BBC Easy Cook 2016-97

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TOM KERRIDGE HOLIDAY HAM FOR 12

CHRISTMAS 2016

FESTIVE RECIPES

Millionaire’s ice cream

EASIEST EVER Christmas

L YOU WAIT 'TIDE! p61 SEE INSI

– sorted!

£2.99

No-trouble turkey

Rudolph cupcakes

3 cakes, 1 recipe

Cheesy tear & share

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Day is a chance for families to be together. And for me, there is no better way of expressing love than to cook. But what to have? Will it be traditional turkey? Or something left field, like ham, a Mry Christmas, evryne! veggie roast, or even a curry? Fortunately, Easy Cook’s genius recipe creators are here to help. In this bumper 100-page issue, we’ve got everything to inspire and guide you on the Big Day and beyond. Will it be Tom Kerridge’s stunning Candied roast ham on p38? Or a showstopping Layered squash pie (p42)? For us, we’re going back to traditional turkey (p22) with all the trimmings and super sides, followed by Cherry pecan Christmas pudding (p32). What will you be having?

Keith Kendrick

Editor

PS Look out for the next issue of Easy Cook, on sale December 27th

Get the prty strted…

Christmas tree crispy pops Melt 200g marshmallows and 3 tbsp golden syrup in a pan, then stir in 100g Rice Krispies. Working quickly, pack the mixture into 6 ice cream cones and push a lolly stick into the middle of each one. Chill the cones for 1 hr ÕÌ V«iÌiÞ wÀ° Ý xää} icing sugar with ½ tsp green food colouring and enough water to make a thick icing. Dip the cones into the icing and decorate with sweets and sprinkles. Prop up on a wire cooling rack to set. Makes 6 pops.

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.

These fun and festive pops will keep the kids entertained!

How to get in touch with us General enquiries

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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 possible, and preparation times to a minimum. Q All our recipes are costed - using prices from a mid-range supermarket - to help you manage your family budget. Q To save you time during the week, many of our recipes use ingredients you might already have in your storecupboard or fridge. Q As you have more time at the weekend, we help you to stretch your skills, and try new techniques with step-by-step cookery classes.

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Q All our recipes are analysed for their calorie, v>Ì>`Ã>ÌÕÀ>Ìi`v>ÌVÌiÌLÞ>μÕ>wi` nutritional therapist to help you and your family to maintain a balanced diet.

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Q To help you cut down on waste we include

suggestions for leftovers where possible. EDITORIAL Editor Keith Kendrick Art Director Gareth Glynne Jones Sub Editor Marianne Voyle Thanks to Sarah Snelling

Christmas 2016

ADVERTISING Advertising Director Jason Elson (020 7150 5030) Group Head, Brand Catherine Nicolson Senior Sales Executive Abigail Snelling Inserts Harry Rowland Senior Partnerships Executive Emma Newman MARKETING & READER OFFERS Group Marketing Manager Tom Townsend Smith Marketing Executive Amy Donovan Reader Offers Manager Liza Evans Subscriptions Marketing Manager Lynn Swarbrick Newstrade Marketing Manager Charlotte Watts PRODUCTION & AD SERVICES Head of Production Koli Pickersgill Production Manager Kate Gristwood Senior Production Coordinator Leanda Holloway Senior Reprographic Technician Darren McCubbin Reprographic Technicians Ian Crabb, Jonathan Shaw Head of Ad Services Sharon Thompson Senior Ad Services Coordinator Sarah Barker SYNDICATION Director of International Licensing & Syndication Tim Hudson IMMEDIATE MEDIA CO Chairman Stephen Alexander CEO Tom Bureau Group Publishing Director Ƃwi iÜÃ Publishing Director Simon Carrington BBC WORLDWIDE President, BBC Worldwide UK and ANZ Marcus Arthur Director of Consumer Products and Publishing Andrew Moultrie Director of Editorial Governance Nicholas Brett Publishing Director Chris Kerwin Publishing Coordinator Eva Abramik [email protected] We make every effort to ensure the accuracy of the prices displayed in BBC Easy Cook magazine. However, they can vary once we go to print. Please check with the appropriate retailers for full details. Nutritional analysis includes listed ingredients only and excludes optional ingredients such as salt. It is measured per portion. We abide by IPSO’s rules and regulations. To give feedback about our magazines, please visit immediate.co.uk, email [email protected] or write to Keith Kendrick, Editor, BBC Easy Cook, Immediate Media Co., Vineyard House, 44 Brook Green, London W6 7BT

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, 2016

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CHRISTMAS

SWEET TREATS

8 THE GIVE LIST 25 of our favourite foodie gifts 11 FUSS-FREE CHRISTMAS Top tips for getting ready for the Big Day 12 BRUNCHTIME BOOSTS Start the day with a good brunch 16 PARTY NIBBLES Try our cracking canapés 19 DRINK TO THAT Pre-dinner winter cocktails 21 SET THE SCENE Give your table a makeover 22 THE MAIN EVENT 4WFQNRJ Bay & bacon turkey with all EWRECMGU the delicious trimmings 42 VEGGIE CHRISTMAS 3 marvellous, meat-free courses 51 SAY CHEESE! Our guide to making a good cheeseboard 64 TRIED & TASTED The winners of our Christmas supermarket taste test are revealed

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54 CHRISTMAS CAKE Try our three different ways to decorate your Christmas cake 59 BUNDT IN THE OVEN Our bundt cake has a special twist  LOVE BOMBES Simple ways to make boozy bombes 67 HOMEMADE GIFTS Make your very own foodie hamper

EASY COOK CHRISTMAS

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COOK SCHOOL

EVERYDAY 71 DINNER ON A BUDGET Quick and simple weeknight meals that won't break the bank 78 FAMILY ROAST Make Marcus Wareing’s roast lamb and salt-baked celeriac LOVE THE LEFTOVERS Don’t waste a thing this Christmas

12

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86 HOT HACKS Tips to make your cooking extra special  BAKE WITH THE KIDS Make a sausage plait and festive cakes

Make ur cvr recipe!

ALSO INSIDE... 84 THE SHOPPING LIST What’s in our trolley this month? 34 TV CHEFS Great recipes from Nadiya Hussain, John Torode, Mark Sargeant and Tom Kerridge 83 READER OFFER Save £56 on a frying pan and knife block 98 MY FAVOURITE THINGS We ask Marcus Wareing our 17 questions 96 RECIPE INDEX Find all the recipes in this issue

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BBC Easy Cook

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! G N I R A H S R GREAT FO Get the party started with ÌᣝᣞÃ ᣟ>}ᣠᣞwViᣠÌ Ìi>Àᣡ>ᣠ`ᣡ share cheesy bread Festive-filled brioche centerpiece with baked Camembert Serves 8 Prep 50 mins Q Cook 1 hr Q 51p a portion Q 516 kcals, 32g fat, 18g sat. fat, 7g sugar Q Q

4 large eggs 20ml milk 350g strong white bread flour 7g sachet fast-action dried yeast 30g caster sugar ½ tsp mixed spice 200g unsalted butter, cubed and softened 1 whole 250g vegetarian Camembert in a wooden, stapled carton 2-3 sprigs thyme 1 egg, beaten with a pinch of salt scattering of poppy seeds FOR THE FILLINGS

1 garlic bulb 1 tbsp quince paste (membrillo), mashed 5 cooked chestnut halves ½ tbsp dried, chopped cranberries mixed with ½ tbsp cranberry sauce 1 tbsp mushroom pâté FOR THE DECORATION

rosemary springs or bay leaves 30g fresh cranberries 1 The day before: whisk together the eggs and milk in a jug. Put the bread flour, yeast, caster sugar, 5g salt and spice in the bowl of a kitchen mixer fitted with a dough hook. Stir to combine. On a medium setting, slowly pour in the egg mixture until incorporated into a very soft, wet dough. Add the butter and increase the speed, kneading for 8-10 mins. The dough will be ready when it clings around the dough hook. Cover with cling film and chill in the fridge overnight. 2 Heat the oven to 200C/180C fan/gas 6. Line a baking sheet with foil. Cut off the stem and uppermost part of the garlic cloves. Place on 6

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the foil, drizzle with some olive oil and season. Seal the foil to form a tight parcel. Bake for 35-45 mins. Remove from the oven and leave to cool. Remove the cloves by squeezing the bulb upwards from the base. Mash the garlic with a fork. 3 On the day: line a baking tray with baking parchment. Remove the cheese from its wooden carton and put the carton in the centre of the lined tray. 4 Tip the dough out onto a well- floured surface. Divide into 5 large equal-sized pieces. 5 Take 1 piece and divide into 5 again. One at a time, roll each of these 5 pieces gently into a ball, flour your index finger and make a small, deep indent in the middle. Fill with half a tsp of the roasted garlic, pinching the dough over the top to seal and placing the sealed side down onto the floured surface. Cup your hand over the bun and rotate to get an even shape. Repeat until you have filled all 5. 6 Repeat step 5 using quince, chestnut, cranberry and mushroom fillings. 7 Arrange the buns around the wooden carton, you’ll need 10 for the inner ring and 15 for the outer ring. Leave around 0.5cm between each bun, giving them room to rise. Cover with oiled cling film and leave in a warm place for 30-40 mins or until nearly doubled in size. 8 Heat oven to 190C/170C fan/gas 5. With a small knife, make an incision in the top rim of the cheese and remove the top layer of rind. Sprinkle with thyme leaves and place in the carton, cut side up. Brush the buns with the beaten egg and scatter with poppy seeds. Bake for 15-20 mins until golden brown. Decorate with the herbs and fresh cranberries.

CHRISTMAS SHARING

A marvellous Christmas centrepiece wreath

BBC Easy Cook

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Our pick of the best festive gifts for foodies this year COMPILED BY MARIANNE VOYLE

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6JG 5PCHƃKPI 2KI %Q 2QTM %TCEMNKPI ,CT £15.99, Lakeland

5WG 6KOPG[ 6GCRQV £29.50, M&S

Small Festive Wreath £7, hotelchocolat.com

%JTKUVOCU %JQEQNCVG £5, theeastindiacompany.com

Gower Cottage Handmade Belgian %JQEQNCVG$TQYPKGU £20, qvcuk.com

A quality cppr pan fr the keen cok %QRRGT 6TK 2N[ EO 5CWEGRCP £20, Wilko

$$%'CU[%QQM 5WDUETKRVKQP £19.99 for 10 issues. See p52 or call 01795 414851

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Two-Tone Chopping Board £9.99, HomeSense

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BBC Easy Cook

A selectin of real Italian biscuits %CTNWEEKQU $KUEQVVK £19.95, carluccios.com

Chiostro Di Saronno Panettone with .KOQPEGNNQ £14.99, ocado.com

-WJP4KMQP ,KW%JGH Knife £21.95, cookability.biz

CHRISTMAS SHOPPING

Great Christmas Eve buys to get the kids excited for the big day

Keep VJG MKFU happy %JQEQNCVG *C\GNPWV 6TWHƃGU £7.50, theredbeetle.com

George Home Copper Stem Wine Glass £3.50 each, Asda

Watch a prsnalised message rm Santa 5CPVCU /CIKE -G[ £7.50, John Lewis

Assemble and demlish a gingrbread huse!

$WKNF ;QWT 1YP )KPIGTDTGCF *QWUG £4, Morrisons

/CIKECN 4GKPFGGT Food £1, Tesco

Treats for Santa  4WFQNRJ 2NCVG £2, Morrisons

%JQEQNCV %JCTDQPPGN .WZWT[ *QV &TKPMKPI %JQEQNCVG (NCMGU £5.99, Lakeland

Sweets fr the stocking

Little gifts for Christmas morning

PHOTO: GETTY IMAGES / TIINA & GEIR

9KNNKGU %CECQ The Golden Pod £8, Tesco

/T 5VCPNG[oU Almond Brittle £5.99, John Lewis

%TGKIJVQPU )KPIGTDTGCF %JQEQNCVG £3.50, wearecreightons.com

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3WKEMGoU %JGGUG Gift Box £15, quickes.co.uk

Knitted 5VQEMKPI £1, Poundland

*QPG[EQOD &KRU £3.50, notonthehighstreet.com

Eat 17 Jam £3.99 each, Ìᣝi«ÀiÃiᣞÌwᣞ`iÀ°Vᣟ°Õᣠ BBC Easy Cook

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CHRISTMAS TIPS

12 EASY TIPS

Fuss-free festive feasting How to be prepped and ready for the day ahead Dish up! On Christmas Eve, get out all your serving bowls and platters, and label each one with a sticky note so you know which dish you’ll serve in it on the day. This means you won’t be scrabbling around for dishes when you’re about to serve up.

See our tips for setting the table on p21

Soak the ham Bought a huge ham? If it’s too big to soak in a bucket, give it an overnight soak in a (very clean) bath. Then skip the traditional boiling and simply slow-roast it in the oven. The result will be succulent and tender.

PHOTO: GETTY IMAGES / BETSIE VAN DER MEER

Get freezing Make the most of your freezer and stash a tray or two of mince pies in there so they’re ready to pop in the oven when you need them. Also, orange, lemon and lime peel all freeze well, and can be dropped straight into sauces or mulled wine from frozen. Chill the wine quickly Chill your wine in half the time by immersing bottles in a bucket of cold water, ice and a few tablespoons of salt. The salt causes the temperature in the water to drop quickly. Magic! Steam the pudding Use your marbles. To prevent your steamed pudding pan from boiling dry, pop a marble in the bottom of the pan. When you hear it rattling, you’ll know it’s time to top it up with more water.

Be supermarket savvy Spread the cost and cut the time of Christmas shopping by adding one extra item (posh nuts, panettone, or box of cheese crackers) to your trolley on every shop from the beginning of November. When Christmas comes, you’ll have it all well underway. Save on kitchen space Save your precious kitchen worktop space by reheating your Christmas pud in a slow cooker in another room. Cook as you would in a regular pan – it will happily steam away for anything from 1-5 hrs on a low setting. Use up the wine Make something special with any leftover wine. Combine red with raisins, dried cranberries or dried cherries, and white with dried apricots. Add some Christmassy spices, then boil until syrupy. Bottle in sterilised jars to give as gifts, or spoon over ice cream. Prepare for leftovers Stock up on disposable tin foil containers so your guests can take leftovers home. If you put them in plastic storage boxes, you’ll spend most of January trying to get them back!

Prep the gravy You won’t run out of gravy if you plan ahead. For a month or so before the big day, freeze leftover chicken carcasses and make a batch of stock to stick in the freezer. Add this to your turkey gravy on the big day. Warm up your plates If you’ve got lots of mouths to feed, and your oven is full to the brim, you can warm the plates in a sink full of hot water, or run them through a quick cycle in the dishwasher, ready for serving. Delegate, delegate, delegate! Take some of the extra pressure off by assigning some jobs to family members. Allocate fancy titles – such as Table Dresser, Bar Manager, Top Plate Clearer – it will help keep everyone motivated on the day, and it won’t all be left to you! BBC Easy Cook 11

CHRISTMAS BRUNCH

Cranberry & raspberry smoothie Serves 4 Prep 10 mins Q No Cook Q 53p a serving Q 100 kcals, 2g fat, 1g sat. fat, 17g sugar Q Q

200ml cranberry juice 175g frozen raspberries, defrosted 100ml milk 200ml natural yogurt 1 tbsp caster sugar, or to taste mint sprigs, to serve

Start Christmas >Þ ÜÌ >iÃêà Baby buttermilk pancakes

Place all the ingredients into a blender and pulse until smooth. Pour into glasses and serve topped with fresh mint. ôƂ ÃÌi > ià > }Ài>Ì ÃÌ>ÀÌ Ì Ìi `>Þ] and as cranberries are everywhere at this time of the year I thought I’d follow the trend and add a splash of their juice to ÌÃvÀÕÌÞLi `°`ÃÜÛiÌ]Ì°ê

JAMES MARTIN’S

BRUNCHTIME BOOSTS Get yourself energised and ready to rip open your gifts and cook an epic dinner with our brilliant brunches 12 BBC Easy Cook

Baby buttermilk pancakes with sticky bananas & Brazils Serves 6 (easily doubled) Prep 15 mins Q Cook 35 mins Q 94p a portion Q 806 kcals, 31g fat, 9g sat. fat, 87g sugar Q Q

175g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 1 tbsp caster sugar seeds scraped from 1 vanilla pod 2 eggs, separated 25g butter, melted and cooled 200ml buttermilk 100ml milk sunflower oil, for frying TO SERVE

140g caster sugar

100g Brazil nuts, very roughly chopped 2 ripe bananas, thickly sliced into chunks 200ml maple syrup, plus extra on the side natural yogurt or crème fraîche (optional) 1 Place the flour, ½ tsp sea salt, baking powder, bicarbonate of soda, sugar and vanilla seeds in a food processor and pulse briefly to blend. Add the egg yolks, butter, buttermilk and milk, then whizz to a smooth batter, scraping down the sides of the bowl once or twice. Whisk the egg whites in another bowl to soft, floppy peaks, then fold into the batter. 2 Heat a heavy-bottomed frying pan until you can feel a good heat rising, then lightly oil the pan. Using a small ladle, pour in the

batter to make pancakes about 10cm in diameter. Cook for about 1 min until the tops are set and little holes appear in the surface. Flip the pancakes over, brown lightly on the other side, then transfer to a tea towel placed on a wire rack and keep warm in a low oven. Repeat with the remaining batter, stacking the pancakes as they are cooked. 3 To serve, pour the sugar into a bowl and toss the Brazil nuts and bananas through it. Tip into a pan, heat through to melt the sugar, then toss together as it begins to caramelise. When the nuts and bananas are golden brown, remove from the heat and stir in the maple syrup. Arrange the pancakes on a plate and spoon over the nut and banana mix. Serve with syrup and a dollop of yogurt.

Add some extras 9Õ V> y>ÛÕÀ Ìà L>ÃV «>V>i batter mixture to suit your tastes – raisins soaked in rum] vÀià fruit such as blueberries] À iÛi chopped-up chestnuts. These pancakes are also delicious served with some sweetened whipped cream marbled with a little chestnut purée.

BBC Easy Cook 13

Creamy smoked haddock & saffron kedgeree Serves 6 Prep 15 mins Q Cook 25 mins Q £1.60 a portion Q 424 kcals, 30g fat, 16g sat. fat, 2g sugar Q Q

300g basmati rice 50g butter 3 hard-boiled eggs, shelled and halved 200ml double cream 500g smoked haddock, skin removed 100ml white wine pinch saffron strands 1 tsp cayenne pepper 1 tbsp mild curry powder freshly grated nutmeg small handful flat-leaf parsley, chopped 1 lemon, cut into wedges, to serve 1 Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve. Chop the whites. 2 Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins. Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl – removing bones as you find them. Scrape in the cream and gently mix. 3 Tip everything into the buttered dish and dot the top with the remaining butter. Bake to heat through for 20 mins. Serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.

Cheesy French toast with ham & grilled vine tomatoes Serves 6 (easily doubled) Prep 10 mins Q Cook 20 mins Q £1.87 a portion Q 439 kcals, 25g fat, 10g sat. fat, 3g sugar Q Q

5 eggs, beaten 4 tbsp milk 140g Gruyère, grated 1 tbsp chopped chives knob of butter 1 large baguette, thickly sliced 250g cherry tomatoes on the vine olive oil, for grilling 250g sliced ham – about 25 slices (I used Serrano) watercress, to serve 1 Heat the grill to high. In a bowl, whisk the eggs, milk, cheese and chives. Melt the butter in a large non-stick pan over a medium heat. Dip slices of bread into the egg mixture, then place them in the pan. Cook for 3-5 mins on each side until golden, then keep warm in a low oven if needed. 14 BBC Easy Cook

2 Place the vine tomatoes on a baking tray, drizzle with a little oil and season with salt and pepper. Grill until they start to soften and blister. On a large platter, pile up the cheesy French bread, grilled tomatoes, sliced ham and a pile of watercress. ô/Ã ÌÜÃÌ  Ìi V>ÃÃV VÀμÕiÃiÕÀ Ã ÕV i>ÃiÀ Ì «Ài«>Ài vÀ > >À}i VÀÜ`°  Ì -iÀÀ> Ã Ìi LiÃÌ >  Ìi ÜÀ`] LÕÌ «ÀÃVÕÌÌ] À iÛi }` ÌÀ>`Ì>

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CHRISTMAS BRUNCH

Eggs Benedict with smoked salmon & chives Serves 4 Prep 15 mins Q Cook 20 mins Q £1.33 a portion Q 564 kcals, 44g fat, 23g sat. fat, 1g sugar Q Q

4 eggs 2 tbsp white wine vinegar 2 English muffins, halved a little butter, for spreading 8 slices smoked salmon chopped chives, to serve FOR THE HOLLANDAISE SAUCE

2 tsp lemon juice 2 tsp white wine vinegar 3 egg yolks 125g unsalted butter, diced

Make a creamy, homemade Hollandaise sauce

1 First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm. 2 To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon. 3 Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.

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CHRISTMAS NIBBLES

FANCY A NIBBLE? Cracking canapés to get your guests into the festive spirit Cheeseboard sticks

Polenta & prosciutto chips

Chorizo & prawn skewers

Makes 12 Prep 10 mins Q No cook Q 18p a stick Q 90 kcals, 6g fat, 4g sat. fat, 4g sugar

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Makes 18 Prep 15 mins Q Cook 30 mins Q 5p per chip Q 32 kcals, 2g fat, 1g sat. fat, 0g sugar

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6 grapes, a mix of red and green 75g soft goat’s cheese (we used an ash-covered one) 50g blue cheese (we used Stilton) 75g Comté or cheddar 75g membrillo (quince paste)

250g ready-made block of polenta 90g pack prosciutto 1 tbsp olive oil 25g Parmesan, grated tomato ketchup, to serve (optional)

12 mini chorizo sausages (or cooking chorizo cut into 12 pieces) 12 raw shelled prawns 1 tsp harissa ½ garlic clove, crushed 2½ tbsp mayonnaise 2½ tbsp Greek-style yogurt 1 tbsp chopped parsley

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2 Thread a grape half onto a mini skewer, followed by a piece of each of the cheeses and a piece of quince paste. Repeat, then arrange the sticks on a serving platter.

