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DECEMBER 2015
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Welcome
New twists on Christmas classics p22
At this time of year, expectations run high, which is why this issue is all about giving you plenty of inspiration and lots of solutions. From a stunning Christmas main course in a parcel (p22) that you can prepare ahead, to simple slice-and-serve canapés (p85), our reliable recipes and practical tips will make entertaining easier. If you haven’t got round to making a classic iced fruitcake yet, we’ve created a quick alternative that’s just as impressive (p78). Got family and friends staying for a few days over the New Year? Treat them to a lazy brunch. Whether you fancy eggs with chorizo or indulgent French toast, we’ve been inspired by top brunch spots around the UK – fnd their signature dishes on page 90. And if you’ve still got items to tick off your shopping list, take a look at our original gourmet gifts (p51), our cookbooks of the year (p19), plus bubbly for every budget (p20). Have a wonderful Christmas and a Happy New Year.
Fun festive projects p32
Fresh and light Asian menu p72
Gillian Carter, Editor
PS Start your New Year on a feelgood note with our exclusive healthy eating plan: delicious dishes, great value and less waste. On sale 30 December.
SUBSCRIBE THIS MONTH AND YOUÕLL RECEIVE A STELLAR STICK BLENDER WORTH £45
Test your food knowledge p162
For more about this exciting offer, turn to page 140.
DECEMBER 2015 bbcgoodfood.com
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Publishing director Simon Carrington Senior marketing and events executive Chris Pearce Reader offer manager Liza Evans liza.evans@ immediate.co.uk Subscriptions director Jess Burney Subscriptions marketing manager Lynn Swarbrick Digital marketing manager Phil Byles Advertising director Jason Elson Group head Display Catherine Nicolson Senior Display sales executive Rosie Bee Display sales executive Abigail Snelling Classifed sales executive Tim Bennett Regional agency sales Nicola Rearden Inserts Harry Rowland Advertising enquiries 020 7150 5044 Head of Print & Partnerships Nicola Shubrook
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4 bbcgoodfood.com DECEMBER 2015
Contents December 2015 On our cover this month
Christmas kitchen 12
Nadiya’s brand-new bake This year’s Bake Off winner shares her white chocolate traybake 22 Christmas with a twist Update your table with these clever new ideas 32 Santa’s little bakers Three fun recipes the kids can get stuck into 38 Free-from & fabulous Edd Kimber creates dairy-free and gluten-free treats 45 Homemade hamper Easy yet impressive gifts for food lovers
Everyday
107 Make it tonight Quick and easy – affordable midweek meals 119 Take it to 10 Expand your recipe repertoire with this classic quiche
Best buys
19 Cookbooks of the year 20 Festive fizz To suit every budget 51 Gourmet gifts From Britain’s best delis, stores and farm shops 58 Party food on test Canapés and puds
Festive entertaining
62 Joyeux Noël Raymond Blanc creates a menu inspired by his childhood in France 72 Food for friends Fresh and zingy – a tantalising Asian menu for six 78 Cake Club Jane Hornby’s stunning Marzipan-in-the-middle bundt cake 81 Shake & stir Four glamorous cocktails 85 Slice & serve A clever way with canapés – make a large one and chop it up! 90 Holiday brunch dishes Four new recipes 98 Boxing clever Simple, special ideas, including how to use up leftovers
Nadiya cover photograph FOODIES FESTIVAL
Editor Gillian Carter Deputy editor Elaine Stocks Art director Jonathan Whitelocke PA to Gillian Carter and Alfe Lewis Emma Bales Senior food editor Barney Desmazery Food editor Cassie Best Assistant food editor Miriam Nice Commissioning food editor Jessica Gooch Cookery writer Chelsie Collins Cookery assistant Sophie Godwin Art editor Rachel Bayly Designer Suzette Scoble Picture editor Gabby Harrington Chief sub-editor Art Young Senior sub-editor Fiona Forman Feature writer Holly Brooke-Smith Editorial assistant Anna Lawson TV editor Kathryn Custance TV recipes Petra Jackson Speciality food consultant Henrietta Green Nutritional therapist Kerry Torrens Wine editor Sarah Jane Evans MW Thanks to Sara Buenfeld, Amy Fullwood, Katy Gilhooly, Hugo Harrison, Dom Martin, Odhran O’Donoghue, Polly Rappaport, Todd Slaughter
Raymond Blanc’s roast goose
107
38
45
Speedy yakisoba stir-fry
Create a hamper of homemade goodies
Just for you
Edd Kimber’s free-from bakes
READER OFFERS
Eat well
133 Souper bowl Turn leftovers into a good-for-you soup 134 A week of healthy meals Light yet satisfying suppers for every night
Good reads
55 Turkey and all the traumas Christmas Day has its trials, but Tim Hayward wouldn’t change it for anything 57 I eat for life… not just for Christmas Gizzie Erskine aims for a day of indulgence, with moderation in mind 162 Christmas quiz Test your knowledge of festive food traditions
Cook school
144 Our team shares tips and techniques 147 Masterclass Make John Torode’s Chicken & pork raised pie topped with cranberries 150 Storecupboard heroes Create a cheeseboard to suit every taste
Every month 6
8 11 89 123 140 153 160 161
Enjoy more Good Food Find us online, on social media and at our shows Recipe index and menu planner This month we’re buying… Classy presents In next month’s issue Sneak preview Chefs’ specials Recipes from TV shows BBC Good Food subscriber offer Classified advertisements From your kitchen Your letters and photos Reader recipe Smoked sausage pasta bake – warming winter supper
Lunch at Purnell’s Exclusive Michelinstarred event p83
30% OFF
Fine fzz for less Save on top-quality Prosecco p146
Warming winter reds Great merlots for just £5.49 a bottle p106
Quality kitchenware Good deals on Viners pan & steamer p142
Cooking made easy Save £70 on this pressure cooker p126
Make our cover recipe – p148 Cover photograph DAVID MUNNS Recipe JOHN TORODE Food styling ELLIE JARVIS Styling LUIS PERAL
DECEMBER 2015 bbcgoodfood.com
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LIVE SHOWS l ONLINE l MOBILE & MORE
There are so many ways to enjoy Good Food, in the kitchen and on the move MORE FESTIVE INSPIRATION
RECIPES ON THE GO
Meet top chefs, including Paul Hollywood, Tom Kerridge and James Martin
The Christmas issue of Easy Cook is on sale now – and it’s fantastic value at just £2.50. It’s packed with more than 100 festive recipes, including James Martin’s stunning Sticky ham and Tom Kerridge’s smart Christmas dinner for four. All the recipes have been tested in the BBC Good Food kitchen, so you know you can trust them.
Take your favourite BBC Good Food recipes with you wherever you go with our interactive digital edition. Watch exclusive videos from our cookery team, and use the added features like bookmarking and landscape view to make reading and following recipes even easier. Visit the Apple App Store to download the app today.
MAGAZINE
TWO WAYS TO VIEW
STAY COOL THIS YULE Visit bbcgoodfood.com for essential recipes and advice to take you through the Christmas season. There are quick canapés, last-minute tips for entertaining, and exciting cocktails to make your party sparkle. In charge of Christmas dinner? You’ll also fnd practical timeplans, simple recipes and step-by-step videos.
PLAN A GREAT DAY OUT Getting some dates in your new diary is a brilliant way to beat those post-holiday blues. Plans for our spring and summer BBC Good Food Shows are already hotting up, with the line-up of top chefs confrmed for both events. We’re also excited to announce a brand-new Show for the summer season: the BBC Good Food Show Summer in the City is coming to London’s ExCel this May. To fnd out more about all our Shows, visit bbcgoodfoodshow.com, or turn to page 120 for a great discount on tickets.
Our promise to you We’ll bring you the best recipes you’ll fnd anywhere to cook at home. l You can trust us – every recipe in the magazine, including those from top chefs or cookery books, is tested and retested until we’re confdent it will work frst time for you at home. Find out more on page 8. l We know that many of you want to cook healthy meals for yourself and your family, so we offer new l
6 bbcgoodfood.com DECEMBER 2015
ways to eat well, plus vital nutritional information. l We’ll show you how to cook with seasonal produce, plus you’ll discover exciting new ingredients and try new favours. l We’re realistic about budgets – you’ll fnd costs per serving on many dishes. l Above all, whatever kind of cook you are, we promise you’ll fnd plenty to inspire and excite you at BBC Good Food.
Exclusive video
How to make a quiche
Join the conversation Catch up with fellow cooks, comment on our recipes, and discover what we’re up to in the Good Food Test Kitchen. Visit bbcgoodfood.com for advice on healthy eating and special diets, online conversion charts and thousands more triple-tested recipes.
You can also follow us on facebook.com/bbcgoodfood, Instagram and Twitter @bbcgoodfood
This month’s
Get the best from our recipes
Be inspired!
In each issue we provide tested recipes you can rely on, and include advice to help you get great results. All our recipes are tested thoroughly, so they’ll work frst time for you at home. Most are developed in our Test Kitchen by our cookery team, with extra recipes from food writers, TV chefs or cookbooks – and every single one is tested before being included in the magazine. l We keep ingredients to a minimum and
avoid lengthy preparation. l We help you avoid waste by using full packs, cans and jars where possible, or giving suggestions for using up leftovers. l Where possible, we use humanely reared meats, free-range chickens and eggs, and sustainably sourced fsh. l We use unrefned sugars (such as golden
Helping you to eat well 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. If you serve the portion size suggested, you can work out how each recipe fts into your day-to-day diet by comparing the fgures with the Reference Intake (RI).
Reference Intake (RI) The RIs are a guide to the amount of energy (kilocalories), fat, saturated fat, carbohydrate, sugar, protein and salt that an adult should consume each day: Energy 2,000 kcals, Protein 50g, Carbohydrates 260g, Sugar 90g, Fat 70g, Saturates 20g, Salt 6g. The RIs for fat, saturated
Two celebration menus using recipes from this issue
Festive lunch for 6-8 friends
Testing, testing! Cookery assistant Sophie Godwin in the Good Food Kitchen
caster sugar), unless we want white icing. l Where egg size is important, you’ll fnd it stated in the recipe. l Always use standard measuring spoons, and never mix metric and imperial measures. Please note that recipes created for Advertisement features are checked by our cookery team but not tested in the Good Food Test Kitchen.
fat, sugar and salt are maximum daily amounts.
What our recipe symbols mean EASY
Simple recipes that everyone can make, even beginners. A LITTLE EFFORT Requiring a little more skill – such as making pastry. MORE OF A CHALLENGE Recipes aimed at more experienced cooks, who cook for pleasure and like a challenge. Suitable for vegetarians. But always check labels on ingredients such as cheese, pesto and curry sauces, to ensure they are suitable. Not suitable for freezing Suitable for freezing. Unless otherwise stated, freeze for up to three months. Defrost thoroughly and heat until piping hot.
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
Stollen sour (double the recipe) p82
Orange, fennel & wild rice salad p100
Star anise meringues with mango coulis & raspberries p76
New Year’s Eve supper for 4-6
FOLATE FIBRE VIT C IRON
OMEGA-3
Indicating recipes that are good sources of vitamins or nutrients. GLUTEN FREE This indicates a recipe that is free from gluten, but excludes any serving suggestions. For more information on gluten-free cooking, visit coeliac.org.uk.
• We regret that we are unable to answer medical/ nutritional queries. • For thousands more of Understanding our our tested recipes, plus healthy symbols ‘how to’ cookery videos LOW FAT 12g or less per serving. and healthy eating advice GOOD 4 YOU Low in saturated fat, with from the experts, visit 5g or less per serving; low in bbcgoodfood.com.
8 bbcgoodfood.com DECEMBER 2015
Potato cakes with smoked salmon & cream cheese (halve the recipe) p86
Gingerbread Bellini p82
Carrot, celeriac & chorizo soup p106
Tarragon stuffed crown of lamb with duchesse potatoes p127
Caramel chocolate log p42
recipes and menus RECIPE KEY
Healthy option
86
Low fat
Gluten free
Suitable for freezing
71
exciting new recipes
Brunch Brioche French toast with bacon, banana & maple syrup 96 Manakeesh 94 Papas a lo pobre with chorizo 90 Porridge with beetroot, apple cranberry compote & toasted hazelnuts 92
Meat & game
Starters, soups, salads & sides Braised chestnuts, apples & Brussels sprouts 69 Burnt sprouts with pomegranate & sesame 29 Carrot, celeriac & chorizo soup 106 Comté cheese souffé 64 Jamaican red bean soup 134 Orange, fennel & wild rice salad 100 Sautéed potatoes with bacon lardons & persillade 69 Smacked cucumber pickles 74 Triple cheese & bacon Dauphinoise 30 Turkey minestrone 133
Caramelised onion quiche with cheddar & bacon 119 MAKE OUR COVER RECIPE Cranberry-topped raised pie 148 Easy-slice Christmas dinner parcel 28 Gourmet hot dog 106 Mozzarella-stuffed meatballs in tomato sauce 109 Orange & rosemary pork with broccoli & pea crush 137 Pork shoulder braised in black vinegar & rice wine with pickled chillies 74 Smoked sausage pasta bake 159 Tarragon stuffed crown of lamb with duchesse potatoes 127 Venison, chicken liver & Armagnac terrine 129
Vegetarian mains Canapés & cocktails Coronation turkey cups 102 Cranberry Margarita 82 Gingerbread Bellini 82 Mac ’n’ cheese sliders 88 Minted ham & pea soup shots 102 Mont Blanc-tini 82 Potato cakes with smoked salmon & cream cheese 86 Sausage & fennel seed slices 88 Stollen sour 82 Turkish-style sharing bread 86
Beet & feta burgers with horseradish dressing 137 Bombay spiced pies 111 Brie, apple & onion tart 102 Mushroom gnocchi 112 Orange, fennel & wild rice salad 100 Parsnip, rosemary & hazelnut risotto 109 Roasted caulifower aloo gobi 111 Spelt & sweet potato burger 112 Veggie yakisoba & pickled ginger 105
Poultry
Fish & seafood
Chipotle chicken with corn & pepper pilaf 138 Moroccan-spiced turkey pie 29 Raymond’s roast goose 67
Moroccan fshcakes 106 Prawn cakes with cucumber peanut relish 74 Salmon noodles with sushi ginger 135
148
Homemade gifts Apple pie cookie kit 35 Gingerbread syrup 46 Marinated goat’s cheese 48 Microwave boozy fudge 46 Quick pickled onions 46 Salted fruit ’n’ nut bark 46
Baking & desserts Caramel chocolate log 42 Chocolate, orange & hazelnut cake 40 Chocolate sundaes with pear & Christmas pud 102 Christmas tree garlic bread 100 Christmas white chocolate traybake 12 Cinnamon madeleines with winter spiced caramel sauce 130
Coconut cupcakes 42 Double chocolate swirled cake 124 Ginger cookie sandwiches with lemon mascarpone 40 Lussekatts 123 Marzipan-in-the-middle bundt cake 78 Millionaire’s ice cream bombe 28 Mini elf doughnuts 34 Pecan mince pie 30 Peppermint candy cane Battenberg 34 Star anise meringues with mango coulis & raspberries 76 Tarte Tatin 70
DECEMBER 2015 bbcgoodfood.com
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THIS MONTH WE’RE BUYING…
Classy presents
Holly Brooke-Smith selects gifts to please stylish food lovers Queen’s Blend tea caddy, 250g, £15, Fortnum & Mason
Moët & Chandon mini cracker, 20cl, £19.99, John Lewis
Photographs ADRIAN TAYLOR
Glass-domed serving stand, 26cm tall, £19.99, kitchencraft.co.uk
Moon Valley sumac, 40g, £3.80, ottolenghi.co.uk. Sharp, lemonyfavoured spice to add zing to Middle Eastern dishes Christmas chocolate box, 325g, £26, prestat.co.uk
Niederegger marzipan assortment, 400g, £13.99, John Lewis
Apricots in amaretto, £9.95, liberty.co.uk
Arden & Amici almond cantuccini, £4.99, Waitrose
Gold ceramic star bottle stopper, £6.50, scandinavian shop.co.uk
Pandoro (a traditional sweet, yeasty Italian cake), 700g, £16.95, Carluccio’s
Thornback & Peel 100% cotton napkins, £44.95 for 4, annabeljames.co.uk
DECEMBER 2015 bbcgoodfood.com
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l
Nadiya Hussain, 30, and her husband, Abdal, live in Milton Keynes with their three young children. More than 13 million watched Nadiya triumph in the Great British Bake Off tent
Nadiya’s brand-new bake This year’s champion shares a favourite recipe and tells us how she got the baking bug My parents are amazing cooks, and they made sure we knew how to cook as youngsters, but I never baked as a child. It was when I started doing home economics at high school, that I really took an interest. I would stay back during lunch breaks to watch my teacher prepare for her next class. The frst thing I ever baked was puff pastry, and I remember being hooked from that point on. All I wanted to do was bake. When I got married and had my own kitchen, I began to take baking seriously. My children and husband have since become my chief tasters, critics and fans.
It’s my birthday on Christmas Day so my family get together for a meal. We have birthday cake, turkey and pilau rice. It’s a jumble of cuisines but it is really fun. All our family events are food-focused – we celebrate Eid twice a year and enjoy lots of traditional things, such as samosas and beef curry. Each year I make masses of desserts, which always includes a large cake, biscuits and a batch of brownies for the kids. We’ve just moved house, so a dishwasher is top of my wish list. My poor husband could do with a break from all the washing up!
12 bbcgoodfood.com DECEMBER 2015
My tips For novice bakers, my advice is to stay close to the recipe. Don’t deviate, and measure things exactly. Always check your oven temperature is correct and make sure you have all the ingredients beforehand. Finally, eggs should always be room temperature.
I didn’t eat a mince pie until I was 17. My children have yet to be convinced – they always scoop out the middle. But they do like the spice combination, so I’ve created a traybake to include all the best bits. EASY
un-iced
CUTS INTO 16 squares PREP 20 mins plus cooling COOK 35 mins
225g/8oz unsalted butter, plus extra for greasing 225g/8oz light brown soft sugar 4 medium eggs 200g/7oz mincemeat, from a jar zest 1 orange 200g/7oz plain four 2 tsp ground cinnamon 1 tsp ground nutmeg 200g/7oz white chocolate, plus extra for grating 100g/4oz double cream
1 Heat oven to 180C/160C fan/gas 4. Line and grease a 20cm square brownie tin. Beat the butter and sugar using an electric whisk for about 5 mins or until the mixture is light and fuffy. Gradually beat in the eggs, one at a time, making sure each egg is well incorporated before adding the next. Add the mincemeat and orange zest, and beat again for a few secs to combine. 2 Sift in the four, cinnamon and nutmeg, and stir with a large metal spoon until completely mixed. Tip into the tin and smooth using the back of the spoon. Bake in the oven for 30-35 mins or until a skewer inserted into the centre comes out clean. 3 Meanwhile, make the white chocolate icing. Put the chocolate in a large bowl. Pour the cream into a small saucepan and bring to the boil. Remove from the heat and pour over the chocolate. Stir until the chocolate has melted and it’s all combined, then set aside and leave to cool. 4 Leave the traybake to cool in the tin for 10 mins, then transfer to a wire rack. Once the cake is completely cool, spread the icing on top of the cake, then fnely grate over the extra chocolate and cut into squares. PER SQUARE 355 kcals • fat 21g • saturates 12g • carbs 37g • sugars 28g • fbre 1g • protein 4g • salt 0.7g
Turn the page for updates on Nadiya’s fellow fnalists, Tamal and Ian u
Interviews HOLLY BROOKE-SMITH | Portraits BBC | Recipe photograph TOBY SCOTT | Food styling SARAH COOK | Styling LUIS PERAL
Christmas white chocolate traybake
Bake Of special
DECEMBER 2015 bbcgoodfood.com
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Bake Of special
ÔIÕd love to cook as well as my mumÕ Tamal Ray, 29, a trainee anaesthetist, lives in Manchester.
I used to read my mum’s baking books when I was younger. There was a section in one about how to make a wedding cake, and I remember thinking I’d like to have a go. Food has always been a big part of my family life and we’ve all got a soft spot for puddings. My big sister Soma and I would make simple things like crumble and cookies. The recipes were copied out from a book she found in her school library, and we still have our handwritten versions. I started to take baking seriously when I was at university. My sister and brother-in-law, Ian, didn’t think they’d be able to afford a wedding cake, so I offered to make it instead. I’d never done anything like it before and I felt so proud when it was fnished. My favourite bake is a good fruitcake, but they have such a bad reputation. I think people
are used to dry tea loaves with the bad candied peel, but you can’t beat a proper dark, rich fruitcake with spices and a citrus kick. My love of food defnitely comes from my mum – she makes amazing Bengali dishes as well as lots of other things. She has that ability to look at a random bunch of ingredients and make something delicious. She doesn’t bake very often though, and tends to deviate from the recipe so her cakes can be unpredictable! I love Christmas, it’s my favourite time of year by far. This year, I’ll be working on Christmas Eve until midnight at the hospital in Manchester, but will spend Christmas Day with my parents. I’m planning to make Christmas cakes for my family and for the staff at my hospital. I also want to make a panettone, stollen, mince pies… the list is endless. I always have plans to do loads of baking and then only ever have time to get half of it done!
My tips You learn a lot from your mistakes – maybe more than your successes. So remember that it’s all part of becoming a better baker when you tip that charred sponge into the bin! A key technique is being able to make a decent sponge, and that’s all about folding in the ingredients correctly to preserve air that you’ve beaten into the mix.
ÔGive your baking the love it deservesÕ Ian Cummings, 42, is a travel photographer. He lives in Cambridgeshire with his wife, Eleanor, and children, Zoe, eight, and George, fve.
I ate a lot of cakes when I was younger, but I really wasn’t interested in baking them. When I frst lived in London, starting out in photography, I had no money and used to survive on 19p economy Swiss rolls. Eventually, I started to use my mother’s recipe for apple crumble or rhubarb crumble, and realised the Swiss rolls weren’t so great. I got a lot more into cooking when I shared a fat with Fuchsia Dunlop, the cookery writer. She was writing her frst book, Sichuan Cookery, so I got to eat her amazing food, and she opened my eyes to different favours and exciting dishes. She also introduced me to ox tendons at a Sichuanese restaurant called Barshu in Soho – much better than they might sound!
I began to bake seriously about eight years ago. That was when a friend taught me to make bread – it wasn’t the dark art I had always imagined it to be. At the moment, I’m making a lot of rosemary sourdough bread. I do almost all the cooking at home. My wife is a doctor and I think she deserves a decent meal after a day at the hospital. I often end up cursing a bread that’s slow to rise, though, as the hours go by and bedtime gets pushed back even further. As a travel photographer, I pick up ideas about food along the way, so I like to incorporate these into my cooking. My top ingredients are the lemon, orange and lime oils from Boyajian (boyajianinc. com). I used the orange oil in my colossal carrot cake in the fnal. My signature Christmas bake is Orange & cranberry mince pies with orange brandy butter – I make them every year without fail.
14 bbcgoodfood.com DECEMBER 2015
My tips Bake what you enjoy eating, then you’ll put the time and love into it that it deserves. And you can’t rush bread or pastry – bread needs time to rise and pastry needs time to cool.
• Turn to page 123 for recipes from the Great British Bake Off Christmas Masterclass
• Do you have what it takes to impress Mary Berry and Paul Hollywood? Apply by 10 January 2016 for a chance to compete in the next series of The Great British Bake Off. For an application form, visit bbc.co.uk/ showsandtours/takepart
Shopping
OUR TOP COOKBOOKS The Good Food cookery team pick their 10 books of the year – they make great gifts
SEASONAL FOOD ON TREND
My Street Food Kitchen by Jennifer Joyce (£18.99, Murdoch Books) ‘Recreating food from your travels has never been easier,’ says Cassie Best. ‘Punchy and vibrant, this collection of 150 authentic street food recipes includes tacos, dumplings and gözleme.’
DREAMY CREATIONS
CONTEMPORARY VEGETARIAN
Everything Sweet by the Meringue Girls (£18, Square Peg)
A Modern Way to Cook by Anna Jones (£25, Fourth Estate)
‘This book is packed with colourful, fun creations,’ says Miriam Nice. ‘There are childhood favourites, like Fancy fumps, as well as weird and wonderful bakes. I loved the Peanut butter & jelly chocolate fondants.’
‘I loved Anna’s frst book, and her sequel is already a frm favourite,’ says Jessica Gooch. ‘It’s my go-to for quick, nourishing weeknight suppers and inventive weekend meals with friends.’
