forman
Editorial assistant Holly Brooke-Smith
TV editor Kathryn Custance
TV recipes Petra Jackson
Speciality food consultant
Henrietta Green
Nutritional therapist Kerry Torrens
Reader taste team CJ Jackson
Wine editor Sarah Jane Evans MW
Thanks to Bérengère Ariaudo De
Castelli, Helen Barker-Benfield,
Sara Buenfeld, Miranda Keyes,
Gary Lockerby, Jessica Moxley,
Tania Rosler, Todd Slaughter,
Jenny Wackett
Publishing director Alfie Lewis
Publisher Lorna East
Senior marketing and events
executive Hayley Marsden
Reader Offer Manager
Liza Evans liza.evans@immediate.co.uk
Subscriptions director Jess Burney
Senior direct marketing manager
Emma Shooter
Subscriptions marketing manager
Lynn Swarbrick
Digital marketing manager Phil Byles
Advertising director Jason Elson
Group head Display Myrto Koutsia
Senior display sales executive
Catherine Nicolson
Display sales executives
Rosie Bee, Candice Burrow
Classified sales executive
Lloyd Meeks, Aimee Vince
Regional agency sales Nicola Rearden
Inserts Harry Rowland
Advertising enquiries
020 7150 5044
Introducing this
Group head Brand Solutions
Nicola Shubrook
This month’s recipes
RECIPE KEY Healthy option Low fat Gluten free Suitable for freezing
Senior Brand Solutions executive
Charlie Farr
Brand Solutions executive Soups, salads,
Abigail Snelling
Brand Solutions coordinator sides & drinks 30
Lisa Folkson Brown butter new potatoes 72
Head of Production
Koli Pickersgill Carrot & tomato soup 25
Production manager Kate Willey Carrot, orange & avocado salad 121
Head of advertising services
Sharon Thompson Chicken & pink grapefruit powerhouse
Head of newstrade marketing salad 110
Martin Hoskins
Newstrade marketing manager Crab & chicken noodle salad 80
Fay Stevens Egg, beetroot & bacon salad 30
Finance Len Bright
Press office Toby Hicks Goan coconut rice 101
Licensing & Syndication Lemon & thyme baby carrots 72
international@immediate.co.uk
Minty beetroot dip with chilli pitta crisps 84
Chairman Stephen Alexander Orange & feta giant couscous salad 84
Deputy chairman Peter Phippen
CEO Tom Bureau Peach & rose fizz 84
Rainbow orzo salad 107
bbcgoodfood.com
Editor Hannah Williams Rhubarb & strawberry vodka 47
25
Food editor Caroline Hire
Spring greens with bacon 72
Health editor Roxanne Fisher
Senior writer Lily Barclay Warm lemony courgette salad 121
Writer Natalie Hardwick
Zingy rice salad 121
Group head Digital sales
James Florence
Magazine editorial advisers
Fiona Beckett
Food and drink journalist
Lindsay Bradbury Executive editor
Daytime & Early Peak, BBC
Alison Kirkham
Commissioning editor, Knowledge
Commissioning, BBC
Clare McGinn
Head of Network Radio & Music
Production, Bristol
Camilla Schneideman
Managing director, Leiths School of
Food and Wine
James Winter
Series producer, Saturday Kitchen,
Cactus TV
64 Fish & seafood
BBC Worldwide, UK Publishing Citrus salmon with garlicky pak choi 113
Director of publishing Nicholas Brett Coconut-crumbed fish with sweet
Head of publishing Chris Kerwin
Head of editorial Jenny Potter chilli slaw 64
Publishing coordinator Eva Abramik Garlic, chilli & coriander prawns 100
uk.publishing@bbc.com
Green curry salmon patties with
edamame quinoa 109
John’s prawn cocktail 76

month’s taste team Kedgeree fish pie 22

Kedgeree with poached egg 60
Every month, BBC Good Food readers get to be the first to Roast cod with winter ratatouille 143
cook some of our brand-new recipes before they appear in the Salmon with sesame, soy & ginger
magazine. We send them the recipes and pay for the ingredients,
76 noodles 58
then they test the dishes in their own kitchens and give us their Salt & pepper squid 79
verdicts. Read their comments on our recipe pages. Sicilian cod with spinach 110
Smoked trout & radish remoulade tartines 70
Fiona Hardy, from Brockenhurst, Hampshire, cooks daily
for her husband and herself – but is still using quantities
to feed two children who are away at university!
Jessica Elaine Smith, from Manchester, cooks pasta and
rice dishes with inexpensive cuts of meat or veg, using a
range of global flavours to make them different each time.
Sky Bendelow, from Yorkshire, has a Boeuf bourguignon
recipe that never lets her down. Her favourite TV chef
is Nigel Slater, but she loves Delia’s cookery books.
Sarah Jenkins, from Sherbourne, has named her trusty
food mixer Peggy! Her all-time favourite recipe is Steak,
Guinness & cheese pie, served with cabbage.

Want to be one of our Taste Team testers? Write to CJ Jackson

at the address on p153, or email CJ at goodfood@immediate.co.uk.
58
6 bbcgoodfood.com APRIL 2014

61
Vegetarian dishes
Blooming bean burgers with red
cabbage & apple slaw 113
Carrot & tomato soup 25
Creamy polenta & mushroom ragout 42
Easy stuffed peppers 142
Falafel Scotch eggs 23
Fruity tabbouleh with feta 55
Lentil & sweet potato curry 54
Marathon burritos 117
Mushroom, ricotta & rocket tart 61
Pasta with peas, fennel, mint & parsley 109
Quick tarka dal 101
Ravioli with artichokes, leek & lemon 64
Tex-Mex beans on toast 53
Tomato & rice soup 56
Poultry & game
Chicken with pesto, Taleggio & roasted
tomatoes 139
Crispy duck with pancakes 128
Honey & cumin chicken and aubergine
skewers with pistachio dukkah 84
Mr McGregor’s rabbit pie 30
Polenta-crusted chicken with
cornbread 42
Roast poussins with sunshine
saffron yogurt 100
Spring chicken paella 23
23
75
new and
exciting
recipes
27
28
Meat
All-in-one posh lamb balti 28
Chunky chilli 61
Cumin pork chops with honey carrots 64
Herb-crusted leg of lamb with red wine gravy 72
Lamb & chickpea fritter wraps 61
Macaroni cheese with bacon & pine nuts 57
Sausage, bean & bacon bake 22
Stir-fried Korean beef 64 94
Super smoky bacon & tomato spaghetti 60
Baking & desserts
Boozy self-saucing chocolate pud 33
Bunny carrot cake 34
Cheesy hot cross buns 25
Chocolate & hazelnut crumble tart 145
Chocolate chip hot cross buns 102
Chocolate pots 141
Citrus & marzipan Bakewell tart 35
Coconut panna cotta 114
Crème brûlée 141
Easter nest coconut & white chocolate
cupcakes 37
Edd Kimber’s Caramelised white chocolate,
ginger caramel & macadamia tarts 94
Flourless lemon & polenta drizzle cake 44
Frances Quinn’s Chocolate tiffin Easter
nest 96
Honeyed nut & pomegranate pots 86
Jo Wheatley’s Chocolate layer cake with
passion fruit icing 96
John Whaite’s Chocolate & hazelnut
celebration cake 94
Nutty blueberry muffins 119
Oatmeal raisin cookies 154
128 Pistachio & orange madeleines 9
Rhubarb crumble trifle 74
Simnel spiced breakfast loaf 27
bbcgoodfood.com 7
 April
Menu planner
Easter brunch for a crowd
Four menu ideas for you,
using recipes in this issue

Check your
cupboards for…
† Butter
† Jam
† Fresh juice
† Tea
† Coffee
† Milk

Sausage, bean & bacon bake p22 Chocolate chip hot cross buns p102 Kedgeree with poached egg p60

Sunday lunch on a budget for 8

Just
£4.76
per
person

Tomato & rice soup – double the Mr McGregor’s rabbit pie – make four Lemon & thyme baby carrots p72 Rhubarb crumble trifle p74
recipe p56 small pies or one large one p30

Ditch the takeaway – Saturday night supper for 4

WHAT TO DRINK
Pick a Sicilian white –
Grillo 2012, 13% (£6.99, Marks
& Spencer), with its notes
of ripe pears and citrus.

Salt & pepper squid – make double p79 Lentil & sweet potato curry – Goan coconut rice p101
double the recipe p54

Vegetarian lunch for 4

Try serving the Creamy

polenta & mushroom ragout
with steamed green beans
Wine notes SARAH JANE EVANS MW

tossed in melted butter and

toasted hazelnuts.

Easy stuffed peppers p142 Creamy polenta & mushroom Pistachio & orange madeleines p9
ragout p42

8 bbcgoodfood.com APRIL 2014

 MAKE
OF THE
MONTH

Mini Pistachio & orange

madeleines

marvels Fancy baking but don’t have time for a big cake? Mary Cadogan’s
gorgeous little madeleines are easy, yet elegant. They go well with
a cup of tea, or serve them with any creamy dessert
EASY

MAKES about 16
COOK 12-15 mins
PREP 20 mins

There are many stories explaining the origins

of madeleines, but my favourite is of a young
girl who lived along the route of the pilgrims’
way in France. She wanted to make cakes for
the travellers who passed her door but had
no tins, so she used scallop shells instead.
And you guessed it, her name was Madeleine.
Photograph ANDREW JACKSON
100g/4oz butter, melted, plus extra
for greasing
85g/3oz plain flour, plus extra for
dusting
50g/2oz pistachios
25g/1oz crystallised orange peel
or mixed peel
100g/4oz golden caster sugar
1 whole large egg, separated, plus
1 large egg white
1 tbsp orange blossom water
icing sugar, for dusting

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

Liberally grease 16 madeleine moulds
(or you could use tartlet tins), then sift
over a light dusting of flour.
2 Tip the pistachios into a mini chopper
or food processor and grind until fairly
fine but with a bit of texture. Chop the
orange peel finely (not necessary if you
are using ready-cut).
3 Mix the flour, pistachios, orange peel
and sugar in a large bowl. Put the melted
butter, egg yolk and orange blossom
water in a separate bowl and mix
together with a fork.
4 Whisk the 2 egg whites in a clean bowl
until they form soft peaks. Fold the
butter mixture into the dry ingredients,
then fold in the egg whites using the
whisk blades.
5 Carefully spoon the mixture into the
prepared moulds and bake for 12-15 mins
until golden and firm to the touch. Cool
for a few mins in the tin, then turn out
Food sty ing and sty ing MARY CADOGAN

onto a wire rack and leave to cool

completely. Dust with icing sugar to
serve. Best eaten on the day.
PER MADELEINE 116 kcals, protein 2g, carbs 12g,
fat 7g, sat fat 4g, fibre 1g, sugar 8g, salt 0.1g

APRIL 2014 bbcgoodfood.com 9

® Reg. Trademark of Société des Produits Nestlé S.A.

- M A X C A N Y O N , B R E A K FA S T S U RV I VA L E X P E RT

nestlecereals.co.uk

W H O L E G R A I N , F I B R E , V I TA M I N S A N D M I N E R A L S
®
 Food for thought

HELP! What shouldn’t

I eat this week? We’ve been bombarded recently with alarming headlines about the dangers of too much sugar
in our diets. But haven’t we been here before, asks food industry expert *OANNA "LYTHMAN

F
irst it was all about calorie two eggs a week to avoid cholesterol
counting, then we were told to – but that advice had to be discreetly
cut down on cholesterol, then rewritten when it emerged that
fat. Currently, sugar is the devil cholesterol in eggs had precious little
incarnate – particularly fructose, the effect on blood cholesterol.
sugar found in fruit. And the latest The anti-fat gospel became a
head-spinning nugget of nutritional cash cow for food processors. Stick
wisdom (if you watched BBC Two’s ‘low-fat’ on the label and you can
Horizon ‘twin’ experiment) is that sell people any old junk. Low-fat
foods with a 50/50 ratio of fat to sugar dogma unleashed legions of foods
are the dietary spawn of Satan. with added starch and sugar, and
It’s all getting a bit provided a
much. ‘Can’t we perfect excuse
even eat bananas Instead to wean us off
anymore?’ a friend of sugar versus fat, natural foods
asked recently. ‘Can – such as butter,
they really be bad for the debate should be which had
you?’ We’ve all heard about real versus sustained us for
of compassion
processed food centuries – onto
mages JOHN FROST NEWSPAPERS Find out more about Joanna at joannablythmanwriting.com
Have we lost the plot? As Dr Aseem &OR MORE ON SUGAR
Malhotra, the campaigning cardiologist, TURN TO PAGE 
says: ‘Instead of sugar versus fat, the
debate should be about real versus
processed food.’ How right he is.
Think of an apple. Eaten whole, its
sugar poses no health problem, but
juiced – with the fibre that slows
down the impact of sugar on our
blood removed – it can be a great
big fattening problem.
The sooner we start thinking about
food in holistic terms, the better.
Natural foods are cleverly conceived
little packages, wherein all nutrients
contribute to the common good. It’s
only when they’re broken down and
isolated through processing that our
diets go pear-shaped.

fatigue, but what supposedly

about nutrition
fatigue? It’s not surprising if we turn
off entirely, as one revelatory wave of
diet advice is swept away by another.
Perhaps it’s time to rethink our
terms of reference for the whole
nutrition debate. We have got into the
habit of isolating one wicked nutrient
and blaming it for ballooning obesity.
We crave a nice, clear magic formula:
Stop eating X and you’ll stay thin. But
where has that mindset got us?
Scientific ‘facts’ can seem
unimpeachable – until, that is, they
turn out to be wrong. Remember that
we were advised to eat no more than
healthier, highly
processed spreads with ‘miraculous’
medicinal properties.
The emerging scientific ‘consensus’
that sugar is the root of our dietary
woes is causing problems for the food
industry. The leading soft-drink and
food brands have been taken to task
in the media for heaping piles of the
stuff into their products. ‘Sugar is the
new tobacco!’ the headlines scream.
But there’s also a growing credibility
gap. If sugar really is more addictive
than cocaine, should fairy cakes
containing it become illegal drugs,
like brownies baked with cannabis?
s 7ED LOVE TO HEAR YOUR VIEWS ON
THIS SUBJECT 'ET IN TOUCH AT THE
ADDRESSES ON PAGE 
3UGAR AND NUTRITION
s Tests this year by the anti-sugar alliance, Action on Sugar,
showed surprisingly high amounts of sugar in popular foods
and drinks: speciality coffee (11 cubes), a can of cola (9 cubes),
a mug of semi-skimmed milk drinking chocolate (6 cubes), a
pot of 0% yogurt (5 cubes).
s ‘Greater consumption of specific whole fruits, particularly
blueberries, grapes, and apples, is significantly associated with
a lower risk of type 2 diabetes, whereas greater consumption
of fruit juice is associated with a higher risk.’ Conclusion of
study published in British Medical Journal 2013.

APRIL 2014 bbcgoodfood.com 11

 This month we’ve got…
Spring fever
Holly Brooke-Smith’s picks to brighten your kitchen and your Easter holiday

Cardboard bunting, £5.50 for 5m, Lindt Giant Carrot (filled

talkingtables.co.uk with a selection of mini
Lindt chocs), £4.99/140g,
Sainsbury’s

Rob Ryan ‘Only Time’

glass jug, £35, Wedgwood
berryred.co.uk Butterfly
Bloom cream
jug and sugar
Golden Lattice bowl, £60,
Milk Chocolate Selfridges
Egg, £15, Marks
& Spencer

Loire glass egg cup

set, £12.50 for 4,
divertimenti.co.uk

Decorate your
door or table!
Easter wreath,
£18, John Lewis

For decorating cakes or cupcakes –

Chenille chicks with bonnets,
£2.95 for 12, squires-shop.com

Quail Ceramics
hare toast rack, £23.99,
cotswoldtrading.com

What’s on TV The Trip

Great British Menu to Italy CHOCOLATE UNWRAPPED
This year’s Great British Menu Comedy actors Steve Hampton Court Palace has just opened a new
banquet at St Paul’s Cathedral Coogan and Rob room to the public – the royal chocolate-making
commemorates the 70th anniversary Brydon return in kitchen that once catered for Kings William III,
of the D-Day landings in June 1944. April for a second George I and George II. The restored kitchen,
To win a place on the menu, the chefs series of BBC Two’s recently used as a storeroom,
must produce 21st-century dishes, worthy The Trip, this time a gourmet adventure in Italy. has the original stove and
TV news KATHRYN CUSTANCE

of war heroes, inspired by their research of
past dishes – both at home and abroad.
Prue Leith, Oliver Peyton and Matthew
Fort return to judge the first of the regional
heats on Monday 7 April on BBC Two.
The pair will follow part of the grand tour taken by elaborate hot chocolate
Romantic poets Byron and Shelley – from Liguria to Capri, brewing equipment from
taking in Tuscany, Rome and Amalfi. As well as dining in the early 1700s. There will
some of the best restaurants, there will be acerbic banter be chocolate demos
and plenty of memorable one-liners. throughout the year. Visit
hrp.org.uk for more info.

12 bbcgoodfood.com APRIL 2014

S t i r i t , , d o l l o p i t ,
s w i r l i t
dun k i t . . .

ff
Just Good Stu
It’s the combination of fresh milk & a unique
blend of cultures that create a mild & creamy
taste that goes with anything.

Join us on Facebook for more Good Stuff, Good News and Good Food…
It’s Easter
so make it special Recipes SARAH COOK Photographs WILL HEAP

In our house, Easter is the celebration we most look

forward to each year. The arrival of spring sets the tone
for our meals, with baby vegetables harvested from the
garden, and lamb and rabbit on the counter in the
butcher’s. I love the aroma and colours of marzipan, spices,
currants and chocolate eggs. Plus, no Good Friday supper
is complete without a fish pie. Sarah Cook, Food editor

At their best in April

Fruit & veg Fish & seafood
s Asparagus s Atlantic prawns
s Cauliflower s Crab
s Herbs – rosemary, thyme and sage s Lobster
s Morel mushrooms s Rainbow, river and sea trout
s Pea shoots s Wild salmon
s Purple sprouting broccoli
s Radishes Game
s Rhubarb s Wood pigeon
s Salad onions and spring onions s Rabbit
s Spring carrots
s Spring greens Meat
s Wild garlic s Spring lamb

16 bbcgoodfood.com APRIL 2014

 In season

14
delicious
springtime
recipes

APRIL 2014 bbcgoodfood.com 17

 Kedgeree
fish pie, p22 –
a satisfying
Good Friday
supper

18 bbcgoodfood.com APRIL 2014

 In season

Sausage, bean
& bacon bake,
p22 – a perfect
Saturday
brunch

APRIL 2014 bbcgoodfood.com 19

 Falafel
Scotch
eggs, p23 –
make ahead for
a buffet or
picnic

20 bbcgoodfood.com APRIL 2014

 In season

Spring
chicken
paella, p23 –
easy family
meal

APRIL 2014 bbcgoodfood.com 21


Kedgeree fish pie
1 OF 5
A LITTLE EFFORT CALCIUM FIBRE A DAY
SERVES 6 PREP 30 mins plus chilling
COOK 1 hr 15 mins
If you like the subtle spicing and smokiness
of a traditional kedgeree, you’ll love what
the flavours do to a traditional fish pie.
12 quail’s eggs
400g can light coconut milk
400ml/14fl oz whole milk
½ small pack coriander, leaves
chopped, stalks left whole
½ small pack parsley, leaves chopped,
stalks left whole
350g/12oz skinless smoked haddock
fillet, cut into 2-3cm cubes
22 bbcgoodfood.com
350g/12oz skinless sustainable white
fish (cod, unsmoked haddock or
pollack work well), cut into 2-3cm
cubes
85g/3oz butter
1 large onion, finely chopped
85g/3oz plain flour
zest and juice 1 lemon
200g/7oz fresh or frozen peas
FOR THE MASH TOPPING
1.4kg bag floury potatoes (we used
King Edward), cut into large chunks
2 tsp turmeric
25g/1oz butter
2 tbsp mild curry powder
300ml/½pt milk
1 For the mash topping, bring a large
pan of water to the boil. Add the
potatoes and turmeric, and simmer
until the potatoes are completely tender.
Drain well and tip back into the pan to
steam-dry over a low heat. Meanwhile,
melt the butter in a small pan and add
the curry powder to cook for a couple
of mins. Stir in the milk and warm
through. Mash the potatoes until really
smooth (use a potato ricer if you have
one), then stir in the buttery, curried
milk. Season well and set aside while
you make the filling.
2 Bring a medium pan of water to the
boil. Add the quail’s eggs and boil for
Sausage, bean
& bacon bake
EASY FIBRE 2 OF 5
A DAY
SERVES 6 (easily doubled) PREP 15 mins
COOK 55 mins
12 chipolatas
200g pack smoked dry-cured bacon
lardons
4 tbsp sunflower oil
680g bottle passata
1 tbsp sweet smoked paprika
3 tbsp tomato purée
1 tbsp brown sugar
100g/4oz brown sauce
3 x 400g cans cannellini beans,
drained and rinsed
6 eggs
piles of hot buttered toast, to serve
1 Heat oven to 220C/200C fan/gas 7.
Toss the chipolatas, bacon lardons and
1 tbsp of the oil together in a large
3 mins. Plunge into a bowl of cold
water to cool quickly, and peel.
3 Mix the coconut milk and whole
milk in a frying pan with the coriander
and parsley stalks, and heat until
just a couple of bubbles appear.
Add all the fish, cover and cook
for 5-8 mins until just cooked. Lift
the fish onto a plate and strain the
milk into a jug.
4 Melt the butter in a large frying
pan, add the onion and fry gently
until soft. Stir in the flour for 2 mins,
then stir in the milk mixture, a little
at a time, until you have a smooth
sauce. Bring to the boil and simmer
for 5 mins, stirring continuously
until thickened. Turn off the heat
and stir in the lemon zest and juice,
peas and chopped herbs with some
seasoning to taste.
5 Put the fish and quail’s eggs back
in the pan, then tip into an ovenproof
dish. Pipe or spoon the mash on top.
Can be made 1 day ahead, covered
with cling film and chilled. Or freeze
for up to 3 months – defrost thoroughly
in the fridge before cooking.
6 Heat oven to 200C/180C fan/gas 6
and bake for 30-35 mins until golden
on top and bubbling underneath.
PER SERVING 626 kcals, protein 37g, carbs 62g,
fat 27g, sat fat 16g, fibre 8g, sugar 11g, salt 1.7g
roasting tin. Roast for 20-30 mins until
everything is turning brown and crisp –
you may want to tip off any liquid and
stir it halfway. Use a fish slice to scrape
up any stuck bits.
2 Whisk together the passata,
paprika, tomato purée, sugar, brown
sauce, 250ml water, a little salt and lots
of pepper. Stir into the tin with the beans.
Can be made 1 day ahead – cool first,
tip into a plastic container, then chill.
3 Put the tin back in the oven and
bake for another 20 mins until thickened
and bubbling (add another 10 mins
if cooking from chilled).
4 Turn off the oven but leave the tin in
to keep warm while you fry the eggs.
Heat the remaining oil in a large frying
pan, crack in the eggs and fry them
to your liking. Serve the fried eggs with
the sausage bake and plenty of hot
buttered toast.
PER SERVING 524 kcals, protein 31g, carbs 31g,
fat 30g, sat fat 9g, fibre 10g, sugar 14g, salt 2.3g
APRIL 2014
 Falafel Scotch eggs
A LITTLE EFFORT GOOD
4 YOU
MAKES 8 (easily doubled) PREP 40 mins
COOK 15 mins
Serve these veggie Scotch eggs with
ketchup mixed with a little harissa.
9 large eggs
1 tbsp olive oil, plus extra for rolling
2 large onions, chopped
2 garlic cloves, crushed
1 tbsp each ground cumin and
coriander
400g can chickpeas, drained
½ small pack coriander, leaves only
200g/7oz wholemeal breadcrumbs
5 tbsp plain flour, plus extra for
dusting
25g/1oz panko or dried breadcrumbs
3 tbsp sesame seeds
sunflower or vegetable oil, for frying
1 Put 8 of the eggs in a pan of cold water.
Bring to the boil, cook for 5 mins, then
quickly lift out of the pan and plunge in
a big bowl of cold water to cool. Once
cool enough to handle, peel.
2 While the eggs cool, put the oil, onions
and garlic in a frying pan. Fry very gently
until really soft and just starting to turn
golden. Add the spices and fry for a few
mins more. Tip into a food processor and
whizz to a paste, then add the chickpeas
and coriander leaves, and pulse until
finely chopped but not pasty. Stir in the
wholemeal breadcrumbs, flour and final
egg, beaten first with a fork, with a good
amount of seasoning.
3 Divide the mixture into 8. Take a portion
at a time and flatten between your hands
(rub your hands with a little more oil if it’s
sticking to your fingers too much). Roll
1 of your peeled eggs in a little flour,
shake to remove the excess, then wrap
the falafel mixture around it, moulding
it to completely cover the egg and
squishing it together at the joins to seal.
Repeat to cover all the eggs. Tip the
panko or dried breadcrumbs onto a plate
and mix in the sesame seeds. Roll each
egg in it to coat. Can be made 1 day
ahead, loosely covered with cling film
and chilled.
4 Get a large, deep saucepan and half-fill
it with oil, or use a deep-fat fryer. Heat
until a bit of bread browns in about
30 secs. Add a couple of eggs at a time
and fry, turning, until really golden and
crisp, about 2 mins. Lift onto kitchen
paper to drain while you cook the rest
of the eggs in batches. Season with a
little more salt and eat warm or cold.
PER EGG 404 kcals, protein 15g, carbs 29g,
fat 26g, sat fat 4g, fibre 5g, sugar 3g, salt 0.7g

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

Spring chicken paella
1 OF 5 GOOD
EASY FIBRE A DAY 4 YOU
SERVES 4-5 PREP 20 mins
6 chicken thighs, skin-on
2 tbsp plain flour
3 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, finely sliced
400g/14oz paella rice
1 tsp sweet paprika
2 good pinches of saffron
zest and juice 2 lemons
1.5 litres/2¾ pints chicken stock
200g/7oz each fresh or frozen peas
and broad beans (weight after
podding and skinning)
½ small bunch each dill, mint and
parsley, chopped
Season the chicken thighs well and then
dust all over with the flour. Heat 1 tbsp of
the oil in a paella pan or large, deep frying
COOK 55 mins pan. Fry the thighs until golden brown all
over, then transfer to a shallow roasting
tin and finish in the oven for 30-40 mins.
2 Add the remaining oil, onions and
garlic, and fry very gently until soft, about
10-15 mins. Stir in the rice, paprika,
saffron and lemon zest, then add the
stock and simmer, stirring occasionally,
for about 20 mins on a medium heat
until the rice is nearly cooked.
3 Add the peas, broad beans and juice
of 1 lemon until the rice is just cooked
through, along with the veg. Stir through
the herbs and as much of the remaining
lemon juice as it needs, along with some
seasoning. Tuck the chicken thighs back
in and cover for 5 mins to let everything
settle before serving.
PER SERVING (5) 660 kcals, protein 41g, carbs 79g,
fat 20g, sat fat 5g, fibre 10g, sugar 5g, salt 1.0g

APRIL 2014 bbcgoodfood.com 23

 In season

Cheesy hot cross buns 1 Mix the flour, yeast and 2 tsp salt in a
big bowl. Make a well in the centre and
A LITTLE EFFORT
pour in the milk. Mix with a wooden
MAKES 12 PREP 40 mins plus proving spoon, then your hands, to a soft dough.
COOK 30 mins Knead for 10 mins, then put back in the
bowl. Lightly cover with oiled cling film
700g/1lb 9oz strong bread flour, plus and leave somewhere warm-ish until
extra 5 tbsp for crosses and dusting doubled in size – about 30 mins.
3 x 7g sachets fast-action dried yeast 2 Tip the dough onto a lightly floured
500ml/18fl oz warm whole milk surface and knead in most of the cheese.
140g/5oz mature cheddar, grated Dust a large, flat baking sheet with flour.
5 tbsp grated Parmesan (or vegetarian Shape the dough into 12 round buns and
alternative) arrange on the sheet with a 2-3cm gap
between each. Loosely cover with
another sheet of lightly oiled cling film and
leave to prove until nearly doubled in size.
3 Heat oven to 200C/180C fan/gas 6.
Mix the 5 tbsp flour for the crosses with
the Parmesan and 5 tbsp water. Spoon
into a disposable piping bag and pipe a
line along each row of buns, then repeat
in the other direction to make crosses.
Scatter with the remaining cheddar
and bake for 20-25 mins until golden. Treat
To reheat from frozen, warm in a low oven everyone to
before serving. freshly baked
PER BUN 175 kcals, protein 5g, carbs 24g, buns and
fat 7g, sat fat 2g, fibre 8g, sugar 18g, salt 1.0g homemade
soup
Carrot & tomato soup
EASY LOW FIBRE 3 OF 5
FAT A DAY

SERVES 8 generously PREP 15 mins

COOK 1 hr 15 mins

3 tbsp olive oil

2 onions, chopped
2 celery sticks, chopped
1.25kg/2lb 12oz carrots, sliced
250g/9oz floury potatoes, diced
5 bay leaves (fresh or dried)
500g carton passata
750g/1lb 10oz cherry tomatoes
2 vegetable stock cubes
1 tbsp sugar (caster or granulated)
1 tbsp red wine vinegar
250ml/9fl oz whole milk

1 Put the oil, onions and celery in your

largest saucepan and cook gently until
softened. Add the carrots and potatoes
for a few mins, then add all the remaining
ingredients, apart from the milk,
with 1 litre water. Bring to a simmer.
Cover and simmer for 30 mins, then
uncover and simmer for 20-30 mins.
2 Fish out the bay leaves and whizz the
soup with a hand blender. Add the milk
and as much water as you need. Season
to taste, warm through and serve with
the Cheesy hot cross buns (above). Can
be made and chilled up to 2 days ahead
– or freeze for 1 month, then reheat gently.
PER SERVING 175 kcals, protein 5g, carbs 24g,
fat 7g, sat fat 2g, fibre 8g, sugar 18g, salt 1.0g

APRIL 2014 bbcgoodfood.com 25

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Nationwide

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from and the whole range is Buy One, Get One Half Price.

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BAKEWARE | COOKWARE | UTENSILS | KITCHEN ELECTRICALS | PRESERVING | FOOD STORAGE | AROUND THE HOME
 In season

Simnel spiced breakfast loaf
A LITTLE EFFORT
CUTS INTO 12 slices PREP 30 mins plus
proving COOK 45 mins
A table-top mixer works wonders with this
soft, sticky dough, so if you have one, let it
do the hard work for you.
225g/8oz strong white bread flour,
plus extra for dusting
350g/12oz malted grain bread flour
(we used Waitrose own brand),
sieved to remove the grains
2 x 7g sachets fast-action dried yeast
25g/1oz golden caster sugar
50g/2oz dark brown muscovado sugar,
plus 1 rounded tbsp
1 tbsp each mixed spiced and ground
cinnamon
200ml/7fl oz whole milk
50g/2oz butter, plus 2 tbsp and extra
for greasing
2 medium eggs, beaten separately
175g/6oz raisins
1 Put each flour into its own mixing bowl
and add a sachet of yeast and ½ tsp salt
to each bowl. Stir the caster sugar into
the white flour, and the muscovado
and spices into the brown flour.
2 Put the milk and butter in a small pan
and warm gently until the butter has
melted. Make a well in the middle of each
flour mix and pour half the milk mixture
into each. Add 1 egg to each, and mix
to a soft, sticky dough – if you have a
table-top mixer or food processor with
a dough hook, use that to mix, as the
dough is quite sticky.
3 Turn each dough onto a lightly floured
surface and and knead each for 5 mins
until smooth (or knead in your mixer). Put
back into their bowls, cover loosely with
oiled cling film and leave somewhere
warm until the dough has doubled in size.
Lightly dust a 900g loaf tin with flour.
4 Turn out the doughs and knead each
for 30 secs more. Roll out each dough
thinly so that its width is the same as the
length of the loaf tin, but roll it as long as
you can – the longer it is, the more
‘swirls’ you’ll get. Melt the 2 tbsp butter
and brush the spicy malted dough all
over, then scatter with the raisins and
extra 1 tbsp of muscovado sugar. Lift the
white dough on top and press together.
Brush the top with the remaining melted
butter, then roll up from one of the ends
that matches the length of the tin. Lift the
roll into the tin and cover loosely with
oiled cling film. Leave somewhere warm
for 20-30 mins until the dough has risen
nicely above the top of the tin.
5 Heat oven to 200C/180C fan/gas 6
and bake for 20 mins, then turn down
to 180C/160C fan/gas 4 and bake for
20 mins more. Turn out the loaf and
check it sounds hollow when tapped
on the base – if not, pop back in the tin
and bake for another 5 mins. Cool on a
wire rack, then slice, toast and butter
or eat cold.
PER SLICE 329 kcals, protein 8g, carbs 56g,
fat 8g, sat fat 4g, fibre 3g, sugar 19g, salt 0.6g

Toasted,
this loaf
gives hot cross
buns a run
for their
money

APRIL 2014 bbcgoodfood.com 27

All-in-one posh lamb balti FOR THE CURRY PASTE MARINADE 4 Meanwhile, put the ginger, garlic, WHAT TO
2 tbsp balti paste (we used Patak’s) 1 can of chopped tomatoes, balti paste, DRINK
EASY IRON 2 OF 5
A DAY shred the meat from 2 tbsp sunflower or vegetable oil garam masala and sugar into a blender Match this spicy
the bone and stir into the sauce first juice 1 lemon or food processor. Whizz together until recipe with a soft
SERVES 5-6 PREP 35 mins plus overnight 2 tsp each ground cumin, brown fairly smooth. When the onions have red: a plummy
marinating COOK 4 hrs 20 mins mustard seeds, ground tumeric and cooked for 30 mins, stir the tomatoey Carménère or
kalonji (nigella or onion) seeds paste into the onions and juices with Malbec fills out
With everything done in just one tin, using a 1 tsp ground cinnamon the second can of tomatoes, and return the flavours. La
customised shop-bought paste, this curry to the oven for a final 30 mins. Moneda Reserva
looks fancy but is actually deceptively simple. 1 The day before, mix all the marinade 5 Scatter the lamb with pomegranate Malbec 2012,
ingredients together. Put the lamb shanks seeds and coriander, then serve straight Central Valley,
5-6 lamb shanks in a roasting tin and rub the marinade all from the tin with cooling yogurt or raita, Chile, 13% (£7,
3-4 onions, halved and sliced over them. Cover and chill overnight. your favourite Indian pickles, and plenty Asda), has plenty
100g/4oz fresh ginger, peeled and 2 Heat oven to 220C/200C fan/gas 7. of rice and breads to mop up the tasty of fruity appeal.
roughly chopped Roast the lamb for 20 mins to brown, balti sauce.
6 garlic cloves then reduce the oven to 160C/140C fan/ PER SERVING (6) 670 kcals, protein 64g, carbs 19g,
2 x 400g cans chopped tomatoes gas 3. Cover the tin tightly with a couple fat 39g, sat fat 15g, fibre 4g, sugar 13g, salt 1.2g
6 tbsp balti paste of layers of foil, scrunching well round the
2 tbsp garam masala sides so that no steam escapes, and
4 tsp brown sugar return to the oven for another 3 hrs.
handful each pomegranate seeds and 3 Uncover the lamb and increase
coriander leaves, to serve the oven to 180C/160C fan/gas 4.
yogurt or raita, Indian chutneys Scatter the onions into the juices
or pickles, and rice and naan or in the tin, then return to the oven
chapatis, to serve for 30 mins, uncovered.

Feed a crowd
with this gorgeous
slow-cooked
curry

28 bbcgoodfood.com APRIL 2014

 In season

Beetroot-
dyed eggs give
a simple spring
salad the
wow factor

APRIL 2014 bbcgoodfood.com 29


Egg, beetroot & bacon salad
EASY FOLATE
SERVES 8 PREP 20 mins plus 2 hrs chilling
COOK 40 mins
These eggs make a pretty addition to a buffet
or picnic. Coupled with chunks of whole
beetroot, spring leaves and a punchy
dressing, they give a traditional bacon & egg
salad a modern twist. Two hours soaking in
beetroot juice is ideal, just enough to impart
a little of the beet’s sweetness and colour
without bleeding right to the yolk.
Mr McGregor’s rabbit pie
A LITTLE EFFORT CALCIUM FIBRE IRON
SERVES 3 PREP 45 mins
COOK 1 hr 25 mins
about 400g/14oz rabbit joints
(or 250-300g/9-11oz diced
rabbit meat)
3 tbsp plain flour, plus a little extra
for dusting
2 tbsp sunflower oil
1 small-ish leek, finely sliced
1 tsp fennel seeds
150ml/¼pt medium cider
500ml/18fl oz chicken stock
4 tbsp double cream
1 tbsp wholegrain mustard
1 sheet ready-rolled shortcrust pastry
(all-butter has the best flavour) –
if you don’t want to lattice the top
of your pie, just use ½ a sheet
1 egg, beaten, for glazing
TO SERVE
140g/5oz baby carrots
140g/5oz radishes
140g/5oz peas
25g/1oz butter, diced
few pinches of sugar
30 bbcgoodfood.com
6 large eggs
750ml bottle beetroot juice (not a mix
or a smoothie)
3 thick hand-cut slices of white bread
2 tbsp olive oil
about 200g/7oz diced pancetta or
unsmoked bacon lardons
about 175g/6oz leaves – a mixture of
pea shoots and baby leaves is nice,
or try a whole head of frisée
250g pack cooked beetroot (not in
vinegar), or homegrown (boiled
until tender), diced
3 shallots, finely chopped
FOR THE DRESSING
2 fat garlic cloves, crushed
1 tbsp Dijon mustard
2 tsp English mustard powder
4 tbsp white wine vinegar
4 tbsp extra virgin olive oil
few pinches of sugar
1 Put the eggs in a large saucepan of cold
water and bring to the boil. Once boiling,
remove the pan from the heat and set
your timer for 8 mins if the eggs were
from the fridge, 7 mins if at room
temperature. When the time is up,
immediately transfer the eggs to a
1 Toss the rabbit joints (or diced meat)
with half the flour and some seasoning.
Heat half the oil in a flameproof casserole
dish and brown the meat on all sides. Lift
out the meat, add the remaining oil, the
leek and fennel seeds, and fry gently until
softened. Stir in the remaining flour until
it has disappeared. Add the cider and
scrape up any stuck bits on the dish as
it comes to the boil, then add the stock,
return the meat to the dish, and bring
to a simmer.
2 Cover and cook for 40-45 mins until the
rabbit is really tender and falling from the
bone. Lift out the meat and, while you’re
shredding it from the bones in big chunks
(if you’ve used joints), boil down the
cooking liquid to about a third.
3 Stir the cream and mustard into the
liquid, taste for seasoning, then stir
the rabbit back in. Spoon into a small
pie dish or baking dish.
4 Heat oven to 200C/180C fan/gas 6.
Stick a thin strip of pastry around the
edge of the dish. Slice the remaining
pastry into 2.5cm-wide strips with a
floured knife, then weave into a tight
lattice. Lift up carefully, using a rolling
pin to help you, then stick on with a little
beaten egg. Trim the edges to finish.
colander, run under cold water to cool,
then peel. Fully cover the peeled eggs
with beetroot juice and chill for 2 hrs.
Drain the eggs and discard the juice.
Put the eggs back in the fridge. Can be
done 1 day ahead.
2 Heat oven to 200C/180C fan/gas 6.
Cut the bread into neat cubes, then toss
with the olive oil and some salt on a big
baking sheet. Bake for 10-12 mins until
golden brown and crisp. Can be made
1 day ahead – store in an airtight
container when cool.
3 Put the pancetta or lardons in a large,
cold frying pan over a low-medium
heat. Fry until crisp and golden, stirring
occasionally. Lift out with a slotted
spoon onto kitchen paper to drain.
Tip any remaining fat or juices into
a jar and add the dressing ingredients.
Season and shake well to mix.
4 Bring the eggs to room temperature
about 30 mins before assembling. Toss
the leaves, croutons, pancetta, beetroot
and shallots with the dressing on a
platter (give the jar a good shake first).
Halve the eggs and add to the salad.
PER SERVING 278 kcals, protein 12g, carbs 12g,
fat 20g, sat fat 5g, fibre 2g, sugar 5g, salt 1.3g
Brush the top with more egg and bake WHAT TO
for 25 mins until golden. DRINK
5 Meanwhile, bring a saucepan of salted Mr McGregor
water to the boil. Add the carrots for should celebrate
2 mins, then the radishes for 2 mins, Easter with a
followed by the peas for 1 min. Drain. Côtes de Provence
When the pie is done, melt the butter in rosé – pale in
a small frying pan. Add the drained veg colour but full
with the sugar, turn up the heat and fry of character.
to caramelise a little. Serve immediately Domaine de la
alongside the pie. Navarre 2012,
PER SERVING 786 kcals, protein 32g, carbs 54g, France, 13.5%
fat 45g, sat fat 16g, fibre 5g, sugar 6g, salt 1.6g (£8.99, Marks &
Spencer) is dry
and delicately
berry-fruited.
To watch a video
on how to
lattice-top a pie,
download the
April Good Food
iPad app from the
Apple App Store.
APRIL 2014
 In season

Just the
two of you for
Easter lunch?
Enjoy!

