Good Food

Dear subscriber

Preserve the taste of summer

September 2013

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Being a better cook isn’t about turning out a restaurant-style dish for dinner on a weeknight – who’s got the time for that anyway? It’s about knowing the practical tips and tricks that our cookery team know and use, day in, day out, when they create and test the recipes in every issue. We’re sharing many of those indispensable cooking tips with you this month, and I’m confident that this ‘really useful issue’ will live up to its name. Whether you want to hone your cake skills, encourage your kids to cook, or deal with a glut from your garden veg patch, we’ve got practical solutions and brand-new exciting recipes in this month’s inspiring issue of BBC Good Food. What’s not to like?

Gillian Carter, Editor PS Talking of really useful, our new-look website is packed with tips, healthy eating advice and cookery videos – as well as over 8,000 tested recipes. It’s been designed to look as good on your phone or tablet as your computer and gives you the advice you need wherever you are. Take a look now at bbcgoodfood.com.

Why it pays to subscribe As a subscriber, you receive these benefits: s SAVE money on BBC Good Food Show tickets, plus you don’t pay a booking fee. Call 0844 581 1345 and quote the code GF20S or visit bbcgoodfoodshowsummer.com. See page 62 for more information about the Show. s GET EXCLUSIVE access to our Subscribers’ Lounge at the BBC Good Food Show at the NEC, Birmingham: sit and take a break in a busy day. s MORE SAVINGS by subscribing by Direct Debit. Save 20% on the full shop price – plus spread the cost of payment over the year. s EVERY ISSUE delivered direct to your door. s PLUS look out for your special Subscriber Extra pages, with exclusive offers and amazing discounts throughout the year. SEPTEMBER 2013

Got a glut of summer-ripe tomatoes?

Make the most of your produce with exciting new recipes, including this full-of-flavour tomato dish – p39.

Exclusive offers Turn to page 80 for your Subscriber Extra offers – we have all areas covered with some stylish bakeware essentials. These offers are available only to subscribers, so make the most of your time, money and cooking with these coveted kitchen items.

Anna Beattie, creator of The Great British Bake Off, tells us how her children have been bitten by the baking bug – and reveals some of the surprise ingredients that will be featured in this year’s challenge (p133).

Showtime! Tickets are now on sale for the London, Birmingham and Scotland Shows and BBC Good Food subscribers not only get a special rate, but also save 20%! Don’t miss your chance to see The Great British Bake Off, live! Mary Berry and master baker Paul Hollywood join contestants and winners, demonstrating recipes and sharing tips on stage at all three shows. Turn to page 62 for details. BBC Good Food subscribers can save 20% on tickets, simply book by calling 0844 581 1345 or visit bbcgoodfoodshow.com and quote GF20S by 6 September. bbcgoodfood.com 3

Contents

September 2013 76

Caramel button cupcakes

OOn our cover this month

40

Ratatouille chutney

48 24

Smashed curried marrow

54

Smoked haddock chowder with herby garlic bread

118

Everyday 19 Make it tonight All your midweek dinners for the month ahead – all costed, plus shopping lists 20 Week 1 Healthy choices 23 Week 2 Family suppers 27 Week 3 Meat-free meals 30 Week 4 Suppers for two

Hake with stewed peppers

Make Paul Hollywood’s milk loaf

In season 38 Summer’s harvest Make the most of plentiful, cheap and flavoursome veg 45 Let’s eat more… marrow 50 Souvenir suppers The BBC Good Food team share their favourite holiday dishes 56 Jane Hornby’s kitchen diary Blackberries 58 James Martin cooks with British cheeses 64 Best of the festivals Food-lovers’ calendar 66 My kitchen garden How to freeze your produce, plus a recipe for runner beans

Cook school 115 Do it better Making a piping bag 116 Edd Kimber’s fancy iced biscuits Brand-new recipe from the 2010 winner of the BBC’s Great British Bake Off 118 Paul Hollywood’s milk loaf Step-by-step 120 From our kitchen Baking special – essential tips, cake decorating kit and best books

Cover recipe SARAH COOK

Weekend 70 Sunday lunch in the garden Relaxed help-yourself family meal 74 Tuck shop treats Fun bakes inspired by childhood favourites 83 A taste of India Rick Stein’s lamb curry 88 Rainbow rippled meringues So pretty – perfect for a party 93 Just for two Make the weekend special with restaurant-quality meals at home 99 Maisie makes fish cakes Kids’ cooking

4 bbcgoodfood.com

Healthy 102 Pack a healthy lunchbox Inspiring new ideas and practical advice – for children, teenagers and adults 109 Healthy side dishes 111 Bake it better Give your coffee-shop muffin a miss and whip up one of these instead 112 Make it healthier Crispy chicken and Crunchy coleslaw

Photograph DAVID MUNNS Food styling JENNIFER JOYCE Styling VICTORIA ALLEN

Find our cover features p7 Our cover recipe p19 Plan this month’s meals p102 Pack a healthy lunchbox p118 Paul Hollywood’s loaf p120 Bake everything better

SEPTEMBER 2013

Blue cheese, butternut & barley salad with maple walnuts

126

Inside Jo Wheatley’s kitchen

46

Every month 7 8 12 13 14 62 67 80 123 125 126 129 138 144 145 146

Our cover recipe Frozen raspberry & white choc cheesecake Recipe index Menu planner Make of the month Orchard crumble This month we’re… Fired up by chilli BBC Good Food Show Winter Book your tickets and save 20% In next month’s issue Sneak preview BBC Good Food subscriber offers On test Flour In Holly’s trolley Food and wine buys My kitchen Jo Wheatley, the 2011 winner of the BBC’s Great British Bake Off TV recipes As seen on screen Classified advertisements Get the best from our recipes From your kitchen Your letters and photos Reader recipe 5-a-day couscous

Marrow & pecan cake with maple icing

Reader offers

Deals Good ££ ££££

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p124 SEPTEMBER 2013

Even more

recipe website for more inspiration at bbcgoodfood.com

Bakes & cakes Impress friends and family with our summery selection of delicious bakes, in the latest issue of BBC Good Food’s Home Cooking Series. On sale now, just £3.70.

Q BBC Good Food magazine is also published in Bulgaria, Hungary, India, the Middle East, Romania, Singapore and Turkey

bbcgoodfood.com 5

Our cover recipe Cheesecake is always a winner, so we’re certain you’ll love Sarah Cook’s easy frozen version – a good make-ahead dessert for summer entertaining Photograph DAVID MUNNS

Frozen raspberry & white choc cheesecake EASY

CUTS INTO 15 squares

PREP 1 hr 15 mins

plus freezing overnight

COOK 5 mins

200ml pot double cream 200g bar white chocolate, broken into chunks, plus extra to serve 300g/11oz raspberries, plus extra to serve 500g/1lb 2oz cream cheese 50g/2oz golden caster sugar 300g/11oz vanilla or white chocolate ice cream – all will taste good, but ice creams without too many chunks in are best FOR THE BASE 175g/6oz crunchy butter biscuits – we used Fox’s Butter Crinkle Crunch 140g/5oz ginger nuts 140g/5oz butter, melted

level the top. Cover with cling film, not letting it touch the top of the cheesecake, then freeze at least overnight or up to 3 months before serving. 5 To serve, remove the covering cling film, lift out the cheesecake, or slide out if in a loose-bottomed tin. Remove any remaining cling film. Decorate the top with fresh raspberries and drizzle with a little more melted white chocolate. PER SERVING 502 kcals, protein 5g, carbs 30g, fat 40g, sat fat 25g, fibre 1g, sugar 22g, salt 0.7g

Any leftovers? Just pop back in the freezer for another occasion

Food styling JENNIFER JOYCE | Styling VICTORIA ALLEN

1 Brush a 20 x 30cm baking tin with a little oil, then line well with two layers of cling film, leaving overhang for lifting out – or use a tin with a loose bottom. Put the biscuits into a food processor and whizz to crumbs, then tip in the melted butter and mix again. Press the crumbs firmly into the base of the prepared tin, then chill while you make the filling. 2 Put the cream and chocolate in a small pan. Melt very gently, stirring, until no lumps of chocolate remain. Clean out the food processor and add the raspberries and creamy chocolate mixture.

Whizz together until it can’t get any smoother, then rub through a sieve to get rid of the raspberry seeds. 3 Put the cream cheese into a mixing bowl with the sugar and the sieved raspberry mixture. Beat with an electric whisk until smooth. 4 Let the ice cream soften in a big bowl, but not melt, then fold in the cream cheese mixture a little at a time until well mixed and no ice-cream lumps are visible. Scrape into the prepared tin and

SEPTEMBER 2013

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This month’s recipes Editor Gillian Carter Deputy editor Elaine Stocks Creative director Food Group Elizabeth Galbraith PA to Gillian Carter and Alfie Lewis Emma Bales Food editors Barney Desmazery, Sarah Cook Assistant food editor Cassie Best Cookery assistant Emily Kydd Art editor Andrew Jackson Deputy art editor Rachel Bayly Picture editor Food Group 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, Madeline Burkitt, Lee Henry, Miranda Keyes, Dominic Martin, Todd Slaughter, Jenny Wackett, Myles Williamson Publishing director Alfie Lewis Publisher Lorna East Senior marketing and events executive Hayley Marsden Mail order marketing manager Liza Evans [email protected] Subscriptions director Jess Burney Subscriptions marketing manager Emma Davis Subscriptions marketing executive Natasha Bartman 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 Chris Bell, Aimee Vince Regional agency sales Nicola Rearden Inserts Harry Rowland Advertising enquiries 020 7150 5044

Group head Brand Solutions Nicola Shubrook Senior Brand Solutions executives Adam Foster, Emma Newman Brand Solutions coordinator Lisa Folkson Group production manager Koli Pickersgill Production manager Kate Willey Head of advertising services Sharon Thompson Head of newstrade marketing Martin Hoskins Newstrade marketing manager Fay Stevens Finance Len Bright Press office Toby Hicks Head of Licensing & Syndication Joanna Alexandre [email protected] Chairman Stephen Alexander Deputy chairman Peter Phippen CEO Tom Bureau bbcgoodfood.com Editor Hannah Williams Food editor Caroline Hire Writer/sub-editor Roxanne Fisher Writer Lily Barclay Web assistant Natalie Hardwick Group head Digital sales James Florence Magazine editorial advisers Fiona Beckett Food and drink journalist Lindsay Bradbury Executive editor daytime & early peak, BBC Alison Kirkham Commissioning editor, Knowledge Commissioning, BBC Dan Saladino Senior producer, The Food Programme, BBC Radio 4 Camilla Schneideman Managing director, Leiths School of Food and Wine James Winter Series producer, Saturday Kitchen, Cactus TV BBC Worldwide, UK Publishing Director of publishing Nicholas Brett Head of publishing Chris Kerwin Head of editorial Jenny Potter Publishing coordinator Eva Abramik [email protected]

Introducing this month’s taste team

RECIPE KEY

Healthy option

Low fat

Gluten free

Suitable for freezing

Poultry

31

5-a-day couscous 146 Chicken & sweetcorn egg-fried rice 20 Chicken & sweet potato curry 25 Chicken stuffed with goat’s cheese & tarragon 60 Crispy chicken 112 Lebanese poussin with spiced aubergine pilaf 94 Peri-peri roast chicken with new potato slaw 20 Roast chicken & roots with lemon & poppy seed sauce 31 Spatchcock chicken with celeriac remoulade 136 Tapenade chicken pasta with runner beans 66 Turkey burgers with sweet potato chips 24 Vietnamese chicken baguettes (Bhan Mi) 104

Salads, sides & soups

Grilled aubergine salad 136

Black bean chimichurri salad 104

Japanese-style brown rice 109

Blue cheese, butternut & barley salad

Late-summer tomato & carrot

with maple walnuts 60

salad 72

Chapatis 85

Little Gem & pea salad 72

Chicken gumbo 106

Moroccan chickpea soup 106

Chipotle hasselback sweet

Pizza pasta salad 104

potatoes 109 Chopped herb & pomegranate salad 54 Crunchy coleslaw 112 Fennel Dauphinoise 96

Ratatouille chutney 40 Scandi salmon salad 106 Semi-dried tomatoes 40 Smoked haddock & sweetcorn chowder with herby garlic bread 24

Garam masala 85

Succotash 109

Green beans with mustard, lemon

Tomato confit 40

& mint 72

Turkey meatball Caesar salad 21

104

106

Every month, BBC Good Food readers volunteer to test some of our recipes at home and give us their verdicts. Sandra Alhoubani, from Shropshire, is a fan of Mary

Berry and loves to try out new cake recipes. She also cooks a lot of European and Middle Eastern food. Hilary Barker is from Exeter. Her day-to-day recipes include

traybakes and pastas. The recipe that never lets her down is curried sausages – she says don’t knock it until you’ve tried it! Martha Bernie from Pasadena, California, says that macaroni & cheese always cheers her up. Her favourite cookbook is her mum’s old copy of one by American chef James Beard. Antonia Morosi and Laura Hogger, from Surrey, set up their own private catering company last year. They’ve cooked for royalty and want to prove that women are just as good as men in the kitchen.

To take part in our reader taste team, write to CJ Jackson at the address on page 144, or email CJ at [email protected]. 8 bbcgoodfood.com

SEPTEMBER 2013

33

85

77 brand-new tested recipes for you

130 Fish & seafood Cheesy seafood gratin 33

Fettuccine with seared scallops & prosciutto 94 Fish cake fingers 100 Hake with stewed peppers 54 Japanese-style bento box 104 Smoked salmon with spiced beetroot salad 135 Tuna pasta with rocket & parsley pesto 21

135 Meat

Avocado on toast with chorizo & fried eggs 31 Baked marrow amatriciana 46 Cauliflower & bacon pasta 24 Creamy leek, potato & ham pie 72 Lamb kleftiko 52 Mr Singh’s slow-cooked lamb curry with cloves & cardamom 85 Oven-baked ratatouille & sausages 25

Baking & desserts

Pan-fried venison with sloe gin & plum sauce 96

Apricot & pistachio tiffin 131

Sticky gammon steaks with apple & bulghar salad 32 Sumac-spiced lamb pides 54

Blackberry & apple mallow traybake 56

Thai beef with coconut dressing 30

Breakfast muffins 111 Brie, courgette & red pepper muffins 42

Vegetarian dishes Black bean chimichurri salad 104 Butternut ricotta tart with fiery rocket salad 28

Caramel button cupcakes 76

52

Cheddar & sage scones 60 Curly twirlies 77 Fancy iced biscuits 116 MAKE OUR COVER RECIPE Frozen

Fattoush 106

raspberry & white choc cheesecake 7

Harissa roasted tomatoes

Fudgy fig roll 78

with couscous 29

Giant jaffa orange cake 75

Layered aubergine & lentil bake 28

Gingery plum cake 42

Margherita risotto balls 52

Goat’s cheese, red onion & caraway

Oven-baked sweet potato fajitas 21 Roasted pepper linguine with crisp crumbs 28 Sesame-crusted tofu with gingery noodles 29

seed tart 135 Homemade caramel buttons 76 Jammy heart drops 76 Lemon cheesecake with baked plums & blackberries 73

Smashed curried marrow 48

Lemon syllabub 133

Summer vegetable roll-ups 40

Marrow & pecan cake with maple icing 46 Milk loaf 118 Orchard crumble 13

tis em en t

Ad ve r

Spiced & iced carrot cake 130

fe at ur e

Te re ar a cip n e ds on ha pa re ge the 86

Rainbow rippled meringues 90

Menu planner September

Four ways to enjoy recipes in this issue, chosen by the BBC Good Food team

Gillian’s Proms picnic in the park ‘I look forward to the Last Night of the Proms every year – it’s a fantastic occasion for music lovers. This time my husband and I plan to enjoy the music al fresco with a posh picnic for two and a bottle of bubbly. Let’s hope it stays dry.’ Gillian Carter, Editor

Cheddar & sage scones p60

Summer vegetable roll-ups p40

Orange meringues with cinnamon cream (freeze the leftovers) p90

Lamb kleftiko p52

Fattoush p106

Lemon cheesecake with baked plums and blackberries p73

Turkey burgers with sweet potato chips p24

Late-summer tomato & carrot salad p72

Fancy iced biscuits p116

Butternut ricotta tart with fiery rocket salad p28

Frozen raspberry & white choc Harissa roasted tomatoes with couscous – serve as a side dish p29 cheesecake (refreeze leftovers) p7

Sarah’s Sunday lunch send-off ‘My brother heads back to university this month – he’s a canny cook, but I know a proper roast won’t be high on his to-do list. This one-pot lamb will make a great last family meal, and I can teach him to cook it at the same time.’ Sarah Cook, Food editor

Cassie’s summer kids’ party ‘My nephew Charlie is starting school – I can’t believe he’s all grown up. To make him feel extra special before the big day, I’ll throw him and his friends a party. There will be food and games for the kids – and boxes of tissues for the mums!’ Cassie Best, Assistant food editor

Rachel’s girly night in for four ‘I always get to the end of the summer holidays feeling a bit broke after an overseas break and lots of day trips. I’m cooking the girls a veggie meal to cheer us all up. This clever menu, just £4.85 per person, won’t break the bank.’ Rachel Bayly, Deputy art editor

12 bbcgoodfood.com

SEPTEMBER 2013

A fruitful harvest

Make of the month

Been out picking blackberries? Or got a glut of fruit from your garden or allotment? Use this season’s bounty to bake this gorgeous pud Recipe SARAH COOK Photograph PETER CASSIDY

Orchard crumble 3 OF 5 EASY A DAY

SERVES 5-6

PREP 30 mins

Family pud for Sunday lunch

COOK 45-55 mins

Food styling KATY GREENWOOD | Styling JENNY IGGLEDEN

400g/14oz apples, peeled, cored and cut into small pieces 400g/14oz stoned plums, cut into chunky wedges 2 tbsp sugar (any type) 300g/11oz figs, woody stalks trimmed, quartered 300g/11oz blackberries or brambles, washed well cream, custard or ice cream, to serve FOR THE TOPPING 140g/5oz plain flour 140g/5oz wholemeal flour 175g/6oz butter, cut into small pieces 100g/4oz soft brown sugar 1 First make the topping. Put the flours in a bowl with a pinch of salt, then rub in the butter with your fingertips to form crumbs. Stir in the sugar with a fork, and chill until needed. 2 Heat oven to 180C/160C fan/ gas 4. Tip the apples, plums and sugar into a big saucepan with 50ml water and cook, stirring, for about 5 mins, until the apples are soft and juicy. Stir in the figs and blackberries, and tip into a baking dish. Scatter over the crumble and bake for 45-55 mins until the topping is golden and the fruit is bubbling. PER SERVING (6) 537 kcals, protein 7g, carbs 71g, fat 25g, sat fat 15g, fibre 7g, sugar 42g, salt 0.5g

SEPTEMBER 2013

bbcgoodfood.com 13

This month we’re…

Fired up by chilli Turn up the heat with

Holly Brooke-Smith’s buys

Nudo Extra Virgin Olive Oil with

Seggiano organic extra

Sicilian Chillies, £5.99/250ml,

virgin olive oil infused

nudo-italia.com

with chilli, £9.99/ 250ml, selfridges.com

Cool Chile chile ancho powder, £3/60g, coolchile.co.uk Manfood achar pickles (a Malaysian chilli veg pickle),

Frank’s Red Hot cayenne pepper sauce, £1.49/148ml, ocado.com

£3.95/300g, weloveman food.com

smoked chilli paste, £4.99/110g, gran.luchito.

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Gran Luchito

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co.uk

23 .10 ,

so uth de vo nc hi lli fa rm .co .uk

Jamie Oliver chilli mug,

Gnaw Gnorfolk chilli milk

Kew Gardens chilli-growing

James Chocolates mini chilli chocolate

Worm salt adds smokiness to salads and salsas,

chocolate, £3/100g, lisaangel.co.uk

kit, £5.50, ocado.com

selection, £5/80g, John Lewis

£8.95/40g, fortnumandmason.co.uk

What’s on TV Great British Bake Off

Once again we’ll all be talking soggy bottoms, signature bakes and showstoppers over the next couple of months, as Mary Berry and Paul Hollywood return to the Bake Off marquee at Harptree Court in Somerset. Turn to page 130 for two great bakes from the new series’ contestants and page 133 for a behind-thescenes peek at this year’s contest. Great British Bake Off starts in August on BBC Two.

14 bbcgoodfood.com

The Incredible Spice Men

Rick Stein’s German Bite

If you only reach for the spices when cooking a curry, this series will be a revelation. Top chefs Cyrus Todiwala and Tony Singh are both renowned for combining British ingredients with Indian spices, and these programmes are packed with great tips on how to use Asian flavours to enhance traditional British dishes. For recipes from the series, starting in August on BBC Two, turn to page 135.

Beginning in the fishing villages, bustling harbours and fish markets of Germany’s North Sea coast, Rick Stein heads inland towards Dusseldorf and the beautiful Rheingau region to find out more about German cuisine and his own Germanic ancestry: ‘As a nation, I think we know more about Thailand and the sunnier parts of Turkey than we do about Germany and German cuisine.’ This one-off programme is on BBC Two in August.

SEPTEMBER 2013

Photographs ADRIAN TAYLOR | TV news KATHRYN CUSTANCE

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Make it tonight Four weeks of easy dinners – all costed, plus shopping lists Photographs SAM STOWELL

Recipes LUCY NETHERTON | Food styling JAYNE CROSS | Styling REBECCA NEWPORT

VËWeek 1 Healthy meals s VËWeek 2 Family supper ls VËWeek 3 Meat-free mea o VËWeek 4 Suppers for tw

A month of great-value cooking

Turkey meatball Caesar salad

SEPTEMBER 2013

bbcgoodfood.com 19

Week 1 Healthy meals

A week of dinners

£27.32

Shop wisely and eat well with our new recipes YOUR SHOPPING LIST FOR THE WEEK

Monday

Tuesday

Peri-peri roast chicken with new potato slaw

Chicken & sweetcorn egg-fried rice

1 OF 5 EASY FOLATE VIT C A DAY

LOW 1 OF 5 EASY LOW FAT CAL FOLATE A DAY

Fruit & veg

‰ 1 lime ‰ 400g/14oz new potatoes ‰ ½ white cabbage ‰ 1 large carrot ‰ 3 red onions and 2 onions ‰ small pack coriander ‰ 320g pack mixed stir-fry veg ‰ 2 large sweet potatoes ‰ 1 large red pepper ‰ small iceberg lettuce ‰ small pack chives ‰ large pack parsley ‰ 1 garlic clove ‰ 100g bag rocket ‰ 2 cos lettuces ‰ 1 lemon ‰ 200g/7oz cherry tomatoes Meat, fish and dairy

‰ 1 large whole chicken, about 1.8kg/4lb ‰ small pot low-fat soured cream ‰ 3 eggs ‰ 100g/4oz reduced-fat feta ‰ 500g pack lean minced turkey ‰ 125ml/4fl oz buttermilk ‰ 4 tbsp grated pecorino or Parmesan Dry goods and bakery

‰ ½ x 270g jar peri-peri marinade ‰ 30g sachet fajita seasoning ‰ 8 small tortilla wraps ‰ 1 small ciabatta roll ‰ 400g/14oz dried pasta shapes ‰ 185g can tuna in sunflower oil ‰ 185g can tuna in spring water Frozen

‰ 140g/5oz frozen sweetcorn ‰ 140g/5oz frozen fine green beans Check your storecupboard and fridge

‰ 4 tbsp cider or white wine vinegar ‰ 2 tbsp sunflower oil ‰ 1 tbsp mild curry powder ‰ 250g/9oz rice ‰ 2 tbsp low-salt soy sauce ‰ 2 tbsp sweet chilli sauce ‰ 2 tbsp ketchup ‰ 1 tbsp vegetable oil ‰ 2 shakes Tabasco ‰ 1 tbsp Worcestershire sauce ‰ squeeze lemon juice

SERVES 4

PREP 10 mins

COOK 1 hr 20 mins

1 large whole chicken, about 1.8kg/4lb ½ 270g jar peri-peri marinade 1 lime, halved FOR THE NEW POTATO SLAW 400g/14oz new potatoes, halved, larger ones quartered ½ white cabbage, shredded 1 large carrot, grated 1 small red onion, halved and sliced 2-3 tbsp low-fat soured cream (save the rest for Wednesday) 2 tbsp cider or white wine vinegar ½ small pack coriander, chopped (save the rest for Wednesday) 1 Heat oven to 200C/180C fan/gas 6. Brush the chicken with the peri-peri sauce, add some seasoning, then leave to marinate if you have time. Place half the lime in the cavity. Roast in the oven basting frequently for 1 hr 20 mins or until the chicken is cooked, covering with foil if the skin is getting too dark. 2 Cook the potatoes in boiling salted water for 12-15 mins until tender, drain and steam-dry for a few mins in the colander. Tip into a large bowl with the juice from the remaining lime half, the rest of the ingredients and some seasoning. Toss everything together. 3 Serve warm or at room temperature with the roast chicken, saving 1 chicken breast for Tuesday. PER SERVING 565 kcals, protein 53g, carbs 28g, fat 27g, sat fat 8g, fibre 4g, sugar 8g, salt 2.6g

20 bbcgoodfood.com

SERVES 4

PREP 5 mins

COOK 10 mins

Using cold rice for this dish works best, so cook it the night before, then leave it in the fridge overnight – 250g of dried rice will give you the cooked quantity you need.

1 tbsp sunflower oil 3 eggs, beaten with some seasoning 320g pack mixed stir-fry veg 1 tbsp mild curry powder 140g/5oz frozen sweetcorn 600g/1lb 5oz cooked rice (see above) 1 roasted chicken breast (leftover from Monday), finely shredded 2 tbsp low-salt soy sauce 2 tbsp sweet chilli sauce 2 tbsp ketchup

MAKE IT GLUTEN FREE

Use a gluten-free variety of peri-peri sauce.

1 Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside. 2 Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper. 3 Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately. PER SERVING 443 kcals, protein 23g, carbs 60g, fat 11g, sat fat 2g, fibre 4g, sugar 10g, salt 1.6g SEPTEMBER 2013

Everyday

Wednesday

Thursday

Friday

Turkey meatball Caesar salad

Tuna pasta with rocket & parsley pesto

LOW EASY LOW FAT CAL CALCIUM

1 OF 5 GOOD EASY LOW CAL VIT C A DAY 4 YOU

Oven-baked sweet potato fajitas EASY

SERVES 4

LOW FIBRE VIT C 3 OF 5 FAT A DAY

PREP 10 mins

COOK 40 mins

Keep the skin on the potatoes for extra fibre and a nice crispy texture – just give them a quick wash first.

2 large sweet potatoes 1 onion, 2 red onions 1 large red pepper, deseeded 1 tbsp vegetable oil 2 tbsp cider or white wine vinegar 30g sachet fajita seasoning 8 small tortilla wraps ½ small pack coriander, chopped (left over from Monday) ½ small pot low-fat soured cream (left over from Monday, save the rest for Friday) small iceberg lettuce, shredded 100g/4oz reduced-fat feta, crumbled 1 Heat oven to 200C/180C fan/gas 6. Chop the veg into chunky wedges and toss in a large bowl with the oil, vinegar and fajita seasoning. Arrange in a single layer on a large baking tray and cook for 40 mins, turning halfway through. 2 Meanwhile, warm the wraps following pack instructions. Once the veg is cooked, sprinkle with coriander, then roll up in the wraps with a dollop of soured cream, some lettuce and crumbled feta on top. PER SERVING 544 kcals, protein 16g, carbs 96g,

OF 5 FOLATE 2 A DAY

GOOD 4 YOU

SERVES 4

SERVES 4 PREP 15 mins

GLUTEN FREE

Use a gluten-free variety of fajita spice mix and corn tortilla wraps.

COOK 15 mins

If you’ve got bunches or bags of herbs Choose minced turkey breast rather than

leftover at the end of the week, use them

thighs to cut down on fat and calories.

to make this quick pesto.

500g pack lean minced turkey 1 onion, finely chopped small pack chives, snipped 125ml/4fl oz buttermilk 1 garlic clove, crushed 4 tbsp grated pecorino or Parmesan, plus extra to serve (optional) 2 shakes Tabasco 1 tbsp Worcestershire sauce 1 small ciabatta roll, chopped or torn into chunks squeeze lemon juice 2 cos lettuces

400g/14oz dried pasta 140g/5oz frozen fine green beans 200g/7oz cherry tomatoes, halved large pack parsley, roughly chopped 100g bag rocket 185g can tuna in sunflower oil, drained but reserve the oil zest and juice 1 lemon 185g can tuna in spring water, drained 2 tbsp leftover soured cream (from Wednesday), or cream cheese

fat 10g, sat fat 5g, fibre 9g, sugar 26g, salt 2.9g

MAKE IT

PREP 10 mins

COOK 20 mins

1 Heat oven to 220C/200C fan/gas 6. In a bowl, mix the mince, onion, half the chives, 1 tbsp of the buttermilk, the garlic, 2 tbsp of the Parmesan, half the Tabasco and half the Worcestershire sauce with some seasoning. Shape into about 20 small meatballs (lightly oiled hands will make this easier). 2 Arrange the turkey balls in a single layer in a roasting tin and cook for 10 mins. Remove, turn the turkey balls and arrange the bread chunks in between. Cook for a further 10 mins. 3 Meanwhile, tip the rest of the buttermilk into a bowl with the remaining Parmesan, Tabasco, Worcestershire sauce and the lemon juice. Season and mix. Put the lettuce on top, toss together just before serving and divide between plates. Top with some meatballs and baked croutons, then sprinkle with chives. Serve with extra Parmesan, if you like.

Taste team comment ‘This tuna pasta recipe makes really generous portions. I enjoyed making the pesto and liked the fresh taste of the herbs and lemon.’ SANDRA

1 Cook the pasta in a large pan of salted boiling water, adding the green beans and cherry tomatoes for the final 3 mins of cooking time. Drain, reserving a mug of cooking water. 2 Whizz the parsley, half the rocket, 3 tbsp of oil from the tuna, the lemon zest and juice, and some seasoning with enough of the reserved water in a food processor to form a spoonable pesto dressing. 3 Tip the pasta and veg back into the pan and add the pesto, both cans of tuna and the soured cream or cream cheese, stirring through until hot. Remove from the heat and toss the rest of the rocket through the pasta. PER SERVING 494 kcals, protein 31g, carbs 56g, fat 16g, sat fat 2g, fibre 2g, sugar 4g, salt 0.9g

MAKE IT

GLUTEN FREE

Simply replace the pasta with a gluten-free variety.

PER SERVING 330 kcals, protein 43g, carbs 20g, fat 8g, sat fat 4g, fibre 5g, sugar 9g, salt 1.1g SEPTEMBER 2013

bbcgoodfood.com 21

Everyday

Week 2 Family suppers Satisfying, child-friendly food to enjoy together

A week of dinners

£29.93

Oven-baked ratatouille & sausages YOUR SHOPPING LIST FOR THE WEEK Fruit & veg

‰ 2 spring onions ‰ 1.5kg/3lb 5oz sweet potatoes ‰ ¼ x cucumber (or 1 small Lebanese cucumber) ‰ 2 x salad to serve with Turkey burgers and Cauliflower & bacon pasta (optional) ‰ 3 onions ‰ small pack flat-leaf parsley ‰ 1 cauliflower ‰ 3 courgettes ‰ 1 red pepper ‰ 8 garlic cloves ‰ 100g bag baby spinach Meat, fish and dairy

‰ 500g/1lb 2oz turkey thigh mince ‰ 225g/8oz cheddar ‰ 300g/11oz streaky bacon ‰ 300g/11oz smoked haddock ‰ 8 large pork sausages ‰ 450g/1lb boneless, skinless chicken thighs Dry goods and bakery

‰ 5 soft wholemeal rolls ‰ 325g can sweetcorn ‰ 1 baguette ‰ 300g/11oz dried pasta shapes ‰ 2 x 400g cans tomatoes ‰ 165g jar korma paste

Recipes and food styling JAYNE CROSS | Styling REBECCA NEWPORT

Check your storecupboard and fridge

‰ 7 tbsp olive oil ‰ tomato ketchup ‰ 400ml/14fl oz chicken stock ‰ 200g/7oz potatoes ‰ 25g plain flour, plus 2 tbsp ‰ 900ml/1½pts milk ‰ about 165g/6oz butter ‰ 1 tsp Dijon mustard ‰ 1 tbsp sunflower oil ‰ basmati rice

SEPTEMBER 2013

bbcgoodfood.com 23

Monday

Wednesday

Cauliflower & bacon pasta

Turkey burgers with sweet potato chips

EASY CALCIUM EASY FIBRE VIT C

SERVES 4

1 OF 5 IRON A DAY

PREP 15 mins

SERVES 4

1 OF 5 FOLATE VIT C A DAY

PREP 15 mins

COOK 35 mins

COOK 40 mins

500g/1lb 2oz turkey thigh mince 2 spring onions, finely chopped 85g/3oz cheddar, grated 1kg/2lb 4oz sweet potatoes, peeled and cut into chips 3 tbsp olive oil 4 soft wholemeal rolls ¼ x cucumber (or 1 small Lebanese cucumber), thinly sliced tomato ketchup salad, to serve (optional)

Tuesday

Smoked haddock & sweetcorn chowder with herby garlic bread 1 OF 5 EASY A DAY

SERVES 4

PREP 30 mins

COOK 35 mins

1 Heat oven to 200C/180C fan/gas 6. Put the turkey mince in a large bowl, with the spring onions, cheddar and some seasoning. Mix well, then shape into 4 even-sized burgers. Chill for 15 mins. 2 Put the sweet potato chips on a large non-stick baking tray, and toss in 2 tbsp of the oil and some salt. Cook in the oven for 30 mins, turning halfway through. 3 Heat the remaining oil in a large frying pan over a medium heat and cook the burgers for 10 mins until golden. Turn over and repeat for the other side until they are cooked through. Split the rolls, place a burger into each with some sliced cucumber and a dollop of ketchup, and serve alongside the sweet potato chips and salad, if you like.

