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The tastiest and easiest turkey FKPPGT[QWNN ever cook, p16

...and welcome to this bumper festive issue of Easy Cook. Over 92 pages, we’ve got 109 recipes for everything you’ll need to make this Christmas your best – and easiest – ever. Christmas Day is without doubt the biggest celebration day of the year, when we all get to forget about work and sit down with our family and friends to feast and chat (no rows, please!). So we know how important it is that everything is perfect so you can relax and enjoy time with your guests. That’s where we come in: turn to page 16 for 12 pages of recipes dedicated to The Big Day: a fabulous recipe for turkey,

From What’s so good about our recipes is that they’ve all been tested in the Test Kitchen of our sister title, BBC Good Food magazine. So they’re easy, super-tasty and quick to make – and you can also be sure that they’ll work perfectly every time.

with planning, timing and carving tips; all the inspiration you’ll need for spectacular sides; and a decadent idea for a showstopping sticky date pud to round off the festivities. And to make life even simpler, we’ve included a cut-out-andkeep shopping list so you can get everything you need in one big shopping trip. Happy, easy holidays!

to Easy Cook makes a great lit tle [\WKSQVO ÅTTMZ

PS This issue of Easy Cook is on sale for 2 months, but look out for our next issue on sale January 6th 2016. Don’t miss it!

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3

Party punch

11

Our promise to you We know how busy you are, so the recipes in Easy Cook are designed to make life easier Q We keep the ingredients lists as short as «ÃÃLi] > ` «Ài«>À>Ì Ìià Ì >  Õ° Q Ƃ ÕÀ ÀiV«ià >Ài VÃÌi`  ÕÃ } «ÀVià vÀ > `À> }i ÃÕ«iÀ>ÀiÌ  Ì i« ÞÕ > >}i ÞÕÀ v>Þ LÕ`}iÌ°

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EDITORIAL Editor Keith Kendrick Assistant Editor Sarah Sysum Art Director Gareth Glynne Jones Sub-Editor Marianne Voyle

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PUBLISHING Group Publishing Director Ƃwi iÜà Publishing Director Simon Carrington ADVERTISING Advertising Director Jason Elson (020 7150 5030) *URXS +HDG 'LVSOD\ &ODVVLŵHG Catherine Nicolson Senior Display Sales Executive Rosie Bee &ODVVLŵHG 6DOHV ([HFXWLYH Þ` iià Inserts >ÀÀÞ ,Ü> ` Group Head, Partnerships Nicola Shubrook Partnerships Executive Abigail Snelling MARKETING & READER OFFERS Senior Marketing Executive Chris Pearce Reader Offer Manager â> Û> à Subscriptions Marketing Manager Þ

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UK Publishing Coordinator Û> ƂLÀ> [email protected] LLVÜÀ`Ü`i°VÉÕ > âÉÕ«ÕLà }°>Ã«Ý 7i >i iÛiÀÞ ivvÀÌ Ì i ÃÕÀi Ìi >VVÕÀ>VÞ v Ìi «ÀVià `ë>Þi`  >ÃÞ  >}>â i° ÜiÛiÀ] ÌiÞ V> Û>ÀÞ  Vi Üi } Ì «À Ì° *i>Ãi ViV ÜÌ Ìi >««À«À>Ìi ÀiÌ>iÀà vÀ vÕ `iÌ>ð ÕÌÀÌ > > >ÞÃà includes listed ingredients only and excludes optional ingredients such as salt. It is measured per portion.

BBC Easy Cook magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company .KOKVGF $$% 9QTNFYKFGoU RTQƂVU CTG TGVWTPGF VQ VJG BBC and help fund new BBC programmes. © Immediate Media Company London Limited, 2015

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BBC Easy Cook

Christmas tree pops

Contents CHRISTMAS DAY

8 QUICK CANAPÉS Get the party started with these fantastic ideas for finger foods 12 TO START Great dishes to warm you up for the main event 16 ULTIMATE CHRISTMAS DINNER The juiciest turkey, tastiest sides and a comforting please-all pudding 30 TIRED OF TURKEY? Swap it for our best-ever succulent beef, golden goose or leek-stuffed pork 38 MEAT-FREE MAINS Meat-eater or not, you’ll love our mouthwatering vegetarian menu

DECEMBER/JANUARY 2016

FESTIVE BAKING

46 BAKE A CHRISTMAS CAKE Try Bake Off champion Nancy Birtwhistle's easy-to-make Rudolph cake 50 COOKING WITH THE KIDS Our step-by-step guide to easy mince pies, made with a magic, child-friendly pastry 52 HOMEMADE STOLLEN A real taste of Christmas – this pretty and delicious wreath is sure to impress 55 TRANSFORM YOUR CUSTARD Swimming in leftover custard? Try these 6 clever ways to use it up 56 TAKING THE BISCUIT Fun makes and bakes for cosy evenings in the kitchen

GET A BONUS Great British Bake Off: Christmas cookbook when you subscribe to BBC Easy Cook, see page 44 for details

EASY COOK CHRISTMAS

6

Christmas gift guide

52 Stollen wreath

easyoffer

64

62 Save up to £75 on a three-tier steamer and cast iron sizzle pan!

,COGU /CTVKPᣝU Sticky glazed ham

TV CHEFS

64 JAMES MARTIN Glorious glazed ham and puddings 69 PING COOMBES Spice up the festive holidays 72 TOM KERRIDGE Unbeatable dinner party for 4 74 MARCUS WAREING Great ideas for Christmas brunch 77 EDD KIMBER Incredible St Lucia saffron buns

78

'FF -KODGTᣝU Cinnamon stars

Make our cover recipe

EVERYDAY

82 WHAT'S IN SEASON? Four top seasonal ingredients that make quick and healthy everyday meals ALSO IN THIS ISSUE

6 THE GIFT OF GIVING Top foodie gifts, all under £25 42 GUIDE TO ENTERTAINING Learn the tips and tricks 44 SUBSCRIBE Don’t miss a single issue of Easy Cook 60 INSTANT CHRISTMAS Try our favourite supermarket meats and treats for a super speedy Christmas day 80 LOVE YOUR LEFTOVERS Give life to ham, veg, cheese and cake

Nancy’s Rudolph cake, p46

Leap over the page for gifts and grub... BBC Easy Cook

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ALL £25 & UNDER!

It’s nicer to give than to receive, so here’s our pick of the best Christmas presents for the foodie in your life

Christmas cottage tea light holder £2.99, oakroomshop.co.uk

6GC HQT 6YQ chocolate selection ËÓ£] yÜiÀV>À`°V°Õ

*GTDUURKEGUDQZ £7.99, H&M

%QQMKPI $NQEMU MKVEJGP WVGPUKNU £20.50, redcandy.co.uk

The Christmas morning OWUVJCXG

Mason Cash Gingerbread Man Kids Set £20, John Lewis

George Copper Plated Cafetiere £5, Asda

2TQVGEV VJQUG RCTV[ ENQVJGU %JTKUVOCU CRTQP HQT [QWT HGUVKXG DCMKPI £1, Poundland

$$%'CU[%QQM subscription £18.75 for 10 issues, see p44 or call 0844 848 1104

Cute or chocs f U VJGMKF

KitchenCraft Winter Woodland porcelain salt & pepper set £4.99, kitchencraft.co.uk 6

BBC Easy Cook

&GNKEKQWUUVQEMKPIƂNNGTU .KPFV5CPVCU.KVVNG*GNRGTU pack of 5, £2.59, supermarkets nationwide

Green glass decanter £1, Poundland

.WZWT[*QV%JQEQNCVG Kilner tin £8, Whittards

%*4+56/#5SHOPPING

-KVUEJPHWP*WORV[ &WORV[EGTCOKEGII and soldiers set £6.49, legendcookshop.co.uk

$KUEWKVGGTUVJTGG MKPIU biscuit card £10.95, biscuiteers.com

AGA iconic umbrella £25, twyford-cookers.com

Taste: The Infographic $QQM QH (QQF D[ .CWTC 4QYG KNNWUVTCVKQPU D[ 8KEMK 6WTPGT Aurum Press, £20

#TVNCPF DWVVGTƃ[ YKPG INCUU £13.95 each, thedrhcollection.com

(QT[QWT HGUVKXG HTWKVECMG (QT $QZKPI &C[ DCMKPI #V *QOG YKVJ #UJNG[ 6JQOCU %JTKUVOCU ECMG VKP and decorating set £15, Debenhams

/CMGU C RTGVV[ VCDNG centrepiec e

Salt rub set £8, Next

cups £16.95, houseofbath.co.uk

*COOGTGF EQRRGT small storage canister £8, Tesco

Cheeseboard YKVJ OQWUG MPKHG £14, Next

Sophie Allport robin OKUVNGVQGPCRMKPU set of 4, £12.95, temptationgifts.com

Christopher Vine Alcaza red circle mug £6.95, maxwellandwilliams.co.uk

/CMG C DQVVNG C DKV OQTG URGEKCN 4GKPFGGT YKPG TCEM £19.99, notonthehighstreet.com

BBC Easy Cook

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time!

These delicious canapés can be made ahead of time, so there’ll be no last-minute party panic! Thai chicken bites

Crunchy crab parcels

Makes 20 Q Prep 15 mins Q Cook 10 mins Q 25p a bite Q 36 kcals, 2g fat, 0g sat. fat, 0g sugar

Q

Q

4 skinless, boneless chicken thighs 2 tbsp vegetable oil 1 shallot, finely chopped pinch dried chilli flakes 2 tbsp fish sauce juice 1 lime handful each coriander, mint & parsley leaves, chopped 4 heads red or green chicory 1 red chilli, sliced, to serve

Prosciutto & celeriac twists Makes 40 Q Prep 30 mins Q 13p a twist Q 23 kcals, 2g fat, 1g sat. fat, 0g sugar Q

1 tbsp Dijon mustard 2 tsp white wine vinegar 1 tsp walnut or vegetable oil 100ml double cream ½ celeriac, peeled handful parsley, chopped 10 slices prosciutto or Bayonne ham 1 Whisk together the mustard, vinegar and oil in a small bowl until well combined. Stir in the double cream. Cut the celeriac into fine strips using a mandolin or very sharp knife. Then cut into matchsticks about 5cm long. Mix into the dressing along with the parsley. 2 Cut each prosciutto slice in half down the middle, then lengthways so you have 4 small strips. Place 1 tsp of the celeriac mixture onto each strip, then roll them up tightly. Secure each strip with a toothpick and leave in the fridge for at least 20 mins to firm up. 8

BBC Easy Cook

1 Chop the chicken thighs into small pieces until they resemble mince. Heat a wok over a high heat. When hot, add the oil, chicken and shallot. Stir constantly and cook for 5 mins until the chicken is cooked but not browned. Stir in 1 tsp water, the dried chilli and fish sauce. Cook for 2 mins. Remove from the heat and squeeze over the lime juice. 2 To serve, mix in the herbs. Separate the chicory into individual leaves. Place 1-2 tbsp of chicken into each leaf. Add some chillies.

Makes 30 Prep 25 mins Q Cook 25-30 mins Q 32p a parcel Q 66 kcals, 4g fat, 2g sat. fat, 0g sugar if crabmeat is fresh

Q

1 small potato, cut into quarters 85g butter 50ml single cream 2 spring onions, plus extra for serving 300g mixed white and brown crabmeat 12 sheets filo pastry 1 Boil the potato for 15 mins until soft. Meanwhile, place 25g of the butter and all of the cream in a heavy-based pan and bring to the boil. Slice the spring onions, separating the green and white parts, then add the white slices to the boiling liquid and cook for 1-2 mins to soften. Pass the cooked potato through a ricer or sieve to a really fine mash, then add to the pan and mix everything together. Set aside to cool. 2 Add the crabmeat and remaining spring onion to the potato mix and stir. Melt the remaining butter. Unwrap the filo pastry. Brush melted butter over 1 sheet, place another on top and brush with butter. Then add a final sheet of filo. 3 Cut the filo sheets lengthways into 3 long strips. Then cut each strip in half across the middle. Place a tsp of the crab on the bottom right-hand corner of each filo strip. Fold the filo over to make a triangle, then fold again, rolling up the strip. When the mixture is enclosed, place on a baking sheet and brush with more butter. 4 Heat oven to 200C/180C fan/gas 6. Cook for 15-20 mins until golden and crisp. To serve, scatter with extra sliced spring onion.

CHRISTMAS NIBBLES

Mini sausage rolls Makes 20 Q Prep 20 mins Q Cook 30 mins Q 19p a roll Q 136 kcals, 10g fat, 4g sat. fat, 1g sugar uncooked Q

½ small garlic clove handful parsley, chopped 400g pack sausagemeat or sausages 375g pack ready-rolled puff pastry 1 beaten egg, to glaze 1 Heat oven to 200C/180C fan/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar. Mix together with the parsley and stir in 50ml cold water. Place the sausagemeat in a food processor (if using

sausages, peel away the skins), turn on to a high speed, pour the garlic-flavoured water into the mixture, then season with pepper. 2 Unroll the pastry on a board and cut in half lengthways. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure. Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet. 3 Brush more egg all over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Enjoy them hot or cold.

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BBC Easy Cook

9

Duck satay with peanut sauce Makes 20 Prep 20 mins plus marinating Q Cook 10 mins Q 74p a skewer Q 125 kcals, 8g fat, 2g sat. fat, 2g sugar Q Q

50g palm or dark brown sugar 100ml soy sauce 100ml Shaohsing wine or Sherry 2 star anise 1 cinnamon stick 1 long red chilli, split down the centre 4 skinless duck breasts 200g peanut butter 4 tbsp vegetable oil

Black olive & goat’s cheese tartlets Makes 20 Prep 20 mins Q Cook 18 mins Q 38p a tartlet Q 117 kcals, 8g fat, 4g sat. fat, 0g sugar Q Q

375g pack ready-rolled puff pastry 1 egg, lightly beaten 400g crumbly vegetarian goat's cheese handful pitted black olives, sliced chopped parsley, to serve 1 Heat oven to 200C/180C fan/gas 6. Unwrap the puff pastry and, using a 5cm cutter, cut out 20 rounds (you may need to re-roll the pastry trimmings to get 20 circles). Now use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up. 2 Place the pastry discs on a baking sheet and brush all over with the egg. Crumble the goat’s cheese in the centre of each tartlet and scatter over the olives. Cook for 18 mins until the pastry is puffed and golden brown. Sprinkle with parsley before serving.

Get ahead You can make the tartlets up to 2 days ahead, uncooked and kept in the fridge. Follow the instructions at the end of Step 2 when you're ready to serve them.

10 BBC Easy Cook

1 Place the sugar, soy, Shaohsing or Sherry, star anise, cinnamon, chilli and 100ml water into a pan. Bring to the boil, then remove from the heat and cool. Slice the duck into thin strips, about 5mm wide, and place in the marinade. Leave in the fridge overnight. 2 Remove the duck from the marinade. Pour 100ml of the marinade into a small pan along with the peanut butter. Finely chop half the marinated chilli, or pound to a paste using a pestle and mortar, and place in the pan. Cook over a low heat, letting it bubble for at least 5 mins. Add a little water if it starts to dry out. The sauce can be made up to 2 days ahead and kept in the fridge. 3 To cook the satay, thread the duck strips onto 20 wooden skewers that have been soaked in water for 1 hr. Mix 4 tbsp of the peanut sauce with the oil and brush all over the duck. Heat a griddle pan until really hot, then cook the duck for about 10 mins, turning until golden all over. You will have to do this in batches, so keep some warm in a low oven or make a day ahead and reheat in the oven.

Seared scallops with sweet chilli sauce Makes 20 Prep 15 mins Q Cook 3 mins Q 31p a scallop Q 51 kcals, 3g fat, 0g sat. fat, 0g sugar (includes serving suggestion)

Q Q

knob of fresh root ginger handful coriander stems or leaves 2 garlic cloves 4 tbsp vegetable oil, plus extra for cooking 20 scallops Sweet chilli sauce, to serve (below) 1 Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop on to a skewer. 2 To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with Sweet chilli sauce for dipping.

Dip them in… Sweet chilli sauce Place 1 red pepper, deseeded and chopped, 2 red chillies, halved and deseeded, 100g caster sugar and 100ml white or rice vinegar in a pan with 100ml water. Bring to the boil, then leave to simmer for 30 mins until it turns pinkish. Cool, then place in a food processor and blend until smooth. Return to the pan and cook until slightly sticky, about 20 mins.

CHRISTMAS NIBBLES

The perfect tipple Serve the canapés with Party punch. Mix 200ml rum and 1. 2 litres cranberry juice with the juice 1 lime. Add a few splashes of grenadine if you like, then top up with a large bottle of tonic water or lemonade. Finish with orange and lemon slices and lots of ice.

Sweet & refreshing

BBC Easy Cook 11

Start the party! Kick off your Christmas lunch with these crowd-pleasing classics with a twist Giant smoked salmon & beetroot blini Makes 3 giant blinis, each cuts into 8 slices Prep 35 mins plus cooling Q Cook 10 mins Q 93p a portion Q 300 kcals, 18g fat, 10g sat. fat, 4g sugar

Q Q

200g tub crème fraîche 2 tbsp horseradish sauce zest 1 lemon, juice of ½, plus wedges 140g cooked beetroot (not in vinegar), drained and finely diced 1 tsp rapeseed oil, plus a drizzle 200g pack smoked salmon 1 tbsp small capers, drained and rinsed handful rocket leaves FOR THE BLINIS

100g buckwheat flour

100g self-raising flour 1 tsp baking powder 225ml milk 2 large eggs, separated 25g butter, melted, plus extra for cooking drizzle of oil, for cooking 1 First, make up the blini batter. Put the flours, baking powder, ½ tsp salt, the milk, egg yolks and melted butter in a bowl and whisk until smooth. In another bowl, whisk the egg whites until they hold stiff peaks. Stir a good spoonful of the whisked whites into the batter to loosen the mixture, then add the remaining egg whites and carefully fold everything together with a big metal spoon.

2 Heat a small knob of butter and a drizzle of oil in a large frying pan, roughly 23cm wide across the base. Pour a third of the blini mixture in the pan, using your spoon to encourage the batter towards the edges. Leave to cook for a few mins, until the blini starts to set around the edges and the underside is golden brown. Slide onto a plate, then carefully flip back into the pan and cook for a further 1-2 mins until golden. Repeat with the remaining mixture. Leave the blinis to cool on a wire rack, then place on a plate, separated by baking parchment and covered with cling film. Will keep for 24 hrs. 3 Mix the crème fraîche, horseradish, most of the lemon zest, a good squeeze of lemon juice and some seasoning in a bowl. In a second bowl, toss the beetroot, oil and a squeeze of lemon juice. Set aside. 4 Place each blini on a large plate. Spoon on dollops of crème fraîche, add slices of salmon and scatter beetroot, capers and the remaining lemon zest on top. Finish with a rocket leaves and a drizzle of oil. Serve with lemon wedges.

Too good to share? Make individual blinis about 10cm wide and serve them as a plated ƂTUVEQWTUG 12 BBC Easy Cook

CHRISTMAS STARTERS

3 ways with smoked salmon Smoked salmon, dill & lemon paté Tip 200g soft cheese, 1 tbsp crème fraîche (if you have some, leave it out if you don't) and the juice of ½ lemon into a food processor, season generously with black pepper and blitz to your liking. Add 150g smoked salmon and pulse a few times if you want the paté chunky, or blitz some more if you want it smooth and pink. Stir in a small bunch dill or chives, chopped. Serves 4 as a starter.

Smoked salmon layer Grate ½ carrot, peeled, 2 radishes and a small chunk of cucumber, discarding the cucumber seeds. Mix in 45g full fat cream cheese, the juice of ½ lemon and most of a small handful coriander leaves, roughly chopped, then season. Lay a slice of smoked salmon on a plate, top with the veg mix, then drape over another slice of smoked salmon. Scatter with remaining coriander, drizzle with olive oil and serve with bread and butter. Serves 1.