1 Heat oven to 200C/180C fan/gas 6. Cut the polenta into 18 chunky chips and the prosciutto into 18 strips. Put the polenta in a bowl along with the oil and a good grinding of pepper, and mix together. Wrap a strip of prosciutto around a polenta chip, then pop onto a baking tray. Repeat with the remaining chips. Sprinkle over the Parmesan.

Beef & mozzarella meatballs

2 Bake for 25-30 mins until golden, turning after 15 mins. Serve with ketchup, if you like.

Makes 12 Prep 10 mins Q Cook 20 mins Q 9p per meatball Q 114 kcals, 8g fat, 3g sat. fat, 1g sugar

Twisty cheese straws

1 Slice the grapes in half, then cut the cheeses and quince paste into 12 pieces.

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Makes 24 Prep 10 mins Q Cook 25 mins Q 7p per twist Q 78 kcals, 6g fat, 3g sat. fat, 0g sugar

1 Heat oven to 200C/180C fan/gas 6. Wet your hands, push a piece of mozzarella into the centre of each meatball, then re-form the meat into a ball. Place on a baking tray and cook for 15-20 mins until they’re browned and cooked through. 2 Meanwhile, tip the sauce into a pan. Gently heat, letting it bubble and reduce a little. Once the meatballs are cooked, pop a mini skewer in each one and serve with the sauce to dip.

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1 Heat oven to 200C/180C fan/gas 6 and cook the chorizo on a tray for 12 mins. Meanwhile, mix together the prawns and harissa. In a bowl, combine the garlic, mayo and yogurt to make a dip. 2 Turn the chorizo, add the prawns to the tray and cook for 3 mins more. Sprinkle the parsley over the prawns, then thread each onto a skewer, followed by a sausage. Serve with the dip.

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12 ready-made meatballs (360g pack) 50g mozzarella, divided into 12 pieces 300g tub fresh tomato & basil sauce

Makes 12 Prep 5 mins Q Cook 15 mins Q 33p a skewer Q 87 kcals, 7g fat, sat. fat 2g, 1g sugar

Salmon & cucumber twists Makes 15 Prep 15 mins Q No Cook Q 5p per twist Q 18 kcals, 1g fat, 1g sat. fat, 0g sugar

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100g cream cheese 2 tbsp fresh pesto 320g sheet puff pastry a little flour, for dusting 1 egg, beaten 1 Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix. Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each strip and place on a baking tray lined with parchment. 2 Brush with egg and bake for 20-25 mins until risen and golden brown.

½ cucumber, halved lengthways and deseeded 100g beetroot-cured smoked salmon, cut into thin strips 1½ tbsp crème fraîche squeeze of lemon juice and a little zest 1 Cut the cucumber on the diagonal into slices about 0.5-1cm thick. Twist the strips of salmon around the cucumber slices, then arrange on a serving plate. 2 Mix together the crème fraîche, lemon juice and a little salt, then dollop a little on top of the salmon and cucumber. Sprinkle over some black pepper and lemon zest just before serving.

Twists look fancy but are so simple to make

BBC Easy Cook 17

. e m & u “Yo e l b a t n e h c t i k e On th ” . s e t u n i m 0 2 n i

Potatoes are fat-free & fab. For this tasty Thai Potato & Chicken Stir-Fry recipe and lots of healthy, quick, midweek meal ideas: lovepotatoes.co.uk

POTATOES MORE THAN A BIT ON THE SIDE

CHRISTMAS DRINKS

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Serve our three festive tipples before your Christmas dinner

Lemon & elderflower fizz Makes 6 glasses (875ml) Prep 10 mins Q No Cook Q £1.41 a glass Q 168 kcals, 0g fat, 0g sat. fat, 16g sugar Q Q

75ml gin juice ½ lemon 2 tsp caster sugar 50ml elderflower cordial 750ml bottle Prosecco 4 tbsp lemon sorbet TO DECORATE

2 tbsp caster sugar juice and strips of zest from ½ lemon 1 To decorate the glasses with a sugar rim, tip the sugar onto a plate and the lemon juice into a bowl. Dip the rim of each glass in the juice, then the sugar. 2 Put the gin, lemon juice, sugar and elderflower cordial into a large jug. Stir until the sugar has dissolved. Add the Prosecco, then the sorbet, and stir. Pour into the glasses and pop in a few strips of lemon zest.

Mulled cider Makes 8 servings (2 litres) Prep 10 mins Q Cook 35 mins Q 36p a serving Q 120 kcals, 0g fat, 0g sat. fat, 15g sugar Q

LEAF PHOTO: GETTY IMAGES / WESTEND61

Q

1.5 litres dry cider 7 tbsp Calvados 400ml apple juice 75g dark brown sugar zest 1 orange, pared into strips 4 whole cloves 2 cinnamon sticks, broken in half 1 tbsp allspice berries Pour the cider, Calvados, apple juice and sugar into a saucepan. Gently heat to mull. Add the orange zest and spices, bring to a simmer, then keep on a low heat for 20-30 mins. Ladle into glass mugs to serve.

Pomegranate mojito mocktail Q

1 Divide the pomegranate between holes in an ice cube tray, top with water and freeze.

3 tbsp pomegranate seeds big bunch mint 2 limes, quartered, plus slices to garnish 1 litre pomegranate juice 500ml lemonade

2 Reserve half the mint for serving, and tear the rest into a large jug with the lime. Using a rolling pin, bash the mint and lime to release the flavours. Add the pomegranate juice and lemonade. Put ice cubes in each glass, then strain over the pomegranate mix through a small sieve. Garnish with lime and mint.

Makes 8 servings (1.5 litres) Prep 10 mins plus freezing Q No Cook Q 39p a serving Q 76 kcals, 0g fat, 0g sat. fat, 18g sugar Q

BBC Easy Cook 19

ADVERTISEMENT FEATURE

A TASTE OF MANHATTAN Big Apple bulletins from the Bagel Guy It was one of those only-in-Manhattan things. I saw this lady outside of Absolute Bagels on Broadway. She had a dog with her. It was the smallest dog you ever saw. You could have fit this mutt in a pocket book. The craziest thing is the dog had these little shoes on. Tiny leather bootees. Real nicely crafted they were. I said, ‘Lady, is that a thing now? Dogs in shoes?’ She said, ‘Young man, not only is it a thing, it is very much the thing’. Like I said, only in Manhattan. Which brings me to today’s bagel recipe – also very much the thing in Manhattan, though, take it from me – you can eat it just about anywhere. Make it with a New York Bakery Co. Sesame Bagel and pile it skyscraper-high with New York-style ingredients for an authentic taste of my favourite city, wherever you are.

PASTRAMI + GHERKIN + MUSTARD + LETTUCE TOP MANHATTAN BAGEL SHOPS H&H Midtown Bagels East “The fresh prince of freshness and variety.”1551 Second Avenue, NY 10028 Ess-a-Bagel “These guys know how to hand-roll a bagel and fill it.” 831 3rd Avenue, NY 10022 Absolute Bagels “Old-school NY bagels. Perfect crust, chewy inside. What’s not to love?” 2788 Broadway, NY 10025

Why not try the New York Bakery Co. Cheese Bagel? For recipe inspiration, visit newyorkbakeryco.com/recipes

CHRISTMAS TABLE

EASY ETIQUETTE

Ever wanted to know how the experts lay a table? Glasses should be arranged in height order, with the short water glass (D) closest to the plate, wine glasses (E) side by side, and the tall Champagne glass (F) furthest away.

Butter knife

F E E

Base plate & napkinvÌiwÀÃÌVÕÀÃi is soup, place the soup bowl on the L>Ãi«>Ìi°vÌiwÀÃÌVÕÀÃiÃ> plate, then remove the base plate before serving.

Side plate Placed at the top of the cutlery on the left-hand side, mainly to save space – especially when you are having three or more courses. You can lay up to three courses, then supply fresh cutlery for every subsequent course >vÌiÀÌiwÀÃÌÌÀii°

Cutlery should be arranged in the order it ÃÕÃi`qwÀÃÌ course cutlery on the outside (A), main course knife and fork (B) next, working in to the dessert cutlery (C) closest to the plate.

We’ve chosen a range of cutlery to inspire you, but you could use just one set.

A Christmas cracker should be placed across the top of the plate.

Did you know?

PHOTO: GETTY IMAGES / UPPERCUT IMAGES

D

Soup spoons for the starter would go on the right-hand side of the base plate on the outside.

If you want to serve sweet wine, Port or liqueurs, there’s no need to have a special set of small glasses. Use the white wine glass and pour a smaller amount. These should be placed in the same position as the Champagne yÕÌi]ViÌ>Ã been removed.

A

B

C

C

B

A

WHICH GLASS IS WHICH? Q Water glass You don’t need to use a glass with a stem for water – a small ÌÕ LiÀÜ`wi° Q Wine glasses The red wine glass is a little larger than the white, giving the wine more space to ‘breathe’ and oxidise, which improves Ìiy>ÛÕÀ° Ì red and white wine glasses should ideally

have tulip-shaped bowls, as this is the best shape for releasing the aromas. Fill the glass to just less than half, below the widest part, so that when you swirl the wine there is no risk of spilling it. Pick plain glass for the bowl itself to display the colour of the wine clearly. Q Champagne ƃWVG A Ì>]Ì > «>}iyÕÌi displays the vertical line of bubbles beautifully.

Get it right All drinks are served and cleared from the right-hand side of the guest, while all food should be served and cleared from the left-hand side. BBC Easy Cook 21

THE MAIN EVENT

NO-TROUBLE TURKEY You deserve to enjoy the Big Day as much as your guests, so take the stress out of Christmas lunch with our easy peasy make-ahead menu

ner n i ast d o r e e s-fr Make our fus

22 BBC Easy Cook

CHRISTMAS MAINS

Gorgeous golden Bay & bacon roast turkey

BBC Easy Cook 23

Bay & bacon roast turkey with make-ahead gravy Serves 8 Prep 30 mins plus resting Q Cook 3 hrs 40 mins-4 hrs Q £4.37 a portion Q 929 kcals, 48g fat, 18g sat. fat, 5g sugar Q Q

flour mixture, stirring all the time until thickened. Leave to bubble for 5-10 mins, stirring frequently, then blitz with a hand blender until smooth. Pour into a bowl and cover the surface with cling film or baking parchment to prevent a skin forming. Chill.

FOR THE TURKEY

5-5.5kg oven-ready turkey, neck and giblets removed ¼ quantity Sausage & Bramley stuffing (right) 1 large onion, quartered 1 lemon, halved a few bay leaves 85g soft butter, 10 rashers streaky bacon 150ml dry white or red wine

Timings are for a standard 5-5.5kg turkey

FOR THE GRAVY

1 tbsp olive oil 1 large onion, chopped 1 carrot, finely chopped 1 bay leaf 50g plain flour 300ml strong chicken stock, plus extra if necessary

3 Weigh the turkey (you may need to use bathroom scales) and calculate the cooking time by allowing 40 mins per kg for a 4.56.5kg turkey, then 35 mins for every kg of turkey over that weight. A turkey this size should take 3 hrs 20 mins-3 hrs 40 mins, plus 30-45 mins resting.

1 First make the gravy – you can do this several days ahead. Heat the oil in a nonstick pan and fry the onion and carrot with the bay leaf for 10 mins, stirring frequently, until softened and golden. Meanwhile, blend the flour with 300ml cold water to make a smooth paste.

4 Pack the stuffing into the neck end of the turkey, smoothing down the skin and tucking it under the bird for a neat finish. Put the onion and lemon, with some bay leaves, inside the cavity. Spread the butter over the skin that covers the breasts and lay the streaky bacon on top, to cover and protect each breast and seal in the butter. Can be done the night before, but take out of the fridge 1 hr before roasting so that it comes back to room temperature.

2 Remove the bay leaf from the pan and pour in the stock, closely followed by the

5 On the day, heat oven to 180C/160C fan/ gas 4. Lay the turkey on a large sheet of

Really good roast potatoes Serves 8 Q Prep 20 mins Q Cook 1 hr 30 mins Q 46p a portion Q 537 kcals, 28g fat, 7g sat. fat, 1g sugar

double-thickness foil, long enough to completely cover it, then lift into a roasting tin and season well. Pour the wine inside the cavity, then bring the foil up over the top of the turkey and seal it well. Roast for the calculated cooking time. For the final 40 mins, open the foil and remove the bacon (serve alongside the turkey or save it for a turkey sandwich). Pour off all of the cooking juices and use a little of the buttery oil that rises to the top to baste the bird. Roast until the turkey is golden and the juices that run out of the thigh are clear, with no sign of pink, when pierced with a skewer. (If you are using a digital thermometer, the thigh should be cooked to 80C and the breast to 75C). Leave to rest on a warm platter, covered with foil and tea towels, for up to 45 mins. 6 While the turkey is roasting for the final 40 mins, skim the fat from the pan juices and pour into a jug. The amount of juices you get is dependent on the type of turkey that you are cooking, as speciality bronze turkeys will give you less juice than a white turkey – so make up to 600ml with chicken stock if you need to. Tip the gravy base into a pan, gently heat it with a little of the turkey juices to loosen the consistency, then gradually blend in the remainder and cook until bubbling. Season. 7 To serve, carve the turkey and arrange on a hot platter with a little of the hot gravy poured over, or bring the whole bird to the table. Any leftover turkey can be frozen in the gravy.

process will make them even crispier.)

Q

24 BBC Easy Cook

3kg King Edward potatoes, cut into large chunks 175g goose fat 4 tbsp sunflower oil (or 8 tbsp if you’re not using goose fat) flaky sea salt

2 Heat oven to 180C/160C fan/gas 4. Put the goose fat (if using) and oil in a large shallow roasting tin and heat for 8-10 mins until the goose fat has melted and the mixture is really hot. Remove from the oven, carefully tip in the potatoes and stir well to coat them in the fat. Spread them out as much as the space allows and roast underneath the turkey for 45 mins, turning frequently and adjusting the positions so that they brown evenly.

1 Boil the potatoes for 5 mins in salted water until the outside of the potatoes starts to soften. Drain well, return to the pan and shake to fluff up the outsides – alternatively, you can scratch them with a fork. (This

3 When the turkey comes out of the oven, turn up the heat to 220C/200C fan/gas 7, season the potatoes with the flaky salt and roast for another 30 mins, turning halfway through the cooking time, until golden.

CHRISTMAS MAINS

Make your ÃÌÕvw} ViÌÀi stage this year

Sausage & Bramley stuffing Serves 8 Q Prep 25 mins Q Cook 1 hr 10 mins Q 72p a portion Q 485 kcals, 34g fat, 12g sat. fat, 8g sugar Q

1 tbsp olive oil 1 celery stick, finely chopped 1 large onion, chopped 2 x 400g packs Cumberland sausages 1 Bramley apple, peeled and chopped (about 325g) 85g fresh white breadcrumbs 2 tbsp chopped fresh sage 5 tbsp chopped fresh parsley, plus extra to serve (optional) 1 large egg 10 rindless streaky bacon rashers

1 Heat the olive oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use ¼ to stuff the neck cavity of the turkey (see left). 2 For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and

return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand for about 15 mins, then scatter with parsley (if you like), slice and serve.

Decorating your platter If you’re bringing the whole turkey to the table, create a bit of drama with fresh herbs, such as bay leaves and red onion wedges, roasted in the oven for 20 minutes while the turkey rests. Brushing a little lemon juice on the onions before they roast will ensure that they stay beautifully red. BBC Easy Cook 25

Creamy bread & onion sauce Serves 8 Q Prep 10 mins Q Cook 25 mins Q 26p a portion Q 182 kcals, 13g fat, 8g sat. fat, 5g sugar Q

50g butter 1 large onion, finely chopped 2 fresh bay leaves, folded in half 8 whole cloves 450ml semi-skimmed milk 100-140g crustless white bread, chopped (as thick as you like it) 100ml double cream generous grating of nutmeg

1 Melt the butter in a non-stick pan, add the onion, bay and cloves, and cook, partcovered with a lid, for 8-10 mins until the onion is soft but not coloured. Pour in the milk, part-cover again and simmer gently for 20 mins more. 2 Remove the bay leaves and all the cloves, then add three-quarters of the bread and blitz with a hand blender to make a smooth sauce. Stir in the cream, nutmeg and remaining bread, and chill. Will keep in the fridge for 4 days; warm gently before serving.

This is a smoother, creamier version of bread sauce

Cranberry & marmalade sauce Serves 8 Prep 5 mins Q Cook 10 mins Q 7p a portion Q 69 kcals, 0g fat, 0g sat. fat, 2g sugar

Q Q

300g pack fresh or frozen cranberries juice 1 orange 50g light muscovado sugar 100g orange shred marmalade Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shopbought. Will keep for 1 week in the fridge. Cranberry sauce takes minutes to prepare, yet makes such a difference to the meal. ÌÌi yiVÃ v «ii vÀ Ìi >À>>`i give this a lovely burst of citrus.

Devil pigs on horseback Makes 24 Prep 10-15 mins plus at least 3 hrs soaking Q Cook 20 mins Q 18p a pig Q 127 kcals, 9g fat, 3g sat. fat, 3g sugar Q Q

12 ready-to-eat pitted prunes 12 ready-to-eat apricots 100ml dry white wine or orange juice 12 rashers streaky bacon, halved ½ tbsp English mustard 24 meaty chipolata sausages (we used Cumberland) olive oil, for brushing 1 Soak the prunes and apricots in the wine or juice, preferably for 3 hrs or more. Smear a piece of bacon with a little mustard, then use it to wrap round a prune or apricot and a sausage. Repeat with the remaining ingredients. Arrange on a baking tray. 2 Heat the oven to 220C/200C fan/gas 7, brush with a little olive oil and bake for 18-20 mins until cooked and golden. Pigs in blankets meet Devils on horseback in this combo. They are so delicious that they would make a good party nibble too. 26 BBC Easy Cook

CHRISTMAS MAINS

Short on time? /ÀÞ Ìᣝᣞà ᣝ>ᣟ`Þ ÃiᣠiVÌᣞᣡᣟ LᣡÝ° /ᣝiÞêÀi }Ài>Ì little last-minute party nibbles or Christmas dinner extras. Debbie & Andrew’s Garnish Selection Box, £4, Morrisons BBC Easy Cook 27

>ÕyÜiÀ ViiÃi Ì««i` ÜÌ Ü>ÕÌÃ >` LÀi>`VÀÕLÃ

28 BBC Easy Cook

CHRISTMAS MAINS

Cauliflower cheese with walnuts & crumbs

A side of prosciutto sprouts

Serves 8 Q Prep 10 mins Q Cook 50 mins Q 40p a portion Q 261 kcals, 18g fat, 8g sat. fat, 6g sugar Q

1 extra-large cauliflower 500ml milk 50g butter 3 fresh bay leaves, folded 3 tbsp cornflour 140g mature cheddar (or vegetarian alternative), grated 25g coarse textured white bread, torn into chunky crumbs 50g walnuts, chopped 1 Separate the cauliflower into even-sized florets, cutting round the core, then bring a large pan of salted water to the boil. Add the cauliflower and boil for 8 mins or until just tender. Drain in a colander and allow to steam-dry. Shake the cauliflower if necessary to remove as much water from the crevices as you can. Arrange in a large casserole dish. 2 To make the sauce, pour the milk into a pan with the butter, bay and cornflour, and heat gently, stirring all the time, until it thickens into a smooth, creamy sauce. Remove the bay, add 100g of the cheese and season to taste. Pour over the cauliflower and scatter with the remaining cheese. 3 Heat oven to 220C/200C fan/gas 7. Scatter the bread and walnuts and bake for 25 mins.

Roast parsnips with maple syrup & rosemary Serves 8 Q Prep 15 mins Q Cook 40 mins Q 20p a portion Q 116 kcals, 1g fat, 0g sat. fat, 9g sugar Q

1kg parsnips (about 15cm in length), peeled 4 tsp plain flour 4 tsp olive or rapeseed oil 4 tsp maple syrup 2 rosemary sprigs, leaves only, chopped flaky sea salt 1 Halve the peeled parsnips down their length (as they are not too big, the cores shouldn’t be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom

Sprouts with crispy prosciutto and halve the top down the length. Boil for 5 mins, then drain and toss with the flour.

2 Heat oven to 220C/200C fan/ gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with the chopped rosemary and flaky salt.

Serves 8 Prep 10 mins Q Cook 15 mins Q 41p a portion Q 89 kcals, 6g fat, 3g sat. fat, 3g sugar Q Q

4 slices prosciutto 750g medium sprouts, trimmed & outer leaves removed 50g butter finely grated zest ¼ lemon 1 Heat a frying pan and cook the prosciutto in batches, laying the slices at in the pan until brown and crispy. Remove and set aside. 2 Steam or boil the sprouts for 7-8 mins until just tender, drain and return to the pan with the butter, lemon zest and some seasoning. Turn the sprouts until well coated, then tip into a serving bowl, tear over the crispy prosciutto and season with black pepper. BBC Easy Cook 29

Red cabbage with juniper & pears Serves 8 Prep 20 mins Q Cook 1 hr 10 mins Q 22p a portion Q 130 kcals, 3g fat, 0g sat. fat, 17g sugar Q Q

2 tbsp olive oil 2 onions, halved and sliced 2 large garlic cloves, chopped 30 juniper berries, chopped 1 red cabbage (about 1kg), quartered, cored and shredded 2 tsp ground cinnamon or 2 cinnamon sticks 4 tbsp red wine vinegar 3 tbsp light muscovado sugar 600ml vegetable stock 2 firm pears, peeled, cored and each cut into 8 wedges 1 Heat the oil in a large heavy-based pan. Add the onions and sauté for about 8 mins. Stir in the garlic and juniper and cook for 1 min more. Add as much cabbage as you can and cook, stirring, until it starts to soften, then make room for more and add the rest with the cinnamon, vinegar, sugar and stock. 2 Give everything a good stir, then cover the pan and leave to cook over a low heat for 35 mins, stirring occasionally and checking it isn’t catching on the bottom of the pan. Add the pears and cook for 10-15 mins more, depending on their ripeness. If freezing, cook for just 5 mins. Leftovers will keep in the fridge for 1 week.