The Modern Preserver by Kylee Newton (£20, Square Peg)
TASTE OF EASTERN EUROPE
Mamushka by Olia Hercules (£25, Mitchell Beazley) ‘Olia’s 100+ recipes take you on a culinary journey from her native Ukraine to the rest of Eastern Europe,’ says Chelsie Collins. ‘Try the Azerbaijani rice & fruity lamb for a dinner party.’
RESTAURANT STYLE
SCANDINAVIAN DELIGHTS
NOPI by Yotam Ottolenghi and Ramael Scully (£28, Ebury Press)
The Scandi Kitchen by Brontë Aurell (£16.99, Ryland Peters & Small)
‘Yotam’s collaboration with Ramael Scully, head chef of his London restaurant NOPI, brings something different to the table: bold, exciting flavours and recipes that are more of a challenge,’ says Chelsie.
CHICKEN INSPIRATION
A Bird in the Hand by Diana Henry (£20, Mitchell Beazley) ‘These recipes transform chicken into spectacular meals,’ says Cassie. ‘With unusual dishes like spicy Brazilian chicken & prawn xinxim, this book will inspire, whatever the occasion.’
‘Simple authentic recipes, gorgeous favours, beautiful photographs – this is a great introduction to Scandi cooking, from traditional dishes to stunning bakes,’ says Barney Desmazery.
‘Preserving is a joy and a rewarding craft,’ says Miriam. ‘These easy-tofollow recipes will inspire you to experiment with seasonal produce, to make classic preserves and on-trend fermented foods such as sauerkraut.’
LIVE WELL
FOR A FEAST
Fresh by Donal Skehan (£20, Hodder & Stoughton)
This Could Get Messy by James Wirth (£17.99, Murdoch Books)
‘Donal focuses mostly on seasonal fruit, veg and grains, but also on topquality meat,’ says Sophie Godwin. ‘His ideas aim to boost your energy, and they don’t compromise on favour. A great book for a healthy start to 2016.’
‘Just reading some of the recipe titles makes me feel hungry,’ says Barney. ‘Fried chicken with waffes & maple hot sauce, Pork belly tacos, Deep-fried ice creams, Coconut daiquiri… Sheer indulgence!’
• All these books can be ordered at a discount. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood.
DECEMBER 2015 bbcgoodfood.com
19
Everyday
FESTIVE FIZZ
MY CHRISTMAS
Enjoy bubbles whatever TOP 10 your budget with these best buys from Sarah Jane Evans
£10 or under
£20 and under
Over £20
Taste the Difference Pignoletto Brut NV, Vino Spumante, Italy, 11%, £10, Sainsbury’s
Winemakers’ Selection Blanc de Noirs Champagne Brut NV, France, 12%, £20, Sainsbury’s
Ring the changes from Prosecco and try Pignoletto, a little-known Italian fzz we’ll be seeing a lot more of in the future. This light, fresh wine is full of lemon sherbet charm.
A white wine from red grapes – that’s Blanc de Noirs. Choose it when serving with food for its greater depth of favour. The magnum (150cl/£38) is an excellent celebration choice.
Les Pionniers Vintage Champagne 2006, France, 12%, £24.99, The Co-operative
Acquesi Cortesi Spumante NV, Piedmont, Italy, 11%, £10, Morrisons
Codorníu Vintage 2013 Cava, Spain, 11.5%, 150cl, £19.99 (down to £15.99 until 8 December), Waitrose
Another lively alternative to Prosecco – it has the same direct charm, with plenty of soft fruits. The bonus is the packaging, which has a real Christmas party feel.
Cava – unlike Prosecco – is made exactly like Champagne, and this stylish magnum does the business. Fruity and zesty, it’s just the thing to liven up tired palates over the holiday – and terrifc value. You’ll need to make space for the bigger bottle in the fridge though!
A regular favourite, Aldi continues to keep up the standards on this classy sparkler. Seven regions in France offer sparkling wines made by the Champagne method – this is the best value.
DID YOU KNOW? l A Champagne bottle at room temperature
contains about 49 million bubbles. l A Champagne cork reaches about 40 miles per hour if popped out of the bottle. Better to remove it carefully… l To open, twist the bottle gently, not the cork, and keep a frm hold on the cork. l The pressure in a bottle of Champagne can be as much as 90lb per square inch – about three times the pressure in a car tyre.
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The Society’s English Sparkling Wine 2013, Ridgeview Estate, East Sussex, £20, thewinesociety.com
Splash out! Gosset Grande Réserve Brut NV Champagne, France, £37.50-£49.95, bbr.com, Hennings, Roberson
You may remember that 2013 was not a great year in the garden – everything came a month late. Despite that, Ridgeview, the award-winning family winery, made this super-elegant sparkling. Who needs Champagne? Serve this with salmon coulibiac, kedgeree or just by itself.
In a world of noisy branding, Gosset (‘Gossay’) is very quiet. Yet it has plenty to shout about, as it is the oldest wine house in Champagne (1584). Its wines have an equally restrained fnesse. Start here – you’ll be tempted to spoil yourself with the rest of the range.
Torres Santa Digna Estelado Rosé 2012, Chile, 12.5%, £11.75£14.53, Fareham Wine Cellar, martinez.co.uk, Soho Wine Supply, vintagemarque.com
Taittinger Prélude Brut NV Champagne, £45£47.95, direct.asda.com, greatwesternwine.co.uk, Lea & Sandeman, Majestic
BOXING Pick this for Boxing Day: a young, DAY SPECIAL delicate rosé with notes of red fruits and citrus – it will go perfectly with ham or gammon, and any other cold meats. It’s an original, made in Chile from the Pais grape, which was brought by the missionaries in the 16th century.
As the name suggests, Prélude is a great start to a celebration. The grapes come from some of the best vineyards, in a blend that has a seductively soft and creamy character. Consistently good.
SARAH JANE EVANS is a Master of Wine
Philippe Michel Crémant du Jura 2012, France, 12%, £7.29, Aldi
Exceptional value for a vintage Champagne. Made by top producer P&C Heidsieck, it has all the qualities of a famous-name brand. Elegant crisp apple and citrus favours make this a refreshing choice for a special occasion.
The Only Gruyère AOP in the World 900 Years in the Making, Available Today 100% Natural, 100% from Switzerland – for 900 Years. + The perfect compliment to your cuisine
+ All Natural, Hand-crafted & Hand-made in small batches
When you’re looking for the uniquely smooth, savoury Gruyère flavour, there’s only one cheese that fits the bill. Le Gruyère AOP, since 1115 AD. Le Gruyère AOP is 100% natural, handmade with raw cow’s milk, always produced with the same recipe as it was in 1115 AD. For a smooth and mild yet extremely satisfying taste, Le Gruyère Classic is aged a minimum of 5 months. Le Gruyère Reserve, which is aged for 10 month or more, has a smooth but more robust flavour. Both varieties are great in recipes, or sliced as a snack. Either way, we’re sure you’ll enjoy the only cheese that has this distinct tradition. For more information about Gruyère AOP, visit us at gruyere.com
+ Slow-aged & cared for in Switzerland
Born in Switzerland in 1115. www.gruyere.com AOP = PDO (Protected Designation of Origin)
Switzerland. Naturally.
Cheeses from Switzerland. www.cheesesfromswitzerland.com
Millionaire’s ice cream bombe, p28
Christmas Try something different with these clever new ideas for your festive table Recipes Good Food cookery team Photographs Peter Cassidy
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Christmas kitchen
Easy-slice Christmas dinner parcel, p28
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Burnt sprouts with pomegranate & sesame, p29
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Christmas kitchen
Moroccan-spiced turkey pie, p29
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Triple cheese & bacon Dauphinoise, p30
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Christmas kitchen
Pecan mince pie, p30
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l
Millionaire’s ice cream bombe Who needs traditional Christmas pudding when you can serve this incredible ice cream bombe? Fill it with your favourite ice cream and stash in the freezer until needed. Cassie Best A LITTLE EFFORT
SERVES 10-12 PREP 1 hr 15 mins plus 9 hrs freezing NO COOK
250g/9oz digestive biscuits 50g/2oz butter, melted 200g/7oz dulce de leche or Carnation caramel 200g/7oz chocolate ice cream (not soft-serve) 300g/11oz caramel or vanilla ice cream (not soft-serve) 4 x 121g bags Maltesers 150ml/1/4pt double cream 200g bar dark chocolate, fnely chopped holly, to decorate, and a little icing sugar, to serve (optional)
1 Line a 1.2-litre pudding bowl with a double layer of cling flm, leaving plenty overhanging, and make a space for the
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bowl in the freezer. Put the biscuits in a food processor and blitz until they resemble fne crumbs. Add the butter and 2 tbsp caramel, and blend until well mixed. Save about 3 tbsp for the top and tip the rest into the lined pudding bowl. Use the back of a spoon to press evenly over the base and up the sides of the bowl. Freeze for 30 mins. 2 Remove the chocolate ice cream from the freezer and allow it to soften at room temperature for 10 mins. Remove the pudding bowl from the freezer too (the biscuits should be frm by now.) Spoon the ice cream into the biscuitlined bowl, packing it into the base. Spoon over the remaining caramel, spreading it to the biscuit walls. Return to the freezer for 30 mins. 3 Remove the caramel ice cream and allow it to soften for 10 mins. Meanwhile, tip 75g Maltesers into a bowl and lighty crush with the end of a rolling pin, leaving some chunky bits. Add the ice cream to the bowl and stir through the Malteser pieces – work quickly so the ice cream doesn’t melt too much. Remove the pudding bowl from the freezer and tip in the Malteser ice cream, spreading it to completely fll the bowl, then level the top. Scatter with the remaining biscuit crumbs. Return to the freezer for at least 4 hrs (or for up to 2 weeks). 4 Put the cream in a pan and heat until steaming hot but not boiling. Put the chocolate in a large bowl and pour over the cream. Leave to stand for 1-2 mins, then stir to make a smooth ganache. Set aside to cool until the sauce thickens to a spreadable consistency (you can speed this up by putting it in the fridge, but remember to stir it every 5-10 mins or it will set around the edges). 5 Remove the pudding bowl from the freezer. Turn it onto a plate and remove the bowl and cling flm. Spread half the chocolate ganache all over the pudding and, as quickly as you can, stick the remaining Maltesers all over the surface – this is easiest if you start around the bottom and work your way up in layers. The chocolate ganache will start to set, so use a little more from the bowl to make the Maltesers stick. Once covered, return to the freezer for at least a further 4 hrs (or for up to 3 days), removing it 10 mins before serving. Top with a dusting of icing sugar and a sprig of holly, if you like. PER SERVING (12) 648 kcals • fat 39g •
saturates 23g • carbs 64g • sugars 46g • fibre 2g • protein 8g • salt 0.6g
Easy-slice Christmas dinner parcel This all-in-one parcel can be assembled on Christmas Eve, and the slicing is simple when you come to serve it. Any leftovers make the best sandwiches – in fact, it’s worth making this recipe for those alone! Cassie Best A LITTLE EFFORT
SERVES 6 PREP 40 mins COOK 2 hrs
drizzle of vegetable oil, plus extra for greasing 1 onion, chopped 400g pack sausages (we used pork & leek), meat squeezed from the skins 2 tbsp fresh breadcrumbs 8 sage leaves, chopped, plus a few small leaves to serve 24 rashers smoked streaky bacon 450g/1lb turkey breast steaks 250g/9oz cranberry sauce, homemade is best (visit bbcgoodfood.com for a recipe)
1 Heat a drizzle of oil in a frying pan, and use a little more to grease a 900g loaf tin. Put the onion in the pan and cook gently for 10-15 mins until caramelised. Tip into a large bowl and set aside to cool. Line the loaf tin with a double strip of foil, leaving plenty overhanging either end (you can use this as a handle to remove the parcel once cooked). 2 Stretch each piece of bacon a little with the back of your knife. Arrange the rashers so the base of the tin is covered with overlapping bacon and the rashers come neatly up the sides in a single layer, overhanging generously. Sprinkle the breadcrumbs on top of the bacon.
Christmas kitchen Burnt sprouts with pomegranate & sesame
You can relax on Christmas Day knowing that the hard work is done
‘Burning’ your greens sounds like something to avoid, but it can give them a whole new depth of flavour that’s like the addictive crispy seaweed (basically cabbage) you get in Chinese restaurants. The art to burning sprouts or cabbage is to sizzle them gently, so by the time the cut side is deep brown, the rest of the vegetable has wilted in the heat. Barney Desmazery EASY
1 OF 5 FOLATE FIBRE VIT C A DAY
SERVES 4 PREP 10 mins COOK 20 mins
3 Once the onion has cooled, add the sausagemeat and sage to the bowl. Mix everything together, then pack half the mixture into the tin. Spread over about a third of the cranberry sauce. 4 Cut each turkey breast steak into three strips. Layer roughly half the turkey on top of the stuffng mix, flling any gaps like a jigsaw, but keeping the turkey in one thick layer, then season. Spread over a little more cranberry sauce, then top with the remaining stuffng, cranberry sauce and turkey in the same way, making sure there are no gaps between the layers. The parcel should be full to the top when you’re fnished. Fold over the overhanging bacon and wrap the tin in foil. Can now be chilled for up to 2 days. 5 Heat oven to 180C/160C fan/gas 4. Put the tin on a baking tray and cook for 1 hr 30 mins. Remove the tin from the oven and leave to cool for 10 mins. Carefully lift the parcel out of the tin, using the foil handles. Roll the parcel over onto a baking tray. Return to the oven for a further 15-20 mins until the outside is crisp and browning. Test the internal temperature with a thermometer, if you have one – it should read 75C when it’s ready. Or insert a metal skewer into the centre of the parcel and check it is piping hot. Cover loosely with foil and leave to rest for at least 15 mins before serving. Top with the reserved sage leaves, then slice. Leftovers will keep in the fridge for 2 days. PER SERVING 469 kcals • fat 26g • saturates 9g •
3 tbsp rapeseed or sunfower oil 400g/14oz Brussels sprouts, halved 25g/1oz cold butter, diced 1 tbsp sesame seeds 100g/4oz pomegranate seeds drizzle of pomegranate molasses
PER SERVING 205 kcals • fat 16g • saturates 4g •
Moroccan-spiced turkey pie
fragrant. Add the cinnamon, olive oil, aubergine and shallots. Coat the veg in the spices and cook on a medium-low heat for about 10 mins until the aubergine has softened slightly. 2 Add the harissa and peppers. Give everything a good stir, then add the tomatoes and crumble over the stock cube. Simmer, uncovered, for 20 mins until the veg is tender and the mixture nice and thick. 3 Stir through the turkey meat and season well. Set aside to cool. 4 Heat oven to 200C/180C fan/gas 6 and grease a 23cm springform tin with a little butter. Lay two sheets of flo over the base of the tin and brush with the melted butter. Cross over another two layers of flo and brush again with butter. Repeat once more, then put the cooled flling in the centre. Using the remaining four pastry sheets, cover the flling and brush with more melted butter. Scrunch the top of the pie together and bake for 30-35 mins. 5 Remove from the oven and scatter the pie with the faked almonds. Cook for a fnal 10 mins until the pie is golden and piping hot. Serve straight away.
This might just be my new favourite way to use up Christmas leftovers. Packed with subtle spice, wrapped in filo and topped with almonds, this is inspired by a Moroccan pie called a pastilla. Chelsie Collins OF 5 EASY FIBRE VIT C 2 A DAY
SERVES 6 PREP 20 mins COOK 1 hr 15 mins
2 tsp each coriander seeds and cumin seeds pinch of ground cinnamon 2 tbsp olive oil 2 aubergines, cut into small dice 2 banana shallots, halved and sliced 2 tbsp harissa 2 peppers (any colours will do), deseeded and diced 227g can chopped tomatoes 1 chicken stock cube 500g/1lb 2oz leftover turkey (a mix of leg and breast is best), chopped 100g/4oz butter, melted, plus extra for greasing 250g pack (about 10 large sheets) flo pastry 25g/1oz faked almonds
carbs 28g • sugars 19g • fibre 1g • protein 31g • salt 2.4g
1 Heat the oil in a large frying pan over a medium heat. Put the sprouts in the pan, cut-side down, and leave them to sizzle away happily for 10 mins without disturbing them. 2 Halfway through cooking, dot over the butter and leave it to sizzle and brown – the sprouts need to be really crispy and dark brown. If they are just lightly brown, carry on cooking for another 5-10 mins. 3 Scatter over the sesame seeds and stir-fry everything until the seeds are toasted. Off the heat, toss through the pomegranate seeds, then season the sprouts with salt and tip into a serving dish. Drizzle with the pomegranate molasses before serving. carbs 8g • sugars 7g • fibre 6g • protein 4g • salt 0.2g
PER SERVING 502 kcals • fat 26g • saturates 11g •
carbs 29g • sugars 9g • fibre 7g • protein 34g
1 Heat a large non-stick pan over a medium heat and toast the coriander and cumin seeds for 1-2 mins until
• salt 1.4g
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Christmas kitchen
I was trying to think how you could possibly improve on potatoes Dauphinoise, and then it hit me – increase the cheese and add bacon! Chelsie Collins EASY
CALCIUM GLUTEN FREE
SERVES 6 PREP 20 mins COOK 1 hr 45 mins
butter, for greasing 500ml/18f oz semi-skimmed milk 300ml pot double cream 2 garlic cloves, bashed 6 large (about 900g/2lb) Maris Piper potatoes, thinly sliced (use a mandolin if you have one) 1 tbsp vegetable oil 200g/7oz smoked bacon lardons 50g/2oz cheddar, grated 50g/2oz Parmesan, grated 50g/2oz Gruyère, cubed
Pecan mince pie This makes a wonderful buffet dessert as it will sit happily at room temperature, or you could serve it at the end of your Christmas meal. If you’re in a hurry, you could use shop-bought pastry (see tip, below right). The brandy cream is optional, but so worth it. Barney Desmazery A LITTLE EFFORT
pastry only
SERVES 10-12 PREP 30 mins plus chilling COOK 55 mins
Find more Christmas recipes at
bbcgood food.com
FOR THE PASTRY 250g/9oz plain four, plus extra for dusting 140g/5oz cold butter, diced 2 tbsp golden caster sugar 1 tbsp milk zest 1 orange, fnely grated FOR THE FILLING 300g/11oz pecans 2 eggs 100g/4oz golden syrup 50g/2oz butter, melted 400g/14oz homemade mincemeat (or a 411g jar)
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1 Heat oven to 180C/160C fan/gas 4 and grease a shallow baking dish with butter (I used a 20 x 30cm dish). Pour the milk and cream into a large saucepan, add the garlic, tip in the potatoes and bring to the boil. Remove from the heat to let the garlic infuse and the potatoes cool a little while you cook the bacon. 2 Heat the oil in a frying pan and add the lardons. Cook on a low-medium heat for 10 mins until they are turning crispy. 3 Using a slotted spoon, start layering the potatoes onto the base of the dish until completely covered (remove the garlic cloves when you spot them). Spoon over some of the cream mixture, a little cheddar, Parmesan and Gruyère, and scatter on some of the bacon. Season well and repeat until you have used up all the potato. Pour over any remaining cream and scatter with the remaining cheese. Reserve some of the bacon for topping later.
4 Cover with foil and cook in the oven for 1 hr. Remove the foil and cook for a further 30 mins until the potatoes are cooked through (insert a skewer or knife and check there is no resistance) and the topping is golden. Scatter with the remaining bacon for the fnal 5 mins of cooking.
FOR THE BRANDY CREAM 300ml/1/2pt double cream 2 tbsp icing sugar 4 tbsp brandy splash of vanilla extract large pinch of cinnamon
hand or by pulsing in a food processor, then tip into a bowl. Mix in the eggs, golden syrup and melted butter until completely combined, then stir in the mincemeat. 5 When the pie case is cooked, spoon over the mincemeat pecan flling and top with the reserved whole pecans. Bake for 20-25 mins until the top is just set, then remove from the oven to cool slightly. 6 To make the brandy cream, whisk together the cream and the icing sugar until holding soft peaks, then gently whisk in the brandy, vanilla and cinnamon. Serve the pie warm in slices with a dollop of the cream.
1 To make the pastry, put all the ingredients in a food processor and pulse until it comes together, then tip onto a surface and knead into a ball. Wrap in cling flm and chill in the fridge for 30 mins. 2 Roll out the pastry on a lightly foured surface and use to line a 23cm tart tin, leaving any excess pastry overhanging. Chill for a further 30 mins. 3 Heat oven to 190C/170C fan/gas 5 with a baking sheet on the middle shelf. Prick the pastry base with a fork and line the tin with baking parchment and baking beans or some dry rice. Place on the baking sheet and bake for 20 mins until golden around the edges. Remove the parchment and beans, and return to the oven for 10 mins more until the base is biscuit-brown. 4 While the pie case is baking, make the flling. Finely chop half the pecans by
PER SERVING 637 kcals • fat 48g • saturates 28g •
carbs 30g • sugars 6g • fibre 3g • protein 20g • salt 1.6g
PER SERVING (12) 666 kcals • fat 47g •
saturates 18g • carbs 49g • sugars 34g • fibre 4g • protein 6g • salt 0.4g
Tip You can use shop-bought sweet pastry to save time. Scatter over and roll in the grated orange zest, for added favour.
Food styling SARA BUENFELD | Styling LINDA BERLIN
Triple cheese & bacon Dauphinoise
Peppermint candy cane Battenberg
Santa’s little bakers Fun projects for children of all ages to tackle over the holidays Recipes Sarah Cook Photographs Will Heap
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Christmas kitchen Mini elf doughnuts
You will need l 24-hole mini
l pastry brush
muffn tin l a box lined with
l apple corer
tissue paper to stack the doughnuts in
and a glass of Sherry for Santa (optional)
l carrots for Rudolph
● Before they start cooking, get
children to wash their hands, tie back long hair and wear an apron.
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This checkerboard cake makes a stunning gift, and will test any budding bakerÕs skills to the max! The recipe makes two cakes, so thereÕll be one for you to enjoy too. A LITTLE EFFORT
sponges before assembly only
MAKES 2 cakes, each cuts into 10 slices PREP 50 mins plus cooling COOK 1 hr
1 tsp peppermint extract 2 x 500g blocks fondant icing icing sugar, for dusting peppermint candy canes, to decorate FOR THE SPONGES 350g/12oz unsalted butter, very soft (take it out of the fridge in the morning), plus a little for greasing the tin 350g/12oz golden caster sugar 350g/12oz self-raising four 6 medium eggs 1 tsp vanilla extract 1 tsp peppermint extract red food colouring paste (we used 2 Dr Oetker tubes) FOR THE BUTTERCREAM ICING 280g/10oz icing sugar 140g/5oz unsalted butter, very soft 1 tsp vanilla extract
You will need l pastry brush l electric whisk l 20cm square
l
cake tin l rolling pin l plastic sandwich bag
FIRST MAKE THE SPONGES 1 Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with a little butter and line the base with baking parchment. To make the white sponge, put 175g of the butter, 175g of the sugar, 175g of the four, 3 eggs, the vanilla extract and a pinch of salt in a big mixing bowl. Beat with an electric whisk until smooth and not streaky. 2 Spoon into the tin and spread right into the corners. Bake for 25-30 mins – when you poke a skewer into the middle it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to fnish cooling. Wash the tin so it’s ready to use again. 3 Now make the red sponge. Grease and line the tin as in step 1. Mix the same ingredients in a big bowl, but use the peppermint extract instead of the vanilla. When the mixture is smooth and not streaky, squeeze in a little red food colouring and whisk in, adding more until you get a strong red colour. 4 Repeat step 2. Once cooked, cool the red sponge in the tin for 10 mins before placing on a wire rack to fnish cooling.