APRIL 2014 bbcgoodfood.com 31

 In season

Boozy self-saucing
chocolate pud
EASY
sauce only
SERVES 8 PREP 35 mins COOK 30 mins

This pud starts life as an ugly duckling, but

don’t fear – once baked, you’ll end up with
something beautiful. Just don’t leave it sitting
around for too long (as if you would!) or the
hot chocolate sauce will disappear.
Warm
100g/4oz butter, melted, plus a little chocolate pud
extra for greasing makes a great
250g/9oz self-raising flour finale to Easter
140g/5oz golden caster sugar roast lamb
50g/2oz cocoa
1 tsp baking powder
3 large eggs
200ml/7fl oz Irish cream liqueur,
plus extra to serve (optional)
50ml/2fl oz milk
100g/4oz milk chocolate, very
roughly chopped into chunks
icing sugar, for dusting (optional)
single cream, to serve
FOR THE SAUCE
200g/7oz light muscovado sugar
25g/1oz cocoa

1 Grease a 2-litre baking dish and heat

oven to 180C/160C fan/gas 4. Put the
kettle on. Put the flour, caster sugar,
cocoa, baking powder and a pinch
of salt in a large mixing bowl. Whisk
together the eggs, butter, liqueur
and milk, then pour onto the dry
ingredients and mix together until
smooth. Stir in the chocolate chunks and
scrape everything into the baking dish.
2 To make the sauce, mix 300ml boiling
water from the kettle with the sugar and
cocoa, then pour all over the pudding
batter – don’t worry, it will look very
strange at this stage! Bake on the middle
shelf of the oven for 30 mins until the
surface looks firm, risen and crisp. Dust
with icing sugar, if you like. Serve straight
away – as you scoop spoonfuls into
serving bowls, you should find a gorgeous
chocolate sauce underneath. Eat with
single cream and extra liqueur, if you like.
PER SERVING 572 kcals, protein 8g, carbs 79g,
fat 23g, sat fat 13g, fibre 3g, sugar 55g, salt 1.0g

APRIL 2014 bbcgoodfood.com 33

Bunny carrot cake 250g/9oz coarsely grated carrot
crème fraîche, to serve (optional)
EASY
FOR THE CARAMELISED CARROTS
CUTS INTO 10-12 slices PREP 30 mins plus 225-250g/8-9oz small or baby carrots,
cooling COOK 1 hr 10 mins peeled and halved lengthways
juice 1 orange (from cake ingredients)
200g/7oz light soft brown sugar, 25g/1oz butter
plus 3 tbsp 4 tbsp light soft brown sugar
150ml/¼pt light rapeseed oil (we used
Cooks & Co with natural butter 1 First, make the caramelised carrots.
flavour), plus extra for greasing Put the carrots in a saucepan so they can
100g/4oz full-fat natural yogurt, sit in just about a single layer. Add the
plus extra to serve (optional) orange juice, butter, sugar and enough
3 large eggs water to cover the tops of the carrots by
2 tsp vanilla extract just 1cm. Bring to the boil, then cook until
zest 3 oranges, juice of 2 (save juice of the water has almost evaporated and the
last orange for the carrots, below) carrots are left in a sticky syrup – you
300g/11oz self-raising flour may want to reduce the heat if the liquid
1 tbsp mixed spice looks more syrupy, and go a little slower
1 tsp ground cinnamon at the end so the carrots don’t catch.
Can be made up to 1 day ahead.
2 Heat oven to 160C/140C fan/gas 3.
Grease a 23cm cake tin. Lift the candied
carrots from the pan and syrup, and
arrange in the base of the tin, cut-side
down. Keep the pan and syrup for later.
3 Whisk together the 200g brown sugar,
the oil, yogurt, eggs, vanilla and zest from
2 oranges. Mix the flour, mixed spice,
cinnamon and grated carrot in a big
mixing bowl. Stir in the whisked mixture
until smooth, then spoon over the carrots
in the tin – be careful not to dislodge
their arrangement too much. Bake for
45-50 mins until a skewer poked in comes
out clean. Cool in the tin for 20 mins.
4 Meanwhile, add the orange juice to the
syrup pan with the 3 tbsp brown sugar.
Simmer together until slightly reduced,
then stir in the remaining zest.
5 Turn the cake out onto a plate and
spoon over the syrup. Eat just warm or
at room temperature with more yogurt
or crème fraîche.
PER SLICE (12) 359 kcals, protein 5g, carbs 50g,
fat 16g, sat fat 3g, fibre 2g, sugar 32g, salt 0.4g

Sticky and
delicious – it’s
carrot cake,
but not as you
know it!

34 bbcgoodfood.com APRIL 2014

 In season

Citrus & marzipan Bakewell tart

A LITTLE EFFORT
un-iced
CUTS INTO 9 slices PREP 45 mins plus chilling
COOK 55 mins

375g pack sweet shortcrust pastry

jar of lemon curd
280g/10oz icing sugar
juice 1 lemon
FOR THE SPONGE
100g/4oz very soft butter
100g/4oz golden caster sugar
50g/2oz ground almonds
50g/2oz self-raising flour, plus a little
extra for dusting
¼ tsp almond extract
2 medium eggs, beaten
25g/1oz chopped candied peel
zest 1 lemon
zest ½ orange
50g/2oz block marzipan

1 Roll out the pastry on a lightly floured surface

to line a 12 x 35cm loose-bottomed tart tin.
Press any overhanging pastry back over the
outside of the tin (you can trim after baking).
Prick the base all over with a fork and chill
for 30 mins. Heat oven to 200C/180C fan/gas 6.
2 Bake the pastry for 15 mins until just cooked
but not coloured. Lower the heat to 180C/
160C fan/gas 4. Make the sponge mixture by
beating the butter, sugar, ground almonds,
flour, almond extract and eggs together with
an electric whisk until well mixed. Tip in the
candied peel and zests, then coarsely grate
in the marzipan – the best way to do this is to
keep dipping the end of the block in flour to stop
it getting sticky, and stir into the mix every now
and then to stop it all clumping back together.
Give everything a good stir.
3 Spoon 3 tbsp of the lemon curd into a
disposable piping bag or a small food bag.
Spread the rest of the lemon curd over the base
of the tart, then spoon over the sponge mixture
and spread evenly. Bake for 35-40 mins until
golden and firm. Cool completely in the tin.
4 Sift the icing sugar into a bowl and stir in
enough of the lemon juice to get a smooth,
thick but still runny icing. Spread all over the top
of the tart and wiggle the tin to help it smooth.
Snip off the tip of the bag of reserved lemon
curd. Pipe lines horizontally across the length of
the tin, then use the end of a cocktail stick or
skewer to drag lines down the length of the tin
to ‘feather’ the lemon curd into the icing. Will
keep well for up to 5 days in the tin covered with
cling film, or sliced in an airtight container.
This citrussy PER SLICE 634 kcals, protein 6g, carbs 92g,
stunner works fat 28g, sat fat 11g, fibre 2g, sugar 62g, salt 0.8g
for teatime
or dessert

APRIL 2014 bbcgoodfood.com 35

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 In season

Easter nest coconut &

white chocolate cupcakes
EASY
un-iced
MAKES 12 PREP 30 mins COOK 30 mins

3 medium eggs, beaten

100ml/4fl oz milk
1 tsp vanilla extract
175g/6oz golden caster sugar
100g/4oz desiccated coconut
200g/7oz self-raising flour
50g/2oz melted butter
100g/4oz white chocolate, melted
FOR THE FROSTING
100g/4oz white chocolate, melted
200g/7oz unsalted butter, at room
temperature
225g/8oz icing sugar, sifted
TO DECORATE
about 25g/1oz shredded coconut
36 mini eggs
orange or yellow icing for beaks
black writing icing tube

1 Line a 12-hole muffin tin with paper

cases and heat oven to 180C/160C fan/
gas 4. Whisk together the eggs, milk and
vanilla. Whizz the sugar with the coconut
in a food processor until very finely Delightfully
ground. Tip into a big mixing bowl with dainty –
the flour and mix. Add the whisked egg almost too
mixture, melted butter and chocolate, pretty to eat!
then stir together until smooth.
2 Spoon into the cases (they will be quite
full) and bake for 18-20 mins on a middle
shelf until golden and a skewer poked
into the middle comes out clean. Cool the
cakes on a wire rack (keep the oven on).
3 Spread the shredded coconut on a
baking tray and put in the oven for about
10 mins to lightly toast – stir halfway
through. Cool. To make the frosting, put
the chocolate, butter and icing sugar in
a big bowl and beat together with an
electric whisk until just combined.
4 Spread some of the frosting generously
over the top of the cooled cakes – you
don’t have to go right to the edges. Once
you’ve done all 12, scrape the rest of the
icing into a piping bag fitted with a 1-2cm
nozzle, and pipe a ring around the top
edge to make a nest. Roll in the cooled
coconut to roughly coat.
5 Turn each mini egg into a baby chick by
moulding little beaks from the orange or
yellow icing and sticking on with a little
runny black icing when you add the eyes.
Stick baby chicks into the middle of each
cake and enjoy.
PER CUPCAKE 499 kcals, protein 5g, carbs 56g,
fat 29g, sat fat 19g, fibre 2g, sugar 44g, salt 0.3g

s &OR MORE %ASTER RECIPES

VISIT bbcgoodfood.com

APRIL 2014 bbcgoodfood.com 37

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Hundreds of Good Food readers responded when we
gave you the chance to put questions to Mary Berry.
Here BBC Two’s Great British Bake Off judge reveals her
You asked
favourite cake, her dream dinner guest and much more!
Mary…
Who or what inspired your love
of baking? I was never very good at
maths or the sciences, but luckily
I had a fantastic Home Economics
teacher called Ms Date who fired
up my passion for cooking.
What is your most-used kitchen
utensil? My digital scales – they are
an absolute must. I like the ones you
can plug into the wall, rather than
battery ones, as the accuracy is
perfect – especially important when
baking anything that requires exact
measurements, like brandy snaps.
Sa y Saunders, London; Morag White, Kirkmuirhi ; Andrea Mooney, Stowmarket; Andrena McCreery, Wigtown; E izabeth Tay or, Norwich; Diane A en, Wimborne; Caro Wootton, Doncaster
Do you ever have days when you
Questions submitted by Made eine Co ins, Newbury; Ju ie Hands, Edinburgh; Hannah Green, London; Janet Bowen, St Neots; Emma Tinda , Scarborough; Mara yn E kin, Reading;
don’t feel like cooking dinner?
Yes of course – we all do! On days like
this I usually rustle up an omelette,
or use up leftovers from the fridge.
I always have a large batch of
homemade soup on the go, so lunch
is easy. I am not one for takeaways.
Which storecupboard ingredients
can’t you live without? I always
have a well-stocked spice cupboard,
featuring cumin, coriander, mixed
spice and five-spice, to name a few.
I also love those jars of roasted
peppers, they save so much time
and are great for a quick supper.
Other favourites are cans of beans,
soy sauce and gravy browning.
With so much cake to eat, how
do you stay so slim? When we’re
filming The Great British Bake Off
it can be hard, as we sample each
and every bake. So my mantra is
to have one small slice, and don’t
go back for seconds.
What’s been your biggest career
achievement? Last year I was
awarded a CBE, which was such
a wonderful surprise and honour.
I’m still getting over the shock!
APRIL 2014
In season
What do you think has prompted
the rise in popularity of home
baking? I think the Bake Off has
had a huge impact; it’s really
encouraged people to get baking
again. I’m not surprised at all, it’s
a very rewarding hobby, and a great
rainy day activity for kids – they love it.
What’s your guilty food pleasure?
I don’t know about a guilty pleasure,
but toast and marmalade is one of
my favourite things to eat at any time
of the day.
Do you think more emphasis
should be put on the importance
of cooking in schools? Absolutely
– I believe very passionately that
children should be taught how to Quick bites You often use baking spread.
cook proper meals – not just cake Q Best cake? What is it and why not use
– so that when they leave home for You can’t beat butter? Baking spreads, like Stork,
the first time, they’re able to feed a good lemon are excellent for cakes. I’ve made
themselves nutritionally fulfilling drizzle cake. many comparisons and baking
meals on a budget. Q Favourite spreads often come out best. They
cuisine, other stay soft even when fridge-cold,
What’s the first dish you learned than English? which makes them perfect for
to cook? A steamed treacle pudding. Italian. I love the all-in-one cake method – my
I was about 12 and I remember it pasta dishes. preferred method for ease and
being utterly delicious! Q Foods you speed. Just make sure that the
don’t like? baking spread is over 70% fat.
Would you ever write a gluten- Black pudding and
free baking book? Although I do tofu. I’m not keen What would you cook for your
get asked this often, I wouldn’t. I’m on coconut either. dream dinner party menu, and
not an expert on gluten-free baking, Q If you whom would you invite? I would
and there are many specialists out could do any only need one guest – Dame Judi
there who do a very good job. I’ll other job? Dench. We’d start with potted
stick to what I know best. I love gardening, shrimp, then trout fillets with
so a garden a herb sauce, followed by
Do you prefer baking in your Aga designer, perhaps Canterbury tart for dessert.
or in a conventional oven? I have specialising
an Aga at home – I love how warm in herbs. s -ARYS NEW BOOK Mary
and toasty it keeps the house, and the Berry Cooks (£20, BBC
results I get from it. However, it does Books) is out now.
take a little time to master getting s -ARY WILL BE COOKING
the temperatures correct. In our test recipes from the book at
kitchen, we use a conventional oven the new BBC Good Food
to ensure that every recipe is exact Show Spring, Harrogate HIC, 25-27 April. Visit
for our books and TV shows. bbcgoodfoodshowspring.com for details.
bbcgoodfood.com 39
EASTER
INSPIRATION

Pyrex is a trademark of Corning Inc, used by permission

Whatever you’re planning on cooking, find your
perfect Pyrex dish at stockists nationwide

Trusted in kitchens since 1915

For more details visit www.pyrexuk.com
Facebook Pyrex UK (Official) Twitter @PyrexUKOfficial
 In season

Let’s eat more…

polenta Although it’s an everyday staple in Italy, polenta is not
widely used by British cooks. Barney Desmazery
aims to change that Photographs WILL HEAP
ustration MART N HARGREAVES
Food sty ing L ZZ E HARR S Sty ing POLLY WEBB-W LSON

Polenta-crusted chicken with cornbread

APRIL 2014 bbcgoodfood.com 41

 When I was a
young chef, polenta
was the hip
ingredient – it was
new to us and
sounded a lot more
exotic on a menu
than the mash it
replaced, writes Barney Desmazery.
Strictly speaking, polenta doesn’t
really become polenta until it’s made
up into the Italian dish of a creamy
mash – which can be served as is,
or left to harden, then sliced to be
grilled or fried later.
Although it may be packaged and
sold as polenta in its raw form, it is
actually ground corn or maize made
into a coarse flour called cornmeal,
used by cooks the world over. The
breakfast dish of grits, from the
American South, is basically polenta
– and wherever maize or corn is
farmed in Africa, you will find a
basic type of porridge made from
the dried and ground grains, eaten
as a filling staple.
Of the ‘raw’ varieties, you will
normally only find yellow polenta,
although there is a white type, most
often served with seafood. The main
difference is in how coarsely it is
ground – this gives cooked polenta its
texture, and the finer it is ground, the
smoother the finished dish will be.
You can buy an instant or quick-
cook polenta – some cooks can be
a bit snooty about this, but it’s what
most supermarkets stock, and it’s a
great place to start if you’ve never
eaten it before. There is also a
ready-cooked type, sold as a tube that
can be sliced, then grilled or fried.
When made into a mash, polenta
is an incredibly comforting dish,
which I often cook instead of
potatoes. It’s also worth having in
your storecupboard in its raw form,
as it can be used as a gluten-free
alternative to wheat flour in baking,
or as a crispy coating for fried foods.
42 bbcgoodfood.com
Polenta-crusted chicken
with cornbread
A LITTLE EFFORT
cornbread only
SERVES 6 PREP 40 mins COOK 1 hr
8 skin-on chicken pieces (I used
drumsticks and thighs)
200ml/7fl oz buttermilk (or regular
milk if you can’t find it)
100g/4oz polenta or cornmeal
100g/4oz self-raising flour
large pinch each of paprika and
cayenne
100ml/3½fl oz sunflower oil, for frying
coleslaw, to serve
FOR THE CORNBREAD
oil, for greasing
200g/8oz polenta, cornmeal or
polenta flour
100g/4oz plain flour
2 tsp baking powder
2 medium eggs
500ml/18fl oz buttermilk or
natural yogurt
1 If you have time, soak the chicken
in the buttermilk (not regular milk)
overnight. To make the cornbread, heat
oven to 220C/200C fan/gas 7. Grease
6 holes of a muffin tin, or a special
cornbread tin if you have one. Tip the dry
ingredients into a bowl and separately
beat the eggs with the buttermilk or
yogurt. Pour over the dry ingredients and
beat together to make a batter. Divide
the batter between the holes and bake
for 20 mins until puffed up. Remove the
tin from the oven and leave to cool.
2 Put a rack in a roasting tin in the oven.
Tip the polenta, flour and spices into a
food bag with a generous pinch of salt
and some pepper. Dip the chicken into
the buttermilk, add a few pieces to the
bag and shake to coat in the flour
mixture, then place on a plate. Heat
a decent puddle of oil in a large frying
pan or wok and fry the chicken in
batches until golden and crispy. When all
the chicken has been fried, place it on
the rack and bake for 30 mins until
completely cooked through. Serve with
the cornbread and some coleslaw.
PER SERVING 621 kcals, protein 36g,
carbs 70g, fat 22g, sat fat 5g,
fibre 2g, sugar 6g, salt 1.2g
Creamy polenta &
mushroom ragout
EASY 1 OF 5 GLUTEN
CALCIUM A
DAY FREE
SERVES 4 PREP 15 mins plus soaking
and infusing COOK 50 mins
small handful dried porcini mushrooms
25g/1oz butter
1 shallot, finely sliced
2 garlic cloves, crushed
5 thyme sprigs, leaves picked
500g/1lb 2oz large field mushrooms and
200g/7oz chestnut mushrooms, sliced
small glass of red wine
125ml/4fl oz vegetable stock
100g/4oz Taleggio cheese (or
vegetarian altermative), sliced
FOR THE POLENTA
500ml/18fl oz milk
1 bay leaf
3 thyme sprigs
250g/9oz instant polenta
50g/2oz butter
75g/2½oz Parmesan (or vegetarian
altermative), grated
1 Soak the dried mushrooms in 150ml
warm water. Set aside for 20 mins, then
drain and squeeze, reserving the soaking
liquid. Heat the butter in a large frying
pan. When sizzling, add the shallot and
cook for a few mins until soft. Add the
garlic and thyme leaves, cook for 1 min
more, then turn up the heat and add the
soaked mushrooms. After 1 min, add all
the other mushrooms and fry over a very
high heat for 5 mins until soft. Splash
in the red wine and boil rapidly for 1 min.
Pour in the stock and reserved mushroom
liquid, and simmer for 15 mins until you
have a thickened stew. Turn off the heat.
2 For the polenta, bring the milk to the
boil with 500ml water, the bay and thyme.
Turn off the heat and leave to infuse for
20 mins, then fish out the herbs and bring
back to the boil. Add the polenta in a
steady stream, whisking steadily. Cook
for 1 min until thickened, then stir in the
butter and Parmesan. Spoon a ‘crater’ of
polenta onto a baking tray and fill with the
ragout. Top with slices of Taleggio, place
under a hot grill until melting and oozy,
then let everyone help themselves.
PER SERVING 643 kcals, protein 25g, carbs 61g,
fat 31g, sat fat 19g, fibre 4g, sugar 10g, salt 1.8g
Taste team comment
‘This is a wonderful way to
use polenta and I enjoyed
making it. The contrast with the
mushrooms really worked, and the
cheese lifted it to another level.’ SKY
APRIL 2014
 In season

Comforting
vegetarian
main course

APRIL 2014 bbcgoodfood.com 43

In season

Flourless lemon & 1 Grease a 23cm cake tin and heat oven
polenta drizzle cake to 180C/160C fan/gas 4. Put the lemons
in a saucepan and cover with cold water.
EASY GLUTEN
FREE Bring to the boil, drain, pour over more
CUTS INTO 8 slices PREP 20 mins cold water, then simmer for 1 hr until
COOK 1 hr 50 mins the lemons are really soft, topping up
with more water if you need to. Drain
There is a grown-up bitter edge to this cake, the lemons well. When cool, halve them,
which goes so well with strong black coffee. remove the pips and blitz in a food
But if you prefer something a little sweeter, processor to a purée.
and bitter lemon isn’t your thing, then 2 Add all the other cake ingredients and
swap the whole lemons with the juice and carry on blitzing until you have a loose
zest of two lemons for a more traditional- batter. Scrape the batter into the cake tin
tasting lemon cake. and bake for 40-50 mins until golden and
starting to shrink away from the sides.
2 lemons While the cake bakes, make the drizzle
140g/5oz butter, softened, plus extra by mixing the sugar with the lemon juice.
for greasing When the cake is ready, remove from the
3 eggs oven and leave to cool a little. While still
250g/9oz golden caster sugar warm, pour over the drizzle and leave to
200g/7oz ground almonds cool completely. Serve with mascarpone.
175g/6oz polenta or fine cornmeal PER SLICE 590 kcals, protein 10g, carbs 69g,
1 tsp gluten-free baking powder fat 31g, sat fat 11g, fibre 2g, sugar 51g, salt 0.6g
mascarpone, to serve
FOR THE DRIZZLE
140g/5oz golden caster sugar
juice 1 lemon Taste team
comment
‘This very
flavoursome
Deliciously cake is also
gluten-free great served with
cream or ice cream.
It was so easy to
make – I definitely
won’t be afraid
to use polenta
again!’ SARAH

Next month
Let’s eat more…
broad beans

44 bbcgoodfood.com APRIL 2014

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N
 In season

Store the seasons

Fruit-infused vodkas are the perfect way to use seasonal forced rhubarb, or summer
fruits later in the year. Mary Cadogan shows you how Photographs IAN WALLACE

A
ll year round, I make
flavoured vodkas with
whatever fruit is in
season. At this time of year,
delicate pink rhubarb is a
good choice, not only for the
beautiful colour, but also for
its sweetly sharp flavour. I’ve
thrown in a few early-season
strawberries for added
fragrance, and some
ginger to add a warm note.
This method suits many
fruits, especially stone fruits and soft fruits, which will give
you a range of stunning colours and flavours. Berries can
be added whole, but larger stone fruits, such as apricots
and peaches, have to be chopped. You just need a little
patience waiting for the fruit to infuse, and remember
to shake the jar from time to time.
Don’t use top-notch vodka – a supermarket own-brand
will do nicely. Decanted into small, decorative clip-top
bottles, this makes a fantastic gift.

WHAT TO LOOK OUT FOR IN APRIL

While we wait for British- Make a flavoured butter
grown fruit, there’s still lots by chucking half a bunch
of imported exotic fruits. into the food processor
Kumquats Halve and with 100g softened butter,
remove the seeds, then the finely grated zest of half
blitz in a food processor. a lemon and a good shake
You can freeze the purée of salt and freshly ground
to use in pie fillings, sauces black pepper. Shape into
Rhubarb & 1 Put all the ingredients in a large Kilner (try it with roast duck or a sausage in baking paper,
strawberry vodka jar and shake well to dissolve the sugar. pork) or ice cream, adding twist the ends and freeze.
Leave in a cool place and shake 2-3 times sugar to taste. Or chop Slice as needed and spread
EASY
a week for 3-4 weeks until the liquid is the fruit finely and turn on sandwiches or add
MAKES about 1.5 litres PREP 15 mins plus a rich pink colour. it into marmalade. to pasta, vegetables or
3-4 weeks infusing NO COOK 2 Set a large sieve over a large bowl and Pineapples Look out for grilled meat.
line the sieve with muslin. Strain the 2-for-1 offers on super- Herbs Thyme and rosemary
400g forced rhubarb (the pale vodka though the sieve, then transfer to sweet pineapples. Peeled can be used to make lovely
pink, thin-stemmed kind), cut a jug and pour carefully into clean, dry and chopped, they freeze flavoured oils. Gently
into short lengths bottles. Seal and label the bottles. The well, or turn them into heat some olive oil with
8-12 ripe strawberries, halved vodka is now ready to drink, or will keep chutneys and relishes. the herbs, and place fresh
300g caster sugar in a cool, dark place for up to 1 year. Also make the most of… herb sprigs in a bottle.
Food sty ing MARY CADOGAN Sty ing LOU SE P CKFORD

2 thin slices fresh ginger
1 litre bottle vodka
Serve over ice or neat in chilled shot British watercress Big Strain the infused oil
glasses, or make into a long drink bunches of home-grown over the fresh herbs and
topped with soda or fizz, adding half watercress should be at store in a cool, dark place
a strawberry just before serving. their perky best right now. until ready to use.
PER SERVING (30ml) 81 kcals, protein none,
carbs 7g, fat none, sat fat none, fibre none,
sugar 7g, salt none
Next month
Mary makes
Strawberry conserve

APRIL 2014 bbcgoodfood.com 47

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Seasonal & local
New-season lamb is often a
highlight at Easter but, according
to sheep farmer JANE KALLAWAY
of Langley Chase Organic Farm,
even more delicious are hogget (the
previous spring’s lamb) or mutton
(lamb that’s at least two years old),
writes Clare Hargreaves.
Jane, who began rearing sheep in
1998, lets many of
her lambs live
as long as five
years, as she
believes this is
when mutton
is at its best.
Her sheep are
Manx Loaghtan, a
multiple-horned rare breed that
produce a flavoursome, gamey meat
which is lower in fat and cholesterol
than commercial breeds. Unlike
some commercially reared sheep
that are forced to
lamb indoors in
midwinter so
that their meat is
ready for Easter,
Jane’s sheep
lamb in spring,
and live outdoors
all year round.
‘Mutton deserves to be better
appreciated,’ she says. ‘With
new-season lamb, the meat is so
young it hasn’t developed flavour.
Mutton and hogget are superb at
this time of year as they’re finished
on spring grass.’ You can buy
Langley Chase hogget and mutton
from langleychase.co.uk.
Dates for your diary
17-27 April Brighton & Hove Food and
Drink Festival ‘Spring Harvest’
(brightonfoodfestival.com)
19-21 April The Giant Chester Food,
Drink & Lifestyle Festival, Chester
racecourse (chesterfoodanddrink.co.uk)
25-27 April BBC Good Food Show
Spring, at the HIC in Harrogate,
(bbcgoodfoodshowspring.com)
APRIL 2014
RHUBARB
Technically a vegetable, rhubarb is more often eaten as a fruit. The
first crop is forced and available from January to March. It’s more
tender and delicately flavoured than maincrop rhubarb, grown
outdoors, which arrives in early spring. This has a more intense
flavour and a robust texture. All rhubarb needs to be cooked and a
little sweetness added to balance its tart flavour.
A SURPRISING SIDE DISH Rhubarb boiled to a purée with
a little sugar and water goes well with richer meats and fish.
Try it with baked mackerel or roast duck.
GREAT SPREAD ON TOAST Use in your favourite jam
recipe, with some split vanilla pods (see bbcgoodfood.com).
Rhubarb jam is also good stirred through yogurt.
SPRINGTIME TAKE ON ETON MESS Bake rhubarb with a
little sugar and lemon juice until tender, then stir through
whipped cream. Serve with broken-up meringue.
In season
Quick ways to make the most of
this month’s seasonal produce
SPRING GREENS
The first cabbages of the year, spring
greens are a delicious source of vitamin C,
folic acid and fibre. This leafy veg has large,
dark green leaves, which stand proud of the
root, unlike most cabbage leaves, which
tightly wrap to form a ball. Remove the
tough stalks, then finely shred and cook
as you would spinach.
USE IN STIR-FRIES Add to a hot wok with
garlic, chilli and peanuts. Stir-fry for a
few minutes with a splash of soy sauce and
serve with Asian dishes.
QUICK SOUP Cook with onions, potatoes
and stock, then blitz to a soup. Serve
with a little pesto and cream stirred
through for an uplifting spring lunch.
BOOST YOUR MASH Add wilted spring
greens and spring onions to your mash
to create a vitamin-boosting colcannon.
RADISHES
With a peppery flavour and a crunchy
texture, radishes make a great snack, but
are often overlooked as a salad ingredient.
Larger radishes tend to be more fiery, so
buy smaller ones if you prefer a milder
flavour. If you find them in bunches, you can
even use the leaves in salads.
MAKE A PUNCHY POTATO SALAD Split
radishes lengthways and add to cooked
new potatoes with a creamy vinaigrette.
FANCY CANAPE If you have radishes with
the stems still attached, serve with a
dip and some toasted, crushed seeds.
A QUICK PICKLE Mix sliced radishes
with 2 tbsp white wine vinegar, 2 tbsp
caster sugar and 2 tsp salt. Leave to stand
for 30 minutes and serve with cheeses, cold
pies and meats.
bbcgoodfood.com 49
In season

‘London is such
an inspiration’
Kimberley Wilson, a finalist in BBC Two’s Great British
Bake Off in 2013, loves seeking out new places to eat
and shop for ingredients. Here she shares her favourites

from Arancini Brothers

The city has so many interesting
markets – my favourite is East
Street in Elephant & Castle, near
where I live. I love the colour,
noise and watching people
interact. You can find amazingly
cheap fruit and veg from all over
the world, from guava to plantain.
I go through phases with my
cooking. I had a Japanese phase,
now I’m moving onto Indonesian
and Middle Eastern cuisine.
I’m fascinated by Afghan food,
too. I like novelty – there’s a
whole world to explore.
There’s a fabulous store called
Greensmiths (greensmithsfood.
co.uk) on Lower Marsh, near
Waterloo, with several shops in
it, including The Ginger Pig
butchers, Solstice fruit and veg,
and The Old Post Office Bakery.
The Ginger Pig is great for
unusual cuts – I recently ate a
bone marrow dumpling that
was gorgeous, so I want to
recreate that.
I love the street food scene – it’s
an exciting, affordable way to try
different cuisines, and I have a
long list of carts I want to try.
I like Pitt Cue (pittcue.co.uk),
(arancinibrothers.com) –
another former street food stall
which now has stores in Kentish
Town, the City and Dalston.
The shop I like to go to
get lost in is Divertimenti
(divertimenti.co.uk). I work
near the Marylebone branch,
and it was there that I bought
the savarin mould I used for
my filo pie on Bake Off.
I’m a psychologist and I often
work in the evening and do
admin in the morning, so as
my free time tends to be in the
Pitt Cue, a street
food star,
now has a restau
rant
afternoons, I pop into various
Kimberley
loves the
vibrancy of
East Street
market
For great tea blends, I head
to Yumchaa (yumchaa.com)
– two favourites are the
Caramel Sweetheart (black
tea with white chocolate hearts
and caramel pieces) and the
Raspberry & Vanilla. I’m
developing a recipe for a white
tea or Earl Grey cake infused
with a limoncello made with
grapefruit. I enjoy loading
cakes with flavour.
My boyfriend and I have a list
of TV chefs’ restaurants we’re
working through for special
ash meringue – I’ve now ordered
some bamboo charcoal to
try to get a black colour into
my meringues.
WHAT’S NEXT FOR ME?
Since before Bake Off, I’ve been
playing with the idea of setting up
a charity-based baking business.
I’d like to run birthday parties for
poorer families, as I grew up on
benefits and know how difficult it
can be. Cake can be wonderfully
therapeutic – I recently judged a
bake off in a drug rehab centre

which started in a trailer serving
rib joints and pulled pork
burgers, but now has a full-time
home in Soho. I love the
amazing arancini (risotto balls)
places for a pudding. I adore
the Asian desserts at Yauatcha
(yauatcha.com) on Broadwick
Street – the Yuzu brûlée tart
is incredible.
occasions. We loved Locanda
Locatelli (locandalocatelli.com).
At Pollen Street Social (.0), I
ate a stunning Rhubarb &
custard dessert served with an
Words CLARE HARGREAVES Kimber ey portrait DAV D COTSWORTH, Pitt Cue photograph LPO MUSTO/REX
and was struck by how baking
boosted the residents’ self-
esteem. They took amazing
care and pride in it.

BBC Food and Farming Awards kicks off new festival

This year, for the first time, Bristol
will host the BBC Food and Farming
Awards – the ceremony will be held
at St George’s concert hall on 1 May,
and broadcast on Radio 4 soon after.
Candidates will be judged in 10
categories, including Best Food
Market, Best Food Producer and
Food Personality of the Year.
The awards ceremony will also kick
off a new 11-day Food Connections
Festival in the city. Highlights include
a producers’ market, tastings and
demos by celebrity chefs, foraging
walks, children’s cooking activities
and special festival menus.
The Festival is hoping to host live
broadcasts of radio and TV shows by
many of the country’s best-known
BBC presenters, including Chris Evans
and Clare Balding. To find out more,
visit bristolfoodconnections.com.

50 bbcgoodfood.com APRIL 2014

 Is your family looking for IRON
that’s gentle and great tasting?