Carrot & tarragon purée

Steamed leeks & peas with herby vinaigrette

Serves 8 Q Prep 20 mins Q Cook 30 mins Q 8p a portion Q 86 kcals, 6g fat, 3g sat. fat, 5g sugar

Serves 8 Prep 5 mins Q Cook 10 mins Q 38p a portion Q 112 kcals, 5g fat, 1g sat. fat, 4g sugar

a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.

6 even-sized medium leeks (about 1kg) 350g frozen peas 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp clear honey 1 tsp Dijon mustard 2 tbsp chopped parsley 1 tbsp chopped mint

2 Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a bowl to make the vinaigrette. Add the hot veg and herbs, and mix.

Q

1kg pack carrots (preferably organic), sliced 50g butter 1 tbsp chopped tarragon leaves Boil the carrots in salted water for 20-25 mins until tender. Drain in a colander and leave to steam-dry for 1-2 mins. Return to the pan with the butter and roughly mash if you would like a little texture in them, or blitz with a hand blender for a silky-smooth purée. Season well and stir in the tarragon leaves. Will keep in the fridge for 3 days. Reheat in the microwave for 2-3 mins, or in a saucepan just before serving. 30 BBC Easy Cook

Q Q

1 Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat

Try this super simple way VQ CFF OQTG ƃCXQWT VQ your peas and leeks

CHRISTMAS MAINS

Celeriac & potato gratin Serves 8 Prep 30 mins Q Cook 1 hr 50 mins Q 48p a portion Q 464 kcals, 29g fat, 18g sat. fat, 10g sugar Q Q

50g butter, plus extra for greasing 2 large onions, halved and thinly sliced 1 tsp golden caster sugar 500ml milk good grating of nutmeg 2 garlic cloves, finely chopped 5 thyme sprigs, chopped 300ml pot double cream 1 celeriac (about 450g), peeled 1.25 kg even-sized potatoes 50g finely grated Parmesan (or vegetarian alternative) 1 Heat oven to 180C/160C fan/ gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat. 2 Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes. BBC Easy Cook 31

CHRISTMAS MAINS

Cherry pecan Christmas pudding

Top tips for getting ahead on the dinner Get ahead for your turkey dinner. Here’s what you need to know for perfect turkey on the most important cooking day of the year...

The juices should be pale gold and clear; if there are traces of blood, return to the oven as above.

How long?

It is essential to rest your turkey for about 30-45 minutes before carving (the temperature will continue to rise, but there’s no need to test it). Put the turkey in a warm place, tented with foil. It won’t get cold – but it will become much juicier, and easier to carve.

Roast the bird at 180C/160C fan/gas 4. For a regular bird, calculate the timings as follows: If the total weight is 4.5-6.5kg, allow 40 mins per kg. If the total weight is over 6.5kg, allow 35 mins per kg. For Bronze and Norfolk Black turkeys: If the total weight is 4kg or less, allow 30 mins per kg If the total weight is over 4kg, add an extra 45 mins for each kg (for instance, for a 6kg bird, allow 3½ hrs).

When is it done? The best way to tell if your turkey is cooked is by using a digital cooking thermometer. For our pick of the best, see p64. When cooked, turkey thighs should read 80C, breasts 75C. Always doublecheck by sticking the probe in several different spots within Ìi Ì} À LÀi>ÃÌ] Ì w` Ìi ÜiÃÌ reading. If returning to the oven, allow 10-15 minutes, then test again until the correct temperature is reached. Without a thermometer, the classic way to test is to push a spoon under the turkey leg so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon.

Resting time

Leftovers Leftovers are one of the best things about turkey. When you have eaten lunch, strip the meat off the turkey (use rubber gloves if you don’t like greasy hands) and put it in a bag or plastic box. ­9Õ >Þ w` Ì convenient to shred it at this point, depending on how you plan to use it.) When cold, refrigerate for up to three days. Turkey bones and carcass are too good to waste. Break them up so they take up less space, bag up and store in the fridge for 3 days, or freeze for later. Use to make superior stock, or a soup base.

3 easy steps to perfect carving Equip yourself with a carving fork and sharpen your best knife. Put the turkey on a carving board, with another carving board and serving platter adjacent. Turkey should be carved in generous slices – not too thin.

32 BBC Easy Cook

1 Untie the legs. Use a fork to steady it, and cut off one leg and thigh. Separate the drumstick and thigh, then carve the drumstick into slices. Slice the meat off the thigh. Repeat.

2 Wiggle the wing bone and carve away (so you can carve the breast more easily). Repeat with the other wing bone.

3 Using a carving fork to stabilise the bird, slice the breast on the diagonal, then repeat with the other breast.

Serves 8 Prep 35 mins plus overnight soaking Q Cook 6-8 hrs plus 2 hrs reheating Q £1.22 a portion Q 654 kcals, 23g fat, 9g sat. fat, 65g sugar Q Q

300g mixed dried fruit 200g pot glacé cherries, 85g halved (we used morello glacé cherries) 50g mixed peel 1 medium carrot, finely grated zest and juice 1 lemon 1 orange, zested and segments cut out 100g light muscovado sugar 1 tsp mixed spice 100ml brandy 50ml Disaronno 100g butter, frozen, plus 25g soft butter and extra for greasing 2 large eggs, beaten 50g each blanched almonds and pecan nuts, half of each chopped 100g self-raising flour 175g fresh white breadcrumbs 2 tbsp golden syrup sprig of holly, to decorate (optional) 1 Put the mixed fruit, halved glacé cherries, mixed peel, carrot, and lemon and orange zest in a bowl with the sugar and spice. Pour in the lemon juice and alcohol, and stir really well. Cover and leave to soak overnight. 2 Heat oven to 160C/140C fan/gas 3 and put a full kettle of water on to boil. Grease a 1.5-litre pudding basin and put a disc of baking parchment in the base. Stir the eggs into the fruit mixture, then stir in the chopped nuts, self-raising flour and breadcrumbs. Finally, grate in the frozen butter, stirring the mixture frequently so that it evenly disperses. 3 For the topping, mix the soft butter and golden syrup together, and spread over the bottom of the basin. Pile in the whole cherries, orange segments and whole nuts, breaking the pecans in half as you add them. Try not to just make a thick layer of fruit and nuts on the base – ease some up the side too. Spoon in the pudding mixture and level the top, then cover with baking parchment and foil. Tie the top with string or an extra-large rubber band, then place in a roasting tin and pour in the water from the kettle. Cover the whole thing with a tent of foil to seal in all the steam, then place in the oven for 6 hrs. This gives a light pudding, so if you prefer a darker one, cook for up to 8 hrs.

The last Sunday before Advent is traditionally the day to make Christmas pud

Add a dollop of... Brandy syrup cream Tip 300ml whipping or double cream into a bowl and add 2 tbsp golden syrup, 1 tbsp brandy and 1 tbsp Disaronno. Stir to dissolve the syrup, then lightly whip with a hand whisk or electric beaters until the mixture holds its shape. Spoon into a serving bowl, cover and chill until ready to serve with the pudding. Serves 8.

BBC Easy Cook 33

68%*'(5 JOHN TORODE

CHRISTMAS SPECIALS

EWTT[HQTCETQYF Invite your friends over for a festive night with a difference Thai prawn, squash & pineapple curry

Toasted coconut rice

Serves 8 Q Prep 25 mins Q Cook 22 mins Q £2.07 a portion Q 292 kcals, 17g fat, 13g sat. fat, 10g sugar

Q

200g John’s homemade Thai curry paste (below), or use ready-made Thai green curry paste 50ml fish sauce 600g butternut squash, peeled and cubed 700ml coconut milk (buy 2 cans and reserve 100ml if making the rice, right) 400ml chicken stock 400g pineapple chunks (fresh or from a can) 400g sliced bamboo shoots 10 kaffir lime leaves, torn 600g raw shelled prawns bunch Thai basil or coriander, leaves picked lime wedges and sliced green chillies, to serve (optional)

750g Thai fragrant rice 100ml coconut milk 2 lime leaves, torn 100g desiccated coconut, toasted in a dry pan until golden

Serves 8 Prep 10 mins Q Cook 5 mins Q 26p a portion Q 457 kcals, 13g fat, 9g sat. fat, 1g sugar

Q

Q

1 Boil the kettle. Wash the rice 3 times in cold water, draining each time to remove the starch, then tip into a large saucepan with a well-fitting lid. Add the coconut milk, lime leaves and 1 tsp salt, then stir.

John’s Thai curry paste Makes about 300g Prep 10 mins Q No Cook Q 8p a tablespoon Q 7 kcals, 0g fat, 0g sat. fat, 0g sugar Q Q

1 In your largest pan or wok, stir the curry paste and 100ml water for a few mins. Add the fish sauce and cook for 1 min more. 2 Stir in the squash, add the coconut milk and stock, then bring to the boil. Add the pineapple, bamboo shoots and lime leaves. Cook for 15 mins or until the squash is soft. Can be frozen at this point. Add the prawns and Thai basil, and simmer for 1 min more. Rest for 5 mins, then taste for seasoning. Serve with lime wedges and green chillies.

+PITGFKGPV MPQYJQY You can now buy Thai basil in Tesco and 7>ÌÀÃi°  ÕÌ vÀ vÀià >vwÀ i i>Ûià  ƂÃ> v` ëà q Ìi y>ÛÕÀ ÃÕVLiÌÌiÀÌ> Ìi`Ài`Û>ÀiÌÞ°

34 BBC Easy Cook

2 Pour over enough boiling water to just cover the rice. Cover, bring to the boil and cook for 5 mins. Turn off the heat and leave the rice to steam with the lid on for 20 mins. Run a fork through the rice to fluff it up, then scatter over the toasted coconut.

Cucumber salad with pickled red onions Serves 8 Prep 10 mins Q Cook 5 mins plus steeping Q 14p a portion Q 28 kcals, 0g fat, 0g sat. fat, 5g sugar Q Q

50g green chillies, half deseeded and half with seeds 11 shallots, chopped 11 garlic cloves, chopped 1 lemongrass stalk, peeled and sliced 50g ginger, peeled and finely chopped small pack coriander, roughly chopped zest and juice 1 lime 1½ tsp white peppercorns, ground 1 tbsp shrimp paste Tip all of the ingredients into a blender with 1 tsp salt and whizz into a paste. Store leftover paste in the fridge for up to a week, or freeze for up to 3 months.

25g sugar 50ml Japanese vinegar 1 large red onion, finely sliced into rings 1 large cucumber, halved, deseeded, diced Pour 100ml water into a saucepan. Add the sugar and vinegar and bring to the boil. Put the onion into a bowl, then pour over the hot liquid and leave for 5 mins. Add the cucumber and set aside to steep and cool.

>i êà spicy Thai curry feast for eight

John is a judge on MasterChef BBC Easy Cook 35

TV CHEFS MARK SARGEANT

Mark’s spiced festive salmon Break with tradition and enjoy this great main for Christmas Day from Mark Sargeant. It can all be made in advance to make the big day stress-free Spiced salmon coulibiac Serves 8 Q Prep 20 mins plus cooling Q Cook 50 mins Q £2.52 a portion Q 647 kcals, 37g fat, 12g sat. fat, 3g sugar Q

2 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, crushed 2 cardamom pods, crushed 1 cinnamon stick 1 tsp fennel seeds 2 star anise 1 tsp fenugreek seeds 3 cloves thumb-sized piece ginger, cut into large chunks 2 tsp garam masala 140g basmati rice, soaked in cold water for 30 mins, then drained 1 bay leaf small pack coriander, finely chopped 1 red chilli, seeds kept in, finely chopped 1 tbsp mango chutney 1 tbsp lemon juice 2 x 320g packs ready-rolled puff pastry 2 x 500g whole salmon fillets, skin removed and pin-boned 2 large egg yolks, lightly beaten 1 Heat the oil in a frying pan and add the onion, garlic, cardamom, cinnamon, fennel, star anise, fenugreek, cloves, ginger and 1 tsp garam masala. Cook over a medium heat until the onion is a deep golden brown. Add the rice with 250ml water and the bay leaf, and season with salt. Bring to the boil, then turn down to a gentle simmer. Cover and cook for 15 mins or until the liquid has been absorbed and the rice is light and fluffy. Remove from the heat, tip into a bowl and leave to cool. Once cooled, remove the cardamom, cinnamon stick, star

36 BBC Easy Cook

anise, cloves, ginger and bay leaf. Add the coriander, chilli, mango chutney and lemon juice. Check the seasoning, cover and chill until needed. 2 Take the pastry out of the fridge and leave at room temperature for 10 mins. Unroll the pastry sheets, roll out to make a little wider and put each on a non-stick baking sheet. Cover with cling film and place in the fridge to re-chill for 30 mins. Season the salmon on both sides with a little salt and pepper and the rest of the garam masala, then place one piece of salmon on one piece of pastry and cover with half of the rice mixture. Top with the other piece of salmon, then brush around the pastry edges with beaten egg. Cover with the second piece of pastry, pushing down well, then roll the edges over, crimp with a fork to seal and decorate as you like. Can be made ahead and chilled for 1 day. Brush all over with beaten egg and chill for 30 mins. 3 Heat oven to 220C/200C fan/gas 7. Bake in the oven for 10 mins, then turn the oven down to 180C/160C fan/gas 4 and continue to bake for about 30 mins until the pastry is golden brown. Set aside in a warm place to rest for 10 mins. Serve with the rest of the rice mix (heated or cold) and the Raita (see recipe, below).

Serve with... Raita In a bowl, mix 250g Greek yogurt, 1 wiÞ}À>Ìi`garlic clove]>wiÞ}À>Ìi` thumb-sized piece ginger, ½ small pack coriander, chopped, ¼ small pack mint, leaves chopped, juice of ½ lime, ½ tsp garam masala and ¼ cucumber, grated and lightly squeezed. Season with salt and freshly ground black pepper. Serve sprinkled with extra garam masala alongside the Spiced salmon coulibiac. Serves 8.

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Mark is a regular guest chef on BBC One’s Saturday Kitchen BBC Easy Cook 37

TV CHEFS TOM KERRIDGE

Tomᣝs holiday roast ham Christmas wouldn’t be complete without a glazed ham, and this exclusive recipe from BBC chef Tom Kerridge is a real crowd-pleaser Candied roast ham with cranberry & star anise sauce

Honey-crushed swede

Serves 12 Prep 25 mins plus cooling Q Cook 3 hrs 45 mins Q 40p a portion Q 610 kcals, 32g fat, 13g sat. fat, 30g sugar

Serves 10 Prep 10 mins Q Cook 25 mins Q 6p a portion Q 101 kcals, 8g fat, 5g sat. fat, 5g sugar Q

Q

Q

Q

2 large swedes, cut into 3cm chunks 1 tsp ground mace 100g butter 2 tbsp clear honey

4kg smoked bone-in ham, trimmed and skin left on 3 bay leaves 3 star anise small pack thyme 1 tbsp white peppercorns 100ml white wine vinegar pared zest 1 orange 200g demerara sugar 1 tbsp ground mace 175g clear honey

Add the swede to boiling, salted water and simmer for 20-25 mins. Drain, tip back into the pan and add the mace, butter and honey. Season. Crush together gently with a masher.

FOR THE SAUCE

Tom’s tips

500ml ham stock (from the soaking liquid in step 1) 2 star anise 100g unsalted butter 50g fresh or frozen cranberries, chopped zest and juice ½ orange

Buying ham and soaking

1 Put the ham in a large, deep pan and cover with cold water. Bring to the boil and skim off any impurities. Add the bay leaves, star anise, thyme, peppercorns, white wine vinegar and orange zest. Simmer for 3 hrs, then turn off the heat and leave the ham to cool in the water.

the honey, then press the rest of the mace and sugar on top. Roast in the oven for 30 mins, basting every 10 mins to form a dark caramel crust. Remove from the oven and rest for 30 mins.

2 Heat oven to 200C/180C fan/gas 6. Remove the ham from the pan, reserving the stock. Using a sharp knife, carefully cut away the skin, leaving a good layer of fat. Score the fat all over with as many long, fine cut marks as you can fit in. Mix the sugar and mace together. Put the ham in a large roasting tin and cover with half the mace-sugar mix, pressing it into the score marks. Drizzle over

3 To make the sauce, pour the ham stock through a fine sieve until you have 500ml. Pour into a medium saucepan, add the star anise and reduce until thick and glossy. Add the butter and reduce until it emulsifies and becomes a thick sauce. Remove from the heat, stir in the cranberries, orange zest and juice, and check the seasoning. Slice the ham into thick slices and spoon over the sauce.

Tom presents Food & Drink 38 BBC Easy Cook

It’s up to you whether you buy smoked or ÕÃi` >] LÕÌ  «ÀiviÀ Ìi y>ÛÕÀ v Ãi`° -i «i«i w` Ãi` > too salty, in which case you will need to soak it to get rid of excess saltiness. It’s best to ask your butcher to advise on this. To soak, simply leave the ham in a large pan or bowl of cold water overnight, then discard the water and carry on as stated.

How to cook it Boiling a ham this size calls for a large pan, such as a stockpot or preserving pan. If you don’t have a pan big enough, you could buy a 3kg boned and rolled ham, which will be smaller but will take the same amount of time to cook and feed the same number of people. Alternatively, you could slow-roast the ham. To do this, heat the oven to 160C/140C fan/gas 3. Sit the ham in a roasting tin and pour over 600ml water. Add the aromatics, cover with foil and bake for 5 hrs. Cool and continue from step 2 of my recipe.

‘My favourite time to serve this ham is Boxing Day. I just love the cold meats, the bubble & squeak and all the jars of pickles. This ham, served cold, is perfect for that.’

BBC Easy Cook 39

68%*'(5 NADIYA HUSSAIN

0CFK[CU DKTVJFC[ VTC[DCMG Last year’s Bake Off champion shares her favourite traybake recipe Christmas white chocolate traybake Cuts into 16 squares Prep 20 mins plus cooling Q Cook 35 mins Q £1.05 a portion Q 355 kcals, 21g fat, 12g sat. fat, 28g sugar

Q Q

225g unsalted butter, plus extra 225g light brown soft sugar 4 medium eggs 200g mincemeat, from a jar zest 1 orange 200g plain flour 2 tsp ground cinnamon 1 tsp ground nutmeg 200g white chocolate, plus extra for grating 100g double cream 1 Heat oven to 180C/160C fan/gas 4. Line and grease a 20cm square brownie tin. Beat the butter and sugar using an electric whisk for about 5 mins until the mix is fluffy. Gradually beat in the eggs, one at a time, making sure each egg is well incorporated before adding the next. Add the mincemeat and orange zest. Beat again for a few secs.

PORTRAIT: JUDE EDGINTON / RADIO TIMES

2 Sift in the flour, cinnamon and nutmeg, and stir with a large metal spoon until completely mixed. Tip into the tin and smooth using the back of the spoon. Bake in the oven for 30-35 mins or until a skewer inserted into the centre comes out clean. 3 Meanwhile, make the white chocolate icing. Put the chocolate in a large bowl. Pour the cream into a small saucepan and bring to the boil. Remove from the heat and pour over the chocolate. Stir until the chocolate has melted and it’s combined. Set aside to cool. 4 Leave to cool in the tin for 10 mins, then transfer to a wire rack. Once the cake is completely cool, spread the icing on top, then finely grate over the extra chocolate.

Nadiya won The Great British Bake Off in 2015 40 BBC Easy Cook

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The Christmas baking range at Lakeland. When it comes to making festive cakes, we’ve broken the mould.

69 stores nationwide lakeland.co.uk

MEAT-FREE FEASTS

A MERRY VEGGIE CHRISTMAS Celebrate the big day with our marvellous meat-free menu. Just choose a starter, main and a delicious dessert Layered squash, barley & spinach pie 4 To make the pie, brush a 900g loaf tin with a little oil. Make 3 long triple layer strips of foil and lay these across the width of the tin to help you lift out the pie to serve. Tip flour and 3 tsp salt into the largest bowl you have and gently melt the butter, shortening and milk with 200ml water in a pan. Once melted, increase heat until bubbling fiercely, tip onto the flour, then quickly beat with a wooden spoon until combined. Don’t worry if some powdery bits remain. Once cool enough to handle, knead until it comes together, then tip onto your work surface. Set aside 1/3 and roll the rest into a large rectangle – big enough to line the tin with a little overhanging.

Serves 8 Prep 40 mins Q Cook 2 hrs 40 mins Q £1.86 a portion Q 889 kcals, 49g fat, 24g sat. fat, 13g sugar Q Q

FOR THE FILLINGS

1 small butternut squash (about 1kg), peeled and cubed 3 tbsp olive oil, plus a little extra for brushing 3 onions, finely chopped 3 garlic cloves, crushed 100g mushrooms, sliced 85g whole cooked chestnuts, quartered 100g pearl barley 1.2 litres vegetable stock 1 tbsp dark soy sauce zest 1 lemon 250g tub ricotta 200g tub full-fat cream cheese ½ x 20g pack sage, leaves picked & chopped 400g baby spinach 20g pack parsley, leaves chopped FOR THE PASTRY

700g plain flour 140g butter 85g white vegetable shortening (we used Trex) 100ml milk 1 egg, lightly beaten few bay leaves (optional) 1 Heat oven to 200C/180C fan/gas 6 and roast the butternut squash with 1 tbsp oil for 25-30 mins until tender. Set aside. 2 Meanwhile, heat remaining oil in a large pan and cook the onions and garlic for 10 mins until soft. Remove 2 /3 of the mixture, then add the mushrooms, chestnuts and 42 BBC Easy Cook

pearl barley to the pan. Sizzle for a few mins, pour in the stock, then bring to the boil. Bubble fiercely for 30 mins until the barley is tender and sticky and there is no liquid left. Remove from the heat, stir in the soy sauce, season and set aside. 3 While the barley layer is cooking, make the other layers. Stir the zest, ricotta, cream cheese and seasoning into the reserved onions until smooth. Take 1/3 of the mixture and gently fold with the sage and roasted squash. For the final layer, boil the kettle, then tip half the spinach into a large colander. Pour over the boiling water to wilt, then repeat with the rest of the spinach. Tip the spinach onto a clean tea towel and squeeze out all the moisture you can. Roughly chop, then mix into the remaining ricotta mixture with the parsley.