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GET DECORATING 5 To make the buttercream, beat all the ingredients and a pinch of salt with an electric whisk until completely smooth. 6 Knead 1 tsp of the peppermint extract into each of the fondant icings, keeping them separate. 7 Using a long knife (adults might want to help) or a ruler, cut off the crusts of each sponge (sides only, not the top and bottom). Now cut each sponge into 4 long fngers. 8 Use a sieve to dust a clean work surface with a little icing sugar. Roll out one block of your peppermint icing to a big rectangle – it needs to be 22cm wide and 45cm long. Turn the icing so one of the short sides is nearest to you. 9 Brush the top of a white and red sponge fnger with a thin layer of buttercream. Using the buttercream as a glue, stick the white sponge fnger along the edge of the icing nearest to you. Now trim the icing along the near edge of the sponge so it’s neat. Brush some buttercream on top of the white sponge and on the side furthest away from you. Stick the red sponge fnger next to this far side of the white fnger, so there is no gap between the two. Brush the top of the red sponge with more buttercream. 10 Sit a second red sponge fnger on top of the white sponge you’ve already stuck to the icing. Now stick another white sponge on top of your frst red one – again spreading buttercream in between the second layer of sponges to stick. Brush buttercream over any cake you can still see. Now roll over your cake, as if you’re wrapping a present in paper, to surround it in the icing. When the sponge is covered, you should have an edge where the two icing ends meet – trim off any extra icing. 11 Use a knife to trim the ends to make it neat. Put one candy cane in a plastic sandwich bag and use a rolling pin to break it into little bits on a chopping board. Sprinkle over your cake to decorate. 12 To make your second cake, repeat the recipe from step 8. Cakes will keep in an airtight container for 2 days. PER SLICE 566 kcals • fat 22g • saturates 13g • carbs 87g • sugars 74g • fbre 1g • protein 4g • salt 0.3g
Mini elf doughnuts A LITTLE EFFORT
before icing
MAKES 24 PREP 45 mins plus cooling COOK 8-10 mins
2 tbsp melted butter, plus an extra 1 tbsp for greasing 100g/4oz plain four 1 /2 tsp baking powder 1 tsp ground cinnamon 1 /4 tsp ground nutmeg 3 tbsp golden caster sugar 1 large egg 1 tsp vanilla extract 2 tbsp maple syrup 4 tbsp buttermilk FOR THE ICING 250g/9oz icing sugar 50ml/2f oz milk red and green food colouring red, green & white sprinkles red and green writing icing tubes (optional)
1 Heat oven to 180C/160C fan/gas 4. Brush some melted butter in the holes of a 24-hole mini muffn tin. 2 Put the four, baking powder, cinnamon, nutmeg and sugar in a big bowl and mix together with your hands. 3 Pour the melted butter into a jug with the egg, vanilla, maple syrup and buttermilk, and mix together with a fork. 4 Pour the wet ingredients over the dry ones and use a big wooden spoon to mix until there are no lumps. 5 Use teaspoons to divide the mixture between the holes in the tin. Bake in the oven for 8-10 mins, then cool in the tin. TURN THEM INTO DOUGHNUTS 6 Once cool, carefully tip the cakes out. Sit each on a chopping board and push an apple corer into the centre to cut the middle out so you have a ring. 7 Put the icing sugar and milk in a saucepan over a low heat. Whisk until runny and smooth. Divide the icing between three bowls, and mix a little green food colouring into one bowl, and a little red colouring into another. 8 Sit the doughnuts on a wire rack (so the drips can fall off), then spoon a little icing onto each. Decorate with sprinkles and writing icing, if you like. As this glaze dries quickly, fnish decorating one colour, then start the next colour. If the icing is not runny enough, put in the microwave for 10 secs and stir well. Will keep for 2 days. PER DOUGHNUT 91 kcals • fat 2g • saturates 1g • carbs 17g • sugars 14g • fbre none • protein 1g • salt 0.1g
Food styling SARAH COOK | Styling REBECCA WILLIAMS
Peppermint candy cane Battenberg
Christmas kitchen Apple pie cookie kit This jar of cookie ingredients makes an original gift for a favourite teacher. EASY
1 sticky label for the jar (or tag to tie to the top) and a pen weighing scales measuring spoons
after baking only
MAKES 1 kit (about 10 cookies) PREP 20 mins NO COOK Until it’s given to the lucky recipient!
175g/6oz plain four 1 tsp mixed spice 1 tsp ground cinnamon 1 /2 tsp bicarbonate of soda 100g/4oz light brown soft sugar 50g/2oz rolled oats 85g/3oz raisins or sultanas 50g/2oz malted milk biscuits, broken into small chunks 1 shiny, perfect apple YOU WILL NEED 1 big jam jar or small Kilner jar (about 750ml capacity) 1 long colourful ribbon
1 Wash the jar, then dry very well. 2 Mix the four with the spices and bicarb, then tip into the jar. Use your fngers to remove any lumps from the sugar, then pour into the jar. Add each of the remaining ingredients, one by one, following the list, until you’ve added the biscuit bits. 3 When all the ingredients are in the jar, put the lid on tightly. Sit the apple on top of the lid and tie to the jar with ribbon. Write out the instructions below on a sticky label (or tag) and attach to the jar, or simply cut out and attach the instructions we’ve provided (or download the instructions below at bbcgoodfood.com/apple-pie-kit). Mixture and apple will keep for 4 days. PER COOKIE 175 kcals • fat 2g • saturates 1g • carbs 35g • sugars 18g • fbre 2g • protein 3g • salt 0.2g
Apple pie cookie kit Stick this label on your jar! l
✁
Tip everything in the jar into a big mixing bowl and grate in the peeled apple. Melt 50g/2oz butter with 2 tbsp golden syrup and stir into the bowl with 1 egg. Space 10 spoonfuls on greased trays and bake for 15-18 mins at 180C/160C fan/gas 4 until golden and chewy. The cookies will frm up as they cool.
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&
Everyone will enjoy these extra-special bakes created by Edd Kimber, winner of the BBC’s frst Great British Bake Of Photographs Toby Scott
Ginger cookie sandwiches with lemon mascarpone
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Christmas kitchen
Chocolate, orange & hazelnut cake
DECEMBER 2015 bbcgoodfood.com
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Ginger cookie sandwiches with lemon mascarpone These cookies are aromatic with wintry spices – cloves, nutmeg and cardamom. EASY GLUTEN FREE
MAKES 12–15 PREP 30 mins plus at least 4 hrs chilling COOK 14 mins
100g/4oz unsalted butter, melted 50g/2oz golden caster sugar 100g/4oz light brown soft sugar 25g/1oz black treacle 1 large egg 1 /2 tsp vanilla extract 1 /4 tsp bicarbonate of soda 175g/6oz gluten-free four blend (I used Doves Farm) 1 tbsp ground ginger 1 /2 tsp ground black pepper 1 /4 tsp ground nutmeg 1 /4 tsp ground cloves 1 /4 tsp ground cardamom (the seeds from 3 pods, crushed – see tip, right)
Chocolate, orange & hazelnut cake If you’re not keen on marzipantopped fruitcakes, this chocolate extravagance makes an impressive alternative. The cake is decorated with an orange ganache using orange juice instead of cream. A LITTLE EFFORT
un-iced cake only
SERVES 10 PREP 50 mins plus 8 hrs drying COOK 50 mins
Tip Most good-quality dark chocolate will be naturally dairy free, but always check the pack, as some may contain traces of milk. You can buy dairy-free chocolate (made in factories that don’t handle dairy products) online.
175ml/6f oz light-coloured olive oil, plus extra for greasing 140g/5oz blanched hazelnuts 100ml/31/2f oz orange juice, plus zest 1 orange 140g/5oz self-raising four 1 /2 tsp baking powder 50g/2oz cocoa powder 3 large eggs 175g/6oz light brown muscovado sugar FOR THE CANDIED ORANGE SLICES 300g/11oz golden caster sugar 1 large orange, cut into 3mm/1/8in slices TO DECORATE 75ml/21/2f oz orange juice 100g/4oz dairy-free dark chocolate 50g/2oz blanched hazelnuts, toasted 1 tsp edible gold powder (supermarket brands don’t tend to stick so I used one from squires-shop.com)
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75g/21/2oz demerara sugar, to coat FOR THE FILLING 175g/6oz mascarpone 85g/3oz lemon curd
1 To make the cookies, put the butter, sugars, treacle, egg and vanilla in a large bowl and mix together with an electric whisk until smooth and combined. In a separate bowl, mix together the remaining ingredients except the demerara. Add the dry ingredients to the egg mixture and mix until a very sticky dough is formed. Cover with cling flm and chill for at least 4 hrs. 2 Heat oven to 180C/160C fan/gas 4 and line two baking trays with baking parchment. Roll the cookie dough into balls, about a tablespoon in size, then roll in the demerara sugar. Place on the lined trays, leaving about 2.5cm space between cookies. 3 Bake for about 14 mins or until just lightly browned around the edges, swapping the trays over halfway
1 Make the candied orange slices a day ahead if you can. Put the sugar and 300ml water in a medium saucepan and bring to the boil. Reduce to a gentle simmer, add the orange slices and cook for 1 hr-1 hr 10 mins or until the pith is translucent, turning occasionally. Line a baking tray with parchment. Carefully remove the slices from the syrup, place on the prepared tray and set aside to dry (at least 8 hrs) before cutting in half. Reserve the syrup. 2 Heat oven to 180C/160C fan/gas 4. Lightly grease a loaf tin (mine was 900g) with olive oil and line with a strip of baking parchment. 3 Grind the hazelnuts in a food processor until they resemble coarse breadcrumbs (do not blitz them too much or they will become oily), then add to a bowl along with the orange zest, a pinch of salt and the rest of the dry ingredients. Mix together until evenly combined. 4 Pour the oil and the orange juice into a jug and mix together. Put the eggs and sugar in a tabletop mixer or large bowl and whisk together for 5-10 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted out. Slowly pour the oil mixture into the egg mixture and fold together until combined. 5 Add the four mixture to the egg mixture in 3 or 4 additions, folding
through cooking. Allow to cool on the trays for 10 mins before transferring to a wire rack to cool completely. 4 To make the flling, beat together the mascarpone and lemon curd in a bowl until smooth and creamy. Transfer to a piping bag ftted with a plain round piping tip. Pipe a layer of the cream onto the base of half the cookies and sandwich together with the other half. Will keep for 3-4 days in a sealed container in the fridge – the texture will turn soft and cakey (this is no bad thing). PER SANDWICH (15) 227 kcals • fat 12g • saturates 7g • carbs 28g • sugars 18g • fbre none • protein 2g • salt 0.1g
Tip If you have a spice or coffee grinder, use it to grind the black pepper, nutmeg, cloves and cardamom seeds – otherwise, pound to a powder using a pestle and mortar.
together until combined. You can’t sieve this mixture over the eggs because of the hazelnuts, but try not to dump the four in one place – you need to be careful and fold the batter to retain its lightness. Once fully combined, pour the batter into the prepared loaf tin and bake for 50-55 mins or until a skewer inserted into the centre of the cake comes out clean. 6 Prick the top of the cake all over, then pour over 5 tbsp of the reserved orange syrup. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely. Trim the top of the cake (keep this for a mini trife) and turn out, cut-side down, onto a serving platter. 7 To decorate, pour the orange juice into a small pan and bring to a simmer. Put the chocolate in a small bowl, pour the orange juice over and stir together to form a smooth ganache. Set aside in the fridge until thickened, about 20-25 mins. Tip the hazelnuts into a small bowl and add the gold powder with a dash of water, stirring together to coat. Put the ganache in a piping bag ftted with a small round piping tip. Pipe in peaks over the top of the cake, decorating with the golden hazelnuts and the orange slices. Will keep for up to 3 days in an airtight container. PER SERVING 635 kcals • fat 37g • saturates 7g • carbs 65g • sugars 53g • fbre 4g • protein 9g • salt 0.4g
Christmas kitchen
Ca ra m el ch oc ola te log
DECEMBER 2015 bbcgoodfood.com
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Who doesn’t love a Christmas chocolate log? This one is light, quick to bake and made with gluten-free oat flour. As it’s Christmas, I’ve filled it with a spiced cream and caramel, and decorated it with white chocolate. MORE OF A CHALLENGE GLUTEN FREE
SERVES 8-10 PREP 50 mins plus 2-3 hrs chilling COOK 20 mins
butter, for greasing 4 large eggs 125g/41/2 oz golden caster sugar, plus extra for sprinkling 25g/1oz cocoa powder 50g/2oz oat four (check the label to ensure it’s gluten-free) 100g/4oz dulce de leche (or Carnation caramel) icing sugar, for dusting 50g/2oz white chocolate (check the label to ensure it’s gluten-free), melted FOR THE FILLING 400ml/14f oz double cream 2 tbsp light brown soft sugar 1 /2 tsp ground ginger 1 /2 tsp ground cinnamon 1 /4 tsp ground cardamom (the seeds from 3 pods, crushed – see tip, p40)
Coconut cupcakes These use coconut in almost all its forms – coconut oil, desiccated coconut and coconut milk. You’ll need to chill the coconut cream overnight so that it is thick enough to whip up. EASY GLUTEN FREE
MAKES 12 PREP 30 mins plus overnight chilling COOK 20 mins
FOR THE COCONUT WHIPPED CREAM 400g can full-fat coconut milk (must not contain stabilisers) 140g/5oz icing sugar 1 tsp vanilla bean paste 50g/2oz desiccated coconut FOR THE CAKES 100g/4oz coconut oil 225g/8oz golden caster sugar 3 large eggs 200g/7oz gluten-free self-raising four (the mix should include xanthan gum – I used Doves Farm) 100ml/31/2f oz coconut milk 1 tsp vanilla extract
42 bbcgoodfood.com DECEMBER 2015
1 Lightly grease a 26 x 36cm baking tray with a substantial rim and line with baking parchment. Heat oven to 180C/160C fan/gas 4. 2 To make the flling, put all the ingredients in a small saucepan and bring to the boil over a medium heat, whisking to dissolve the sugar and prevent lumps. Pour into a small container, cover with cling flm and place in the fridge for a few hrs or until fully chilled. 3 Put the eggs and caster sugar in a large bowl and use an electric whisk to whisk for 5-8 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted from the bowl. In a separate bowl, mix together the cocoa powder, oat four and a pinch of salt. Working in three additions, carefully sieve the dry ingredients over the egg mixture and carefully fold in, keeping the mixture light and airy. Carefully pour the batter onto the prepared tray and gently level out to an even layer. 4 Bake for 12-14 mins or until the cake springs back when lightly pressed. Remove from the oven and carefully slip the cake and parchment onto a wire rack to cool (unlike other roll cakes, this one isn’t pre-rolled as it is more likely to crack).
5 Once the cake is at room temperature, confdently turn over in one motion onto a piece of parchment sprinkled lightly with caster sugar, then peel off the lining parchment. 6 Whisk the spiced cream flling until it holds soft peaks, then spread to an even layer, leaving 2cm along the short edge clear. Spoon the dulce de leche randomly all over the flling and use a knife or a spoon to swirl together. 7 Carefully roll the cake, using the parchment underneath to help, making sure the uncovered sponge edge is at the end of the roll. Don’t worry if the cake splits a little, this is to be expected. Dust the cake with a thin layer of icing sugar and carefully lift onto a serving plate. To fnish, drizzle the cake with the white chocolate. As this cake is made with very little fat, it is best served on the day it is made, as it will dry out more quickly.
1 Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffn tin with muffn cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the four, alternating with the coconut milk, then add the vanilla extract. 2 Scoop the batter into the prepared muffn tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack. 3 The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fuffy. Spread
or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.
PER SERVING (10) 385 kcals • fat 27g • saturates 16g • carbs 29g • sugars 25g • fbre 1g • protein 6g • salt 0.3g
PER CUPCAKE 388 kcals • fat 21g • saturates 18g • carbs 45g • sugars 31g • fbre 1g • protein 3g • salt 0.1g
Find lots more free-from bakes, plus more baking recipes from Edd Kimber, at
bbcgood food.com
Food styling JENNIFER JOYCE | Styling SARAH BIRKS
Caramel chocolate log
Christmas kitchen
DECEMBER 2015 bbcgoodfood.com
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Christmas kitchen
Made with
love
Creating a hamper for a gift? Fill it with these homemade goodies. They’re all quick and easy yet impressive
Gingerbread syrup l
Recipes Cassie Best Photographs Will Heap
Microwave boozy fudge l
l
Quick pickled onions
l
l
Salted fruit ’n’ nut bark
Marinated goat’s cheese
DECEMBER 2015 bbcgoodfood.com
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Salted fruit ÕnÕ nut bark
Microwave boozy fudge
Gingerbread syrup
This super-simple chocolate bark is best eaten within a couple of weeks, but that shouldn’t be too difficult!
Also known as miracle fudge, this is made in minutes in the microwave, and you won’t need a sugar thermometer.
Stir this into hot chocolate, warm apple juice or Prosecco, or make a speedy dessert by drizzling it over ice cream.
EASY
EASY GLUTEN FREE
GLUTEN EASY LOW FAT FREE
MAKES 1 slab PREP 10 mins plus cooling
MAKES about 24 pieces PREP 5 mins plus
MAKES 500ml PREP 5 mins
COOK 5 mins
cooling COOK 12 mins
COOK 5 mins
200g/7oz dark chocolate (at least 70% cocoa solids) 100g/4oz white chocolate 50g/2oz mixed nuts (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces 2 tbsp freeze-dried raspberries 50g/2oz dried fruit (we used sultanas, cranberries and chopped apricots) 1 /4 tsp sea salt fakes
400g/14oz golden caster sugar 397g can condensed milk 140g/5oz salted butter, chopped into pieces 1 tsp vanilla bean paste 2 tbsp coffee liqueur (or another alcohol of your choice – amaretto or brandy works well)
Measure 300g golden caster sugar, 200ml water and 1 tbsp ground ginger into a saucepan. Add 1 cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle (see below left). To decorate, tie a cinnamon stick around the neck with a pretty ribbon, if you like. Will keep for up to 1 year.
1 Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins. 2 Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set. 3 Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.
1 Grease and line a 20cm square baking tin with baking parchment. Put the sugar, condensed milk and butter in a large heatproof bowl (the mixture will bubble up as it cooks to roughly double its size), add a good pinch of salt and stir together. 2 Heat the mixture in the microwave on High for 10 mins, stirring every 2-3 mins. Keep an eye on the mixture, as it will bubble up and may go over the sides of the bowl. 3 Add the vanilla and liqueur to the mixture, whisk together and heat on High for another 2 mins. The mixture should be caramel-coloured and thickened. Scrape into the tin and set aside for 45 mins–1 hr until cool and firm before cutting. Pack into a box and eat within 3 weeks.
PER 25g 145 kcals • fat 10g • saturates 5g • carbs 11g •
PER PIECE 170 kcals • fat 7g • saturates 4g • carbs 26g •
sugars 9g • fibre 2g • protein 2g • salt none
sugars 26g • fibre none • protein 1g • salt 0.2g
Tip DON’T DELAY This chocolate is best eaten within a fortnight as it’s not tempered – the process of heating then cooling quickly to give it a good shine and snap. This means it might develop white patches, known as chocolate bloom, if left for longer. Although it’s still fine to eat, it just won’t look as appealing.
Tip STERILISING JARS AND EQUIPMENT Wash jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons before you use them.
PER TBSP 49 kcals • fat none • saturates none • carbs 12g • sugars 12g • fibre none • protein none • salt none
Quick pickled onions These sweet and sour onions add piquancy to a ploughman’s, or a sharp and colourful finish to Mexican food. EASY
LOW GLUTEN FAT FREE
MAKES 500g PREP 15 mins plus 2 hrs pickling COOK 5 mins
300ml/1/2pt cider vinegar 3 tbsp golden caster sugar 1 tbsp sea salt fakes 6 black peppercorns 6 coriander seeds 1 star anise 1 bay leaf 3 small red onions, sliced into rings
1 Pour the vinegar into a pan, add the sugar, sea salt, the spices and bay leaf, and bring to a simmer. After 1 min, check that the sugar and salt have dissolved. Remove from the heat. 2 Boil the kettle. Put the onion slices in a sieve or colander. Pour over the hot water from the kettle and drain well. When cool enough to handle, pack the onion rings into a 500g sterilised jar (see left). Pour over the warm vinegar and seal. Cool, then chill and leave to pickle for 2 hrs. Will keep for 6 months unopened, or 2 weeks in the fridge once opened. PER 50g 34 kcals • fat none • saturates none • carbs 8g • sugars 7g • fibre none • protein none • salt 1.5g
46 bbcgoodfood.com DECEMBER 2015
Christmas kitchen
Tastes even more gorgeous than it looks
No need for a sugar thermometer
Add to drinks or drizzle over ice cream
Ready to eat in two hours
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Christmas kitchen GOURMET TREATS Our favourite buys to add to your hamper La Tourangelle pistachio oil, £7.95, souschef.co.uk This deep, nutty oil works well with lemon juice in dressings, or drizzled over roasted veg. Olive & orange savoury marmalade, £7.95, eicfinefoods.com An unusual and utterly moreish companion for cheese. It’s delicious with leftover turkey too. Ortiz sardines a la Antigua, £3.45, brindisa.com This lovely tin contains 3-4 sardines that are lightly fried, then preserved in olive oil. Large Christmas selection box, £18.95, chococo.co.uk Imaginative favours, including mulled wine, using Dorset ingredients.
Pretty cheeseboard alternative
Marinated goat’s cheese Add a box of fancy crackers to the hamper so this goat’s cheese can be served as an alternative to a full cheeseboard. It’ll pair well with the pickled onions too. EASY GLUTEN FREE
MAKES 400ml PREP 10 mins plus 2 days marinating NO COOK
350ml/12f oz good olive oil or rapeseed oil (not extra virgin), plus extra for greasing 200g/7oz soft rindless goat’s cheese 3 pared strips lemon zest (white pith removed from the underside)
3 thyme sprigs 1 red chilli, pierced a few times with a sharp knife 1 tsp fennel seeds
Sterilise a 500g jar (see p46). Oil your hands well, then break the goat’s cheese into 4 pieces and roll into balls. Place the cheese in the jar, then pack the lemon zest, thyme and chilli around the cheese. Scatter over the fennel seeds and pour over the oil. Chill and leave to marinate for 2 days. Store in the fridge, and eat within 2 weeks. PER 25g 165 kcals • fat 17g • saturates 3g • carbs none • sugars none • fbre none • protein 2g • salt 0.1g
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PACK UP YOUR HAMPER Neon ribbon (3m), £6 each, tch.net Glass bottle (32cm), £3, B&Q Decorate you hamper with a plump robin, £4.25, John Lewis
Find all sorts of small crates for your hamper – like the one we used on page 45 – at vintagecratesuk.co.uk, amazon.co.uk, gardentrading.co.uk and etsy.co.uk.
Food styling SARAH COOK | Styling REBECCA WILLIAMS | Gourmet treats HOLLY BROOKE-SMITH
Mixed marshmallow gift box, £6.50, londonmarshmallows.co.uk Truly luxe marshmallow selection including raspberry & toasted coconut and elderfower & blackcurrant.
Sweet
Smooth
Nutty
A heart of almond wrapped in velvety filling, delicate wafer and sprinkled with light coconut flakes.
Try something deliciously different.
Gone
Shopping
Gourmet gifts Clare Hargreaves recommends favourite delis, stores and farm shops to fnd presents for fellow food lovers. Or treat yourself!
GADGETS & KITCHENWARE
The Hambledon, Winchester
Borough Kitchen, Borough Market and Hampstead, London (boroughkitchen.com)
(thehambledon.com) The shop is going Nordic this Christmas, and has commissioned Falcon – the classic British manufacturers from the 1920s – to come up with a black enamel range, including a lovely teapot (£19.99). Or go nuts over its equally old-school, German-made nutcracker (£9.95).
For gorgeous gadgetry, this shop is hard to beat. It includes my top buy of 2015 – a Japanese Kai fruit knife (£12) that comes with a sheath, so you don’t need a block. I also love the I Genietti mini stainless-steel grater (£9.50), the Rösle suede BBQ gloves (£18.50) and the Garject (£22) – a nifty Australian-designed garlic press that works without you having to touch the garlic.
Ceramica Blue, Notting Hill, London (ceramicablue.co.uk) I adore this shop’s eclectic eccentricity and its vibrant tableware and cookware. I’m not alone – the shop also supplies restaurants, from Ottolenghi to The Ledbury. Ceramics are the big thing, with items like the bestselling watercolour terracotta platter (£33). Other good buys include the lobster apron (£24) by designer Leslie Gerry, the spiral cheese knife (£26) and the global cookie cutter set (£19.50), which includes cut-outs of landmarks from London, Paris and New York.
The Foodie Bugle Shop, Bath (thefoodiebugleshop.com) This artisan food and homeware shop has great buys, including the Butcher’s Cuts linen tea towels (£6), the red eco dishcloths (£12) or an Andrew Pentland ceramic mug (£14). The leather-trimmed reed-woven shopping basket (£26) is the ideal substitute for plastic bags.
Haus, Victoria Park, London (hauslondon.com) There’s loads of eye-catching contemporary kitchenware here, much of it Scandinavian. Favourites include the Field breadboard (£39), Sam Hecht knife sharpener (£39) and Sixties-style Sarpaneva cast-iron casserole (£189). Bargain buy? The funky Hay kitchen scissors (£5).
DESTINATION DELIS
Haley & Clifford, Leeds (haleyandclifford.co.uk) Foods here are largely from small Yorkshire producers. One of my favourites is the Lauden chocolates (£14.50), handmade by Sun and Stephen Trigg – awardwinners include their Lychee & rose and Sea-salted caramel. Or try the Sloemotion Sloe Gin (£16.50), using sloes from local hedgerows.