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supplement that is easy on the stomach and tastes great too.
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cells and haemoglobin. Feroglobin® Plus liquid provides all the benefits of the original, plus Siberian Ginseng,
L-Carnitine, Green Tea and Q10. Both provide a great tasting blend of minerals,
co-factors, honey and Swiss malt, with vitamins B2, B6 & B12 which contribute to
GENTLE FORMULA
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Includes IRON, FOLATE & B12 which can contribute to the

reduction of tiredness & fatigue
Also available:
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a slow release formula of organic-form
iron with zinc, folic acid and B vitamins.
Original Liquid Plus Liquid
Available from
ADFERCONP 07-08-13E

Superdrug,Holland & Barrett,GNC,chemists,health

stores, supermarkets & www.vitabiotics.com
Vitamin supplements may benefit those with nutritionally inadequate diets.
† Professor Beckett is not cited in the capacity of a health professional,but as a product
inventor and former Chairman of Vitabiotics.*(IRI value data.52 w/e 13 Jul,13).
 Everyday Supper from your storecupboard 20-minute dinners
A week of budget cooking – £30 for four, plus shopping list

Tex-Mex beans on toast

Easy
EASY CALCIUM FOLATE FIBRE VIT C IRON meal
3 OF 5
A DAY
for one
SERVES 1 PREP 10 mins COOK 15 mins

400g can chopped tomatoes

2 spring onions, whites and greens
separated, both finely sliced
2 tsp each ground cumin and mild
chilli powder
1 tbsp brown or BBQ sauce
400g can black beans, drained
and rinsed
2 slices of your favourite bread
1 small ripe avocado
few good squeezes of lemon
or lime juice
big dollop of natural yogurt

1 Tip the tomatoes, spring onion whites,

spices and brown sauce into a saucepan.
Bring to a simmer and bubble for 10 mins.
2 Stir in the beans with some seasoning
and heat through for 5 mins. Meanwhile,
toast the bread, then chunkily dice half
Recipe SARAH COOK Photograph DAV D MUNNS Food sty ing L ZZ E HARR S Sty ing REBECCA NEWPORT

the avocado and mix with a squeeze

of lemon or lime juice.
3 Squash the remaining avocado over
one of the pieces of toast, and sandwich
with the other. Sit on a plate and top
with the hot chilli beans, followed by the
diced avocado and a dollop of cooling
yogurt. Scatter with the spring onion
greens and tuck in.
PER SERVING 598 kcals, protein 29g, carbs 72g,
fat 25g, sat fat 5g, fibre 24g, sugar 19g, salt 3.1g

Quick and satisfying

£1.47 per serving

APRIL 2014 bbcgoodfood.com 53

 STORECUPBOARD
V Spring clean V

Make it tonıght Get your kitchen in order and use up

all those half-empty packets and jars
with these new ideas for simple suppers
Recipes REN BEHAN Photographs SAM STOWELL

Use up Spices,
lentils and chickpeas
Lentil & sweet £1.30 per serving
potato curry
EASY FIBRE VIT C 4 OF 5
IRON A DAY

SERVES 2 PREP 10 mins COOK 25 mins

2 tbsp vegetable or olive oil

1 red onion, chopped
1 tsp each cumin and mustard seeds
(any colour)
1 tbsp medium curry powder
100g/4oz red or green lentils, or a
mixture
2 medium sweet potatoes, peeled
and cut into chunks 1 Heat the oil in a large pan, add the and sweet potatoes are tender. Add
500ml/18fl oz vegetable stock onion and cook for a few mins until the chickpeas, then heat through.
400g can chopped tomatoes softened. Add the spices and cook for 3 Season, sprinkle with coriander,
400g can chickpeas, drained 1 min more, then stir in the lentils, sweet if you like, and serve with seasoned
¼ small pack coriander (optional), potatoes, stock and chopped tomatoes. yogurt and naan bread.
natural yogurt and naan bread, 2 Bring to the boil, then cover and PER SERVING 613 cals, protein 27g, carbs 91g,
to serve simmer for 20 mins until the lentils fat 18g, sat fat 2g, fibre 16g, sugar 21g, salt 1.8g

54 bbcgoodfood.com APRIL 2014

 Everyday

Fruity tabbouleh with feta 1 Boil the kettle. Put the bulghar wheat and fluff up the grains with a fork. Stir
in a sieve and rinse with cold water until through the nuts and dried fruit, too.
1 OF 5
EASY FOLATE FIBRE IRON A DAY the water runs clear. Drain well and 3 Whisk together the lemon zest and
SERVES 4 PREP 40 mins NO COOK transfer to a mixing bowl. Pour over juice, herbs, remaining olive oil and the
200ml boiling water and 1 tbsp olive oil, garlic. Pour over the grains, nuts and
100g/4oz bulghar wheat cover with a plate and leave to soak for fruit, and stir everything together well
6 tbsp olive oil 30 mins. Meanwhile, put the couscous with some seasoning. Transfer to a
100g/4oz couscous into a second mixing bowl with 1 tbsp serving plate, scatter with the crumbled
200g/7oz mixed shelled nuts, roughly olive oil, just cover with boiling water, feta, and serve with grilled lamb or
chopped (any mixture of almonds, then cover with a plate and leave to pork chops, if you like.
hazelnuts, walnuts, pecans or stand for 5-10 mins. PER SERVING 829 kcals, protein 23g, carbs 72g,
pistachios) 2 Once the bulghar wheat and couscous fat 50g, sat fat 10g, fibre 7g, sugar 35g, salt 1.4g
200g/7oz mixed dried fruit, large are ready, put them in a mixing bowl
fruit chopped (any mixture of
raisins, sultanas, apricots, dates
and cranberries)
zest and juice 2 lemons
small pack each mint and flat-leaf
parsley, leaves roughly chopped
2 garlic cloves, crushed
100g/4oz feta, crumbled
grilled lamb or pork chops, to serve
(optional)

Use up Bulghar
wheat, couscous,
nuts and dried fruit
£1.03 per serving

APRIL 2014 bbcgoodfood.com 55

 Tomato & rice soup 1 Heat the oil in a large saucepan and
add the onion, carrot and celery, then
EASY LOW 2 OF 5
FAT A DAY cook gently until softened. Add the sugar
SERVES 4 PREP 10 mins COOK 35 mins and vinegar, cook for 1 min, then stir
through the tomato purée. Add the
2 tsp olive oil chopped tomatoes or passata, the
1 onion, finely chopped vegetable stock, and any brown rice,
1 carrot, finely chopped if using, then cover and simmer for
1 celery stick, finely chopped 10 mins. If you are using wild rice, add this
1 tbsp golden caster sugar and simmer for 10 mins more. Finally, add
2 tbsp vinegar (white, red or balsamic) any white rice you’re using, and simmer
1 tbsp tomato purée for a final 10 mins until the rice is tender.
400g can chopped tomatoes or passata 2 Just before serving, sprinkle over some
1 litre/1¾ pints vegetable stock made chopped parsley and season to taste.
with 2 cubes Divide into bowls and add a swirl of pesto
140g/5oz rice (long-grain, basmati, to each, if you like.
wild, brown or a mixture) PER SERVING 213 kcals, protein 6g, carbs 39g,
¼ x small pack parsley, leaves only, fat 3g, sat fat 1g, fibre 4g, sugar 13g, salt 1.6g
chopped, and a few dollops of pesto,
to serve (optional) MAKE IT GLUTEN
FREE

Use gluten-free stock and check that

the pesto is a gluten-free variety.

Use up Rice,
vinegar and pesto
58p per serving

Taste team comment

‘I loved the fresh flavours, and
the pesto was a really tasty
addition. A great soup to freeze
or take to work the next day, too.’ SKY

56 bbcgoodfood.com APRIL 2014


Use up Pasta, pine
nuts and cheese
£1.57 per serving
Macaroni cheese with 1 Heat oven to 200C/180C fan/gas 6.
bacon & pine nuts Put the pine nuts in a dry frying pan,
gently toast for 2-3 mins, then tip
EASY CALCIUM
onto a plate. In the same pan, add
SERVES 4 PREP 10 mins COOK 40 mins the pancetta or bacon and cook for
a few mins until crisp.
50g/2oz pine nuts 2 Bring a large pan of salted water to
4 slices pancetta or bacon, chopped the boil and cook the pasta following
400g/14oz macaroni or any short pasta pack instructions until al dente. Drain,
300ml pot double cream reserving a ladleful of the pasta cooking
200ml tub crème fraîche water for later.
200g/7oz Gruyère or mature cheddar, 3 Meanwhile, put the double cream,
grated crème fraîche and half the cheese in
2 tsp Dijon mustard a saucepan, stir together and gently
green salad, to serve (optional) warm through until the cheese has
APRIL 2014
Everyday
melted. Take off the heat, stir in the
mustard and some seasoning to taste.
3 Tip the drained pasta into a large
baking dish and stir in the cheese sauce,
adding some of the pasta cooking water
if it looks a little dry. Sprinkle the toasted
pine nuts and cooked pancetta over the
top, then scatter over the remaining
cheese. Bake for 20 mins until the top
is golden and bubbling, then serve with
a salad, if you like.
PER SERVING 886 kcals, protein 26g, carbs 60g,
fat 60g, sat fat 34g, fibre 3g, sugar 4g, salt 1.4g
bbcgoodfood.com 57
Everyday

Salmon with sesame, 140g/5oz any noodles and cook following pack instructions,
soy & ginger noodles 2 tbsp sesame seeds then drain well.
2 spring onions, chopped 3 In a small frying pan, lightly toast the
EASY OMEGA-3
sesame seeds for 1 min, then add to the
SERVES 2 PREP 10 mins COOK 20 mins 1 Heat oven to 180C/160C fan/gas 4. cooked noodles (reserving a sprinkle
In a small jug, whisk together the soy, rice for the top). Pour the remaining sauce
4 tbsp dark, light, low-salt (or wine or mirin, stem ginger and syrup, and over the noodles, plus any from the
a mixture) soy sauce garlic. Line a roasting tin with baking roasting tin, and toss together. Serve
4 tbsp rice wine or mirin parchment and put the salmon in it. Pour with the salmon, scattered with the
1 stem ginger ball, finely chopped, over half the sauce, then bake for 15 mins chopped spring onions and remaining
plus 2 tbsp syrup from the jar until the salmon is cooked through. sesame seeds.
1 garlic clove, crushed 2 Meanwhile, bring a large pan of PER SERVING 749 kcals, protein 42g, carbs 78g,
2 salmon fillets water to the boil. Add the noodles fat 27g, sat fat 5g, fibre 4g, sugar 27g, salt 4.0g

Taste team comment

‘This was a lovely alternative to
a Friday night Chinese, and so
quick I’d make it midweek, too.
I added leftover pak choi to the noodles,
which gave them extra texture.’ JESSICA

Use up Noodles,
sesame seeds, soy
sauce and rice wine
£2.04 per serving

Food sty ing KATY GREENWOOD Sty ing REBECCA NEWPORT

58 bbcgoodfood.com APRIL 2014

 In next month’s issue
30+ new vegetarian recipes
Easy meat-free meals O Vegan chilli with quinoa O Plus, veggie buys on test

Cook with the seasons

New ways with broad beans O Strawberry conserve O Really special salads

Make weekends special

Tom Kerridge’s menu for 2 O Springtime cake recipe by Bake Off’s Frances Quinn

Make gnocchi with

Antonio Carluccio

Exciting new platter salads Apricot frangipane tart

Veggie
special Lamb lollipops with
Bank Holiday
barbecue smashed broad beans

Speedy stir-fry

ON SALE FROM
2 APRIL
Feed for
Stay on budget with these
brand-new recipes – we’ve
costed them all and added Kedgeree with poached egg
a helpful shopping list
EASY GOOD
4 YOU
Recipes KATY GREENWOOD
Photographs SAM STOWELL SERVES 4 PREP 5 mins COOK 25 mins
Total cost: £6.12 for 4

Your shopping list for the week

300g/11oz long-grain rice
2 tbsp olive oil
Fruit & veg 1 onion, finely chopped
Q 3 onions 2 garlic cloves, finely chopped
Q 10 garlic cloves 390g pack fish pie mix, defrosted if
Q 1 lemon frozen
Q small pack parsley 1 heaped tbsp mild or medium curry
Q 1 red chilli powder
Q small pack fresh coriander juice 1 lemon
Q 1 romaine lettuce ¼ small pack parsley, chopped
Q 4 tomatoes 4 eggs
Q 1 small red onion
Q 525g family pack mushrooms
Q 50g/2oz rocket
Q 1 lime

Dairy
Q 5 eggs
Q 150g pot 0% Greek yogurt Super smoky bacon
Q 1 sheet ready-rolled puff pastry & tomato spaghetti
Q 250g tub ricotta
EASY LOW LOW 2 OF 5 GOOD
Meat & fish FAT CAL FIBRE A DAY 4 YOU

Q 120g/4½oz smoked streaky bacon SERVES 4 PREP 5 mins COOK 20 mins

Q 390g pack fish pie mix Total cost: £3.85 for 4 1 Cook the rice following pack
Q 250g pack lean lamb mince instructions, then drain and set aside.
Q 400g/14oz diced stewing beef 400g/14oz spaghetti Meanwhile, heat 1 tbsp of the oil in a
Dry goods 1 tbsp olive oil non-stick frying pan and cook the onion
Q 400g/14oz spaghetti 120g/4½oz smoked streaky bacon, and garlic for 5 mins. Toss the fish pieces
Q 3 x 400g cans chopped tomatoes sliced into matchsticks with the curry powder and remaining oil.
Q 400g can chickpeas 1 onion, finely chopped Add to the pan. Cook for another 5 mins,
Q 210g can chickpeas 1 garlic clove, finely chopped stirring carefully and turning the fish.
Q 4 large tortilla wraps 2 tsp sweet smoked paprika 2 Add the rice to the pan and turn up
Q 1-2 tbsp chipotle paste 2 x 400g cans chopped tomatoes the heat, then stir well (the fish will break
Q 400g can kidney beans in chilli sauce grated Parmesan, to serve (optional) up a little). Cook for 1-2 mins, then stir in
the lemon and parsley. Turn the heat
Check your fridge, freezer 1 Bring a large pan of water to the boil down as low as it will go, and put on a lid.
and cupboards and cook the spaghetti following pack 3 Bring a pan of water to the boil, turn
Q 8 tbsp olive oil instructions. Meanwhile, heat the oil in down the heat and poach the eggs.
Q 2 tsp smoked paprika a large non-stick frying pan and cook Season the kedgeree and divide between
Q grated Parmesan (optional) the bacon for 3-4 mins until just starting plates, topping each with a poached egg.
Food sty ing KATY GREENWOOD Sty ing REBECCA NEWPORT

Q 300g/11oz long-grain rice, plus extra (optional) to crisp. Stir in the onion and cook for
Q 1 heaped tbsp curry powder another 3-4 mins, then add the garlic and
Q 2½ tsp ground cumin smoked paprika, and cook for 1 min more.
Q 1 tsp ground coriander 2 Pour in the chopped tomatoes, bring
Q 1¼ tsp ground cinnamon to the boil and bubble for about 5 mins
Q oven chips (optional) until thickened, stirring every so often
Q nutmeg to stop it catching on the bottom. Drain
the pasta and toss with the sauce. Serve
with Parmesan, if you like.
PER SERVING 500 kcals, protein 20g, carbs 80g,
fat 12g, sat fat 3g, fibre 7g, sugar 11g, salt 1.2g
PER SERVING 542 kcals, protein 31g, carbs 63g,
fat 17g, sat fat 4g, fibre 3g, sugar 2g, salt 0.7g
Taste team comment
‘Poached eggs instead of
traditional boiled eggs was a
fantastic new twist. The lemon
flavour was really refreshing and
complemented the fish.’ SARAH

60 bbcgoodfood.com APRIL 2014


Lamb & chickpea
fritter wraps
EASY LOW 3 OF 5
CAL FOLATE FIBRE IRON A DAY
SERVES 4 PREP 15 mins COOK 20 mins
Total cost: £7.05 for 4
1 x 400g and 1 x 210g can chickpeas,
drained and rinsed
1 egg
250g pack lean lamb mince
1 tsp each ground cumin and
coriander
¼ tsp ground cinnamon
3 garlic cloves, crushed
1 red chilli, deseeded and finely
chopped
¼ small pack coriander, roughly
chopped
1 tbsp olive oil
4 large tortilla wraps
1 romaine lettuce, shredded
4 tomatoes, sliced
1 small red onion, thinly sliced
150g pot 0% Greek yogurt
oven chips, to serve (optional)
1 In a food processor, whizz the
chickpeas with the egg for a few mins
until almost a purée, but some bits
remain. Spoon into a bowl and stir in
the mince, spices, two-thirds of the
garlic, the chilli and coriander. Season
well and form into 12 small fritters.
2 Heat the oil in a non-stick frying
pan and cook the fritters in batches
for 4 mins on each side, until crisp
on the outside and cooked through.
3 Top each wrap with a good handful
of shredded lettuce, tomato, red onion
and 3 fritters. Mix the yogurt with the
remaining garlic and spoon a little over
the fritters. Wrap up and tuck in, with
chips on the side, if you like.
PER SERVING 448 kcals, protein 30g, carbs 44g,
fat 17g, sat fat 5g, fibre 8g, sugar 8g, salt 1.1g
APRIL 2014
Mushroom, ricotta
& rocket tart
EASY 1 OF 5
A DAY
SERVES 4 PREP 10 mins COOK 25 mins
Total cost: £5.46 for 4
1 sheet ready-rolled puff pastry
2 tbsp olive oil
525g family pack mushrooms, halved
or quartered if large
2 garlic cloves, 1 finely sliced,
1 crushed
250g tub ricotta
good grating of nutmeg
¼ small pack parsley, leaves only,
roughly chopped
50g/2oz rocket
1 Heat oven to 220C/200C fan/gas 7 and
place a baking sheet inside. Unroll the
pastry onto a piece of baking parchment
and score a border around the pastry
about 1.5cm in from the edge. Place the
pastry (still on the parchment) on the
baking sheet and cook for 10-15 mins.
2 While the pastry bakes, heat the oil
in a large lidded pan and cook the
mushrooms for 2-3 mins, with the lid
on, stirring occasionally. Remove the
lid and add the sliced garlic, then cook
for 1 min more to get rid of excess liquid.
3 Mix the crushed garlic with the ricotta
and nutmeg, then season well. Remove
the pastry from the oven and carefully
push down the risen centre. Spread over
the ricotta mixture, then spoon on the
mushrooms and garlic. Bake for 5 mins,
then scatter over the parsley and rocket.
PER SERVING 461 kcals, protein 13g, carbs 31g,
fat 32g, sat fat 14g, fibre 2g, sugar 3g, salt 0.8g
Taste team comment
‘I loved the different textures,
and the flavours worked well.
The rocket cut through the rich
cheese, and the garlicky mushrooms
were delicious!’ JESSICA
Everyday
Chunky chilli
EASY FIBRE 2 OF 5 GOOD GLUTEN
A DAY 4 YOU FREE
SERVES 4 PREP 5 mins
COOK 2 hrs 15 mins
Total cost: £7.32 for 4
1-2 tbsp olive oil, plus extra if needed
400g/14oz diced stewing beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1½ tsp ground cumin
1-2 tbsp chipotle paste (or gluten-free
alternative), depending on how spicy
you like it
400g can kidney beans in chilli sauce
400g can chopped tomatoes
1 lime, zested and cut into wedges
¼ small pack coriander, leaves only
cooked rice, to serve (optional)
1 Heat the oil in a large pan and cook the
beef pieces for a few mins on each side
until browned all over. Remove from the
pan with a slotted spoon and set aside.
2 Add the onion to the pan, with extra oil
Next if needed, and cook until softened. Stir in
month the garlic, cumin and chipotle paste, and
A week of cook for 1 min. Sieve the kidney beans,
meals for reserving the sauce. Add this sauce,
two – £20 along with the chopped tomatoes and
a can full of water, to the pan. Stir well,
then return the meat to the pan. Bring to
a simmer, then cook, covered, for 2 hrs
or until the beef is tender (or bake in the
oven for 3 hrs at 160C/140C fan/gas 3).
3 Add the reserved kidney beans and
lime zest, season and warm through.
Serve with a scattering of coriander
leaves, the lime wedges to squeeze
over, and rice, if you like.
PER SERVING 300 kcals, protein 26g, carbs 21g,
fat 13g, sat fat 3g, fibre 6g, sugar 10g, salt 0.9g
bbcgoodfood.com 61
*Sunflower oil naturally contains omega-6. Flora contains omegas-3 & 6 that help to maintain normal cholesterol levels.
 Everyday

Ravioli with artichokes,

leek & lemon
£2.55 per serving

Coconut-crumbed fish with sweet

chilli slaw £3.08 per serving Easy
suppers
for 2

Ready in 20!
Satisfying new midweek meals – on the table in just 20 minutes Recipes STEFFI DELLNER Photographs SAM STOWELL

Stir-fried Korean beef £2.90 per serving

Food sty ing KATY GREENWOOD Sty ing REBECCA NEWPORT

Cumin pork chops with honey carrots

£2.30 per serving
APRIL 2014 bbcgoodfood.com 63
Everyday
Coconut-crumbed fish
with sweet chilli slaw
EASY FOLATE FIBRE 2 OF 5
A DAY
SERVES 2 PREP 10 mins
COOK 10 mins
2 tbsp mayonnaise
1 tbsp sweet chilli sauce
2 Little Gem lettuces, finely
chopped
½ cucumber, sliced into half
moons
6 tbsp desiccated coconut
3 tbsp plain flour
2 sustainably sourced cod
fillets, or other firm white
fish such as haddock
1 egg, beaten
3 tbsp vegetable oil
1 lime, cut into wedges
1 In a large bowl, whisk together the
mayonnaise and sweet chilli sauce.
Add the lettuce and cucumber, toss
through and set aside.
2 Mix the coconut and flour
together on a plate. Dip the fish
fillets into the beaten egg, then into
the coconut-flour mixture to coat.
Heat the oil in a frying pan until very
Stir-fried Korean beef
EASY FOLATE VIT C IRON 2 OF 5
A DAY
SERVES 2 PREP 10 mins
COOK 10 mins
1 tbsp soy sauce
1 tbsp mirin or clear honey
2 tsp cornflour, mixed to a paste
with 2 tbsp water
1 tbsp vegetable oil
300g/11oz beef frying steak,
thinly sliced
1 garlic clove, thinly sliced
1 red chilli, finely chopped
3 spring onions, sliced into
small pieces
300g pack beansprouts
100g bag baby spinach
handful sesame seeds, toasted
cooked rice, to serve (optional)
1 In a small bowl, mix together the
soy, mirin or honey, and cornflour
paste. Heat the oil in a wok or large
frying pan. Season the beef and sear
in batches, then remove to a plate
and cover with foil to keep warm.
Fry the garlic and chilli, then add
the spring onions and beansprouts,
and stir-fry for 2 mins.
64 bbcgoodfood.com
hot, then add the fish and fry for
3-4 mins on each side until cooked
through. Serve with the salad and
lime wedges.
PER SERVING 661 kcals, protein 39g,
carbs 32g, fat 42g, sat fat 13g, fibre 7g,
sugar 8g, salt 0.8g
2 Return the beef to the wok and
add the spinach along with the
sauce. Keep stir-frying for another
2-3 mins until the spinach has
wilted. Serve sprinkled with the
sesame seeds and some rice,
if you like.
PER SERVING 470 kcals, protein 40g,
carbs 17g, fat 27g, sat fat 8g, fibre 6g,
sugar 5g, salt 1.8g
Ravioli with artichokes,
leek & lemon
EASY FIBRE 2 OF 5
A DAY
SERVES 2 PREP 10 mins
COOK 10 mins
280g jar artichoke antipasto,
drained reserving 1 tbsp oil,
artichokes roughly chopped
1 large leek, finely sliced
1 garlic clove, crushed
3 tbsp cream cheese
zest and juice 1 lemon
250g pack spinach & ricotta
ravioli
2 large handfuls rocket and
grated Parmesan (or vegetarian and cream cheese, and toss
alternative) to serve (optional) through. Serve topped with the
rocket and a grating of Parmesan,
1 Heat the oil from the artichokes in if you like.
a large saucepan, then add the leek PER SERVING 513 kcals, protein 16g,
and garlic. Fry for 5 mins over a carbs 43g, fat 31g, sat fat 13g, fibre 9g,
medium heat until the leek is soft. sugar 7g, salt 3.5g
Stir in the artichokes, cream cheese
and lemon zest, then heat through.
Season to taste and add a squeeze
of lemon juice.
2 Meanwhile, cook the ravioli
following pack instructions. Drain,
add to the pan with the artichokes
Cumin pork chops
with honey carrots
EASY GLUTEN
FREE
SERVES 2 PREP 5 mins
COOK 15 mins
2 tbsp olive or vegetable oil
2 tbsp clear honey
zest and juice 1 lemon
1 tsp cumin seeds, lightly crushed
2 pork chops (about 450g/1lb)
140g/5oz Chantenay or baby
carrots
½ tsp ground cinnamon
natural yogurt, to serve
1 In a large bowl, whisk together honey, the cinnamon and some
half the oil, half the honey, the seasoning. Add this to the pan
lemon zest and juice, and the cumin you’ve just cooked the pork in,
seeds. Add the pork chops and along with the carrots. Toss to
ensure they are well coated. coat, heat through, then serve
Heat a large frying pan and add the carrots alongside the chops
the chops along with the glaze. with a dollop of natural yogurt.
Cook for 5-7 mins on each side, PER SERVING 568 kcals, protein 39g,
basting with the glaze every so carbs 18g, fat 36g, sat fat 8g, fibre 2g,
often. Remove from the pan, wrap sugar 18g, salt 0.5g
in foil and leave to rest.
2 Meanwhile, boil the carrots until
just tender, about 10 mins. Mix
together the remaining oil and
APRIL 2014
All the ingredients for a
delicious spring & summer!
BBC Good Food readers save 20%*
Get set for a jam-packed spring and summer for all food lovers.
The BBC Good Food Show Summer is back and bursting with plenty to
Seasonal food + drink
whet the appetite from 12-15 June at the NEC Birmingham. Plus, we’re
launching a brand new BBC Good Food Show Spring from 25-27 April
at the HIC, in the historic spa town of Harrogate. Both shows feature all
your favourites and advance tickets include a seat in the show-stopping
Supertheatre†. Come along and see great celebrity chefs and experts
including James Martin, the Hairy Bikers, Mary Berry and many more! Celebrity chefs

New!

BBC Good Food Show Summer NEC, Birmingham 12-15 June

Save 20%* - book by 31 March and quote GFR4

 The BBC Good Food Show Spring
Brand new for Spring 25-27 APRIL HIC, HARROGATE

FREE Supertheatre seat!

The Supertheatre is showcasing the best culinary talent
in the business at both our Spring and Summer shows.
It is always a highlight, so soak up the atmosphere as
famous chefs share their top tips and show you how to
whip up delicious home-cooked meals. In Harrogate, the
Supertheatre will be held in the recently restored Royal

All adva
tickets in nce
c
FREE sea lude a
Spring S t in the
how: Summer Show: James Martin in the Supertheatre
Su perthea †
tre
Dhruv B at Spring and Summer
aker
James M James Martin
artin
John Tor John Torode
ode
Mary Be Mary Berry
rry
Shelina Paul Hollywood
Permallo
The Hair o The Hairy Bikers
y Bikers
Tom Kerridge

brand new Spring Show

Artisan producers will

leave you spoilt for choice
Be wowed by a great selection of artisan producers at
both the Spring and Summer shows. The much-loved
Producers’ Village is a foodie’s paradise with plenty
of diverse speciality food and drink producers. Take your
time to sample and stock up on all the delicious treats
and delight your senses with new and exciting ingredients
– you can be sure to pick up hard to find, speciality goods
that will impress family and friends!

Save 20%!* Book by 31 March and quote GFR4

*20% off Adult and Over 65s Advance Standard tickets only (excluding VIP). Offer expires 31/03/14. †Standard Supertheatre seat included with Advance Standard ticket only,
subject to availability. Not all celebrities appear on all days.
 The BBC Good Food Show Summer
Get set for Summer 12-15 JUNE NEC, BIRMINGHAM

A hot spot for

baking enthusiasts
If you’ve caught baking fever then don’t miss out on
all things baking in the BBC Good Food Bakes & Cakes
Village. You will find an array of gifts, home-wares,
new kit and accessories to inspire you to bake like the
experts. Plus you can pick up advice from top baking
and cake crafting enthusiasts and specialists. Remember
Mary Berry will be at both the shows cooking live in
the Supertheatre, sharing her expertise with you.

New! Book now and pay less

restaurant, the BBC Good Food Kitchen, where you can
enjoy delicious dishes inspired by the recipes from the
magazine. Book in advance on 0121 767 3663.
Plus a brand new interactive stage, the Summer Kitchen
launches at the Summer show where you can see new
faces, renowned chefs and winners from your favourite
TV programmes cooking live. Seats are free of charge
with no booking required.
BBC Good Food magazine readers get 20% off* tickets
booked by 31 March, just quote GFR4 when booking.
BBC Good Food subscribers refer to your Welcome page
at front of magazine for your preferential subscriber
ticket rate.
For an extra special day out, treat yourself to a VIP
package at the Summer show. Enjoy a glass of bubbly,
exclusive talks, a goodie bag and much more.

BBC Good Food Show Spring BBC Good Food Show Summer
Ticket Standard Reader rate Ticket Standard Reader rate
Type Rate 20% off* Type Rate 20% off*

Advance ticket Fri + Sat Fri + Sat Advance ticket Thu/ Sat Thu/ Sat
with a seat in the Sun £19.50 Sun £15.60 with a seat in the Fri/Sun £25.25 Fri/Sun £20.20
Supertheatre† £18.50 £14.80 Supertheatre† £24.25 £19.40

Advance ticket with a £21.50 £22.50 £17.80 £18.60 Advance ticket with £26.25 £27.25 £21.40 £22.20
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VIP Packages From £88 – see website or call the Box Office for details

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Book now bbcgoodfoodshow.com

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Copyright 2014 BBC Worldwide Limited. BBC Good Food Shows are organised and presented by River Street Events Ltd.
 Weekend Exclusive recipes from the Bake Off champs

Salt & pepper squid, p79

Moroccan
menu for EASTER COOKING
friends, p86 Menus and bakes to enjoy
over the spring break

Chocolate treats, p96

James Martin’s special lunch, p70

APRIL 2014 bbcgoodfood.com 69

 James Martin’s
Easter lunch
Enjoy the holiday weekend with friends, family and this impressive Easter feast
from James Martin, presenter of BBC One’s Saturday Kitchen Photographs WILL HEAP
s -AKE THE CRUMBLE TOPPING
FOR THE TRImE UP TO THREE
DAYS AHEAD AND STORE IN
AN AIRTIGHT CONTAINER
s 3TUD THE LAMB AND SIT IT
ON TOP OF THE VEG IN THE
ROASTING TIN #HILL IN THE
FRIDGE OVERNIGHT
s -AKE THE CRUST MIX FOR THE
LAMB THE DAY BEFORE
s #OOK THE GREENS THE DAY
BEFORE THEN RUN UNDER COLD
WATER DRAIN AND CHILL
70 bbcgoodfood.com
Spring menu Serves 8
s 3MOKED TROUT  RADISH
s 0OACH THE RHUBARB REMOULADE TARTINES
AND MAKE THE RHUBARB s (ERB CRUSTED LEG OF LAMB
SYRUP THE DAY BEFORE WITH RED WINE GRAVY
CHILL OVERNIGHT s 3PRING GREENS WITH BACON
s #OOK THE CARROTS THE DAY s "ROWN BUTTER NEW POTATOES
BEFORE AND MAKE THE s ,EMON  THYME BABY CARROTS
DRESSING /N THE DAY s 2HUBARB CRUMBLE TRImE
MICROWAVE THE CARROTS
BRIEmY BEFORE STIRRING
THROUGH THE DRESSING Smoked trout & radish
s 4OAST THE BREAD AND remoulade tartines
MAKE THE REMOULADE
%!39 /-%'! 
UP TO  HRS AHEAD
SERVES 8 PREP 25 mins NO COOK
GOZ HOT SMOKED TROUT lLLETS
 SMALL SLICES BROWN BREAD LIGHTLY
TOASTED
HANDFUL PEA SHOOTS TO SERVE
&/2 4(% 2%-/5,!$%
 TBSP GOOD QUALITY MAYONNAISE
 TBSP CRÒME FRAÔCHE
 TBSP $IJON MUSTARD
 HEAPED TBSP CAPERS ROUGHLY
CHOPPED
ZEST  LEMON AND  TSP JUICE
 HEAPED TBSP lNELY CHOPPED DILL PLUS
EXTRA TO SERVE ABOUT  SPRIGS
GOZ CELERIAC PEELED AND CUT INTO
lNE MATCHSTICKS
 GREEN APPLE CUT INTO lNE
MATCHSTICKS
G PACK RADISHES COARSELY GRATED
1 In a large bowl, combine the
mayonnaise, crème fraîche, mustard,
capers, lemon zest and juice, and the
dill. Add the celeriac, apple, radish and
some seasoning, then stir well.
 Flake the trout into large pieces.
Arrange the toasts on a platter, top
each slice with a few spoonfuls of the
remoulade and some trout. Scatter
over a little dill and some pea shoots,
then let everyone help themselves.
PER SERVING 270 kcals, protein 12g, carbs 30g,
fat 12g, sat fat 4g, fibre 5g, sugar 4g, salt 1.9g
APRIL 2014
 Weekend

‘Spring is in the air! This is one of my

favourite times of year, as the winter draws
to a close and green shoots begin pushing
their way through the soil. My menu is a
celebration of the new season’s offerings’

Herb-crusted
leg of lamb with
red wine gravy

APRIL 2014 bbcgoodfood.com 71

 FOR THE GRAVY Spring greens with bacon
2 tbsp plain flour
1 OF 5 GLUTEN
EASY VIT C A
400ml/14fl oz red wine DAY FREE

1 litre/1¾ pints lamb or beef stock
1-2 tsp Dijon mustard
knob of butter
1 Heat oven to 220C/200C fan/gas 7.
Use a sharp knife to make little slits
all over the lamb, then insert a slice
of garlic into each hole. Tip the onions
and carrot into a large flameproof
roasting tin, then place the lamb on
top and season. Pour 250ml water
into the base of the tin and roast in
the oven for 30 mins.
2 Meanwhile, make the crust by
mixing together all the ingredients and
seasoning well. Remove the lamb from
the oven and turn the heat down to
SERVES 8 PREP 15 mins COOK 8 mins
Bring a large pan of water to the boil,
add 700g roughly shredded spring
greens and cook for about 5 mins until
tender, then drain well.
Meanwhile, heat a non-stick frying
pan, add 8 chopped rashers smoked
streaky bacon and cook until crisp. Tip in
the greens, toss and warm through. Grate
over a little nutmeg, season, and serve.
PER SERVING 73 kcals, protein 5g, carbs 1g,
fat 5g, sat fat 2g, fibre 3g, sugar 1g, salt 0.7g
Brown butter new potatoes
EASY GLUTEN
FREE

190C/170C fan/gas 5. Brush the lamb all
over with the mustard, then pack on the
crust in a thick layer – don’t worry if any
falls in the tin, this will be used in the
gravy later (you probably won’t use the
entire crust, so set aside what’s left for
later). Return the lamb to the oven and
cook for a further 1 hr 30 mins. Check the
lamb during cooking and add more water
to the base of the tin if it dries out.
3 Remove the lamb from the tin, cover
lightly with foil and leave to rest for
30-40 mins – if covered too tightly, the
crust will go soggy. (If you’re making the
Brown butter new potatoes, right, turn
WHAT TO Herb-crusted leg of lamb the oven up to 200C/180C fan/gas 6).
DRINK with red wine gravy 4 To make the gravy, put the roasting tin
Prosecco has a with the vegetables still in it directly on
A LITTLE EFFORT IRON
spring-like feel the heat and whisk in the flour. Cook for
with its light SERVES 8 PREP 25 mins plus resting 1 min, then add the wine, scraping any
sparkle – COOK 2 hrs flour from the bottom of the tin. Let it
Colli Trevigiani bubble for 1 min, then pour in the stock.
Sacchetto, Italy, For me, the main event has to be succulent Bring to the boil, then simmer gently for
11% (£8.99, spring lamb. If you’re looking for a cheaper 10-15 mins until thickened, stirring in a
therealwineco. option, you could try a shoulder instead of little of the reserved crust for a thicker
co.uk), is full leg. Remember to take the lamb out of gravy. Strain the gravy through a sieve
of fruit. the fridge a few hours before cooking so into a pan, discarding the vegetables left
SERVES 8 PREP 10 mins COOK 50 mins
Heat oven to 200C/180C fan/gas 6. Bring
a large pan of salted water to the boil,
add 2kg halved new potatoes and
4 bay leaves, bring back to the boil and
simmer for 10-12 mins until just tender.
Drain the potatoes and leave to steam
in a colander. Return the pan to the heat,
add 140g butter and melt gently until it
turns a nutty brown colour. Remove from
the heat, stir through the potatoes (don’t
worry if a few break up) and bay leaves,
and leave to absorb for a few mins.
Meanwhile, heat a roasting tin in the
oven, tip the potatoes in and season well.
Roast for 30-35 mins until golden and
crisp, turning and basting halfway
through. Transfer to a dish and pour
over any buttery juices from the tin.
PER SERVING 318 kcals, protein 4g, carbs 43g,
fat 15g, sat fat 9g, fibre 4g, sugar 3g, salt 0.4g
Lemon & thyme
baby carrots
EASY LOW 1 OF 5 GOOD
FAT A DAY 4 YOU

With the lamb, that it comes to room temperature, in the sieve. Add mustard to taste and SERVES 8 PREP 5 mins COOK 10 mins
serve Cabernet otherwise it won’t roast evenly. stir through the butter. Keep warm until
Franc, a French ready to serve. Put 1kg baby carrots in a pan of boiling
favourite that Chile 2.25kg/5lb leg of lamb PER SERVING 564 kcals, protein 48g, carbs 25g, water and simmer for 8-10 mins or until
does really well. 3 small garlic cloves, sliced fat 27g, sat fat 11g, fibre 3g, sugar 4g, salt 1.5g tender. Meanwhile, combine 2½ tbsp
Pick Santa Rita 120 2 onions, cut into chunks rapeseed oil, 1½ tsp clear honey, zest
Cabernet Franc 1 carrot, cut into chunks ½ and juice 1 lemon, and the leaves
2012, Central 2 tbsp Dijon mustard from 5 thyme sprigs.
Valley, 13% (£7.99, FOR THE CRUST Drain the carrots and return to the
Majestic) – dark 175g/6oz white breadcrumbs (a few pan. Drizzle over the dressing, season
fruit with a touch days old is best) well, toss to coat, then transfer to a
of herbs. small bunch parsley, finely chopped serving dish.
small bunch mint, finely chopped PER SERVING 63 kcals, protein 1g, carbs 6g,
5 rosemary sprigs, leaves finely fat 4g, sat fat none, fibre 4g, sugar 6g, salt 0.1g
chopped
2 fat garlic cloves, crushed
3½ tbsp olive oil

72 bbcgoodfood.com APRIL 2014

 Weekend

APRIL 2014 bbcgoodfood.com 73

Weekend

Rhubarb crumble trifle 1 Heat oven to 190C/170C fan/gas 5. 3 Mix the Disaronno and orange juice Catch
Arrange the rhubarb pieces in a large together in a shallow dish. Dip each the live
1 OF 5
A LITTLE EFFORT A DAY roasting tin. Sprinkle over the sugar, sponge into the liquid, leaving it for about Saturday Kitchen
SERVES 8-10 PREP 30 mins plus cooling orange zest and juice, grenadine and 15 secs on each side, then arrange them show every
COOK 40 mins 150ml water. Cover with foil and bake in the base of a large trifle dish. Tip the weekend on BBC
for 25-30 mins until tender but not mascarpone into a bowl and whisk until One, 10am, and
FOR THE POACHED RHUBARB mushy. Scoop the rhubarb out of the soft and smooth, then add the custard, highlights from the
800g/1lb 12oz rhubarb, cut into tin into a sieve and reserve any juices, a little at a time, and mix until combined. series in Saturday
5cm pieces then leave to cool completely. Tip Arrange half the rhubarb pieces on top of Kitchen Best Bites
100g/4oz caster sugar, plus 2 tbsp for the rest of the liquid into a saucepan, the sponges, discarding the orange zest. on Sunday, BBC
the whipped cream along with the collected juices, and Drizzle over 2 tbsp of the rhubarb syrup Two, 10am.
pared zest and juice ½ orange bring to the boil. Simmer for 15-20 mins and top with half the custard mix. Follow
a few splashes grenadine (optional) – or until reduced and syrupy. Leave to with another layer of rhubarb, 1 tbsp of
this is to ensure that the rhubarb cool completely. the syrup, and the remaining custard.
has a lovely pink colour 2 To make the crumble topping, rub 4 Whip the cream and 2 tbsp sugar to
FOR THE TRIFLE the butter into the flour until the soft peaks and dollop over the custard.
75ml/2½fl oz Disaronno mixture resembles fine crumbs, then Drizzle over the remaining rhubarb syrup, James will be
juice 2 oranges (about 150ml/¼pt) stir through the demerara sugar, almonds along with a scattering of the crumble cooking live at the
8 trifle sponges and oats. Tip onto a baking tray lined topping. Tip any extra crumble into a BBC Good Food
140g/5oz mascarpone with parchment and bake for 15 mins, bowl and pass around the table. Show Spring, at
500g pot vanilla custard shaking the tray every so often, until PER SERVING (10) 580 kcals, protein 8g, carbs 50g, the HIC Harrogate,
600ml pot double cream golden brown, then cool. fat 38g, sat fat 23g, fibre 3g, sugar 36g, salt 0.4g 25-27 April. For
FOR THE CRUMBLE TOPPING more details and
25g/1oz butter, softened to book tickets,
50g/2oz plain flour turn to page 65
25g/1oz demerara sugar or visit bbcgood
25g/1oz whole almonds, roughly foodshow.com
chopped
50g/2oz jumbo oats

Food sty ing EM LY KYDD Sty ing JENNY GGLEDEN Wine notes SARAH JANE EVANS MW

Taste team comment

‘The tartines were delicious.
I hadn’t tried pea shoots before
and they were lovely.
‘The main course was really
appealing, particularly the gravy, which
was a big hit with my guests. The
accompaniments were all popular, too.
‘The Disaronno complemented the
rhubarb in the trifle, and I liked the
crunchy topping. I used low-fat
mascarpone instead of double cream
to lower the fat content a bit.’ FIONA

74 bbcgoodfood.com APRIL 2014

 New non-stick
bakeware.
It seems it pulls
heart strings.
Charlotte Richardson from Hampshire recently declared,
“I love my Le Creuset muffin tray… It doesn’t need greasing
and is easy to clean afterwards. Love it.” Well, we do
cover our new bakeware inside and out with our ultimate
non-stick coating, so even fruit-filled muffins slide out
with ease. And because our bakeware comes
with a Le Creuset lifetime guarantee,
keen cooks like Charlotte will never
be left broken-hearted.