1 tbsp olive oil 1 onion, finely chopped 100g/4oz streaky bacon, chopped 200g/7oz potatoes, chopped into small pieces 2 tbsp plain flour 600ml/1pt milk 400ml/14fl oz chicken stock 300g/11oz smoked haddock, skinned and cut into 1cm pieces 325g can sweetcorn, drained FOR THE HERBY GARLIC BREAD 1 baguette 140g/5oz butter, softened 4 garlic cloves, crushed small pack flat-leaf parsley, finely chopped

PER SERVING 644 kcals, protein 40g, carbs 72g,

1 Heat oven to 200C/180C fan/gas 6. Mix together the butter, garlic and half the flat-leaf parsley, then spread the mix between diagonal cuts in the baguette. Wrap the bread in foil and set to one side. 2 Heat the oil in a large pan over a medium heat. Fry the onion and bacon for about 5 mins until softened, then add the potato and cook for another 5 mins. Meanwhile, put the garlic bread in the oven and cook for 15 mins, opening the foil for the last 5 mins to brown. 3 Stir the flour into the bacon and potato, and cook for a couple of mins, then gradually add the milk and stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add the haddock and sweetcorn to the pan, and simmer for a further 5 mins. Stir the remaining parsley into the chowder and serve alongside the garlic bread.

fat 22g, sat fat 8g, fibre 9g, sugar 16g, salt 1.8g

200g/7oz streaky bacon 300g/11oz dried pasta 1 cauliflower, cut into large florets 25g/1oz butter 25g/1oz plain flour 300ml/½pt milk 1 tsp Dijon mustard 140g/5oz cheddar, grated 1 soft wholemeal roll, whizzed to breadcrumbs salad, to serve (optional) 1 Heat the grill to high and bring a large pan of salted water to the boil. Grill the bacon slices for 5 mins or until crispy, then drain on kitchen paper and cut into small pieces. 2 Cook the pasta following pack instructions. Add the cauliflower to the pasta pan for the final 8 mins, so that it is just tender, then drain, reserving 2 tbsp of the cooking water. 3 Melt the butter in a small pan over a low heat, then stir in the flour and cook for a couple of mins. Gradually stir in the milk, mixing well between each addition. Bring to a simmer, then cook for a few mins until thickened. Season, add the mustard and half the grated cheese. Stir until the cheese has melted and the sauce is smooth. 4 Tip the pasta and cauliflower back into the pan along with the reserved cooking water. Stir through the cheese sauce and bacon, then transfer the mix to a baking dish. Mix together the breadcrumbs and remaining cheese, then sprinkle over the pasta. Cook for 5 mins under the grill until browned. Serve with a salad, if you like. PER SERVING 673 kcals, protein 35g, carbs 56g, fat 34g, sat fat 16g, fibre 3g, sugar 9g, salt 2.8g

CHOWDER PER SERVING 382 kcals, protein 30g, carbs 37g, fat 13g, sat fat 4g, fibre 3g, sugar 15g, salt 3.1g GARLIC BREAD PER SERVING 435 kcals, protein 5g, carbs 34g, fat 30g, sat fat 19g, fibre 3g, sugar 4g, salt 1.2g 24 bbcgoodfood.com

SEPTEMBER 2013

Everyday

Thursday Oven-baked ratatouille & sausages OF 5 EASY VIT C 2 A DAY

SERVES 4

PREP 10 mins

COOK 40 mins

1 onion, cut into 16 wedges 3 courgettes, cut into bite-sized pieces 1 red pepper, cut into bite-sized pieces 3 tbsp olive oil 8 large pork sausages 2 garlic cloves, crushed 400g can chopped tomatoes 1 Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins. 2 Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides. 3 Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender. PER SERVING 482 kcals, protein 17g, carbs 20g, fat 37g, sat fat 12g, fibre 4g, sugar 11g, salt 2.6g

Mild enough for kids

Friday Chicken & sweet potato curry 3 OF 5 EASY LOW CAL VIT C A DAY

SERVES 4

PREP 10 mins

COOK 45 mins

1 tbsp sunflower oil 1 onion, chopped 450g/1lb boneless, skinless chicken thighs, cut into bite-sized pieces 165g jar korma paste 2 garlic cloves, crushed 500g/1lb 2oz sweet potatoes, cut into small chunks 400g can chopped tomatoes 100g bag baby spinach basmati rice, to serve

SEPTEMBER 2013

1 Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown. 2 Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.

Taste team comment ‘The korma paste was just right for flavour – this is great for a midweek meal. I’d make it again.’ SANDRA

PER SERVING 373 kcals, protein 26g, carbs 35g, fat 13g, sat fat 4g, fibre 7g, sugar 15g, salt 1.9g

bbcgoodfood.com 25

Everyday

Week 3 Meat-free meals Exciting new dishes everyone will love

A week of dinners

YOUR SHOPPING LIST FOR THE WEEK

£27.42

Fruit & veg

‰ 1 butternut squash (about 800g/1lb 12oz) ‰ a few sage leaves ‰ 1 lemon ‰ 70g bag of rocket ‰ 2 red chillies ‰ 4 mixed peppers ‰ small pack basil ‰ 2 aubergines ‰ 5 onions ‰ 9 garlic cloves ‰ 12 big plum tomatoes ‰ ½ small pack mint ‰ ½ small pack parsley ‰ 4 carrots ‰ ½ bunch spring onions Dairy

‰ 320g sheet ready-rolled puff pastry ‰ 250g tub ricotta ‰ 125g ball of mozzarella ‰ 4 tbsp Greek-style yogurt ‰ 300g block tofu Dry goods and bakery

‰ 100g/4oz fresh white bread ‰ 1 egg

Recipes JEMMA MORPHET | Food styling JAYNE CROSS | Styling REBECCA NEWPORT

Check your storecupboard and fridge

‰ 8 tbsp olive oil ‰ good grating of nutmeg ‰ 25g/1oz pine nuts ‰ pinch of chilli flakes ‰ 300g/11oz linguine ‰ 85g/3oz green pitted olives ‰ 25g/1oz butter ‰ 140g/5oz Puy lentils ‰ 400g can chopped tomatoes ‰ 1 tbsp harissa ‰ 1 tbsp tahini ‰ 200g/7oz couscous ‰ 50g/2oz toasted flaked almonds ‰ 400g can chickpeas ‰ 3 tbsp cornflour ‰ 3 tbsp sesame seeds ‰ 150ml/¼pt sunflower oil ‰ 50g/2oz stem ginger in syrup ‰ 250g pack medium egg noodles ‰ 1 tbsp soy sauce

SEPTEMBER 2013

Butternut ricotta tart with fiery rocket salad bbcgoodfood.com 27

Monday

Wednesday

Butternut ricotta tart with fiery rocket salad

Layered aubergine & lentil bake

EASY

SERVES 4

CALCIUM

1 OF 5 FOLATE VIT C A DAY

EASY

LOW FOLATE FIBRE IRON 4 OF 5 GOOD CAL A DAY 4 YOU

GLUTEN FREE

PREP 15 mins

COOK 45-50 mins

SERVES 4

1 butternut squash (about 800g/1lb 12oz), peeled and cut into 2cm cubes 2 tbsp olive oil 320g sheet ready-rolled puff pastry 250g tub ricotta a few sage leaves, finely chopped good grating of nutmeg zest and juice ½ lemon 70g bag of rocket 1 red chilli, deseeded and finely chopped 25g/1oz pine nuts

2 aubergines, cut into 0.5cm/¼in slices lengthways 3 tbsp olive oil 140g/5oz Puy lentils 2 onions, finely chopped 3 garlic cloves, finely chopped leftover cooked squash from Monday (or about 300g cooked squash if you haven’t made the tart) 400g can chopped tomatoes ½ small pack basil leaves 125g ball of mozzarella, torn

1 Heat oven to 220C/200C fan/gas 7. Put the squash on a baking tray. Toss in half the oil, season and spread out into a single layer (you may need 2 baking trays). Roast for 30-35 mins or until tender. 2 Meanwhile, place a large rectangle of baking parchment on a baking tray. Unroll the pastry and lay it on top. Score a 1cm border with the tip of a knife and prick the inside part all over with a fork. Bake in the oven for 15 mins. 3 Mix the ricotta, sage, nutmeg, lemon zest and plenty of seasoning in a bowl. Once the pastry and squash are cooked, remove from the oven. Gently press the centre of the pastry case down with the back of a spoon. Spread the ricotta mix into the centre. Lay on two-thirds of the squash, cooling and then chilling the remaining third to use on Wednesday. Bake for a further 10-15 mins until the pastry is golden and crisp. Mix the lemon juice, rocket, chilli, pine nuts and 1 tbsp oil. Scatter half over the tart and serve the rest on the side. PER SERVING 577 kcals, protein 14g, carbs 49g, fat 36g, sat fat 14g, fibre 3g, sugar 7g, salt 0.8g

Tuesday Roasted pepper linguine with crisp crumbs EASY

SERVES 4

LOW LOW VIT C 2 OF 5 GOOD FAT CAL A DAY 4 YOU

PREP 15 mins

COOK 30 mins

4 mixed peppers, deseeded and sliced 2 tbsp olive oil 2 garlic cloves, finely sliced pinch of chilli flakes 100g/4oz fresh white bread, whizzed to breadcrumbs 300g/11oz linguine 85g/3oz green pitted olives, halved ½ small pack basil, torn, saving a few small leaves to garnish zest ½ lemon 25g/1oz butter 1 Heat oven to 200C/180C fan/gas 6. Put the peppers in a roasting tin and toss in half the oil. Season and spread into a single layer. Roast for 30 mins or until tender. 2 Add the remaining oil to a frying pan. Tip in the garlic and soften over a low heat for 10 secs. Add the chilli flakes, breadcrumbs and seasoning, and toast until golden brown and crisp. Tip onto a plate and set aside. 3 Cook the pasta following pack instructions, then drain – reserving a few tbsp of cooking water. Toss together with the roasted peppers, olives, torn basil, lemon zest, reserved cooking water, butter and some seasoning. Sprinkle with the crisp crumbs, extra basil leaves and serve.

PREP 15 mins

COOK 45 mins

1 Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions. 2 Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning. 3 Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling. PER SERVING 359 kcals, protein 19g, carbs 34g,

Taste team comment ‘I liked layering up the ingredients, and my vegetarian friends who joined me for dinner loved it. I’ll certainly cook this again.’ MARTHA

fat 16g, sat fat 6g, fibre 10g, sugar 14g, salt 0.4g

PER SERVING 437 kcals, protein 13g, carbs 59g, fat 17g, sat fat 5g, fibre 4g, sugar 11g, salt 1.3g

MAKE IT

GLUTEN FREE

Use gluten-free pasta and bread.

28 bbcgoodfood.com

SEPTEMBER 2013

Everyday

Friday Sesame-crusted tofu with gingery noodles 1 OF 5 CALCIUM A DAY

EASY

SERVES 4

Thursday Harissa roasted tomatoes with couscous EASY

SERVES 4

PREP 20 mins

COOK 20 mins

1 egg, beaten 300g block tofu, patted dry and cut into triangles 3 tbsp cornflour 3 tbsp sesame seeds 150ml/¼pt sunflower oil, for frying 4 carrots, cut into matchsticks 1 red chilli, thinly sliced 3 garlic cloves, finely sliced 50g/2oz stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup ½ bunch spring onions, shredded lengthways 250g pack medium egg noodles 1 tbsp soy sauce

1 Tip the beaten egg onto a plate and coat the tofu in it. On a plate, mix the cornflour, sesame seeds and seasoning and dip the tofu pieces into it. Set aside. 2 Heat the wok and add 2 tbsp of the oil, plus the carrots, and stir-fry until tender, adding a few splashes of water if they start to stick. Add the chilli, garlic, ginger and most of the spring onions, and fry for a few more mins. Meanwhile, cook the noodles following pack instructions, drain, then toss into the vegetables, along with the syrup and soy. 3 Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces, a few mins each side, until golden. Remove and drain on kitchen paper. Scatter with the remaining spring onions and serve with the noodles and a little extra soy sauce, if you like. PER SERVING 611 kcals, protein 18g, carbs 75g, fat 27g, sat fat 5g, fibre 5g, sugar 23g, salt 1.1g

MAKE IT

GLUTEN FREE

Use gluten-free noodles and substitute the soy sauce for Japanese tamari.

LOW FIBRE 3 OF 5 GOOD CAL A DAY 4 YOU

PREP 25 mins

COOK 45 mins

12 big plum tomatoes, halved 1 tbsp harissa 3 tbsp olive oil 3 onions, very thinly sliced 4 tbsp Greek-style yogurt 1 tbsp tahini 1 garlic clove, crushed 200g/7oz couscous ½ small pack mint, roughly chopped ½ small pack parsley, roughly chopped 50g/2oz toasted flaked almonds 400g can chickpeas, drained and rinsed

Much better value than a takeaway!

1 Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40-45 mins. 2 Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a bowl, mix the yogurt, tahini and garlic with some seasoning. Set aside. 3 Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs, almonds, chickpeas and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce. PER SERVING 472 kcals, protein 16g, carbs 53g, fat 21g, sat fat 3g, fibre 8g, sugar 9g, salt 0.5g SEPTEMBER 2013

bbcgoodfood.com 29

Week 4 Suppers for two

A week of dinners

£24.91

Smart, easy food to share – plus every recipe can be doubled YOUR SHOPPING LIST FOR THE WEEK Fruit & veg

‰ 1 red chilli ‰ 1 lime ‰ 200g pack green beans ‰ small pack coriander ‰ 1 large ripe avocado ‰ 6 carrots ‰ 2 large beetroots ‰ 1 shallot ‰ 1 lemon ‰ small pack parsley ‰ 1 apple ‰ 2 celery sticks ‰ pot of cress ‰ 3 leeks Meat, fish and dairy

‰ 250g/9oz beef steak (we used rump) ‰ 85g/3oz chorizo ‰ 2 chicken legs ‰ 150ml pot soured cream ‰ 2 gammon steaks ‰ 250g fish pie mix (ours contained haddock and salmon) ‰ 350g/12fl oz pot cheese sauce ‰ 2 eggs Dry goods and bakery

Monday Thai beef with coconut dressing 1 OF 5 EASY IRON A DAY

SERVES 2

PREP 10 mins

COOK 10 mins

2 tbsp green Thai curry paste 250g/9oz beef steak (we used rump) 2 tsp vegetable oil 160ml can coconut cream 1 tbsp soft brown sugar 1 red chilli, thinly sliced zest 1 lime, juice of ½ (put the other half in the fridge for Tuesday) 200g pack green beans 300g pack cooked jasmine rice, or 100g rice, cooked and drained ½ small pack coriander, leaves picked (save the rest for Tuesday) 2 tbsp crispy onions from a pot (we used Danfood Onion Salad Crispies)

1 Rub 1 tbsp of the curry paste over the steak. Heat the oil in a frying pan and bring a small pan of water to the boil. Cook the steak for 2 mins on each side for medium rare, or to your liking. Transfer to a plate and cover with foil to keep warm. Add the remaining curry paste, coconut cream, sugar, chilli and lime zest and juice to the pan, and bubble until slightly thickened. Meanwhile, add the beans to the boiling water and cook for 3 mins, then drain. 2 Pour any resting juices from the steak into the sauce, then slice the steak into strips. Heat the rice (if not already hot), then divide between 2 bowls. Top with the beans, steak, coconut dressing, coriander and crispy onions.

MAKE IT GLUTEN FREE

Use a gluten-free variety of curry paste and fry your own crispy onions.

PER SERVING 846 kcals, protein 36g, carbs 64g, fat 48g, sat fat 29g, fibre 3g, sugar 18g, salt 1.0g

Start the week off with a treat

‰ 2 tbsp green Thai curry paste ‰ 160ml can coconut cream ‰ 2 tbsp crispy onions from a pot (we used Danfood Onion Salad Crispies) ‰ small loaf wholemeal bread Check your storecupboard and fridge

‰ 2 tsp vegetable oil ‰ 1 tbsp soft brown sugar ‰ 300g pack cooked jasmine rice or 100g uncooked rice ‰ 1 tbsp pumpkin seeds ‰ 2 tbsp olive oil, plus 3 tsp ‰ 1 tbsp poppy seeds ‰ 1 tsp sweet paprika ‰ 1 chicken stock cube ‰ 3 tbsp clear honey ‰ 100g/4oz bulghar wheat ‰ 2 tsp wholegrain mustard

30 bbcgoodfood.com

SEPTEMBER 2013

Everyday

Tuesday Avocado on toast with chorizo & fried eggs 1 OF 5 EASY A DAY

SERVES 2

PREP 5 mins

COOK 15 mins

Recipes CASSIE BEST | Food styling JAYNE CROSS | Styling REBECCA NEWPORT

1 tbsp pumpkin seeds 85g/3oz chorizo, sliced into chunks 1 large ripe avocado, stoned and peeled juice ½ lime (left over from Monday) ½ small pack coriander, chopped (left over from Monday) 2 eggs 4 thick-cut slices wholemeal bread (save the rest for Friday) 1 Heat a large frying pan, add the pumpkin seeds and toast for a few mins until they crack and pop, then tip out into a bowl and set aside. Add the chorizo and cook for 5 mins until it releases some of its oils and becomes crisp. Meanwhile, roughly mash the avocado with the lime juice, half the coriander and a pinch of salt. 2 Heat a griddle pan and cook the bread for a few mins each side, or pop in the toaster. Push the chorizo to the edge of the frying pan, crack in the eggs and fry to your liking. 3 To serve, divide the toast between 2 plates, spread with the mashed avocado, and pile on the chorizo, fried eggs and pumpkin seeds. Scatter with the remaining coriander. PER SERVING 522 kcals, protein 23g, carbs 25g, fat 37g, sat fat 10g, fibre 4g, sugar 3g, salt 1.5g

MAKE IT

GLUTEN FREE

Swap regular bread and chorizo for gluten-free varieties.

Wednesday Roast chicken & roots with lemon & poppy seed sauce OF 5 EASY FOLATE FIBRE 2 A DAY

SERVES 2

PREP 5 mins

COOK 50 mins

2 chicken legs 1 tbsp olive oil, plus 1 tsp for the sauce 6 carrots, cut into long chunky pieces 2 large beetroots, cut into wedges FOR THE SAUCE 1 shallot, finely chopped 1 tbsp poppy seeds 1 tsp sweet paprika 200ml chicken stock (made from ½ a stock cube – wrap up the rest for Thursday) 1 tbsp clear honey zest 1 lemon, plus juice of ½ (put the other half in the fridge for Thursday) 150ml pot soured cream ½ small pack parsley (save the rest for Friday)

1 Heat oven to 200C/180C fan/gas 6. Put the chicken on a large baking tray, drizzle with 1 tsp oil and season well. Cook for 20 mins. 2 Toss the veg in the remaining 2 tsp oil and some seasoning, scatter around the chicken and return to the oven for 30 mins. 3 Meanwhile, prepare the sauce. Heat the remaining 1 tsp oil in a pan, add the shallot and poppy seeds, and cook for 5 mins. Add the paprika, chicken stock, honey, lemon zest and juice, and simmer until the liquid has reduced by half. Add the soured cream and some seasoning, bubble for 2 mins, then add half the parsley and keep warm until the chicken is ready. Remove the chicken and veg from the oven, scatter with the remaining parsley and serve with the sauce. PER SERVING 576 kcals, protein 24g, carbs 37g, fat 39g, sat fat 15g, fibre 9g, sugar 36g, salt 1.3g

MAKE IT

GLUTEN FREE

Use a gluten-free stock.

SEPTEMBER 2013

bbcgoodfood.com 31

GET READY TO ENJOY Our new Ready to Enjoy range RIVXFFXOHQWVDOPRQ´OOHWVIHDWXUHV four fabulous sauce combinations.

Thursday Sticky gammon steaks with apple & bulghar salad 1 OF 5 EASY A DAY

SERVES 2

PREP 15 mins

COOK 15 mins

100g/4oz bulghar wheat 150ml/½pt hot chicken stock (made from ½ a stock cube left over from Wednesday) 1 tbsp olive oil, plus a drizzle for frying 2 gammon steaks 2 tbsp clear honey 1 apple, cut into matchsticks or grated 2 celery sticks, finely sliced pot of cress juice ½ lemon (left over from Wednesday) 1 Tip the bulghar wheat into a bowl, pour over the hot chicken stock, cover with cling film and set aside for 15-20 mins. Meanwhile, heat a drizzle of oil in a large frying pan, add the gammon steaks and cook for 5-7 mins on each side until cooked through and starting to brown. Add the honey to the pan and add a splash of water, move the gammon around until it is coated in the sauce then leave to bubble for 1-2 mins until sticky. 2 Unwrap the bulghar wheat and fluff up with a fork. Add the olive oil, apple, celery, cress, lemon juice and some seasoning and mix everything together. Serve the gammon with the bulghar salad and any juices from the pan poured over.

MAKE IT GLUTEN FREE

Swap the bulghar wheat for a gluten-free grain such as quinoa or millet, and use a gluten-free variety of stock.

Taste team comment ‘I hadn’t cooked with bulghar wheat before and I was surprised how easy it was to use. This was a really light and tasty meal.’ HILARY

PER SERVING 514 kcals, protein 31g, carbs 56g, fat 18g, sat fat 4g, fibre 1g, sugar 21g, salt 5.3g

SEPTEMBER 2013

Everyday

Friday Cheesy seafood gratin EASY CALCIUM

SERVES 2

1 OF 5 FOLATE A DAY

PREP 10 mins

COOK 30 mins

2 tsp olive oil 3 leeks, halved and thinly sliced ½ small pack parsley, finely chopped (left over from Wednesday) 250g fish pie mix (ours contained haddock and salmon) 2 tsp wholegrain mustard 350ml/12fl oz pot cheese sauce wholemeal bread (left over from Tuesday), to serve

MAKE IT GLUTEN FREE

Make your own cheese sauce using gluten-free flour and serve with gluten-free bread or a green salad.

Simply unwrap, drizzle and enjoy for an effortless summertime dish.

1 Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes. 2 Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins – you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up. PER SERVING 578 kcals, protein 41g, carbs 19g, fat 37g, sat fat 14g, fibre 5g, sugar 11g, salt 3.0g

So, what will you enjoy next? 7KH'RFNLV7+(SODLFHIRUIUHVK´VK inspiration, recipes and know-how!

SEPTEMBER 2013

Set sail to the Saucy Fish Dock website now by hovering your smart phone over the QR code to the right or visit GRFNWKHVDXF\´VKFRFRP Enjoy!

In season At their best in September Fruit & veg

s Apples s Aubergines s Autumn raspberries s Beetroot s Blackberries s Carrots s Cobnuts s Courgettes/marrows s Cucumbers s Damsons s Figs

SEPTEMBER 2013

s Grapes s Hazelnuts s Maincrop potatoes s Pears s Peppers s Plums s Shallots s Spinach s Sweetcorn s Tomatoes s Watercress s Wild mushrooms

Fish & seafood

s Brown crab s Cornish sardines s Mackerel s Mussels s Scallops s Sea bass s Squid

Game

s Goose s Mallard s Partridge s Venison

bbcgoodfood.com 37

Summer’s

harvest Reap the benefits of all your hard work in the garden – or simply enjoy seasonal veg while it’s plentiful, cheap and full of flavour – with Mary Cadogan’s late-summer recipes Photographs STUART OVENDEN

38 bbcgoodfood.com

SEPTEMBER 2013

In season ‘Even though I have a small vegetable plot at my home in France, I always seem to end up with more than I can cope with – especially courgettes, peppers, aubergines, tomatoes and chillies. Plus, friends often leave a box of their excess produce on my doorstep – so thinking of fresh ways to cook more of the same is a summer-long challenge. Here are some of my new ideas’

Tomato confit

Semi-dried tomatoes

SEPTEMBER 2013

bbcgoodfood.com 39

Tomato confit EASY

1 OF 5 GLUTEN VIT C A DAY FREE

MAKES enough to fill 3 x 300ml/½pt jam jars PREP 5 mins

Bottle all those sunshine flavours

Summer vegetable roll-ups EASY

3 OF 5 GLUTEN FOLATE FIBRE VIT C A DAY FREE

SERVES 4 as a light lunch or 6 as a starter

COOK 2½ hrs

PREP 20 mins

COOK 25 mins

When tomatoes are going cheap in the

I like to serve these as part of a help-yourself

market, it’s worth making a batch or two

summer lunch in the garden – the quantities

to see you through the winter.

are easily doubled or tripled to feed a crowd. If you prefer, you can barbecue

1kg/2lb 4oz plum tomatoes 2 garlic cloves, thinly sliced good handful fresh thyme 100ml/3½fl oz olive oil, plus extra 2 tbsp balsamic or Sherry vinegar 1 tbsp icing sugar

PER JAR 389 kcals, protein 3g, carbs 17g, fat 34g, sat fat 5g, fibre 3g, sugar 16g, salt 0.1g

Semi-dried tomatoes EASY

PREP 10 mins

COOK 3 hrs

I eat these like sweeties straight from a jar in the fridge. They are also great scattered over salads or stirred into couscous. Alternatively, warm them through with a little olive oil, lemon juice and garden herbs, then spoon over grilled chicken or fish.

Heat oven to 140C/120C fan/gas 1. Halve some tomatoes (any size from cherry to plum) and arrange over a baking sheet, cut-sides up. Brush lightly with olive oil and put a small piece of shredded basil or oregano on each. Sprinkle with seasoning and bake for 2-3 hrs, depending on size, until semi-dried. Pack into jars and pour over a little more olive oil. Use for salads, sauces, pizza and pasta. Store in the fridge for up to a week. 40 bbcgoodfood.com

2 aubergines, preferably long and thin ones 3 courgettes, ideally about the same length as the aubergines 6 tbsp olive oil 3 red peppers 100g/4oz ricotta 2 tsp pesto 50g/2oz pine nuts basil leaves, to serve

USING YOUR TOMATO CONFIT

Ratatouille chutney

s 3ERVE WITH GOATS cheese on your cheeseboard. s5SEASA bruschetta topping. s3TIRTHROUGH pasta with pitted olives. s3ERVEALONGSIDE steak & chips. s!DDTOAN antipasti platter.

jars)

EASY

GLUTEN FREE

MAKES about 2.5kg (enough to fill 8-10 large PREP 30 mins

COOK 1 hr

If you make this using your vegetable glut, you’ll have a spoonful of summer flavour all winter long. If you happen to have a good crop of chillies, simply freeze them whole in a plastic bag – they take only minutes to defrost.

1.5kg/3lb 5oz mix of red peppers, aubergines and courgettes 500g/1lb 2oz ripe tomatoes 500g/1lb 2oz onions 500g/1lb 2oz apples 500ml/18fl oz white wine vinegar 2 tsp black mustard seeds 2 tsp lightly crushed coriander seeds 1 tbsp paprika 1 red chilli (deseeded if you don’t like to too hot), finely chopped (optional) 300g/11oz light muscovado sugar 1 Chop the peppers, aubergines and courgettes into very small pieces. You can chop them roughly and pulse them in a food processor, if you like. Peel and chop the tomatoes. Finely chop the onions. Peel, core and finely chop the apples. Put everything in a large wide pan with the vinegar, 2 tsp salt, the mustard and coriander seeds, paprika and chilli, if using. Bring to the boil, stirring, then simmer for 25-30 mins until all the vegetables are very tender. 2 Stir in the sugar until it has dissolved, then boil until the chutney is thickened and pulpy. Pot into warm, sterilised jars (see right), seal and label. PER TBSP 14 kcals, protein none, carbs 3g, fat none, sat fat none, fibre none, sugar 3g, salt 0.1g

1 Cut each aubergine and courgette into 6 slices lengthways. Line a grill pan with foil and arrange the aubergine and courgette slices over it. Brush them liberally with oil, then season. Grill until lightly browned, then turn over and repeat. Remove and leave to cool, keeping the 2 vegetables separate. 2 Quarter the peppers and remove the seeds. Place on the grill, skin-side up, and grill until the skins are blackened. Transfer to a bowl and cover with foil. When cool enough to handle, peel off the skins. 3 Mix the ricotta and pesto with a little seasoning. Put an aubergine slice on your work surface and spread with a little ricotta mix. Cover with a courgette slice and spread with a little more ricotta mix. Top with a pepper slice, then roll up from one end and secure with a cocktail stick if necessary. Place on a platter and repeat with the remaining vegetables and ricotta mix to make 12 roll-ups. 4 Toast the pine nuts in a dry frying pan until golden. Drizzle a little oil over the roll-ups, then scatter with pine nuts and basil leaves. Serve at room temperature. PER SERVING (4) 360 kcals, protein 8g, carbs 13g, fat 30g, sat fat 5g, fibre 6g, sugar 13g, salt 0.3g

STERILISING YOUR JARS Wash jars and lids in soapy water. Rinse but don’t dry – just put in the oven for five minutes at 180C/160C fan/gas 4 and fill while still warm. SEPTEMBER 2013

Food styling MARY CADOGAN | Styling STUART OVENDEN

1 Heat oven to 110C/90C fan/gas ¼. Halve the tomatoes and place in a roasting tin with all the other ingredients. Mix everything together with your hands, then arrange the tomatoes in rows, cut-sides up. Roast for 2-2½ hrs, turning the tomatoes over after 1 hr. Can be cooled and kept in the fridge for up to a week. 2 Tightly pack the confit tomatoes and tray juices into 300ml jars within 1cm of the tops and screw on lids that have been boiled for 10 mins. 3 Place in a large, heavy-based saucepan with a heatproof plate covering the base. Pour in enough water to cover the jars, then bring to the boil. Reduce the heat and simmer gently for 45 mins. Turn off the heat and leave to cool in the water. 4 Wipe the jars and store in a cool place for up to 6 months. After opening, use within a week.

or griddle the vegetables.

In season

Make ahead for a relaxed lunch

SEPTEMBER 2013

bbcgoodfood.com 41

Gingery plum cake EASY

CUTS INTO 16 squares

PREP 25 mins

COOK 1 hr Choose firm plums so that they keep their shape in the cooking. This cake would also work well using raspberries instead of plums.

butter, for greasing 2 tbsp demerara sugar 500g/1lb 2oz plums FOR THE CAKE 175g/6oz butter 175g/6oz dark muscovado sugar 140g/5oz golden syrup 2 eggs, beaten 200ml/7fl oz milk 300g/11oz self-raising flour ½ tsp bicarbonate of soda 1 tbsp ground ginger 1 tsp mixed spice

Best eaten on the day they’re made, ideally fresh from the oven

Brie, courgette & red pepper muffins EASY

MAKES 10

PREP 25 mins

COOK 35 mins

These are great for lunchboxes or picnics.

knob of butter 2 small or 1 large courgette, cut into small cubes 250g/9oz self-raising flour 1 tsp baking powder 1 tbsp fresh oregano leaves or 1 tsp dried 3 eggs, lightly beaten 100ml/3½fl oz milk 5 tbsp sunflower oil 2 red peppers, skinned (see far right) and cut into bite-sized pieces 85g/3oz cheddar, grated 100g/4oz Brie or Camembert 42 bbcgoodfood.com

1 Heat oven to 190C/170C fan/gas 5. Line 10 holes of a muffin tin with paper cases. Melt the butter in a pan and gently cook the courgettes for about 5 mins until softened. 2 Mix the flour, baking powder, oregano and some seasoning in a large bowl. Make a well in the centre and add the eggs, milk and oil, stirring all the time to draw the flour into the centre. Beat for 1 min or so to make a smooth batter. 3 Add the courgettes, peppers, twothirds of the cheddar and all the Brie or Camembert to the batter, stirring well. Divide between the muffin cases and sprinkle with the remaining cheddar. Bake for 25-30 mins until the muffins feel firm to the touch and are golden and crusty on top. Serve warm or at room temperature. PER MUFFIN 246 kcals, protein 9g, carbs 20g, fat 14g, sat fat 5g, fibre 1g, sugar 3g, salt 0.8g

1 Heat oven to 180C/160C fan/gas 4. Grease and line the base of a 23cm square cake tin with baking parchment. Butter the paper generously and sprinkle with the demerara sugar. Halve the plums and arrange in the base of the tin in 1 layer, cut-sides down. 2 For the cake, melt the butter, muscovado sugar and syrup in a large pan over a low heat, stirring until smooth. Cool for 10 mins, then stir in the eggs and milk. Sift in the flour, bicarbonate of soda and spices, then mix to a smooth batter. 3 Pour the batter into the tin, over the plums, and bake for 45-55 mins until firm to the touch. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool. Will keep in the fridge, wrapped in baking parchment and foil, for up to 5 days. PER SQUARE 252 kcals, protein 3g, carbs 36g, fat 11g, sat fat 6g, fibre 1g, sugar 24g, salt 0.5g

SKINNING PEPPERS Blacken whole peppers by sitting them over an open flame, using tongs to turn them so that they are charred all over (this can also be done under a hot grill). Place the peppers in a bowl, cover with cling film and allow to cool. When cool enough to handle, use a small knife to scrape away all the charred skin. If it gets too messy, you can rinse the peppers under the cold tap. Cut around the top of each pepper, then pull out the stalk and pale membrane to remove the seeds. SEPTEMBER 2013

In season

Serve for afternoon tea or as a pudding with a dollop of something creamy

SEPTEMBER 2013

bbcgoodfood.com 43

In season

Let’s eat more…

marrow

Food styling JANE HORNBY | Styling TONY HUTCHINSON

Continuing our series showcasing often-overlooked British ingredients, Barney Desmazery creates new recipes for marrows Photographs STUART OVENDEN

Baked marrow amatriciana

SEPTEMBER 2013

bbcgoodfood.com 45

Baked marrow amatriciana EASY CALCIUM

3 OF 5 GLUTEN VIT C A DAY FREE

sauce only SERVES 3

PREP 15 mins

COOK 1 hr 15 mins As marrow has such a mild flavour, you need to serve it with a more-than-an-average tomato sauce, so punchy bacon-packed amatriciana is ideal.

