BBC Good Food 2013-12

Thank you for subscribing to the magazine DECEMBER 2013

Simply stunning chocolate fridge cake Easy, make-ahead showstopper

Merry Christmas! sFavourite dishes – exciting new twists sBig-day mix & match starters, mains, puds sGlamorous festive bakes sElegant 3-bird roast sPLUS Best gifts for food-loving friends

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December 2013 ★

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Christmas can be a magical time – a chance to get together with loved ones, to cook and enjoy special dishes. But it also requires planning and preparation. So we’ve packed this month’s magazine with brand-new recipes for all your festive occasions: big family dinners, a drinks party, dishes for a crowd and for just the two of you. As always, every dish has been tested in our Test Kitchen to ensure you’ll get a great result at home. We know you’re going to be busy, so we’ve included lots of prep-ahead choices this year, as well as advice and helpful step-by-step photos. We’re here to make life easier, and a lot more delicious, during this hectic month. And if you’re looking for more festive food inspiration, including brilliant live cookery demos from all your favourite chefs, I hope I’ll see you at one of our BBC Good Food Shows this month. It’s a great day out! A very merry Christmas from all of us at Good Food.

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Magic mince pies (no need to roll the pastry) for kids to make (p43) Maisie and Jack show how to make them, with

the help of their dad, our Food editor Barney Desmazery.

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Gillian Carter, Editor

Reader offer enquiries • Call 020 7150 5358 BBC Good Food Shows For tickets, please call 0844 581 1354 or for general Show enquiries, call 020 3405 4286

PS Get £1 off our January issue for you and a friend. Turn to page 73 for your vouchers! ★

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Modern and stylish Food writer Jane Hornby creates dishes for a present swap party: ‘When it comes to entertaining in December’, says Jane, ‘I’ll often purposely cook un-Christmassy food. Tapas, North African one-pots, Middle Eastern meze, and even a little Italian – food that works well for sharing on small plates, standing to chat, fork in hand.’ Turn to page 96 for Jane’s relaxed menu.

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DECEMBER 2013

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• Each month BBC Good Food magazine brings you brand-new, reliable recipes. • Every recipe in the magazine – whether by a TV chef, from a book or created by our team – is tested and re-tested (most in our own Test Kitchen) until we are confident that it will work first time for you at home. • We make the most of fresh, seasonal produce and give helpful costs per serving on many recipes. • Recipes are analysed by a nutritional therapist, so that you can make informed choices and plan your meals. • You’ll also find expert advice and practical tips – all designed to help you achieve great results in your kitchen.

Showtime! Don’t miss out! You can still book tickets to the BBC Good Food Shows in London and Birmingham and save 15%. Plus, every advance ticket includes a FREE seat in the Supertheatre, where you can see chefs cooking live on stage, including Paul Hollywood, James Martin and John Torode. For more information, see page 50. To book and save 15% on tickets, call 0844 581 1345 or visit bbcgoodfoodshow. com and quote the promotional code GF15A. bbcgoodfood.com 3

© 2013 Almond Board of California. All rights reserved.

Whenever hunger calls, answer it with almonds. When you’re going mobile, almonds are the snack to pack to keep you keeping on. Exceptionally delicious and naturally nutritious, almonds are a source of protein and are rich in fibre, calcium and lots of other key nutrients you won’t want to leave home without. So they satisfy you best when you need it most. Learn more about almonds, the on-the-go essential at AlmondBoard.co.uk

December 2013 On our cover this month

Homemade gifts, p31

Cool cocktails, p105

Smart starters, p54

Saffron buns, p40 Santa’s little helper Sugar & spice +

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the Christmas period, these Now commonly found throughout on 13 December for the Swedish sweet saffron buns are served and Scandinavian countries. festival of St Lucia, celebrated in Italy often dresses up in a white dress On this holiday, the eldest daughter and serves these buns for with a wreath of candles on her head of light, St Lucia. They are breakfast to honour the patron saint old English recipe. similar to Cornish saffron buns, a very

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Shaping holly leaves, page 22 Barney Desmazery’s Stollen wreath cake, p20

DECEMBER 2013 18 bbcgoodfood.com

St Lucia saffron buns, p40

Shaping St Lucia saffron buns, page 40

bbcgoodfood.com 39 DECEMBER 2013

Step-by-step

1

Roll the icing into a walnut-sized ball. Squash the ball to flatten a little. Pinch the two ends to create a rough diamond shape.

2

Flatten the icing onto a work surface, then pinch the sides to make the holly spikes.

Timeplan

1 3

Score a line down the centre of the holly using a cocktail stick.

Masterclass

Sugar & spice

Roll the dough into long sausage shapes – to achieve an even shape, start in the middle and roll out towards the ends.

4

Press the holly leaf into glitter or sprinkles until they stick.

Making Christmas trees, page 23

Mary Cadogan’s Enchanted forest Christmas cake, p21

bbcgoodfood.com 17 DECEMBER 2013

Expert advice

1

Flatten the pistachio balls between your fingers – don’t worry if you get a few cracks. Start to stack them on top of each other.

2

When you get to the top of the tree, pinch the last ball to a point, and place on top.

2

Roll each piece of dough into an S-shape, then leave to prove.

Festive feasts

50g/2oz desiccated coconut 2 tbsp granulated white sugar 1 egg white FOR THE PASSION-MANGO MOUSSE 4 really ripe mangoes and 6 really ripe passion fruit, nice wrinkled on the outside juice 1 lime 2 gelatine leaves 150ml/ pint double cream 2 large egg whites 85g/3oz golden caster sugar

your 1 First collect 8 glasses to serve Put the mousses in, and put to one side. a bowl coconut and granulated sugar in and using a hand blender whizz together until finely chopped. In another bowl, froth the egg using a fork. Dip each glass rim into the egg, shake off any excess, then dip into the coconut mixture. Leave to set and dry. 2 To make the mousse, cut all the see flesh from the mangoes (for steps, page 153). Put the fruit into a blender or food processor with the pulp from the passion fruit and lime juice. Blend over to a smooth purée, then set a sieve any a large bowl and sieve to remove passion fruit seeds. Put the gelatine soften. leaves in a bowl of cold water to until 3 Heat the cream in a small saucepan off it’s just about to start bubbling. Turn

the mango mixture. the 4 Beat the egg whites until stiff. Add sugar and beat to a thick, shiny meringue mixture mixture. Fold a little of the mango spoon into the meringue with a big metal (you’re or spatula. Gently fold in the rest trying to get rid of all the meringue air in streaks, while retaining as much see the mousse as possible – for steps, page 153). Ladle into a jug and divide to set. between the glasses. Chill overnight stiff. 5 To serve, beat the egg whites until thick Add the sugar and beat to a shiny, Spoon meringue, then beat in the Malibu. the into a piping bag (or food bag with onto corner snipped off) and pipe a blob 1 hr each mousse. To save time, do this fridge. ahead and pop them back into the

GET AHEAD Make the mousse the night before, then top with coconut whip before serving. Turn to page 153 for steps showing how to prepare your mango and mousse.

carbs 40g, PER SERVING 301 kcals, protein 3g, salt 0.1g fat 14g, sat fat 10g, fibre 4g, sugar 40g,

Preparing mango, page 86

IGGLEDEN, SUE ROWLANDS

setting

popular Serving puds in glasses has been very – they this year and it’s not hard to see why to serve. look gorgeous and are dead easy contain Just be aware that these delights do raw egg and liqueur. Sarah Cook

Food styling LIZZIE HARRIS | Styling

JENNY IGGLEDEN

These taste as delightful as they look

| Styling TONY HUTCHINSON, JENNY

bbcgoodfood.com 87 DECEMBER 2013

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1

Slice the cheeks from the mango, as close to the stone as possible, then score in a criss-cross pattern.

Rib of beef with red wine gravy & horseradish sauce

Sugar & spice

Use your thumbs to push on the skin of the mango to pop the flesh out, like a hedgehog. You can now slice off the chunks.

3

Once doubled in size, brush with beaten egg and place a currant in the centre of each spiral. DECEMBER 2013

Step by step, p143

Thai curry, p116

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18 The great Christmas bake off Seven amazing bakes from BBC Two’s Great British Bake Off judges and the Good Food team 31 Wrap it up! Homemade sweets make imaginative gifts 37 Euro stars Festive bakes from around Europe 43 Easiest-ever mince pies Cook with your kids over the holiday break 47 Make an edible Advent calendar Get crafty with cute gingerbread biscuits

Christmas collection 96 Jane Hornby’s present swap party Help-yourself food for a relaxed gathering 102 A ham for the holidays With a modern Spanish twist 105 Winter cheer A cool selection of cocktails 106 Stick or twist! Stylish yet simple canapés 109 Soup for supper Meal in a bowl 111 Your standby salad 113 Veggie treat Elegant tart, simple ingredients 115 Melty cheese fondue pot 116 John Torode’s curry for a crowd 118 Fabulous brunch dishes

Santa’s little helper 143 Step by step to success Essential photos and tips to help you get the best results from our recipes 151 Your turkey – getting it right Timeplan for the big meal, plus cooking times 153 Set your Christmas table An etiquette expert shows the correct way + 155 Our 12 tips for Chrismas + Advice from the Good Food team

Plan your perfect Christmas DECEMBER 2013 £3.95

Tested in the Kitchen

EXCLUSIVE RECIPES INSIDE THIS ISSUE

109 new recipes

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to make Christmas special

Festive feasts

Shopping

54 Smart starters Serve at the table or with drinks 58 Impressive main courses Celebration centrepieces from your favourite chefs and food writers 74 Sensational sides 16 new recipes to make meals special 84 Puds with wow factor All prepare-ahead – no last-minute fuss!

158 162 165 169 171 173 175

DECEMBER 2013

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Perfect presents For cooks and food lovers Special delivery Get a monthly gift in the post Holly’s trolley Best festive food buys Gourmet goodies From artisan producers Celebration drinks Cheese choices Smart varieties for your board Books for cooks

Photographs WILL HEAP, DAVID MUNNS

2 tbsp Malibu

1 OF 5 GLUTEN EASY VIT C A DAY FREE

SERVES 8 PREP 2 hrs plus overnight COOK 10 mins

the heat. Squeeze out the softened gelatine leaves to remove excess water, then stir into the cream. When no they have completely melted and gelatine streaks remain, stir this into

FOR THE COCONUT WHIP 1 large egg white 3 tbsp caster sugar

Passion-mango delight with coconut whip

A month of easy family meals for busy cooks

From no-fuss to fabulous Festive food to share with those you love

Photograph DAVID MUNNS Food styling JANE HORNBY

Simply stunning chocolate fridge cake Easy, make-ahead showstopper!

New ways to celebrate Mary’s foolproof salmon centrepiece

Cover recipe SARAH COOK

Relaxed food to enjoy with friends

Delicious new twist for this year’s pud

Make your big day one to remember

Sugar & spice – gorgeous cakes for all

Michel Roux Jr’s chef-style dinner for 2

Styling VICTORIA ALLEN

16 sensational sides – everyone’s favourites!

Find our cover features p74 Sensational sides p84 Glamorous festive bakes p90 Our cover recipe p123 Easy family meals

bbcgoodfood.com 5

December 2013

137

Griddled vegetable & feta tart

131

Lemon & pepper fish with roasted veg

139 Simple winter suppers 124 Love your leftovers Don’t waste any festive food! Turn your leftovers into 10 tasty meals 128 Dinner from the freezer A few dishes stashed away can be a lifesaver over the holidays – all these can be cooked from frozen 133 Eat well all month 10 healthy dinners

Indian roasted butternut squash soup with seeded naan

Reader offers

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Plan your perfect Christmas DECEMBER 2013 £3.95

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DECEMBER 2013

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to make Christmas special

A month of easy family meals for busy cooks

From no-fuss to fabulous Festive food to share with those you love

Simply stunning chocolate fridge cake Easy, make-ahead showstopper!

New ways to celebrate Mary’s foolproof salmon centrepiece

p127

+ Festive menu planner Recipe index The BBC Good Food Show Book your tickets Get £1 off next month’s issue Coupons for you and a friend! Make our cover recipe Simply stunning chocolate fridge cake BBC Good Food subscriber offers Meet the people who plan Christmas Food producers who provide holiday essentials TV recipes As seen on screen Classified advertisements Get the best from our recipes From your kitchen Your letters and photos Treat for Rudolph Carrot patch cakes

Tested in the Kitchen

EXCLUSIVE RECIPES INSIDE THIS ISSUE

109 new recipes

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Also this month

Thousands of recipes at your fingertips

Relaxed food to enjoy with friends

Delicious new twist for this year’s pud

Make your big day one to remember

Sugar & spice – gorgeous cakes for all

Michel Roux Jr’s chef-style dinner for 2

The iPad edition has everything you love about BBC Good Food and more! Digital cook cards, exclusive videos, personalised shopping lists… Download it today from the Apple App Store.

16 sensational sides – everyone’s favourites!

Also see our great range of cookbook apps with recipes, tips and cooking tools, from healthy baking to one-pots. Available to download on iPhone or Android.

Mattress topper SAVE 50%

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Watch your favourite chefs on The Good Food Channel (Sky 247 or Virgin 260).

Plus Search our recipe website for more inspiration at bbcgoodfood.com

Vegetarian Christmas Find all the vegetarian recipes you need for your holiday cooking in the latest issue of BBC Good Food’s Home Cooking Series. On sale now, just £3.70.

SAVE UP TO £235 Q BBC Good Food magazine is also published in Bulgaria, Hungary, India,

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the Middle East, Romania, Singapore and Turkey

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December Let us help you entertain with our recipes this month

Classic Christmas with all the trimmings for 8 Celebrate with our foolproof turkey, plenty of golden roasties and lots of trimmings, then put your feet up – our cover recipe dessert is made the day before!

Boxing Day buffet Take a break from turkey leftovers and gather together for baked ham, a selection of salads and for vegetarians, our Grilled vegetable and feta tart, p137. A platter of pies passed round at the end will finish off the party nicely.

The big brunch Start with mini rolls stuffed with our sausage skewers, pots of coffee and Bloody Marys.

Sticky sausage & mustard skewers p74 Spiced gammon with membrillo glaze p102. Jewelled rice p78. Winter slaw with maple candied nuts p111 Mustard butter-basted roast turkey, Port & cranberry sauce, Creamy bread & shallot sauce and Make-ahead gravy p62 Golden crunch potatoes, Fruity stuffing, Sticky sausage skewers, Sprout gratin with bacon-cheese sauce from p74

Kedgeree p118

Simply stunning chocolate fridge cake p88

Try La Terrasse de la Garde 2010, Pessac-Léognan, France, 14% (£14.99, Sainsbury’s), full of classic Bordeaux elegance.

Winter leaf salad p78

Panforte pies p97

Offer a peachy white, such as Wine Selection French Marsanne 2012, Pays d’Oc, France, 12.5% (£4.50, Asda).

Special dinner for 2

Middle Eastern for 6

Our green bean recipe is easily halved, while the leftover cakes (the recipe makes 8) will keep in a tin for a few days (or can be frozen).

Warm up your night with some gentle spices. This is a fantastic menu for vegetarians, but if you fancy offering a meat option for the main, then the Golden pilaf with sizzling merguez (p100) will work perfectly.

Mincemeat Chelsea buns p21

Side Winter leaf, date & olive salad p100

Starter Manchego salad p55

Dessert Persian pudding with rose & honey butter p86 Dessert Little clementine & cranberry syrup cakes p28

Start with a mini Gosset Champagne (see page 171), then move on to Rioja Reserva 2008, CVNE, Spain, 13.5% (£13.99, Majestic).

Main Ultimate winter couscous p69

Pick Côté Mas Blanc 2012, Pays d’Oc, France, 12.5%, and Rouge 2012, 13.5% (both £7.99, Majestic). They are bursting with lively fruit – the labels are fun, too.

Turn the page for even more menus 8 bbcgoodfood.com

DECEMBER 2013

Wine notes SARAH JANE EVANS MW

Main Roast rib of veal glazed with a herb crust p64 Green beans with wholegrain mustard p76

Even more menus to help you plan ahead

Pub-grub food for a cosy night in When it’s cold outside, only comfort food of the highest order will do. This relaxed menu is perfect for welcoming loved ones home for Christmas.

Starter Giant smoked salmon & beetroot blini p54

MasterChef-style menu for 4-5 If there are just a few of you this Christmas day, make it a memorable one with our most impressive menu yet. Serve this, and there’s no way you won’t be let off the washing up!

Gluten-free dinner party for 6-8 GLUTEN FREE

We know lots of our readers follow a glutenfree diet, so here’s a scrumptuous menu just for you. Start with olives and salted almonds with a bottle of fizz, and finish with a Spanish cheeseboard, accompanied by gluten-free crackers.

Main Chestnut & wild mushroom stuffed three-bird roast p70 Salted caramel parsnips p76 Winter greens with bacon butter p76

Spanish roasted turkey with quince jelly p69 Main Venison pie p72 Pickled red cabbage p74 Sprout & onion champ p74

Dessert Pear, chocolate & marzipan strudel p88 Starter Pork rillet p56

Pop the cork on Waitrose Cava (see page 171). Follow with a fruity red like Sicilian Perricone 2011, 14% (£7.99, Marks & Spencer).

Dessert Trifle cheesecake p89

Choose a Chardonnay: Finest Meursault 2011, 13% (£19.99, Tesco), or Domaine Begude Terroir 11300, 2012, 13% (£9.99, Waitrose). Sticky sprouts with grapes & walnuts p80

Ring in the New Year with friends and neighbours It’s time to celebrate – so why not do it in style? You could ask everyone to bring a dish – or you take care of the food and invite everyone to bring a bottle!

Mashed peppered roots with toasted hazelnuts p80

Herb butter prawns p99 Cranberry & chestnut falafel p99 Passion-mango delight with coconut whip p86

y oe 2 re tu ea go e 8 tf en ith pag em is rt sw – ve p Ad i gr llow a o tt m Ge arsh m

Lemon & elderflower fizz, Pomegranate mojito, Mulled cider p105

Lamb tikka samosas p129

Cheeseboard sticks p106

Beef meatballs p106

Choose a smooth Rioja or Navarra red. Lustau’s white Moscatel de Chipiona NV, Jerez, 15% (£6.29, Waitrose) makes a lipsmacking finish with the dessert.

DECEMBER 2013

RECIPE KEY

Healthy option

Low fat

Gluten free

Suitable for freezing

Editor Gillian Carter Deputy editor Elaine Stocks Creative director Elizabeth Galbraith PA to Gillian Carter and Alfie Lewis Emma Bales Food editors Barney Desmazery, Sarah Cook Assistant food editor Cassie Best Cookery assistant Emily Kydd Art editor Andrew Jackson Deputy art editor Rachel Bayly Designer Suzette Scoble Picture editor Gabby Harrington Production editor/Chief sub-editor Jo Gately Deputy chief sub-editor Art Young Senior sub-editor Fiona Forman Editorial assistant Holly Brooke-Smith TV editor Kathryn Custance TV recipes Petra Jackson Speciality food consultant Henrietta Green Nutritional therapist Kerry Torrens Reader taste team CJ Jackson Wine editor Sarah Jane Evans MW Thanks to Bérengère Ariaudo De Castelli, Helen Barker-Benfield, Sara Buenfeld, Neil Darby, Lucy Doyle, Katy Greenwood, Lee Henry, Emily Hughes, Miranda Keyes, Moray Laing, Gary Lockerby, Cath Mackenzie, Freya Mills, Celia Mucklow, Todd Slaughter, Jenny Wackett

Group head Brand Solutions Nicola Shubrook Senior Brand Solutions executive Emma Newman Brand Solutions coordinator Lisa Folkson Group production manager Koli Pickersgill Production manager Kate Willey Head of advertising services Sharon Thompson Head of newstrade marketing Martin Hoskins Newstrade marketing manager Fay Stevens Finance Len Bright Press office Toby Hicks Licensing & Syndication [email protected]

bbcgoodfood.com Editor Hannah Williams Food editor Caroline Hire Health editor Roxanne Fisher Senior writer Lily Barclay Writer Natalie Hardwick Group head Digital sales James Florence

Lemon & elderflower fizz 105

Soups & sides

Sprout & spring onion champ 74

Publishing director Alfie Lewis Publisher Lorna East Senior marketing and events executive Hayley Marsden Reader Offer Manager Liza Evans [email protected] Subscriptions director Jess Burney Subscriptions marketing manager Emma Davis Subscriptions marketing executive Natasha Bartman Digital marketing manager Phil Byles Advertising director Jason Elson Group head Display Myrto Koutsia Senior display sales executive Catherine Nicolson Display sales executives Rosie Bee, Candice Burrow Classified sales executive Chris Bell, Aimee Vince Regional agency sales Nicola Rearden Inserts Harry Rowland Advertising enquiries 020 7150 5044

Magazine editorial advisers Fiona Beckett Food and drink journalist Lindsay Bradbury Executive editor daytime & early peak, BBC Alison Kirkham Commissioning editor, Knowledge Commissioning, BBC Dan Saladino Senior producer, The Food Programme, BBC Radio 4 Camilla Schneideman Managing director, Leiths School of Food and Wine James Winter Series producer, Saturday Kitchen, Cactus TV

Creamy bread & shallot sauce 62

Sticky liquorice carrots 78

Fruity Christmas stuffing 76

Sticky sausage & rosemary skewers 74

Chairman Stephen Alexander Deputy chairman Peter Phippen CEO Tom Bureau

BBC Worldwide, UK Publishing Director of publishing Nicholas Brett Head of publishing Chris Kerwin Head of editorial Jenny Potter Publishing coordinator Eva Abramik [email protected]

Starters, salads & drinks

Polenta & prosciutto chips 106

Baked Camembert pie for sharing 56

Pomegranate mojito mocktail 105

Beef & mozzarella meatballs 106

Prosciutto twists 55

Pear & Manchego salad 55

Cheeseboard sticks 106

Salmon & cucumber twists 106

Chorizo & prawn skewers 106

Smoked salmon rice salad 126

Christmas pork rillettes 56

Turkey & mango noodle salad 124

Cranberry & chestnut falafel 99

Twisty cheese straws 106

Cucumber salad with pickled red onions 116 Giant smoked salmon & beetroot blini 54

Winter leaf, date & olive salad 100 Winter leaf salad 78 Winter slaw with maple candied nuts 111

Golden pilaf with sizzling merguez 100 Hot herb butter prawns 99 Leftovers salad with couscous & squash 125 Melty cheese fondue pot 115 Mulled cider 105

Golden crunch potatoes 74

Sticky sprouts with grapes & walnuts 80

Green beans with wholegrain mustard 76

Tapenade toasts 109

Herby root vegetable gratin 80

Tasty make-ahead gravy 62

Indian roasted butternut squash soup with seeded naan 139 Jewelled wild rice with almonds 78

Toasted coconut rice 116 Tom Kerridge’s Pickled red cabbage 74 Winter greens with bacon butter 76

John’s homemade Thai curry paste 116 Maple-roasted squash with pecans 80

109

Mashed peppered roots with toasted hazelnuts 80 Port & cranberry sauce with juniper 62 Roasted pepper & harissa sauce 100 Roasted sprout gratin with bacon-cheese sauce 78

Introducing this month’s taste team Every month, BBC Good Food readers volunteer to test some of our recipes at home and give us their verdicts. Nicola Payton, from Manchester, says her frozen

raspberry cheesecake recipe never fails. She loves baking bread and finds kneading dough therapeutic. Emma Barrett, from Stockport, likes to make pizza and let

everyone choose their own topping. She swears by chorizo and wouldn’t be without her copper-based saucepan. Peter Stern, from Hertfordshire, is a Jamie Oliver fan. His

signature dish is Salt beef on rye with latkes, and his top tip is to freeze fresh chicken stock so it’s always on hand. Charlotte Stangroom, from Harrogate, says Mary Berry’s Family Sunday Lunches is her most useful cookery book, and her favourite storecupboard ingredient is pesto.

Salted caramel parsnips 76 Sausage minestrone 109

Meat Chimichurri steaks with sweet potato fries & onion rings 133 Eggs Benedict 120 Ham hock arancini 179

Spiced Christmas gammon with membrillo glaze 102 Spicy stuffing quesadillas 126 Sticky soy & honey pork with Asian noodles 135

Harissa lamb cutlets with pomegranate couscous 139 Lamb tikka samosas 129

102

Lighter moussaka with crunchy feta & oregano 137 Michel Roux Jr’s Roast rib of veal glazed with a herb crust 64 Moroccan sausage stew 130 Natalie Coleman’s Rib of beef with red wine gravy & horseradish sauce 60 Pepper Pot roast pear, Montgomery cheese

To take part in our reader taste team, write to CJ Jackson at the address on page 199, or email CJ at [email protected]. 12 bbcgoodfood.com

& bacon sandwich 121 Sichuan pepper beef stir-fry 181 DECEMBER 2013

109 exciting new recipes to try

60 116

22

62

Fish & seafood

Poultry & game

Baked fish with tomatoes, basil & crispy

Barney’s Chestnut & wild mushroom stuffed three-bird roast 70

Baking & desserts

Chicken & leek pot pies 131

Barney Desmazery’s Stollen wreath

crumbs 135 Kedgeree 118

Chicken, Sherry, Almond Pot Roast 183

Lemon & pepper fish with roasted

Christmas pizza 124

veg 130

James Martin’s Spanish roasted & stuffed turkey with quince jelly 69

cake 22 Cassie Best’s Little clementine & cranberry syrup cakes 28

Mary Berry’s Salmon en croûte 60

Low-fat turkey Bolognese 133

Cherry brandy fudge 34

Salted pollack with chorizo & butter bean

Sara’s Mustard butter-basted roast turkey with bacon 62

Chocolate gingerbread 48

Thai chicken parcel with sugar snap peas & rice 140

Coconut milk caramels 35

Smoked salmon & watercress hash 125

Tom Kerridge’s Venison & chestnut mushroom pie 72

Dark cherry & hazelnut biscotti 183

Thai prawn, squash & pineapple curry 116

Turkey & potato curry 125

Emily Kydd’s Mincemeat Chelsea buns 21

Turkey mac ‘n’ cheese 125

Fig, pistachio & honey balls 33

stew 181

Hazelnut meringue roulade 184 Iced choca-mocha terrine 87 Maisie’s magic pastry choc chip mince pies 43

Vegetarian dishes Brioche French toast with berries & chocolate spread 119

Mary Berry’s Christmas tarte amandine 22

113

Mary Cadogan’s Enchanted forest Christmas cake 23 Marzipan & candied orange chocolate 34

Caramelised banana pancakes 120

‘Panforte’ pies 97

Cheese & onion tart with sage 126

Passion-mango delight with coconut

Cranberry & chestnut falafel 99 Golden-glazed carrot, mushroom & hazelnut tart 113

whip 86 Paul Hollywood’s Festive chocolate brownies 26

Griddled vegetable & feta tart 137

Pear, chocolate & marzipan strudel 88

Indian roasted butternut squash soup with

Persian pudding with whipped rose & honey

seeded naan 139

butter 86

Lentil & cauliflower curry 141

Piernik (Polish gingerbread) 40

Melty cheese fondue pot 115

Rudolph’s carrot patch cakes 202

Pear & Manchego salad 55

St Lucia saffron buns 40

Root veg & ricotta lasagne 128

Sarah Cook’s Chocolate mint loaf cake 25

Root Vegetable Patties with Spiced Tomato

OUR COVER RECIPE Simply stunning

Sauce 183 Spinach, feta & pine nut parcels 184 Sprout & Stilton pasta 126

chocolate fridge cake 90 Spiced plum tarte Tatin with thyme ice cream 178

Winter leaf, date & olive salad 100

Stem ginger cream 28

Winter slaw with maple candied

Trifle cheesecake 89

nuts 111

Zimsterne (Cinnamon stars) 40

Yotam Ottolenghi’s Ultimate winter couscous 69 14 bbcgoodfood.com

DECEMBER 2013

DECEMBER 2013

bbcgoodfood.com 17

The great Christmas bake off The Good Food team go head-to-head with BBC Two’s Great British Bake Off judges, Mary Berry and Paul Hollywood. Who will be your star baker this Christmas? Photographs WILL HEAP

Mary Berry’s Christmas tarte amandine, p22

18 bbcgoodfood.com

DECEMBER 2013

Food styling BIANCA NICE | Styling TONY HUTCHINSON

Sugar & spice

Mary Cadogan’s Enchanted forest Christmas cake, p23

DECEMBER 2013

bbcgoodfood.com 19

Barney Desmazery’s 7XSPPIR [VIEXL GEOI T

20 bbcgoodfood.com

DECEMBER 2013

Sugar & spice ‘When I pop into my local bakery, the first treats to catch my eye are always the beautifully sticky Chelsea buns. They’re also something I love to bake at home. I’ve given my traditional recipe a festive twist by adding mincemeat, apricots and glacé cherries. Bake a batch for your Christmas or Boxing Day breakfast’

Emily Kydd’s Mincemeat Chelsea buns A LITTLE EFFORT

MAKES 8 buns and proving

PREP 40 mins plus rising

COOK 22 mins

250ml/9fl oz whole milk 50g/2oz butter, cut into cubes 450g/1lb strong plain flour, plus extra for dusting 7g sachet fast-action yeast 50g/2oz golden caster sugar 1 tsp ground cinnamon tsp mixed spice 1 large egg, beaten sunflower or vegetable oil, for greasing FOR THE FILLING 50g/2oz butter, softened 25g/1oz golden caster sugar 300g/11oz mincemeat 100g/4oz dried apricots, chopped 100g/4oz glacé cherries, chopped FOR THE TOPPING 2 tbsp demerara sugar, for sprinkling 2 tbsp apricot jam 100g/4oz icing sugar 1 Heat the milk in a pan until steaming. Remove from the heat, add the butter, then leave to cool until lukewarm and the butter has melted. Put the flour, yeast, sugar, spices and 1 tsp salt into a large bowl, and mix together. Make a well in the centre, and pour in the egg and milk mixture. Mix everything together with your hands to form a dough – it will be quite wet. Tip the dough onto a lightly floured surface and knead for 5-10 mins until smooth. Transfer the dough to a clean, lightly oiled bowl, cover with oiled cling film and leave to rise until doubled in size – this will take 1-2 hrs depending on how warm the room is. You could rise the dough in the fridge overnight, but make sure you bring to room temperature before moving on to the next step. 2 Heat oven to 200C/180C fan/gas 6. Tip the dough onto a lightly floured surface and knead for a few moments. Roll out to a 45 x 40cm rectangle, with the longest edge facing you. Mix together the butter and sugar for the filling, and DECEMBER 2013

Packed with JIWXMZI ÂEZSYVW

spread all over the dough. Follow with the mincemeat, then sprinkle over the apricots and cherries. Roll up firmly, starting from one of the long sides. Using a sharp knife, cut off either end of the roll to neaten, then slice into 8 even pieces. Arrange, cut-side up, on an oiled tray, leaving about 1cm between each bun and making sure the tail ends are pointing inwards. Cover loosely with oiled cling film and leave to prove until doubled in size – about 30 mins. Sprinkle over the

demerara sugar and bake for 22-25 mins until golden brown. Transfer to a wire rack. Melt the jam with tbsp water and brush over the buns, then leave to cool. 3 Mix the icing sugar with enough water to make a runny icing. Using a spoon, drizzle the icing back and forth over the buns. Leave for 10 mins to set before eating. Will keep in a sealed container for up to 3 days. PER BUN 596 kcals, protein 9g, carbs 106g, fat 15g, sat fat 8g, fibre 4g, sugar 67g, salt 0.9g bbcgoodfood.com 21

100g/4oz butter, cubed 50g/2oz golden caster sugar 1 large egg FOR THE ALMOND FILLING 175g/6oz butter 175g/6oz golden caster sugar 4 large eggs 175g/6oz ground almonds 1 tsp almond extract 400g jar good-quality mincemeat FOR THE TOPPING 75g/2 oz icing sugar juice lemon 50g/2oz flaked almonds

‘This very special tart will feed many guests. It freezes well, too. If you’re short of time, you can use a 500g pack of shop-bought shortcrust pastry’

Mary Berry’s Christmas tarte amandine EASY

un-iced

SERVES 10-12

PREP 45 mins

COOK 50 mins

FOR THE PASTRY 225g/8oz plain flour, plus extra for dusting

‘Stollen has become a Christmas staple. I’ve transformed the traditional German recipe into this gorgeous wreath cake. It still has all the same flavours, but with added wow factor’

Barney Desmazery’s Stollen wreath cake EASY

CUTS INTO 12 slices

PREP 1 hr

COOK 50 mins

175g/6oz butter, softened 250g/9oz golden caster sugar 3 large eggs 22 bbcgoodfood.com

1 Heat oven to 190C/170C fan/gas 5 and put a heavy, flat baking tray in to heat up. First, make the pastry, either by the usual rubbing-in method by hand or measure the flour and butter into a processor and process until rubbed in. Add the sugar and mix for a moment, then add the egg and 1 tbsp water. Process until the mixture just holds together. 2 Roll the pastry out on a floured surface and use to line a 28cm flan tin. There will be ample pastry. Prick the base of the pastry using a fork. 3 Next, make the filling – no need to wash up the processor. Process the

200g/7oz plain flour 1 tsp vanilla extract 2 tsp almond extract 75g/2 oz ground almonds 170g pot soured cream 1 tsp baking powder 50g/2oz shelled pistachios, roughly chopped 140g/5oz sultanas 50g/2oz toasted flaked almonds 50g/2oz red glacé cherries, sliced, plus about 9 left whole to decorate 50g/2oz mixed peel TO DECORATE 250g/9oz marzipan 350g/12oz fondant icing sugar, sifted about 100g/4oz green Regal-Ice Ready to Roll Icing (or use white mixed with green food colouring) edible green glitter or sprinkles 1 Heat oven to 180C/160C fan/gas 4. Grease and lightly flour a 1.4-litre Bundt tin. Beat the butter and sugar until very light and fluffy. Add the eggs with a handful of flour and beat in, followed by the vanilla and almond extract. Tip in half the remaining flour, half the ground almonds, half the soured cream and all of the baking powder and beat in. 2 Mix the rest of the flour with the pistachios, sultanas, remaining ground

butter and sugar until creamy, add the eggs and blend, then mix in the ground almonds and almond extract. 4 Spread a thin layer of mincemeat over the base of the pastry and spoon the almond mixture on top. Sit the tart tin on the hot baking sheet and bake for 45-50 mins until the pastry is crisp and golden brown. 5 To finish the tart, make a glacé icing from the icing sugar and lemon juice, adding water to make it a pouring consistency. Spread over the tart and sprinkle with flaked almonds. Return to the oven for about 5 mins. Leave to cool before removing from its tin. Will keep for up to 3 days.

s 2ECIPE TAKEN from Mary Berry’s Christmas Collection (£20, Headline). You can buy this book for just £16. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect. com/goodfood

PER SERVING (12) 571 kcals, protein 9g, carbs 59g, fat 33g, sat fat 14g, fibre 1g, sugar 46g, salt 0.5g

PREPARE AHEAD The pastry-lined flan tin can be kept, covered with cling film, in the fridge for up to 12 hrs. Filled with the mincemeat and almond filling, it can be kept for about 1 hr, covered and chilled. You can also freeze the tart after the end of step 4 – cool, wrap and freeze for up to 1 month.

almonds, the flaked almonds, cherries and mixed peel, then stir into the cake mixture with the remaining soured cream. Spoon into the tin, spread to level and bake for 50 mins until a poked-in skewer comes out clean. Remove from the oven and leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely. 3 To decorate, first roll the marzipan into a sausage shape long enough to sit on top of the cake in a ring. Position it on top and squeeze the two ends together, then press down a little to help it stick in place. Mix the fondant icing sugar with enough water to make a thick but spreadable icing – add the water little by little, so you don’t end up with a really runny icing. Spoon the icing over the marzipan ring, letting it dribble down the sides a little. Shape the Regal-Ice Icing into holly leaves (see steps on page 148) and dust with green glitter or press on green sprinkles. Arrange on top of the cake, using the whole glacé cherries as the berries. PER SLICE 667 kcals, protein 8g, carbs 96g, fat 27g, sat fat 11g, fibre 2g, sugar 85g, salt 0.5g

DECEMBER 2013

Sugar & spice

‘This cake is a little lighter than the classic, but still has all the flavours you’d expect. I created my first Christmas cake for BBC Good Food in 1998, followed by another in 2002, and I know many readers have relied on one of these recipes ever since. Like my previous recipes, this cake is made by the boiling method, which I find plumps up the fruits beautifully and keeps the cake from drying out during the long, slow cooking. ‘I have decorated the cake with children in mind. Each tree is made up of rounds of pistachio paste, perfect for little fingers, and if the paste cracks, that just adds to the realism!’

Mary Cadogan’s Enchanted forest Christmas cake A LITTLE EFFORT

un-iced

CUTS INTO 12-15 slices plus cooling

COOK 3-3

PREP 1 hr 45 mins hrs

200g/7oz butter, plus extra for greasing 200g/7oz light muscovado sugar 200g/7oz each ready-to-eat dried apricots, raisins and cranberries or cherries 100g/4oz each dried figs and mixed peel finely grated zest and juice 1 orange finely grated zest 1 lemon 100ml/3 fl oz Cointreau or orange liqueur 100g/4oz each blanched almonds and shelled pistachios 3 large eggs, beaten 250g/9oz plain flour tsp baking powder 1 tsp each ground mixed spice, cinnamon and ginger tsp freshly grated nutmeg 2 tbsp orange flower water FOR THE PISTACHIO PASTE 100g/4oz shelled pistachios 100g/4oz icing sugar, sifted, plus extra for rolling out and dusting DECEMBER 2013

100g/4oz golden caster sugar 100g/4oz ground almonds few drops almond extract 2 large egg yolks 1 tsp lemon juice green food colouring FOR THE ICING 2 large egg whites 2 tsp lemon juice 2 tsp liquid glucose 500g/1lb 2oz icing sugar, sifted TO FINISH 1 tbsp apricot jam 3cm wide ribbon cocktail sticks silver balls icing sugar, for dusting 1 Chop the butter and put in a large pan with the sugar. Chop the apricots and figs and add to the pan with the cranberries or cherries & raisins, orange and lemon zests, orange juice and orange liqueur. 2 Heat slowly, stirring, until the butter has melted and the mixture has come to a slow simmer, then simmer for 10 mins, stirring occasionally. Meanwhile, toast the almonds in a dry frying pan until lightly coloured. Cool slightly, then tip half the almonds and half the pistachios into the food processer and grind to a fine powder. Roughly chop the remaining almonds (keep the pistachios whole). 3 Remove the pan from the heat and leave to cool. Heat oven to 150C/130C fan/ gas 2. Grease and double-line the base and sides of a 20cm-deep cake tin with baking parchment. 4 Stir the chopped and ground nuts and the eggs into the cooled mixture. Set a sieve over the pan and sift in the flour, baking powder and spices. Stir in gently until the flour is well mixed in. Stir in the orange flower water. 5 Pour the mixture into the prepared tin and smooth the top. Bake for 2 hrs, then reduce the heat to 140C/120C fan/gas 1 and cook for a further 1-1 hrs until the cake is dark golden and firm to touch. If the cake starts to become too dark, place 2 sheets of foil loosely on top. 6 To test it is cooked through, insert a fine skewer into the centre – if it comes out clean with no uncooked cake stuck to the skewer, it is cooked. If not, cook for a further 15 mins and test again. 7 Leave the cake to cool in the tin for 30 mins, then turn out, peel off the paper and cool on a wire rack. Wrap in 2 sheets of baking parchment, then overwrap in foil. Will keep for 3 months, or freeze for up to a year. 8 To make the pistachio paste, grind the nuts as finely as possible in a blender or food processor. Tip into a bowl with the

sugars and ground almonds. Add a few drops of almond extract, the egg yolks and lemon juice, and mix to a firm dough, using your hands to work the mixture into a ball. 9 Knead the dough to a fairly smooth ball, then cut off a third and wrap in cling film. Dust the work surface with a little icing sugar and roll out the remaining paste to a little larger than the top of the cake. Brush the cake thinly with apricot jam and cover with the paste. Trim off excess using a sharp knife in a downward movement around the side of the cake. 10 Add a few drops of green food colour to the remaining pistachio paste to make it green. To make a tree, pinch off a small piece of paste and flatten between your fingers to a rough round. Place on a tray dusted with icing sugar. Make a smaller round and place on top, slightly offcentre. Continue to build up the tree, then top with a tiny paste cone (see steps on page 148). Repeat to make 7 trees in varying sizes. Leave to dry for several hours or overnight in a cool dry place. 11 To make the icing, beat the egg whites with the lemon juice and glucose in a mixing bowl. Gradually sift in the icing sugar, beating all the time to make a stiff icing that forms peaks. 12 Tie the ribbon round the cake. Thread a cocktail stick through a tree base, then thread on the tree, leaving a little of the stick showing at the base to attach to the cake. Swirl the icing thickly over the cake, forming peaks and teasing it over the sides. Stick the trees into the top of the cake and scatter over a handful of silver balls. Dust the trees thickly with icing sugar. PER SLICE (15) 738 kcals, protein 11g, carbs 108g, fat 27g, sat fat 9g, fibre 6g, sugar 90g, salt 0.4g

TO FEED THE CAKE Feeding the cake keeps it moist and adds flavour. Invert the cake and prick all over with a fine skewer. Spoon 2 tbsp orange liqueur (or use Sherry or brandy if you prefer) over the cake and leave it to soak in. Rewrap and repeat each week or so for a maximum of 4 weeks. Do not feed the cake in the final week before icing.