New Toughened Non-Stick Bakeware

See what other people are saying about their Le Creuset
and tell us about yours facebook.com/lecreusetUK www.lecreuset.co.uk
 Australia
rediscovered
On a trip home, Australian chef John Torode recalls the flavours and recipes that first inspired him

John’s prawn cocktail

EASY
G’day! John relished the
chance to take a culinary SERVES 2-3 PREP 15 mins NO COOK
tour criss-crossing Australia
Fresh prawns are an Aussie staple, and
particularly enjoyed in this retro classic.

FOR THE MARIE ROSE SAUCE

1 egg yolk
1 tsp tarragon vinegar or white
wine vinegar
1 tsp Dijon mustard
pinch of paprika
25ml vegetable oil
25ml olive oil
1-2 tbsp tomato ketchup
FOR THE PRAWNS
1 Baby Gem lettuce, large outer
leaves removed (you need 6 leaves),
middle core finely shredded
12 cooked tiger prawns
pinch of thyme
1 red chilli, deseeded and finely
chopped
lemon wedges, to serve

1 Put all the ingredients for the Marie

Rose sauce, along with a pinch of salt,
in a blender and blitz until you have a
‘Even after 20 years in London, I still feel great pride pink sauce. Alternatively, you can use
a hand-held blender or whisk to do this.
in telling everyone I am Australian – be it for the food, 2 In a separate bowl, mix together
music or even, dare I say it, cricket. So to be asked the shredded lettuce, the prawns,

by the Good Food Channel to travel back to my thyme and chilli.

3 Arrange the whole lettuce leaves on
home and cook for six weeks, in over 20 different a plate and spoon the prawn mixture
places, and to revisit many of the people who taught into each one, then drizzle over the

me how to cook was a privilege. During that time,

sauce. Serve with lemon wedges.
PER SERVING (3) 243 kcals, protein 13g, carbs 3g,
I lived food and I lived Australia – a country whose fat 20g, sat fat 3g, fibre 1g, sugar 3g, salt 1.7g

cuisine has been influenced by all who have travelled

to her shores over the past 220 years. So much has John Torode’s Australia is
changed, but the food continues to be amazing’ new and exclusive to the
Good Food Channel on weeknights,
8pm, from Monday 3 March
(Sky/HD 247, Virgin 260).

76 bbcgoodfood.com APRIL 2014

 Weekend

Aussie take on a
dinner party favourite

APRIL 2014 bbcgoodfood.com 77

 Weekend

Salt & pepper squid

A LITTLE EFFORT

SERVES 2 PREP 25 mins COOK 5 mins

FOR THE DIPPING SAUCE

1-2 long dried chillies
50g palm sugar
juice 2 limes Restaurant-style dish
1 tbsp Thai fish sauce to make at home
FOR THE SQUID
1-2 tsp white peppercorns
1-2 tsp sea salt
100g plain flour
2 large fresh squid tubes
1 litre vegetable oil, for frying
4 garlic cloves
small bunch fresh coriander, roughly
chopped

1 For the dipping sauce, roast the chillies

in a dry pan for 1-2 mins. Using a pestle
and mortar, bash the chillies and palm
sugar into a paste. Add the lime juice
and fish sauce, then mix well.
2 Wipe the pestle and mortar, then add
the white peppercorns and sea salt,
and finely grind together. Stir this
through the flour, then tip onto a plate.
3 Prepare the squid by cutting down
the middle of each tube, then open it
up to create a large, flat piece of squid.
Remove the membrane and discard.
Using a sharp knife, score the inside of
the squid on an angle to create a fine
criss-cross pattern in the flesh. Slice the
squid into 5-6cm squares and drop into
the flour mix. Toss and coat thoroughly,
so each piece is evenly covered.
4 Heat the oil in deep pan until very hot
– you can test that it is ready by adding
a small piece of bread to the oil. If it
sizzles and turns brown in 10-15 secs,
it is ready. Bash the garlic cloves with the
back of a knife and, with the skins on,
drop into the oil and fry for 10 secs until
golden. Remove the garlic with a slotted
spoon, drain on kitchen paper, then put
in a bowl with the coriander.
5 Fry each piece of squid in the oil
for 30 secs-1 min until crispy and
golden. Remove with a slotted spoon
and drain on kitchen paper.
6 Once cooked, add the squid to the
garlic and coriander, then toss together.
Serve with the dipping sauce.
PER SERVING 570 kcals, protein 34g, carbs 62g,
fat 21g, sat fat 3g, fibre 3g, sugar 22g, salt 4.5g

APRIL 2014 bbcgoodfood.com 79

Weekend

Crab & chicken noodle salad

A LITTLE EFFORT LOW 1 OF 5
FAT VIT C A DAY

SERVES 4 PREP 45 mins COOK 15 mins

FOR THE NOODLES

150g glass noodles
1 bunch coriander, stalks only
(reserve the leaves for the All the ingredients
salad), finely chopped for an authentic salad
200g chicken or turkey mince bursting with flavour
1 tsp chilli powder
2 shallots, finely sliced
juice ½ lime
2 tsp Thai fish sauce
FOR THE NAM PRIK DRESSING
2 dried chillies, roasted
1 long red chilli, roughly chopped
1 long green chilli, roughly chopped
50g palm sugar
juice ½ lime
2 tbsp Thai fish sauce
FOR THE SALAD
1 cucumber, peeled, halved, deseeded
and finely shredded
4 Thai shallots, finely sliced
2 long red chillies, sliced and
deseeded
1 bunch Vietnamese mint, leaves
picked and roughly shredded
1 bunch coriander, leaves only,
roughly shredded
1 bunch mint, leaves picked and
roughly shredded
1 bunch Thai basil, leaves picked
and roughly shredded
200g white crabmeat
TO SERVE
100g basmati rice, soaked, drained
and roasted in a pan until golden

1 Cook the noodles following pack

instructions, then drain. Put 250ml water
in a saucepan, add the coriander stalks
and bring to a simmer. Add the chicken
Food sty ing KATY GREENWOOD Sty ing V CTOR A ALLEN

mince, chilli powder, shallots, lime juice

and fish sauce, and gently simmer for
5-10 mins, or until the chicken is
cooked through.
2 Put the noodles in a bowl, pour over
the chicken mix, cover and set aside.
3 In a pestle and mortar, pound the
chillies and palm sugar to make a
paste. Add the lime juice and fish
sauce to taste, and combine to
make a dressing.
4 In a large bowl, add the cucumber, TIP Vietnamese John Torode will be at the
Thai shallots, chillies, Vietnamese mint, mint has a strong, Good Food Show Spring,
coriander, mint and Thai basil. Add the peppery flavour. Harrogate HIC, 25-27 April. For
crabmeat, chicken noodles and dressing If you are unable more details and to book tickets, turn to
to taste, and toss to combine. Serve with to find it in the page 65 or visit bbcgoodfoodshow.com
the roasted rice sprinkled over the top. supermarket, for details. You can also catch John on
PER SERVING 328 kcals, protein 27g, carbs 45g, coriander leaves MasterChef, which starts later this
fat 4g, sat fat 1g, fibre 2g, sugar 13g, salt 2.8g are a good substitute. month, weeknights on BBC One

80 bbcgoodfood.com APRIL 2014

 Platters
to share
Easy
Moroccan
meze

Take the stress out of entertaining with this buffet-style

menu that’s ideal for a Bank Holiday get-together
Recipes CASSIE BEST Photographs DAVID MUNNS

Peach &
rose fizz

Minty beetroot
dip with chilli
pitta crisps

82 bbcgoodfood.com APRIL 2014

 Weekend

Orange & feta giant

couscous salad

Honey & cumin

chicken and
aubergine skewers
with pistachio dukkah

APRIL 2014 bbcgoodfood.com 83

Weekend

Peach & rose fizz Honey & cumin chicken skewers in batches in the hot pan,
and aubergine skewers with turning regularly to prevent the honey
EASY GLUTEN
FREE pistachio dukkah burning. When nicely charred, but not
MAKES 8 PREP 5 mins NO COOK cooked through, transfer to a baking
1 OF 5 GLUTEN
EASY IRON A DAY FREE tray. When all the chicken skewers are
500ml/18fl oz peach juice, chilled SERVES 8 PREP 25 mins plus marinating browned, drizzle them and the aubergine
½ tsp rose water COOK 30 mins skewers with the remaining honey.
750ml bottle Prosecco, chilled Pop the chicken into the oven with the
Serve these sticky skewers alongside the aubergine for the final 5-10 mins cooking,
Mix the peach juice and rose water beetroot dip – dunk in, then roll in the spiced or until they are cooked through and
in a jug. Divide between 8 Champagne dukkah for a taste sensation! sticky. Serve the skewers with a bowl of
flutes or cocktail glasses, then top up dukkah for dipping (see tip, below right).
with Prosecco. Serve immediately. 6 chicken breasts, sliced into long, PER SERVING 236 kcals, protein 27g, carbs 15g,
PER SERVING 108 kcals, protein 1g, carbs 14g, thin strips fat 9g, sat fat 1g, fibre 5g, sugar 14g, salt 0.2g
fat none, sat fat none, fibre 1g, sugar 14g, salt none 2 large aubergines, cut into 3cm cubes
FOR THE MARINADE
3 tbsp cumin seeds Orange & feta giant
Minty beetroot dip with 1 tbsp ground cumin couscous salad
chilli pitta crisps 4 tbsp clear honey, plus 2 tbsp
EASY CALCIUM 1 OF 5
FOLATE VIT C A
for drizzling DAY
EASY
2 tbsp olive oil SERVES 8 PREP 25 mins plus cooling
SERVES 8 PREP 5 mins plus chilling zest and juice 1 lemon COOK 10 mins
COOK 10 mins FOR THE DUKKAH
2 tbsp sesame seeds 300g pack giant couscous (available
250g vacuum-packed cooked 2 tsp each cumin and coriander seeds from Merchant Gourmet)
beetroot, drained and 50g/2oz shelled pistachios 5 oranges, 3 zested
coarsely grated 1 tsp sweet paprika zest and juice 1 lemon
½ small cucumber, halved, seeds 1 tsp crushed black pepper 3 tbsp olive oil
scooped out, cut into small chunks 3 tbsp harissa
½ x 500ml pot Greek yogurt (save 1 Pre-soak wooden skewers in warm 2 tsp each ground cinnamon and
the remaining yogurt for the dessert water for 20 mins. (You will need about ground coriander
on p86) 32 skewers and they must be able to 2 small red onions, halved and thinly
1 small garlic clove, very finely grated fit inside a griddle pan or frying pan.) sliced
or crushed Meanwhile, mix the marinade ingredients 2 x 200g packs feta, crumbled into
TIP ½ large bunch mint, leaves picked and some seasoning in a large bowl, chunky pieces
If you have any and finely chopped, plus some small then tip half into another bowl. Add small bunch mint, leaves picked and
marinade left over leaves to serve the chicken to 1 bowl and the aubergine chopped
in the bowl after 1 tsp golden caster sugar to the other. (If you’re not catering for small bunch coriander, chopped
assembling the FOR THE PITTA CRISPS vegetarians, you can mix them together 100g bag baby spinach
skewers, pour into pack of 6 pitta breads, each cut into in one bowl.) Leave to marinate in the
a saucepan and 6 small triangles fridge for at least 20 mins, or up to 24 hrs. 1 Bring a large pan of salted water to
boil rapidly until it 2 tbsp olive oil, plus a little to serve 2 To make the dukkah, toast the sesame, the boil. Add the couscous and cook
has reduced to 1 tsp chilli flakes cumin and coriander seeds in a dry pan following pack instructions. Meanwhile,
a sticky glaze. until aromatic. Meanwhile, tip the cut the peel off the oranges with
Use this to brush 1 Put the beetroot, most of the pistachios into a small food processor a small fruit knife, then cut into segments
over the skewers cucumber, the yogurt, garlic, mint, and blitz until finely chopped, but still – catching any juice in a large bowl.
as they cook – sugar and some seasoning in a large with some texture, then transfer to a Set the orange segments to one side.
just make sure bowl, and mix well. Chill until ready bowl. Tip the toasted seeds and spices 2 When the couscous is cooked, drain,
you don’t mix up to serve. Can be made up to 1 day ahead. into the processor and blitz again until then add to the bowl with the orange
the glazes if you 2 Heat oven to 220C/200C fan/gas 7. finely chopped, then add these to the juice. Add the orange zest and lemon
have vegetarians On a large baking tray, toss together the pistachios, along with the paprika, zest and juice, olive oil, harissa, spices,
coming. pitta triangles, olive oil and chilli flakes. black pepper and a good pinch of salt. and some seasoning. Leave to cool,
Bake for 10-15 mins, turning halfway Mix, then set aside until ready to serve. stirring every now and then to prevent
through cooking, until really crisp. 3 Heat oven to 220C/200C fan/gas 7. it from sticking together. Can now be
TIP 3 To serve, give the dip a good mix, Thread the aubergine onto skewers, chilled for up to 24 hrs.
Why not make then spoon onto a plate. Scatter with about 4-5 chunks per skewer, and place 3 Once cooled, add the remaining
a bigger batch of the reserved cucumber and mint, on 2 parchment-lined trays. Bake for ingredients, including the orange
dukkah and keep and drizzle with a little oil. Serve with 20-25 mins until tender and golden, segments, to the couscous. Gently toss
it in a jar? Serve as the pitta crisps. turning the skewers and swapping everything together, being careful not to
a dip with olive oil PER SERVING 256 kcals, protein 10g, carbs 42g, the trays halfway through cooking. break up the orange too much. Serve at
& bread, or use fat 5g, sat fat 2g, fibre 3g, sugar 7g, salt 0.9g 4 Meanwhile, heat a griddle pan or room temperature. Any leftovers can be
to coat chicken, a frying pan (or use both to speed up kept in the fridge for up to 2 days.
fish or tofu. Will MAKE IT GLUTEN
FREE the cooking) over a medium-high heat. PER SERVING 335 kcals, protein 14g, carbs 34g,
keep for 1 month. Serve the dip with gluten-free flatbreads Thread the chicken pieces onto the fat 15g, sat fat 8g, fibre 4g, sugar 8g, salt 2.0g
remaining skewers. Cook the chicken

84 bbcgoodfood.com APRIL 2014

Weekend

Honeyed nut & 1 In a bowl, mix the crushed shredded

pomegranate pots
EASY
SERVES 8 PREP 20 mins plus chilling
NO COOK
This gorgeous dessert uses crushed shredded
wheat as a base – when soaked in honey and
mixed with pistachios, it tastes just like sticky,
sweet baklava!You can make these up to
24 hrs ahead to save time on the day.
wheat with the nuts, 50ml of the honey
and the orange juice, then divide
between 8 small glasses or teacups.
2 Whip the cream until very softly
whipped, then fold in the yogurt,
remaining honey and rose water. Divide
this between the pots, too. Chill for at
least 2 hrs, or up to 24 hrs. Before serving,
top the pots with pomegranate seeds.
PER SERVING 424 kcals, protein 9g, carbs 25g,
fat 33g, sat fat 15g, fibre 4g, sugar 15g, salt 0.1g

85g/3oz shredded wheat, crushed

200g/7oz pistachios, chopped
100g/4oz honey
juice ½ orange
300ml pot double cream
½ x 250g pot Greek yogurt
2 tsp rose water
110g pot pomegranate seeds

86 bbcgoodfood.com APRIL 2014

visitbirmingham.com direct trains to Birmingham with

Eat, See, Do, Stay.

We’ve got no less than Local produce markets, Birmingham is packed With so much to do in
four Michelin star decadent food halls, to the rafters with foodie the Birmingham region,
restaurants to tempt you delicatessens, a chocolate things to do. Cookery why not be a guest in one
and a whole quarter of factory and a living courses, real ale trails, of our 29,000 rooms?
the city devoted to our museum where you can whiskey events, learning From local hotels,
very own Asian speciality, taste authentic fish and how to make the perfect apartments or country
the Balti. There’s also a chips. Or make the most cocktail, even celebrating homes there is plenty
burgeoning street food of Birmingham’s extensive the chilli with its very own to choose from.
scene with the finest canal network, dine while festival. Or how about wild
food in a variety of enjoying a boat trip. food foraging?
quirky locations.
 great

Easter wouldn’t be the same without a showstopping chocolate creation, so we challenged

all four winners of the BBC’s Great British Bake Off to create an amazing recipe. Whether you
make just one or all four, there’s a cake to suit every occasion. On your marks, get set, bake!
88 bbcgoodfood.com APRIL 2014
 Weekend

W
ith Frances Quinn juggling press
appointments, John Whaite
attending a full-time patisserie
course, Jo Wheatley writing her own
magazine column and Edd Kimber testing
recipes for his third book, it was a big ask to
get all four of the Great British Bake Off Turn over for
winners in one room at the same time.
In fact, this was the very first time they’d our amazing
all been together – although they keep in
touch and regularly meet at events.
recipes
Edd arrived early with breakfast – freshly
baked Chocolate chip & custard brioche,
a recipe he’s been developing for his new
book. Utterly delicious! Soon all four winners
were all dressed up, ready for our fun photo
shoot. We used white polystyrene blocks in
place of the chocolate bars you see in the
photo, and asked them to pose in various
positions – the giant chocolate (actually a
regular bar) was inserted with the help of
some computer magic afterwards.
Later they reflected on the special bond
they share. Edd, winner of the first Bake Off
in 2010, said: ‘When I won, I had to learn
a lot fast. I had no one to ask about what I
should do, what opportunities to pursue.
It was a confusing time and I definitely made
nterview CASS E BEST and ELA NE STOCKS Recipe photographs GARETH MORGANS Portrait photographs STUART WOOD Choco ate photographs ADR AN TAYLOR Hair and make-up KATE HUGHES

mistakes. Because of this, I’ve always tried

to offer advice when other contestants have
asked me. Winning is almost like becoming
a member of a family – it’s only those few
Fashion sty ing SALLY DAV ES Tuxedos from a se ection at YOUNGS H RE @ DEBENHAMS Go d dress, £199 TED BAKER AT JOHN LEW S Si ver dress, £139 TED BAKER AT JOHN LEW S

lovely guys who can really understand what

the whole process is like.’
John, whose second book is out this month,
said: ‘Taking part in the Bake Off ended up
being an incredible career change. I wouldn’t
have been quite as confident though, if it
wasn’t for the sound advice I received from
Edd and Jo. They were so very helpful.’
Frances, last year’s champion, agreed:
‘I was already following the others on Twitter,
so as the competition went on, I’d receive
friendly messages. I valued their support, as
they definitely know what it’s like – especially
as the final approached and the nation
seemed to be gripped by the Bake Off.
‘They sent me lovely messages on the
night the final was screened. When we met
afterwards, they gave me lots of great advice
– particularly not to rush into things. It was
good to learn from their experiences.’
Frances also stays in touch with her
fellow contestants. ‘We meet up at events
like the BBC Good Food Show and get
together on Sunday afternoons for Bakechat
– a group discussion on Twitter. And we
have a private Facebook group – we all
share a special bond.’
It’s a sentiment echoed by Jo, who
now runs baking classes in her kitchen.
‘Bake Off was such an amazing experience
– it pushed me to expand my skills and
introduced me to some wonderful people
whom I now count as friends.’

APRIL 2014 bbcgoodfood.com 89

 Frances Quinn’s Chocolate
tiffin Easter nest, p96

90 bbcgoodfood.com APRIL 2014

 Weekend

John Whaite’s Chocolate &

hazelnut celebration cake, p94

APRIL 2014 bbcgoodfood.com 91

 Jo Wheatley’s Chocolate layer cake
with passion fruit icing, p96

92 bbcgoodfood.com APRIL 2014

 Weekend

Edd Kimber’s Caramelised white chocolate,

ginger caramel & macadamia tarts, p94

APRIL 2014 bbcgoodfood.com 93

Decadent dinner party dessert
John Whaite’s Chocolate &
hazelnut celebration cake
MORE OF A CHALLENGE GLUTEN
SERVES 12
FREE
PREP 1 hr 15 mins plus cooling
Is it a brownie COOK 40 mins
or is it a cake?
‘Well, it’s a bit of 200g dark chocolate (or gluten-free
both, and a thing of alternative), roughly chopped
sheer beauty and 300g skinless (blanched) hazelnuts
utter deliciousness,’ 150g dark muscovado sugar
says John Whaite, 150g golden caster sugar
2012 winner. ‘That’s 1 whole egg, plus 5 yolks
a bold statement, FOR THE GANACHE
I know, but one 250g dark chocolate (or gluten-free
mouthful and I’m alternative), finely chopped
sure you’ll agree! 220ml double cream
‘The caramel- 30g salted butter, chopped, plus extra
dipped hazelnuts for greasing
couldn’t be FOR THE HAZELNUT SPIKES
simpler, and they 200g golden caster sugar
transform what about 20 skinless (blanched)
would otherwise hazelnuts
look like a plain YOU WILL ALSO NEED
chocolate cake into 20 cocktail sticks or wooden skewers
something straight sticky tape
out of a boutique
cake store.’ 1 First, make the cake. Heat oven
to 170C/150C fan/gas 3. Grease and
line a 23cm loose bottomed cake tin with
baking parchment. Put the chocolate in
a heatproof bowl set over a pan of barely
simmering water. Allow the chocolate to
slowly melt, then set aside to cool a little.
2 Meanwhile, blitz the hazelnuts in a food
processor until roughly chopped, then add
the sugars and blitz again to a fine, sandy
consistency. Tip into a mixing bowl and
add the whole egg and the egg yolks.
This will be a very stiff batter, but with
a bit of elbow grease, it will combine.
When well incorporated, beat in the
melted chocolate.
3 Put the remaining egg whites in a
clean bowl and whisk until they form
medium peaks. Scoop a quarter of the egg
whites onto the batter and beat it in to
incorporate, then gently fold in the rest.
Pour the batter into the prepared tin and
bake for 35-40 mins. A skewer inserted in
s *OHN 7HAITE WILL the centre should come out reasonably
be appearing at clean, but the best indication that it is
the BBC Good Food done is a smooth top with perhaps a few
Show Summer at cracks, and a subtle springiness to the
the Birmingham cake when gently prodded. Remove
.%#   *UNE the cake from the oven and allow to
For more details cool completely in the tin.
and to book 4 To make the ganache, put the
tickets, turn to chocolate in a heatproof bowl. Put the
page 65 or visit cream and butter in a small saucepan and
bbcgoodfood heat until the butter melts, but don’t let it
show.com boil. Pour it over the chocolate and leave
94 bbcgoodfood.com
for 1-2 mins to melt, then stir to form
A stunning
a smooth, glossy ganache. When the
cake has cooled, remove from the tin
and place it on a cake stand or platter.
When the ganache has cooled to
patisserie
a spreadable consistency, spread challenge
generously over the entire surface of the
cake – as neatly or as messily as desired. Edd Kimber’s
5 To make the hazelnut spikes, place a Caramelised
large saucepan over a medium heat to get white chocolate,
hot. Add the sugar and continue heating ginger caramel &
until dissolved. Increase heat and bubble, macadamia tarts
swirling the pan from time to time, until
the caramel turns a gorgeous amber MORE OF A CHALLENGE CALCIUM
colour – but don’t stir as this will cause the MAKES 6 tarts PREP 1 hr 30 mins plus
caramel to crystallise. Remove the pan chilling, cooling, infusing and overnight
from the heat and allow the caramel to freezing COOK 2 hrs 15 mins
cool and thicken to the consistency of
golden syrup – if it sets too solid, simply FOR THE SWEET PASTRY
place it over a low heat to melt again. 200g plain flour, plus extra for dusting
6 Use a cocktail stick or wooden skewer 20g ground almonds
to push into each hazelnut – make sure 40g icing sugar
that you don’t push it in where the seam is pinch of salt
or the hazelnut will split. Place a sheet of seeds from ½ vanilla pod
baking parchment on the floor directly 125g unsalted butter, diced and chilled
underneath your work surface – this will 1 large egg yolk
catch any drops of caramel. Dredge the FOR THE CARAMELISED WHITE
hazelnut through the thickened caramel, CHOCOLATE
coating it very generously indeed. Secure 375g white chocolate (minimum 30%
the cocktail stick to the work surface with cocoa butter content – we used
some sticky tape or wedge under a heavy Green & Black’s), broken into pieces
pan, so that the caramel covered hazelnut FOR THE CARAMELISED WHITE
hangs over the edge (see photo, below). CHOCOLATE BAVAROIS
Allow the caramel to drip, like a stalactite, 170ml whole milk
towards the floor and set hard. Repeat 3 large egg yolks
with all the hazelnuts and allow the 55g golden caster sugar
caramel to set. When hardened, use 2½ sheets leaf gelatine
scissors to gently trim the fine threads of 150g caramelised white chocolate
caramel off the more robust, decorative (from above)
spikes. Arrange the hazelnuts, spikes 170ml double cream
pointing up, in the centre of the cake. FOR THE GINGER MACADAMIA
PER SERVING 704 kcals, protein 10g, carbs 57g, CARAMEL
fat 47g, sat fat 19g, fibre 6g, sugar 52g, salt 0.2g 120ml double cream, plus extra
if needed
5cm piece ginger, peeled and sliced
150g golden caster sugar
10g unsalted butter
200g macadamia nuts, roughly
chopped and toasted
FOR THE CARAMELISED WHITE
CHOCOLATE GLAZE
225g caramelised white chocolate
(from above)
140ml double cream
YOU WILL ALSO NEED
6 x 8cm round tartlet cases or
crumpet moulds
6-hole 7cm silicone dome mould
(available at amazon.co.uk)
APRIL 2014

1 For the sweet pastry, put the flour,
almonds, icing sugar, salt and vanilla
seeds into the bowl of a food processor
and pulse to combine. Add the butter and
pulse until the mixture resembles coarse
breadcrumbs. Add the egg yolk and pulse
again until fully combined. If the pastry
isn’t coming together into a uniform
mass, add chilled water, 1 tsp at a time,
and pulse until the dough starts to come
together. Be careful not to overwork the
dough as you will make the pastry tough,
and it’s likely to shrink more when
cooked. Tip the dough onto a lightly
floured work surface and lightly knead
until smooth and uniform in colour.
Wrap in cling film and chill until needed.
2 To make the caramelised white
chocolate, heat oven to 120C/100C fan/
gas ½. Put the chocolate on a large
baking tray and bake for 45 mins-1 hr,
giving it a good stir every 10 mins, until
it’s a light golden brown – almost the
colour of peanut butter (see steps A-C,
below right). After 45 mins or so, the
chocolate may start to look chalky or
seized, but should become smooth again
after a good stir. If not, don’t worry, as it
will be melted again in the next stage.
Scrape the chocolate into a bowl, cover
and set aside.
3 For the bavarois, pour the milk into a
medium saucepan and bring to the boil.
Meanwhile, put the egg yolks and sugar
in a bowl and whisk together. Put the
gelatine in a small bowl of cold water and
leave to soften for 3-5 mins. Once the
milk has come to the boil, pour onto the
egg mixture while whisking quickly
together to prevent the eggs scrambling.
Pour back into the pan and cook, stirring
constantly, until the custard thickens (if
you have an instant-read thermometer, it
should be 75-80C). Pour the custard into
a bowl and add 150g of the caramelised
chocolate and the gelatine (squeezing
out the water), stirring until both have
melted. Sieve through a fine mesh sieve
to remove any lumps from the chocolate.
Cover the bowl with cling film and chill
until the custard has cooled and started
to set around the side of the bowl – but
don’t leave for too long or it will set
completely. Whip the cream until it holds
soft peaks and carefully fold this through
the custard until smooth and fully
combined. Pour the mixture into the
holes of your silicone dome mould and
carefully place in the freezer until frozen
solid (best left overnight).
4 Now bake your tart cases. Remove
the pastry from the fridge and allow to
APRIL 2014
Weekend
soften slightly for 15 mins before rolling Once the caramel has cooled slightly,
out until it is around 2mm thick. Cut out divide it between the tart shells.
rounds of pastry just larger than the 6 6 For the glaze, put the remaining 225g
tartlet cases and use to carefully line. of caramelised white chocolate in a bowl.
Place the lined cases onto a parchment- Pour the cream into a saucepan and
lined baking tray and chill in the fridge or bring to the boil, then pour over the There’s no
freezer until the pastry is firm. Heat oven chocolate, stirring until you have a getting away
to 180C/160C fan/gas 4. Line the tarts smooth, pourable glaze. Remove the from it…
with a piece of parchment and fill with bavarois domes from the freezer and ‘These tarts have
baking beans or rice. Bake the tarts for carefully unmould, placing them on a a lot of steps,
20 mins, then remove the parchment and wire rack set over a baking tray. While the and it may seem
beans, and bake for a further 5-10 mins glaze is still warm and fluid, pour over the daunting,’ says
until the bases of the tarts start to domes, making sure the entire surface is Edd Kimber, 2010
brown. Allow the tarts to cool fully. covered (see step 4, below). Using a small winner. ‘But please
5 For the ginger macadamia caramel, palette knife, lift the domes from the rack trust me when I say
put the cream and ginger in a small and carefully place on top of the tarts. that each and every
saucepan and bring to the boil. Remove 7 To decorate, chop the remaining nuts part of this recipe is
the pan from the heat and cover with a so they are fairly fine, then press around achievable, and
lid, allowing the ginger to infuse into the the base of the domes where they sit it’s so worth the
cream for 1 hr. Strain the cream through on the tarts. Chill for 30 mins (or up to effort. This is
a fine mesh sieve into a measuring jug, 24 hrs) to allow the bavarois to defrost definitely a dessert
topping back up to 120ml if needed. Put before serving. to wow people.
the sugar in a medium saucepan over PER TART 1,444 kcals, protein 16g, carbs 105g, ‘I’ve caramelised
a medium heat and cook until the sugar fat 108g, sat fat 53g, fibre 4g, sugar 80g, salt 0.5g white chocolate for
has melted and caramelised, swirling the base, which is
but not stirring, until it is a dark caramel TIP The recipe makes more glaze than basically posh
colour. Pour in half the cream – be careful needed, but it is easier to coat with a larger Caramac – the
as this mixture will bubble up violently. amount. The excess can be scooped back wonderful buttery,
Once the caramel has settled, add in the off the baking tray and used, warmed up, caramelised flavour
remaining cream, stirring over the heat if as a sauce for ice cream. works so well
any lumps have formed. Add the butter with ginger.’
and ¾ of the nuts, and stir to combine.
A B KNOW-HOW
Bavarois is a
traditional French
mousse-like
dessert, made
from a custard
base, lightened
with whipped
cream and set
with gelatine.
C D
bbcgoodfood.com 95
Weekend

3 Meanwhile, make the icing. Using an

electric mixer, beat the butter until pale
and softly whipped. Add the icing sugar

Turn afternoon tea and whisk until smooth, then add the
cream cheese and whisk again. Sieve
into an occasion the juice from the passion fruits,
reserving the pulp and seeds. Add
Jo Wheatley’s the juice to the icing.
Chocolate layer cake 4 To assemble, split the cake into 3 even
with passion fruit icing layers and place the bottom layer on a
1 Heat oven to 180C/160C fan/gas 4. cake stand or plate. Spread one-third of
A LITTLE EFFORT
sponge only Grease and line the base of a 20cm the icing over the bottom layer, swirling
This is my SERVES 8-10 PREP 35 mins plus cooling springform cake tin with baking out to the edges. Repeat with the
best-ever, COOK 1 hr parchment. Beat the butter and caster remaining 2 layers of cake and icing,
never-fail sugar together until pale, light and fluffy finishing with a layer of icing. Top with
chocolate 175g unsalted butter, softened, – this is easiest using a freestanding the passion fruit pulp and seeds. Serve
cake recipe plus extra for greasing machine or an electric hand-held mixer. straight away. Will keep for 3 days, chilled
‘I’ve given it a 300g golden caster sugar Gradually add the egg, a little at a time, – but bring back to room temperature
modern twist with 3 large eggs, beaten beating well between each addition. before serving.
a zingy passion 75g self-raising flour 2 Sift both flours, the bicarbonate of soda PER SERVING (10) 889 kcals, protein 8g, carbs 102g,
fruit icing,’ says 200g plain flour and the cocoa into a bowl. Add half the fat 52g, sat fat 32g, fibre 3g, sugar 81g, salt 0.8g
Jo Wheatley, 1 tsp bicarbonate of soda sifted dry ingredients to the egg mixture
2011 winner. 75g cocoa and fold in using a large metal spoon. In MAKE OUR COVER RECIPE
‘The flavours 200ml soured cream, at room another bowl, mix the soured cream and For added wow factor, we split the
work really temperature cream cheese together until smooth. Add mixture between 2 x 18cm cake tins
well together 50g full-fat cream cheese, at room half to the cake batter and fold in. Repeat and baked for 40 mins. Once cool,
– in fact, it’s my temperature this process with the remaining flour and trim the rounded sponge tops and
new favourite FOR THE BUTTER ICING soured cream, and mix until smooth. split each cake in half. Make 1½ times the
combo.’ 250g unsalted butter, softened Pour into the cake tin. Bake on the middle icing, spoon some into a disposable piping
500g icing sugar shelf for 1 hr or until a skewer inserted bag and snip a hole 1-2cm wide. Pipe peaks
150g full-fat cream cheese into the middle of the cake comes out of icing over each layer, starting round the
3 very ripe passion fruits clean. Leave the cake to cool in the tin edge (see photo, above). Flip 1 sponge to ice
for 10 mins before turning out onto a wire the uncut side; this will be your top. Stack the
rack and removing the baking parchment. layers and drizzle the top with passion fruit.

Fun Easter project for kids to make

Frances Quinn’s Chocolate 1 Line a 20cm round cake tin with a large
tiffin Easter nest paper cake tin liner, or cling film. Heat
the butter and golden syrup in a large
EASY FIBRE
heavy-based saucepan over a gentle
SERVES 10-12 PREP 30 mins plus chilling heat. Once melted, add the vanilla extract
I was inspired to COOK 15 mins and all the chocolate. Continue heating
make this by my gently until the chocolate has melted,
love of chocolate 150g unsalted butter stirring every now and then to combine.
‘Crushed-up 50g golden syrup 2 Remove the pan from the heat and mix
shredded wheat 1 tsp vanilla extract through the pretzel sticks, shredded
and pretzels take 400g dark chocolate, finely chopped wheat, chocolate-covered raisins and
on the appearance 60g Cadbury’s Dairy Milk chocolate peanuts. Transfer to the prepared tin,
of sticks and twigs 60g Daim bar, finely chopped (I like pressing in and around its sides, creating a
to make a nest,’ this for the crunch, but you can dip in the centre to produce a nest shape
says Frances Quinn, replace it with extra dark or (see photo, right). Chill for 1 hr or until set.
2013 winner. ‘The milk chocolate) To serve, remove from tin, scatter with
salt on the pretzels 150g salted pretzel sticks, broken extra pretzels (if you like) and fill with an TIP This recipe can be adapted to use
Food sty ing EDD K MBER Sty ing JENNY GGLEDEN

and peanuts adds a into small pieces, plus a handful assortment of chocolate eggs. Will keep up odds and ends. Try swapping a quantity
satisfying contrast to serve (optional) in an airtight container for up to 5 days. of the dry ingredients for broken biscuits,
to the sweetness of 100g shredded wheat, crushed PER SERVING (12) 519 kcals, protein 8g, carbs 42g, mini marshamallows or dried fruit. If you’re
the chocolate and 100g chocolate-covered raisins fat 34g, sat fat 18g, fibre 6g, sugar 23g, salt 0.6g serving this to children and want to keep
syrup. Fill the nest 100g salted peanuts the salt levels down, replace the salted
with an assortment chocolate eggs, to serve peanuts with plain peanuts.
of shop-bought
eggs for a fun s .EXT MONTH &RANCES SHARES
Easter treat!’ her recipe for Hidden bulb cake

96 bbcgoodfood.com APRIL 2014

 Indian
made easy
Photographs LISA LINDER

‘This lovely springtime menu is easy

to prepare and cook, as most of it
can be done in advance. The chicken
will benefit from marinating
overnight in the fridge and the
garlic yogurt can be made the day
before. You can prepare the lentils
earlier in the day – just add a
little water when reheating.
Even the rice can be made
ahead, then reheated in
the microwave or over
a low heat with a
splash of water.
I hope you enjoy
the cooking –
and the eating!’
Anjum Anand

98 bbcgoodfood.com APRIL 2014

 Weekend

Friday night
menu for 4
s &IVE MINUTE 'ARLIC CHILLI
 CORIANDER PRAWNS
s 2OAST POUSSINS WITH
SUNSHINE SAFFRON YOGURT
s 'OAN COCONUT RICE
s 1UICK TARKA DAL
Food sty ing JOSS HERD

APRIL 2014 bbcgoodfood.com 99

Garlic, chilli &
coriander prawns
EASY GLUTEN
FREE

SERVES 4 PREP 20 mins COOK 10 mins

So simple – just serve these prawns with

crusty bread. The flavoured butter can
be made in advance and kept in the fridge.