5 Ease into the tin, pressing evenly into the corners and sides – you can be rough with it. Spoon in the spinach layer, smooth the surface, then repeat with the barley and finally the squash layer. Dome the squash mix slightly to give a rounded top. Roll out the remaining pastry to fit, brush the edges with some egg, then press the lid over the top. Trim the excess and crimp or pinch to seal, then decorate with pastry trimmings cut into leaves (add bay leaves when the pie has 30 mins left in the oven). Can be covered and chilled overnight. 6 Heat oven to 200C/180C fan/gas 6 and put a large baking sheet inside. Brush the surface of the pie with egg, lift onto the heated baking tray and bake for 30 mins, then reduce the heat to 180C/160C fan/gas 4 and bake for a further 1 hr 30 mins until the pastry is golden brown and feels hard. Stand for 15-20 mins before serving

CHRISTMAS VEGETARIAN

A little more effort, but worth every minute

BBC Easy Cook 43

Triple cheese & aubergine lasagne Serves 8 Prep 45 mins Q Cook 2 hrs Q £1.18 a portion Q 497 kcals, 28g fat, 14g sat. fat, 15g sugar Q Q

12-16 fresh lasagne sheets FOR THE TOMATO & AUBERGINE SAUCE

4 tbsp olive oil 3 large aubergines, cut into small chunks 2 large onions, chopped 4 garlic cloves, finely chopped 2 x 400g cans chopped tomatoes 2 tbsp tomato purée 1 tsp golden caster sugar pinch of chilli flakes small handful basil leaves, chopped dash of soy sauce FOR THE RICOTTA FILLING

500g ricotta 50g vegetarian Italian-style hard cheese, finely grated 2 medium eggs, beaten ¼ tsp grated nutmeg FOR THE CHEESE SAUCE

500ml milk 50g plain flour 50g butter 100g vegetarian mature cheddar, grated 1 tsp English mustard

Butternut soup with crispy sage & apple croutons Serves 4 Q Prep 20 mins Q Cook 30 mins Q £1.99 a portion Q 231 kcals, 7g fat, 1g sat. fat, 20g sugar Q

1 tbsp olive oil 1 large onion, chopped 1 garlic clove, chopped 1 butternut squash, about 1kg peeled, deseeded and chopped 3 tbsp Madeira or dry Sherry 500ml gluten-free vegetable stock, plus a little extra if necessary 1 tsp chopped sage, plus 20 small leaves, cleaned and dried sunflower oil, for frying FOR THE APPLE CROUTONS

1 tbsp olive oil 1 eating apple, peeled, cored & diced a few pinches of golden caster sugar 1 Heat the oil in a large pan, add the onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender. 44 BBC Easy Cook

2 Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for up to 3 months. 3 Just before serving, reheat the soup in a pan. The texture should be thick, but thin it with a little stock if it’s too thick. 4 For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised. 5 To serve, ladle the soup into bowls. Top with the apple, sage and black pepper.

To make the Crispy sage Heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper. Will keep for several hours.

1 First, make the tomato & aubergine sauce. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the aubergine in 3 batches, adding 1 tbsp oil for each batch. 2 Add the remaining oil to the pan and cook the onions for 5 mins until softened. Stir in the garlic, cook for 1 min, then return the aubergine to the pan with the tomatoes, tomato purée, sugar and chilli. Bring just to the boil, then turn down to a simmer and cook for 10 mins. Take off the heat, stir in the basil and soy, and season. Mix the ingredients for the ricotta filling and season. 3 For the cheese sauce, add everything to a pan and cook over a medium heat, stirring, until it thickens, then turn down the heat to low and cook for 5 mins. Season. Heat oven to 180C/160C fan/gas 4. To assemble, spoon half the aubergine into the bottom of a baking dish. Top with a layer of lasagne sheets, then spread over a ricotta layer. Add another layer of lasagne sheets, followed by the remaining aubergine mixture and another layer of lasagne sheets. Pour over the cheese sauce (it can now be frozen for 1 month – defrost before cooking). Bake for 50 mins-1 hr until golden.

CHRISTMAS VEGETARIAN

Assemble, freeze, then pop in the oven when guests arrive

BBC Easy Cook 45

Melty mushroom Wellingtons Serves 4 Q Prep 30 mins Q Cook 50 mins Q £1.37 a portion Q 790 kcals, 59g fat, 32g sat. fat, 4g sugar unbaked Q

4 large field mushrooms 4 tbsp olive oil 1 garlic clove, chopped about 400g spinach leaves a dusting of flour 1 tbsp picked thyme leaves 500g block all-butter puff pastry 140g vegetarian blue cheese, sliced 1 egg, beaten 1 Heat oven to 220C/200C fan/gas 7. Remove the stalks from the mushrooms. Heat half the oil in a large frying pan and sizzle the mushrooms for 3-4 mins on each side until golden and cooked through – add a drop more oil if needed. Lift the mushrooms out onto kitchen paper to drain. 2 Place the same pan back on the heat with the rest of the oil. Fry the garlic for a moment, add the spinach to the pan, then

46 BBC Easy Cook

cook for 2-3 mins over a high heat until completely wilted. Season with salt and pepper, then tip the spinach into a large sieve to drain thoroughly. 3 On a lightly floured surface scattered with the thyme leaves, roll the pastry out to the thickness of a £1 coin. Using a saucer and a larger-size plate, cut out 4 circles about 5cm wider than the mushrooms (for the bottoms) and 4 circles about 10cm wider (for the tops), re-rolling the trimmings if you need to. 4 Place the 4 smaller circles on a baking tray and top each with a quarter of the spinach, making sure the pile of spinach isn’t wider than the mushrooms. Top the spinach with a slice of cheese, then a mushroom, smoothside up, and top the mushroom with another slice of cheese. Brush the border to each circle with egg, then gently stretch the larger circle over the mushroom, trying not to trap any air, then press the edges together with a fork. Trim the edges with a knife if you want, then brush each generously with egg. Bake for 40 mins until golden, then leave to cool for a few mins before serving.

These individual Wellingtons look so impressive but they’re so easy to make because there is no chance of overcooking the mushrooms

Circles 5cm wider than mushrooms

CHRISTMAS VEGETARIAN

Christmas galette Serves 6 Q Prep 40 mins Q Cook 50 mins Q 80p a portion Q 628 kcals, 50g fat, 11g sat. fat, 9g sugar Q

violet, sweet and just starting to colour. Put all the pesto ingredients, 4 tbsp oil and the remaining lemon juice in a blender with a good amount of seasoning and blitz until you have a smooth whipped deep-green paste. (You may need to add more oil or water.)

5 Once the galette base has cooled a little and you are ready to serve, put the pesto in a saucepan on a low heat, cook for 2 mins to warm through and spread the warm pesto over the base, then scatter over the onion, squash, chilli and feta.

½ small butternut squash, peeled, halved lengthways, deseeded and cut into slices 125ml olive oil 100g pack shelled pistachios 100g pack sunflower or pumpkin seeds 100g vacuum-packed chestnuts zest and juice 1 lemon 1 tbsp maple syrup small pack thyme, leaves only 1 red onion, finely sliced 1 red chilli, deseeded and sliced 200g vegetarian feta, crumbled FOR THE PESTO

75g cashews or skinned almonds, soaked overnight 2 large handfuls kale, roughly chopped small pack sage, leaves picked 1 Heat oven to 200C/180C fan/gas 6. Spread the squash out on a baking tray in a single layer, drizzle with 2 tsp oil, season and roast in the oven for 30 mins until soft and golden. 2 While the squash is cooking, make the galette crust. Put the pistachios and seeds on a baking tray and roast in the hot oven alongside the squash for 5 mins. Remove the tray of nuts and seeds and tip them into a food processor with the chestnuts, 3 tbsp oil, the lemon zest, maple syrup and thyme, and season well. Blitz until you have a fine crumbly paste that comes together when you squeeze it. If it is too crumbly, add a touch more oil until it comes together into a solid piece when you scrunch it in your hands. 3 Lay a sheet of baking parchment on your work surface then tip out the paste and shape it into a circle with your hands. Place another sheet of baking parchment on top and use a rolling pin to roll it out into a circle about 0.5cm thick. Put it on a baking tray, take off the top sheet of paper, prick the dough with a fork and bake with the squash for 15-20 mins until golden. Remove and let it cool. If the squash is ready before the crust, remove and set aside.

This festive pizza makes a delicious and unusual starter

4 Meanwhile, fry the red onion on a low-medium heat in 2 tsp oil with a pinch of salt and 2 tsp lemon juice for 10 mins until deep BBC Easy Cook 47

Christmas pudding trifle Serves 6 Prep 15 mins Q No Cook Q 94p a portion Q 704 kcals, 52g fat, 31g sat. fat, 42g sugar Q Q

3 oranges 1 tbsp demerara sugar 2 tbsp Grand Marnier 300g vegetarian Christmas pudding 250g pot mascarpone 284ml pot double cream 500g pot custard TO SERVE

handful flaked almonds, toasted dark chocolate, grated 1 Peel the oranges using a sharp knife, ensuring all the pith is removed. Slice as thinly as possible and arrange over a plate. Sprinkle with the demerara sugar followed by the Grand Marnier. Set aside for now. 2 Crumble the Christmas pudding into large pieces and scatter over the bottom of a trifle bowl. Layer the oranges on the pudding and pour over any juices. 3 Beat the mascarpone until smooth, then stir in the custard. Spoon the mixture over the top of the oranges.

Mini baked Alaskas with boozy cherry centres Serves 4 Q Prep 15 mins plus freezing overnight Q Cook 20 mins Q 71p a portion Q 1,004 kcals, 50g fat, 22g sat. fat, 110g sugar Q

500ml tub good vanilla ice cream 200g black cherry jam 2 tbsp kirsch 100g butter, softened, plus extra 100g toasted flaked almonds 85g self-raising flour 2 eggs, lightly beaten, plus 3 egg whites 225g caster sugar 1 Line 4 individual pudding moulds with cling film – brushing with oil first will help. Divide the ice cream between them, shaping so an even thickness covers the base and sides with a hollow in the middle. Mix the jam with 2 tsp of the kirsch, spoon into the ice-cream hollows, cover and freeze overnight. 2 For the base, heat oven to 180C/160C fan/gas 4. Butter and line a 20cm square cake tin. Reserve 2 tbsp of the almonds, 48 BBC Easy Cook

then whizz the rest in a food processor until finely chopped and tip into a bowl with the flour, butter, beaten whole eggs and 100g caster sugar. Beat until smooth, then spread into the tin and bake for 15-18 mins until golden and springy. Cool on a wire rack. This cake will sit quite happily in a tin for 24 hrs, but stamp out the bases on the day or the edges will dry overnight. 3 For the meringue, whisk the egg whites until stiff, then add the remaining sugar and continue whisking until the meringue is thick and glossy. Can be chilled for up to 5 hrs. With a 7cm round cutter or rim of a pudding mould, cut 4 bases from the almond sponge. Drizzle with the rest of the kirsch, then sit them on a baking sheet lined with baking paper. When you’re ready to serve, heat oven to 220C/200C fan/gas 7. Turn 1 ice cream out onto each round of cake, peeling off the cling film, then spread over meringue using a knife or small spatula until completely covered. Scatter with remaining almonds and bake for 3 mins until the tips of the meringues are just browning. Lift onto plates with a spatula and serve immediately.

4 Lightly whip the cream and spoon over the custard. Sprinkle with the flaked almonds and grated chocolate. You can make this a day in advance.

Use leftover Christmas pudding to rustle WRVJKUURGGF[VTKƃG

CHRISTMAS VEGETARIAN

Clementine possets with cranberry compote Serves 4 Prep 45 mins plus chilling Q Cook 30 mins Q £2.02 a portion Q 970 kcals, 81g fat, 50g sat. fat, 58g sugar Q Q

A lovely and sweet after-dinner treat

600ml double cream 200g golden caster sugar zest and juice 2 clementines zest and juice ½ lemon FOR THE COMPOTE

200g cranberries 85g golden caster sugar zest 2 clementines or 1 orange 2 tbsp brandy Cinnamon palmiers (see right) 1 Put the cream, sugar and both zests in a saucepan and bring to a simmer. Measure all the juice – you should have 100ml. Turn up the heat and bubble for 3 mins exactly, then stir in the juice. Sieve the mixture into a jug, then divide between 4 glasses. Chill for 4 hrs until set.

2 To make the compote, put all the ingredients in a saucepan. Bring to a simmer, then bubble for 10 mins until thickened and syrupy. Cool, then chill until ready to serve. Serve each posset with a spoonful of compote and the Cinnamon palmiers (below).

Serve with Cinnamon palmiers Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with parchment. Unroll 375g pack ready-rolled puff pastry. Mash the 50g softened butter, 1½ tsp cinnamon and 45g light brown sugar together, then spread over the pastry. Roll the pastry up from each of the longer sides until the rolledup edges meet in the centre. Slice the pastry into 1cm pieces, then place, cut-side up, on ÌiÌÀ>ÞÃ]y>ÌÌi}>ÌÌi° >iv ÀÓä ð

BBC Easy Cook 49

HOME COOKING SERIES

Every veggie recipe you need for your best ever festive season and beyond

Nibbles with a twist

All-vegan menu

Crowdpleasing puds

Out nw! Cllect ur othr reat titles... Visit the Apple App store to download digital issues in the Home Cooking Series, including Good Food Family, One-pots, Eat Well and Bakes & Cakes HOME COOKING SERIES

Triple-tested recipes from BBC Good Food

CHRISTMAS CHEESEBOARD

All aboard Make your cheeseboard even more delicious this year. These i>ÃÞÌ>i>VV«>iÌÃ>``VÌÀ>ÃÌ}y>ÛÕÀÃ>`ÌiÝÌÕÀià SOFT GOAT’S CHEESE

STRONG CHEDDAR

+

+

HONEY & LAVENDER DRIZZLE

CHRISTMAS CAKE

Honey & lavender drizzle Combine 2 tsp clear honey, 2 tsp olive oil, 1 tsp white wine vinegar, 1 tsp wholegrain mustard and a small pinch of dried lavender.

STILTON +

CANDIED WALNUTS Candied walnuts Heat oven to 180C/160C fan/gas 4. Tip 100g walnuts into a heatproof bowl and pour over justboiled water. Drain after 2 mins and toss with 2 tbsp golden caster sugar and a pinch of sea salt ƃCMGU. Bake for 10 mins on a tray lined with baking parchment. Cool completely and store in an airtight container.

CREAMY CAMEMBERT +

FROZEN GRAPES Pop them in the freezer at least 2 hrs before you want to serve them.

MANCHEGO +

CHORIZOSTUFFED DATES

Pear crisps These go well with any cheese. Thinly slice 1 pear, sprinkle with 2 tsp golden caster sugar and put on a tray lined with baking parchment. Bake at 140C/ 120C fan/gas 1 for 1 hr until dried out. Leave on a wire rack to crisp further.

Chorizo-stuffed dates Stuff medjool dates ÜÌ wi Þ V ««i` cured chorizo. Bake at 180C/160C fan/gas 4 for 10 mins.

Put together the perfect cheeseboard BBC Easy Cook 51

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...in every fabulous issue! BBC Easy Cook is packed with mouthwatering recipes for busy cooks looking for inspiration. There’s a great choice of speedy recipes for the month ahead, with lots of delicious new ideas, sections on weekend cooking and perfect-results baking – plus step-by-step instructions for learning new techniques and skills and tips from the BBC’s talented TV chefs. Don’t miss all these quick and tasty recipes you’ll want to make again and again.

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hatever you like to cook, a subscription to BBC Easy Cook means you’ll never miss out on any of our fabulous foolproof recipes. And if you subscribe this month, we’ll send you a Joseph Joseph nest mix set, worth £30. A subscription also makes a fantastic gift for a friend or family member who loves to cook!

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*>ÞË£° iÛiÀÞ£äÃÃÕià by direct debit, Ã>Û}ÛiÀÎä¯ ,iViÛi>Ãi«Ãi« iÃÌ ÝÃiÌ]ÜÀÌËÎä Fantastic time-saving family recipes Lots of tips, ideas and techniques to try PLUS recipes from your favourite BBC chefs

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3 CAKES - 1 RECIPE

THRICE A beautifully decorated cake is a must at Christmas, and this chocolatey twist on the classic fruit version should be popular with all the family. Make it round or square, then pick your design

Make this cute Rocky robin cake, p56

54 BBC Easy Cook

SWEET TREATS CAKE

Su ga r-d ust ed sno wƃak e cake, p56

...turn over for our stunning Easy wreath cake X BBC Easy Cook 55

Chocolate fruitcake

250g currants 100g dried cranberries 100g dried sour cherries 100g mixed peel 200g self-raising flour 100g ground almonds 3 tbsp cocoa 1 tsp mixed spice 3 eggs, beaten with a fork

Cuts into 10 slices Q Prep 35 mins Q Cook 2 hrs Q £1.04 per slice Q 683 kcals, 30g fat, 14g sat. fat, 79g sugar cake only Q

200g butter 200g dark brown soft sugar 100g dark chocolate (we used 80%), broken into chunks 75ml brandy 1 tsp vanilla extract 250g raisins

1 Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a saucepan. Heat gently, stirring occasionally until everything has melted together.

Rocky robin cake

3 For the robins, roll 3 walnutsize balls from some of the remaining white icing. Halve the icing that is left. knead brown colouring into 1 half, wrap well. Divide the other half into 3 pieces. Colour 1 red, 1 pale brown and 1 green.

Takes 1 hr 10 mins Q 1,381 kcals, 42g fat, 15g sat. fat, 233g sugar Q

1 x 20cm round or 18cm square cake 4 tbsp raspberry or apricot jam, warmed and sieved icing sugar, for dusting 500g pack marzipan 1.3kg ready-to-roll white icing brown, green and red food colouring 9 whole cloves, black writing icing 1 Sit the cake on a large board or at serving plate. Brush a little of the jam over the cake. Dust a clean surface with a little icing sugar, then roll out the marzipan until big enough to cover the cake (use string to help you measure). Carefully lift the marzipan onto the cake, pat down to cover smoothly and trim any excess off the bottom. Brush all over again with more jam. 2 Knead 1kg ready-to-roll white icing until smooth, then roll out on an icing sugardusted surface until a little bigger than the marzipan size. Carefully lift onto the cake, partially pat down the sides to smooth and stick, allow the rest to stick in folds, or tease into shape with your fingers (step A). Trim any ragged edges off.

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56 BBC Easy Cook

A

4 Re-dust the work surface, pinch off 3 marble-size balls of red icing and roll each into a teardrop shape for the breast. Use a cocktail stick to add texture, then stick 1 onto each robin – brush a little water onto the icing to help it stick. As you stick, flatten the base of the ball so that the robins stand. 5 Divide the pale brown icing into 3 balls and roll each into an oval shape, then pinch 1 end of each into a gentle point (step B). Stick onto the robins so that the point is the head, and trim the tail. Poke a clove into each brown tip to make a little beak. Pull the round bit off the end of 6 cloves to leave spiky ends, and poke into robins to make feet. Use writing icing to add eyes (step C). 6 Roll most of the dark brown icing into a long branch and attach to the cake with water or jam. Roll smaller branches from the remaining dark brown icing. Pinch leaves from the green icing and attach. Add the robins and enjoy.

B

2 Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with string. 3 Mix the flour, almonds, cocoa and spice together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the our mixture. Scrape into your prepared tin and bake for 1½ hrs-1 hr 45 mins or until a skewer poked in comes out clean. Cool in the tin, then decorate. Will keep for 2 months in an airtight container.

Sugar-dusted snowflake cake Q Q

Takes 50 mins 1,371 kcals, 42g fat, 15g sat. fat, 231g sugar

1 x 20cm round or 18cm square cake 4 tbsp raspberry or apricot jam, warmed and sieved 500g pack marzipan icing sugar, for dusting 1.25kg pack ready-to-roll white icing 1 egg white, frothed with a fork, or a little thin, runny icing made with icing sugar and water preserving sugar or granulated sugar a little edible glitter, if you have it snowflake-shaped cutters 1 Sit the cake on a cake board or at plate. Brush all over with a little of the jam. Roll out the marzipan on an icing sugar-dusted surface until large enough to cover the sides and top of the cake – use string to help you measure. Cover the cake and trim the excess marzipan from the bottom. Brush with jam again, knead 850g of the white icing until smooth and pliable, then roll out as you did you for the marzipan ensuring it is large enough to cover the top and sides. Lift onto the cake. Smooth the icing down and around the sides, trimming excess from the bottom, as before. Smooth out any marks with the flats of your hand, rubbing the icing to buff it.

C 2 Roll out the rest of the white icing and cut out a few snowflakes. Brush one side with a little egg white or runny icing, then dip this side into the preserving or granulated sugar to coat. Sprinkle on glitter, if using, then use more egg white or icing to stick randomly onto the cake. Leave to set for a few hrs.

SWEET TREATS CAKE

Easy wreath cake Takes 25 mins Q 1,013 kcals, 35g fat, 14g sat. fat, 151g sugar Q

a few fresh cranberries 1 egg white, frothed with a fork 3 tbsp white caster sugar 1 x 18cm square or 20cm round cake 3 tbsp apricot or raspberry jam, warmed and sieved 300g marzipan 500g pack fondant icing sugar, sifted small bunch sage small bunch bay leaves

1 Dip the cranberries in the egg white, then roll in caster sugar a few times until well coated. Leave to set (or use glacé cherries instead, even easier and no need to frost with egg white). Brush just the top of the cake with a little jam. Roll out the marzipan to slightly larger than the top of the cake, lay on top of the cake, press down and trim. Brush to the edges of the cake. 2 Mix a dribble of water at a time into the fondant icing sugar, until it’s a smooth, stiff consistency that won’t run. Pile on the top of the cake. Push to the edges with a palette knife so it eases down the sides a little. Make a wreath from the sage and bay, then add a few of the frosted cranberries.