FOR AN ALCOHOLFREE CAKE Simply replace the orange liqueur with fresh orange juice. The cake will keep for 1-2 weeks. bbcgoodfood.com 23

Sugar & spice ‘Bring some contemporary glamour to your table with my take on a chocolate log’

Sarah Cook’s Chocolate mint loaf cake A LITTLE EFFORT

SERVES 10 and firming

un-iced PREP 1hr 30 mins plus cooling COOK 40 mins

2 x 85g/3oz salted butter, plus extra for freezing 2 x 50g/2oz dark chocolate, broken into pieces 2 x 120g/4 oz plain flour 2 x 140g/5oz golden caster sugar 6 tbsp cocoa 1 tsp bicarbonate of soda 2 large eggs 284ml carton buttermilk FOR THE ICING 300g box After Eight mints, broken 50ml/2fl oz double cream TO DECORATE turquoise food colouring 300g/11oz Regal-Ice Ready to Roll Icing 1 tsp peppermint extract 1 Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 22cm square tin. Melt 85g butter and 50g chocolate together in a small pan. Mix 120g flour, 140g sugar, 3 tbsp of the cocoa and tsp bicarbonate in a bowl. 2 Whisk together 1 egg with half the buttermilk (about 140ml). Scrape the melted chocolate mixture and egg mixture into the dry ingredients, along with 100ml boiling water. Whizz briefly with an electric whisk until lump-free. Scrape into the tin and bake for 18-20 mins until a skewer comes out clean. 3 Cool the cake in the tin for 15 mins, then transfer to a wire rack to finish cooling while you repeat steps 1 and 2 to make a second cake. Cool both completely. 4 To make the icing, melt the After Eights and cream together in a saucepan. Cool, then chill until spreadable. 5 Trim the cake edges, then halve to make 4 rectangles. Use half of the icing to sandwich the layers together, then spread the rest over the top and sides. Chill. 6 Knead some colouring into the ready-to-roll icing with the peppermint extract. Roll out on an icing sugar dusted surface, then lift over to cover the cake, smoothing with your hands. Trim excess icing, then scatter with decorations. 7 Chill again for 1 hr to firm up, then serve or keep in the fridge, removing 30 mins before serving.

Decorate with candy canes, edible glitter and peppermint sweeties

PER SERVING 656 kcals, protein 7g, carbs 95g, fat 27g, sat fat 16g, fibre 3g, sugar 74g, salt 0.7g DECEMBER 2013

bbcgoodfood.com 25

Sugar & spice ‘Tangy dried cranberries and sweet, spiced mincemeat add a wonderful extra level of flavour to these intensely chocolatey brownies. Serve them warm while they are still gooey in the middle, with ice cream for an indulgent pud, or leave overnight to firm up before slicing to serve with a cuppa’

Paul Hollywood’s Festive chocolate brownies EASY

CUTS INTO 16

PREP 30 mins

COOK 25-30 mins

100g/4oz unsalted butter, cubed, plus a little for greasing 200g/7oz dark chocolate, broken into small pieces 4 medium eggs

250g/9oz golden caster sugar 100g/4oz plain flour 1 tsp baking powder 25g/1oz unsweetened cocoa powder 50g/2oz dried cranberries 100g/4oz walnut pieces, roughly chopped 175g/6oz mincemeat icing sugar and cream (optional), to serve 1 Heat oven to 180C/160C fan/gas 4. Grease and line a deep 20cm square baking tin with baking parchment. Put the butter and chocolate in a heatproof bowl and melt together over a pan of simmering water. Leave to cool slightly. 2 Using an electric hand-held whisk, whisk the eggs and sugar together until the mixture is pale and thick enough to hold a trail when the beaters are lifted. Carefully fold the chocolate mixture into

the egg mixture. Sift the flour, baking powder and cocoa together over the mixture and gently fold these in, too. Fold in the dried cranberries and walnuts. Pour the mixture into the prepared baking tin. Dollop teaspoonsized spoonfuls of mincemeat over the surface of the brownies. 3 Bake for 40-45 mins until nicely crusted but still soft in the middle. Leave to cool completely until firm, sprinkle with icing sugar and, for total indulgence, serve with a dollop of cream on the side. PER BROWNIE 300 kcals, protein 4g, carbs 37g, fat 15g, sat fat 6g, fibre 2g, sugar 33g, salt 0.2g

s 2ECIPE ADAPTED FROM How to Bake by 0AUL (OLLYWOOD a "LOOMSBURY 9OU CAN BUY THIS BOOK FOR JUST a 3IMPLY CALL 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood

Ideal for baking and freezing ahead

26 bbcgoodfood.com

DECEMBER 2013

Sugar & spice

Fruity, boozy and delicious

‘These super-sticky syrup cakes are inspired by my love of rum babas – but these little beauties are easier to make (no yeasted dough required) and look so much more special. Serve them as an afternoon treat with tea, or turn them into a festive pud and add my special Stem ginger cream’

Cassie Best’s Little clementine & cranberry syrup cakes EASY

MAKES 8

PREP 20 mins

COOK 35 mins

2-3 clementines, very thinly sliced (you need 8 nice slices), plus zest 4 clementines or 1 large orange 175g/6oz butter, softened, plus extra for greasing 200g/7oz golden caster sugar, plus extra for sprinkling 2 large eggs 140g/5oz plain flour 100g/4oz ground almonds 2 tsp baking powder 100ml/3 fl oz whole milk 100g/4oz fresh or frozen cranberries 28 bbcgoodfood.com

FOR THE SYRUP juice 4 clementines or 1 large orange (about 150ml) 150ml/ pt Cointreau or other orange liqueur 85g/3oz golden caster sugar 1 Heat oven to 180C/160C fan/gas 4. Grease 8 ovenproof dariole moulds and line the bases with a disk of baking parchment. Sprinkle each slice of clementine with a little sugar and place 1 in the bottom of each dariole, line up on a baking tray and set aside. 2 Put the butter and sugar in a large bowl. Mix with an electric hand whisk until smooth and fluffy. Add the eggs, one at a time, whisking until well incorporated. Add the flour, almonds and baking powder, whisk until smooth, then add the zest, milk and cranberries. Give everything a good final mix with a spatula, then divide the mixture between your dariole moulds. Bake for 30 mins until risen, golden, and an inserted skewer comes out clean. Leave to cool in their tins for 10-15 mins while you make the syrup. 3 Heat the clementine juice, orange liqueur and sugar in a small pan, swirling until the sugar has dissolved. Increase

the heat and boil for a few mins, until the liquid has reduced by about half. Pour into a shallow dish and leave to cool for 5 mins. 4 When cool enough to handle, turn the cakes out of their tins and peel away the parchment. Stand in the dish of syrup, spooning it over the little cakes until completely absorbed. Transfer the cakes to a baking parchment-lined tray and leave to cool completely before serving. PER CAKE 564 kcals, protein 7g, carbs 60g, fat 28g, sat fat 13g, fibre 2g, sugar 48g, salt 0.7g

Stem ginger cream EASY GLUTEN FREE

SERVES 4

PREP 5 mins

NO COOK

In a large bowl, whisk 200ml double cream with 2 tbsp icing sugar, 2 balls finely chopped stem ginger and 2 tbsp ginger syrup from the jar, until just holding soft peaks. Chill until ready to serve. PER SERVING 299 kcals, protein 1g, carbs 14g, fat 27g, sat fat 17g, fibre none, sugar 14g, salt none

s 7ATCH OUT FOR a Great British Bake Off #HRISTMAS MASTERCLASS WITH Mary and Paul ON ""# 4WO THIS $ECEMBER DECEMBER 2013

“ W E S P E N D C H R I S T M A S ON E Y E A R AT H I S, O N E Y E A R AT M I N E.

I THINK OUR PARENTS SECRETLY TRY TO OUTDO EACH OTHER.”

Taste the Difference Scottish seafood platter, £45

Serving suggestion. Only available to order via our food ordering service from 15th October, ask instore for more information. Food ordering service not offered in Centrals and Locals. Taste the Difference Scottish seafood platter 1.45kg, £31/kg. Price correct at the time of print. You can live well for less than you thought at Sainsbury’s. Based on price perception data August 2013. For more information go to sainsburys.co.uk/livewellforless

Sugar & spice

Wrap it up! Annie Rigg’s homemade sweets make imaginative gifts for someone special

Photographs TARA FISHER | Food styling ANNIE RIGG | Styling TABITHA HAWKINS

Cherry brandy fudge, p34

Giving someone a ribbon-tied box of delicious homemade treats is so much more appreciated than a box of store-bought chocolates, and more satisfying for the cook

DECEMBER 2013

bbcgoodfood.com 31

“ W H Y D O P E O P L E S AY JUST A SMALL SLICE FOR ME?

NO ONE REALLY WANTS A SMALL SLICE, DO THEY?”

Taste the Difference Belgian chocolate Buche de Noel, £10

Taste the Difference Belgian chocolate Buche de Noel 850g, £1.18/100g. Price correct at time of print. Order instore by 15th December. Available to purchase in larger stores only from 20th December, ask instore for more information. Food ordering service not offered in Centrals and Locals. You can live well for less than you thought at Sainsbury’s. Based on price perception data August 2013. For more information go to sainsburys.co.uk/livewellforless

Sugar & spice

Fig, pistachio & honey balls EASY GLUTEN FREE

MAKES 20-25

PREP 25 mins plus chilling

NO COOK Serve these after dinner with fresh mint tea – or you could sneak them into lunchboxes for a treat.

100g shelled, unsalted pistachios 50g blanched almonds 100g Medjool dates 200g ready-to eat dried figs 1-2 tsp finely grated orange zest 1-2 tsp orange flower or rose water 2 tbsp fragrant clear honey tsp ground cinnamon cocoa, for dusting (optional)

DECEMBER 2013

1 Blitz the pistachios and almonds in a food processor using the pulse button (or by hand with a kitchen knife) until finely chopped but not powdery. Tip into a bowl. Remove stones from the dates and cut the tough stalk ends from figs. 2 Very roughly chop the dried fruit, then whizz until almost smooth in the food processor. Add the orange zest, orange flower water or rose water, honey and cinnamon, and briefly whizz again until just combined. Tip into the bowl with the chopped nuts and mix until thoroughly combined.

3 Using your hands, roll the mixture into cherry-sized balls and place on a baking parchment-lined tray. Cover and chill until firm. Just before serving, lightly dust the balls in cocoa, if desired. Will keep for up to 2 weeks in an airtight box in the fridge. PER BALL (25) 70 kcals, protein 2g, carbs 9g, fat 3g, sat fat none, fibre 2g, sugar 9g, salt none

bbcgoodfood.com 33

Cherry brandy fudge A LITTLE EFFORT GLUTEN FREE

MAKES about 50 pieces overnight setting

PREP 25 mins plus

COOK 30 mins

sunflower oil, for greasing 100g dried cherries 3-4 tbsp cherry brandy vanilla pod 450g caster sugar 50g golden syrup 2 tbsp liquid glucose 170ml evaporated milk 170ml whole milk 50g unsalted butter pinch of salt

PER CHOCOLATE 83 kcals, protein 1g, carbs 9g,

1 Grease the base and sides of an 18cm square baking tin with sunflower oil, and line with a sheet of non-stick baking parchment. 2 Place the cherries in a small saucepan and add the cherry brandy. Cut the half vanilla pod to expose the seeds, then add to the cherries. Set the pan over a low heat for about 3 mins to warm the brandy but don’t allow it to boil. Remove from the heat and leave to cool, stirring occasionally, so that the cherries and vanilla pod soak up all of the brandy. 3 Half-fill the sink with cold water. To make the fudge, tip the remaining ingredients and the brandied vanilla pod into a large saucepan (ideally one with a capacity of about 2 litres). Set the pan over a low heat to melt the butter and dissolve the sugar. Pop a sugar thermometer into the pan and raise the heat to bring the mixture to the boil – at this stage, it will be a deep creamy colour, but as it reaches the required temperature, it will turn a rich caramel colour. Stirring frequently, continue to cook on a steady low-medium heat until the fudge registers 114C/237F on the sugar thermometer. 4 Slide the pan off the heat and plunge the base into the sink of cold water for 20 secs to arrest the cooking. Using tongs or a fork, remove the vanilla pod from the pan and leave the fudge to cool on a heatproof surface for 3-4 mins; it will start to lose its surface sheen as it cools. 5 Beat the cooled fudge with a rubber spatula for about 3 mins until it thickens and starts to become grainy. Add the brandied cherries, mix to combine and spoon into the prepared tin in an even layer. Leave to cool completely, then cover with cling film and leave overnight before cutting into squares to serve. Will keep for 1 month in an airtight box in between layers of non-stick parchment.

fat 4g, sat fat 2g, fibre 1g, sugar 9g, salt none

PER PIECE 64 kcals, protein none, carbs 12g,

Easy yet impressive Marzipan & candied orange chocolate EASY

MAKES 20

PREP 15 mins plus chilling

COOK 10 mins For a twist, scatter the top of each chocolate with nibbed pistachios, candied orange peels and maybe a flicker of edible gold leaf. I like to use a small oval cutter to make these, but they would look equally as beautiful as squares, rectangles or even hearts.

icing sugar, for dusting 175g marzipan 4 candied orange peels 150g dark chocolate, broken into small pieces nibbed pistachios (optional) 1 Lightly dust the work surface with icing sugar and roll out the marzipan to a thickness of 3mm. Using a 4-5cm cookie cutter, stamp out as many pieces as you can from the marzipan and arrange on a baking sheet lined with non-stick baking parchment. 34 bbcgoodfood.com

2 Gather the marzipan offcuts together, knead gently into a smooth ball, re-roll and stamp out more shapes. You should have about 20 pieces in all. Pop the tray in the fridge while you prepare the orange slivers and chocolate. Finely slice the candied orange peels – you will need one fine strip for each piece of marzipan. 3 Melt the chocolate in a heatproof bowl suspended over a pan of barely simmering water. Using a fork, gently dip one piece of marzipan at a time into the melted chocolate and turn to coat. Lift the fork out of the chocolate, allowing any excess to drip back into the bowl, then slide the chocolate-coated marzipan back onto the baking parchment with the help of a palette knife. Press a sliver of candied orange peel (and a nibbed pistachio, if using) on the top. Repeat with the remaining marzipan pieces and leave the chocolate to set completely before packaging into bags or boxes. Will keep for 2 weeks in a sealed container, in a cool, dry place.

fat 1g, sat fat 1g, fibre none, sugar 11g, salt none

s 2ECIPES ADAPTED from Sweet Things by Annie Rigg (£16.99, Kyle Books). You can buy the book for just £13.99. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/ goodfood DECEMBER 2013

Sugar & spice Coconut milk caramels A LITTLE EFFORT GLUTEN FREE

MAKES about 40

PREP 20 mins

COOK 50 mins

sunflower oil, for greasing 400ml can full-fat coconut milk 10cm piece fresh ginger, peeled and thinly sliced 6 cardamon pods, bruised 2 star anise 1 large cinnamon stick 150g soft light brown sugar 75g golden syrup 50g unsalted butter 1 tsp vanilla extract 225g caster sugar 2 tbsp unsweetened desiccated coconut 50g chocolate (optional) – I like to use a mixture of half milk and half dark

1 Grease the base and sides of a 16-17cm square baking tin with sunflower oil, and line with non-stick baking parchment. Pour the coconut milk into a small saucepan and add the ginger, cardamom pods, star anise and cinnamon stick. Set over a low heat for 4-5 mins to gently warm and infuse the milk with the spices – do not allow it to boil. 2 Add the soft light brown sugar, golden syrup, butter, vanilla and a pinch of salt. Once the butter has melted and the sugar dissolved, remove from the heat and keep warm. Remove the ginger, cardamom pods, star anise and cinnamon stick. 3 Tip the caster sugar into a large (2 litre) saucepan and add the coconut mixture. Set over a low heat to slowly dissolve the sugar without stirring. If any sugar crystals form on the sides of the pan, brush them back into the syrup using a pastry brush dipped in hot water. 4 Once the sugar has dissolved, pop a sugar thermometer into the pan and bring caramel up to a steady boil. Using

a heatproof spatula, stir frequently and continue to cook over a gentle medium heat until the caramel reaches 120C/248F on the thermometer; this will take 20-30 mins so don’t despair if it seems to be taking longer than usual. Remove the pan from the heat, quickly whisk the caramel until smooth and pour into the prepared tin. 5 Tip the coconut into a dry frying pan and lightly toast over a low flame. Scatter over the top of the caramel and leave for at least 4 hrs, but preferably overnight, until cooled and firm. Lift the caramel out of the tin and, using a greased or hot kitchen knife, cut into 5 x 1cm fingers. At this stage you could consider dipping the underside of each caramel into melted chocolate and leaving on baking parchment to set. Either way, wrap each caramel in a twist of non-stick parchment. Best eaten within 1 week but will keep for a little longer in an airtight box. PER CARAMEL 74 kcals, protein none, carbs 11g, fat 3g, sat fat 3g, fibre none, sugar 11g, salt none

Gorgeously gluten-free

DECEMBER 2013

bbcgoodfood.com 35

Sugar & spice

Euro stars Christmas may be celebrated differently all around the world, but baking is often at the heart of the holiday traditions. There’s a huge variety – from Christmas cake and mince pies to stollen and vanillekipferl – vanilla crescents. These recipes from Germany, Sweden and Poland – will make a fabulous addition to your Christmas baking repertoire

+

+ +

Zimtsterne, or cinnamon stars, are the classic German Christmas cookie, delightfully chewy and crisp – similar to an almond macaroon. They are associated with St Nicholas Day – 6 December – when a plate of these cookies are left overnight by children, hoping to persuade St Nicholas to leave them

Edd Kimber, winner of BBC Two’s The Great

presents rather than a

British Bake Off in 2010 Photographs WILL HEAP

bag of twigs.

+ + Food styling BIANCA NICE | Styling TONY HUTCHINSON

+

Zimtsterne (Cinnamon stars), p40 DECEMBER 2013

bbcgoodfood.com 37

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This is my version of Piernik, a Polish honey gingerbread that, in some fashion, has been made since the Middle Ages. In the Polish tradition, it is layered with plum jam and coated in chocolate. It is a classic Christmas-time recipe, but my modern take is very different to the original version. Traditionally it would have been a ‘bread’ – the dough was made and then allowed to ferment over a few weeks before baking. This is a quicker version, but is still a wonderfully spicy Christmas treat.

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Piernik (Polish gingerbread), p40

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DECEMBER 2013

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Now commonly found throughout the Christmas period, these Swedish sweet saffron buns are served on 13 December for the festival of St Lucia, celebrated in Italy and Scandinavian countries. On this holiday, the eldest daughter often dresses up in a white dress with a wreath of candles on her head and serves these buns for breakfast to honour the patron saint of light, St Lucia. They are similar to Cornish saffron buns, a very old English recipe.

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St Lucia saffron buns, p40

Never leave lighted candles unattended

DECEMBER 2013

bbcgoodfood.com 39

Sugar & spice Zimtsterne (Cinnamon stars) EASY GLUTEN FREE

MAKES about 30

PREP 30 mins

COOK 15 mins

2 large egg whites 1 tsp lemon juice, plus zest 1 lemon 200g/7oz icing sugar, plus extra for dusting 250g/9oz ground almonds 2 tsp ground cinnamon 1 tsp ground ginger 1 Heat oven to 150C/130C fan/gas 2 and line a large baking tray (or 2 smaller) with baking parchment. Place the egg whites

Piernik (Polish gingerbread) EASY

un-iced

SERVES 10

PREP 1 hr

COOK 1 hr 5 mins

140g/5oz unsalted butter, plus extra for greasing 300g/11oz clear honey 100g/4oz light brown sugar 375g/13oz self-raising flour 3 tsp ground ginger 1 tsp ground cinnamon tsp ground cloves tsp each ground nutmeg and pepper 3 large eggs FOR THE FILLING AND GLAZE 200g/7oz plum jam 225ml/8fl oz double cream 140g/5oz dark chocolate (70% cocoa solids), finely chopped 3 tbsp clear honey edible gold powder (optional)

St Lucia saffron buns A LITTLE EFFORT

MAKES 12

PREP 40 mins plus rising

COOK 15 mins

s )N NEXT MONTH S issue, Edd reveals the top baking

300ml/ pt whole milk 0.5g pack saffron 75g/2 oz unsalted butter, cut into cubes 500g/1lb 2oz strong white bread flour 100g/4oz golden caster sugar 7g sachet fast-action yeast 1 large egg, beaten, plus extra for egg wash a little oil, for greasing 24 currants

trends for 2014. The January issue is on sale 4 December. 40 bbcgoodfood.com

1 Put the milk in a small pan and gently heat until it’s steaming. Use a pestle and mortar to grind the saffron

in a large bowl and use an electric mixer to whisk until foamy. Add the lemon juice and whisk again until they hold soft peaks. 2 Slowly mix in the icing sugar and continue whisking until the mixture is stiff. Remove about a quarter of the meringue mixture and set aside to use for the topping. Put the almonds, cinnamon, ginger and lemon zest in the bowl with the meringue and mix to form a stiff, slightly sticky dough. 3 To form the stars, put the dough on a piece of baking parchment lightly dusted with icing sugar and dust the top of the dough with sugar, too. Place a second sheet of parchment on top of the dough and roll out to about 0.5cm thick (the dough is a little sticky, so the parchment

1 Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a deep 20cm cake tin with baking parchment. Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted. Remove from the heat and allow to cool. Put the flour and spices in a large bowl and mix everything together. 2 Once the liquid ingredients have cooled, whisk in the eggs. Pour over the dry ingredients, whisking them together to form a smooth batter – be careful not to overmix as this can lead to a dry cake. Pour into the prepared tin and bake for 50-55 mins or until risen and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely. 3 Once cooled, use a large serrated knife to slice the cake into 3 layers. Spread the

into a powder. Add this to the pan of milk along with the butter. Swirl to melt the butter, then set aside until lukewarm. 2 In a large bowl, mix the flour, caster sugar, 1 tsp salt and the yeast together, and make a well in the middle of the bowl. Pour in the milk mixture along with the egg. Mix together to form a sticky dough, then turn out onto the work surface and knead until smooth and elastic (this will take about 10 mins). Put the dough into a lightly oiled bowl and cover with oiled cling film. Set the bowl in a warm part of the house and allow to rise for about 1 hr until doubled in size. 3 Knock back the dough and divide into 12 equal portions. Cover the pieces with the oiled cling film while you make the rolls – this will stop the dough from drying out. Working with 1 piece of dough at a time, roll out into a 30cm-long

makes it easier to roll). Peel off the top sheet of parchment and use a 5cm star-shaped cutter to cut out as many cookies as possible. Place them on your prepared baking tray. 4 Using the reserved meringue mixture, spread a small amount onto the top of each cookie, covering the entire top – you may need to add a few drops of water to make the meringue a little easier to spread. Put the tray in the oven and bake for 12-15 mins until meringue is set but not browned. Allow to cool fully before storing in a sealed container for up to 2 weeks. PER STAR 78 kcals, protein 2g, carbs 7g, fat 5g, sat fat none, fibre 1g, sugar 7g, salt none

jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze. Put the cream, chocolate and honey in a medium pan and cook over a low-medium heat until the chocolate is melted and you have a smooth, pourable mixture. Put the cake on a wire rack set over a parchment-lined baking tray and pour over the glaze, making sure to cover the entire cake. Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set. To decorate, dust with a little edible gold powder, if you like. Uniced, this cake will keep for up to 5 days. Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature. PER SERVING 643 kcals, protein 7g, carbs 81g, fat 32g, sat fat 19g, fibre 3g, sugar 54g, salt 0.5g

strand. Roll up one end into the middle, turn over and roll the other end into the middle, forming the dough into an S-shape (see steps on page 148). Place the buns on a large (or 2 smaller) parchment-lined baking tray. Once all the buns are made, lightly cover with oiled cling film and prove until almost doubled in size (if making ahead, keep the dough in the fridge overnight and bake in the morning). While the buns prove, heat oven to 200C/180C fan/gas 6. 4 When ready to bake, brush the buns with beaten egg and press a currant into the centre of each spiral. Put the trays in the oven and bake for around 15 mins. Allow to cool before serving. These are best eaten on the day they are made but will keep for a couple of days. PER BUN 263 kcals, protein 7g, carbs 40g, fat 8g, sat fat 4g, fibre 1g, sugar 11g, salt 0.5g DECEMBER 2013

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

New Toughened Non-Stick Bakeware See what other people are saying about their Le Creuset and tell us about yours

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www.lecreuset.co.uk

Sugar & spice

8LI QEKMG SJ

QØRGITMIW Maisie and Jack make these easy, crumbly mince pies with the help of their dad, Food editor Barney Desmazery Photographs DAVID MUNNS

This Christmas kitchen session is such a winner with kids as it’s based on the familiar activity of playing with modelling dough. I’ve added the fun extra of chocolate chips, and I’ve made it really easy for younger children as there’s no rolling involved. I created a very forgiving pastry that can be overworked and will stay biscuity once cooked, no matter how much the children pummel it! For another fun learning session, a set of letter cutters and some marzipan gets them happily working through the alphabet.

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

Happy Christmas fun in the kitchen, Barney, Maisie and Jack

Maisie’s magic pastry choc chip mince pies EASY

unbaked

MAKES 12

PREP 40 mins

COOK 40 mins

This might make a bit more pastry than you need, but I’ve allowed for kids’ wastage. Any extra pastry can be rolled back into a

These mince pies were made by Maisie and Jack at the photo shoot

ball, then rolled into smaller balls and baked as biscuits at 180C/160C fan/gas 4 for

Food styling MIRANDA KEYES | Styling BARNEY DESMAZERY

10 mins until golden.

200g/7oz mincemeat 50g/2oz chocolate chips 1 egg, beaten, to glaze icing sugar 100g/4oz piece marzipan (optional) FOR THE PASTRY 250g pack of cold butter, diced 400g/14oz plain flour, plus extra for dusting tsp mixed spice 150g/5 oz golden caster sugar PER MINCE PIE 386 kcals, protein 4g, carbs 50g, fat 19g, sat fat 11g, fibre 2g, sugar 30g, salt 0.3g

BEFORE YOU START Clear the surface so you have a clutterfree cooking area. Roll up sleeves, or get kids to wear a short-sleeved top. Put on an apron, tie back long hair or use a hair band, and wash hands well. Gather ingredients and equipment.

Never leave a child unattended – not only is it unsafe, but they might add ingredients that will spoil the recipe. SAFETY FIRST Placing the tray in and out of the oven should be done by an adult.

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

Turn the page for mince pie steps DECEMBER 2013

bbcgoodfood.com 43

KIDS the writing in pink is for you GROWN-UPS the writing in black is for you

Get your children to weigh out the mincemeat in a bowl and mix in the chocolate chips (if a few get eaten, not to worry, it is Christmas!). Set aside.

2

Rub the butter and flour together.

1

To make the pastry, tip the butter, flour and spice into a bowl. Get them to rub it together until combined to the texture of breadcrumbs. Add the sugar and squidge together to make a dough – don’t be tempted to add any liquid. Tip the dough onto a floured surface and knead.

4

Fill the pies.

5

Top the pies.

Spoon the filling into the pies – try to be as neat as you can, as you don’t want to get any on the sides.

Make 12 more balls (again counting) and pat them out flat (cue the Pat-a-cake song), so that they are large enough to cover the pies. Top and press the edges together. You don’t need to worry about sealing them or being too neat.

7

Make them neat and tidy.

8

Cut out some letters.

Make a chocolate chip mincemeat mix.

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

s Junior Bake Off starts on CBBC in November. 44 bbcgoodfood.com

For some extra learning fun, you can now dust the work surface with icing sugar, press some marzipan out flat and use letter cutters to create letters of your choice. Brush the letters with a drop of water and gently press them onto the pies.

3

Get counting and start to make the pies.

6

Brush with egg and bake.

9

Make a snowstorm.

Heat oven to 200C/180C fan/gas 6. Halve the dough (discuss with your child how half makes two, etc), and get them to roll half into 12 balls – another counting opportunity. Get them to gently press the balls into the holes of the tin so that they come up the sides with a little overlap.

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

Leave to cool a bit more, then gently slip the pies out of the tin. Put some icing sugar in a fine sieve and give the pies a snowy dusting. Eat straight away, give to neighbours and friends, or keep in an airtight container for up to 3 days.

NEXT MONTH Maisie makes Simple sushi DECEMBER 2013

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Sugar & spice

Christmas countdown

Photographs WILL HEAP | Food Styling SARAH COOK | Styling TONY HUTCHINSON

Chocolate gingerbread Advent calendar

‘Get crafty this year and make your own Advent calendar. It’s a gorgeous way to bring festive cheer to your home and great fun if you’ve got kids around. Plus, these are much tastier than cheap chocolate novelties’ Sarah Cook, Food editor DECEMBER 2013

bbcgoodfood.com 47

Chocolate gingerbread EASY

MAKES a few more than 24 biscuits PREP 1 hr without decoration COOK 1 hr 15 mins However you decide to hang your Advent biscuits, remember you’ll be untying them every day. So if you go for a bunting style, you might want to hang them individually from a main string or ribbon. I’ve baked grown-up sized biscuits, but if you’re making for little ones, scale down the size, then one batch of dough should make enough for two or three children. If you haven’t got enough room to hang three Advent calendars, just make sure the biscuits are thoroughly dry, then hang each day’s treats off the same string.

300g/11oz plain flour 50g/2oz cocoa 1 tbsp ground ginger 120g/4 oz butter, cubed 120g/4 oz brown sugar 140g/5oz golden syrup YOU WILL NEED baking parchment cookie cutters or cardboard to make templates a few plastic straws icing and sprinkles to decorate (see designs, right) string or ribbon for hanging 1 Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ginger, butter and sugar in a processor, and whizz until you can’t see any lumps of butter. Dribble in the syrup and pulse to a smooth dough. 2 Take about a quarter of the dough at a time and roll out between 2 sheets of baking parchment to the thickness of a £1 coin. Peel away the top layer of parchment and use cookie cutters to make shapes – leaving about 2cm between each shape as they will spread as they cook. Peel away the dough trimmings and lift the parchment with the shapes onto a baking tray. Bake for 12-15 mins until firm. Remove from the oven and use a plastic straw to make a hole for hanging (see right). Work quickly – if the biscuits cool and harden too much, the holes won’t be as neat – then pop the tray back in the oven for 1 min to re-warm. 3 Continue rolling and shaping all the remaining dough and trimmings while you bake a tray at a time, until all the dough is used up and you have at least 24 biscuits. Cool completely, then decorate and string up as you wish. PER BISCUIT 123 kcals, protein 2g, carbs 19g, fat 5g, sat fat 3g, fibre 1g, sugar 10g, salt 0.2g 48 bbcgoodfood.com

NUMBER BUNTING Make this fun design with your family – little fingers will make light work of the decorating, and you can have a maths lesson along the way! TO DO Cut your biscuits into triangles using a template – ours was 7cm on each side. After baking, cut two hanging holes in the middle of one side. Use number cutters (or cut out with a small sharp knife like we did) to stamp out 1 to 24 from a sheet of ready-rolled icing. Make runny icing by mixing some sifted icing sugar with a dribble of water. Use small paintbrushes to paint the tops of the icing numbers with some runny icing before dunking in their favourite coloured sprinkles and edible glitters. Leave the numbers to dry for 10 mins, then use more runny icing painted on the bottom of the numbers to stick them to the biscuits.

SPARKLY SNOWFLAKES These look gorgeous strung along a fireplace or hanging from a picture rail – just be sure to save a special one for number 24. TO DO Stamp your biscuits out using different snowflake cutters – cakescookiesandcraftsshop.co.uk and amazon.com have pretty ones. Decorate each biscuit differently by painting some with runny icing (see instructions above), then dunking into

edible glitters and sprinkles – it’s easiest if you tip them onto a small, flat saucer first. Add more icing sugar to your runny icing to make a stiffer consistency, spoon into a piping bag and pipe on pretty details. You can pipe a number onto each with this icing too, if you want.

BISCUIT BAUBLES These are as nice to nibble on as they are to look at – you could even add a drop of flavoured extract into the icing – orange would work well with the gingery chocolate biscuits. TO DO Make a stiff-ish icing using fondant icing sugar this time (this results in a shinier finish). Then thinly pipe around the outsides and holes of each biscuit. You’re making a ‘wall’ to hold in the other icing, so make sure you don’t leave any gaps. Leave to set for 30 mins until hard. Make more icing of a slightly runnier consistency. Pipe or spoon the icing onto the biscuits, ‘flooding’ the area inside your icing ‘walls’. Shake a little to evenly spread the runny icing, then immediately use the remaining stiffer icing to pipe on a number. These biscuits will need at least a day to harden before hanging. For step-by-step instructions on ‘flooding’ icing, see Edd Kimber’s Fancy iced biscuits on or follow the iPad instructions, below.

CUTTING HOLES IN GINGERBREAD

While the gingerbread is still hot from the oven, press the end of a straw into each one to cut out a hole.

1

2

Snip off the end of the straw with the piece of gingerbread inside, and continue with the other biscuits.

To watch a step-by-step video of Sarah icing the gingerbread, download the December BBC Good Food magazine iPad app from the Apple App store. DECEMBER 2013

Sugar & spice OTHER WAYS TO SHAPE AND DECORATE YOUR GINGERBREAD Get creative – cut out and decorate your biscuits in Christmassy shapes

GET OUR LOOK Rudolph and Gingerbread men

reindeer friends

The 12 days of Christmas

A Nativity scene

We painted a sheet of plywood with chalkboard paint (both from Homebase), then used white chalk to draw our Christmas tree, and hung our biscuits on it using drawing pins. If you put up your real tree early enough, you could hang them from there, or tie the biscuits on a long string and hang along a wall.

BBC Good Food Show Winter Birmingham, The NEC 27 November – 1 December 2013

Discover Good Food

Every des ticket incluthe a seat in re† at

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Hairy Bikers

Mary Berry & Paul Hollywood

As a lover of food, you will enjoy all the festive food and drink, inspiration and fun in store for you at this year’s BBC Good Food Show Winter. Savour this one-stop shop to find all the ingredients you need to make this your best Christmas yet! You’ll discover ideas for seasonal entertaining, plenty of mouth-watering recipes, stocking fillers, indulgent treats and fabulous gifts for food lovers too. Plus every advance ticket includes a guaranteed free seat in the Supertheatre sponsored by Tesco finest but be quick, popular sessions will sell out.

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Book tickets today to save 15%* Winter

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*15% off Adult and Over 65s Standard tickets (excludes VIP). Offer ends 01.12.13. Prices include all admin and transactional fees. †Standard Supertheatre seat included with all advance tickets, subject to availability. Upgrade to a Gold seat for £2. Not all celebrities appear on all days or at all shows, check websites for details. Information correct at time of going to print. The GoodFood word mark and logo are trademarks of BBC Worldwide Limited. Copyright 2013 BBC Worldwide Limited. BBC Good Food Show is presented and organised by River Street Events Ltd.

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Stock up for the festive season Treat you and your family to a gourmet Christmas by stocking up on speciality hard to find food and drink and exclusive offers at the show. You’ll uncover new brands, passionate producers and memorable favourites in the Producers’ Village. Find the key to the perfect cheese board at the World Cheese Awards with award-winning cheeses Cheese Tasting Shop too. for sale at the

A magical M&S Christmas Make your Christmas the most delicious and magical yet with inspiration and recipes from some of the country’s best chefs at the M&S Christmas Theatre.

Saturday Kitchen Live Saturday Kitchen Live sponsored by Lakeland will feature familiar faces, inventive chefs and celebrity guests coming together to cook fabulous dishes expertly paired with delicious wines and fantastic entertainment, including the famously competitive omelette challenge.

Hands on cooking with Magimix MasterChef dining Indulge at the MasterChef Restaurant sponsored by Hardys where you can enjoy dishes inspired by some of the most iconic recipes of the series. Overlooking the MasterChef Masterclass, it’s the perfect place to sit and watch the programme come to life.

Get involved and learn new skills from talented chefs by joining interactive cooking sessions taught by cookery schools at the Magimix Theatre. Celebrating 40 years of success, you’ll have the chance to try out Magimix’s fantastic range of products. Sessions are free but on a first come, first served basis.

Subscribers refer to your Editor’s Welcome Letter for your preferential ticket rate. Book early to enjoy the best choice of Supertheatre sessions and to start planning your delicious day out!

Visit bbcgoodfoodshow.com or call 0844 581 1345

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Fest ve feast 52 bbcgoodfood.com

DECEMBER 2013

Festive feasts

Big Day dishes to mix & match

DECEMBER 2013

bbcgoodfood.com 53

Smart starters Serve one of these glamorous starters at the table, or with drinks before you sit down

Giant smoked salmon & beetroot blini A LITTLE EFFORT

MAKES 3 giant blinis, each cuts into 8 slices PREP 35 mins plus cooling

COOK 10 mins

You can serve this pretty starter in slices or cut into squares as canapés. You could also make individual blinis about 10cm wide and serve them as a stylish plated first course.

200g tub crème fraîche 2 tbsp horseradish sauce zest 1 lemon, juice of , plus wedges to serve 140g/5oz cooked beetroot (not in vinegar), drained and finely diced 1 tsp rapeseed oil, plus a drizzle 200g pack smoked salmon (see page 167 for our favourite variety) 1 tbsp small capers, drained and rinsed handful rocket leaves FOR THE BLINIS 100g/4oz buckwheat flour 100g/4oz self-raising flour 1 tsp baking powder 225ml/8fl oz milk 2 large eggs, separated 25g/1oz butter, melted, plus extra for cooking drizzle of oil, for cooking

1 First, make up the blini batter. Put the flours, baking powder, tsp salt, the milk, egg yolks and melted butter in a bowl and whisk until smooth. In another bowl, whisk the egg whites until they hold stiff peaks. Stir a good spoonful of the whisked whites into the batter to loosen the mixture, then add the remaining egg whites and carefully fold everything together with a big metal spoon. 2 Heat a small knob of butter and a drizzle of oil in a large frying pan, roughly 23cm wide across the base. Pour a third of the blini mixture in the pan, using your spoon to encourage the batter towards the edge of the pan. Leave to cook for a few mins, until the blini starts to set around the edges and the underside is golden brown. Slide onto a plate, then carefully flip back into the pan and cook

Photographs DAVID MUNNS

for a further 1-2 mins until golden. Repeat with the remaining mixture. Leave the blinis to cool on a wire rack, then place on a plate, separated by a layer of baking parchment and covered with cling film. The blinis will keep like this for 24 hrs. 3 Mix the crème fraîche, horseradish, most of the lemon zest, a good squeeze of lemon juice and some seasoning in a bowl. In a second bowl, toss the beetroot, oil and a squeeze of lemon juice. Set aside until ready to serve. 4 Place each blini on a board or large plate. Spoon on dollops of crème fraîche, arrange slices of salmon over and scatter beetroot, capers and the remaining lemon zest on top. Finish with a few rocket leaves and a drizzle of oil. Cut and serve with lemon wedges. PER SERVING (8) 300 kcals, protein 13g, carbs 21g, fat 18g, sat fat 10g, fibre 2g, sugar 4g, salt 2.2g

Scandi-style with a twist 54 bbcgoodfood.com

DECEMBER 2013

Festive feasts Pear & Manchego salad EASY

SERVES 2

1 OF 5 GLUTEN A DAY FREE

PREP 15 mins

COOK 5 mins

This speedy starter is a great option when

75g/2 oz mixed leaves (we used red chicory, watercress and rocket) 1 ripe pear, halved, cored and thinly sliced 25g/1oz Manchego (or a vegetarian hard cheese)

you haven’t got much time – to make it even quicker, you could prepare the rosemary honey and the hazelnut crumb in advance. This serves two but it can easily be upped for more or made into a big salad for a buffet.

Food styling LIZZIE HARRIS | Styling JENNY IGGLEDEN

1 tbsp good-quality clear honey 2 rosemary sprigs 2 tsp olive oil, plus a drizzle for toasting the nuts 2 tbsp blanched hazelnuts zest lemon 1 tsp balsamic vinegar

1 Heat the honey and rosemary in a small pan with 1 tbsp boiling water. Bring to a simmer and let it bubble for around 30 secs. Remove from the heat and allow to infuse. 2 Heat a frying pan and drizzle in a little oil. Add the hazelnuts and toast until golden and starting to char a little here and there. Remove from the pan, allow to cool, then chop roughly to make a

rustic crumb. Mix with the lemon zest and some seasoning. 3 To make a dressing, combine the olive oil and balsamic vinegar with some seasoning. Toss the salad leaves in most of the dressing, then arrange on serving plates or a platter, layering the leaves with the pear slices. Top with shavings of Manchego and the hazelnut crumb, then drizzle over some of the rosemary honey and the remaining dressing. Serve with Prosciutto twists (right) for the meat-eaters.

PROSCIUTTO TWISTS Cut 2 slices of prosciutto into strips and wrap around 4 grissini breadsticks (or a gluten-free alternative).