Silky chicken liver parfait tart Serves 6 with leftovers Prep 30 mins plus chilling Q Cook 45 mins Q £1.13 a portion Q 498 kcals, 35g fat, 20g sat. fat 2g sugar Q Q

and pulse to the texture of breadcrumbs. Add the egg yolk and milk and pulse again until it all starts to come together. Tip out and press into a ball of pastry. Wrap, then chill for at least 1 hr. Can be prepared 2 days ahead.

FOR THE THYME PASTRY

250g plain flour 2 tsp thyme leaves 140g cold butter, cut into cubes 1 egg yolk 1 tbsp milk FOR THE PARFAIT

140g chicken livers 142ml pot double cream 1 egg yolk 1 tbsp brandy 2 tsp Port 1 small garlic clove 1 shallot, roughly chopped couple of thyme branches pinch of grated nutmeg TO SERVE

6 tbsp caramelised onions from a jar 50g toasted hazelnuts, cracked 3 handfuls small salad leaves 6 tbsp walnut oil or olive oil 2 tsp balsamic vinegar 3 figs, quartered 1 At least 1 hr before you want to make the tart, make the pastry. Tip the flour, thyme, butter and ½ tsp salt into a food processor

2 On a lightly floured surface, roll the pastry out and line an 11 x 33cm rectangular, fluted tart tin. (The pastry may break up as you work it, so patch over any broken bits.) Keep any excess trimmings. Chill the tart case in the fridge or freezer for 20 mins.

Flash-fried smoked salmon & egg bagel Toast half of 1 split bagel. Stir 1 tsp creamed horseradish into 1 tbsp mayonnaise. Cook a large slice of smoked salmon in a non-stick frying pan for a few secs on each side, until it turns opaque. Spread one side of the bagel with the mayo and top with the salmon. Splash some oil in the pan and fry 1 egg. When nearly done, add 1 garlic clove] ÌÞ ÃVi`] >` ÃââiLÀiyÞ°*ÕÌ the egg on top of the salmon, season and scatter over the garlic. Serves 1.

3 While the tart case is chilling, tip all the ingredients for the parfait into a clean food processor with a pinch of salt and pepper. Blitz until the mix is smooth, then push through a sieve into a jug and set aside. 4 Heat oven to 200C/180C fan/gas 6. Line the tart case with greaseproof paper and baking beans, then bake on a baking tray for 15 mins. Remove the paper and beans. 5 Check for any small holes or cracks in the pastry and patch up with the reserved trimmings. Place back in the oven for 15 mins, until golden. Remove from the oven and lower the oven to 120C/100C fan/gas ½. When the oven has cooled, slide the tart case back into it, then fill with the parfait mix. Bake for 20 mins until just set. Leave to cool.

Leap over the page for an extra special cheesy fondue BBC Easy Cook 13

Pyrex is a trademark of Corning Incorporated used under license by International Cookware.

Great times are

#pyrex100 For more details visit www.pyrexuk.com

CHRISTMAS STARTERS

Try these for starters... Celeriac tartare Combine 6 tbsp mayonnaise, small handful chopped capers, 2 tbsp lemon juice, 2 tbsp chopped cornichons, small handful parsley leaves]wiÞV««i`] with some salt and set aside. Peel 1 small celeriac>`}À>ÌiÌV>ÀÃiÞ°ÝÌi celeriac into the dressing until combined. Place piles onto plates and serve with EWTGFJCOQTƂUJ. Serves 4.

Easy gazpacho Tip 500g plum tomatoes, chopped, into a blender with 2 red peppers, deseeded and chopped, a garlic clove, a pinch sugar and 1 tbsp red wine vinegar. Blitz until smooth, then chill for at least 30 mins. Serve ladled into bowls, topped with a drizzle of oil and some torn basil. Serves 4.

Italian meat platter ƂÀÀ>}iÎ`vviÀiÌÌÞ«iÃvsalami (about 12 slices of each) on a large platter. Drape 6 thin slices of prosciutto in a separate pile. Put some black olives in a bowl, in the centre. Serve with thick slices of warmed Italian bread, drizzled with olive oil. Sprinkle with black pepper. Serves 6.

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Cheesy sprout fondue Serves 8 Q Prep 15 mins Q Cook 35 mins Q £1.11 a portion Q 291 kcals, 23g fat, 13g sat. fat, 2g sugar Q

500g Brussels sprouts, any damaged outer leaves removed 100g pack pancetta (about 8 slices) 200g Brie, rind removed, roughly chopped 100g full-fat cream cheese 100g Gruyère, rind removed, grated 2 tbsp grated Parmesan 2 tbsp milk 2 tsp cornflour 2 tbsp wholegrain mustard crusty bread, to serve 1 Heat oven to 200C/180C fan/gas 6. Put the sprouts on a large baking tray, drizzle with oil and season, then roll around the

tray to help the seasoning stick. Tear each slice of pancetta in half and wrap each piece around a sprout – you won't have enough to wrap each one. Roast for 20 mins. 2 Meanwhile, whizz the cheese (only 1 tbsp of the Parmesan), milk and cornflour together in a food processor. Stir through the mustard, then transfer to a shallow baking dish or an ovenproof pan (ours was 15cm across and 3cm deep) and scatter with the remaining Parmesan. Reduce oven to 160C/140C fan/gas 3 after the sprouts have had their initial cooking time. Place the cheese dish on the top shelf and bake for 15 mins, with the sprouts on the tray below.

Put 4 tbsp clear honey and 1 tsp thyme leaves>à >«>]Ìi}iÌÞÜ>À  Ì}iÌiÀvÀÓ ÃqÌiiÞÃÕ`½Ì get hot enough to bubble. Set aside to V°>i>`ÀiÃÃ}LÞÜÃ}Ì}iÌiÀ 1 tbsp cider vinegar and 2 tbsp veg oil ÜÌà iÃi>Ã}°iÌÞÌÃÃÓÌLë chopped hazelnuts, 1 fennel bulb, sliced and a handful of rocket with the dressing. Divide 200g Stilton between 4 plates, add a ƂI half to each, then a pile of the salad. >Þ`ÀââiÌiÌÞ ivÕÃi`iÞ ÛiÀÌiw}Ã>`ViiÃi°-iÀÛiÃ{°

3 Remove the sprouts and turn on the grill. Cook the fondue under the hot grill for 2-3 mins until golden brown. Serve the fondue with skewers for dunking the sprouts and chunks of crusty bread. BBC Easy Cook 15

Crispy golden spuds, p24

RFECT E P R U O Y CH N U L E V I T FES

It’s showtime! Make it your easiest Christmas ever with our simple yet stunning turkey and side dishes for all the family

Carbonara cabbage, p26

Make-ahead gravy, p18

CHRISTMAS MAIN EVENT

Caramelised cranberry relish, p21 Carrots with pine nuts, raisins & parsley, p26

Christmas turkey, p18

Roasted sprouts with chestnuts & bacon, p27 BBC Easy Cook 17

THE MAIN Christmas turkey with clementine & bay butter Serves 8 Prep 25 mins plus 2 days salting Q Cook 3 hrs 25 mins-3 hrs 50 mins Q £4.46 a portion Q 674 kcals, 32g fat, 13g sat. fat, 1g sugar Q Q

5-5.5kg oven-ready turkey, and brined (see guide, right), neck and giblets removed and saved 1 onion, halved FOR THE CLEMENTINE & BAY BUTTER

100g butter, softened zest and juice 1 clementine splash of Sherry large thyme sprig, leaves picked 2 bay leaves ON-THE-DAY GRAVY

4 tbsp plain flour 250ml dry Sherry 1 To make the clementine & bay butter, mash all the ingredients together in a bowl with some seasoning and set aside. This can be made 2 days ahead or frozen for up to a month. 2 Remove the turkey from the fridge 1 hr before you want to cook it and rinse off all the salt really well. Pat it dry, rinse out the roasting tin, then sit the turkey back in the tin and leave at room temperature for about 1 hr, uncovered.

Make-ahead gravy Serves 8 Q Prep 10 mins Q Cook 1 hr 10 mins Q 47p a portion Q 166 kcals, 6g fat, 1g sat. fat, 7g sugar Q

1kg chicken wings, halved with kitchen scissors the turkey neck, if you have it, cut into pieces 3 large carrots, chopped into chunks 2 onions, unpeeled and chopped 3 celery sticks, chopped small handful thyme sprigs 2 tsp golden caster sugar 2 tbsp sunflower oil 1 tbsp tomato purée 4 tbsp plain flour 4 tbsp balsamic vinegar 1 vegetable stock cube

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3 Heat oven to 180C/160C fan/gas 4. Calculate a cooking time of 40 mins per kg for the first 4kg of the turkey, then 45 mins for every kg after that. Rub the turkey all over with most of the butter – no need to season. If you haven’t used the neck for the Make-ahead gravy (see recipe, below), then add the neck to the tin with the onion. Cover the tin loosely with foil and roast for the calculated cooking time. For the final 30 mins, remove the foil, baste the turkey, scatter with the reserved thyme and orange zest, and increase the oven temp to 200C/180C fan/gas 6. (Now is the time to pop in the stuffings and roast potatoes.) When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered loosely with foil and a tea towel. 4 If you've made our Make-ahead gravy, you can add the roasting juices to that. To make your gravy fresh, pour off most of the fat but leave the juices in the tin and put it on a low heat. Stir in the flour to a paste. Pour in the Sherry and sizzle for 1 min, then gradually add 850ml water and simmer until you have a thick gravy – make sure to scrape up the sides of the tin to release any bits. Sieve the gravy into a saucepan and reheat to serve.

1 Heat oven to 220C/200C fan/gas 7. Tip the chicken wings into a roomy roasting tin with the turkey neck, carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.

Juiciest turkey ever Before you start cooking, you could dry-brine the turkey to make it more juicy. Here's how to do it... QUp to two days before, salt a 5-5.5kg oven-ready turkey, neck and giblets removed and saved. QTo make the salt mix, tip 5 bay leaves, 1 tbsp fresh thyme leaves, 1 tsp black peppercorns, 85g coarse sea salt, zest 1 orange grind in a spice grinder to make a wet salt. If you are using a pestle and mortar, grind the herbs and pepper together, then add the salt and orange zest, and grind well again. Set aside. QCarefully rinse the turkey and pat dry with kitchen paper. Sit the turkey in its roasting tin and use the salt mix to season the turkey generously all over. Put the turkey breast-side up in the tin, cover with V}w>`i>ÛiÌivÀ`}ivÀÕ«Ì 2 days. (This can be done a day ahead but the longer you leave it, the more the salt ÀÕLy>ÛÕÀÜ«iÀi>ÌiÌiLÀ`°®

How to carve the turkey There are two ways to carve the breast

1 Carve close to the bone and cut out the whole breast, pulling it away as you cut.

2 Carve the breast into thick-ish slices. Repeat with the other breast.

2 Get the kettle on. Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, then pour over 1.5 litres water. Bring to a simmer. Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavour. 3 Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve. Cool and chill for up to 3 days, or freeze for up to 3 months. Heat the gravy to serve.

1 Start at the neck end and cut long, thin slices down the length of the bird.

2 Keep going until you reach the breast bone, carving neat slices before serving.

CHRISTMAS MAIN EVENT

BBC Easy Cook 19

Monday: chips. Tuesday: jackets. Wednesday: mash. Thursday: arrrghhh! Our wide range of Heat and Eat dishes provide a tasty change and help you to just say no to spuds. After all, variety is the spice of life.

For recipe ideas from Moscow to Marrakech visit www.wevegotariceforthat.com

CHRISTMAS MAIN EVENT

Add a dollop of decadence

THE SAUCES Luxury bread & onion sauce

Low-fat caramelised cranberry relish

Serves 8 Prep 10 mins Q Cook 35 mins Q 19p a portion Q 136 kcals, 8g fat, 5g sat. fat, 5g suga

Serves 8 Prep 5 mins Q Cook 10 mins Q 69p a portion Q 83 kcals, 0g fat, 0g sat. fat, 16g sugar

25g butter 1 large onion, very finely chopped 1 tsp thyme leaf 1 bay leaf 600ml whole milk 1 star anise pinch ground cloves 100g good-quality white bread, crusts removed, chopped into chunks 2 heaped tbsp crème fraîche

1 large orange small piece ginger, finely shredded into matchsticks 100g golden caster sugar 500g fresh or frozen cranberries splash of Port (optional)

1 Heat the butter in medium pan until just starting to sizzle. Cook the onion over a very low heat with the thyme and bay for 15-20 mins until soft and just lightly golden. Pour the milk into the pan, add the star anise and ground cloves, season and bring to the boil. Turn off the heat and leave to infuse for at least 10 mins. Can be done the night before.

2 Tip the juice and sugar into a shallow saucepan and boil gently until you get an amber-orange caramel. Scatter the zest and ginger into the caramel, cook for 1 min, then tip in the cranberries and Port, if using. Cook everything on a high heat for 5 mins until the cranberries are starting to split but still have texture. Leave to cool. Serve with the turkey.

Q Q

2 Remove the star anise and bay, and add the bread chunks to the pan. Bring back to the boil, then remove from the heat and blitz using a hand blender. Return to the heat, stir in the crème fraîche and simmer gently for 2 mins until thickened. Can be made ahead and reheated with a splash more milk.

Q Q

1 Use a peeler to peel off the orange zest, then finely shred it with a knife and set aside with the ginger. Halve and juice the orange.

Get ahead This relish will keep for a few weeks in the fridge. It also goes well with lots of other Christmas favourites, like ham or duck, or served with tangy cheese.

Leap over the page for UVWHƂPIU BBC Easy Cook 21

Fruity Christmas stuffing

THE STUFFINGS

Serves 8 Prep 20 mins Q Cook 50 mins Q 47p a portion Q 295 kcals, 7g fat, 1g sat. fat, 19g sugar

Q Q

100g dried cranberries ½ tbsp olive oil 1 onion, thinly sliced 50g blanched almonds 2 clementines, peel on, quartered 100g dried figs, roughly chopped 1 eating apple, grated ¼ tsp cinnamon ½ tsp allspice 350g fresh breadcrumbs 1 tbsp chopped rosemary large knob of butter 1 Heat oven to 200C/180C fan/gas 6. Tip the cranberries into a bowl and cover with boiling water. Meanwhile, heat the oil in a frying pan and soften the onion. Tip into a bowl and leave to cool. Add the almonds to the same pan and toast until golden brown. Cool, then roughly chop. Whizz the unpeeled clementine in a food processor until puréed. Drain the cranberries. 2 Add the nuts, clementine purée, cranberries and the remaining ingredients, except the butter, to the onion, with plenty of seasoning. Stir everything together, then tip into a casserole dish. Dot with butter, cover with foil and roast in the oven for 30 mins. Uncover, then roast for a further 15 mins until crisp and golden.

%JQQUG C UWRGT UVWHƂPI VQ UVWHH [QWT VWTMG[QTUGTXGQPVJGUKFG+H[QWJCXGCP[ NGHVQXGTU HT[ VJGO WR HQT DTGCMHCUV VJG PGZVFC[sKV UURGEVCEWNCTYKVJHTKGFGIIU Hazelnut, pancetta & orange stuffing Serves 8 Prep 20 mins Q Cook 30 mins Q 49p a portion Q 289 kcals, 18g fat, 7g sat. fat, 3g sugar

Q Q

150g pack diced smoked pancetta 75g butter 2 onions, finely chopped 1 garlic clove, crushed grated zest 1 orange 200g fresh white breadcrumbs 2 tbsp chopped sage 50g hazelnuts, toasted and roughly chopped 1 egg, beaten

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1 Heat a large frying pan and add the pancetta. Cook for 2-3 mins until just starting to turn golden. Remove from the pan with a slotted spoon and set aside. Add the butter, onions and garlic to the pan, and cook for 4-5 mins, stirring occasionally. Remove from the heat and transfer to a bowl with the pancetta. Leave to cool. 2 Heat oven to 180C/160C fan/gas 4. Stir the orange zest, breadcrumbs, sage and nuts into the onion mixture and mix well. Season, then stir in enough of the beaten egg to bind the mixture but not make it sloppy. Use to stuff the turkey or shape into balls, place in a roasting tin and cook for 30 mins.

CHRISTMAS MAIN EVENT

easycook

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Your complete festive shopping list Meat & fats ᣝ 1 x 5.5kg unprepared turkey ᣝ 1kg chicken wings ᣝ 2 x 80g packs diced, smoked pancetta ᣝ 2 x 155g packs bacon lardons ᣝ 20 smoked, dry-cured streaky bacon rashers (or 2 x 12 rasher packs) ᣝ 450g pack good-quality pork sausages ᣝ duck or goose fat

Herbs, spices & seasoning ᣝ jar bay leaves ᣝ jar sage leaves ᣝ jar ground cinnamon ᣝ jar allspice ᣝ jar star anise ᣝ jar mixed spice ᣝ jar ground cloves ᣝ large piece fresh ginger ᣝ pack fresh parsley ᣝ jar turmeric ᣝ 2 x pack fresh thyme ᣝ pack fresh sage ᣝ pack fresh rosemary ᣝ black peppercorns ᣝ coarse sea salt

Chestnut & bacon cake Q

3 tbsp sunflower oil 3 onions, finely chopped 8 smoked, dry-cured streaky bacon rashers, chopped 200g vacuum-packed chestnuts, most roughly chopped, plus 100g more for the top, halved, if you like 450g pack good-quality pork sausages, meat squeezed out 140g breadcrumbs 2 thyme sprigs, leave picked 1 egg, beaten 1 tsp butter, melted 1 Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then fry the onions and two-thirds of the bacon, covered, for 10 mins until the onions are very soft. Once cool enough to handle, mix with the chopped chestnuts, sausagemeat, breadcrumbs, thyme leaves

Fruit

and egg, and season really well. Take out 250g and freeze to use for later. 2 Butter a 23cm round tin, scoop in the remaining stuffing, press down a little, then top with the remaining bacon. Put on a baking sheet, cover with foil and bake for 15 mins. 3 Uncover, grind over some fresh black pepper, then cook for 35 mins more until the bacon is turning golden. With 5 mins to go, top with the chestnut halves, if you like, brushing them with a little butter. Cut into wedges to serve.

Get ahead /iÃÌÕvw}V>Li>`iÕ«Ì 48 hrs ahead and chilled immediately. Remove from fridge just before cooking. Alternatively, freeze for up to a month and defrost before cooking. Once cooked, it will keep in a low oven, or can be reheated, covered with foil, for 20 mins.

CUT OUT

Serves 8 plus 250g extra Prep 20 mins Q Cook 1 hr Q 83p a portion Q 329 kcals, 19g fat, 6g sat. fat, 5g sugar

Q

ᣝ 3 oranges ᣝ 3 clementines ᣝ 200g pack dried cranberries ᣝ 500g fresh/frozen cranberries ᣝ £Çx} «>V `Ài` w}à ᣝ 1 eating apple ᣝ 2 x 40g snack pack sultanas ᣝ 250g stoned dates ᣝ 100g raisins (you can buy snack packs at 40g each or large pack at 500g)

Nuts ᣝ 50g hazelnuts – pack size in 150g ᣝ 50g blanched almonds – pack size 150g ᣝ 400g vaccum-packed chestnuts – pack size 200g ᣝ 50g pine nuts – pack size 100g ᣝ 85g pecan halves – pack size 100g

Turn over for veg, dairy & more... BBC Easy Cook 23

CHRISTMAS MAIN EVENT

shopping list continued...

THE SPUDS

Vegetables ᣝ 10 onions ᣝ 800g carrots ᣝ 1kg Savoy cabbage ᣝ 3 large carrots ᣝ 3 celery sticks ᣝ 3 garlic cloves ᣝ 2.5kg medium potatoes ᣝ 2 leeks ᣝ 1½ kg Brussels sprouts ᣝ 400g green beans ᣝ 140g thin-stemmed broccoli ᣝ 200g fresh/frozen peas ᣝ 1kg parsnips

2 Drain the potatoes well and give them a shake in the colander to rough up the edges, then leave to steam-dry in the colander for 5 mins. Meanwhile, pour the oil and duck or goose fat, if using, into your largest baking tray (the spuds will need plenty of space to really crisp up) and put in the oven underneath the turkey to heat for a few mins. Once the potatoes are dry, sprinkle with the flour and plenty of seasoning, then toss to coat.