1 marrow, cut into 6cm/2½in thick slices 125g ball mozzarella, grated FOR THE AMATRICIANA SAUCE 2 tbsp olive oil 150g pack pancetta cubetti 1 large onion, chopped 2 garlic cloves, chopped large sprig thyme 1 bay leaf sprinkle golden caster sugar 2-3 tbsp red wine vinegar 2 x 400g cans chopped tomatoes large glass red wine pinch dried chilli flakes 1 For the sauce, heat half the oil in a pan and sizzle the pancetta for 5 mins, until just starting to crisp. Then add the onion, garlic, thyme, bay and sugar, and cook until the onions are golden. Splash in the vinegar, sizzle for a moment then tip in the tomatoes. Swoosh the wine around the tomato tins to wash out every last bit and tip into the sauce. Season with chilli and a pinch of salt and simmer for 30 mins until rich and thick. 2 Meanwhile, heat the oven to 200C/180C fan/gas 6. Scoop out the middle of the marrow, leaving a little in the bottom to form a base. Keep the middle to make the cake (opposite) or discard. Drizzle a baking dish with a little oil, arrange the marrow in the dish and roast for 30 mins. 3 Spoon the sauce into the middle of each marrow slice, cover with foil and bake for 30 mins. Remove the foil, scatter over the mozzarella and return to the oven for 10 mins until the cheese has melted and the marrow is tender. PER SERVING 474 kcals, protein 22g, carbs 18g, fat 32g, sat fat 13g, fibre 4g, sugar 16g, salt 2.2g

Next month Let’s eat more… wood pigeon

46 bbcgoodfood.com

Marrow & pecan cake with maple icing EASY

un-iced

CUTS INTO 16 slices

PREP 25 mins

COOK 1 hr 20 mins Like carrot, courgette, parsnip or beetroot, using grated marrow in a homely cake gives it a wonderful texture and will have people guessing what the secret ingredient is.

250ml/9fl oz sunflower oil, plus extra for greasing 300g/11oz self-raising flour 3 tsp mixed spice ½ tsp baking powder 250g/9oz light soft brown sugar 4 large eggs finely grated zest and juice 1 orange 300g/11oz marrow flesh, coarsely grated and squeezed of any liquid (or roughly chopped if using from the recipe opposite) 200g/7oz pecans, roughly chopped FOR THE ICING 50g/2oz butter, softened 250g/9oz cream cheese 4 tbsp maple syrup 1 Heat oven to 160C/140C fan/gas 3. Grease and line a 22cm round springform cake tin with baking parchment. Sift the flour, spice and baking powder into a bowl and crumble in the sugar. In a separate bowl, beat the eggs with the orange zest and juice, then pour in the oil. Add the marrow and 150g of the pecans to the oil mixture, then beat into the flour until combined. Tip into the cake tin, smooth the top and bake for 1 hr 20 mins, or until a skewer comes out clean. Leave to cool for 30 mins in the tin before removing and placing on a wire rack to cool completely. 2 While the cake is cooling, make the icing by beating all the ingredients together. When the cake has cooled, use a spatula to spread the icing over the top. Sprinkle over the rest of the pecans to decorate and serve. PER SERVING 470 kcals, protein 5g, carbs 32g, fat 36g, sat fat 9g, fibre 2g, sugar 19g, salt 0.4g

SEPTEMBER 2013

Illustration MARTIN HARGREAVES

Over the years, I’ve probably been asked about marrows more than any other ingredient, writes Barney Desmazery. A marrow is a cucurbit, which means it’s from the same family as the melon, cucumber and squash – just like a courgette. In fact, it turns out that it is just a large courgette. I had never been sure, so I asked a colleague on BBC Gardeners’ World magazine. ‘Basically the two are the same thing,’ he said. ‘If you leave a fruit on the plant too long it grows into a marrow, and if you pick a marrow when small it counts as a courgette.’ Just like the courgette, marrows can be insipid when cooked badly. Traditionally, they have been paired with bland items such as simmered mince or white sauce. With mild-tasting veg, you need to pile on the flavours – citrus, chilli, garlic, bacon, spices and robust herbs, like rosemary and thyme, all elevate the marrow wonderfully. Then you can steam, bake, boil, fry or roast it. Size matters too – you’re not aiming to win the giant marrow category in a horticultural show or impress your neighbours at the allotment. In the kitchen, you want the smallest marrow you can get, no bigger than your forearm. Marrows that require wheelbarrows may win prizes but will taste bitter, be very watery and are only fit for chutney. A good-sized marrow will have edible skin and seeds but if you are roasting or frying, you might want to still remove the seeds and stringy middles so that you just enjoy the flesh. Just like a cucumber or a melon, I love the juiciness of marrow and find its flavour subtle and refreshing. So try my recipes and eat more marrows – they’re cheap, versatile and nutritious and, at the end of the day, they’re just large courgettes.

In season

Delicious way to use up a garden glut

SEPTEMBER 2013

bbcgoodfood.com 47

In season

Healthy yet indulgent

Smashed curried marrow

lamb or chicken.

2 tsp black mustard seeds 1 tsp cumin seeds 1 large onion, finely sliced 2 garlic cloves, crushed ½ tsp turmeric ½ tsp chilli powder 1 tsp ground coriander juice ½ lemon small pack coriander, roughly chopped

1 marrow, peeled and cut into large chunks 2 tbsp sunflower oil

1 Bring a large pan of salted water to the boil. Simmer the marrow for 5-7 mins until softened, then drain well. Heat the

EASY

LOW LOW VIT C 2 OF 5 GOOD FAT CAL A DAY 4 YOU

GLUTEN FREE

SERVES 6 as a side dish

PREP 10 mins

COOK 30 mins Here is a delicious side dish that will spice up a Sunday lunch. It goes well with roast

48 bbcgoodfood.com

oil in a large shallow pan and fry the mustard and cumin seeds until they start to crackle. Add the onion, garlic and remaining spices, and fry for 10 mins until soft and starting to brown. Add the marrow and cook for 5-10 mins until the liquid has evaporated and the marrow is really soft. 2 Smash the marrow with a wooden spoon to lightly crush and soften the edges. Serve seasoned with the lemon juice and chopped coriander. PER SERVING 121 kcals, protein 3g, carbs 13g, fat 7g, sat fat 1g, fibre 3g, sugar 11g, salt none SEPTEMBER 2013

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Gallery 15/19 Cavendish Place London W1G 0QE Experience Centre Fairacres Marcham Road Abingdon OX14 1TW

Souvenir suppers

Cook favourite holiday recipes

Bring back memories of lazy sunny days as the BBC Good Food team recreate dishes from their summer breaks Photographs PETER CASSIDY

Margherita risotto balls 50 bbcgoodfood.com

SEPTEMBER 2013

In season

Lamb kleftiko SEPTEMBER 2013

bbcgoodfood.com 51

A LITTLE EFFORT

MAKES 12

OF 5 CALCIUM 2 A DAY

PREP 10 mins

COOK 1 hr

On a recent city break to Rome, I fuelled my sightseeing by snacking on deep-fried risotto balls. The Romans called these ‘suppli (al telefono)’ because, when broken into, the oozing mozzarella centre forms strings resembling telephone wires. This snack is popular across Italy, with fillings and names varying. Here’s my version, incorporating the classic flavours of a Margherita pizza. Emily Kydd

1 tbsp olive oil 1 onion, chopped 500ml/18fl oz passata 850ml/1½pts vegetable stock 1 garlic clove, crushed 300g/11oz arborio rice small glass of white wine 25g/1oz Parmesan (or vegetarian alternative), grated knob of butter 3 tbsp roughly chopped basil

GREECE Lamb kleftiko A LITTLE EFFORT FOLATE VIT C

1 OF 5 IRON A DAY

GLUTEN FREE

SERVES 6 marinating

PREP 10 mins plus overnight COOK 5 hrs 20 mins

Kleftiko means ‘stolen meat’ and legend has it that bandits would snatch grazing lambs from hillsides, then cook them for hours buried in deep sealed pits to ensure that

125g ball mozzarella, cut into 12 pieces 75g/2½oz seasoned flour 2 eggs, beaten 125g pack dried breadcrumbs 1.5 litres/2¾ pints oil, for deep-frying rocket, to serve 1 Heat the olive oil in a heavy-based saucepan. Add the onion, cover and sweat until soft. In another pan, mix the passata and stock, and warm over a low heat. 2 Add the garlic to the onion, cook for 30 secs, then tip in the rice and stir to coat in the oil. Increase the heat, pour in the wine and let it simmer until absorbed. Keeping the pan over a medium heat, start adding the tomato stock mixture to the rice a ladleful at a time, letting the rice absorb most of the liquid after each addition. Keep stirring as you go, adding liquid until the rice is al dente – you may not need all the liquid. You don’t want this to be as wet as a normal risotto, so keep cooking until your wooden spoon can stand up in it. Turn off the heat, stir through the Parmesan, butter and basil, then cover for 5 mins. Season and tip onto a tray to cool completely, then chill until firm.

handful mint, shredded FOR THE GREEK-STYLE SALAD 1½ tsp red wine vinegar 1½ tbsp extra virgin olive oil 100g/4oz baby spinach small bunch parsley, roughly chopped ½ red onion, finely sliced 175g/6oz cherry tomatoes, halved ½ cucumber, halved lengthways, deseeded and sliced 75g/2½oz Kalamata olives, stoned and quartered

the smoke wasn’t detected. Today this is replicated by sealing the lamb in a parcel and cooking it low and slow in the oven. The result is meltingly soft lamb flavoured with garlic, lemon and herbs, and potatoes that have soaked up the meaty juices. Emily Kydd

6 garlic cloves 3 tbsp roughly chopped oregano 1 tbsp roughly chopped rosemary zest 1 lemon and juice of 2 ½ tsp ground cinnamon 3 tbsp olive oil 2kg/4lb 8oz leg of lamb 1kg/2lb 4oz Desirée potatoes, halved or quartered 5 bay leaves FOR THE MINT YOGURT 250g/9oz Greek yogurt juice ½ lemon 1 tbsp olive oil 52 bbcgoodfood.com

1 Crush together the garlic cloves and 1 tsp salt using a pestle and mortar. Add the herbs, lemon zest, cinnamon, some black pepper, crush a little more, then stir through 2 tbsp of the olive oil. Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the lemon juice and marinate overnight. 2 The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 160C/140C fan/gas 3. Lay 2 long pieces of baking parchment on top of 2 long pieces of foil – one widthways, the other lengthways to form a cross. Pop the potatoes in the centre of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes and

3 Shape the risotto into 12 large balls. Make a hole in the centre with your finger and stuff in a piece of mozzarella, then reshape into a ball. Now start a little production line, dipping the balls in the flour, then the egg and coating with the breadcrumbs – then chill for 30 mins. 4 Heat the oil to 160C in a large deep saucepan and heat the oven to 180C/ 160 fan/gas 4. Deep-fry the risotto balls for 8-10 mins – you’ll need to do this in batches. Drain on kitchen paper, then transfer to a tray and pop in the oven for 6-8 mins to make sure the mozzarella is completely melted. Sprinkle with salt, then leave to cool for a few moments before tucking in. Serve with some dressed rocket. PER BALL 845 kcals, protein 25g, carbs 106g, fat 33g, sat fat 9g, fibre 5g, sugar 11g, salt 1.9g

WHAT TO DRINK Vividly fruity yet bone dry, Etna Bianco 2012, Sicily, 13% (£10.99, Marks & Spencer) is a lively choice with the risotto balls. It’s a chance to discover the intense flavours of ‘volcanic wine’, one of the latest fashions in the wine world. As the name suggests, it’s grown on the slopes of Mount Etna.

throw in the bay leaves. Set the lamb on top of the potatoes and scrunch the foil together tightly to completely enclose the lamb. Lift into a roasting tin and roast in the oven for 4½ hrs until very tender. 3 Remove tin from the oven and increase the temperature to 220C/200C fan/gas 7. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20 mins until browned. Remove the lamb from the tin, wrap in foil and rest. Turn the potatoes over and return to the oven for 30 mins, then season with salt. 4 While the potatoes are cooking, stir together all the ingredients for the yogurt. Combine the red wine vinegar, oil and some seasoning to make a dressing for the salad. Toss together the remaining salad ingredients, adding the dressing when you’re ready to eat. Serve the lamb with the potatoes and meaty juices, with the salad and yogurt on the side.

Food styling KATY GREENWOOD | Styling JENNY IGGLEDEN | Wine notes SARAH JANE EVANS MW

ITALY Margherita risotto balls

PER SERVING 729 kcals, protein 57g, carbs 33g, fat 41g, sat fat 16g, fibre 4g, sugar 6g, salt 2.3g

WHAT TO DRINK This classic calls for a glass of the fruity Greek ‘St George’. That’s the English name of the Agiorgitiko grape. Pick the refreshing cherry red Semeli Feast 2012, Peloponnese, 11.5% (£8.50, Oddbins) and serve it cool if the day is warm. SEPTEMBER 2013

In season

Hake with stewed peppers

SEPTEMBER 2013

bbcgoodfood.com 53

SPAIN Hake with stewed peppers 2 OF 5 EASY LOW CAL VIT C A DAY

SERVES 4

PREP 20 mins

COOK 35 mins

I recently spent an amazing 48 hours in the Basque town of San Sebastián, which is well known for its gastronomy. We stayed at the hotel Astoria 7 (astoria7hotel.com), where the chef makes a much more refined version of

2 garlic cloves, chopped 4 thyme sprigs, leaves removed, stems reserved 1 tbsp clear honey 3 tbsp Sherry vinegar large pinch of smoked Spanish paprika (pimentón) small handful green olives, stoned and halved 3 tbsp flour 4 small hake fillets (or cod if you can’t find it)

this fish dish. This is my simplified version, but the Basque flavours are still the same. The peppers in this dish are a basic preparation and crop up all over the place – they can be found mixed with anchovy and served as tapas on small bits of toast. Barney Desmazery

3 each red and yellow peppers 6 tbsp good Spanish olive oil 1 onion, finely sliced

TURKEY Sumac-spiced lamb pides 1 OF 5 A LITTLE EFFORT IRON A DAY

MAKES 4 proving

PREP 45 mins plus rising and COOK 30 mins

On a recent holiday in Kusadasi, my boyfriend and I spent most afternoons in a beachfront café eating these Turkish boat-shaped pizzas. There were two options – spinach, green peppers and a whole egg for the veggie topping, and sticky spiced lamb mince with feta. This was my favourite. Cassie Best

FOR THE DOUGH 500g/1lb 2oz strong white bread flour 1½ tsp (or 1 sachet) fast-action yeast 1 tsp golden caster sugar 2 tbsp olive oil semolina, for rolling FOR THE TOPPING 1 tbsp olive oil, plus extra for brushing 1 onion, chopped 2 garlic cloves, crushed 300g/11oz lamb mince 1 tbsp cumin 2 tsp sumac, plus extra to serve (see Ingredient know-how, right) ½ tsp allspice 1 tbsp tomato purée 2 tomatoes, finely chopped 2 tbsp pomegranate molasses (see Ingredient know-how, right) 100g/4oz feta, crumbled 1 tbsp sesame seeds salad (see recipe, right) and pickled Turkish chillies, to serve (optional) 54 bbcgoodfood.com

1 Blister the peppers under the grill or over a flame until blackened, then put in a bowl, cover with cling film and leave to cool. Peel and deseed the peppers, catching any juices by straining them into a small bowl and setting aside. Cut the pepper flesh into thin strips and set aside. 2 Put 3 tbsp of the olive oil in a shallow pan with the onion, garlic and thyme stems, and sweat over a low heat for

1 First make the dough. In a large bowl, mix the flour, yeast, sugar, olive oil, a pinch of salt and 300ml warm water. Bring together with your hands or in a tabletop mixer, then knead for 10 mins by hand or 5 mins in a mixer, until soft and elastic. Put the dough in a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 2 hrs or until doubled in size. You can also pop the dough in the fridge and leave to rise overnight. (Take out of the fridge and leave for 1-2 hrs to bring back to room temperature to use.) 2 For the topping. Heat the oil in a large frying pan, add onion and cook for a few mins until soft. Add garlic and cook for 1 min more. Add the lamb, increase the heat and fry until starting to brown, about 8 mins. Sprinkle in spices and stir for 1 min, then add purée, tomatoes, pomegranate molasses and seasoning, along with 50ml water. Simmer for 10 mins, stirring now and then – the mince should be sticky rather than saucy. Leave to cool. 3 Dust 2 large baking sheets and the work surface with semolina. Knock any air bubbles out of the dough, then tip onto work surface and divide into 4. Working with 1 piece at a time – keeping remaining dough covered with the oiled cling film – roll into a thin oval shape, roughly 30cm long. Place the rolled dough on baking sheets. Divide mince mixture between the 4 pides, leaving a 1cm border around the edges. Roll the edges over the filling and pinch the ends together to form a pointy boat shape. Cover with the oiled cling film and leave to prove for 20 mins. 4 Heat oven to 220C/200C fan/gas 7. Uncover pides and brush the edges with

15-20 mins until softened and starting brown. Add the pepper strips, half the honey, half the pepper juice and 2 tbsp Sherry vinegar, and cook until it makes a sticky relish. Season with the paprika, stir through the olives and set aside – this is best served at room temperature. 3 Mix the remaining pepper juices, vinegar and honey with 2 tbsp olive oil and half the thyme leaves to make a dressing, then set aside. Toss the flour with the rest of the thyme leaves and some seasoning, and use to dust the hake. Heat the remaining olive oil in a large non-stick frying pan and fry the hake for 6-8 mins, skin-side down until golden, then flip over and continue to fry until cooked through. Spoon a puddle of the pepper mix onto each plate and top with a piece of hake. Drizzle the dressing over the plate and serve. PER SERVING 392 kcals, protein 23g, carbs 28g,

WHAT TO DRINK Pick an Albariño from Spain’s Atlantic north-west: crisp, pure, a little peachy – perfect seafood wine. The value choice is Caixas 2011, 12.5% (£9.99, down to £6.99 when you buy two or more). Or try Deusa Nai 2011, 12% (£12.99 down to £9.99), which is superbly intense with a tang of lime. Both wines from Majestic, offers close 2 September.

fat 21g, sat fat 3g, fibre 5g, sugar 18g, salt 0.7g

a little oil. Sprinkle the feta, sesame seeds and a good pinch of sumac over each pide and bake for 15 mins until puffed up and golden. Serve with salad and pickled Turkish chillies, if you like. PER PIDE 814 kcals, protein 36g, carbs 96g, fat 28g, sat fat 10g, fibre 3g, sugar 4g, salt 1.2g

Chopped herb & pomegranate salad EASY

SERVES 4

LOW VIT C 2 OF 5 GOOD GLUTEN FAT A DAY 4 YOU FREE

PREP 15 mins

NO COOK

WHAT TO DRINK The lightly spiced red fruit of Turkey’s Karasi grape in Kalecik Karasi 2011, 13.5% (£9.50, winesociety.com), is spot-on with the sweetly spiced lamb and its crunchy pomegranate accompaniment.

In a large bowl, whisk together the juice and zest 1 lemon, 1 tbsp pomegranate molasses, 1 tbsp olive oil, 1 tsp sugar and some seasoning. Add 2 Mediterranean cucumbers (or 1 regular), deseeded and finely chopped, 2 large tomatoes, deseeded and finely chopped, 110g tub pomegranate seeds (or seeds from 1 pomegranate) and a small bunch each parsley, dill and mint, all chopped. Toss everything together and serve. PER SERVING 87 kcals, protein 2g, carbs 10g, fat 3g, sat fat 1g, fibre 2g, sugar 10g, salt none

INGREDIENT KNOW-HOW Sumac, a brick-red spice, is made from sumac berries, which grow in the Mediterranean. Its tart, lemony flavour is popular in Turkish and many other Middle Eastern cuisines. You’ll often find it sprinkled over houmous, pilafs and salads, as well as meat and fish dishes. Pomegranate molasses is the concentrated juice from pomegranates. It has a sweet and sharp flavour, similar to aged balsamic vinegar. You can make your own by boiling pomegranate juice until syrupy. Use in dressings, marinades and sauces. s 9OU CAN BUY 4URKISH INGREDIENTS FROM LARGE SUPERMARKETS speciality stores or online at melburyandappleton.co.uk. SEPTEMBER 2013

In season Sumac-spiced lamb pide

SEPTEMBER 2013

bbcgoodfood.com 55

Jane’s iary

kitchen d

Berried treasure F

ew things come for free these days, but blackberrying in late summer is a true pleasure of the season, no matter where you live. Blackberries, along with elderflowers, were more or less the only hedgerow freebies I picked in London – site of harvest discerningly chosen and pickings well washed, of course. I’m no Ray Mears, so I wouldn’t go so far as to call it foraging, but still, it was fun and connected us back to nature a little. In the country, however, there are brambles everywhere, not to mention sloes, cherry plums and rosehips. But you’ve got to be quick before the other happy hunters – human or otherwise – get there first. After a session of blackberry picking, all purple fingers and scratches to show for it, I can’t wait to get to the kitchen. Most of my bounty is destined for cakes and pies (nowadays involving tart Bramleys from orchards at nearby Waterperry Gardens), or I’ll freeze them, ready to add a burst of berry flavour in midwinter crumbles, sauces and compotes. As fellow keen bakers will sympathise, one downside of cooking so much is what to do with all the cake. But by getting to know fellow freelancers here, I’ve found new ways to get my baking fix. In the spring, I began catering for a friend’s craft sewing workshops, setting out a table of tea-break temptations. The brief was to create yummy, non-messy bites that looked the part on my vintage (okay, charity shop) plates. I soon figured that traybakes were the way to go, for versatility, easy portioning and value. There’s always a seasonal slice – like this month’s recipe – among the offerings. I’ll be cooking the cake a few more times as a gift this month too, as we have several birthdays in our circle. I usually make a fruity cake as our present, to serve as dessert with cream, or just with coffee. The mallow pompoms are a frivolous extra but, rippled with blackberry, they’re something fun to try if you have the time. A few minutes with a piping bag, like the star ingredient, costs nothing extra after all.

Blackberry & apple mallow traybake A LITTLE EFFORT

without meringue

MAKES 16 squares

PREP 30 mins

COOK 1 hr I make mine in a square tin as it’s easy to divide into dainty pieces, but a 23cm round tin also works well for a more rustic result – bake for 45-50 minutes in step 3.

FOR THE CAKE 140g/5oz unsalted butter, softened, plus a little for greasing 140g/5oz golden caster sugar 1 egg and 2 yolks, beaten together ½ tsp vanilla extract 100g/4oz self-raising flour 100g/4oz ground almonds 1 tsp baking powder 1 tsp freshly grated nutmeg (or ½ tsp ground) 1 large Bramley apple, about 200g/7oz, peeled and sliced (to give about 140g/5oz) 125g/4½oz blackberries (avoid ‘dessert’ blackberries, as they lack bite) FOR THE MALLOW AND TO FINISH 25g/1oz blackberries 100g/4oz white caster sugar, plus 1 tsp for the ripple 2 egg whites 1 tsp lemon juice 1-2 tbsp toasted flaked almonds a little icing sugar, to dust (optional)

Last year, Jane, a former Food editor of BBC Good Food magazine, left London for Oxfordshire with her partner, Ross. She now creates recipes for magazines, websites and books, and also teaches at the WI Cookery School at Denman, near Abingdon.

Next month Jane makes some Pumpkin chutney

56 bbcgoodfood.com

1 First make the blackberry sauce to ripple through the mallow. Put the berries and 1 tsp sugar in a small bowl and cover with cling film. Microwave for 30 secs on High. Alternatively, add 1 tsp water then soften in a pan over a low heat. Mash well until saucy, then leave to cool. 2 Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 23cm square traybake tin, leaving some overhang. Using electric beaters or a hand whisk, beat the butter and sugar in a large bowl until very pale and creamy, then beat in the egg and yolks, followed by the vanilla. Mix the flour, almonds, baking powder, nutmeg and a pinch of salt, then fold into the fluffy mix to make a very thick batter. 3 Fold in the apple, then spoon into the tin and smooth over the top. Scatter with the blackberries, poke them in just a little, then bake for 45 mins until golden and a skewer inserted into the middle comes out clean. After removing, leave the oven on. 4 For the mallow topping, you’ll need a large piping bag with a 1cm nozzle, or a food bag with a corner snipped off. Whisk the egg whites, lemon juice and a pinch of salt to stiff peaks. Add the sugar 1 tbsp at a time, whisking well after each spoonful, to make a shiny, stiff meringue. Ripple with the cooled blackberry mix, then spoon into the bag. Pipe 16 evenly spaced, walnut-sized meringues on top of the cake (you’ll have some left over), scatter with the toasted almonds, then bake for 10-12 mins until the meringues are just set. Cool in the tin for 30 mins, then remove to a rack to cool completely. Add a dusting of icing sugar, if you like, then cut into squares. PER SQUARE 207 kcals, protein 3g, carbs 21g, fat 12g, sat fat 5g, fibre 1g, sugar 17g, salt 0.2g

SEPTEMBER 2013

Food styling JANE HORNBY | Styling TONY HUTCHINSON

Cookery writer Jane Hornby finds creative ways to use ingredients that grow wild in the Oxfordshire countryside – and new friends to help eat the results Photographs STUART OVENDEN

In season ‘If you’re buying a punnet rather than picking your own, make sure you go for the tart, traditional-style blackberries for baking. Some dessert varieties won’t cut it against the sweetness of the cake and meringue’

SEPTEMBER 2013

bbcgoodfood.com 57

Say cheese! BBC chef James Martin shares new recipes with British cheeses as the star ingredient Photographs PHILIP WEBB

‘British cheeses have had a bit of a renaissance in recent years. Pop into any farm shop or market and you’re sure to find a local cheesemaker selling their produce. They’re a delicious addition to any cheeseboard, but also great to cook with. I’ve created these recipes using some of my favourite widely available British cheeses – but be adventurous and try something local to you.’

Cheddar & sage scones 58 bbcgoodfood.com

SEPTEMBER 2013

Portrait photograph DAVID MUNNS | Food styling SARA BUENFELD | Styling SUE ROWLANDS

In season

Blue cheese, butternut & barley salad with maple walnuts

SEPTEMBER 2013

bbcgoodfood.com 59

In season Blue cheese, butternut & barley salad with maple walnuts

Cheddar & sage scones EASY

MAKES 8 EASY

SERVES 6

PREP 10 mins

COOK 15 mins

OF 5 FOLATE 2 A DAY

PREP 10 mins

COOK 45 mins

Make sure you use a mature cheese that packs a punch, so that the flavour shines

Chicken stuffed with goat’s cheese & tarragon EASY GLUTEN FREE

SERVES 4

PREP 15 mins

COOK 20 mins

I’ve used a soft, rindless cheese from Wales, which has an almost mousse-like texture and a mild, citrus flavour, but any soft goat’s cheese would work well.

140g/5oz soft goat’s cheese (I used Pant-Ysgawn Farm Organic) zest ½ lemon ½ long red chilli (deseeded if you don’t like it too hot), finely chopped 1 tbsp finely chopped tarragon 4 skinless chicken breasts 8 slices prosciutto 1 Heat oven to 190C/170C fan/gas 5. Beat together the goat’s cheese, lemon zest, chilli, tarragon and some seasoning. Cut a slit in the side of each chicken breast, ensuring that you don’t pierce through the other side. Using your fingers, make a pocket and stuff the cheese mix inside. Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly. 2 Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.

Taste team comment ‘I like stuffed chicken and I loved the cheese stuffing in this recipe. I cooked this for six friends and they enjoyed it!’ MARTHA

through. I’ve used Wookey Hole Cheddar,

try using Wensleydale Blue. If you love a

made in Dorset, but you could also use

deeper tangy flavour, go for a Colston Bassett

Lincolnshire Poacher, Westcombe,

Stilton, Stichelton or Strathdon Blue.

Montgomery’s or Isle of Mull cheddars.

1 butternut squash, peeled and cut into large chunks, seeds reserved 2 red onions, each cut into quarters 3 garlic cloves, peeled and bashed 3½ tbsp extra virgin olive oil handful thyme sprigs, leaves stripped, plus extra to garnish 300g/11oz pearl barley 50g/2oz walnuts, roughly chopped 1½ tbsp maple syrup 1 tsp brown sugar ½ tsp chilli flakes 2 tsp balsamic vinegar 1 tsp Dijon mustard 100g/4oz baby spinach, shredded 140g/5oz blue cheese, thinly sliced

225g/8oz self-raising flour 1½ tsp English mustard powder 50g/2oz cold butter, cubed 100g/4oz mature cheddar, grated 1 tbsp finely chopped sage, plus 8 small leaves 1 egg, beaten 100ml/3½fl oz buttermilk

1 Heat oven to 200C/180C fan/gas 6. Toss the squash, onions and garlic with 2 tbsp of the oil and some seasoning. Roast for 35-45 mins or until the vegetables crisp up in places – turning halfway through cooking and adding the thyme leaves. Remove from the oven and allow to cool, discarding the garlic. Cook the barley, following pack instructions, until al dente. Drain and cool. 2 Meanwhile, rinse the squash seeds, removing any flesh, and dry thoroughly. Put the walnuts and squash seeds in a frying pan and toast until golden brown. Add ½ tbsp oil, the maple syrup, sugar, chilli flakes and some salt. Let it bubble for a few mins, until the sugar has caramelised. Tip onto a tray, allow to cool, then bash into pieces. Make a dressing by mixing the balsamic, mustard, remaining oil and some seasoning. 3 Toss the squash and onions through the barley, followed by the spinach and dressing. Scatter over the cheese, nuts and some extra thyme sprigs to serve.

s 4O WATCH A VIDEO

PER SERVING 479 kcals, protein 14g, carbs 57g,

of Sarah Cook

fat 22g, sat fat 7g, fibre 3g, sugar 12g, salt 0.7g

1 Heat oven to 220C/200C fan/gas 7. Mix the flour, mustard powder, ½ tsp salt and a grinding of black pepper in a large bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in half of the cheese and the sage. Mix together the egg and buttermilk in a separate bowl. 2 Make a well in the centre of the flour mix and pour in all but ½ tbsp of the buttermilk mix. Working quickly, stir until the mixture forms a soft, spongy dough. Tip onto a lightly floured surface and knead briefly until smooth. Roll out to a 3cm-thick square. Cut into quarters, then half each quarter diagonally, so you have 8 triangles. Place the scones on a floured baking tray, brush with the remaining buttermilk, sprinkle over the remaining cheese and top each with a sage leaf. Bake for 12-14 mins until they are well risen, golden and sound hollow when tapped on the bottom. Eat while still warm, spread with butter. PER SCONE 207 kcals, protein 7g, carbs 21g, fat 11g, sat fat 6g, fibre 1g, sugar 1g, salt 0.6g

Taste team comment ‘I love baking and this is a great savoury scone recipe – easy and straightforward. I enjoyed them buttered, straight off the rack. A great breakfast alternative.’ HILARY

showing how easy it is to stuff a chicken breast, download the September BBC Good Food magazine iPad

PER SERVING 328 kcals, protein 47g, carbs none,

app from the

fat 16g, sat fat 8g, fibre none, sugar none, salt 2.5g

Apple App Store.

60 bbcgoodfood.com

If you find blue cheeses a little overpowering,

Taste team comment ‘I’d never tried this combination before, but I was surprised just how good the pearl barley and blue cheese tasted together.’ SANDRA

TIP All the cheeses mentioned are available in larger supermarkets or from cheese supplier Neal’s Yard Dairy (nealsyarddairy.co.uk). James Martin presents BBC One’s Saturday Kitchen SEPTEMBER 2013

There’s a clear reason Norwegian cod tastes so good. Our water. The pristine seas off Norway are perfect for cod, giving them chunky, flavoursome white flesh. And because we fish responsibly, there’s plenty to share around. Ask for Norwegian in all good supermarkets and fishmongers.

seafoodfromnorway.co.uk

@norwayseafood

James Martin

Are the BBC Good Food Shows in your diary yet? Tickets are now on sale for Scotland, London and Birmingham Shows and BBC Good Food readers save 20%!* The BBC Good Food Shows are a food-lover’s dream day out – and with so many ways to feed your passion for good food and drink at the shows you certainly won’t be left feeling hungry! Taste new, exciting ingredients and products, stock up on gifts and goodies, be inspired by the latest celebrity chef recipes and pick up tips and techniques to improve your own cooking too.

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ALL advance tickets include a FREE seat in the Supertheatre!† Visit bbcgoodfoodshow.com to see who’s on, where.

ticket offer. Book today! Quote GF20 by 6 September 2013. *20% off Adult and Over 65s Standard tickets (excludes VIP). Offer ends 06/09/13. Prices include all admin and transactional fees. †Standard Supertheatre seat included with all advance tickets, subject to availability. Upgrade to a Gold seat for £2. Not all celebrities appear on all days or at all shows, check websites for details. Information correct at time of going to print. BBC and BBC Good Food are trademarks of the British Broadcasting Corporation and are used under licence. The BBC Good Food Shows are organised and presented by BBC Haymarket Exhibitions Ltd.