PER SERVING 261 kcals, protein 6g, carbs 16g, fat 19g, sat fat 5g, fibre 4g, sugar 16g, salt 0.3g

A sharp salad is perfect before a rich meal DECEMBER 2013

bbcgoodfood.com 55

Festive feasts Baked Camembert pie for sharing A LITTLE EFFORT

SERVES 6-8 PREP 15 mins COOK 20-25 mins 375g pack puff pastry (all-butter is tastiest) plain flour, for dusting 5 tbsp quince jelly, or cranberry sauce or jelly 250g whole round Camembert, Brie or other similar whole cheese 1 egg, beaten sesame seeds (optional) 1 Heat oven to 220C/200C fan/gas 7. Halve the pastry, then roll out each half on a lightly floured surface to about the thickness of a £1 coin. In the centre of 1 pastry sheet, spread the jelly into a circle roughly the same size as the cheese. Sit the cheese on top. 2 Brush the pastry around the cheese with some beaten egg. Lift the second sheet of pastry on top and gently press

Christmas pork rillettes A LITTLE EFFORT GLUTEN FREE

SERVES 8 PREP 1 hr plus 2 hrs chilling COOK 3 hrs Rillettes is the French equivalent of what we would call potted meat – it’s basically just slow-cooked, very tender pork that can be cooked up to a week ahead. Not only does this make a wonderful starter, it’s also great to have in the fridge over the festive period, as it can be spread on toasts as a quick canapé.

4 bay leaves 4 thyme sprigs 1kg/2lb 4oz rindless, boneless pork belly (it pays to use the best-quality pork you can find for this dish), cut into roughly walnut-sized cubes 5 garlic cloves, roughly chopped 10 juniper berries, roughly crushed, plus extra to decorate (optional) tsp Chinese five-spice powder large splash of brandy or Calvados 4 tbsp duck or goose fat (optional) TO SERVE sourdough toast cornichons or sliced gherkins dressed bitter leaves

over the cheese, squeezing out the air as you go, then seal it all the way around – press down with your fingers over all the excess pastry to seal really well. Use scissors to cut away excess pastry, leaving about a 4cm border around the cheese. Use the prongs of a fork to press the edges – this looks pretty and seals the pastry even more. Lift onto a baking tray lined with baking parchment. Brush all over with egg, then add a sesame-seed star, if you like. 3 Bake for 20-25 mins until the pastry is brown, crisp and well risen around the edges – if your star is getting too dark, cover with a square of foil after 20 mins. Sit for 5 mins before cutting and catching the cheesy centre as it oozes out. PER SERVING (6) 285 kcals, protein 12g, carbs 16g, fat 19g, sat fat 12g, fibre 1g, sugar 5g, salt 0.8g

MAKE AHEAD You can chill the assembled pie for up to 24 hrs before baking.

1 Reserve 1 bay leaf, then tip everything except the duck fat and serving suggestions into a bowl and season generously. If you have time, cover and leave the meat to marinate overnight in the fridge – however, this isn’t essential. 2 Heat oven to 140C/120C fan/gas 1. Tip the meat and all the juices into a flameproof casserole dish with a lid. Pour over 250ml water, or enough to just cover the meat, and place the pan on a low heat. As soon as it starts to bubble, pop on the lid and put in the oven for 2 -3 hrs, removing it once to give it a good stir. 3 The meat should now be very tender. Leave it to cool slightly in the pan, then drain over a bowl to catch the fat and juices. Shred the pork by hand or put in a food processor and pulse a few times to shred, but don’t overwork it into a paste. Taste, add extra seasoning if needed, then press meat into 2 small or 1 large serving dish, or pack into individual ramekins. Pour the juices and fat back over the meat, and put in the fridge for at least 2 hrs for the fat to harden. (To keep the rillettes for a week or so, cover with a layer of duck fat, and lay a bay leaf and a couple of juniper berries on top for decoration.) 4 Serve with sourdough toast, cornichons and a few bitter leaves (such as curly endive, rocket and radicchio), in a sharp mustardy dressing. PER SERVING 387 kcals, protein 24g, carbs 1g, fat 32g, sat fat 11g, fibre none, sugar none, salt 0.5g

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MONTH 2013

Campaign financed with aid from the European Union and Hybu Cig Cymru – Meat Promotion Wales (HCC)

Welsh Lamb. Prepared over centuries. Cooked in minutes. Welsh Lamb has taken hundreds of years to prepare. Our craggy slopes, glacial hillsides and unique climate produce deliciously sweet grass, which produces deliciously sweet Welsh Lamb – it’s just one of the reasons why we’ve been awarded PGI status. But whilst Welsh Lamb may have taken thousands of years to prepare, it takes far less time to cook. Juicy Welsh Lamb chops, delicious meatballs or sizzling stir-fry can all be prepared in just 20 minutes or less, but how long you take to enjoy them is entirely up to you.

To find out more about PGI, or for more news, recipes and information, visit eatPGIwelshlamb.com It’s all about quality time

Cook to impress

We asked some of our favourite chefs and food writers to create a magnificent main course, so if you need inspiration for Christmas Day or holiday entertaining, look no further! Photographs DAVID MUNNS

Salmon en croûte Mary Berry’s salmon centrepiece is a real crowd-pleaser

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DECEMBER 2013

Food styling LIZZIE HARRIS and JENNIFER JOYCE | Styling JENNY IGGLEDEN and SUE ROWLANDS

Festive feasts

Festive feasts

and SUE JENNY IGGLEDEN JOYCE | Styling and JENNIFER LIZZIE HARRIS Food styling

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2013

Do it better

rib, from between each Cut away the meat or save for stock. then discard the ribs

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Masterclass

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61 bbcgoodfood.com

2013 DECEMBER

Step-by-step

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Festive feasts

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with Green beansmustard wholegrain

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2013

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Festive feasts

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DECEMBER

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Lay the turkey on

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your roast beef, see page 146

stuffed roasted & jelly Spanish quince on turkey with twist James Martin’s classic the Christmas

DECEMBER

photos showing

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Winter greens butter with bacon Salted caramel parsnips

bbcgoodfood.com

Expert advice

Rib of beef with red wine gravy & horseradish sauce A modern take on a classic roast from Natalie Coleman, this year’s BBC MasterChef winner

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ROWLANDS

Curving the beef wine gravy with red Rib of beef sauce classic roast & horseradish year’s take on a A modern Coleman, this winner from Natalie BBC MasterChef DECEMBER

top, in a thin and

even layer.

to help, roll the meat Using the cling film the roll as tight as away from you, keeping you can.

2

rolled, the ham should Once it has been and filling completely. encase the turkey

3

DECEMBER 2013

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DECEMBER 2013

bbcgoodfood.com 59

Festive feasts

TIP Roll out the pastry on non-stick paper, then it’s easy to transfer the paper and pastry to a baking sheet, and into the oven.

‘Salmon en croûte makes a lovely festive centrepiece. Decorated with puff pastry stars, this is quite simply stunning. Any leftovers can be reheated the next day or would be equally delicious served cold at a buffet’ Mary Mary Berry’s Salmon en croûte A LITTLE EFFORT VIT C OMEGA-3

SERVES 10-12

s 2ECIPE ADAPTED from Mary Berry’s Christmas Collection (£20, Headline). You can buy the book for just £18. Simply call 01326 569444, p&p is free. Or you can buy online at sparkledirect.com/ goodfood

PREP 30 mins

COOK 45 mins

Mary Berry is the undisputed queen of pastry, and her salmon en croûte is just as you’d expect – classically perfect.

280g jar roasted mixed peppers in oil 25g/1oz butter 225g/8oz spinach, washed and coarsely shredded 375g pack ready-rolled puff pastry 2 700g/1lb 9oz pieces salmon fillet, skinned

Natalie Coleman’s Rib of beef with red wine gravy & horseradish sauce

1 egg, beaten lemon wedges and watercress, to garnish (optional) FOR THE SAUCE 300ml/ pt double cream juice lemon 2 tbsp basil pesto 2 tbsp chopped fresh basil 1 Heat oven to 220C/200C fan/gas 7. Drain the peppers well and cut into thick strips. 2 Melt the butter in a large pan, add the spinach and cook quickly until just wilted. Season and leave to cool, then squeeze out excess moisture. Heat a large baking tray in the oven. 3 Roll out half the pastry really thinly to about 20 38cm, ideally on non-stick paper (see tip, left). Place 1 salmon fillet, skinned-side down, onto the centre of the pastry, season and arrange the peppers and spinach on top. Season the second side of salmon and place on top so that it mirrors the one underneath. Brush the edge of the pastry with beaten egg. 4 Roll out the remaining pastry really thinly so that it is slightly larger than the bottom layer of pastry. Carefully lift over the salmon, trim off any excess and seal the edges. Re-roll

FOR THE HORSERADISH SAUCE 200g/7oz crème fraîche 3 tbsp finely grated horseradish squeeze of lemon juice

A LITTLE EFFORT

SERVES 8 with leftover beef PREP 20 mins plus overnight marinating COOK 2 hrs 10 mins

‘For this family recipe, I’ve used 28-day, dry matured beef, as this is the best you can get, and Christmas is the time to go all out. I hope you enjoy it!’ Natalie Don’t miss MasterChef: The Professionals on BBC Two this month. 60 bbcgoodfood.com

John Torode and Gregg Wallace fell in love with Natalie’s homely approach to cooking during this year’s BBC MasterChef, and it was her modern roast dinner in the final that clinched her the title.

1 tbsp juniper berries 1 tbsp black peppercorns 3 rosemary sprigs, leaves picked 10 thyme sprigs, leaves picked 4 bay leaves 2 tbsp Maldon salt 6 tbsp rapeseed oil 2 tbsp clear honey 3.5kg/7 lb fore rib of beef (bones in, ours had 4), 28-day dry matured 4 carrots 3 celery sticks 1 garlic bulb FOR THE RED WINE GRAVY 1 tbsp plain flour 250ml/9fl oz good-quality red wine 500ml/18fl oz beef stock

1 Toast the juniper berries in a dry pan until they begin to release their aromas, this should take 1-2 mins. Once toasted, grind the berries and peppercorns using a pestle and mortar – you want them to be roughly ground. Roughly chop the rosemary and thyme with the bay leaves, then add to the mortar along with the salt, oil and honey. Mix well. 2 Score the fat of the beef in a criss-cross pattern, then rub the marinade all over the meat, massaging well. Leave overnight in the fridge so the meat really takes on the flavour. Remove the meat from the fridge 1 hr before cooking. 3 Heat oven to 200C/180C fan/gas 6. Arrange the carrots and celery in a roasting tin. Slice the garlic bulb in half and add to the tin, then place the meat on top of the vegetables. Roast for 1 hr 45 mins for meat that is pink, 2 hrs for well done, covering with foil if it starts to become too brown. When cooked, leave to rest for 20 mins before carving – cover with foil to keep it nice and moist. 4 While the meat is resting, make the gravy. Remove the vegetables from the

the remaining pastry trimmings thinly and cut out pastry stars from the trimmings. Brush the pastry covering the salmon with beaten egg, decorate with the stars, then brush the stars with beaten egg. 5 Using 2 fish slices, carefully lift onto the preheated baking tray on the non-stick paper, and bake for 30-40 mins until golden brown. Allow to rest for about 10 mins while making the sauce. 6 To make the sauce, heat the cream, add the lemon juice and pesto, and season. Add the basil just before serving. 7 Serve the salmon in slices with the warm sauce. Garnish with lemon wedges and watercress, if you like. PER SERVING (12) 506 kcals, protein 28g, carbs 15g, fat 37g, sat fat 15g, fibre 2g, sugar 4g, salt 0.6g

MAKE AHEAD Prepare the salmon to the end of step 4. Wrap in cling film and keep in the fridge for up to 24 hours. Remember to heat the baking tray before cooking it. You could also freeze the raw salmon in pastry, wrapped in foil, then put in a freezerproof bag and sealed. Thaw for about 18 hrs in the fridge. Catch Mary Berry judging Junior Bake Off on CBBC in November.

roasting tin, drain off the fat, then scrape the bottom of the tin – you want to loosen all the meat juices and burnt bits, as this will create the flavour for the gravy. Heat the roasting tin on a medium heat on the hob. Add the flour in the corner and make a paste. Add the wine, then reduce by half. Once reduced, add the stock. Bring to the boil, then simmer for 15 mins until the gravy has thickened. 5 Check the seasoning and adjust to taste, then strain through a fine sieve to catch any bits or herbs. Any juices you have from the resting meat should be added to the gravy. 6 Finally, mix the crème fraîche with the horseradish, and add the lemon juice and some seasoning. Carve the beef (see steps on page 146) and serve with the gravy and horseradish sauce. BEEF PER SERVING (10) 657 kcals, protein 57g, carbs 4g, fat 46g, sat fat 18g, fibre none, sugar 4g, salt 3.3g GRAVY PER SERVING (8) 47 kcals, protein 2g, carbs 2g, fat 1g, sat fat 1g, fibre none, sugar none, salt 0.2g SAUCE PER SERVING (8) 103 kcals, protein 1g, carbs 2g, fat 11g, sat fat 7g, fibre none, sugar 1g, salt 0.1g

s MasterChef: The Finalists (£20, Absolute Press) is out now. DECEMBER 2013

Sara’s Mustard butter-basted roast turkey with bacon

5-5.5kg/11-12lb oven-ready turkey, neck and giblets removed (save them to make stock, if you like) 250g pack dry-cured smoked streaky bacon (about 12 rashers) a little mustard (optional) drizzle of olive oil sea salt flakes 1 onion, quartered 1 large thyme sprig a few bay leaves glass of dry white wine bay leaves and chopped thyme, for scattering FOR THE MUSTARD BUTTER 85g/3oz butter, softened 1 tbsp wholegrain mustard 1 tsp English mustard 1 tbsp fresh thyme leaves

1 Weigh your turkey and calculate the cooking time by allowing 40 mins per kg for the first 4kg, then 45 mins for every kg of turkey over that weight. As a guide, a turkey this size should take 3 -4 hrs plus 30-45 mins resting time. 2 To make the mustard butter, beat the butter with the mustards, thyme and some ground black pepper until soft and well mixed. 3 Gently push your fingers under the skin of the turkey, starting from the neck, until you can push your whole hand in down the length of the breast – take care not to tear the skin. Spread the butter under the skin so that it covers the breasts (see steps on page 146). Lay the streaky bacon on your work surface in 2 rectangles of 6 overlapping rashers (for extra flavour, you can brush the bacon with a little wholegrain or English mustard first), and carefully push each rectangle of bacon under the skin to cover and protect each breast (see page 146). This can be done the night before, but take out of the fridge for 1 hr before roasting so that it comes back to room temperature. 4 On the day, heat oven to 180C/160C fan/ gas 4. Lift the turkey into a roasting tin, massage the olive oil into the skin and

season well with flaky salt and pepper. Put the onion, thyme and bay inside the cavity of the turkey, then pour in the wine. Cover the tin loosely with foil and roast for the calculated cooking time. For the final 30 mins, remove the foil and pour off all of the cooking juices (use for the gravy; recipe below). Increase the oven to 200C/180C fan/gas 6 and roast for 30 mins more 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. Leave to rest on a warm platter covered with foil and tea towels – it will keep like this for up to 45 mins. 5 To serve, carve the turkey (see steps on page 147) and arrange the meat on a hot platter with a little of the hot gravy poured over, or bring the whole turkey to the table garnished with herbs. To fill the platter, you could surround the turkey with Golden crunch potatoes (p75), if you like. Any leftover meat can be frozen in the gravy.

Tasty make-ahead gravy

Creamy bread & shallot sauce

Port & cranberry sauce with juniper

A LITTLE EFFORT

SERVES 8-10

PREP 30 mins plus resting

COOK 3 -4 hrs Sara Buenfeld, our former Food director, has cooked more turkeys than she – or we – can count. So who better to create the most important roast of the year.

EASY

SERVES 8

PER SERVING (10) 611 kcals, protein 79g, carbs 2g, fat 32g, sat fat 12g, fibre none, sugar 1g, salt 1.7g

s 4URN TO PAGE

FOR YOUR TURKEY TIMEPLAN

EASY

PREP 10 mins

COOK 25 mins

SERVES 8

PREP 10 mins

COOK 25 mins

EASY

LOW GLUTEN FAT FREE

SERVES 8 easily doubled

1 tbsp sunflower oil 1 onion, finely chopped 1 carrot, chopped 1 bay leaf 2 tbsp plain flour 850ml/1 pts homemade or bought chicken or turkey stock juices from the turkey (above)

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25g/1oz butter 140g/5oz small shallots, quartered 6 cloves 2 bay leaves 600ml/1pt whole milk 100g/4oz crustless white bread (ideally cut from a loaf), cubed 150ml/ pt double cream just over nutmeg

PREP 5 mins

COOK 5 mins The little details make all the difference to the Christmas meal, which is why I always make the cranberry sauce rather than buy it. Apart from anything, it really does just take minutes, so is no effort at all. I like it to be a little on the tart side, and be saucy rather than jammy. This version

1 Heat the oil in a non-stick pan, then fry the onion, carrot and bay, stirring frequently, until the onion is golden. Stir in the flour, then pour in the stock while stirring. Simmer for 15 mins. Discard the bay leaf, then purée the contents of the pan with a hand blender until completely smooth. Cool, then chill. Can be made 2 days ahead. 2 When you take the turkey from the oven (above), pour the juices from the tin into a deep but narrow jug or bowl. Leave to stand so that excess oil from the turkey rises to the top. Skim off as much fat as you can and discard, then pour the juices into a pan with the gravy base and stir over the heat until bubbling. Season to taste.

1 Melt the butter in a deep non-stick pan. Add the shallots, cloves and bay leaves, and gently cook for 10 mins over a low heat until the shallots are soft and colouring a little. Pour in the milk, then part-cover the pan and leave to simmer on a very low heat for 10 mins. 2 Remove the cloves, then add the bread and cream to the shallot mixture. Grate in half the nutmeg, then cook for 5 mins, or until the bread absorbs the milk and starts to break down a little but still has a texture. Can be made 1 day ahead (you may need to thin with a little milk). Grate over the remaining nutmeg to serve.

of juniper, the botanical used to flavour gin.

PER SERVING 100 kcals, protein 4g, carbs 6g,

PER SERVING 198 kcals, protein 4g, carbs 10g,

PER SERVING 81 kcals, protein none, carbs 15g,

fat 6g, sat fat 2g, fibre 2g, sugar 2g, salt 0.3g

fat 16g, sat fat 10g, fibre 1g, sugar 4g, salt 0.3g

fat none, sat fat none, fibre 2g, sugar 15g, salt none

simmers the berries in Port and has a hint If you’d like the sauce to last throughout the festive period, make double.

150ml/ pt Port 100g/4oz soft brown sugar 10 juniper berries, finely chopped 300g pack fresh or frozen cranberries Tip all the ingredients into a pan and bring to the boil, stirring every now and then. Simmer for 5 mins, until the berries soften but still look whole. Tip into a bowl and leave to cool – it really is as simple as that.

DECEMBER 2013

Festive feasts

Santa’s little helper Festive feasts

Carving the Turkey Cutting the brown

roast turkey, without the different a little isn’t Christmas with something that the breast of us, Christmas to come up to ensure ‘For many year year we want It’s also important stays moist. This and each XLIR than the leg, special twist. to give it a cooks more quickly QYWXEVH FYXXIV bacon’ Sara smoky meat, which FVIEWX [MXL E ÂEZSYVWSQI a layer of XLI skin with -¸ZI FEWXIH breast under the the protected

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Carving the breast

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Masterclass

leg to that attaches the Cut through the skin to ease the thigh outwards the body. Gently Cut through this to expose the hip joint.

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Carving the breast

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slices end, cut long thin Starting at the neck of the bird. down the length

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Expert advice

Make a deep cut breast.

For step-by-step photos showing how to carve

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a turkey, see Food styling XXXXXXXXX

DECEMBER

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meat

Do it better

‘For many of us, it just isn’t Christmas without the roast turkey, and each year we want to come up with something a little different to give it a special twist. It’s also important to ensure that the breast meat, which cooks more quickly than the leg, stays moist. So I’ve FEWXIH XLI FVIEWX [MXL E ÂEZSYVWSQI QYWXEVH FYXXIV XLIR TVSXIGXIH the breast under the skin with a layer of smoky bacon’ Sara

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Slice the breast into

3

page 147

thick-ish slices.

bbcgoodfood.com

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DECEMBER 2013

DECEMBER 2013

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Festive feasts ‘Rib of veal is a cut you [MPP EP[E]W ÁRH SR Q] QIRY FYX MX¸W EPWS IEW] XS GSSO EX LSQI 0SSO JSV &VMXMWL VSWI ZIEP JSV XLI FIWX ÂEZSYVIH IXLMGEPP] VIEVIH GLSMGI¸ Michel Michel Roux Jr’s Roast rib of veal glazed with a herb crust A LITTLE EFFORT

SERVES 2 and resting

herb crust only

PREP 15 mins plus freezing COOK 18 mins

The Michelin-starred chef and host of BBC Two’s Food & Drink creates an indulgent dish for the two of you.

4 tbsp olive oil 2 veal rib chops, well trimmed, 250g/9oz each with the bone FOR THE HERB CRUST large handful each basil, chives, parsley, rosemary, tarragon and thyme 1 tsp black and white peppercorns 75g/2 oz butter, softened 25g/1oz beef bone marrow or butter 100g/4oz dry white breadcrumbs 50g/2oz Gruyère, grated 25g/1oz cheddar, grated

1 To make the herb crust, wash and dry the herbs, then roughly chop. Crush the peppercorns, then put all the ingredients in a blender and blend until smooth. Form the mixture into a large sausage shape, wrap in cling film and tie both ends. Can be frozen until ready to use. 2 Heat oven to 200C/180C fan/gas 6. Heat the olive oil in a roasting tin, season the veal and seal well on both sides, then put in the oven for 12 mins, turning after 6 mins, for pink meat. Cover with foil and leave to rest in a warm place for 10-15 mins before serving. 3 Heat the grill. Cut 5mm-thick slices from about two-thirds of the herb crust (freeze the rest for another time) and roll out between 2 sheets of cling film to the size of the chops – you may have to cut and reshape the crust, as the chops are rarely perfect rounds. Put the shaped crusts on the chops, then place them under the hot grill until the crust bubbles and starts to turn crisp and brown. Serve immediately, with Green beans with wholegrain mustard (p76), if you like. PER SERVING 980 kcals, protein 54g, carbs 26g, fat 72g, sat fat 25g, fibre 1g, sugar 1g, salt 2.1g

Michel Roux Jr’s restaurant-style treat for two

The Food & Drink Christmas special is on BBC Two in December, with a new series in the New Year. s 2ECIPE ADAPTED FROM Cooking with the Master Chef by Michel Roux Jr (£16.99, Phoenix). You can buy the book for just £13.99. Simply call 01326 569444, p&p is free. Or you can buy online at sparkledirect.com/goodfood 64 bbcgoodfood.com

DECEMBER 2013

Ultimate winter couscous Yotam Ottolenghi’s spicing and depth of ÂEZSYV XEOI E ZIKIXEVMER GSYWGSYW XS E RI[ PIZIP

Test Kitchen favourite

66 bbcgoodfood.com

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Festive feasts

Spanish roasted & stuffed turkey with quince jelly .EQIW 1EVXMR¸W X[MWX SR XLI 'LVMWXQEW GPEWWMG

DECEMBER 2013

bbcgoodfood.com 67

Full of vegetable goodness

Festive feasts

BBC One’s Saturday Kitchen host has looked to Spain to bring modern flavours to this easy-to-carve roast turkey.

2 turkey breast fillets, or turkey steaks (you need about 1.3kg/3lb in total) 12 slices Serrano ham quince jelly, to serve FOR THE STUFFING 1 tsp olive oil 1 small onion, chopped 1 garlic clove, crushed DECEMBER 2013

Curving the beef

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57 bbcgoodfood.com

2013

rib, from between each Cut away the meat or save for stock. then discard the ribs

2

the cut down between Using a sharp knife, the staying as close to bones and the meat, are until the rib bones bone as possible,

1

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turkey, the roast without little different a breast isn’t Christmas something that the year up with to ensure This of us, Christmas to come stays moist. XLIR ‘For manyyear we want It’s also important the leg, Sara FYXXIV and each a special twist. quickly than QYWXEVH smoky bacon’ it of ÂEZSYVWSQI to give cooks more [MXL E skin with a layer meat, whichXLI FVIEWX the under -¸ZI FEWXIHthe breast protected

61 bbcgoodfood.com

2013 DECEMBER

turkey hand between the Carefully push your to create a pocket. breast and the skin cover under the skin, to Spread the butter

1

in 2 strips of 6 rashers, Arrange the bacon as as far under the skin carefully push these piece covers a turkey you can, so each

2

Rolling butter title

Festive feasts

the te a pocket. Spread Carefully push youe turkey skin, to cover the butter under the skin. you don’t rip the breast, making sure

3

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Winter greens butter with bacon Salted caramel parsnips

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with Green beansmustard wholegrain

75 bbcgoodfood.com

Expert advice

PREP 45 mins plus chilling

COOK 1 hr 25 mins

Festive feasts

wine gravy with red Rib of beef sauce classic roast & horseradish year’s take on a A modern Coleman, this winner from Natalie BBC MasterChef DECEMBER

Step-by-step

SERVES 6-8

breast. If you’re using turkey steaks, bash these out to the same thickness. 4 To assemble (see steps on page 146), lay out a large double layer of cling film on the work surface. Arrange the Serrano ham slices so that they are slightly overlapping – you want a rectangle slightly larger than an opened magazine. Arrange your flattened turkey on top, trimming and patching up to cover the Serrano ham in an even layer. 5 Season the turkey and spoon the cooled paella rice down the centre of the turkey, then place the Manchego slices on top. Roll up to seal in the stuffing, using the cling film to help you get a nice tight roll. Chill for at least 30 mins, or up to 2 days before. 6 When ready to serve, heat oven to 200C/180C fan/gas 6. Unwrap the turkey and place, join-side down, on a baking tray. Cook for 45 mins to 1hr until hot through when a skewer is inserted into the middle. Allow to rest under foil for 10 mins before serving in slices with the quince jelly on the side.

Masterclass

A LITTLE EFFORT

1 Start by making the stuffing. Heat the oil in a small frying pan and gently cook the onion for about 5-8 mins until softened. Add the garlic and chorizo, and cook for a few mins until the sausage starts to release its oils. 2 Tip in the tomato purée and the rice, and stir well to coat the grains. Tip in the Sherry and cook until evaporated. Add the saffron to the stock, then pour this on top and simmer for 20-25 mins, until the rice is tender and all the liquid has been absorbed. Stir though the pepper, check the seasoning and spread out onto a plate to cool while you get the turkey ready. 3 Slice each turkey breast through the middle, taking care not to cut all the way through. Open like a book and place between 2 double sheets of cling film. Using a rolling pin, flatten until it’s about 1cm thick. Repeat with the second

fat 21g, sat fat 5g, fibre 10g, sugar 18g, salt 2.7g

Do it better

James Martin’s Spanish roasted & stuffed turkey with quince jelly

75g/2 oz cooking chorizo, diced 1 tbsp tomato purée 175g/7oz paella rice splash of dry Sherry pinch of saffron 600ml/1 pt chicken stock 1 roasted red pepper from a jar, sliced 100g/4oz Manchego, sliced

PER SERVING 479 kcals, protein 12g, carbs 58g,

ROWLANDS

‘Not everyone wants to roast a whole turkey at Christmas, which is why I’ve created this dish for those who fancy a touch of tradition with a twist of something new. It’s also a little cheaper’ James

s 2ECIPE ADAPTED from Yotam Ottolenghi’s Plenty (£25, Ebury Press). You can buy the book for just £22.50. Simply call 01326 569444, p&p is free. Or you can buy online at sparkledirect.com/ goodfood

and SUE

2 medium carrots, cut into 2cm chunks 2 medium parsnips, cut into 2cm chunks 8 shallots 2 cinnamon sticks 4 star anise 3 bay leaves 5 tbsp olive oil

1 Heat oven to 190C/170C fan/gas 5. Put the carrots, parsnips and shallots in a large ovenproof dish. Add the cinnamon sticks, star anise, bay leaves, 4 tbsp of the oil, tsp salt and all the other spices and mix well. Cook in the oven for 15 mins. 2 Add the pumpkin, stir and return to the oven. Continue cooking for about 35 mins, by which time the vegetables should have softened while retaining

JENNY IGGLEDEN

spicing delivers delicious results.

JOYCE | Styling

of a dish, and his creative and complex

and JENNIFER

Ottolenghi often makes vegetables the star

LIZZIE HARRIS

Israeli-born chef and restaurateur Yotam

Food styling

COOK 1 hr

DECEMBER

2013

of the centre of a piece Pile the butter into butter roll the cling film and cling film. Start to away from you.

1

so that taught as you roll, Keep the cling film into a cylinder. the butter forms

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stuffed Assembling the

Festive feasts

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PREP 30 mins

pull the cylinder of Twist the ends, then you, rolling it on the butter back towards now really tight. This can work surface, until

3

turkey pxx

stuffed roasted & jelly Spanish quince on turkey with twist James Martin’s classic the Christmas

| Styling XXXXXXXXXXX

SERVES 4

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LOW FIBRE 2 OF 5 CAL A DAY

A LITTLE EFFORT

a bite. Add the dried apricots and the chickpeas with their cooking liquid and/or water. Return to the oven and cook for a further 10 mins or until hot. 3 About 15 mins before the vegetables are ready, put the couscous in a large heatproof bowl with the remaining 1 tbsp olive oil, the saffron and tsp salt. Pour the boiling stock over the couscous. Cover the bowl with cling film and leave for about 10 mins. Add the butter and fluff up the couscous with a fork until the butter melts in. Cover again and leave somewhere warm. 4 To serve, spoon couscous into a deep plate or bowl. Stir the harissa and preserved lemon into the vegetables – taste and add salt if needed. Spoon the vegetables onto the centre of the couscous. Finish with plenty of coriander leaves.

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Yotam Ottolenghi’s Ultimate winter couscous

tsp ground ginger tsp ground turmeric tsp hot paprika tsp chilli flakes 300g pumpkin or butternut squash, peeled and cut into 2cm chunks 75g dried apricots, roughly chopped 200g chickpeas (canned or freshly cooked) 350ml chickpea cooking liquid and/or water 170g couscous large pinch of saffron threads 260ml boiling vegetable stock 20g butter, broken into pieces 25g harissa paste 25g preserved lemon skin, finely chopped 30g coriander leaves

Food styling

‘As well as referring to the grain-like balls of semolina, the name couscous is given to a delicious North African vegetarian stew that’s perfect for entertaining’ Yotam

DECEMBER

2013

Lay the turkey on

1

top, in a thin and

even layer.

to help, roll the meat Using the cling film the roll as tight as away from you, keeping you can.

2

rolled, the ham should Once it has been and filling completely. encase the turkey

3

DECEMBER 2013

150 bbcgoodfood.com

For step-by-step photos showing how to assemble your roast, see page 146

PER SERVING 429 kcals, protein 57g, carbs 18g, fat 14g, sat fat 7g, fibre 1g, sugar 1g, salt 1.7g

James hosts Saturday Kitchen, weekends on BBC One. bbcgoodfood.com 69

‘A multi-bird roast takes care and patience, but you will be rewarded with a really special main course. There’s nothing I like to do more over the holiday than immerse myself in this kind of kitchen project. As the butchery is quite involved, I’ve shown you how to do it with step-by-step photos on page 144. If that still feels a bit daunting, ask your butcher to help (see below). Forget anything you have seen about crazy cooks challenging each other to see how many birds they GER ÁX MRXS IEGL SXLIV -¸ZI QEHI XLMW VIGMTI EW straightforward and elegant as possible’ Barney

Barney’s Chestnut & wild mushroom stuffed three-bird roast MORE OF A CHALLENGE

SERVES 4-5

PREP 30 mins

COOK 25 mins

Our Food editor, Barney Desmazery, began his career as a chef and has worked in restaurants in France, Australia, and the UK.

1 medium-large chicken (1.8-2kg/4-5lb is ideal) 1 pheasant 1 duck breast, skinned 2 shallots, roughly chopped large pack thyme 1 carrot, roughly chopped 50g/2oz softened butter 1 glass of white wine 2 tbsp plain flour 300ml/ pt chicken stock FOR THE STUFFING 25g/1oz dried porcini mushrooms 25g/1oz butter 2 shallots, finely chopped pack thyme 100g/4oz cooked chestnuts, crushed 200g/8oz good-quality pork sausages, skinned small pack parsley, roughly chopped zest 1 lemon 2 tbsp breadcrumbs 1 For the stuffing, soak the porcini in 300ml boiling water and set aside for 20 mins, then drain, reserving the liquid, and finely chop. Heat the butter and fry the shallots for 2 mins, then add the mushrooms and cook for 3 mins more. Leave to cool. Mix with all the other stuffing ingredients and set aside. 2 Place the chicken, breast-side down, on the board. Use a sharp boning knife to 70 bbcgoodfood.com

cut through the skin on the backbone along the length of the bird. Slowly run your knife down against one side of the ribcage, working down the length of the chicken and keeping close to the bone. As you cut, use the other hand to gently pull away the skin and expose the flesh. Pop out the thigh and wing joints, and cut through where they are attached to the main carcass. Continue cutting down the side of the bird, keeping the knife as close to the carcass as possible, until you reach the ridge of the breast bone, then repeat with the other side. 3 To remove the carcass completely, snap away the wishbone where it joins at the neck end and carefully cut beneath the breast bone – this is where the skin is at its thinnest, so carefully cut away, then lift and cut away the carcass, as you don’t want to nip or pierce the skin. 4 Open up the chicken, skin-side down, and scrape clean or cut away the thigh bones and any other stray bits of bone or cartilage like the wishbone. Remove the 2 smaller fillets that run along the breast and set aside. Finally, use a larger chopping knife to cut off the feet and wing tips, but don’t discard them. 5 Repeat with the pheasant, but cut the legs off completely so you are left with just the 2 breasts attached by the skin. Cut the legs in half and keep. You should now have the semi-boned chicken, the pheasant breasts, the skinned duck breast and the stuffing. If all that butchery doesn’t appeal, your butcher – with a bit of warning – should be able to prepare all the birds to this stage for you (see right). 6 To assemble the roast, open up the chicken, skin-side down. Put a third of the stuffing between 2 pieces of cling film and use a rolling pin to roll it out flat

so that it just covers the surface area, then place on top of the chicken. Lay the duck breast in the middle of the stuffing, cover with a layer of stuffing, then add the pheasant breasts, skin-side down. Add a final layer of stuffing and lay the 2 chicken mini fillets on top. 7 Tuck in the top and bottom edges of the chicken, and pull the two long edges together. Tuck one edge of it over the other so everything is rolled together and neatly encased, then flip over. Using butcher’s string (see below), tie the chicken at regular intervals around the width, then tie it once around the length to hold the stuffing in. Finally, tie the legs together. Can be prepared to this stage and chilled up to 1 day ahead. 8 Heat oven to 200C/180C fan/gas 6. Scatter the shallots, thyme and carrot into a roasting tin with the pheasant legs and chicken wing tips. Place the roast on the vegetables and rub all over with the softened butter. Pour the wine over, then season generously. Put the tin in the oven and cook for 1 hr 40 mins until beautifully browned all over, or until a digital cooking thermometer reads 68C (or above) when inserted in the middle. Remove, loosely cover with foil, and leave to rest somewhere warm for 30 mins. 9 While the roast is resting, make the gravy. Place the tin on a low flame if flameproof, or tip the contents into a saucepan if not. Scatter over the flour and cook until light brown. Gradually pour in the mushroom soaking liquid, then the chicken stock. Simmer everything together until you have a smooth, thickened gravy, adding any resting juices from the roast. Season to taste, then strain the gravy through a sieve into another saucepan. When the roast has rested, remove the string, carefully carve into thick slices and sprinkle with thyme. Serve with the gravy, and Salted caramel parsnips and Winter greens with bacon butter (p76), if you like. PER SERVING (5) 776 kcals, protein 62g, carbs 21g, fat 47g, sat fat 19g, fibre 4g, sugar 5g, salt 1.7g

ASK YOUR BUTCHER TO DO IT FOR YOU This is what you’ll need to ask the butcher for: a boned chicken but with the bones left in the wing tips and drumsticks; two boned pheasant breasts, still attached, plus the legs for the gravy; and one duck breast that’s been completely skinned. It’s important to use heatproof kitchen string, known as butcher’s string, to tie the roast. You should be able to buy this from your butcher. DECEMBER 2013

Festive feasts

three bird roast,

Festive feasts

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bbcgoodfood.com

DECEMBER

2013

Do it better Masterclass

the knife to cut through Use a sharp boning the along the length of skin on the backbone bird.

1

of the against one side Run your knife down As you close to the bone. rib cage, keeping away hand to gently pull cut use the other

2

For step-by-step

completely snap To remove the carcass where it joins at the away the wishbone cut beneath the neck end and carefully

3

Step-by-step

photos showing

Expert advice

7

knife to cut off the Use a larger chopping them wing tips but keep chicken feet and aside.

8

to hand the semiYou should now have the pheasant breasts, boned chicken, the and the stuffing. skinned duck breast

9

the stuffing between Roll out a third of sheets of cling film.

2

how to prepare a three-bird roast,

stuffing lay the 2 Add a final layer of on top of the last chicken mini fillets layer.

13

14

of top and bottom edges

Tuck in the the chicken.

edges of the chicken Pull the two long tuck one edge of together and then the other so the chicken over

15

see page 144

DECEMBER 2013

148 bbcgoodfood.com

DECEMBER 2013

bbcgoodfood.com 71

Festive feasts Tom Kerridge’s Venison & chestnut mushroom pie

Tom Kerridge, presenter of BBC Two’s Proper

on top of the pie, if you like. Brush with glaze, fork the pie around the edges and place in the oven for 45 mins, until hot in the middle and the pastry is golden. (If cooking from frozen, defrost thoroughly before baking.) Serve immediately with Pickled red cabbage (p74), if you like.

Pub Food, is chef and owner of The Hand &

PER SERVING (6) 860 kcals, protein 57g, carbs 58g,

Flowers, in Marlow – the first pub to have

fat 43g, sat fat 18g, fibre 5g, sugar 9g, salt 2.3g

MORE OF A CHALLENGE IRON

unbaked

SERVES 6-8

PREP 20 mins plus chilling

and resting

COOK 3 hrs 15 mins

been awarded two Michelin stars.