Dairy

Crispy golden spuds

ᣝ 500g butter ᣝ 8 large eggs – sold in boxes of 6 ᣝ 250ml single cream – sold in 300ml cartons ᣝ 300ml double cream ᣝ 250g pack Parmesan ᣝ 1 litre whole milk ᣝ 150ml semi-skimmed milk ᣝ small tub crème fraîche

Serves 8 Q Prep 10 mins Q Cook 1 hr 40 mins Q 41p a portion Q 264 kcals, 13g fat, 2g sat. fat, 1g sugar

Spirits ᣝ small bottle Sherry ᣝ small bottle Port ᣝ 150ml brandy or rum

Q

1.5kg potatoes, such as Maris Piper or King Edward, cut into large roastie size 2 vegetable stock cubes 1 tsp turmeric 3 bay leaves 6 tbsp vegetable, sunflower or rapeseed oil 2 tbsp duck or goose fat (optional) 1 tbsp plain flour

Storecupboard ᣝxää}«>yÕÀ ᣝxää}ÃivÀ>Ã}yÕÀ ᣝ 690g breadcrumbs ᣝ 100g good-quality white bread ᣝÃÕyÜiÀ ᣝ extra-virgin olive oil ᣝ 500g caster sugar ᣝ 500g soft brown sugar ᣝ 200g tube tomato purée ᣝ 250ml bottle balsamic vinegar ᣝ pack 6-8 vegetable stock cubes ᣝ jar wholegrain mustard ᣝ jar honey ᣝ jar cider vinegar ᣝ jar maple syrup

1 Put the potatoes in a large pan, cover with cold water and add the stock cubes, turmeric and bay leaves. Cover with a lid, bring to the boil and simmer for 10 mins until the potatoes start to soften on the outside.

3 Remove the hot tray from the oven. Carefully tip in the potatoes and coat in the hot fat. Cook for 30 mins at 200C/180C fan/gas 6, on the lower shelf of the oven underneath the turkey. When you take the turkey out, turn the oven up to 220C/200C fan/gas 7. Turn the potatoes over in the tray and continue cooking for 45 mins-1 hr longer on the top shelf, until golden and crispy.

Get ahead You can make the potatoes up to the end of step 2 and freeze for up to 3 months. To cook from frozen, add an extra 20 mins to the cooking time.

Hasselback potato gratin Serves 8 Prep 25 mins Q Cook 1 hr 15 mins Q 35p a portion Q 186 kcals, 10g fat, 4g sat. fat, 1g sugar

Q Q

1kg medium potatoes, such as Maris Piper 50g butter, melted, plus extra for greasing 3 tbsp olive oil 2 tbsp each of thyme & rosemary, chopped 3-4 bay leaves 1 Lightly grease a large oval baking dish. Using a mandolin or sharp knife, slice the potatoes into thin slices, about 3mm thick. Tip into a bowl and coat with the melted butter, oil, herbs and some seasoning. 2 Tightly pack the potatoes upright into the dish. Wedge some bay leaves throughout and pour over the remaining butter mixture from the bowl over the top. Cover with foil and bake for 30 mins at 200C/180C fan/gas 6.

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3 Tightly pack the potatoes upright into the dish. Wedge some bay leaves throughout and pour over the remaining butter mixture from the bowl over the top. Cover with foil and bake for 30 mins at 200C/180C fan/gas 6.

OOM BREAKF S TS MUSHR

h Breakfast is the most important meal and mushrooms make the perfect ingredient. They’re a filling and flavoursome way to start the day.

Spicy mushrooms on toas

2 slices of ciaba 200g chestnut mus 1 knob of butte Dash of Worcester 1 tbsp of crème fra Fern’s tasty weekend breakfa

12 large chestnut mush 8 rashers of smoke back bacon 4 eggs Cherry vine tomato Olive oil 1 garlic clove For full recipes visi www.justaddmushroom

THE SIDES Carrots with pine nuts, raisins & parsley Serves 8 Prep 10 mins Q Cook 10 mins Q 27p a portion Q 101 kcals, 5g fat, 1g sat. fat, 12g sugar Q

Honey-mustard steamed green medley Serves 8 Prep 10 mins Q Cook 8-10 mins Q 36p a portion Q 92 kcals, 6g fat, 1g sat. fat, 3g sugar

Q Q

Q

800g carrots, halved and cut on the diagonal into 1cm pieces large knob of butter 50g pine nuts 50g sultanas large pinch of sugar small handful parsley, chopped 1 Put the carrots in a large pan and cover with water. Bring to the boil and cook for 6-8 mins until just tender, then drain. Melt the butter in the same pan, add the pine nuts and sultanas, and cook for 2 mins until the pine nuts start to lightly brown. Return the carrots to the pan with the sugar, parsley and plenty of seasoning. Toss everything to coat.

4 tbsp extra-virgin olive oil 1 tsp wholegrain mustard ½ tsp honey 1 tbsp cider vinegar 2 leeks, trimmed and sliced into rings 400g green beans, trimmed 140g thin-stemmed broccoli, cut into smaller pieces 200g fresh or frozen peas

Sticky maple-glazed parsnips with pecans Serves 8 Prep 10 mins Q Cook 40 mins Q 49p a portion Q 210 kcals, 13g fat, 1g sat. fat, 12g sugar Q Q

1 Bring a pan of water to the boil. In a bowl, whisk the oil with the mustard, honey and vinegar and season. Put the leeks in the water and simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer for 4 mins. Finally, add the peas and simmer for 1 min more. Drain, then tip into the large bowl and toss through the dressing. Serve straight away.

1kg parsnips, cut into long pointy batons 3 tbsp vegetable or sunflower oil 3 tbsp maple syrup 85g pecan halves, roughly chopped 1 Heat oven to 220C/200C fan/gas 7. On a large baking tray, toss the parsnips with the oil and plenty of seasoning. Cook on a low shelf in the oven for 30 mins. Remove from oven, drizzle with maple syrup, scatter over the pecans and toss everything together. Cook for 5-10 mins until the parsnips start

Carbonara cabbage Serves 8 Prep 10 mins Q Cook 15 mins Q 40p a portion Q 204 kcals, 16g fat, 8g sat. fat, 5g sugar Q Q

1kg Savoy cabbage, finely shredded 12 rashers streaky bacon, chopped into small pieces 2 garlic cloves, finely sliced 250ml single cream 50g Parmesan, grated 1 Bring a large pan of water to the boil. Tip in the cabbage and boil for 10 mins. Drain and keep warm. Meanwhile, heat a large frying pan and cook the bacon for 7-8 mins until golden and crisp, adding the garlic for the final 3 mins. In a bowl, mix together the cream and Parmesan with some freshly ground black pepper. Add the cream mixture and the cabbage to the bacon pan. Toss everything together. Return to the heat to warm through for a few mins before serving. 26 BBC Easy Cook

CHRISTMAS MAIN EVENT

THE YORKSHIRE PUDS From-the-freezer Yorkies Makes 12 large ones Prep 10 mins plus resting Q Cook 35 mins Q 12p a Yorkie Q 126 kcals, 5g fat, 1g sat. fat, 1g sugar Q Q

250ml whole milk 4 large eggs 250g plain flour 2 tbsp sunflower oil 1 Mix together the milk, eggs, flour and a pinch of salt in a food processor or blender until you have a smooth batter. If you don’t have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave for 15 mins. 2 Meanwhile, heat oven to 240C/220C fan/ gas 9. Pour ½ tsp oil into the holes of a Yorkshire pudding or muffin tin and put in the oven for 10 mins to get hot. 3 When the oil is hot, pour the batter into each hole a third of the way up. Quickly put in the oven, then turn it down to 180C/160C fan/gas 4 and cook for 12-15 mins. Remove the Yorkies, turn them upside down in the tin and return to the oven for another 2-3 mins to brown the bottoms.

Get ahead Allow to cool on a wire rack, then put in a tight-sealing freezer bag or container and freeze for up to a month. When ready to cook, heat oven to 220C/200C fan/gas 7. Put the frozen Yorkies on a baking sheet and cook for 6-8 mins until golden and hot.

Roasted sprouts with chestnuts & bacon Serves 8 Prep 10 mins Q Cook 35 mins Q £1.06 a portion Q 188 kcals, 8g fat, 3g sat. fat, 7g sugar Q Q

1½ kg Brussels sprouts, trimmed 200g vacuum-packed chestnuts, roughly chopped in half 200g smoked bacon lardons 1 tsp vegetable oil 1 Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water. Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip on to a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.

Sprouts have never tasted so good

BBC Easy Cook 27

THE PUDDING Most families are divided when it comes to a classic Christmas pudding, so keep everyone happy with this Sticky date & raisin version. It’s reminiscent of a sticky toffee pudding,

studded with juicy dates and raisins, but steamed in a pudding basin, so you won’t miss that traditional Christmas shape. Smother with Salted caramel sauce and bask in the praise!

Sticky date & raisin pudding Serves 8 Prep 15 mins Q Cook 3 hrs 45 mins Q 71p a portion Q 418 kcals, 17g fat, 10g sat. fat, 36g sugar Q Q

250g stoned dates, roughly chopped 100g raisins 150ml milk 150ml brandy or rum 140g butter, softened, plus extra for greasing 50g soft brown sugar 2 large eggs 175g self-raising flour 1 tsp mixed spice zest 1 orange 1 Put the dates, raisins, milk and brandy or rum in a small saucepan and bring to the boil. Simmer for 5 mins until the fruit is soft and the liquid has been absorbed.

Leave to cool. Meanwhile, generously butter a 1.2-litre pudding basin. 2 To prepare your steamer, place a snugly fitting upturned bowl in the base of a deep saucepan, big enough to hold your pudding basin. Cut out a large circle of baking paper and one of foil, both 5cm wider than the rim of your pudding basin. Make a sharp pleat down the centre of both, then butter one side of the parchment – this will be your lid. Set aside. Boil the kettle for the steamer. 3 In a mixing bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, beating again until well combined. Finally, add the flour, mixed spice, orange zest, date mixture and a pinch of salt, and stir everything well with a spatula. Tip the cake mixture into your pudding basin. Cover the bowl with the parchment,

butter-side down and pleat on top, then the foil. Push the sides of the lid down, then tie a piece of string securely under the lip of the basin. Use any overhanging string to create a handle to help you lift the pudding. 4 Stand the pudding basin on top of the upturned bowl or saucer in the saucepan and fill the pan with enough boiling water to come halfway up the side of the basin. Bring to a gentle simmer, then cover the pan with a lid and leave to steam for 2½ hrs, topping up with boiling water if the level gets low. Check the pudding is cooked by inserting a skewer into the centre. If the skewer has any uncooked mixture on it, return it to the pan to steam for another 15 mins, then check again. Once cooked, you can cover the pudding with clean baking parchment and foil and keep for up to a week. Re-steam the pudding for 1 hr before serving.

Save hob space on Christmas Day Plug in your slow cooker – anywhere but the kitchen – to reheat your pudding. >vwÜÌL }Ü>ÌiÀ and leave the pudding steaming for up to 3 hrs

28 BBC Easy Cook

CHRISTMAS MAIN EVENT

Serve with Salted caramel sauce Combine 175g soft brown sugar, 300ml double cream, 50g butter and ½ tsp salt in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving. Can be made up to 3 days in advance and chilled – gently reheat to serve. Serves 8.

Distinctively delicious

CHRISTMAS DAY Ƃ -

A GUIDE TO

BEST-EVER BEEF

Show-off centrepiece Thrill your guests with this fabulous Liiv wiÌ° "ÕÀ ëiV> ÀiV«i }Õ>À>Ìiià ÞÕ Ìi ÃÌ ÃÕVVÕiÌ i>Ì «ÃÃLi Beef fillet with horseradish & prosciutto Serves 8 Prep 20 mins Q Cook 1 hr plus resting Q £4.08 a portion Q 282 kcals, 14g fat, 6g sat. fat, 4g sugar Q Q

50g butter 900g beef fillet, cut from the middle so it is an even thickness 400g bag banana shallot, halved and thinly sliced 3 tbsp horseradish sauce 200ml red wine 700ml beef stock 1 tbsp cornflour 1 tbsp redcurrant jelly 10 slices prosciutto 4 tbsp finely chopped parsley 1 tbsp fresh thyme leaves, plus extra to serve (optional) 1 Heat the butter in a large frying pan and fry the beef fillet for 5 mins, turning it to seal and brown it all over. Remove from the pan and leave to cool. Add the shallots to the buttery meat juices and cook, stirring, until softened and golden. Turn off the heat and tip out twothirds of the shallots into a bowl. Add the horseradish and some black pepper to

the bowl, then blitz with a hand blender to make a coarse purée. 2 Meanwhile, pour the red wine and stock into the pan with the remaining shallots. Blend the cornflour with 3 tbsp water, add to the pan with the redcurrant jelly, and stir until thickened. Season to taste and allow to bubble for at least 5 mins until it has become a sauce. Cool and chill until ready to serve. 3 Lay 8 slices of prosciutto in 2 overlapping rows. Spread the horseradish mixture on top and scatter evenly with the herbs. Place the fillet on top, cover the ends with the last 2 slices, and tightly wrap the prosciutto around the beef. Chill until ready to cook. 4 Remove the beef from the fridge at least 30 mins before you are ready to cook it. Heat oven to 220C/200C fan/gas 7. Put the meat on a baking-parchment-lined baking tray and roast for 30-40 mins, depending on how well done you like it. Leave to rest for around 15 mins so the meat can reabsorb its juices, then carefully slice with a very sharp knife and serve with the wine sauce. Scatter the meat with extra thyme, if you like.

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30 BBC Easy Cook

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Serve with Red wine gravy ÝÎÌLëred wine­ÜiÕÃi` iÀÌ®ÜÌÎÌLëEQTPƃQWT ÕÌÃÌ]ÌiÝ> vÕÀÌiÀ£ÇäÜi°i>ÌÈää beef stock­vÀ>VÕLi®> «>]Ìi«ÕÀÌiÀi`Üi ÝÌÕÀi>`ÓÌLëTGFEWTTCPV jelly]ÃÌÀÀ}ÕÌÌV ii`°

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Forget the pastry – try this even meatier beef Wellington

BBC Easy Cook 31

Golden goose If you’re tired of turkey, this traditional roast goose will really hit the spot Classic roast goose with cider gravy Serves 6 Prep 30 mins plus resting Q Cook 3 hrs 30 mins Q £9.48 a portion Q 956 kcals, 65g fat, 20g sat. fat, 3g sugar Q Q

4-5kg oven-ready goose, trussed for roasting 6 small onions, halved 3 bay leaves bunch thyme

1 Heat oven to 200C/180C fan/gas 6. Remove all the fat from inside the bird and use a skewer to prick the skin all over, especially under the wings. Season the inside and stuff the goose with the onions and herbs. Rub the breast and legs with the oil; season generously with salt. Sit the bird, the right way up, in a large roasting tin. Cover with a large piece of foil, scrunching it up at the sides so it’s a tight fit. Place the goose in the oven for 1 hr 30 mins.

FOR THE CIDER GRAVY

1 tbsp sunflower oil goose neck, chopped into a few pieces 2 carrots, cut into small chunks 2 onions, chopped 2 bay leaves small bunch thyme 500ml bottle cider 1 litre chicken stock 4 tbsp plain flour

32 BBC Easy Cook

2 Take the goose out of the oven, then remove the foil, carefully ladle all the fat out of the tin (or use a baster to suck it out) into a bowl, then lightly baste the goose. Recover with foil, then roast for another 1 hr 30 mins. Pour all the fat from the tin again, baste, then return to the oven without any foil to brown for a final 30-40 mins until golden brown. Don’t worry about whether it’s done – the goose will be cooked all the

way through. Transfer the goose to a large platter to rest in a warmish place for 30 mins. Keep the tin to finish the gravy in. 3 To make the gravy, while the goose is roasting, heat the oil in a sauté pan until very hot, add the pieces of goose neck, then fry until browned and caramelised. Add the veg to the pan, then fry for about 10 mins until brown and just starting to burn slightly. Throw in the herbs, then pour over the cider and boil down by about twothirds, skimming off any froth at the top. Pour in the chicken stock, reduce by half, then strain into a large jug and set aside. The stock can be made the day before. 4 Once the goose is out of the tin, pour all but about 2 tbsp fat from it, keeping in any brown juices. Place the tin on the heat, scatter in the flour and stir. Pour in the cider stock and stir. Season, then strain into a jug.

CHRISTMAS DAY MAINS

Showcase your glistening and glorious goose on a platter with the herby onions

BBC Easy Cook 33

R E S C U I N G t he B L A N D

CHRISTMAS DAY MAINS

Perfect pork Here’s how to make roast pork really special – ÜÌ ii ÃÌÕvw}] Ìi`iÀ i>Ì>`VÀëÞVÀ>V} Slow-roasted pork shoulder with leeks, apricots & thyme Serves 6-8 Prep 45 mins Q Cook 3 hrs Q £2.74 a portion Q 740 kcals, 43g fat, 17g sat. fat, 8g sugar Q Q

2½ kg piece boned and rolled pork shoulder 1 celery stick, cut into chunks 1 onion, thickly sliced 1 carrot, thickly sliced 150ml white wine or medium-dry cider 500ml strong-flavoured chicken or pork stock 1 tbsp plain flour 1 tbsp butter FOR THE STUFFING

25g butter 2 leeks, cleaned well and shredded 85g chopped dried apricots, soaked for 2 hrs in boiling water to cover, then drained 1 tsp chopped thyme leaf 140g fresh coarse breadcrumbs 1 A few hrs before you want to cook the pork, remove it from the fridge and dry the skin thoroughly. Leave unwrapped in a cool place to slowly come to room temperature while you make the stuffing. 2 Put a large saucepan over a medium heat and add the butter. When it begins to sizzle, add the leeks and cook until they are soft and most of their liquid has evaporated. Stir in the apricots and thyme, season well and transfer to a bowl to cool. When the mixture is cold,

stir in the breadcrumbs, and taste and season again if required.

Transfer the pork to a warm serving dish to rest while you finish the gravy.

3 When you are ready to cook the pork, heat oven to 220C/200C fan/gas 7. Spoon the stuffing into the pocket your butcher has left for you. Wipe any stuffing from the skin, put the pork in a roasting tin and season the skin well with salt. Put the celery, onion and carrot in the tin around the pork, place in the oven and cook for 30 mins.

5 Tip out any fat from the roasting tin and reserve for another dish. Put the roasting tin on a medium heat, add the white wine or cider and scrape the caramelised juices from the bottom of the pan and allow them to dissolve. Let the juices reduce by half.