! r fe ets of tick r de on ea % R 20 ve sa

The Great British Bake Off, live! Queen of cakes Mary Berry and master baker Paul Hollywood will be demonstrating recipes and sharing tips live in the Supertheatre at all three shows. Plus new, The Great British Bake Off Village where bakers will find all their essentials, new kit and gorgeous accessories too. BBC Good Food Show Winter visitors will find The Great British Bake Off stage, with a fabulous day-long line up of pure baking entertainment from past winners and contestants. Artisan Produce lywood Mary Berry & Paul Hol

Much more than ever before… Of course that’s just a taster of what’s on offer at the shows, with exciting demonstration theatres, hundreds of independent artisan food and drink producers to buy from, big brands with tasty free samples and celebrity chefs to rub shoulders with… the shows are the ultimate food-lover’s day out. This year every ticket holder gets a free seat in the awe-inspiring Supertheatre in front of a top celebrity chef, so book soon to avoid disappointment! Supertheatre

Michel Roux Jr

The World Cheese Awards at the BBC Good Food Show Winter Cheese lovers, makers and experts unite to find the world’s greatest cheeses at the BBC Good Food Show Winter. Judging of around 3,000 cheeses takes place on Wednesday 27 Nov, then demonstrations, tastings and a cheese deli open for everyone to get involved and celebrate their love of cheese. So don’t miss your chance to taste, buy, learn and be inspired by the spectacle of the World Cheese Awards!

BBC Good Food Subscribers refer to your Editor’s Welcome letter for your preferential subscriber ticket rate.

bbcgoodfoodshow.com 0844 581 1345

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Kitchen appliance supplier

Clovelly Lobster and Crab Feast

Stratford-upon-Avon Food Festival

Abergavenny Food Festival

ival Hillsborough International Oyster Fest

Ludlow Food Festival

Best of the festivals Autumn is ripe with food events, each delicious in their own special way. Clare Hargreaves recommends eight to visit

Best for crab & lobster

Clovelly Lobster and Crab Feast, Devon clovelly.co.uk Enjoy the fabulous flavours of fresh seafood – with a clear conscience. Eat on the quay of this Devonshire fishing village or treat yourself to a seafood platter in the harbourside restaurant. There’s lobster and crab to buy, cookery demonstrations and food stalls. You can watch the National Lobster Hatchery releasing baby lobsters into Clovelly Bay at the end of the day.

3-8 SEP

Best for oysters

Hillsborough International Oyster Festival, County Down hillsboroughoysterfestival.com Held annually in the pretty Georgian village of Hillsborough for the past 21 years, this is the highlight of Northern Ireland’s food calendar. The main action is on Saturday when the streets fill with food and drink stalls, music, entertainment and local Dundrum Bay oysters. There are demos by local chefs and don’t miss the World Oyster Eating Championship – last year’s winner ate 233 in three minutes!

Best for food trails

13-15 SEP Ludlow Food Festival, Shropshire foodfestival.co.uk Food trails are always a popular part of this festival, as well as a great way to explore this stunning medieval town. Saturday kicks off with the Sausage Trail – sample five sausages made by different butchers, mark each out of 10, then enjoy your favourite banger in a locally baked bun. There’s also ale and bread trails, more than 160 producer stalls, chef demos, pudding tastings and a waiters race. 64 bbcgoodfood.com

14 SEP

Best for lake views

Rutland Food & Drink Festival discover-rutland.co.uk Many know Rutland for its famous Birdfair, but the county’s culinary event, held on the shores of Rutland Water, has been going from strength to strength since it started four years ago. Gather tips at cookery demos from local chefs and stock up on goodies from nearby producers. There are artisan beers and ciders, live music and kids’ activities, too.

Best for experts

14-15 SEP Stratford-upon-Avon Food Festival,

Warwickshire stratfordfoodfestival.co.uk If you’re a fan of BBC Two’s Great British Bake Off, here’s your chance to watch judge Paul Hollywood baking live – the master baker will be doing three demos during the festival at Stratford Racecourse. Also look out for demos showing how to cook steak and make perfect shortcrust pastry. Another must-see is a taste and talk session by David Jowett, who makes Alpine-style, raw-milk cheese locally.

Best for rising stars

21-22 Abergavenny Food Festival, SEP

Monmouthshire abergavennyfoodfestival.com Meet a whole host of new culinary talents at this annual Welsh favourite. Swedish chef Magnus Nilsson will talk about Nordic foraging, while The Ethicureans, based in the Mendips, will present their British version of Nordic. Other must-sees include Spanish tapas king Omar Allibhoy, Florence Knight, from Polpetto, and BBC MasterChef winner Shelina Permalloo cooking her fragrant Mauritian food.

27 SEP13 OCT aldeburghfoodanddrink.co.uk There’s a great line-up of chefs at this annual event, held at the charming Snape Maltings arts complex on the banks of the River Alde. Valentine Warner, Henry Harris, Lucas Hollweg and East Anglia-based chefs Galton Blackiston and Madalene BonviniHamel are among those cooking live. Sample Suffolk delicacies from some 90 producers, and attend tutored cider, beer, wine and spirits tastings from Aspall and Adnams or workshops on cupcake decorating and pasta making. This opening weekend marks the start of a two-week fringe festival showcasing local cuisine around the region.

4-6 OCT This weekend festival has a lovely local feel – run by the community for the community on the town’s scenic clifftop. Highlights include demonstrations by the area’s students and chefs, including Dev Biswal (from The Ambrette in Margate), more than 100 stalls selling Kentish produce, offers and menu specials in local restaurants, and a seven-course gala dinner at East Kent College, cooked by the students. There are free workshops for children aged 3-14, too.

Don’t forget British Food Fortnight – 21 September to 6 October. Visit lovebritishfood.co.uk for details of events nationwide. SEPTEMBER 2013

Clovelly photograph courtesy of CLOVELLY ESTATE

1 SEP

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nofrost.liebherr.com

In season

My kitchen garden

This is a busy time for picking and preserving homegrown produce. Sara Buenfeld advises how to freeze it and creates a new recipe for a British garden favourite, runner beans

Tapenade chicken pasta with runner beans 2 OF 5 EASY LOW CAL A DAY

SERVES 4

PREP 15 mins

COOK 15 mins

Chicken and runner beans are a great combo, and this gutsy pasta dish can be eaten hot for supper or cold with a picnic. Leave out the chicken and it will make a delicious salad to eat with fresh salmon, too. For a more piquant flavour, add some capers. It’s easy to miss a few runner beans when you’re picking them, only to discover them later when they are really tough, with protruding beans. These beans can be dried before planting next year for a new crop.

Freezing garden produce By late summer, the garden can be overrun with produce, but it is far too precious to waste. Onions, some roots, apples and potatoes will store in a dry, pest-free shed, while cabbages and sprouts can sit it out in the veg patch. But unless you’re making chutney or jam, freezing is the best way to make the most of a glut (except for produce with a high water content like courgettes, strawberries or tomatoes). Blanch veg before freezing – it’s the best way to keep them at their peak. Boiling water kills the enzymes and bacteria that gradually cause them to lose their vitamins and flavour. The easiest way to do this is in a pasta pan – a tall pan with 66 bbcgoodfood.com

a removable colander inside. Bring the pan of water to the boil, lower in the vegetables and start timing when it’s boiling again. Here are some helpful timings: s 1-2 mins Spinach s 2 mins French and runner beans, cabbage, thickly sliced peppers s 3 mins Cauliflower and broccoli florets, small sprouts, sliced fennel s 4 mins Sliced carrots, large sprouts s 4-8 mins Corn cobs, depending on their size. When the time is up, remove the colander section of the pan and cool the veg under the cold tap, then in iced water. Meanwhile, return the colander section with more veg to the boiling water for another batch. Once the vegetables are cold, dry

well, pack into portion-sized bags and freeze. Use straight from frozen. Fruit needs less preparation. Open-freeze raw soft fruits like currants on their stems and berries on trays to stop them clumping together when you put them in a bag or box in the freezer. Apple varieties that won’t store, pears and plums can all be sliced and frozen in packs, then tossed with lemon and sugar for pies and crumbles. You can also make juice and purées, and freeze in small quantities. For tomatoes, make pasta sauce

or passata and freeze. Visit bbcgoodfood.com for recipes. You will also find recipes for jams, jellies, chutney and pickles on the website.

1 Heat oven to 200C/180C fan/gas 6. Rub the chicken with a drizzle of oil, season and roast for 20 mins until cooked through. 2 Meanwhile, put the olives and anchovies into a jug with 2 tbsp of the oil and blitz to a rough paste with a hand blender (or do this in a food processor). 3 Bring a large pan of water to the boil, add the penne and cook for 5 mins. Add the beans and cook for 5-8 mins more until they are both al dente, then drain. 4 Shred the roasted chicken breasts into bite-sized pieces. Heat the remaining oil in a deep sauté pan or wok, add the garlic and chilli, and stir-fry for 1 min. Tip in the tomatoes and cook for another 5 mins until softened. Add the olive mix, pasta, beans and chicken to the pan, and toss everything together. Season, stir through the basil leaves and serve. PER SERVING 462 kcals, protein 31g, carbs 44g, fat 18g, sat fat 3g, fibre 4g, sugar 5g, salt 2.9g SEPTEMBER 2013

Photograph STUART OVENDEN | Food styling JANE HORNBY | Styling TONY HUTCHINSON

2 skinless chicken breasts 3 tbsp extra virgin olive oil, plus extra for drizzling 290g jar pitted Kalamata olives in brine, drained 4 anchovy fillets 300g/11oz penne 500g/1lb 2oz runner beans, sides peeled if stringy, thickly sliced on the diagonal 4 garlic cloves, chopped 1 red chilli, chopped (deseeded if you don’t like it too hot) 250g/9oz cherry tomatoes, halved handful basil leaves

In next month’s issue Great-value family recipes Midweek inspiration O Storecupboard suppers O New ideas for grains

Autumn harvest Orchard fruit and nuts OSpicy squash chutney OFresh fish dishes

Cook something special Halloween party treats O Venison Wellington OBrilliant bakes New 5:2 diet recipes

Vanilla & poppy

Pumpkin soup

seed swirl cake

Hearty cheese

FREE COOKBOOK One-pot meals

Learn to carve pheasant

& potato pie

Pigeon & beetroot salad

ON SALE FROM 30 AUGUST

Weekend Laid-back cooking with impressive results Treats with a twist, p74

Cooking with kids, p99 Rainbow meringues, p88

Relaxed meals and family garden menu Special meals just for two, p93

SEPTEMBER 2013

bbcgoodfood.com 69

Sunday lunch in Green beans with mustard, lemon & mint

RELAXED MENU FOR 6-8 s #REAMY LEEK POTATO  HAM PIE s 'REEN BEANS WITH MUSTARD LEMON  MINT s ,ITTLE 'EM  PEA SALAD s ,ATE SUMMER TOMATO  CARROT SALAD s ,EMON CHEESECAKE WITH BAKED PLUMS  BLACKBERRIES

Late-summer tomato & carrot salad

70 bbcgoodfood.com

SEPTEMBER 2013

Weekend

the garden

WANT TO GET AHEAD?

While the sun is still shining, keep it simple with this help-yourself family meal for late summer Recipes ANGELA BOGGIANO Photographs DAVID MUNNS

Little Gem & pea salad

s 4HE PASTRY FOR THE PIE CAN BE MADE  DAYS AHEAD AND CHILLED s 4HE CHEESECAKE AND THE BAKED FRUITS CAN BE MADE THE DAY BEFORE AND CHILLED s 4HE PIE CAN BE MADE AND BAKED  HOURS BEFORE EATING

SEPTEMBER 2013

Creamy leek, potato & ham pie

bbcgoodfood.com 71

A LITTLE EFFORT

SERVES 6-8

PREP 35 mins

COOK 1 hr 10 mins

FOR THE PASTRY 120g/4½oz butter, cut into cubes 300g/11oz plain flour, plus extra for dusting good pinch of salt FOR THE FILLING 600g/1lb 5oz small floury potatoes, roughly the same size 2 tbsp olive oil 1 onion, finely chopped 500g/1lb 2oz leeks, cleaned and roughly chopped 3 garlic cloves, finely chopped 3 tbsp snipped chives 150ml/¼pt half-fat crème fraîche 200g/7oz Lancashire cheese, grated 200g/7oz thinly sliced ham (we used Italian cooked ham) 1 medium egg, beaten 1 First, make the pastry. Put the butter in a bowl with the flour and salt. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add about 6 tbsp water to the mixture and use a knife to mix together until you have a firm dough. Cut the dough in half and shape each into a flat disc. Wrap in cling film and put in the fridge while you make the filling. 2 Put the potatoes in a medium saucepan and cover with water. Bring to the boil and simmer for 5-7 mins until partcooked. Drain well and allow to cool. 3 Heat the oil in a large saucepan. Add the onion and leeks, and gently cook for 10-15 mins until they are very tender, being careful not to brown them. Add the garlic and cook for a few mins more, then remove from the heat, tip into a bowl and allow to cool. Stir in the chives. 4 Heat oven to 180C/160C fan/gas 4. Put a baking tray in the oven to preheat. Roll out 1 disc of the pastry on a lightly floured surface to 5mm thick. Use this to line a 24cm round x 4cm deep pie tin, leaving any excess pastry to overhang the tin. Prick the pastry all over with a fork, place on the heated baking tray and bake for 10-12 mins. Return the baking tray to the oven. 5 Slice the cooled potatoes into very thin rounds. Start to assemble the pie by arranging half of the potatoes in the base, then top with half the leeks, half the crème fraîche dotted over the top and half the cheese. Arrange half the ham on 72 bbcgoodfood.com

top, then repeat again with all the remaining ingredients. 6 Roll out the remaining disc of pastry to about a 26cm circle. Brush the top edge of the pastry in the tin with the beaten egg. Lay the circle of pastry over the top and trim the edges, crimping with your fingertips or a fork to seal. Brush all over with the beaten egg and decorate the top with any leftover pastry cut into leaves or a decoration of your choice. 7 Place on the hot baking tray on the lowest shelf and bake for 45 mins until golden. Set aside for 15 mins to cool in the tin before transferring to a wire rack to cool. Cut into wedges and serve. PER SERVING (8) 511 kcals, protein 19g, carbs 43g, fat 29g, sat fat 16g, fibre 4g, sugar 4g, salt 1.4g

Green beans with mustard, lemon & mint EASY

SERVES 6

LOW GOOD FAT 4 YOU

PREP 10 mins

COOK 10 mins

400g/14oz green beans, trimmed 25g/1oz butter zest and juice 1 lemon 1 tbsp Dijon mustard 3 tbsp chopped mint 1 Bring a medium saucepan of water to the boil. Add the green beans and cook for 5-6 mins until tender. Drain well and refresh under cold water. Set aside. 2 When ready to serve, melt the butter in the saucepan and add the lemon zest and juice, mustard, a good pinch of salt and plenty of ground black pepper. Add the green beans and toss well until evenly coated. 3 Tip into a serving dish, scatter over the fresh mint and serve. PER SERVING 52 kcals, protein 2g, carbs 2g, fat 4g, sat fat 2g, fibre 2g, sugar 2g, salt 0.4g

MAKE IT

GLUTEN FREE

Replace the Dijon mustard with a glutenfree variety.

Taste team comment ‘The pie is good if you have a lot of people to cater for – the pastry didn’t go soggy at the bottom, it was crisp and short. ‘I loved the freshness of the green beans with the mint, and the Little Gem & pea salad would be good for a barbecue – the dressing was sharp but it worked with the sweet peas. ‘The cheesecake recipe was easy to follow, quick to make and it cooked in no time. We enjoyed it.’ ANTONIA

Little Gem & pea salad EASY

SERVES 6

LOW FOLATE 2 OF 5 GOOD GLUTEN FAT A DAY 4 YOU FREE

PREP 10 mins

COOK 2 mins

4 Little Gem lettuces, each trimmed and cut into 6 wedges 300g/11oz peas, fresh or frozen 1 shallot, finely chopped juice 1 lemon 1 tbsp Sherry vinegar 3 tbsp extra virgin olive oil 1 Put the Little Gem wedges in a large bowl or on a serving platter. Bring a medium saucepan of water to the boil, add the peas and cook for 2 mins. Drain well and refresh under cold running water until cooled. Add the well-drained peas to the lettuce and toss together. 2 In a small bowl, combine the shallot, lemon juice and vinegar, plus a pinch of salt. Leave to stand for 10 mins, then add the olive oil and season with ground black pepper. Add the dressing to the Gem wedges and peas, and toss together. PER SERVING 104 kcals, protein 4g, carbs 7g, fat 7g, sat fat 1g, fibre 4g, sugar 4g, salt 0.1g

Late-summer tomato & carrot salad EASY

SERVES 6

LOW VIT C 2 OF 5 GOOD GLUTEN FAT A DAY 4 YOU FREE

PREP 15 mins

NO COOK

600g/1lb 5oz mixed ripe tomatoes, such as red and yellow cherry, plum and medium vine 2 medium carrots, peeled and finely shredded or grated bunch spring onions, trimmed and finely chopped 1 red chilli, deseeded and finely chopped 25g/1oz pumpkin seeds 3 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 Chop the large tomatoes, halve the cherry ones and tip into a large serving bowl. Add the carrots, spring onions, chilli and pumpkin seeds, and toss together. 2 Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the tomatoes and toss together. PER SERVING 113 kcals, protein 2g, carbs 8g, fat 8g, sat fat 1g, fibre 3g, sugar 7g, salt 0.1g

SEPTEMBER 2013

Food styling LUCY O’REILLY | Styling REBECCA NEWPORT

Creamy leek, potato & ham pie

Weekend Lemon cheesecake with baked plums & blackberries EASY

SERVES 8-12

PREP 20 mins

COOK 50 mins

200g/7oz shortbread biscuits 25g/1oz butter, melted 600g/1lb 5oz full-fat cream cheese 75g/2½oz golden caster sugar 4 large eggs zest 1 large lemon 3 tsp vanilla extract 100ml/3½fl oz soured cream FOR THE BAKED FRUIT 8 plums, halved, stone removed, then cut into wedges 300g/11oz blackberries 100g/4oz light muscovado sugar 1 Heat oven to 160C/140C fan/gas 2. Line the base of a 22cm round, springform tin with baking parchment. Put the biscuits in a food processor and whizz to fine crumbs. Tip into a bowl, add the melted butter and mix well. Press the biscuits into the base of the cake tin and put in the fridge to chill. 2 Beat together the cream cheese and sugar with an electric hand whisk until smooth. Carefully add the eggs, 1 at a time with the lemon zest and vanilla extract until well mixed, but don’t overwhisk. Pour the mixture onto the chilled biscuit base and bake in the middle of the oven for 50 mins until just set. Set aside to cool for 10 mins, then remove from the tin and allow to cool completely. 3 Meanwhile, turn the oven up to 200C/180C fan/gas 6. Put the plums, blackberries and sugar in a large roasting tin and toss together well. Bake in the oven for 10-12 mins until the fruits have collapsed and the sauce is syrupy. Remove from the oven and leave to cool. 4 When the cheesecake is completely cooled, spoon the soured cream over the top and spread in a thin layer. Serve in wedges topped with some of the baked plums and blackberries, and the rest on the side. PER SERVING (12) 379 kcals, protein 8g, carbs 29g, fat 26g, sat fat 16g, fibre 2g, sugar 22g, salt 0.6g

MAKE IT

GLUTEN FREE

Use gluten-free biscuit in place of the shortbread.

Seasonal fruits make this special SEPTEMBER 2013

bbcgoodfood.com 73

Tuck shop treats

Sarah Cook and Cassie Best take a trip down memory lane to create five gorgeous bakes inspired by sweet shop favourites Photographs MYLES NEW

Caramel button cupcakes with a secret centre

74 bbcgoodfood.com

SEPTEMBER 2013

Weekend Giant jaffa orange cake A LITTLE EFFORT

sponge only

CUTS INTO 10 SLICES setting and cooling

PREP 35 mins plus COOK 1 hr 5 mins

Chocolate and orange is one of my favourite flavour combinations, writes Cassie Best. I’ve bought them together in this special occasion cake, giving it a layer of zingy orange jelly and luxurious chocolate ganache.

250g pack butter, softened, plus extra for greasing 300g/11oz golden caster sugar 4 large eggs 100g/4oz full-fat natural yogurt 300g/11oz plain flour 2 tsp baking powder zest 4 large oranges (use the oranges below) FOR THE ORANGE JELLY juice 5 large oranges (about 500ml/ 18fl oz), save the zest of 1 orange to finish 100g/4oz golden caster sugar 6 gelatine leaves FOR THE CHOCOLATE GANACHE 300ml pot double cream 200g/7oz milk chocolate, finely chopped

SEPTEMBER 2013

100g/4oz dark chocolate, finely chopped TO FINISH 2 tbsp apricot jam zest 1 orange 1 First make the jelly. Grease a 20cm round cake tin and line with cling film (you can use the 23cm tin that you will bake the cake in, but you’ll have to make this the day before so that you can remove it before making the cake). Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight. 2 Heat oven to 160C/140C fan/gas 3 and line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon

into the tin and smooth over the surface. Bake in the centre of the oven for 55 mins, or until a skewer inserted comes out clean. Cool in the tin for 15 mins, then invert onto a wire rack and leave to cool completely. 3 Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 mins, then mix well – you should be left with a smooth chocolate sauce. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly). 4 To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours. PER SLICE 822 kcals, protein 10g, carbs 85g, fat 49g, sat fat 29g, fibre 2g, sugar 64g, salt 0.8g

Plenty of wow factor

bbcgoodfood.com 75

Kids, old and young, will love these

Caramel button cupcakes EASY

uniced cupcakes only

MAKES 12 cupcakes

PREP 30 mins

COOK 20 mins

175g/6oz butter, softened 175g/6oz light muscovado sugar 2 large eggs 175g/6oz self-raising flour 2 tbsp milk Homemade caramel buttons (see recipe below) FOR THE ICING 397g can Carnation Caramel 200g tub full-fat cream cheese 100g/4oz salted butter, softened 450g/1lb golden icing sugar

EASY

MAKES 18 biscuits

PREP 55 mins

COOK 8-12 mins

250g pack unsalted butter, softened 140g/5oz golden caster sugar 2 tsp vanilla extract 300g/11oz plain flour jar seedless raspberry jam 2 tbsp custard powder 85g/3oz icing sugar 1 Beat the butter and sugar together until pale and fluffy. Beat in the vanilla for a few secs, then use a wooden spoon to stir in the flour with ¼ tsp salt. Roll the dough into 36 small balls (the easiest way to get this right is to divide the dough into quarters – each quarter then makes 9 balls). 2 Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Squish 2 balls of dough together on the paper, keeping the 76 bbcgoodfood.com

‘round’ edges of the balls at the top, but pinching together at the base where they meet, so they make a rough heart shape. Flatten with the palm of your hand to a biscuit, then press in heart-shaped ‘dent’ for the jam – thumbs and fingers are perfect for this. Repeat with remaining dough balls leaving a little space between each finished heart shape for spreading. 3 Spoon the jam into a food bag (or disposable piping bag), snip off the end and pipe roughly 2-3 tsp jam into the thumb-heart dips you have made in each biscuit. Bake for 8-12 mins until pale golden and crisp. Cool on the trays. 4 Mix the custard powder and icing sugar, then dribble in enough water to make a runny icing. Drizzle all over the cooled biscuits, allow to set for at least 10 mins, then serve or store in a biscuit tin. PER BISCUIT (18) 265 kcals, protein 1g, carbs 37g, fat 12g, sat fat 7g, fibre none, sugar 25g, salt 0.1g

PER CUPCAKE 667 kcals, protein 5g, carbs 87g, fat 33g, sat fat 21g, fibre 1g, sugar 76g, salt 0.8g

Homemade caramel buttons 2 x 30g bars Caramac, broken up 10 soft toffees splash of milk Place the Caramac into a bowl and melt in short blasts in the microwave, stirring every 20 secs or so. Place the toffees in a saucepan with the milk and gently heat until melted. Transfer to a piping bag. Line a baking tray with baking parchment and spoon small blobs of the melted Caramac on top. Swirl the toffee sauce over the Caramac discs and leave to set. SEPTEMBER 2013

Food styling SARAH COOK and CASSIE BEST | Styling SUE ROWLANDS

Jammy heart drops

1 Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. Put the butter and sugar into a mixing bowl, cream with an electric whisk until smooth and pale. Add the eggs and whisk again, then add the flour and milk, and mix with a spatula until well combined. Divide the mixture between the muffin cases. Bake for 18-20 mins until springy and a skewer comes out clean. Leave to cool. 2 Mix 140g of the Carnation Caramel with the cream cheese, butter and icing sugar with an electric hand whisk, until smooth. Chill for 10 mins. Cut a hole in the centre of each cupcake (we used an apple corer) and fill with remaining Carnation Caramel. Transfer the icing to a piping bag fitted with a round nozzle and swirl over the cupcakes. Will keep for 3 days if kept in the fridge.

Weekend Curly twirlies EASY

re-crisp in a low oven before eating

MAKES 12

PREP 20 mins

COOK 20 mins

These have just the right amount of gooey stickiness when eaten warm.

140g/5oz soft toffees 2 x tubes of 6 ready-to-roll croissants (we used Jus Rol) 100ml/3½fl oz milk 50g/2oz dark chocolate drops – or use a block of chocolate and roughly chop golden icing sugar, for dusting

SEPTEMBER 2013

1 Heat oven to 200C/180C fan/gas 6. Put the toffees into a small pan with the milk and melt over a very low heat, stirring occasionally to bring together to a smooth sauce. Cool off the heat for 1-2 mins until a little less molten and thickened slightly. 2 Cover two baking sheets with baking parchment. Unroll one tube of croissant dough. Pinch together the diagonal perforated seams, but divide the dough into three rectangles along the straight crossing seams. Cut each rectangle into 4 long, thin strips – so you end up with 12. Drizzle a little toffee along the length of

each strip, then scatter with some chocolate drops. Unroll the other dough and cut into the same size strips, then sandwich together with the toffee-choc covered ones. Holding the ends of each strip, twist tightly and lay on the prepared baking sheets – they’ll expand a little. 3 Once all are shaped, bake for 12-15 mins until golden and crisp. Dust with a little golden icing sugar to serve and enjoy best, freshly baked. PER TWIRLY 246 kcals, protein 4g, carbs 28g, fat 13g, sat fat 7g, fibre 1g, sugar 13g, salt 0.9g

bbcgoodfood.com 77

Weekend Fudgy fig roll

‘My dad loves fig rolls, so usually all that was left for me in the biscuit box was an empty wrapper with a few crumbs. With my new cake version, no one needs to miss out as it makes plenty of generous slices’ Sarah Cook

A LITTLE EFFORT

CUTS INTO 10 slices softening and cooling

PREP 1 hr plus COOK 12-15 mins

140g/5oz soft dried figs, chopped 1 medium very ripe banana knob of butter, for greasing 3 large eggs, separated 225g/8oz light muscovado sugar 120g/4½oz wholemeal flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon good grating fresh nutmeg (optional) 4 tbsp golden caster sugar FOR THE FILLING 300ml double cream 4 tbsp icing sugar, sifted about 250-300g fig jam or conserve 1 Cover the figs with boiling water in a bowl and set aside to soften for 30 mins. Drain and mash well with the banana. 2 Heat oven to 190C/170C fan/gas 5. Grease a Swiss roll tin – about 34 x 24cm. Line the base with baking parchment. 3 Separate the eggs, collecting the whites in a large clean bowl. Beat with an electric whisk until stiff peaks hold on the end of your whisk, then add half the sugar and beat until thick and glossy. 4 In another mixing bowl, beat the yolks with the remaining sugar until pale. Whisk in the mashed fig mixture. Fold this mixture into the meringue mixture until well combined. Mix the flour, bicarbonate of soda, spices and a pinch of salt. Sprinkle it over the wet mixture and very gently fold in, again until well combined. Gently scrape and spread the batter into the tin. Bake for 12-15 mins until springy to the touch. 5 Meanwhile, lay a clean tea towel on the bench (this helps keep the cake nice and moist). Scatter the caster sugar over the towel, flip on the cake, peel off the parchment, then roll up from the shortest side, rolling the tea towel inside, into a Swiss roll. Lift onto a wire rack to cool completely. 6 Gently unroll the cake removing the tea towel. Using electric beaters, whisk the cream and icing sugar together to soft peaks. Spread the fig jam over the cake, followed by the cream. Roll up again and slice to serve. PER SLICE 456 kcals, protein 5g, carbs 67g, fat 19g, sat fat 11g, fibre 3g, sugar 60g, salt 0.4g

Bananas not ripe enough? Stick one in the freezer – overnight is ideal – then gently defrost in the microwave (or at room temp) the next day. It should now be squishy, perfect for making a cake. 78 bbcgoodfood.com

SEPTEMBER 2013

Subscriber

Welcome to your subscriber pages, featuring exclusive offers. This month’s selection includes bakeware and top-quality cookware to help you make the most of time in the kitchen.

Gillian Carter, Editor

Great baking offers

Exclusive prices for BBC Good Food subscribers

Special subscriber deals and FREE p&p* on bakeware essentials

Melamine Two-Tone Mixing Bowl only £10.99 (rrp £14.99) Made of virtually unbreakable melamine, this large mixing bowl is stainresistant, dishwasher safe and comes with a five-year guarantee. With a stylish two-tone design (coloured exterior and white interior), it is available in a choice of seven striking colours (please specify when ordering) to coordinate with your kitchen. Measures 24cm in diameter with a 4-litre capacity.

Available in red, purple, green, pink, yellow, blue or orange

Metro Kitchen Mechanical Scales only £22.99 (rrp £29.99) This retro-style mechanical weighing scale comes in glossy black or red with contrasting brushed silver details. It features an extra-large detachable stainless-steel measuring pan with a mirror-polished interior and brushed exterior finish. The large metric and imperial dial is easy to read. The bowl is dishwasher safe and the scales are easy to wipe clean. Capacity: 4kg/9lb.

Two-Tier Cupcake Carrier only £26.99 (rrp £29.99) Transport your cupcakes and muffins safely with this cupcake carrier, featuring two stackable 12-hole trays. The trays can be used in a single or double tier. Measures 38 x 28 x 15cm.

Also avaliable in red

HOW TO ORDER THE ITEMS ON THIS PAGE Please send a cheque payable to JEM Marketing, with GF/160 written on the back, with your name, contact details and item(s) and colour(s) required, to: BBC Good Food Reader Offer, JEM House, Littlemead, Cranleigh, Surrey GU6 8ND or call 01483 204455† quoting GF/160. Offer ends 31 October 2013. *Delivery within 28 days to UK mainland only. 80 bbcgoodfood.com

SEPTEMBER 2013

La Cuisine cookware

Brilliant savings on this premium kitchen collection All La Cuisine cookware is made from highquality enamelled cast iron, and can be used on the hob, in the oven or under the grill. Its excellent

heat retention allows for energy-efficient cooking and, with vitreous enamel surfaces inside and out, is hygienic and easy to clean.

La Cuisine Rectangular Roaster just £49.99 (rrp £69.99), plus p&p** Ideal for your Sunday roast! After you’ve cooked the meat or fish, set it aside to rest, then place the roaster on the hob to make your gravy. It also makes a stylish serving dish. Available in black or red. Measures 29 x 26cm.

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La Cuisine Mini-Cocottes just £27.95 a pair (rrp £29.99), plus p&p** This delightful mini-cocotte set lets you serve a meal straight from its cooking pot. The cocottes measure 10cm in diameter and the pair is available in either red or black.

Also avaliable in black and red

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La Cuisine DoubleHandled Grill Pan just £49.99 (rrp £69.99), plus p&p**

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If you like chargrilled steaks, chicken, pork, fish or vegetables, you’ll use this again and again. The distinctive Élysée handles make it easy to hold, and move or turn food as it cooks. A classic design, available in olive green, black and red. Measures 29 x 26cm.

HOW TO ORDER THE ITEMS ON THIS PAGE Please send a cheque payable to JEM Marketing, with GF/161 written on the back, with your name, contact details and item(s) and colour(s) required, to: BBC Good Food Reader Offer, JEM House, Littlemead, Cranleigh, Surrey GU6 8ND or call 01483 204455† quoting GF/161. Delivery within 28 days to UK mainland only. Offer ends 31 October 2013.