>i ÞÕÀ V>i iÝÌÀ> ëiV> ÜÌ Ìà i>ÃÞ >` ëii`Þ `iVÀ>Ì

BBC Easy Cook 57

ADVERTISEMENT FEATURE

Ideal for a quick meal, very versatile and easy to carry in my handbag and take to work Sharon from Leeds

TASTE OF THE EXOTIC Liven up your meals with versatile new John West Creations – they’re as perfect on their own as they are mixed in recipes

A

busy life and a love of food can make mealtimes tricky, but that’s what makes John West Creations ideal. Handy shortcuts with a great balance of flavours and textures, the deliciously exotic mixes of grains, vegetables and fish can be enjoyed on their own hot or cold, in a salad, with a bit of crusty bread, as a side dish, or even in recipes, such as the easy one below. So go on, try the full range for yourself – find it in all leading supermarkets.

Salmon with bulgur wheat and chickpea salad, grilled peppers and green tahini dressing O Serves 4 O Prep 4 mins O Cook 8 mins 3 mixed pointed (Romano) peppers, halved lengthways 2 tbsp olive oil 1 garlic clove ½ small bunch each of coriander, parsley and mint 1 tbsp tahini paste juice and zest of 1 lemon 2 x packs John West Creations Salmon with Bulgur Wheat & Chickpeas Moroccan-Style 110g baby leaf salad

1 Heat the grill to high. Place the peppers skin-side up on a baking

Terms and conditions: To the Customer: This coupon may be used as part payment of £1 towards your next purchase of John West Creations (any variant). Only one coupon can be used against each item purchased. Coupon must be presented at time of purchase, can only be used once and must be surrendered upon use. Not to be used in conjunction with any other offer, promotion, discount or other coupon. Only original and undamaged coupons accepted. Void if altered or tampered with. Not for sale or auction. Not available online. Valid until 31/12/2016 To the Retailer: John West will redeem this coupon at the value of £1 provided it has been taken as part payment towards John West Creations (any variant) in accordance with the Customer terms. John West reserves the right to request proof of purchase or to refuse redemption of defaced or damaged coupons or those that have not been correctly redeemed as per instructions. Send coupons to Valassis Ltd PO Box 6199, Nuneaton, CV11 9HQ within 13 weeks of the valid until date.

Visit john-west.co.uk/creations for more information and recipe inspiration

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9

Serving suggestion

sheet and drizzle with the olive oil and a little salt and pepper. Grill for 4-5 minutes until softened and the skin begins to blister. Turn over and grill for a few more mins, then remove and leave to cool. 2 Meanwhile, whizz the garlic, herbs, tahini, lemon juice, zest and 2-3 tbsp of water in a food processor to a smooth dressing. Season and add more water if it looks too thick. 3 Toss together the Salmon John West Creations with the salad. Serve with the peppers and drizzle over the green tahini dressing.

SWEET TREATS BUNDT

t h n i e t v d e n n u ! b A

es only an hour to bake and minu k a t n e tes to -stoll s dec t e e ora m e te k a c is Th

Marzipan-in-the-middle bundt cake Serves 12 Prep 40 mins plus cooling Q Cook 1 hr Q 72p per serving Q 709 kcals, 39g fat, 17g sat. fat, 64g sugar Q

FOR THE FROSTING

Q

140g full-fat cream cheese, chilled 175g icing sugar, sifted 50g unsalted butter, softened 2 tsp whole milk 1 tsp vanilla extract

225g unsalted butter, softened, plus extra for greasing 225g self-raising flour, plus 1 tbsp extra for the tin 250g dark muscovado sugar 4 large eggs, at room temperature, beaten 1 tsp baking powder 100g pack ground almonds 1 tsp mixed spice 1 tsp ground cinnamon, plus a pinch extra to decorate 250g grated butternut squash 250g mixed dried fruit 100g pack walnut pieces, chopped, reserving a few whole to decorate FOR THE MARZIPAN MIDDLE

flour, for dusting 200g marzipan 50g red glacé cherries, roughly chopped, plus a few whole cherries to decorate zest 1 orange

1 Lightly and evenly grease a 25cm bundt tin with soft butter, making sure you get well into any flutes or ridges. Sift 1 tbsp flour over the tin, then tilt and turn the tin until the inside is completely covered with a very thin layer of flour. Tap to gather any excess at the bottom a few times as you go. Once the butter is coated, tap and tip out the excess flour. Heat oven to 180C/160C fan/gas 4. 2 For the marzipan middle, dust the work surface with flour, knead the marzipan briefly, then work in the cherries and orange zest. Roll into a sausage about 3cm thick, then press the ends together to make a ring. 3 To make the cake, put the butter, flour, sugar, eggs, baking powder, almonds, spices and ¼ tsp salt in a large bowl. Use an electric

whisk to mix until smooth, then fold in the squash, fruit and walnuts. 4 Spoon half the batter into the prepared tin, then press the ring of marzipan on top. Cover with the rest of the batter and smooth the top. Bake for 30 mins then – without opening the oven – reduce to 160C/140C fan/gas 3 and bake for another 30 mins. The cake will be risen and shrunk away from the sides when it’s ready. Cool in the tin for 15 mins, then give the tin a sharp tap on the bottom before turning out onto a cooling rack. 5 To make the frosting, beat together half the cream cheese with the icing sugar and butter until evenly blended. When smooth, beat in the remaining cheese with the milk and vanilla to make a thick frosting – it should have a consistency of semi-whipped cream. 6 When the cake is cold, spoon over the frosting, letting it drip down the sides. Sprinkle with a little cinnamon, then chill for 10 mins to set the frosting. Decorate with whole and walnuts. BBC Easy Cook 59

O B E LOV with these remarkably Blow your guests away eat’s puds easy but impressive ch

Make a spectacular Christmas showstopper

Boozy Christmas bombe, p62

60 BBC Easy Cook

SWEET TREATS BOMBES

MBES ! We do ? e r i a n o i l l Who wants to eat a mi Millionaire’s ice cream bombe, p62

BBC Easy Cook 61

Boozy Christmas bombe Serves 8 Q Prep 20 mins plus freezing Q Cook 5 mins Q £1.05 a portion Q 411 kcals, 24g fat, 14g sat. fat, 40g sugar Q

100g raisins 100g sultanas 85g pack dried cranberries 6 tbsp brandy 2 tbsp dark muscovado sugar 284ml pot double cream 1 tbsp icing sugar 100g frozen cranberries (keep frozen) 600ml fresh vanilla custard Cranberry brandy butter sauce, to serve (see recipe, below) 1 Put the dried fruit into a large bowl, add 2 tbsp brandy and the sugar, then cover with cling film. Microwave on High for 2 mins until the sugar has melted and the fruit plumped up. Stir, then leave to cool and soak overnight. If you’re short of time, carry on with step 2 and leave to soak while you complete step 2. 2 Put the cream, remaining brandy and icing sugar into a large bowl and whip to soft peaks. Pour the custard into another bowl and fold the cream into it. Tip into a freezer container and freeze the mix for 4 hrs, stirring the frozen edges into the rest of the mixture every hour or so until the whole tub is soft, but frozen (or churn in an ice cream machine). Line a 1.2-litre pudding basin with some cling film. 3 Once the ice cream mix is thick, quickly fold the soaked fruit (and any liquid) and frozen cranberries through it and spoon into the lined basin. Freeze overnight or for at least 6 hrs. To serve, leave the bombe at room temperature for 10 mins and turn out onto a serving plate. Cut into wedges and serve with the hot brandy butter, below.

Millionaire’s ice cream bombe Chocolate, ginger & praline Q Serves 12 bombe Prep 1 hr 15 mins plus freezing Q No Cook £1.01 a portion Q 648 kcals, 39g fat, 23g sat. fat, 46g sugar Q

Q

250g digestive biscuits 50g butter, melted 200g dulce de leche or Carnation caramel 200g chocolate ice cream (not soft-serve) 300g caramel or vanilla ice cream (not soft-serve) 4 x 121g bags Maltesers 150ml double cream 200g bar dark chocolate, finely chopped holly, to decorate, and a little icing sugar, to serve (optional) 1 Line a 1.2-litre pudding bowl with a double layer of cling film. Blitz the biscuits in a food processor. Add the butter and 2 tbsp caramel, and blend. Save 3 tbsp for the top and tip the rest into the lined pudding bowl. Use a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins. 2 Remove the chocolate ice cream from the freezer and allow it to soften for 10 mins. Remove the pudding bowl from the freezer (the biscuits should be firm by now). Spoon the ice cream into the biscuit-lined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls. Return to the freezer for 30 mins. 3 Tip 75g Maltesers into a bowl and lightly crush. Add the caramel ice cream to the bowl and stir through the Malteser pieces. Remove the pudding bowl from the freezer and tip in the Malteser ice cream, spread it to level the top. Scatter with the remaining biscuit crumbs. Return to the freezer for at least 4 hrs (or for up to 2 weeks). 4 Put the cream in a pan and heat until steaming hot. Put the chocolate in a large bowl and pour over the cream. After 1-2 mins, stir to make a ganache. Set aside until it thickens to a spreadable consistency.

Cranberry brandy butter sauce In a heavy-based pan, gently heat 85g light muscovado sugar and 175g butter until the sugar dissolves. Splash in 2 tbsp brandy, add 100g frozen cranberries and boil gently till the cranberries pop, but still hold their shape and colour the sauce. Sieve out the seeds, if you like and add some more cranberries for a really }ÃÃÞ wð -iÀÛi Ì À Ü>À° > Li >`iÕ«Ì>Üii >i>`>`Vi`°

62 BBC Easy Cook

5 Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling film. Spread half the chocolate ganache all over the pudding and, as quickly as you can, stick the remaining Maltesers all over the surface – start around the bottom and work your way up in layers. Once covered, return to the freezer for at least a further 4 hrs (or for up to 3 days), removing it 10 mins before serving. Top with a dusting of icing sugar and a sprig of holly, if you like.

Serves 8 Prep 30 mins plus freezing Q Cook 10 mins Q 54p a portion Q 694 kcals, 60g fat, 22g sat. fat, 37g sugar Q Q

340g jar ginger conserve 150g bar dark chocolate 568ml pot double or whipping cream 50g caster sugar 50g flaked almonds icing sugar, for dusting 1 Take a large food bag, cut down one side and along the base, then open out. Use to line a 1-litre pudding basin. Tip the conserve into a large bowl, then stir to break it down. Using a large sharp knife, shave 50g of the chocolate into shards, then reserve. Measure 450ml of the cream into a bowl, then whip until it just holds its shape. Fold the cream into the ginger conserve using a large spoon until the cream is evenly flecked with ginger, then gently fold in the shaved chocolate. 2 Spoon the cream mixture into the lined bowl and smooth the top. Freeze for at least 4 hrs, or overnight is better, until the ice cream is firm. Line a wooden board with foil, then lightly oil the foil. Tip the sugar into a heavy based pan, then gently heat, without stirring, until the sugar is melted and a golden caramel. You can swirl the pan gently to help it melt evenly if necessary. Remove from the heat, then stir in the almonds. Tip onto the foil, spread out with the back of an oiled metal spoon, then leave to set. 3 Pour the reserved cream into a small pan. Break up the remaining chocolate, then add to the pan, stirring over a low heat until the chocolate has dissolved. Set aside to cool and thicken. 4 When the almond caramel has set, break it up into small pieces using a rolling pin. You are aiming for a mix of larger and smaller pieces. 5 When the chocolate sauce has cooled and is thick enough for spreading, turn the ice-cream bombe out onto a serving plate, remove the bowl, then peel off the plastic. Evenly spread the chocolate over the top and sides of the bombe. Add more as the first layer starts to set until you have used it all up. Scatter over the almond caramel, then return to the freezer until firm. To store, wrap in freezer film until ready to serve. 6 Transfer to the fridge 45 mins before serving. Dust with icing sugar.

SWEET TREATS BOMBES

A frozen pud with real star quality – and you don’t need an ice-cream machine to make it

BBC Easy Cook 63

Stollen Taste the Difference Stollen, £7, Sainsbury’s 7i Ûi` ÌÃ buttery and citrusy stollen with almonds.

Mince pies

Christmas cake

Specially Selected Exquisite Mince Pies, £2.99, Aldi We thought these crumbly mince pies with almond toppings were sure winners.

Snowy Lodge Luxury Hand Decorated Christmas Cake, £9.99, Lidl A moist and crumbly cake that’s not too sweet, with thick marzipan icing.

Alternative centrepiece $GGH4KD YKVJ 2QTEKPK  6TWHƃG £50, M&S If you buy anything this Christmas, buy this! The top-scoring choice of any category, this butcher-quality meat was really delicious.

easycook TASTE AWARDS

Panettone M&S Collection Italian Panettone Classico, £15, M&S This rich and buttery panettone was packed with plump fruit, candied peel and angelica. /iÌiÝÌÕÀi Ü>Ã }Ì >` «i ÜÌ > ÛiÞ crunch of sugar on the top.

7i½Ûi Ìi> i` Õ« ÜÌ BBC Good Food to test iÛiÀÞ ÀÃÌ >à }`Þ in the supermarkets. iÀi >Ài Ìà Þi>Àêà winners… The winners /GCV  ƂUJ ECPCRÅU Irresistible Mini Yorkshire Puddings, £4, Co-op These were exemplary Yorkshires. The shredded beef topping was generous and ÌiÀÃiÀ>`Ã>``i`>}Ài>Ìy>ÛÕÀ°

64 BBC Easy Cook

Dessert centrepiece

v Ìà Þi>Àêà supermarket Taste Test

The Best Chocolate Christmas Tree, £9, Morrisons Ƃ Ì ÜiÀt 7i Ûi` ÌÃ airy mousse-like layered dessert, ÜÌy>ÛÕÀÃ v VV>Ìi and praline.

Meat starter

Finest* Drunken Duck Parfait, £7, Tesco This buttery parfait comes in a ceramic dish. Perfect with crusty bread.

CHRISTMAS AWARDS

Fish starter

Sweet canapé

Turkey

Extra Special Frozen Macarons, £3, Asda These decadent macarons are crisp on the outside yet deliciously chewy inside.

Extra Special Free Range British Corn-fed Bronze Turkey, £17, Asda Plump, glossy and beautifully golden – the LÀ`ý `iÌ v VÀ >``à VÕÀ>ÃÜi>Ãy>ÛÕÀ°

Vegetarian starter

Finest* Seafood Platter, £32.50, Tesco Not only does this platter come with a slate stand, it’s generously wi`ÜÌ king prawns, mackerel and crab patés, lobster, smoked salmon, and sauce.

Wow!

Butternut & Sweet Potato Rosti, £5 for 2, M&S We thought these crispy rostis with feta >` > vÀià «iÃÌ `Àââi >`i > ÛiÞ meat-free starter.

Vegetarian main Baked Camembert & Cranberry Melting Middle Quiche, £5, Tesco Ƃ>ÜÌ>ÜÜ v>VÌÀt7iÛi`Ìi oozing cheese and cranberry centre quiche.

Dessert centrepiece Finest* The Reveal Dessert, £12, Tesco *ÕÀ Ãi Ì V>À>iÃ>ÕViÛiÀÌÃ VV>Ìi LLi ÌÀiÛi>Ìi`iÃÃiÀÌ°

Vegetarian canapés

Ham

%JGGUG  1PKQP /WHƂPU/5 Ƃ Vi>À ÜiÀt /iÃiÌÌiÕvwÃi` i>`i] >` ÜiÛi`ÌiÀÃÌÀ} ViiÃÞ y>ÛÕÀ >`â}ViÌÀi°

Smoked Gammon with Whisky & ginger glaze, £15, Asda This ready-to-cook ham tastes like smoky bacon, with a well-balanced sticky glaze.

Christmas pudding 8 Month Matured Vintage Christmas Pudding, £12, M&S This pud could easily pass for homemade. Classic with just the right amount of booze, this all rounder would appeal to most.

A comprehensive list of the winners and runners up is in the November issue of BBC Good Food magazine, on sale now

Q

9 - 11 December Hampton Court Palace

HRP MEMBERS GO FREE!

Festive inspiration | Shopping | Entertainment

“It’s a magical foodie day out in a wonderful setting” Show visitor, 2015

+++++

Tickets include entry to the palace† bbcgoodfoodshow.com | 0844 581 1365 †Late night shopping tickets are entry to the shopping courtyards only and excludes entry to the palace. Not all celebrities appear on all days, check the website for details. Details correct at time of print. The Good Food word mark and logo are trademarks of BBC Limited. Copyright BBC Limited. The BBC Good Food Shows are organised and presented by River Street Events.

SWEET TREATS GIFTS

FOODIE GIFTS FOR ALL

HOMEMADE

with lve

There’s no greater way to show how much you care than by making tasty gifts with your own fair hands

Make a special and homemade foodie hamper

BBC Easy Cook 67

Pickled onions go well with roasted or boiled ham

Quick pickled onions

Marinated goat’s cheese

Gingerbread syrup

Makes 500g Q Prep 15 mins plus 2 hrs pickling Q Cook 5 mins Q 15p per 50g Q 34 kcals, 0g fat, 0g sat. fat, 7g sugars

Q

Makes 400ml Q Prep 10 mins plus 2 days marinating Q No Cook Q 37p per 25g Q 165 kcals, 17g fat, 3g sat. fat, 0g sugar

Q

300ml cider vinegar 3 tbsp golden caster sugar 1 tbsp sea salt flakes 6 black peppercorns 6 coriander seeds 1 star anise 1 bay leaf 3 small red onions, sliced into rings

350ml good olive oil or rapeseed oil (not extra virgin), plus extra for greasing 200g soft rindless goat’s cheese 3 pared strips lemon zest (white pith removed from the underside) 3 thyme sprigs 1 red chilli, pierced a few times with a sharp knife 1 tsp fennel seeds

Q

1 Pour the vinegar into a pan, add the golden caster sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat. 2 Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see tip). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks chilled open.

These sweet and sour onions add piquancy to a ploughman’s, or a sharp and colourful ƂPKUJVQ/GZKECPHQQF

68 BBC Easy Cook

1 Sterilise a 500g jar (see tip). Oil your hands well, then break the goat’s cheese into 4 pieces and roll into balls. Place the cheese in the jar, then pack the lemon zest, thyme and chilli around the cheese. Scatter over the fennel seeds and pour over the oil.

Makes 500ml Prep 5 mins Q Cook 5 mins Q 5p per tablespoon Q 49 kcals, 0g fat, 0g sat. fat, 12g sugar Q

300g golden caster sugar 1 tbsp ground ginger 1 cinnamon stick edible gold glitter Measure the sugar, 200ml water and ground ginger into a saucepan. Add the cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle (see tip). To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.

Tip

You can stir this into hot chocolate, warm apple juice or Prosecco, or make a speedy dessert by drizzling it over ice cream.

2 Chill and leave to marinate for 2 days. Store in the fridge and eat within 2 weeks.

Sterilising jars & equipment Wash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Sterilise any funnels, ladles or spoons before use.

SWEET TREATS GIFTS

Microwave boozy fudge Makes about 24 pieces Prep 5 mins plus cooling Q Cook 12 mins Q 11p per piece Q 170 kcals, 7g fat, 4g sat. fat, 26g sugar Q Q

400g golden caster sugar 397g can condensed milk 140g salted butter, chopped into pieces 1 tsp vanilla bean paste 2 tbsp coffee liqueur (or another alcohol of your choice – amaretto or brandy works well) 1 Grease and line a 20cm square baking tin with baking parchment. Put the sugar, condensed milk and butter in a large heatproof bowl (the mixture will bubble up as it cooks to roughly double its size), add a good pinch of salt and stir together. 2 Heat the mixture in the microwave on High for 10 mins, stirring every 2-3 mins. Keep an eye on the mixture, as it will bubble up and may go over the sides of the bowl. 3 Add the vanilla and liqueur to the mixture, whisk together and heat on High for another 2 mins. The mixture should be caramelcoloured and thickened. Scrape into the tin and set aside for 45 mins–1 hr until cool and firm before cutting. Pack into a box and eat within 3 weeks.

This fudge is made in minutes in the microwave, and you won’t need a sugar thermometer

9ᣝÕê` Li barking mad not to make this for a chocoholic! Salted fruit ’n’ nut bark Makes 1 slab Q Prep 10 mins plus cooling Q Cook 5 mins Q 32p per 25g Q 145 kcals, 10g fat, 5g sat. fat, 9g sugar Q

tray with baking parchment. Leave the chocolate to cool for 10 mins. 2 Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.

200g dark chocolate (at least 70% cocoa solids) 100g white chocolate 50g mixed nuts (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces 2 tbsp freeze-dried raspberries 50g dried fruit (we used sultanas, cranberries and chopped apricots) ¼ tsp sea salt flakes

Top tip

1 Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking

This chocolate is best eaten within a fortnight as it’s not tempered – the process of heating then cooling quickly to give it a good shine. This means it might develop white patches, known as chocolate bloom, if left for longer.

3 Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.

BBC Easy Cook 69

“A food-lovers’ paradise” Michel Roux Jr

+++++ “It’s phenomenal. Amazing fun!” Tom Kerridge

+++++

SAVE 15%* QUOTE EC15

11 - 13 November | London Olympia

! E V I L

Tom Kerridge

Paul Hollywood

Michel Roux Jr

Nadiya Hussain

Gizzi Erskine

Entertainment | Shopping | Tasting | Inspiration

bbcgoodfoodshow.com 0844 581 1361 *15% of valid on advance tickets only. Not valid on VIP or with any other ofer. Ends 13/11/16. £1.95 fulfilment fee per advance booking. Not all celebrities appear on all days. Calls cost 7p/minute plus phone company charges. The Good Food word mark and logo are trademarks of BBC Limited. © BBC Limited. Organised and presented by River Street Events.