5 fat garlic cloves, grated

½ red chilli, deseeded, finely chopped
large bunch coriander, leaves and
stalks finely chopped
100g/4oz unsalted butter, softened
½ tsp nigella seeds
600g/1lb 5oz raw tiger prawns, shelled
but tail left on
1 lemon, plus wedges to serve

1 Mash the garlic, chilli and coriander

into the butter. GET AHEAD
2 Heat a sauté pan and add the butter. The poussins can
When it’s melted, throw in the nigella be left to marinate
seeds, prawns and some seasoning. for up to 1 day before.
Stir-fry until the prawns are pink and
cooked through, a matter of 2-3 mins. Roast poussins with 1 Using a hand-held blender or a mini
Squeeze over some lemon juice and sunshine saffron yogurt food processor, whizz all the marinade
serve with lemon wedges on the side. ingredients together until smooth.
EASY
PER SERVING 299 kcals, protein 27g, carbs 1g, Pierce the poussins all over with a fork,
fat 21g, sat fat 13g, fibre none, sugar none, salt 0.7g SERVES 4 PREP 30 mins plus marinating then rub the marinade all over the birds
COOK 50 mins and under the skin of the breasts, too.
Cover and marinate for at least 1 hr,
GET AHEAD You could swap the poussins for a or overnight, in the fridge. Meanwhile,
Make the chilli whole chicken instead, and cook it for put the saffron for the yogurt in a cup or
butter for the 1 hr 15 mins-1 hr 30 mins, depending on size. small bowl, with the hot milk (if using)
prawns up to or 1 tbsp hot water, and set aside.
3 days ahead and 4 poussins 2 When ready to cook, return the
store in the fridge. FOR THE MARINADE poussins to room temperature and
2 tbsp olive oil heat the oven to 180C/160C fan/gas 4.
8 tbsp Greek yogurt Place the poussins in a roasting tin and
8 fat garlic cloves roast for 50 mins or until cooked through,
25g/1oz root ginger (peeled weight) basting halfway. To check they’re ready,
coarsely chopped pierce with a knife between the leg and
3 tsp ground cumin thigh, and check if the juices run clear. If
2-4 green chillies, deseeded if you there’s any trace of pink, cook for another
prefer less heat 10 mins, then check again. Remove from
1 good tsp turmeric the oven, baste with the pan juices and
2 tbsp lemon juice leave to rest, covered, for 5 mins.
2 tsp salt 3 Meanwhile, mix together the
FOR THE SUNSHINE SAFFRON YOGURT mayonnaise, yogurt, garlic, lemon juice,
good pinch of saffron coriander, most of the tomato, the
1 tbsp hot milk (optional) infused saffron liquid, plus seasoning.
3 good tbsp mayonnaise If possible, leave to infuse for 10-15 mins
225g/8oz Greek yogurt to give the saffron’s golden colour
1 large garlic clove, grated time to develop.
½ tsp lemon juice 4 Serve the poussins whole, drizzled
large bunch coriander, leaves and with any remaining pan juices. Serve the
stalks chopped sunshine yogurt on the side, sprinkled
1 large ripe tomato, chopped with a little of the reserved tomatoes.
PER SERVING 690 kcals, protein 50g, carbs 7g,
fat 52g, sat fat 15g, fibre 1g, sugar 5g, salt 3.4g

100 bbcgoodfood.com APRIL 2014

 Weekend

Quick tarka dal 1 Add the lentils to a large pan of

water and bring to the boil. Once the
EASY 2 OF 5
A DAY scum rises to the top, skim it off and
SERVES 4 PREP 10 mins COOK 35 mins add the turmeric. Leave to simmer.
2 Meanwhile, heat the oil and butter
This is the fastest recipe for this famous dish in a frying pan, and add the cumin
that I have ever written, but it is just as tasty. seeds. Once they darken, add the
Red lentils cook quickly, are easy to digest onion, and cook until soft and colouring
and taste lovely and creamy, so they’re a on the edges. Add the garlic and cook
perfect choice. I normally make the tarka as gently for 1 min, then add the
Goan coconut rice the lentils cook – it does mean washing two tomatoes, spices and some salt.
pans, but it saves a lot of time. This is Cook until the tomatoes soften and
EASY
delicious with Indian breads, rice and… the whole thing reduces into a paste
SERVES 4 PREP 10 mins COOK 25 mins well, everything! and releases oil back into the pan,
around 15 mins.
This rice goes with everything: lamb, chicken, TIME-SAVER FOR THE DAL 3 Drain the lentils, put them back in
fish, vegetables or lentils. I like it with less I bought a jar 100g/4oz red lentils (masoor dal) the pan, then add the spiced tomato
coconut, but lots of people prefer the stickier of crispy fried ½ tsp turmeric and onion sauce. Cook for another
version with more; I’ve given both options, just onions from juice ½ lemon 6-8 mins until everything comes
adjust the quantities of coconut milk and water. an oriental plain yogurt, to serve (optional) together. It shouldn’t be too thick
supermarket and shop-bought crispy fried onions or too watery.
300g/11oz basmati rice, well rinsed found them so (see tip, left) 4 Taste and adjust the seasoning,
2 tbsp vegetable oil useful that I now small bunch chopped coriander leaves adding a good squeeze of lemon juice.
1 cinnamon stick always have them FOR THE TARKA Serve in warmed bowls, topped with
1 tsp black peppercorns in the cupboard. 1 tbsp vegetable oil a swirl of yogurt, if you like, some crispy
6 cloves Leave them whole 2 tbsp butter onions and the coriander.
1 red onion, finely sliced to enhance biryanis, ¾ tsp cumin seeds PER SERVING 189 kcals, protein 8g, carbs 18g,
360-400ml coconut milk or to add texture 1 very small onion, chopped fat 10g, sat fat 4g, fibre 3g, sugar 3g, salt 0.3g
360-400ml water to a dish, such as 4 fat garlic cloves, grated
OPTIONAL TOPPINGS a salad or soup. 2 smallish tomatoes, chopped
small pack roasted cashew nuts You can also 2 tsp ground coriander
or peanuts crush them and ¼-½ tsp chilli powder
shop-bought crispy fried onions (see add to curries
tip, right) instead of using
fresh onions.
1 Once the rice has been washed, leave
it to soak in fresh water while you cook.
Heat the oil in a non-stick saucepan.
Add the whole spices, cook for 30-40 secs,
then add the onion. Sauté until soft and
caramelising on the edges. Drain the
rice and add to the onion, stirring until
all the grains are coated in the oil and
any excess water has dried off.
2 Add the coconut milk and water,
in the ratio you prefer, to give a total
liquid volume of 760ml. Season with salt
to taste. Bring to the boil, cover and Recipes
reduce the heat to its lowest setting. adapted from
Cook until the rice is cooked through, Anjum’s Quick
around 10 mins, stirring occasionally & Easy Indian
to prevent sticking. (£18.99, Quadrille).
3 Increase the heat, uncover and cook You can buy the
off any excess liquid for 1-2 mins. Turn off book for just
the heat, cover and allow the rice to £14.99. Call 01326
steam for 5 mins. Serve with one or both 569444, p&p is
of the toppings, if you like. free. Or buy online
PER SERVING 513 kcals, protein 7g, carbs 63g, at sparkledirect.
fat 24g, sat fat 16g, fibre 1g, sugar 3g, salt 0.4g com/goodfood

APRIL 2014 bbcgoodfood.com 101

 T Maisie
he main aim
of cooking with
Maisie has been
to involve her in
making family meals, makes
hot
but it’s also important
to me that she gets an
understanding of traditional recipes. Yes,
it’s easy to buy hot cross buns, but I hope
that by baking them from scratch, Maisie

cross
will always associate the smell of them
baking with Easter and spring. As well
as preparing food, cooking with children
should be about making memories.

buns
BEFORE YOU START
re’s no clutter.
Clear the sur face so the
t you r child to
Roll up sleeves, or ge
ved top .
wear a short-slee
ck long hair
Put on an apron, tie ba
or use a hair band.
ly.
Wash hands thorough
the r you r ing red ien ts and Barney Desmazery
Ga
equipment togeth er.
attended: and his daughter enjoy
Never leave a child un
bu t giv en the time in the kitchen
not only is it unsafe, redients
y, the y ma y ad d ing
opportunit
.
making these spiced
ipe
that could ruin the rec buns for Easter
ng the oven.
This recipe involves usi
ar- old will be able Photographs DAVID MUNNS
A confident seven-ye n, but an
tra y in the ove
to put the cold when the
the tra y
adult should remove
buns are ready.

piping bag fitted

WHAT YOU NEED
2 mixing bowls with a small,
plastic or plain nozzle or
plastic piping bag
wooden spoon
pastr y brush
baking tray

Chocolate chip KIDS the writing in red is for you GROWN-UPS the writing in black is for you
hot cross buns
EASY
baked and unglazed
MAKES 8 PREP 40 mins plus proving
COOK 20 mins

400g strong white bread flour,

plus extra for dusting
7g sachet fast-action dried yeast
50g golden caster sugar, plus
1 tsp
1 tsp each mixed spice and
ground cinnamon
250ml warm milk
1 medium egg, beaten
50g butter, melted, plus extra
for greasing
100g chocolate chips (milk or
dark, whichever you prefer),
1 Mix the bun ingredients.
Put the strong flour, yeast, caster
sugar and 1 tsp salt in a bowl with
2 Now stretch the dough –
this is called kneading.
Knead the dough on a floured
3 Leave the dough to rise
until doubled in size
because of the yeast.
or currants or raisins the spices and mix. Make a well in surface for 10 mins until it becomes Transfer to a clean, lightly greased
50g plain flour the centre and pour in the milk, egg smooth and springy. This will be a bit bowl and cover loosely with a clean,
FOR THE GLAZE (optional) and butter. Start mixing with a plastic too much work for children, so get damp tea towel. Leave in a warm
2 tbsp apricot jam or wooden spoon and finish with your them to start the kneading, then place to rise until roughly doubled
PER BUN 328 kcals, protein 10g, carbs 52g, hands. If the dough is too dry, add when they get tired, take over. in size – this will take about 1 hr
fat 8g, sat fat 4g, fibre 3g, sugar 11g, salt 0.7g warm water, or extra flour if it’s wet. depending on how warm the room is.

102 bbcgoodfood.com APRIL 2014


Food sty ing L ZZ E HARR S Sty ing JENNY GGLEDEN
4 Add the chocolate chips
and do some division.
Tip the dough onto a lightly floured
surface and flatten. Scatter over the
chocolate chips (or dried fruit), and
knead the dough a few more times.
Divide it into 8 even portions – halve
the dough, then halve each portion
twice more, and explain the maths.
APRIL 2014
5 Roll the dough into buns.
Roll each portion into a smooth
round and place on a greased baking
sheet in 2 rows of 4, leaving some
room between each bun for it to rise.
Cover with a tea towel again and
leave in a warm place to prove for
20 mins, until almost doubled in
size again or just touching.
Made by Maisie,
age eight
For more great recipes
you can cook with
your children, visit
bbcgoodfood.com/
kidscookingrecipes
6 Make the crosses on the
buns and bake them.
Heat oven to 200C/180C fan/gas 6.
Mix the plain flour with 1 tsp sugar
and 4-5 tbsp water to give you a
thick paste. Spoon into a piping bag
and pipe white lines on the buns to
make crosses. Bake for 20 mins
until they are light brown.
Weekend
WHAT WE’VE LEARNT
As well as spending time together
,
there are some key skills that are
useful for other recipes.
KNEADING Watching the
ingredients transform from a
sticky mixture to a smooth dough
is a good lesson to learn for all
bread making.
USING YEAST Understanding
how yeast works is another
important lesson in bread making
– explain that the yeast is ‘alive’
and will make the dough grow
during rising and proving.
SHAPING BUNS OR ROLLS
Rolling the dough into tight buns
is
the same method you use to mak
e
bread rolls. If the child’s hand is
too small to ‘cup’ the dough with
one hand, they can roll the buns
by cupping both hands over them
.
PIPING As the pattern of the
cross is simple and the paste is
thick and controllable, this is a
great recipe to introduce piping.
You can also pipe patterns or
letters on the buns if you prefer.
DIVISION In this recipe, there
is the opportunity for some math
s
when it comes to dividing the
dough. This is an exercise we
do whenever the children
break down a batch of food
into smaller portions.
Next month
Maisie makes Fresh
pesto pasta
7 Brush them with jam
if you want them to
be nice and shiny.
If you want to enjoy the buns
untoasted, gently heat the jam in
a pan or the microwave, and brush
over the buns using a pastry brush.
If you are going to toast them, then
don’t glaze them as the jam will burn.
bbcgoodfood.com 103
Subscriber Welcome to your special subscriber pages, featuring exclusive
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Book a European break
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Advertisement feature

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 Healthy
COOKING
s A week of guilt-free meals s Low-fat sides
s Our good-for-you burrito s Lighter sweet treats

Rainbow orzo salad

EASY LOW FOLATE FIBRE VIT C 3 OF 5
CAL A DAY

+ SERVES 1 PREP 10 mins plus cooling

COOK 20 mins

2 peppers, different colours if you

like, deseeded and sliced
1 red onion, cut into thin wedges
1 tbsp olive oil
+ 6 cherry tomatoes, halved
25g/1oz orzo pasta
25g/1oz feta, crumbled
2 tbsp roughly chopped basil

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

Recipe STEFF DELLNER Photographs SAM STOWELL, SHUTTERSTOCK Food sty ing L ZZ E HARR S Sty ing REBECCA NEWPORT

Put the peppers and onion in a roasting

tin and drizzle with half the oil. Roast
for 20 mins, adding the tomatoes for
the final 5 mins. Leave to cool.
2 Cook the orzo following pack
instructions, then run under cold
+ water to cool before draining
thoroughly. Toss with the vegetables,
the remaining oil, the feta and basil.
Will keep in the fridge for a few days.
PER SERVING 422 kcals, protein 13g,
carbs 52g, fat 18g, sat fat 6g, fibre 9g,
sugar 30g, salt 1.0g

QUICK
LUNCHBOX

IDEA
APRIL 2014 bbcgoodfood.com 107
 Eat well
Dale Pinnock, chef
and nutrition expert,
believes in creating meals
that deliver maximum
benefit by using

ALL WEEK ingredients that pack a nutritional

punch: ‘The trickiest part of eating
well is preparing something healthy
after a long day at work,’ says Dale.

Photographs MART N POOLE Food sty ing AYA N SH MURA Sty ing POLLY WEBB-W LSON

MONDAY
HEART
HEALTHY
DISH
108 bbcgoodfood.com APRIL 2014
 Healthy

‘So much of what I make at

home is quick, snappy and
takes very little effort. But it has
to taste fantastic. Each of these
recipes has a star ingredient
that gives the meal an even
more powerful boost’

Green curry salmon patties

with edamame quinoa
GOOD FOR High cholesterol & heart health
s eczema & acne s gas & bloating

HEART
EASY HEALTHY FOLATE IRON

SERVES 4 PREP 20 mins COOK 25 mins

4 skinless salmon fillets, cubed

2 garlic cloves, finely chopped
1-2 tbsp Thai green curry paste
juice 2 limes, plus wedges to serve
200g/7oz quinoa
140g/5oz edamame beans, thawed
if frozen
large bunch coriander, coarsely
chopped, reserve a few sprigs
to serve
a little olive oil, for frying

1 Put the salmon, garlic, curry paste

and half the lime juice in a food
processor, season with salt and process
into a smooth, mince-like texture.
2 Using your hands, form into 12 patty
shapes. Set aside in the fridge
to firm up slightly.
3 Meanwhile, put the quinoa in a
saucepan, cover with boiling water
and simmer for 10-15 mins or until
just tender. Drain the quinoa and stir
in the edamame beans, remaining
lime juice and the chopped coriander,
and season. Stir well and set aside.
4 Heat a little oil in a frying pan, add the
patties and fry for 5 mins each side.
5 Spoon some quinoa onto each plate,
place the patties on top and garnish
with a sprig of coriander and some
lime wedges.
PER SERVING 497 kcals, protein 42g, carbs 29g,
fat 23g, sat fat 4g, fibre 2g, sugar 4g, salt 0.4g
Star ingredient
CORIANDER contains essential
oils that can ease bloating and wind.
Tests have also suggested that
compounds in coriander may help
to stimulate the release of insulin.
TUESDAY Pasta with peas, fennel, softened. Tip in the peas and cook for
QUICK mint & parsley
GOOD FOR Bloating s water retention
just 1-2 mins more.
3 Drain the pasta well, add to the fennel
PASTA
FOR 1
and peas, and stir thoroughly. Tear in the
EASY LOW CALCIUM FOLATE FIBRE
CAL mint leaves and parsley, add 1 tbsp of the
2 OF 5
A DAY Parmesan, season and stir. Serve topped
SERVES 1 PREP 10 mins COOK 15 mins with the remaining Parmesan.
PER SERVING 486 kcals, protein 25g, carbs 54g,
75g/2½oz wholemeal spaghetti fat 18g, sat fat 7g, fibre 14g, sugar 7g, salt 0.8g
a little olive oil, for cooking
1 small fennel bulb, finely sliced
2 tbsp frozen peas
8 large mint leaves Star ingredient
1 parsley sprig FENNEL is an unsung hero.
2 tbsp grated Parmesan (or vegetarian It contains several essential oils
alternative) that ease bloating by relaxing the
gut wall and dispersing gas.
1 Bring a pan of salted water to the It also contains a potent essential
boil, add the pasta and cook following oil called anethol, which has
pack instructions. anti-inflammatory properties.
2 Heat a little olive oil in a pan, add
the fennel and cook for 5 mins until

APRIL 2014 bbcgoodfood.com 109


Sicilian cod with spinach
GOOD FOR Skin health s heart health
s exercise & workout recovery
EASY LOW
LOW 3 OF 5 GOOD
FAT CAL FOLATE VIT C A DAY 4 YOU
SERVES 4 PREP 20 mins COOK 30 mins
a little olive oil, for cooking and drizzling
3 red onions, finely chopped
4 garlic cloves, finely chopped
2 x 400g cans chopped tomatoes
6 tbsp chopped black olives
6 oregano sprigs, leaves torn
4 medium cod fillets
juice 2 lemons
200g bag baby spinach
1 Heat a little olive oil in a pan, tip in
the onions and garlic, and cook for
4-5 mins until softened. Add the
tomatoes, olives and oregano, and
season. Simmer for about 10 mins
until the sauce has thickened.
2 Heat oven to 200C/180C fan/gas 6.
Place the cod in a baking dish and
110 bbcgoodfood.com
squeeze over half the lemon juice.
Season, then bake for 15-20 mins
until just cooked through.
3 Tip the spinach into a large colander
and bring a kettleful of water to the boil.
Slowly pour the water over the spinach
until wilted. Squeeze out the excess water.
Place some of the spinach on top of the
cod, add a few spoonfuls of the sauce
and squeeze over the remaining lemon
juice. Drizzle with olive oil and serve.
PER SERVING 263 kcals, protein 37g, carbs 15g,
fat 6g, sat fat 1g, fibre 6g, sugar 11g, salt 0.9g
Clever combination
Cooking onions, garlic and tomatoes
is a triple-whammy when it comes
to heart health. Onions are rich in
flavonoids that protect the inner lining
of blood vessels, garlic contains the
anticoagulant ajoene and tomatoes are
rich in anti-inflammatory carotenoids.
Chicken & pink grapefruit
powerhouse salad
GOOD FOR Skin health s immune system
s prostate health
3 OF 5 GOOD
EASY FOLATE FIBRE VIT C A DAY 4 YOU
GLUTEN
FREE
SERVES 1 PREP 10 mins COOK 30 mins
1 large chicken breast
2 tbsp olive oil, plus extra for drizzling
1 pink grapefruit
3 bunches mixed watercress, rocket
and baby spinach leaves
½ fennel bulb, very thinly sliced
1 tsp balsamic vinegar
¼ tsp dried mixed herbs
1 Heat oven to 200C/180C fan/gas 6.
Place the chicken breast on a baking tray,
drizzle with a little olive oil and season.
Bake for 20-25 mins until cooked through,
then put aside to cool.
2 Meanwhile, peel and segment the
grapefruit. To do this, cut the skin off
with a sharp knife to reveal the flesh,
moving the knife downwards and curving
around the fruit to keep its shape. Cut
into the fruit between the thin white
membranes to release the segments
over a bowl, reserving any juices.
3 Slice the chicken breast and put it in
a bowl with the salad leaves and sliced
fennel. Whisk together the olive oil,
balsamic vinegar, herbs and any
grapefruit juices with a little seasoning.
Add the grapefruit segments to the
chicken salad and drizzle with the
dressing. Serve immediately.
WEDNESDAY PER SERVING 514 kcals, protein 40g, carbs 20g,
LOW-FAT fat 30g, sat fat 5g, fibre 8g, sugar 3g, salt 0.4g
FISH
SUPPER
Star ingredient
Pink grapefruits are packed with
vitamin C, and their colour comes
from lycopene, which is thought to
reduce cholesterol oxidation and
benefits the health of the prostate
gland. Grapefruits are also rich in
limonenes, which help to protect
cells from damage.
Recipes adapted from 4HE -EDICINAL
#HEF (EALTHY %VERY $AY by Dale
Pinnock (£18.99, Quadrille).
You can buy the book for just £15.99.
Call 01326 569444, p&p is free. Or buy
online at SPARKLEDIRECTCOMGOODFOOD
APRIL 2014
 Healthy

THURSDAY
PRE-COOKED
CHICKEN
MAKES IT
EASY

APRIL 2014 bbcgoodfood.com 111

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 Healthy

SATURDAY
MEAT-FREE
FAMILY
MEAL

Citrus salmon with

garlicky pak choi
FRIDAY
DITCH
THE
GOOD FOR Eczema & acne s arthritis
s high cholesterol & high blood pressure

EASY FOLATE VIT C OMEGA-3 2 OF 5

A DAY
TAKEAWAY
SERVES 4 PREP 15 mins COOK 35 mins

a little olive oil, for cooking

1 onion, finely chopped
4 garlic cloves, finely chopped
juice 3 oranges Star
juice 1 lime, and 2 tsp grated zest ingredient Blooming bean burgers with burger patties, put them on the
4 salmon fillets Citrus fruits are red cabbage & apple slaw baking tray and place under a hot grill
500g bag pak choi, stems quartered famous for GOOD FOR High cholesterol & high for 10-15 mins, turning frequently,
4 tsp soy sauce vitamin C, but blood pressure s healthy gut s flora until crisp and golden.
2 tsp honey they don’t & digestive health 3 Meanwhile, make the slaw. Mix the
contain as much apples and cabbage with the yogurt and
EASY CALCIUM FOLATE FIBRE VIT C
1 Heat oven to 200C/180C fan/gas 6 as you may mustard seeds, and add a little seasoning.
3 OF 5
and line a baking tray with kitchen foil. think, and the A DAY Serve the burgers with the slaw, and
Heat a little olive oil in a small pan, add amounts can SERVES 4 PREP 25 mins COOK 15-20 mins toasted wholemeal burger buns, lettuce
the onion and 1 of the garlic cloves, vary. However, and a little coriander.
and cook for 4-5 mins until softened. they contain 2 x 400g cans mixed beans, drained PER SERVING 348 kcals, protein 23g, carbs 46g,
Add the orange and lime juice, and the another group 140g/5oz wholemeal breadcrumbs fat 9g, sat fat 2g, fibre 16g, sugar 20g, salt 0.9g
zest, then simmer gently until it has of compounds 1 tbsp Madras curry paste
reduced by about half. Season. in abundance: 2 eggs, lightly beaten
2 Meanwhile, place the salmon fillets on flavonoids. large bunch coriander, roughly
the baking tray and bake for 15-20 mins These are chopped (save a little to serve) Star ingredient
until just cooked through. fantastic for 2 large apples, cored and grated Red cabbage is packed with
3 Heat a little olive oil in another pan, the overall 1 small red cabbage, shredded anthocyanins, which give it the purple
add the pak choi and stir-fry for about health of the 300g/11oz natural yogurt colour, and have been shown to
2 mins. Add the remaining garlic, the soy cardiovascular 2 tsp mustard seeds strengthen and encourage relaxation
sauce and honey, and continue to cook system, as 4 toasted wholemeal burger buns, of blood vessel walls, reducing blood
for another 2 mins. Place the sautéed they help to lettuce, to serve pressure. It’s also rich in glucosinolates
pak choi in the centre of the plate, strengthen the and, although I’m ultra-cautious
put a salmon fillet on the side and drizzle inner lining of 1 Put the beans in a bowl and mash about risks or benefits of specific
over the citrus sauce. Serve immediately. blood vessels, coarsely with a potato masher or fork. foods for cancer, there is evidence
PER SERVING 338 kcals, protein 33g, carbs 11g, making them Add the breadcrumbs, curry paste, eggs, that glucosinolates can offer
fat 18g, sat fat 3g, fibre 2g, sugar 10g, salt 1.3g more resilient coriander and some seasoning. Stir well. some protection against some
to damage. 2 Heat the grill and line a baking tray with forms of cancers.
kitchen foil. Shape the bean mixture into

APRIL 2014 bbcgoodfood.com 113

Healthy

Coconut panna cotta the seeds with the back of a knife.

GOOD FOR High cholesterol s Add them to the coconut milk,
energy boost along with half the stevia. Place the
pan over a medium heat and cook,
EASY LOW GLUTEN
CAL FREE stirring constantly, for 6 mins. Add the
MAKES 4 PREP 10 mins plus up agar agar mixture and stir for another
to 4 hrs chilling COOK 10 mins 2-3 mins. Taste to see if it needs
any of the remaining tbsp of stevia.
2 tbsp agar agar 2 Pour into moulds or ramekins and
400ml coconut milk put in the fridge for 4-6 hrs. Serve on
1 vanilla pod their own or scattered with toasted
2 tbsp stevia (see below) coconut shavings and raspberries,
toasted coconut shavings, to serve if you like.
(optional) PER SERVING 73 kcals, protein 1g, carbs 4g,
fresh raspberries, to serve (optional) fat 7g, sat fat 6g, fibre 1g, sugar 1g, salt 0.1g

1 Dissolve the agar agar in 1-2 tbsp water

and put the coconut milk in a saucepan.
Split the vanilla pod in half and scrape out
Star ingredient
Stevia is a plant-based sweetener.
Many so-called healthy sweeteners
claim to be wholesome, but they
send blood-sugar levels rocketing
as rapidly as sucrose. But stevia
has no influence on blood sugar
at all, which means we can finally
give foods sweetness without
compromising our health.
It’s available in health food shops
and some supermarkets. The
sweetness of different brands
varies, so you might need to
adjust the quantity accordingly.

SUNDAY
LIGHTER
THAN THE
CLASSIC
VERSION

114 bbcgoodfood.com APRIL 2014

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APRIL 2014 bbcgoodfood.com 115
 Healthy

Marathon burritos
EASY 3 OF 5 GOOD
FOLATE FIBRE IRON A DAY 4 YOU

SERVES 4 as a meal with extra for snacking

PREP 20 mins COOK 1 hr Winning
I like to prepare big batches of each of the
elements for this dish – they can all be made
ahead, chilled and snacked on separately
straight after a long run. Or you can bring
them all together for dinner – this is one of
the healthiest meals we eat at my house.

FOR THE RICE

300g/11oz brown rice
dinner!
Food editor Barney Desmazery is running his third London Marathon. He has
developed this satisfying meal to fit in with his training and still please his family
Photograph WILL HEAP
½ small pack coriander, chopped
juice 1 lime
FOR THE BLACK BEANS
1 tsp olive oil
2 garlic cloves, crushed
1 tbsp chipotle paste
2 tbsp ground cumin
1 tbsp brown sugar
1 tbsp cider vinegar
2 x 400g cans black beans, drained
and rinsed
400g can chopped tomatoes
FOR THE SALSA AND GUACAMOLE
2 large tomatoes, chopped
1 red onion, finely chopped
½ small pack coriander, chopped
juice 2 limes
2 ripe avocados, stoned and peeled
TO SERVE
large wholemeal tortilla wraps, natural
yogurt, lime halves to squeeze over,
and grated cheddar (optional)

1 Put the rice in a medium saucepan

with 600ml cold water and a pinch of
salt if you like. Bring to the boil, then turn
the heat down low, cover and gently
simmer for about 20 mins until all the
water has been absorbed. Turn off the
heat and leave for another 10 mins
undisturbed. Stir the rice and add the
coriander and lime juice.
2 For the black beans, heat the oil in
a large frying pan and add the garlic,
chipotle, cumin, sugar and vinegar, and
cook everything for 1 min. Tip in the
beans and tomatoes, give everything a
stir and simmer, uncovered, for 20 mins
until thickened.
Food sty ing L ZZ E HARR S Sty ing POLLY WEBB-W LSON

3 For the salsa and guacamole, mix

the tomatoes with the onion, coriander,
lime juice and seasoning. Tip half the
salsa into another bowl and mash the
avocados into it to make guacamole.
Wrap everything up together in warmed
‘This is my all-time favourite training recipe, Barney
wholemeal tortillas topped with natural will run
yogurt, lime juice and grated cheese, inspired by the healthy fast food that I’ve eaten the Virgin Money London
if you like. in California. The main elements can all be Marathon on 13 April –
PER SERVING 518 kcals, protein 16g, carbs 85g,
fat 14g, sat fat 3g, fibre 13g, sugar 13g, salt 0.8g
prepared ahead, then kept in the fridge’ catch it on BBC One and
BBC Radio 5 Live.

APRIL 2014 bbcgoodfood.com 117

 GoodDeals
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Save up to

Amazing trips
£343 in this
issue of

A dazzling highlight – Canals circle and cross

the Taj Mahal the medieval city

INDIA AND NEPAL BRUGES BY EUROSTAR

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departures May to November 2014 March to November 2014
People say it’s a life-changing experience, and there’s no doubt that There are few places left where you can totally switch off for a
when you make the incredible journey to India and Nepal, you’ll few days from the pressures of modern-day living as completely as
return with a new outlook on life and extraordinary memories. you can in Bruges. Its beauty and tranquillity are outstanding –
it’s one of the most perfectly preserved medieval cities in Europe.
Fully escorted price includes This superb holiday includes an excellent range of escorted visits
s Return scheduled flights from London Heathrow or Manchester. and tours, and you’ll stay in an extremely comfortable hotel in the
s Stay in hand-picked three-, four- and five-star hotels. heart of this charming city.
s Daily breakfast and five meals included.
s Visit the major sights of Old and New Delhi. Fully escorted price includes
s See the breathtaking Taj Mahal and wonder at its incredible purity. s Return rail connections available on selected dates from over
s Spend two nights in the fascinating city of Varanasi on the banks 30 regional stations including Birmingham, Bristol, Cardiff, Glasgow,
of the Ganges, with boat trips on the river and a rickshaw ride Leeds, Liverpool, Manchester, Newcastle and Nottingham
through its teeming streets. (supplements are applicable for certain regional stations).
s Gaze in awe at the remarkable artistry of the temple carvings s Return standard-class reserved seat on Eurostar from London
of Khajuraho. St Pancras International. Upgrades available at a supplement.
s Visit Kathmandu, the centre of Nepali culture, and wander through s Return coach transfer from Lille to your hotel (approximately 1 hour).
the famous Durbar Square, where royalty were once crowned. s Three nights B&B at a choice of quality three- or four-star hotels in
s Take one of the world’s most exciting flights to see Mt. Everest a superb location, right in the heart of the old preserved town.
and the Himalayas from the air. s Guided walking tour of historic Bruges.
s Take an elephant-back safari ride through the lush forests s Visit to a traditional chocolatier.
of Chitwan National Park, in search of rhinos and tigers. s Visit to Ypres and a tour of the First World War battlefields.
s Stay in Pokhara, with its amazing close-up view over the s Escorted by an experienced tour manager.
great Annapurna mountain range.
s Escorted by an experienced tour manager.

See the website to view our video highlights of the trip.

Exclusive offer for BBC readers

All bookings will receive two free tickets to the
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Terms and conditions Holidays organised by and subject to the booking conditions of Riviera Travel, New Manor, 328 Wetmore Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food) would love
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118 bbcgoodfood.com APRIL 2014

Sweetness
&LIGHT
Y
our typical coffee shop
blueberry muffin weighs in
at a hefty 380 calories, 19g fat
and a staggering 28g sugar – not
the healthiest start to the day! By
swapping or reducing the amount
of a few key ingredients, we’ve
created a much lighter version
of this breakfast favourite.
We’ve used a little agave syrup
for sweetness in this recipe. This is
a natural, high-fructose sugar,
meaning it has a lower GI than most
refined white sugars – so it doesn’t
raise blood sugar levels as quickly.
However, it is still sugar, and high
levels of any sugar can be harmful to
your health – see more information
on diabetes on page 117.
The blueberries also add a natural
sweetness as well as fibre, but you
can adapt this recipe to use whatever
fruit you have around.
Food sty ing L ZZ E HARR S Sty ing REBECCA NEWPORT
APRIL 2014
Healthy
Great-tasting muffins with less sugar
– a delicious, not-so-naughty treat
Recipe SARAH COOK Photograph SAM STOWELL
Nutty blueberry muffins 1 Heat oven to 180C/160C fan/gas 4.
Lightly grease a silicone muffin tray
EASY
with oil spray, or line with paper cases.
MAKES 12 PREP 15 mins plus cooling Put the flour and hazelnuts in a food
COOK 20 mins processor, and whizz until the nuts are
finely ground. Tip into a bowl and stir
oil spray or 12 muffin cases in the bicarbonate of soda. Whisk together
200g/7oz self-raising flour the buttermilk, milk, eggs, agave and oil.
100g/4oz hazelnuts, with or without 2 Mix the wet ingredients into the dry
skin, lightly toasted until smooth, then stir in the blueberries.
½ tsp bicarbonate of soda Divide the mixture between the muffin
284ml pot buttermilk holes and bake for 20 mins until a skewer
100ml/3½fl oz skimmed milk poked in comes out clean. Leave to cool
3 large eggs for 10 mins, before turning out of the tray.
2 tbsp agave syrup If freezing, defrost at room temperature,
75ml/2½fl oz rapeseed oil (we then warm through in the oven.
used butter flavoured, available PER MUFFIN 211 kcals, protein 5g, carbs 18g,
from Waitrose) fat 13g, sat fat 1g, fibre 2g, sugar 5g, salt 0.4g
100g/4oz blueberries
LOWER-
SUGAR
BITES
bbcgoodfood.com 119
 On sale
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 Healthy

healthy
3
Zingy rice salad
EASY

SERVES 3
GLUTEN
FREE
sides
Super salads to brighten up your meals – and all gluten-free
Recipes STEFFI DELLNER Photograph SAM STOWELL

PREP 10 mins COOK 25 mins

Warm lemony
courgette salad
EASY 1 OF 5 GOOD GLUTEN
A DAY 4 YOU FREE

SERVES 2 PREP 10 mins COOK 5 mins

250g/9oz Camargue red rice, or other
wild rice
1 tbsp olive oil
juice and zest 2 limes
4 spring onions, chopped
75g/2½oz cashews, toasted
large pack coriander, roughly chopped
Cook the rice following pack instructions,
then run under cold water to cool quickly.
Drain. Whisk together the olive oil, lime
juice and zest to make a dressing. Tip the
onions, cashews, coriander and rice into
a bowl, and toss with the dressing.
PER SERVING 476 kcals, protein 11g, carbs 65g,
fat 17g, sat fat 3g, fibre 1g, sugar 2g, salt 0.1g
Goes well with Stir-fried Korean
beef (p64).
2 courgettes
1 tbsp olive oil
zest 1 lemon, plus a squeeze of juice
1 garlic clove, crushed
¼ small pack basil, roughly torn
Use a vegetable peeler to slice the
courgettes into wide strips, discarding
the central, seedy part. Heat the oil in
a large frying pan, add the lemon zest
and garlic, and fry over a medium heat
for 1 min. Add the courgette strips and
cook, stirring regularly, for a further
1-2 mins until the courgettes are slightly
softened. Add a squeeze of lemon
juice and toss the basil through.
PER SERVING 71 kcals, protein 2g, carbs 2g,
fat 6g, sat fat 1g, fibre 1g, sugar 2g, salt none

Goes well with Fruity tabbouleh

Carrot, orange & with feta (p55).
avocado salad
EASY VIT C 2 OF 5 GOOD GLUTEN
A DAY 4 YOU FREE

SERVES 4 PREP 10 mins NO COOK

2 oranges, plus zest and juice of 1

3 carrots, halved lengthways and
sliced with a peeler
70g bag rocket
2 avocados, stoned, peeled and sliced
1 tbsp olive oil

Cut the segments from 2 of the

Food sty ing L ZZ E HARR S Sty ing REBECCA NEWPORT

oranges and put in a bowl with the

carrots, rocket and avocados. Whisk
together the orange juice, zest and oil.
Toss through the salad, and season.
PER SERVING 203 kcals, protein 2g, carbs 10g,
fat 17g, sat fat 3g, fibre 6g, sugar 8g, salt 0.1g

Goes well with Macaroni cheese with

bacon & pine nuts (p57).