100g/4oz butter 2 large onions, finely chopped 2 tbsp cumin seeds 2 tbsp chopped rosemary leaves 2 tbsp ginger (skin on), grated 2 tbsp plain flour 200g/7oz chestnut mushrooms, cut into quarters 150g/5 oz vacuum-packed chestnuts 150g/5 oz diced Milano salami 1.2kg/2lb 11oz venison leg, cut into quarters 500ml/18fl oz stout 4 tbsp Sherry vinegar 1 egg yolk 1 tbsp milk FOR THE PASTRY 250g/9oz strong plain flour 50g/2oz polenta tsp bicarbonate of soda 75g/2 oz lard, ice cold and diced 1 Heat oven to 150C/130C fan/gas 2. Melt the butter in a large flameproof casserole dish on a medium heat. Add the onions and cook until soft. Add the cumin seeds, rosemary and ginger, and cook for a further 1-2 mins. Add the flour and stir until thick. Add the mushrooms, chestnuts and salami, then add the venison. Pour on the stout and vinegar, and add some seasoning. Bring to the boil, put the lid on and put in the oven for 2-2 hrs until the meat is tender. 2 Remove from the oven and strain the liquid into a saucepan. Simmer and reduce a little, then add the meat back to the sauce and leave to cool. Pour the mix into a deep-sided pie dish and chill. 3 To make the pastry, rub the flour, polenta, bicarbonate of soda, tsp sea salt and lard together in a bowl. Add 90ml water and knead together to form a smooth dough. Wrap in cling film and put in the fridge for 1 hr to rest. 4 Heat oven to 180C/160C fan/gas 4. Roll the dough out to about 0.5cm thickness and place over the top of the chilled pie filling and dish. Whisk the egg yolk with the milk to make a glaze and use it to seal in place. Trim the edges, roll out and shape into festive decorations and put 72 bbcgoodfood.com

‘I like to take ordinary, even everyday dishes and make them extraordinary. Good, honest food tastes great when you take a little more time and care to prepare it. This pie should put a smile on the face of everyone at your table’ Tom

Tom returns to BBC Two in December with Tom Kerridge Cooks Christmas. s Tom Kerridge’s Proper Pub Food (£20, Absolute Press) is out now. DECEMBER 2013

LE ER SA B N EM O EC D 4

Don’t miss next month’s issue New Year recipe book – easy entertaining *FREE meals for winter days *Cosy *Quick & easy party nibbles Red velvet melting moments

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Sensational sides It’s often the side dishes that steal the show on special occasions. These are our new favourites Photographs DAVID MUNNS

VIT C GLUTEN FREE

EASY

SERVES 8

PREP 25 mins

COOK 20 mins

1kg/2lb 4oz potatoes (King Edward or Maris Piper work well), cut into chunks 100g/4oz butter, plus extra for serving bunch spring onions, sliced 400g/14oz Brussels sprouts, halved and finely sliced 400ml/14fl oz milk good grating of nutmeg

keeping a few leaves at the end. Sharpen the other end to a point by cutting it at an angle. Use the leftover rosemary in our Maple-roasted squash with pecans (p80) or Fruity Christmas stuffing (p76). 2 Stretch the bacon by placing it on a chopping board and running the back of a knife along the length. Cut each piece in half across the middle. Thread 3 sausages onto each skewer, weaving a piece of bacon around them as you do. 3 Arrange the skewers on the baking tray and bake for 20 mins. Turn them, brush with maple syrup and return to the oven for 10 mins more until really sticky. PER SKEWER 165 kcals, protein 6g, carbs 6g,

1 Put the potatoes in a large pan of salted water, cover with a lid and bring to the boil. Simmer for 15 mins or until cooked through. Drain and leave to steam-dry for 5 mins. 2 Heat the butter in a large pan, add the spring onions and cook for 3 mins, stirring regularly. Tip in the Brussels sprouts and cook for a further 8 mins until soft. Add the milk and warm through for 1 min more. 3 Tip the potatoes back into their pan, mash, then add the milk and sprout mixture. Add the nutmeg, season and stir. PER SERVING 230 kcals, protein 6g, carbs 24g, fat 12g, sat fat 7g, fibre 5g, sugar 5g, salt 0.5g

Sticky sausage & rosemary skewers EASY

uncooked

MAKES 12

PREP 20 mins

COOK 30 mins

drizzle of sunflower oil 12 sturdy rosemary sprigs, each about 10cm long 6 rashers streaky bacon 36 cocktail sausages 2 tbsp maple syrup 1 Heat oven to 200C/180C fan/gas 6. Grease a large baking tray with a little oil. To prepare your skewers, remove most of the leaves from each rosemary sprig, 74 bbcgoodfood.com

fat 13g, sat fat 5g, fibre none, sugar 3g, salt 1.2g

Tom Kerridge’s Pickled red cabbage EASY

LOW 1 OF 5 GLUTEN FAT A DAY FREE

SERVES 6-8

PREP 15 mins plus infusing

COOK 5 mins

1 red cabbage 50g/2oz salt FOR THE PICKLING MIX 300ml/ pt white wine 140ml/4 fl oz Sherry vinegar 140g/5oz demerara sugar 1 cinnamon stick 1 nutmeg 1 tsp ground mace 1 tbsp white peppercorns 2 bay leaves 1 Thinly slice the red cabbage, cover with salt and mix thoroughly. Leave for 30 mins until the cabbage has wilted. 2 Wash the cabbage to remove the salt. Put the ingredients for the pickling mix in a pan, bring to the boil, then remove from the heat and leave to infuse for 30 mins. 3 Strain, then mix with the cabbage. Will keep for 2-3 weeks in the fridge.

recipes to try

Golden crunch potatoes EASY

SERVES 8

PREP 15 mins

COOK 1 hr 15 mins We’ve combined the elements of all our favourite Good Food roast potato recipes over the years to create what we consider to be the ultimate roastie!

2.5kg/5lb Maris Piper potatoes 1 tsp turmeric 2 tbsp plain flour 1 tbsp polenta large pinch of paprika (not hot or smoked) 8 tbsp sunflower oil 8 tbsp duck or goose fat sea salt flakes, for sprinkling 1 Heat oven to 200C/180C fan/gas 6. Peel the potatoes and cut into large chunks or, if they are small enough, keep them whole. Place in a pan of salted water, add most of the turmeric, stir and bring to the boil. Turn down the heat and simmer the potatoes for 6 mins until the sides are fluffy. Drain well and leave to cool slightly. Mix the flour, polenta, paprika and remaining turmeric together in a large bowl, then toss through the potatoes until evenly coated in the flour mix. 2 Put the oil and fat in a large roasting tin – you want a layer of fat about 5mm deep, and put in the oven for 10 mins until shimmering hot. Carefully tip the potatoes into the hot fat and use a fish slice to turn them until evenly coated. Place in the oven and leave for 40 mins. Remove, turn the potatoes and return to the oven for another 20 mins until golden. Serve sprinkled with the salt. PER SERVING 463 kcals, protein 6g, carbs 54g, fat 24g, sat fat 5g, fibre 5g, sugar 2g, salt 1.0g

PER SERVING (6) 46 kcals, protein 1g, carbs 9g, fat none, sat fat none, fibre 3g, sugar 8g, salt 1.0g DECEMBER 2013

Food styling LIZZIE HARRIS | Styling JENNY IGGLEDEN

Sprout & spring onion champ

16 new

Festive feasts

DECEMBER 2013

Sprout & spring onion champ

Sticky sausage & rosemary skewers

Tom Kerridge’s Pickled red cabbage

Golden crunch potatoes

bbcgoodfood.com 75

COOK 15 mins

your butter,

PER SERVING 140 kcals, protein 4g, carbs none,

see page 146

fat 13g, sat fat 7g, fibre 3g, sugar 1g, salt 0.8g

JOYCE | Styling

JENNY IGGLEDEN

and SUE

ROWLANDS

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rib, from between each Cut away the meat or save for stock. then discard the ribs

2

Carve the beef into as you like them

3

slices as thick or

as thin

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61 bbcgoodfood.com

2013 DECEMBER

turkey hand between the Carefully push your to create a pocket. breast and the skin cover under the skin, to Spread the butter

1

in 2 strips of 6 rashers, Arrange the bacon as as far under the skin carefully push these piece covers a turkey you can, so each

2

Rolling butter title

Festive feasts

the te a pocket. Spread Carefully push youe turkey skin, to cover the butter under the skin. you don’t rip the breast, making sure

3

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Winter greens butter with bacon Salted caramel parsnips

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with Green beansmustard wholegrain

75 bbcgoodfood.com

DECEMBER

2013

of the centre of a piece Pile the butter into butter roll the cling film and cling film. Start to away from you.

1

so that taught as you roll, Keep the cling film into a cylinder. the butter forms

2

stuffed Assembling the

Festive feasts

pull the cylinder of Twist the ends, then you, rolling it on the butter back towards now really tight. This can work surface, until

3

turkey pxx

stuffed roasted & jelly Spanish quince on turkey with twist James Martin’s classic the Christmas 65 bbcgoodfood.com

DECEMBER

2013

Lay the turkey on

1

top, in a thin and

even layer.

to help, roll the meat Using the cling film the roll as tight as away from you, keeping you can.

2

rolled, the ham should Once it has been and filling completely. encase the turkey

3

150 bbcgoodfood.com

For step-by-step photos showing

PREP 20 mins

COOK 50 mins

This tastes so much better than any stuffing you can buy.

57

the cut down between Using a sharp knife, the staying as close to bones and the meat, are until the rib bones bone as possible,

Expert advice

TIP Reheat any leftover salted caramel and drizzle over ice cream.

PREP 20 mins

6 rashers smoked streaky bacon 140g/5oz salted butter, softened 400g/14oz kale or other winter greens

bbcgoodfood.com

1

Step-by-step

fat 9g, sat fat 2g, fibre 8g, sugar 18g, salt 1.4g

SERVES 6

how to roll up

Curving the beef

SERVES 8

butter only

2013

Masterclass

PER SERVING 205 kcals, protein 3g, carbs 28g,

EASY 1 OF 5 GLUTEN EASY FOLATE VIT C A DAY FREE

Festive feasts

wine gravy with red Rib of beef sauce classic roast & horseradish year’s take on a A modern Coleman, this winner from Natalie BBC MasterChef DECEMBER

Do it better

1 Heat oven to 220C/200C fan/gas 7. Halve the parsnips, then cut the thicker end in two lengthways. Boil for 5 mins, then drain well and leave to steam-dry for a few mins. Meanwhile, pour the oil into a shallow roasting tin or a lipped baking tray and heat in the oven for 3 mins. 2 Remove the tin from the oven and carefully add the parsnips to the hot oil. Turn them to coat, and make sure they aren’t overcrowded (otherwise they won’t crisp up). Roast for 30-35 mins or until golden and crisp, turning them halfway through the cooking time. 3 About 10 mins before the parsnips are ready, tip the sugar and 2 tbsp water into a small frying pan. Heat very gently until the sugar has dissolved. Turn up the heat and bring the liquid to the boil. Measure 3 tbsp cold water into a jug. Keep swirling the pan around until the sugar reaches a rich, dark-reddish caramel colour, then remove from the heat. Stand well back and add the water (it will splutter!). Return to the heat, add the butter and the salt, and stir to remove any lumps. The caramel should be runny, so add a splash more water if needed. Pile the parsnips into a serving dish, then drizzle over the salted caramel.

Fruity Christmas stuffing

1 Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool. 2 Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film (see steps on page 146) and chill for up to 3 days, or freeze for 2 months. 3 Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, above left), and toss to help it melt and coat the kale.

and JENNIFER

1kg/2lb 4oz parsnips, peeled 3 tbsp rapeseed oil 50g/2oz golden caster sugar large knob of butter 1 tsp sea salt

LIZZIE HARRIS

with sweeter veg.

Food styling

This on-trend flavour works brilliantly

XXXXXX

COOK 40 mins

| Styling XXXXXXXXXXX

PREP 5 mins

XXXXXXXXXX

SERVES 6

LOW FIBRE 1 OF 5 GLUTEN FAT A DAY FREE

This recipe (right) makes double the amount of butter required. Use the remainder on carrots, peas, green beans, on top of white fish, or stuffed under the skin of a roast chicken or turkey.

XXXXXXXXX

A LITTLE EFFORT

Winter greens with bacon butter

TIP

Food styling

Salted caramel parsnips

DECEMBER 2013

Green beans with wholegrain mustard EASY

1 OF 5 A DAY

SERVES 6-8

PREP 5 mins

COOK 10 mins

Prepare this dish at the last minute.

500g/1lb 2oz French beans, trimmed 25g/1oz butter 1 shallot, finely chopped 1 tbsp wholegrain mustard 3 tbsp crème fraîche juice 1 lemon

100g/4oz dried cranberries tbsp olive oil 1 onion, thinly sliced 50g/2oz blanched almonds 2 clementines, peel on, quartered 100g/4oz dried figs, roughly chopped 1 eating apple, grated tsp cinnamon tsp allspice 350g/12oz fresh breadcrumbs 1 tbsp chopped rosemary large knob of butter 1 Heat oven to 200C/180C fan/gas 6. Tip the cranberries into a bowl and cover with boiling water. Meanwhile, heat the oil in a frying pan and soften the onion. Tip into a large bowl and leave to cool. Add the almonds to the same pan and toast until golden brown. Leave to cool, then roughly chop. With their peel on, whizz the clementine quarters in a food processor until puréed. Drain the cranberries. 2 Add the nuts, clementine purée, cranberries and the remaining ingredients, except the butter, to the onion, with plenty of seasoning. Stir everything together, then tip into a casserole dish. Dot with butter, cover with foil and roast in the oven for 30 mins. Uncover, then roast for a further 15 mins until crisp and golden. PER SERVING 295 kcals, protein 7g, carbs 52g, fat 7g, sat fat 1g, fibre 4g, sugar 19g, salt 0.9g

TIP This recipe serves eight but with no leftovers, so if you love stuffing in your Boxing Day sandwiches, make double.

1 Bring a large pan of water to the boil, then drop in the green beans and cook for 4-5 mins until they are just cooked but still bright green and with a slight crunch. 2 While the beans are cooking, heat the butter in a large shallow pan and soften the shallot. Add the mustard and crème fraîche, and bring to a simmer to combine. Add the drained beans and lemon juice, stir until evenly coated, then serve straight away. PER SERVING (6) 82 kcals, protein 2g, carbs 3g, fat 7g, sat fat 4g, fibre 3g, sugar 2g, salt 0.3g

76 bbcgoodfood.com

DECEMBER 2013

Festive feasts

DECEMBER 2013

Salted caramel parsnips

Winter greens with bacon butter

Green beans with wholegrain mustard

*VYMX] 'LVMWXQEW WXYJÁRK

bbcgoodfood.com 77

Winter leaf salad EASY

SERVES 8

Jewelled wild rice with almonds

GOOD 4 YOU

PREP 15 mins

NO COOK

EASY

LOW 2 OF 5 FAT A DAY

SERVES 6-8

175g/6oz mixed leaves (we used rocket, watercress and spinach) 1 large or 2 small fennel bulbs, thinly sliced 1 apple, halved and thinly sliced 2 tbsp chopped dill FOR THE DRESSING finely grated zest orange, plus 1 tbsp juice 3 tbsp extra virgin olive oil drizzle of clear honey 1 tsp Dijon mustard 1 tbsp white wine vinegar 2 tsp poppy seeds Mix all the ingredients for the dressing together with some seasoning. Combine the salad leaves, fennel, apple and dill in a large bowl. Just before serving, pour over the dressing and toss together.

Roasted sprout gratin with bacon-cheese sauce

PREP 15 mins

EASY CALCIUM

COOK 1 hr

This delicious way of serving rice is as good cold as it is hot. If you are going to serve as a cold salad, make this using olive oil, then dress. If you use butter, it will go hard when the dish is cold.

25g/1oz butter or 2 tbsp olive oil 1 large onion, chopped 500g pack wild & brown basmati rice 100g/4oz dried cranberries 1 litre/1 pints vegetable stock 2 bay leaves large thyme sprig small pack flat-leaf parsley, chopped 50g/2oz toasted flaked almonds finely grated zest orange TO SERVE COLD olive oil lemon juice

PER SERVING 58 kcals, protein 1g, carbs 3g, fat 5g, sat fat 1g, fibre 1g, sugar 3g, salt 0.1g

Sticky liquorice carrots EASY

SERVES 6

1 OF 5 A DAY

PREP 10 mins

COOK 30 mins

50g/2oz soft black liquorice (we used Panda natural liquorice sticks from ocado.com) 50g/2oz salted butter 800g/1lb 12oz carrots, cut into batons 1 Finely chop the liquorice and put in a small pan with about 5cm water. Boil for 30 mins, topping up with water to keep the liquorice covered at all times, mashing and stirring occasionally, until nearly all the lumps of liquorice have disappeared and you’re left with black, syrupy water. Sieve into a new pan, add the butter, and gently bubble until you have a consistency between clear honey and gravy. 2 Boil a big saucepan of water. Add the carrots and cook for a couple of mins until just tender. Drain well, then tip back into their pan and add the hot liquorice syrup. Toss to coat, season, and tip into a dish to serve.

1 Heat oven to 180C/160C fan/gas 4. Heat the butter or oil in a flameproof casserole dish and gently cook the onion for 15 mins until just starting to turn golden. Add the rice and cranberries, and stir a few times until coated. Season well and pour over the stock. 2 Float the bay leaves and thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender. Stir through the parsley, almonds and orange zest. Serve hot, or leave to go cold and serve as a salad, dressed with olive oil and lemon juice. PER SERVING (6) 457 kcals, protein 10g, carbs 82g, fat 10g, sat fat 1g, fibre 4g, sugar 15g, salt 0.4g

SERVES 6-8

1 OF 5 FOLATE FIBRE VIT C A DAY

PREP 15 mins

COOK 40 mins

800g/1lb 12oz Brussels sprouts 1 tbsp sunflower oil 85g/3oz bacon lardons 85g/3oz fresh breadcrumbs 25g/1oz butter 400ml/14fl oz milk 50g/2oz plain flour 2 tsp English mustard powder 100g/4oz Gruyère, grated 25g/1oz Parmesan, grated 1 Heat oven to 200C/180C fan/gas 6. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 mins until the sprouts are tender and turning golden. 2 Meanwhile, put the bacon lardons in a cold frying pan and place over a medium-low heat. Gently fry the lardons so the fat melts out into the pan as they crisp. When golden brown and crisp, remove from the pan with a slotted spoon. Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy. Remove from the pan to cool, then clean the pan. 3 Melt the butter in the pan with 2 tbsp of the milk, then stir in the flour and mustard powder for 2 mins to make a paste. Gradually whisk in remaining milk, until you have a smooth sauce. Use a spoon again to stir and cook until the sauce comes to the boil and thickens. Turn off the heat and stir in the cheese until melted. Taste and season. 4 Tip the sprouts into a baking dish, scatter with the crisp bacon lardons, then spoon over the sauce and scatter with the crispy crumbs. Can be cooled, covered and chilled for up to 48 hrs before baking. Bake gratin for 10 mins (or 20 mins from chilled) at 200C/180C fan/ gas 6 until piping hot and bubbling. PER SERVING (6) 339 kcals, protein 18g, carbs 25g, fat 18g, sat fat 9g, fibre 8g, sugar 8g, salt 1g

PER SERVING 117 kcals, protein 1g, carbs 11g, fat 8g, sat fat 5g, fibre 5g, sugar 9g, salt 0.3g

TIP If you’re short of hob space, you can make the liquorice syrup ahead of time and reheat in a microwave to melt.

78 bbcgoodfood.com

DECEMBER 2013

Festive feasts

DECEMBER 2013

Winter leaf salad

Jewelled wild rice with almonds

Sticky liquorice carrots

Roasted sprout gratin with bacon-cheese sauce

bbcgoodfood.com 79

Maple-roasted squash with pecans EASY

1 OF 5 A DAY

SERVES 6

PREP 20 mins

Sticky sprouts with grapes & walnuts EASY

COOK 40 mins

3 rosemary sprigs 2 tbsp sunflower oil 3 tbsp maple syrup 1 large butternut squash, peeled, deseeded and cut into wedges 50g/2oz salted roasted pecans 1 Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning. Toss with the butternut squash on a large baking tray and roast for 20 mins. 2 Roughly chop the pecans so they stay pretty chunky. Break the remaining rosemary sprig into shorter sprigs, then scatter with the pecans over the squash, and toss together, turning over the squash wedges. Return to the oven for another 20 mins until the squash is tender and caramelising at the edges. Serve straight away, or at room temperature. PER SERVING 183 kcals, protein 3g, carbs 21g, fat 10g, sat fat 1g, fibre 5g, sugar 14g, salt 0.2g

SERVES 6

1 OF 5 GLUTEN FOLATE FIBRE VIT C A DAY FREE

PREP 10 mins

COOK 20 mins

800g/1lb 12oz Brussels sprouts 6 tbsp fig jam 2 tbsp balsamic vinegar large handful red grapes 50g/2oz toasted walnuts, roughly chopped 200g/7oz thick Greek yogurt 2 tbsp chopped mint, plus a few small leaves to garnish 1 Boil a large pan of water and add the sprouts. Boil for 8 mins, or until just cooked through but not soggy. Drain, cool, then halve. Can be chilled for up to 24 hrs. 2 Melt the fig jam and balsamic vinegar together in a big frying pan or wok. When bubbling, add the sprouts and fry until they start to caramelise. Lower the heat and add the grapes, then cook for a few mins more until the grapes are hot and softening. Add the walnuts and seasoning, then tip into a serving dish. Mix the yogurt and chopped mint, and dollop over the hot sprouts. Garnish with a few extra mint leaves. PER SERVING 216 kcals, protein 8g, carbs 18g,

Mashed peppered roots with toasted hazelnuts EASY

3 OF 5 GLUTEN FOLATE FIBRE A DAY FREE

SERVES 6-8

PREP 20 mins

COOK 35 mins

The wild card in this recipe is the sweet potato, as it brings a delicious sweetness to the dish.

2kg/4lb 8oz mixed root vegetables, including sweet potatoes, carrots, parsnips and 1 celeriac 300ml/ pt full-fat milk 85g/3oz butter 75g/2 oz toasted hazelnuts drizzle of hazelnut oil (optional) small bunch chives, snipped

fat 13g, sat fat 4g, fibre 6g, sugar 17g, salt 0.3g

Herby root vegetable gratin EASY

SERVES 8

1 OF 5 GLUTEN FIBRE VIT C A DAY FREE

PREP 25 mins

COOK 1 hr 40 mins

25g/1oz butter, plus extra for greasing 1 onion, thinly sliced 425ml/ pt double cream 300ml/ pt milk 1kg/2lb 4oz potatoes, thinly sliced 350g/12oz swede, thinly sliced 350g/12oz parsnips, thinly sliced small bunch parsley 2 tbsp thyme leaves 1 garlic clove, crushed 50g/2oz Parmesan (or vegetarian alternative), grated 3 tbsp olive oil 1 Heat oven to 180C/160C fan/gas 4. Melt half the butter in a large saucepan, add the onion and cook until soft. Pour in the cream and milk, and add lots of seasoning. Add the sliced vegetables and gently simmer for 10 mins until the potatoes start to soften. 2 Meanwhile, blend the herbs, garlic, most of the Parmesan and some seasoning in a food processor. Add the oil and blend again to form a paste. 3 Tip a third of the creamy veg into a buttered baking dish, dollop over half the herb mix and spread out a little. Top with another third of the veg, followed by the remaining herb mix, then the rest of the vegetables. Dot the surface with the remaining butter and scatter over the reserved Parmesan. Bake for 1-1 hrs until bubbling and golden, covering with foil for the final 30 mins if it’s becoming too brown. Leave to rest for 10-15 mins before serving. PER SERVING 514 kcals, protein 9g, carbs 31g, fat 39g, sat fat 22g, fibre 7g, sugar 9g, salt 0.4g

TIP This is a great make-ahead side dish, particularly as it tastes even better after a night in the fridge. After cooking, cool completely, then chill for 24-48 hrs. Cover with foil and reheat.

1 Peel and dice all the vegetables and put in a large pan of water. Bring to the boil and simmer for 20-25 mins until soft enough to mash. Drain, then add the milk and butter to the dry pan, and heat until the butter has melted. Tip the veg back into the pan, season with lots of cracked black pepper and mash over a low heat. 2 Remove from the heat and spoon into a serving bowl. Scatter with hazelnuts, drizzle with the oil (if using) and sprinkle the chives over. PER SERVING (8) 284 kcals, protein 5g, carbs 26g,

s 4URN TO OUR MENU PLANNER ON PAGE

fat 18g, sat fat 7g, fibre 9g, sugar 16g, salt 0.6g

ideas on what to serve with these recipes

80 bbcgoodfood.com

FOR

DECEMBER 2013

Festive feasts

DECEMBER 2013

Maple-roasted squash with pecans

Sticky sprouts with grapes & walnuts

Mashed peppered roots with toasted hazelnuts

Herby root vegetable gratin

bbcgoodfood.com 81

Star of Christmas Make a gift of homemade treats this festive season – Bake with the Best ingredients create the perfect Christmas present to delight all your loved ones. Simply add ribbon and a pretty box… CHRISTMAS If Christmas is a time of giving, why not give the gift of home baking? Nothing says Christmas like freshly made cakes, puddings and other delectable sweet treats, and knowing that the gift you’re presenting is made with love and affection – and a hefty dose of your precious time – means so much to people. Home-baked goodies can make really special gifts, and these vanilla star marshmallows are no exception. They’re not only easy to make, they’re perfect for everyone. And if you bake them with superior ingredients, it follows that you’ll get great results for an edible gift that’s really unique. And who knows – maybe the lucky recipient will even share…

Vanilla star marshmallows MAKES 18 MEDIUM-SIZED STARS OR 56 SQUARES SETTING

PREP 25 MINS PLUS 4 HRS COOK 15 MINS

2 sachets (23g or 2 tbsp) powdered gelatine 400g Billington’s Golden Caster Sugar 225g golden syrup tbsp Nielsen-Massey Vanilla Extract 2 tbsp Silver Spoon Icing Sugar 1 tbsp cornflour Put the gelatine and 130ml water into the bowl of a table-top electric mixer and leave for 5 mins until the water is absorbed. Lightly oil a piece of cling film and use to line a 20 x 30cm tin, oil-side up. Put the caster sugar and golden syrup in a large saucepan, and add water to just cover. Cook over a low heat to dissolve

KEY INGREDIENTS Nielsen-Massey has crafted the world’s finest vanillas and flavour extracts since 1907. The cold extraction process used during production gently draws out the delicate, natural flavours.

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

the sugar, stirring occasionally. Don’t hurry this stage, as the sugar needs to be thoroughly dissolved. Turn up the heat and bring to the boil. At this stage, don’t be tempted to stir. Cook until it reaches 130C – test this using a sugar thermometer. Remove from the heat and let it sit for a minute. With the gelatine still in the mixer, turn it to a medium-to-high speed and very slowly pour the hot sugar mix in, making sure it doesn’t touch the sides of the bowl or the blades of the mixer. Once it has all been added, increase the speed and continue to whisk until the mixture becomes really thick and slightly elasticated with strands, but remains light and billowy, and has cooled a bit. Add the vanilla extract and whisk until just combined. Pour the mixture into the lined container and spread to the corners. Cover with lightly oiled cling film and leave to set for at least 4 hrs. Mix the icing sugar with the cornflour and sprinkle over a clean work surface. Turn out the marshmallow and cut out stars using small- to medium-sized star cutters. Alternatively, cut into squares. Dust with the icing sugar mixture so they are well coated. Store in an airtight container for up to 2 weeks – the longer you leave them, the less sticky your marshmallow stars will become.

NEXT: SCOTLAND

For more festive recipes and baking hints and tips, visit

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TOP TIP The smaller the tin, the taller your marshmallows will be.

Puds with wow factor

(and no last-minute fuss) Impress your guests by presenting a delicious dessert, knowing all the hard work is done Recipes THE GOOD FOOD TEAM Photographs DAVID MUNNS

Food styling LIZZIE HARRIS | Styling JENNY IGGLEDEN, SUE ROWLANDS

These taste as delightful as they look

84 bbcgoodfood.com

DECEMBER 2013

Festive feasts

6 desserts to makeahead

Persian pudding with whipped rose & honey butter

DECEMBER 2013

bbcgoodfood.com 85

Passion-mango delight with coconut whip 1 OF 5 GLUTEN EASY VIT C A DAY FREE

SERVES 8 chilling

PREP 2 hrs plus overnight COOK 10 mins

Serving puds in glasses has been very popular this year and it’s not hard to see why – they look gorgeous and are dead easy to serve. Just be aware that these delights do contain raw egg and liqueur. Sarah Cook

Persian pudding with whipped rose & honey butter

50g/2oz desiccated coconut 2 tbsp granulated white sugar 1 egg white FOR THE PASSION-MANGO MOUSSE 4 really ripe mangoes 6 really ripe passion fruit, nice and wrinkled on the outside juice 1 lime 2 gelatine leaves 150ml/ pt double cream 2 large egg whites 85g/3oz golden caster sugar FOR THE COCONUT WHIP 1 large egg white 3 tbsp caster sugar 2 tbsp Malibu 1 First collect 8 glasses to serve your mousses in, and put to one side. Put the coconut and granulated sugar in a bowl and, using a hand blender, whizz together until finely chopped. In another bowl, froth the egg white using a fork. Dip each glass rim into the egg, shake off any excess, then dip into the coconut mixture. Leave to set and dry. 2 To make the mousse, cut all the flesh from the mangoes (for steps, see page 148). Put the fruit into a blender or food processor with the pulp from

250g/9oz pitted dates, roughly chopped 300g/11oz raisins 100g/4oz mixed peel 50g/2oz whole almonds 50g/2oz shelled pistachios 175g/6oz light muscovado sugar 175g/6oz white breadcrumbs 1 tsp mixed spice tsp ground ginger 125g/4 oz self-raising flour zest 2 oranges 1 tbsp each orange water and rose water 2 large eggs, beaten 175g/6oz melted butter, plus extra for greasing FOR THE ROSE & HONEY BUTTER 125g/4 oz soft butter 2 tbsp icing sugar, plus extra to serve 50g/2oz clear honey pinch of cinnamon 1 tsp rose water

the passion fruit and lime juice. Blend to a smooth purée, then set a sieve over a large bowl and sieve to remove any passion fruit seeds. Put the gelatine leaves in a bowl of cold water to soften. 3 Heat the cream in a small saucepan until it’s just about to start bubbling. Turn off the heat. Squeeze out the softened gelatine leaves to remove excess water, then stir into the cream. When they have completely melted and no gelatine streaks remain, stir this into the mango mixture. 4 Beat the egg whites until stiff. Add the sugar and beat to a thick, shiny meringue mixture. Fold a little of the mango mixture into the meringue with a big metal spoon or spatula. Gently fold in the rest (you’re trying to get rid of all the meringue streaks, while retaining as much air in the mousse as possible . Ladle into a jug and divide between the glasses. Chill overnight to set. 5 To serve, beat the egg whites until stiff. Add the sugar and beat to a shiny, thick meringue, then beat in the Malibu. Spoon into a piping bag (or food bag with the corner snipped off) and pipe a blob onto each mousse. To save time, do this 1 hr ahead and pop them back into the fridge. PER SERVING 301 kcals, protein 3g, carbs 40g, fat 14g, sat fat 10g, fibre 4g, sugar 40g, salt 0.1g

water, with the eggs and butter. Mix until everything is combined. Tip into the basin and cover with a circle of parchment paper, then foil, then tie the rim with string (for steps, see page 143). 2 Place the pudding on an upturned jar lid in a large pan and pour in hot water from the kettle until it comes halfway up the bowl. Cover the pan and gently steam for 4 hrs, topping up with more water if needed. The pudding can be eaten straight away, chilled and kept for up to a week, or frozen for 1 month. To reheat, defrost completely or remove from the fridge and steam pud again for 30 mins until piping hot. 3 To make the butter, whisk the ingredients together. Serve the pudding in wedges with a spoonful of the butter melting over it. PER SERVING 776 kcals, protein 11g, carbs 106g, fat 35g, sat fat 18g, fibre 6g, sugar 80g, salt 1.2g

GET AHEAD Make the mousse the night before, then top with coconut whip before serving.

Turn to page 148 for steps showing how to prepare your mango.

GET AHEAD The butter can be made 2 days ahead and kept in the fridge.

Turn to page 143 for steps showing how to prepare your pudding base.

EASY

SERVES 8

PREP 40 mins

COOK 4hr 30 mins

Although many Middle-Eastern countries don’t celebrate Christmas, dried fruit and spices feature in the region’s cooking. As Persian flavours are becoming more popular here, I’ve incorporated rose and orange flavours into this beautiful dish. Barney Desmazery 86 bbcgoodfood.com

1 Tip the dates into a bowl with the raisins, cover with 200ml hot water from the kettle and set aside. Meanwhile, grease a 1.5 litre pudding basin and line the base with a disk of parchment paper. Put the dry ingredients and orange zest in a large bowl. Stir in the dates and raisins (and soaking liquid), the rose and orange

Taste team comment ‘This recipe required very little effort and was incredibly flavoursome, without the normal heaviness of traditional Christmas puddings.’ CHARLOTTE

DECEMBER 2013

Festive feasts

Iced choca-mocha terrine EASY

SERVES 8

PREP 30 mins, plus freezing

COOK 5 mins This striking dessert is much easier to make than you’d think. It’s based on classic Tiramisu flavours but uses chocolate mini rolls in place of sponge fingers. Barney Desmazery

sunflower oil, for greasing 1 tbsp instant coffee 150g/5 oz golden caster sugar 4 tbsp coffee liqueur (optional) 200ml/7fl oz double cream 250g/9oz mascarpone 15 chocolate mini rolls, 12 halved down the middle, 3 left whole cocoa powder, for dusting 1 Grease a 900g loaf tin with oil and line with a double layer of cling film. Put the coffee, sugar and 125ml water in a pan, and bring to the boil. When the sugar has dissolved, remove the syrup from the heat. Add the coffee liqueur and set aside to cool. 2 Whisk the double cream until it just holds its shape. Fold through the mascarpone, and then the coffee syrup. To assemble the terrine, press half the halved mini rolls into the tin, cut-side down, trimming them to fit. Tip half the cream into the terrine, then line the whole mini rolls down the middle. Top with the rest of the coffee cream and press the other half of the cut mini rolls into the cream, cut-side up. Wrap with the cling film and press down gently to push the top layer of rolls into the cream, then freeze. 3 Before serving, remove the terrine from the freezer and place in the fridge for 1 hr, then turn out onto a chilled serving dish. Dust heavily with cocoa powder before cutting into slices. PER SERVING 470 kcals, protein 4g, carbs 40g, fat 33g, sat fat 19g, fibre 1g, sugar 36g, salt 0.4g

GET AHEAD You can make and then freeze the terrine up to 1 month in advance.

DECEMBER 2013

bbcgoodfood.com 87

Pear, chocolate & marzipan strudel EASY FIBRE

SERVES 6

PREP 25 mins plus cooling

COOK 45 mins

GET AHEAD Can be made and frozen up to 3 months in advance.

By cooking from frozen, the pastry on your strudel will be extra crispy – so this is the perfect pud to prepare in advance. To add a little Christmas spice, I’ve used ginger biscuits rather than traditional breadcrumbs, to soak up any juices from the pears. Emily Kydd

85g/3oz butter, melted, plus a little extra 5 pears, peeled, cored and chopped 4 tbsp light muscovado sugar, plus extra for sprinkling 1 tbsp Disaronno (optional) 100g/4oz ginger biscuits, crushed 1 tsp ground cinnamon 100g/4oz dark chocolate, broken into chunks 100g/4oz marzipan, chopped into small pieces 250g pack filo (at least 6 sheets) icing sugar and cream, to serve

Cook from frozen and the pastry will be extra crispy

1 Melt a knob of butter in a large frying pan, add the pears and 1 tbsp sugar, and cook for 5 mins. Tip into a bowl and leave to cool. Then add the Disaronno (if using), biscuits, cinnamon, chocolate, marzipan, and 2 tbsp sugar and mix well. 2 Line a tray with baking parchment. Lay a sheet of filo on it, brush with melted butter and sprinkle with a little sugar. Top with a second sheet of filo and keep going until you’ve used all the pastry. Pile the filling down one of the long sides of the pastry, then roll it up to form a sausage. Make sure it is seam-side down, then tuck the ends under tightly. Roll up in the parchment, wrap tightly in foil and freeze. 3 Heat oven to 200C/180C fan/gas 6. Put a tray in the oven to heat. Unwrap the strudel and place, seam-side down and still on its parchment, onto the tray. Brush with melted butter and sprinkle over 1 tbsp sugar. Bake for 35-40 mins, or until golden and crisp. Leave to cool for 10 mins, then dust with icing sugar. PER SERVING 521 kcals, protein 5g, carbs 66g, fat 25g, sat fat 14g, fibre 6g, sugar 47g, salt 1.2g

Taste team comment ‘With its interesting mix of ingredients, I couldn’t wait to try out this recipe – and I wasn’t disappointed. The sweet pear filling and melted chocolate is wonderful.’ PETER

88 bbcgoodfood.com

DECEMBER 2013

Festive feasts Trifle cheesecake EASY

SERVES 10

PREP 40 mins plus overnight

chilling and 2 hrs 30 mins setting COOK 40 mins I’ve transformed two favouite desserts into one unbeatable dish! Cassie Best

3 gelatine leaves 3 tbsp custard powder 200ml/7fl oz whole milk 300ml pot double cream 100g/4oz butter, melted, plus a little for greasing 250g/9oz digestive biscuits 3 x 300g tubs cream cheese 200g/7oz golden caster sugar 1 tbsp vanilla bean paste or extract 135g pack raspberry jelly 175g/6oz frozen berries 1 tbsp icing sugar 1 tbsp Sherry (optional)

DECEMBER 2013

1 Put the gelatine in a bowl of cold water to soak. Measure the custard powder into a large bowl, add 3 tbsp of the milk and mix to a paste. Heat the remaining milk and 100ml of the double cream in a small pan. When steaming, pour over the custard paste and whisk until smooth. Pour back into the pan and heat, whisking continuously until thick. Remove from heat. Squeeze excess water from the gelatine leaves and whisk these into the custard. Rinse the bowl, pour the custard back in, then cover the surface with cling film. 2 Grease a 23cm springform tin and line with a double layer of cling film to cover the base and sides. Wrap the outside of the tin in foil – this will catch any jelly leaks. Blitz the biscuits to fine crumbs, add the butter, and blitz again. Tip the mixture into the base of the tin and push down firmly with a spoon. 3 Put the cream cheese, sugar and vanilla into a large bowl, and mix together using an electric hand whisk until well combined. Give the custard a quick whisk to loosen it a little, then add

to the cheesecake mixture and whisk to combine until smooth. Pour into the tin and level the surface. Tap the tin to knock out any air bubbles (it’s essential there are no gaps between the cheesecake and the cling film or the jelly will flood out in the next step). Chill for 4 hrs. 4 Make up half the jelly following pack instructions, then leave to cool for 30 mins. Pour over the cheesecake, top with frozen berries and put in the fridge for 1 hr. Make up the remaining jelly 30 mins before removing the cheesecake from the fridge. Pour over the second layer of jelly and leave to set for 1 hr more. 5 Put the remaining cream, icing sugar and Sherry (if using) in a bowl and whisk until softly whipped. Transfer to a piping bag. Remove the cheesecake from its tin, peel away the cling film.Place on a plate and pipe cream around the edge. Best served on the day, but will keep in the fridge for 3 days.

GET AHEAD Make the base and custard layer the night before, then set the final layer in the morning.

PER SERVING 749 kcals, protein 6g, carbs 44g, fat 61g, sat fat 38g, fibre 1g, sugar 30g, salt 1.1g

bbcgoodfood.com 89

Festive feasts

Make our cover recipe

Simply stunning chocolate fridge cake EASY

SERVES 10-12

PREP 35 mins plus

overnight chilling

COOK 10 mins

Refrigerator cakes are very popular in America – they basically consist of some sort of biscuit sandwiched with something creamy and left to stand in the fridge overnight – easy! So if you’re not a fan of heavy puds, try this oh-so-cool one instead. Sarah Cook

200g/7oz bar dark chocolate, broken into chunks 700ml/1 pts double cream 5 boxes good chocolate biscuits, 48 biscuits in total (we used Marks & Spencer’s All butter Fairtrade double chocolate chip cookies) 400g/14oz mascarpone 5 tbsp Baileys 5 tbsp icing sugar, sifted 90 bbcgoodfood.com

1 Melt the chocolate and 150ml of the cream together in a small pan. Cool until spreadable, then use to sandwich pairs of the cookies together. 2 Choose a cake stand or flat plate to assemble your cake. Tip the remaining cream, the mascarpone, Baileys and icing sugar into a big bowl, and use an electric hand whisk to beat until thick and the mixture is just holding its shape. 3 Arrange some of your cookie sandwiches to make a base that almost covers the plate. Dot a little of the cream under each, and stick into position. Spread or dollop over a good layer of cream, then add another layer of cookies, a little smaller than the first. To get a neat finish, choose a front to your cake – and always start by arranging the outside ring of cookies from there (then you can snap cookies in half to fill in the middle). Repeat, making the layers smaller each time, until you finish with a single cookie

and a dollop of cream on top! Chill in the fridge overnight.

GET AHEAD

PER SERVING 858 kcals, protein 8g, carbs 63g,

Build your cake the day before and chill overnight.

fat 62g, sat fat 39g, fibre 4g, sugar 40g, salt 0.7g

MAKE YOUR OWN COOKIES The beauty of this pud is in the simplicity of the ingredients, put together in a stylish way. But if you’ve got the time, you could make your own cookies. Mix 250g plain flour, 300g golden caster sugar, 100g cocoa powder and tsp salt in a bowl. Gently melt 100g dark chocolate and 100g butter together, then stir into the dry ingredients, followed by 2 large beaten eggs. Add chocolate chips if you wish, then space heaped tbsps of the mixture onto parchment-lined baking trays and bake at 180C/160C fan/gas 4 for 12-15 mins. Makes 48 cookies – enough for the pud. PER SERVING 80 kcals, protein 1g, carbs 11g, fat 3g, sat fat 2g, fibre 1g, sugar 7g, salt 0.1g

COOK THE COVER If you’ve been inspired to make our cover recipe, we’d love to see your photos. Visit facebook.com/ bbcgoodfood and go to our Cook the Cover app. Each month we’ll choose our favourites and the entry with the most thumbs-up will be featured in a future issue. DECEMBER 2013

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Relaxed food to enjoy with friends

Delicious new twist for this year’s pud

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Sugar & spice – gorgeous cakes for all

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The

30 new ideas for every occasion

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Jane’s present swap party

Jane Hornby's help-yourself food is just the thing for a laidback gathering to exchange gifts with friends over the festive season Photographs MYLES NEW

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‘With after-work drinks and late-night shopping, it can be LEVH XS ÁX IZIV]SRI MR FIJSVI 'LVMWXQEW 7S [I¸ZI FIIR making a point of getting JVMIRHW SZIV XS IEX ERH W[ET presents before XLI JEQMP] stuff begins.’

s #RANBERRY

CHESTNUT FALAFEL

s 'OLDEN PILAF WITH SIZZLING MERGUEZ s 7INTER LEAF DATE

OLIVE SALAD

s g0ANFORTEg PIES

Golden pilaf with sizzling merguez, p100 96 bbcgoodfood.com

DECEMBER 2013

Christmas collection ‘Panforte’ pies EASY

MAKES 12

PREP 15 mins plus chilling

COOK 30 mins

G OZ MIXED SHELLED AND BLANCHED NUTS SUCH AS PISTACHIOS HAZELNUTS ALMONDS AND CASHEWS G PACK READY MADE SWEET SHORTCRUST PASTRY PLAIN mOUR FOR DUSTING G OZ BUTTER G OZ DARK BROWN MUSCOVADO SUGAR TBSP DARK MAPLE SYRUP G OZ GOOD QUALITY CHOCOLATE COCOA CHOPPED EGG BEATEN ZEST ORANGE

G OZ SOFT DRIED lGS CHOPPED TO A PASTE IN A FOOD PROCESSOR TSP CINNAMON TO SERVE ML PT WHIPPING CREAM TBSP ICING SUGAR PLUS EXTRA TO DUST TBSP #OINTREAU OR OTHER #HRISTMASSY BOOZE ZEST ORANGE 1 Heat oven to 200C/180C fan/gas 6. Toast the nuts on a small baking tray for 5-8 mins until golden. Roll out the pastry on a lightly floured work surface and stamp 12 circles with a 7.5cm plain round cutter. Use to line the wells of a 12-hole bun tin. Chill until step 3. (You will only use around half of the pastry.)