SEPTEMBER 2013

Terms and conditions Postage quoted is for UK mainland residents only, some exclusions may apply. Please call for a postage quote for other areas. 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. Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC 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.

bbcgoodfood.com 81

Weekend

India A taste of

In his BBC series, Rick Stein explored India to discover the authentic dishes of each region. He returned from his travels with this recipe for slow-cooked lamb curry

Mr Singh’s slow-cooked lamb curry with cloves & cardamom

SEPTEMBER 2013

bbcgoodfood.com 83

Weekend Mr Singh’s slow-cooked lamb curry with cloves & cardamom EASY

SERVES 4-6

PREP 25 mins

COOK 2 hrs 45 mins I’m sure there are unpleasant Sikhs out there, it’s just that I’ve never met one. They all seem to be immaculately turned out: smart clothes, sensible shoes, trim beards, tidy turbans and always a welcoming smile. About to fly from Delhi to Amritsar, I noticed the captain through the window, checking the engines. He was magnificent

yogurt, then add the meat and salt and cook over a low-medium heat for 20-30 mins until browned. Stir in the garam masala and chilli powder, and after about 30 secs pour over enough water to just cover the meat (about 300ml). Simmer, covered, for 45 mins. 3 Stir the cream and puréed tomatoes into the lamb, followed by the cardamom and clove mix. To seal the pan, first cover with foil, then a lid. Cook over the lowest heat for 30-45 mins until the lamb is tender. Uncover and simmer for a further 30 mins to reduce the sauce, if necessary. Scatter over the coriander and serve with chapatis.

in navy blue, big moustache and gold braid,

PER SERVING 352 kcals, protein 24g, carbs 8g,

and I thought, he’ll look after us.

fat 25g, sat fat 12g, fibre 2g, sugar 5g, salt 1.1g

Mr Balwant Singh was no exception. Charming, full of great information about

Garam masala

choosing the right cut of mutton for this curry, and then cooking a most immaculate

MAKES 50g

PREP 5 mins

COOK 2 mins

example of it for us outside on a sunny day – well, it’s always sunny in the Punjab, apart

I can’t stress too strongly how much better

from the monsoons. He took us to where his

it is to make your own garam masala than

father had set up refugee camps on their

to buy it.

family land and cooked this curry to give the displaced people a taste of home cooking. I’ve used lamb shoulder, with goat as an

Food styling AYA NISHIMURA and XENIA VON OSWALD | Styling PENNY MARKHAM | Wine notes SARAH JANE EVANS MW

option; you could also use lamb neck fillet.

½ tsp cardamom seeds (from about 8 green pods) 4-6 cloves 3 medium onions 200g tomatoes 50g/10 cloves garlic 20g/4cm ginger 75ml vegetable oil or 75g ghee 100ml thick Greek-style yogurt 700g boneless lamb shoulder, trimmed of excess fat, cut into 4cm pieces, or 1kg goat on the bone, cut into 7cm pieces 1 tsp salt 1 tsp Garam masala (see recipe, right) 1 tsp Kashmiri chilli powder (see right) 1 tbsp single cream fresh coriander, roughly chopped Chapatis, to serve (see recipe, right) 1 Grind the cardamom and cloves into a powder; set aside. In stages, using a mini food processor and rinsing out in-between, roughly chop the onions then blend to a purée with a little water; roughly chop then purée the tomatoes; roughly chop then blend the garlic and ginger with 1 tbsp of water to a slack paste. 2 Heat the oil or ghee in a heavy-based casserole pan over a medium heat. Gently fry the onion paste for 10-15 mins until golden, then add the ginger and garlic and fry for 3 mins. Stir in the SEPTEMBER 2013

1 tbsp black peppercorns 2 tbsp cumin seeds 2 tbsp coriander seeds 2 tsp cardamom seeds (from 30-40 green pods) 4 tsp whole cloves 7cm piece of cinnamon stick 1 whole nutmeg Roast all the spices, apart from the nutmeg, in a dry frying pan over a medium heat for a couple of mins until toasted and aromatic. Cool. Grate the nutmeg and add to a spice grinder along with whole spices (you might want to break up the cinnamon stick) and grind everything to a fine powder. Store in a sealed container out of the sunlight. It will keep its most aromatic condition for about a month.

INDIAN SPICES

Chapatis EASY

MAKES 8

PREP 20 mins

COOK 24 mins

250g chapati flour, or half wholemeal, half plain white flour, plus extra for dusting ½ tsp salt 2 tbsp melted ghee, butter or vegetable oil, plus extra for brushing 120-150ml warm water

will also receive a free bookmark. Call

1 In a mixing bowl, mix the flour with the salt, then add the melted ghee or oil and 120ml of the water. Mix together, adding a little more water if needed, until you have a soft, but not sticky dough. Knead in the bowl for 1-2 mins, then cover and leave to rest for 15 mins. 2 Divide the dough into 8. On a lightly floured surface, roll each piece into a ball then use a lightly floured rolling pin to roll out into a circle about 13-15cm in diameter. 3 Heat a heavy-based frying pan over a medium heat. When hot, place a circle of dough in the pan and cook for 1-2 mins, or until bubbles appear on the surface and it puffs up. Flip over, press with a spatula so that it cooks evenly, and cook for 1 min more, or until golden-brown. 4 Remove from the pan and put on a warm plate covered by a tea towel while you cook the rest. Brush with a little melted ghee, butter or vegetable oil if you like, or leave plain. Serve warm.

01326 569444, p&p is free. Or buy online

PER SERVING 143 kcals, protein 4g, carbs 21g,

at sparkledirect.com/goodfood

fat 5g, sat fat 3g, fibre 3g, sugar 1g, salt 0.3g

Recipe taken from Rick Stein’s India (£25, BBC Books). Text © Rick Stein. Photography © James Murphy. You can buy the book for just £20 and

Kashmiri chilli powder is made from chillies that have a mildmedium heat. Buy it from theasiancook shop.co.uk.

WINE NOTES Full-flavoured rosé wines are the top choice with a spicy meat curry. Señorío de Sarría Viñedo No 5 Rosé 2011, Navarra, Spain, 13.5% (£8.99-£10, independent wine merchants), has it all, with its berry and vanilla flavours. The age of the Garnacha vines is what gives it its elegance and intensity. bbcgoodfood.com 85

A plum choice Lincolnshire isn’t just famous for its sausages – baking is also part of the region’s heritage, and Lincolnshire plum bread is globally popular. Bake with the Best and try this recipe for a tasty take on a local favourite

EAST OF ENGLAND Search online for Lincolnshire plum bread and you’ll find a number of recipes that seem to originate from the early 20th century, but the fruity tea loaf (in point of fact, it’s great at any time of the day) actually dates back much further. The clue is in the name. You see, years ago, the word ’plum’ was used to refer to non-specific dried fruits – the basis for this scrumptious regional speciality. Traditionally made using lard, this moist and succulent loaf is now more usually made using butter, for a cake-like sweet bread that’s as versatile as it is delicious. It’s still popular domestically and overseas – there is at least one producer that ships to foreign shores – and Lincolnshire locals are so proud of their regional bake that in 1977 the Parish council packed it in a hamper and sent a loaf to the Queen in celebration of the Silver Jubilee. In more recent times, it has also appeared on British Airways’ First Class menu. Of course, it’s at its best when made with the finest ingredients, so Bake with the Best for excellent results and try your hand at this tear-and-share version of Lincolnshire plum bread. Enjoy it with the family at breakfast with jam, buttered for afternoon tea, or treat friends after dinner, served with cheese and wine accompaniments.

Lincolnshire tear and share plum bread SERVES 6

TAKES 30 MINS TO MAKE PLUS

RISING, 30 MINS TO COOK

2 tsp Allinson Easy Bake Yeast 70ml tepid milk 3 tbsp Billington’s Light Muscovado Sugar 60g butter, melted 1 medium egg, beaten 1½ tsp Nielsen-Massey Vanilla Extract 250g Allinson Strong White Bread Flour ½ tsp salt 1 tsp ground cinnamon ½ tsp ground allspice 125g pitted prunes, roughly chopped 1 heaped tbsp sultanas 1 heaped tbsp currants a little milk, for brushing In a bowl, combine the yeast, milk and 1 tbsp of the sugar. Leave for 10 mins.

When it starts to bubble, stir in the rest of the sugar, the butter, egg and vanilla extract. Mix the flour, salt and spices in a large bowl. Pour in the wet ingredients, bringing together to make a dough. Place the dough on a lightly floured surface and knead for 10 mins until it’s smooth and silky. Place in a large, lightly oiled bowl, cover with cling film and leave to rise for 1-2 hrs until at least doubled in size. Tip the dough out onto a floured surface, add the fruit and knead in evenly. Divide into 6 pieces, roll into balls and place on a lined baking sheet in a circle about 1cm apart with 1 in the middle. Cover with a towel and leave to prove for 30-45 mins until the balls have joined. Heat oven to 190C/170C fan/gas 5. Brush with milk and bake for 30 mins until nicely browned.

NEXT: WALES

KEY INGREDIENTS Allinson flour is made by highly trained millers who carefully check every batch to ensure each bag meets Allinson’s standards.

Billington’s unrefined sugars lock in the natural molasses of the sugar cane for a better taste and unrivalled depth of flavour and colour.

For more recipes from the East of England and baking hints, visit

TIP Great with savoury and sweet fillings, this easyshare bread is perfect for picnics.

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Rainbow rippled

A pile of these multi-coloured meringues makes a simple but stunning dessert for a special occasion Recipe CASSIE BEST Photographs DAVID MUNNS

meringues

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SEPTEMBER 2013

Weekend

SEPTEMBER 2013

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Weekend Rainbow rippled meringues GLUTEN A LITTLE EFFORT LOW FAT FREE

MAKES 21 meringues (7 each of 3 different flavours)

With a small paintbrush, paint stripes of food colouring inside your piping bag

Use an extralarge, round piping nozzle to pipe the meringues onto a baking tray

PREP 45 mins

YOU WILL ALSO NEED disposable piping bags small paintbrush extra-large round piping nozzle

COOK 1 hr

4 large egg whites 225g/8oz white caster sugar PLUS 3 OF THE FOLLOWING FLAVOURS: LEMON MERINGUES very finely grated zest 1 lemon yellow food colouring paste ORANGE MERINGUES very finely grated zest 1 orange orange food colouring paste PISTACHIO MERINGUES 2 tbsp finely chopped shelled pistachios green food colouring paste BLUEBERRY MERINGUES 2 tbsp freeze-dried blueberries, pounded to dust using a pestle and mortar blue food colouring paste LAVENDER MERINGUES ½ tbsp dried lavender, pounded to dust using a pestle and mortar purple food colouring paste RASPBERRY MERINGUES 2 tbsp freeze-dried raspberries, pounded to dust using a pestle and mortar pink food colouring paste

1 Heat oven to 140C/120C fan/gas 1 and line 2 large baking sheets with baking parchment. First, set up your piping bags. You will need 3 disposable piping bags for the 3 flavours. Using a wet paintbrush, paint lines of undiluted food colouring along the inside of the piping bags (see photograph, top left). Be quite generous, because you want bold colours. Wash the brush well between each colour so they don’t mix. Snip off the end of 1 bag and drop in an extra-large round piping nozzle, then put the bags to one side. 2 Tip the egg whites into a large mixing bowl or table-top mixer – make sure it’s grease-free before you start. Whisk the eggs with an electric hand whisk or in your mixer, until they hold soft peaks. Begin adding the sugar 1 tbsp at a time, whisking continuously, until you have a thick and glossy meringue, which will hold up in a stiff peak on the end of the whisk. Divide the meringue into 3 bowls and swirl through your chosen flavourings (to correspond to the piping bag colours). You want to achieve a marbled effect rather than thoroughly mixing it all in.

3 Put the piping bag fitted with your nozzle into a tall glass or jug and roll the piping bag down over the lip of the jug to hold it in place. Fill the bag with the correct flavoured meringue to match the colour in the bag. Lift up and twist the end to seal. 4 Hold the piping bag about 2cm vertically above the baking tray. Apply an even pressure to the bag, slowly lifting the bag as you squeeze, to make a smooth round meringue, approximately 6cm wide. To finish with a nice peak at the top, push down a little on the mixture then quickly pull the nozzle away. 5 Continue until all the mixture in the bag is used up, leaving enough room for the meringues to spread a little. Quickly remove the nozzle, wash it and dry well, then drop in the next piping bag. Continue with the remaining mixtures until it they are all used up and you have 2 trays covered with 3 colours of meringues. 6 Bake for 1 hr, turning the heat down to 120C/100C fan/gas ½ for the final 30 mins. Remove from the oven and cool on wire racks while you make another batch of meringues with the remaining 3 flavours, if you like. Can be made up to a week ahead and kept in an airtight container. PER MERINGUE 60 kcals, protein 1g, carbs 12g, fat 1g, sat fat none, fibre 1g, sugar 12g, salt none

SERVE YOUR BATCH OF MERINGUES WITH SOME OF THESE FLAVOURED CREAMS I like to serve these meringues in a big pile with flavoured creams and fruit on the side, so guests can mix and match flavours. Here are my favourite combinations

Passion fruit cream with lemon meringues

Cinnamon cream with orange meringues

In a bowl, whisk 400ml double cream with 2 tbsp icing sugar until it just holds it shape. Swirl through the pulp and seeds from 3 passion fruits, then chill until ready to serve.

Put 400ml double cream, 2 tbsp icing sugar and 1 tsp ground cinnamon in a bowl. Whisk until it just holds its shape, and chill until ready to serve.

Break the seeds from 10 cardamom pods into a mortar. Add 1 tbsp golden caster sugar and pound with a pestle to a fine powder. Swirl the cardamom sugar into a 500g pot Greek yogurt, then chill until ready to serve.

Sweet basil cream with raspberry meringues Put 10 basil leaves into the small bowl of a food processor with 100g icing sugar. Blitz to a powder. Whisk 400ml double cream until it just holds its shape, then add the basil sugar and briefly whisk again until just combined. Chill until ready to serve.

Lemon curd cream with blueberry meringues In a bowl, whisk 400ml double cream with 2 tbsp icing sugar until it just holds its shape. Swirl through 3 tbsp lemon curd and chill until ready to serve.

White chocolate & mascarpone cream with lavender meringues Break 100g white chocolate into a small microwaveable bowl and melt in 20-sec blasts in the microwave, stirring in between. Leave to cool a little. In another bowl, whisk 200ml double cream and 200g mascarpone until it just holds its shape. Swirl through the chocolate, but don’t overmix. Chill until ready to serve.

SEPTEMBER 2013

Food styling CASSIE BEST | Styling JENNY IGGLEDEN

Cardamom yogurt with pistachio meringues

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Show love to your local deli Vote for your favourite Italian deli in the Bertolli Spread Olive D’Oro Awards and win a luxury five-night stay in Italy

T

here’s nothing better than stepping into your local Italian deli and browsing the delicious delights on offer, sourced from across the UK and Italy. Friendly deli owners are keen to impart their expertise and passion for fine produce, and it’s the same passion that inspired the Bertolli family when in 1865 they began selling olive oil beneath the family home in Lucca. This is why Bertolli is giving the public the chance to support their local delis by launching the Bertolli Spread Olive D’Oro Awards, to find the nation’s favourite Italian delis. Vote now at bertolli.co.uk/competition and you’ll be entered into a prize draw to win a five-night stay in Parma, Italy, worth £2,500.

Italian vegetable pie TAKES 60 MINS

FOR THE DOUGH 250g plain flour 30g Bertolli spread 7g dried yeast dissolved in 150ml lukewarm water FOR THE FILLING 500g potatoes, sliced 1 tbsp extra virgin olive oil, plus a bit extra 25g Bertolli spread 1 small onion, finely sliced 300g courgettes, finely sliced 4 artichokes preserved in oil, sliced 600g spinach 2 eggs 50g grated Parmesan For the dough, combine the flour and ½ tsp salt in a large bowl. Melt the Bertolli spread in a microwave, mix into the yeasty water, then tip into the flour. Mix together to form a dough and knead for 10 minutes. Cover and let it rise for 2 hours.

Heat oven to 200C/180C fan/gas 6. Place the potatoes on a lightly greased baking tray, season and drizzle with oil. Bake for 15 minutes. Heat 1 tbsp oil and the Bertolli spread in a frying pan, and sweat the onion until softened. Add the courgettes and sauté for 10 minutes. Add the artichokes and cook for 5 minutes. Add the spinach, cover with a lid and cook for 5 minutes. Remove from the heat to cool. Turn oven to 220C/200C fan/gas 8. Beat the eggs, add the Parmesan, then season. Add the vegetables and combine. Divide the dough in half. Roll out 1 piece and line a pie dish. Arrange potatoes on the bottom, then the vegetable filling. Roll out the other piece of dough and cover the pie. Prick with a fork and brush with more oil. Bake for 30-35 minutes until golden.

IS YOUR DELI A WINNER? Vote for your favourite Italian deli in one of these six categories so they are in with a chance of being voted as one of the UK’s best: s Best Deli Café s Best Deli Store Cupboard s Best Family Run Deli s Best Produce s Best Deli Dish s Best Customer Service

Go to bertolli.co.uk/competition to vote for your favourite Italian deli

Recipe © Gennaro Contaldo

SERVES 6-8

Weekend

Just for two When there’s only two, the cooking is easier and you can afford to be more extravagant with the ingredients. So set the table and enjoy one of Sara Buenfeld’s restaurant-quality main courses at home

Three special suppers

Photographs PHILIP WEBB

Fettuccine with seared scallops & prosciutto

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Weekend

EASY

SERVES 2

PREP 15 mins

COOK 5-10 mins

Choose big fat scallops with corals for this speedy but smart recipe. You have to be careful not to overcook scallops, but their prosciutto wrappers will protect them, as well as adding an extra savoury hit. Don’t be tempted to up the amount of thyme or it will overpower the other flavours.

6 scallops with corals 6 slices prosciutto, halved lengthways 175g/6oz fresh egg fettuccine or tagliatelle 3 tbsp extra virgin olive oil, plus extra for drizzling (optional) 4 garlic cloves, finely chopped ¼ tsp thyme leaves zest 1 lemon and juice ½ 4 tbsp dry white vermouth (I used Noilly Prat) good handful chopped flat-leaf parsley

Lebanese poussin with spiced aubergine pilaf 3 OF 5 GLUTEN A LITTLE EFFORT IRON A DAY FREE

SERVES 2

PREP 15 mins

COOK 45 mins

I love browsing in specialist grocers – whether Middle Eastern, Polish or Asian – then coming home to cook with some different ingredients. If you can’t find pomegranate molasses, buy pomegranate juice from the supermarket and boil it down by two-thirds to make a thick syrup.

1 aubergine, roughly diced 1 tbsp olive oil, plus a bit extra 2 small poussins ¼ tsp allspice, plus 2 good pinches 2 bay leaves 1 onion, halved and thinly sliced 100g/4oz basmati rice 2 tbsp pine nuts ½ tsp ground cinnamon good pinch of ground cloves 200ml/7fl oz hot chicken stock (or gluten-free alternative) 2 tbsp currants 1 large tomato, chopped 1 tbsp each chopped mint and dill, plus a few leaves and sprigs to serve 2 tbsp pomegranate molasses sumac, for sprinkling (optional – I used Bart)

1 Cut the orange corals from the scallops and finely chop them. Halve the white scallops to make 2 fat pieces and roll them up in the strips of prosciutto. 2 Cook the pasta in salted water following pack instructions – it should only take about 4 mins. Meanwhile, heat the oil in a large, deep sauté pan and sear the scallops for 1-2 mins, to brown the prosciutto and lightly cook the scallop inside. Lift from the pan onto a warm plate and leave to rest. 3 Add the garlic to the pan juices and fry, stirring, until golden. Tip in the chopped corals and thyme, and stir-fry for a few mins more. Add the lemon zest, juice and vermouth, let it bubble down to at least half, then toss in the parsley. Drain the pasta and add to the pan with salt and plenty of black pepper, then toss to make sure the strands are well coated. Add the prosciutto-wrapped scallops and serve drizzled with a little extra oil, if you like.

WHAT TO DRINK Pick a young, fresh Italian white that won’t dominate the delicate scallops. Winemakers’ Selection Tuscan White 2012, Italy, 12.5% (£6.99, Sainsbury’s), is a crisp blend of three grape varieties, and a good choice for fish recipes.

PER SERVING 664 kcals, protein 45g, carbs 50g, fat 28g, sat fat 5g, fibre 1g, sugar 2g, salt 3.1g

1 Heat oven to 200C/180C fan/gas 4. Toss the aubergine in 1 tbsp of the oil until well coated. Pour into a large roasting tin, then push to the sides of the tin to make a space for the poussins. Rub some oil onto the skin of the poussins, sprinkle with the pinches of allspice, salt and lots of black pepper, pop a bay leaf inside each bird, then roast for 35 mins. (Leave to cook for about 10 mins before you start the pilaf so they are ready at the same time.) 2 To make the pilaf, heat the remaining 1 tbsp oil in a medium pan and fry the onion for 5-8 mins until golden. Tip in the rice and pine nuts, stir for about 1 min, then add the spices, including the ¼ tsp allspice. Pour in the stock, stir in the currants, then cover the pan and cook for 7 mins. 3 Take the lid off the pan, add the tomato, mint and dill, then cover and cook 2-3 mins more until the stock has been absorbed and the rice is tender. Set aside, covered, to keep warm. 4 Meanwhile, once the poussins have had their 35 mins, drizzle the pomegranate molasses over them and return them to the oven for 10 mins more until they and the aubergines are tender. 5 Set the poussins aside to rest for a few mins while you toss the aubergine into the pilaf. Serve the poussins whole, or portion and serve on top of the pilaf. Scatter with the dill and mint leaves, and sprinkle with a little sumac, if you like.

WHAT TO DRINK Made from a grape variety also used for Port, Finest Touriga Nacional Rosé 2012, Alentejo, Portugal, 13% (£7.99, Tesco), is bursting with floral, fruity charm, and plenty of flavour to match the spicing here.

Food styling SARA BUENFELD | Styling SUE ROWLANDS | Wine notes SARAH JANE EVANS MW

Fettuccine with seared scallops & prosciutto

PER SERVING 908 kcals, protein 62g, carbs 59g, fat 42g, sat fat 9g, fibre 6g, sugar 20g, salt 0.9g 94 bbcgoodfood.com

SEPTEMBER 2013

‘It’s always a treat to cook a meal for just my husband and me. We both love trying different ingredients, combinations and cuisines – so weekends give me a chance to take a bit more time with food shopping, and then relax in the kitchen and experiment’

SEPTEMBER 2013

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Weekend Pan-fried venison with sloe gin & plum sauce 1 OF 5 GLUTEN EASY LOW FAT IRON A DAY FREE

SERVES 2

Rich seasonal flavours

PREP 20 mins

COOK 20 mins

6 juniper berries, finely chopped 2 venison steaks 15g/½oz butter 3 plums, 2 quartered, 1 finely chopped 1 garlic clove, finely chopped 3 tbsp sloe gin (or use 2 tbsp Port) 125ml/4fl oz hot beef stock made with 1 tbsp liquid beef stock (or gluten-free alternative) thyme sprigs wilted spinach, to serve (optional) 1 Press the juniper and lots of black pepper onto the steaks. Heat the butter in a frying pan until foaming, add the plum quarters and the steaks. Cook to your liking, turning halfway through. Remove and keep warm. 2 Tip the chopped plum and garlic into the pan juices and cook, stirring, until softened. Pour in the sloe gin, allow to sizzle, then add the hot stock. When the plums are really soft, press the mixture through a sieve to remove the skins. Try to get as much pulp through as you can, as this will add flavour and body to the sauce. If it's too thick, add a dash of boiling water. 3 Put the steaks on warmed plates, top with the plum quarters and spoon round some sauce. Scatter over the thyme and a little black pepper. Serve with Fennel Dauphinoise (below) and wilted spinach. PER SERVING 330 kcals, protein 40g, carbs 8g, fat 9g, sat fat 5g, fibre 2g, sugar 7g, salt 0.4g

Fennel Dauphinoise EASY

SERVES 2

WHAT TO DRINK It takes a big wine to stand up to fruity sloes and plums. Malbec from Argentina does the job nicely. Septimo Día Malbec 2010, Mendoza, 14% (£9.99 down to £7.99 when you buy two until 2 September, Majestic), is packed with mulberry and plum fruit, with a fine undertone of tar. 96 bbcgoodfood.com

CALCIUM GLUTEN FREE

PREP 15 mins

COOK 1 hr

Heat oven to 180C/160C fan/gas 4. Put 225g very thinly sliced medium-sized potatoes, 1 small sliced fennel bulb (fronds reserved), and 1 finely chopped garlic clove in a medium non-stick pan. Pour in 75ml whole milk and 100ml double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender. Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with 2 tbsp finely grated Parmesan (or vegetarian alternative). Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving. PER SERVING 432 kcals, protein 11g, carbs 22g, fat 33g, sat fat 21g, fibre 5g, sugar none, salt 0.4g SEPTEMBER 2013

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Family chicken salad with Green GiantTM Sweet Corn SERVES 2 AS A MAIN COURSE, 4 AS A STARTER

TAKES 10 MINS TO

MAKE, 20 MINS TO COOK

400g chicken breasts 1 tbsp olive oil FOR THE DRESSING 2 tsp red wine vinegar 1 tsp Dijon mustard 3 tbsp sunflower oil FOR THE SALAD 198g can Green GiantTM Salt Free Sweet Corn ½ cucumber, halved lengthways and thinly sliced 1 carrot, grated 100g bag mixed salad leaves, washed and dried Heat oven to 180C/160C fan/ gas 4 and heat a griddle pan until very hot. Rub the chicken breasts with the olive oil, then season with a pinch of sea salt and ground black pepper. Put the chicken on the griddle pan and cook on both sides for 2 mins or just until you have good char marks. Transfer the chicken to a baking tray and cook in the oven for about 10 mins more, or until cooked through. Allow to cool, then cut into thin slices. For the dressing, whisk together the vinegar and mustard. Gradually whisk in the sunflower oil. Season to taste. Drain the sweet corn. In a large bowl, toss the cucumber, carrot, sweet corn and salad leaves together. Pour over the dressing and mix well. Serve with slices of chicken arranged on top of the salad. CHEF’S TIP Dress the salad just before you serve it so the leaves don’t wilt.

It’s in the can Make your summer sensational with a simple and scrumptious sweet corn salad that the whole family is guaranteed to fall in love with When you’re looking for inspiration for what to make for family meals, sometimes a look in the kitchen cupboards is all it takes for cooking creativity to strike. You want something easy to make that’s tantalising enough to tempt everyone’s taste buds, but that doesn’t rely on the same old tried and tested recipes. Experiment with Green Giant vegetables – they can help you make original creations you’ll love. After all, vegetables are versatile, plentiful and delicious, and a great way to celebrate summer. Green Giant always brings you the best-quality vegetables. For instance, Green Giant Sweet Corn is picked at the peak of perfection and then steam-cooked within hours – so it’s crisp, juicy and delicious every time. Green Giant Sweet Corn is a storecupboard secret. Spying a can of Green Giant Sweet Corn sitting on the shelf can stir all sorts of summer eating ideas – including this recipe for a delicious family chicken salad with sweet corn, which was developed in collaboration with L’atelier des Chefs cooking school in London. Try serving it as a starter, or as a main with crusty bread – a meal that the whole family can enjoy.

TASTY TIP Did you know Green Giant has an exciting range of canned vegetables that includes Asparagus, Artichokes, Hearts of Palm and Baby Cobs? Add them to pasta dishes, pies, salads and other dishes for an easy, tasty way to reach your five-a-day.

In partnership with

For more information and recipe inspiration, visit greengiant.co.uk or facebook.com/GreenGiantUK

Weekend

Maisie makes

fish cakes Barney Desmazery helps his seven-year-old daughter Maisie cook a big batch of fish cakes for a family supper or for the freezer Photographs DAVID MUNNS

For more great recipes you can cook with your children, visit bbcgoodfood.com/ kidscookingrecipes

SEPTEMBER 2013

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W

e try to eat together as a family at least twice a week, but for this to be a happy and relaxed occasion, I have a list of kiddy food quirks that need to be adhered to – otherwise there will be grumpy faces from the moment we start. My solution to this frustration is to come up with a collection of what I call ‘blueprint recipes’. These are dishes that can be easily tweaked to suit every family member so there’s no moaning at the table. Maisie tells me that she doesn’t like fish cakes, but once she has made them into large fingers, they become yummy. Neither of my children will eat anything with ‘green stuff’ (chopped herbs) in it, but my wife and I wouldn’t want to eat them without – so I make a basic fish cake mixture that the kids like, then divide it into two and pack one half with more grown-up flavours like capers or horseradish. This keeps everyone happy without having to do too much extra work. Here are some general points on fish cakes: VË aÄË ÜjËw aËW ?ÍjaË ËMÁj?aWÁÖ MÄ^Ë? aËxÄ ËW? jÄË?ÁjË a great way to include omega-3-rich fish into a child’s diet without them having to deal with fiddly bones. It’s also a good way to introduce smoked fish to younger kids. VË0 jÁjË?Ájˬ j ÍßË wË ÍÍ jË MÄËw ÁËa wwjÁj ÍË?~jË~Á Ö¬Ä±Ë : Ö ~jÁËW aÁj ËÝ Ëj ßË ?Ä ~Ë? aËÄ ?Ä ~^ËÝ jË older kids will have fun shaping the cakes. VË0 jËxÄ ËW? jÄËW? ËMjË ?ajË ?Á~jË ÁËÄ ? Ë ÁËÍÁ?a Í ? ßË shaped – whatever your child prefers.

WHAT YOU NEED Large saucepan Slotted spoon Colander 1 small and 2 large mixing bowls Potato masher Wooden spoon Small and large shallow dishes Whisk Frying pan Spatula Lemon juicer Kitchen paper Plastic spoon

BEFORE YOU START Clear a sur face so you have a clutterfree cooking area. If your child can’t reach the cooking sur face, make sure that they stand on something secure. Roll up sleeves or wear a T-shirt. Put on an apron, tie back long hair or use a hair band, and wash hands well. Gather all the ingredients and equipment together. Place a damp piece of kitchen towel under their chopping board to stop it from sliding around. Never leave a child unattended – not only is it unsafe but they may add ingredients that will spoil the recipe. SAFETY FIRST – this recipe involves a bit of cooking which will need to be done by an adult.

The food in this photo was made by Maisie, seven Fish cake fingers HEART EASY HEALTHY

MAKES 8

PREP 30 mins

COOK 40 mins

800g/1lb 12oz floury potatoes 2 skinless salmon fillets (about 250g/9oz) cut into chunks 3 smoked mackerel fillets (about 140g/5oz) zest 1 lemon, saving juice to serve plain flour, for dusting 3 eggs 100g/4oz dried breadcrumbs 3 tbsp sunflower oil, plus more if needed TO SERVE 6 tbsp mayonnaise lemon juice, from above 1 small garlic clove, chopped (optional) 200g/7oz frozen peas, cooked few handfuls watercress

You can gauge how adventurous your kids are and what you can add to your fish cakes. At their most basic, they can be nothing more than fish and potatoes, but lots of other flavours like different herbs, chopped capers, mild curry powder or mustard can be added as well.

FOR EXTRA CRUNCH For really well-coated fish cakes, dip them twice in egg and breadcrumbs. However, this does make for a thicker coating that will absorb more oil while cooking.

COOKING FROM FROZEN Heat oven to 180C/160C fan/gas 4. Drizzle some olive oil over the Fish cake fingers and bake for 25-30 mins, until cooked through and golden.

FISH CAKE FINGERS PER SERVING 275 kcals, protein 15g, carbs 26g, fat 12g, sat fat 2g, fibre 1g, sugar 1g, salt 0.5g MAYONNAISE PER SERVING 96 kcals, protein 2g, carbs 2g, fat 9g, sat fat 1g, fibre 1g, sugar 1g, salt 0.2g

100 bbcgoodfood.com

ADDING OTHER FLAVOURS

NEXT MONTH Maisie makes Marvellous meatballs SEPTEMBER 2013

Weekend KIDS the writing in red is for you GROWN-UPS the writing in black is for you

1

Make some mash.

Tip the potatoes into a pan of cold water and bring to the boil. Boil for 10 mins then lower the heat and drop in the salmon. Turn down the heat and simmer for about 3-5 mins more until the fish is cooked. Lift the fish onto a plate with a slotted spoon. Continue cooking the potatoes until soft, then drain. Tip the potatoes into a bowl and get your child to mash them.

4

Roll out into long sausages.

Food styling and styling BARNEY DESMAZERY

Lightly flour a surface and crack the eggs into a dish. Get your child to whisk them while you tip the breadcrumbs into another dish. Then ask them to divide the mash into eight and roll them on the flour into long, fat cylinders.

7

Get a grown-up to cook them.

Heat the oil in a frying pan and cook the fingers in batches. Sizzle them for 8-10 mins, turning regularly until completely golden, then lift them out onto kitchen paper to drain. Keep them warm in a low oven while you cook the rest.

SEPTEMBER 2013

2

Flake the fish.

5

Dip them in the egg.

While the potatoes cook, peel away the skin from the mackerel fillets and get your child to flake the meat into a small bowl – they can taste some at this point, if they like.

Working methodically, roll the sausages carefully in the egg.

8

Make a tasty sauce.

While you are cooking the fingers, your child can mix the mayonnaise with the lemon juice and garlic – then get them to tip it into a small dish. Serve the fish cake fingers on a plate with the peas, watercress and some of the mayonnaise dip on the side.

3

Mix it all up.

6

Coat in crunchy breadcrumbs.

Add the lemon zest to the potato, and mash some more. Then add all the flaked fish and mix together well – don’t worry about breaking up the fish. If you want, divide the mix in half and add any grown-up ingredients at this stage. Leave until cool enough to handle.

Once the sausages are completely coated in egg, roll them in the breadcrumbs, making sure that they are well coated (for extra crunch, see opposite). The fingers can now be kept in the fridge for 2-3 days, or frozen for 1 month. To cook from frozen, see opposite.