4 Reduce heat to 140C/120C fan/gas 1 and cook the pork for a further 2 hrs 30 mins.

6 Add the stock and simmer for 5 mins. Add the flour and butter, mashed together, and whisk them into the gravy. Taste for seasoning, then strain into a warmed jug. BBC Easy Cook 35

CHRISTMAS DAY MAINS

9JQHCPEKGUƂUJ! Served hot or cold, this makes a stress-free centrepiece for a Christmas buffet Parcel-poached salmon with herby mayonnaise Serves 10-12 Prep 1 hr Q Cook 1 hr Q £3.58 a portion Q 559 kcals, 50g fat, 6g sat. fat, 1g sugar (includes serving suggestion) fresh fish only Q Q

2 salmon fillets, skinless, boneless, about 1½ kg each olive oil, for greasing 1 lemon, sliced 1 bunch dill, chopped small fennel bulb, thinly sliced 6 tbsp white wine TO SERVE

1 cucumber, sliced into long thin strips with a potato peeler chopped dill lemon wedges 1 Heat oven to 180C/160C fan/gas 4. Take a very large sheet of extra-wide foil (turkey foil works well), and lightly brush with olive oil. Place 1 salmon fillet on the foil and scatter over the sliced lemons, dill and half the fennel, and season generously. Place the second salmon fillet on top, domed side up. Season again and drizzle Place the second with the wine. wᣢᣢiÌ ᣡᣠ Ìᣡ« 2 Top with a second sheet of greased foil and fold up the edges to enclose the salmon in a parcel. Make the parcel quite loose so there is room for the steam. Lift onto a large baking tray and cook for 1 hr then remove and allow to rest in the foil for 10 mins. 3 Mix the cucumber with some of the dill and the rest of the fennel. When the salmon has rested, cut the foil open and use 2 fish slices to carefully transfer the fish to a long serving platter. Sprinkle with the dill and garnish with lemon wedges. Serve with the creamy Herby mayonnaise (see recipe, right) and the crunchy cucumber salad. 36 BBC Easy Cook

Serve with… Herby mayonnaise Place 2 egg yolks and 1 tsp Dijon mustard in a medium bowl, adding a pinch of salt, if you like. Pour 450ml rapeseed oil into a jug as you will need a controlled steady stream. ÀiyÞÜÃÌii}}Ã>`ÃÌ>ÀÌÌ`Àââ i the oil very slowly, starting with a few drips at a time while continuously whisking. When the mayonnaise starts to come together, you can add the oil slightly quicker. Continue until all the oil has been added.

If it curdles at any point, you can rescue it by cracking another yolk into a clean bowl and whisking the curdled mayonnaise into the fresh egg. Continue doing this then add any remaining oil. When your mayonnaise is made, slowly stir in 2 tbsp white wine vinegar and enough lemon juice to your taste (about 1 tbsp). Season and stir in 6 tbsp fresh herbs, chopped, of your choice. Keep chilled until needed. Serves 10-12.

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A treat without meat Not sure what to make alongside the veg and potatoes? This vegetarian Christmas menu is sure to make mouths water

38 BBC Easy Cook

CHRISTMAS DAY MAINS

Parsnip, cranberry & chestnut loaf Serves 6 Prep 30 mins Q Cook 1 hr 30 mins Q £1.62 a portion Q 819 kcals, 36g fat, 11g sat. fat, 71g sugar leftovers only Q Q

4 tbsp butter, plus extra for greasing 3 onions, chopped 15g pack sage, 6 leaves reserved, rest shredded 200g pack cooked chestnuts 100g walnuts 100g breadcrumbs ½ tsp mace 1 egg, beaten 500g cranberries 175g caster sugar 550g parsnips, choose long, thin ones if you can, peeled then halved lengthways 1 tbsp honey

well and smooth the surface. Spread of the cranberry sauce on top, leaving a small gap around the edges. Top with the remaining nut mixture and pack down as before. The loaf can be made up to 24 hrs ahead, then covered and chilled, before continuing. Cover with foil then bake for 1 hr.

5 To serve, melt the remaining 2 tbsp butter in a small pan and sizzle the reserved sage leaves for a minute. Splash water into the remaining cooked cranberries until saucy. Loosen around the sides of the loaf with a round-bladed knife, then turn out. Drizzle with the sage butter and leaves.

1 Melt 1 tbsp butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the walnuts. Now add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper and mix everything together well. 2 Tip the cranberries and sugar into a pan and simmer for about 8-10 mins over a high heat. The sugar will melt and cranberries will pop and become saucy – keep bubbling until sticky. Set aside to cool. Grease a 900g loaf tin, line with a long strip of baking parchment that covers the bottom and two ends, then grease this as well. 3 Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 3½ mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin. Keep going until you have enough to snugly line the base of the tin. Roughly chop all leftover parsnip and mix into the nut mixture. 4 Heat oven to 180C/160C fan/gas 4. Mix the parsnip lengths with 1 more tbsp butter and the honey to coat, then fit them into the tin. Top with the nut mixture – pack it down

A delicious twist on the traditional nut roast BBC Easy Cook 39

Quick and simple sides Crunchy winter salad *ii{xä}carrots>`£Ã>celeriac and }À>Ìi>v`«ÀViÃÃÀ°ÝÌ}iÌ iÀ ÜÌ £red onion]ÃVi`]>`xä}mixed nuts]V ««i`°7 à {ÌLëolive oil and 2 tbsp red wine vinegarÜÌ £Ìë mustard, and a little salt and pepper° /ÃÃÜÌ Ì iÃ>>`i`>ÌiÞÌÃÌ« Ì iViiÀ>V}}LÀÜ° ÛiÀ>` ii« Ì ivÀ`}ivÀÕ«Ì>`>Þ°-iÀÛiÃÈ°

Mashed peppered roots with toasted hazelnuts *ii>``ViÓ }Ýi`ÀÌÛi}iÌ>Lià (including sweet potatoes, carrots, parsnips and 1 celeriac®°*ÕÌ>>À}i «>vÜ>ÌiÀ° À}ÌÌ iL>`ÃiÀ vÀÓä ÓxÃÕÌÃvÌiÕ} Ì>à ° À>]Ì i>``Îääfull-fat milk and nx}butter to the dry pan, and heat until Ì iLÕÌÌiÀ >ÃiÌi`°/«Ì iÛi}L>V  into the pan, season with lots of cracked black pepper>`>à ÛiÀ>Ü i>Ì° ,iÛivÀÌ i i>Ì>`ëÌ> ÃiÀÛ}LÜ°-V>ÌÌiÀÜÌ Çx}Ì>ÃÌi` hazelnuts, drizzle with a little hazelnut oil and sprinkle with snipped chives°-iÀÛiÃn°

A perfect plate for one Golden-glazed carrot, mushroom & hazelnut tart Serves 1 (easily doubled) Prep 15 mins Q Cook 50 mins Q £3.67 a portion Q 702 kcals, 47g fat, 22g sat. fat, 29g sugar Q Q

3 carrots, peeled and cut in half lengthways, or 10 whole baby carrots 2 tsp olive oil 1 tbsp maple syrup 15 x 12cm rectangle of all-butter puff pastry from a 320g roll 1 banana shallot or 2 normal shallots, very finely diced small knob of butter 140g chestnut mushrooms, very finely chopped 1 tbsp chopped roasted hazelnut, plus a little extra to garnish 3 tbsp low-fat cream cheese a few tarragon leaves, chopped, plus a few leaves to garnish 1 Heat oven to 200C/180C fan/gas 6. Pop the carrots in a pan of boiling water and cook for 4-5 mins until tender. Spread the carrots 40 BBC Easy Cook

out in one layer on a baking tray. Carefully toss with olive oil, seasoning and half the maple syrup. Bake for 20 mins, turning once. 2 Next, place the pastry rectangle on a baking parchment-lined baking sheet. Score a 1cm border. Prick the centre area with a fork and bake for 12 mins with the carrots. 3 Fry the shallot in butter until soft, then stir through the mushrooms. Fry for 7 mins until mushrooms are tender and the mix is dry. Spread out on a plate to cool. Whizz a third of the mushroom mix with the nuts, cream cheese, tarragon and seasoning, so you have a coarse texture. Tip into a bowl and stir through the remaining mushroom mix. 4 Remove the pastry base from the oven and gently press down the centre area with the back of a spoon. Spread the mushroom mix inside and lay the glazed carrots on top. You may need to tuck the ends round to fit the carrots in. Drizzle over the remaining maple syrup and bake for a further 12-15 mins. Sprinkle with tarragon leaves and nuts.

Maple-roasted squash with pecans i>ÌÛiÌÓää É£nä v>É}>ÃÈ°iÞ V «Ì ii>ÛiÃvÀÓrosemary sprigs >`ÝÜÌ ÓÌLëUWPƃQYGTQKN]ÎÌLë maple syrup>`Ãi>Ã}°*ii>` `iÃii`£>À}ibutternut squash and VÕÌÌÜi`}ið/ÃÃÌ iÃμÕ>à ÜÌ Ì i ÀÃi>ÀÞ]>`ÃÞÀÕ«>>À}iL> } ÌÀ>Þ>`À>ÃÌvÀÓäð,Õ} ÞV « xä}salted roasted pecans°-V>ÌÌiÀÌ i «iV>Ã>`i>ÛiÃvÀ£ÀÃi>ÀÞëÀ} ÛiÀÌ iÃμÕ>à ]>`ÌÃÃÌ}iÌ iÀ° > i vÀÓäÃÕÌÌi`iÀ°-iÀÛiÃÈ°

CHRISTMAS DAY Ƃ -

Squash & blue cheese Wellington Serves 6 Prep 45 mins Q Cook 1 hr 10 mins Q £1.47 a portion Q 623 kcals, 41g fat, 17g sat. fat, 13g sug

Q Q

850g from the long end of a large butternut squash, peeled 400g shallots, peeled and halved if large 2 tbsp olive oil 50g pecans 1½ tbsp maple syrup 1½ tbsp balsamic vinegar 500g pack all-butter puff pastry plain flour, for dusting 1 tbsp chopped sage 200g blue Wensleydale cheese, diced 1 egg, beaten, to glaze 1 Heat oven to 200C/180C fan/gas 6. Cut the squash lengthways into 8 long chunky pieces and put in a large roasting tin with the shallots. Toss in a little oil, season and roast for 20 mins. Add the pecans and roast for 10 mins, until the squash is cooked but still firm. Leave the squash to cool completely, but tip the nuts and shallots into a non-stick pan. Add the maple syrup, balsamic vinegar and seasoning. Stir over the heat until the shallots start to caramelise. Leave to cool. 2 Roll out the pastry on a lightly floured surface to a rectangle about 32 x 38cm. Trim 2cm from 1 of the long edges and set aside. Transfer the pastry to a baking tray. Place 4 of the pieces of squash down the longest length in the middle to make a rectangular block, keeping a generous border of pastry all the way round. Place another 2 pieces of squash on top. Trim the remaining 2 pieces and put crossways at the end. Scatter over the sage and blue cheese, then top with the shallots and pecans. Lightly press to compact everything together. 3 Brush round the pastry edges with the egg, then draw the 2 long edges up to meet and pinch together to seal – as you would a Cornish pasty. Tuck under the pastry at both ends, then brush all over with egg. Cut leaf shapes from the pastry trimmings and use to decorate the top of the Wellington. Glaze again and make a couple of small air holes. 4 Chill the Wellington for 30 mins before cooking. Heat oven to 200C/180C fan/gas 6 and put a baking tray in to heat up. Cover lightly with foil and bake for 35-40 mins, taking off the foil for the final 10 mins. Leave to settle for 10 mins before slicing.

To freeze Open-freeze on a baking tray until solid, then ÜÀ>«V}wÌiv°ÌÜ ii«vÀ ÓÌð/ÃiÀÛi]i>ÌÛiÌÓää É£nä  v>É}>ÃÈ>`«ÕÌ>L> }ÌÀ>ÞÌi>ÌÕ«° Unwrap the Wellington and place on the hot

ÌÀ>Þ° > ivÀÎäð ÛiÀ}ÌÞÜÌv >`L> ivÀÎx{äÃÀi]Ì> }vvÌi vvÀÌiw>£äði>ÛiÌÃiÌÌivÀ £äÃLivÀiÌV ÞÃV}]ÀÌiViiÃi ÜLiÌiÌÞ>`ÀÕÕÌ° BBC Easy Cook 41

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The easy guide to… Plan for a stylish Christmas with these impressive recipes, ideas and helpful tips COFFEE WITH A DIFFERENCE Coffee cocktails are the modern way to end a festive gettogether. To make, mix 50ml strong cooled coffee and 1 tbsp Kahlúa in a Martini glass. Slowly pour in 2 tbsp double cream over the back of a teaspoon so that it gently settles on the top of the coffee. Dust with a little cocoa and serve with a star shortbread biscuit and a plateful of EJQEQNCVGVTWHƃGU. Serves 1.

Tom Kerridge’s tips QKeep it simple Cooking the parsnips and carrots whole will ÀiÌ>>ÃÕVy>ÛÕÀ as possible. It’s easier to cook if you’re not getting lots of small amounts of veg ready. QPrep in advance If you want to get ahead, make your turkey gravy well in advance, or at least get a really good poultry stock made with a few chicken carcasses, then freeze. Most desserts freeze well, too. Q&QPVFKUJKVQWV Put everything out on the table and let people help themselves. This means the food will stay hotter for longer and there's less work for you! 42 BBC Easy Cook

An after dinner winner

special way \WÅV Q[PaW] Z +P ZQ[\UI[ din ner

ÌÌi >ÀÃvy>ÛÕÀi` sugar at each place setting add a lovely personal touch. To make Lavender sugar, mix 1kg caster sugar and 2 tsp dried cooking lavender, then divide LiÌÜii >Àð Õ}Ìwn £äÃ> jars. You can buy the jars at Wilko, Storage Jar Clip-Top Glass 70ml, £1.25.

Gluten-Free Christmas, Hannah Miles, £6.94, Ryland, Peters & Small Ltd Entertaining for special diets can get tricky, but this great read from MasterChefw>ÃÌ Hannah Miles ensures that nobody will miss out on their favourites this festive season, from bakes and V>>«jÃÌÃÌÕvw} and festive gravy.

CHRISTMAS ENTERTAINING

DRESSING THE TABLE Set the scene with these festive accessories Red plate charger £1, Poundland

Santa napkins pack of 12, £7.95, houseofbath.co.uk

BARGAIN BUY

by Sainsbury's Happy Holidays table runner Red, £12

Gold spot champagne ƃWVGU set of 4, £10, Wilko

Artesà stylish wooden serving set with 3 glass pots £27.99, Lakeland

Winter wonderland porcelain cake stand 30cm, £24.99, kitchencraft.co.uk

Going crackers Qby Sainsbury’s racing

game crackers (pack of 6, £6) On your marks... get set... GO! Each of these jolly racing Santa crackers contain wind-up reindeers, and a race track is even included in the box. A great way to keep the family amused! QHotel Chocolat mini crackers (pack of 10, £16) Individually wrapped with chocolate inside, these also have a space for a name so they can double up as place cards for the table.

HOW TO PICK YOUR CHEESES QWilko Blox

crackers (pack of 6, £5) Everyone gets a mini model to make in these fun crackers. You can turn it into a game and see who can make theirs the fastest. QWoodland saucer crackers (pack of 8, £3.99, oakroomshop. co.uk) These gorgeous mini crackers are the perfect size for displaying in a vintage cup and saucer in the middle of your Christmas table. A fun centrepiece for the kids.

You can have as many cheeses as you like on a board, but with just four different types and textures, you cater for most tastes and you won’t have loads left over in the New Year. QBLUE The obvious choice Ã-ÌÌ]LÕÌvÞÕw`ÌÌ strong, go for milder and creamier Dolcelatte. QSOFT A Brie-like cheese is always a winner. If you like

something less smelly with a wÀiÀVÃÃÌiVÞ]-iÀÃiÌ Brie is a good choice. QHARD These are added for texture. Mature cheddar should please everyone. QGOAT’S Lots of people are intolerant to cow's milk, so it’s a great alternative to include. Look for a Chevre Blanc if you want something that isn’t too strong.

easy tip Mulled wine can be kept at the perfect temperature in a slow cooker. Use [QWTHCXQWTKVGTGEKRGOCMGUWTGVJGTGU 750ml liquid, and cook on low for 2-3 hours

BBC Easy Cook 43

WEEKEND

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Bring a smile to their faces with The Great British Bake Off 2014 winner Nancy Birtwhistle’s showstopping Rudolph cake. It’s much simpler than it looks! Nancy’s Rudolph cake Serves 15 Q Prep 1 hr 15 mins plus soaking and cooling Q Cook 2 hrs Q £1.08 a portion Q 1004 kcals, 23g fat, 10g sat. fat, 171g sugar uniced Q

2 x 500g packs mixed dried fruit and peel 100g glacé cherries, washed, dried and cut into quarters 4 tbsp Cointreau, brandy or Madeira (or the juice from the orange, below), plus a little extra for soaking, if you like 250g pack salted butter 250g soft dark brown sugar 1 tbsp golden syrup 5 large eggs, lightly beaten 250g plain flour ½ whole nutmeg, finely grated 1 tsp mixed spice 1 tsp ground ginger ½ tsp ground cinnamon zest 1 orange zest 1 lemon TO DECORATE

85g smooth apricot jam, melted 1 tbsp icing sugar, sifted, plus extra for dusting 750g marzipan 1.2kg ready-to-roll white icing brown, red and black food colouring 3 pretzels, halved gold string sparkling red ribbon, to tie around the base a pin

46 BBC Easy Cook

THE NIGHT BEFORE Put the mixed fruit and cherries in a bowl, add your chosen spirit or orange juice, cover with cling film and leave to soak for 8-12 hrs. If you don’t have time to soak the fruit, put the bowl in the microwave for 5 mins, stir, then microwave for 5 mins more before leaving to cool completely. BAKE THE CAKE 1 Grease a 23cm springform cake tin and line the base and sides with baking parchment. Heat oven to 150C/130C fan/ gas 3. Using a large bowl and electric hand whisk, or a mixer, cream together the butter and sugar until pale, light and fluffy. Spoon in the golden syrup, then add the beaten egg in 4 additions, whisking well after each and adding 1 tbsp of the flour to prevent the mixture from curdling. When all the eggs have been incorporated, gently fold in the rest of the flour and the spices. Finally, fold in the soaked fruit and the orange and lemon zest. Spoon the mixture into the prepared tin and smooth the top with the back of the spoon. Bake for 2 hrs or until a skewer inserted into the centre comes out clean. Your kitchen will be filled with lovely Christmas smells! 2 Leave the cake to cool in the tin for about 30 mins. Remove from the tin and place on a wire rack until completely cold. If not decorating straight away, wrap the cake in foil to store. If you’ve made your cake a few weeks before you want to eat it, you can brush the cake with a little extra alcohol every week for up to 4 weeks. This will keep it moist and add flavour.

DECORATE THE CAKE 1 Brush all over with a little melted jam. Lightly dust your work surface with icing sugar and roll out the marzipan to a circle, large enough to cover the top and sides of the cake. Lift the marzipan by hanging it over the rolling pin and drape it over the cake. Smooth the marzipan down the sides of the cake, then trim away any excess from the bottom. Brush the marzipan all over with the remaining apricot jam, then roll out 1kg of the fondant icing and, using the same method as for the marzipan, cover your cake with the icing. Trim the edges and smooth out any marks with the palm of your hand, rubbing the icing to give it a shine.

CHRISTMAS RUDOLPH CAKE

If you have time, it’s worth cooking this at a lower temperature for longer: 110C/ 90C fan/gas ¼ for 8 hrs

2 Knead the remaining icing, then cut off a small piece, about the size of a small marble, and set aside. Colour the large piece of icing with brown food colouring, adding a little at a time and kneading until you have the desired colour. Divide the icing into 3, then shape a reindeer – body, head, 2 feet and a tail – from each piece. Mix 1 tbsp icing sugar with a tiny splash of water to use as a glue. Stick the head onto the body and squash down. Use a small knife to make 3 indents in the feet, then stick to the body, along with the tail.

Make your reindeer Colour a piece of icing in red food colouring to make Rudolph’s nose, then attach to 1 of the heads using icing glue. Colour the remaining icing black and shape into 2 more noses and 2 eyes for each reindeer, then stick onto the heads. Poke half a pretzel into either side of each head. Use a little icing glue to stick the reindeer to the top of the cake. Tie the gold string around their bodies to create reins. Finish by tying a red ribbon around the base and secure it with a pin.

BBC Easy Cook 47

CHRISTMAS CAKE MAKEOVERS

Give your plain, shop-bought Christmas cake the wow-factor Glitz & glam bauble fancies Serves 20 Prep 1 hr 30 mins plus setting Q £1.19 a portion Q 749 kcals, 20g fat, 8g sat. fat, 124g sugar Q Q

1 x 22cm square Christmas cake about 600g marzipan 1kg pack fondant icing sugar, plus extra for dusting 140g apricot jam assorted food colourings about 140g ready-to-roll fondant icing sprinkles, to decorate coloured cocktail sticks, to decorate cards, to decorate 1 Using a ruler as a guide, cut your cake into 4 x 4cm squares with a small serrated knife, so you end up with 16 mini cakes. Divide your marzipan into 16 equal pieces.