Turn the oven down to 180C/160C fan/ gas 4. Melt the butter, sugar, syrup and chocolate together in a small pan, then beat in the egg, orange zest, figs and cinnamon. Stir in the toasted nuts. 3 Spoon the nutty mixture into the pastry cases and bake for 18-20 mins until the pastry is pale golden. Cool for 10 mins in the tin, then remove to a rack until just warm. Whip the cream with the sugar and booze, then dust the pies with a little icing sugar and finish with a dollop of cream and a scattering of orange zest just before eating. Good with strong coffee or mint tea. PER SERVING 294 kcals, protein 6g, carbs 28g,

Taste team comment ‘Pretty much all of the ingredients for these can be pulled from the storecupboard – perfect for all those unexpected guests.’ EMMA

fat 18g, sat fat 7g, fibre 2g, sugar 16g, salt 0.2g

Turns a traditional Italian dessert into a pretty hand-held pie DECEMBER 2013

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Christmas collection Hot herb butter prawns EASY GLUTEN FREE

SERVES 6-8 as a starter

PREP 10 mins

COOK 5 mins

20 large king prawns, peeled but with the tails left on x 125g pack garlic butter 2 tsp rose harissa small pack flat-leaf parsley, chopped 1 tsp capers, drained and finely chopped 1 lemon, zested then cut into wedges, and Mediterranean-style flatbreads (or gluten-free alternative), to serve

TIP To make your own garlic butter, soften 4 tbsp butter and add 1-2 crushed garlic cloves. It will keep well in the fridge for a few weeks.

1 Butterfly the prawns, removing the black thread that runs through the body. Beat the butter until smooth, then mix in the harissa, parsley, capers, lemon zest and some ground black pepper. Can be made 2 weeks in advance, then chilled. 2 Open out each prawn and smear 1 tsp of the butter into the middle. Can be made 1 day ahead and chilled. 3 When ready to eat, heat the grill to as high as it will go. Put the prawns on a baking tray and grill for 5 mins until they are pink through. Toast the flatbreads, then serve with the hot prawns and lemon wedges for squeezing over. PER SERVING 107 kcals, protein 6g, carbs 0.6g, fat 9g, sat fat 6g, fibre none, sugar 1g, salt 0.4g

Cranberry & chestnut falafel EASY

1 OF 5 GOOD A DAY 4 YOU

SERVES 6-8 as a nibble (makes about 20) PREP 20 mins

COOK 15 mins

Don’t wait till Christmas day to start on the chestnuts and cranberries – they add a clever bit of festivity to your falafel.

1 sweet potato, peeled and cut into big chunks 400g can chickpeas, drained 200g/7oz ready-cooked, vacuumpacked chestnuts 1 large egg tsp chilli flakes 2 tsp cumin seeds 1 garlic clove small pack coriander, roughly chopped, plus a little more to serve 85g/3oz cranberries, defrosted if frozen and halved if you have time 4 tbsp vegetable or sunflower oil 150g pot creamy Greek-style yogurt, to serve

1 Put the sweet potato into a microwaveproof bowl, add 1 tsp water and cook on High for 2 mins. Mash in a large bowl. 2 Put the chickpeas and chestnuts into a food processor and pulse until well chopped but not pasty. Tip on top of the sweet potato, then add the egg, spices, garlic and coriander. Season generously and mix well with your hands. Add the cranberries. Shape dessertspoon-sized balls of the mix into 20 or so patties. Can be made ahead and chilled for up to 3 days. 3 Heat 2 tbsp oil in a large non-stick frying pan. Fry half of the falafels for 2 mins on each side until golden. Lift onto kitchen paper to drain. Repeat with the second batch. Can be made up to 2 days ahead and reheated. Let the falafel cool for a few mins before serving with the yogurt, plus a scattering of coriander. PER SERVING (6) 214 kcals, protein 6g, carbs 25g, fat 10g, sat fat 1g, fibre 6g, sugar 4g, salt 0.4g

Taste team comment ‘These were really light and the cranberries gave them a slightly sweet flavour. A great veggie finger food option.’ CHARLOTTE

DECEMBER 2013

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Christmas collection Winter leaf, date & olive salad EASY

1 OF 5 GLUTEN A DAY FREE

SERVES 6-8

PREP 15 mins

NO COOK

2 lemons 1 tbsp extra virgin olive oil 1 tbsp sunflower or other mild oil 1 tbsp white or red wine vinegar 1 tsp clear honey handful green olives, stones removed, torn in half 10 plump dates (I used hadrawi), stoned and cut into long slivers 85g/3oz feta, crumbled 100g bag baby spinach 2 large or 4 small heads chicory (red or white) separated into leaves 1 Thinly slice the peel and pith from the lemons, then segment. Squeeze 1 tbsp of the juice into a bowl. Whisk in the oils, vinegar, honey and seasoning. 2 Put the lemon segments, olives, dates and feta into a large bowl, and put the leaves on top. Cover and chill until ready to eat. Toss with the dressing to serve. PER SERVING (6) 108 kcals, protein 3g, carbs 6g, fat 8g, sat fat 3g, fibre 2g, sugar 6g, salt 0.8g

1 OF 5 EASY A DAY

SERVES 6-8 as a starter

PREP 10 mins

COOK 40 mins

JANE’S TIP If you’re expecting vegetarian guests, then keep the sausages separate and use well-flavoured vegetable stock to cook the rice. A poached egg or fried halloumi would be the perfect finish to a spicy plateful. 100 bbcgoodfood.com

1 butternut squash, deseeded and cut into bite-sized pieces (do not peel) 2 onions, halved, then thinly sliced 1 tbsp sunflower or vegetable oil 25g/1oz butter 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tbsp sundried tomato paste 300g/11oz basmati rice, soaked for 20 mins, then rinsed well 600ml/1pt vegetable or chicken stock 500g/1lb 2oz merguez sausages (around 12 thin merguez), or chorizo if you can’t find them TO SERVE large pack mint leaves, torn 50g/2oz pistachio nuts, roughly chopped Roasted pepper & harissa sauce (see recipe, right) 170g pot Greek yogurt

1 Heat oven to 220C/200C fan/gas 7. Toss the squash, a quarter of the sliced onions and the oil in a large roasting tin, season, then roast for 20 mins. 2 Meanwhile, melt the butter in a large pan and add the rest of the onions, plus some seasoning. Gently cook for 15 mins until tender and turning gold. 3 Add the cinnamon and nutmeg to the onions. Toast for 1 min, then add the tomato paste and rice, and sizzle for a few mins. Pour in the stock and bring to the boil. Stir the rice, then cover and simmer for 10 mins. Take the pan off the heat and set aside for 10 mins more to let the rice become fluffy and light. 4 Toss the squash and onions, then return to the oven for 20 mins. Put the merguez into the oven in a separate tin and roast for 20 mins. The squash will be tender by this point, and the onions very crisp (verging on burnt – in a good way!). 5 When ready to serve, slice the sausages on an angle. Toss the squash, onions, sausage, mint and pistachios through the rice and serve with the sauce and a dollop of yogurt. PER SERVING (6) 532 kcals, protein 23g, carbs 50g,

Roasted pepper & harissa sauce EASY

LOW 1 OF 5 GOOD FAT A DAY 4 YOU

SERVES 6-8

PREP 10 mins

COOK 15 mins

Drain a 290g jar chargrilled red peppers, reserving 1 tbsp of the oil. Fry 1 crushed fat garlic clove in the oil for 1 min, then add 2 heaped tbsp sundried tomato paste and 1 heaped tbsp rose harissa paste (I used Belazu). Tip in the peppers, a 400g can plum tomatoes and a third of a can of water. Simmer for 10 mins, then blend with a stick blender or processor, leaving a little texture. Season to taste. PER SERVING (6) 37 kcals, protein 1g, carbs 3g, fat 2g, sat fat none, fibre 1g, sugar 3g, salt 0.1g

Taste team comment ‘The combination of flavours and textures in this dish was very interesting. I also enjoyed the spicy sausage.’ NICOLA

fat 25g, sat fat 11g, fibre 3g, sugar 9g, salt 1.6g DECEMBER 2013

Food styling REBECCA NEWPORT | Styling JENNIFER JOYCE

Golden pilaf with sizzling merguez

A ham for the holidays This year we’ve given our festive ham a modern Spanish twist. Even if you’re buying a ready-cooked one, make it more special by finishing with our sticky glaze Recipe JEMMA MORPHET Photographs MYLES NEW

EASY GLUTEN FREE

SERVES 10-12

PREP 15 mins plus resting

COOK 3 hrs

3.5kg/7lb 10oz boneless tied gammon joint (check with your butcher if it needs to be soaked) 2 carrots, halved 2 celery sticks, halved 2 leeks, quartered 2 onions, halved 2 bay leaves 2 tsp peppercorns small handful cloves, for studding FOR THE GLAZE tsp ground allspice tsp ground cinnamon 6 tbsp membrillo (quince paste) 3 tbsp Sherry vinegar 2 tbsp orange juice

Serve with Jewelled rice with almonds (p78), and Winter slaw with maple candied nuts (p111), if you like.

102 bbcgoodfood.com

1 Pop your soaked (see tip, right) or ready-to-use joint in a large stock pot or preserving pan and nestle the vegetables, bay leaves and peppercorns around it. Pour over enough water to cover the gammon and bring to a simmer. Cover with a lid and cook for 2 hrs, turning once, topping up with boiling water if it needs it, and skimming off any impurities. 2 Heat oven to 190C/170C fan/gas 5. Remove the joint from the poaching liquid and place in a roasting tin (you can use the strained poaching liquid for soups). Pat it dry with some kitchen paper and leave to cool a little until you can handle it. Remove the ties around the gammon

and carefully trim away the skin, leaving an even layer of fat. Score all over in a diamond pattern and stud with cloves. 3 Pop the glaze ingredients in a small saucepan and cook for a couple of mins to thicken and dissolve the membrillo. Brush half the mixture over the gammon, then bake for 15 mins. Brush on another layer and bake for another 15 mins or until golden and sticky. Rest for 15 mins before slicing, or eat cold over the next few days. PER SERVING (12) 429 kcals, protein 45g, carbs 9g, fat 24g, sat fat 8g, fibre 2g, sugar 8g, salt 5.7g

SPECIAL CENTREPIECE Decorate the platter and ham with orange halves or slices and bay leaves, in keeping with the Spanish flavours.

TIP If your joint needs soaking (to make it less salty), place in the fridge the day before in a large stock pot or preserving pan. Cover with water and change it a couple of times.

Taste team comment ‘The glaze was lovely and didn’t overpower the flavour of the gammon. This dish will definitely be challenging turkey to the top spot this year.’ EMMA

DECEMBER 2013

Food styling JENNIFER JOYCE | Styling REBECCA NEWPORT

Spiced Christmas gammon with membrillo glaze

Christmas collection

Perfect for feeding a crowd on Boxing Day

DECEMBER 2013

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Christmas collection

Winter cheer Make pre-dinner drinks special with this cool selection of glamorous cocktails

Recipes EMILY KYDD Photographs MYLES NEW

Lemon & elderflower fizz EASY

MAKES 6 glasses (875ml)

PREP 10 mins

NO COOK

75ml/2 fl oz gin juice lemon 2 tsp caster sugar 50ml/2fl oz elderflower cordial 750ml bottle Prosecco 4 tbsp lemon sorbet TO DECORATE 2 tbsp caster sugar juice and strips of zest from lemon 1 To decorate the glasses with a sugar rim, tip the sugar onto a flat 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 give it a good stir. Pour into the prepared glasses and pop in a few strips of lemon zest. PER GLASS 168 kcals, protein none, carbs 16g, fat none, sat fat none, fibre none, sugar 16g, salt none

Pomegranate mojito mocktail EASY

MAKES 1.5 litres freezing

PREP 10 mins plus

NO COOK

Food styling JENNIFER JOYCE | Styling REBECCA NEWPORT

3 tbsp pomegranate seeds big bunch mint 2 limes, quartered, plus slices to garnish 1 litre/1 pints pomegranate juice 500ml/18fl oz lemonade 1 A day ahead, divide the pomegranate seeds between the holes in an ice cube tray, top up with water and freeze. 2 Reserve half the mint for serving, and tear the rest into a large jug with the lime quarters. 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 slices and more mint. PER SERVING (8) 76 kcals, protein 1g, carbs 18g, fat none, sat fat none, fibre none, sugar 18g, salt none DECEMBER 2013

Mulled cider EASY

MAKES 2 litres

PREP 10 mins

COOK 35 mins

1.5 litres/2 pints dry cider 7 tbsp Calvados 400ml/14fl oz apple juice 75g/2 oz 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 large saucepan, and gently heat to mull. Add the orange zest and spices, bring to a simmer, then turn down and keep on a low heat for 20-30 mins. Ladle into glass mugs to serve. PER SERVING (8) 120 kcals, protein none, carbs 15g, fat none, sat fat none, fibre none, sugar 15g, salt none

s &OR MORE #HRISTMAS DRINKS TURN TO P bbcgoodfood.com 105

Keep party food simple and stylish with these clever canapé solutions Recipes EMILY KYDD Photographs MYLES NEW

Stick or twist! STICKS EASY TO ASSEMBLE, Beef & mozzarella meatballs EVEN EASIER TO EAT EASY

EASY

MAKES 12

GLUTEN FREE

MAKES 12

PREP 10 mins

NO COOK

6 grapes, a mix of red and green 75g/2 oz soft goat’s cheese (we used an ash-covered one) 50g/2oz blue cheese (we used Stilton) 75g/2 oz Comté or cheddar 75g/2 oz membrillo (quince paste) 1 Slice the grapes in half, then cut the cheeses and quince paste into 12 pieces. 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.

EASY

PREP 10 mins

COOK 20 mins

12 ready-made meatballs (about a 360g pack) 50g/2oz mozzarella, divided into 12 pieces 300g tub fresh tomato & basil sauce 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.

PER STICK 90 kcals, protein 4g, carbs 5g,

PER MEATBALL 114 kcals, protein 8g, carbs 3g,

fat 6g, sat fat 4g, fibre none, sugar 4g, salt 0.3g

fat 8g, sat fat 3g, fibre 1g, sugar 1g, salt 0.5g

MAKES 12

PREP 5 mins

COOK 15 mins

12 mini chorizo sausages (or cooking chorizo cut into 12 pieces) 12 raw shelled prawns 1 tsp harissa garlic clove, crushed 2 tbsp mayonnaise 2 tbsp Greek-style yogurt 1 tbsp chopped parsley 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. PER SKEWER 87 kcals, protein 5g, carbs 1g, fat 7g, sat fat 2g, fibre none, sugar 1g, salt 0.3g

TWISTS LOOK FANCY BUT SO SIMPLE TO MAKE

Salmon & cucumber twists MAKES 15-20

PREP 15 mins

NO COOK

cucumber, halved lengthways and deseeded 100g/4oz beetroot-cured smoked salmon, cut into thin strips 1 tbsp crème fraîche squeeze of lemon juice and a little zest

You can find a great range of pretty and reasonably priced mini skewers at skewers.co.uk.

MAKE IT GLUTEN FREE

Check the ingredients on your chorizo and mayonnaise.

Polenta & prosciutto chips

Twisty cheese straws

EASY GLUTEN FREE

MAKE IT DIFFERENT

EASY

Try a spreadable goat’s cheese and chilli jam combination.

MAKES 18

PREP 15 mins

COOK 30 mins

MAKES at least 24

PREP 10 mins

COOK 25 mins EASY GLUTEN FREE

TOP TIP

250g/9oz ready-made block of polenta 90g pack prosciutto 1 tbsp olive oil 25g/1oz Parmesan, grated tomato ketchup, to serve (optional)

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. Sprinkle over some black pepper and lemon zest before serving.

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 and sprinkle over the Parmesan. 2 Bake for 25-30 mins until golden, turning them over after 15 mins. Serve with tomato ketchup, if you like.

PER TWIST (15) 18 kcals, protein 2g, carbs none,

PER CHIP 32 kcals, protein 2g, carbs 2g,

fat 1g, sat fat 1g, fibre none, sugar none, salt 0.4g

fat 2g, sat fat 1g, fibre none, sugar none, salt 0.5g

100g/4oz 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 well. 2 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 pastry strip and place on a baking tray lined with parchment. 3 Brush with egg and bake for 20-25 mins until risen and golden brown.

Food styling JENNIFER JOYCE | Styling REBECCA NEWPORT

Cheeseboard sticks

Chorizo & prawn skewers

PER TWIST (24) 78 kcals, protein 1g, carbs 5g, fat 6g, sat fat 3g, fibre none, sugar none, salt 0.2g 106 bbcgoodfood.com

DECEMBER 2013

Christmas collection Beef & mozzarella meatballs

Cheeseboard sticks Chorizo & prawn skewers Polenta & prosciutto chips

Twisty cheese straws

Salmon & cucumber twists

DECEMBER 2013

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A unique taste since 1747 Since 1747, Maille (pronounced “MY”) has developed a unique expertise to offer you the finest Dijon mustard. Our secret? At Maille we do not grind our mustard seeds, but cut them instead. This is how we get such a refined texture and unique taste: our gold standard!

www.maille.co.uk

Christmas collection

Soup for supper The hearty flavours in this chunky soup will have everyone asking for more Recipe JEMMA MORPHET Photographs MYLES NEW

Sausage minestrone 3 OF 5 EASY LOW CAL FIBRE A DAY

Food styling JENNIFER JOYCE | Styling REBECCA NEWPORT |

SERVES 6

PREP 20 mins

COOK 40 mins

2 tbsp olive oil, plus extra for drizzling (optional) 2 onions, finely chopped 6 carrots, roughly diced 4 celery sticks, roughly diced 4 garlic cloves, roughly chopped 8 good-quality sausages, skins removed and sausagemeat broken into walnut-sized pieces 1 tbsp tomato purée 2 x 400g cans chopped tomatoes 1 chicken stock cube, crumbled 400g can cannellini beans, drained and rinsed 1 tbsp golden caster sugar 1 tbsp red wine vinegar large pack parsley, roughly chopped Tapenade toasts (recipe, right), to serve

DECEMBER 2013

1 Put the oil, onions, carrots, celery and garlic in a large saucepan. Cook gently over a low heat for 15 mins or until soft. Meanwhile, tip the sausage pieces into a non-stick frying pan, turn up the heat and sizzle for a few mins to brown. Put to one side. 2 Stir tomato purée through the soft vegetables and cook for 1 min more. Pour in the tomatoes, 3 cans of water and the stock cube. Stir and simmer for 10 mins. Add the sausage pieces and beans, and bubble down for 10 mins until sausages are cooked through. Season and stir in the sugar, vinegar and parsley. Spoon into bowls, adding a Tapenade toast (right) to float, and a drizzle more olive oil, if you like.

TIP Get ahead by making the toasts and tapenade the day before. Store the crisp bread slices in an airtight container and the tapenade in the fridge.

Tapenade toasts EASY

SERVES 6

PREP 15 mins

COOK 8-10 mins

Heat oven to 220C/200C fan/gas 7. Cut a small ciabatta into 12-18 thin slices. Arrange in 1 layer on a baking sheet. Drizzle with 1 tbsp olive oil, season and bake for 8-10 mins, or until crisp. Meanwhile, blitz 100g pitted Kalamata olives, 3 tbsp extra virgin olive oil, a small pack of parsley, 2 tbsp capers and 1 crushed garlic clove to a paste. Season with black pepper and spread on the ciabatta toasts. PER SERVING 146 kcals, protein 2g, carbs 11g, fat 10g, sat fat 2g, fibre 2g, sugar 1g, salt 1.5g

PER SERVING 393 kcals, protein 14g, carbs 32g, fat 23g, sat fat 7g, fibre 6g, sugar 19g, salt 2.4g

TIP You could use up leftover Christmas lunch sausages in this dish.

MAKE IT

Taste team comment

GLUTEN FREE

‘Initially, I was unsure if the flavours would work, but this easy family meal tasted great – and the tapenade toasts made the dish.’ PETER

Use gluten-free sausages and stock cubes.

bbcgoodfood.com 109

fisherpaykel.com

Christmas collection

Salad to savour This crunchy slaw lasts well in the fridge for a whole week – so you can serve it with leftovers, giving you a break from the kitchen Recipe JEMMA MORPHET Photograph MYLES NEW

Winter slaw with maple candied nuts EASY

1 OF 5 GLUTEN FOLATE A DAY FREE

SERVES 8 as a side salad (easily doubled) PREP 15 mins

COOK 25 mins

Food styling JENNIFER JOYCE | Styling REBECCA NEWPORT

2 tbsp yellow mustard seeds 150ml/ pt cider vinegar 6 tbsp golden caster sugar celeriac, peeled and julienned white cabbage, thinly shredded 1 red onion, thinly sliced 3 large carrots, peeled and julienned FOR THE MAPLE CANDIED NUTS 400g/14oz mixed shelled nuts (we used cashews, almonds, pecans and peanuts) 2 tbsp each brown sugar and maple syrup heaped tsp cayenne pepper pinch of cinnamon 1 tbsp vegetable oil 1 tbsp chopped rosemary leaves 1 Heat oven to 200C/180C fan/gas 6. Toast the mustard seeds in a dry pan on the hob for a few mins until they begin to pop. Carefully (as it will spit) add the vinegar, sugar and seasoning, then stir to dissolve. Leave to cool, then drizzle the dressing over the vegetables and give everything a stir. Can be stored in an airtight container in the fridge for up to 7 days. 2 Toss the nuts with the rest of the ingredients, except the rosemary, and season generously. Spread out on a baking tray and roast for 15 mins, stirring once. Add the rosemary and roast for 5-10 mins more until the nuts are golden – keep an eye on them as they burn easily. 3 Allow to cool completely, stirring occasionally to stop them from sticking. Can be stored in an airtight container in the fridge for up to 7 days. Sprinkle over the slaw before serving. PER SERVING 436 kcals, protein 14g, carbs 35g, fat 27g, sat fat 4g, fibre 5g, sugar 32g, salt 0.2g

DECEMBER 2013

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Getting bored with olives? Let delicious Cheese Stuffed and NEW Tuna Stuffed Peppadew bring taste and colour to your Christmas appetisers and snacks. Peppadew Piquanté Peppers. A tongue twisting sweet heat taste sensation! ry tantalisingly, tempting, totally tasty recipes at www.peppadew.com Cheese Stuffed available in Tesco, Waitrose and Sainsbury’s. una Stuffed only available in Tesco.

Christmas collection

Veggie treat

Just discovered a guest is vegetarian? Don’t panic – this elegant tart will hold its own against the turkey, and you’ll have no trouble finding all the ingredients on Christmas Eve Recipe JEMMA MORPHET Photograph MYLES NEW

Golden-glazed carrot, mushroom & hazelnut tart EASY

OF 5 FOLATE FIBRE 2 A DAY

SERVES 1 easily increased to serve more

Food styling JENNIFER JOYCE | Styling REBECCA NEWPORT

PREP 15 mins

COOK 50 mins

3 carrots, peeled and cut in half lengthways, or about 10 baby carrots left whole 2 tsp olive oil 1 tbsp maple syrup 15 x 12cm rectangle of all-butter puff pastry from a 320g roll 1 banana shallot, or 2 normal shallots, very finely diced small knob of butter 140g/5oz chestnut mushrooms, very finely chopped 1 tbsp chopped roasted hazelnuts, plus a little extra to garnish DECEMBER 2013

3 tbsp low-fat cream cheese a few tarragon leaves, chopped, plus a few leaves to garnish 1 Heat oven to 200C/180C fan/gas 6. Pop the carrots in a pan of boiling water and cook for 4-5 mins until tender. Spread the carrots out in one layer on a baking tray. Carefully toss with olive oil, seasoning and half the maple syrup. Bake for 20 mins, turning once. 2 Next, place the pastry rectangle on a baking parchment-lined baking sheet. Score a 1cm border. Prick the centre area with a fork and put in the oven for 12 mins with the carrots. 3 Fry the shallot in butter until totally soft, then stir through the mushrooms. Fry for several mins until mushrooms are

tender and the mixture is dry. Spread out on a plate to cool. Whizz a third of the mushroom mixture with the nuts, cream cheese, tarragon and seasoning, so you have a coarse texture. Tip into a bowl and stir through the remaining mushroom mix. 4 Remove the pastry base from the oven and gently press down the centre area with the back of a spoon. Spread the mushroom mix inside and lay the glazed carrots on top. You may need to tuck the ends round to fit the carrots in. Drizzle over the remaining maple syrup and bake for a further 12-15 mins until the pastry is golden. Sprinkle with a few tarragon leaves and some more chopped nuts to serve.

TIP Make the mushroom mixture ahead of time and store in the fridge, or assemble the tart up to the middle of step 4, just before you drizzle with more maple syrup, and chill for up to a day.

PER SERVING 702 kcals, protein 14g, carbs 56g, fat 47g, sat fat 22g, fibre 11g, sugar 29g, salt 1.4g bbcgoodfood.com 113

Christmas collection

Say cheese

If you love dunking into a gooey baked Brie or Camembert but hate the rind, this is for you. Serve in the centre of the table for a sharing starter, or in place of a cheeseboard. It’s great for using up leftover bits of cheese, too Recipe CASSIE BEST Photograph MYLES NEW

Melty cheese fondue pot EASY

CALCIUM

SERVES 4-6

PREP 10 mins

COOK 28 mins

2 Heat oven to 160C/140C fan/gas 3. Put the baking dish on a baking tray and cook for 25 mins until bubbling. Turn the grill to a medium-high setting and grill for 2-3 mins or until golden brown and crispy on top. Remove from the oven and leave to cool for 5 mins before serving with crusty bread for dunking. PER SERVING (6) 310 kcals, protein 14g, carbs 8g, fat 25g, sat fat 16g, fibre none, sugar 5g, salt 1.2g

Food styling JENNIFER JOYCE | Styling REBECCA NEWPORT

200g/7oz Brie, rind removed, roughly chopped 100g/4oz cream cheese (not light versions) 100g/4oz Gruyère, rind removed, grated 2 tbsp grated Parmesan (or vegetarian alternative) 2 tbsp milk 2 tsp cornflour few thyme sprigs, leaves picked and roughly chopped 100g/4oz caramelised onion chutney crusty bread, to serve

1 Put the Brie, cream cheese, Gruyère, half the Parmesan, the milk and cornflour into a food processor, and blitz until smooth. Stir through the thyme and a little black pepper. Spoon the chutney into an ovenproof baking dish (ours was 15cm round) and spread it over the base. Top with the cheese mixture, spread to cover the chutney, then scatter over the remaining Parmesan. Can now be covered with cling film and chilled for up to 3 days.

DECEMBER 2013

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John’s curry for a crowd

Invited everyone over? This easy homemade Thai curry, from BBC MasterChef judge John Torode, will go down a treat Photographs MYLES NEW

John’s homemade Thai curry paste

OF 5 EASY 2 A DAY

EASY

SERVES 8

MAKES about 300g

PREP 25 mins

COOK 22 mins

LOW GLUTEN FAT FREE

PREP 10 mins

NO COOK

200g/7oz John’s homemade Thai curry paste (see right), or use ready-made Thai green curry paste 50ml/2fl oz fish sauce 600g/1lb 5oz butternut squash, peeled and cubed 700ml/1 pt coconut milk (buy 2 cans and reserve 100ml if you’re making the rice, far right) 400ml/14fl oz chicken stock 400g/14oz pineapple chunks (fresh or from a can) 400g/14oz sliced bamboo shoots 10 kaffir lime leaves, torn 600g/1lb 5oz raw shelled prawns bunch Thai basil or coriander, leaves picked lime wedges and sliced green chillies, to serve (optional) 1 In your largest pan or wok, stir the curry paste and 100ml water for a few mins until fragrant. 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. Leave to rest for 5 mins, then taste for seasoning. Serve with lime wedges and green chillies, if you like.

TIP The mistake everyone makes with coconut rice is putting in too much coconut as it cooks. It needs the tiniest amount, then just a sprinkle of toasted coconut when served.

Toasted coconut rice EASY

SERVES 8

GLUTEN FREE

PREP 10 mins

COOK 5 mins

plus steaming

200ml coconut milk per person.

750g/1lb 10oz Thai fragrant rice 100ml/3 fl oz coconut milk 2 lime leaves, torn 100g/4oz desiccated coconut, toasted in a dry pan until golden

50g/2oz green chillies, half deseeded and half with seeds 11 shallots, chopped 11 garlic cloves, chopped 1 lemongrass stalk, peeled and finely sliced 50g/2oz ginger, peeled and finely chopped small pack coriander, roughly chopped zest and juice 1 lime 1 tsp white peppercorns, ground 1 tbsp shrimp paste

in Birmingham,

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. 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 just before serving.

27 Nov-1 Dec.

PER SERVING 457 kcals, protein 8g, carbs 76g,

This is also perfect for knocking up a quick curry with leftover Christmas turkey. Use roughly 100-150g meat, 1 tbsp paste and

Tip all 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.

See John at the BBC Good Food Show at Olympia in London, 15-17 Nov, and the BBC Good Food Show Winter at the NEC

For more

fat 13g, sat fat 9g, fibre 3g, sugar 1g, salt 0.6g

details and to book tickets, see page 50 or visit

PER TBSP 7 kcals, protein 1g, carbs 1g,

bbcgoodfood

fat none, sat fat none, fibre none, sugar none, salt 0.4g

show.com.

Cucumber salad with pickled red onions EASY

SERVES 8

Make ahead and freeze

LOW 1 OF 5 GLUTEN FAT A DAY FREE

PREP 10 mins

COOK 5 mins plus steeping

25g/1oz sugar 50ml/2fl oz Japanese vinegar 1 large red onion, finely sliced into rings 1 large cucumber, halved, deseeded, then diced

PER SERVING 292 kcals, protein 19g, carbs 16g, fat 17g, sat fat 13g, fibre 4g, sugar 10g, salt 2.4g

INGREDIENT KNOW-HOW You can now buy Thai basil in Tesco and Waitrose. Look out for fresh kaffir lime leaves in Asian food shops – the flavour is much better than the dried variety.

116 bbcgoodfood.com

TIP This wonderful and very simple salad is delicious with any curry and rice dish.

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. PER SERVING 28 kcals, protein 1g, carbs 6g, fat none, sat fat none, fibre 1g, sugar 5g, salt 0.1g DECEMBER 2013

Food styling JENNIFER JOYCE | Styling REBECCA NEWPORT

Thai prawn, squash & pineapple curry

Christmas collection

Toasted coconut rice

Cucumber salad with pickled red onions

Thai prawn, squash & pineapple curry DECEMBER 2013

bbcgoodfood.com 117

Brunch with Donal Donal Skehan, a regular on the Good Food channel and BBC Junior MasterChef, Donalshares Skehan, a regular on the Good recipes to make all your mornings Food channel and the BBCholiday Junior Masterchef, special over season shares recipes to make all your mornings special over the holiday season

Kedgeree GLUTEN EASY LOW FAT FREE

SERVES 4-5

PREP 5 mins

COOK 35 mins

This wonderful spiced rice and egg dish from colonial India makes for a rather different breakfast. Keep an eye out for undyed smoked haddock, which looks more natural – many fishmongers and supermarkets now stock it.

Gluten-free option everyone will love

1 tbsp butter, plus a little extra for the haddock 1 onion, peeled and finely chopped 250g/9oz basmati rice, washed and drained 1 tbsp garam masala 1 heaped tsp turmeric 600ml/1 pt chicken stock 2 small smoked haddock fillets, skinned 3 soft-boiled eggs, shelled and halved lemon wedges, to serve small pack of flat-leaf parsley, chopped paprika (optional)

1 Melt the butter in a high-sided saucepan over a medium heat until it is foaming and golden. Add the onion, reduce the heat and sweat gently for about 8 mins until it has softened. Add the rice, garam masala and turmeric. Cook gently, tossing until completely coated in the onion and butter for 2 mins. 2 Add the stock and gently stir through. Cover with a lid and allow to cook gently for 15 mins until all the liquid has been absorbed. About 5 mins before the rice is cooked, season and lay the haddock fillets over the top, dotting them with a little extra butter. Continue cooking with the lid on until the rice is tender, then fork the fish through the rice. 3 Serve generous portions, topped with boiled eggs, wedges of lemon and a sprinkling of chopped parsley and paprika, if you like. PER SERVING (4) 404 kcals, protein 26g, carbs 50g, fat 9g, sat fat 4g, fibre 2g, sugar 2g, salt 1.9g

118 bbcgoodfood.com

DECEMBER 2013

Christmas collection

Brioche French toast with berries & chocolate spread EASY

SERVES 2

VIT C

PREP 5 mins

COOK 15 mins

This is definitely not an everyday breakfast – but for special occasions, it makes a wonderful celebration meal.

Photographs DONAL SKEHAN | Food styling SHARON HEARNE SMITH | Styling SOPHIE LARSSON

2 large eggs 60ml/2 fl oz milk 1 tsp vanilla extract Nutella, or any other chocolate spread, for filling 4 large slices of brioche 1 tbsp softened butter icing sugar, for dusting FOR THE SWEET BERRY SAUCE 100g/4oz frozen berries 1 tbsp golden caster sugar 1 To make the sweet berry sauce, put the berries and sugar in a small saucepan with 50ml/2fl oz of water. Bring the mixture to a steady simmer and cook until the berries are soft, then mash or crush with a fork. 2 In a large flat dish, whisk together the eggs, milk and vanilla extract. Spread the Nutella on two slices of brioche, then make two sandwiches with the remaining slices. 3 Melt the butter in a large frying pan over a medium-high heat until it is foaming. Soak the brioche sandwiches in the eggs and milk, turning until all absorbed, and place immediately into the pan to cook for 3 mins, on each side, until golden. 4 Remove from the pan and slice in two. Serve on warmed plates, with the berry sauce and a dusting of icing sugar. PER SERVING 479 kcals, protein 14g, carbs 52g, fat 23g, sat fat 11g, fibre 3g, sugar 33g, salt 1g

An indulgent treat DECEMBER 2013

bbcgoodfood.com 119

Eggs Benedict EASY

SERVES 2-4

PREP 10 mins

COOK 25 mins

Eggs Benedict has to be one of my ultimatetreat breakfasts. Runny poached eggs with salty crisp bacon, on top of a soft toasted English muffin and coated in a tangy hollandaise sauce – perfection!

6 rashers of smoky streaked bacon 1 tsp white wine vinegar 4 large eggs 2 English muffins, split and toasted butter, for the muffins small pack of chives, snipped FOR THE HOLLANDAISE SAUCE 2 large egg yolks 150g/5 oz butter, cold and cut into cubes juice lemon

MAKE IT

Good for supper, too

Fun breakfast for a special occasion

GLUTEN FREE

1 Cook the bacon under a hot grill until it is crisp. 2 To make the hollandaise sauce, put the egg yolks in a large heatproof bowl over a pan of gently simmering water. Whisk the yolks and slowly add butter, bit by bit (after each cube melts), whisking continuously until it is completely combined and the sauce has thickened. Add the lemon juice and stir through. Turn off the heat but keep the sauce warm over the pan of water. 3 To cook the eggs, bring a saucepan of water to the boil and add a pinch of salt and the vinegar. Swirl the water with a tablespoon, then gently crack an egg into the centre. Cook the egg at a very gentle simmer for 3-4 mins for the yolk to still be runny. Remove with a slotted spoon and place in iced water to stop it cooking any further. Repeat with the remaining eggs. Just before serving, reheat the eggs in warm water for 1 min. 4 Butter the muffins and assemble the Eggs Benedict by putting a few slices of bacon and an egg on each half, and then top with the warm hollandaise sauce. Sprinkle with chives and serve.

Swap the muffins for a gluten-free variety, available in most supermarkets, as well as health food stores.

PER SERVING (4) 619 kcals, protein 18g, carbs 18g,

Caramelised banana pancakes

1 Put the flour, baking powder and cinnamon into a mixing bowl with a pinch of salt. Measure the milk in a jug and add the eggs. Whisk gently, then add to the dry ingredients and mix until blended and you have a thick batter. Set aside in the fridge. 2 To make the caramelised bananas, put the butter and golden syrup into a saucepan and bring to the boil. Reduce the heat and allow the mixture to simmer and bubble for 3 mins or until the sauce thickens. Remove the pan from the heat. 3 Coat the bananas in a little sugar, then melt a knob of butter in a frying pan over a medium heat. Add the banana slices and cook on all sides until lightly golden. Pour over the butter and golden syrup sauce and stir gently to combine. Set aside. 4 To cook the pancakes, brush another warm frying pan with melted butter and add a ladleful of the batter (the pancakes should each be about 10cm wide). Allow them to cook until bubbles start to appear and the edges become a little dry, then turn them over and cook for a further 1 min or until golden brown. 5 Serve immediately on warmed plates with the caramelised bananas and sauce on top, sprinkled with toasted hazelnuts.

EASY

1 OF 5 A DAY

MAKES 8-10

PREP 10 mins

COOK 25 mins

I love making American-style pancakes for breakfast and this version is delicious.

200g/7oz plain flour 2 tsp baking powder tsp ground cinnamon 220ml/8fl oz milk 2 large eggs a little butter, melted 50g/2oz toasted hazelnuts, roughly chopped FOR THE CARAMELISED BANANAS 75g/2 oz butter, plus extra for frying 100g/4oz golden syrup 8 mini bananas, halved lengthways 1 tbsp golden caster sugar

fat 53g, sat fat 28g, fibre 1g, sugar 2g, salt 2.7g

PER TOPPED PANCAKE (8) 364 kcals, protein 7g, carbs 49g, fat 15g, sat fat 7g, fibre 3g, sugar 30g, salt 0.7g 120 bbcgoodfood.com

DECEMBER 2013

Christmas collection Pepper Pot roast pear, Montgomery cheese & bacon sandwich 1 OF 5 EASY CALCIUM FIBRE A DAY

SERVES 2

PREP 5 mins

COOK 40 mins

One of my favourite places to brunch in Dublin is the Pepper Pot café. This sandwich could quite easily go down as my desert island dish. Sweet sticky pears with salty crisp bacon and light, crusty batch bread – pure genius and great for the morning after.

3 pears, peeled and cut into eighths 1 tbsp olive oil 2 tbsp honey 1 tbsp balsamic vinegar 6 slices of dry-cure bacon 4 slices of batch white bread 100g/4oz Montgomery Cheddar cheese, cut into thick slices mayonnaise, to serve, optional FOR THE SALAD 1 tbsp balsamic vinegar 1 tbsp extra virgin olive oil tsp wholegrain mustard large handful of salad leaves 1 Heat oven to 200C/180C fan/gas 6. Put the pears in a large roasting tin and toss with the olive oil, honey and balsamic vinegar. Cook in the oven for 35 mins until tender when pierced with a fork. Turn occasionally to prevent from sticking. Remove and set aside. 2 Cook the bacon under a hot grill until crisp. 3 For the salad, mix the vinegar, extra virgin olive oil and mustard in a bowl and season. Add the salad leaves and toss to coat. 4 Assemble the sandwich by layering up the leaves, cheese, bacon, cooked pears and mayonnaise, if you like, between the bread. Then cut in half and serve with remaining salad. PER SERVING 807 kcals, protein 39g, carbs 60g, fat 45g, sat fat 18g, fibre 6g, sugar 41g, salt 6g

Recipes adapted from Home Cooked by Donal Skehan (£18.99, Harper Collins). You can buy the book for £16.99. Call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood. s &OR MORE OF $ONALgS RECIPES go to uktv.co.uk/goodfood and click on Chefs DECEMBER 2013

bbcgoodfood.com 121

Advertisement feature

Share your secret Do you have a Secret Family Recipe? Share yours today for the chance to win a Kenwood Chef Titanium A furtive pinch of cinnamon, a splash of condensed milk, that decorative dusting of icing sugar – everyone has their own culinary secret. It’s probably something your mother taught you, meaning every time the cooking aromas waft around the kitchen, so do the memories. Share your Secret Family Recipe with Kenwood for your chance to win a Kenwood Chef Titanium. Visit kenwoodworld.com/familyrecipes to enter. Here, Karen Burns-Booth of lavenderandlovage.com recounts her favourite family recipe.