APRIL 2014 bbcgoodfood.com 121

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Diabetes:are you
at risk? Over the past decade, an
increasing number of my
clients, when discussing their
medical history, have told me
that they have diabetes. As a
nutritional therapist, I can’t
diagnose or treat diabetes
– however, if someone is under the care of a
registered dietitian or specialist nurse practitioner,
they may come to me for advice about a digestive
complaint, or for motivational support if they’re
trying to lose weight.
Talking to the right health professional to
manage diabetes, which includes making changes
to your diet, is essential so that blood glucose levels
are stabilised. If the condition is not identified and
managed properly, it can lead to serious problems,
including stroke and blindness. There are steps
you can take to reduce your likelihood of getting
type 2 diabetes, and managing your diet is
certainly one of them.
Understanding the condition
This lifelong condition occurs when your body
can’t produce enough of the hormone insulin,
or the insulin it does produce is not used properly.
Insulin is needed for cells to take in glucose from
the blood and convert it into energy.
When blood glucose levels rise consistently
(known as high blood sugar levels), we may feel
tired and lose weight unintentionally. This is
because we can’t access the glucose for energy,
as the insulin is unable to deliver the glucose
to our cells. High levels of glucose in the blood
for long periods of time can damage blood vessels
and nerves, which may lead to kidney disease,
heart attack and even limb amputation.
How we can help
We provide nutritional analysis on our recipes
to help you make informed choices about
the food you cook.
We don’t label any recipes ‘suitable for
diabetics’ – however, diabetics should keep
Photographs GETTY, SHUTTERSTOCK
fat, salt and sugar levels low, so look out for
recipes labelled ‘Good for you’ or ‘Heart
healthy’. (You’ll find these same labels on our
website – see overleaf for more details.) If the
recipe also carries the ‘Low fat’ and/or high in
‘Fibre’ stamp, it’s even more diabetes-friendly.
APRIL 2014
With cases of diabetes at a record high – currently 3.2 million Britons
have it, and figures are rising – nutritional therapist Kerry Torrens takes
a look at the condition, so you can spot the signs and reduce your risk
T E
D I A B E
So… is sugar the problem?
In the past few months, the debate
about sugar has hit the headlines.
Experts have warned about ‘sugar
addiction’ and called for reductions in
the amount of sugar added to processed
foods. So is this why we’re seeing a rise
in cases of type 2 diabetes?
It’s not as simple as that, but excess
sugar in your diet is stored as fat, and
being overweight may, over time, reduce
your sensitivity to insulin and increase
the risk of developing type 2 diabetes.
This also makes you more at risk of
heart disease. (Type 1 diabetes, on the
other hand, is triggered when the body’s
immune system attacks the cells that
produce insulin, and is thought to have
no connection to the sugar you’ve eaten
– although you still must manage your
insulin and blood sugar levels.)
Blood sugar refers to the amount
of glucose in the blood – as well as
getting glucose from the foods we
eat, it’s also formed and stored inside
the body. There are many factors
influencing blood sugar – what you eat,
stress, amount of exercise, medications,
etc. That’s why it’s too simplistic to
blame sugar in food for type 2 diabetes.
High levels of blood sugar can be
harmful even if you don’t have diabetes.
Not only does it cause a rise in insulin
Healthy
S
and the stress hormone cortisol,
it promotes oxidative stress and
inflammation. These processes occur
in the body anyway, but when repeatedly
stimulated they can, over time, cause
damage – for example, hardening of the
arteries, which can cause circulatory
and cardiovascular problems.
So, although diabetics don’t need to
avoid sugar altogether, they – like the rest
of us – should stick to a low-sugar diet.
This means managing your intake of
carbohydrate foods – following a low-GI
(Glycaemic Index) diet can help because
it lets you maintain control of foods that
are broken down into sugar by the body.
This is of course a huge challenge, as so
many foods contain high levels of sugar.
The less processed food you eat and the
more you cook from scratch, the easier it
is to control your diet. Not only will you
keep your dentist happy, but you’ll be
reducing your risk of obesity, high blood
pressure, some cancers, fatty liver disease,
chronic fatigue, food cravings, depression
and even mood swings. So what’s to lose?
Well, potentially, any extra pounds that
have stubbornly refused to shift.
V For more on the sugar debate, see page 11.
Turn the page for more info and advice
bbcgoodfood.com 123
Healthy

Spot the symptoms and cut your risk

Type 1 or Type 2 –
what’s the difference?
Type 1
s Accounts for about 10% of cases.
s Caused by the body not producing
insulin, because the immune system
attacks the cells that produce it.
s Not related to lifestyle or weight.
s Typically occurs in the under-40s
and in childhood.
Type 2
s Is a condition in its own right – not
simply a milder version of type 1.
s Accounts for the vast majority
of cases.
s Is due to the body not producing
enough insulin, or insulin not
working properly.
s Key factors include diet and lifestyle,
including being overweight and not
taking enough exercise.
s Typically occurs later in life, but
cases are now being diagnosed
at a younger age.
Symptoms to look out for
s Frequent need to go to the loo
– especially at night.
s Increased thirst.
s Tiredness and poor energy
levels.
s Blurred vision.
s Slow healing of cuts and wounds.
s Regular outbreaks of thrush.
s Frequent urinary or skin
infections.
s Unexplained weight loss.
Still not sure where sugar lurks?
Risk factors for type 2 diabetes Sugar doesn’t just refer to the white stuff you add to
s Are you over 40? your tea or coffee (and if you do, it’s time to cut back).
s Are you overweight? Waist When you buy packaged food (including savoury
measurement is a factor: 31½in/ foods), check the ‘Carbohydrates (of which sugars)’
80cm for women and 37in/94cm figure on the nutrition label. Your Reference Intake (RI) –
for men are the red flags. that’s the maximum amount of sugar per day – is 90g.
s Do you have a close family Here’s a quick guide to help you spot those
member with the condition? high-sugar products:
s What’s your ethnic background? Over 22g of total sugars per 100g – HIGH
Type 2 diabetes is more prevalent 5g or less of total sugars per 100g – LOW
in South Asian, black African and For more information, visit nhs.uk/livewell/goodfood/
African-Caribbean communities. pages/sugars.aspx

Steps to prevent type 2 diabetes Make healthier choices

THE PRIORITY: LOSE WEIGHT… Shedding just 5-10% of your body EACH DAY
weight will help lower blood glucose levels and reduce your 9 Eat at least three portions of whole grains, as studies suggest
risk of developing type 2 diabetes. they have a protective effect. Opt for wholegrain and rye bread,
…AND CHOOSE A HEALTHIER LIFESTYLE Aim for 2½ hours of activity oats, quinoa and brown rice.
each week – walking is fine. Many of my clients find a pedometer 9 Aim for at least five portions of fruit and veg (and preferably
is a great motivational tool. And if you smoke, there’s no better more), and make one or more a
advice than to stop. serving of green leafy veg like
ADAPT YOUR DIET Follow a low-GI (Glycaemic Index) diet to maintain spinach, kale and cabbage.
blood sugar levels and keep fat, salt and sugar levels down. Low-GI 9 Eat three servings of low-fat
foods include carbs that are slow to break down once you’ve eaten dairy foods – ideally look for
them, so the glucose they contain is released slowly and steadily into unsweetened versions.
your bloodstream. Good choices include granary, wholemeal and rye PLUS
bread; wholemeal pasta; beans; and pulses. 9 Use oils that contain healthy
Avoid high-GI foods such as white refined products – these unsaturated fats (such as
include white pasta and bread, cornflakes and sugary drinks. nut oils) in dressings.
They break down quickly, causing 9 Eat at least one portion of oily
a rapid rise in blood sugar. fish a week – the healthy
REDUCE YOUR INTAKE OF: polyunsaturates improve
V Processed and red meats Not more insulin sensitivity and reduce
than 70g per day. cholesterol levels.
V Fats Keep saturated fat down. 9 Choose lean protein in the form
Choose low-fat dairy and of poultry, fish and plant sources like soya, beans and pulses.
leaner meats. 9 Instead of salt, add flavour with herbs, spices and citrus
V Fried foods Instead grill, bake, (try a squeeze of lemon or lime, or finely grate the zest).
steam or poach food.
V Salty foods and products with s 6ISIT bbcgoodfood.com/diabetes-friendly for healthy, balanced
added salt Choose low-salt recipes chosen by Diabetes UK. For more tips on managing the
options and don’t add salt at condition, visit bbcgoodfood.com/diabetes-tips
the table. s 6ISIT diabetes.org.uk for more information, and to find out
V High GI-food and sugary drinks These cause blood sugar spikes. if you’re at risk of type 2 diabetes using their risk score test.

124 bbcgoodfood.com APRIL 2014

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APRIL 2014 or visit viners.co.uk/direct/gfo73w bbcgoodfood.com 125
 Be a confident cook with
expert, practical advice
from the Good Food team
Barney Desmazery Sarah Cook Cassie Best Steffi Dellner

Cook school
Food editor Food editor Assistant food editor Cookery assistant

Do it better
Learn
Do it better Line a tart tin new
Perfect your technique for lining a tart tin with our easy-to-follow guide.
skills

Masterclass
Expert advice
1 2
On a lightly floured work surface, roll out the pastry to about Roll the pastry towards you over the rolling pin, lifting it up
5mm thick and 5cm wider than the base and sides of your tin. as you do. Then carefully unroll the pastry over the top of
the tin, leaving an even overhang.

On test
Food sty ing DAV D MUNNS Sty ing STEFF DELLNER

3 4
Ease the pastry into the tin and carefully push into the corners, To trim the sides, firmly roll the pin over the top of the tart tin,
working all the way round – this will give you a nice sharp discarding the excess. Gently press the pastry up the sides so that
edge once baked. it comes slightly over the top – it will shrink slightly during baking.
Chill for at least 30 mins before blind-baking – this allows for the gluten
to relax, which also helps to avoid shrinkage.

APRIL 2014 bbcgoodfood.com 127

 Crispy duck with pancakes
Ching-He Huang, TV presenter, author and a regular guest on BBC One’s
Saturday Kitchen, shares her trusted recipe for this Chinese favourite Photographs DAVID MUNNS
Do it better
Masterclass

Crispy duck with pancakes

MORE OF A CHALLENGE IRON

SERVES 4-6 PREP 40 mins plus at least

3 hrs marinating, overnight chilling and 1 hr
resting COOK 2 hrs 30 mins
On test

2-2.5kg/4lb 8oz-5lb 8oz duck

50g/2oz soft brown sugar
1½ tbsp sea salt
1 tbsp Chinese five-spice powder
2.5cm/1in piece root ginger, peeled
and grated
2 shallots, finely chopped
Expert advice

2 star anise
peanut oil, for crisping (optional)
FOR THE BRINING SOLUTION
140g/5oz brown sugar
300ml/½pt Chinese rice vinegar
or cider vinegar
FOR THE PANCAKES
200g/7oz plain flour, plus extra
for dusting
1 tbsp sesame seed oil or toasted
sesame oil
1 tbsp peanut oil
TO SERVE
85g/3oz sweet bean paste, or
hoisin or plum sauce To serve Carve thethedube
ck at the
an paste
th
table and serve wi
Tips
2 spring onions, sliced lengthways
hoisin or plum sauce), spring
into long thin strips (or
er strips. To make
1 cucumber, deseeded and sliced s 4O REHEAT THE PANCAKES PLACE don’t want to make your own – onions and cucumb
a little duck in the
into long, thin strips them in a small bamboo steamer simply steam them for 6-7 mins. each pancake, dip
the centre of the
(you may have to do this in two s ,EAVING THE DUCK TO MARINATE IN sauce, place it in
spring onion and
DUCK PER SERVING (6) 528 kcals, protein 25g, carbs 2g,
fat 47g, sat fat 14g, fibre none, sugar 2g, salt 1.0g batches), and place the steamer the brining solution helps to keep pancake, put some
, then roll up.
PANCAKES PER SERVING (6) 147 kcals, protein 3g, over a small pan of boiling water, the meat juicy as it cooks, and cucumber on top
carbs 25g, fat 4g, sat fat 1g, fibre 1g, sugar 1g, salt 0.2g making sure that the base doesn’t gives the duck a tangy flavour.
touch the water. Steam for s 4O REALLY DRY OUT THE SKIN
s #HING HAS LAUNCHED Click & Cook, an 15 mins, then remove and serve. (see step 4), place it in front of
online video recipe library to help s 9OU CAN USE SHOP BOUGHT a portable fan when drying at
Next month
people cook their own Chinese dishes Chinese pancakes instead if you room temperature.
Antonio Carluccio
at home. Visit chinghehuang.com.
makes Gnocchi

128 bbcgoodfood.com APRIL 2014

 Cook school
‘I love Peking duck and, as I don’t have a wood-fired oven –
just a conventional one – I’ve perfected my own version, a
delicious cross between an aromatic roast Cantonese-style
duck and a crispy Peking duck’

For the pancakes – make these first, then reheat before serving

1 2
Tip the flour and 125ml boiling
water into a bowl. Form the
mixture into a dough and
knead for about 6 mins. Cover with
a damp tea towel and let it rest for
30 mins. Roll the dough into a long,
thin pipe shape about 2cm wide.
Cut the dough into 2cm
pieces, then roll each piece
into a small ball. You should
have about 22 balls. Slightly flatten
each ball of dough between
your palms so it’s a little fatter in
the centre than around the edge.
3 4
In a small bowl, mix the
sesame oil and peanut oil.
Using a pastry brush, brush
one of the mounds of dough with oil,
then place another piece of dough
on top. Making two together enables
you to roll the pancakes really thinly.
Do it better
Masterclass
Using a small rolling pin, roll
the double dough piece into
a flat circle about 12cm wide
– or as thin as you can get it. Heat
a dry, non-stick frying pan over a
low-medium heat.

For the duck

5 1
Put a piece of dough in the
pan and cook until golden
on both sides. Carefully
peel apart and return to the pan,
uncooked-side down. Cook for
1-2 mins, then remove. Repeat with
all the dough, cover and set aside.
See tip, opposite, for how to reheat.
Food sty ing KATY GREENWOOD Sty ing V CTOR A ALLEN
Clean the duck and cut off
its wings, then remove the
innards (you can use these
for stock). Wash the duck cavity well,
then pat dry. Using a sharp skewer,
make small pricks over the skin.
2 3
Hold the duck by its neck
over the sink or a bowl and
carefully pour boiling water
all over the skin – this will help to
tighten it, resulting in a crisp skin
once baked. Pat the duck dry inside
and out.
On test
Expert advice
For brining: dissolve the sugar
and 1 tbsp salt in 200ml warm
water, then mix with 700ml
cold water and add the rice vinegar.
Place the duck in a large plastic bag
and pour the brining solution over it.
Chill for 3 hrs, or up to 24 hrs,
turning the duck over a few times.

4 5 6 7
Remove the duck and pat Combine the sugar, salt Heat oven to 150C/130C fan/ If you like your duck even
dry, discarding the brine. and five-spice, and rub this gas 2. With the duck still on crispier, heat a pan of peanut
Place it on a wire rack over thoroughly inside the duck. the roasting rack over the oil to 180C, or until a cube
a roasting tin and chill, uncovered, Stuff the duck with the ginger, roasting tin, cook for 2 hrs 15 mins, of bread turns golden brown in
overnight. Before cooking, remove shallots and star anise. Using turning it over halfway. Increase 15 secs. Carefully ladle the hot
from the fridge and leave at room a skewer, seal the opening by the heat to 240C/220C fan/gas 9 oil over the skin to crisp it further
temperature for 1 hr to help the weaving it through the skin. and cook for 10-15 mins more until the skin turns golden brown.
skin dry out (see tip, opposite). to crisp the skin. To serve, see opposite.

APRIL 2014 bbcgoodfood.com 129

 TOP of the CHOCS!
Master chocolatier Paul A Young and Bake Off champion Edd Kimber joined
the Good Food team to test 60 bars of single origin chocolate Photographs ADRIAN TAYLOR

s
The cocoa expertep
Do it better

His
s and lives cocoa.
ts, sle
Paul A Young ea ernational
on s have won him int
innovative creati for the next
always lookin g
awards, and he’s of the 2010
mber, wi nner
great bean. Edd Ki r, is on the
a full-time ba ke
Bake Off and now ne l.
olate Award s pa
International Choc
Masterclass

There’s a revolution happening in the world of

chocolate. A growing number of chocolate makers
are sourcing premium cocoa beans to create
top-quality, single origin bars. First it was wine,
then coffee and olive oil – now cocoa regions and
‘terroir’ are changing the way we eat chocolate.
Often beautifully wrapped, these artisan bars are
a real talking point and a modern alternative to
boxes of chocolates.

What is single origin?

On test

Cocoa grown and supplied by one country.

Beans grown in different countries and even on
neighbouring plantations can taste very different.
Just like wine grapes, this can determine their
characteristics. Single origin chocolate can be a blend
or a single bean variety, which allows chocolate
makers to create a flavour profile unique to their bars.
Expert advice

And for chocolate lovers, it’s an increasingly popular

way to discover pure cocoa flavours. These are bars
for eating rather than using in recipes.
Single origin doesn’t necessarily mean ‘better’ –
as the harvest, fermenting, drying, roasting, grinding
and additional ingredients (such as sugar or vanilla)
all contribute to chocolate quality – but it’s a great
way to unearth some unusual products.
Paul adds: ‘Bars from small producers can be
expensive, but it’s often the case that the more you
spend, the better the chocolate. Don’t be too swayed
by the packaging – the plainest wrapper can contain Paul and Edd sample
some of the most delicious chocolate. Ultimately, it’s the bars with Holly,
all a matter of individual taste.’ our Editorial assistant

Paul explains some

key chocolate terms
Bean to bar A new term used to describe a
chocolate bar made directly from the cocoa
bean and sold to you in a finished bar.
Cracking and winnowing Cocoa beans
are cracked open to release the bean,
Conching A mixing process to distribute cocoa
butter within chocolate. It may also act as a
‘polisher’ of the particles. This helps to improve
the taste, texture and flavour.
Milk, dark and white Milk chocolate is dark
chocolate with milk powder added to make it
which dissolves the sugars in the chocolate.
This crystalises and forms a rough covering
over the chocolate.
Fat bloom If chocolate is stored somewhere too
warm, the fats separate out of it, resulting in a
greyish-blue hue across the chocolate. This can
Feature HOLLY BROOKE-SM TH

then ‘winnowed’ to remove the husk
from the outside.
Fermenting The process to eliminate
volatile compounds in the cocoa beans –
this helps the bean to germinate and generate
complex and interesting flavours.
creamy. Dark chocolate is dairy-free and is an
emulsion of cocoa beans and sugar. White is ‘nude’
chocolate – it contains no cocoa solids. The creamy
colour is the same as the extracted cocoa butter.
Sugar bloom If chocolate is brought from the
fridge to room temperature, condensation forms,
also happen if the chocolate has not been
tempered correctly in production.
s 0AUL ORGANISES REGULAR CLASSES AND TASTINGS
Visit paulayoung.co.uk

130 bbcgoodfood.com APRIL 2014

 Cook school

Our TOP 10 bars Best buys

Mixing bowls
We worked through our bars according to cocoa percentage, from 30% milk chocolate
to the 100% dark bars. We looked at texture, flavour, aroma and colour. We didn’t include An essential piece of kitchen kit – make
white chocolate, or bars with added extras such as salt. Here are our favourites sure you get the best bowl for your needs

Simple classic
PERU Finest Peruvian BOLIVIA Original Beans Beni Wild TANZANIA Askinosie Tenende Mason Cash 29cm mixing

Do it better
43% Milk Chocolate Harvest 66% 72% Dark Chocolate bowl, £16.50, wilko.com
The range from A pleasant, light This bar is the Heavy-duty and hard-wearing, this
Tesco is ahead of chocolate, described result of a Chocolate stoneware bowl has stood the test of
the game for a by Paul and Edd as University project time. It fits neatly
mass retailer, and ‘sparkling’ and (an outreach under one (adult)
showcases some ‘vibrant’. It is floral programme to involve arm as you beat
great beans. By with delicious honey communities in cocoa with the other.
adding milk to undertones, and production). The bar
GREAT
VALUE dark chocolate, we really liked the is outstanding – red Fantastic value

Masterclass
the result is smooth texture. The beans are from fruit notes, coupled with a creamy, Arcoroc glass 17cm mixing bowl,
creamy and non-bitter. With added wild trees and the packaging is velvety texture. A real treat for £2.50, divertimenti.co.uk
natural vanilla, a delicate perfume made from recycled wood (even chocolate fans. £6.45, Made with tempered glass, these are five
lingers on the palate. £1.50, Tesco the foil). £4.25, natoora.co.uk cocoarunners.com times stronger than untreated bowls.
The ridge means
MADAGASCAR Menakao 44% BELIZE Mast Brothers 70% Dark SAINT LUCIA Island Growers you can lean the
Milk Chocolate Chocolate 100% Dark Chocolate bowl on its side
The lovely fudge A brand that puts If you’re going to eat for a better angle
notes in this come a big emphasis on chocolate this pure, when mixing.
from good-quality style, but delivers on prepare yourself
sugar and milk. substance, too. The for some serious Space-saver

On test
It is lightened by texture is interesting bitterness. However, Joseph Joseph stainless-steel
the Madagascan – much rougher than beyond that bitterness, nest, £100, John Lewis
ON
astringency, and TREND other bars because this bar has wonderful An investment, but it covers a huge
has a fruity flavour. it is stone-ground, floral flavours and range of kitchen tasks. It includes
The bars are made in the same a traditional technique far removed botanicals. It’s very powerful and a 4.5-litre bowl, a
place where the beans are grown, from mass mechanical processing. we only needed colander, sieve,
which is fairly unusual. A wonderful Paul predicts that this method will a tiny nibble – we thought it was a 1.65-litre bowl

milk chocolate option. £3.45,
cocoarunners.com
ECUADOR Pacari Ecuadorian
Organic Raw
Chocolate 70%
It is important not
to confuse raw
chocolate bars
with health-food
products, which use
cocoa nibs blended
with other
ingredients to create a soft, chewy
texture. This bar is rock solid but
hasn’t been heated above 40C,
which means the bean flavour has
hardly been changed and the cocoa
notes are incredibly pure. £2.99,
therawchocolateshop.com
ECUADOR Duffy’s Corazon del Ecuador ‘Camino Verde’ 72%
£5.80, duffyschocolate.co.uk
If you only buy one bar from our
test, make it this one. It has lovely,
deep toffee flavours and is very
tropical. Sourced from Ecuador, the
bars are produced in Cleethorpes
Expert advice
be used far more in the future. the best of the bars this strong. and five
£6.95, cocoarunners.com £7.50, hotelchocolat.com/uk measuring
spoons.
VIETNAM Marou Ben Tre 78% DOMINICAN REPUBLIC Valrhona
Dark Chocolate Loma Sotavento Keep-fresh lids
We were really 64% Dark Chocolate Mixing bowl trio, £12.99, Lakeland
excited by these There are several These bowls come in very practical sizes
bars when we first countries of origin at (1-, 2- and 4-litre) for making a
came across the 64% cocoa within the cake, or for smaller batches of
range about a year Valrhona range, so sauces. The snap-shut lids
ago. Vietnamese they’re a great way mean you can
chocolate is to discover different store them in
unusual and the range has some bean characteristics. the fridge or
fantastic flavours. This This one, from the Dominican freezer.
bar is powerful and fairly bitter – Republic, was unanimously popular
we loved it! It has a dry texture with us. It’s robust, warming and
and slight hints of coconut. It’s toasty. Light and bright
a complex chocolate and the £4.99, Selfridges Stratum set of 4 mixing
packaging is stunning, too. bowls, £25, Habitat
£5.35, chocolatiers.co.uk Colourful and easy to hold, these melamine
bowls are great for children and adults
alike. The set includes a 14cm, 19cm,
21.5cm and 24cm bowl, all easily stacked.
and have a fantastic reputation OUR
STAR
among professional chocolatiers.
BAR
This bar may not have the most
beautiful packaging, but once you’ve
unwrapped it, you’re in for a treat.

APRIL 2014 bbcgoodfood.com 131

 One for the
bookshelf
This month’s new cookery books,
reviewed by Sally Hughes

Barney’s butcher’s block BBC Good Food readers can buy any of this
month’s books at a discount, and you will
Each month, Barney Desmazery, a former chef, shares his also receive a free bookmark. Simply call
expertise about different cuts of meat. This month, rack of lamb 01326 569444, p&p is free. Or buy online
Do it better

Rack of lamb is also known as
best end or best end of neck. It
is one of the finest cuts of lamb
because the ‘eye’ of the meat
that runs through it is the most
tender. The eight-boned rack
can be butchered in different
ways and offered to you in different
Masterclass
at sparkledirect.com/goodfood
and sometimes the thin layer of
fat is brushed with mustard and Noisette Baking inspiration
coated in crumbs first. The Pocket Bakery by
The eye of the meat can be Cutlets Rose Prince (£18.99, Good
completely removed and is known Food offer price £15.99,
as noisette, which can then be French Weidenfeld & Nicolson)
cut into miniature steaks. trimmed Rose tells the story and
Cutlets from the rack can be shares the recipes from the home business

sizes – a whole rack serves three.
A rack of lamb with the bones
scraped clean and most of the fat
taken off it is known as French
trimmed. Once trimmed, the rack
can be cooked whole or cut into
chops, traditionally called cutlets.
The whole rack is always roasted
left with a layer of tasty fat on them
or totally trimmed, leaving nothing
more than a slice of the noisette
attached to the bone – this has
recently gained the name ‘lollipop’.
Cutlets can be pan-fried, griddled or
barbecued, but cook them quickly
to keep the lean meat rosy pink.
she set up to help her children earn pocket
money, and gain skills and confidence.
There are great bread and pastry recipes,
Whole instructions on making your own sourdough
rack starter and some showstopper cakes,
including a tiramisu roulade to die for.
Budget cooking
A Girl Called Jack by

Take a cookery class

Jack Monroe (£12.99,
On test

Good Food offer price

the famous tea rooms, as well as
Taylors coffee.
Professional bakers, chocolatiers
and confectioners are busy in the
surrounding buildings, so don’t be
surprised to see someone in full
Expert advice
demonstration before everyone
gets stuck in at the individual
work stations. The classroom
is spacious and well-equipped.
The experienced tutors are
attentive and full of tips as they
£11.69, Michael Joseph)
Jack was a single mum
struggling to feed herself and her young
son, when her blog describing her bargain-
basement recipes hit a chord with the
public. Instructions are simple, ingredients
lists and cooking times are short, and the

Pâtisserie Perfection, Bettys
Cookery School, Harrogate,
North Yorkshire (01423 814016,
bettyscookeryschool.co.uk)
Courses are held in a modern
classroom next door to the Bettys
Craft Bakery site, which produces
cakes, breads and chocolates for
whites and a tall baker’s hat dash
past the window during your lesson.
The course is aimed at competent
bakers who want a new challenge.
During the day, we each made a
classic Chocolate & coffee opéra
cake, a Framboise & vanilla vacherin
(layered meringue cake) and a
Hazelnut croquembouche (a spun
sugar and profiterole tower).
There’s a lot to pack in, but
at every stage there’s a clear
walk around the class – there
were 12 of us in total.
Cost £180, which includes
breakfast, lunch, the recipe pack,
plus you can take all your creations
home, so bring a car if you can.
Verdict A challenging but rewarding
day, packed with information and
hands-on baking. I left feeling
confident that I had learned lots
of new skills.
(OLLY "ROOKE 3MITH
results are dishes the family will love.
A taste of Syria
Almond Bar by Sharon
Salloum (£25, Good
Food offer price £20,
Jacqui Small LLP)
Starting off with dips,
salads and sharing plates, and leading into
mains and desserts, Sharon provides a
feast of delicately spiced delights. Some
of the ingredients may be unfamiliar, but
a useful glossary and list of suppliers

Reader offer make the recipes easily achievable.

Make Sunday roasts easy s -EASURES CM Deliciously healthy

This Viners stainless-steel oval roaster makes cooking
large cuts of meat such as a 10-12lb chicken, or even
a leg of lamb up to 13lb, a breeze.
A stainless-steel lid keeps meat moist during the
first stages of cooking – remove it 30-40 minutes
before the end of the cooking time to crisp up your
poultry or pork. (The lid can also be used as a
carving tray or a separate roasting tray in the oven.)
The roaster includes a roasting rack, which raises
joints of meat above the base for even cooking,
and the twin handles make it easy to lift.
in diameter. A Change of Appetite by
s $ISHWASHER SAFE Diana Henry (£25, Good
s #OMES WITH A Food offer price £20,
10-year guarantee. Mitchell Beazley)
BBC Good Food readers can order this Diana meets the challenge
roaster at the exclusive price of £22 plus £3.95 p&p, of improving your diet without sacrificing
SAVING 45% ON THE RRP OF £40. flavour, by cooking food that is deliberately
To order, call 01794 527448 quoting GFO/74 or visit delicious and accidentally healthy. Recipes
viners.co.uk/direct/gfo74w. Offer closes 11 April. are made healthier by ample use of
Delivery within 28 days to mainland UK only, some vegetables, oily fish and grains, and by
exclusions may apply. seeking inspiration from the Middle East,
Scandinavia, Japan and Vietnam.

132 bbcgoodfood.com APRIL 2014

 Cook school
Know your eggs
Every year, we eat around 11.5 billion eggs in the UK.
They’re a fabulous convenience food, and a natural source of
nutrients and protein, as well as rich in vitamin B2, B12 and D.
Steffi Dellner explains the different varieties, the best way to
cook them, and how to understand the label

The ultimate guide (all timings are for eggs placed in simmering water)

Do it better
What’s on the label
Time to boil Taste Uses
s /RGANIC Always free-range. Hens must
be fed an organic diet and can only roam
Soft boil: Very similar to hen’s A good size for canapés. Simply boil
on organic land.
30 secs, eggs, but slightly richer and dip in celery salt. Also ideal for
s &REE RANGE Hens must have continuous QUAIL hard boil: due to the high yolk to mini Scotch eggs, or poached to
daytime access to open-air runs that are mainly
1 min. white ratio. garnish soups.
covered with vegetation. There must be at least
4 square metres of ground available per bird.
s "ARN HENS are kept indoors without cages. Medium Varies according to So many possibilities. Fry, scramble,
bird variety, diet, the boil, poach, bake or coddle for your

Masterclass
There must be 15cm of perch space per hen and Soft boil:
HEN 2½-3 mins, method of rearing and breakfast. They are also widely used
1 square metre of floor space for every nine hens.
s #AGED ‘Battery’ cages were banned in the EU in hard boil: how the eggs are stored. in soufflés, meringues, puddings,
January 2012. In the UK, these cages have been 6-7 mins. The colour of the shell cakes and sauces.
replaced with enriched colony cages. These have Large Soft boil: is no indication of flavour
0.75 square metres of space per hen. Most cages 3½-4 mins, hard or quality.
contain 40-80 birds. boil: 9-10 mins.
s /MEGA RICH Hens are fed a naturally enriched
diet of essential omega-3 fatty acids, however,
Soft boil: The larger yolk gives Delicious fried or boiled for a special
there is some debate as to whether the amount DUCK
3½-4 mins, these eggs a creamier breakfast, or use to make richer
of omega in these eggs is worth the extra cost.

On test
hard boil: taste than hen’s eggs. custards. Steeped in tea, they are
s &ARM ASSURED 2ED 4RACTOR !SSURANCE
9-10 mins. an aromatic delicacy in China.
Assures high standards of food safety, animal
welfare and environmental protection; however,
individual producers decide whether chickens Soft boil: Very high yolk to Delicious fried, poached or boiled.
TURKEY
are free-range, barn or caged, so don’t assume 4-5 mins, white ratio. Also
all farm-assured eggs are free-range. hard boil: much creamier than
s "RITISH ,ION 1UALITY MARK This stamp 10-11 mins. hen’s eggs.

Expert advice
guarantees that the eggs have come from
hens vaccinated against salmonella and are
GOOSE Soft boil: Rich and creamy, Perfect size for an omelette but also
produced in accordance with UK and EU law.
9-10 mins, these are roughly the tasty scrambled. Or serve soft-boiled
s "EST BEFORE DATE Not a requirement, but there
hard boil: equivalent of two with asparagus for dunking.
is a legal obligation to ensure that all eggs are
13 mins. hen’s eggs.
sold within 21 days of laying.
Hen egg weights XL or Very Large: 73g and
upwards, L or Large: from 63-73g, M or Soft boil: Similar to hen’s eggs Roughly the equivalent to 24 hen’s
Medium: from 53-63g, S or Small: below 53g. OSTRICH 50 mins, in taste and texture, eggs, and a great novelty at Easter.
hard boil: although some find the Boil and serve with soldiers, letting
METHOD OF PRODUCER IDENTITY 1½-2 hrs. taste a bit more gamey. everyone get stuck in.
PRODUCTION A unique code
0= Organic denoting where the
 &REE RANGE egg was produced TIPS THAT MAKE ALL THE DIFFERENCE
2= Barn s When baking cakes, it’s important to use Store eggs at a constant
3= Caged eggs at room temperature. This will help temperature below 20C to
to prevent the mixture from splitting, which
Photographs ADR AN TAYLOR, DAV D MUNNS, SHUTTERSTOCK

maintain freshness. In most

can result in a heavier cake. domestic kitchens, the
s To bring fridge-cold eggs to room fridge is the best place –
temperature quickly, immerse in a bowl of however, take them out
warm (not hot) water for a few minutes. of the fridge half an hour
s Slightly older eggs are better for meringues. before cooking. For baking,
They’re also easier to separate, and easier take them out of the fridge
to peel when hard-boiled. the night before.
s If you’re not sure how old your egg is, lower Eggs are extremely porous
BRITISH LION BEST BEFORE it into a glass of water. A fresh egg will sink and will absorb any smells
15!,)49 -!2+ DATE to the bottom, whereas the older an egg is, around them, so store away
the higher it will float. FROM STRONG SMELLING FOOD

APRIL 2014 bbcgoodfood.com 133

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visit www.jemreaderoffersgfd.co.uk APRIL 2014
 In Holly’s trolley
Holly Brooke-Smith discovers new buys for your kitchen this month

Lamb breast, from £5.90 for 500kg,
wellhungmeat.co.uk
This lesser-used cut has loads of flavour
and is one of the cheapest
ways to eat a joint of lamb.
The Well Hung Meat
Company delivers it boned
and rolled, so simply fill it
with your favourite stuffing
and slow-roast for a
good-value Easter lunch.
Top Gourmet carving board
(23 x 15.5in), £95, topgourmet.co.uk
Made from heat-treated, environmentally
friendly FSC-approved wood, this board
is stylish and extremely hard-wearing.
It has a generous groove
to collect juices,
and the central
carving area
grips the
meat. The
handles are
helpful, too.
Ashley Thomas cake Elderflower Presse
tins, £20 for 3, Light, £2.90,
Debenhams belvoirfruitfarms.co.uk
I love this trio of With 30 per cent less
mismatched tins. sugar than the original
Ranging from Belvoir elderflower
8.5 x 19cm to recipe, this bottle of
6.5 x 15.5cm, the tins’ light and fizzy cordial
fluted edges make still smells and
a lovely flower tastes delicious.
shape, and they can No preservatives,
be easily stacked flavourings or artificial
inside each other. additives, either.
(Turn to page 154
for some delicious Peshwari Naan Dough,
homemade cookies.) £1.99/275g, Marks & Spencer
Easy to make and delicious straight
Rwanda Dukunde Kawa coffee, £28/1kg, from the oven, this ready-to-
origincoffee.co.uk bake dough is scattered
Grown in the Rushari district of Rwanda, with onion seeds, coconut
these beans are roasted in Cornwall by Origin flakes and sultanas. Simply
Coffee. They produce a cup of coffee with stretch it out and cook at
slightly floral, orangey flavours – I found it went the last minute. You could
well with buttered spiced hot cross buns. make it to go with Anjum
Anand’s menu (p98).

Dreamfarm Supoon, £9.20, Laverbread Pesto, £3.50/100g,

amazon.co.uk
Is it a spatula? Is it a spoon? The Supoon
has a great sharp edge for scraping out
your frying pan, but is also scooped in the
middle (with useful measuring lines) so you
can spoon out cake mixture. The kinked
handle means you can rest it on your
worktop, and it’s dishwasher proof, too.
beachfood.co.uk
Laverbread, which is high in vitamins
A, C and D, has a deeply
Hot Cross Buttons, savoury ‘umami’ flavour.
£3/100g, Tesco Blended with Pembrokeshire
A fun Easter gift – seaweed, roasted walnuts,
chocolate discs lightly spiced Parmesan and garlic, it’s a
with cinnamon, then topped with great toast-topper – or simply
raisins and finished with a white chocolate cross. stir it through pasta for
You could also use them as part of a cake decoration. something a bit different.

What to drink Sarah Jane Evans recommends wines to enjoy over Easter

Sunday lunch Spring white Easter tea

Signature Pic St Loup 2011, France,
13%, £8.99, Morrisons
Pic St Loup is named after a
real peak, north of Montpellier,
and it’s one of the Languedoc
appellations that is bursting with
character. If you’re looking for
an aromatic red wine with notes
of redcurrant and black pepper
Photographs ADR AN TAYLOR
Vin de Pays du Gers 2012, France,
11.5%, £4.99, Marks & Spencer
A light, fresh, everyday favourite,
with the crisp bite of a green apple.
Serve this cold and feel it wake
up the tastebuds. Also worth
remembering for when the
summer sun breaks through.
Enjoy on its own or with
Torres Floralis Moscatel Oro NV, Spain,
15%, £9.99/50cl, Majestic
I love a pot of tea with Easter
bakes, but sometimes I like to glam
them up with a silky sweet wine.
There’s a heady blend of orange
blossom, vanilla, honey and cream
here. The pretty bottle makes
a great gift, too.

for your Easter roast lamb, new-season potatoes, beans Serve cool to enhance its silkiness.
look no further. and asparagus. Or dress it up with Spot-on with cheesecakes, cupcakes
Also great with steak, chilli crème de cassis and ice for the and fruit tarts.
and rich stews. perfect party wine. s 3ARAH *ANE %VANS IS A -ASTER OF 7INE

APRIL 2014 bbcgoodfood.com 135

 MY KITCHEN
The Middle
Eastern food
Anissa Helou
Chef, food writer and teacher,
Anissa Helou left her native Lebanon,
aged 21, to study interior design in
expert tells
London. She then worked in antiques
Vanessa and art consultancy in London,
Berridge Paris and the Middle East for 20
how she years before publishing her first
transformed cookbook in 1994, Lebanese Cuisine
(£12.99, Grub Street), which was
a Shoreditch shortlisted for the André Simon book
loft into awards. Her latest is Levant: Recipes
a stunning and Memories from the Middle East
kitchen and (£20, HarperCollins).
Anissa is currently working as the
office space
menu adviser for Koshari Street –
Photographs
an Egyptian street-food café, which
GEOFF WILKINSON
opened in central London last
summer (kosharistreet.com).
You use this space for work –
how did you plan it?
I integrated all the appliances and
moved the kitchen – so that it
136 bbcgoodfood.com
wouldn’t be the first thing you see
as you come up the stairs, as I didn’t
want the room immediately to look
like a kitchen. This was as much for
me (when I’m not cooking) as for my
guests. The sun streams into this
room and, fortunately, the kitchen
is in the least sunny place.
Who designed your kitchen?
I did, with David Cook, of Bluebase
Architects, assisted by a talented
young architect, Akiko Kobayashi.
Both were in tune with what I was
trying to achieve and, between us,
we created my dream kitchen.
David also designed Koshari Street.
What were your essentials?
I needed plenty of preparation space
for recipe testing and demonstrations.
My previous kitchen was crowded,
with beautiful and delicate objects,
so here I wanted nothing to interfere
with my cooking. It was a conscious
decision to have less storage space
– both for aesthetics and to stop
me stocking up on unnecessary
ingredients. Unfortunately, it didn’t
make any difference, because I still
have many ingredients I don’t use!
I chose all my equipment carefully,
for quality, ease of use and keeping
clean. And I picked Bosch appliances
because they’re quiet and efficient.
How did you choose the flooring
and worktops?
The wooden floors were here already,
and were stained and sealed with
a strong matt sealant. I love the way
the sandblasted glass splashback
protects the brick wall but also shows
it off. The stainless-steel worktops are
a pain to keep spotless, but they’re
practical and look marvellous.
APRIL 2014
 Kitchen design

RIGHT The
kitchen opens
onto the dining
area, which is
spacious and
ideal for informal
Sunday afternoon
entertaining

BELOW Anissa
bought the nest of
non-stick baking
pans in Italy

Anissa’s loft kitchen

is streamlined and
practical. Although she
hadn’t planned to have
stainless steel, she fell
in love with an Elro
kitchen (hobartuk.com)

And the lighting?
The architect used cool lights under
the cupboards, so that I don’t have
to worry about the food getting hot
on the worktop – although I need
better lighting at night.
ANISSA’S TIPS
s %NSURE YOU HAVE PLENTY OF PREP SPACE SO THAT YOURE NOT
crowded when cooking.
s )F POSSIBLE HAVE THE COUNTERS WIDER THAN THE REGULAR
MM TO GIVE SPACE FOR STORAGE AND WORKTOP APPLIANCES
s 0UT THE HOB ON ONE SIDE RATHER THAN IN THE MIDDLE OF AN ISLAND
s )NTEGRATE FRIDGES DISHWASHERS AND OTHER SUCH APPLIANCES
FOR SMART NEAT LINES ABOVE ‘I love my Bjorn Dahlstrom
s 5SE VEG AND FRUIT LEFTOVERS AS COMPOST IF YOU HAVE A GARDEN cooking pots, which cook beautifully
and look gorgeous,’ says Anissa

What do you like best?