2 Lightly dust your work surface with a little icing sugar and roll out each chunk of marzipan to a thin circle. Brush the top and sides of a square of cake with some jam, then turn upside down to stick in the middle of the marzipan. Flip upright, smooth the marzipan down the sides of the cake so it sticks, then trim any excess from the bottom. Repeat to cover all of your mini cakes. 3 Tip the icing sugar into a big mixing bowl and stir in just enough dribbles of water to make a thick, but pourable, icing. Divide the icing into as many bowls as you want different colours, add some food colouring to each and mix together. 4 Sit your cakes on a wire rack sat in a tray, or on kitchen paper. Spoon some icing over each cake until the top and sides are covered

– you can repeat until all the icing is used up. Leave to set for 4 hrs, or overnight is best. 5 Divide your ready-to-roll icing into 16 equal balls. Put a splash of water in a shallow saucer, and your sprinkles into others. One by one, roll each icing ball in the water to dampen, then roll immediately into sprinkles to coat (if you’ve got children helping and the balls are getting too wet, get them to roll the balls on damp pieces of kitchen paper instead). Pierce each ball with a cocktail stick, then leave to set alongside the cakes. 6 To finish, cut the card into little flags and secure to the sticks with some tape. Add a name, number or Christmas message to each for every guest, push them through the cakes, and let the festivities begin! BBC Easy Cook 49

Baking with the kids These no-roll pies are really easy for kids to make. The pastry will stay biscuity once cooked, no matter how much they pummel it!

Magic pastry choc chip mince pies Makes 12 Prep 40 mins Q Cook 40 mins Q 28p a pie Q 386 kcals, 19g fat, 11g sat. fat, 30g sugar unbaked

Q Q

200g mincemeat 50g chocolate chips 1 egg, beaten, to glaze icing sugar 100g piece marzipan (optional) FOR THE PASTRY

200g pack of cold butter, diced 400g plain flour, plus extra for dusting ½ tsp mixed spice 150g golden caster sugar YOU WILL NEED

1 small mixing bowl plastic spoon 1 medium mixing bowl 12-hole bun tin 1 cutlery spoon pastry brush 7cm round cutter small sieve letter cutters (optional but fun)

Before you start ᣝ Clear the surface so you have a clutter-free cooking area ᣝ Wash your hands well ᣝ Remember that placing the tray in and out of the oven should be done by an adult

50 BBC Easy Cook

BAKING MINCE PIES

1

2

3 Mix looking a little dry? Gradually add up to 3 tbsp water until it forms a dough

Get the kids to weigh out the mincemeat in a small bowl and mix in the chocolate chips with a plastic spoon (if a few get eaten, not to worry, it is Christmas!), then set aside.

4

/«ÌiLÕÌÌiÀ]yÕÀ>`Ýi`ëViÌ> bowl. Get them to rub it together to make breadcrumbs. Add the sugar and squidge Ì}iÌiÀ°/«Ì>yÕÀi`ÃÕÀv>Vi>` i>`°

5

-«ÌiVii>Ì>`VV>Ìiw} into the pies – try to be as neat as you can, as you don’t want to get any on the sides.

7

> i£ÓÀiL>Ã>`«>ÌÌiÕÌy>Ì]Ã they’re large enough to cover the pies. Top and press the edges together. You don’t need to worry about sealing them or being too neat.

8

Heat oven to 200C/180C fan/gas 6. Halve the dough, and get them to roll half into 12 balls. Get them to press the balls into the holes of the tin so that they come up the sides.

6

Brush the tops of the pies with egg using a pastry brush. Put the tray in the oven and bake for 20 mins or until golden brown. Remove from the oven and leave to cool slightly.

9

Your perfect mince pies will keep in an airtight container for up to 3 days

If you want neat-looking pies, you can use a 7cm round cutter to trim the edges. This is easiest done while the pies are still warm.

Dust the work surface with icing sugar, press Ãi >Àâ«> ÕÌ y>Ì >` ÕÃi iÌÌiÀ VÕÌÌiÀÃ to create letters. Brush the letters with a drop of water and gently press them onto the pies.

Leave to cool a bit more, then take the pies ÕÌ v Ìi Ì° *ÕÌ Ãi V} ÃÕ}>À  > wi sieve and give them a snowy dusting.

BBC Easy Cook 51

BAKING STOLLEN

Stollen goodies This marvellously more-ish crowd-pleasing centrepiece is great for sharing Stollen wreath Serves 20-22 Q Prep 40 mins plus 1 hr 15 mins–1 hr 45 mins rising Q Cook 25 mins Q 222 kcal, 11g fat, 7g sat. fat, 12g sugar uniced Q

85g raisins 50g dried cranberries, plus extra to decorate 100g carton mixed peel 4 tbsp dark rum 550g strong white bread flour 2 x 7g sachets easy-bake yeast 50g golden caster sugar pinch nutmeg zest 1 lemon 85g butter, cut into pieces 250ml milk 1 egg, beaten, plus extra beaten egg to glaze 50g pistachios, peeled and chopped, plus extra, sliced, to decorate 300g marzipan (bought or homemade) 100g fondant icing sugar holly sprig, to decorate

a sausage shape, so it’s slightly shorter than the length of the dough. Place it down the centre. Roll the dough over the marzipan, then turn the dough over so the join is underneath. Lift onto a buttered baking sheet, then curl the dough round a buttered 12cm round cake tin (see tip, below), brushing the ends with a little egg and pinching them well together to seal.

4 Make up the icing. Stir 2-3 tsp water into the fondant icing sugar and, when the stollen has cooled, drizzle the icing over. Scatter over the extra cranberries and pistachios and decorate with holly.

3 Cover and leave to rise for around 30-45 mins or until puffy and doubled in size. Heat oven to 190C/170C fan/gas 5. When the dough has doubled, brush with beaten egg and bake for about 25 mins until golden. Cool on the baking sheet briefly, then transfer to a wire rack.

1 Mix the raisins, cranberries and mixed peel in a bowl, pour over the rum, then leave to soak while you make the dough. Tip the flour into a large bowl and stir in ½ tsp salt, the yeast, sugar, nutmeg and lemon zest. Rub the butter in until the mix is like fine crumbs. Warm the milk to hand-hot, then mix into the egg. Pour the milk into the flour mix, then stir with a round-bladed knife to make a soft dough, adding a drop more milk if needed. Gather the dough into a ball, then knead for 3-4 mins on a lightly floured surface. Put the dough into a lightly oiled bowl, cover with cling film and leave until the dough has risen to double the size (45 mins-1 hr). 2 Knead the dough 2 or 3 times, then roll out to a rectangle about 37cm x 17cm. Stir the chopped pistachios into the soaked fruits, then spread one-third of the fruit mix down the centre of the dough, leaving all the edges uncovered. Fold each side into the centre to overlap slightly. Press the edges with the rolling pin to seal, turn the dough, then repeat the rolling out and spreading of the fruit twice more. Roll out to a final rectangle that is 55cm x 16cm. Roll the marzipan into  BBC Easy Cook

+H[QWFQPVJCXGCEO ECMGVKPHQTOCMKPIVJGJQNG WUGCPIGORV[HQQFECP

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BAKING CUSTARD

How to make perfect Did you know that by adding a few ingredients to cold custard, you can transform your leftovers into a fabulous dessert? Try these and be amazed… Get started with your Homemade custard Put 200ml double cream and 700ml whole milk in a pan and bring to just below boiling point. In a bowl, whisk 4 large egg yolks, 3 tbsp EQTPƃQWT, 200g caster sugar and 1 tsp vanilla extract. Gradually pour the milk onto the sugar mixture, stirring. Pour into the saucepan, heat gently, and stir until thick. Serves 8.

Now try these tasty creations Fruit custard shortcake Heat oven to 220C/200C fan/gas 7. Make up a 320g packet of scone mix according to pack instructions, then press out into a circle approx 20cm across on a lightly ƃQWTGF baking sheet. Make the edge a little thicker than the middle. Bake for 10 mins until risen and light golden. Meanwhile, put 250g pack frozen mixed berries and 2 tbsp demerara sugar in a shallow baking dish and microwave on High for 5 mins until hot, but the berries are still holding their shape. Heat approx 300g ready-made custard according to pack instructions. Spoon a layer of the custard on to the scone base, then top with the drained fruit. Serves 4.

Griddled bananas with nutty chocolate custard Heat a griddle pan to high. Cook 2 ripe bananas, peeled and sliced at an angle into 2cm slices, for 2-3 mins each side until charred. Add 2 squares of dark chocolate to 300ml custard and microwave on High for 1 min (stir

and give it 30 secs more if the chocolate hasn't melted). Remove and leave to stand for 1 min, then stir well. Divide the custard between 2 bowls, add the hot bananas and sprinkle each with 1½ tsp hazelnuts. Serves 2.

$CMGYGNNVTKƃGU Crumble together 25g crunchy amaretti biscuits and 140g Madeira loaf cake, roughly mix, and divide between 8 small glasses. Halve ½ x 225g jar cocktail cherries, drained, >``Û`iLiÌÜiiÌiÌÀyiÃ]ÌiÌ«i>V one with some cherry jam (you'll need around 200g in total). Beat together 300ml each of ready-made custard and double cream, then dollop on top. Scatter over 3 tbsp toasted ƃCMGFCNOQPFU, add a cherry half to each ÌÀyi>`VÕÌÀi>`ÞÌÃiÀÛi°-iÀÛiÃn°

Custard mince pies (above) Heat oven to 220C/200C fan/gas 7. Stir 300g ready-made custard and 90g ground almonds together. Unroll a 375g pack readyrolled puff pastry. Cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll, then cut out more circles. Use to line a couple of bun tins. Spoon a heaped tsp of the custard mix into each tart case, then top with a scant tsp of mincemeat (205g of mincemeat in total). Scatter over some ƃCMGFCNOQPFU, then bake for about 10 mins until puffy and }`i° LÀiyÞÌiÌ] then dust with icing sugar and serve slightly warm. Makes 16.

Berry crumble pots

Berry crumble pots Mix 2 tbsp strawberry jam and the juice of 2 clementines in a bowl. Stir in 300g mixed berries. Divide half the berries between 4 glasses or small bowls. Top with 150ml custard, the rest of the berries and 4 tbsp double cream, lightly whipped. Crumble over amaretti biscuits and serve. Serves 4.

Easy vanilla ice cream In a bowl, mix together 500g ready-made custard and 284ml double cream. Churn in an ice cream machine until scoopable. Transfer to a freezer container and freeze. Serves 4. BBC Easy Cook 55

CHRISTMAS BISCUITS

Delight your little ones ones with these Christmas cookies and treats. They’re as easy to make as they are delicious! Christmas tree pops Makes 8 Q Prep 1 hr plus setting Q Cook 20 mins Q 27p a biscuit Q 364 kcals, 12g fat, 7g sat. fat, 50g sugar before cutting and decorating Q

100g butter at room temperature, plus extra for greasing 100g golden caster sugar 1 tsp vanilla extract 2 medium eggs 100g self-raising flour 3 tbsp cocoa powder 3 tbsp milk 300g icing sugar, sifted green food colouring sprinkles, for decorating (we used sugar snowflakes and mini Smarties) 8 lollipops or cake pop sticks, to serve 1 Heat oven to 180C/160C fan/gas 4. Grease a 20cm round cake tin and line the base with a circle of baking parchment. 2 Put the butter in a big mixing bowl with the sugar and vanilla extract, and mix until it looks creamy. Crack in the eggs, one at a time, mixing after each one. Sift the flour and

cocoa together, add to the bowl with the milk and stir everything together until smooth. Spoon into the cake tin and use the back of a wooden spoon to spread the top to make it as flat as you can. Bake for 20 mins until a skewer poked into the centre comes out clean, with just cake crumbs stuck to it, not wet batter. Leave the cake to cool completely in the tin on a wire rack. 3 Remove the cake from the tin and use a serrated knife to cut it into 8 wedges. Turn each one so that the round, outside edge is facing you, and push a lollipop or cake pop stick through the middle of the outside edge. Remember to leave enough of the stick poking out for you to hold. 4 Mix the icing sugar and food colouring with enough water to make an icing that is a bit runny, but still quite stiff. Try drizzling a bit on a spare piece of paper; you want it to stay in strips, not run all over the place. 5 Spoon some icing over each cake wedge (you can cover it completely or drizzle lines across them in a tree shape). Decorate with sugar snowflakes and mini Smarties, then lift onto a wire rack and leave to set completely.

Keep the kids entertained for a while with these fun and chocolatey Christmas-time bakes 56 BBC Easy Cook

Why not also try... Gingerbread trees Heat oven to 180C/160C fan/ gas 4. Beat together 75g softened butter and 50g caster sugar until creamy. Stir in ½ tsp bicarb, 50g golden syrup and 2 egg yolks. Sift in 250g RNCKPƃQWT and ½ tsp ground cinnamon and ½ tsp ground ginger then bring together with a wooden spoon. Shape into 2 balls, knead until the dough comes together, then chill for 30 mins. Roll out one ball at a time, to about 2 x £1 coin thickness. Stamp out trees with a 7cm cutter, then re-roll the trimmings. Lift dough onto greased baking sheets and bake for 10-12 mins until golden brown. Cool on a wire rack. Makes 24.

Leap over the page for edible snow globes

BBC Easy Cook 57

Snow globe hot chocolate Serves 1 Prep 20 mins Q £2.06 a portion Q 601 kcals, 18g fat, 8g sat. fat, 67g sugar Q Q

3 large white marshmallows icing pens, in black and orange 1 giant chocolate button 1 chocolate – a mini Reese's peanut butter cup or other domed chocolate is perfect handful mini white marshmallows 1 cookie (small enough to fit in a jam jar) 3 strawberries laces 2 tbsp cocoa powder 2 tbsp Horlicks powder YOU WILL NEED 1 cocktail stick 1 large jam jar ribbon and gift tag 1 First make the marshmallow snowman. Skewer the marshmallows together with a cocktail stick – cut off any of the stick that protrudes from the top. Use a little of the icing pen to stick a chocolate button and peanut butter cup to the top of each marshmallow stack, then draw on a face and 3 dots for buttons. Plait 3 strawberry laces and tie around the neck for a scarf. Stick the snowman to a cookie with a little more icing, then set aside to dry for a few mins.

Snowman dippers for snowy nights

2 Mix the cocoa and Horlicks together in the bottom of your jar. Put the snowman on top, then scatter around the mini marshmallows. Screw in the lid, tie with a ribbon and a gift tag with the following instructions: Warm 300ml milk in a pan. Remove the snowman from the jar and add the milk. Stir until smooth and chocolatey, then enjoy, with your marshmallow snowman for dunking.

Shortcut 10-minute puds 5WRGTSWKEMFGUUGTVUHQTYJGP[QWTGUJQTVQPVKOG Fastest-ever lemon pudding

Hot mocha puddings

Apple & blackberry rice

Mix together 100g caster sugar, 100g softened butter, 100g self-raising ƃQWT, 2 eggs, zest 1 lemon and 1 tsp vanilla essence until creamy. Spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min. Meanwhile, heat 4 tbsp lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream. Serves 4.

Blend 150ml milk with 50 pitted prunes and 2 tsp coffee in a food processor until smooth. Add 50g soft butter, 50g icing sugar, 1 large egg, 50g ground almonds, 2 tbsp cocoa, 1 tbsp UGNHTCKUKPIƃQWT and a pinch of salt, then blitz again to make a thick batter. Scrape evenly and cleanly (don’t take the mixture up the sides) into 4 x 175ml ramekins (don’t use any with metal on them!). Cook in the microwave, spaced round the edge of the turntable, on Medium for 6 mins. Stand for 5 mins. Serve topped with a scoop of ice cream and a little liqueur. Serves 4.

In 4 small dessert bowls or glasses, layer rice pudding from a 425g can, 185g apple sauce and 150g defrosted frozen blackberries. Scatter with 2 tbsp brown sugar and leave in the fridge for 10 mins. Serves 4.

58 BBC Easy Cook

Winter fruit compotes Tip a 500g mixed dried fruit, 200ml orange juice, ½ cinnamon stick, 6 cloves and 6 black peppercorns into a bowl. Microwave on High for 4-5 mins, stirring halfway through until the juices become sticky. Leave to stand for 1 min. Serve with yogurt. Serves 4.

CHRISTMAS FESTIVE FUN

ty? craf ling Fee

How to make a Muffin tin advent calendar YOU WILL NEED

24-hole mini muffin tin drill (optional) 6 x A4 sheets of sturdy card in various colours (or use white card and paint it) gifts for each day – they need to be small enough to fit in the mini muffin holes (we used Lindt mini pralines and sweets, such as individually wrapped

fudge and Turkish delight) double-sided sticky tape or glue dots ribbon, for hanging (optional) 1 If you want to string your advent calendar from a wall, drill a hole in one end of the tin. 2 Cut the card into 24 circles, big enough to just cover the holes of the muffin tin. Use

pens, paint or cut-out coloured paper to decorate the circles with the numbers 1-24. Use a little tape or a glue dot to secure a gift in each hole - wrap the gifts in foil or tissue paper if not already covered. Use a little more sticky tape to secure the numbers over the holes, in a random order. If hanging from a wall, tie a ribbon through the drilled hole in the top of the tin. BBC Easy Cook 59

Festive trolley dash Christmas shopping shor tcuts

7i ÌiÃÌi` ÛiÀ nä }ÃÌÀiiÌ >` i LÕÞà Ì w` ÕÀv>ÛÕÀÌiÃÀÌVÕÌà MEATY MAINS Tesco Finest Hampshire Outdoor Bred, Boil, Bake & Glaze Gammon Joint, (2.1kg, £15). This Ì VÕ`ià everything you ii` Ì V your own glazed ham, minus Ìi ivvÀÌt Ì¿Ã `iVÕà ÃiÀÛi` Ì À V`°

Crispy turkey

Tender venison

Butcher’s Selection Roast in the Bag Turkey Crown with Bacon Lattice (1.75kg, £20, Asda). No prep needed – simply ««  Ìi Ûi° Ƃà Ì¿Ã V i`  a bag, the meat ÃÌ>Þà ÃÌ° ,iÛi vÀ Ìi last 20 mins to VÀë Ìi L>V°

M Signature Rack of British Venison,

YGKIJVXCTKGURGTMI/QTTKUQPU 9Õ¿ÛiÌà `iVÕÃ>` i>ÌÞvÕÞ trimmed and Ìi`iÀÀ>V  vÜ`Ûið Ì¿ÃÀVy>ÛÕÀ] so you only ii`>VÕ«iv VÕÌiÌÃ>«iÀð

*QNN[ UVWHƂPI

Grown-up cranberry sauce

M Signature Mini Plum Pudding 5VWHƂPI $CNNU I  /QTTKUQPU /iÃi  ÃÌÕvw} L>Ã >Ài >`i vÀ well-seasoned sausagemeat topped ÜÌ > VÀ>LiÀÀÞ >` L>Þ i>v° They brown well and taste }Ài>Ì° iV>ÕÃi v ÌiÀ Ãâi ÌiÞ make very pretty V>>«jÃ] Ì°

M&S Cranberry & Port Sauce, (400g,  ÕÀÃÌ} with berries, this LâÞÃ>ÕVià «iÀviVÌÞvÀÕÌÞ° ̽ÃivÀÌi adults as it has a «ÕVÞy>ÛÕÀ v*ÀÌÌ>ÌÀi>Þ V«iiÌà ÌiÌ>ÀÌLiÀÀið