Nanny’s stotty cakes MAKES 2 LARGE STOTTY CAKES

15g fresh yeast (7g sachet fast-action dried yeast can also be used) tsp white pepper 1 tsp caster sugar 450ml tepid water 450g strong white bread flour 1 tsp salt Heat oven to 200C/180C fan/gas 6. Grease 2 large baking sheets. If using fresh yeast, crumble into a jug, add the pepper and sugar, and mix in a little of the tepid water. Leave somewhere warm for 10-15 mins. It is ready to use when it becomes frothy. Put the bread flour and salt in the Chef Titanium bowl and make a well in the centre. Pour in the yeast mixture and remaining water. If using dry yeast, just sprinkle into the flour with the sugar and white pepper, and add to the water as before. Knead the dough using the Chef Titanium and the Dough Hook for about 5 to 8 minutes or until smooth and elastic. Remove the bowl from the Chef Titanium, cover with a tea towel and set aside somewhere warm to rise until doubled in size. This will take about 1 hour. Put the dough onto a floured board, divide into 2 equal pieces, then roll into 2 large flat rounds about 2.5cm thick. Stick the end of a rolling pin into the middle of the dough to make an indentation.

Prick the top of the stotty cakes with a fork. Place the cakes on the baking sheets and bake for 15 mins, then turn the oven off and leave them to continue baking in the residual heat for 30 mins. Serve warm with ham and cheese, or butter and jam.

WIN A KENWOOD CHEF TITANIUM FOR SHARING A SECRET Do you have a secret family recipe? Visit kenwoodworld.com/familyrecipes and tell us yours to be in with a chance to win a luxurious Kenwood Chef Titanium. Terms and conditions: Promoter: Kenwood, New Lane, Havant, Hampshire PO9 2NH, United Kingdom. Entrants must be UK residents aged 18 and over. For full T&Cs, visit kenwoodworld. com/familyrecipes.

MY STOTTY CAKES: Karen Burns-Booth, lavenderandlovage.com A stotty is a plain, flat disc of bread that is a culinary symbol in north-east England. Made from white dough, slow baked and with a single rise, it has a chewy texture, reminiscent of sourdough and it makes a fabulous vehicle for butter, jam, treacle and cheese. It’s the bread of my childhood, linked in my memory to my grandmother’s old stone cottage and warm, happy days sitting around a big old kitchen table with a flickering fire and the wind howling outside. Stotties traditionally use excess white bread dough, first baked under fierce heat before continuing to cook as the oven cools. This accounts for their crusty exterior and chewy crumb. A cake it is not, but a homely regional loaf of bread. My mother still talks about my grandmother’s stotty cakes; she and I are regular bakers of this secret family recipe now. And once you’ve tasted it, you too will understand the alchemy of this slow-baked bread and how it is forever linked to happy childhood days.

For your chance to win, share a Secret Family Recipe at kenwoodworld.com/familyrecipes

Simple winter suppers 25

brand-new recipes to take you through this busy month

Delicious ways with leftovers l Freeze-ahead dishes l Lighter meals

DECEMBER 2013

bbcgoodfood.com 123

Love your leftovers Ten tasty suppers to make sure none of your festive food goes to waste Recipes KATY GREENWOOD Photographs SAM STOWELL

Christmas pizza EASY

SERVES 2

PREP 15 mins

COOK 10-12 mins

145g pizza base mix 6 tbsp tomato pasta sauce large handful (about 100g/4oz) leftover stuffing (a sausage stuffing works well for this) large handful (about 100g/4oz) leftover cooked turkey, shredded 100g/4oz mozzarella, sliced small pack sage, leaves picked 1 tbsp olive oil

1 Heat oven to 220C/200C fan/gas 7. Prepare the pizza base mix following pack instructions. Once rolled out, leave to rest for 10 mins, then top with the pasta sauce. 2 Scatter over the stuffing and turkey, then top with the mozzarella. Toss the sage leaves with the oil, then scatter over the pizza, drizzling over any remaining oil. Bake for 10-12 mins until the crust is crisp and the cheese has melted. PER SERVING 624 kcals, protein 35g, carbs 48g, fat 32g, sat fat 12g, fibre 4g, sugar 5g, salt 2.1g

Turkey & mango noodle salad LOW 1 OF 5 GOOD GLUTEN EASY LOW FAT CAL A DAY 4 YOU FREE

SERVES 3-4

PREP 10 mins

NO COOK

In a large bowl, stir together 375g cooked rice noodles, 1 thinly sliced red onion, a peeled and sliced mango, 300g shredded leftover turkey and a large pack coriander leaves. Mix 2 tbsp sweet chilli sauce (or gluten-free alternative) with the juice and zest 1 lime and 1 tbsp sesame oil. Toss the salad in the dressing, season and serve. PER SERVING (3) 407 kcals, protein 31g, carbs 44g, fat 11g, sat fat 3g, fibre 3g, sugar 13g, salt 0.7g

124 bbcgoodfood.com

DECEMBER 2013

Simple suppers Smoked salmon & watercress hash 1 OF 5 GLUTEN EASY OMEGA-3 A DAY FREE

SERVES 2

PREP 5 mins

Turkey & potato curry 2 OF 5 GOOD GLUTEN EASY LOW FAT VIT C A DAY 4 YOU FREE

SERVES 4

PREP 5 mins

COOK 15 mins

COOK 10 mins

Heat 1 tbsp olive oil and a knob of butter in a frying pan. Cook 1 chopped onion over a medium heat for 5 mins until golden and softened. Stir in 2 handfuls chopped leftover roast or boiled potatoes and cook, crushing slightly, for another few mins until the potatoes start to crisp. Stir in 1-2 tsp horseradish sauce, a handful chopped watercress and a handful shredded smoked salmon. Heat through for 1-2 mins. Meanwhile, poach or fry 2 eggs. Serve the hash topped with the eggs.

1 tbsp sunflower oil 1 large onion, thickly sliced 1 green pepper, deseeded and chopped 2 tbsp curry paste (or gluten-free alternative) 2 garlic cloves, crushed 400g can chopped tomatoes 300g/11oz leftover turkey, diced 300g/11oz leftover cooked potatoes (either boiled or roast), diced 2 tbsp mango chutney small pack coriander, roughly chopped rice or naan, to serve

1 Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150ml water. Bring to the boil and bubble for 5 mins. 2 Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or naan. PER SERVING 294 kcals, protein 26g, carbs 26g, fat 10g, sat fat 2g, fibre 4g, sugar 11g, salt 0.8g

PER SERVING 397 kcals, protein 23g, carbs 30g, fat 20g, sat fat 5g, fibre 3g, sugar 5g, salt 2.7g

Turkey mac ‘n’ cheese EASY CALCIUM

SERVES 4

PREP 10 mins

COOK 30 mins

Heat oven to 200C/180C fan/gas 6. Cook 350g macaroni or penne following pack instructions. Stir together 300ml half-fat crème fraîche, 250g grated cheese and a large handful leftover turkey in a large baking dish. Drain the pasta and add to the dish, stirring everything together well and seasoning to taste. Top with 50g breadcrumbs and a large handful chopped unsalted nuts. Bake for 15-20 mins until piping hot and the top is crisp and golden. PER SERVING 765 kcals, protein 42g, carbs 58g, fat 41g, sat fat 22g, fibre none, sugar 4g, salt 1.5g

Leftovers salad with couscous & squash 2 OF 5 GOOD EASY LOW CAL A DAY 4 YOU

Food styling LIZZIE HARRIS | Styling SUE ROWLANDS

SERVES 4

PREP 10 mins

COOK 30 mins

Heat oven to 200C/180C fan/gas 6. Peel and chop 600g butternut squash and cut 1 red onion into wedges. Toss both with 2 tbsp oil, season and roast for 25-30 mins. Meanwhile, prepare 200g couscous following pack instructions and stir in 1 tbsp harissa. Add the couscous to the squash with a handful leftover dried fruit, a couple handfuls roughly chopped leftover mixed unsalted nuts and a large handful chopped leftover turkey or ham (about 150-200g). Season and stir in a small pack chopped mint or parsley. PER SERVING 427 kcals, protein 21g, carbs 52g,

Turkey & potato curry – deliciously low in fat

fat 14g, sat fat 2g, fibre 6g, sugar 13g, salt 0.3g DECEMBER 2013

bbcgoodfood.com 125

Simple suppers Cheese & onion tart with sage EASY

1 OF 5 CALCIUM A DAY

SERVES 4

PREP 5 mins

Spicy stuffing quesadillas

Sprout & Stilton pasta

EASY

EASY

SERVES 1

PREP 5 mins

COOK 5 mins

SERVES 4

1 OF 5 FOLATE A DAY

PREP 5 mins

COOK 15 mins

COOK 30 mins

Heat oven to 200C/180C fan/gas 6 and put a baking sheet in the oven to heat up. Slice 2 large onions and thinly slice 2 garlic cloves. Heat 1 tbsp olive oil and a knob of butter in a frying pan. Cook the onions and garlic over a medium heat for 10-15 mins until softened and turning a little golden. Stir in a large pack shredded sage leaves and cook for another 2 mins, then season. Place a 375g sheet ready-rolled puff pastry on a piece of baking parchment and score with a 1cm-thick border. Spread the onion mixture over the centre. Crumble over 100-150g leftover cheese (use whatever you have). Transfer the tart on the parchment onto the hot baking sheet and bake for 20 mins or until golden and puffed.

Top 1 flour tortilla with a handful grated cheese, a handful shredded leftover ham, a handful crumbled stuffing and a sprinkling of chopped red chilli. Top with another flour tortilla. Heat a non-stick frying pan over a medium heat and cook the quesadilla on each side for 2-3 mins until the filling is hot and the cheese is melting. Serve with ketchup. PER SERVING 654 kcals, protein 29g, carbs 3g, fat 23g, sat fat 11g, fibre 5g, sugar 4g, salt 3.4g

Cook 350g pasta following pack instructions. Heat 1 tbsp olive oil in a large frying pan and cook 1 crushed garlic clove and 1 chopped onion for 5-10 mins over a medium heat until softened. Add a couple handfuls shredded uncooked leftover sprouts, stir-fry for 5 mins, then stir in 100ml double cream. Drain the pasta and add to the sprout pan with 150g crumbled Stilton. Toss everything together and heat for 1 min to melt the cheese a little. PER SERVING 574 kcals, protein 21g, carbs 50g, fat 32g, sat fat 18g, fibre 3g, sugar 5g, salt 0.8g

PER SERVING 536 kcals, protein 13g, carbs 42g, fat 35g, sat fat 17g, fibre 2g, sugar 8g, salt 1.2g

Smoked salmon rice salad GLUTEN EASY LOW CAL FREE

SERVES 4-6

PREP 10 mins

NO COOK

500g/1lb 2oz cooked rice, cooled (about 300g/11oz uncooked rice) bunch spring onions, sliced cucumber, deseeded and sliced small bag rocket leaves large handful leftover smoked salmon (about 75g/2 oz) FOR THE DRESSING 2 tbsp rice vinegar 2 tbsp sesame oil zest and juice 1 lemon 1 tsp chilli sauce (optional), we used sriracha tsp sugar Whisk the dressing ingredients and set aside. Toss together the salad ingredients in a large bowl with the dressing. Serve from the bowl or pile onto a serving platter. PER SERVING (4) 269 kcals, protein 9g, carbs 39g, fat 8g, sat fat 1g, fibre 1g, sugar 3g, salt 1.0g

Smoked salmon rice salad

126 bbcgoodfood.com

DECEMBER 2013

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Delivery within 28 days to UK mainland only. Offer ends 31 January 2014. The free frying pan with every order is available in black only. **Calls cost 10p per minute from a BT landline plus network charges; cost from other networks may vary. Postage quoted is for UK residents only; please call for postage quote outside this area. If you are not completely satisfied with your product, please call our customer services on 01483 204455 and we will advise you of the best way to return the goods. Orders returned within 14 days in perfect condition will receive a no-quibble, money-back guarantee (less p&p). Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food) would love to keep you informed by post, telephone or email of their special offers and promotions. Please state at time of ordering if you do not wish to receive these from BBC Worldwide or

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bbcgoodfood.com 127

Dinner from the freezer In the run-up to Christmas, having a few dishes stashed away can be a busy cook’s lifesaver. All these meals can be cooked from frozen, too, so you can simply whip them out when you need them Recipes SUZANNAH BUTCHER Photographs SAM STOWELL

Root veg & ricotta lasagne EASY

2 OF 5 CALCIUM FIBRE A DAY

SERVES 4-5

PREP 15 mins

COOK from

frozen 1 hr 35 mins

3 large carrots, grated 3 large parsnips, grated 1 sweet potato, grated 1 tbsp thyme leaves, roughly chopped 500g carton passata with onion & garlic 2 tbsp tomato purée 250g/9oz ricotta 200g tub crème fraîche 2 medium eggs, beaten 80g pack grated Parmesan (or vegetarian alternative oil, for greasing 6 dried lasagne sheets

2 Assemble the lasagne by putting half the vegetable mixture into the base of a lightly oiled 2-litre gratin dish, followed by a layer of lasagne (broken to fit the dish), then half the ricotta mixture. Repeat the process, finishing with a layer of ricotta mixture and the remaining Parmesan sprinkled over. Wrap with cling film and freeze for up to 3 months. 3 To cook from frozen, heat oven to 190C/170C fan/gas 5. Remove the cling film, cover with foil and put in the middle of the oven for 1 hr. Then increase temperature to 200C/180C/ gas 6, remove the foil and cook for another 35-45 mins until golden on top. PER SERVING (5) 555 kcals, protein 21g, carbs 50g, fat 30g, sat fat 18g, fibre 10g, sugar 22g, salt 0.7g

1 Mix together the vegetables, thyme, passata, tomato purée and plenty of seasoning. In another bowl, mix the ricotta, crème fraîche, eggs and all but 2 tbsp of the Parmesan until smooth.

Hearty veggie main

128 bbcgoodfood.com

DECEMBER 2013

Simple suppers

Make double and save a batch for another day

Lamb tikka samosas A LITTLE EFFORT

MAKES 6

PREP 15 mins

COOK 10 mins

COOK from frozen 40 mins

2 tsp olive oil, plus 100ml/3 fl oz for brushing 400g/14oz lean lamb mince 4 tbsp tikka paste 1 large onion, grated, excess juice squeezed out 1 large carrot, peeled and grated 4 tsp dried mint 2 tbsp mango chutney, plus extra to serve 200g/7oz frozen peas 270g pack filo sheets (6 sheets) leaf salad and raita, to serve 1 In a large, wide pan, heat 1 tsp oil. Season the lamb well and fry until browned all over. Add the tikka paste to the pan for another 2 mins until fragrant. Add the onion and carrot with the remaining 1 tsp oil, and fry for 5 mins until the veg has softened. Tip into a large bowl and mix with the mint, chutney and frozen peas. Leave to cool. 2 Spread out a sheet of filo, with a short end towards you. Brush with oil all over. Fold each long edge into the centre by 5cm, so you have a long, narrow piece of filo. Add about 130g of mixture to the top left of the strip and fold the top right corner of filo over to make a triangle. Continue folding down the length of the pastry to make a samosa shape. Brush with more oil. Transfer to a baking tray lined with baking parchment, wrap in cling film and freeze. Use within 3 months. 3 To cook from frozen, heat oven to 200C/180C fan/gas 6. Cook the samosas on their baking tray in the middle of the oven for 35-40 mins, turning over halfway through cooking, until golden and piping hot in the middle. Drain on kitchen paper to absorb excess oil and serve with salad, the extra chutney and raita. PER SAMOSA 438 kcals, protein 18g, carbs 25g, fat 30g, sat fat 7g, fibre 3g, sugar 8g, salt 0.7g

TIP As you assemble your samosas, keep a damp towel over the remaining filo sheets to prevent them drying out.

DECEMBER 2013

bbcgoodfood.com 129

Lemon & pepper fish with roasted veg LOW 3 OF 5 EASY LOW FAT CAL FOLATE FIBRE VIT C A DAY

SERVES 3

PREP 15 mins

COOK 2 mins

COOK from frozen 40 mins

Easy idea to perk up frozen fish

3 mixed peppers, deseeded and sliced 2 red onions, cut into wedges 3 courgettes, cut into rounds 2 garlic cloves, finely chopped 2 tsp dried oregano 50g/2oz black olives 1 tbsp vegetable oil 4 tbsp dried breadcrumbs zest lemon, plus wedges to serve 1 tsp crushed black peppercorns 3 frozen white fish fillets (such as cod, haddock or pollack) 2 tbsp plain flour 1 medium egg, beaten

2 Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months. 3 To cook from frozen, heat oven to 200C/220C fan/gas 7. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg. Bake for 25 mins until the fish is cooked. Serve with lemon wedges. PER SERVING 387 kcals, protein 35g, carbs 39g, fat 10g, sat fat 2g, fibre 8g, sugar 17g, salt 1.4g

FREEZER TIP 1 Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer.

Moroccan sausage stew OF 5 EASY 2 A DAY

SERVES 4

PREP 5 mins plus cooling

COOK 12 mins

COOK from frozen 30 mins

2 tsp vegetable oil 8 good-quality pork sausages 2 red onions, cut into wedges 1 garlic clove, crushed 2 tbsp Moroccan spice mix or Ras el hanout 100g/4oz soft pitted dates, roughly chopped 400g can chopped tomatoes 175ml/6fl oz hot beef stock 1 tbsp cornflour mashed potato, to serve

1 In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months. 2 To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally. 3 Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.

Don’t throw away stale bread. Whizz it to crumbs and freeze for an instant stash of breadcrumbs.

MAKE IT

GLUTEN FREE

Use gluten-free breadcrumbs and flour.

Make mash on the day to serve alongside

PER SERVING 491 kcals, protein 17g, carbs 39g, fat 30g, sat fat 10g, fibre 5g, sugar 26g, salt 2.8g

Taste team comment ‘I was surprised you could cook the stew from frozen. I enjoyed the sauce – what’s more, it filled the house with the most amazing aroma. Delicious.’ CHARLOTTE

130 bbcgoodfood.com

DECEMBER 2013

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Simple suppers

10

Eat well all month

healthy meals

Low-fat turkey Bolognese 3 OF 5 GOOD EASY LOW FAT A DAY 4 YOU

SERVES 4-6

PREP 10 mins

COOK 45 mins

400g/14oz lean turkey mince (choose breast instead of thigh mince if you can, as it has less fat) 2 tsp vegetable oil 1 large onion, chopped 1 large carrot, chopped 3 celery sticks, chopped 250g pack brown mushrooms, finely chopped pinch of sugar 1 tbsp tomato purée 2 x 400g cans chopped tomatoes with garlic & herbs 400ml/14fl oz chicken stock, made from 1 low-sodium stock cube cooked wholemeal pasta and fresh basil leaves (optional), to serve 1 Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside. 2 Add the oil and gently cook the onion, carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Add the mushrooms and cook for a few mins, then add the sugar and tomato purée, and cook for 1 min more, stirring to stop it from sticking. 3 Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened. Serve with the pasta and fresh basil, if you have it. PER SERVING (4) 267 kcals, protein 23g, carbs 15g,

Recipes LUCY NETHERTON | Photographs SAM STOWELL | Food styling LIZZIE HARRIS | Styling SUE ROWLANDS

fat 13g, sat fat 3g, fibre 6g, sugar 12g, salt 1.3g

Steak & chips without the guilt Chimichurri steaks with sweet potato fries & onion rings 1 OF 5 GLUTEN EASY FIBRE VIT C A DAY FREE

SERVES 4

PREP 10 mins

COOK 35 mins

4 small sweet potatoes, cut into fries 2 tbsp olive oil 2 tsp dried oregano 1 large onion, cut into chunky rings 2 tbsp polenta or cornmeal small pack parsley, chopped zest and juice 1 lemon 1 fat garlic clove, crushed 2 tbsp white wine vinegar pack of 4 minute steaks (about 500g/1lb 2oz) DECEMBER 2013

MAKE IT

GLUTEN FREE

Use a gluten-free stock cube and serve on a jacket potato or with polenta.

1 Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 2 tsp of the oil, half the oregano and some seasoning, and arrange in a single layer on a flat baking tray lined with baking parchment. 2 Put 1 tsp of the oil into a food bag with seasoning, add the onion rings and shake to coat. Add the polenta and shake again. Arrange on another tray and cook with the fries for 35 mins, turning halfway. 3 Mix the remaining oil, the parsley, lemon zest and juice, garlic, vinegar and oregano with seasoning, and brush half over the steaks. Pan-fry for 30 secs each side, serve with fries, onion rings and remaining dressing. PER SERVING 432 kcals, protein 28g, carbs 37g, fat 19g, sat fat 7g, fibre 6g, sugar 17g, salt 0.4g bbcgoodfood.com 133

Simple suppers Baked fish with tomatoes, basil & crispy crumbs LOW 3 OF 5 EASY LOW FAT CAL FOLATE FIBRE VIT C A DAY

Packed with crunchy veg

GOOD 4 YOU

SERVES 4

PREP 5 mins

COOK 25 mins

2 x 400g cans cherry tomatoes 1 tbsp balsamic vinegar 3 tbsp basil pesto 2 tbsp breadcrumbs 4 skinless firm white fish fillets (about 140g/5oz each) 320g pack green beans 320g pack thin-stemmed broccoli

the pesto. Season, mix, then bake in the oven for 10 mins. 2 Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp. 3 Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables. PER SERVING 257 kcals, protein 33g, carbs 16g, fat 7g, sat fat 1g, fibre 7g, sugar 9g, salt 0.9g

MAKE IT 1 Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of

Sticky soy & honey pork with Asian noodles

GLUTEN FREE

Swap the breadcrumbs for a gluten-free variety, and check that your pesto is gluten-free.

Low-fat meal that’s full of flavour

LOW 2 OF EASY LOW FAT CAL A DAY

SERVES 4

PREP 10 mins

COOK 25 mins

2 tbsp low-salt soy sauce 2 tbsp reduced salt and sugar ketchup 2 tbsp clear honey 1 tsp Chinese five-spice powder 500g/1lb 2oz piece pork tenderloin, visible fat trimmed 140g/5oz medium egg noodles 2 tsp sesame oil 175g pack baby sweetcorn & sugar snap peas, halved lengthways 320g pack mixed pepper stir-fry veg small bunch spring onions, sliced 1 Heat oven to 200C/180C fan/gas 6. Mix together the soy, ketchup and honey with the five-spice. Put the pork tenderloin on a baking tray and brush with just under half the sauce. Roast in the oven for 10 mins, then brush with a little extra sauce and return to the oven for a further 15 mins. 2 Meanwhile, soak the noodles in boiling water until soft. Drain, reserving about 50ml of the water. Heat the sesame oil in a wok or large frying pan, add the corn and sugar snap peas, and stir-fry for 3 mins, adding the water to help the veg steam. 3 Add the stir-fry veg and half the spring onions, and cook for 3 mins more until wilted. Tip in the noodles and the rest of the sauce. Using tongs, mix everything to combine. Remove the pork, cut into slices and serve on top of the noodles. Scatter with remaining spring onions. PER SERVING 384 kcals, protein 32g, carbs 41g, fat 9g, sat fat 2g, fibre 6g, sugar 17g, salt 1.5g DECEMBER 2013

bbcgoodfood.com 135

Pyrex is a trademark of Corning Inc, used by permission

PYREX HAVE GOT IT COVERED THIS CHRISTMAS

Find your perfect Pyrex dish this Christmas at stockists nationwide R

Trusted in kitchens since 1915 For more details visit arc-international-cookware.com Facebook Pyrex UK (Official)

Twitter @PyrexUKOfficial

Simple suppers

Mediterranean tart minus the calories

Lighter moussaka with crunchy feta & oregano 3 OF 5 EASY FIBRE IRON A DAY

SERVES 4

PREP 10 mins

COOK 50 mins

300g/11oz extra-lean lamb mince 1 tsp olive oil 2 courgettes, finely chopped 1 large aubergine, finely chopped 140g/5oz red lentils 2 tsp dried oregano 680g jar passata with garlic & herbs 1 low-sodium lamb or beef stock cube 200g/7oz low-fat Greek yogurt 75g/2 oz light feta 2 tbsp breadcrumbs salad and flatbreads, to serve (optional) 1 Heat a dry non-stick pan and add the lamb, breaking it up with a fork. Cook until brown, then tip the meat into a bowl. Heat the oil in the pan and fry the courgettes and aubergines until golden, about 6-8 mins. 2 Return the meat to the pan and add the lentils, half the oregano and the passata. Crumble in the stock cube. Fill the passata jar to about half full with water (about 340ml), swirl and add to the pan. Simmer for 25-30 mins until the lentils are tender, adding more water if you need to. Season to taste. 3 Heat the grill to high. Mash together the rest of the oregano with the yogurt, feta and some seasoning. Pour the lamb mixture into 1 large or 4 individual ovenproof dishes, spoon over the topping, scatter on the crumbs, then grill for 3-4 mins until bubbling. Serve with salad and flatbreads, if you like. PER SERVING 423 kcals, protein 36g, carbs 36g, fat 16g, sat fat 8g, fibre 7g, sugar 14g, salt 1.3g DECEMBER 2013

Griddled vegetable & feta tart EASY

SERVES 4

Taste team comment ‘This dish had a great flavour. Next time, I’ll try adding the aubergine to the base of the moussaka dish instead of the sauce.’ PETER

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

PREP 10 mins

COOK 40 mins

2 tbsp olive oil 1 aubergine, sliced 2 courgettes, sliced 2 red onions, cut into chunky wedges 3 large sheets filo pastry 10-12 cherry tomatoes, halved drizzle of balsamic vinegar 85g/3oz low-fat feta, crumbled 1 tsp dried oregano large bag mixed salad leaves and low-fat dressing, to serve 1 Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven

to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to. 2 Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little. 3 Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves. PER SERVING 191 kcals, protein 8g, carbs 19g, fat 9g, sat fat 3g, fibre 5g, sugar 8g, salt 0.5g bbcgoodfood.com 137

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Simple suppers Indian roasted butternut squash soup with seeded naan EASY

SERVES 4

LOW LOW VIT C 2 OF 5 FAT CAL A DAY

PREP 15 mins

soup only

COOK 45 mins

about 1kg/2lb 4oz butternut squash, cut into chunks 2 carrots, chopped 3 tbsp korma curry paste small pack coriander, stalks and leaves chopped but separated 1 large onion, chopped 1.2 litres/2 pints vegetable stock x 400g can reduced-fat coconut milk 2 reduced-fat naan breads 2 tsp garlic-flavoured oil 2 tsp poppy seeds 1 Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking

parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins. 2 Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through. 3 Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup. PER SERVING 384 kcals, protein 11g, carbs 62g, fat 10g, sat fat 4g, fibre 9g, sugar 22g, salt 1.7g

Taste team comment ‘This was a real winter warmer with a twist! What’s more, the family really loved the idea of dunking naan bread into soup.’ NICOLA

Harissa lamb cutlets with pomegranate couscous OF 5 EASY CALCIUM FIBRE IRON 2 A DAY

SERVES 2

PREP 20 mins

COOK 10 mins

100g/4oz 0% fat Greek yogurt 1 heaped tbsp harissa 4 lean lamb cutlets, fat trimmed FOR THE COUSCOUS 100g/4oz couscous 125ml/4fl oz hot low-sodium vegetable stock

Substantial soup with loads of flavour

400g can chickpeas in water, drained zest and juice 1 lemon 1 tbsp white wine vinegar 6 dried apricots, chopped small pack pomegranate seeds small pack mint, chopped 1 Heat the grill. In a large bowl, mix the yogurt and half the harissa with seasoning. Remove 2 tbsp, set aside, then add the lamb to the remainder and marinate while you make the couscous (or overnight).

2 In a bowl, cover the couscous with the hot stock and add the rest of the harissa. Cover with cling film and leave for 5 mins, then stir in the chickpeas, lemon zest and juice, vinegar, apricots, pomegranate seeds and half the mint. 3 Transfer the lamb to a baking tray and grill for 2-3 mins each side (pour any cooking juices into the couscous and stir). Serve the lamb with the couscous, reserved yogurt and a scattering of mint. PER SERVING 653 kcals, protein 51g, carbs 73g, fat 16g, sat fat 5g, fibre 9g, sugar 22g, salt 1.3g

Special enough to serve to friends

DECEMBER 2013

bbcgoodfood.com 139

Advertisement feature

Super-juicy chicken

Thai chicken parcel with sugar snap peas & rice LOW 2 OF 5 EASY LOW FAT CAL FOLATE VIT C A DAY

SERVES 2

Be angelic this Advent Looking to make your Christmas Divine? The new seasonal range from Divine Chocolate is a slice of inspiration You’ve been a saint all year – it’s time to indulge in a small piece of heaven. Divine Chocolate’s Christmas range is perfect for this season, and includes a luxurious Advent calendar for a daily treat, 100g bars in new Dark Chocolate With Cranberries & Hazelnuts or Milk Chocolate With Spiced Cookies, as well as the Christmas tree range. There’s even Milk & Dark Chocolate Mixed Nuts to share. You can feel virtuous about treating yourself to Divine too – as cocoa farmers own the company, when you share the pleasure, the farmers share the profit. It’s Divine bliss!

To see the whole range of tempting chocolates, visit divinechocolate.com/uk/shop

PREP 10 mins

COOK 20 mins

2 skinless chicken breasts small pack coriander, chopped 1 pak choi, quartered 175g/6oz sugar snap peas 1 tsp fish sauce 1 tsp soy sauce 2 tbsp rice vinegar 2 tbsp sweet chilli sauce zest and juice 1 lime 1 tbsp green Thai curry paste 100g/4oz basmati rice

Taste team comment ‘This was quick and easy to make. I’d cook this meal again – swapping the chicken for seafood.’ EMMA

1 Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned. 2 Lay a large piece of baking parchment on a baking tray, add half the coriander, the pak choi and sugar snap peas, then place the chicken breasts on top. Combine the fish and soy sauce, rice vinegar, sweet chilli, lime zest and juice, and curry paste, and pour over the chicken and veg, then cover with another piece of parchment. Fold up each edge to form a parcel and cook for 12-15 mins. 3 Meanwhile, cook the rice following pack instructions. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander. Serve with the rice. PER SERVING 414 kcals, protein 40g, carbs 51g, fat 4g, sat fat none, fibre 4g, sugar 12g, salt 2.3g DECEMBER 2013

Simple suppers

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Cooked to perfection

Knocks spots off a takeaway!

When you’re the Christmas cook, the pressure is on to get the turkey just right. For the most succulent, delicious results, use a Thermapen digital food thermometer, says celeb chef Nick Nairn

Lentil & cauliflower curry

MAKE IT GLUTEN FREE

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

SERVES 4

PREP 10 mins

IRON

COOK 40 mins

1 tbsp olive oil 1 large onion, chopped 3 tbsp curry paste 1 tsp each turmeric and mustard seeds 200g/7oz red or yellow lentils 1 litre/1 pints low-sodium vegetable or chicken stock (made with 2 cubes) 1 large cauliflower, broken into florets 1 large potato, diced 3 tbsp coconut yogurt small pack coriander, chopped juice 1 lemon 100g/4oz cooked brown rice, to serve 1 Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry. 2 Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice. PER SERVING 382 kcals, protein 23g, carbs 50g,

Use gluten-free stock and curry paste.

As all home cooks know, it’s impossible to tell if your festive bird is over or under done just by looking at it. To be safe and completely sure, it’s important to check its temperature. Thermapen digital food thermometers are easy to use and will fast become one of your kitchen essentials – especially at Christmas, making it the perfect gift for the chef of the house. The fine probe will let you know nearly instantly, and with minimal damage, that your turkey is properly cooked. It’s also ideal for checking whether it’s cooking evenly, so you can adjust the temperature or take action with foil before it becomes too dry. Michelin-starred chef Nick Nairn says: ‘We encourage everyone at the Nick Nairn Cook School to use a Thermapen. They take the guesswork out of knowing when your turkey is ready. ‘Just insert the Thermapen into the centre of the thickest part of the breast and the thickest part of the thigh. Both should read 75C or above. The skill is finding the lowest temperature you can, so move it up and down to find it at the centre of the meat. Once it’s hit the right temperature, take it out and leave the bird to rest, covered with foil.’

For more tips from Nick, and recipes, visit thermapen.co.uk With an accurate temperature reading in under three seconds, the SuperFast Thermapen is ideal for baking, meat dishes and recipes needing precise temperature control. Each Thermapen is made by hand in Britain and comes with a two-year warranty.

fat 11g, sat fat 2g, fibre 8g, sugar 12g, salt 0.7g

Available from thermapen.co.uk, you can also call 01903 202151 or see @thermapen_ on Twitter DECEMBER 2013

Advertisement feature

Wow friends this winter Christmas is the best time to impress friends and family with a special recipe. This bake, made using kitchen staple and baker’s friend Stork, has an incredible wow factor but is extremely easy to make

Winter wonderland cake SERVES 16-20

PREP 4-5 HOURS FOR THE

CAKE, GINGERBREAD HOUSES AND TO ASSEMBLE

COOK 1 HOUR 15 MINUTES

300g pack tropical fruit medley 115g dried cranberries 75g dried sour cherries finely grated zest and juice 1 large orange 225g Stork tub 225g golden caster sugar 4 medium eggs 90g ground almonds 225g plain flour 1 tsp baking powder ICING, AND TO DECORATE 65g whole almonds 65g golden caster sugar 275g icing sugar, sieved 110g Stork spread 1 tbsp milk gingerbread houses

Chop all the dried fruits into small (cranberry-sized) pieces. Combine these in a bowl with the orange zest and juice, and mix well. Leave to soak for about 30 mins. Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm deep round cake tin with baking parchment. Put the Stork, sugar, eggs and ground almonds in a mixing bowl, and sieve the flour and baking powder over. Beat until well mixed, then fold in the fruit mixture. Scrape into the prepared tin and smooth over the top. Bake for 1-1 hrs or until cooked through (a fine skewer inserted into the centre should come out clean). Leave to cool

It starts with Stork With over 90 years of baking expertise, Stork is a key part of any good British bake, whether you’re making the best biscuits or cracking cakes. Take a look at how its products can help you: s 3TORK IN A TUB HAS BEEN THE SECRET OF home-baked cakes for decades. Used straight from the fridge, it’s perfect for

before removing the cake from the tin. To decorate, put the almonds and caster sugar in a heavy-based pan set over a moderate heat, shaking from time to time until the sugar melts and turns a deep caramel colour. Pour onto a parchmentlined tray and leave until cold, then whizz in a food processor until roughly ground. Beat the icing sugar, Stork and milk together, then spread all over the cake. Cover the top of the cake with the whizzed-up almond praline. Visit bakewithstork.com/christmas to find out how to make gingerbread to finish the cake.

TIPS IF TIME IS SHORT The cake can be made and ‘matured’ up to 2 months before eating. Make sure it is well wrapped in baking parchment and foil, and stored in a cool, dry place. Once decorated, eat within 1 week.

the quick and easy all-in-one method, as there’s no need for softening. s -AKING A DELICIOUS ICING 9OU CAN T GO wrong with Stork in a packet. It comes in a 250g block and is ideal for creaming.

See a step-by-step video guide to the full recipe at bakewithstork.com/christmas

CONTAINS RAW EGGS: NOT SUITABLE FOR PREGNANT WOMEN, CHILDREN AND THE ELDERLY OR INFIRM

When the festive season kicks off, and you’ve got a bit of extra time to spend at home to enjoy traditional domestic delights, you can often feel inspired. It’s the perfect time to try baking a unique dessert, based on a Christmas classic, that will form the centrepiece of your dinner table – whether you choose to showcase it on the big day itself, or share it on another festive occasion. This winter wonderland cake not only looks great, but it tastes delicious. Providing a twist on the usual Christmas cake, it’s packed with tropical fruit flavours that are bound to excite your taste buds. To get the consistency just right, Stork is the time-tested ingredient you can rely on. As the well-kept secret of British bakers throughout the decades, Stork is a staple for your kitchen – and it makes consistent quality bakes every time. So whatever you’re baking this Christmas, Stork is an essential ingredient for showstopping cakes. Try this fantastic recipe and see how Stork can work wonders:

We all want our Christmas food to look as good as it tastes. Our food team are here to help, with their step-by-step guide to this month’s festive recipes Barney Desmazery Food editor

Sarah Cook Food editor

Cassie Best Assistant food editor

Emily Kydd Cookery assistant

Festive feasts

6 desserts to makeahead

Tying a handle for your steamed pudding, p86 A neat string handle makes easy work of the fiddly job of lifting a Christmas pudding in and out of the steamer

with whipped Persian pudding rose & honey butter

Timeplan

bbcgoodfood.com

Step-by-step

Santa’s little helper 83

DECEMBER 2013

Masterclass

Photographs WILL HEAP | Styling TONY HUTCHINSON

1

While holding the string in place, tie a secure double knot.

3

DECEMBER 2013

Pull until the string is taut, sealing the foil lid securely under the lip of the bowl.

2

4

Pull the remaining string over the top of the pudding and tie to the string around the rim on the opposite side – leaving enough slack for the string to act as a handle. bbcgoodfood.com 143

Expert advice

Measure a length of kitchen string long enough to wrap around the lip of your pudding bowl five times. Double the string over and wrap around the pudding bowl, just underneath the lip. Pull the string through the loop.

Festive feasts

Step-by-step to preparing our three-bird roast, page 70

Food styling XXXXXXXXX

XXXXXXXXXX |

Styling XXXXXXXXXXX

XXXXXX

If you’re up for a challenge, this is a great project for a confident cook

bbcgoodfood.com

69

DECEMBER 2013

Step-by-step Timeplan

Use a sharp boning knife to cut through the skin on the backbone, along the length of the chicken.

1

8

You should now have the semi-boned chicken, the pheasant breasts, the skinned duck breast and the stuffing.

3

To remove the carcass completely, snap the wishbone where it joins at the neck, and carefully cut beneath the breast bone.

9

Roll out a third of the stuffing between two sheets of cling film.

Masterclass

2

Run your knife down one side of the ribcage, keeping close to the bone. As you cut, use the other hand to pull away the flesh.

Expert advice

7

Cut off the feet and wing tips. Repeat all the previous steps with the pheasant, leaving just the breasts attached by the skin.

13

Add a final layer of stuffing and lay the two chicken mini fillets on top of it.

144 bbcgoodfood.com

14

Re-form the bird by lifting the skin up and around the stuffing and fillets.

15

Pull one edge of the chicken over the other tightly so that the filling is completely enclosed. DECEMBER 2013

Santa’s little helper ‘Ever since I first tried a three-bird roast, I’ve wanted to create my own recipe. Yes, there’s a lot of prep, but if you prefer, your butcher can prepare all the birds for you, leaving you to start from step 8’ Barney

Step-by-step

5

Scrape clean and cut away the thigh bones and where they meet the drumstick.

6

Remove the two smaller fillets that run along the breast and set aside.

Timeplan

4

With the chicken opened up and skin-side down, cut away stray bits of cartilage and bone like the wishbone.

16

Flip the chicken over. Using butcher’s string, tie the chicken at regular intervals around the width.

DECEMBER 2013

Lay the duck breast in the middle of the stuffing.

11

17

Tie it once around the length to hold the stuffing in and tie the legs together. Can be prepared up to 1 day ahead.

12

18

Add another layer of stuffing, then the pheasant breasts, skin-side down.

Before roasting, rub all over with the softened butter.

bbcgoodfood.com 145

Expert advice

Photographs DAVID MUNNS | Styling JENNY IGGLEDEN

Masterclass

10

With the bird skin-side down, place the stuffing on top of the chicken.

Festive feasts

HARRIS and JENNIFER

JOYCE | Styling JENNY

IGGLEDEN and SUE

ROWLANDS

Carving roast beef, page 60 Food styling LIZZIE

wine gravy Rib of beef with red & horseradish sauce a classic roast A modern take on this year’s from Natalie Coleman, BBC MasterChef winner

bbcgoodfood.com

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DECEMBER 2013

Step-by-step

Cut down between the bones and the meat, staying as close to the bones as possible, until the rib bones are separated from the meat.

1

Cut away the meat from between each rib, set aside, then discard the ribs or save them for stock.

2

Carve the beef into slices as thick or as thin as you like them. Serve alongside the meat from between the ribs.

3

Fest

Preparing the turkey, page 62

Timeplan

turkey, the roast as without little different ng a as isn’t Christm of us, Christmto come up with somethi that the breast ‘For many nt to ensure This year year we want It’s also importa stays moist. XLIR and each than the leg, special twist. FYXXIV to give it a cooks more quickly SQI QYWXEVH smoky bacon’ Sara meat, which FVIEWX [MXL E ÂEZSYVW a layer of XLI skin with -¸ZI FEWXIH breast under the the protected

ECEMBER

om 61 bbcgoodfood.c

2013

Masterclass

Carefully push your hand between the turkey breast and the skin to create a pocket. Spread the butter under the skin.

1

2

Arrange the bacon in 2 rectangles of 6 overlapping rashers, then carefully push these under the skin.

Carry on feeding the bacon under the skin to lie flat and cover the breast, then smooth the skin back over.

3

Festive feasts

XXXXXXXXXXX XXXXXX

Assembling the stuffed turkey, page 69

Expert advice

Food styling XXXXXXXXX

XXXXXXXXXX | Styling

& stuffed Spanish roasted jelly turkey with quince on James Martin’s twist the Christmas classic

bbcgoodfood.com

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DECEMBER 2013

Lay the turkey on top of the Serrano ham in a thin and even layer, then top with the rice and cheese.