I am very happy that the kitchen
is both functional and beautiful.
The light in the room is lovely and
GET THE LOOK
is perfect for relaxed Sunday lunches, Tools Casserole 5.0L,
which often start late and go on Bjorn Dahlstrom,
until the evening. £229 (northernicon.
com). An investment,
Is there anything you’d it’s made of stainless
do differently? steel with an inner
I would have all four burners layer of aluminium for
induction (rather than two of them even heat distribution.
halogen). I’d move the oven nearer to Weck storage jars Anissa’s Thelma
the burners and not have the built-in look smart, have whistling kettle, A magnetic knife block
bain marie, which I’ve never used. airtight lids and come £135, made of is useful to have on
Also, I’d have double, rather than in a range of sizes, stainless steel, the worktop. For a similar
individual, cupboards underneath from £2.75 each is suitable for all hob design, try All Cooks
the counter, and I’d add more (thehambledon.com) types (davidmellor five-piece magnetic knife
refrigeration and freezer space. design.com) block, £50 (beales.co.uk)

APRIL 2014 bbcgoodfood.com 137

 al e
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 TVRecipes
Every
recipe
has a
photo
TVRecipes This month – great dishes for entertaining including a simple starter, two
crowd-pleasing mains and three impressive desserts. Recipes tested by
Home economist Petra Jackson. Edited by Kathryn Custance

Mary Berry Cooks

Planning a get-together this Easter? Try these delicious recipes from Mary Berry
and her assistant Lucy Young. Mary’s new series starts on BBC Two in March

Chicken with
pesto, Taleggio &
roasted tomatoes
SERVES 6
PREP 20 mins COOK 30 mins Easy
This is truly scrumptious. It’s also quick to
make. Homemade pesto is best, but you can
use good-quality pesto from a jar if you’re
short of time. Serve with potatoes and salad.

FOR THE PESTO

large bunch basil leaves
2 garlic cloves, crushed
Portrait photographs NOEL MURPHY Programme information correct at time of going to press. P ease check Radio Times, radiotimes.com or bbc.co.uk for transmission dates

1 tbsp pine nuts

2 tbsp grated Parmesan
100ml extra virgin olive oil
FOR THE CHICKEN
6 skinless chicken breasts
175g taleggio cheese, straight from the
fridge, cut into small cubes
2 tbsp chopped basil leaves
3 tbsp full-fat cream cheese
50g fresh breadcrumbs
pinch of paprika
400g cherry tomatoes on the vine
2 tbsp olive oil
1 tbsp balsamic vinegar

1 Put the basil, garlic, pine nuts and Parmesan

in a blender. With the motor running, slowly
pour in the olive oil and season to taste.
2 Heat oven to 220C/200C fan/gas 7. Arrange
the chicken breasts in a single layer in an
ovenproof dish and season well. Mix together
the taleggio, basil, cream cheese and 3 tbsp
of the pesto in a bowl. Season, then spread
over the chicken in an even layer. Sprinkle
with the breadcrumbs and dust with paprika.
3 Bake for 20 mins, then arrange the
tomatoes around the chicken, pour the oil Petra says: The pesto quantities will make a little
and vinegar over them and bake for a further more than you need for this recipe, so spoon any
10 mins or until the chicken is just cooked extra into a clean screw-top jar. Pour in a thin
through, taking care not to overcook. layer of olive oil to cover, then seal. It will keep in the
4 To serve, arrange a chicken breast on each fridge for up to one week.
plate with a few tomatoes, and spoon over
some of the juices from the dish.

APRIL 2014 bbcgoodfood.com 139

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 TVRecipes
Mary Berry Cooks
Crème brûlée
SERVES 12 PREP 15 mins plus cooling
and chilling COOK 40 mins A little effort
A rather special dessert collection. This is so
impressive – two small puddings, a little of
each one on one plate. Served with some
summer berries, your friends will think
they are in a Michelin-starred restaurant!
If you are serving fewer than 12, then make
just one dessert. Each will serve six. Cut the
crème brûlée into six portions rather than
12 and make the chocolate pots in 150ml
ramekins or wine glasses. Serve with or
without the summer berries.

600ml double cream

4 egg yolks
25g caster sugar
½ tsp vanilla extract
100g demerara sugar

1 Heat oven to 140C/120C fan/gas 1. Grease

an 18cm square cake tin. Heat the double
cream in a pan until just hand hot. Put the
egg yolks, caster sugar and vanilla extract in
a bowl and whisk until combined. Pour the
mixture into the hot cream and whisk until
smooth, then pour into a jug.
2 Strain the mixture into the cake tin, then sit
it in a roasting tin and pour in enough boiling
water to come halfway up the sides of
the cake tin. Transfer to the oven and bake
for 30-35 mins, or until the cream mixture
has just set. Set aside and leave to cool.
3 Once cold, sprinkle the demerara sugar on
top and slide under a hot grill until the sugar
dissolves and becomes caramel coloured.
Set aside to firm up in the fridge for at
least 1 hr – or up to 5 hrs.
4 When ready to serve, cut into even-sized
squares using a bendy fish slice.

TIP You could also serve the crème brûlée

in individual portions – there will be enough
for 12 size 1 (150ml/5fl oz) ramekins. The
baking time will be shorter, though – around
20 mins – but keep an eye on them when
they’re in the oven.
Chocolate pots
SERVES 12 PREP 10 mins plus chilling
COOK 5 mins Easy
Petra says: The cocoa solids in
300g Bournville chocolate Bournville chocolate is around 39%,
300ml double cream which is considered low for a dark
200ml full-fat crème fraîche chocolate. For those of you who prefer
a more intense cocoa hit, go for a
1 Reserve 2 squares of chocolate for chocolate with 50-70% cocoa solids. Recipes adapted
decoration and break the rest into a bowl. But remember, it will be less sweet. from Cook Up
Set the bowl over a pan of simmering water. a Feast by Mary
Add 200ml of the double cream and stir Berry & Lucy Young
until the chocolate has melted. Set aside (£14.99, DK).
to cool slightly. You can buy this
2 Stir in the crème fraîche and divide book for just £12.99.
between 12 shot glasses. Leave to set in Call 01326 569444,
the fridge for at least 2 hrs. p&p is free. Or buy
3 Once set, pour the remaining cream on online at sparkle
top. Coarsely grate the reserved chocolate direct.com/goodfood
and sprinkle on top.

APRIL 2014 bbcgoodfood.com 141

Saturday Kitchen
'ALTON "LACKISTON is one of the chefs cooking with *AMES -ARTIN
live in the studio this month. Saturdays from 10am on BBC One

JAMES MARTIN
Easy stuffed peppers
SERVES 4 PREP 10 mins
COOK 40 mins Easy
These couldn’t be simpler.
Serve as part of a platter of antipasti or
alongside some grilled lamb chops for
a satisfying lunch.

1 yellow pepper, 2 red peppers and

1 orange pepper, all halved and
deseeded
1 red onion, cut into eighths
2 tomatoes, quartered
8 small rosemary sprigs
2 tbsp extra virgin olive oil

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

the peppers, cut-side up, on a baking tray.
Add a piece of onion, tomato and a sprig of
rosemary to each pepper half. Season well,
then drizzle over the olive oil.
2 Roast in the oven for 35-40 mins or
until the peppers are tender and slightly
blackened. Remove and serve hot,
warm or at room temperature.

Petra says: I was having the girls

round for a Sunday get-together after
Christmas, and these roasted peppers
went down a storm. I just passed them
round with some toasted ciabatta.

4(% +)4#(%. #!").%4

Photographs ANDREW HAYES-WATK NS, BBC

"RIXTON 7HITBY ,EWES AND ,EICESTER PLAY HOST TO ""# 2ADIO S
TOPICAL PANEL SHOW THIS -ARCH CHAIRED BY *AY 2AYNER RIGHT )F YOURE
QUICK YOU MAY BE ABLE TO GET TICKETS FROM bbc.co.uk/showsandtours/
tickets 4HE PANELLISTS INCLUDE !NGELA (ARTNETT (ENRY $IMBLEBY
!NNIE 'RAY !NGELA -ALIK 4IM (AYWARD 2ACHEL -C#ORMACK
0ETER "ARHAM 4IM !NDERSON AND 3OPHIE 7RIGHT #ATCH IT ON
4UESDAYS AT PM UNTIL  -ARCH

142 bbcgoodfood.com APRIL 2014

 TVRecipes
GALTON BLACKISTON
Roast cod with
winter ratatouille
SERVES 6 PREP 40 mins
COOK 50 mins A little effort
A classic dish with well-loved flavours
that are perfectly balanced.

FOR THE RATATOUILLE

175g each swede, parsnip, carrot,
beetroot and butternut squash,
peeled and cut into 1cm dice
1 onion, sliced
2 garlic cloves, finely chopped or grated
4 tbsp olive oil
FOR THE LEMON BEURRE BLANC
2 shallots, finely sliced
1 tbsp white wine vinegar
finely grated zest 1 lemon and
4-5 tbsp juice
4 tbsp white wine
225g butter, cut into small cubes
FOR THE ROAST COD
a little vegetable oil and butter
6 x 110g line-caught cod fillets,
skin-on (taken from the middle
of the fish if possible)

1 To make the ratatouille, heat oven to

200C/180C fan/gas 6. Put all the veg, onion
and garlic in a deep roasting tin. Drizzle
over the oil, season well and mix. Cook for
35-40 mins, stirring occasionally, until the
vegetables are tender. Season to taste.
2 Meanwhile, make the beurre blanc. Put
the shallots, white wine vinegar, lemon zest
and juice, and wine in a pan and bring to
the boil. Continue to boil until the liquid has
reduced to 2 tbsp. Add 1 tbsp cold water
and boil again, reducing until only 1 tbsp
of liquid remains.
3 Reduce the heat to low and gradually whisk
in the butter, a cube at a time, waiting until
each cube has melted before adding the
next. Whisk until the sauce is smooth, pale
and thick. Season to taste, adding more
lemon juice if necessary, then strain into
a clean saucepan and set aside.
4 Reduce oven to 180C/160C fan/gas 4.
Heat a little oil and a knob of butter in an
ovenproof frying pan and cook the fish,
skin-side down, for 4-5 mins or until golden 2ECIPES ADAPTED FROM
and crispy. Flip over, then roast in the oven Saturday Kitchen
for 4-5 mins, just until the flesh turns opaque Cooking Bible a
– take care not to overcook. Petra says: Chef and I may not agree here, but I think 7EIDENFELD  .ICOLSON 
5 Very gently reheat the beurre blanc. Divide that as long as the vegetables are cut into even proportions 9OU CAN BUY THIS
the ratatouille between warmed plates and so that they cook at the same time, they don’t have to be BOOK FOR JUST a #ALL
sit a cod fillet on top. Spoon over some of the so neatly diced.   PP IS
lovely sauce and serve the rest on the side. FREE /R BUY ONLINE AT
s -ICHELIN STARRED .ORFOLK CHEF 'ALTON WILL sparkledirect.com/
COOKING LIVE WITH *AMES ON 3ATURDAY  -ARCH goodfood

APRIL 2014 bbcgoodfood.com 143

HOME
COOKING
SERIES

Be inspired & create

something special
with our Bakes & cakes collection

Edd Kimber’s
Bakewell ombre cake

Ham, potato &

cheese stuffed loaf

Special

ON collection of
tested recipes
from the
NO SA
Whether a novice baker or confident cook,
this issue is packed with baking inspiration. BBC
W LE
There are 100 delicious recipes to try, kitchen

MasterChef
Natalie Coleman, last year’s MasterChef winner, created this delicious
tart to impress the judges. The competition starts this month on BBC One
Chocolate & hazelnut
crumble tart
MAKES 4 PREP 1 hr
15 mins plus chilling
COOK 45 mins A little effort
This dessert came from the flavours I like
to eat together – I think chocolate and
raspberries complement each other, as do
hazelnuts and chocolate. I put the crumble
on top for texture but also to incorporate
the hazelnuts into the dessert. Cream
flavoured with vanilla softens the rich,
bittersweet dark chocolate filling.
FOR THE PASTRY
250g plain flour
110g unsalted butter, cut into cubes
100g caster sugar
1 egg yolk, beaten
FOR THE CHOCOLATE FILLING
185g dark chocolate (about 70% cocoa
solids), broken into pieces
185ml double cream
4 egg yolks
FOR THE CRUMBLE TOPPING
60g blanched skinned hazelnuts
75g plain flour
60g unsalted butter
60g golden caster sugar
icing sugar, for dusting
FOR THE RASPBERRY COULIS
200g raspberries
2 tbsp icing sugar
1 tbsp lemon juice
FOR THE CHANTILLY CREAM
150ml double cream
2 tbsp icing sugar
seeds from 1 vanilla pod
1 To make the pastry, put the flour, a pinch
of salt and the butter in a food processor
and blitz until the mixture resembles
breadcrumbs. Add the sugar and pulse
to combine. Gradually add about 6 tbsp
cold water to form a dough. Shape into
a ball, wrap in cling film and leave to rest
in the fridge for 30 mins.
2 Divide the pastry into 4 equal portions.
Roll out each portion thinly and use to line
4 loose-bottomed 10cm fluted tart tins. Chill
for a further 30 mins.
3 Heat oven to 180C/160C fan/gas 4. Prick
the base of each pastry case with a fork,
then line each case with a circle of baking
Photograph DAV D LOFTUS
parchment and fill with baking beans. Set
the tins on a baking tray and blind-bake for
10 mins. Remove the beans and paper, and
cook for a further 10 mins or until the pastry
is cooked. Allow to cool slightly before
APRIL 2014
TVRecipes
Petra says:
If you are looking
for something
extra special this
Easter, add this
recipe to your
list. You can
make the tarts
in advance – just
sprinkle over the
crumble when
you are about to
serve so it doesn’t
go soggy. The
raspberry coulis
will also behave
itself for a day or
so in the fridge,
if you want to
make that
ahead, too.
brushing inside each case with beaten egg cook in the oven for 15-20 mins or until
yolk to seal. Set aside but leave the oven on. golden brown. Halfway through cooking,
4 For the chocolate filling, put the chocolate give the crumble a stir to be sure it isn’t
and cream in a heatproof bowl set over a pan sticking or burning. Leave to cool, then
of simmering water. Leave to melt, stirring sprinkle over the top of each tart and
occasionally, then remove the bowl from the dust with icing sugar.
heat and leave to cool a little before mixing 6 Put all the raspberry ingredients in a
in the egg yolks, one at a time. Divide the blender or food processor and blitz until
chocolate mixture among the cooked tart smooth. Pass through a sieve into a jug. Recipe adapted from
cases, bake in the oven for 5 mins or until 7 For the chantilly cream, whip the cream MasterChef The
the filling has softly set. Leave until cold, with the icing sugar and vanilla seeds to Finalists (£20,
then place in the fridge. soft peaks. Fold 2 tbsp of raspberry coulis Absolute Press).
5 Meanwhile, blitz the hazelnuts for the through the cream to create a ripple effect. You can buy this
topping in a food processor to fine crumbs. Keep cool until ready to serve. book for just £16.
Tip into a bowl. Blitz the flour and butter 8 To serve, place a small spoonful of cream Call 01326 569444,
together in the processor until the mixture underneath each tart to stop it from sliding p&p is free. Or buy
resembles breadcrumbs. Add to the around the plate. Add a quenelle of rippled online at sparkle
hazelnuts with the caster sugar and mix chantilly cream to the plate and put the direct.com/goodfood
together. Spread out on a baking sheet and raspberry coulis in a small pouring pot.
bbcgoodfood.com 145
From your kitchen
We love to hear from you and see your photos. Please get in touch at the addresses opposite

My daughter Daniella What you’ve

has always wanted a
Croquembouche for
her wedding cake,
been cooking
having seen the recipe My 11-year-old Jo
in Good Food in 2002 cooked the Really
as an 11-year-old. So easy roast chicken
when she got married, (Feb) for our Sunday
I made her cake – dinner today. The
complete with edible only change she
flowers, pink and white made was using a
sugared almonds and tangerine rather
edible rose petals. My than a lemon, and
mother also made a it was so good. This is my five-year-old, James, with his
tiered fruitcake using Janine Morris, Really easy roast chicken (Feb). All I had
her granny’s tins and Gwynedd, Wales to do was take it out of the oven!
recipe – which were the same ones she Sarah Allatt, London
had at her wedding and I had at mine.
Fiona Cox, Moray, Scotland My children –
s )NSPIRED BY &IONAS LETTER 9OU CAN lND OUR Poppy, 10, Zac,
Croquembouche recipe at bbcgoodfood.com. six, and Bethan, 12
Fiona wins 12 bottles of Cune Barrel – enjoyed the Easy
Fermented Blanco Rioja 2012 (£9.99, bagel recipe (Feb).
Waitrose), an elegant white wine with STAR They were handy
fresh citrus fruit character balanced by
LETTER as glasses, too!
delicate vanilla flavours. Visit cvne.com. Cara Evans,
Aberaeron, Wales

How we develop and Please note that recipes created for

Get the best test our recipes

s We aim to make recipes practical,
Advertisement features are checked by
our cookery team but not tested in the

from our Our

promise
keeping ingredients lists to a minimum
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s We use unrefined sugars, such as
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s Where egg size is important, you’ll
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All our recipes are analysed by a
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152 bbcgoodfood.com APRIL 2014

A triple challenge!
Having moved house just before
Christmas, I was determined to do the
big meal and make the Three-bird roast.
I thoroughly enjoyed the challenge and
my family were very impressed. Here
I am (left) with my mother and sister.
Katie Walker, Milton Keynes
Wonderful
Wellington
I could not resist your
Beef Wellington with
spinach & bacon (Jan).
My guests loved it.
Shelley Jeans,
Bournemouth
s Find the recipe at
bbcgoodfood.com.
Reference Intake (RI)
The RIs are a guide to the amount of
energy (kilocalories), fat, saturated fat,
carbohydrate, sugar, protein and salt that
an average adult should consume each day:
Energy (kcal) 2,000, Protein (g) 50,
Carbohydrates (g) 260, Sugar (g) 90,
Fat (g) 70, Saturates (g) 20, Salt (g) 6
The RIs for fat, saturated fat, sugar and salt
are maximum daily amounts.
What our recipe symbols mean
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even beginners.
A LITTLE EFFORT Requiring a little more skill –
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MORE OF A CHALLENGE Recipes aimed at more
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and like a challenge.
Suitable for vegetarians However,
always check labels on shop-bought
ingredients such as cheese, pesto and curry
sauces, to ensure they are suitable.
Not suitable for freezing
Suitable for freezing Unless otherwise
stated, freeze for up to three months. Defrost
thoroughly and heat until piping hot.
APRIL 2014
Barney’s Chestnut & wild
mushroom-stuffed three-bird roast
I’ve always fancied a three-bird roast for
Christmas, but bought ones are costly and
often too large. So I was pleased to see
Barney Desmazery’s recipe (Dec) with clear
instructions for deboning the birds.
I have every issue since October 1989
and look forward to your 25th-year
celebration, when my son will also be 25!
Audrey Fairgrieve, Kidlington
I really liked the look of Barney’s Three-
bird roast, especially as it had the butchery
part covered, so I rose to the challenge for
Christmas. I was really proud of my knife
skills and equally proud of the result.
Jaki Collins, Aylesbury
Understanding our
healthy symbols
LOW
FAT 12g or less per serving.
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4 YOU Low in saturated fat, with 5g or less
per serving; low in salt, with 1.5g or less;
and low in sugar, with 15g or less.
HEART
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less per serving; low in salt, with 1.5g or
less; and high in omega-3.
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CAL 500 calories or less per main course;
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and/or veg contained in a serving.
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We regret that we are unable to answer
medical/nutritional queries.
s For thousands more of our tested
recipes, visit
Your bakes
I’d never hear the end of
it if I didn’t make my
usual chocolate roulade
at Christmas, but it was
lovely to bake a different
one with the Razzle
dazzle lemon roulade
(Jan) to go alongside. It
looked very snazzy and
most people had both.
Eleanor Coldwell, Bucks
The Eggless
chocolate &
beetroot blitz &
bake cake (Jan)
was a huge hit at
our New Year’s
Eve party. I added
some details to
match our lucky
charm theme.
Kathrin Stoiber,
Vienna, Austria
After buying Good Food during a trip to the UK in the
‘90s, I have continued to subscribe to the magazine. As a
coeliac, I was delighted by the addition of the gluten-free
labelling on your recipes. I love the challenge of feeding
guests with a totally gluten-free meal without them even
realising! Thank you so much for great recipes.
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bbcgoodfood.com 153
 From

Reader recipe
your
kitchen

Originally from Chicago, BJ Epstein makes these

classic American-style cookies for her students
at the University of East Anglia Photograph WILL HEAP

Oatmeal raisin cookies

%!39
unbaked
MAKES 25 PREP 15 mins plus soaking
COOK 15 mins plus cooling

GOZ RAISINS
ML PT VEGETABLE OIL
GOZ GOLDEN CASTER SUGAR
 LARGE EGG BEATEN
 TSP GROUND CINNAMON
 TSP VANILLA EXTRACT
GOZ PLAIN mOUR
 TSP BICARBONATE OF SODA Fill the
GOZ OATS cookie jar!
 Heat oven to 180C/160C fan/gas 4
and line 2 baking trays with baking
parchment. Pour 50ml/2fl oz boiling
water over the raisins and leave to
soak for 20 mins until plump. Drain,
reserving the liquid.
2 Meanwhile, in a large bowl, mix
together the oil and sugar. Gradually beat
in the egg, along with the reserved water
from the raisins, the cinnamon and vanilla
extract. Sift the flour, bicarbonate of soda
and a pinch of salt into the bowl, then
add the oats. Finally, mix in the raisins.
 Drop heaped tbsps of the cookie dough
onto the baking trays, well spaced apart
as they will spread when cooking. Bake
for 12-15 mins until golden. Leave to cool
on the trays for 10 mins before tucking
in, or transfer to a cooling rack to cool
completely. Will keep in an airtight
container for up to 3 days.
PER SERVING 166 kcals, protein 3g, carbs 22g,
fat 7g, sat fat 1g, fibre 2g, sugar 11g, salt 0.2g

TEST KITCHEN VERDICT

7ONDERFULLY MOREISH AND DELICIOUSLY
CHEWY 3OAKING THE RAISINS MAY SEEM
LIKE A BIT OF EXTRA EFFORT BUT IT DOES MAKE
Food sty ing L ZZ E HARR S Sty ing POLLY WEBB W LSON

A DIFFERENCE TO THE TEXTURE AND MEANS
THE RAISINS WONT BURN IN THE OVEN
3(!2% 9/52 2%#)0%3 !.$ 7). ! 02):%
Send your recipe to the address on page 153 and you could
win a prize. BJ wins 14 Pyrex products, worth £100, including
mixing bowls, measuring jugs and the new 4-in-1 Plus range
of cookware. Visit www.pyrex.com for more information.

In next month’s s 6EGETARIAN INSPIRATION n  BRAND NEW RECIPES s "ANK (OLIDAY BARBECUE
s 4OM +ERRIDGES SMART MENU FOR TWO s %XCLUSIVE CAKE FROM Bake Off CHAMPION &RANCES 1UINN ON SALE 2 APRIL

154 bbcgoodfood.com APRIL 2014

 © 2014 Almond Board of California. All rights reserved.
Almonds.
Stay on track
with the perfect snack.
No matter if you commute by car, train, bus or tube,
the smartest route to healthy snacking is by taking
almonds along for the ride. Exceptionally delicious
and naturally nutritious, almonds are a source of
protein and are rich in fibre, calcium and lots
of other key nutrients you won’t want to leave
home without. So you’ll always feel like
you’re right on course.

Learn more about almonds, the on-the-go essential, at Almonds.co.uk

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ORANGE & CHOCOLATE DRIZZLE TART YOUR

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2 bbcgoodfood.com APRIL 2014

 A home-baked treat
makes any occasion
special, whether it’s
30
foolproof
a cuppa with friends
or a posh afternoon tea.
recipes
This collection is full of fantastic
sweet – and savoury – recipes
you’ll make again and again,
Contents
including bakes for the tin and Big cakes 4
stunning showstopper cakes. Little treats 24
Many can be frozen ahead, Buy a cake stand 38
so you’ll always be prepared for Save on a mixer 40
Savoury bakes 41
impromptu guests. Pop the kettle
on and enjoy!
Emily Kydd
Editor, Teatime baking

Editor, BBC Good Food Gillian Carter

Deputy editor Elaine Stocks
Production editor Art Young
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Emma Shooter
This Teatime baking booklet is free with the
April 2014 issue of BBC Good Food magazine.
Not to be sold separately. Published by Immediate
Media Company Limited, Vineyard House, 44 Brook
Green, Hammersmith, London W6 7BT. Printed by
Ancient House Press (AHP).
BBC Good Food magazine is owned by BBC Worldwide
and produced on its behalf by Immediate Media Co.
London Limited. © Immediate Media Company London
Limited, 2014. BBC Worldwide’s profits are returned
to the BBC for the benefit of the licence-fee payer.
Understanding Baking tips
our symbols s We recommend using standard level
measuring spoons, and never mix metric
Suitable for vegetarians and imperial measures. Where egg size is
important, you’ll find it stated in the recipe.
You can freeze it s Many cakes and bakes can be frozen
You can’t freeze it for up to three months. Once cooled,
transfer to a sealable freezer bag or
EASY Simple recipes that everyone
plastic container, or wrap well in
can make, even beginners. cling film and foil. Defrost at room
A LITTLE EFFORT Requiring a little more temperature before serving or filling.
s To ensure that you get a good rise, put
skill – such as making pastry. your cake mixture straight in the oven
once it is made, as the raising agent will
start working as soon as it comes into
contact with the ‘wet’ ingredients.
s Unless otherwise stated, cakes should
be baked on the middle shelf of the oven
so that they cook evenly.
s When baking it’s important not to open
the oven until the cooking time is nearly
up. The cold draft of air may cause your
cake to sink, and bread or pastry won’t
rise properly.

APRIL 2014 bbcgoodfood.com 3

Big cakes
Make any gathering extra special with these crowd-pleasers

Pineapple & cherry upside-down 1 Heat oven to 180C/160C fan/gas 4.

sandwich cake Grease 2 x 20cm round cake tins and line
the bases and sides with baking parchment.
EASY
sponges only Scatter the 2 tbsp caster sugar in the base
CUTS INTO about 10 slices PREP 1 hr of one of the tins. Drain the pineapple over a
COOK 30 mins bowl to catch the juices. Measure 100ml juice
into a big mixing bowl. Pat dry 3 pineapple
250g pack butter, melted, plus a knob rings with kitchen paper and halve horizontally.
for greasing Arrange in the sugared tin, then add the
250g/9oz golden caster sugar, plus 2 tbsp glacé cherries.
1 can pineapple rings 2 Add the melted butter, sugar, flour, baking
3 glacé cherries, halved (we used red dyed powder, vanilla and eggs to the pineapple
ones to keep it classic, but the choice is yours) juice, and beat with an electric whisk until
300g/11oz plain flour smooth. Divide the mixture evenly between
1 tsp baking powder the tins – it should be runny enough to pour
½ tsp vanilla extract over the pineapple to cover. Bake for 30 mins
4 large eggs or until a skewer poked into the middle comes
6 tbsp cherry jam out clean. Leave for 5 mins, then turn out the
250ml/9fl oz double cream cakes onto a wire rack (pineapple-side up),
1 tbsp caster sugar peel off the parchment and cool.
½ tsp vanilla extract 3 Spread the jam over the cooled sponge
a little icing sugar, for dusting without the pineapple. Whisk the cream, sugar
and vanilla until thick, then spoon over the
jam. Gently sit the pineapple sponge on top
and dust with a little icing sugar. Best eaten
within 48 hours.
PER SLICE 610 kcals, protein 6g, carbs 63g, fat 37g,
sat fat 22g, fibre 1g, sugar 43g, salt 0.6g

4 bbcgoodfood.com APRIL 2014

 Big cakes

Luscious
centrepiece

APRIL 2014 bbcgoodfood.com 5

Lemon curd & blueberry loaf cake
EASY
un-iced
CUTS INTO 8-10 slices PREP 20 mins
COOK 1 hr 15 mins
175g/6oz softened butter, plus extra
for greasing
500ml pot Greek yogurt (100g/4oz for the
cake, the rest to serve)
300g jar good lemon curd (2 tbsp for the
cake, the rest to serve)
3 eggs
zest and juice 1 lemon, plus extra zest to
serve (optional)
200g/7oz self-raising flour
175g/6oz golden caster sugar
200g punnet of blueberries (85g for the
cake, the rest to serve)
140g/5oz icing sugar
edible flowers, such as purple or yellow
primroses, to serve (optional)
6 bbcgoodfood.com
1 Heat oven to 160C/140C fan/gas 3. Grease
a 900g loaf tin and line with a long strip of
baking parchment. Put 100g yogurt, 2 tbsp
lemon curd, the butter, eggs, lemon zest,
flour and caster sugar into a large mixing
bowl. Quickly mix with an electric whisk until
the batter just comes together. Scrape half
into the prepared tin. Weigh 85g blueberries
from the punnet and sprinkle half into the
tin, scrape the rest of the batter on top,
then scatter the other half on top. Bake for
1 hr 10 mins-1 hr 15 mins until golden, and a
skewer poked into the centre comes out clean.
2 Cool in the tin, then carefully lift onto a
serving plate to ice. Sift the icing sugar into
a bowl and stir in enough lemon juice to
make a thick, smooth icing. Spread over the
top of the cake, then decorate with lemon
zest and edible flowers, if you like. Serve in
slices with extra lemon curd, Greek yogurt
and blueberries.
PER SLICE (8) 663 kcals, protein 10g, carbs 96g,
fat 30g, sat fat 16g, fibre 1g, sugar 65g, salt 0.86g
APRIL 2014
 Big cakes

Simple yet stunning

APRIL 2014 bbcgoodfood.com 7

Eccles cake 1 Heat oven to 160C/140C fan/gas 3. Grease
and line a deep 20cm cake tin with baking
EASY
un-iced parchment. Mix together the filling ingredients
SERVES 8-10 PREP 40 mins and set aside.
COOK 1 hr 25 mins 2 Put the butter, sugar and vanilla in a bowl
and whisk until pale. Beat in the eggs, then fold
250g pack butter, softened, plus extra in the flours, buttermilk and apples. Spoon half
for greasing the mixture into the tin. Scatter over the filling,
250g/9oz light soft brown sugar leaving a 2.5cm clear border all around the
2 tsp vanilla extract edge. Spoon the remaining mixture on top,
4 large eggs starting by dolloping round the edges and then
100g/4oz plain flour moving into the middle. Bake for 1 hr 25 mins
250g/9oz self-raising flour or until a skewer poked in comes out clean.
100g/4oz buttermilk Cool in the tin.
2 eating apples, peeled, cored and diced 3 Mix the icing sugar with enough lemon juice
to about 1cm pieces to make a runny-ish icing. Remove the cake
FOR THE FILLING from the tin, drizzle over the icing, then scatter
1 tsp ground cinnamon with crushed sugar cubes and lemon zest.
1 tsp mixed spice PER SERVING (10) 571 kcals, protein 7g, carbs 76g,
¼ tsp ground cloves fat 27g, sat fat 16g, fibre 2g, sugar 53g, salt 0.8g
zest 1 lemon
2 tbsp melted butter
2 tbsp light soft brown sugar
85g/3oz currants
85g/3oz raisins
50g/2oz mixed peel
TO DECORATE
85g/3oz icing sugar, sifted
zest and juice 1 lemon
a few sugar cubes, roughly crushed

8 bbcgoodfood.com APRIL 2014

 Big cakes

Modern twist on a British classic

APRIL 2014 bbcgoodfood.com 9

Rhubarb & custard cake
EASY
SERVES 16 PREP 20 mins plus cooking and
cooling rhubarb COOK 1 hr
400g/14oz rhubarb
50g/2oz caster sugar
250g pack butter, softened, plus extra
for greasing
150g pot ready-made custard (not the
chilled kind), we used Ambrosia
250g/9oz self-raising flour
½ tsp baking powder
4 large eggs
1 tsp vanilla extract
250g/9oz golden caster sugar
icing sugar, for dusting
10 bbcgoodfood.com
1 Heat oven to 200C/180C fan/gas 6. Rinse
the rhubarb and shake off the excess water.
Trim the ends, then cut into little-finger-sized
pieces. Put in a shallow ovenproof dish or on
a baking tray, tip over the sugar, toss together,
then shuffle the rhubarb so it’s in a single layer.
Cover with foil, roast for 15 mins, then remove
the foil. The sugar should have dissolved, so
now give everything a little shake, then roast
for 5 mins more or until tender and the juices
are syrupy. Test with a sharp knife – the
rhubarb should feel tender, not mushy, and
still have kept its shape. Drain off the juices
and allow to cool completely.
2 Grease and line a 23cm loose-bottomed
or springform cake tin. Heat oven to 180C/
160C fan/gas 4. Reserve 3 tbsp of the custard
in a bowl and beat the rest together with the
butter, flour, baking powder, eggs, vanilla
and sugar until creamy and smooth. Spoon
one-third of the mix into the tin, add some of
the rhubarb, then dot with one-third more cake
mix and spread it out as well as you can. Top
with some more rhubarb, then spoon over the
remaining cake mix, leaving it in rough mounds
and dips rather than being too neat about it.
Scatter the rest of the rhubarb over the batter,
then dot the remaining custard over.
3 Bake for 40 mins until risen and golden, then
cover with foil and bake for 15-20 mins more.
It’s ready when a skewer inserted into the
middle comes out clean. Cool in the tin, then
dredge with icing sugar when cool.
PER SERVING 278 kcals, protein 4g, carbs 34g,
fat 15g, sat fat 9g, fibre 1g, sugar 21g, salt 0.5g
APRIL 2014
 Big cakes

Fabulously fruity
Raspberry spice cake 1 Heat oven to 160C/140C fan/gas 3. Grease
and line 3 x 20cm cake tins with baking
A LITTLE EFFORT un-iced parchment. Tip all the cake ingredients into
CUTS INTO 12 slices PREP 50 mins plus a large bowl and beat with an electric whisk
overnight pressing COOK 25 mins until smooth. Divide between tins and bake
for 25 mins until a skewer poked in comes out
FOR THE CAKE clean. Turn out onto wire racks to cool.
250g pack butter, softened, plus extra 2 Split each cake in half. Mash the jam and
for greasing raspberries together, then spread over 5 cake
450g/1lb plain flour halves, leaving 1 top half free. Sandwich
140g/5oz golden caster sugar together, with the plain cake on top. Place on
140g/5oz light soft brown sugar a plate and cover with cling film thoroughly.
5 large eggs Invert a cake tin on top like a hat and top
4 tbsp clear honey with 3 x 400g food cans. Leave overnight.
2 tsp baking powder 3 To finish, beat the butter, cheese and icing
1 tsp cinnamon sugar together, then spread over the cake.
1 tsp mixed spice Decorate with extra raspberries and a dusting
½ tsp ground cloves of icing sugar, if you like.
½ tsp ground ginger PER SLICE 772 kcals, protein 8g, carbs 84g, fat 45g,
¼ tsp salt sat fat 27g, fibre 2g, sugar 58g, salt 1.2g
4 tbsp buttermilk
FOR THE FILLING AND ICING
200g/7oz raspberry jam
200g/7oz raspberries, plus extra to
decorate (optional)
250g pack butter, softened
200g pack full-fat cream cheese
200g/7oz icing sugar, sifted, plus extra
for dusting (optional)

12 bbcgoodfood.com APRIL 2014

 Big cakes

APRIL 2014 bbcgoodfood.com 13

Cherry & almond cake
EASY
CUTS INTO 8-10 slices PREP 20 mins
COOK 1 hr -1 hr 15 mins
200g/7oz butter, softened
200g/7oz golden caster sugar
4 eggs
½ tsp almond extract
175g/6oz self-raising flour
85g/3oz ground almonds
½ tsp baking powder
300g/11oz glacé cherries
100ml/3½fl oz milk
2 tbsp flaked almonds
14 bbcgoodfood.com
Heat oven to 160C/140C fan/gas 3. Line the
base and sides of a 20cm deep cake tin. Beat
together the butter and sugar until light and
fluffy, then beat in the eggs, one by one. Fold
in the almond extract, flour, ground almonds
and baking powder, then the cherries and milk.
Scrape into the prepared tin, scatter over the
flaked almonds and bake for 1 hr-1 hr 15 mins.
Cool the cake in its tin before serving.
PER SLICE (8) 585 kcals, protein 9g, carbs 70g,
fat 32g, sat fat 15g, fibre 2g, sugar 53g, salt 0.83g
TIP
If you use cherries whole, they tend to end up
at the bottom of your cake. If you want them
scattered through the sponge, try quartering
or chopping them.
APRIL 2014
 Big cakes

Good cake for

a bake sale

APRIL 2014 bbcgoodfood.com 15

Honey cake with almond crunch 1 Heat oven to 180C/160C fan/gas 4. Grease
a 900g loaf tin and line with a strip of baking
EASY
parchment that overhangs each end – this will
CUTS INTO 8-10 slices PREP 15 mins help you lift the cake out when it is cooked.
COOK 1 hr 2 Put the butter, honey, sugar, ground
almonds, flour, baking powder, bicarb and
175g/6oz slightly salted butter, softened, yogurt into a large mixing bowl. Put the egg
plus extra for greasing whites into another small bowl, and add the
85g/3oz clear honey (we used blossom yolk and remaining whole egg in with all the
honey), plus 4 tbsp for drizzling and other ingredients.
extra to serve (optional) 3 Whisk the whites until stiff, then put
85g/3oz caster sugar your electric beater into the other bowl of
85g/3oz ground almonds ingredients and beat until just smooth. Stir in
200g/7oz plain flour a third of the whites, then gently fold in the
1 tsp baking powder rest with a wooden spoon. Tip the mix into the
1 tsp bicarbonate of soda prepared tin, scatter over the flaked almonds
100ml/3½fl oz natural yogurt and bake for 55 mins on the middle-lower shelf
2 large eggs, 1 separated, plus 1 extra of the oven until golden and a skewer inserted
egg white into the middle comes out clean.
85g/3oz flaked almonds 4 Remove the cake from the oven. Quickly
drizzle with 2 tbsp honey and scatter with a
small pinch of fine salt. Put back in the oven
for 5 mins more. Remove from the oven,
drizzle with 2 more tbsp honey, then cool in
the tin on a wire rack. Release stuck almonds
from around the edge with a knife. Using the
overhanging parchment, carefully lift the cake
from the tin. Eat in slices, drizzled with a little
extra honey, if you like.
PER SLICE (8) 485 kcals, protein 10g, carbs 41g,
fat 32g, sat fat 13g, fibre 2g, sugar 22g, salt 0.78g

16 bbcgoodfood.com APRIL 2014

 Big cakes

Moreish nutty topping

APRIL 2014 bbcgoodfood.com 17

Soured cream Bundt cake 1 Heat oven to 180C/160C fan/gas 4. Grease
with butter glaze and lightly flour a 1.4-litre fluted Bundt tin. Put
the butter and sugar in a bowl and beat well,
EASY
without glaze using an electric mixer, until the mixture is very
CUTS INTO 16 slices PREP 20 mins light and fluffy. Add the eggs a little at a time,
COOK 40 mins beating well between each addition, adding
a little flour if the mixture starts to separate.
140g/5oz butter, softened, plus extra Add the vanilla extract.
for greasing 2 Mix together the flour, baking powder and
175g/6oz caster sugar a pinch of salt, and stir half into the butter
2 large eggs, beaten mixture, together with half the soured cream.
175g/6oz plain flour, sifted, plus extra Add the remaining flour and soured cream,
for the tin and mix well. Spoon into the prepared tin and
1 tsp vanilla extract spread level. Bake for 35-40 mins. Leave to
1 tsp baking powder cool in the tin for 5 mins, then turn out onto
140g/5oz soured cream a wire rack.
FOR THE GLAZE 3 Meanwhile, make the glaze. Put all the
100g/4oz caster sugar ingredients, plus 4 tbsp water, in a small pan
50g/2oz butter and heat until the butter has melted. Bring
few drops of vanilla extract to the boil, then reduce the heat a little and
simmer for 3 mins. Remove from the heat and
allow to cool and thicken. Pour or brush half of
the glaze over the cake. Leave to soak in, then
pour the remaining glaze over. Leave until
completely cold before serving.
PER SLICE 215 kcals, protein 2g, carbs 26g, fat 12g,
sat fat 7g, fibre 1g, sugar 18g, salt 0.2g

18 bbcgoodfood.com APRIL 2014

 Big cakes

Lovely crunchy glaze

APRIL 2014 bbcgoodfood.com 19

Apple & walnut cake 1 Heat oven to 150C/130C fan/gas 2. Line 2
with treacle icing x 20cm cake tins. Put the flour, cinnamon
and bicarbonate of soda in a big bowl, then
EASY
un-iced stir in the sugars, making sure there are no
SERVES 10 PREP 20 mins plus cooling lumps. Add the oil, eggs and apples, and beat
COOK 45 mins everything together. Fold in the walnuts, then
divide the mixture between the tins and bake
For a lighter flavour, swap treacle for golden syrup. for 45 mins or until a skewer comes out clean.
Allow to cool for a few mins in the tin, then
300g/11oz plain flour remove and cool completely on a wire rack.
1 tsp ground cinnamon 2 For the icing, beat all the ingredients
½ tsp bicarbonate of soda together, then chill until the mixture is thick
140g/5oz dark soft brown sugar but spreadable. Spread half the icing on top
50g/2oz golden caster sugar of one cake, sandwich with the other and
250ml/9fl oz rapeseed or sunflower oil spread the remaining icing on top.
4 eggs PER SERVING 535 kcals, protein15g, carbs 89g,
3 unpeeled apples, coarsely grated fat 14g, sat fat 8g, fibre 2g, sugar 51g, salt 0.46g
100g/4oz walnuts, roughly chopped
FOR THE ICING
100g/4oz butter, softened
50g/2oz dark soft brown sugar
1 tbsp black treacle
200g tub full-fat cream cheese

20 bbcgoodfood.com APRIL 2014

 Big cakes

Easy all-in-one mix

APRIL 2014 bbcgoodfood.com 21

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*20% off Adult and Over 65s Advance Standard tickets (excluding VIP). Offer expires 30/04/14. †Standard Supertheatre seat included
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White & dark chocolate cake
A LITTLE EFFORT cakes only
CUTS INTO 12 slices PREP 30 mins plus cooling
COOK 30 mins
175g/6oz butter, softened, plus extra for greasing
100g/4oz white chocolate (we used Green
& Black’s with real vanilla)
100g/4oz dark chocolate (70% cocoa)
3 eggs
100ml/3½fl oz whole milk
175g/6oz golden caster sugar
1 tsp baking powder
200g/7oz self-raising flour
2 tbsp very strong coffee (instant is fine)
1 tsp vanilla extract
FOR THE GANACHE AND TO DECORATE
300ml pot double cream
200g/7oz dark chocolate (70% cocoa)
50g/2oz white chocolate, melted
small bag white chocolate Maltesers (optional)
1 Heat oven to 180C/160C fan/gas 4. Grease
and bottom-line 2 x 20cm sandwich tins. Break
the white and dark chocolate into 2 small
bowls, then melt in the microwave on High
for 1 min, or over a pan of simmering water.
APRIL 2014
Big cakes
Put everything else, except the coffee and
vanilla, in a large bowl and beat until creamy.
2 Divide the mixture in two, then add the
coffee and melted dark chocolate to one bowl,
and the vanilla and melted white chocolate to
the other. Stir until mixed through, then tip into
the tins. Bake for 20-25 mins until risen and
slightly shrunk from the sides of the tins. Cool
for a few mins, then turn out onto a wire rack.
3 For the ganache, heat the cream in a pan and
break the dark chocolate into a large bowl.
Once the cream is just boiling, pour onto the
chocolate and leave for 5 mins. Stir until smooth,
then leave until thickened and cool. Split the
cakes in two across the middle (a bread knife
works well), then layer them up, alternating
white and dark, and topping with the ganache.
4 To decorate, spoon the melted white
chocolate into a piping bag with a fine nozzle
(or use a sandwich bag and snip off the end
instead). Zig-zag the white chocolate over,
then top with white Maltesers. Best eaten
on the day, but keeps in an airtight container
for up to 3 days.
PER SLICE 565 kcals, protein 7g, carbs 51g, fat 39g,
sat fat 22g, fibre 1g, sugar 37g, salt 0.62g
bbcgoodfood.com 23
Little treats
Delightful teatime morsels you can whip up with ease

Lemon-tons 1 Heat oven to 180C/160C fan/gas 4.