LEFT Ceramica Blue cookie cutters FAR LEFT Leslie Gerry lobster apron
Haus Sarpaneva cast-iron casserole
ABOVE The Foodie Bugle Shop LEFT Butcher’s Cuts linen tea towel FAR LEFT Borough Kitchen
Ludlow Pantry, Ludlow, Shropshire (ludlowpantry.co.uk) This café-deli makes much of its own produce, using ingredients from its nearby estate. I can recommend the Gloucester Old Spot salami (£24.99 per kilo) favoured with garlic and fennel, made by in-house butcher John Brereton. It also sells eight cheeses using milk from the estate’s herd. The luxury Christmas pudding (from £3.99) is a winner too.
Hungry Guest, Petworth, Sussex (thehungryguest.com) This bakery-deli-café offers something more unusual: membership of its monthly cheese club. For £35 a month, subscribers receive a selection of cheeses, along with biscuits and handmade chutney. For a stocking fller, grab a pot of the deli’s Lemon & black pepper marmalade (£3.50 for 265g).
Marches, Abergavenny, Monmouthshire (marchesdeli.co.uk) Go for the Welsh food hamper (£50), including cheeses and chutneys, as well as Welshman’s caviar (dried and toasted seaweed) made by the Pembrokeshire Beach Food Company. Stocking fllers include the Lust salted caramel dark chocolate (£4.75), made in Carmarthenshire, and the Spiced rosehip syrup (£5.95).
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Shopping
The Scottish Deli, Pitlochry & Dunkeld, Perth and Kinross (scottish-deli.com) My top buys include Charlotte Flower chocolate thins (£10) – try the Scots pine and Smoked Hebridean sea salt favours – Glen Lyon Red Stag espresso coffee beans (£5.95) or Summer Harvest’s cold-pressed rapeseed oil with white truffe (£7 for 100ml).
Humble Pie, Burnham Market, Norfolk (humble-pie.com) Owner Susan Elston bakes a stunning six-inch Christmas cake (£12.50 un-iced). If you prefer chocolate, grab one of her ‘wicked’ chocolate biscuit cakes (£7.75).
Ultracomida, Narberth (Pembrokeshire) & Aberystwyth (Ceredigion) (ultracomida.co.uk) Packed with Hispanic goodies, from olives to oils, paella rice, cured meats and cheeses. A sachet of La Mancha saffron (£3.95) would make a great stocking fller. Or go for a paella pan or terracotta cazuela (serving dish).
FABULOUS FARM SHOPS
Gloucester motorway services, off the M5 (gloucesterservices.com) Doing your Christmas shopping at a service station may seem unusual, but Gloucester Services, like its sister services at Tebay, houses a well-stocked farm shop – and was a fnalist in this year’s BBC Food & Farming Awards. Pick up a Christmas pudding made by the Buxton Pudding Company, based on a recipe that belonged to the grandmother of the shop’s buyer Alex Evans. There’s also a Christmas ginger ale made by Eden Brewery.
Arcadia, Belfast (arcadiadeli.co.uk) Pick up a hamper offering the best of Northern Ireland’s artisan produce at this Belfast stalwart, founded by owner Mark Brown’s grandmother in 1946. Contents include Ditty’s Irish oatcakes and shortbread, Fivemiletown cheeses and Young Buck, a cow’s milk blue cheese made by former employee Michael Thompson.
Loch Arthur, Dumfries and Galloway (locharthur.org.uk) A beautiful and brilliantly stocked farm shop – Loch Arthur was named best food producer in the 2011 BBC Food & Farming Awards. A cloth-wrapped 8kg round of organic farmhouse cheese, made on-site using milk from its own and neighbouring cows, is hard to beat – or buy a 2kg quarter (£16.50 kg).
ABOVE The Scottish Deli LEFT Delifonseca Dockside
SPECIALITY BUYS
Barn the Spoon, Hackney, London (barnthespoon.com) Barnaby Carder crafts spoons of every size and shape, from sugar spoons to stew stirrers two feet long, using locally sourced wood. Buy a medieval-style eating spoon (£25) or a place on one of Barnaby’s spoon-carving days.
The Chocolate Tree, Edinburgh (choctree.co.uk) Try owner Alastair Gower’s winter spice or haggis bars (£3.50), which combine warming spices with organic dark chocolate.
Hairy Fig, York (thehairyfig.co.uk) There’s a massive range on offer at this deli-café in central York, but the item I most love is the amazing Modena balsamic vinegars, aged from 12 to 100 years, which you can buy on tap. Get oils, including cold-pressed pumpkin seed oil, too, plus great hampers.
Delifonseca Dockside, Liverpool (delifonseca.co.uk) This dockside deli has a interesting range of artisan British-made gins and other liquors. The bestseller is Liverpool Organic Gin, but you’ll also fnd Lyme Bay mead, British cassis (from Herefordshire) and Bramley and Gage liqueurs.
Dart’s Farm, Devon (dartsfarm.co.uk) As advocates of ‘feld to fork’ eating, this family-owned farm shop has some quirky kits to get your friends producing their own food, including an oyster mushroom kit (£22.99). For stocking fllers, try the Foraging Fox beetroot ketchup (£3.59).
Keelham Farm, Bradford & Skipton, Yorkshire (keelhamfarmshop.co.uk) If you like ginger, you’ll love Keelham’s Ginger Lover’s taste box (£20), one of 25 different boxes on offer at this familyowned farm shop. Boxes include Yorkshire parkin, Fentimans ginger beer and Keelham’s Nice & Spicy ginger curd.
Newlyn Cheese & Charcuterie, Newlyn, Cornwall (newlyncheese.co.uk) This is a treasure trove of Cornish cheeses, from Yarg to Keltic Gold and Helford Blue on offer. The Cornish cheeseboxes and hampers make fantastic gifts too.
MonTeas, Monmouth, Monmouthshire (monteas.co.uk) This little tea emporium stocks more than 90 fne loose-leaf teas and 20 herbal infusions, as well as tea bowls and teapots. If you like Christmas teas, MonTeas makes its own blend from cinnamon and spices (£5.15, 125g bag).
CHRISTMAS MARKETS For larger markets, many with a German or Scandinavian favour, across the UK, visit christmasmarkets.com.
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Good reads
Turkey & all the traumas We all yearn for a magical family Christmas dinner. However, modern life can make this diffcult, says cook and food writer Tim Hayward Illustration Stephen Collins
Portrait DAVID COTSWORTH
P
art of me envies the Victorian patriarch portrayed by Dickens. He presides over a vast ‘festive board’ that, through his honest labour, he’s stocked with the best food; everyone is respectful, hungry and basically very grateful. For the Modern Dad, things are different. These days, everybody around the table has an opinion, and – with the family gathered in love, warmth and mutual regard – is not going to hold back in expressing it. Sure, we like to believe that sharing Christmas is a celebration of family love, but it’s not. It’s a complex web of ritualised arguments, entrenched positions and out-and-out prejudice. Modern Dad somehow gets responsibility for Christmas, but has lost all control. It starts in earnest around the previous New Year’s Day. As the hangover clears, you start making resolutions about never spending another Christmas with that particular combination of family members again. At exactly the same time, your partner and kids are starting to think about who they’ll be inviting next year. There is a way that a family of four siblings, their partners and children can get together for a single meal a year – but although a department at Cambridge has been working on it since 1937, they still don’t know what it is. In my family we can’t even agree on what to call the meal. Obviously it’s ‘Christmas dinner’, although most of us plan to eat it at lunchtime. I’d like to have it on the table for around 3pm so I can raise a glass to her Britannic Maj, then start surgery on the joint while still sober enough to handle the knife. The meal should last three hours, enabling me to slip into merciful post-prandial slumber through the remaining hours of the Celebrity/Strictly Come/Bakery/ Get My Talent Out Of Here Christmas Special. The rest of the family would prefer it either as a prompt lunch followed by a brisk walk, or an evening meal. Modern Dad rarely gets his way.
The choice of ingredients was so simple for Bob Cratchit. A turkey and ‘the trimmings’ pleased everyone. Today, Modern Dad needs to balance the traditionalists, the pork-preferrers, the vegetarians, the low-carbers, the ‘fussy’ kids who won’t eat anything green, and the mad aunt who won’t eat anything else. If this was not enough, in the last few years the Modern Family will have developed a worthy and noble aversion to ‘food waste’. Modern Dad must get up at 6am and build a meal that pleases everyone, disappoints no one, and leaves no more than a handful of un-recyclable scraps. Is it any wonder, then, that Christmas Eve is invariably sleepless, and Christmas morning involves tearing out one’s remaining hair. Making everyone happy at Christmas requires the skills of a professional
caterer, a chess grandmaster and a hostage negotiator. But it has greater rewards than all three. A couple of weeks ago my 12-year-old daughter told me she’d be happy at Christmas lunch if she could just have a bowl of my gravy and a plate of roast potatoes to dip in it. I became genuinely misty-eyed. Sure, it would be easier if the festive proceedings ran to my plan, if I could rule them with a rod of iron, but if Christmas dinner is about expressing family love through food, she’d just nailed it. • We’d love to hear about your family’s Christmas cooking. Get in touch at the addresses on page 161. Tim regularly appears on BBC Radio 4’s The Kitchen Cabinet and the Food Programme. He and his wife also run Fitzbillies bakery in Cambridge.
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Good reads
My seasonal survival tips
‘I eat for life… not just for Christmas’ For chef and food writer Gizzi Erskine, it’s a time to indulge, with perhaps a little self-restraint thrown in
Portrait WILLIAM LINGWOOD
T
he question I get asked at this time of year, without fail, is how I manage my ‘diet’ over Christmas. This makes me want to knock heads together. Who wants to manage their diet over Christmas? The annual splurge is followed by the inevitable January ‘goodwill’, so why bother? You’d have to have the discipline of a monk to choose a satsuma and a few nuts over a handful of chocolates. I want them all, thank you very much. The truth is, Christmas doesn’t have to be unhealthy. Take your classic lunch. Turkey is a low-fat meat, rich in vitamins and minerals, which is served with fbre- and vitamin C-rich potatoes, iron-flled sprouts, carrots packed with beta-carotene and parsnips full of potassium – well, you get the idea. Even homemade gravy is full of enzymes and
gelatine. One of the biggest trends this year is bone broth, which to many home cooks sounds like fresh stock, reduced with the umami-rich meaty remains of the roasting tin. Hey presto – gravy becomes a superfood. Puddings are another matter, now it’s thought that sugar is worse for our health than fat. No health-food guru could turn up their nose at the volume of dried fruit and nuts we consume over the Christmas period, but mixed with more sugar they play havoc with our glycaemic load. Am I expecting you to make Christmas treats with date or rice syrup instead of brown sugar or treacle? Not really. For me, Christmas is about the real deal, but here’s a thought. Maybe this year, settle for one portion at lunch, and move the sweetie tin out of arm’s reach when you settle down in front of the TV.
Drink wisely I can tell you to drink a glass of water between each alcoholic drink, but personally, I’m not always that girl. In my world, good-quality Champagne, or red and white wine, is okay. Sweet liqueurs by the bucketload are bad. The main thing is to have some kind of balance but, if you can’t, then do as I do and drink stacks of green and fennel tea the next day. Party peak I often leave a party early – not every time, as I’d never want to offend the host, but before I’m in danger of tucking into the sausage rolls. Beware of canapés Avoid ones in pastry, but if you have to have pastry, go for the flo. Salmon mousse wrapped in smoked salmon, devils on horseback, or (my favourite) smoked cheese wrapped with bacon may be fatty, but without carbs, they’re still better for your waistline. Food from the fridge It’s tempting to pick from a groaning fridge. My advice is to have your charcuterie, cheeses and chutneys served with rye crackers and a green salad, rather than buttered bread. Get outside I have a good stroll most days to give me a burst of energy if I’m feeling too ‘indoorsy’ over the season. Walking after Christmas lunch is always a good idea. Leftovers I do three lighter leftover dishes. The Erskine turkey curry is a thing of dreams, with a little rice, some mango chutney and saag bhaji. Then there’s my mean ham & barley broth, packed with veg, and a crunchy Vietnamese turkey salad, which is a pimped-up Nigella recipe.
Moderation – most of the time! I follow the 80/20 rule. I’m good most of the time, but allow myself to eat what I want the rest of the time, as long as the food has been made with fresh ingredients. I think it works best when you eat healthily during the week and have a blow-out day at the weekend. There’s another way you can apply it: have 20 per cent less food on your plate, eat 20 per cent fewer carbs and 20 per cent more veg. It’s a good rule to stick to.
• Gizzi’s book, Gizzi’s Healthy Appetite (£25, Mitchell Beazley), is out now. You can follow Gizzi on Instagram at @gizzierskine.
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TRIED & TESTED
BEST PARTY BUYS You don’t have to make everything! These canapés and puds will add sparkle to your celebrations
VEGGIE OPTION
GOOD FOR KIDS
Finest sundried tomato, feta & fre roasted tartlets, £4 for 9, Tesco
Prawn toast stars, £2.50 for 10, Sainsbury’s
Colourful and tangy, these meat-free bites are a handy size and have an authentic tomato favour.
A traditional canapé, but popular in the Good Food Test Kitchen. The dainty star shape is a nice alternative to balls and cubes.
ON-TREND
REALLY MOREISH
Mini lobster mac ’n’ cheese bites, 226g, £10, Marks & Spencer
Chicken satay skewers, £3 for 10, Tesco
Gooey pots of rich cheese, lobster and conchigliette pasta – an absolute hit in the Good Food Test Kitchen!
A canapé coated in peanut sauce can do no wrong in our eyes! Simple to cook and a guaranteed crowd-pleaser.
GREAT VALUE GLUTEN-FREE
Taste the Difference mini smoked salmon terrine slices, £3.50, Sainsbury’s Neat, fresh and vibrant, these have a lovely balance of smoky and creamy favours.
Specially Selected 12 premium duck selection, 240g, £1.99, Aldi This is amazing value for fans of duck – there are hoisin duck balls, plum ‘moneybags’ and duck spring rolls.
DIP & DUNK!
SELF-ASSEMBLY
Roast pork lollipops with apple sauce and crackling dip, £3.50 for 10, Sainsbury’s
Extra Special lamb kebabs, £4 for 10, Asda
Something different – dip these pork bites into warm apple sauce, then into the crackling coating. Easy to eat and delicious.
Cook the marinated lamb, shred it and serve in mini warmed pittas with torn Little Gem lettuce leaves or shredded sprouts.
SIMPLE & STYLISH LOOKS FUN
Mini meatball pides, 244g, £7, Marks & Spencer Turkish lamb meatballs in mini pastry pides, well-spiced and topped with tomato sauce.
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Hot smoked salmon with hollandaise & leek tartlets, £6.99 for 6, Booths The quality of these little tarts shine through – the faky salmon has a lovely texture and the quiche has a great favour.
Compiled by HOLLY BROOKE-SMITH | Main photograph LOUPE IMAGES/DEBBIE TRELOAR | Product photographs ADRIAN TAYLOR
SAVOURY FAVOURITES
SWEET TREATS OUR PICK
Heston chocolate & passion fruit popping candy bites, £5.99 for 8, Waitrose We love these fruity nibbles. Zingy and rich, topped with a good dose of popping candy.
GLUTEN-FREE
Free-from profteroles, £3, Tesco You’d never know the choux buns were glutenfree. They’re pre-flled with cream and come with a sachet of chocolate sauce that you warm up.
LOOKS GOOD, TASTES GREAT
Cake selection Madeira & marble sponge, £12 for 15, Sainsbury’s Pretty little squares of chocolate and Madeira cake, with attractive icing decorations.
GLITTERY & GLAM
Chocolate, almond & honey sparkle bar, 700g, £12.99, Waitrose A bit like a large, nutty, mousse-y Toblerone – covered in glitter. Ideal for the buffet table.
WINNING COMBO
Mini dessert shot selection pack, £3.50 for 6, Morrisons You can’t go wrong with these three favours: Caramel & fudge brownie, Chocolate & raspberry and Red velvet served in shot glasses.
SO INDULGENT
Mini Belgian choc shot pots, £4 for 6, Sainsbury’s Deep pots of rich and smooth chocolate heaven – we went back to these again and again.
LIGHT & FRUITY
Christmas star, 429g, £15, Marks & Spencer The inner star is an almond sponge with strawberry compote, with ‘points’ of fresh lemon curd mousse.
GENEROUS PORTION
Salted caramel pudding, 1.05kg, £5, Tesco A big, chocolatey, gooey cake dessert. Leave to defrost while your guests arrive, then tuck in!
FEED A CROWD
Truly Irresistible Belgian chocolate & Morello cherry liqueur torte, 508g, £6, Co-op Thick layered chocolate sponge and mousse with a boozy cherry undertone. Good for a buffet.
BITE-SIZED SELECTION
Beckleberry 12-piece chocolate selection & 12-piece pastry selection, £12 each, Booths These little treats include a hazelnut choux bun and chocolate feuilletine. Worth buying both sets.
My goodness!
The UK’s first Wi-Fi connected kitchen from Hoover
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Entertaining Enjoy cooking and sharing fabulous food
NEW RECIPES Classic cocktails get a Christmassy twist, p81
for every occasion
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Slice-and-serve canapés, p85
Raymond Blanc cooks a celebration goose l Christmas bundt cake l Fresh Asian menu l Exciting brunch dishes l Make Boxing Day special DECEMBER 2015 bbcgoodfood.com
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Joyeux Noël
Michelin-starred chef Raymond Blanc creates a festive menu inspired by his fond memories of family celebrations Photographs David Munns
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Entertaining Classic French menu to serve 6 Comté cheese soufflé Raymond’s roast goose Sautéed potatoes with bacon lardons & persillade Braised chestnuts, apples & Brussels sprouts Raymond’s tarte Tatin
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Comté cheese souffé The region of Franche-Comté is my home – it gives me a sense of place. Maman Blanc always cooked her soufflé in a large shallow earthenware dish rather than individual moulds. She would place the dish on the table for us to help ourselves, or sometimes the soufflé would be encased in a flaky pastry tart. Of course, only Comté cheese would be used – never Gruyère or Emmenthal – but you can use either of these, if you prefer. MORE OF A CHALLENGE CALCIUM
SERVES 6 PREP 20 mins COOK 35 mins
25g/1oz unsalted butter, softened 25g/1oz dried, fne breadcrumbs 25g/1oz Comté, fnely grated FOR THE SOUFFLE BASE 50g/2oz unsalted butter 50g/2oz plain four 450ml/16f oz full-fat milk, warmed 140g/5oz Comté, grated 1 tsp Dijon mustard white pepper, for seasoning 3 medium egg yolks FOR THE SOUFFLE MIX 7 medium egg whites 1 /2 tsp lemon juice FOR THE SAUCE 150ml/1/4pt double cream 75g/21/2oz Comté, grated 1 tbsp kirsch (optional)
1 Using a pastry brush, thoroughly grease a 25-30cm oval or round earthenware dish with a thin, even layer of butter. Coat with the breadcrumbs, shaking out the excess, then set the dish aside. Heat oven to 180C/160C fan/gas 4 and place a baking tray on the middle shelf to heat up. 2 To prepare the souffé base, melt the butter in a small saucepan over
a medium heat. Add the four, whisk until smooth and cook to a nutty blond roux. Lower the heat, then gradually add the warm milk, little by little, whisking to keep the consistency smooth. Add the cheese and mustard, and continue to cook, stirring from time to time, for 3-5 mins. Remove from the heat and allow to cool a little. Add the egg yolks and stir until the mixture is silky and smooth. Season with white pepper (see tip on page 67) and keep warm. Can be made ahead up to this point (see Get ahead, opposite). 3 In a large, clean, dry bowl, whisk the egg whites with the lemon juice to medium peaks. 4 Transfer the warm souffé base to a large bowl and briefy whisk in a third of the whipped egg whites to lighten the base. Carefully fold in the remaining egg whites with a spatula or large metal spoon, delicately cutting and lifting the mixture to ensure minimum loss of volume and lightness. Taste and adjust the seasoning if necessary. Pour the souffé mixture into the prepared dish so it is three-quarters full. 5 Slide the dish onto the hot baking tray and bake for 20 mins. Meanwhile, make the cheese sauce. 6 Bring the cream to the boil and add the cheese and some freshly ground white pepper, stirring continuously. Once the cheese has melted, remove from the heat and taste for seasoning. Add a dash of kirsch (if using), then pour the sauce into a warmed small jug. 7 Sprinkle the grated cheese over the souffé and bake for a further 5 mins. Serve immediately, placing the souffé and sauce in the middle of the table so everyone can help themselves. PER SERVING 521 kcals • fat 43g • saturates 26g • carbs 13g • sugars 4g • fbre none • protein 20g • salt 0.8g
Interview BARNEY DESMAZERY
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here has been a lot going on at Le Manoir aux Quat’Saisons, so chef Raymond is a little late to our photo shoot. Adam Johnson, his development chef, has been in the kitchen since early morning, making sure that everything is cooked to ‘RB’s’ standards – but Raymond still has to check it all, quizzing Adam in minute detail. Finally, he sits down, and the aromas of the food being cooked bring back memories of Christmases past. ‘As I come from a region between beautiful hilly Burgundy and the ragged mountains of the Jura, my childhood Christmases were always white,’ he begins. ‘It was such a special occasion, being together as a family and enjoying wonderful food. ‘Our house wasn’t heated, and you could wake up on Christmas morning to -10C outside. We would creep downstairs to the main room, which had a real tree decorated with lit candles – health and safety was non-existent back then – and soon my grandmother would arrive, having been to morning Mass, with a red earthenware pot full of tripe, which would fll the house with its aroma. ‘There would be about 20 of us around the table, and the women would cook while the men served the aperitif. Everything we ate would have been grown or foraged by us. First, being Burgundian, we had escargots that I’d have caught, cleaned and prepared. Then crudités – celeriac, carrots, beetroot. Next, the charcuterie that my region is famous for, followed by a chicken as big as a turkey! ‘This wasn’t a capon, it was a two-year-old chicken about twice my size, and so wild that I would have had to hunt it down and wrestle it from the lower branches of the trees. I was the commis in my mum’s kitchen and my job was to baste the chicken in its own jus. ‘Those were the Christmases of my childhood, and I’ll never forget them, but now I’ve spent more of my life in England, so I’ve adopted many British traditions. Most of all, I love Christmas pudding. ‘My special recipe that I mature for a year has become a part of my family Christmas. I have been going back to France now for the last 20 years and the frst thing my maman asks me is “Where is le Christmas pudding?” At 94, amazingly, she still does most of the cooking at Christmas, but I bring the pudding, which we fambé at the end of the meal. My family sing the Marseillaise and I now respond with God Save the Queen.’
Entertaining
My tips l It’s best to use an earthenware dish as this encourages a more even temperature distribution, but if you don’t have one, use a ceramic one. l To make individual soufflés, use six soufflé dishes, 9.5cm in diameter and 5.5cm tall. Heat oven to 200C/180C fan/gas 6, bake for 10 mins, sprinkle the cheese on top and cook for 5 mins more.
GET AHEAD You can make the souffé base up to a day ahead and chill it – closely cover the surface with buttered baking parchment, so it doesn’t develop a crust. You will need to gently reheat it in a pan before you incorporate the egg whites as this helps it to rise faster. You can also make the sauce a day ahead and reheat it at the last moment, but you will need to whisk in 2 tsp cold water to stop it splitting.