 ÞÜÌÌÕÀ iÞ°

2-way prawns

Steamed Dim Sum

6GUEQ (KPGUV $WVVGTƃ[ 2TCYP 5GNGEVKQP with Mango Dipping Sauce (pack of   These make a great last minute V>>«j >à ÌiÞ V vÀ vÀâi° 9Õ get two types v «À>ÜÃ] i V>Ìi` ÜÌ VVÕÌ y> ià the other with L>V ÃiÃ>i Ãii`ð /iÞ¿Ài > `««} `i}Ìt

by Sainsbury's Steamed Dim Sum and Dip, (pack of 9, £2.75).vÞÕÜ>Ì ÃiÌ}Ài>Þ«ÀiÌÌÞvÀÞÕÀ}ÕiÃÌà ÌÌÕV Ì]ÌÃëiÀviVÌ°VÕ`i`Ã> beetroot shumai, VÛi}Þâ>>` «À>Ü>V>] and the sharp ginger dip really vÌÃÌiy>ÛÕÀà v>ÌÀii°

SAUCES & SIDES Heston from Waitrose Turkey, Sage & Onion Gravy (200g, £2.69). We like to ii« > Ài>`Þ>`i }À>ÛÞ  ÃÌ>`LÞ° /à i >à `ià v à >` ÕÃÌ the right amount v Ã>}i Ì > i Ì iÀLÞ° Ì¿Ã >`i with poultry bones so it has a deep y>ÛÕÀ v À>ÃÌ VV i Ì>Ì¿Ã Ì Ì Ã>ÌÞ°

PARTY FOOD Waitrose Pulled Pork Sausage Rolls, (pack of 8, £4.49). This is a sausage À ÜÌ > `vviÀiVi° ÃÌi>` v Ã>ÕÃ>}ii>Ì] ÞÕ }iÌ ÌÃ v Ìi`iÀ] slightly sweet «Õi` «À ° These were a v>ÛÕÀÌi ÜÌ the team – ours ÜiÀi Üvi` `Ü  ÕÌiÃt

60 BBC Easy Cook

CHRISTMAS -",/ 1/-

FESTIVE BAKERY Tesco Finest Mince Pies, (pack of 6, £2). >ÃÃV }Ì >` VÀÕLÞ Vi «iÃ] >` ÌiÞ½Ài Ã«Þ `iVÕð 9Õ V> Ì>ÃÌi Ìi VÕÀÀ>ÌÃ] >««ià >` ëVià  Ìi w}° /iÞ Ì>ÃÌi }Ài>Ì V`] LÕÌ Ìi ëVÞ w} Vià >Ûi when warmed ÌÀÕ}°

Extra-tasty panettone

Glittery pies

Morrisons in-store bakery-produced Chocolate Panettone (500g, £2). ƂvÀiÃÞ>`i«>iÌÌiÌ>Ì¿ÃÀV and buttery, and the texture ÃÃvÌÀ>ÌiÀ Ì>`ÀÞ°/i VV>Ìi `iÿÌ>iÌ ÌÃÜiiÌ]iÌiÀ° /ÀÞÌÌ>ÃÌi`t

Taste the Difference Mulled Cassis Mince Pies (pack of 4, £2.50, Sainsbury's). /Ài>Ì ÞÕÀÃiv Ì ÃiÌ} iÝÌÀ> ëiV>t ÃÌi>` v Vii>Ì] Ìi w} VÕ`ià L>VVÕÀÀ>Ìà steeped in V>ÃÃð /iÞ make tasty puds ÜÌ VÕÃÌ>À`°

Treat for 1

Even fruitier

Roots & Wings Mini Christmas Pudding (100g, £2.49, rootsandwingsorganic.com). vÌiÀi½ÃÞi ÀÃÌ>ëÕ`v> Ìiv>Þ]ÌëÕ`Ã>}` VVi°Ì¿Ã}iÌÞëVi`ÜÌV> and boasts a generous >ÕÌvvÀÕÌ and nuts and a strong boozy y>ÛÕÀ°

Waitrose Richly Fruited Christmas Pudding, (907g, £8.50). 7i Ûi ÌÃ ÌÀ>`Ì> «Õ``}° Ì >Ã >>ÌÌÀ>VÌÛi `>À VÕÀ >` > ÀV] vÀÕÌÞ and nutty y>ÛÕÀ ÜÌ >}` V° Ì¿Ã LiÃÌ ÃiÀÛi` with a little LÀ>`Þ LÕÌÌiÀ°

The classic fruitcake

Something fun

Taste the Difference Garland Cake (1.5kg, £16, Sainsbury's). A lovely, ÌÀ>`Ì>vÀÕÌV>i°Ì¿ÃÃÌÕvvi`ÜÌ ViÀÀiÃ>` almonds, giving ÌiV>i>LÌ vÌiÝÌÕÀi]>` ÌiÀi¿ÃÕÃÌÌi À}ÌÀ>Ìv marzipan to ÃvÌV}°

Snowman Chocolate Cake (1.2kg, £26.95, bettys.co.uk). ̽à > ÌÌi Ài iÝ«iÃÛi] LÕÌ Ìà vÕ -Ü> >i i>ÃÞ vii`à Óä «i«i LiV>ÕÃi ̽à à ÀV° Ì¿Ã > ÀiÃ] VV>Ìi sponge with LÕÌÌiÀVÀi> and sweet À>ëLiÀÀÞ >°

For the kids

Marvellous mousse

Snowman Cheesecake (500g, £5, Tesco). Kids will love this snowman ViiÃiV>i°Ì¿Ã}Ì>`ÌÌ`iÃi ÜÌ>Ài>ÞÃÌÀ}y>ÛÕÀvÛ>>° The base is a ÌÌiVÀÕLÞLÕÌ ÌÌÌV° ÌÜ>Ã`iwÌiÞ ivÌiViÃÌ ViiÃiV>iÃÜi Ì>ÃÌi`ÌÃÞi>À°

Collection Christmas Star (420g, £15, M&S). i}>Ì >` i>ÃÞ Ì «ÀÌ° The inner star is a lovely light almond ë}i ÜÌ *ÀÃiVV ÕÃÃi] >` Ìi outer mousse is y>ÛÕÀi` ÜÌ Vi° ƂÀivÀiÃ} y>ÛÕÀ Ì i` Ìi i>°

CHRISTMAS PUDS M Signature cherry crowned Christmas pudding (454g, £4, Morrisons). Ƃ «Õ``} ÜÌ «iÌÞ v ÕÌà >` ÃÕÌ>>ð /i (generous) hint v -iÀÀÞ >` Ìi >VV«>Þ} ViÀÀÞ Ã>ÕVi stops it LiV} `ÀÞ°

CAKES Waitrose Christmas Tree Cupcake Pack, (pack of 12, £8). v ÞÕ½Ài Ì > v> v ÀÃÌ>à vÀÕÌV>i] ÞÕ½ Ûi ÌiÃi viÃÌÛi i>`i Ì>ÃÌ} ë}i VÕ«V>ið /iÞ½Ài great on a party table À vÀ > Ã> VÀÜ`] Ì] >à ÌiÀi½Ã  arguing over who gets the L}}iÃÌ ÃVit

TS READY-MADE DESSER Heston from Waitrose Ultimate Chocolate Bar, (620g, £9.99). 7Ì>ÞiÀÃvV>À>i]VV>Ìi ÕÃÃiÃ]VV>ÌiLÃVÕÌÃ>`Ã>Ìi` V>À>iÃ>ÕViÃ] ÌÃÜÃ>ÌÃvÞ the most ardent VVV°Ì ViÃvÀâi] but only takes an hour or so Ì`ivÀÃÌ°

BBC Easy Cook 61

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TV CHEFS CHRISTMAS IDEAS

Featuring

James Martin Ping Coombes Tom Kerridge Marcus Wareing & Edd Kimber

Festive

chefs Recipes from your favourite BBC stars

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BBC Easy Cook 

Saturday Kitchen’s

James Martin Serve up a succulent and impressive ham that will be a sure-fire hit throughout the festive season Sticky glazed ham Serves 6 with leftovers Prep 20 mins plus soaking and cooling Q Cook 3 hrs Q £3.73 a portion Q 707 kcals, 42g fat, 16g sat. fat, 6g sugar Q

Q

3½-4kg boned rolled piece unsmoked ham 2 oranges, 1 cut into wedges and finely grated zest and juice of the other 1 cinnamon stick 2 tbsp English mustard 85g black treacle handful cloves big bunch bay leaves and orange segments, to serve (optional)

1 Cut away the skin

2 Score the meat

3 Paint liberally with the glaze

4 Stud the meat with cloves

1 If you need to soak the ham, do so the night before. Heat oven to 180C/160C fan/ gas 4. Place the ham, skin-side up, in a deep roasting tin, then add enough water to cover the base of the tin. Scatter the orange wedges and cinnamon stick around. Cover the pan with a tight tent of foil, then cook the ham for about 2½ hrs. (If using a different weight of ham, you want 20 mins per 450g.) 2 While the ham is cooking, mix the mustard, treacle and orange zest together with enough orange juice to make a mixture loose enough to paint over the ham. 3 When the ham has had its time, remove the roasting tin from the oven and turn up the heat to 220C/200C fan/gas 7. Remove the foil, leave the ham until cool enough to handle, then pour away any liquid in the tin. Using a sharp knife, carefully cut away the skin to leave an even layer of fat (1). Use the tip of the knife to score the ham

fat diagonally at 3cm intervals – first in one direction, then the other, to produce a diamond pattern (2). Paint the glaze over the fat (3), then stud with the cloves at the points of the diamond shapes (4). 4 Roast for 30 mins until beginning to char around the edges. Leave to cool. Serve warm or cold, decorated with the bay and orange, along with the green bean salad (see right).

James uses the steam-roast method to cook his festive ham, so you don't need an enormous pan to boil it in 64 BBC Easy Cook

Serve with Pickled onion & green bean salad Place 200ml rice vinegar and 2 tbsp caster sugar in a pan. Bring to the boil. Tip 2 red onions]wiÞÃVi`]>`£ green chilli]wiÞÃVi`]Ì>LÜ] then add the hot vinegar. Set aside for 30 mins. Boil 600g green beans in water for 2 mins, drain and plunge into iced water. Toss with the onions, some chives >`£ÌëvÌi«V}μÕ`°-iÀÛiÃÈ°

TV CHEFS JAMES MARTIN

‘When it comes to Christmas food, I’m an ABT person (anything but turkey) and always make this ham, usually around December 23, to have on standby over the holidays’ James

BBC Easy Cook 65

No cook! Mango & raspberry trifle with coconut Serves 8 Prep 30 mins Q £1.26 a portion Q 515 kcals, 32g fat, 20g sat. fat, 45g sugar Q Q

5 mangoes finely grated zest and juice 1 lime 150g punnet raspberries (use frozen if you can’t find fresh) 450g coconut yogurt 250g tub mascarpone 142ml double cream 4 tbsp icing sugar 5 tbsp Malibu

66 BBC Easy Cook

about 18 sponge fingers 1 tbsp desiccated coconut, toasted, if you like 1 Peel the mangoes, then slice 4 of them into thin strips and combine with the lime zest. Cut away the flesh from the remaining mango and purée in a food processor with the lime juice until smooth. Gently stir into the mango strips with the raspberries. 2 Using an electric whisk or food processor, beat the coconut yogurt with the mascarpone until completely smooth. Add the double

cream and icing sugar to the mix and beat it all together briefly to combine. 3 To assemble, fill the base of a large trifle dish with the mangoes and raspberries. Pour the Malibu into a small shallow dish and dip in the sponge fingers in batches, turning in the liqueur until it has been absorbed. Break each sponge finger into large pieces and scatter over the fruit, drizzling everything with a bit more Malibu if you want. Carefully spoon the coconut cream mixture over everything and scatter over the desiccated coconut. Chill before serving.

TV CHEFS JAMES MARTIN

The sponge can be made up to 1 month ahead and frozen. The roulade can be assembled up to a day ahead and kept in the fridge before serving

Chocolate & orange roulade Serves 8 Q Prep 15 mins plus cooling Q Cook 15 mins Q 78p a portion Q 692 kcals, 47g fat, 25g sat. fat, 63g sugar

Q

FOR THE SPONGE

sunflower oil, for greasing 200g plain chocolate, broken into pieces 6 eggs, separated 200g caster sugar icing sugar, for dusting FOR THE FILLING

200g crème fraîche 142ml pot double cream finely grated zest 1 orange 50g caster sugar few drops vanilla extract FOR THE ICING

142ml pot double cream 140g dark chocolate, broken into pieces

1 Heat oven to 180C/160C fan/gas 4. Grease a 23 x 33cm Swiss roll tin and line with baking parchment. To make the sponge, put the chocolate into a small bowl over a pan of hot water and heat gently, stirring occasionally, until completely melted. Leave to cool. Whisk the egg yolks and caster sugar together in a large bowl until light and creamy, then add the melted chocolate and mix completely. In a separate bowl, whisk the egg whites until stiff, then carefully fold into the chocolate mixture. 2 Pour the mix into the prepared tin, spreading it into the corners. Bake for 12-15 mins until puffed up and just set. Remove from the oven, then tip on to a large piece of baking parchment dusted with icing sugar. Peel away the baking parchment on top of the roulade, dust the roulade with a little more icing sugar, then cover with a clean tea towel until cool.

3 For the filling, whisk together the crème fraîche, double cream, orange zest, sugar and vanilla until it's softly whipped, then place in the fridge until needed. 4 To make the icing, bring the cream gently to the boil in a pan. Tip in the chocolate pieces, then stir until melted into a glossy mixture. Leave until firm enough to spread over the cake. 5 To assemble the roulade, remove the tea towel and spread the creamy filling over the top of the sponge. Roll up the cake from its shortest side, using the sugared paper to help lift the cake and roll it forward. Place the roulade on a serving plate, then spread the chocolate icing over the top and sides. Chill until ready to serve, dusting with a little icing sugar just before serving.

James is the presenter of Saturday Kitchen BBC Easy Cook 67

‘I don’t really like Christmas pudding itself but I love this ice cream version, and prefer it after Christmas lunch instead of a large, steamed pud. It’s a great way of using up leftovers after the big event, too’ James

Christmas pud ice cream & cinnamon poached pears Serves 6 Prep 20 mins plus churning and freezing Q Cook 40 mins Q £2.43 a portion Q 538 kcals, 17g fat, 9g sat. fat, 96g sugar Q Q

FOR THE ICE CREAM

100g golden caster sugar ½ tsp ground mixed spice 85g Christmas pudding, crumbled into small pieces 2 tbsp brandy 142ml double cream 225ml good-quality custard FOR THE PEARS

300g golden caster sugar 3 cinnamon sticks zest and juice 1 lemon 6 pears, peeled (Comice are good)

68 BBC Easy Cook

1 Place a container in the freezer to chill. To make the ice cream, tip the sugar into a small pan with 125ml water, then simmer until dissolved. Scatter over the mixed spice and remove from the heat. Soak the Christmas pudding pieces in the brandy for a few mins. Fold the cream into the custard, then pour in the sugar syrup and whisk until smooth. Stir in the crumbled pudding with the brandy, then churn in an ice cream maker until almost frozen. Transfer to the chilled container and freeze overnight. 2 For the pears, tip the sugar, cinnamon, lemon zest and juice into a large pan with 500ml water. Bring to a gentle simmer, then cook until the sugar has dissolved. Remove the core from the bottom of the pears with the end of the peeler, pop them into the syrup, then bring to the boil and simmer

gently for 20-25 mins until soft. To test, prod a pear with a small knife – if there is no pressure, they are ready. Lift the pears from the syrup and set aside in a bowl. Increase the heat and bubble the syrup for 10 mins until it has thickened and reduced by about half. Strain the syrup over the pears and cool. 3 Serve each pear with 2 scoops of ice cream, with a little of the pear syrup drizzled over the top.

Get ahead The ice cream can be made and frozen 1 month ahead, while the pears can be poached and kept in their syrup in the fridge for up to 4 days.

TV CHEFS PING COOMBES

MasterChef’s

Ping Coombes Fancy something a little different this Christmas? Try Ping’s authentic Malaysian curries

BBC Easy Cook 69

200ml vegetable oil 100g tamarind paste, or juice 3 limes 2 tbsp chicken stock powder 3 tbsp golden caster sugar FOR THE SPICE PASTE

20 small dried red chillies 16 lemongrass stalks, tender parts only 450g shallots, roughly chopped 50g candlenuts or macadamia nuts, roughly chopped 1 tsp shrimp paste 4 tbsp vegetable oil

Mummy Ping’s Sambal prawns & green beans Serves 8 Prep 20 mins plus soaking Q Cook 25 mins Q £3.27 a portion Q 521 kcals, 37g fat, 5g sat. fat, 19g sugar

1 First, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix with the rest of the paste ingredients in a blender to make an even, fine-textured paste.

Q Q

500g green beans, trimmed and halved on the diagonal 1kg raw, shelled king prawns

2 Put a large pan of water on to boil, then drop in the green beans and cook for 3 mins. Lift the beans from the water, cool under cold running water, then drain. Using the same pan of water, cook the prawns for 1-2 mins, until they have just turned pink, then run these under cold water too.

Braised pork belly with Thai basil & tofu Serves 8 Prep 30 mins Q Cook 2 hrs 25 mins Q £2.41 a portion Q 534 kcals, 36g fat, 11g sat. fat, 6g sugar without tofu Q Q

2 tbsp vegetable oil 1½-2kg boneless pork belly, cut into 8 pieces, skin left on 2 onions, sliced 8 spring onions, sliced 4 tsp caster sugar 3 tbsp light soy sauce 1 tbsp dark soy sauce 2 tbsp rice wine vinegar 1 tsp chicken stock powder 900g firm tofu, cut into cubes 3 small packs Thai basil, leaves only FOR THE SPICE PASTE

50g ginger, peeled and roughly chopped 6 garlic cloves, roughly chopped 10 fat green chillies, seeds left in, roughly chopped 2 tbsp vegetable oil 1 Heat 1 tbsp of the oil in a heavy, wide flameproof casserole dish and brown the skin side of the pork pieces for about 5 mins. You’ll need to do this in batches, setting the

70 $$%'CU[%QQM

pork aside each time. Meanwhile, make the spice paste. Put the ginger, garlic, chillies and vegetable oil into a food processor and pulse until finely chopped. 2 Heat another 1 tbsp oil in the dish, add the onions and spring onions, and fry for around 10 mins until soft. Turn the heat down to low, add the spice paste and gently fry for around 2-3 mins until fragrant. 3 Nestle the pork pieces in the onions and pour in enough cold water to just cover. Stir in the sugar, soy sauces, vinegar, stock and 1 tsp salt, and bring to the boil. Cover with a lid and simmer on a low heat for 1 hr 30 mins. Add the tofu and Thai basil, and continue to cook for another 30 mins, by which time the pork will be very tender. Season to taste.

2KPIU VQR VKR When buying ingredients, think about convenience. I use powdered chicken ÃÌV À>ÌiÀ Ì> > VÕLi] >Ã  w` Ì >Ã Ài y>ÛÕÀ >`  V> ÕÃi >Ã ÕV >Ã I want without wasting any.

3 Heat the oil a large wok or frying pan and fry the spice paste over a medium heat for 8-10 mins. Stir in the tamarind paste, chicken stock powder and sugar, and cook for 2 mins. Add the prawns, green beans and 4 tbsp water, and cook for 4-5 mins more until the prawns are completely cooked through.

5GTXGYKVJ Pandan steamed rice Put 600g jasmine rice in a large pan and cover with cold water. Swoosh the rice in the water, then drain. Repeat until the water runs clear. Add 2 pandan leaves (you’ll w`ÌiÃi/>ÃÕ«iÀ>ÀiÌîÌÌiÀVi] season with a little salt, then add enough V `Ü>ÌiÀÌVi>w}iÀÌ«`i«Ì>LÛi the surface of the rice. Bring the pan to the boil, then reduce the heat and simmer for 10-15 mins or until most of the water has been absorbed and the surface of the rice

ëÌÌi`°/ÕÀvvÌii>Ì]VÛiÀ>` leave undisturbed for 30 mins. Serves 8.