WHAT WE LEARNT Three key skills that will be useful for many other recipes: MASHING A good basic skill – once mastered, your chi ld can help in the kitchen every time you’re mashing vegetable s. MOULDING This is a skill kids can relate to from playin g with Play-Doh. It comes in use ful when making burgers or rolling up biscuit dough before it’s chilled. BREADCRUMBING This is a very child-friendly kitchen task, but it can get messy! It can also be applied to making you r own fish or chicken nuggets or to flattened meat or poultry .

bbcgoodfood.com 101

Pack a healthy lunchbox Exciting ideas for children

Advice & recipes for all ages

Good Food takes up the challenge to create packed lunches that boost energy, brighten the day and keep you going until dinner time Recipes KATY GREENWOOD Photographs WILL HEAP

With more than half of children taking a packed lunch to school – that’s a staggering 5 billion lunches a year – not to mention the many office and outdoor workers who rely on them, it’s clear what a vital contribution lunchboxes make. That said, thinking up inspiring ideas can be a challenge. It's tempting to fall into the trap of using packaged, readymade options. Although these seem like the easy answer, they tend to be high in fat, saturated fat, salt and sugar. Keep choices varied, fresh and tasty – our lunchbox recipes not only look and taste great, they’re also high in protein, veg, fruit and fibre, but low in fat, salt and sugar. Lunch is an important point in the school day and should provide at least a third of your child’s daily requirements – without it youngsters struggle to concentrate in the afternoon. Pack plenty of sustaining, nutritious options to make the school day a productive one.

  

 

Coping with a fussy eater Involve your child in planning and preparing their

lunchbox – kids are more likely to try foods that they’ve been involved in selecting and making. Children are happier choosing from a small range of foods. If your child seems to pick just one or two favoured things every day, this is not unusual – gradually introduce more options but be prepared to be patient. If they refuse wholegrains, like wholemeal bread, don’t worry – some small children find fibrous foods too filling and they may even upset their small stomachs. Instead, supply fibre by opting for beans and pulses puréed into a creamy dip or add to salads or sandwich fillings. Introduce brown versions of rice, pasta and bread when your child is a little older. Talk with other mums and use their child’s healthy appetite as an example for yours to follow. Don’t use food as a reward – this reinforces the idea that sugary, fatty foods are better options than healthy whole fruit or dairy products.

How much does my child need? You’ve probably noticed that some food labels display the percentage of your Guideline Daily Amount (GDAs) that the food supplies – many manufacturers show these figures to help you make sense of the information on the label. GDAs are a guide to the amount of calories and nutrients an adult or child may have as part of a balanced, healthy diet. Remember, WE ALL VARY IN SIZE AND ACTIVITY LEVELS SO THESE lGURES are only a guide, but they can help you to see how much a food is contributing to your child’s daily diet.

Get kids to eat up! z Make fruit more exciting with a fruit slaw. Cut apple, firm mango, peaches and plums into fine matchsticks, add a few blueberries and toss together with a little lime juice. Serve in tubs. z Swap the tuna mayonnaise in their sandwiches for tinned mackerel or salmon mixed with mayonnaise – these will provide a higher amount of essential omega-3 fatty acids.

Guideline Daily Amounts for children aged 5-10

z Freeze berries, banana slices or grapes before packing into containers – they

Energy

1,800 kcal

Protein

G

the lunchbox cool.

Carbohydrates

G

z Instead of a sandwich, give them

Sugar

85g

Fat

G

cucumber sticks for dipping.

Saturates

G

z Write a message or your

Fibre

15g

child’s name onto a boiled

Salt

G

will defrost by lunchtime but keep

a little tub of houmous with blanched broccoli, raw carrot, red pepper or

egg or a banana skin.

Buy healthier – what to check on the label When you do buy ready-packaged options, read the label – this is key to making good choices. Here’s the information you need at your fingertips:

Find recipes at Mango & banana smoothie

What’s a lot

What’s a little

Fat

-ORE THAN G per 100g

3g or less per 100g

3ATURATES

More than 5g per 100g

1.5g or less per 100g

3UGAR

-ORE THAN G per 100g

5g or less per 100g

3ALT

More than 1.5g per 100g

0.3g or less per 100g

Lemon & coriander houmous

Tortellini with pesto & broccoli

For more information on food labels and food values, visit nhs.uk/livewell

102 bbcgoodfood.com

SEPTEMBER 2013

Healthy

Portion sizes for little ones (5-10 years) A drink – ideal options include water, pure 100% fruit juice, milk or yogurt-based drinks (with less than 5% added sugar).

Dairy

s 9OGURTFROMAGE FRAIS CHILD SIZE POTS VARY FROM  G s (ARD CHEESE LIKE CHEDDAR APPROXIMATELY G G s 3OFT CHEESE APPROXIMATELY  G s 'LASS OF MILK APPROXIMATELY  ML Calcium is essential for bone-building. Good sources are milk, cheese, yogurt and fromage frais, as well as green leafy veg and canned fish.

Protein is important for helping your child to grow. It will also keep them feeling fuller for longer. Good choices include skinless chicken, oily fish, eggs and dairy foods, as well as beans and pulses for vegetarians. Give your child the amount they can fit in the palm of their hand.

.UTRITIONAL ADVICE +%229 4/22%.3 \ &OOD STYLING KATY GREENWOOD \ 3TYLING JENNY IGGLEDEN

Vegetables Aim for two portions of fruit and veg, with at least one being veg OR SALAD &RESH FROZEN dried, canned or you can use a juice – they all count.

Starchy carbs such as bread, noodles, Fruit

The amount your child can fit in the palm of their hand – typically one small apple or banana, or three or four cherry tomatoes.

SEPTEMBER 2013

pasta, rice or potatoes. These are important for energy and should make up a third of their lunchbox – opt for wholegrain versions or, for sandwiches, try one of the high-fibre ‘white’ breads.

bbcgoodfood.com 103

teenagers Interesting lunches for

This is the time that kids start to exert more control over what they eat, which makes guiding them towards the right choices all the more difficult. It's worth reminding your teenager that eating well not only helps them to perform at their best, but it’s key for looking and feeling fab. Our on-trend recipes will not only make their mates envious, but are designed to provide the vital nutrients they need at this stage.

   

8

Do include Iron – girls, especially, are at risk of being low in this mineral, so include plenty of iron-rich choices like lean meat, dark green leafy veg, dried fruit like apricots, as well as chickpeas, lentils and beans. Zinc – growing kids need this mineral, especially as teens, so include good sources like lean beef, eggs, Brazil nuts and almonds (taking into consideration your child's school guidelines about nuts) as well as seeds including pumpkin and sesame. Omega-3 fatty acids – these all-important fatty acids keep the brain well-oiled and help to establish healthy, balanced hormones. Try oily varieties of fish including salmon, tuna, sardines, trout and mackerel. Teens love snacking so pack some handy nibbles like homemade popcorn, flavoured with chilli or paprika instead of salt or sugar.

Avoid Empty calories from the likes of fizzy drinks and squash – swap them for yogurt-based smoothies, 100% fruit juice or plain water.

Pizza pasta salad 1 OF 5 EASY A DAY

SERVES 1

PREP 10 mins

COOK 12-15 mins

85g/3oz pasta, use a favourite shape 1 tsp olive oil 1 tbsp sundried tomato pesto 85g/3oz baby plum tomatoes, halved 50g/2oz light mozzarella, cubed 3-4 black olives, halved 4 slices salami, sliced into ribbons handful basil leaves

Black bean chimichurri salad EASY

SERVES 1

3 OF 5 GLUTEN FIBRE VIT C A DAY FREE

PREP 15 mins

NO COOK

OF 5 EASY FOLATE FIBRE VIT C OMEGA-3 2 A DAY

SERVES 1

PREP 20 mins, plus cooling

COOK 25 mins

400g can black beans, drained and rinsed 1 tomato, roughly chopped ¼ red onion, finely chopped ½ avocado, chopped 50g/2oz feta, crumbled into chunks FOR THE CHIMICHURRI large handful coriander large handful parsley 2 tbsp Sherry vinegar 2 tbsp extra virgin olive oil ½ garlic clove, roughly chopped ¼ tsp chilli powder ¼ tsp ground cumin 1 Whizz all the chimichurri ingredients together in a blender or the small bowl of a food processor, until combined. Season to taste and set aside. 2 In a bowl or plastic container toss together all the salad ingredients. Drizzle over the dressing, or keep it separate in a small jar to stir through the salad just before eating. PER SERVING 627 kcals, protein 31g, carbs 50g, fat 33g, sat fat 11g, fibre 18g, sugar 7g, salt 1.9g

Vietnamese chicken baguettes (Bhan Mi) 1 OF 5 EASY LOW FAT A DAY

SERVES 1

PREP 20 mins

COOK 5-10 mins

1 small chicken breast 1 tsp olive oil 1 tsp rice vinegar ½ tsp golden caster sugar juice ½ lime ½ small carrot, peeled and grated 2 spring onions, thinly sliced 2½cm/1in piece cucumber, deseeded and sliced ½ red chilli, thinly sliced into rounds 1 sandwich baguette 3-4 Little Gem leaves, washed 1-2 tbsp sweet chilli sauce

Cook the pasta following pack instructions. Drain, rinse under cold water to cool, then drain well. Toss with the oil and sundried tomato pesto, season to taste. Place in a jar or plastic box and scatter over the remaining ingredients in layers, ending with the basil.

1 Put the chicken breast between 2 pieces of cling film and bash with a rolling pin to about 1cm thick. Heat a griddle pan until hot. Rub the chicken with the oil, cook for 2-3 mins per side, or until cooked through. Set aside to cool. 2 Mix together the rice vinegar, sugar and lime juice, stirring until the sugar is dissolved. Add the carrot, spring onions, cucumber and chilli. 3 Split a sandwich baguette along the top. Stuff with the Little Gem leaves and shred the chicken on top. Pile on the carrot mixture and wrap or place in a plastic box. Put the sweet chilli sauce in a small portable pot and when it’s time for lunch, pour over the sauce just before tucking in.

PER SERVING 547 kcals, protein 26g, carbs 49g,

PER SERVING 439 kcals, protein 32g, carbs 61g,

fat 27g, sat fat 9g, fibre 2g, sugar 5g, salt 1.8g

fat 7g, sat fat 1g, fibre 5g, sugar 18g, salt 1.6g

104 bbcgoodfood.com

Japanese-style bento box

100g/4oz fresh edamame in the pods (or frozen soya beans) handful of a favourite fruit, such as fresh pineapple, blueberries or strawberries FOR THE SUSHI 100g/4oz sushi rice 1 tbsp rice vinegar ½ tsp golden caster sugar 1 sheet nori 1 smoked mackerel fillet, about 75g/2½oz, flaked 1 tbsp light mayonnaise 2 spring onions, chopped pea-sized blob wasabi (optional) ¼ red pepper, thinly sliced lengthways, about 6 slices 1 Bring a pan of water to the boil and cook the edamame for 3-4 mins (or 1-2 mins if using frozen soya beans) until tender. Drain, sprinkle with salt and set aside. 2 Rinse the rice well in cold water until the water runs clear. Put the rice in a heavy-based pan with a tight-fitting lid and cover with 200ml water. Bring just to the boil, then put on the lid, turn the heat to its lowest point and cook for 15-20 mins, until the liquid is absorbed. Remove from the heat and leave with the lid on for another 10 mins. 3 Spoon the cooked rice into a wide bowl and leave to cool a little. Stir together the rice vinegar, sugar and a small pinch of salt, until the sugar and salt dissolve. Mix this into the cooled rice. Lay the nori sheet on a sushi rolling mat or sheet of cling film. With damp hands, spread the rice over two-thirds of the nori sheet. 4 Mix the smoked mackerel, mayonnaise and spring onions, season well with black pepper. Spread a line of wasabi down the middle of the rice, if using, and layer on the red pepper pieces, then the fish mixture. Roll the sushi up, starting from the end covered with rice. Dampen the uncovered end to help it stick. Slice into about 6 x 3cm thick pieces. 5 Pop the sushi rolls into a bento box or lunchbox, adding the edamame and fruit to the other compartments. PER SERVING 619 kcals, protein 25g, carbs 81g, fat 20g, sat fat 3g, fibre 6g, sugar 11g, salt 2.1g

MAKE IT

GLUTEN FREE

Swap the mayonnaise for a gluten-free variety.

SEPTEMBER 2013

Healthy

Vietnamese chicken baguettes (Bhan Mi)

Pizza pasta salad

New ideas for your teenager Japanese-style bento box

SEPTEMBER 2013

Black bean chimichurri salad

bbcgoodfood.com 105

Satisfying recipes for adults

Fattoush EASY

Avoid that mid-afternoon slump by packing foods that help to balance blood sugar. The B group of vitamins and chromium are important for this, so include wholegrains and lean meats as well as tomatoes, potatoes and onions. Combining protein and fibre with carbs will also help to get you through the afternoon.

  

 

Aim to Fill up on fibre by adding grains such as barley or pulses (including lentils) to soups – both help manage cholesterol levels. Vary the bread you use by opting for granary, rye, pumpernickel or seeded varieties of wraps, rolls, bagels or pitta. Omit the butter or spread when using moist fillings in sandwiches to help keep fat and calories down. Slash salt levels by using low-sodium stocks in soups and opt for rice, pasta or potato salads



8 8

Moroccan chickpea soup EASY

SERVES 4

LOW 3 OF 5 GOOD FAT A DAY 4 YOU

PREP 10 mins

in place of sandwiches at least 2-3 days a week. If you love sandwiches, choose lower-salt fillings such as chicken or turkey salad. Make the most of leftovers – these save time, money and can offer a healthier choice (eg cold, sliced frittata served with a green salad). Be good to your heart and include oily fish once a week – choose from sardines, salmon, trout or mackerel. Choose a healthy snack to get you through the day – a handful (30g) of unsalted nuts or seeds are full of stress-busting nutrients.

Avoid Sweets, chocolate and biscuits – use fruit

PREP 15 mins

NO COOK

2 tomatoes, chopped into chunks ¼ cucumber, deseeded and sliced ½ red onion, sliced 1 small head Romaine lettuce, shredded handful mint leaves, roughly chopped handful parsley leaves, roughly chopped 2 pitta breads 1 tsp sumac FOR THE DRESSING ½ garlic clove, crushed 2 tbsp red wine vinegar 1 tbsp extra virgin olive oil juice ½ lemon

or dairy options to satisfy that ‘sweet’ need. Too much tea and coffee – opt instead for water, 100% fruit juice, milk, a yogurt smoothie, green or herbal teas.

Chicken gumbo 2 OF 5 GOOD EASY LOW FAT VIT C A DAY 4 YOU

COOK 25 mins

SERVES 2

3 OF 5 GOOD FOLATE FIBRE VIT C A DAY 4 YOU

SERVES 4

PREP 25 mins

COOK 35 mins

1 The night before, toss together all the salad ingredients except for the pitta bread and sumac. Make up the dressing and season to taste. Leave these separate until the morning. 2 The next morning, toast the pitta breads until lightly golden. When cool, tear into pieces and combine with the salad and dressing. Spoon into 2 plastic boxes and sprinkle over the sumac. PER SERVING 358 kcals, protein 12g, carbs 57g, fat 18g, sat fat 1g, fibre 6g, sugar 10g, salt 1.1g

1 tbsp olive oil 1 onion, chopped 2 garlic cloves, crushed 1 red chilli, deseeded and roughly chopped 1 tbsp grated fresh ginger 1 tsp cumin 1 tsp ras el hanout ¼ tsp cinnamon 200g/7oz roasted red peppers, from a jar 2 x 400g cans chopped tomatoes 400ml/14fl oz vegetable stock 400g can chickpeas, drained and rinsed 2 preserved lemons, rind chopped (discard the pulp and seeds) 1 tbsp clear honey 50g/2oz wholewheat couscous 1 Heat the oil in a large lidded pan. Add the onion and garlic, put on the lid and cook for 5 mins, stirring halfway through. Stir the chilli, ginger, cumin, ras el hanout and cinnamon into the pan and cook for 1 min. Add the peppers, tomatoes and stock. Bring to the boil, turn down to a simmer, put on the lid and cook for 10 mins. 2 Blitz the soup with a stick blender, or in a food processor until smooth. Return to the pan and add more liquid to thin the soup, if you like. Stir in the chickpeas, preserved lemons, honey and some seasoning. If eating straight away, add the couscous and heat through for 5 mins. (If taking to work, add the couscous just before reheating). PER SERVING 211 kcals, protein 9g, carbs 32g, fat 5g, sat fat 1g, fibre 6g, sugar 12g, salt 1.3g

MAKE IT

GLUTEN FREE

Swap the couscous for cooked quinoa or lentils. 106 bbcgoodfood.com

1 tbsp olive oil 500g/1lb 2oz skinless, boneless chicken thighs, cut into chunks 1 onion, chopped 1 green pepper, deseeded and chopped 3 celery sticks, finely chopped 1 garlic clove, finely chopped ¼ tsp cayenne pepper 1 tsp smoked paprika 1 tsp ground cumin 1 tsp dried thyme 1 bay leaf 1 heaped tbsp plain flour 400g can chopped tomatoes 400ml/14fl oz chicken stock 100g/4oz okra, sliced into 2cm rounds small handful sage, leaves chopped crusty bread or microwave rice, to serve

Scandi salmon salad 1 OF 5 EASY FOLATE VIT C OMEGA-3 A DAY

SERVES 2

PREP 15 mins

COOK 20 mins

400g/14oz baby new potatoes, halved 1 lemon 2 salmon fillets (about 250g/9oz) 150ml/¼pt half-fat crème fraîche ½ pack dill, finely chopped ½ pack flat-leaf parsley, finely chopped 1 tbsp French mustard ½ red onion, finely chopped 100g/4oz radishes, quartered

1 Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside. 2 Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.

1 Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a large pan of salted water. Bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool. 2 Meanwhile, zest the lemon, set the zest aside and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool. 3 Mix together the crème fraîche, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.

PER SERVING 242 kcals, protein 33g, carbs 12g,

PER SERVING 526 kcals, protein 31g, carbs 41g,

fat 7g, sat fat 2g, fibre 4g, sugar 6g, salt 0.7g

fat 26g, sat fat 10g, fibre 4g, sugar 8g, salt 1g SEPTEMBER 2013

Healthy

Scandi salmon salad Moroccan chickpea soup

Great choices to take to work

Chicken gumbo

Fattoush SEPTEMBER 2013

bbcgoodfood.com 107

GoodDeals

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Viners sauté pan, just £39.95 (rrp £70), plus £3.95 p&p This non-stick, multi-purpose pan from Viners is ideal for quick weeknight suppers, one-pot family meals, roasting and frying. Made from induction-compatible stainless steel, with a ceramic non-stick interior that will not blister or peel, this versatile pan is suitable for hob and the oven. The pan has a glass lid with a large loop handle, for ease of use with oven gloves. It measures 30cm in diameter and has a capacity of 3.96 litres. The pan is dishwasher safe and comes with a five-year guarantee.

Exclusive offer for readers BBC FREE Pro-Grip slotted turner, worth £4.50, with every order

HOW TO ORDER YOUR PAN Please send a cheque payable to Oneida International, with your name, contact details and GFO/0058 written on the back, to: BBC Good Food Sauté Pan Offer, Emery House, Greatbridge Road, Romsey SO51 0AD or call 01794 527448* quoting GFO/0058 or visit viners.co.uk/direct/goodfood

Terms and conditions Offer subject to availability. Delivery within 28 days to mainland UK only, some exclusions may apply. If dissatisfied, please return goods unused within seven days for a full refund. Contract for the supply of goods is with Oneida International. Opening hours: 24 hours, seven days a week. *Maximum call charge 10p per minute from a BT landline, other networks may vary. Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC 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 01794 527448* quoting GFO/0058 or visit viners.co.uk/direct/goodfood 108 bbcgoodfood.com

SEPTEMBER 2013

Healthy

Healthy sides Chipotle hasselback sweet potatoes

Succotash

LOW 1 OF 5 GOOD GLUTEN FAT A DAY 4 YOU FREE

EASY EASY

LOW 1 OF 5 GOOD FAT A DAY 4 YOU

SERVES 4

PREP 10 mins

SERVES 4

PREP 15 mins

COOK 15 mins

COOK 1 hr

4 sweet potatoes 2 tbsp olive oil 1 tbsp chipotle paste zest and juice 1 lime handful coriander leaves, to serve 1 Heat oven to 200C/180C fan/gas 6. Slice the potatoes to about three-quarters of the way through at 1cm intervals. Brush with ½ tbsp of the olive oil, place on a baking tray and bake for 35-40 mins. Meanwhile, mix together the remaining oil, the chipotle, lime zest and juice. 2 Remove the potatoes from the oven and brush all over, and down into the slits, with the chipotle mixture. Return to the oven for another 15-20 mins or until cooked through. Scatter with the coriander leaves just before serving.

4 sweetcorn cobs 1 tbsp olive oil 2 garlic cloves, crushed 100g/4oz frozen baby broad beans 1 red chilli, deseeded and chopped large handful basil, chopped large handful mint, chopped 1-2 tsp Sherry vinegar

1 Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time. 2 Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like. PER SERVING 116 kcals, protein 5g, carbs 15g, fat 4g, sat fat 1g, fibre 3g, sugar 2g, salt 0.1g

Serve with your favourite roast or a BBQ

PER SERVING 226 kcals, protein 3g, carbs 40g, fat 6g, sat fat 1g, fibre 5g, sugar 11g, salt 0.3g

Japanese-style brown rice EASY

FOLATE GOOD 4 YOU

Recipes KATY GREENWOOD | Photograph SAM STOWELL | Food styling EMILY KYDD | Styling JENNY IGGLEDEN

SERVES 4

PREP 5 mins

COOK 25 mins

250g/9oz brown rice 175g/6oz frozen soya beans 1 tbsp low-salt soy sauce 1 tbsp extra virgin olive oil 2 tsp finely grated ginger 1 garlic clove, crushed 4 spring onions, thinly sliced on the diagonal

Good with oily fish or grilled meats

1 Cook the brown rice following pack instructions, adding the soya beans for the final 2 mins of cooking. Meanwhile, mix together the soy sauce, olive oil, ginger and garlic. 2 Drain the cooked rice and beans, transfer to a serving bowl and stir in the soy sauce mixture. Scatter with the spring onions and serve. PER SERVING 308 kcals, protein 9g, carbs 50g, fat 7g, sat fat 1g, fibre 3g, sugar 2g, salt 0.4g

SEPTEMBER 2013

Delicious with pork or chicken

bbcgoodfood.com 109

GoodDeals

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FROM

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££££££££ Great savings in this issue of

Board a train and celebrate with a festive cultural break in Europe this December

PER PERSON*

Lake Annecy

CHRISTMAS ON LAKE ANNECY Eight days half-board, departing 20 December 2013 Enjoy a tranquil Christmas surrounded by the Alpine majesty in one of France’s most spectacular regions. The fantastic family-run Les Grillons Hotel, which sits close to the lake just outside the village of Talloires, offers the perfect base, with roaring fires and local cuisine that’s received rave reviews. A relaxed touring itinerary includes visits to some the area’s most beautiful sights – Chamonix, Geneva, Lake Geneva, Évian-les-Bains, Yvoire, Chambéry and Aix-les-Bains.

CHRISTMAS ON THE ITALIAN RIVIERA Eight days half-board, departing 21 December 2013 The magnificence of the Italian Riviera has been extolled for centuries by Byron and Shelley, among others, and it isn’t difficult to see why. Spend Christmas in charming and peaceful Alassio, and discover the dramatic coastline, tumbling villages and colourful harbours with visits to Genoa, Cervo and Portofino, with a full day trip to the principality of Monaco. The centrally located, family-run Hotel Toscana has excellent facilities and a restaurant that uses both local and Tuscan produce.

Portofino

Strasbourg, Alsace

EXCLUSIVE OFFER FOR BBC GOOD FOOD READERS: All bookings will receive two FREE tickets** to the BBC Good Food Show Winter 2013 (or BBC Good Food Show Summer 2014).

OTHER CHRISTMAS-BY-RAIL TOURS: Bruges, Alsace, Languedoc, Provence, southern Provence, the Savoie, the Côte d’Azur and the Basque Country. All tours include: s Return Eurostar and TGV from St Pancras or Ebbsfleet via Paris/Lille. s Hand-picked, well-located accommodation on a B&B or half-board basis (destination dependent). s Celebratory meals on Christmas Eve and Christmas Day. s Full coach touring itinerary of the region’s highlights, plus plenty of free time to relax. s Experienced tour manager throughout.

Terms and conditions Per-person prices based on two sharing a twin room – single supplement available. Holidays are organised by Travel Editions Group Ltd, 69-85 Tabernacle Street, London EC2A 4BD; are offered subject to availability; and are correct at the time of going to press. Full terms and conditions apply. ATOL 3525 protected ABTA V3120. *Based on the Christmas in Bruges tour. **Tickets for the BBC Good Food Show will be dispatched upon holiday departure and will be for either the Winter 2013 or Summer 2014 Show. Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food magazine) would love to keep you informed by post, telephone or email of their special offers and promotions. Please state at time of booking if you do not wish to receive these from BBC Worldwide or Immediate Media Company.

To book or to request a brochure, call Travel Editions on 020 7251 0045 quoting FOOD XMS SEP13 or visit traveleditions.co.uk/goodfood 110 bbcgoodfood.com

SEPTEMBER 2013

Healthy

Bake it better Packed with apple, blueberries, banana and seeds, these lighter muffins are full of goodness Recipe CASSIE BEST Photograph ROB STREETER

Breakfast muffins EASY

MAKES 12

PREP 15 mins

COOK 30 mins

This healthier version of a coffee shop muffin uses mashed banana and apple sauce to provide natural sweetness, while the blueberries give you an extra hit of vitamins.

Food styling EMILY KYDD | Styling JENNY IGGLEDEN

2 large eggs 150ml pot natural low-fat yogurt 50ml/2fl oz rapeseed oil 100g/4oz apple sauce or puréed apples (find with the baby food) 1 ripe banana, mashed 4 tbsp clear honey 1 tsp vanilla extract 200g/7oz wholemeal flour 50g/2oz rolled oats, plus extra for sprinkling 1½ tsp baking powder 1½ tsp bicarbonate of soda 1½ tsp cinnamon 100g/4oz blueberries 2 tbsp mixed seeds (we used pumpkin, sunflower and flaxseed) 1 Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine. 2 Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy. Divide the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted into the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Can be stored in a sealed container for up to 3 days. PER SERVING 179 kcals, protein 5g, carbs 23g, fat 7g, sat fat 1g, fibre 3g, sugar 10g, salt 0.6g

SEPTEMBER 2013

bbcgoodfood.com 111

Make it

Crispy chicken & coleslaw HEALTHIER

If you love fried chicken then you’ll be amazed by Angela Nilsen’s low-fat recipe

Photographs DAVID MUNNS

I’ve heard some people describe takeaway fried chicken as ‘mouth-watering’, while others call it ‘greasy’. This highlighted my challenge, to keep it mouth-watering, but in a much healthier way. A traditional coleslaw salad accompaniment isn’t much better either, as Kerry Torrens, our nutritional therapist, pointed out. Typically, this meal is high in fat, saturated fat and salt from coating and frying the chicken, plus all the mayonnaise in the coleslaw. I tried eliminating all the oil for ovencooking the chicken, but that left me with dry pieces that were definitely not crisp. Skinless chicken breasts were the leanest to use – I made them tender by marinating them in buttermilk for as long as I could. For the coating I tried crumbs, then just flour – but as I wasn’t deep frying, neither were right. So I used a combination of the two, which gave a much lighter, crispier effect. I mixed in a selection of herbs and spices for the coating and, instead of relying on flavoured salts such as celery and garlic for extra taste, I stirred some crushed fresh garlic into the buttermilk instead to give a depth of flavour. As I wouldn’t be able to crisp the chicken by deep frying, I managed to get the same effect by browning the crumbs and flour first to give them colour, then briefly frying the coated chicken in just a few tablespoons of oil (both of which gave the illusion of having been deep-fried). I then completed the cooking in a high oven on a wire rack so that it didn’t go soggy. For the coleslaw, I replaced the mayonnaise with a few choice ingredients and added a bigger selection of veg. This gave me a fresh-tasting salad that still had creaminess and crunch.

The verdict Finger-lickin’ good for you! My version has 62 per cent less fat than the classic and the saturated fat and salt are reduced by 80 per cent. Yet my tasters agreed that the chicken was moist and juicy while the coating was crisp without being greasy. 112 bbcgoodfood.com

TIPS The hot chilli powder gives a nice bite to the coating mix – but if you prefer it milder, add just a pinch of hot or mild chilli powder. Or leave it out altogether. Panko breadcrumbs are Japanese dried bread flakes, used traditionally in coating chicken in katsu curries. When fried, they absorb less fat than regular breadcrumbs and stay light and crisp once cooked.

Next month

Angela creates a healthier treacle tart

Crispy chicken EASY GOOD 4 YOU

SERVES 4

PREP 15 mins, plus 1 hr or

overnight marinating

COOK 20 mins

150ml/¼pt buttermilk 2 plump garlic cloves, crushed 4 x skinless, boneless chicken breasts (total weight 550g/1lb 4oz), preferably organic 50g/2oz Japanese panko breadcrumbs 2 tbsp self-raising flour ½ rounded tsp paprika ¼ rounded tsp English mustard powder ¼ rounded tsp dried thyme ¼ tsp hot chilli powder (see tip, left) ½ tsp ground black pepper 3 tbsp rapeseed oil

4 Remove the chicken from the bag. Heat 1 tbsp of the oil in a large, non-stick frying pan, then add the chicken pieces and fry for 1½ mins without moving them. Turn the chicken over, pour in another ½ tbsp of the oil to cover the base of the pan and fry for 1 min more, so both sides are becoming golden. Using tongs, transfer to the wire rack. Repeat with the remaining seasoned crumbs, oil and chicken. 5 Bake all the chicken on the rack for 15 mins until cooked and crisp, then serve with the Crunchy coleslaw. PER SERVING 319 kcals, protein 37.1g, carb 18.6g, fat 10.5g, sat fat 1.1g, fibre 0.8g, sugar 2.2, salt 0.7g

Crunchy coleslaw 1 OF 5 GOOD EASY VIT C A DAY 4 YOU

SERVES 4

PREP 20 mins plus chilling

NO COOK

1 Pour the buttermilk into a wide shallow dish and stir in the garlic. Slice the chicken into chunky slices, about 9.5cm long x 3-4cm wide. Lay the chicken in the dish and turn it over in the buttermilk so it is well coated. Leave in the fridge for 1-2 hrs, or preferably overnight. 2 Meanwhile, heat a large, non-stick frying pan and tip in the panko crumbs and flour. Toast them in the pan for 2-3 mins, stirring regularly so they brown evenly and don’t burn. Tip the crumb mix into a bowl and stir in the paprika, mustard, thyme, chilli powder, pepper and a pinch of fine sea salt. Set aside. 3 When ready to cook, heat oven to 230C/210C fan/gas 8. Line a baking tin with foil and sit a wire rack (preferably non-stick) on top. Transfer half the crumb mix to a medium-large plastic bag. Lift half the chicken from the buttermilk, leaving the marinade clinging to it. Transfer it to the bag of seasoned crumbs. Seal the end of the bag and give it a good shake so the chicken gets well covered (you could do all the crumbs and chicken together if you prefer, but it’s easier to coat evenly in 2 batches).

½ small white cabbage (300g/ 11oz total weight) 2 carrots, coarsley grated (175g/ 6oz total weight) 6 spring onions, trimmed and chopped 2 tsp rapeseed oil 2 tsp white wine vinegar 2 tsp wholegrain mustard 2 tbsp natural yogurt 2 tbsp half-fat crème fraîche 2 tbsp orange juice 2 tbsp toasted sunflower seeds 1 Cut out and discard the hard core from the cabbage then finely shred it. Mix in a bowl with the carrots and spring onions. Season with pepper and a pinch of salt, then chill for 1-2 hrs (optional). 2 Mix together the oil, vinegar and mustard in a bowl. Stir in the yogurt, crème fraîche and orange juice. Set aside. 3 When ready to serve, pour the dressing over the veggies, add the sunflower seeds and toss together. Let it sit for 10-15 mins to blend the flavours. PER SERVING 123 kcals, protein 4.1g, carbs 10.1g, fat 7.2g, sat fat 1.6g, fibre 4.7g, sugar 8.7, salt 0.4g SEPTEMBER 2013

Healthy

Food styling LUCY O’REILLY | Styling REBECCA NEWPORT

Half the fat and salt of the original – and just as irresistible

How I made it healthier

What if I…

s I reduced fat and saturated fat by using lean, skinless chicken breasts. s Using buttermilk provided a low-fat coating for the crumb mix to stick to. s Fat and saturated fat were reduced further by frying the chicken in rapeseed oil, then baking it in the oven. s Toasting seeds and adding mustard to the coleslaw dressing gave extra flavour, so I used less salt.

used chicken breasts with the skin on?

SEPTEMBER 2013

The incredible results Per serving

Classic Healthier crispy chicken version

Classic coleslaw

Healthier version

kcals

412

319

189

123

The fat would increase to 11.8g (2g sat fat) per portion.

fat

27.7g

10.5g

17.3g

7.2g

sat fat

6g

1.1g

2.6g

1.6g

used 4 tbsp mayonnaise in the

fibre

0.7g

0.8g

3.1g

4.7g

salt

3.5g

0.7g

1.5g

0.4g

The fat would increase to 24.2g (5.1g sat fat) per portion. used full-fat milk instead of buttermilk?

coleslaw instead of yogurt and half-fat crème fraîche? The fat would increase

to 17.2g (2.4g sat fat) per portion.

bbcgoodfood.com 113

Barney Desmazery Food editor

Sarah Cook Food editor

Cassie Best Assistant food editor

Emily Kydd Cookery assistant

Expert advice, techniques, ideas and best buys from the BBC Good Food team

If you need to decorate biscuits or cakes and haven’t got a piping bag, follow these quick and easy steps to making your own. All you need is some baking

parchment and a pair of scissors. Bear in mind that a homemade bag is perfect for smaller, fiddly jobs, but not for piping large amounts.