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Entertaining Raymond’s roast goose In my opinion, it is impossible to roast a whole goose and end up with the legs and breast cooked perfectly – by the time the legs are tender, the breast is overdone. My solution is to take the legs off and slow-cook them, then quickroast the breast on top so it’s still nice and pink. Ask your butcher to prepare the goose for you and remove the wishbone – this makes it easier to carve. A LITTLE EFFORT IRON GLUTEN FREE
SERVES 8-10 PREP 25 mins plus resting COOK 21/2 hrs
4.5-5kg/10-11lb free-range organic goose, excess fat trimmed and discarded, legs removed; wings, neck and excess carcass removed and chopped into 2cm/3/4in pieces (about 600g/1lb 5oz) 2 bay leaves 5 thyme sprigs 1 garlic clove, sliced white pepper, for seasoning 2 tbsp goose fat 1 small onion, cut into 3cm/11/4in pieces 1 carrot, cut into 3cm/11/4in pieces 25g/1oz celery, cut into 3cm/q11/4in pieces 85g/3oz unsalted butter, softened 200ml/7f oz Port 100ml/31/2f oz Madeira 1 /2 tsp arrowroot, if needed sprigs of fresh herbs such as bay, rosemary and thyme, to serve
1 Take the goose out of the fridge 2 hrs before roasting. Heat oven to 150C/130C fan/gas 2. Chop 1 bay leaf and the leaves from 2 thyme sprigs together. Mix with the garlic, 1/2 tsp coarse sea salt and 2 pinches of white pepper, then rub into the fesh of the goose legs. 2 Heat the goose fat in a large fameproof roasting tin on a medium heat. Add the wings, neck and excess carcass and cook for 5 mins until lightly golden. Do not colour the bones too much, or the resulting jus will taste bitter. Add the onion, carrot and celery, and continue to brown for 3 mins. 3 Place the goose legs, skin-side up, in the roasting tin with the bones and vegetables. Cover the tin tightly with foil and roast for 1 hr. 4 Rub the goose crown with the butter and season well with sea salt and freshly
ground white pepper. Remove the tin from the oven and increase the temperature to 230C/210C fan/gas 8. Remove the foil from the tin and sit the goose crown on top of the legs and bones, which will help the heat to circulate the crown, cooking it more evenly. Roast for 30 mins until the crown is golden. 5 Reduce oven to 150C/130C fan/gas 2. Add the remaining bay leaf, 3 thyme sprigs and 300ml hot water to the tin to lift the caramelised juices from the pan and the bones. (It will also keep the goose moist.) Continue to cook for 30-35 mins, basting every 10 mins with the juices, until a probe thermometer inserted into the breast reads 55C. 6 Remove the crown from the oven and wrap tightly in foil. Rest for 30 mins to allow the meat to become tender. Continue to cook the goose legs during this time. Meanwhile, heat the Port and
Madeira in a small pan and simmer to reduce by half. Remove the goose legs from the oven, then place on a tray, wrap in foil and leave to rest in a warm place. 7 Pour off the excess fat from the roasting tin and reserve (see tip, right). Remove the bones and veg from the tin and place the tin on a medium heat. Bring to the boil and stir to lift the juices. Add the reduced alcohol. Taste and adjust the seasoning if required, then pour the resting juices which have collected under the goose into the jus. If the sauce is a little thin, mix the arrowroot with 1 tsp cold water, then add a little at a time to ensure that it does not become too thick. Sieve into a warmed gravy boat. Scatter herbs over a serving platter, loosely reassemble the goose on top and serve with the sauce. PER SERVING (10) 697 kcals • fat 49g • saturates 17g •
T Tips l Pour the reserved goose fat through a fne sieve into a sterilised jar. It will keep in the fridge for 2-3 months. l White pepper is used in classic French cooking – it has a hot, peppery kick and is favoured in white sauces as it doesn’t leave black specks, like black pepper.
carbs 3g • sugars none • fibre none • protein 52g • salt 0.8g
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Entertaining Sautéed potatoes with bacon lardons & persillade Persillade is a classic mixture of chopped parsley and garlic, but can include other fresh herbs, oil and shallots. It adds colour and texture to meat, fish and vegetable dishes. EASY GLUTEN FREE
SERVES 6 PREP 5 mins COOK 25 mins
1kg/2lb 4oz potatoes, cut into 2cm/3/4in pieces 2 tbsp rapeseed oil 300g/11oz smoked bacon lardons 25g/1oz unsalted butter FOR THE PERSILLADE small pack fat-leaf parsley, chopped 2 tsp chopped chervil 1 tarragon sprig, leaves chopped 1 banana shallot, fnely chopped 2 garlic cloves, crushed
1 In a large saucepan on a high heat, simmer the potatoes for 5 mins in enough water to just cover them, then drain in a colander and leave for 1 min for the steam to escape. 2 In a small bowl, mix all the ingredients for the persillade together and set aside. Heat the oil in a large frying pan on a high heat, add the lardons and cook for 8-10 mins until lightly caramelised. Add the potatoes, then the butter. 3 Season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, until golden brown all over. Spoon out any excess fat and stir in the persillade. Taste and adjust the seasoning if necessary. PER SERVING 321 kcals • fat 17g • saturates 6g • carbs 28g • sugars 1g • fbre 4g • protein 13g • salt 1.4g
Braised chestnuts, apples & Brussels sprouts The best chestnuts are those you prepare from raw. The result here will be sweet and melting, with a fabulous flavour. Removing the shell and the inner membrane can be time consuming, but it’s worth the effort. The chestnuts can be cooked two days in advance, reserved in the stock and reheated, and the Brussels sprouts added when required. EASY
OF 5 FIBRE VIT C 2 A DAY
SERVES 6 PREP 30 mins COOK 35 mins
50g/2oz unsalted butter 400g/14oz raw peeled chestnuts (or frozen raw peeled chestnuts, defrosted) 1 celery stick, cut into 1cm/1/2in slices 1 Braeburn apple (about 100g/4oz), skin on, cored and cut into 8 segments 100ml/31/2f oz water (or light chicken stock) 2 tsp golden caster sugar 1 tbsp lemon juice 400g/14oz Brussels sprouts
1 Heat the butter in a medium saucepan on a low heat. Add the chestnuts, celery and apple, and cook gently for 4 mins. Pour in the stock, bring to the boil and season with 1 tsp fne sea salt, 2 pinches freshly ground white pepper, the sugar and lemon juice. Cover and cook on a low heat (so that the bubbles are just breaking the surface) for 20-25 mins until soft and melting. 2 Meanwhile, blanch the sprouts in boiling salted water for 6 mins, then drain well. Add the sprouts to the chestnut pan, sizzle for 5 mins, then tip into a serving dish. PER SERVING 234 kcals • fat 9g • saturates 5g • carbs 29g • sugars 9g • fbre 8g • protein 5g • salt 0.1g
Tip
Fantastic flavour combinations
PEELING CHESTNUTS A quick way to peel chestnuts is to score across the base, but be careful not to cut too deep into the fesh. Deep-fry at 180C for 45 secs and, wearing washing up gloves, peel while hot – the steam trapped in the shell loosens the inner membrane, which makes it easier to remove.
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Entertaining Tarte Tatin We owe a great deal to the two elderly spinsters, the Tatin sisters, who invented this sensuous dessert. All the elements of pleasure are here: the dark caramel, the sweet and acidic taste of the apple, the crisp pastry. Other fruits such as mango, quince and pears can be used for this dish, but apples are my favourite.
Dark caramel, the apples – sweet and sharp – and crisp pastry. Heaven!
1 OF 5 MORE OF A CHALLENGE A DAY
SERVES 6 PREP 20 mins plus 1 hr cooling COOK 1 hr 15 mins
1 Roll the pastry to a 3mm-thick round on a lightly foured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, wrap in cling flm on a baking sheet and freeze while preparing the apples. 2 Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a fameproof 20cm ceramic Tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter. 3 To assemble the Tarte Tatin, arrange the apple quarters very tightly in a circle around the edge of the dish frst, rounded-side down, then fll in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter. 4 Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes
in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp. 5 Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream. PER SERVING 444 kcals • fat 24g • saturates 13g • carbs 51g • sugars 34g • fbre 4g • protein 4g • salt 0.4g
Tip For best results, cook a day or two ahead and keep in its pan or dish in the fridge, then reheat in the oven for 20 mins at 150C/130C fan/gas 2 an hour before serving. Turn out to serve as above.
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LEARN TO COOK LIKE RAYMOND The Raymond Blanc Cookery School (below) runs hands-on courses all year round. BBC Good Food readers will receive a copy of Raymond’s book, Kew on a Plate, when you attend any day course before 1 April 2016. For course dates, visit belmond.com/ lemanoir or call 01844 278881 and mention BBC Good Food when booking.
Food styling JANE HORNBY | Styling SARAH BIRKS
300g/11oz all-butter puff pastry plain four, for dusting 6 dessert apples (about 900g/2lb), such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain 100g/4oz golden caster sugar 85g/3oz unsalted butter (60g/21/4oz chilled and diced, 25g/1oz melted) crème fraîche (full-fat please!) or high-quality vanilla ice cream, to serve
Give your tastebuds a refresh with these fresh, zingy dishes from Jennifer Joyce Photographs David Munns
ASIAN MENU FOR 6
Prawn cakes with cucumber peanut relish
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Pork shoulder braised in black vinegar & rice wine with pickled chillies Smacked cucumber pickles
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Pork shoulder braised in black vinegar & rice wine with pickled chillies l
Star anise meringues with mango coulis & raspberries
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Entertaining
Smacked cucumber pickles
Get ahead THE DAY BEFORE
Marinate and cook the pork Make the pickled chillies l Bake and cool the meringues l l
EARLIER ON THE DAY l
Prepare the cucumber peanut relish
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This is a lovely occasion to serve cool glasses of an aromatic, foral wine. Whites from Alsace would be a good bet. Or choose the exotic William’s Well Gewürztraminer Riesling 2014, Australia, 12% (£9, Marks & Spencer) – it has a glorious scent of lychees with notes of sweetness.
Prawn cakes with cucumber peanut relish
Pork shoulder braised in black vinegar & rice wine with pickled chillies
GLUTEN EASY LOW FAT FREE
Chinese black vinegar (Chinkiang) has a malty, smoky flavour. It’s available from Waitrose or any Asian food shop, but use balsamic vinegar if you prefer. Make this the night before for the best flavour (and less stress on the day!). EASY
SERVES 6 PREP 20 mins COOK 1 hr 45 mins plus at least 1 hr marinating
1.5kg/3lb 5oz pork shoulder, cut into 4cm/11/2in pieces 3 tbsp soy sauce 200ml/7f oz Shaohsing rice wine (or dry Sherry) 2 tbsp vegetable oil 2 garlic cloves, thinly sliced 5cm/2in piece ginger, peeled and julienned 50g/2oz light brown soft sugar 3 tbsp oyster sauce 125ml/4f oz Chinese black vinegar 500ml/18f oz vegetable stock
FOR THE PICKLED CHILLIES 1 long or 2 bird’s-eye red chillies, sliced 1 shallot, thinly sliced 75ml/21/2f oz rice wine vinegar TO SERVE toasted sesame seeds julienned spring onions steamed rice
1 Put the pork in a bowl and add 1 tbsp each of the soy sauce and rice wine. Toss to combine, then cover and chill for 1 hr, or overnight if time permits. 2 To make the pickled chillies, put the chilli, shallot and rice vinegar in a small bowl with a big pinch of salt, and let stand for 1 hr or more. 3 Heat the vegetable oil in a heavybased saucepan over a medium heat, add the garlic and ginger, and sauté for 2-3 mins or until golden. Add the pork and all the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer for 45 mins. Remove the lid from the pan to allow the liquid to reduce, and cook for a further 45 mins or until the meat falls apart. 4 Serve scattered with the sesame seeds and spring onions, with steamed rice and the pickled chillies on the side. PER SERVING 417 kcals • fat 19g • saturates 5g • carbs 14g • sugars 12g • fbre 1g • protein 47g • salt 3.4g
Smacked cucumber pickles Not your average gherkins, these Sichuan pickles are broken into pieces or slightly crushed rather than sliced. They take less than five minutes to prepare, and are tossed in a tangy soy, vinegar and chilli oil dressing – a mouth-cleansing counterpart to the rice and pork. EASY
LOW FAT
SERVES 6 PREP 5 mins NO COOK
1 cucumber or 3 small Persian/ Lebanese cucumbers, ends trimmed 2 garlic cloves, fnely chopped 1 tbsp caster sugar
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1 tbsp light soy sauce 1 tbsp Chinese black vinegar or rice wine vinegar 1 tbsp chilli oil
Using a rolling pin or cleaver, smack the cucumber so it splits. Rip into 2.5cm pieces, tip into a bowl with all the ingredients and 1 tsp salt, and toss together. Serve alongside the pork. PER SERVING 40 kcals • fat 2g • saturates none • carbs 10g • sugars 8g • fbre 3g • protein 30g • salt 0.7g
You only need a scant brushing of oil to grill these South-east Asian prawn cakes – and no breadcrumbs, as the pulsed prawn mixture creates its own stickiness to bind all the ingredients together. prawn cakes only
SERVES 6 PREP 25 mins COOK 10 mins
3cm/11/4in piece ginger, peeled and sliced 2 tbsp chopped coriander 2 small shallots, halved 1 /2 red chilli, deseeded and diced zest 1 lime 600g/1lb 5oz raw peeled prawns 1 tbsp fsh sauce 1 tbsp vegetable oil 1 tbsp light brown soft sugar mixed with 1 tsp water FOR THE RELISH 75g/21/2oz caster sugar 125ml/4f oz rice vinegar 2 tbsp chilli fakes 3 tbsp fnely diced cucumber 1 tbsp chopped roasted salted peanuts 1 small shallot, fnely diced TO SERVE leaves of 2 Baby Gems fresh mint and coriander
1 To make the relish, put the sugar and vinegar in a small saucepan with a pinch of salt. Bring to the boil and simmer for 5 mins until syrupy. Remove from the heat and cool completely. When cool, add the chilli fakes, cucumber, peanuts and shallot, and stir together. Set aside. 2 Put the ginger, coriander, shallots, chilli, lime zest and half the prawns in a food processor and blitz until fne. Add the remaining prawns and the fsh sauce and pulse again, this time keeping the mixture chunky. Season well with black pepper, then form into 18 fat cakes. 3 Heat the grill to high. Brush both sides of the cakes with a tiny bit of vegetable oil and place on a baking sheet. Cook for 2 mins on one side, turn over and brush with the sugar water. Cook for another 2-3 mins or until opaque and slightly browned at the edges. Serve the cakes with the lettuce leaves, herbs and the cucumber relish. PER SERVING 187 kcals • fat 4g • saturates 1g • carbs 18g • sugars 16g • fbre none • protein 19g • salt 1.3g
Food styling JENNIFER JOYCE | Styling LINDA BERLIN | What to drink SARAH JANE EVANS MW
What to drink
Jennifer Joyce, an American-born food writer and stylist, lives in London, where she runs cookery classes at Divertimenti and Leiths. Her tenth cookbook, My Street Food Kitchen, was published this summer ( jenniferjoyce.co.uk).
Entertaining
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Entertaining Star anise meringues with mango coulis & raspberries This will make more than you need for six people, but the untopped meringues will keep for up to three days in an airtight container. If you don’t have a spice grinder, you can use cardamom, matcha powder or five-spice rather than star anise. A LITTLE EFFORT
MAKES 12 PREP 15 mins plus 2 hrs cooling COOK 35 mins
4 egg whites, at room temperature 200g/7oz white caster sugar 2 tsp cornfour 11/2 tsp ground star anise (you will need a spice grinder – see above) 1 tsp white wine vinegar
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1 ripe mango, peeled and chopped 3 tbsp icing sugar 300g/11oz coconut yogurt (I used Coyo) 150g pack raspberries
1 Heat oven to 160C/140C fan/gas 3. Tip the egg whites into the bowl of an electric mixer and beat until soft peaks form (or whisk in a bowl with an electric whisk). Add the sugar, a spoonful at a time, mixing continuously until fully incorporated – about 10 secs between each addition. Keep whisking until glossy, stiff peaks form, about 1-2 mins. Sift in the cornfour and 1 tsp of star anise, and add the vinegar. Give everything a fnal whisk to incorporate. 2 Line two large baking trays with baking parchment. Place approx 12cm dollops of meringue on the lined trays,
making 12 in total. Sprinkle over the remaining star anise. Reduce oven to 150C/130C fan/gas 2 and bake for 35 mins. Turn off the oven and let them cool inside for about 2 hrs. This is important – if you take them out at this point, they will be soft. The cooling process makes them crisp yet chewy in the centre. 3 In a food processor, purée the mango fesh with the icing sugar until smooth. When ready to serve, swirl the mango coulis through the yogurt, then dollop on top of the cooled meringues. Decorate with the raspberries. PER MERINGUE 158 kcals • fat 5g • saturates 3g • carbs 27g • sugars 25g • fbre 1g • protein 2g • salt 0.1g
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Cake Club Haven’t had a chance to make and mature a classic Christmas cake this year, or simply prefer something a little lighter? Food writer Jane Hornby has the bake for you
Making this cake has all the ceremony and fun of Christmas baking, but requires very little thought beforehand – which is perfect if you’re likely to be shopping on Christmas Eve and wrapping presents until midnight! Baking with a bundt tin is a brilliant way to make any cake look special. As an added bonus, the shape of the tin helps to cook the cake more quickly, as the heat from the oven can permeate it from every angle. This helps to stop it drying out. I’ve topped it with a frankly addictive cream cheese frosting, often used to smother Americanstyle cinnamon buns as they cool in their tin. It’s thinner than the usual cream cheese frosting used to top carrot cake, but it does the same job, adding a slightly sharp contrast to the cake. The recipe has a carrot cake feel about it too, with grated butternut squash adding just the right amount of squish from the inside out – improving the cake’s keeping quality right across the Christmas week.
Join our Cake Club!
Cake Club If you’ve made Jane’s cake, we’d love to see your photos l Send them to enquiries@ bbcgoodfoodmagazine.com l Share them on Twitter or Instagram with the hashtag #gfcakeclub
We’ll feature our favourite photos in the magazine. So get baking!
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Marzipan-in-the-middle bundt cake Unlike a traditional Christmas cake, this cake-meets-stollen doesn’t need to mature, takes only an hour to bake and minutes to decorate. 1 OF 5 EASY A DAY
un-iced
SERVES 12 PREP 40 mins plus cooling COOK 1 hr
225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz self-raising four, plus 1 tbsp extra for the tin 250g/9oz dark muscovado sugar 4 large eggs, at room temperature, beaten 1 tsp baking powder 100g pack ground almonds 1 tsp mixed spice 1 tsp ground cinnamon, plus a pinch extra to decorate 250g/9oz grated butternut squash 250g/9oz mixed dried fruit 100g pack walnut pieces, chopped, reserving a few whole to decorate FOR THE MARZIPAN MIDDLE four, for dusting 200g/7oz marzipan 50g/2oz red glacé cherries, roughly chopped, plus a few whole cherries to decorate zest 1 orange FOR THE FROSTING 140g/5oz full-fat cream cheese, chilled 175g/6oz icing sugar, sifted 50g/2oz unsalted butter, softened 2 tsp whole milk 1 tsp vanilla extract
1 Lightly and evenly grease a 25cm bundt tin with soft butter, making sure you get well into any futes or ridges. Sift 1 tbsp four over the tin, then tilt and
turn the tin until the inside is completely covered with a very thin layer of four. Tap to gather any excess at the bottom a few times as you go. Once the butter is coated, tap and tip out the excess four. Heat oven to 180C/160C fan/gas 4. 2 For the marzipan middle, dust the work surface with a little more four, knead the marzipan briefy, then work in the cherries and orange zest. Roll into a sausage about 3cm thick, then press the ends together to make a ring. 3 To make the cake, put the butter, four, sugar, eggs, baking powder, almonds, spices and 1/4 tsp salt in a large bowl. Use an electric whisk to mix until smooth, then fold in the squash, fruit and walnuts. 4 Spoon half the batter into the prepared tin, then press the ring of marzipan on top. Cover with the rest of the batter and smooth the top. Bake for 30 mins then – without opening the oven – reduce to 160C/140C fan/gas 3 and bake for another 30 mins. The cake will be risen, golden and shrunk away from the sides when it’s ready. Cool in the tin for 15 mins, then give the tin a sharp tap on the bottom before turning the cake out onto a cooling rack. 5 To make the frosting, beat together half the cream cheese with the icing sugar and butter until evenly blended. When smooth, beat in the remaining cream cheese along with the milk and vanilla to make a thick, but still fowing, frosting – it should have a consistency similar to semi-whipped cream. 6 When the cake is cold, spoon over the frosting, letting it drip down the sides. Sprinkle with a little cinnamon, then chill for 10 mins to set the frosting a little. Decorate with whole cherries and walnuts. Keep in the fridge and eat within 5 days. PER SERVING 709 kcals • fat 39g • saturates 17g • carbs 78g • sugars 64g • fbre 2g • protein 10g • salt 0.6g
Food styling KATY GREENWOOD | Styling LUIS PERAL
Photographs Toby Scott
Entertaining
Adding grated butternut squash gives the cake a lovely texture
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Entertaining
Classy cocktails
Shake stir Add a dash of Christmas spirit to your party drinks with Miriam Nice’s glamorous ideas Photographs Sam Stowell
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Gingerbread Bellini
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Cranberry Margarita
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Stollen sour
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Mont Blanc-tini
Entertaining
A LITTLE EFFORT GLUTEN FREE
MAKES 4 PREP 10 mins plus soaking and cooling COOK 10 mins
8 sultanas 1 dried apricot, quartered 4 cocktail cherries 4 dried cranberries 1 tsp orange liqueur 150ml/1/4pt amaretto 100ml/31/2f oz freshly squeezed lemon juice (about 2 lemons) 75ml/21/2f oz Madeira crushed ice FOR THE SPICED SYRUP 100g/4oz golden caster sugar thick strip pared orange zest thick strip pared lemon zest 1 tsp cinnamon 1 tsp mixed spice good grating of nutmeg YOU WILL NEED 4 cocktail sticks
1 First, make the spiced syrup. Put all the ingredients in a saucepan with 100ml water. Heat gently until boiling, then turn the heat off and allow to cool. Strain through a fne sieve into a jug and chill until needed. Can be made 1 week ahead. 2 While the syrup is cooling, tip the sultanas, apricot, cherries and cranberries into a small bowl and add the orange liqueur. Leave to steep for around 30 mins (or up to 24 hrs). 3 When you’re ready to serve, take 4 cocktail sticks and thread 2 sultanas, a piece of dried apricot, a cherry and cranberry onto each one. Fill 4 tumblers with crushed ice. 4 Pour the amaretto, lemon juice, Madeira and 50ml of the spiced syrup into a cocktail shaker (along with any leftover orange liqueur) with a handful of ice. Shake well until the outside of the cocktail shaker feels cold, then strain into the prepared glasses. Add the dried fruit cocktail sticks and serve immediately. PER GLASS 259 kcals • fat none • saturates none • carbs 44g • sugars 43g • fibre none • protein 1g • salt 0.8g
Mont Blanc-tini Somewhere between an after-dinner drink and an indulgent dessert, this is a special way to end a smart meal with friends. MORE OF A CHALLENGE GLUTEN FREE
MAKES 4 PREP 20 mins COOK 10 mins
2 large egg whites 100g/4oz granulated sugar 200ml/7f oz vodka 100ml/31/2f oz coffee liqueur 50ml/2f oz cold espresso coffee 50ml/2f oz crème de cacao 50ml/2f oz chestnut liqueur (we used Briotett) or amaretto ice 4 marrons glacés (candied chestnuts)
1 Start by making the meringue topping. Whisk the egg whites to stiff peaks, then set aside. Put the sugar and 3 tbsp water in a saucepan and set over a low heat. Cook until the sugar has dissolved, then continue to heat, stirring occasionally, until the syrup reaches 120C on a sugar thermometer. While whisking the egg whites with an electric whisk, slowly add the hot syrup in a steady stream, being careful to pour the syrup into the eggs and not onto the sides of the bowl or the whisk, as it may stick. Once all the syrup has been incorporated, continue whisking until the mixture is glossy and stiff – about 5 mins. Transfer to a piping bag ftted with a wide round nozzle until needed. Can be made 1 hr ahead – store in a cool place. 2 Now make the base of the cocktails. Pour the vodka, Kahlúa, espresso, crème de cacao and chestnut liqueur into a cocktail shaker and add a handful of ice. Shake well, then strain into 4 Champagne saucers or small Margarita glasses. 3 Carefully pipe your meringue topping onto the surface of the glasses, starting on the outside edge and building it up so that it doesn’t sink. Using a blowtorch, very carefully caramelise the top, then add a marron glacé to each. Serve immediately with a spoon. PER GLASS 385 kcals • fat 6g • saturates 4g • carbs 37g • sugars 37g • fbre none • protein 3g • salt 0.3g
For more cocktail recipes, visit bbcgoodfood.com
Gingerbread Bellini EASY
MAKES 4 PREP 10 mins plus chilling NO COOK
juice 1 lemon 1 tbsp ginger cordial (or Gingerbread syrup, see recipe, p46) 50ml/2f oz hazelnut liqueur (I used Frangelico) 350ml/12f oz Prosecco 25g/1oz roll-out icing or marzipan 4 mini gingerbread men
1 Put 4 Champagne futes in the fridge for 15 mins. When you’re ready to serve, mix together the lemon juice, ginger cordial and hazelnut liqueur in a small jug. Take the Champagne futes out of the fridge, pour in the mixture, then top up each glass with Prosecco. 2 Roll the icing into 4 small balls, then gently press them onto the rim to help you secure the mini gingerbread men. Serve immediately. PER GLASS 315 kcals • fat 8g • saturates 4g • carbs 38g • sugars 27g • fbre 1g • protein 3g • salt 0.6g
Cranberry Margarita EASY GLUTEN FREE
SERVES 4 PREP 10 mins NO COOK
1 tsp clear honey fnely grated zest and juice 1 orange 1 tbsp coarse sea salt 1 tbsp granulated sugar 200ml/7f oz tequila juice 1 lime 200ml/7f oz cranberry juice 50ml/2f oz triple sec ice YOU WILL NEED a fne paintbrush
1 Using a fne, clean paintbrush, paint a thin layer of honey around the rim of 4 Margarita or Martini glasses. In a saucer, combine the orange zest, salt and sugar, then turn the glasses upside down and dip them into the mixture. Put the glasses in the fridge to chill. 2 In a cocktail shaker, combine the orange juice, tequila, lime juice, cranberry juice, triple sec and ice, and shake to combine. When the outside of the shaker feels cold, strain the mixture into your prepared glasses and serve. PER GLASS 150 kcals • fat none • saturates none • carbs 10g • sugars 3g • fibre none • protein none • salt 06g
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Food styling ELLIE JARVIS | Styling JENNY IGGLEDEN
Stollen sour
S CE A E SP BL ED ILA IT A M V LI A The kitchen at Purnell’s
PREMIUM READER EVENT
Lunch at Purnell’s Exclusive ofer for BBC Good Food readers – join us for a fabulous lunch at Purnell’s Restaurant in Birmingham We’re delighted to invite you to a four-course lunch at the Michelin-starred Purnell’s Restaurant in Birmingham. Guests will be welcomed with a Champagne reception followed by an exquisite four-course lunch with coffee and petits fours. Plus, each guest will receive a copy of Glynn Purnell’s frst cookbook, Cracking Yolks & Pig Tales (published by Kyle Books, May 2014).