Beansprouts with pork crackling Serves 8 Prep 10 mins Q Cook 1 hr 10 mins Q 38p a portion Q 134 kcals, 10g fat, 3g sat. fat, 2g sugar Q Q

200g pork skin, as dry as possible 1 tsp sesame oil 3 tbsp oyster sauce 800g beansprouts – freshest you can find 1 Heat oven to 180C/160C fan/gas 4. Lay the pork, skin-side up, on a shallow baking tray and sprinkle with sea salt. Cover with baking parchment and lay a second baking tray on top. Put a weight on top of the tray (such as a casserole dish), then bake for 40 mins, then turn the oven up to 200C/180C fan/gas 6 and cook for another 20 mins or until the skin is golden and crisp. If it’s not ready, return to the oven and check every 10 mins. 2 Remove the crackling from the parchment and rest on a cooling rack. Spoon 2 tsp of the leftover fat into a large bowl with ½ tsp white pepper, sesame oil and oyster sauce to make a dressing. Boil the beansprouts and cook for 3 mins. Drain and mix with the dressing. Break up the crackling and sprinkle on top.

TV CHEFS PING COOMBES

Your butcher’s counter should be able to get RQTM UMKP DWV KH [QW ECPoV ƂPF KV KP VJG UWRGTOCTMGVU order it online from turnerandgeorge.co.uk

Ping won MasterChef in 2014 $$%'CU[%QQM 71

Food & Drink’s

Tom Kerridge This is fairly easy yet tastes luxurious – just what you want as a Christmas Day alternative to turkey Roast poussins with wild mushroom sauce Serves 4 Q Prep 35 mins plus soaking Q Cook 45 mins Q £4.06 a portion Q 839 kcals, 64g fat, 35g sat. fat, 4g sugar

3-cheese risotto Serves 4 Prep 20 mins Q Cook 35 mins Q 93p a portion Q 451 kcals, 20g fat, 12g sat. fat, 4g sugar Q

Q

Q

Tie the poussin legs together

4 poussin 8 garlic cloves, crushed with their skins on 16 thyme sprigs 4 large pieces of lemons peel 50g butter FOR THE WILD MUSHROOM SAUCE

200ml white wine 25g dried morels or dried porcini mushrooms 2 banana shallot, finely sliced 2 garlic cloves, finely grated 8 thyme sprigs, tied together with string 300ml double cream 50ml dry Sherry pinch of cayenne pepper 1 First, make the sauce. Bring the white wine to the boil and pour it on top of the dried mushrooms. Cover with cling film and leave to soak and rehydrate for 1 hr. After this time, pass the wine through a fine sieve into a saucepan and put the mushrooms to one side. Add the shallots and garlic to the wine. Put the pan on a medium-high heat until the wine has reduced by two-thirds, and the shallots are soft and translucent. Add the tied-up sprigs of thyme, the mushrooms and double cream. Bring the cream to the boil and gently simmer until it has reduced by a third. Remove from the heat, season, pour in the Sherry and turn off the heat until serving. 2 Heat oven to 220C/200C fan/gas 7. Stuff the cavity of each poussin with 2 garlic cloves, 4 sprigs of thyme and a piece of Tom is the presenter of Food & Drink 72 BBC Easy Cook

lemon peel. For neat presentation, you can now tie the poussin legs together, but this isn’t essential. Smear the butter over the poussins, put in a shallow roasting tin and cook for 30-35 mins until the legs easily come away from the bird, or until a digital cooking thermometer reads 75C when inserted in the breast. Take out of the oven, baste with the buttery cooking juices and

Serve with Tom’s Chargrilled Baby Gems Halve 4 Baby Gem lettuces, and wash and dry if needed. Put on a baking tray, cut-side up, and drizzle with a little rapeseed oil. Blowtorch the lettuce until nicely charred – this will take seconds – and then season with a little sea salt and serve with the risotto. Serves 4.

25g butter 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely grated 200g risotto rice 200ml white wine 800ml warm chicken stock 50g fresh Parmesan ½ ball of mozzarella, diced pinch of cayenne pepper, to taste 2 tbsp mascarpone 1 Melt the butter and olive oil together in a large, shallow saucepan, add the onion and garlic, and cook for 5-10 mins until soft. Add the risotto rice and cook for 2-3 mins, getting a good covering in the fats and giving the rice a slightly toasted flavour. 2 Add the white wine and cook until it has reduced away. Add the warm chicken stock, a ladleful at a time, and stir into the rice – when it has been absorbed, add more. You may not need to add all the stock, but keep adding until the rice is cooked al dente, about 15 mins. Take the rice pan off the heat and stir in the cheeses, season and leave to rest for 3-4 mins. Serve with the roasted poussins, morel sauce and some wilted Baby Gem lettuce leaves (see recipe, left).

‘This risotto is deliciously rich and cheesy. A side dish for those few special occasions when eating is about sheer pleasure’ Tom

TV CHEFS TOM KERRIDGE

BBC Easy Cook 73

TV CHEFS MARCUS WAREING

MasterChef: The Professionals

Marcus Wareing Savour your Christmas morning with Marcus’s delicious breakfast and brunch recipes Homemade crumpets Makes 4 Prep 20 mins plus rising Q Cook 20 mins Q 24p a portion Q 609 kcals, 36g fat, 19g sat. fat, 26g sugar (includes serving suggestion) crumpets only Q Q

250ml milk 200g plain flour 1 tsp fast-action dried yeast 1 tsp golden caster sugar 2 tbsp vegetable oil, plus extra for greasing 1 Gently heat the milk in a small pan until it starts to bubble around the edges, then leave it to cool until it is tepid. Put the flour, yeast, sugar and ½ tsp fine salt in a large bowl, and gradually mix in the cooled milk to make a smooth, loose batter. Cover and leave to rise in a warm place for 1hr-1hr 30 mins or until doubled in size and very bubbly.

Serve with $WTPV JQPG[ DWVVGT Heat 5 tbsp ENGCT JQPG[ in a saucepan over a medium-high heat. Let it bubble until it turns deep gold, then remove and cool slightly. Using electric beaters or a wooden spoon, beat 140g WPUCNVGF DWVVGT ­>Ì À Ìi«iÀ>ÌÕÀi®  > >À}i LÜ ÕÌ yÕvvÞ and pale, add a large pinch of UGC UCNV, then fold in the honey. Scrape into a bowl and chill. Can be made a day ahead. Serves 4.

2 When the batter has risen, heat the grill to high. Lightly grease the insides of 4 x 9cm metal cooks’ rings with oil. Heat a large nonstick frying pan over a low-medium heat, add 1 tbsp oil and put the rings in the pan. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for about 10 mins or until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. If your pan has a heatproof handle, grill the crumpets in the pan for 7-10 mins or until the tops are golden. If not, transfer to a baking sheet and grill them. Can be made up to a day ahead or frozen. Warm through in an oven at 140C/120C fan/ gas 1 if you’ve made them in advance. Repeat with the remaining mix, then serve with the Burnt honey butter (see recipe, left).

(TGUJ ETWORGVU UKORN[ ECPPQV DG DGCVGP s NKIJV CPF ƃWHH[ KPUKFG CPF ETKUR[ QP VJG QWVUKFG 6JKU UYGGV CPF UCNV[ DWTPV JQPG[ DWVVGT YQTMU UQ YGNN YKVJ VJGO Marcus is a judge on MasterChef: The Professionals 74 BBC Easy Cook

Brummie bacon cakes Serves 4 Prep 15 mins Q Cook 40 mins Q 41p a portion Q 395 kcals, 17g fat, 9g sat. fat, 4g sugar Q Q

3 rashers streaky bacon (we used smoked) 225g self-raising flour, plus extra for dusting 25g butter, cold and cut into small pieces 75g mature cheddar, grated 150ml milk, plus 2 tbsp extra for glazing 1 tbsp tomato ketchup ½ tsp Worcestershire sauce 1 Heat grill to high and grill the bacon for 10 mins, turning halfway, until crisp. Cool for a few mins. Meanwhile, heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment. Sift the flour and ½ tsp salt into a bowl, add the butter, then rub in to the texture of fine breadcrumbs. Cut the bacon into small pieces and add to the bowl with a third of the cheese. 2 Mix the milk, ketchup and Worcestershire sauce in a jug. Pour into the bacon mixture, stirring briefly, to make a soft dough. Flour the work surface, turn the dough onto it and shape into an 18cm round. Brush with milk, then cut into 8 wedges with a large knife. 3 Arrange the wedges on the baking sheet and sprinkle with the remaining cheese. Bake for 20-30 mins until golden. Bake at 140C/120C fan/gas 1 if made in advance.

Sunday morning baked eggs Serves 4 Prep 10 mins Q Cook 10 mins Q 79p a portion Q 426 kcals, 40g fat, 16g sat. fat, 0g sugar Q Q

4 tbsp extra virgin olive oil 8 large eggs large sprig tarragon, leaves chopped 50g Gruyère, grated 100ml double cream 1 Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream. 2 Set the ramekins in a roasting tin, then quarter-fill the tin with water. Carefully transfer to the oven. Bake for 6-8 mins until the egg whites are set and yolks are runny. BBC Easy Cook 75

TV CHEFS EDD KIMBER

The Great British Bake Off’s

Edd Kimber

Try Edd’s take on these popular Swedish sweet rolls. They make fantastic Christmas snacks

St Lucia saffron buns Makes 12 Prep 40 mins plus rising time Q Cook 15 mins Q 52p a bun Q 263 kcals, 8g fat, 4g sat. fat, 11g sugar Q Q

300ml whole milk 0.5g pack saffron 75g unsalted butter, cut into cubes 500g strong white bread flour 100g golden caster sugar 7g sachet fast-action yeast 1 large egg, beaten, plus extra for egg wash a little oil, for greasing 24 currants 1 Put the milk in a small pan and gently heat until it’s steaming. Use a pestle and mortar to grind the saffron into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm. 2 In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size. 3 Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls – this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long strand. Roll up one end into the middle, turn over and roll the other

end into the middle, forming the dough into an S-shape. Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat the oven to 200C/180C fan/gas 6.

4 When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made, but will keep for a couple of days in an airtight container.

`` Ü>Ã Ìi wÀÃÌ ÜiÀ v The Great British Bake Off BBC Easy Cook 77

TV CHEFS EDD KIMBER

Zimtsterne (Cinnamon stars) Makes about 30 Prep 30 mins Q Cook 15 mins Q 13p a star Q 78 kcals, 5g fat, 0g sat. fat, 7g sugar Q Q

2 large egg whites 1 tsp lemon juice, plus zest 1 lemon 200g icing sugar, plus extra for dusting 250g ground almonds 2 tsp ground cinnamon 1 tsp ground ginger 1 Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment. Place the egg whites in a large

bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until they hold soft peaks. 2 Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping. Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough. 3 To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment

on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your baking tray. 4 Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top – you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow them to cool fully before storing in a sealed container for up to 2 weeks.

Allow to cool fully before storing in a sealed container for up to 2 weeks 78 BBC Easy Cook

Love your leftovers! Make something different from the usual Boxing Day bubble & squeak with these brilliant ideas for leftovers. It’s the perfect post-Christmas feast Transform boiled ham

Ham with boozy cranberry & mushroom sauce There's no need to regret buying extra ham or gammon – try making this hearty dish.

-Ì>ÀÌ LÞ i>Ì} £ ÌLë olive oil and a large knob of butter in a frying pan over a high heat until foaming. Add 250g chestnut mushrooms, halved, and fry for 4-5 mins. To make the sauce, pour in 60ml Port to deglaze the pan. Lower the heat and stir in 2 tbsp cranberry sauce. Pour in 150ml hot water and the juice of 2 clementines and crumble in ½ chicken stock cube° -«>à  > ëvÕ v soy sauce and stir well. Boil the sauce until it reduces slightly. Add 350g cooked ham, cut Ì ÃVið  vÀ £ Ó ð -i>ð -iÀÛià {°

This warming one-pan supper will be on the table in less than 30 mins 80 BBC Easy Cook

Boxing Day soup Need a break from all the heavy foods? This is a terrific, light veggie starter that’s full of flavour and uses up those leftover veggies.

First, heat 1 tbsp vegetable oil in a large saucepan and fry 1 medium onion, chopped, vÀ x à ÕÌ }`i° -ÌÀ  Ó celery sticks, chopped, and fry for 5 mins, then tip in 2 medium potatoes, about 350g, peeled and cut into small chunks, and fry for a further £ Ó Ã] ÃÌÀÀ} vÌi° -ÌÀ  £ ÌLë Ûi}}i curry paste, let it cook 1 min or so, then pour in 1.2 litres vegetable stock, using a stock cube. Bring to the boil and stir well. Lower the heat, cover and simmer for 15-20 mins until the potatoes are tender. Tip 550g leftover roasted or boiled vegetables, such as Brussels sprouts, carrots, parsnips, roughly chopped, into the pan and warm through for a few mins. Pour the soup into a food processor or blender and blitz to a smooth purée. Thin down to the consistency you like with hot water or stock (we added 300ml), then taste for seasoning before serving in bowls with some crusty LÀi>`° -iÀÛià {°

For leftover veggies

Use up Stilton & nuts

Apricot Stilton pots Each little pot is bursting with flavour, and it makes a delicous veggie starter or cheese course, depending on what you fancy.

/ >i ÞÕÀ -ÌÌ «ÌÃ] VÀÕ Li À }À>Ìi 300g Stilton into a small bowl. Beat 100g softened butter until creamy, then stir in the -ÌÌ° *>V Ì Ì Î Ý £xä  À> ià >` smooth the tops. Mix 40g chopped walnuts and 25g dried apricots, chopped, and then press the mix on top of the cheese. Wrap in V} w >` V vÀ Õ« Ì > Üii À vÀiiâi vÀ Õ« Ì Ó Ìð -iÀÛià ΰ

Re-use sweet snacks

Christmas stollen pudding A useful way to use up any going-stale ingredients that your guests couldn’t manage.

-Ì>ÀÌ LÞ i>Ì} Ìi Ûi Ì £nä É£Èä v>É gas 4. Put 750g-1kg stollen, cubed, into an ovenproof serving dish. Mix together 300ml double cream, 300ml milk and 2 eggs, beaten, and pour the mix over the stollen. -«Ài ÛiÀ È amaretti biscuits, crushed. Bake for 45 mins until golden and slightly ÀÃi° -iÀÛi `ÕÃÌi` ÜÌ icing sugar° -iÀÛià Ȱ

FESTIVE  /"6 ,-

How to store and how long to keep leftovers Q

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Check your temperature Make sure the fridge is set at 4C or below so everything will be stored at the right temperature. The correct temperature means your fridge isn't wasting electricity, too. Use a fridge thermometer to check. Cool quickly After making a dish, food should be cooled and refrigerated within 90 mins. Cut smaller portions of the dish and place in airtight containers. Portion up Leftovers are great but think sensibly as to how much you will use. Divide food into portions you can realistically see you or your family eating. Cooked food conundrum Keep cooked food – ham, cold meats and sauces – away from raw foods, don’t let them get mixed up with foods that need cooking; storing them above raw meat and uncooked vegetables is best.

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5VQTG UVWHƂPI UGRCTCVGN[ ,iÛi Ìi ÃÌÕvw} vÀ Ìi ÌÕÀ iÞ and refrigerate it in a separate container. Left together, they may not cool fast enough, which can be unsafe.

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Decant the cans If you have anything in cans (tinned salmon for that quick sarnie) decant into a plastic containers. Residual metal on the rim can leach into food and leave a metallic taste. It's not harmful but doesn't taste great.

Q

Bake leftover leeks

How long can I keep stuff? Leftovers will keep up to 2 days in the fridge (as advised by The Food -Ì>`>À`Ã Ƃ}iVÞ® >` Õ« Ì ÌÀii months in the freezer. If you are freezing stuff it’s a good idea to label your frozen goods. Just write the name of the dish and the date on a piece of tape with a permanent marker.

Don't be afraid to throw some out -ÌÕvv Ìi ÀivÀ}iÀ>ÌÀ Ì vÕ >` Ìi cool air that it needs to circulate to keep food at a safe temperature won't happen and you'll be left with a fridge of warm food you'll need to chuck.

Use up a leftover chunk of ham in this healthy, but hearty, family supper. A great everyday standby Ham & leek cobbler Keep these individual pies in the freezer for when hunger strikes later on.

Heat oven to 200C/180C fan/gas 6. Heat ½ tbsp olive oil in a large pan, then fry 450g leeks, trimmed and thickly sliced, stirring for 5 mins until starting to soften. Add 450ml vegetable stock, then simmer for 5 mins. Meanwhile, tip 100g UGNHTCKUKPI ƃQWT into a bowl, make a well in the centre, then add 75ml fat-free natural yogurt, 1½ tbsp olive

oil, 1 tsp thyme leaves and a little salt. Using a cutlery knife, mix to bring together to a soft dough. Divide into 4 and shape into rounds  > yÕÀi` ÃÕÀv>Vi° -ÌÀ £{ä} frozen peas, 85g leftover ham, shredded, and 1 small apple, grated, into the leeks, then divide between 4 individual pie dishes or 1 large dish. Top each with a round of dough, scatter with a little more thyme, then bake vÀ Óä à ÕÌ }`i° -iÀÛià {° BBC Easy Cook 81

EVERYDAY

16 seasonal suppers for the festive break Try these great ways to use four hearty winter ingredients, on the table in 30 mins or less Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas Serves 2 Prep 10 mins Q Cook 15 mins Q £3.07 a portion Q 444 kcals, 17g fat, 3g sat. fat, 8g sugar Q Q

2 x 100g salmon fillets FOR THE MARINADE

2 tsp reduced salt tamari or soy sauce 2cm piece ginger, peeled and grated 1 garlic clove, finely chopped 2 tbsp lemon or lime juice 1 tsp sesame oil FOR THE STIR-FRIED NOODLES

85g vermicelli rice noodles 2 tsp rapeseed oil 1 tsp sesame oil 1 spring onion, trimmed and sliced 1 garlic clove, finely chopped

Pak oViit C ch h in

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82 BBC Easy Cook

½ red chilli, deseeded and chopped 2cm piece ginger, peeled and chopped 100g sugar snap peas 100g pak choi (or spinach) 1 large red pepper, sliced 1 tsp tamari or soy sauce 1 tsp Thai fish sauce juice ½ lime 1 tbsp finely chopped coriander 1 Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and coat in the marinade. Cover with cling film and leave to sit for 10 mins. 2 Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.

3 Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Add any remaining marinade and let it sizzle for 10 secs. 4 In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling. To serve, top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

EVERYDAY SEASONAL SUPPERS

Five-spice beef with black bean sauce & pak choi Mix 100g sachet black bean sauce, 2 garlicVÛiÃ]wiÞVi`]£Ã> piece fresh root ginger,wiÞVi` and 2 tbsp rice wine vinegar in a small saucepan, then gently simmer until hot. Heat a griddle pan until very hot. Rub 2 tsp %JKPGUGƂXG spice powder all over 1 large sirloin steak (about 300g), then season with a little salt and pepper. Sear steak for 2-3 mins on each side until cooked to your liking, then leave to rest. Meanwhile, gently simmer or steam 3 heads of pak choi for 4-5 mins until wilted, but still crunchy. Toss the greens in a few tbsps of sauce and 1 tsp sesame oil. Cut steak into thick slices. Serve on a plate with a small pot of sauce, the greens and some steamed rice. Serves 2.

Turn over for more seasonal ideas

2CMEJQKURGCMUGCUQPKUQXGTVJGYKPVGTOQPVJUWPVKN early spring. Just use it as you would spring greens 6JCKUV[NGUVGCOGFƂUJ Steak & noodle supper Trim any visible fat from a 200g rump steak, then slice into thin strips. Cut each head of pak choi lengthways into 4 (you'll need approx 200g). Dice 1 deseeded red pepper. Heat 2 tbsp vegetable oil in a pan or wok. Add the pepper and fry for 1 min. Add the beef and fry until browned all over. Tip in the pak choi and V LÀiyÞÕÌÌÃÌ>ÀÌÃÌÜÌ°-ÌÀ 100g sachet stir-fry sauce (choose your v>ÛÕÀÌiy>ÛÕÀ®>`ÓÌLëvÜ>ÌiÀ] bring to the boil, then stir in 2 x 150g packs no-need-to-cook egg noodles and warm through, loosening them until they are completely coated in sauce. Serves 2.