EVERYDAY BUDGET

JUST 15 MINE S PREP TIM

Save on your shop with 11 meals that work out at just 94p a head

£1.10 a portion

Pasta with ham & minty pea pesto Serves 4 Prep 10 mins Q Cook 12 mins Q £1.10 a portion Q 487 kcals, 12g fat, 6 sat. fat, 5g sugar

Q Q

400g pasta shapes 400g frozen peas, defrosted ½ bunch mint, leaves picked 50g grated Parmesan or pecorino, plus extra to serve (optional)

100g tub half-fat crème fraîche 175g thinly sliced smoked ham, shredded 1 Cook the pasta shapes following pack instructions, adding 200g of the defrosted frozen peas for the final 1 min of the cooking time. When cooked, drain well, reserving some of the cooking water. Set aside for now.

2 Meanwhile, blitz the rest of the peas, mint leaves, half the Parmesan and the crème fraîche until smooth, then season with salt and pepper. When the pasta is cooked, tip back into the pan on the heat and spoon in the pea cream, ham and the remaining Parmesan. Stir to coat the pasta evenly, adding the reserved water if it is too thick. Serve with some extra grated Parmesan, if you like.

BBC Easy Cook 71

£1.22 a portion

Lamb & chickpea fritter wraps Serves 4 Prep 15 mins Q Cook 20 mins Q £1.07 a portion Q 448 kcals, 17g fat, 5g sat. fat, 8g sugar Q Q

Potato, pepper & chorizo stew with fried eggs Serves 4 Q Prep 15 mins Q Cook 35 mins Q £1.22 a portion Q 493 kcals, 25g fat, 8g sat. fat, 11g sugar Q

2 tbsp olive oil 1 large onion, sliced 3 peppers (we used a mixed pack of yellow, green and red), cut into chunks 4 garlic cloves, thinly sliced 225g chorizo, cubed 650g potatoes, cut into chunks 600ml chicken stock 4 eggs handful flat-leaf parsley, leaves chopped

1 x 400g and 1 x 210g can chickpeas, drained and rinsed 1 egg 250g pack lean lamb mince 1 tsp each ground cumin and coriander ¼ tsp ground cinnamon 3 garlic cloves, crushed 1 red chilli, deseeded and finely chopped ¼ small pack coriander, a portion roughly chopped 1 tbsp olive oil 4 large tortilla wraps 1 romaine lettuce, shredded 4 tomatoes, sliced

£1.07

2 Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Season well. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated. Meanwhile, fry the eggs in the remaining oil. Spoon the stew into bowls, then add the egg. Sprinkle with chopped parsley to serve.

Choosing chorizo If you like your dinner with a bit of a kick, choose an extra spicy chorizo to give this dish a little heat.

72 BBC Easy Cook

1 In a food processor, whizz the chickpeas with the egg for a few mins until almost a purée, but some bits remain. Spoon into a bowl and stir in the mince, spices, twothirds of the garlic, the chilli and coriander. Season well and form into 12 small fritters. 2 Heat the olive oil in a non-stick frying pan and cook the fritters in batches for 4 mins on each side, until crisp outside and cooked through. 3 Top each wrap with a good handful of shredded lettuce, tomato, red onion and 3 fritters. Mix the yogurt with the remaining garlic and spoon a little over the fritters. Wrap up and tuck in, with some chips on the side, if you like.

These spiced lamb and chickpea patties with yogurt, EQTKCPFGT CPF UCNCF OCMG VJG RGTHGEV ƂNNKPI HQT ƃCVDTGCF+VUCTGCNN[GCU[NWPEJVKOGVTGCV Spiced carrot, chickpea & almond pilaf Serves 4 Prep 15 mins Q Cook 25 mins Q 62p a portion Q 543 kcals, 13g fat, 4g sat. fat, 14g sugar Q Q

1 Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.

1 small red onion, thinly sliced 50g pot 0% Greek yogurt

1 tbsp olive oil 2 onions, finely chopped 3 carrots (about 300g), coarsely grated 2 tbsp harissa 300g basmati rice, rinsed 700ml vegetable stock, made with 1 stock cube 400g can chickpeas, drained and rinsed 25g toasted flaked almonds 200g pot Greek yogurt

1 Heat the oil in a lidded casserole dish. Add the onions and cook for 8 mins, until soft. Tip in the carrots, harissa and rice and stir for a couple of mins. Pour over the stock, bring to the boil, then cover with the lid and simmer for 10 mins.

62p

a portion

2 Fork through the chickpeas and cook gently for 3-5 mins more, until the grains of rice are tender and all the liquid has been absorbed. Season, turn off the heat, cover and leave to sit for a few mins. 3 Sprinkle the almonds over the rice mixture and serve with a dollop of Greek yogurt.

EVERYDAY BUDGET

Piri-piri chicken with spicy rice Serves 4 Prep 10 mins Q Cook 55 mins Q £1.62 a portion Q 606 kcals, 25g fat, 5g sat. fat, 8g sugar Q Q

£1.62 a portion

4 skin-on chicken thighs and 4 drumsticks – buy a mixed pack 6 tbsp piri-piri marinade (you can buy mild, medium or hot) 1 tbsp sunflower oil 2 peppers, any colour, deseeded and finely chopped ½ bunch spring onions, sliced, white & green parts separated 4 tbsp tomato purée 1 tbsp sweet smoked paprika cooked rice vegetables or salad, to serve (optional) 1 Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate, if you have time. If not, mix well and arrange, skin-side up, in a roasting tin. Cook for 30 mins, then increase heat to 220C/200C fan/gas 7 and cook for about 15 mins more until the skin is crispy and golden. 2 When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 5 mins. Tip in the purée and paprika, stir, then add the rice, breaking up with a wooden spoon so all the grains are coated well. Use a high heat and scrape any that sticks off the bottom so you get some soft and some crispy parts. Heat until piping hot. Scatter over the green parts of the spring onion and serve with the chicken, and some veg or a side salad.

Make a Piri piri marinade In a food processor, blend 4 red chillies, chopped, and 3 garlic cloves, chopped, to a paste with a good pinch of salt. Add 2 tsp paprika, 2 tbsp red wine vinegar, 2 tbsp chopped parsley and 2 tbsp olive oil. Mix well. Keep refrigerated.

BBC Easy Cook 73

39p

a portion

Comforting family food on a budget

Tomato & onion bake with goat’s cheese Serves 4 Prep 10 mins Q Cook 45 mins Q 39p a portion Q 346 kcals, 15g fat, 6g sat. fat, 19g sugar Q Q

6 onions, halved (keep root intact) 4 garlic cloves, finely sliced 2 tbsp olive oil 2 x 400g cans chopped tomatoes 1 tsp sugar 85g white breadcrumbs 125g log goat’s cheese, crumbled

74 BBC Easy Cook

1 Heat oven to 220C/200C fan/gas 7. Place onions in a steamer and cook for 20 mins. Meanwhile, put the garlic and olive oil in a shallow flameproof casserole dish or large frying pan. Gently cook over a medium heat for 1 min, taking care not to let it colour. Tip in the chopped tomatoes, sugar and half a can of water. Simmer for about 10 mins until thickened. Season. Nestle the onion, cut-side down, and simmer for 5 mins more. 2 Transfer to a baking dish, then sprinkle over the white breadcrumbs and goat’s cheese. Bake for 20 mins, until bubbling and golden. Serve with mash.

EVERYDAY BUDGET

Jerk beef burger with pineapple relish & wedges Serves 4 Prep 15 mins Q Cook 40 mins Q £1.07 a portion Q 466 kcals, 20g fat, 7g sat. fat, 10g sugar Q Q

4 very large potatoes 1 tbsp vegetable oil 1 red onion, ½ grated and ½ finely chopped 1 carrot, grated 400g beef mince 2 tsp jerk seasoning (we used Bart) 200g fresh pineapple (we used pre-cut packet), finely chopped 1 red chilli, deseeded and finely chopped small handful coriander, chopped juice 1 lime lettuce and burger buns, to serve

1 Heat the oven to 190C/170C fan/gas 5. Scrub the potatoes and cut them into chips. Lay the chips in a single layer on a baking tray, drizzle with vegetable oil, season and toss to coat. Bake for 40 mins until crisp. 2 Mix together the grated onion, carrot, mince and jerk seasoning in a large bowl, then shape into 4 evenly sized patties. 3 Heat a non-stick frying pan till hot, then cook the burgers for 5-6 mins each side. 4 To make the relish, mix the chopped onion, pineapple, chilli, coriander and lime juice. To serve, place the burgers in split buns with some lettuce and the spicy relish. Serve with the crispy chips on the side.

£1.07 a portion

BBC Easy Cook 75

Chunky chilli Serves 4 Q Prep 5 mins Q Cook 2 hrs 15 mins Q £1.35 a portion Q 300 kcals, 13g fat, 3g sat. fat, 10g sugar Q

1-2 tbsp olive oil, plus extra if needed 400g diced stewing beef 1 onion, finely chopped 2 garlic cloves, chopped 1½ tsp ground cumin 1-2 tbsp chipotle paste (or gluten-free alternative), depending on how spicy you like it 400g can kidney beans in chilli sauce 400g can chopped tomatoes 1 lime, zested and cut into wedges ¼ small pack coriander, leaves only cooked rice, to serve

£1.35 a portion

Creamy tomato risotto Serves 4 Prep 5 mins Q Cook 35 mins Q 75p a portion Q 381 kcals, 10g fat, 4g sat. fat, 9g sugar Q Q

400g can chopped tomatoes 1 litre vegetable stock knob of butter 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 rosemary sprig, finely chopped 250g risotto rice 300g cherry tomatoes, halved small pack basil, roughly torn 4 tbsp grated Parmesan (or vegetarian alternative)

2 Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in

Warm sausage & broccoli pasta salad Serves 4 Prep 10 mins Q Cook 20-25 mins Q 46p a portion Q 383 kcals, 17g fat, 5g sat. fat, 5g sugar Q Q

76 BBC Easy Cook

a portion

3 Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.

1 Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon. Set aside.

200g Cumberland pork chipolatas 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 250g broccoli, cut into florets 250g conchigliette pasta (or any short pasta) pinch of chilli flakes grated zest and juice ½ lemon 25g rocket

75p

the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).

1 Heat the grill. Cook the sausages for 10-12 mins until cooked through. Heat the oil in a small frying pan, cook the onion for 6-8 mins until soft. Add the garlic. Cook for 1 min. 2 Bring a pan of water to the boil and cook the broccoli for 3-4 mins until tender but still with a bite. Lift out and set aside. Add the pasta to the water you have just cooked the broccoli in and cook following pack instructions. Drain. Return to the pan.

46p

a portion

3 Chop the sausages into pieces and toss with the pasta. Chop the broccoli and add with the onions, garlic, chilli, and lemon zest and juice. Toss with rocket and season.

1 Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat. 2 Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the risotto rice and cook, stirring, for about 1 min. 3 Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up. Cover and leave for 1 min, then stir in the basil. Serve sprinkled with cheese and black pepper.

EVERYDAY BUDGET

Cottage pie cakes Makes 6 Q Prep 15 mins plus chilling Q Cook 20 mins Q 71p a portion Q 426 kcals, 25g fat, 7g sat. fat, 2g sugar Q

400g pack lean beef mince 1 beef stock cube 50g plain flour 2 tbsp Worcestershire sauce 140g frozen peas 450g leftover mashed potatoes 2 eggs, beaten 85g panko or dried breadcrumbs vegetable oil, for frying baked beans, to serve

1 Heat a large frying pan until hot. Dry-fry the mince until browned, breaking it up with a fork. Crumble in the stock cube and 1 tbsp of the flour, and mix well. Add the Worcestershire sauce and peas, and mix well to combine. 2 Tip the mince mixture into a bowl and cool a little, before stirring in the mash and shaping into 6 cakes. Dust the cakes in the remaining flour, then dip them into the egg, then the crumbs. Chill for at least 10 mins, longer if you have time.

Short of time? Just dust the cakes in the yÕÀ] vÀ}iÌÌ} Ìi i}} >` VÀÕLÃ] Ìi V >à >LÛi q  ii` Ì V° iÀ V> Li  Ìi Ì>Li  >LÕÌÎäð

3 Heat the oil in a large pan. Fry the cakes for 3-4 mins each side, until golden brown. Drain on kitchen paper. Season with a little salt and serve with baked beans.

71p

a portion

Great for breakfast or lunch

BBC Easy Cook 77

MY WEEKEND FAMILY ROAST Make Marcus Wareing’s quick-prep, slow-cook roast lamb Slow roast leg of lamb with fresh mint sauce Q

Serves 6 Q Prep 15 mins Q Cook 3 hrs 45 mins

2 large onions, quartered 1 leg of lamb, approx. 1.8kg 3 garlic cloves, peeled 2 tbsp chopped rosemary 1 tbsp thyme leaves grated zest of 1 lemon 2 tsp sweet paprika 1 tbsp sea salt 3 tbsp olive oil 250ml sweet Sherry FOR THE MINT SAUCE

2 tsp caster sugar ½ tsp ground cumin 6 tbsp white wine vinegar 4 tbsp finely chopped mint 1 Heat the oven to 160C/140C fan/gas 3. Put the onions in the bottom of a large deepsided casserole or roasting tray if you don’t have a casserole big enough to fit the leg of lamb in. Sit the lamb on top of the onions. Blend together the garlic, rosemary, thyme, lemon zest, paprika, salt and olive oil to give a thick paste. Spread the paste all over the lamb and put into the oven for 45 mins. 2 Pour the Sherry over the lamb and baste the lamb with the liquor in the bottom of the casserole or tray. Return to the oven and cook for a further 3 hrs, basting the lamb every 45 mins–1 hr. If the liquid is evaporating, add some water. 3 While the lamb is cooking, make the mint sauce. Dissolve the sugar in 3 tbsp boiling water. Mix in the cumin and the vinegar. Just before serving add the chopped mint so it retains its bright green colour. Remove the dish/tray from the oven and transfer the lamb to a board, ready to carve. Pour out some of the lamb fat/oil from the cooking liquor, strain the liquor into a jug and serve with the lamb. 78 BBC Easy Cook

You really shouldn’t rush the cooking of a whole leg of lamb, and the secret to getting tender meat that’s infused with plenty v y>ÛÕÀ Ã Ì baste it frequently. This recipe makes its own delicious }À>ÛÞ] Ì] >` Ì is perfect for a big meal with friends and family.

This delicious roast lamb makes its Ü}À>ÛÞ

WEEKEND ROAST

Salt-baked celeriac with hazelnut butter Q

Serves 6 Q Prep 20 mins Q Cook 2 hrs

1 medium-large celeriac 100g hazelnuts, skin-on 20g extra virgin olive oil ½ tsp sea salt FOR THE SALT DOUGH

150g rock salt 150g plain flour, plus extra for rolling 1 egg white 2 tbsp chopped rosemary

1 Preheat the oven to 180C/160C fan/gas 4. To make the salt dough, mix together all of the ingredients to form a pliable dough. Add a little cold water if required. Roll out to approximately 5mm thick on a lightly floured surface. The size of the dough needs to be big enough to cover the celeriac. Lightly trim the base and top of the celeriac and scrub the outside thoroughly. Wrap in the salt dough and sit on a baking tray. Bake in the oven for 2 hrs. Check the celeriac is cooked by inserting a skewer through to the centre.

2 While the celeriac is cooking, scatter the hazelnuts on a baking tray and lightly toast in the oven for 10 mins. Remove and set aside to cool. Tip the toasted and cooled hazelnuts into a blender or food processor with the oil and salt. Blend until you have a smooth, thick purée. Taste and add a little more seasoning, if you like. Crack open the salt dough and scoop the so celeriac into a bowl. Mix with the hazelnut butter and it is ready to serve. 6WTPVQRHQT/CTEWUUHQQFKGHCXQWTKVGU

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Recipes adapted from /CTEWUCV*QOG by Marcus Wareing (£20, HarperCollins). Photography by Jonathan Gregson.

Marcus is a judge on MasterChef: The Professionals

BBC Easy Cook 79

USE UP YOUR LEFTOVERS Don’t waste a thing this Christmas – there are lots of ways to turn leftovers into brilliant new dishes...

Use up Ricotta

Ricotta & spring onion dip (below) Q Q

Serves 4-6 as a nibble Q Prep 5 mins No Cook

Whizz 150g ricotta with 3 roughly chopped spring onions, the juice and zest ½ lemon, seasoning and 50g soured cream, crème fraîche or natural yogurt. Scatter with more sliced spring onions to serve, and eat with cucumber sticks or toast.

Something different to the usual bubble & squeak!

Use up Odds & ends from your cheeseboard

Easiest-ever cheese & onion tart Q

Serves 4 Q Prep 20 mins Q Cook 35 mins

Gently fry 2 sliced onions in 25g butter until really soft and golden. Take off the heat and stir in 100ml double cream, 100g grated cheeses (whatever mixture you like) and 1 beaten egg. Unroll a 320g sheet puff pastry on a baking tray and score a border. Spoon the cheesy mixture inside the border and scatter with another 100g grated cheeses. Season with black pepper. Bake at 220C/200C fan/gas 7 for 20 mins until crisp and set. Eat warm or at room temperature with salad.

Use up Day-old roasties

Cheesy spud bake Q Q

Serves 2 Q Prep 10 mins Cook 20-30 mins

Roughly crush 300-450g leftover roasties, chopped if large, with 75g grated mature cheddar, ½ small chopped red onion and ground pepper. Press into a greased baking tin so that it’s about 2½cm thick. Bake at 200C/180C fan/gas 6 until really crispy – about 20-30 mins. Eat with baked beans.

Use up Korma paste

Singapore-style fried rice Q Q

Serves 1 generously Q Prep 5 mins Cook 10-12 mins

Fry 2-3 tbsp korma paste in a small pan for 1 min, then add 100g cooked rice, 50g frozen peas and 1 chopped spring onion (and some diced ham, if you like). Adding a splash of water, fry until everything is piping hot. Stir in 1 beaten egg until it sets, then serve with a big splash of soy sauce. 80 BBC Easy Cook

WEEKEND LEFTOVERS

Use up %JGUVPWV UVWHƂPI TQNN

Use up Festive red salad

Use up Brussels sprouts

Christmas burgers

Red cabbage & potato hash (below)

Sprout champ

Q

Serves 1 Q Prep 5 mins Q No Cook

Serves 4-6 Q Prep 20 mins Q Cook 25 mins

Q

ÀÞ ÃVià v Ìi ÃÌÕvw} À Ì i>Ì ÌÀÕ} and crisp. Then put into a bread roll with sliced turkey, cranberry sauce and salad for the quickest burger ever!

Use up Turkey

Turkey korma Q

Serves 4 Q Prep 10 mins Q Cook 20 mins

Boil 800g diced potatoes until tender. Melt 25g butter in a shallow pan (ovenproof if you have it), then fry 100-300g Festive red salad for a few mins to soften. Stir in the well-drained spuds (or use 800g diced leftover roasties) with some seasoning, press down and carry on cooking to crisp the bottom and heat through. If you like, dot the top with a bit more butter and grill to crisp it up. Eat with fried eggs and slices of leftover ham, if you like.

Q

Serves 2 generously Q Prep 10 mins 20 mins

Q Cook

Boil 300-400g roughly chopped potatoes until tender. Meanwhile, shred a good handful leftover cooked sprouts (with or without bacon and chestnuts), then stir-fry in a non-stick pan to heat through. Drain the potatoes, then mash well with a knob of butter, 200ml milk and some seasoning. Stir in the fried sprouts and eat with ham, roast chicken or duck breasts, if you like.

In a food processor, blend 1 roughly chopped onion, 1 garlic clove and 50g ginger to a paste. Fry it in 1 tbsp vegetable oil until fragrant. Stir in 6 tbsp korma paste for 1 min, then add 50g ground almonds, 50g raisins or sultanas, 400ml chicken stock and 400-700g shredded turkey meat. Gently simmer until the turkey is heated through, then season and serve with rice.

Turkey & avocado BLT Q

Serves 1 Q Prep 5 mins Q Cook 10 mins

Spread 2 slices toasted bread with ½ a mashed avocado. Sandwich with 2 rashers crispy bacon, 4 slices leftover turkey, some sliced tomato, some shredded lettuce and a good grinding of black pepper. Serve immediately.

Use up Herby salt

Easy roast chicken Q Q

Serves 4 Q Prep 5 mins Cook about 1 hr 30 mins

Mash 1 tbsp herby salt with 3 tbsp unsalted butter and rub all over a chicken before roasting.

Use up Dill & cucumber

Green rice salad Q

Serves 8 Q Prep 10 mins Q Cook 15 mins

Boil 400g basmati rice following pack instructions. Drain and mix with ½ bunch dill, chopped, ½ cucumber, diced, juice of 2 lemons, 3 tbsp olive oil and lots of seasoning. BBC Easy Cook 81

WEEKEND LEFTOVERS

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make a crumbl e Use up Madeira cake

Use up
Use up Marzipan

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%JQEQNCVG  CNOQPF VTWHƃGU Quick plum crumble (above)

Q

Makes 150ml Q Prep 2 mins Q No Cook

Q Q

Whisk together the juice of 1 orange and juice of 1 lemon with 2 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp sugar and some seasoning. Great drizzled over greens, beetroot or rice salads.

Use up Slices of %JTKUVOCU ECMG

5RKEGF %JTKUVOCUECMG ice cream Serves 4-6 Q Prep 5 mins plus freezing Q No Cook

Q

Spoon a 500ml tub vanilla ice cream into a food processor with 200g crumbled fruitcake (without icing), ½ tsp mixed spice and 2 tbsp Sherry or brandy. Whizz together until nearly smooth, then spoon into a freezer container and freeze until solid. 82 BBC Easy Cook

Makes 15-18 Q Prep 20 mins plus chilling Cook 5 mins

Q

Serves 6 Q Prep 10 mins Q Cook 30 mins

Roll 300g marzipan into 15-18 balls – dusting your hands with icing sugar will help to stop you getting too sticky. Melt 200g dark chocolate chunks. One by one, poke a skewer into each ball and dip into the VV>Ìi Ì V>Ì° -Ì Ìi ÌÀÕvyià  L>} parchment. Finely chop 50g toasted almonds and sprinkle over the tops. Chill to set hard.