1

2

Using cling film to help, roll the meat away from you, keeping the roll as tight as you can.

3

Once it has been rolled, the ham should encase the turkey and filling completely.

3

Twist the ends, then roll the cylinder of butter back towards you until really tight. Chill or freeze, and slice as needed.

Festive feasts

Rolling butter in cling film, page 76 Winter greens with bacon butter

Salted caramel parsnips

*VYMX] 'LVMWXQEW

WXYJÁRK

Green beans with wholegrain mustard

bbcgoodfood.com

75

DECEMBER 2013

Pile the butter down the centre of a piece of cling film. Start to roll the cling film and butter away from you.

1

146 bbcgoodfood.com

Keep the cling film taut as you roll, so that the butter forms a cylinder.

2

DECEMBER 2013

Santa’s little helper Festive feasts

Carving the turkey, page 62 Cutting the brown meat

the roast turkey, isn’t Christmas without little different a ‘For many of us, Christmas to come up with something breast and each year we want It’s also important to ensure that the year to give it a special twist. quickly than the leg, stays moist. This more meat, which cooks QYWXEVH FYXXIV XLIR Sara [MXL E ÂEZSYVWSQI -¸ZI FEWXIH XLI FVIEWX a layer of smoky bacon’ under the skin with protected the breast bbcgoodfood.com

61

DECEMBER 2013

Step-by-step

1

2

Cut through the drumstick and thigh until the knife hits the joint; twist the knife through it to separate the two.

You can now leave the drumsticks and thighs whole, or carve into slices – the easiest way is to hold a piece up and carve around it.

3

Carving the breast – there are two ways to do this – method 1 Do this at the table for large slices

Timeplan

Cut through the skin that attaches the leg to the body. Ease the thigh outwards and cut through the joint to remove the leg and thigh.

Masterclass

1

Starting at the neck end, cut long thin slices down the length of the bird.

2

3

Keep going until you reach the breast bone. If you remove the wishbone when you get to it, you’ll keep carving neat slices.

Photographs DAVID MUNNS | Styling JENNY IGGLEDEN, SUE ROWLANDS

Carving the breast – method 2 Do this in the kitchen for good portion control

Make a deep cut across the bottom as above then cut all the way down the top of the turkey, either side of the breast bone.

1

DECEMBER 2013

2

Cutting as close to the bone as possible, carve out the whole breast, pulling it away as you cut.

Curve the breast into thick-ish slices.

3

bbcgoodfood.com 147

Expert advice

Make a deep cut across the bottom of each turkey breast.

Santa’s little helper Sugar & spice +

Shaping St Lucia saffron buns, page 40

+

+ period, these throughout the Christmas the Now commonly found 13 December for buns are served on countries. Swedish sweet saffron and Scandinavian celebrated in Italy dress festival of St Lucia, dresses up in a white eldest daughter often buns for On this holiday, the and serves these candles on her head are with a wreath of light, St Lucia. They the patron saint of breakfast to honour old English recipe. saffron buns, a very similar to Cornish +

+ +

Shaping holly leaves, page 22 Barney Desmazery’s p20 Stollen wreath cake,

St Lucia saffron buns, p40

DECEMBER 2013

18 bbcgoodfood.com

bbcgoodfood.com

39

DECEMBER 2013

Step-by-step

Roll the icing into a walnut-sized ball. Squash the ball to flatten a little. Pinch the two ends to create a rough diamond shape.

1

2

Flatten the icing onto a work surface, then pinch the sides to make the holly spikes.

Timeplan

Roll the dough into long sausage shapes – to achieve an even shape, start in the middle and roll out towards the ends.

1 Score a line down the centre of the holly using a cocktail stick.

3

Masterclass

Sugar & spice

4

Press the holly leaf into glitter or sprinkles until they stick.

Making Christmas trees, page 23

Mary Cadogan’s Enchanted forestp21 Christmas cake,

bbcgoodfood.com

17

1

2

When you get to the top of the tree, pinch the last ball to a point, and place on top.

2

3

Once doubled in size, brush with beaten egg and place a currant in the centre of each spiral.

Festive feasts GET

1 OF 5 GLUTEN EASY VIT C A DAY FREE

SERVES 8 PREP COOK 10 mins

2 hrs plus overnight

out the softened AHEAD the heat. Squeeze remove excess Make the gelatine leaves to the cream. When mousse the night water, then stir into melted and no before, then top they have completely remain, stir this into with coconut whip gelatine streaks before serving. the mango mixture. to serve your until stiff. Add the 1 First collect 8 glasses 4 Beat the egg whites the a thick, shiny meringue put to one side. Put Turn to page 153 mousses in, and sugar and beat to sugar in a bowl of the mango mixture for steps showing coconut and granulated mixture. Fold a little spoon with a big metal blender whizz together how to prepare and using a hand into the meringue In another bowl, fold in the rest (you’re your mango until finely chopped. or spatula. Gently a fork. Dip each all the meringue and mousse. froth the egg using trying to get rid of as much air in egg, shake off any glass rim into the streaks, while retaining – for steps, see into the coconut excess, then dip the mousse as possible set and dry. into a jug and divide mixture. Leave to page 153). Ladle set. cut all the Chill overnight to 2 To make the mousse, between the glasses. stiff. (for steps, see the egg whites until flesh from the mangoes 5 To serve, beat to a shiny, thick fruit into a blender the sugar and beat page 153). Put the Add in the Malibu. Spoon with the pulp from or food processor meringue, then beat the and lime juice. Blend (or food bag with the passion fruit into a piping bag then set a sieve over and pipe a blob onto to a smooth purée, corner snipped off) 1 hr any sieve to remove save time, do this a large bowl and each mousse. To back into the fridge. Put the gelatine passion fruit seeds. ahead and pop them soften. carbs 40g, of cold water to kcals, protein 3g, PER SERVING 301 leaves in a bowl until salt 0.1g in a small saucepan fibre 4g, sugar 40g, fat 14g, sat fat 10g, 3 Heat the cream off start bubbling. Turn it’s just about to

WHIP FOR THE COCONUT 1 large egg white 3 tbsp caster sugar

Passion-mango delight with coconut whip

Preparing mango, page 86

2 tbsp Malibu setting

has been very popular Serving puds in glasses – they not hard to see why this year and it’s serve. are dead easy to look gorgeous and contain these delights do Just be aware that Sarah Cook raw egg and liqueur.

coconut 50g/2oz desiccated white sugar 2 tbsp granulated 1 egg white MOUSSE FOR THE PASSION-MANGO 4 really ripe mangoes fruit, nice and 6 really ripe passion outside wrinkled on the juice 1 lime 2 gelatine leaves cream 150ml/ pint double 2 large egg whites caster sugar 85g/3oz golden

HARRIS | Styling JENNY

IGGLEDEN

These taste as look delightful as they

Food styling LIZZIE

Expert advice

Flatten the pistachio balls between your fingers – don’t worry if you get a few cracks. Start to stack them on top of each other.

Roll each piece of dough into an S-shape, then leave to prove.

bbcgoodfood.com

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DECEMBER 2013

Slice the cheeks from the mango, as close to the stone as possible, then score in a criss-cross pattern.

1

148 bbcgoodfood.com

2

Use your thumbs to push on the skin of the mango to pop the flesh out, like a hedgehog. You can now slice off the chunks.

DECEMBER 2013

Photographs WILL HEAP, DAVID MUNNS | Styling TONY HUTCHINSON, JENNY IGGLEDEN, SUE ROWLANDS

DECEMBER 2013

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To order, call 01483 204455** quoting GF/166 DECEMBER 2013

Santa’s little helper

Your turkey – getting it right Follow our foolproof advice and you’ll be serving up a perfectly cooked centrepiece for your festive meal +

Your big meal timeplan How big a bird do you need?

s 4URKEY OUT OF THE FRIDGE

HOURS BEFORE

IT STARTS COOKING s 4URKEY INTO THE OVEN

will fit in both. KG 3ER VES s KG 3ER VES s KG 3ER VES s KG 3ER VES s KG 3ER VES s

s 0OTATOES INTO THE OVEN s !DD ANY OTHER VEGETABLES STUFlNG SIDES BELOW xxxxxxxxxxxxxx INTO THE OVEN xxxxxxxxxxxxxx INTO THE OVEN

Is it ready?

xxxxxxxxxxxxxx INTO THE OVEN

Some specialist birds, such as Copas Free Range Bronze Turkey, or Peele’s Norfolk Black Turkeys, require shorter cooking times, so check the producer’s recommendations. Otherwise follow our timings: Cover the turkey with foil and heat oven to 180C/160C fan/gas 4. Cook for 40 mins per kg for the first 4kg of the turkey’s weight, then 45 mins for every kg after that. For the final 30 mins of your calculated time, remove foil and increase the oven temperature to 200C/180C fan/gas 6.

If you have a meat thermometer, use it like this: insert the probe into the thigh, and the thickest part of the breast. If your bird is cooked all the way through, it will read 73C or higher. Don’t have a thermometer? Do the skewer test – push a meat skewer into the thickest part of the thigh, then catch any juices in a spoon or on a white plate to ensure they are clear (without any sign of pink). If it’s still pink, return to the oven, then check at 20-minute intervals.

xxxxxxxxxxxxxx INTO THE OVEN s 4URKEY OUT OF THE OVEN

Masterclass

Calculate your cooking time

MINS

BEFORE SERVING s

MINS BEFORE SERVING POUR A GLASS OF WINE OR lZZ FOR THE CHEF

s

MINS BEFORE SERVING REHEAT ANY READY PREPARED

+

+ +

O Fillet

of beef For 4, heat oven to 200C/ 180C fan/gas 6. Brown a 600g fillet in a hot pan first, then roast in the oven for 20 mins for rare, 25 mins for medium and 35 mins for well done. Rest for 30 mins before carving. DECEMBER 2013

O Topside of beef

Heat oven to 190C/170C fan/ gas 5 and roast for 12 mins per 450g of joint weight for medium rare, or 15 mins per 450g for medium well. O Goose A 4-5kg goose will feed 6-8 people. Heat oven to 200C/180C fan/gas 6, cover with foil and roast for 1 hr 30 mins. Pour off

the fat, re-cover with foil and roast for another 1 hr 30 mins. Finally, remove the foil and roast for a further 30-40 mins to brown. O Pheasant The perfect choice for 2. Heat oven to 200C/180C fan/ gas 6. Brown slowly and well in a large frying pan with a little oil first, then transfer to a snug roasting tin, adding a good glass of red wine, and roast for 25-30 mins. Rest for a further 15 mins before serving.

O Rolled pork loin

For a 1.8kg joint that will serve 6, heat oven to 230C/210C fan/gas 8. Salt the pork skin, then roast for 15 mins, then reduce oven to 180C/160C fan/gas 4 and roast for another 1 hr 30 mins. If after this your crackling isn’t brilliant, turn the heat up again and check every 5 mins until it crackles. s For lots of other recipe ideas, visit bbcgoodfood.com

bbcgoodfood.com 151

Expert advice

SAUCES DISHES GRAVY AND PLATES s 3)4 $/7. 4/ #(2)34-!3 $)..%2 !4

Try something different Here’s our useful timing and temperature guide to the other roasts you might cook up this Christmas. You’ll also find rib of beef on page 60, and gammon or ham on page 102.

Timeplan

The weights below will feed the number of adults generously with leftovers. Check the size of your oven and largest roasting tin to ensure that your turkey

Count down to your Christmas roast with our help. Start at the end (the time you want to sit down to eat) and work backwards, filling in the gaps using timings from your chosen recipes. Then cut out and stick on your fridge for an easy, at-a-glance reference.

Step-by-step

+ +

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DECEMBER 2013

Santa’s little helper

Set your Christmas table Ever wanted to know how the experts lay a table? Gary Williams, Principal of the British Butler Institute, showed us how Photograph SAM STOWELL

F

z

z

Step-by-step

Butter knife

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.

E

Base plate and napkin If the first course is soup, place the soup bowl on the base plate. If the first course is on a plate, then remove the base plate before serving.

z

z

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

B

C

C

B

A

you, but Gary would use just one set.

Which glass is which? Sarah Jane Evans, our Drinks editor, explains s 7ATER GLASS

DID YOU KNOW? Traditionally, all drinks are served and cleared from the right-hand side of the guest, while all food, including soup, should be served and cleared from the left-hand side.

DECEMBER 2013

You don’t need to use a glass with a stem for water – a small tumbler will do fine. s 7INE GLASSES The red wine glass is a little larger than the white, giving the wine more space to ‘breathe’ and oxidise, which improves the flavour. Both

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. Glassware with decorated stems are very pretty, but pick plain glass for the bowl itself to display the colour of the wine clearly. s #HAMPAGNE mUTE A tall, thin Champagne flute displays the vertical line of delicate bubbles beautifully.

DID YOU KNOW? 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 flute, once it has been removed.

bbcgoodfood.com 153

Expert advice

A

7E VE CHOSEN A RANGE OF CUTLERY TO INSPIRE

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

Masterclass

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. I only lay up to three courses, then supply fresh cutlery for every subsequent course after the first three.

A soup spoon for the starter would go on the right-hand side of the base plate on the outside.

D

Timeplan

Glass illustrations GEORGE BLETSIS | Wine photograph GETTY | Denby Imperial Blue plates, John Lewis. Cutlery: Billy Cotton Blue Enamel and Billy Cotton Hammered Silver, Heal’s; gold Pied a Terre, House of Fraser; Candle end dessert knife, Divertimenti. Red napkin, Sainsbury’s.

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Santa’s little helper

Our 12 tips for Christmas Ensure that you’re prepped and ready for everything with advice from our team of experts Chill 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!

5

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. Spread the cost and cut the time of Christmas food 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.

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.

7

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.

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.

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 (see page 102 for our recipe).

Stock up on disposable tin foil containers so that your guests can take leftovers home. If you dish them out in plastic storage boxes, you’ll spend most of January trying to get them back!

11

10

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.

3

Delegate, delegate, delegate! Take some of the extra pressure off by assigning 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.

12 Reader offer Cutting-edge style

Photographs SHUTTERSTOCK

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DECEMBER 2013

bbcgoodfood.com 155

Expert advice

If you’ve got lots of mouths to feed, and your oven is full to the brim, warm the plates in a sink full of hot water, or run them through a quick cycle in the dishwasher.

8

Masterclass

2

9

Timeplan

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.

6

1

Step-by-step

4

K 6 % ce 15 an ve h Sa st c La

 ts! ! HU e k Ŧ ck o R ti bo RZ * on to

BBC Good Food Show London Olympia, London, 15 – 17 November 2013

15% SHOW OFFER Save on tickets to the BBC Good Food Show London with your exclusive reader offer Start the festive season with flair this year with the help of top chefs, boutique brands and artisan producers at the BBC Good Food Show London. They are ready to entertain, satisfy your hunger and provide you with all the ingredients and inspiration you need! Explore aisles decked with festive ideas; buy Christmas presents and stocking fillers and look out for fabulous fresh produce too. Hungry? Then take the time to relax while you dine in style at the new Pop-Up Restaurant and Street Food Experience sponsored by Hardys.

Discover exciting seasonal recipes, with a few laughs on the way, as you watch live cooking demonstrations from the UK’s best chefs, bakers and food fanatical celebrities. Every advance ticket includes a guaranteed free seat in front of a leading celebrity chef or TV programme in the brand new Supertheatre sponsored by Tesco finest.

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We plan Christmas all year long

Ever wondered why we never run out of sprouts? Sally-Jayne Wright meets producers who are always counting the days until 25 December Supermarket recipe developer

Billy gets growing for Christmas

The sprout grower As you pop a bag of sprouts into your trolley, spare a thought for Billy Logan, who grows them in East Lothian, near Edinburgh. As early as September 2012, he had to allocate the coastal fields as the spot where this year’s Christmas Brussels would grow. And because of the need to rotate crops (to avoid pests and diseases), he won’t be able to plant sprouts there again for six years. Coastal fields provide perfect conditions for growing sprouts, as they are cold but less likely to freeze. And, as Billy explains, if you try to harvest frozen sprouts, the ‘buttons’ disintegrate when they thaw. But you can harvest the stalks or trees the sprouts grow on. Colder winters are why Sainsbury’s, which stocks Billy’s produce, started offering customers sprout trees

– they sold 250,000 last Christmas. ‘Break off what you need and keep the stalk in the fridge,’ advises Billy. ‘The sprouts continue to get energy from the mother plant, so they stay fresh for longer.’ However, most of us still buy sprouts loose (Sainsbury’s sold 850 tonnes last Christmas) and we tend to buy more in colder weather. So if cold weather can be a problem, why grow them in Scotland? Answer: the season is longer – from mid-August to April, and because Brussels are popular at Easter, too, it makes sense to grow them in Scotland, where springtime is cooler. Love them or hate them, the sprouts we eat today are less bitter than the ones we ate 20 years ago, and growers are constantly striving to create sweeter varieties.

Photograph of Neil Nugent STUART WOOD/OLIVE MAGAZINE

Christmas pudding maker It smells like ‘Stir-up Sunday’ 10 months of the year at Wilkin & Sons in Essex, where tens of thousands of plum puddings are made by hand. Production starts in late February and by September, puds destined for the British market will not only be cooked, but they’ll be mature. ‘Longer isn’t always better when it comes to maturing,’ says Walter Scott, joint managing director. ‘I prefer the term mellowing, and experience DECEMBER 2013

A traditional

has shown that three months is enough. After that, the taste doesn’t get appreciably better.’ Tiptree hasn’t altered its 1885 recipe – it still contains neither cherries nor nuts. But they’ve met increased demand for individual puds and this is the only size they consider microwaveable. ‘Some customers nuke them. If you must microwave, do it by the slice or use a mini pudding,’ says Walter. ‘You’ll burn the fruits in a family-sized pud.’

recipe made by hand

It’s January and a team of product developers is assessing the performance of 700 food products that were on offer in Morrisons during Neil Nugent Christmas 2012. One of them is a delicious white chocolate Christmas pudding. Why did it fail? Executive chef Neil Nugent, who heads the 40-strong team, based in Bradford, says: ‘The packaging and promotion may have let it down. Another product customers didn’t go for was a steamable Chicken Dim Sum canapé. They prefer party snacks they can bake in the oven – all at the same temperature. ‘At Christmas, customers are risk-averse,’ he explains. ‘A good turkey gravy will sell, but add Chardonnay, and it won’t.’ However, customers loved the freshly baked in-store panettone. So this Christmas, it’ll be back – this time with chocolate chips. The secret, it seems, is to offer something new, but familiar. By February, the team is working with its in-store butchers, fishmongers and bakers, creating products that reflect current trends like turkey wrapped in crackling (American trend) and a Christmas pudding with caramelised apples (Heston Blumenthal trend for exciting desserts). This year, Neil is particularly proud of a turkey crown with a Union Jack of smoky bacon. There are treats for every budget and the Savers Christmas pud costs less only because it has fewer nuts and fruits. In April products are fixed, but not the prices as they are linked to harvests. Then the packaging teams get to work and, in July, journalists attend a Christmas ‘preview’ and advertising agencies prepare TV ads and catalogues. As September comes around, the first ‘wave’ of products hits the stores, followed by two or three more ‘waves’ to spread the excitement. And then it’s January – a new year – and it’s drawing-board time again. ‘We get such a thrill if a product we created sold in the hundreds of thousands,’ says Neil. bbcgoodfood.com 157

If you love the Bake Off Nordic Ware Heritage Bundt Cake Tin, £35.95, Divertimenti

Mid-Century Floral Cotton Apron, £19.95, dotcomgiftshop.com

Cone Baking Rack, £9.99, Lakeland Ideal for cupcakes baked in cones

Perfect presents Whether you’re searching for a gift for a B ake Off fan, a MasterChef ad dict or a Food & Drink follower, Holly Brooke-S mith has found this year’s best food ie Christmas gift s

Large Glass Trifle Bowl, £15, Sainsbury’s

Teapot and Cosy, £8, Sainsbury’s

Orla Kiely Set of 5 Multi Stem Cake Tins, £35, John Lewis

Kitchen Baking Tea Towel, £11.95, todryfor.com Russian Dolls Oven Glove, £1, Poundland 158 bbcgoodfood.com

Kenwood Chefette Metal Bowl Hand Mixer, £69.95, John Lewis So useful – a stand mixer and hand whisk combined

Lyle’s Bake, Eat & Be Merry Golden Syrup, £1.19/454g, Sainsbury’s Classic syrup in festive packaging DECEMBER 2013

For your very own Masterchef

Shopping

Slate Serving Tray, £27.99, Lakeland

Global Plain Edge Vegetable Peeler, £38.99, amazon.co.uk

Quench Bar10der Cocktail Gadget, £24.60, tesco.com

Salter Heston Blumenthal Precision Dual Platform Scales, £49.99, amazon.co.uk

Tefal Optigrill, £129.99, Lakeland

Jug Collection, £24 (1 litre); £22 (50cl); £16 (30cl), tablefetish.co.uk

Cassie Brown’s Cake Craft Airbrush & Compressor Kit, £119.99, shesto.co.uk

Silicone Elastomoules, £18.95, Divertimenti With in-built conduction for perfect browning Opinel Bon Appetit Country Set of Four Table Knives, £40, Heals

Masterclass Professional Kitchen Blowtorch, £29.99, John Lewis ASA Tall Glass Cake Dome (28cm high), £29.95, divertimenti.co.uk Sweetly Does It Wooden Pastry Board, £25, House of Fraser Makes measuring your pastry a breeze

Microplane Premium Classic Series Zester, £16.15, www.hartsofstur.com DECEMBER 2013

bbcgoodfood.com 159

For fans of Food & Drink

Shopping

Salchichon de Vic Cured Sausage, £31/1kg, brindisa.com

Vintage Glass Butter Dish, £12.95, dotcomgiftshop.com

Baci di Dama Chocolate Hazelnut Biscuits, £16.95/875g, Carluccio’s

Christmas Mulled Wine Jelly with Gold Leaf, £6.95/340g, Fortnum & Mason Utterly Dark Chocolate Stack, £16.81, ameliarope.com

Finest 10-month Matured Prosciutto Leg, £75/7-8kg, Tesco

Hario Buono Kettle, £45/1l, coffeesmiths.co.uk Hob-top stainless steel kettle with a slender spout for precise pouring

Large Rose Petals, £7.50/75g, souschef.co.uk Silver Tea Strainer, £26, Brissi

Brussels Sprouts Chocolates, £2/130g, Marks & Spencer

Normann Copenhagen Geo Thermos Flask, £59, John Lewis

Coloured Glass Tumblers, £5 each, primroseandplum.co.uk DECEMBER 2013

Mad Millie Hard Cheese Kit, £89.99, Lakeland

bbcgoodfood.com 161

Shopping Paxton & Whitfield Cheese Society, £35 per month, paxtonandwhitfield.co.uk Receive a monthly gift of four seasonal artisan cheeses. A great way to discover something new. Tea Club, £69.65 per year, eteaket.co.uk Try teas from all over the world. The first delivery comes with teapot, infuser and 50g tea caddy. Each following monthly parcel includes two tea samples and tasting notes.

Pie Lovers’ Club, £30 per month, britishfinefoods.com These top quality, award-winning Adams & Harlow pies are freshly made and packed off to pie fans every month.

Special delivery is a in the post t n e s re p r one you A regula icularly if it’s rt a p t, a e tr real lection re’s our se can eat! He ou’ll find ift ideas – y g te ri u o v of fa e here for everyon something

Adopt a Nudo Olive Tree, from £39 per year, nudo-italia.com Choose a tree from one of Nudo’s 16 groves. Receive the first cold press of oil and three subsequent deliveries.

Pact Coffee Deliveries, £13.90 per month, pactcoffee.com Sign up for 12 months (or as many as you’d like) of handroasted coffee, tailored to individual grind and brewing tastes. The coffee is dispatched within seven days of roasting.

Sponge Subscription, £50 for 3 months, sponge.co.uk Fresh cake every month – yes, please! A wide range including classic, such as coffee cake, as well as apple crumble and sticky toffee pudding.

Plan your perfect Christmas

162 bbcgoodfood.com

Tested in the Kitchen

EXCLUSIVE RECIPES INSIDE THIS ISSUE

DECEMBER 2013 £3.95

Retro Sweet Club, from £32 per year, bahhumbugs.com Choose from Black Jacks, Fruit Pips, Cola Cubes, Lemon Sherbets and classic Rhubarb & Custard sweets, to name just a few. A fun present to share.

London Herb Garden Vegetable Seed Club, £12.75 for three months, notonthehighstreet.com Sign up for a packet of seasonal vegetable seeds each month. The chosen veg are suitable for all gardens.

BBC Good Food magazine subscription, £32 for 12 issues Brand-new recipes and practical advice delivered New ways to celebrate to your door! Call 0844 848 341 and quote GFED1212.

109 new recipes

plus

A month of easy family meals for busy cooks

to make Christmas special From no-fuss to fabulous Festive food to share with those you love

cake Simply stunning chocolate fridge showstopper! Easy, make-ahead

Mary’s foolproof salmon centrepiece

Relaxed food to enjoy with friends

Delicious new twist for this year’s pud

Make your big day one to remember

Sugar & spice – gorgeous cakes for all

Michel Roux Jr’s chef-style dinner for 2

16 sensational sides – everyone’s favourites!

Compiled by HOLLY BROOKE-SMITH

The Grown-Up Chocolate Tasting Club, £13.95 per month, thegrownupchocolateclub.co.uk A tray of 19 bite-sized ganaches, pralines and truffles arrives every month with one handmade bar.

Perfectly

balanced

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Visit www.rakusens.co.uk for stockists

Shopping Warm up after carol singing Ultimate All Butter Mince Pies, £2.99, Marks & Spencer These include two mini versions of traditional mince pies, as well as two with brandy butter on top and two filled with chocolate brownie.

Bettys Continental Stollen, £5.95, bettys.co.uk This traditional stollen has a thick layer of icing sugar and is threaded with marzipan throughout.

Deep-Filled Luxury Cake Shop Mince Pies, £1.69 for 4, Morrisons Good pastry with a crumbly, slightly biscuity texture. The filling is fairly boozy but not too sweet.

Ollie the Owl Cake, £13, Waitrose Light sponge layered with buttercream, a thin layer of jam, and soft icing on the outside.

Holly’s trolley Christmas Day 12-month Matured Christmas Pudding, £6.99, Aldi Rich, sticky and fruity – this pudding ticks all the boxes. It has a more traditional flavour than many others.

This m o is pac nth my ba ked w s ith th ket buys e from best we’ve 200 festi more than ve pr te odu last fe sted and t w mo asted cts that nths. Enjoy in the !

Finest Fully Iced Christmas Bauble Fruit Cake, £12.50, Tesco An elegant design with a delicious filling.

Photographs ADRIAN TAYLOR

Turkey Crown with Maple & Chestnut Stuffing, Bacon and a Maple Glaze, £50, Sainsbury’s This was a clear favourite among our testers. The flavour of the meat is fantastic and the stuffing is delicious. Pork, Apple & Cranberry Stuffing Parcels, £2.99/300g, Morrisons The apple isn’t too sweet, while the cranberry cuts through the meat nicely. DECEMBER 2013

Grown-up Christmas Eve Whole Side of Dressed Salmon, £25, Morrisons Lined with prawns and salmon mousse, this side of hot smoked salmon is also topped with a layer of cold smoked salmon. The flavour is rich and meaty, good for a buffet or a light sharing supper before Christmas. It slices well, too.

Chocolate Bombe, £15, COOK.net This striking white dome is a fantastic centrepiece. Beneath the layer of whipped cream is a rich chocolate & Marsala sponge, smooth chocolate mousse and a core of fruity raspberry toffee. Simply leave to defrost and serve (maybe with a sparkler)!

Arden & Amici Cranberry & Orange Panettone, £8.99, ocado.com Buttery, fruit-filled dough with a wonderful texture. Enjoy with a hot chocolate or glass of Disaronno while you wait for Father Christmas to arrive. bbcgoodfood.com 165

Shopping Boxing Day buffet

Party for friends Large Baking Brie with Cranberry & Golden Raisins with a Cranberry & Grand Marnier Glaze, £7, Tesco A generous-sized cheese, which melts down to a lovely creamy dip. The inclusion of raisins divided our testers, but the fruity glaze was a definite hit.

Stuffed Mushrooms, £2.49 for 8, Morrisons Popular with all of our testers, these are a good option if you are trying to avoid the inevitable pastry or deep-fried canapés at Christmas. Filled with goat’s cheese & caramelised onion and Welsh rarebit, they’re vegetarian, too.

Extra Special Profiterole Chocolate Cake, £10, Asda This is a very big cake, so it’s a good one for a buffet or children’s party. The chocolate sponge has a good flavour and the choux pastry is crisp. It’s good value and offers a little bit of ‘wow’!

Sausage Rolls, £4.75 for 8, and Mini Quiches, £13.50 for 25, Donald Russell These sausage rolls are our absolute favourites – really meaty filling wrapped in fantastic pastry. Add mini quiches to your delivery to complete your party.

Double Roasted Festive Ham, £16/kg, Booths The beautifully roasted rind adds a smoky depth. It’s simple, with no added extras, so the flavour of the meat really shines through.

Special diet choices Gluten-Free Christmas Cake, £11, Marks & Spencer One of our favourite cakes out of all those we tested – gluten-free or not. This is beautifully decorated with icing and it’s the perfect size for 6-7 people.

Filo Pastry Tarts with Beetroot & Spinach, £7/350g, Marks & Spencer These won our vote thanks to their vibrant colour and the light, crispy pastry.

Specially Selected Filo Duck Straws, £2.79 for 8, Aldi Long and thin, these are easy to hold with a drink in your hand. They are sweetened with hoisin sauce and not too filling.

Smoked Salmon Trio Pack, £6/210g, Co-op A good way to accommodate various salmon tastes among a party – this includes Highland smoked, beetroot Romanov and a gravadlax. We liked them all, and they look pretty all together.

Celeriac, Apple & Parsnip Tarts, £4.99, Marks & Spencer As a vegetarian main dish, these elegant tarts go well with traditional Christmas Day trimmings.

Udi’s Gluten-Free Mince Pies, £2.25, Tesco The slightly crumbly pastry works very well with the gooey filling.

Gluten-Free Christmas Pudding, £2/100g Marks & Spencer Great, fruity texture that doesn’t fall apart. Perfectly sized for one.

Shopping Potash Farm Cobnuts, £6/227g, kentishcobnuts.com Traditionally grown in Kent, these flavoursome beauties are cultivated by Alexander Hunt.

White Truffle Honey, £9.85/100g, trufflehunter.co.uk For a gourmet treat, this honey, infused with Italian white spring truffles, is pure decadence.

Demijohn’s Organic Rhubarb Vodka Liqueur, £4.20/100ml, demijohn.co.uk A visit to the ‘liquid delis’ in Edinburgh, Glasgow and York, with their vast selection of liqueurs, is a real experience. This one, made from rhubarb, is my favourite.

Freekeh, £4.50/300g, ottolenghi.co.uk This Palestinian-grown wheat is harvested green, then roasted, giving it a smoky aroma. Sold as crushed or whole grain, it’s wonderful combined with herbs or sausagemeat to make a tasty turkey stuffing. It can also be used in pilafs or soups, and is great in mixed-grain salads, too.

Coedcanlas Maple Syrup, £7.50/270g, coedcanlas.bigcartel.com Best known for its honey, this family-run company in Pembrokeshire also imports and sells a gorgeous syrup – tapped by Deltorn Martin and his five sons from their 1,100 maple trees in southern Ontario.

Stag Seaweed Stornoway Water Biscuits, £2/125g, stagbakeries.co.uk These cute Scottish biscuits include Hebridean sea salt and three types of seaweed from local sea lochs for an unusual herby flavour.

LittlePod Natural Vanilla Paste, £9.99/ 100ml, littlepod.co.uk Forget the bother of infusing vanilla pods. Buy this and make life easy, while helping Madagascan communities, too.

Gourmet goodies Clare Hargr eaves spend sh the co er year tra v untry to find elling so wh best artisa t h e n prod y not treat y uce, ourse lf to a few?

Oxsprings English Air-Dried Ham, £5.50/100g, cannonandcannon.com This salt-cured ham, produced by Alex Oxspring, comes plain or smoked, and rivals anything from Parma, Italy. Contains no artificial preservatives.

Britannia’s Kitchen Garden Caramel Chocolates, £19.75/108g, demarquette.co.uk Vegetables and chocolate may seem an odd combo, but these caramel chocs are proof that veg can make cool flavourings. Sourced from London allotments, the end results are a delight. I especially liked the Carrot, rosemary & sea salt and Fennel & honey.

Towy Valley Wild Venison & Hazelnut Terrine, £6.50/180g, cnwd.bigcartel.com A coarse pâté made with the finest ingredients – wild venison from the Dinefwr Park Estate, pedigree Welsh pork from Rhiw Las Farm, Port and hazelnuts – all skillfully combined by ex-chef Scott Davis, whose company is my artisan business of the year.

Seagreens Mineral Salt, £6.95/90g, health food shops and delis As a salt addict, this 50/50 salt and seaweed mix is my find of the year. You can halve your salt intake without losing any saltiness, plus the seaweed is nutritious and adds a ‘nutty’ flavour to your food.

Pick up fabulous food gifts at the annual Christmas Festival in Padstow, Cornwall, 5-8 December. The event, which also features live demos from great chefs, will put you in the festive mood. For more information, visit padstowchristmasfestival.co.uk DECEMBER 2013

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Shopping Fabulous fizzes

Waitrose Cava Brut NV, Castillo Perelada, Spain, 11.5%, £8.99, www.castilloperelada.com. Lively, fruity and refined, this Cava will carry you successfully through the season. It’s well worth visiting the historic Castillo Perelada in the summer, if you are planning a trip to north-east Spain, when concerts take place in the castle gardens.

Gosset Champagne Grande Reserve Brut NV, France, £39.99-£49.95, bbr.com; £30/375ml, Fortnum & Mason When only Champagne will do, Gosset (pronounced goss-ay) looks and tastes the business. They have been making wine in Aÿ since 1584. Rich and full of flavour, with notes of pears, spices and brioche, the half bottle makes a charming gift.

Breakfast juice

Pudding wine

Serve with cheese

Apple Juice with Chilli, £32.20/ 12 x 75cl, heronvalley.co.uk Guaranteed to give your Christmas breakfast the tingle factor! This organic juice made from Devon apples is rich and fresh, and finishes with a gentle bite. A good nonalcoholic choice for adults.

Monsoon Valley Late Harvest Chenin Blanc 2012, Hua Hin, Thailand, 10.5%, £8.70/375ml, rfvintners.co.uk This wine is guaranteed to attract the most attention at Christmas. That’s because it comes – unexpectedly – from vineyards south of Bangkok. Light and exotic with butterscotch, mango and candied orange – perfect after a rich meal.

Quinta do Noval Colheita 1997, Douro, Portugal, £37.50, sohowine.co.uk Ring the changes with the Port. While LBV and Vintage Port have delectable red and black fruit, tawny is all about oranges, dried fruit and nuts. This is a rare Colheita, a velvety vintage tawny. It makes a special match with Stilton. Also wonderful with dark chocolates and Christmas cake. Serve cool.

Bellavista Franciacorta Cuvée Brut NV, Italy, 12.5%, £29.99, winedirect.co.uk Forget Prosecco – the best Italian sparkling wine, made to the Champagne method, is Franciacorta. Bellavista is one of the top names, producing delicate, elegant wines. Great with Christmas lunch canapés or a Boxing Day salad.

Cheers! Celebration wines

SARAH JANE EVANS IS A MASTER OF WINE

Camins del Priorat 2010, Spain, 14.5%, £13.95, thewinesociety.com This is the first time on this page that I’ve featured wines made by brothers. Camins is by Alvaro Palacios, older brother of Bolo’s (right) winemaker. Alvaro’s wines are superb. This is his most affordable. Savour the floral, mineral freshness with a rich venison casserole or steak pie.

Porcupine Ridge Viognier Grenache Blanc 2012, Coastal Region, South Africa, 14%, £8.99, majestic.co.uk One for those who like white wine with their turkey – try out this silky blend of two grapes. It’s an unusual combination but really works – the apricot and stone fruit from the Viognier complements the crispness of the Grenache.

DECEMBER 2013

Sarah Jan e Evans recommen ds drinks to suit all y our festive occasions – plus idea memorable s for Christmas presents

Bolo Godello 2012, Valdeorras, Spain, 13%, £9.95, thewinesociety.com Bring this on with a seafood starter or a shellfish risotto. With his organically grown grapes, Rafael Palacios captures the green hills and wild flowers of north-west Spain in the glass. A great alternative to Albariño and unoaked Chardonnay.

Single Block Series R3 Pinot Noir 2012, Marlborough, New Zealand, 13.5%, £12.99, Marks & Spencer Talented winemaker Tamra Washington works well away from the rest of Marlborough’s wineries, amid Yealands’ young vineyards that spread along the edge of the sea – the climate gives a lovely purity to her wines. This Pinot has silky cherry fruits with a smoky coffee note. A sure hit with roast beef.

On my Christmas list Sacred Gin Negroni Gift Pack, £54.95, sacredgin.com The most talked-about cocktail of 2013 was the Negroni. Make your own version – Sacred Gin, Rosehip Cup and Spiced English Vermouth – and Spiced English Vermouth – with this pack from the north London micro-distillery. Also try the Rosehip Cup as a mixer with lemonade, and with Champagne. Cambridge Distillery, £192, cambridgedistillery.co.uk; The Notting Hill Ginstitute, £100, portobellostarbar.co.uk A popular birthday gift this year has been the opportunity to blend your own gin. Learn about how gin is made and create your own gin to take home at one of these courses.

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DECEMBER 2013

Shopping Cotswold Blue-Veined Brie, £4.99/320g, abelandcole.co.uk A British Brie – scatter chunks on to chicory leaves with a handful of walnuts. This would also work as a really simple canapé, too.

Swaledale Goat’s Cheese, £24/1kg, Waitrose Thinly slice this hard, slightly crumbly goat’s cheese and serve on top of toasted walnut & raisin bread. Add a drizzle of honey, if you like.

Cheese choices Four delicious varieties for your board, plus simple ideas to enhance the flavours

Photograph DAVID MUNNS

Food styling LIZZIE HARRIS | Styling SUE ROWLANDS

Handwrapped Gallette, £3/180g, Sainsbury’s Creamy, but with a bit of a kick, this cheese is beautifully set off by a sliver of crunchy pear. This fruity addition also works well with other soft cheeses like Brie and Camembert. Tear off some crusty baguette for a more substantial mouthful.

Extra Special Wookey Hole Mature Cheddar, £2.50/200g, Asda A slice of Christmas cake and a piece of apple is a traditional way to enjoy this tangy, strong cheddar. DECEMBER 2013

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Shopping For junior cooks

For breadmakers Brilliant Bread by James Morton (£20, BBC Good Food offer price £17, Ebury Press) An excellent choice for the home baker eager to start making their own bread. Written by James Morton, finalist in last year’s Great British Bake Off, this is clearly laid out with wonderful step-by-step photographs. It starts with some satisfying but simple loaves, then moves on to more elaborate recipes.

For gourmet travellers Sunshine on a Plate by Shelina Permalloo (£20, BBC Good Food offer price £17, Ebury Press) This stunning array of recipes, by BBC MasterChef’s 2012 winner showcases Mauritian food – a mix of French, Indian and African influences – which is vibrant, exciting and economical. There are spicy meat and seafood dishes, interesting grains and salads, plus delicious desserts.

The Kids Only Cookbook by Sue Quinn (£12.99, BBC Good Food offer price £11.69, Quadrille) Aimed at children aged eight to 12, this fills that gap between fairy cakes and your first grown-up cookbook – and is great on meals that children can cook with the family. Set out in how-to photo strips, it’s easy to follow with alerts for when adult help should be sought.

For keen bakers The Great British Bake Off Everyday: 100 Foolproof Recipes by Linda Collister (£20, BBC Good Food offer price £17, BBC Books) Baking continues to be hugely popular – fuelled in no small part by BBC Two’s Great British Bake Off. This collection features excellent bread, pie and cake recipes from Paul, Mary and the contestants from 2013, and many are easy to bake.

For wine lovers The World Atlas of Wine by Hugh Johnson and Jancis Robinson (£40, BBC Good Food offer price £33, Ebury Press) If you’re serious about wine, there’s really only one choice: this wine bible. Updated every five or six years, this new edition includes new wine-growing regions. Plus, the info on history and terroir provides all the background you need to make informed choices.

For beginners Sam Stern’s Complete Cookery Course (£18.99, BBC Good Food offer price £15.99, Quadrille) This introduction to cookery would be the ideal present for someone just starting out in the kitchen. Highly detailed, it offers advice on everything from how to stack your fridge to cash-saving tips, as well as a substantial repertoire of essential recipes.

Books for cooks makes a A good cookbook iring gift. practical and insp mmends Sally Hughes reco cook titles to suit every

For pub lovers Tom Kerridge’s Proper Pub Food (£20, BBC Good Food offer price £17, Absolute Press) Tom, whose Marlow pub is the only one in the world to have two Michelin stars, shares recipes that are gutsy and unfussy – many using cheaper cuts, making them excellent value. The resulting dishes are straightforward and outstanding.