Masterclass

Do it better Making a piping bag

Learn new skills

Do it better

Cook school

1

2

All three tips should now be aligned and the bottom of the cone should be completely closed – if it’s not, pull and tweak the tips until it is.

Fold the points over several times to secure the piping bag – you could use a paperclip or stapler to reinforce it. Fill with some icing, then roll over the top to seal it in.

4

SEPTEMBER 2013

5

Holding the two top points together, wrap the left-hand corner right around the cone until its pointed end joins up with the first two points.

3

Snip off the tip and start piping, or, for very precise icing, you can snip the tip off first, drop in a nozzle, then fill it with icing.

6

bbcgoodfood.com 115

Expert advice

Photographs ROB STREETER | Food styling EMILY KYDD | Styling JENNY IGGLEDEN

Step-by-step

With the longest edge nearest to you, take the right-hand corner and fold it so that it meets the top tip of the triangle, forming a cone.

Unroll a length of baking paper and fold one corner down to meet the bottom edge. Mark the crease, then cut along it to create a triangle.

Edd Kimber’s fancy iced biscuits Do it better

The winner of BBC Two’s Great British Bake Off in 2010 shows how to master piping and flood icing to create these cute biscuits Photographs DAVID MUNNS

Gel food colours give the intensity of shade that you need, without making the icing too runny.

Masterclass

Fancy iced biscuits EASY

uncooked or un-iced

MAKES 20

Step-by-step

and setting

PREP 1 hr plus chilling COOK 15-17 mins

Expert advice

FOR LIME & VANILLA BISCUITS 300g plain flour ¼ tsp salt 150g golden caster sugar zest 3 limes 150g cold unsalted butter, diced 1 large egg 1 tsp vanilla bean paste TO DECORATE 400g royal icing sugar juice 1-2 lemons (about 75ml), or 2-4 limes gel food colours – we used orange, pink and yellow PER BISCUIT 210 kcals, protein 2g, carbs 36g, fat 7g, sat fat 4g, fibre 1g, sugar 25g, salt 0.1g

1

Line a couple of trays with baking parchment and heat oven to 180C/160C fan/gas 4. Mix together the flour, salt, caster sugar and lime zest (keep the zested limes for the icing). Add the butter and rub together until the mixture resembles fine breadcrumbs. Beat the egg and vanilla bean paste together with a fork, then mix into the other ingredients. Knead until even. Chill until firm, then roll on a lightly floured surface until about 4-5mm thick. Stamp out 8cm rounds, transfer to baking trays, then chill again for 15 mins before baking for 15-17 mins until golden. Remove from the oven, transfer to a wire rack and leave to cool before decorating.

2

116 bbcgoodfood.com

This technique is called flood or run-out icing, where a hard icing ‘barrier’ is created which can then be easily filled with a runnier icing.

Edd Kimber hasn’t stopped baking since winning BBC Two’s first Great British Bake Off and has two gorgeous

TIP

paste Using vanilla bean will its cu means the bis y look. the as od taste as go

books out – The Boy Who Bakes and Say It With Cake. To try more of Edd’s recipes, visit theboywhobakes.co.uk. SEPTEMBER 2013

Cook school ‘These hand-iced biscuits look so impressive, but they’re actually a doddle to make and it’s surprisingly easy to achieve great results when you decorate them. In this recipe, I’ve kept it simple and just drawn around the outside of the biscuit. However, once you’ve got the hang of this, you can take it further and add any design you wish’

Do it better Masterclass

4

5

7

8

For the flood icing, add another 10ml lemon or lime juice to the remaining icing, a few drops at a time until it is pourable. You can now divide this icing into as many bowls as you like and colour by mixing in a little gel food colouring.

Place the coloured icing into three piping bags, ready for decorating.

Step-by-step

3

For the icing, put the royal icing sugar into a bowl, add about 65ml lemon or lime juice and use a metal spoon or electric mixer to beat until it is fairly thick and glossy. If the icing is too thick though, it will be hard to pipe. Take a quarter of the icing, put into a piping bag fitted with a No 2 (very small round) piping nozzle and set aside.

Food styling JENNIFER JOYCE | Styling VICTORIA ALLEN

Expert advice

6

To decorate the biscuits, use the thicker icing to draw your outline or design onto the biscuits. Let the icing set for a few minutes.

SEPTEMBER 2013

Pipe enough runnier icing to cover the entire biscuit – don’t worry about it being neat at this point. Use a toothpick to spread the icing evenly inside the hard icing ‘wall’. If the surface of the icing isn’t flat, gently shake the biscuit back and forth until you have a smooth covering.

To add a simple dot decoration, while the icing is still wet, use the runnier icing again to pipe dots again – this will sink on, leaving you with a smooth effect. Pop the biscuits onto a baking tray and place into an oven at its lowest setting for about 30 mins to allow the icing to set hard.

bbcgoodfood.com 117

Paul Hollywood’s milk loaf Follow this step-by-step technique for making a simple milk loaf from How to Bake, by BBC Great British Bake Off judge Paul Hollywood Do it better

Make double and freeze the second loaf

Masterclass

Milk loaf A LITTLE EFFORT

MAKES 1 loaf and rising

PREP 25 mins plus proving

COOK 25 mins

Expert advice

z

The addition of milk to bread dough creates a loaf with a soft, light texture and a delicately sweet flavour. I’ve made a traditional loaf shape, but you could also bake it as a cob, bloomer or plait (see tip).

Ingredients

On test

500g strong white bread flour, plus extra for dusting 10g salt 25g caster sugar 10g instant yeast 30g unsalted butter, softened 320ml warm full-fat milk olive oil, for kneading

Equipment you will need

Cookbook reviews

Small bowl Large mixing bowl Measuring jug Cling film Pastry brush 1kg (2lb 4oz) loaf tin Plastic bag Wire rack Adapted from How to Bake by Paul Hollywood (£20, Bloomsbury). © Paul Hollywood 2013. Photographs Peter Cassidy. You can buy the book for just £17. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood 118 bbcgoodfood.com

f, divide the

it the loa Tip If you want to plaint ces and o three equal pie ugh knocked-back do cm long. Join usage, at least 25 sa a o int roll each plaiting. one end, ready for them together at and piece on the right Start with the outer Next, le. left over the midd lift the piece on the le, dd mi the left over the place the piece on the er ov t lef middle, then then right over the d. en the til un s sequence middle. Repeat thi onto it pla the t Lif th. dernea Tuck the ends un ment. with baking parch a baking tray lined 6. p ste in ted direc Prove and bake as

Before you prove your loaf, slash down the length of it using a floured sharp knife to prevent it splitting as it grows in the oven.

Look out for the new series of The Great British Bake Off in August on BBC Two. For more bakes from Paul, visit our website bbcgoodfood.com. SEPTEMBER 2013

Cook school ‘Bread-making can be addictive. When you bring your first loaf out of the oven and taste it, there will be no going back – you will want to do this time and again. Once you have tried a few basic breads, your confidence will grow enormously and you’ll be keen to expand your repertoire’

Do it better

3

Coat the work surface with a little oil, then tip the dough onto it and start to knead. Keep kneading for 5-10 mins. Work through

the initial wet stage until the dough starts to form a soft, smooth skin.

Expert advice

2

You may not need to add all the milk, or you may need to add a little more – you want a dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until it forms a soft dough.

Masterclass

1

Tip the flour into a large mixing bowl. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the butter and three-quarters of the milk. At this stage, move the flour around gently with your fingertips. Continue to add the milk, a little at a time, until you’ve picked up all of the flour from the side of the bowl.

5

Brush a 1kg (2lb 4oz) loaf tin with a little olive oil (or you can use melted butter). Tip your dough out onto a lightly floured surface. Fold inwards repeatedly until all the air is knocked out and the dough is smooth. Then form it into an oblong by flattening the dough out slightly and folding the sides into the middle. Roll the whole lot up – the top should be smooth with a join running along the length of the base.

SEPTEMBER 2013

6

Put in the prepared tin, making sure the join is underneath. Dust the top lightly with flour and slash lengthways (see box, opposite). Put the tin inside a clean plastic bag and leave to prove for about 1 hr, until the dough has at least doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat oven to 210C/190C fan/ gas 7. Bake for 25 mins or until the bread sounds hollow when removed from the tin and tapped on the base. Leave to cool, out of the tin, on a wire rack.

bbcgoodfood.com 119

Cookbook reviews

Food styling LIZZIE HARRIS | Styling ROISIN NIELD

On test

4

When your dough feels smooth and silky, put it in a lightly oiled large bowl. Cover with cling film and leave to rise until at least doubled in size – a minimum of 1 hr, but it’s fine to leave it for 2 or 3 hrs.

From our kitchen

Bake everything better

Whether you’ve been baking for years or just starting out, these essential tips from our cookery team will give you improved results every time Do it better

Back to basics

This sort of advice is not always mentioned in recipes, but it will make all the difference to your bakes. Even if you’re an experienced cook, it’s well worth reminding yourself of the basics

Masterclass

z Preheat the oven 10-15 minutes before you want to use it. If a cake or loaf goes in the oven before it has reached the required temperature, it will take much longer to cook. More importantly, it may not rise properly without the initial blast of heat, so you’ll get a dense, flat result. z Read the whole recipe before you start. Don’t risk getting halfway through the method only to realise that you don’t have any baking powder or a vital piece of equipment. z Always measure round cake tins across the base – not the top. Some tins flute outwards at the top, meaning this measurement will be bigger than the tin size required. z Pudding basins are measured by capacity. To check the measurement, fill your basin with water then pour this into a large measuring jug to find out the amount of liquid it holds. z No need to sift. Years ago, most recipes called for flour to be sifted first to remove impurities and to add air to lighten the sponge. Nowadays, flour is milled to a much higher standard, so there is no need to sift it.

Step-by-step

Bake from the books

z Traditionally, loaf tins are measured by the dough they hold, or the loaf of bread they produce. This can be confusing if you’re not an experienced baker! As a guide, a standard 2lb/900g loaf tin should MEASURE ROUGHLY CM X CM ACROSS THE TOP AND BE ABOUT CM DEEP z Make sure all your ingredients are at the same temperature. This means they’ll blend together and the batter won’t split (if it does, you’ll have a heavy cake). Take butter and eggs out of the fridge at least 2 hours before using, or zap the butter in the microwave to soften it, and place the eggs in A BOWL OF LUKEWARM WATER FOR  MINUTES z Always use measuring spoons to measure small amounts. Dessertspoons are not the same! Don’t HAVE MEASURING SPOONS 5SE YOUR SCALES n  TSP WEIGHS ABOUT G  TBSP ABOUT G IT WILL VARY fractionally depending on the ingredients). z Don’t open the oven door! Resist the temptation to do this until your cake has had at least three quarters of its cooking time. Open it too soon and the centre of the cake is likely to sink. The oven temperature drops by roughly 30C every time you open it, so you’ll also delay the cooking period.

BBC Good Food readers can buy many of this month’s books at a discount, and you will also receive a free bookmark. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood

Our cookery team share their must-buys

Expert advice

Brownies & Bars

If you’re looking for a professional touch

If you can’t afford a patisserie course

by Liz Franklin

The Cake Decorating Bible

Leiths Baking Bible by

(£25, Good Food offer

(available on

by Juliet Sear (£20, Good

Susan Spaull & Fiona

price, £20, Kyle Books)

amazon.co.uk)

Food offer price £17,

Burrell (£20, Good

Cake-making really is a science, so if you are nervous about attempting a ‘proper’ cake, start with bars. I’ve had this book for years and made endless recipes from it, all with great success. Sarah

Ebury Press)

Food offer price

This is a good all-rounder that provides step-by-step guides for biscuits, cakes and celebration pieces and inspiration for taking your decorating skills to the next level. Sarah

£17, Bloomsbury)

This is the encyclopedia of baking. Not only will you discover the secrets to a successful sponge or tart, but also the tools to rectify any mishaps. Cassie

Since buying this book six months ago, I must have made a dozen of the cakes, bakes and biscuits featured. Every recipe is well written and easy to follow, and the results always look just like the photographs. A firm favourite. Cassie

If you adore bread Dough by Richard

If you dream of owning a cake café

If you’re baking for the family

If you’d love to go on MasterChef

Bertinet (£15.99,

Little Café Cakes by

Short & Sweet by Dan

Bouchon Bakery by

Good Food offer price

Julie Le Clerc (available

Lepard (£25, Good Food

Thomas Keller (£35,

£15.29, Kyle Books)

on amazon.co.uk)

offer price £21.25,

Good Food offer price

This comes with a DVD of Richard Bertinet showing you how to master his technique of kneading and shaping dough. It’s a great book for beginners who want to be more adventurous, but also includes recipes for experienced bakers. Emily

Julie is famous in her native New Zealand and has run some of the loveliest cafés I’ve ever been to. This isn’t a new book, but the recipes are still on-trend. So if cute cakes with a difference are your thing, this book will be right up your street. Sarah

HarperCollins)

£30, Artisan)

I want to make every recipe in this book! It’s the first time a baking book has had me so totally hooked. It is filled with Dan’s quirky flavour combinations that inspire the home baker. Barney

A beautiful book with recipes for everything from patisserie shop classics to cookies. Although not for the beginner, the book is packed with step-by-step photos and tips that any cook would find useful. Barney

If you’re new to baking

120 bbcgoodfood.com

If you’re only buying one Annie Bell’s Baking Bible

SEPTEMBER 2013

Cook school

ggs ect size e r r o c e h t Use on’t e eggs, d

rg calls for la r medium If a recipe ap them fo sw n a c u a huge assume yo will make rsa, as it e -v e buy your ic u v r yo o result. If e th to e ely to differenc they’re lik rm shop, fa a ium m o eggs fr rself. Med them you h ig e

G w   S so vary, RGE EGG G G LA  H IG E W EGGS

Do it better

Cake decorating kit Cook shops and websites are packed with baking gadgets – but which ones are worth the money? Cassie Best RECOMMENDS HER TOP  ITEMS TO HELP YOU ACHIEVE A PROFESSIONAL lNISH Once your cake is decorated, you don’t want to ruin the icing. This slides under the cake so you can move it without touching it. It’s a simple tool but one I use again and again.

Little Venice Piping Nozzles, from £1.95, divertimenti.co.uk

wayfair.co.uk

Food colouring paste kit

Set of icing tools

These pastes have a strong concentration of colour and won’t make your icing go runny, like the liquid varieties. If you want to impress with your cakes, you’ll need lots of colours, so it’s worth investing in a set. I love this one. SK Professional Paste Food Colour Kit, £39,

I’ve been known to use cotton buds, knitting needles and even screwdrivers to create delicate shapes to adorn my cakes, but a set of decorating tools will do a much better job! These will help you mould fondant icing and sugar flower paste into everything from pretty petals to cartoon figurines.

squires-shop.com

Tala Icing Modelling Tool Set, £6, beales.co.uk

Long non-stick plastic rolling pin

Small offset palette knife

When rolling out fondant icing to cover a large cake, you want to make sure it’s super smooth. Smaller wooden rolling pins can leave lines and markings from the wood, so buy a professional pin like this one.

A large straight palette knife is great for covering large cakes but this angled palette knife is my secret weapon for getting into tight corners and icing individual cakes.

Kitchen Craft Sweetly Does It Cake Lifter, £12.99,

Cassie’s best buy

Step-by-step

Cake lifter

I find that most of the nozzles you get in multipacks are designed for very specific patterns, meaning I never use them. Instead, I’ve built up my own collection, picking up good ones individually when I see them.

Ateco 4½in Palette Knife Spatula, £3.35, cake-stuff.com

White Polyethylene 60cm Rolling Pin, £12.52,

Cake dummies

russums-shop.co.uk

12mm Round Gold Cake Drum Board, from £1.08,

Cake Dummy Chamfered Edge Round 12in, £7.60,

craftcompany.co.uk

squires-shop.com

Icing smoother

Turntable

Fondant icing has a tendency to show up every lump and bump of the cake underneath – this gadget will help you to smooth it out and create sharp corners.

This is great for icing cakes. It has a non-slip base and you won’t have to touch the cake to reach all the sides.

Icing Smoother, £3.49, tesco.com

£7, wilko.com

Expert advice

You can pick these up in cook shops or online quite cheaply. Look out for thicker varieties (to give your cake good support) and make sure you cover the cake and the board with icing for a smooth finish.

I’ll let you into a secret – whenever I make a tiered cake and I want it to have the wow factor, I use a cake dummy to form the bottom layer. This adds height and saves you from making too much cake. You can buy these polystyrene drums online, simply cover in the same icing as the rest of the cakes – no one will ever know!

Cake boards

Mason Cash 27cm Cake Decorating Turntable,

Reader offer Serve your desserts in style

The set contains

Make your desserts look spectacular with this great-value set of serving dishes from Anchor Hocking. The large glass dish (20cm diameter) is ideal for a showstopping centrepiece, such as a trifle, and you can use the matching smaller dishes to serve portions of the dessert. Alternatively, you could use the larger dish as a fruit bowl and the smaller dishes to make individual desserts.

s  LARGE GLASS TRImE BOWL s  INDIVIDUAL TRImE DISHES

SEPTEMBER 2013

Masterclass

Piping nozzles

Exclusive to BBC Good Food readers Order now for just £36 (saving 25% on the rrp of £48.50) inc p&p. To order, call 01794 527448 quoting GFO/0057 or visit viners.co.uk/direct/ goodfood

bbcgoodfood.com 121

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To order, call 0844 557 1685 quoting reference GFP43 or visit www.thompson-morgan.com/GFP43 122 bbcgoodfood.com

SEPTEMBER 2013

On test Flour

Selecting the correct grain and grind for your recipe will make a big difference to the result. Holly Brooke-Smith tested a range of flours in the BBC Good Food Test Kitchen to find the best

Whether you’re making bread,

gluten content – will result in a

cakes, pastry or pasta – or if you

‘tighter’ bread with a spring in it.

have dietary requirements – using

If you are making flaky pastry,

the right flour will give a better

however, a lower-gluten plain flour

result. The way flour cooks depends

is better for a light, crumbly texture.

on the grade of milling and the level

Flours without gluten behave differently and you may need to

of gluten it contains. The gluten in flour is the protein

adapt a conventional recipe to

that will bind your mixture together,

achieve a good result – for example,

so strong flour – which has a high

using xanthan gum to retain elasticity.

Doves Farm Gluten Free Plain White Flour Blend, £2.09/1kg, dovesfarm.co.uk Made from a mix of rice, potato and tapioca flour, we found this was the best all-rounder. We had great results with Sara Buenfeld’s Lemon & raspberry cake (see page 66). You can substitute it gram for gram with normal plain flour, but you may need to add a touch of xanthan gum to replace the gluten, No depending on the recipe – visit coeliac.org.uk gluten for tips. Good for gluten-free baking.

Allinson White Very Strong Bread Flour, £1.80/1.5kg, Sainsbury’s At almost 14% protein, this strong flour makes a bouncy, chewy loaf. We made a traditional white bloomer, which had a lovely crust and a pillowy middle – the perfect loaf for a bacon butty! Waitrose Canadian & Very Strong White Bread Flour (£1.69/1.5kg) also gave very good results. High gluten Good for bread.

Moretti Tipo ‘00’ Soft Wheat Flour, £1.45/1kg, souschef.co.uk The Italian grading system ranges from ‘0’ (which is like a powdery semolina) to ‘000’ (as fine as cornflour). The ‘00’ grade is traditionally used to make pasta and gives a real silky finish, but just like the sponge flour (below), it will add the same lightness to bakes. Good for pasta, sponges, choux buns and pastries.

Waitrose Extra Fine Sponge Flour, £1.10/1kg Very finely milled flour results in a lighter cake with a more delicate crumb. This version includes a raising agent, so use in place of self-raising flour – but check the packet if you’re using another brand as they vary. Good for Victoria sponges, chocolate fondants and posh cupcakes.

Flour Bin Nut Brown Malt Flour, £2.70/500g, flourbin.com Golden brown barley malt is a great addition to bread recipes, giving sweetness, depth and colour. We also used it in a classic ginger cake and it added an extra flavour dimension. Test Flour Bin does a great range of malt flours, Kitchen favourite as well as French patisserie flours for light pancakes. Good for bread and dark cakes.

Marriage’s Organic Light Brown Self Raising Flour, £1.99/1.5kg, ocado.com This has a nutty flavour and a good coppery colour. When we baked with it, we found that it benefited from an extra pinch of raising agent because brown flours are naturally a little heavier – but the taste was lovely. Good for wholemeal scones.

Photographs ADRIAN TAYLOR

Redbournbury Watermill Stoneground Organic Flour 100% Wholemeal, £2.25/1.5kg, bakerybits.co.uk This has a nutty flavour and texture. You might need to add a little more liquid if adapting a recipe, because wholemeal bran absorbs more than standard flour. Good for savoury bakes and rustic cakes.

SEPTEMBER 2013

Doves Farm Organic Wholegrain Rye Flour, £1.49/1kg, dovesfarm.co.uk Many rye bread recipes combine different flours to keep the texture light. We made a loaf using only rye, which was dense yet had a fantastic flavour. Just the thing with butter and a big bowl of soup. Good for bread.

Tobia Teff Flour Wholegrain White, £7.11/1kg, goodnessdirect.co.uk This is the Ethiopian grain used to make traditional injera flatbread and is naturally gluten free. It comes in brown and white varieties, and has a savoury, chestnut flavour. Good for banana bread.

No gluten bbcgoodfood.com 123

GoodDeals

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Exclusive to BBC readers With every order, you will also receive 16 pork chipolata sausages, worth £8, and a Meat Perfection booklet.

The Butcher’s Selection includes: s 4 Grand Steak Burgers in packs of 2 (pack weight 300g) s 2 Ribeye Steaks individually packed (pack weight 190g) s 4 Pavé Rump Medallions in pack of 4 (pack weight 240g) s 2 Pavé Rump Steaks individually packed (pack weight 150g) s 6 Mini Steak Burgers in pack of 6 (pack weight 270g) s 4 Pork Sausages in pack of 4 (pack weight 280g)

Terms and conditions We will professionally shock-freeze your order, at no extra charge, to help preserve the quality. Donald Russell Ltd, Harlaw Road, Inverurie, Aberdeenshire, Scotland, AB51 4FR. Lines open Monday-Friday 8am-8pm, Saturday 9am-4pm and Sunday 10am-4pm. Strictly limited to 1 per household. *Free delivery is available for UK mainland only. Additional surcharges are as follows: Guaranteed AM delivery, £4 (Tuesday-Friday); Saturday delivery, £4; Northern Ireland (Tuesday-Friday), £7. Jersey and Guernsey (Tuesday-Friday), £7. Selected EU countries: call us to discuss. If in doubt, please call first to check. Cannot be used in conjunction with any other Donald Russell offer. Offer expires 30 September 2013. Data Protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC 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 01467 629666 quoting bbcgf1308 or visit donaldrussell.com/bbcgf1308 124 bbcgoodfood.com

SEPTEMBER 2013

In Holly’s trolley Holly Brooke-Smith recommends her favourite new buys RR Spink & Sons

Amisa Organic

Loch Etive Smoked

Gluten Free Fruity Oat

Trout, £8.95/150g,

Muesli, £2.99/325g,

campbellsmeat.com

planetorganic.com

Delicately flavoured, this trout is cured with sea salt and demerara sugar, then gently smoked with a blend of woods.

Oats, sunflower seeds, linseed, apple, strawberry and cranberry all go into this simple, wholesome cereal. A good way to start the day.

Both gluten free

Good Food: Pressure Cooker Favourites (BBC Books, £4.99), from bookshops and

Jus-Rol Bake-it-Fresh Focaccia Dough, £2/295g, Tesco

A favourite time-saver in the BBC Good Food Test Kitchen. Simply shape the dough and drizzle with oil – an easy accompaniment to midweek spaghetti Bolognese or a main-meal salad.

Dr Karg 3+3 Crispbreads,

bbcshop.com

£2.09/200g, Sainsbury’s

If you have little time to cook but love soups, stews and casseroles, a pressure cooker is the way to go. This book has 101 recipes to try.

Stave off the midmorning munchies with these seed-packed crispbreads. Sesame, pumpkin and linseeds on a crunchy base of wholegrain wheat, spelt and oat flour. Yum!

Rude Health Organic Brown Rice Drink, £1.99/1l, Waitrose

This is the only brown rice milk alternative on the market and we like its slightly nuttier taste. These new drinks from Rude Health are dairy-free, gluten-free and made very simply with minimal processing.

What to drink

Rubies in the Rubble Nutty Plum Chutney, £4.50/300g, britishfinefoods.com

Packed with plums and onions, this relish goes well with goat’s cheese. The company is a social enterprise that aims to reduce food waste and help people back into work.

Ilumi Chicken Cacciatora, £3.25/275g, ilumiworld.com

Generous pieces of torn chicken in a classic tomato, rosemary & red wine sauce. The range of meals from Ilumi is entirely free from nuts, milk and gluten.

Sarah Jane Evans suggests good matches with summer foods

Brilliant bargain

Best of British

Elegant rosé

The Wine Selection Chianti

Lamberhurst Estate Bacchus

Mirabeau Rosé 2012, Côtes

DOCG 2012, Italy, 12.5%, £5, Asda

Reserve 2012, Kent, England, 12%,

de Provence, France, 12.5%,

A good choice for summer’s Mediterranean menus, when plates are piled high with tomatoes and peppers, drizzled with olive oil and balsamic vinegar. Part of Asda’s value £5 range, the Sangiovese grapes give violet and herbal aromas with black cherry fruit. Serve cool. Also try The Wine Selection Corbières, France, 12.5%, £5, Asda.

£11.99, Marks & Spencer

£8.99, Waitrose

This is the month when UK wine producers will be crossing their fingers for a fine harvest. This aromatic white shows what elegant wine the UK can make. The Bacchus grape looks set to be England’s best choice for still wines, with its heady aromas, and apple and peach juiciness. Perfect with soy-roasted salmon or classic roast pork.

Angelina Jolie and Brad Pitt put the spotlight on Côtes de Provence rosé with the launch of their Miraval (£18.99, bbr.com). At a lower price, get a taste of this most famous of rosé styles – pale in colour but full of flavour, a lively balance of citrus and red berries. Enjoy with salad Niçoise or grilled sardines. s 3ARAH *ANE %VANS IS A -ASTER OF 7INE

SEPTEMBER 2013

bbcgoodfood.com 125

MY KITCHEN

Jo Wheatley The BBC Great British Bake Off champion of 2011 gives Holly BrookeSmith a tour of her kitchen Photographs GEOFF WILKINSON

Since winning BBC Two’s hugely popular baking challenge show, Jo Wheatley has written two baking books and started a home bakery school in her Essex kitchen. She blogs at josblueaga.com and appeared at the BBC Good Food Show Summer.

Have you had this kitchen long? We’ve been here for nine years and, up until a few weeks ago, the kitchen was all dark wood and quite a gloomy space. It’s not very bright, so we had a new central light put in and more under the units. How much time do you spend in here? I cook almost every day and we always eat dinner in the kitchen. We probably only eat round the

126 bbcgoodfood.com

dining room table twice a year and I don’t allow the kids to take the food out of the kitchen. It’s not that hard to keep everyone fed – there’s always an abundance of some recipe or other being developed in this house.

Did you cook much before the Bake Off? When the children were little, I baked a lot – my sons were typical boys, always running around. So I used to bleach myself into a corner by cleaning the floor and leaving a patch by the worktop. I’d say they couldn’t come in because their feet would get burnt on the floor and then I’d bake – that was my escapism. The boys like cookies and they love bread, but they’re not massively keen on other sweet stuff, so they really

enjoyed the new savoury traybake recipes in my latest book, Home Baking (£20, Constable & Robinson).

Where do you keep everything? This is the room in the house where I have clutter – although none of it is really clutter. I have a spare room that has floor-to-ceiling cupboards, which is where I keep all the stuff for my cookery classes, too. I need lots of storage and that’s why I bought my pew, because there’s a lot of space under the seat. There isn’t any more room for the pots and pans, so the big shelf is the ideal way to display them. Also, you can find what you need straight away – it’s more accessible. What are the essentials? I think you only really need mixing SEPTEMBER 2013

Kitchen design

GET THE LOOK Emma Bridgewater Polka Dot four-cup teapot, boxed, £50, House of Fraser LEFT Jo’s collection of cake stands

Star-shaped cookie cutters, £1.25, wilko.com RIGHT She loves her VitBe loaf tin (available to buy

Cupcakes Azure

from antiques-

wipeable

atlas.com)

tablecloth, £12.49, oilclothworld.co.uk

LEFT Cookie cutters and utensils are hung to save space Cuisipro Rasps – for grating, £11.95 each, divertimenti.co.uk

bowls, electric scales, a whisk, wooden spoons, spatulas and good tins. The other stuff is lovely, but not essential – they’re a luxury. I’m a collector. I have my cookery books, Emma Bridgewater pieces, cake stands and cookie cutters. If I go to a shopping centre, I don’t go into the clothes shops – I normally go to Lakeland or the John Lewis homeware section. The problem is that I end up buying everything.

What do you cook on? I love my Aga – it’s amazing for breads and scones, and fantastic for anything that needs either a really high temperature or a really low one. My two-door oven runs at 210C and 100C, so there’s no in-between. The electric oven was new when we moved in, but after nine years we needed to replace it. I used it right through the Bake Off though, so after it saw 500 macaroons, I think it had had enough. If I’m developing recipes, I need the electric oven because everything has to be spot-on. That’s a lot of macaroons! During filming we would go on set for two days, then we’d have four days off and SEPTEMBER 2013

I wouldn’t come out of my kitchen. The table was always covered. During the bread basket week I made six – they were all overflowing with rolls and you couldn’t see the table for bread. I had to ask my friends to come and take them. There was so much food.

Are you a perfectionist? I’ll work on things until I perfect them. If I think there’s a type of bread I’ve not done properly, then I have to make another one and make sure I can do it. I don’t think you have to be a perfectionist to be a good baker, but you have to have perseverance. If you do something wrong, you can normally still eat it, but it might not look great, so try it again. Usually it’s mood that affects the result – if you feel aggravated, that’s not the right time to be baking. What are your baking plans for the future? Ultimately, I’d love to have my garage converted into a really big school with portable stations and a separate entrance, and then I could keep my kitchen just for domestic cooking.

Two melamine colanders, £12.50, Marks & Spencer

JO’S KITCHEN JOYS z The oilcloth on the table is something I couldn’t live without. It’s the best bit of kit – you can knead bread on it and just wipe it over. You can roll pastry and it doesn’t stick. It’s like having a huge silicone mat. z I have a KitchenAid mixer, which is amazing. The motor on it is fabulous – it’s so strong, it’s like a shire horse! I don’t use it when I’m testing recipes though, as not everyone has one at home. z We have two blackboards – one is mine and one is for my grandson Harvey. z I adore cake stands. I think I have about 40 altogether. z Microplane graters – I use them all the time. z I love my Emma Bridgewater teapot. In the summer, I put big bunches of traditional English flowers from the garden in it.

bbcgoodfood.com 127

TVRecipes

This month our pick of recipes from BBC cookery programmes includes exciting salads, new ideas for the barbecue and fabulous bakes. Edited by Kathryn Custance. Recipes tested by Home economist Petra Jackson

Programme information correct at time of going to press. Please check Radio Times, radiotimes.com or bbc.co.uk for transmission dates

TVRecipes

Apricot & pistachio tiffin

This month

s 4HE 'REAT "RITISH "AKE /FF s 3ATURDAY +ITCHEN "EST "ITES s 4HE )NCREDIBLE 3PICE -EN s 2AYMOND "LANC (OW TO #OOK 7ELL

SEPTEMBER 2013

bbcgoodfood.com 129

The Great British Bake Off

These stunning bakes come from two of this year’s contestants – to find out who, don’t miss the new series starting in August on BBC Two

Spiced & iced carrot cake SERVES 16 PREP 1 hr 30 mins COOK 55 mins More of a challenge A richly flavoured, moist cake with plenty of spice, sandwiched and topped with a vibrant orange cream cheese icing. The orange curd can be made a couple of days ahead and kept in the fridge.