EASY
before slicing
MAKES 16 PREP 25 mins COOK 30 mins
A fun twist on the popular Australian bake,
lamingtons – squares of sponge cake coated
in chocolate, then in desiccated coconut.
Here we’ve made a mini version and given
them a crunchy lemon coating.
175g/6oz butter, softened
140g/5oz caster sugar
140g/5oz self-raising flour
50g/2oz ground almonds
½ tsp baking powder
2 large eggs
1 tsp vanilla extract
zest of 2 lemons, juice of 3
200g/7oz granulated sugar
Line the base and sides of a 20cm square
tin with baking parchment (the easiest way
is to cross 2 x 20cm strips over the base).
Beat the butter, caster sugar, flour, almonds,
baking powder, eggs, vanilla, lemon zest
and the juice from ½ lemon with an electric
whisk until smooth. Scrape into the tin and
bake for 25-30 mins until a skewer poked
in comes out clean. Let cool.
2 Turn out onto a wire rack, trim the edges
and slice into 16 squares. Tip the granulated
sugar onto a plate. Pour the remaining
lemon juice into another shallow dish.
Very, very quickly, dip all sides of the cake
squares, one by one, into the juice, then
quickly in the sugar. Sit them on a wire rack
to set and crisp.
PER LEMON-TON 299 kcals, protein 3g, carbs 37g,
fat 15g, sat fat 8g, fibre 1g, sugar 29g, salt 0.4g

24 bbcgoodfood.com APRIL 2014

 Little treats

Light sponges with

a crunchy outside

APRIL 2014 bbcgoodfood.com 25

Chocolate fudge cupcakes 1 Heat oven to 160C/140C fan/gas 3 and line
a 12-hole muffin tin with cases. Gently melt
EASY
un-iced the butter, chocolate, sugar and 100ml hot
MAKES 12 PREP 30 mins plus cooling water together in a large saucepan, stirring
COOK 30 mins occasionally, then set aside to cool a little
while you weigh the other ingredients.
200g/7oz butter 2 Stir the eggs and vanilla into the chocolate
200g/7oz plain chocolate (less than 70% cocoa mixture. Put the flour in a large mixing bowl
solids is fine) and stir in the chocolate mixture until smooth.
200g/7oz light soft brown sugar Spoon into cases until just over three-quarters
2 eggs, beaten full (you may have a little mixture left over), set
1 tsp vanilla extract aside for 5 mins, then put on a low shelf in the
250g/9oz self-raising flour oven and bake for 20-22 mins. Leave to cool.
sprinkles and sweets, to decorate 3 For the icing, melt the chocolate in a
FOR THE ICING heatproof bowl over a pan of barely simmering
200g/7oz plain chocolate water. Once melted, turn off the heat, stir in
100ml/3½fl oz double cream, not fridge-cold the double cream and sift in the icing sugar.
50g/2oz icing sugar When spreadable, top each cupcake with
icing and decorate with your favourite
sprinkles and sweets.
PER CUPCAKE 505 kcals, protein 59g, carbs 59g,
fat 29g, sat fat 17g, fibre 2g, sugar 44g, salt 0.51g

26 bbcgoodfood.com APRIL 2014

 Little treats

Kids will love decorating these

APRIL 2014 bbcgoodfood.com 27

Coconut & raspberry cupcakes 1 Heat oven to 190C/170C fan/gas 5. Line
a 12-hole muffin tin with deep paper cases,
EASY
un-iced or a 15-hole bun tin with cake cases. Tip all the
MAKES 12-15 PREP 25 mins COOK 20 mins cake ingredients, except the raspberries, into a
bowl and beat for 1-2 mins until light and fluffy.
175g/6oz self-raising flour Gently fold in the raspberries.
140g/5oz caster sugar 2 Divide the mixture between the cases and
50g/2oz desiccated coconut bake for 18-20 mins (add a few more mins for
140g/5oz butter, softened deep cases) until golden brown and firm to the
½ tsp vanilla extract touch. Leave to cool.
2 large eggs 3 To make a light, fluffy icing, beat together
4 tbsp milk the icing sugar, butter and raspberry coulis.
140g/5oz raspberries, fresh or frozen Spoon or pipe onto the cakes, then sprinkle
FOR THE ICING with coconut.
280g/10oz icing sugar PER CUPCAKE (12) 314 kcals, protein 3g, carbs 37g,
85g/3oz butter, softened fat 17g, sat fat 11g, fibre 2g, sugar 28g, salt 0.4g
4 tbsp raspberry coulis, from a bottle or fresh
a little desiccated (or shredded) coconut,
to decorate TIP
Adding a little fruit purée to buttercream makes
it really fruity and adds vibrant colour. To make
your own, blitz 100g fresh or defrosted frozen
raspberries in a blender with 1 tbsp icing sugar
and a squeeze of lemon juice. Press through a
sieve to remove the seeds.

28 bbcgoodfood.com APRIL 2014

 Little treats

Make plenty –
they won’t last long!

APRIL 2014 bbcgoodfood.com 29

Sugared scones 1 Heat oven to 200C/180C fan/gas 6. In a food
processor, whizz the butter into the flour. Tip
EASY
into a bowl and stir in the salt, bicarbonate of
MAKES about 8 PREP 20 mins soda and sugar. Using a cutlery knife, quickly
COOK 12 mins stir in the milk – don’t overmix.
2 Tip out onto a lightly floured surface and turn
85g/3oz butter, diced over a couple of times to very gently bring
350g/12oz self-raising flour, plus extra together with your hands. Gently pat to about
for dusting 2.5cm thick, then stamp out rounds with a
¼ tsp salt floured cutter. Pat together the trimmings to
1½ tsp bicarbonate of soda stamp out more. Brush the tops with a splash
4 tbsp golden caster sugar more milk, then scatter with the crushed sugar
200ml/7fl oz milk, warmed to cubes. Bake on a baking sheet for 10-12 mins
room temperature, plus a until risen and golden.
splash extra PER SCONE 283 kcals, protein 5g, carbs 44g, fat 10g,
crushed sugar cubes, to decorate sat fat 6g, fibre 1g, sugar 14g, salt 1.1g

30 bbcgoodfood.com APRIL 2014

 Little treats

Try serving with passion fruit

or lemon curd

APRIL 2014 bbcgoodfood.com 31

Marmalade muffins
EASY
MAKES 9 PREP 10 mins COOK 20 mins
175g/6oz plain flour
25g/1oz porridge oats, plus extra for sprinkling
175g/6oz light soft brown sugar
1 tsp baking powder
½ tsp bicarbonate of soda
zest and juice 1 orange
1 tbsp sunflower oil
150g pot plain yogurt
1 large egg
9 tsp chunky marmalade
1 Heat oven to 200C/180C fan/gas 6 and line
a muffin tin with 9 paper cases. Combine the
flour, oats, sugar, baking powder and bicarb
in a bowl. Whisk the orange zest and juice, oil,
yogurt and egg together with a fork, then lightly
stir the 2 mixtures together until just combined.
2 Spoon 1 tbsp of the mixture into each muffin
case, top with 1 tsp of marmalade, then cover
with the remaining muffin mixture and a
sprinkling of oats. Bake for 15-20 mins until
cooked through and golden, then let cool slightly.
PER MUFFIN 206 kcals, protein 4g, carbs 41g, fat 3g,
sat fat 1g, fibre 1g, sugar 26g, salt 0.4g
32 bbcgoodfood.com
Ginger flapjacks
EASY
MAKES 16 PREP 10 mins COOK 35 mins
350g/12oz butter, plus extra for greasing
200g/7oz light muscovado sugar
5 tbsp golden syrup
200g/7oz porridge oats
100g/4oz whole oats
140g/5oz plain flour
50g/2oz desiccated coconut
FOR THE ICING
175g/6oz butter
200g/7oz icing sugar
4 tbsp golden syrup
2 tbsp ground ginger
few chunks crystallised ginger, diced
1 Heat oven to 200C/180C fan/gas 6. Grease
and line a 20-21cm square baking tin with
baking parchment. Gently melt together the
butter, sugar and syrup in a large pan. Tip in
the oats, flour and coconut, and mix well.
Press the mixture into the tin to flatten evenly.
Bake for 30 mins until golden and crisping.
2 To make the icing, put the butter, icing sugar,
syrup and ground ginger in a small pan and
heat gently, stirring, until all melted together.
Pour straight over the flapjacks, scatter with
the diced ginger and cool in the tin.
PER FLAPJACK 502 kcals, protein 4g, carbs 52g,
fat 31g, sat fat 19g, fibre 3g, sugar 35g, salt 0.6g
APRIL 2014
 Little treats

Add zing to an
old favourite

APRIL 2014 bbcgoodfood.com 33


Apple & blueberry danishes
EASY
MAKES 8 PREP 20 mins plus cooling
COOK 25 mins
3 tbsp butter
4 tbsp demerara sugar
2 small eating apples, peeled, cored
and diced
pinch each of ground allspice and cinnamon
75g/2½oz blueberries
500g pack puff pastry
a little plain flour, for dusting
1 egg, beaten
icing sugar, for dusting (optional)
1 Melt the butter and 3 tbsp of the sugar in
a medium saucepan. Stir in the apples and
spices, and cook for 5 mins until the fruit is
slightly softened but not cooked. Remove
from the heat and stir in the blueberries.
2 Roll the pastry out on a lightly floured surface
to £1 coin thickness. Cut out 8 x 11cm squares.
Prick the squares all over with a fork and
transfer to a baking tray.
34 bbcgoodfood.com
3 Divide the filling between the pastry squares,
spooning it into the centre of each square.
Bring the four corners into the centre of each
square and pinch together the edges, using a
little of the egg to help them stick. Brush the
danishes all over with the rest of the egg. Can
now be covered and chilled for a few hours.
4 Heat oven to 220C/200C fan/gas 7. Dust
with the remaining demerara and cook for
20 mins until the pastry is golden. Don’t worry
if they pop open while cooking – they will look
even prettier. Dust with a little icing sugar
before serving, if you like.
PER DANISH 350 kcals, protein 5g, carbs 31g, fat 24g,
sat fat 12g, fibre 1g, sugar 12g, salt 0.73g
Shortbread
EASY
CUTS INTO 24 slices PREP 15 mins plus chilling
COOK 25 mins
300g/11oz butter, softened
140g/5oz golden caster sugar, plus 4 tbsp
300g/11oz plain flour
140g/5oz rice flour
1 Put the butter and 140g sugar in a food
processor and whizz until smooth. Tip in
both the flours and a pinch of salt, then whizz
until the mixture comes together.
2 Using your hands, roughly spread the
mixture out on a 20 x 30 x 4cm baking tray.
Cover with cling film and smooth over until
there are no wrinkles. Chill for at least 30 mins,
or up to 2 days.
3 Heat oven to 180C/160C fan/gas 4. Remove
the cling film and lightly mark the shortbread
all over with a fork. Sprinkle with the remaining
sugar and bake for 20-25 mins. Leave to cool in
the tray, then cut into 24 thin slices. Will keep
in an airtight container for up to 1 week.
PER SLICE 188 kcals, protein 2g, carbs 23g, fat 11g,
sat fat 7g, fibre none, sugar 9g, salt 0.2g
APRIL 2014
 Little treats

A teatime classic

APRIL 2014 bbcgoodfood.com 35

Doughnut muffins 1 Heat oven to 190C/170C fan/gas 5. Lightly
grease a 12-hole muffin tin (or use a silicone
EASY
one). Put 140g sugar, the flour and bicarb in
MAKES 12 PREP 20 mins COOK 18 mins a bowl and mix to combine. In a jug, whisk
together the yogurt, eggs and vanilla. Tip the
140g/5oz golden caster sugar, plus 200g/7oz jug contents and melted butter into the dry
for dusting ingredients and quickly fold with a metal
200g/7oz plain flour spoon to combine.
1 tsp bicarbonate of soda 2 Divide two-thirds of the mixture between
100ml/3½fl oz natural yogurt the muffin holes. Carefully add 1 tsp jam
2 large eggs, beaten to the centre of each, then cover with the
1 tsp vanilla extract remaining mixture. Bake for 16-18 mins until
140g/5oz butter, melted, plus extra risen, golden and springy to the touch.
for greasing 3 Leave the muffins to cool for 5 mins
12 tsp seedless raspberry jam before lifting out of the tin and rolling
in the extra sugar.
PER MUFFIN 229 kcal, protein 3g, carbs 29g,
fat 11g, sat 6g, fibre 1g, sugar 18g, salt 0.4g

36 bbcgoodfood.com APRIL 2014

 Little treats

Simply irresistible

APRIL 2014 bbcgoodfood.com 37

Show off your cakes
Make afternoon tea something special
with these two delightful cake stands Exclusive
price
for BBC

Three-Tier Dome Cake Stand, readers

Sophisticated Cake £21.99 plus £1.95 p&p*
Stand, £26.99 plus (rrp £24.95)
£1.95 p&p* (rrp £29.99) Perfect for serving your
This stylish cake stand favourite cakes,
is an impressive way to muffins and pies,
present your small cakes this porcelain
and desserts, and is also cake stand has a
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The three porcelain beehive-style
plates (14cm, 20.5cm ribbed
and 29cm) have dome,
decorative frilled leaving your
edges and rest gorgeous bakes clearly
within an elegant visible. Size: 25cm
wire frame. Measures diameter, 28cm height.
56cm in height. Gift boxed.

HOW TO ORDER YOUR STANDS
Please send a cheque payable to JEM
Marketing, with GFO/169 written on
the back, stating item(s) required, to:
Good Food Reader Offer, JEM House,
Littlemead, Cranleigh, Surrey GU6 8ND
Terms and conditions *Postage quoted is for UK mainland residents, offer excludes
the Scottish Highlands; please call for a postage quote for these areas. Please add
£1.95 p&p per order. If you are not completely satisfied with your product, please call
our customer services on 01483 204455 and we will advise you of the best way to
return the goods. Orders returned within 14 days in perfect condition will receive a
no quibble, money back guarantee (less p&p). **Calls cost 10p per minute from a BT
landline plus network charges; cost from other networks may vary.

or call 01483 204455** quoting GFO/169

Data protection BBC Worldwide Limited and Immediate Media Company Limited
or visit www.jemreaderoffersgfd.co.uk. (publishers of Good Food) would love to keep you informed by post, telephone or
Delivery within 28 days to UK mainland email of their special offers and promotions. Please state at time of ordering if you
only. Offer ends 30 May 2014. do not wish to receive these from BBC Worldwide or Immediate Media Company.

To order, call 01483 204455** quoting GFO/169

or visit www.jemreaderoffersgfd.co.uk
38 bbcgoodfood.com APRIL 2014
 Little treats

Mini pistachio & until stiff, add the remaining 50g icing sugar
chocolate macaroons and whisk again until thick and glossy. Fold into
the nut mix. Spoon into a piping bag with a 1cm
A LITTLE EFFORT nozzle and pipe blobs of the mixture (about the
MAKES about 30 PREP 10 mins plus drying size of a 10p coin) onto a baking tray lined with
COOK 15 mins parchment. Make sure they are well spaced.
Poke any pointy tops down with a wet finger.
140g/5oz pistachios If you don’t have a piping bag, just snip the end
250g/9oz icing sugar off a sandwich bag and use that instead.
2 egg whites 2 Leave to dry for 30 mins, then bake for
FOR THE FILLING 12-15 mins until risen. Cool on the parchment.
100g/4oz low-fat cream cheese For the filling, beat the cream cheese with the
25g/1oz 70% cocoa dark chocolate chocolate and use to sandwich the macaroons
together. Will keep for 1 day filled, or up to
1 Heat oven to 160C/140 fan/gas 3. Whizz the 3 days unfilled, stored in an airtight container.
pistachios and 25g of the icing sugar in a food PER MACAROON 71 kcals, protein 2g, carbs 10g,
processor until fine. Mix with 175g more icing fat 3g, sat fat 1g, fibre none, sugar 10g, salt 0.05g
sugar in a large bowl. Whisk the egg whites

Glamorous treats

APRIL 2014 bbcgoodfood.com 39

 Exclusive

Bake it better
Cooks Professional Retro Style Stand Mixer,
price
for BBC

readers

only £119.99 plus £3.95 delivery – save £180 on the rrp!

This retro stand mixer will help you
to create delicious homemade
bakes and so much more. It has a Whisk
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a 1-litre blending jug to create hook
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The 5.5-litre mixing bowl is great Available in Silver, Black and Cream
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mixer is mains powered and
comes with a tilting head for
easy removal of the bowl.

HOW TO ORDER YOUR MIXER
Call 0844 493 5654* quoting 36257 or
visit clifford-james.co.uk/36257 or send
your contact details, address and the
codes and quantities of the item(s) you
wish to order, along with a cheque
payable to BVG Airflo, to: BBC Good Food
Offer 36257, PO Box 87, Brecon LD3 3BE.
Terms and conditions Delivery within seven working days to UK mainland and
NI only, some exclusions may apply. *Calls cost 5p per minute from BT landlines;
calls from other networks may vary. If not completely satisfied with your order,
please return goods in mint condition and sealed original packaging for a refund
within 10 days of receiving your order (postage costs will not be refunded). Your
contract for supply of goods is with BVG Airflo.
Data protection BBC Worldwide Limited and Immediate Media Company Limited
(publishers of Good Food) would love to keep you informed by post, telephone or
email of their special offers and promotions. Please state at time of ordering if you
do not wish to receive these from BBC Worldwide or Immediate Media Company.

To order, call 0844 493 5654* quoting 36257

or visit clifford-james.co.uk/36257
40 bbcgoodfood.com APRIL 2014
Savoury bakes

Ham, pea & mint pasties

APRIL 2014 bbcgoodfood.com 41
Ham, pea & mint pasties
A LITTLE EFFORT
MAKES 4 large pasties PREP 40 mins
COOK 1 hr
175g/6oz cold butter, chopped
into chunks
350g/12oz plain flour, plus extra
for dusting
½ tsp English mustard powder
1 egg, beaten, for glazing
FOR THE FILLING
50g/2oz butter
1 onion, finely chopped
200g/7oz peas, frozen or cooked fresh
100g/4oz thickly sliced ham, chopped
into small chunks
small bunch mint, leaves picked and
finely chopped
250g tub ricotta
1 Tip the butter, flour and mustard powder
into a food processor with ½ tsp salt and
whizz until you can’t see any lumps of butter.
Add roughly 4-5 tbsp cold water, a spoonful
at a time, while pulsing until the pastry
comes together. Tip out onto a clean surface,
bring together into a ball, then chill.
2 Meanwhile, make the filling. Melt the butter
in a frying pan, add the onion and gently sweat
for 10-15 mins until really soft but not very
coloured. Stir in the peas for 1 min, then turn
off the heat and stir in the ham, mint and
ricotta with plenty of seasoning.
3 Heat oven to 180C/160C fan/gas 4 and divide
the pastry into 4 equal pieces. Roll each piece
to a neat 16-17cm circle – cut round a saucer
or lid. Brush the edges with a little of the
beaten egg, spoon a quarter of the filling into
the middle, then bring up opposite sides of the
pastry and seal. Crimp to make a pasty shape.
Carefully lift onto a baking sheet. Repeat with
the rest of the pastry, then brush the finished
42 bbcgoodfood.com
pasties all over with egg. Bake for 35-40 mins
until golden and crisp. Leave to cool slightly,
then serve either warm or cold.
PER PASTY 919 kcals, protein 25g, carbs 79g,
fat 58g, sat fat 35g, fibre 6g, sugar 6g, salt 1.76g
Sundried tomato &
soda bread baps
EASY
MAKES 6 PREP 15 mins COOK 25 mins
250g/9oz plain white flour, plus extra
for dusting
250g/9oz seed & grain bread flour
100g/4oz porridge oats
1 tsp bicarbonate of soda
1 tsp dried thyme
25g/1oz butter
85g/3oz sundried tomatoes (from a jar),
roughly chopped
475ml/17fl oz buttermilk
1 Heat oven to 200C/180C fan/gas 6 and dust
a baking tray with flour. Mix the flours, oats,
bicarbonate of soda, thyme and 1 tsp salt in
a bowl, then rub in the butter.
2 Add the tomatoes, pour in the buttermilk and
mix quickly with the blade of a knife to make
a wet dough. Tip onto a floured work surface,
cut evenly into 6 and, with floured hands,
shape to make rounds. Handle the dough
as little as possible – not just because it is
sticky, but to make sure the texture stays light.
Arrange, spaced apart, on the baking tray and
mark a cross in the tops with a floured knife.
3 Bake for 20-25 mins until the bases of the
baps are pale golden and sound hollow
when tapped. Cover with a tea towel and
leave to cool.
PER BAP 492 kcals, protein 15g, carbs 74g, fat 14g,
sat fat 4g, fibre 5g, sugar 5g, salt 1.8g
APRIL 2014
 Savoury bakes

Serve with butter or cheese

APRIL 2014 bbcgoodfood.com 43

Coronation pies
EASY
MAKES 12 PREP 15 mins COOK 25 mins
1 tbsp olive oil
1 onion, chopped
2 tbsp medium curry powder
3 tbsp mango chutney
140g/5oz cooked chicken breasts,
diced into chunks
140g/5oz soured cream
knob of butter, for greasing
500g pack shortcrust pastry
flour, for dusting
1 egg, beaten
2 tbsp flaked almonds
1 Heat the oil in a small frying pan and cook
the onion until soft, about 5 mins. Stir in the
curry powder and cook for 1 min more. Scrape
into a mixing bowl, stir in the mango chutney,
then the chicken and soured cream. Season.
2 Heat oven to 200C/180C fan/gas 6. Cut 24
strips of baking parchment as wide as the base
of a 12-hole muffin tin and grease one side to
help them stay in place. Criss-cross 2 into each
hole so that the edges of the strips stick out
– this will help you remove the pies easily once
cooked. Thinly roll out ¾ of the pastry on a
lightly floured surface. Stamp out 12 circles big
enough to line the holes generously, with a
little pastry overhang at the top for sealing.
3 Divide the chicken filling between the pies,
and brush the rims with a little beaten egg.
Roll out the remaining pastry and cut out
12 lids. Top each pie with a pastry lid, press
together the edges to seal and roll down any
excess pastry to make a lipped edge. Brush
44 bbcgoodfood.com
the tops with more beaten egg and scatter with
almonds. Poke a fork in each (to let the steam
out while they cook), then bake for 20-25 mins
or until golden and cooked through.
PER PIE 281 kcals, protein 8g, carbs 23g, fat 19g,
sat fat 8g, fibre 2g, sugar 4g, salt 0.57g
Smoky cheese & onion tart
EASY
SERVES 6 PREP 20 mins COOK 40 mins
small knob of butter
6 rashers smoked bacon, chopped into pieces
3 onions, thinly sliced
200ml/7fl oz double cream
500g block shortcrust pastry (all-butter has
the best flavour)
plain flour, for dusting
140g/5oz hard farmhouse cheese, such as
cheddar, half grated, half crumbled
1 egg, beaten
140g/5oz cherry tomatoes, halved
1 Heat oven to 220C/200C fan/gas 7. Heat the
butter in a frying pan until sizzling, then add the
bacon and cook for 6 mins until just starting to
crisp. Add the onions and sweat for 10 mins
until soft, sticky and golden. Pour in the cream,
take off the heat and leave to cool a little.
2 Meanwhile, roll the pastry out on a lightly
floured surface to a rectangle a little larger
than Good Food magazine, then transfer to a
baking tray. Roll the edges up and press down
to create a raised border.
3 Tip the creamy onions into a bowl. Mix in the
grated cheese and most of the beaten egg.
Spread the mixture over the pastry, then
scatter over the tomatoes and crumbled
cheese. Brush the borders with the remaining
beaten egg, then bake for 20 mins until golden.
Leave to cool, then enjoy warm or cold.
PER SERVING 759 kcals, protein 18g, carbs 47g,
fat 57g, sat fat 27g, fibre 3g, sugar 6g, salt 2.32g
APRIL 2014
 Savoury bakes

Punchy rustic tart

APRIL 2014 bbcgoodfood.com 45

Roquefort & walnut rolls
EASY
MAKES 8 PREP 30 mins plus rising
COOK 20 mins
140g/5oz walnuts
100g/4oz wholemeal flour
400g/14oz strong white bread flour
2 x 7g sachets fast-action dried yeast
25g/1oz butter, plus extra for greasing
10g salt
250g/9oz Roquefort cheese, crumbled
2 eggs, beaten
46 bbcgoodfood.com
1 Put the walnuts in a food processor and
pulse to chop finely, then set aside. Put the
flours, yeast, butter, salt and 300ml water
in a bowl. Stir together and begin massaging
the ingredients for 1 min. If the mixture
seems dry, add more water, 1 tbsp at a time,
to make a soft but not sticky dough, then
knead in the bowl for a few mins more to
bring the dough together.
2 Tip the dough onto a lightly floured work
surface and knead well for 10 mins, then
return to the bowl. Cover the bowl with cling
film and leave to rise in a warm place for 1 hr.
Briefly knead the walnuts into the dough, then
leave to rise in the bowl for a further 20 mins.
3 Tip the dough out onto a lightly floured
surface and roll out into a rectangle,
approximately 50 x 20cm, and 1cm thick.
Sprinkle the Roquefort evenly over the dough
and lightly press in. Place the rectangle
width-ways in front of you and roll up like a
Swiss roll. Cut into 8 equal-sized pieces and
place them on a lightly greased baking tray,
cut-side down. Cover with oiled cling film
and leave to rise for 1 hr.
4 Heat oven to 220C/200C fan/gas 7. Brush
each round of dough with the beaten egg and
bake for 20 mins. Leave to cool for a few mins,
then eat while still warm. Delicious on their
own, or serve with soup or a chunky salad
with a bit of apple in it.
PER ROLL 492 kcals, protein 18g, carbs 46g, fat 27g,
sat fat 10g, fibre 3g, sugar 1g, salt 1.42g
APRIL 2014
 Savoury bakes

Mini sausage croissants

EASY

MAKES 20 PREP 10 mins COOK 25 mins

375g pack ready-rolled puff pastry

a little flour, for dusting
20 cocktail sausages
butter, for greasing
1 egg, beaten

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

pastry on a lightly floured surface and cut in
half horizontally. Slice each half into 5 equal
strips. Cut each rectangle in half diagonally to
make 2 long triangles.
2 Put a sausage on the fattest end of the
pastry triangle and roll up. Repeat with the
remaining sausages, then pop them all onto
a greased baking tray. Can be covered and
chilled for up to 2 days.
3 Brush the rolls with the beaten egg and cook
for 25 mins until puffed up and golden.
PER CROISSANT 114 kcals, protein 3g, carbs 7g,
fat 9g, sat fat 3g, fibre none, sugar none, salt 0.37g

APRIL 2014 bbcgoodfood.com 47


Sea salt water biscuits
Easy uncooked dough
MAKES 18 PREP 15 mins COOK 15 mins
200g/7oz plain flour, plus extra for dusting
½ tsp baking powder
50g/2oz butter, cold, cut into cubes
flaky sea salt
1 Heat oven to 180C/160C fan/gas 4.
Line 2 baking sheets with parchment.
Put the flour, baking powder, butter and
½ tsp flaky sea salt in a food processor, then
whizz for 1 min until the butter is completely
mixed with the flour. Add 4 tbsp water and
pulse until the dough comes together. If it
still feels dry, add 1 tsp water and process
until you have a soft but not sticky dough.
2 Roll out the dough on a lightly floured surface
into a rectangle approximately 50 x 25cm and
as thin as possible. Brush a little water over the
surface of the dough, scatter 1 tsp salt flakes
over and press in lightly. Prick the dough all
over with a fork, then cut into 18 squares.
Place on the prepared trays – don’t worry if
they stretch a bit. Bake for 10-15 mins until the
biscuits feel dry and sandy but are still pale
– they may still feel soft but will harden up
when cooling. Transfer to a wire rack and leave
until completely cool. Will keep in an airtight
container for up to 2 weeks.
PER BISCUIT 59 kcals, protein 1g, carbs 9g, fat 2g,
sat fat none, fibre none, sugar none, salt 0.36g
48 bbcgoodfood.com
Scotch egg pie
A LITTLE EFFORT
SERVES 6-8 PREP 45 mins COOK 45 mins
8 medium eggs
14 Lincolnshire sausages
1 tsp ground mace
1 tbsp thyme leaves
100g/4oz fresh breadcrumbs
500g pack shortcrust pastry
flour, for dusting
1 tbsp sesame seeds
1 Put 6 of the eggs in a large pan of cold water.
Bring to the boil, then remove from the heat.
Leave for 5 mins, then lift out, cool under cold
running water and peel.
2 Snip the ends of the sausages and squeeze
the meat out into a mixing bowl. Add the
mace, thyme, 75g of the breadcrumbs, 1 egg
and some ground pepper. Mix together well
– you’ll probably need to get your hands in.
3 Heat oven to 200C/180C fan/gas 6. Criss-cross
2 long strips of baking parchment in a 20cm pie
tin or round cake tin (to help you lift out the
pie). Roll out half the pastry on a lightly floured
surface to line the tin. Scatter the remaining
breadcrumbs over the base of the pastry, then
pat in about a quarter of the sausage mixture.
Evenly space the peeled eggs on top, then
gently pack the meat around and over – evenly
cover the eggs without leaving any gaps.
4 Roll out remaining pastry, cover the pie, then
trim the edges. Pinch and crimp edges to seal,
poke a steam hole in the top, then glaze with
the final egg, lightly beaten with a fork. Scatter
with the sesame seeds, then bake for 30 mins.
5 Carefully remove the pie from the tin. Place
on a baking tray and bake for 10 mins more to
brown the sides of the pie. Transfer to a wire
rack to cool, then serve in chunky wedges.
PER SERVING (8) 697 kcals, protein 23g, carbs 43g,
fat 49g, sat fat 16g, fibre 3g, sugar 3g, salt 3.1g
APRIL 2014
 Savoury bakes

Clever spin on a classic

APRIL 2014 bbcgoodfood.com 49

Cheddar & sweetcorn scones
EASY
MAKES 10 PREP 15 mins COOK 12 mins
2 large sweetcorn cobs, or 250g/9oz (drained
weight) sweetcorn kernels from a can
350g/12oz self-raising flour, plus extra
for dusting
1 tsp baking powder
2 tsp English mustard powder
¼ tsp ground cayenne or paprika, plus extra
for sprinkling
few thyme sprigs, leaves picked
50g/2oz cold unsalted butter, cut into cubes
175g/6oz cheddar, grated
175ml/6fl oz semi-skimmed milk, plus extra
for brushing
juice ½ lemon
1 Bring a pan of salted water to the boil. Hold
a corn cob at a right angle to the chopping
board, then run a sharp knife down the length
of the cob, as close to the core as you can get,
slicing away the rows of corn. Boil the kernels
for 4 mins or until just tender, then drain well.
2 Heat oven to 220C/200C fan/gas 7. Mix the
flour, baking powder, mustard, cayenne, 1 tsp
thyme leaves and 1 tsp salt in a large bowl,
then rub in the butter until the mix looks like
fine crumbs. Tip in most of the cheese and all
of the corn. Mix the milk with the lemon juice,
then stir into the bowl to make a slightly sticky
dough (don’t overwork the dough).
3 Tip the dough onto a floured work surface,
knead 2-3 times to smooth a little, then divide
into 10 balls. Shape each roughly with your
hands and place on a floured baking sheet.
Brush each with a little milk, then scatter with
a little cheese, cayenne and a few thyme
leaves. Bake for 10-12 mins or until the scones
are risen, golden and sound hollow when
tapped on the bottom. Cool on a rack.
PER SCONE 261 kcals, protein 9g, carbs 32g, fat 12g,
sat fat 7g, fibre 1g, sugar 2g, salt 0.9g
APRIL 2014
 Savoury bakes

Deep-filled asparagus
& mascarpone tartlets
A LITTLE EFFORT

MAKES 12 PREP 30 mins COOK 40 mins

500g block all-butter puff pastry

flour, for dusting
12 asparagus spears
250g tub mascarpone
4 eggs
100g/4oz goat’s cheese, crumbled

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

out the pastry on a lightly floured surface
and cut into 12 pieces, roughly 8cm square.
Use each piece to line the holes of a 12-hole
muffin tin, pushing the pastry right down
into the corners.
2 Press a large piece of foil over the tin and
down into the holes, then fill each with
baking beans. Bake for 15 mins until puffed
up and golden, then remove the foil and
cook for 10 mins more. Don’t worry if the
pastry puffs right up.
3 Meanwhile, trim the asparagus and separate
the stalks from the tips. Bring a large pan of
water to the boil, cook the stalks for 6 mins,
then take them out and place in a bowl of iced
water. When cold, drain them again. Cook the
tips separately for 3 mins, then place in the
iced water. Put the stalks, mascarpone and
eggs into a small bowl, season generously,
then use a hand blender to blitz everything
to a frothy green custard.
4 Use a spoon to push the pastry back down
into the holes and fill each with the custard.
Drop an asparagus tip into each, then crumble
over the goat’s cheese. Return the tarts to
the oven for 10-15 mins until the custard has
puffed up and set. Leave to cool before
removing from the tins.
PER TARTLET 316 kcals, protein 8g, carbs 16g, Fresh spring flavours
fat 25g, sat fat 15g, fibre 1g, sugar 2g, salt 0.28g

APRIL 2014 bbcgoodfood.com 51