About Purnell’s Head chef Glynn Purnell, who has twice won BBC Two’s Great British Menu, is known for his imaginative, modern British cuisine. ‘I am driven by my passion to excite people through food, especially the innovative dishes taken from my childhood experiences,’ he says. As one of the UK’s most creative chefs, Glynn has consistently won awards and accolades throughout his culinary career, frst appearing on the Michelin inspector’s radar in 2005, when Jessica’s Restaurant won a star with Glynn at the helm. Purnell’s was awarded a Michelin star in 2009 and has retained it ever since, placing it in an elite group of just fve Michelin-starred restaurants in the West Midlands.
THE DATE Tuesday 2 February 2016 THE PLACE Purnell’s Restaurant, Birmingham THE TIME 12:30pm-4:30pm THE ITINERARY A Champagne reception and four-course lunch with coffee and petits fours. This will be followed by a meet-and-greet with chef Glynn Purnell THE PRICE £160 per person – this event is restricted to 34 guests. To book, contact Purnell’s Restaurant, quoting Good Food reader lunch. Call 0121 212 9799 or email info@ purnellsrestaurant.com.
Call 0121 212 9799 quoting Good Food reader lunch or email
[email protected]
Burnt English custard egg surprise, Glynn’s winning dessert from Great British Menu
R E S C U I N G t he B L A N D
Entertaining
Clever canapés
Slice serve Instead of fddly individual canapés, make one large one and chop it up. Genius! Recipes Miriam Nice Photographs Sam Stowell
Turkish-style sharing bread
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Turkish-style sharing bread This is a deep-pan version of a classic Turkish ‘pizza’ called lahmacun. Cut it into squares or wedges before serving, or let your guests cut and serve themselves.
A LITTLE EFFORT
CUTS INTO 20-30 pieces PREP 35 mins
Get ahead Make the onion topping the day before and leave the dough to rise in the fridge overnight. On the day, knead and shape the dough, then prove for 30 mins while you make the lamb topping.
Get ahead Bake the jacket potatoes up to 2 days ahead and store in the fridge. Once you’ve baked the potato base, you can leave it in the fridge overnight too. Simply prepare the topping before serving.
plus proving COOK 30 mins
500g pack ciabatta bread mix 2 tbsp olive oil FOR THE TOPPING 1 onion, quartered 1 garlic clove 1 tsp cinnamon 1 tsp cumin 1 /4 tsp chilli powder handful fat-leaf parsley 2 tbsp sundried tomato paste 250g/9oz lamb mince FOR THE DRESSING 150g pot baba ganoush juice 1 lemon 1 tbsp olive oil
Potato cakes with smoked salmon & cream cheese Irish potato cakes, or farls, meet classic smoked salmon in this simple recipe. EASY
CUTS INTO approx 30 pieces PREP 25 mins plus chilling COOK 2 hrs 5 mins
FOR THE POTATO CAKES 1kg/2lb 4oz baking potatoes 100g/4oz butter, melted 100g/4oz plain four, plus extra for dusting 1 tsp bicarbonate of soda FOR THE TOPPING 280g tub full-fat cream cheese 100ml/31/2f oz double cream zest and juice 1 lemon 200g pack smoked salmon slices, cut into strips small bunch dill, fronds picked 50g/2oz caperberries, halved
TO SERVE 1 red onion, cut into thin rings 50ml/2f oz red wine vinegar 50g/2oz toasted pine nuts 1 tbsp chopped fat-leaf parsley
1 Make the ciabatta bread dough following pack instructions. Once it has risen, knock it back by punching some of the air out and kneading it a little. Roll into an oval shape (approx 35 x 25cm) and place on a large baking tray. Lightly brush the whole surface with olive oil and cover with cling flm. Leave to prove for 30 mins while you make the topping. 2 Put all the topping ingredients, except the lamb, in a small food processor and blitz until fnely chopped. Tip into a large bowl, mix in the lamb, season well, then squish everything together with your hands until thoroughly mixed. Chill until needed. 3 Heat oven to 220C/200C fan/gas 7. In a small saucepan, heat the red onion rings with the vinegar and 1 tbsp water until really soft, then leave to cool.
1 Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fuffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4. 2 Once the potatoes are cool enough to handle, cut in half and scoop out the fesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the four and the bicarbonate of soda. Season well. 3 Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a foured surface, then lay it on the lined baking tray – don’t worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
4 Dot the surface of the dough with the lamb topping – gently press it down with your fngers to spread it evenly over the surface, but try not to press too much air out of the dough. Bake in the oven for 15-20 mins or until the base is risen and golden, and the meat is cooked through and caramelised at the edges. 5 Meanwhile, make the dressing. Stir together the baba ganoush, lemon juice and olive oil, then pop in the fridge until serving. 6 Once the bread is baked, transfer to a wooden board. Drain the onions in a metal sieve and scatter over the bread. Drizzle over the baba ganoush dressing, leaving some on the side as a dip, then sprinkle over the pine nuts and parsley. Serve warm. PER PIECE (20) 128 kcals • fat 6g • saturates 2g • carbs 12g • sugars 2g • fbre 1g • protein 6g • salt 0.5g
4 Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve. PER POTATO CAKE (30) 132 kcals • fat 9g • saturates 6g • carbs 8g • sugars none • fbre 1g • protein 3g • salt 0.8g
For more canapé recipes, visit bbcgoodfood.com
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Entertaining
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Entertaining EASY
A LITTLE EFFORT
MAKES 36 PREP 25 mins plus overnight chilling
MAKES 2 large sausage rolls (each cuts into 10-12
COOK 1 hr
slices) PREP 30 mins plus chilling COOK 40 mins
500g/1lb 2oz macaroni 50g/2oz butter 3 shallots, fnely chopped 50g/2oz plain four 500ml/18f oz whole milk 1 tbsp Dijon mustard 100g/4oz cream cheese 100g/4oz cheddar, grated 1 egg, beaten 300g/11oz mozzarella, chopped into 36 chunks 3 x 12-pack assorted mini bread rolls, 1 pack watercress, and barbecue sauce (optional), to serve
400g pack pork sausages, skin removed 375g ready-rolled puff pastry sheet 1 tbsp fennel seeds 1 egg, beaten
1 Heat oven to 190C/170C fan/gas 5. Cook the macaroni following pack instructions, then drain in a colander. Meanwhile, melt the butter in a large saucepan over a medium heat. Once melted, add the shallots and cook very gently for 10-15 mins until soft. Add the four, mix well, then slowly add the milk, a splash at a time, mixing well after each addition to make a smooth sauce. Once all the milk has been added, keep cooking and stirring until the sauce thickens. Stir in the mustard, cream cheese, cheddar and egg. Season well. 2 Tip the cooked macaroni into a deep baking dish (ours was 28 x 18cm) and pour over the cheese sauce, making sure the macaroni is well coated. Bake for 20 mins until starting to turn lightly golden. Remove from the oven, leave to cool completely, then chill overnight. 3 The following day, heat oven to 190C/170C fan/gas 5 and slice the macaroni cheese into 36 blocks. Transfer to 2 baking trays so the blocks have space around them. Gently press a piece of mozzarella into the middle of each. Bake for 10-15 mins or until starting to crisp at the edges and the cheese has melted. Put the blocks into the mini rolls with a few watercress sprigs and a squeeze of BBQ sauce, if you like. Serve immediately. PER SLIDER 111 kcals • fat 6g • saturates 4g • carbs 9g • sugars 1g • fbre none • protein 5g • salt 0.3g
Get ahead Make the macaroni cheese a day ahead. Slice and bake when you want to serve.
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Sausage & fennel seed slices
1 Put the skinned sausages in a bowl and squish together with your hands, then divide into two balls. Place one ball of sausagemeat onto a long piece of cling flm. Roll into a cylinder approx 30cm long. Wrap tightly in the cling flm and place on a plate or tray in the fridge. Repeat with the other ball of sausagemeat. 2 Heat oven to 200C/180C fan/gas 6. Lay the pastry out on your work surface and cut it into four equal strips lengthways. Roll two of the strips out a little more with a rolling pin so that they are 40cm long and 10cm wide. Unwrap the sausagemeat, place each one in the middle of a rolled-out pastry length and sprinkle each with half the fennel seeds. On either side of the meat, cut regular slits from the edge up to the meat – do this all the way round to create 2cm tabs. Fold over the ends. Starting at one end, bring up one tab from one side and drape it over the meat, then do the same with one from the opposite side. Repeat with the other strip of sausagemeat. Brush both with egg, then lift onto baking trays. 3 Cut each of the remaining strips of pastry into three strips lengthways and plait together. Lay the plait on top of the sausage pastries and brush with more egg. 4 Bake in the oven for 40 mins or until risen and golden brown. Remove from the oven, transfer to a large board and slice – or allow your guests to serve themselves. Can be served hot or cold. PER SLICE (24) 114 kcals • fat 8g • saturates 3g • carbs 7g • sugars 1g • fbre none • protein 3g • salt 0.5g
Get ahead Plait and prepare your sausage rolls the night before, then bake when you want to serve them. Or store the uncooked sausage rolls in the freezer and defrost overnight in the fridge before baking.
Food styling ELLIE JARVIS | Styling JENNY IGGLEDEN
Mac ’n’ cheese sliders
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COMING NEXT MONTH
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On sale 30 December
Feelgood food! Make a fresh start with our delicious 7-DAY DIET
New bakes & cosy suppers
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New food experiences to try John Torode’s Malaysian dishes DECEMBER 2015 bbcgoodfood.com
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The new
brunch bunch Make a proper big breakfast over the Christmas holidays, with inspiration from some of the UK’s top brunch spots Recipe photographs Sam Stowell
Papas a lo pobre with chorizo A classic Spanish dish which, roughly translated, means ‘poor man’s potatoes’. Despite the title, it’s actually a slightly theatrical dish, with large aromatic sprigs of rosemary and crushed garlic in its skins. It’s rustic and beautiful. The potatoes should be cooked until they are crispy and stained red by the smoked paprika. EASY
SERVES 2 PREP 20 mins COOK 10 mins
100g/4oz cooking chorizo, cut into pieces 2 tbsp extra virgin olive oil 400g/14oz boiled potatoes, slightly crushed 2 garlic cloves, crushed in their skins 2 rosemary sprigs 2 eggs 2 parsley sprigs, leaves picked and chopped smoked paprika, to taste
Poco began in 2004, touring around festivals, until 2011 when Tom Hunt (above), Jen Best and Ben Pryor opened a café in Bristol’s Stokes Croft. Tom and the team offer rustic food, including tapas with a British twist, using organic, seasonal and local produce. Poco’s second café opened in London’s Broadway Market, Hackney, in September (eatpoco.com).
Tom says: I believe that ingredients are the mark of a good brunch. The taste and quality of a fresh, organic chicken egg is
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nothing like that of a caged hen – the yolks are bright orange and the texture is so creamy. At Poco, we let our customers know which suppliers and ingredients we use, to assure them of the quality and care we take in producing our food. Much of the inspiration for our recipes came from a trip to New York just before we opened. I think it’s the American-style generosity that makes brunch so appealing, and this recipe is one of our specials.
PER SERVING 511 kcals • fat 31g • saturates 9g • carbs 35g • sugars 3g • fbre 4g • protein 21g • salt 1.3g
Portrait NEIL WHITE
Rustic cooking
1 Fry the chorizo in the olive oil with the crushed potatoes, garlic and rosemary. Allow the chorizo to form a crust before turning. 2 Meanwhile, fry the eggs the way you like them. Mix the potatoes with the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of paprika, if you like.
Entertaining
ce Star spi f o t the da t y with a bi
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Porridge with beetroot, apple & cranberry compote & toasted hazelnuts Soaking oats overnight makes them easier to digest and gives the cooked oats a creamier texture. However, if you’re short of time, even 15 minutes’ soaking will make a difference. A LITTLE EFFORT
LOW FIBRE VIT C 2 OF 5 FAT A DAY
SERVES 2 PREP 45 mins plus soaking COOK 5 mins
Cosy café Alex Hely-Hutchinson (above) started 26 Grains as a pop-up in different London locations. She now has a permanent spot in Neal’s Yard, in Covent Garden. Her café serves up sweet and savoury porridge with grains, spices and unusual toppings (26grains.com).
Alex says: Our goal was always to have a permanent place that people could return
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to, and tell their friends about. I lived in Copenhagen for a year and discovered the word ‘hygge’. It doesn’t have a direct translation, but it evokes warmth and cosiness – everything we believe a bowl of porridge to be. We get particularly excited around Christmastime, when friends and family come together and we can all tuck in, preferably sharing from one bowl with multiple spoons!
1 Put all the compote ingredients in a saucepan over a medium heat and bring to the boil, then lower to a simmer for 30 mins, adding a little water, 1 tbsp at a time, if needed. 2 Once the compote is cooked, put the soaked oats, milk, vanilla and a good pinch of faked sea salt in a saucepan, and warm over a medium heat for 3-4 mins. 3 Divide the porridge between two bowls, add a heaped tbsp of compote, the yogurt and a scattering of crushed hazelnuts, to serve. PER SERVING 338 kcals • fat 5g • saturates 1g • carbs 57g • sugars 25g • fbre 11g • protein 10g • salt 0.2g
Portrait DAVID COTSWORTH
100g/4oz rolled oats, soaked overnight in 250ml/9f oz water (for best texture, use an equal combination of porridge oats and jumbo oats) 250ml/9f oz almond milk, coconut milk or full-fat milk 1 /4 tsp vanilla extract (optional) pinch faked sea salt FOR THE COMPOTE 1 eating apple, core removed and diced 140g/5oz cranberries, fresh or frozen 1 raw beetroot, coarsely grated 2 tbsp maple syrup 75ml/21/2f oz orange juice 1 tsp ground cinnamon 1 /4 tsp vanilla extract 1 /4 tsp cardamom pods (seeds only, pounded using a pestle and mortar) TO SERVE 2 tbsp Greek or coconut yogurt 2 tbsp blanched hazelnuts, toasted and chopped
Entertaining
Porridge – but not as you know it! DECEMBER 2015 bbcgoodfood.com
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Manakeesh EASY
OF 5 CALCIUM VIT C 2 A DAY
SERVES 4 PREP 30 mins COOK 10 mins
Quirky & inventive
Founded by Beth Marriott Howell (above, with her brother Sam), Kiosk started life as a pop-up restaurant, but is now housed in a converted shipping container in Sherwood, Nottingham. Serving nourishing breakfasts, it has a network of local suppliers and producers that inspires its quirky menu (kiosksherwood.co.uk).
Beth says: Brunch has become popular over the past fve years because it’s an informal and relatively cheap way to eat out. Coffee culture is now very strong in the UK and I believe brunch is an extension of that. At Kiosk we combine classic British brunch traditions with breakfasts from around the world. I particularly love playing with Middle Eastern breakfast culture because it’s a winner with our customers. We’ve become known for our ‘little bit of everything’ taster plate, which combines three of our brunch specials and this Manakeesh – one of our most popular dishes. Manakeesh (also known as Manakish) is similar to a pizza: dough topped with herbs, cheese or meat that can be sliced or folded.
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Beth’s tips l Traditionally, the dressing for this dish
uses za’atar, a Middle Eastern herb mix of dried thyme, oregano, sesame seeds and sumac. However, when one of our waitresses had a glut of oregano in her garden, we had a go at making our own using fresh herbs. The favour is smoother and less intense. You’ll make more za’atar than you need for this recipe, so you can use leftovers served on top of roasted feta with the Turkish salad. l At Kiosk, we get lavash bread from a local Turkish bakery – however, you could use fatbreads, tortillas or naan breads instead. If you want to make your own, I recommend using a simple fatbread recipe. I make mine quite wet and roll it out on cornmeal to make it thinner, then fry in a dry frying pan.
1 First, make the salad. Add the tomato, cucumber, mint and olives to a large bowl, drizzle over a little balsamic vinegar and some extra virgin olive oil, then mix to combine. Season to taste. 2 Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside. 3 To make the dressing, put the oregano, thyme, olive oil and garlic in a jug and blend with a stick blender. Add the lemon juice, sumac, sesame seeds and some seasoning, and stir well. 4 Spread one side of each fatbread with 2 heaped tbsp of the za’atar dressing, then top each with a quarter of the feta. 5 Fold the fatbreads in half or roll up and lightly fry each on both sides in a dry griddle pan over a medium heat until lightly toasted and golden. Keep warm on a low heat in the oven while you fry the others. 6 Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt. PER SERVING 761 kcals • fat 54g • saturates 14g • carbs 47g • sugars 9g • fbre 5g • protein 20g • salt 2.6g
Portrait URSULA KELLY
4 lavash or wholemeal khobez flatbreads (see Beth’s tips, below left) 200g pack feta FOR THE TURKISH SALAD 8 good-quality tomatoes, chopped into rough cubes 1 /2 cucumber, chopped into rough cubes 1 /2 small pack mint, leaves picked and torn 15 pitted black olives balsamic vinegar, for drizzling extra virgin olive oil, for drizzling FOR THE GARLIC YOGURT 1 garlic clove, crushed 150ml pot natural or Turkish yogurt (available from ocado.com) FOR THE ZA’ATAR DRESSING 1 /2 small pack oregano 1 /2 bunch thyme, leaves picked 150ml/1/4pt olive oil 2 garlic cloves, crushed juice 1/2 lemon 1 /4 tsp sumac 2 tbsp sesame seeds, toasted
Entertaining
Flatbreads with fresh, zingy flavours
DECEMBER 2015 bbcgoodfood.com
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Iconic bakery
Pump Street Bakery is an award-winning, family-run bakery and café in Orford, Suffolk. Joanna Brennan and her father, Chris (above), who set up the bakery in 2010, offer local, seasonal food, with bread and handmade pastries baked daily in the village. Pump Street also makes bean-to-bar chocolate to use in its renowned hot chocolate (pumpstreetbakery.com).
Brioche French toast with bacon, banana & maple syrup We make this with homemade brioche, but it will taste as good with shop-bought. EASY
SERVES 4 PREP 10 mins COOK 15 mins
4 eggs 200ml/7f oz single cream 1 /2 tsp vanilla seed paste 1 tbsp golden caster sugar 4 thick, generous slices or 8 thin slices of day-old brioche 25g butter and 1 tbsp vegetable oil, for frying
‘Our brunches began as a way to share my favourite mealtime with our customers’
12 rashers bacon 2 bananas, sliced maple syrup, to serve
1 In a large bowl, whisk the eggs vigorously, then add the single cream, vanilla and sugar, and whisk again. 2 When you’re ready to cook, heat the oven to its lowest setting, pop a baking tray inside and pour the cream mixture into a shallow dish or tub that will allow space for the brioche to lay fat. Heat a griddle or a frying pan to a medium heat, and melt the butter and the oil together. 3 Place the brioche slices in the cream mixture for 1 min, then turn each slice and gently press all over, allowing them
96 bbcgoodfood.com DECEMBER 2015
to soak up the liquid for another 1 min or so until fully soaked. 4 Remove the brioche from the mixture and place onto the hot griddle or pan (you may need to do this in batches). Cook for a few mins on either side until the inside is tender and moist (but not wet). To check this, make a small cut in the middle with a knife – the inside should be like cooked bread pudding. Keep warm in the oven while you cook the remaining slices. 5 In the meantime, fry the bacon in a pan for 5 mins until crispy. Serve the French toast topped with bacon, bananas and a drizzle of maple syrup. PER SERVING 624 kcals • fat 43g • saturates 19g • carbs 29g • sugars 19g • fbre 1g • protein 28g • salt 4.2g
Food styling JENNIFER JOYCE | Styling JENNY IGGLEDEN
Joanna says: I grew up in Canada and I love North American brunch classics such as blueberry pancakes. Our communal table creates a familiar, relaxed weekend feeling, and customers come week after week to share their news, sip coffee and eat together. For me, brunch at home is about lounging at the kitchen table, reading the papers with a latte, a maple-syrup-soaked piece of French toast, or a few more pieces of toasted sourdough.