FOR THE ORANGE CURD 3 large navel oranges 2 large eggs, at room temperature juice ½ lemon 75g golden caster sugar 75g unsalted butter, diced FOR THE CAKE butter, for greasing 4 large eggs, at room temperature 175ml light olive oil 115g light muscovado sugar 115g dark muscovado sugar 225g plain flour 2½ tsp baking powder ½ tsp grated nutmeg 1 tsp ground cinnamon ¼ tsp ground cloves 375g coarsely grated carrot (about 6-7 medium-sized carrots) 75g walnut pieces 130 bbcgoodfood.com

75g desiccated coconut 100g raisins finely grated zest 1 large navel orange FOR THE CANDIED PEEL 1 large navel orange 20g golden caster sugar FOR THE DRIZZLE SYRUP juice 1 large navel orange juice 1 lemon 50g golden caster sugar FOR THE ICING 135g unsalted butter, at room temperature 200g full-fat cream cheese, at room temperature 115g icing sugar 4 tbsp orange curd 8 walnut halves, to decorate Recipes adapted

1 To make the orange curd, finely grate the zest from the oranges into a medium heatproof bowl. Halve 2 of the oranges and squeeze the juice into a measuring jug – you will need 100ml. Pour the juice into a small pan and boil rapidly to reduce to 2 tbsp. Add this to the bowl containing the zest and leave to cool until lukewarm. 2 Lightly beat the eggs in a small bowl, just to mix. Add to the orange juice and zest mix, along with the lemon juice, sugar and butter, and set over a pan of simmering water. Stir

from The Great British Bake Off: Everyday – Over 100 Foolproof Bakes (£20, BBC Books). You can buy this book for just £17. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/ goodfood

constantly with a wooden spoon until the butter has melted and the sugar dissolved. Keep stirring until the mixture thickens, but take care not to let it boil, as it will scramble. 3 Pour this orange curd mixture into another bowl. Leave to cool, then cover with cling film and chill thoroughly until needed. 4 To make the cake, heat oven to 180C/160C fan/ gas 4. Butter 2 x deep 20.5cm sandwich tins and line the bases with baking parchment. Put the eggs, olive oil and muscovado sugars into a large mixing bowl. Using an electric mixer, mix well for about 5 mins or until very frothy. Sift the flour, baking powder and spices into the bowl and gently fold with a large metal spoon. Fold in the grated carrot, walnuts, coconut, raisins and orange zest. 5 Divide the mixture between the prepared tins and spread evenly. Bake for 30-35 mins, or until a skewer inserted into the centre of each cake comes out clean. 6 While the cakes are baking, make the candied peel. Using a vegetable peeler, carefully shave strips of coloured peel off the orange, leaving the white pith on the fruit. Cut the strips into very fine shreds and put into a small pan. Add water to cover. Bring to the boil, then simmer gently for 10-12 mins or until soft. Drain the shreds, then return them to the pan and add the sugar and 3 tbsp water. Heat gently until the sugar has dissolved, then simmer for a few mins or until the mixture becomes thick and syrupy. Pour onto a plate and leave until cold. 7 To make the drizzle syrup, put the orange and lemon juice into the rinsed-out pan you used for the candied peel. Add the sugar and heat gently until it has dissolved, then bring to the boil for 1 min. Remove from the heat and keep warm. 8 When the cakes are ready, remove from the oven and set the tins on a wire rack. Prick the cakes all over with a skewer, then spoon 3 tbsp of the hot drizzle syrup over each cake. Leave to soak in and cool completely in the tins. 9 To make the icing, put the butter into a large bowl and beat with an electric mixer until softened. Beat in the cream cheese, then sift in the icing sugar and mix on a low speed. Stir in the chilled orange curd. Cover and chill the icing until firm enough to spread. 10 When ready to assemble, turn out the cakes onto a large board. Spread half the icing on top of each, then set one on top of the other. Transfer the cake to a serving platter. Swirl the icing on top. Decorate with the strips of candied peel and walnut halves. Store in an airtight container in a cool spot. Best eaten within 4 days. SEPTEMBER 2013

Portrait REX FEATURES | Pastry photograph YUKI SUGIURA/OLIVE

FOR THE MARSHMALLOWS 5 gelatine sheets (about 8g) 225g white granulated sugar 1 tsp liquid glucose 1 large egg white, at room temperature 1 tsp vanilla extract about 200g icing sugar, for dusting 100g soft ready-to-eat dried apricots, roughly chopped FOR THE DIGESTIVES 200g shelled unsalted pistachios (slivered or kernels) 100g unsalted butter, at room temperature 50g light brown muscovado sugar 80g plain flour ¼ tsp salt 1 tsp baking powder 100g fine oatmeal FOR THE CHOCOLATE MIXTURE 100g golden syrup 200g salted butter, diced 600g dark chocolate (about 70% cocoa solids), broken up 200g shelled unsalted pistachios (slivered or roughly chopped kernels) 200g soft ready-to-eat dried apricots, roughly chopped good pinch of sea salt flakes 1 To make the marshmallows, put the gelatine sheets into a bowl and cover with cold water. Leave to soak and soften until needed. Put the sugar, 100ml water and liquid glucose in a heavy-based pan. Stir frequently over a low heat, without letting it boil, until the sugar has dissolved. Meanwhile, put the egg white into a bowl and, using an electric mixer, whisk until it forms stiff peaks. 2 Gradually bring the sugar syrup to the boil and heat without stirring until it reaches 127C on a sugar thermometer. Pour the hot syrup onto the whisked egg white in a thin, steady stream while whisking constantly on high speed. The mixture will turn liquid. SEPTEMBER 2013

TVRecipes

A glamorous version of a much-loved family favourite – you will need a sugar thermometer for making the marshmallows.

cottish medical student James Morton charmed viewers throughout last year’s The Great British Bake Off with his Fair Isle jumpers and eccentric bakes, including a tumbledown gingerbread ‘barn’. He may not have won the trophy, but we predict we will see a lot Y LIF more of James in the M future, following the JAMES publication of his new MORTON book on bread.

A PL A

T

N

E

E

CUTS INTO 20 squares PREP 2 hrs plus chilling COOK 15 mins More of a challenge

S

O

Apricot & pistachio tiffin

3 Lift the gelatine from the bowl and gently squeeze to remove excess water. Whisk into the meringue, along with the vanilla, for 5-7 mins or until the mixture cools and thickens enough to hold its shape. 4 Heavily dust an oiled, large baking tin with icing sugar and spoon half the marshmallow mixture into the centre. Using a palette knife dipped in cold water, spread the mixture to a rectangle about 1cm thick. Scatter over the apricots evenly, then spread the remaining marshmallow on top in a very smooth, even layer (dipping your knife in the water again to prevent it sticking). Dust with more icing sugar, then chill for 1 hr or until firm. 5 Using a pizza wheel or very sharp knife, cut the marshmallow into 2cm cubes. Toss them in icing sugar to prevent them sticking together, then set aside until needed. 6 To make the digestives, heat oven to 180C/160C fan/gas 4. Line 2 baking sheets with baking parchment. Grind the nuts in a food processor to a fairly coarse powder (don’t overgrind or they will turn sticky). Cream the butter and sugar until soft and fluffy. Sift in the flour, salt and baking powder. Add the oatmeal and nuts, and gently mix with a wooden spoon and then your hands. 7 Knead the dough until it just comes together (if it feels too oily, chill for 20 mins until firm). Divide the dough in half and roll out each portion on a lightly floured surface to 4mm thick. Cut into 5cm squares – you don’t have to be too neat because they are going to be broken up later. Arrange, spaced apart on baking sheets, and bake for about 12 mins or until golden brown. Leave to cool on the baking sheets to firm up. Transfer to a wire rack and leave until cold. 8 To make the chocolate mixture, oil and line a 20.5 x 25cm brownie tin or cake tin with baking parchment. Measure the syrup, butter and chocolate into a large non-stick pan. Set over a very low heat and stir gently until melted and smooth. Remove from the heat. Pour 250g of the mixture into a heatproof jug or bowl and set aside for the topping. Leave the rest in the pan to cool to room temperature. 9 Set aside 5 biscuits for decoration and roughly break the remainder into the cooled chocolate in the pan. Add half the pistachios, half the apricots and salt flakes. Mix well, then stir in half the marshmallows. Tip into the prepared tin and spread evenly, pressing down with the back of a spoon or spatula to ensure the surface is flat. Pour over the reserved chocolate mixture (gently warmed if needed) to give a smooth, even covering. Scatter over the remaining pistachios and apricots. Cover the tin with cling film and chill for at least 4 hrs or until firm and set. 10 Carefully turn the tiffin out onto a board and cut into squares. Decorate with the remaining marshmallows and broken-up biscuits. Store in an airtight container in a cool place. Best eaten within 4 days.

Earliest food memory? Baking jam tarts with my gran, then scoffing them straight from the oven, burning my entire mouth. My gran inspired me to bake and gave a traditional grounding in classic cakes and good shortcrust pastry, which let me move on to other things. Dish you cook that you’re most proud of? My panettone. There are few recipes out there for genuine, full-blown, sourdough panettone – my recipe is one of these. Favourite piece of kitchen kit? Digital scales are brilliant. I weigh everything, whether it’s eggs or liquid. After that, a dough scraper – it’s amazing for cleaning up after making a doughy mess. Luxury you couldn’t do without? A friend got me into the subtleties of fine beers and I’ve become a bit of a beer snob. Give me a super sour Belgian lambic, a Trappist beer or a super-hoppy Californian West Coast IPA and I’m happy. Ideal meal? I’d go with my girlfriend to somewhere like Noma in Denmark or Fäviken in Sweden. I’ve never eaten anywhere remotely like them and would like to experience it. Secret ingredient? Tabasco, Marmite, bouillon and Worcestershire sauce. Added to any savoury meal, they transform it. Guilty pleasure? Cadbury’s chocolate, I’m afraid. Most-thumbed cookbook? Tartine Bread by Chad Robertson, who runs the Tartine Bakery in San Francisco. The author’s passion comes across brilliantly. What are you doing now? I’m still studying to become a doctor, but I’m concentrating on making sure my book does well. I’m really proud of it. The Great British Bake Off returns to BBC Two in August. Brilliant Bread by James Morton is published on 29 August (£20, Ebury Press). Find more of James’s recipes at bakingjames.co.uk.

bbcgoodfood.com 131

TVRecipes

The woman who got Britain baking Anna Beattie, executive producer of The Great British Bake Off, tells Elaine Stocks how she created BBC Two’s showstopping hit

W

hen Anna Beattie launched BBC Two’s hit series four years ago, one of her hopes was that it would inspire the nation to get baking. It’s certainly done that – in fact, one of the show’s biggest fans is Anna’s nine-year-old son, Zachie. ‘My children love baking and Zachie has a mini baking club with his friend Archie. Last week they made an amazing chocolate roulade. I must admit my heart slightly sank when they said they wanted to make it, but they did it all themselves, and it was brilliant. ‘That’s the most exciting thing about this series, and the Great British Sewing Bee, which we also make for BBC Two. Viewers say that watching gets them into doing it. So many people have started baking, especially kids, or rediscovered it. It’s fantastic.’ Anna has been overwhelmed by the show’s popularity. ‘We always thought it was a good idea – we pitched it for four years before it was commissioned. But of course we had no idea it would do this well. However, once it was a success here, we did think that it would probably work overseas, as so many countries have their own particular baking traditions and heritage.’ The Bake Off has become a year-round project for Anna and the team at Love Productions – planning for the next series begins before the current series has finished airing, and there are spin-offs like CBBC’s Junior Bake Off and next spring’s The Great Sport Relief Bake Off. ‘We used to travel around the country with

the marquee in the first series,‘ says Anna, ‘but now we stay in one location – the beautiful garden at Harptree Court in Somerset. We were nervous about this at first, as we loved the event of arriving in different locations. But I think the show is really about the baking, the warmth and passion inside the tent, rather than where we are located. In a way, staying in one place helps us to focus on that. ‘We’re always tweaking the series, thinking how can we make it better, but also making sure that we stay true to what it is. We made a few changes in Series 2 to help the show be a bit clearer – introducing the star baker of the week, for example.’ A big challenge is the weather – especially filming in a marquee. ‘We have heaters when it’s chilly, but marquees don’t really hold the heat. It can be difficult for proving bread when it’s cold, so we have warming drawers. ‘When it’s hot, it is so beautiful on site, but it does make it quite difficult to work with chocolate. Some other territories, where it is very hot, have a costumed air-conditioning unit for their marquees – however, that’s not something we have to worry about much in the UK. Rain is always a concern, particularly for our sound recordists, but we customised some soundproofing for the marquee to help as best we can.’ Anna has also noted the change in baking trends each year. ‘Obviously the bakers get through lots of eggs, sugar, flour, butter and chocolate. But, unexpectedly, this year there

Saturday Kitchen Syllabub photograph TOBY SCOTT PHOTOGRAPHY | Judges photograph BBC

seemed to be a run on slivered Iranian pistachios – we think it is because they are such a bright, piercing green colour. ‘Essences were also more popular this year – mandarin, peach, banana, lemon – which surprised our food team. Whereas in Series 3, the bakers seemed to work a lot with natural fruit and vegetable colours and powders. Series 3 bakers were also fans of gold leaf – particularly the winner, John Whaite!’

The Great British Bake Off returns to BBC Two in August

Catch up on highlights you missed with Saturday Kitchen Best Bites on Saturdays in August at 10am on BBC One JAMES MARTIN Lemon syllabub SERVES 4 PREP 10 mins plus chilling NO COOK Easy

A bit of a cheat, this syllabub, as it uses ready-made lemon curd. But there’s no need to tell anyone…

4 lemon shortbread biscuits 110ml sweet white vermouth 250ml double cream 4 tbsp icing sugar 8 tbsp good-quality ready-made lemon curd 2 tbsp flaked almonds mint sprigs SEPTEMBER 2013

Star bakers: Anna with her children, Eliza Blue, five; Zachie, nine; and Rafa, 18 months. The older two enjoy regular baking sessions

1 Crumble the biscuits into the base of 4 sundae glasses, then pour 1 tbsp vermouth into each glass. Pour the cream into a bowl, add the icing sugar and whip until soft peaks form. Fold in the remaining vermouth. 2 Very lightly fold in the lemon curd to give a marbled effect, then pile into each of the sundae glasses. Chill for 30 mins. 3 Top each with flaked almonds and decorate with a sprig of mint before serving.

Petra says: I put these in the freezer to chill quickly, then forgot about them. But it was a delicious error! Try this version using freezerproof dishes.

s Saturday Kitchen Best Bites can also be seen at 10am on Sundays on BBC Two. s *AMES -ARTIN RETURNS WITH A NEW SERIES OF Saturday Kitchen on Saturday 7 September. bbcgoodfood.com 133

TVRecipes

The Incredible Spice Men Cyrus Todiwala, left, and Tony Singh share two recipes ideal for a dinner party from their new series, starting this August Goat’s cheese, red onion & caraway seed tart SERVES 4-6 PREP 30 mins plus chilling COOK 1 hr 30 mins A little effort Goat’s cheese takes sweetness well, so we’ve paired it with an onion marmalade cut with balsamic vinegar and some caraway seeds. These flavours work so well with any goat’s cheese.

FOR THE SHORTCRUST PASTRY 225g plain flour 75g chilled butter, cubed 75g chilled lard, cubed FOR THE ONION MARMALADE 1½ tbsp vegetable oil 75g unsalted butter 800g red onions, finely sliced 160g golden caster sugar 1 tbsp caraway seeds, toasted in a dry frying pan 80ml balsamic vinegar FOR THE FILLING 2 large eggs 200ml double cream 200g soft goat’s cheese, sliced TO GARNISH fresh tarragon and coriander leaves

1 To make the pastry, put the flour into a food processor with a good pinch of salt. Add the butter and lard and blitz to the consistency of fine crumbs. Transfer to a mixing bowl and gradually stir in 4-6 tbsp cold water – enough to bring the mixture together to a ball. 2 Turn out onto a lightly floured surface and knead briefly until smooth. Roll out the dough to a circle large enough to fully line a 25cm loose-bottomed flan tin. Gently press the pastry well into the crease at the base, then prick the base with a fork. Chill for 30 mins. 3 Heat oven to 190C/170C fan/gas 5. Line the tart case with baking parchment and fill with baking beans, then blind-bake for 15 mins. Remove parchment and beans, and set aside. 4 To make the onion marmalade, heat a large frying pan, add the oil and butter and heat until the butter begins to foam. Stir in the onions, season and cook for 5 mins on a medium-low heat, stirring regularly. Sprinkle in the sugar and stir again. Cover the pan and cook for a further 10-15 mins or until the onions have released their juices. 5 Uncover the pan, increase the heat and continue cooking for 20 mins, stirring occasionally, until the juices have reduced. When the onion mixture reaches a jam-like consistency, stir in the caraway seeds. Continue to cook for a couple of mins, then remove from the heat and stir in the vinegar. Season and set aside to cool a little. Increase oven to 200C/180C fan/gas 6. 6 To make the filling, beat the eggs and cream in a jug or bowl. Mix in the onion marmalade, then pour into the pastry case. Arrange the goat’s cheese slices on top, then bake for 30-35 mins or until the filling is set and lightly browned on top. Garnish with a scattering of tarragon and coriander leaves before slicing.

Smoked salmon with spiced beetroot salad SERVES 4-6 as a starter PREP 20 mins plus chilling NO COOK Easy FOR THE BEETROOT SALAD juice 1 lime 3 tsp clear honey ½ tsp smoked paprika ¼ tsp ground cinnamon 1 fresh cooked beetroot, about 250g peeled weight, cut into very fine strips 3 tbsp raisins, preferably golden small handful fresh mint leaves FOR THE HORSERADISH CREAM juice 2 limes ½ tsp clear honey 4 tbsp horseradish sauce 150ml double cream pinch of chilli powder, or to taste small handful chopped flat-leaf parsley, plus extra to serve 200g smoked salmon, thinly sliced

Photographs HAARALA HAMILTON/WOODLANDS BOOKS LTD.

Recipes adapted from The Incredible

Petra says: To avoid the dreaded soggy bottom on a tart such as this, I always put a sturdy baking sheet to heat in the oven before baking blind. You can then slide your tart tin onto it and, when it’s ready, it’s easy to lift out.

Spice Men: Todiwala and Singh, by Cyrus Todiwala and Tony Singh (£20, BBC Books). You can buy this book for just £17. Simply call 01326 569444, p&p is free. Or buy online at

1 To make the beetroot salad, whisk together the lime juice and honey in a small bowl. Mix in the paprika, cinnamon and a pinch of salt. In a separate bowl, mix together the beetroot, raisins and mint. Pour the lime dressing over, season, cover and chill for 1 hr. 2 To make the horseradish cream, whisk together the lime juice, honey and horseradish sauce in a small bowl. In a separate bowl, whisk the double cream until soft peaks form, then fold in the horseradish mixture. Season with chilli powder and salt to taste, then sprinkle on the parsley. 3 To serve, arrange the salmon slices on plates and spoon the beetroot salad on the side. Spoon over dollops of the horseradish cream, scatter with parsley and serve.

sparkledirect.com/ goodfood SEPTEMBER 2013

bbcgoodfood.com 135

TVRecipes

Raymond Blanc: How to Cook Well

Try something different when you barbecue this summer with these flavour-packed recipes from Raymond Blanc’s series, Tuesdays at 8pm on BBC Two until 13 August Grilled aubergine salad

Spatchcock chicken with celeriac remoulade and resting

SERVES 2 as a main dish, 4 as an accompaniment PREP 20 mins COOK 20 mins Easy

SERVES 4 PREP 20 mins plus overnight marinating COOK 55 mins A little effort

This amazing salad has an abundance of flavours and textures. It’s perfect as a main or a starter, with grilled or barbecued meats.

This is a delicious, simplified version of coq au vin to cook on the barbecue. I always boil the wine first to remove the alcohol and reduce the tannins. The aim is to leave enough acidity, depth of flavour and fruity qualities of the wine. If you boil it too much, though, it will taste flat and lifeless. We want an intense essence of wine.

2 medium aubergines 8 mint leaves 20 coriander leaves 1 date, finely chopped 50g cooked or canned chickpeas ¼ red chilli, finely chopped (or to taste) squeeze of fresh lemon juice TO GARNISH 25g feta, crumbled 2 mint leaves, roughly chopped 15g almond flakes 2 dates, chopped 25g wholemeal bread croutons TO SERVE olive oil balsamic vinegar

FOR THE CHICKEN 1.6kg free-range chicken 200ml red wine 100ml Port 2 garlic cloves, crushed 2 small bay leaves 4 thyme sprigs 4 strips pared lemon zest FOR THE CELERIAC REMOULADE 2 medium egg yolks, at room temperature 2 tsp Dijon mustard 150ml extra virgin rapeseed oil 1 tsp white wine vinegar pinch of cayenne pepper 1 tsp lemon juice, or to taste 200g celeriac, peeled and cut into thin spaghetti-like strips 1 Using a very sharp knife or poultry shears, cut down through the backbone of the chicken, remove the bone and discard. Press down on the breast bone to open out and create a butterfly effect. Score the flesh of the legs and thighs to the bone. This will allow the marinade to penetrate the meat and let the tougher leg meat cook in the same time as the breasts. 2 Pour the red wine and Port into a large shallow pan and bring to the boil. Reduce by three-quarters to about 75ml. Add the garlic, herbs and lemon zest, and remove from the heat. Leave to cool. 3 Rub some sea salt and ground black pepper into the chicken, place in a shallow dish and pour over the marinade. Work it in well with your hands, ensuring that you lift the skin away from the breasts and rub the marinade into the meat. Cover and chill overnight. 4 To make the remoulade, whisk the egg yolks and mustard together until pale. Continue to whisk and very slowly add the oil to form a thick emulsion. Whisk in the vinegar and season with a pinch of sea salt, cayenne and lemon juice. Taste and adjust 136 bbcgoodfood.com

Petra says: My dear Aussie friend – and therefore barbecue expert – Donna was on hand when it came to testing this. So on an astonishingly hot day in early June, the recipe was voted a complete success. It is important that the chicken isn’t cooked straight from the fridge – a cold bird will mean the cooking times will be out of kilter.

the seasoning if necessary. Mix in the celeriac. Cover and chill until ready to eat. 5 Remove the chicken from the fridge 1 hr before cooking. Heat oven to 140C/120C fan/ gas 1. Put the chicken and its marinade into a baking tray. Cover with foil and cook in the oven for 40 mins. 6 To finish the chicken on the barbecue, heat the barbecue (if possible gauge it so that it’s about 150C). Oil the barbecue rack. Lay the chicken, skin-side down, in the centre and cook for 8-10 mins with the lid closed. Turn over, baste with the cooking liquid and cook for another 5 mins with the lid closed. Check the meat is cooked thoroughly, then remove from the barbecue and place on a carving board. Leave to rest for 10 mins. 7 Joint the chicken and carve the breasts into long strips. Serve with the remoulade, a salad and some crusty bread.

1 Heat a chargrill pan until searing hot. Put the whole aubergines on and cook for 15-20 mins, turning every few mins until the aubergine is soft and the skin blistered. Leave to cool. 2 Halve the aubergines lengthways and scoop out the flesh into a bowl. Discard any seeds and drain off excess water. Stir in the mint, coriander, chopped date, chickpeas and chilli. Season with sea salt, ground black pepper and lemon juice. Taste and adjust seasoning if necessary. 3 Spoon onto the middle of a plate and garnish with the feta, mint, almonds, dates and croutons. Drizzle with your best olive oil and balsamic vinegar just before serving.

Ready Steady tour Ready Steady Cook’s Lesley

Waters is reviving the iconic TV cookery competition with a live countrywide tour starting this autumn. Guest host Russell Grant and chefs including Nick Nairn, Tony Tobin, Brian Turner and Kevin Woodford will help Lesley to re-create the

TIP if you don’t have a barbecue, cook the

TV format – cooking against the clock in the

chicken for an extra 20 mins in the oven. Remove

Red Tomato and Green Pepper kitchens to

the foil and place under a hot grill, skin-side

win the audience vote, followed by the Quickie

down. Cook for 5 mins. Turn over and cook,

Bag Challenge. The tour starts in Sunderland

skin-side, up for 4-5 mins or until crispy. Baste

on 24 September, finishing in Darlington on

once or twice during cooking. Allow to rest and

15 April 2014. For more information and tickets,

continue from step 7.

visit readysteadycooklive.com. SEPTEMBER 2013

Live TV shows

Sample + buy

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BBC Good Food readers save 20%* BBC Good Food Show London, Kensington Olympia, 15–17 November Capital cuisine comes to life when boutique brands, top celebrity chefs, artisan producers and prestigious restaurants come together. At the Pop-up Eating Experience you can enjoy the latest cuisine from the London food scene, try and buy unique wines in The Wine Cellar and discover the finest food and drink producers within The Producers’ Village. Plus new for this year, advance tickets include a FREE seat in the Supertheatre†, where the biggest names in food and drink will entertain you with their culinary skills.

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All the recipes in BBC Good Food magazine are tested thoroughly before publication, so they’ll work first time for you at home. Most are developed in our Test Kitchen by our cookery team, with additional recipes from food writers, TV chefs or cookery books. However, no matter who writes the original recipe, each one is tested rigorously before being included in the magazine. Your time and money are precious, so we want to guarantee you a perfect result every time.

How we develop and test our recipes s We aim to make recipes practical, keeping ingredients lists to a minimum and avoiding lengthy preparation. s We try to avoid waste by using full packs, cans and jars where possible. When we can’t do this, we try to include suggestions for leftovers. s We cost many of our everyday dishes to help you budget better. s We generally use easily available ingredients and seasonal fruit and vegetables. s Where possible, we create and test recipes using humanely reared meats, free-range chickens and eggs, and sustainably sourced fish. s We use unrefined sugars, such as golden caster sugar, which contain natural molasses, unless we want icing to look white. s Where egg size is important, you’ll find it stated in the recipe. s We recommend using standard level measuring spoons, and never mix metric and imperial measures. Please note that recipes created for Advertisement features are checked by our cookery team but not tested in the Good Food Test Kitchen. Guideline Daily Amounts (GDAs)

A guide to the amount of calories, fat, saturated fat, sugar and salt that make up a balanced diet. GDAs are based on a woman or man of normal average weight, and are guides only.

Energy (kcal) Fat (g) Saturates (g) Sugar (g) Salt (g)

Women 2,000 70 20 90 6

144 bbcgoodfood.com

Men 2,500 95 30 120 6

Get the best from BBC Good Food Every month, we provide all the kitchen and nutritional information you’ll need to help you choose which BBC Good Food recipes to cook – and get great results

What our symbols mean Simple recipes everyone can make, even beginners. A LITTLE EFFORT These require a little more skill – such as making pastry. MORE OF A CHALLENGE Recipes aimed at experienced cooks, who cook for pleasure 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. EASY

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This indicates a recipe that is free from gluten. Also look out for our Make it Gluten-Free tips, where we suggest how you can cook the dish without using gluten. For more information on gluten-free cooking, visit coeliac.org.uk. LOW FAT 12g or less per serving. GOOD 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 HEALTHY Low in saturated fat, with 5g or less per serving; low in salt, with 1.5g or less; and high in omega-3. LOW CAL 500 calories or less per main course; 150 calories or less for a dessert. 2 OF 5 A DAY The number of portions of fruit and/or veg contained in a serving. CALCIUM FOLATE FIBRE VIT C IRON OMEGA-3 Indicating recipes that are good sources of vitamins or nutrients. We regret that we are unable to answer medical/ nutritional queries. s For thousands more of our tested recipes,

This magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Co. London Limited. © Immediate Media Company London Limited, 2013. BBC Worldwide’s profits are returned to the BBC for the benefit of the licence-fee payer. BBC Good Food provides trusted, independent advice and information that has been gathered without fear or favour. When receiving assistance or sample products from suppliers, we ensure our editorial integrity and independence are not compromised by never offering anything in return, such as positive coverage, and by including a brief credit where appropriate. We make every effort to ensure the accuracy of the prices displayed in BBC Good Food. However, they can change once we go to print. Please check with the appropriate retailer for full details. Printed by Polestar Chantry. The text paper for BBC Good Food is printed on 65gsm Galerie Bright and the cover is printed on 170gsm Royal Roto, produced by Sappi Paper. It is elementally chlorine free and coated with china clay produced in the UK. Immediate Media Company is working to ensure that its paper is sourced from well-managed forests. This magazine can be recycled. Please dispose of it at your local collection point.

visit SEPTEMBER 2013

From your kitchen

We love to hear from you and see your photos. Please get in touch at the addresses, opposite

A fabulous summer bake

Hard to resist! In season

My daughter Lucia, 10, had great fun making these cakes, and then eating them. She took some into school for her friends and they loved them too. Wendy Beale, Clevedon

Our seasonal Blueberry swirl cheesecake recipe featured in the July issue

Blueberry swirl cheesecake

We know you love cheesecake, so we think this will be a hit! We’ve cut it into bars to make it easy to serve, but it will work just as well in a round 23cm springform tin

Our August cover recipe – Ice cream cone cakes. Feel inspired? Find the recipe at

I adapted the recipe, using raspberries instead, to make a delicious raspberry ripple cheesecake. I’m sure these won’t last long once the boys and girls in the operations office at ASIG London Heathrow get their paws on them!

Sarla Matthewman, Kent

The recipe caught my eye as I had 300g of blueberries in the fridge. It went down very well. Christine Jackson, Enfield

Kate Watts, Kent

We loved your cupcake bouquets

Our July Cupcake bouquet recipe proved to be very popular

SEPTEMBER 2013

My husband and I recently bought some venison mince at a farmers’ market, which I used to make a chilli con carne. It was nicer than beef mince, and healthier. It didn’t cost any more, and it was good to buy from a farmers’ market as we felt assured it was 100% venison mince and really fresh. I hope that other readers are tempted to try it, too. Jenny Jackson, Hampshire Have you tried a new ingredient RECENTLY 7ED LOVE TO HEAR FROM you. Turn to page 45 for Food editor "ARNEYS REGULAR FEATURE THIS MONTH he recommends marrow.

Jenny wins 12 bottles of the crisp Errazuriz Single Vineyard Sauvignon Blanc from Chile (£10.99, Majestic). It’s bursting with fresh aromas and flavours of green apple, citrus and passion fruit balanced by delicate acidity (errazuriz.com).

Owen Evans, Egham

I love cooking with my children, Libby, 13, Ben, 10, and Emmeline, six. This is what they all made together. It took longer to clear up than to eat them!

STAR LETTER

I made this for my parents-in-law as it was their birthday, and they just loved it.

I made the Cupcake bouquet for the Hevingham village fête bake-off, and won!

Jen Rouse,

Suzanne Benton,

Leicestershire

Norwich

Archie, 12, and Freya, six, helped me bake this for a birthday treat. No one believed we made it.

I made this for my daughter’s 40th birthday. It was really easy to do and the result was stunning.

Katharine Perry,

Sandra Roberts,

Essex

Worcester

Your best-ever issue? If, like me, you keep your BBC Good Food magazines, which do you think is the best ever? As you can see by the state of my May 2009 issue, I’ve used it constantly. There are so many brilliant recipes, but I particularly like the Classic lasagne, Creamy pesto chicken with roasted tomatoes and Raspberry & orange tiramisu – all made time and time again. I also planted the free basil and tomato seeds and had a good crop – great for pesto. Carol Mearles-Pay, Kent s 7ED LOVE TO HEAR IF YOUVE GOT a favourite issue of BBC Good Food magazine, but remember – you can find many of our recipes at

bbcgoodfood.com 145

Reader recipe

From your kitchen

2EBECCA 2OBERTS, 22, recently graduated from Sheffield Hallam University with a Food & Nutrition degree. This is the recipe that got her through her studies and, most importantly, made sure she got her 5-a-day! Photograph ROB STREETER

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SERVES 1

 /&  )2/. ! $!9

PREP 10 mins

COOK 30 mins

 MEDIUM COURGETTE CUT INTO SMALL CHUNKS  MEDIUM CARROT CUT INTO SMALL CHUNKS  MEDIUM RED ONION CUT INTO WEDGES G MUSHROOMS QUARTERED HANDFUL CHERRY TOMATOES ABOUT   GARLIC CLOVES PEELED  TBSP OLIVE OIL TSP PAPRIKA TSP DRIED CHILLI mAKES  BONE IN CHICKEN THIGHS SKIN ON GOZ COUSCOUS SMALL PACK PARSLEY OR MINT ROUGHLY CHOPPED DRIZZLE SWEET CHILLI SAUCE OPTIONAL

1 Heat the oven to 200C/180C fan/gas 6. Put the vegetables and garlic on a baking tray. Season well, drizzle with 1 tbsp olive oil and mix until everything is coated. 2 Sprinkle the spices and some seasoning over the chicken thighs, then rub into the skin and flesh. Drizzle a little oil over the skin and nestle the thighs among the veg. Roast in the oven for 25-30 mins until the vegetables are starting to crisp and the chicken is cooked through. 3 About 10 mins before the chicken and vegetables are done, put the couscous in a bowl and just cover with boiling water, cover with cling film and set aside for 5 mins. 4 Fork through the couscous to separate the grains. Toss the vegetables and parsley or mint through the couscous,

season, then transfer to a serving plate. Top with the chicken and drizzle over the sweet chilli sauce, if you like. PER SERVING 725 kcals, protein 43g, carbs 54g, fat 36g, sat fat 8g, fibre 9g, sugar 18g, salt 0.9g

TEST KITCHEN VERDICT Roasting everything together makes this a really simple recipe. It’s a great idea for using up leftover veggies.

3(!2% 9/52 2%#)0%3 !.$ 7). ! 02):%
2EBECCA WINS A *OSEPH *OSEPH BAKING SET SCALES JUICER AND .IELSEN -ASSEY VANILLA EXTRACT AND PASTE WORTH a COURTESY OF 3ILVER 3POON &OR MORE INFO VISIT bakingmad.com/ bakewiththebest

Food styling EMILY KYDD | Styling JENNY IGGLEDEN

5-a-day couscous

Leftovers are great for lunch the next day

In next month’s BBC

s .EW IDEAS FOR ORCHARD FRUIT AND NUTS s !UTUMN HONEY RECIPES s &UN (ALLOWEEN PARTY MAKES s #OOK WITH VENISON PHEASANT  PIGEON s (EALTHY TREACLE TART
ON SALE 30 AUGUST

146 bbcgoodfood.com

SEPTEMBER 2013

FESTIVAL OF

FOOD & WINE

RACEDAY SATURDAY 7TH SEPTEMBER Be inspired by an array of tantalising local food and wines from around the world as celebrity chef, James Martin, presents a live cookery demonstration between a thrilling seven-race card.

TICKETS FROM £18PP. FINE DINING AVAILABLE.

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