Quarter and stone 1kg plums (or apples), then simmer, covered, with 200ml water and 3 tbsp sugar until softened. Tip into a baking dish and scatter over the 200g Madeira cake, diced into cubes. Drizzle with 5 tbsp double VÀi> À VÕÃÌ>À`] ÃV>ÌÌiÀ ÜÌ > >`vÕ y>i` almonds or chopped pistachios and dust with a little icing sugar. Bake at 180C/160C fan/gas {] ÕÃÌÕÌLÀÜ}°-iÀÛiÜiÌêÃÌ°

A special touch to your afternoon cuppa

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Serves as many as you like Q Prep 2 mins Cook 5 mins

Melt some dark or milk chocolate and half dunk the baked trimmings from cutting out the sides of your gingerbread house. Leave to set, then serve with tea or coffee.

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Ceramic Frying Pan set just £26.99 ­Ü>Ã Ëx°®I /iÃi ViÀ>V vÀÞ} «> ÃiÌÃ >Ài } >ÃÌ} >` `ÃÌÀLÕÌi i>Ì iÛiÞ vÀ ivwViÌ V }° /i ÃÌV V>Ì} iÌÃ ÞÕ V without using oil to create healthier meals. ƂÛ>>Li \ >V D6571] >ÀV> D6569]

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Terms & Conditions *Please add £4.95 P&P per order. ‘Was’ pricing refers to the original Ãi} «ÀVià vviÀi`  Ìi «ÀÌiÀêà ÜiLÃÌi ÜÜÜ°VvviÀðV°Õ ] >`  ÌiÀ ÀiÌ> ÃÌÀi LiÌÜii £nÉäÇÉ£È >` £nÉ£äɣȰ a ÝVÕÃÛi vviÀà ÀÕ >VÀÃà >ÃÞ  ] ` ` >` i  } -iÀið iÛiÀÞ ÜÌ Ç ÜÀ } `>Þà Ì 1 >>` Þ] Ãi iÝVÕÃà >Þ >««Þ° I >à VÃÌ x« «iÀ ÕÌi vÀ / >`iÃ] V>à vÀ ÌiÀ iÌÜÀ à >Þ Û>ÀÞ° v Ì V«iÌiÞ Ã>ÌÃwi` ÜÌ ÞÕÀ À`iÀ] «i>Ãi ÀiÌÕÀ }`à  Ì V`Ì >` Ãi>i` À}> «>V >}} vÀ > ÀivÕ` ÜÌ £{ `>Þà v ÀiViÛ} ÞÕÀ À`iÀ ­«ÃÌ>}i VÃÌà Ü Ì Li ÀivÕ`i` ÕiÃà v>ÕÌÞ®° Ì à > i}> ÀiμÕÀiiÌ  Ìi 1 Ì>Ì Ûià >Ài Ì Ã` Ì Õ`iÀ £nð / iÃÕÀi Ì>Ì Ûià >Ài Ì Ã` Ì Õ`iÀ £nÃ] >`  ÃÕ««ÀÌ v Ìi ÛiÀiÌ Ì>ÌÛi Ì Ì>V i vi VÀi] Üi ÀiÃiÀÛi Ìi À}Ì Ì ÀiμÕiÃÌ «Àv v >}i v Ìi «ÕÀV>ÃiÀ° 9ÕÀ VÌÀ>VÌ vÀ ÃÕ««Þ v }`à à ÜÌ 6 ÀÕ«° Ƃ - Ƃ/1, - , +1, " 6 ,9° Data Protection 7À`Ü`i Ìi` >` i`>Ìi i`> «>Þ Ìi` ­«ÕLÃiÀà v >ÃÞ  ® ÜÕ` Ûi Ì ii« ÞÕ vÀi` LÞ «ÃÌ] Ìii«i or email of their special offers and promotions. Please state at time of ordering if you `ÌÜÃÌÀiViÛiÌiÃivÀ 7À`Ü`iÀi`>Ìii`> «>Þ°

Titan 6-piece knife block set just £46.99 ­Ü>à ËÈ°®I /i /Ì> È«iVi vi LV ÃiÌà >Ûi > ÕμÕi ÌÌ>Õ V>Ì}  ÌÜ ÕÃÌÀÕà VÕÀð /i L>`ià >Ài >`i vÀ } μÕ>ÌÞ ÃÌ>iÃà ÃÌii Ì VÀi>Ìi > >À`iÀ] ÃÌÀ}iÀ L>`i Ì>Ì Ü >Ì> Ã>À« VÕÌÌ} i`}ià >` >Ûi Ã}wV>ÌÞ }Ài>ÌiÀ VÀÀà ÀiÃÃÌ>Vi° Ƃ L>`ià >Ûi > vÕ ÌÌ>Õ V>Ì} >` >Ài Ì>«iÀ }ÀÕ`° iÃÜÌ>£äÞi>À manufacturer’s warranty and are dishwasher safe. ƂÛ>>Li\ ««iÀ G0341]` G0342

Ordering is easy Call 0844 493 5654** quoting 65988 or visit www.clifford-james.co.uk/65988 ƂÌiÀ>ÌÛiÞ Ãi` ÞÕÀ VÌ>VÌ `iÌ>Ã] >``ÀiÃà >` Ìi V`ià >` μÕ>ÌÌià v Ìi Ìi­Ã® ÞÕ ÜÃ Ì À`iÀ] >} ÜÌ > ViμÕi «>Þ>Li Ì 6 ÀÕ«] Ì\ BBC Easy Cook Offer 65988, PO Box 87, Brecon LD3 3BE. Please add £4.95 to your order total for P&P.

BBC Easy Cook 83

Gü Exotic Passion Fruit Posset, £1.20, Tesco Keep some of these sweet and creamy pots in the fridge for an emergency dessert.

Napolina 50%/50% Spaghetti, £1.50, supermarkets nationwide Make your Bolognese a little heartier with half whole wheat pasta.

Tastesmiths Makhani Kit, £3.59, ocado.com This takes a little longer than your average kit, but the pack’s simple instructions will help you make a really impressive and fresh curry.

Robin Mug, £3.49, HomeSense The perfect mug for sipping your hot chocolate.

Harvest Dinner Plate, £4, Sainsbury’s Update your dinnerware with Sainsbury’s autumnal print plates.

Thpeing Shp list ALL UNDER £5

Higgidy Christmassy Pie, £3.75, Sainsbury’s Can't wait for Christmas? Warm up with a festive pie for lunch.

Our pick of the best budget buys for winter

Spoon Cereals Cinnamon Granola, £4, Sainsbury’s Use a spiced granola to top Greek yogurt, add crunch to porridge, or top a fruit crumble.

.CSWKNC .QPFQP 6TWHƃG 5CNV  Sainsbury’s Add a little luxury to macaroni cheese, meat and potatoes by sprinkling over ÃiÌÀÕvyiÃ>Ì° The Spice Tailor Coconut Daal, £2.89, Waitrose Make an authentic daal for your Saturday night curry in just two easy steps.

84 BBC Easy Cook

Sweetpea Pantry Biscuit Mix, £4.99, M&S Bake a batch of gingerbread with the `Ã >` w Ì i ÕÃi with the smell of Christmas spices.

Cooks’ Ingredients Beef Dripping, 99p, Waitrose To make the crispiest roast potatoes, add a spoonful of beef dripping to your spuds, space them out a little, then roast.

WEEKEND QUICK BITES

4-INGREDIENT DINNER

Wine & dine Top tipples for the festive period Chablis, £11, Spar A lovely white to accompany your turkey or seafood starter.

The Best Prosecco, £8.25, Morrisons Celebrate and pop open the bubbly!

M Signature Rioja Reserve, £6, Morrisons This red will work well with your cheese course. It’s suitable for vegetarians, too.

Goat’s Milk Gouda, £4.49, Waitrose

Applewood Minis, £1, Asda

The cheeseboard Add these to your cheese course

Brie De Meaux, £1.69, Lidl

Thomas J. Fudge Mini Wafers, £2.25, Waitrose

Rye Oaty, £1.79, ocado.com

Q Turn to p51 for our guide to the ultimate cheeseboard

Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.

400g pack oven-roasted vegetables

1 can kidney beans in chilli sauce

1 can chopped tomatoes

Tp tip To remove excess fat from gravy, skim an ice cube wrapped in paper towel over the liquid. The solid fat will be easier to remove.

How to make the perfect roast dinner Tom Aikens owns the restaurant Tom’s Kitchen in London. Here are his three top tips for making the ultimate Christmas dinner... Q Avoid dry turkey To keep your turkey nice and moist, I suggest you brine the turkey beforehand for a day and then leave to air dry for a day in the fridge. Slowly cook the turkey at 120C for 2.5 hrs, then roast it at 220C for 10 mins at the end. Leave to rest for 30 mins before carving. Q Make a great gravy For the best gravy, make sure the turkey bones are well roasted with some aromatic veg, such as celery,

carrots, onion, shallots, bay, thyme, garlic and seasoning. Roast these well and add a little madeira. Cover with water. Simmer for 2 hrs until reduced. Q Get crispy spuds For the best crispy roast potatoes, cook peeled maris piper potatoes, cut into 2-inch pieces, at a simmer for ten mins. Fluff up well in a colander by shaking them, then place into a hot roasting tray with half duck fat and half oil. Season aand roast at 210C for 35 mins. Q Tom Aikens will be at Taste of London: The Festive Edition 17-20 November

1 ready-toeat mixed grain pouch

Veggie chilli

BBC Easy Cook 85

14 EASY TIPS

Santa’s hacks Try these cool trends and hot tips, straight from the North Pole

GIVE YOUR MINCE PIES A MAKEOVER Mincemeat samosas Makes 18 Prep 1½ hrs plus soaking Q Cook 15-20 mins Q

Q

1 cooking apple, peeled, cored and finely chopped zest and juice 1 orange 50g dried ready-to-eat apricots, chopped 25g shelled pistachios 50g dried cranberries 175g sultanas 1 tsp cinnamon ½ tsp grated nutmeg 2 tbsp brandy 1 tbsp clear honey 50g butter, melted and kept warm 6 sheets filo pastry (270g pack) icing sugar, to decorate 1 Mix together the fruit, dried fruit, nuts, spices and brandy. Leave the mixture in the fridge for 30 mins to allow the flavours to develop, then stir in the honey. Heat oven to 200C/180C fan/gas 6. Arrange the filo sheets with the short side facing you and, using scissors, cut the stack in 3 vertically, to make long strips. Brush the top 3 strips with melted butter.

Not eating straight away? These can be warmed up in a low oven

2 Working quickly, put 1 heaped spoonful of mincemeat at the top of the first strip. Fold one corner of the pastry over it to form a triangle, then continue folding alternately left and right to form a triangular package, until you’ve used up all the strip. Repeat with the other strips. Brush with butter before folding. 3 Place the triangles on a baking sheet and brush each one with more melted butter. Bake for 15-20 mins until crisp and golden. Dust with icing sugar and serve warm. necessary).

86 BBC Easy Cook

COOK SCHOOL HACKS Mini Bakewells

MOVE OVER, MINCEMEAT Mini Bakewells Makes enough for 12 tartlets Q Prep 15 mins Q Cook 15 mins Q

Heat oven to 190C/170C fan/gas 5. Divide 50g raspberry jam between 12 uncooked tartlet cases. Beat 100g softened butter with 100g golden caster sugar, then gradually beat in 2 eggs followed by 100g ground almonds and 25g flour. Sprinkle with a few flaked almonds and bake for 15-20 mins.

Mini Mont Blancs Q Q

Makes enough for 12 tartlets Prep 10 mins Q No Cook

Mix 200g chestnut purée with 2 tbsp icing sugar and ½ tsp vanilla extract. Divide between 12 baked tartlet cases. Whip 200ml double cream, spoon onto the tarts, then grate over dark chocolate.

Spiced apple pie filling Q Q

Makes enough for 12 tartlets Prep 10 mins Q Cook 15 mins

Chop 3 cooking apples into cubes and stew for 15 mins with the zest and juice of 1 orange, 1 tsp mixed spice, 50g raisins and 3 tbsp golden caster sugar. Cool before filling 12 baked tartlet cases.

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Sbagliato

Hibiscus Prosecco

Mini Mont Blancs

Rose-ecco

Spiced apple RKGƂNNKPI

JAZZ UP YOUR PROSECCO /i}Ìy>ÛÕÀ>``iV>Ìiyââv*ÀÃiVV> iÃÌ`i>vÀ>}>ÌÛiÝ}° Rose-ecco (invented by Sophie Dahl) Fill a glass with Prosecco and pour 1 tbsp rose syrup down the inside of the glass so that it slides to the bottom.

Hibiscus Prosecco *ÕÌ>LÃVÕÃyÜiÀ (from lakeland.co.uk) with 1 tsp of its syrup in the bottom of a glass. Pour over Prosecco. Don’t `ÃV>À`ÌiyÜiÀq it tastes of raspberry.

Sbagliato (a relation of the Negroni) Mix 4 parts Prosecco, 1 part sweet vermouth (such as Martini Bianco) and 1 part Campari. Serve with an orange zest twist.

(QTCIGToUƂ\\ A splash of sloe gin and a blackberry or two, topped up with Prosecco.

A CLEVER WAY TO COOK TURKEY Try the nifty trick smart restaurants have been doing for years! Cook the legs and breast of the turkey separately. This way, ÞÕ}iÌy>ÛÕÀÃiLÀ>Ãi`i}i>Ì>` perfectly roasted breast. Cut the turkey up and cook it in parts. Chop off the legs, then Ì}ð ÀÜÜi>>À}iy>i«Àv casserole, then remove. In the same dish, brown a few onions, carrots and a stick of celery, all chopped, in the remaining oil. Add 6 garlic cloves, crushed, and 1 bay leaf, then ½ bottle white wine. Bring to the boil, scraping up the bits, return the turkey to the dish and add boiling water so the bird is half covered. Cover with a piece of baking parchment and the lid to keep moist, and simmer for 2-3 hrs, turning occasionally, until tender. Remove, strain the juices and reduce by

simmering. Meanwhile, take the breasts off the carcass. Roast with butter, herbs and seasoning pushed between the skin and the yiÃ>Ûii>Ìi`ÌÓÓä ÉÓää v>É}>à ÇvÀ{xxäÃÕÌV i`°

BBC Easy Cook 87

MAKE A LIGHTER MULLED WINE

Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116C – this is known as the soft-ball stage.

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3 Remove the pan from the heat and leave to sit undisturbed for 5 mins until the temperature drops to 110C. Stir in a good pinch of salt. Banana & bacon

Mulled Port & lemon Q Q

Makes 8 glasses (easily doubled) Prep 5 mins QCook 20 mins

1 orange 1 lemon 750ml bottle ruby Port 2 star anise (optional) 4 cloves 2 cinnamon sticks, plus more to serve (optional) plenty of ice orange and lemon slices, to serve lemonade, for topping up

FUNKY FUDGE Update classic fudge with these new combinations. One batch will make 18 pieces of each flavour, or choose the one you like best and double the flavourings to make a 36-piece batch. Q Q

Makes 36 pieces Prep 10 mins QCook 40 mins plus overnight cooling

FOR THE FUDGE

Using a peeler, pare thin strips of zest from the orange and lemon. Squeeze the juice. Put the zests and juice into a large saucepan, then add the Port and remaining ingredients. Simmer very gently for 20 mins, then leave to cool completely. Can be made up to 1 week ahead and chilled. To serve, put ice and slices of orange and lemon in each glass, then carefully pour in equal quantities of the Port and lemonade.

450g golden caster sugar 400ml double cream 50g butter 1 tbsp glucose syrup

4 Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost its glossy shine. Remove the thermometer and continue beating for a few mins more. This process is important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture. 5 Working quickly, divide the mix into 2 heatproof bowls. In one bowl, stir in the mashed banana. In the other, stir in the clementine zest, juice and ¼ tsp of freshly ground black pepper.

6 Before it sets, quickly pour the fudge mixes into your prepared tins and smooth over the surface. Sprinkle FOR THE CLEMENTINE & BLACK the cooked bacon over the top of the PEPPER FLAVOURING banana fudge. Leave both to cool at zest 1 clementine and 1 tbsp juice room temperature overnight – don’t put FOR THE BANANA & BACON the fudge in the fridge as it will FLAVOURING become sticky and won’t set 1 tbsp mashed banana >>> properly. Cut into bite-sized 2 rashers smoked streaky bacon, grilled until vÕ`}i ii«Ã pieces and put in a box crispy, then very >Ãi>i`VÌ>iÀ to give as a present. finely shredded

vÀÕ«Ì£Üii ] ViiÌivÕ`}i vÀÓÜii Ã

1 Line two 19 x 9 x 6cm loaf tins with baking parchment. Tip the sugar, cream, butter and glucose syrup into a medium to large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again. 2 Once dissolved, put a sugar thermometer in the pan, making sure the measuring tip is completely immersed in the syrup – if not, transfer the mixture to a smaller pan, but be aware the syrup will bubble up. Increase the heat and bring the syrup to a steady boil.

88 BBC Easy Cook

Clementine & black pepper

COOK SCHOOL HACKS

Christmas cake soufflés

ADD LUXURY TO LEFTOVERS

Serves 4 Q Prep 20 mins Q Cook 15 mins Q

½ÌÃ>ÛiÞÕÀivÌÛiÀÃÕÌÌi>ÃÌ }ÕiÃÌ >ÃivÌ°> iÌi«>ÀÌvÞÕÀ«>ÀÌÞ iÕ°

Potted salmon rillettes Q

Serves 4 Prep 10 mins plus 2 hrs chilling Q No Cook

Q

100g cream cheese 100g crème fraîche, soured cream, double or whipping cream – or a mixture of all your leftovers 100g smoked salmon, half diced, plus extra to decorate (optional) 2-3 tsp creamed horseradish a lemon wedge few dill sprigs, to decorate (optional) Melba toast, crackers or toasted rye bread, and a few leaves, to serve

butter, for greasing 1 tbsp golden caster sugar, plus extra for dusting 4 medium egg whites 150ml ready-made custard 85g fruitcake or Christmas cake, crumbled caramel sauce, to serve 1 Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat up. Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.

2 Whisk the egg whites until stiff peaks form, then add the sugar and continue whisking until stiff again. In a big mixing bowl, stir together the custard and crumbled cake. Stir in a quarter of the egg whites, and very gently fold in the rest using a big metal spoon until the mixture isn’t too streaky. 3 Divide the mixture between the ramekins, running your finger around the top inside of each to leave a ‘gap’ between the mixture and the ramekin just at the very top. Bake for 12-15 mins until risen and golden. Meanwhile, warm the caramel sauce. Serve the hot soufflés immediately, with jugs of warm caramel sauce for people to pour into theirs.

1 Put the cream cheese, the leftover creams, 50g salmon, 2 tsp horseradish and a small squeeze of lemon juice in a food processor or blender. Whizz until smooth, then scrape into a mixing bowl. Fold in the remaining salmon, then taste – add a tsp horseradish if you like, plus seasoning if needed. Divide the mixture between 4 small ramekins. Chill for 2 hrs.

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2 Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like. Add a pot to a plate with a few leaves and some crunchy Melba toast, or similar.

ca ke Potted salm so ufƃ on és ril le t s te BBC Easy Cook 89

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Giant sausage roll!

Sausage plait -iÀÛià { *Ài« Îä à Q  {ä à Q È£« > «ÀÌ Q xÈÓ V>Ã] £È}v>Ì]Ó}Ã>Ì°v>Ì] ä} ÃÕ}>À Q Q

a little oil, for greasing 400g pack pork & apple sausages – about 6 1 roasted red pepper from a jar, patted dry 1 large egg  VUR EJKNNK ƃCMGU QRVKQPCN 2 tbsp tomato purée ƃQWT HQT FWUVKPI 250g ready-made puff pastry baked beans or salad, to serve Equipment you will need A baking tray, pastry brush, baking parchment, kitchen scissors, large mixing bowl, kitchen paper, cup, fork, a large spoon, cutlery knife, measuring spoons, rolling pin, ruler, oven gloves

1

Grease a baking tray i>Ì Ûi Ì Óää É£nä v>É }>à Ȱ Ài>Ãi > L>} ÌÀ>Þ ÜÌ  Ìi VÛiÀ Ì ÜÌ L>} «>ÀViÌ° *ÕÌ Ì i Ã`i° -« vv Ìi i`à v Ìi Ã>ÕÃ>}iÃ] Ìi ÃμÕiiâiÌii>ÌÌ>LÜ°

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2

Mix the ingredients

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90 BBC Easy Cook

#FF [QWT ƂNNKPI Ü Ã« Ìi w} `Ü Ìi ``i v Ìi «>ÃÌÀÞ  > Ã>ÕÃ>}i Ã>«i q i>Ûi > ÌÌi }>« >Ì Ìi Ì«>`LÌÌ­>LÕÌÎV®°

Cut your pastry into strips

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Plait the strips, then bake -Ì>ÀÌ} >Ì Ìi Ì«] >Þ Ìi «>ÃÌÀÞ ÃÌÀ«Ã ÛiÀ Ìi w}] Ì>} i vÀ i>V Ã`i] Ì VÀÃÃ i > «>Ì° ÀÕÃ ÜÌ Ìi i}}° >i vÀ Îx{ä Ã ÕÌ }`i° -iÀÛiÜÌL>i`Li>ÃÀÃ>>`°

COOK SCHOOL BAKING

TEACH KIDS NEW SKILLS

Learn basic pastry skills!