Entertaining
Salty and sweet – a brunch classic DECEMBER 2015 bbcgoodfood.com
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Festive tear & share bake
Christmas tree garlic bread
Boxing clever Try Cassie Best’s simple yet special dishes for your Boxing Day bufet table, including imaginative ways to use up your leftovers Photographs David Munns 98 bbcgoodfood.com DECEMBER 2015
Entertaining
Ideal with leftover cold cuts
Orange, fennel & wild rice salad
DECEMBER 2015 bbcgoodfood.com
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Christmas tree garlic bread This cheesy pull-apart garlic bread is hard to resist, and will be a hit on your buffet table – although you may want to avoid the mistletoe after tucking into it! If you want to get ahead, you can make the dough on Christmas Eve. Once kneaded, put it in an oiled bowl, cover with cling film and store in the fridge for two days, then bring back to room temperature before shaping and proving. The tomato dipping sauce can also be made ahead and reheated just before serving. A LITTLE EFFORT
SERVES 8-12 PREP 45 mins plus rising COOK 55 mins
500g/1lb 2oz strong white bread four 7g sachet fast-action dried yeast 2 tsp golden caster sugar 100g/4oz butter, melted (buy a 250g pack and use the rest in the garlic butter) drizzle of oil, for greasing 150g pack mini mozzarella balls (about 20 balls) 2 tbsp fne polenta or cornmeal FOR THE TOMATO DIPPING SAUCE small knob of butter 1 garlic clove, crushed 2 x 400g cans chopped tomatoes 1 tsp dried oregano 1 tbsp red wine vinegar 2 tsp golden caster sugar FOR THE GARLIC BUTTER 140g/5oz butter 4 garlic cloves, crushed small bunch parsley, fnely chopped (leave a little leftover to garnish, if you like)
1 Tip the four into a large bowl or the bowl of a freestanding mixer. Add the yeast and sugar to one side of the bowl and 1 tsp fne salt to the other. Mix together, then add the melted butter and 275ml warm water. Mix to a dough, then knead for 10 mins by hand (or 5 mins in a freestanding mixer) until the dough feels stretchy and soft. Clean out the bowl, then lightly grease with a little oil. Turn the dough over in the oiled bowl until it’s well coated. Cover with cling flm
100 bbcgoodfood.com DECEMBER 2015
or a tea towel and set aside somewhere warm until the dough has doubled in size. Alternatively, put the dough in the fridge and leave to rise slowly for 2 days (bring it to room temperature before continuing to step 2). 2 Line your largest baking sheet with parchment, and dust with polenta or cornmeal. Drain the mozzarella and dry the balls on some kitchen paper. Tip the dough onto your work surface and punch out the air bubbles. To make a Christmas tree shape, you’ll need 23 balls. Tear off lumps of dough, ensuring each one is roughly the same size (if you want to be exact, weigh the dough, divide the weight by 23, then weigh each ball of dough as you break them off). 3 Shape each piece of dough into a disc and place a ball of mozzarella in the middle. Pull up the sides of the dough to encase the cheese, pinching the dough together to seal. Roll into a ball and place on the baking sheet, sealed-side down, in a tree shape. Leave a little space between each ball, as they will grow when proving. You’re likely to have 2 or 3 balls without mozzarella, so use these pieces of dough for the trunk – for anyone who doesn’t like cheese. Cover the tray with a sheet of oiled cling flm and set aside for 30 mins until almost doubled in size. 4 While the dough proves, make the tomato dipping sauce. Melt the butter in a saucepan, add the garlic and sizzle for 30 secs until fragrant. Add the tomatoes, oregano, vinegar, sugar and some seasoning. Bubble for 30 mins until the sauce is thick. Heat oven to 200C/180C fan/gas 6. 5 When the dough is ready, uncover the baking sheet and bake for 20-25 mins until golden brown. Meanwhile, make the garlic butter. Melt the butter in a saucepan, add the garlic and sizzle for 1-2 mins until the garlic is a shade darker (but not brown). When the bread is cooked, transfer it to a platter. Stir most of the parsley into the garlic butter and use a pastry brush to brush it all over the bread. Leave it to soak in, then brush on more. Sprinkle over a little extra parsley to garnish, if you like. Reheat the tomato sauce and serve it alongside the bread with any remaining garlic butter. PER SERVING (12) 361 kcals • fat 20g • saturates 12g • carbs 35g • sugars 3g • fbre 2g • protein 9g • salt 0.9g
Orange, fennel & wild rice salad If you’re craving something light and bright, this will hit the spot – it’s fresh with contrasting textures and flavours. Use leftover roasted carrots from your Christmas dinner if you have some, and substitute the pecans for any nuts you have in the cupboard. EASY
OF 5 GLUTEN FIBRE VIT C 2 A DAY FREE
SERVES 8-12 PREP 45 mins COOK 25 mins
500g/1lb 2oz carrots (we used purple and orange ones), peeled, halved and cut into short batons on an angle 1 tbsp olive oil 100g/4oz mixed basmati & wild rice 75g/21/2oz Puy lentils 3 oranges 1 large fennel bulb, quartered, core removed, thinly sliced 1 red onion, halved and thinly sliced 200g/7oz seedless red grapes, halved 100g/4oz pecans, chopped large handful each parsley and mint, chopped FOR THE DRESSING 2 tbsp Dijon mustard zest and juice 1 lemon 4 tbsp olive oil 1 tbsp maple syrup
1 Heat oven to 200C/180C fan/gas 6. Toss the carrots, oil and some seasoning on a large baking tray. Cook for 25-30 mins until tender. While the carrots cook, fll 2 large pans with salted water and bring to the boil. Add the rice to one pan and the lentils to the other. Cook following pack instructions, or until just cooked, then drain and set aside to cool. 2 Zest the oranges over a large bowl. Cut away the peel and pith, then cut along each piece of membrane to remove the segments, catching any juices in the bowl. Set the segments aside. Add the ingredients for the dressing to the orange zest and juice, season and whisk. 3 When the carrots have cooled a little, add to the dressing with the remaining salad ingredients, including the cooked rice, lentils and orange segments. Toss together and serve on a big platter. PER SERVING (8) 332 kcals • fat 17g • saturates 2g • carbs 34g • sugars 17g • fbre 8g • protein 7g • salt 0.6g
Entertaining
Use up cheese and condiments
Brie, apple & onion tart
DECEMBER 2015 bbcgoodfood.com
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This nifty tart is a great way to use up any leftover cheeses, and chutney would make a good substitution for cranberry sauce if you’ve used it all on Christmas Day. EASY
1 OF 5 A DAY
SERVES 8-12 PREP 20 mins COOK 40 mins
320g pack ready-rolled all-butter puff pastry, defrosted at room temperature if frozen 1 tbsp olive or rapeseed oil, plus a drizzle 3 large onions, halved and sliced 2 tbsp white wine vinegar, plus a splash 1 tbsp Dijon mustard small bunch thyme, leaves picked, plus a few sprigs to serve 1 eating apple 100g/4oz cranberry sauce (or chutney) 175g/6oz Brie, sliced (or other cheese)
1 Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins. 2 Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning. 3 The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and Brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold. PER SERVING (8) 312 kcals • fat 18g • saturates 9g • carbs 28g • sugars 12g • fibre 2g • protein 8g • salt 0.9g
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Use up more leftovers
Chocolate sundaes with pear & Christmas pud Make the most of leftover Christmas pudding or cake with these decadent, boozy sundaes. EASY
Make some simple, speedy canapés for a Boxing Day get-together using leftovers
(easily doubled)
MAKES 4 PREP 15 mins COOK 5 mins
85g/3oz leftover Christmas pudding or Christmas cake, crumbled 3 tbsp brandy or orange liqueur (or use the juice from the pears) 410g can pear quarters, in juice 8 scoops of ice cream (we used stem ginger ice cream) 25g/1oz toasted chopped hazelnuts FOR THE CHOCOLATE ORANGE SAUCE 100g bar dark chocolate 50ml/2f oz double cream 1 tbsp brandy or orange liqueur (or use orange juice) zest 1 orange
Coronation turkey cups GOOD EASY 4 YOU
SERVES 8-12 PREP 20 mins NO COOK
Shred 350g leftover turkey into small pieces. In a large bowl, combine 150ml natural yogurt, 2 tbsp mayonnaise, 1 tbsp mango chutney, 2 tsp mild curry powder and the zest and juice 1 /2 lemon. Season well. Add the turkey to the bowl along with 1 small diced mango and a handful chopped coriander, and mix well. Break 3 Baby Gem lettuces into leaves and serve the turkey on top, scattered with toasted faked almonds. PER SERVING (12) 126 kcals • fat 7g • saturates 1g •
1 First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little – enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce. 2 Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream. Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings. PER SUNDAE 681 kcals • fat 44g • saturates 25g • carbs 53g • sugars 48g • fibre 5g • protein 8g • salt 0.2g
carbs 4g • sugars 4g • fibre 1g • protein 11g • salt 0.2g
Minted ham & pea soup shots EASY
SERVES 8-12 PREP 15 mins COOK 5 mins
Heat 2 tbsp butter in a large pan. Add 200g cooked, shredded leftover ham, 400g frozen peas, 850ml hot water (straight from the kettle), 1 chicken stock cube and a handful mint leaves. Season well. Bubble for 30 secs-1 min until the peas have defrosted, then remove from the heat, add 150ml double cream and blitz with a hand blender. Serve in teacups topped with a swirl of cream, extra ham and small mint leaves, with cheese straws for dunking. PER SERVING (12) 132 kcals • fat 10g • saturates 6g • carbs 3g • sugars 1g • fibre 2g • protein 6g • salt 0.7g Food styling JENNIFER JOYCE | Styling LINDA BERLIN
Brie, apple & onion tart
Entertaining
Use up pudding or cake
Ready in 20 minutes
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Tried and tested by home cooks, OXO Herbs & More can help you put your own, inventive twist on midweek suppers
M
flavour
ixing up your everyday meals is what makes a great home cook. Trying out new ingredients, experimenting with seasonings and serving your new creations to friends and family is all an essential part of growing your culinary repertoire. Available in four tasty variants, each OXO Herbs & More is the perfect pairing of herbs and flavour reductions, conveniently sealed in little pots for freshness, to help you create
rich-flavoured meals that your whole family will love. They taste delicious stirred into a wide selection of dishes – from warming winter casseroles to sauces and even vegetable side dishes. OXO Herbs & More Rosemary and Red Wine is the ideal partner to lamb or steak, as well as to the simple and yummy recipes below. You can find out what real home cooks thought of them (see right), before you try them for yourself.
Roast duck with rosemary and garlic
Lentils with bacon and red wine
Hearty and comforting, this roast duck recipe is perfect to enjoy as part of a lazy Sunday lunch.
140g smoked bacon lardons 1 onion, fnely chopped 2 thyme sprigs 1 x OXO Herbs & More Rosemary and Red Wine 2 x 250g pouches ready-to-eat puy lentils
SERVES 4 a PREP 10 MINS a COOK 1 HR 20 MINS
4 duck legs 3 garlic cloves, sliced 1 x OXO Herbs & More Rosemary and Red Wine 1 tbsp honey 175ml glass of red wine 1 Heat oven to 190C/170C fan/gas 5. Place the duck legs, skin-side down, in a roasting tin, make small slits in the flesh and stuff with the garlic slices. Turn over, sprinkle with sea salt and freshly ground black pepper and roast in the oven for 1 hr. 2 Put the OXO Herbs & More, honey, red wine and 200ml water in a pan. Bring to the boil, then simmer for 5 mins. 3 When the duck has been cooking for 1 hr, remove the tin from the oven and spoon off the fat (you can keep this for your roast potatoes at Christmas). Pour the OXO Herbs & More and wine mixture around the legs, then return to the oven for a further 20 mins to finish roasting. Serve the duck with the red wine sauce, lentils and red cabbage (see recipes, right).
SERVES 4 a PREP 5 MINS a COOK 25-30 MINS
1 In a non-stick pan, fry the bacon lardons over a low-medium heat until golden. Lift the lardons out with a slotted spoon, then remove all but 1 tbsp of the leftover bacon fat. Add the onions, and fry for 5-10 mins until softened. 2 Stir in the thyme and the OXO Herbs & More with 200ml water. Bring to a simmer for 2 mins, then tip in the lentils and cook gently for 5 mins until the mixture is piping hot.
Sour cherry red cabbage SERVES 4 a PREP 15 MINS a COOK 1 HR 30 MINS
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Foodies who have cooked with OXO Herbs & More Rosemary and Red Wine love them
Ann “They give a wonderful favour to everyday ingredients” Ann from Cumbernauld
Karen “It had everything I needed in one little pot, and added a different depth of favour to my dishes” Karen from Dorset
1 red cabbage, cored and shredded 100g dried cherries 50g brown sugar 1 x OXO Herbs & More Rosemary and Red Wine 3 tbsp redcurrant jelly 25g butter, diced 75ml red wine vinegar 1 Arrange a layer of the cabbage in a large pan, scatter with some cherries and sugar, then season. Keep layering until you use up all the cabbage, cherries and sugar. 2 Tip in the OXO Herbs & More, redcurrant jelly and butter, then pour over the red wine vinegar, plus 150ml water. Bring to the boil, then gently simmer with a lid on for 11/2 hrs until tender.
Claire “Added a rich, luxurious favour to my meals” Claire from Bedfordshire
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Visit oxo.co.uk for more inspiration and recipe ideas
Quality winter reds Don’t miss this great offer – new Laithwaite’s Wine customers can order 12 bottles for just £65.88 (originally £95.48), saving 30%
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Terms and conditions Offer valid for new customers, one case only per household while stocks last. Free wine tool kit is one per customer with this case only while stocks last. No alternative offered. No further discount or voucher can be applied. Free delivery (usually £7.99). Offer ends 29 February 2016. Order by 21 December for guaranteed Christmas delivery (14 December for Scottish Highlands & Islands and Northern Ireland). You or anybody you buy wine for must be 18 years or over. All goods are subject to availability. Items are offered at the price and quantity stated here. If you wish to order different quantities, please call us for prices and availability. Delivery to UK addresses only (excluding Channel Islands and BFPO addresses). Standard delivery takes three working days (delivery to offshore islands, Northern Ireland, the Scottish Highlands and some other areas of Scotland may take a few days longer). In the unlikely event of wines becoming unavailable, a substitute of similar style and of equal or greater value will be supplied. Please see laithwaites.co.uk/terms for full terms and conditions. Laithwaite’s Wine is part of Direct Wines Ltd. Registered in England and Wales. Registered number 1095091. One Waterside Drive, Arlington Business Park, Theale, Berkshire RG7 4SA. Unless otherwise stated, all wines contain sulphites. Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food) would love to keep you informed by post, telephone or email of their special offers and promotions. Please state at time of ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.
We’ve set aside limited stocks at the special price of £65.88. The wines are covered by our 100% money-back guarantee of satisfaction and will be delivered within three working days.
To order, call 03330 148 188 quoting QKP1C or visit laithwaites.co.uk/goodfood 106 bbcgoodfood.com DECEMBER 2015
OUR PROMISE TO YOU
Make it tonight No more than 20 minutes prep Easy-to-fnd ingredients Freeze-ahead options All under £1.75 per serving Recipes Katy Gilhooly Photographs Mike English and Toby Scott
Veggie yakisoba with pickled ginger EASY
LOW FOLATE FIBRE VIT C IRON 3 OF 5 FAT A DAY
SERVES 4 PREP 15 mins COOK 15 mins
50g/2oz ginger, peeled and sliced into long thin strips 3 tbsp rice vinegar or white wine vinegar 4 x 60g nests of egg noodles 2 tbsp sunfower or vegetable oil, for frying 1 /2 red cabbage (about 400g/14oz), cored and fnely shredded 1 head of broccoli, broken into bite-sized forets 3 garlic cloves, crushed 300g/11oz carrots, coarsely grated 4 tbsp teriyaki sauce 1 tbsp soy sauce, plus extra to serve 6 spring onions, sliced
1 Put the ginger in a small heatproof bowl and sprinkle with a pinch of salt. Heat the vinegar in a large saucepan until it just bubbles, pour over the ginger and set aside. Fill the same saucepan with water and put on to boil. Add the noodles and cook for 3 mins, then drain and rinse under cold water. 2 Heat the oil over a high heat in a large wok or non-stick frying pan. Add the cabbage and broccoli, and cook, stirring, for 2 mins. Add 100ml water, cover with a lid and steam-cook for 4-5 mins. Remove the lid, add the garlic and carrots, and cook for another 2 mins. Add the teriyaki sauce, soy sauce and vinegar from the pickled ginger, then tip in the noodles and heat through. Scatter over the spring onions and serve with more soy sauce and the pickled ginger. PER SERVING 467 kcals • fat 12g • saturates 2g • carbs 65g • sugars 21g • fbre 12g • protein 18g • salt 2.3g
Easy Japanese noodle dish £1.10 per serving DECEMBER 2015 bbcgoodfood.com
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Carrot, celeriac & chorizo soup LOW 3 OF 5 EASY LOW FAT CAL FOLATE FIBRE A DAY
Moroccan fshcakes GOOD EASY LOW CAL CALCIUM 4 YOU
SERVES 4 PREP 20 mins COOK 50 mins
SERVES 4 PREP 20 mins COOK 50 mins
2 tbsp olive oil 1 large onion, fnely chopped 3 garlic cloves, fnely chopped 6 thyme sprigs, leaves picked 600g/1lb 5oz carrots, sliced 600g/1lb 5oz celeriac (peeled weight), cut into 1.5cm/5/8in dice 2 litres/31/2 pints hot chicken stock 140g/5oz cured chorizo sausage, diced 1 /2 tsp smoked paprika crusty bread, to serve
r pe 13 £1.
1 Heat the oil in a large saucepan. Add the onion, garlic, thyme and a pinch of salt, then cook on a low heat for 8-10 mins until softened but not coloured. Add the carrots and celeriac, and cook for 10 mins more, stirring often. Add the chicken stock and simmer for 20 mins until the vegetables are soft. 2 Blend with a stick blender, then stir in the chorizo and paprika. Serve with the bread. You can freeze the cooled soup in individual portions. Defrost for 8 hrs in the fridge before reheating.
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PER SERVING 356 kcals • fat 15g • saturates 5g • carbs 21g • sugars 18g • fbre 16g • protein 25g • salt 2.2g
Gourmet hot dog EASY
SERVES 4 PREP 10 mins COOK 15 mins
8 good-quality pork sausages 1 /2 small red onion, cut into thin slices 4-8 brioche hot dog rolls, depending on size, toasted 4 tbsp sauerkraut, drained hot dog mustard, to serve
1 Heat grill to medium. Put the sausages on a rack in a grill pan and grill for 15 mins, turning frequently, until they are cooked through. Meanwhile, soak the onion slices in cold water for 10 mins, then drain and pat dry. 2 Once the sausages are cooked, split the hot dog rolls and put 1 tbsp sauerkraut in each. Put 1-2 sausages in each roll, then top with a squeeze of hot dog mustard and the red onion slices.
£1.18 per serving
PER HOT DOG 466 kcals • fat 30g • saturates 11g • carbs 29g • sugars 7g • fbre 2g • protein 19g • salt 3.7g
600g/1lb 5oz foury potatoes, such as Maris Piper, cut into even chunks 300g/11oz skinless and boneless pollock, or other sustainable white fsh 300ml/1/2pt semi-skimmed milk 21/2 tsp ras el hanout (or 11/4 tsp each paprika and cumin) zest 2 lemons, plus 2 tbsp juice, then cut into wedges to serve small pack dill or parsley, leaves fnely chopped 1 large egg, beaten 85g/3oz dried breadcrumbs 4 tbsp sunfower oil, for frying 300g/11oz natural yogurt 100g bag of salad leaves, to serve
1 Put the potatoes in a saucepan and cover with cold salted water. Bring to the boil and cook for 18-20 mins until cooked but still holding their shape. Drain and leave to steam-dry, then mash. Meanwhile, put the fsh in a saucepan and pour over the milk and 100ml water to just cover. Cover with a lid, bring to a simmer, then turn off the heat and leave to fnish cooking for 10 mins. Remove the fsh with a slotted spoon. 2 Mix 2 tbsp of the poaching milk into the potatoes with 2 tsp ras el hanout, the zest of 1 lemon, dill and some seasoning. Carefully mix the poached fsh into the potato, keeping the fakes quite large. Shape into 8 fat fshcakes, then dip each into the beaten egg, then the breadcrumbs. The fshcakes can be frozen at this stage for up to 2 months – open-freeze on a tray, then wrap individually in foil and put in a freezable container. Defrost for 8 hrs in the fridge. 3 Heat oven to 200C/180C fan/gas 6. Heat the oil in a large non-stick ovenproof frying pan over a medium heat. Add the fshcakes and fry for 5 mins each side until golden and hot through. Transfer to the oven and cook for a further 8-10 mins until piping hot. 4 Meanwhile, mix the yogurt with the remaining lemon zest, 2 tbsp lemon juice, 1/2 tsp ras el hanout and seasoning. The sauce can be frozen in a freezer bag and defrosted for 8 hrs in the fridge. If it separates, whizz in a food processor. Serve the fishcakes with salad and the sauce. PER SERVING 477 kcals • fat 18g • saturates 4g • carbs 50g • sugars 11g • fbre 3g • protein 28g • salt 0.9g
108 bbcgoodfood.com DECEMBER 2015
Everyday
£1.58 per serving
DECEMBER 2015 bbcgoodfood.com
109
Great times are
homemade this Christmas Find your perfect Pyrex dish at stockists
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Pyrex makes Christmas cooking easy. easy. Our stylish range of Impressions red ceramic serving dishes are
Everyday
Mozzarella-stuffed meatballs in tomato sauce OF 5 EASY VIT C 2 A DAY
£1 .7 0
SERVES 4 PREP 20 mins COOK 1 hr
ing erv s r pe
1 tbsp olive oil 1 onion, fnely chopped 3 garlic cloves, crushed 3 rosemary or oregano sprigs, leaves fnely chopped 2 x 400g cans chopped tomatoes 1 tsp golden caster sugar 500g/1lb 2oz beef mince 1 /2 small pack fat-leaf parsley, fnely chopped, plus extra to serve 50g/2oz mozzarella, drained and cut into 16 pieces 375g/13oz spaghetti or other pasta, to serve 25g/1oz Parmesan shavings, to serve (optional)
1 Heat the oil in a medium saucepan. Add the onion, garlic, rosemary or oregano and a pinch of salt, cover with a lid and cook over a low heat for 10 mins until softened. Tip in the tomatoes with the caster sugar and simmer, uncovered, for 30 mins (or longer if you have time).
Parsnip, rosemary & hazelnut risotto EASY
LOW FIBRE 2 OF 5 GOOD FAT A DAY 4 YOU
SERVES 4 PREP 15 mins COOK 30 mins
500g/1lb 2oz parsnips, peeled, cored if large and chopped into 1cm/1/2in dice 2 tbsp olive oil 1 tbsp maple syrup 2 rosemary sprigs, leaves fnely chopped 2 litres/31/2 pints vegetable stock 1 onion, fnely chopped 2 garlic cloves, crushed 350g/12oz arborio risotto rice 25g/1oz Parmesan (or vegetarian alternative), fnely grated, plus extra to serve TO SERVE 25g/1oz hazelnuts, toasted and roughly chopped small pack fat-leaf parsley, fnely chopped
1 Heat oven to 200C/180C fan/gas 6. Toss the parsnip cubes with 1 tbsp olive oil, the maple syrup, half the chopped rosemary and some seasoning. Spread out on a large non-stick baking sheet and roast in the oven for 20-25 mins until golden and caramelised. Heat the stock in a large saucepan and keep simmering gently. 2 Heat the remaining oil in a shallow saucepan. Add the onion, garlic and the rest of the rosemary, and cook on a low-medium heat for 5 mins until softened but not coloured. Tip in the rice and cook for 1-2 mins until hot. Add a ladleful of stock and stir constantly. Continue to add the stock gradually until the rice is cooked, about 18 mins. 3 When the rice is nearly cooked, stir in the parsnips and season. Take off the heat, add another splash of stock and stir in the Parmesan. Cover and leave for 2 mins, then serve with the nuts and parsley sprinkled over, and with extra Parmesan, if you like.
2 Meanwhile, make the meatballs. Mix the mince with the parsley and seasoning, then divide into 16 pieces. Flatten one of the pieces in the palm of your hand and put a piece of mozzarella in the middle, then close the mince around the cheese to make a meatball. Repeat with the remaining mince and mozzarella. You can open-freeze the meatballs on a tray. Once solid, transfer to an airtight freezer bag or container and wrap the container in foil. The cooked tomato sauce, once cooled, can be frozen separately in a freezer bag or container. Defrost the meatballs and sauce in the fridge for 8 hrs, then cook as below, reheating the sauce in a pan. 3 Heat oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. Bake the meatballs for 20-25 mins until cooked through and the mozzarella in the centre has melted. 4 Put a large pan of salted water on to boil and cook the pasta following pack instructions. Add the cooked meatballs to the hot tomato sauce, then serve with the pasta and Parmesan shavings, scattering over more chopped parsley, if you like. PER SERVING 400 kcals • fat 26g • saturates 11g • carbs 10g • sugars 8g • fbre 3g • protein 30g • salt 0.7g
£1 .01 per ser
ving
PER SERVING 511 kcals • fat 9g • saturates 1g • carbs 92g • sugars 16g • fbre 11g • protein 10g • salt 1.3g
DECEMBER 2015 bbcgoodfood.com
111
Tofheorigin taste and tradition.
For a taste of real regional European specialities, look for the PDO label.
Just like Grana Padano cheese, true taste and real origins simply cannot be imitated. That is why the European Union created the Protected Designation of Origin scheme. PDO makes regional specialities with centuries of tradition easier to recognise. Grana Padano cheese and Prosciutto di San Daniele are perfect companions for every dish – awarded with the prestigious quality mark. So next time you want to enjoy the unmistakeable �lavour, look for the PDO label. Follow our tradition at www.granapadano.it
CAMPAIGN FINANCED WITH AID FROM THE EUROPEAN UNION AND ITALY.
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Everyday £1 per serving Bombay spiced pies EASY
OF 5 FOLATE FIBRE VIT C IRON 2 A DAY
MAKES 4 PREP 20 mins COOK 1 hr 10 mins
4 tbsp mild curry paste 400ml can coconut milk 1 large butternut squash (about 1kg/2lb 4oz), peeled, deseeded and cut into 2cm/3/4in chunks plain four, for dusting 500g block puff pastry 300g/11oz frozen peas 1 /2 small pack coriander, roughly chopped 1 egg, beaten
Roasted caulifower aloo gobi EASY
1 OF 5 GOOD FOLATE FIBRE VIT C A DAY 4 YOU
before frying SERVES 4 PREP 20 mins COOK 30 mins
1 large caulifower (about 500g/1lb 2oz) 2 tsp garam masala 1 tsp ground turmeric 3 tbsp olive oil large thumb-sized piece ginger, peeled and fnely grated 3 large garlic cloves, crushed 1 tbsp yellow mustard seeds 2-3 large potatoes, such as Maris Piper (about 600g/1lb 5oz), cut into cubes 1 vegetable stock cube 150g pot low-fat yogurt 2 x 250g pouches ready-to-eat basmati rice, mango chutney, and chopped coriander to serve (optional)
1 Heat oven to 200C/180C fan/gas 6. Cut the leaves from the caulifower and separate the softer, dark green leaves
from their hard stalks. Roughly chop the leaves and fnely chop the stalks, keeping them separate. Set aside. Cut the head of the caulifower into small bite-sized pieces and tip onto a non-stick baking tray. Mix the garam masala, 1 /2 tsp turmeric, 2 tbsp olive oil and some seasoning, and toss with the caulifower. Roast for 20 mins until golden. 2 Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the chopped caulifower stalk, the ginger, garlic, remaining turmeric and the mustard seeds, and fry for 1-2 mins. Add the potatoes and fry for another 3-4 mins, then add enough water to just cover. Crumble over the stock cube, cover with a lid and simmer for 15 mins until the potato is just cooked. Uncover, stir in the chopped caulifower leaves, roasted caulifower and 100g of the yogurt, and simmer for another 2 mins. 3 Heat the rice following pack instructions. Serve with the aloo gobi, remaining yogurt and mango chutney, scattering over the coriander, if you like.