Nestle 2 VTQWVƂNNGVU, each weighing about 140g, side by side on a large square of foil and scatter a small knob of fresh root ginger, peeled and chopped, 1 small garlic clove, chopped, 1 small red chilli (not LÀ`¿ÃiÞi®]Ãii`i`>`wiÞV««i`] and the zest of 1 lime, over them. Drizzle the juice of 1 lime on top and then scatter 3 baby pak choi, each quartered i}ÌÜ>ÞÃ]>ÀÕ`>`Ì«vÌiwð Pour 2 tbsp soy sauce over the pak choi and loosely seal the foil to make a package, making sure you leave space at the top for ÌiÃÌi>ÌVÀVÕ>Ìi>ÃÌiwÃV ð Steam for 15 mins. (If you haven’t got a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover with a lid and steam.) Serves 2. BBC Easy Cook 83

Squash

The ultimate warming comfort food for chilly evenings

Microwave butternut squash risotto Serves 4 Prep 5 mins Q Cook 20 mins Q 67p a portion Q 313 kcals, 3g fat, 1g sat. fat, 9g sugar Q Q

250g risotto rice 700ml hot vegetable stock 1 medium butternut squash big handful grated Parmesan (or vegetarian alternative), plus extra handful sage leaves, roughly chopped 1 Tip the risotto rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks. Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender. 2 Leave the risotto to sit for 2 mins, then stir in the Parmesan and sage. Serve topped with a little more grated Parmesan.

84 BBC Easy Cook

EVERYDAY SEASONAL SUPPERS

Vietnamese veggie hotpot Heat 2 tsp veg oil in a medium-size, lidded saucepan. Add a thumb-size piece fresh root ginger, shredded, and 2 garlic cloves, chopped, then stir-fry for about 5 mins. Add ½ large butternut squash, peeled and cut into chunks, 2 tsp soy sauce, 2 tsp soft brown sugar and 200ml veg stock. Cover,

then simmer for 10 mins. Remove the lid, add the 100g green beans, trimmed and sliced, then cook for 3 mins more until the squash and beans are tender. Stir 4 spring onions, sliced through at the last min, then sprinkle with some coriander leaves and serve in bowls with rice. Serves 4.

Warming veggie curry Heat 1 tsp veg oil in a saucepan. Tip in 1 butternut squash, peeled and cut into thick slices, and 1 onion, sliced, then fry for about 5 mins until soft. Tip in about 1 tbsp Thai red curry paste and cook for 1 min. Stir 50g coconut cream with 300ml boiling water, then pour into the pan. Simmer for 10 mins. Add 250g French beans, then cook for 3-5 mins. Serves 4.

Bacon & squash pasta Heat a heavy-based saucepan, add 1 tbsp olive oil and 140g pancetta or bacon, cut into cubes, then cook for a few mins. Add 2 tbsp oil and 1 onion, sliced. Cook for 5 mins, until the onion softens and the pancetta crispy. Stir in 25g butter, then tip in 500g butternut squash, peeled, deseeded and diced, and 20g fresh sage]wiÞÃÀi``i`°ÝÜi° Season. Cover and cook for 6-8 mins, stirring VV>Ã>Þ°i>Üi]V {ää}pasta according to pack instructions. Drain and add to the pumpkin. Stir in 25g grated Parmesan and season. Serves 4.

Top tip! Cooking squash in its skin will help preserve VJGPWVTKGPVU+VUCITGCVUQWTEGQHENGCPUKPIƂDTG BBC Easy Cook 85

Beetroot Ready in 5 mins Beetroot, bacon, cranberry & grain salad Serves 2 Prep 5 mins Q £2.83 a portion Q 489 kcals, 12g fat, 3g sat. fat, 31g sugar Q Q

300g pack cooked beetroot (not in vinegar) 50g dried cranberries 250g pouch cooked grains 1 tbsp balsamic vinegar 1 tbsp extra virgin olive oil 25g cooked crispy bacon handful of rocket 1 Drain the beetroot and chop into chunky pieces. Put in a large bowl, add the dried cranberries, then empty in the pouch of cooked grains, squeezing the pouch well first to break up the grains. 2 Drizzle over the balsamic vinegar and extra virgin olive oil. Crumble over the cooked crispy bacon and scatter with rocket, then toss well, transfer to plates and serve.

Packed with DQNF ƃCXQWTU and goodness

86 BBC Easy Cook

This superhealthy veg can be enjoyed raw, pickled or cooked

EVERYDAY SEASONAL SUPPERS

Mustard griddled chicken, beetroot & orange salad Put 4 skinless, boneless chicken thighs between 2 sheets of parchment paper or V}w>`L>ÃÜÌ>À}«Ì y>ÌÌi°À>ÌiÌiâiÃÌvÀ¤orange >`Ý>LÜÜÌÌiÓÌLëDijon mustard, 2 tsp olive oil >`«iÌÞv Ãi>Ã}°Ƃ``ÌiVVi>`ÃÌÀ Üi°i>Ì>}À``iÀvÀÞ}«>>` VÌiVVivÀx ÈÃi>V Ã`iÕÌVi`ÌÀÕ}°*>Vi >«>ÌiÌÀiÃÌÜiÞÕ>ÃÃiLiÌi Ã>>`°/«>£{ä}L>}spinach, rocket & watercress saladÌ>LÜ°*ii>` ÃViÓÀ>}iÃ>«>ÌiÌV>ÌV>ÞÕVið *ÕÀÌiÀ>}iÕViÛiÀÌii>ÛiÃ]>``Ìi ÃViÃÜÌ£ÌëÛi>`ÌÃÃÌ}iÌiÀ° Ƃ``{vacuum-packed cooked beetroot, cut ÌÜi`}ið-ViÌiVVi>`>``ÌÌi Ã>>`>}ÜÌ>ÞÀiÃÌ}ÕVið-iÀÛiÃ{°

Did you know? Beetroot contains a good amount of antioxidants to help give your immune system a boost Beetroot orzotto i>Ì>ÌÌivegetable oil in >Ã>ÕVi«>]>``£red onion, V««i`]>`VvÀnà ÕÌÃvÌ°Ƃ``Óxä}«>V cooked beetroot (not in vinegar)]V««i`ÌÃ> VÕÃ]«ÕÃ>ÞÕVivÀÌi «>V]Óää}orzo pasta]Çää hot vegetable stock>` >ÌÌiÃi>Ã}ÌÌi«>° ÕLLiÕÌÌiÃÌV>ÃLii >LÃÀLi`>`ÌiÀâÃVi` ÌÀÕ}]>LÕÌ£xðƂ``> small bunch of dill]V««i`]>` Ì>ÃÌivÀÃi>Ã}°-iÀÛiÜÌ£ää} fetaVÀÕLi`Ì«°-iÀÛiÃΰ

Spicy chorizo with lentils & beetroot i>Ì>>À}i«>]>``>`À«volive oil, >`V£red onion]>Ûi`>`ÃVi` >`£ä}«>Vmini cooking chorizo sausages­À}ÕÌi vÀii>ÌiÀ>ÌÛi®] >Ûi`i}ÌÜ>ÞÃ]vÀ>viÜÃÕÌ ÃÌ>ÀÌ}ÌVÕÀ°/«Óxä}«>V ready-to-eat puy lentilsÜÌÓää}small cooked beetroot (not in vinegar), VÕÌÌÜi`}iÃ]£ÌLëSherry vinegar, xÌëextra virgin olive oil, some Ãi>Ã}>`£ÌLëÜ>ÌiÀ° ÛiÀÌi «>>`i>ÌvÀ£ÌÜ>ÀÌÀÕ}° *iÌ>LÜ]ÌÃÃÌÀÕ}¤>À}i «>Vrocket>`ÃiÀÛi°-iÀÛiÃΰ

BBC Easy Cook 87

Venison

This healthy, lean meat can be used as a substitute for beef

Venison steaks with wild mushroom sauce Serves 3 Prep 5 mins Q Cook 15 mins Q £3.57 a portion Q 535 kcals, 30g fat, 18g sat. fat, 2g sugar Q Q

25g dried porcini mushrooms 3 venison steaks, about 200g each 25g butter 1 tbsp sunflower oil 1 shallot, finely chopped 2 tbsp dry Sherry

A perfectly creamy and indulgent dish

88 BBC Easy Cook

1 tbsp balsamic vinegar 6 tbsp double cream mashed potato, to serve 1 Soak the dried mushrooms in 100ml hot water for 10 mins until soft, then drain, reserving the liquid, roughly chop and set aside. Season the steaks with lots of pepper and a little salt. Heat the butter and oil in a frying pan until foaming, then cook the steaks for 2 mins on each side for medium

rare or longer to your liking. Remove from the pan and keep warm. 2 In the same pan, fry the shallot, then add the drained mushrooms and cook until lightly browned. Splash in the Sherry, then add the porcini liquid, balsamic vinegar and the cream, and simmer down to make a thick, creamy sauce. Put the steaks and their juices back in the pan, spoon over the sauce and serve with mash.

EVERYDAY SEASONAL SUPPERS

Venison steak with Port sauce Make the gravy by simmering zest 1 orange, removed in strips, plus its juice, 4 tbsp Port, 1 cinnamon stick and 6 tbsp of redcurrant jelly until the jelly has completely melted. Keep warm. Steam or simmer 750g small potatoes until just tender, about 8 mins, then drain well and add a few drops of oil. Lay 4 venison steaks on a board. Sprinkle some black pepper and salt on each side, pressing the pepper into the steaks. Heat 1½ tbsp oil in a pan. When hot, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, add to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes, peas and sauce. Serves 4.

Venison is widely available in supermarkets. Buy it in prime season to guarantee a much richer taste Venison sausages with piquant beans Heat 2 tsp veg oil in a deep frying pan with a lid. Add 4 venison sausages and cook, turning them, until brown. Lift from the pan, then add 1 red onion, halved and sliced, and 3 garlic cloves, chopped. Cook for 5-8 mins until softened. Add 1 tsp fennel seeds, lightly crushed, and cook for a few mins. Pour in 400g cannellini beans in water and their liquid, plus ½ can of water. Add 2 heaped tbsp tomato purée, ½ chicken stock cube, 6 celery sticks, sliced, 1 tbsp Sherry vinegar and 1 tsp clear honey, then cover and leave for 12 mins. Add the sausages and cook for a few mins. Stir in ½ small bunch parsley, chopped. Serves 2.

Smoked venison with melon salad Whisk together 1 tsp clear honey, 1 heaped tsp wholegrain mustard, 2 tbsp olive oil and 2 tsp white wine vinegar with a little salt, then set aside. Using a large melon baller or measuring spoon, scoop balls out of the melon from ½ honeydew melon, deseeded, into a bowl. Cut any large slices of smoked venison in half (you'll need 100g pack) and arrange on 2 plates overlapping in a ‘petal’ fashion, then place 5-6 melon balls around the venison. Toss a bunch of watercress and ½ cucumber, peeled into ribbons, seeds discarded together in a bowl, then sit a mound on each plate. Drizzle with the dressing and some olive oil. Serves 2. BBC Easy Cook 89

g Healthy cookin at its best...

Recipe index Meat & poultry

No added sugar puds

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Bacon & squash pasta ......................................... 85 Beansprouts with pork crackling ......................... 70 iiv wiÌ ÜÌ ÀÃiÀ>`Ã E «ÀÃVÕÌÌ............. 30 À>Ãi` «À LiÞ ÜÌ /> L>Ã E ÌvÕ ............ 70 ÀÕi L>V V>ià ......................................... 75

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ÀÃÌ>Ã ÌÕÀiÞ ÜÌ Vii Ì i E L>Þ LÕÌÌiÀ... 18

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ÀÃ«Þ }`i ëÕ`Ã............................................ 24 ÕV Ã>Ì>Þ ÜÌ «i> ÕÌ Ã>ÕVi............................. 10 Ûi ëVi Liiv ÜÌ L>V Li> Ã>ÕVi E «> V...83 > E ii VLLiÀ ............................................ 81 > ÜÌ LâÞ VÀ> LiÀÀÞ E ÕÃÀ Ã>ÕVi... 80 >âi ÕÌ] «> ViÌÌ> E À> }i ÃÌÕvw }................. 22 Italian meat platter............................................... 15 Mini sausage rolls .................................................. 9 Prosciutto & celeriac twists.................................... 8 ,>ÃÌ «ÕÃà à ÜÌ Ü` ÕÃÀ Ã>ÕVi ........ 72 ,>ÃÌi` ëÕÌà ÜÌ ViÃÌ ÕÌà E L>V ............. 27 -Þ VVi ÛiÀ «>Àv>Ì Ì>ÀÌ............................... 13 -Ü À>ÃÌi` «À ÃÕ`iÀ ÜÌ iiÃ] >«ÀVÌà E ÌÞi ............................................. 35 -i` Ûi à ÜÌ i Ã>>` ..................... 89 -Ìi> E `i ÃÕ««iÀ........................................ 83 -ÌVÞ }>âi` >................................................ 64 -Õ `>Þ À  } L>i` i}}Ã.............................. 75 /> VVi LÌià .................................................. 8 6i à Ã>ÕÃ>}ià ÜÌ «μÕ> Ì Li> Ã................ 89 Venison steak with Port sauce............................. 89 6i à ÃÌi>à ÜÌ Ü` ÕÃÀÃ>ÕVi......... 88

Fish & seafood Ken Hom’s Chinese Takeaway Under 500-cal suppers

ÀÃ«Þ ƂÃ> Ã> ÜÌ ÃÌÀ vÀi` `iÃ] «> V E ÃÕ}>À à >« «i>Ã............. 82

ÀÕ VÞ VÀ>L «>ÀViÃ............................................. 8 >à vÀi` Ãi` Ã> E i}} L>}i............ 13 > Ì Ãi` Ã> E LiiÌÀÌ L  .............. 12 >«i À>ÃÌi` ÃμÕ>à ÜÌ «iV> à .................... 40 >Ãi` «i««iÀi` ÀÌà ÜÌ Ì>ÃÌi` >âi ÕÌÃ... 40 ÕÞ * }½Ã ->L> «À>Ü Ã E }Àii Li> Ã... 70 *>ÀVi «>Vi` Ã> ÜÌ iÀLÞ >Þ >Ãi... 36 Salmon paté......................................................... 36 -i>Ài` ÃV>«Ã ÜÌ ÃÜiiÌ V Ã>ÕVi............... 10 -i` Ã> ] ` E i «>Ìj..................... 13 -i` Ã> >ÞiÀ .......................................... 13 -μÕ>à E LÕi ViiÃi 7i }Ì ...................... 41 /> ÃÌÞi ÃÌi>i` wà ........................................ 83

Vegetarian

Plus lots more delicious recipes for you to enjoy!

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DECEMBER/JANUARY 2016

i>`i VÀÕ«iÌà ......................................... 74  iÞ ÕÃÌ>À` ÃÌi>i` }Àii i`iÞ............. 26 VÀÜ>Ûi LÕÌÌiÀ ÕÌ ÃμÕ>à ÀÃÌÌ ................... 84 *> `> ÃÌi>i` ÀVi........................................... 70 *>Àà «] VÀ> LiÀÀÞ E ViÃÌ ÕÌ >v ...................... 39 -Ì ÕV> Ã>vvÀ LÕ Ã............................................ 77 /½Ã V>À}Ài` >LÞ iÃ.............................. 72 6iÌ >iÃi Ûi}}i Ì«Ì.................................. 85 7>À } Ûi}}i VÕÀÀÞ......................................... 85 Zimtsterne (Cinnamon stars) ............................... 78

Sides & extras Ƃ««i Ã>ÕVi......................................................... 33 ÕÀ Ì  iÞ LÕÌÌiÀ .............................................. 74 Celeriac tartare .................................................... 15

>ÃÞ }>â«>V..................................................... 15 iÀLÞ >Þ >Ãi............................................... 36 Ü v>Ì V>À>iÃi` VÀ> LiÀÀÞ Àià .................. 20 ÕÝÕÀÞ LÀi>` E   Ã>ÕVi ............................... 20 >i >i>` }À>ÛÞ............................................... 18 Õvw Ì >`Ûi Ì V>i `>À .................................. 59 Õi` >««i ÕVi .............................................. 53 *>ÀÌÞ «Õ V.......................................................... 11 Sweet chilli sauce................................................. 10

Salads iiÌÀÌ] L>V ] VÀ> LiÀÀÞ E }À> Ã>>`........... 86

ÀÕ VÞ Ü ÌiÀ Ã>>` ........................................... 40 ÕÃÌ>À` }À``i` VVi ] LiiÌÀÌ E À> }i Ã>>` ................................................ 87 *Vi`   E }Àii Li> Ã>>` ...................... 64 -«VÞ VÀâ ÜÌ i ÌÃ E LiiÌÀÌ .................. 87 -ÌÌ E w} Ã>>`................................................. 15

Sweet treats Ƃ««i E L>VLiÀÀÞ ÀVi....................................... 58 >iÜi ÌÀyiÃ..................................................... 55 iÀÀÞ VÀÕLi «ÌÃ .............................................. 55

V>Ìi E À> }i ÀÕ>`i .............................. 67

ÀÃÌ>Ã «Õ` Vi VÀi> E V > «>Vi` «i>ÀÃ................................................. 68

ÀÃÌ>Ã ÃÌi «Õ`` } ................................... 80 Christmas tree pops ............................................ 56

ÕÃÌ>À`  Vi «iÃ.............................................. 55

>ÃÞ Û> > Vi VÀi> ......................................... 55 >ÃÌiÃÌ iÛiÀ i «Õ`` }............................... 58 ÀÕÌ VÕÃÌ>À` ÃÀÌV>i ........................................ 55  }iÀLÀi>` ÌÀiià ............................................... 56 Ìâ E }> L>ÕLi v> Vià ................................ 49 À``i` L> > >à ÜÌ ÕÌÌÞ VV>Ìi VÕÃÌ>À` ... 55 i>`i VÕÃÌ>À`............................................. 55 Ì V> «Õ`` }à .......................................... 58 >}V «>ÃÌÀÞ VV V«  Vi «iÃ..................... 50 > } E À>ëLiÀÀÞ ÌÀyi ÜÌ VV ÕÌ............... 66 > V޽à ,Õ`« V>i ......................................... 46 ->Ìi` V>À>i Ã>ÕVi........................................... 29 - Ü }Li Ì VV>Ìi .................................. 58 -ÌVÞ `>Ìi E À>Ã «Õ`` } ............................... 28 -Ìi }`iÃ.................................................... 52 7 ÌiÀvÀÕÌV«Ìià ......................................... 58

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Enertainment

Shop ing

Tst ing

Insp iration

s SECC GLASGOW 6 - 8 NOVEMBER

OLYMPIA LONDON 13 - 15 NOVEMBER

OLYMPIA LONDON 13 - 15 NOVEMBER

NEC BIRMINGHAM 26 - 29 NOVEMBER

1 TICKET, 2 SHOWS

Quote EC15 in advance to save 15%* on tickets bbcgoodfoodshow.com | 0844 581 1345

SHOWS With thanks to our sponsors and supporters:

to availability. Upgrade to a gold seat for £3 extra. 15% discount also available on Value tickets, which exclude Supertheatre, entry from 11am only. Prices include all transactional and admin fees. BBC Good Food Bakes & Cakes Show runs alongside BBC Good Food Show London and tickets include entry to both shows, subject to capacity. Not valid with any other offer. Calls to 0844 581 1345 numbers cost 7p per minute plus your phone company’s access charge. Not all celebrities appear on all days at all shows, check website for details. The Good Food website for details. The Good Food word mark and logo are trademarks of BBC Worldwide Limited. Copyright BBC Worldwide Limited. The BBC Good Food Shows are organised and presented by River Street Events.

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