BBC Easy Cook 91

Get your kids to bake a special treat for Santa this year with these cute Rudolph cupcakes

Rudolph cupcakes Makes 12 Prep 35 mins plus cooling Q Cook 30 mins Q 44p per cupcake Q 494 kcals, 29g fat, 17g sat. fat, 41g sugar un-iced Q Q

200g butter, cubed 200g plain chocolate, broken into squares 200g light soft brown sugar 2 large eggs, beaten 1 tsp vanilla extract 250g self-raising flour FOR THE ICING

200g plain chocolate, broken into squares 100ml double cream, not fridge-cold 50g icing sugar FOR THE REINDEERS

12 large milk chocolate buttons 24 white chocolate buttons 12 red Smarties black icing pens mini pretzels, cut in half horizontally 1 Heat oven to 160C/140C fan/gas 3. Line a 12-hole muffin tin with paper cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally. Set aside to cool a little while you weigh the other ingredients. 2 Stir the eggs and vanilla into the chocolate mixture. Put the flour in a large mixing bowl, and stir in the chocolate mixture until smooth. Spoon into the cases until just over three-quarters full. Bake on a low shelf in the oven for 20-22 mins. Leave to cool. 3 To make the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream, sift in the icing sugar and mix well. When spreadable, top each cake with some icing. 4 Position a milk chocolate button on top of each cake, then 2 white chocolate buttons above it. Use a little icing as glue to stick a red Smartie onto the milk chocolate button for a nose. Then use your icing pens to draw black dots on the white buttons for eyes. Stick 2 pretzel top halves into the top of each cake for antlers, and stick the bottom half of a pretzel under the Smartie for a mouth. 92 BBC Easy Cook

COOK SCHOOL BAKING

These cakes will keep in a sealed container for up to 3 days

Cooking with children Aged 3-7 Youngsters between the ages of three and seven should be able to line ÌiÕvwÌ]i«Ì> iÌiV> iÝ] and stir and spread over the icing. Q Aged 7+ From the age of seven and Õ«Ü>À`Ã]V`ÀiÃÕ`Li>LiÌ> i ÌiV> iÃ>`V}ÜÌ>ÃÃÃÌ>Vi]LÕÌ will need an adult to help with the oven >`ÌÕvwÌ° Q Everyone! Treat it like an art project and put all the decorating bits in bowls. Q

BBC Easy Cook 93

T

here s nothing like the Cornish sea at the height of winter for putting you in your place ” says Aidan Turner with a wry grin “We were filming me l fting Demelza out of a boat in he actual sea when this huge wave picked up the boat and slammed it into my head I dropped her in the water not very Ross Polda k And nobody was coming o see if I’m OK I was he man injured But one of he underwa er cameramen got cracked as well and he was concussed These waves you wouldn’t hink here’s anything to them but once you get out here you’re at the mercy of Mother Nature and she doesn’t care how well the previous season rated ” Mr Poldark to be fair doesn’t look too ch lly ight now It’s the fi st warm day of the year and London is s eaming in the sun Turner’s in a T shirt and jeans and sipping a tall glass of wa er The first time we met he’d just finished the first series of Being Human BBC3’s supernatural drama and he was rehearsing Despera e Roman ics Since then he’s gone from small c een o movie s ar thanks to The Hobbit and is pret y much everyone’s sexiest man of 2015 Wi h interest in Poldark season two peaking on both ides of he Atlantic he’s legitimately blowing up “I ha e having anyone saying I’m blowing up it makes me sound ike Veruca Salt rolling around going blue ” he laughs “Everything feels l ke a slow progression Being Human probably had the greatest effect Peter Jackson was a fan of the show con ac ed me and said put yourself on ape Next hing I was in The Hobbit With Poldark I was obviously very very conscious of the show being popular very quickly even hough I was

P A U L H O L LY W O O D & MARY BERRY S H O T E X C L U S I V E LY FOR RADIO TIMES BY

IAN DERRY

too kind – ‘Mary’s she could do with toughening up a bit P A U L H O L LY W O O D

’

clear how much their own dynamic plays into the show’s appeal Paul 50 is the straight talking Liverpudlian the big kid a sausage ro l fiend and secret smoker He’s game for a giggle but nigh on immovable in his opin ions Mary 81 is the air in he bat er the Home Counties matriarch author of more than 60 cookbooks She’s composed queenly and brooks no nonsense (no of course she’s not going o ruin her hair by putting on a helmet) “She’s very kind to t h e b a k e r s ” s a y s Pa u l “P obably oo kind she could do with oughening up a bit ” Which ra her underplays the ferocity of her moue They’re discussing what exac ly is meant by “vintage” Mary having been confused when her daughter referred to a 1970s dress that way “When does vintage start?” she asks “When you were born Mary?” “I know people think I invented the Victoria sand wich but I’m really not that old ” she counters Paul says that f he could return o any e a it would be he 60s “There 컄

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ROBERT VIGLASKY/BBC

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JANE ANDERSON

Star scores Andrew Collins reveals an epic struggle to top the people’s movie music poll

T

wo titans of the film soundtrack found themselves locked in battle for he op spot during he vote for this year’s annual Classic FM Movie Music Hall of Fame po l In the red corner John Wil iams veteran master of he cinematic fanfare and composer on a l of Steven Spie berg’s ilms except three plus every episode of Star Wars (including the franchise’s highest grossing instalment The Force Awakens, which owned Christmas). In the blue corner: Howard Shore, Canadian dark horse, once thumbnailed as Mr Horror Movie but now sanctified by the Tolkien constituency for his epic accompaniment to The Lord of the Rings and Hobbit trilogies. It was close-run, but when the 15,000-plus votes were counted (three times as many as last year’s), Lord of the Rings beat the re energised Star Wars saga into second place retaining its sup emacy for the seventh year People are passionate about their favourite scores and it can take years for a newcomer o enter the canon The new op 20 operates a cla sics only door policy dominated by composing stalwarts John Barry (Out of Africa Dances with Wolves) Elmer Bernstein The Magnificent Seven) and Wil iams (Harry Potter Schindler’s List Jurassic Park) an octogenarian who’s not about to hang up his baton he’s currently working on Star Wars VIII and Indiana Jones V L ke one of his famous fanfares he never gets old

matter how cold, ‘No you have to man up and get on with it ’ keeping my head low To be honest that was more a re ief than anything Everyone involved was so good I didn’t want to be the one who sank the ship ” The shi t off cene had a big effect we point out He sh fts s igh ly uncomfortably He’s had so many fan approaches and so much press coverage that he’s a ittle wary of ta king about it yet again Then he beams affably it’s a ittle ironic him being wary he explains because “the chances of me getting my shirt off outdoors in season wo are zero ” He shakes his head ruefully “it was bloody freezing during filming ” Indoors on he o her hand is ano her story he goes hi tless twice in the first episode ) He’s happier drawing parallels between the grim conditions of pre indus rial evolution Co nwa l and he likely effects of any post Brexit economic slump “There are such clear parallels even though they wo e leggings ” he argues In Poldark the landowners and banks ind it’s cheaper to shut down these 컄

EDITED BY

Just the two of us

just up f om “This was the last day of the shoot to end just me the mines t was a lovely way ike that’s our and Demelza by the cl ffs t seems [Tomlinson] and place I love working wi h Eleanor We just have hese scenes are always very easy times we corpse a good chemist y there’s a few a big laugh and we but t’s a it le sm le rather than can always check each o her”

And ew Co lins w ll be ounting down the top 20 film scores in Saturday Night at the Movies from 5pm on Saturday on Classic FM The fu l results wi l al o be on the Classic FM webs te at classicfm com/movies2016

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ALLSTAR; ALAMY; POLARIS/EYEVINE

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he Great British Bake Off may not have the founding mission of the NHS or the longevity of the house of Windsor However in these uncertain imes he BBC’s tele vised baking con est has become an unlikely national institution a broad tent of reassuring pavlovas and multi tiered dramas in which everyone is welcome It has increased its viewing figures by around wo mi lion each year since its debut in 2010 with 15 m llion wa ching Nadiya Hussain’s cockle warming triumph last autumn the biggest TV audience of he year As he eventh season arrives its two judges cookbook doyenne Mary Berry and dough magna e Paul Hollywood are secure in the knowledge that they have the best jobs in TV “One thing that the viewer doesn’t get to do is taste ” sm les Mary “We are he fortunate ones ” They insist it’s the 12 contestants who do a l the hard work but as the pair la k around on an old Triumph motorcycle and sidecar for our vin age themed Radio Times pho oshoot it’s

Radio

Poldark Sunday 9 00pm BBC1

The Great Br t sh Bake Off Wednesday 8 00pm BBC1

DAVID BROWN

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COOK SCHOOL BAKING

f r t a R e u r d a l d p n h! a .. . Your little ones will love making and decorating these chocolate carrot cakes for Rudolph – just make sure you leave one out for Santa, too! Rudolph’s carrot patch cakes Makes about 7 Prep 50 mins Q Cook 35 mins Q 39p a cake Q 599 kcals, 31g fat, 12g sat. fat, 67g sugar un-iced Q Q

140g light soft brown sugar 100g self-raising flour 3 tbsp cocoa powder ¼ tsp bicarbonate of soda ½ tsp mixed spice 1 tsp ground cinnamon zest 1 orange 2 medium eggs 100ml sunflower oil 50ml milk 100g carrots, (about 2 medium sized), grated FOR THE ICING AND TO DECORATE

You can buy mini loaf cases from Sainsbury’s, Waitrose or Asda, or online at lakeland.co.uk

orange and green food colouring 140g fondant icing 100g butter, chopped 2 tbsp cocoa powder 200g icing sugar 2 tbsp milk 25g desiccated coconut few parsley sprigs and edible green glitter (optional) 1 Heat oven to 180C/160C fan/gas 4. Arrange 6 mini loaf cases (8 x 4 x 4cm) on a baking tray. In a large bowl, mix the sugar, our, cocoa, bicarbonate of soda, spices, orange zest and ¼ tsp salt. In a jug, whisk the eggs, oil, milk and carrots. Pour the wet ingredients into the dry and mix thoroughly. Divide the mixture between the cases and bake for 30 mins until risen and cooked through. Transfer to a wire rack to cool. 2 While the cakes are cooking, make the carrot decorations. Mix the orange food

colouring into the fondant icing until evenly coloured, then divide into 6 pieces. Roll each piece into a cyclinder, about 5cm long, then roll one end a little thinner to create a carrot shape. Use a cocktail stick to make indentations along the sides. set aside, standing them on their fattest end, to warm up for 30 mins. Now make the chocolate icing. Put the butter, cocoa, icing sugar and milk into a saucepan, and bubble for a few mins, stirring with a small whisk until smooth and shiny. Set aside to cool for 20 mins. For the green coconut ‘grass’, tip the

coconut into a small bowl, add a little green food colouring and mix until evenly coated. 3 To assemble the cakes, first cut a little hole, about 1cm, into the centre of each to ‘plant’ your carrot later. Stir the icing and spread over the cakes to cover the surface. Push your carrot into the centre, then scatter the green coconut around the edges. Stick a sprig of parsley into the top of each carrot and sprinkle the coconut grass with green edible glitter, if you like. Can be stored in a sealed cake tin for up to 3 days. BBC Easy Cook 95

CHRISTMAS

Meat & poultry

Bay & bacon roast turkey with make-ahead gravy ... 24 Candied roast ham with cranberry & star anise sauce ...................................................... 38 Cheesy French toast with ham & grilled vine tomatoes .................................................. 14 Christmas burgers................................................ 81 Chunky chilli ......................................................... 76 Cottage pie cakes................................................ 77 Easy roast chicken ............................................... 81 Ham & clementine salad ..................................... 14 Jerk beef burger with pineapple relish & wedges... 75 Lamb & chickpea fritter wraps ............................ 72 Pasta with ham & minty pea pesto ..................... 71 Piri-piri chicken with spicy rice............................. 73 Potato, pepper & chorizo stew with eggs .......... 72 Roast turkey ......................................................... 87 Sausage plait ....................................................... 90 Slow roast leg of lamb with fresh mint sauce ..... 80 Turkey & avocado BLT ......................................... 81 Turkey korma ....................................................... 81 Warm sausage & broccoli pasta salad ................ 76

Fish & seafood Creamy smoked haddock & saffron kedgeree... 14 Eggs Benedict with smoked salmon................... 15 Potted salmon rillettes......................................... 89 Spiced salmon coulibiac...................................... 36 Thai prawn, squash & pineapple curry ............... 34

Vegetarian Butternut soup with crispy sage & apple croutons ........................................................... 44

>ÕyÜiÀ ViiÃi ÜÌ Ü>ÕÌ E VÀÕLÃ.......... 29 Celeriac & potato gratin...................................... 31 Cheesy spud bake............................................... 80 Christmas galette................................................. 47 Creamy tomato risotto ........................................ 76 Easiest-ever cheese & onion tart ........................ 80 iÃÌÛi wi` LÀVi ViÌÀi«iVi ÜÌ baked Camembert ............................................ 6 Green rice salad................................................... 81 Layered squash, barley & spinach pie ................ 42 Melty mushroom Wellingtons............................. 46 Red cabbage & potato hash ............................... 81

Foodie hamper, p67 96 BBC Easy Cook

Salt-baked celeriac with hazelnut butter ............ 79 Singapore-style fried rice .................................... 80 Spiced carrot, chickpea & almond pilaf.............. 72 Sprout champ ...................................................... 81 Tomato & onion bake with goat’s cheese........... 74 Triple cheese & aubergine lasagne..................... 44 Veggie chilli.......................................................... 85

Sides & extras Beef & mozzarella meatballs............................... 16 Candied walnuts.................................................. 51 Carrot & tarragon purée...................................... 30 Cheeseboard sticks ............................................. 16 Chorizo & prawn skewers.................................... 16 Chorizo-stuffed dates .......................................... 51 Cranberry & marmalade sauce ........................... 26 Creamy bread & onion sauce ............................. 26 Crispy sage .......................................................... 44 Crispy spuds ........................................................ 85 Cucumber salad with pickled red onions ........... 34 Devil pigs on horseback...................................... 26 Honey & lavender drizzle .................................... 51 Honey-crushed swede......................................... 38 John’s Thai curry paste ........................................ 34 Marinated goat’s cheese ..................................... 68 Pear crisps............................................................ 51 Piri-piri marinade ................................................. 73 Polenta & prosciutto chips .................................. 16 Quick pickled onions........................................... 68 Raita ..................................................................... 36 Really-good roast potatoes................................. 24 Red cabbage with juniper & pears ..................... 30 Ricotta & spring onion dip .................................. 80 Roast parsnips with maple syrup & rosemary..... 29 Salmon & cucumber twists.................................. 16 ->ÕÃ>}i E LÀ>iÞ ÃÌÕvw} ................................ 25 Sprouts with crispy prosciutto............................. 29 St Clement’s dressing .......................................... 82 Steamed leeks & peas with herby vinaigrette.... 30 Toasted coconut rice ........................................... 34 Tom’s great gravy................................................. 85 Turkey brining ...................................................... 85 Twisty cheese straws............................................ 16

Sweet treats Baby buttermilk pancakes with sticky bananas & Brazils ........................................................... 13 Banana & bacon fudge ....................................... 88 Boozy Christmas bombe..................................... 62 Brandy syrup cream............................................. 33 Cherry pecan Christmas pudding....................... 32 Choc & ginger dippers........................................ 82

V>Ìi E >` ÌÀÕvyià ............................... 82 Chocolate fruitcake.............................................. 56 Chocolate, ginger & praline bombe................... 62

Cherry pecan pudding, p32

ÀÃÌ>à V> i ÃÕvyjà ....................................... 89

ÀÃÌ>Ã «Õ``} ÌÀyi...................................... 48 Christmas tree crispy pops.................................... 3 Christmas white chocolate traybake................... 40 Cinnamon palmiers ............................................. 49 Clementine & black pepper fudge ..................... 88 Clementine possets with cranberry compote .... 49 Cranberry brandy butter sauce........................... 62 Easy wreath cake ................................................. 57 Gingerbread syrup .............................................. 68 Marzipan-in-the-middle bundt cake ................... 59 Microwave boozy fudge...................................... 69 Millionaire’s ice cream bombe ............................ 62 Mincemeat samosas............................................ 86 Mini baked Alaskas with boozy cherry centres... 48 Mini Bakewell mince pies.................................... 87 Mini Mont Blanc mine pies ................................. 87 Quick plum crumble............................................ 82 Rocky robin cake.................................................. 56 Rudolph cupcakes ............................................... 92 Rudolph’s carrot patch cakes .............................. 95 Salted fruit & nut bark ......................................... 69 Spiced apple pie mince pies............................... 87 Spiced Christmas cake ice cream ....................... 82 -Õ}>À `ÕÃÌi` ÃÜy> iV> i ............................. 56

Drinks Cranberry & raspberry smoothie ........................ 12 À>}iÀ½Ã wââ ........................................................ 87 Hibiscus Prosecco................................................ 87 i E i`iÀyÜiÀ wââ..................................... 19 Mulled cider......................................................... 19 Mulled Port & lemon ........................................... 88 Pomegranate mojito mocktail............................. 19 Rose-ecco ............................................................ 87 Sbagliato .............................................................. 87

This magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company ` Ìi`° 7À`Ü`i½Ã «ÀwÌà >Ài ÀiÌÕÀi` Ì Ìi vÀ Ìi LiiwÌ v Ìi ViVi vii «>ÞiÀ° ISSN 17439175. Reprographics by Immediate Media Company London Limited. Printed by Wyndeham Southernprint Ltd. © Immediate Media Company London Limited 2016. All rights reserved. Reproduction in whole or part prohibited without permission. The publishers cannot accept responsibility for errors in advertisements, articles, photographs or illustrations. BBC Worldwide Ltd is a registered data user whose entries in the Data Protection Register contain descriptions of sources and disclosures of personal data. The text paper for BBC Easy Cook is printed on 65gsm Graphocote produced by SCA. It is elementally chlorine free and coated with kaolin from Brazil. The cover is printed on 150gsm Galerie Art produced by Sappi Paper at their Nijmegen mill in Holland. It is elementally chlorine free and coated with china clay produced in the UK. Immediate Media is working to ensure that all of its paper is sourced from well-managed forests. This magazine is printed on Forest Stewardship Council® (FSC®® ViÀÌwi` «>«iÀ° /à >}>âi V> be recycled, for use in newspapers and packaging. Please remove any gifts, samples or wrapping and dispose of it at your local collection point. With thanks to BBC Good Food magazine, where some recipes have previously appeared.

EASY COOK NEXT ISSUE

Next time in

January issue

ON SALETH

DECEMribBeEtoRd2ay7 Subsc – see p52

easycook Mmmm...

Brioche breakfast bake with crispy bacon

Hairy Bikers’ homemade pies

The Great British Bakon!

New Year, party time!

Savoury and sweet recipes from Si & Dave

Brilliant ways to bake with bacon

Easy nibbles to celebrate 2017 BBC Easy Cook 97

+06'48+'9 Ƃ, 1-7Ƃ,  

FAVOURITES /iViv >` MasterChef judge shares his foodie passions

Childhood meal… I would say a beef roast dinner with all the trimmings, VÕ`} *>Ý ÃÌÕvw}° />Ì Ài>Þ Ài`Ã i v Þ V``°

His reat lve

Ingredient… Salt, because it can V«iÌiÞ ÌÀ>ÃvÀ > `ð

Food-related book…

Four-ingredient recipe… /Ã Ã > >À` it  ÜÕ` Ã>Þ Li>Ã  Ì>ÃÌ° So that’s bread, lots of butter, beans >` * ->ÕVi°

One that really sticks in my mind à Ìi ÛiÀÞ wÀÃÌ one I had when I was at college – Practical Cookery. It was more of > ÃÌÕ`Þ }Õ`i°

Breakfast… Ƃ L>V Ã>`ÜV° ̽à > }Ài>Ì Üii i` V>ÃÃV° À ÃiÌ} a little more special, I’d recommend L>V >` i}}  > LÀVi LÕ°

Person you’d like to cook for… Can I

Lunch… I don’t often sit down for lunch because when I’m working I will be tasting all day in the restaurant!

choose someone who is no longer with us? If so, Õ>>`Ƃ°

Dinner… Rib-eye steak with triple

Pudding… 6>> Vi VÀi>° 7i ̽à }`] ÞÕ ÕÃÌ V>½ÌLi>ÌÌ°

Christmas dinner… Christmas normally consists of the whole family descending on our house, but there à i ÀÃÌ>à Ì>Ì ÃÌV à ÕÌ°  Ü>à in Mauritius and ate lobster instead of ÌÕÀ iÞ° /i Ài>à  ÀiiLiÀ Ì Ã well is because it was when I proposed Ì >i] Þ Üvi°

Christmas gift… Ƃ ÀÌÕ E >Ã ÀÃÌ>Ã «Õ``}° VÀi`Li° Chef… It has to be

Fond memory… Working with my father in his fruit and potato Ü>ÀiÕÃi° 7À } with him and learning about all the fruit and veg was what sparked ÞÛivv`° 98 BBC Easy Cook

9QTMKPI for my HCVJGTU fruit and vegetable business sparked my love QHHQQF

LÕ >ÌÃÕÃ>°

Nobu Matsuhisa

Restaurant… Am I allowed to say my own? Tredwell’s is my newest restaurant and I’m very «ÀÕ`vÌ°

À >ÀVÕýà weekend family recipes, turn to p78

Q

Cuisine… `>°  Ûi the depth of y>ÛÕÀ ÜÌ Indian food, and Jane makes a LÀ>Ì VÕÀÀÞ°

Tredwell's

Piece of kitchen kit… Ƃ }`μÕ>ÌÞ V««} L>À`°

Cooking cheat or shortcut… When I want to cook quickly, I separate Ìi }Ài`iÌð  ÕÃi Ìà v «>Ã] Ài`ÕV} > Ìi y>ÛÕÀà `Ü >` Ìi bringing them together as one, rather Ì> ÕÃ} i «Ì° 9Õ }iÌ Ìi LiÃÌ y>ÛÕÀà  Ìi ÃÀÌiÃÌ «ÃÃLi Ìi° /Õ}ÌiÀi½Ã«iÌÞvÜ>Ã}Õ«t

*"/"-\ ,Ƃ " / - É Ƃ ,,9]  //9 Ƃ -É ," 7/ Æ/""ƂÆ" ,-Ƃ /*"/"

cooked chips and peppercorn Ã>ÕVi° ̽à my favourite dinner, so I had to make sure it went in my new cookbook, Bacn & egg bun Marcus at Home, where ½Ûi ÃÜ Þ v>ÛÕÀÌi Ü>Þ Ì > iÌ°

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