For vegetable lovers The French Market Cookbook by Clotilde Dusoulier (£17.99, BBC Good Food offer price £15.99, Random House) Clotilde Dusoulier, a renowned food blogger, puts paid to the notion that French cuisine is all about meat with this chic collection of vegetarian recipes. Some are variants on the classics, while others are created with vegetables as the star. DECEMBER 2013

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

For healthy eaters The Hairy Dieters Eat for Life by Si King and Dave Myers (£14.99, BBC Good Food offer price £12.99, Wiedenfeld & Nicolson) Having dropped pounds and risen to the top of the bestsellers list with their first diet cookbook, the duo deliver a second collection of low-fat recipes. There are lots of healthy makeovers, including Cornish pasties, pot pies and fish cakes.

For party-givers Cicchetti by Valentina Harris and Lindy Wildsmith (£20, BBC Good Food offer price £17, Aurum Press) The best Italian restaurants right now are serving tasting plates of Venetian food known as ‘cicchetti’. Perfect for entertaining, cicchetti are seafood-led, but many have meat and vegetable options. Great for a cook looking for a new theme for their next party.

For seasonal cooking The Ethicurean Cookbook (£25, BBC Good Food offer price £20, Ebury Press) A beautiful book with glorious photographs. The Ethicurean restaurant sits in a Georgian estate in Somerset, and uses the produce from their garden to create delicious British recipes. There are a few unusual ingredients, but for lovers of farmers’ markets and keen foragers, this book is a must.

Stocking fillers BBC Good Food Meals for one by Cassie Best (£4.99); BBC Good Food Slow cooker favourites by Sarah Cook (£4.99); BBC Good Food Pressure cooker favourites by Barney Desmazery (£4.99) Small enough to tuck inside a stocking, each book has 101 recipes that have been photographed, nutritionally analysed and tested in the BBC Good Food Test Kitchen. bbcgoodfood.com 175

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Plus Liquid

Simple family meals and show-stopping dinner party dishes are on the TV menu this month. Edited by Kathryn Custance. Recipes tested by Home economist Petra Jackson

Meet The Great British Bake Off winner

TVRecipes

TVRecipes

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

Spinach, feta & pine nut parcels, p184

This month s -ASTER#HEF s 0AUL (OLLYWOOD S Pies and Puds s 3ATURDAY +ITCHEN s .IGEL 3LATER

DECEMBER 2013

bbcgoodfood.com 177

LIFE MY

TE

ON

ANGELA MALIK

MasterChef With MasterChef: The Professionals returning to BBC Two in November and MasterChef back in the New Year on BBC One, we get in the mood with these two delicious recipes from the new MasterChef book

A PLA

The New Year will be a busy one for

NATALIE COLEMAN

Scottish-Indian chef Angela Malik. She’s

MasterChef 2013 winner

opening two new food stores in Ealing and

Spiced plum tarte Tatin with thyme ice cream

Richmond to add to her thriving cookery school, deli and café in Acton, west London.

First food memory? Standing on a stool, aged three, making parathas – flatbreads – for breakfast with my dad. When they were cooked, I’d be allowed to unwrap a fresh pack of butter to spread on them and I loved that smell of butter and cinnamon. My father was a restaurateur, so I was always very interested in cooking and he was a big influence.

SERVES 6 PREP 45 mins plus infusing, cooling and freezing COOK 50 mins More of a challenge I thought, why not change a classic tarte Tatin to fit this flavour combo? Thyme complements plums well, so I decided to infuse the ice cream with thyme. You will need a thermometer and a 20cm tarte Tatin dish or ovenproof frying pan for this recipe.

When I was growing up, I envied people who cooked for a living, so when I was 30, I took myself to Leiths School of Food and Wine, and that was the turning point for me – it gave me the confidence to cook anything and everything.

Food hero? Jamie Oliver is my number-one hero. I remember watching his very first series, where he just threw together a salad of leaves with pears and blue cheese, and thinking: finally, here’s someone who cooks like I cook. Aside from the cooking, he is someone who has made a real difference.

Your most popular dish? Three-day marinated Raan – I butterfly a leg of lamb and smother it with a divine paste made by whizzing up chickpeas in a blender with mint, coriander, spices (ground coriander, cumin, ginger and cinnamon) and lots of salt and

FOR THE ICE CREAM 400ml double cream 200ml whole milk bunch thyme sprigs (about 15g) 6 egg yolks 150g caster sugar FOR THE TARTE TATIN 320g block ready-made puff pastry (thawed if frozen) 1 vanilla pod, split open 1 cinnamon stick 7 cloves 3 star anise 250g caster sugar 5 large, ripe firm plums 25g unsalted butter 25g golden caster sugar icing sugar for dusting (optional) a few picked thyme leaves, to decorate

rest on a baking sheet in a cool place until you are ready to assemble the tart. 5 Scrape the seeds from the vanilla pod and place in a saucepan with the pod, cinnamon stick, cloves, star anise, sugar and 250ml water. Bring to the boil, swirling the pan to dissolve the sugar, and boil for 2-3 mins. Remove from the heat. 6 Heat oven to 220C/200C fan/gas 7. Cut the plums in half and remove the stones. Add the plums to the spiced syrup and poach for 3 mins. Remove with a slotted spoon and reserve the syrup. Heat the butter, golden caster sugar and 3 tbsp of the spiced syrup in the tarte Tatin dish or frying pan, set over a medium heat. Cook until golden brown and beginning to form a caramel. Remove from the heat and quickly arrange the plums, flesh-side down, in the dish. 7 Loosely roll the pastry around the rolling pin, then carefully unroll it over the plums. Tuck the pastry down the sides around the fruit with your fingers. Bake for 30-35 mins or until the pastry is crispy and golden. Remove from the oven and leave to rest for 10 mins. 8 Set a large plate on top of the dish and carefully invert the tart onto the plate. Lift off the dish. Cut the tart into wedges and put on serving plates. Dust with icing sugar, if you like, and accompany with a ball of ice cream on the side. Scatter a few thyme leaves over the ice cream before serving. To make the ice cream without a machine, pour the custard into a shallow freezer

yogurt. I leave the lamb to marinate for three days, then blast it under the grill to brown

1 To make the ice cream, heat the cream

container and freeze for 30 mins, or until

and cook it on a barbecue or in the oven.

with the milk to 80C in a heavy-based pan. Remove from the heat and add the thyme, reserving a few sprigs to serve. Leave to infuse for 45 mins. Remove the thyme, then pass the creamy mix through a fine sieve into a clean pan. Heat again to 80C. 2 Whisk together the egg yolks and sugar. Slowly whisk in the cream mixture. Quickly pour back into the pan and stir over a low heat until the mixture coats the back of a wooden spoon. Pass the mixture through a sieve into a bowl and leave to cool. 3 Pour the custard into your ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a freezer container and freeze until ready to serve. If made ahead and frozen hard, leave to soften at room temperature for at least 5 mins before serving. 4 Roll out the pastry on a lightly floured surface to about 26cm round or at least 6cm larger than your dish or pan. Leave to

ice crystals are just forming around the edge

Perfect meal? For me, it’s about the guests around my table. I’d love to invite four vibrant women – Nigella Lawson, the Scottish entrepreneur Michelle Mone, retail guru Mary Portas and journalist India Knight. We would eat an Asian tapas feast!

Ideal Christmas dinner? Last year, I cooked a full-on Punjabi Indian British Christmas dinner for 20, which was really two dinners with both a roast turkey and a tandoori turkey, right down to having plain sprouts and sprouts tossed in cumin and chilli. This year, we’re going to eat out and have all the work done for us!

Angela is a regular panellist on The Kitchen Cabinet on BBC Radio 4. Tune in on Tuesdays at 3pm from 5-26 November, or listen again on BBC iPlayer. 178 bbcgoodfood.com

of the custard. Whisk thoroughly to disperse the ice, then freeze again for 1 hr. Repeat this 4-5 times or until the ice cream has a slushy texture. Spoon into a deeper freezer container, snap on the lid and freeze until needed.

Petra says: If you are looking for an alternative to a traditional Christmas pud, this recipe is more than a fair contender. It has all the gorgeous festive flavours, the spices and sweet stickiness, but with a lighter, more modern twist.

DECEMBER 2013

TVRecipes

DALE WILLIAMS

MasterChef 2013 finalist

Ham hock arancini SERVES 4 PREP 1 hr 20 mins plus overnight chilling and infusing COOK 50 mins More of a challenge Perfect arancini (rice balls) have a crisp outer coating with a moist, almost aerated, risotto filling. I’ve used a classic combination of pea and ham here. You can replace the ham with asparagus for a vegetarian version.

FOR THE ARANCINI 65g butter 150g peas (fresh or frozen) 4 tbsp grated Parmesan 1 litre hot chicken stock 1 tsp grated nutmeg 1 tbsp olive oil white onion, finely chopped 200g risotto rice 80ml white wine 75g boneless cooked ham hock, finely shredded 150g goat’s cheese, rolled into 4 balls plain flour, for dusting 2 eggs, beaten 300g fresh breadcrumbs vegetable oil, for deep-frying FOR THE MINTED PEA PUREE white onion, finely diced 1 garlic clove, finely sliced 25g unsalted butter 200g peas (fresh or frozen) 200ml vegetable stock 30 mint leaves FOR THE GARNISH 4 whole egg yolks boneless cooked ham hock, shredded pea shoots extra virgin olive oil

MasterChef photographs DAVID LOFTUS

1 Heat 25g of the butter in a large saucepan, add the peas. Gently cook for 3-4 mins to soften, then remove from the heat. Spoon half the peas into a food processor and put the rest in a bowl. Add half the Parmesan, a ladleful of chicken stock, the nutmeg and seasoning to the processor, and blitz to a fine purée. Set aside with the peas until needed. 2 Return the pan to the heat and add 25g butter along with the olive oil. When hot, add the onion and cook for 4-5 mins or until softened. Add the rice, then the wine and cook, stirring, until absorbed. Add the remaining stock a ladleful at a time, stirring constantly, allowing each ladleful to be almost totally absorbed before adding the next. This should take about 30 mins. 3 When all the stock has been added, turn the heat down to the lowest setting and stir in the pea purée, ham hock, reserved peas, remaining Parmesan and butter. The risotto should be a lovely vibrant green. Season well, then remove from the heat and leave to cool until completely cold. Transfer to a container and chill overnight. DECEMBER 2013

4 Take a small handful of the cold risotto and roll into a ball slightly larger than a golf ball. Press a dent into the centre and push in a little ball of goat’s cheese. Mould the risotto back around this to seal the hole. Repeat with the remaining risotto and goat’s cheese to make 4 arancini in total. 5 Coat the arancini first in flour, then in beaten egg, and finally coat in breadcrumbs. Chill until needed. 6 To make the minted pea purée, soften the onion and garlic in butter in a small saucepan. Add the peas and stir well, then add the stock and mint leaves. Bring to the boil then cover, remove from the heat and set aside for 1 hr. 7 Tip the mixture into a food processor and blitz until smooth, then pass through a sieve into a clean pan. Season to taste. If the purée looks a bit thin, simmer to reduce and thicken. Set aside. 8 To cook the arancini, heat the vegetable oil in a deep-fryer to 180C. At the same time,

heat a small saucepan of water to a rolling boil. Carefully add the arancini to the oil and fry for 5-6 mins (hot oil is dangerous, do not leave unattended) or until golden. Remove and drain on kitchen paper. Gently immerse the egg yolks in the water and poach gently for just a few seconds or until they turn opaque. Carefully remove with a slotted spoon and drain on kitchen paper. 9 To serve, reheat the pea purée, then put a few tbsp of it on one side of the plate. Use the back of the spoon to drag into a trail. Place an arancini and a poached egg yolk on the plate. Repeat with the remaining plates. Mix the ham hock with the pea shoots and dress with olive oil and seasoning. Use to garnish each plate and serve.

Recipes adapted from MasterChef: The Finalists (£20, Absolute Press). You can buy this book for just £16. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/

Natalie and Dale will be cooking live

goodfood

at the BBC Good Food Show at the NEC Birmingham, 27 Nov-1 Dec. For more details and to book tickets, see page 50 or visit bbcgoodfoodshow.com bbcgoodfood.com 179

TVRecipes

Saturday Kitchen Glynn Purnell and Ching-He Huang are two of the chefs cooking live with James Martin in November, Saturdays on BBC One from 10am GLYNN PURNELL

Salted pollack with chorizo & butter bean stew SERVES 4 PREP 20 mins plus overnight chilling COOK 15 mins Easy Tasty, economical and generally more sustainable than cod, this white fish is the perfect choice for a midweek meal. Just be aware that you have to start this recipe the day before you plan to eat.

4 x 150g pollack fillets, boned and skinned 25g plain flour 1 tbsp vegetable oil 300g Spanish cooking chorizo, cooked and cut into cubes 400g can butter beans 200ml chicken stock 100g goat’s cheese, broken into pieces 500g spinach leaves, washed and dried knob of butter pinch of ground ginger 1 Put the pollack in a baking dish, in a single layer, and sprinkle over a generous layer of sea salt. Leave for about 8-10 mins, then wash off the salt and pat dry with kitchen paper. Wrap the fillets individually in cling film, then chill overnight. 2 Unwrap the fish, dust with flour and shake off any excess. Heat the oil in a large frying pan and fry the fish for 4-5 mins. Flip over and cook for 1-2 mins more. Season, carefully lift out and keep warm. 3 Add the chorizo, butter beans and stock to the pan and bring to the boil. Simmer for 2-3 mins or until the stock has reduced slightly. Stir in the cheese, spinach and butter, and cook for a further 3-4 mins or until cheese has melted and the spinach has cooked. 4 Spoon the butter bean mixture into warmed serving bowls and sit the fish on top. Dust the fish with a little ground ginger, then serve. Glynn will be in the kitchen with James on 2 November.

DECEMBER 2013

Petra says: Pollack is sometimes spelt pollock, however it is the same fish. It’s not the most attractive fish on the slab, but it cooks up nicely, is sustainable, and is far cheaper than haddock or cod.

CHING-HE HUANG

1 Mix all the marinade ingredients in a

Sichuan pepper beef stir-fry

shallow dish. Add the beef strips, mix well, cover and leave to marinate for as long as possible, preferably overnight in the fridge. 2 Heat a wok over a high heat and add the oil. When hot, carefully (it will spit) stir in the marinated beef. Stir-fry for 2 mins. Add the chilli and onion, and stir-fry briefly before adding the remaining vegetables. 3 After 2-3 mins, pour in the hot stock and stir well. Sprinkle in the soy sauce. Bring to the boil, then stir in the cornflour paste and cook, stirring, for 2 mins. Scatter over the spring onion and season. Serve with steamed jasmine rice.

SERVES 2 PREP 30 mins plus marinating COOK 10 mins Easy 2 sirloin steaks, trimmed and cut into strips steamed jasmine rice, to serve FOR THE MARINADE 1 tbsp Shaohsing rice wine or dry Sherry 2 tsp ground Sichuan pepper 1 tsp dark soy sauce tsp five-spice powder 2 garlic cloves, crushed FOR THE STIR-FRY 2 tbsp groundnut oil 1 medium red chilli, deseeded and chopped onion, finely chopped small handful broccoli florets, cut into bite-sized pieces small handful mangetout, chopped 1-2 medium carrots, sliced, then halved 6-8 baby sweetcorn (depending on size), halved lengthways 300ml hot beef stock or vegetable stock 1 tbsp light soy sauce 1 tbsp cornflour mixed with 2 tbsp cold water 1 spring onion, finely sliced

Ching will be cooking live with James on 9 November.

Petra says: I cooked this one Saturday evening while my in-laws were staying, and they both gave this recipe the thumbs-up. For my taste, I would add more chilli, or put in the seeds, too.

bbcgoodfood.com 181

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TVRecipes

Saturday Kitchen JAMES MARTIN

Dark cherry & hazelnut biscotti MAKES 24 PREP 30 mins plus cooling COOK 36 mins Easy These twice-baked crunchy biscotti are just the thing to accompany a silky dessert or strong espresso.

250g plain flour 250g golden caster sugar 1 tsp baking powder 3 medium eggs, lightly beaten 250g dried cherries, chopped 125g whole hazelnuts, skinned finely grated zest 1 lemon

diameter. Put them on a baking sheet, spaced 6cm apart, and bake for 15-20 mins or until pale golden brown. Remove from the oven and leave to firm up for about 10 mins. 3 Using a sharp serrated knife, cut each portion into 2cm slices on the diagonal. Put on a baking sheet, sliced-side up, and bake for 6-8 mins. Turn over and cook for a further 6-8 mins or until golden brown. Cool on a wire rack, then store in an airtight container for up to 1 month.

James Martin joins fellow judge Mary Berry and presenter Aaron Craze in a new series of Junior Bake Off on CBBC this November. Baking biscotti is one of the technical challenges James set the

1 Heat oven to 150C/130C fan/gas 2. Line

contestants; but instead of flavouring the

a baking sheet with baking parchment. Mix the flour, sugar and baking powder in a bowl. Whisk in half the beaten eggs until well combined, then gradually mix in the remaining egg along with the cherries, hazelnuts and lemon zest to form a stiff dough. You may not need to use all the egg. 2 Divide the dough into 6 portions and roll each into a sausage shape about 3cm in

biscotti with dried cherries and hazelnuts, James made a fruitier version flavoured with dried cherries, pitted dates and sultanas. James and Mary were astonished by the baking skills of the 40 contestants, who made it through from the thousands of junior cooks, aged 9-12, who applied. Catch any episodes

James will be cooking on stage at the BBC Good Food Show at the NEC Birmingham,

you miss on BBC iPlayer and find Junior Bake

27 Nov-1 Dec. For more details and to book tickets, see

Off recipes at bbc.co.uk/cbbc.

page 50 or visit bbcgoodfoodshow.com.

s .IGEL 3LATER SETS

From Farm to Fork

up kitchen in a

Nigel Slater teams up with Countryfile’s Adam Henson for his latest BBC One series. Try these delicious recipes from Nigel’s new book, Eat

Cotswolds barn on Dorn Farm, near Moreton-in-Marsh, for his new BBC One series starting in

Root Vegetable Patties with Spiced Tomato Sauce Parsnips, carrots, onion, egg, cardamom, cumin, coriander, dried chilli flakes, black mustard seeds, canned tomatoes, garlic

DECEMBER 2013

November. Nigel

Chicken thighs, new potatoes, salted almonds, fino sherry, chervil

Adam Henson how

shows Countryfile’s to cook simple, tasty dishes using

Set the oven at 200C/Gas 6. Season 4 large chicken thighs, then brown them as evenly as you can in a little oil in a casserole set over a moderate heat. Slice 200g new potatoes into thick coins and add them to the pan, letting them colour slightly. Drop in 80g salted almonds, allow them to brown until they are a deep gold colour, then pour in 100ml fino sherry. Leave to bubble for a few seconds to burn off the alcohol, then add 100ml water, cover with a tight-fitting lid and roast for 25 minutes. Remove the lid, add a small handful of chervil and serve. For 2. Deep flavours from a cheap cut. Salty almonds, dry, pale sherry.

Mix together a scant teaspoon of ground cardamom, half a teaspoon of ground cumin and half a teaspoon of ground coriander. Stir in a large pinch of dried chilli flakes, a teaspoon of black mustard seeds and a tablespoon or so of groundnut oil. Toast half this spice mix in a pan for a couple of minutes. Crush a garlic clove and add to the pan with a 400g can of chopped tomatoes and a little salt. Simmer for 10 minutes. Peel and grate 250g parsnips and 250g carrots. Peel a small onion and shred it finely. Mix the onion with the grated roots and 2 tablespoons of plain flour, then lightly beat an egg and stir it in. Mix in the remaining half of the spice mix and squish the mixture into 6-8 shallow patties. Fry them

Chicken, Sherry, Almond Pot Roast

ingredients they have grown on the farm or sourced from producers across Britain. s )F YOU D LIKE TO GROW more of your own food next year, don’t miss Great British Garden Revival on BBC Two – Gardeners’ World regulars will be offering practical advice on how to restore your garden. The series is on

in a shallow, non-stick pan in a little oil over a moderate heat till lightly crisp, then turn and continue cooking briefly. Serve with the spiced tomato sauce. For 2, as a hearty meal. Crisp, spicy.

s Recipes taken from Eat: The Little Book

weeknights at 5pm

Of Fast Food by Nigel Slater (£26, Fourth

on BBC Two from

Estate). You can buy this book for just £20.

2 December.

Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood bbcgoodfood.com 183

Paul Hollywood’s Pies and Puds Masterclasses from a master baker in his new 20-part series, starting on BBC One in November

Spinach, feta & pine nut parcels MAKES 4 PREP 40 mins plus proving COOK 25 mins A little effort These triangular pasties are based on a Lebanese speciality called fatayer, and use soft bread dough rather than pastry to enclose the filling. I like frozen spinach for this recipe – it’s easy to use and actually produces a less watery mixture.

Paul’s new series is not only a baking masterclass, but is also packed with

FOR THE DOUGH 250g strong white flour 1 tsp fine salt 1 tsp instant yeast 2 tbsp olive oil, plus extra for kneading 125-150ml warm water FOR THE FILLING 1 tbsp olive oil 2 garlic cloves, crushed 500g frozen leaf spinach (not chopped) 125g feta or Yorkshire Fettle cheese, crumbled 2 tbsp pine nuts, lightly toasted 3 tbsp chopped mint

stories behind his recipes: ‘There’s something about a home-baked pie or simple steamed pud that warms the cockles of your heart like nothing else.’ In each show, he will make a signature pie and pudding, as well as something a little different, inspired by a guest expert. He and his

SERVES 8 PREP 40 mins plus cooling COOK 15 mins A little effort This is a wonderful dessert – it looks so impressive, and tastes really sophisticated, but is pretty simple to make. I love the praline flavour created by the combination of sweet meringue and hazelnuts.

FOR THE MERINGUE 4 medium egg whites 225g caster sugar 75g hazelnuts, skinned, toasted and finely chopped FOR THE FILLING 350ml double cream 3 tbsp chocolate hazelnut spread 25g dark chocolate, finely grated 25g hazelnuts, skinned, toasted and finely chopped

3 Put a large piece of baking parchment on your work surface. Carefully invert the meringue onto it, nut-side down. Leave to cool completely. 4 To make the filling, whip the cream until it forms soft peaks. Beat the chocolate hazelnut spread to soften, then fold into the cream to create a marbled effect. Spread the chocolate cream on top of the meringue, leaving a 1.5cm margin around each edge. Sprinkle the grated chocolate over the cream followed by the chopped hazelnuts. 5 With one of the shorter ends facing you, make an indentation across the width using a palette knife, about 1.5cm up from the edge (this will help make rolling easier). Using the parchment to roll, carefully take up one of the shorter ends and roll up. Don’t worry if it cracks – that is all part of its charm. 6 Carefully transfer the roulade to a rectangular serving plate or board, slice and serve straightaway.

1 Heat oven to 180C/160C fan/gas 4. Line a 38 x 25cm shallow cake tin with baking parchment. Whisk the egg whites in a bowl with an electric whisk, or using a mixer with whisk attachment, until they form firm peaks. Now whisk in half the sugar, a spoonful at a time, whisking well between each addition to make sure the sugar is fully incorporated. 2 Whisk in the remaining sugar to make a stiff, glossy meringue. Spread the meringue evenly into the prepared tin and sprinkle over the hazelnuts. Bake for about 15-20 mins or until risen, lightly golden and set.

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Petra says: Despite having made oodles of roulades in my time, I feel a bit jittery at rolling up. The trick is to be bold and just go for it. Most recipes say start at the shorter edge and roll away from you, but I think you should do what’s easiest, either towards or away – it shouldn’t make much difference.

guest will cook

to one side and yeast to the other. Pour in the oil and 125ml of water. Start to mix with the fingers of one hand, adding a little more water as you go. Gradually incorporate all the flour from the side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may not need to add all the water or you may need a little more, depending on the absorbency of the flour. 2 Trickle a little more olive oil onto your work surface and knead the dough on it for a good 5 mins or until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave it in a warm place for about an hour until puffy and doubled in size. 3 Meanwhile, heat the oil in a frying pan over a low heat, add the garlic and cook gently for 1 min or until it just starts to colour. Transfer to a large bowl. Add the spinach to the pan and increase the heat to high. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add to the bowl and season – remember the cheese will be salty. Leave to cool, then add the cheese, pine nuts and mint. Mix thoroughly. 4 When you are ready to assemble your parcels, heat oven to 220C/200C fan/ gas 7 and line a baking sheet with baking parchment. Tip the risen dough onto a lightly floured surface and gently deflate it. Roll out to a 5mm thickness. Using a plate as a guide, cut out 4 circles 18cm in diameter. 5 Divide the filling between the circles, forming it into a triangular shape in the centre. Dampen the pastry margin with water. Bring the dough up over each side of the filling, forming a pyramid shape. Pinch the edges of the dough to seal, trim off the excess dough and press together again. Put the parcels on a baking tray and bake for 12-15 mins until golden. Eat hot or cold.

the dish together, demonstrating technical skills such as sugar spinning.

s 2ECIPES ADAPTED from Paul Hollywood’s Pies & Puds (£20, Bloomsbury). You can buy the book for just £16. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/ goodfood s 0AUL WILL BE cooking at the BBC Good Food Show at the NEC Birmingham, 27 Nov-1 Dec. For more details and to book tickets, see page 50 or visit bbcgood foodshow.com DECEMBER 2013

Photographs PETER CASSIDY

Hazelnut meringue roulade

1 Put the flour in a large bowl, add the salt

Frances Quinn, newly crowned winner of BBC Two’s Great British Bake Off, wowed the judges with her inventive bakes. Frances, 31, a children’s clothes designer from Leicester, tells Holly Brooke-Smith what it was really like in that tent

And any lows? One of the lows was in week five when my biscuit tower fell on the floor. The whole issue of ‘style over substance’ went on throughout, but I think in the end I showed I could do both.

Where do your ideas come from? I love to design a bake around a person and their favourite ingredient. Flavours also influence what I make. Sometimes I get a fixed creative idea in my head, which I’ll run with;

Photographs SAMANTHA BEDDOES | © LOVE PRODUCTIONS

other times the flavour will define the bake.

Congratulations! How did you celebrate?

Is it as tough as it looks?

I’m absolutely over the moon! I was in London

marathon. At one point, I said to presenter Mel

What’s been the biggest lesson of the show?

at my cousin’s house with lots of my friends

Giedroyc, ‘I wonder when I’m going to hit my

I am a perfectionist and have high standards,

and family. It was surreal.

wall?’ and she said, ‘I think you may have already

so I had to realise that, in that tent, I couldn’t

hit it – you’ve got to the quarter-final!’ It took a lot

always achieve what I might do at home. The

Did you stop eating cake for a while?

of mental strength as well as baking skill.

biggest lesson was to combine substance

At one point, I did think I was going to bring on

And what about Paul and Mary?

diabetes. When it all finished, I spent two days tidying the kitchen and tried to embrace ‘real’ food again after months of bread and pastries.

Who did you road-test your bakes on? I have a friend who used to do a ‘cake call’ for me, and come round to choose my best bakes. I definitely helped everyone to put on a lot of weight, and it’s been strange for them to watch the episodes back and remember trying everything that I baked.

It is like an endurance test or running a

and style, and it made me realise how much

You can find some recipes from Frances, including this Secret squirrel cake, on bbc.co.uk/food. Catch BBC Two’s Great British Bake Off Christmas special in December.

I still have to learn. That’s so exciting!

It is very daunting having them come round and talk to you while you are baking, but I did

So, what next?

try and take everything they said on board.

It’s all still quite unknown. I just love coming up

Mary is absolutely lovely and I really respected

with ideas and putting a new twist on baking.

Paul’s expert advice and baking tips. I’m very

I know it’s a saturated market, so I want to do

thankful to them both.

something original and get people interested.

What was the biggest high?

Any tips for budding bakers?

A highlight was just making it onto the show and

Just enjoy it, and don’t be intimidated by the

to be in that first week. It was a baptism of fire,

kitchen. Things will go wrong, but try not to let it

but great to be able to do my Squirrel cake

beat you. See your kitchen as a room you can

(above left) and get such a good reaction.

explore and play in to give people real pleasure.

TVRecipes

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

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

BBC Good Food magazine is available in both audio and electronic formats from National Talking Newspapers & Magazines. For more information, please contact National Talking Newspapers & Magazines, National Recording Centre, Heathfield, East Sussex TN21 8DB; email [email protected]; or call 01435 866102. If enquiring on behalf of someone who has trouble with their sight, please consult them first.

DECEMBER 2013

Every month, we provide all the kitchen and nutritional information you’ll need to help you choose which BBC Good Food recipes to cook

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

Children (5-10 years)

Energy (kcal)

2,000

2,500

1,800

Fat (g)

70

95

70

Saturates (g)

20

30

20

Sugar (g)

90

120

85

Salt (g)

6

6

4

What our symbols mean EASY Simple recipes everyone can make, even beginners. A LITTLE EFFORT These require a little more skill – such as making pastry. MORE OF A CHALLENGE Recipes aimed at experienced cooks, who cook for pleasure and like a challenge. Suitable for vegetarians However, always check the labels on shop-bought ingredients such as cheese, pesto and curry sauces, to ensure that they are suitable. Not suitable for freezing Suitable for freezing Unless otherwise stated, freeze for up to three months. Defrost thoroughly and heat until piping hot.

Understanding our healthy symbols

Find lots more of our favourite recipes at

GLUTEN FREE

This indicates a recipe that is free from gluten. Also look out for our Make it Gluten-Free tips, where we suggest how you can cook the dish without using gluten. For more information on gluten-free cooking, visit coeliac.org.uk. LOW FAT 12g or less per serving. GOOD Low in saturated fat, with 5g 4 YOU or less per serving; low in salt, with 1.5g or less; and low in sugar, with 15g or less. HEART HEALTHY Low in saturated fat, with 5g or less per serving; low in salt, with 1.5g or less; and high in omega-3. LOW CAL 500 calories or less per main course; 150 calories or less for a dessert. 2 OF 5 A DAY The number of portions of fruit and/or veg contained in a serving. CALCIUM FOLATE FIBRE VIT C

making Paul Hollywood’s Bûche de Noël to take to her in-laws.

IRON

Indicating recipes that are good sources of vitamins or nutrients. We regret that we are unable to answer medical/nutritional queries. OMEGA-3

If you fancy trying goose this year, try Food editor Barney Desmazery’s Classic roast goose with cider gravy.

Catch up with more cooks like you

All our recipes are analysed by a nutritional therapist on a per-serving basis. Each recipe analysis includes listed ingredients only, excluding optional extras such as seasoning and serving suggestions. Simple changes can make a recipe healthier – such as removing chicken skin after cooking, or using a low-salt stock.

Keep updated on all the latest from BBC Good Food as well as sneak peeks from our Test Kitchen, our photo shoots and behind the scenes at events. Visit for more of our recipes, step-by-step videos and advice. Find us at facebook.com/ bbcgoodfood Follow the BBC Good Food team @bbcgoodfood Email us at: [email protected] Write to BBC Good Food, Immediate Media Company Ltd, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT. Please include your full name, address and a daytime phone number.

BBC Good Food magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Company Limited. BBC Worldwide’s profits are returned to the BBC and help fund new BBC programmes. © Immediate Media Company London Limited, 2013. BBC Good Food magazine provides trusted,

independent advice and information that has been gathered without fear or favour. When receiving assistance or sample products from suppliers, we ensure our editorial integrity and independence are not compromised by never offering anything in return, such as positive coverage, and by including a brief credit where appropriate. We make every effort to ensure the accuracy of the prices displayed in BBC Good Food magazine. However, they can change once we go to print. Please check

Helping you to eat well

Cookery assistant Emily Kydd will be

Assistant food editor Cassie Best likes things traditional, so she’s making Christmas pudding with citrus & spice.

Food editor Sarah Cook’s Christmas dinner wouldn’t be complete without Mulled red cabbage with clementines. with the appropriate retailer for full details. Printed by Polestar Chantry. The text paper for BBC Good Food magazine is printed on 65gsm Galerie Bright and the cover is printed on 170gsm Royal Roto, produced by Sappi Paper. It is elementally chlorine free and coated with china clay produced in the UK. Immediate Media Company is working to ensure that its paper is sourced from well-managed forests. This magazine can be recycled. Please dispose of it at your local collection point.

bbcgoodfood.com 199

From your kitchen Send your letters and photos to [email protected] or post to BBC Good Food, Immediate Media Company Ltd, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT

We love to hear from you and see your photos

I bought my daughter her first Good Food subscription a few years ago, and now it seems to be a foregone conclusion each year. Sadly, my 29-year-old son still insists on The Beano! I was very glad of the item on the 5:2 diet (October). I particularly liked the fact that you printed the calorie content of the individual ingredients. Sian James, Barton-upon-Humber Our

STAR LETTER

Jane Hornby’s Spicy squash & apple chutney (October) is absolutely fabulous. I’ve been making jams, pickles and chutneys for over 50 years (from my bible, Marguerite Patten’s 1963 book, pictured) but Jane’s recipe is the best ever. I used marrow instead of squash, as there’s always marrow to use up at this time of year. The chutney goes with everything, from cheese to curry to cold meat – I can’t stop eating it! I’m sure it will get even better, if that’s possible, once it’s been kept for a few months. Sheila Whatley, Cardiff

Sheila wins four bottles of Taittinger Brut Reserve Champagne (£38.99, Tesco). An elegant Champagne, it’s ideal for Christmas entertaining (taittinger.com).

Chocolate jungle jam

Here is my daughter Elena, six, with her Chocolate jungle jam jar.

jars (August) were a hit

Sue Crome, Chelmsford

I took these pictures of my very proud cousin Charlie, four, when I made the jungle jam jars with him. We had such fun making them and even more fun eating them.

Thank you so much for your Lighter treacle tart recipe (October). In true pioneer fashion, I once attempted my own lighter version of the tart, which tasted very good and also contained grated apple as a key ingredient. Unfortunately, like most true pioneers, I did not record the rest of my journey! Now I can finally produce a healthier version of this delightful dessert to enjoy again and again, with minimal guilt. Kristyn Sharp, Edinburgh

Lucie Jones, Pembrokeshire

Cook the cover If you’ve been inspired to make our cover recipe, we’d love to see your photos. Visit facebook.com/BBCGoodFood and go to our Cook the Cover app. Each month we’ll choose our favourites and the entry with the most thumbs-up will be turned into a magazine cover. Mary Mahabir, from Wales, is our star baker this month.

I’ve never attempted Swiss roll before, so this was quite a way to start! The recipe was very well thought out. It was nearly all gone within hours!

I made the October cover recipe cake for the 31st birthday of our twins, Chris and Katherine (above). Once all the cakes were made, assembling them was not as difficult as I anticipated.

Here is my boned and stuffed pheasant from the October issue. It tasted great and my husband was most impressed. Tess Bradley, Worcestershire

Anne Walton, Northwich, Cheshire

Hannah Pobjoy, Milton Keynes

I made the cover cake for my girlfriend, Anna, on her birthday. It wasn’t quite as neat as your version, but it tasted lovely.

Here is my version of the Fudgy chocolate & orange gateau. It may have taken a whole day in the kitchen, but it was well worth it.

Twm Davies,

Hannah Vincent, Peterborough

London To share your photos of our cover recipes, use our app. Visit facebook.com/BBCGoodFood or use #CooktheCover

I made the Spiced & iced carrot cake (September) with my three-year-old daughter, and we loved it. I don’t usually eat carrot cake, but thought I would try it for an afternoon tea family get-together, and it was perfect – so tasty and moist. I will definitely make it again. Katie Beal, Hull

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DECEMBER 2013

Winning food photos Earlier this year, the BBC Good Food Show ran a food photography competition, and were deluged with incredible photographs of a very high standard. The winners received tickets to the BBC Good Food

Show of their choice. The winning entries are featured in the BBC Good Food Show 2014 desktop calendar. To download it, go to bbcgoodfood showwinter.com and look under ‘fun stuff’. Child winner Melissa Leach, Suffolk

Wedding cake

Commended Joshua Excell, London

Adult winner

Highly commended

Laura Eddolls, Tyne and Wear

Snezana Brankov, Stuttgart, Germany

Raspberry pavlova

Artichoke heart and walnut salad

Your August Ice cream cone cakes cover recipe inspired my partner, Steve, to make a surprise birthday cake for his daughter – the first he had made for her in over 20 years!

After picking seven marrows from our allotment, I was wondering what to do with them all. Then my September issue of Good Food arrived with Barney’s amazing marrow recipes. Here’s my Marrow & pecan cake with maple icing, which was thoroughly enjoyed by all the family, including my boys Alex, six, and Dexter, two.

Wendy Joy, Isle of Wight

Laura Pearse, Manchester

Mussels in a bowl and bread

My son Finley, who is almost two, adores being in the kitchen with me. This is a photo of him helping me make the Honeybread biscuits (October), which he loved, especially when we added some icing! I am really enjoying the Maisie Makes series and, as he gets older, I am looking forward to making these recipes together. He’s good at helping with the washing-up, too! Natasha Clark, Cornwall

The Strawberry & poppy seed cake (June) is really delicious! I hope you like my version. Laura Lloyd, Anglesey

My girls Aine and Aoife, aged six and three, love to bake with me, and we all really enjoyed making the Giant jaffa orange cake (September). Perhaps (as you can see) they enjoyed licking the spatula even more!

I made these gorgeous novelty Ice cream cone cakes, and they were delicious.

Ailis Sandilands, Edinburgh

Julie Loyd, Hull

DECEMBER 2013

bbcgoodfood.com 201

A treat for Rudolph

Make of the month

Your little ones will love making and decorating these chocolate carrot cakes for Rudolph – just make sure you leave one out for Santa, too! Recipe CASSIE BEST Photograph WILL HEAP

EASY

un-iced

MAKES about 7

PREP 50 mins

COOK 35 mins

140g/5oz light soft brown sugar 100g/4oz self-raising flour 3 tbsp cocoa powder tsp bicarbonate of soda tsp mixed spice 1 tsp ground cinnamon zest 1 orange 2 medium eggs 100ml/3 fl oz sunflower oil 50ml/2fl oz milk 100g/4oz carrots, (about 2 medium sized), grated FOR THE ICING AND TO DECORATE orange and green food colouring 140g/5oz fondant icing 100g/4oz butter, chopped 2 tbsp cocoa powder 200g/7oz icing sugar 2 tbsp milk 25g/1oz desiccated coconut few parsley sprigs and edible green glitter (optional)

shape. Use a cocktail stick to make indentations along the sides. Set aside, standing them on their fattest end, to firm 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. PER CAKE 599 kcals, protein 5g, carbs 76g, fat 31g, sat fat 12g, fibre 2g, sugar 67g, salt 0.8g

GET THE LOOK You can buy mini loaf cases from 3AINSBURY S Waitrose or Asda, or online at lakeland.co.uk.

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, flour, cocoa, bicarbonate of soda, spices, orange zest and 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

In next month’s BBC

s FREE RECIPE BOOK n %ASY .EW 9EAR ENTERTAINING MENUS s 1UICK PARTY NIBBLES s "RILLIANT NEW BAKING TRENDS s #OMFORTING DISHES FOR COLD DAYS s 0LUS *AMES -ARTIN S DINNER PARTY ON SALE 4 DECEMBER

202 bbcgoodfood.com

DECEMBER 2013

Food styling CASSIE BEST | Styling TONY HUTCHINSON

Rudolph’s carrot patch cakes

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TAKES 10 MINS TO MAKE,

10 MINS TO COOK

‘These mini burgers are a crowd-pleaser. The blue cheese is the icing on the burger!’ Ronnie Murray, Head Pastry Chef for Hix Restaurants 250g ground rib steak 1 onion, finely diced 1 egg oil, for frying Castello® Danish Blue cheese 12 mini brioche buns, cut in half red onion marmalade cherry tomatoes, sliced gherkins, sliced BBQ sauce

1 Almonds with Pineapple Halo

1

Put the steak in a bowl, add the onion and egg, and use your hands to bind the mixture. 2 Separate into 12 balls and shape into burger patties (about 1.5in wide). 3 Heat some oil in a frying pan and place the burgers in one by one. Cook for 6 mins for rare and 9 mins for well done, turning every 2 mins. 4 In the final minute, place a wedge of blue cheese on each burger and leave to melt. 5 Top each brioche bun with red onion marmalade, a burger, tomato and gherkin, finishing off with a dollop of BBQ sauce. TIP Serve with a homemade smokey cola by mixing Fentimans Curiosity Cola with Smokehead Islay Malt.

5 Cherries with Creamy Blue

Cheeseboard checklist A variety of Castello® cheeses Fruit such as apples, figs and grapes Something different, such as honey or crystallised ginger A selection of crackers and bread Nuts such as almonds and walnuts Wine and beer to match your cheeses (see Match Made, far right)

IN GOOD COMPANY Almonds will bring out flavour 2 Walnuts and blue cheese always pair well 3 Juicy grapes balance out creaminess 4 Tangy fruits temper strong blues 5 Sweet cherries offset saltiness 1

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2 Walnuts with Danish Blue

3 Grapes with Creamy White 4 Apples with Jersey Blue

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