£1.3 3p er s
1 Heat a large saucepan over a low heat. Add the curry paste and fry for 1 min, then pour in the coconut milk and bubble for 2 mins. Stir in the butternut squash, and simmer for 15-20 mins until the squash is softened but still holding its shape. Tip the squash and sauce into a bowl and leave to cool completely. 2 Dust the work surface and a rolling pin with four and roll the pastry to 3mm thickness. Stir the peas and coriander
into the cold squash, then divide the mixture between four individual pie dishes. Brush the rims of the pie dishes with a little egg, and stick thin strips of pastry onto them. Cut out four circles large enough to cover the dishes. Brush the pastry strips with egg, then stick the lids on top of the strips. Trim the lids with scissors, then press the edges down with the back of a fork. Make a few slits in the centre of the lids and brush with egg. If you’re not freezing the pies, continue to step 4. 3 Can be frozen, uncovered, at this stage. Once solid, wrap in 2 layers of foil and return to the freezer. If your pie dishes are metal, bake the pies from frozen at 200C/180C fan/gas 6 for 25 mins, then at 180C/160C fan/gas 4 for another 25 mins. If your dishes are Pyrex or ceramic, defrost the pies in the fridge for 8 hrs before baking, otherwise the dishes might crack in the oven. 4 To bake, heat oven to 200C/180C fan/ gas 6 and cook for 35-40 mins until the top is risen and golden, and the filling is hot. PER PIE 858 kcals • fat 53g • saturates 30g • carbs 73g • sugars 14g • fbre 10g • protein 18g • salt 1.6g
ng vi r e
PER SERVING 281 kcals • fat 11g • saturates 2g • carbs 32g • sugars 7g • fbre 6g • protein 10g • salt 0.9g
DECEMBER 2015 bbcgoodfood.com
113
Everyday
£1.45 per serving Spelt & sweet potato burger
bbcgood food.com
£1.29 per serving Mushroom gnocchi EASY
1 OF 5 FIBRE A DAY
SERVES 2 PREP 10 mins COOK 10 mins
100g/4oz unsalted butter 250g/9oz chestnut mushrooms, sliced 8 sage leaves, 4 fnely chopped, 4 left whole 500g bag gnocchi 25g/1oz Parmesan (or vegetarian alternative), fnely grated
1 Bring a large pan of salted water to the boil. Melt a small knob of the butter in a large frying pan over a medium heat and tip in the mushrooms and chopped sage. Season and fry for 3-4 mins until golden brown and
EASY
2 OF 5 FIBRE A DAY
uncooked
MAKES 4 PREP 15 mins COOK 20 mins
700g/1lb 9oz sweet potato (unpeeled weight), cut into 3cm/11/4in chunks 250g pouch ready-to-eat spelt 1 /2 tsp paprika 1 /2 tsp ground cumin 100g/4oz feta, crumbled 1 tbsp sunfower or vegetable oil, for frying 4 brioche burger buns, toasted on a griddle pan 1 Baby Gem lettuce, leaves separated ketchup, mayo or chilli sauce, to serve
softened, then remove from the pan and set side. Leave the pan to cool down slightly. 2 Drop the gnocchi into the boiling water and cook for 2 mins, or following pack instructions. Drain, reserving the cooking water. Meanwhile, put the rest of the butter and the whole sage leaves in the frying pan and cook over a low heat for 2-3 mins until the butter melts and turns a nutty brown colour. 3 Quickly tip in the mushrooms and a splash of the cooking water, bubble for a few secs, then stir in two-thirds of the Parmesan and the gnocchi. Check the seasoning, divide between two plates and serve sprinkled with the remaining Parmesan.
1 Put the sweet potato in a microwaveable bowl with 1 tbsp water. Cover with cling flm, pierce and cook for 5 mins on High in the microwave. Remove, leave to sit for 1 min, then cook for another 5 mins until very soft. Once cooked, drain and mash the sweet potato, then mix in the spelt, paprika, cumin and some seasoning. Add the feta and gently mix in. Divide the mixture into four and shape into burger patties. You can freeze the uncooked burgers for up to 2 months (freeze in the same way as the Moroccan fshcakes on p107). 2 Heat the oil in a large non-stick frying pan and add the burgers. Fry over a medium heat for 3-4 mins each side until golden and hot through. Serve in the burger buns with the lettuce and sauce.
PER SERVING 766 kcals • fat 45g • saturates 28g •
PER BURGER 506 kcals • fat 17g • saturates 7g •
carbs 69g • sugars 1g • fbre 6g • protein 18g • salt 2.3g
carbs 71g • sugars 20g • fbre 9g • protein 13g • salt 1.5g
114 bbcgoodfood.com DECEMBER 2015
Food styling SARA BUENFELD and JENNIFER JOYCE | Styling LUIS PERAL and SARAH BIRKS
Find more everyday recipes at
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Dazzling dinner parties Impressing friends at a special gathering during the party season needn’t be a hassle: just use a #hothack to serve up spectacular dishes with no extra effort. Lisa Faulkner shares her top tips on how to warm up the cold evenings with ease
Hotpoint Dual Flow Oven This clever piece of kitchen tech makes use of Hotpoint’s Dual Flow System, which eliminates hotspots in the oven, meaning that you don’t have to worry about things cooking unevenly – you can get on with other jobs, secure in the knowledge that you’ll get perfect results.
Warming winter hacks If you’re feeling the bite of frost this season, there’s no better way to ward off the chill than inviting friends and family round for a festive meal. Lisa Faulkner turns up the heat in the kitchen with her hot hacks and cooking shortcuts
A
s the temperature drops outside, one way to raise your spirits is to get busy in the kitchen and share your love of fine food at a seasonal gathering. Laying on a huge spread might seem daunting, but a #hothack can make all the difference, helping you to prepare a veritable banquet in double-quick time. Clever ways to use your kitchen equipment or a few handy preparation hints can free up those all-important final minutes when it comes to getting ready for a party. For example, salmon en croûte will bake perfectly evenly in a Hotpoint Luce Oven
without the need to check it halfway through, meanwhile you can stir some mulled wine jellies on the hob and put them aside to set. Then you can whizz up rocket and walnut canapés in your Hotpoint Hand Blender and, voilà, the meal is ready. That leaves you a few minutes to pour yourself an aperitif or a glass of bubbly and relax before the doorbell rings and everyone arrives. Hotpoint ambassador Lisa Faulkner shows you how to make the most of your party planning time. And, if you’ve got your own clever cooking tips to make your celebrations a success, share them with #hothack.
ROCKET AND WALNUT CANAPÉS
Hotpoint Hand Blender
Lisa’s #hothack: Make extra pesto to stir through pasta for an easy meal later in the week. Chop up an extra handful of nuts with your hand blender for a crunchy topping.
SERVES 10 a PREP 10 MINS a NO COOK
50g wild rocket handful fresh basil leaves 50g walnuts 1 clove garlic, crushed 50g grated pecorino 75ml extra virgin olive oil, plus extra to serve 3 tbsp walnut oil 24 slices baguette, toasted 1 Whizz all the ingredients, except the oils and baguette, in a food processor. Add the oils, still mixing, until you have a smooth pesto. Add a splash of cold water if it’s too thick, and season well. 2 Spread generously on top of the baguette slices and serve with a good drizzle of extra virgin olive oil.
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SALMON EN CROÛTE WITH WATERCRESS STUFFING
Hotpoint Dual Flow Oven
a PREP 45 MINS plus chilling a COOK 15 MINS MAKES 6
Lisa’s #hothack: Make a double portion of salmon parcels and freeze before cooking. For an easy midweek meal, cook from frozen adding 20 mins extra, and serve with veg.
125g cooked bulghar wheat 300g watercress small bunch dill, fnely chopped zest of 1 lemon, fnely grated 100ml crème fraîche 2 x 500g block all-butter puf pastry plain four, for dusting 6 x 175-200g salmon fllets 1 medium free-range egg, beaten
MULLED WINE JELLIES a PREP 10 MINS a COOK 10 MINS plus cooling MAKES 8
200g caster sugar 50g honey 300ml white wine pared zest of a lemon and orange 1 star anise 2 slices fresh ginger 3 cloves 75ml calvados 6 leaves gelatine 2 clementines, segmented 1 Put the sugar, honey, wine, zest and spices in a pan and heat until the sugar has dissolved. Simmer for 10 mins to infuse. Add the calvados. 2 Strain into a jug. Plunge the gelatine leaves into cold water until soft, drain the excess water and add to the wine. Stir until dissolved and allow to cool. Put the clementine segments into 8 small glasses, pour the jelly over and set in the fridge.
Hotpoint Direct Flame Hob Lisa’s #hothack: Strain your mulled wine using muslin or cheesecloth and squeeze out well to get the most intense flavour for your jellies.
1 Tip the cooked bulghar wheat into a bowl. Put the watercress in a colander and pour over a kettle full of boiling water to wilt. Refresh under cold water and squeeze out the excess water with your hands, then fnely chop and add to the bulghar wheat. 2 Add the dill, lemon zest and crème fraîche. Season and set aside. 3 Roll out one of the blocks of pastry on a foured surface to a 3mm thickness and trim into 3 rectangles, each one big enough to wrap one of the fllets of fsh. Repeat with the second piece of pastry so you have 6 pastry rectangles. 4 Divide the watercress mixture between each of the pastry rectangles, spreading it out so it is the same size as the top of each fllet of salmon. Place a fllet on top of the watercress. 5 Moisten the pastry edges and fold the edges up and over the fsh to enclose it. Brush with beaten egg, then place on a baking sheet, cover with cling flm and chill for at least 20 mins. 6 Preheat the oven to 200C/180C fan/ gas 6. Make a small slit in the top of each pastry parcel, brush with more egg and bake for 15 mins until the pastry is golden and pufed and the salmon just cooked.
Discover more hacks and recipes at bbcgoodfood.com/hotpointhothacks. To fnd out more about Hotpoint and ambassador Lisa Faulkner, visit hotpoint.co.uk
#Love your kichen
Everyday
Take it to
10 in association with
Classic quiche
Our Good Food Nation survey revealed that half of us can cook no more than fve recipes from memory. This series aims to take that number to 10, continuing with this delicious quiche
Caramelised onion quiche with cheddar & bacon Using shop-bought pastry means this takes less than half an hour to prep, while baking it blind gives it a lovely crisp base. Use any leftover pastry to make jam tarts. EASY
CALCIUM
CUTS INTO 6-8 slices PREP 25 mins
Recipe and food styling SARA BUENFELD | Photograph STUART OVENDEN | Styling REBECCA NEWPORT
plus chilling COOK 1 hr
25g/1oz butter 2 large onions, halved and thinly sliced 1 tbsp fresh thyme leaves, plus a few sprigs 350g/12oz shop-bought shortcrust pastry plain flour, for dusting 200g pack smoked bacon lardons 300g pot double cream 100ml/31/2fl oz milk 3 large eggs 2-3 pinches of nutmeg, plus extra for the top 140g/5oz mature cheddar, grated
1 Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool. 2 Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly foured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins. 3 Line the pastry case with a sheet of baking parchment and fll with ceramic baking beans. Bake for 15 mins
on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown. 4 Meanwhile, put the bacon in the pan you cooked the onions in (there’s no need to wash it frst or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.
5 Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the flling is just set with a slight wobble in the centre. 6 Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.
For step-by-step photos and a video of this recipe, plus more ideas to try, visit bbcgoodfood. com/take-itto-10
PER SLICE (8) 606 kcals • fat 48g • saturates 24g • carbs 26g • sugars 5g • fbre 2g • protein 16g • salt 1.6g
DECEMBER 2015 bbcgoodfood.com
119
A new year, a new Show and plenty of new flavours See what the BBC Good Food Shows have in store for next season
F
or more than 25 years the BBC Good Food Shows have been bringing your love of good food to life. Thousands of food lovers come to the Shows each year to see, smell, touch and taste new flavours and ingredients. Be inspired by the best chefs in the business and share their passion for food with family and friends. 2016 is set to be our tastiest year yet! Expect a new programme of inspiring cookery demonstrations as your favourite chefs show off their latest recipes live on stage. Plus, you can discover dozens of new food and drink products,
enjoy tasting experiences, and even explore an entirely new Show by joining us at the first ever BBC Good Food Show Summer in the City, coming to London this May. Find out more from the website about our upcoming Shows, and put some delicious days out in your 2016 diary today. Save 30%* on tickets. SAVE Book by 1 Feb. Subscribers * 30% see your editor’s letter for your 35% off code.
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E V N *! SA % O TS E 30 CK TI
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Magic moments The BBC Good Food Shows boast an unrivalled line up of top chefs, cooks and culinary experts, who are all on hand to help you have an unforgettable day out. From the buzz of the live Supertheatre sessions†, to the excitement of seeing your food hero up close in a book signing session or live interview, there’s no experience quite like a day at our Shows.
ÔAn excellent day out, fun and very informative. Lots of opportunities to buy super goods, love it all!Õ
N EW !
Sue, 2015 Show visitor
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HIC HARROGATE 8 - 10 APRIL 2016
EXCEL, LONDON 20 - 22 MAY 2016
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The fresh taste of Spring
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Make a toast to Summer
Our first stop for 2016 is the beautiful spa town of Harrogate. Join James Martin, Paul Hollywood and more for a seasonal celebration of great food and drink. Don’t miss your favourite chefs live in the stunning Edwardian Supertheatre†; treat yourself to a Betty’s VIP Plus package to watch the action from your own exclusive box with a glass of fizz.
We’re bringing the flavours of summer to the city this year with a brand new Show at London’s ExCel. Discover the hottest food trends, the latest recipes from top chefs and plenty of delicious seasonal food and drink to sample. For health conscious food lovers, tickets include free entry to the BBC Good Food Eat Well Show too.
Get ready for a warm welcome from our Summer Show. Packed with regional, seasonal and artisan producers, as well as top entertainment and demonstrations on many stages, it’s a great day out to spend with your food loving friends. Enjoy 2 Shows for the price of 1, as every ticket allows free entry to BBC Gardeners’ World Live.
Book by 1 February and save 30% on tickets!* bbcgoodfoodshow.com | 0844 581 1345
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*30% off advance Adult and Over 65s tickets only. Not valid on VIP or with any other offer. Ends 01/02/16. BBC Good Food Show Spring discounted tickets £12.95 (£13.80 Sat), BBC Good Food Show Summer in the City discounted tickets £15.75 (£16.45 Sat) , BBC Good Food Show Summer discounted tickets £17.15 (£17.85 Sat). †Standard Supertheatre seat included with all Super tickets, subject to availability, Gold seat upgrade £3. 30% discount valid on Value tickets (11am entry, excl Supertheatre) where available. £1.50 fulfilment fee per order. Not all celebrities appear on all days, at all Shows, check website for details. Calls to 0844 581 1345 cost 7p per minute plus your phone company’s access charge. Details correct at time of print. The Good Food word mark and logo are trademarks of BBC Worldwide Limited. © BBC Worldwide Limited. Organised and presented by River Street Events.
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Simply Homemade roast dinners are perfect served with tasty gravy made with Bisto Roast Beef Rich Gravy Paste
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hat better way to spend a relaxing Sunday than sat around the table with your friends or family, enjoying a delicious roast dinner? For that special roast, you want the best possible gravy to go with it, such as Bisto Rich Gravy Paste. It’s a concentrated paste made with real meat juices for a lovely rich taste. Choose between Rich Roast Chicken or Roast Beef. As with the recipe here, the Roast Beef gravy is best enjoyed poured generously over roast beef and vegetables – and Yorkshire puddings, of course! To make the gravy, just add boiling water to the paste and whisk until smooth. It’s the taste of homemade, made easy.
Roast rib of beef with honeyed carrots and parnips
SERVES 4-6 a PREP 10 mins a COOK 1 hr 40 mins plus resting
1.8-2kg bone-in rib of beef 4 tbsp olive oil 300g parsnips, peeled and halved lengthways 300g carrots, halved lengthways 3 tbsp clear honey small handful thyme sprigs 400g kale 1 x sachet Bisto Roast Beef Rich Gravy Paste Yorkshire puddings, to serve
1 Heat oven to 200C/180C fan/gas 6. Put the beef in
a large roasting tin, then rub with half the oil and season generously with salt and fresh ground black pepper. Roast for 20 mins until browned. 2 Put the parsnips and carrots in a large bowl with the remaining oil, the honey, thyme and some seasoning. Mix well to coat all the vegetables. Lower the oven to 180C/160C fan/gas 4 and arrange the parsnips and carrots around the beef in the tin. Roast for a further 1 hr 10 mins (for medium-well done meat). Allow the joint to rest for 20 mins before slicing, keeping the carrots and parsnips warm. 3 Steam the kale for 5 mins. Meanwhile, make the Bisto Roast Beef Rich Gravy Paste according to pack instructions. To serve, pour over the sliced beef, veg and Yorkshire puds.
TV recipes
Chefs’ specials James Martin shares a standout starter, main course and a special bake, plus delicious Bake Off recipes to impress friends and family over Christmas Edited by Kathryn Custance Recipes tested by Home economist Petra Jackson
The Great British Bake Off Christmas Masterclass Two festive ideas from the Bake Off team. Join Mary Berry and Paul Hollywood on BBC Two this month for a special Christmas show
Lussekatts These sweet saffron buns are always baked for the Swedish festival of St Lucia on 13 December. The saint, associated with light, is celebrated with a procession of children, led by a girl wearing a crown of candles. MORE OF A CHALLENGE
MAKES 15 PREP 30 mins plus 41/2 hrs infusing, rising and proving COOK 28 mins
Photographs RIA PLATT
CHRISTMAS TV TREATS • The Robshaw family, stars of BBC Two’s Back In Time For Dinner series, visit Christmas past in a seasonal special, Back In Time For Christmas. • Nigella rounds off her Simply Nigella series with a programme packed with full of ideas for celebratory food. Catch both shows on BBC Two, or catch up on BBC iPlayer.
1 tsp saffron strands 225ml single cream or full-fat milk 2 medium eggs, at room temperature 100g slightly salted butter, melted and cooled 70g golden caster sugar 5g fne sea salt 45g raisins 450g strong white bread four, plus a little extra for dusting 10g fast-action yeast
1 Heat oven to 180C/160C fan/gas 4. Line 2 baking sheets with baking parchment. Put the saffron strands in a ramekin and toast in the oven for about 10 mins or until they turn darker. Meanwhile, warm the cream until steaming but not quite boiling. Remove from the heat and crumble in the toasted saffron. Stir well and leave to infuse for about 2 hrs. 2 Break the egg into a large mixing bowl and add the butter, caster sugar, salt and raisins. Pour in the saffron cream and mix thoroughly with a wooden spoon. In another bowl, combine 400g of the four with the yeast. Tip the four into the saffron mixture and mix by hand to make a smooth, soft and slightly sticky dough.
3 Gently knead the dough in the bowl for about 2 mins only, then cover with cling flm, or slip into a large plastic bag and fasten the end. Leave on the worktop to rise for 11/2–13/4 hrs, or until the dough has doubled in size. 4 Lightly four the worktop, then turn out the dough and knead it thoroughly for at least 10 mins. Work in more four as you need it to make a dough that’s soft not sticky, stretchy and satiny smooth. Cover the dough with the upturned bowl and leave it to relax for 15 mins. 5 Weigh the dough and divide into 15 equal portions. Shape each into a ball, then roll with your hands on the unfoured worktop into a sausage 21cm long. Form each sausage into
a tight S-shape. Arrange on the baking sheets, setting them well spaced apart so that they have room to expand. Loosely cover with cling flm and leave to rise for 1-11/2 hrs or until doubled in size. 6 Towards the end of the rising time, heat oven to 200C/180C fan/gas 6. Carefully brush the buns with beaten egg, taking care not to glue them to the baking parchment. Bake for 15-18 mins or until a good golden brown. Check after 10 mins and rotate the baking sheets if necessary so they bake evenly. Transfer to a wire rack to cool. Eat warm the same day or leave until cold, then wrap and freeze for up to 1 month.
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The Great British Bake Off Christmas Masterclass
Double chocolate swirled cake This one ticks all the boxes. Dark and white chocolate mixtures swirled together in the tins to make sponge layers, which are then sandwiched with a rum truffle ganache. The final spectacular touch is the icing: dark chocolate ganache marbled with white chocolate. This cake tastes even richer if left a day before cutting. MORE OF A CHALLENGE
SERVES 12 PREP 21/2 hrs plus cooling COOK 30 mins
FOR THE SPONGE 250g unsalted butter, softened 250g caster sugar 4 large eggs, at room temperature 1 tsp vanilla extract 250g self-raising four good pinch of salt 75g dark chocolate (about 70% cocoa solids), roughly chopped 75g white chocolate, roughly chopped 1 tbsp cocoa powder FOR THE FILLING 100g dark chocolate (about 70% cocoa solids), broken up 1 tbsp dark rum 125ml whipping cream FOR THE DARK CHOCOLATE GANACHE 150g dark chocolate (about 70% cocoa solids), broken up 150ml whipping cream FOR THE WHITE CHOCOLATE GANACHE 75g white chocolate (about 30% cocoa solids), broken up 75ml whipping cream
1 First, make the cake. Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm sandwich tins with baking parchment. Put the butter in a large mixing bowl or the bowl of a tabletop mixer, and beat with a wooden spoon or electric whisk, or using the whisk attachment of the mixer, until creamy and mayonnaise-like. Gradually beat in the sugar and continue beating until the mixture turns pale and fuffy, scraping the sides of the bowl from time to time.
2 Beat the eggs with vanilla until just combined, then gradually add to the creamed mixture, beating well after each addition. Add 1 tbsp of the four with each of the fnal 2 additions of egg to prevent curdling. Sift the rest of the four and salt into the bowl and fold in with a large metal spoon. Transfer half the mixture to another bowl. 3 Gently melt the chopped dark chocolate. Leave to cool while you melt the white chocolate too. Sift the cocoa into one bowl of cake mixture, then add the cooled melted dark chocolate. Fold in to gently combine. Carefully fold the cooled melted white chocolate into the other bowl of cake mixture. 4 Put roughly half the dark chocolate mixture and half the white chocolate mixture into each of the prepared tins. Spoon the 2 mixtures alternately into the tins, a heaped spoonful of dark mixture, then a heaped spoonful of white. When you’ve fnished, gently
124 bbcgoodfood.com DECEMBER 2015
Petra says ‘Allow yourself plenty of time for this cake; you need to concentrate when it comes to chocolate. For a Christmas touch, decorate with little gold stars. And don’t waste the ganache drips in the tray. Scrape them into a bowl and add crushed biscuits and chopped cherries or peel. Chill, roll into balls, dust in cocoa and voila: petits fours!’
bang each tin on the worktop to eliminate any air pockets. Carefully swirl a chopstick or table knife through the two mixtures in each tin to marble them. 5 Bake for 25-30 mins or until the sponges feel springy when gently pressed in the centre. For best results, check the cakes after 20 mins and rotate the tins to be sure they bake evenly. Remove from the oven and place on a heatproof surface. Run a cutlery knife around the inside of the tins to loosen the sponges, then turn out on a wire rack to cool completely. 6 To make the flling, put the chocolate in a food processor and chop fairly fnely. Stop the machine and add the rum. Heat the cream in a pan until almost boiling; then, with the machine running, pour in through the feeder tube. When the mixture is thick and smooth, scrape into another bowl, and leave to cool for about 10 mins or until thickened to a spreadable consistency.
TV recipes
7 Place one of the sponges upside down on a wire rack set over a baking sheet. Spread over the chocolate flling, then top with the second sponge. Leave to set while you make the ganache. 8 To make the dark chocolate ganache, put the chocolate in a food processor and blitz until fnely chopped. Heat the cream until just boiling; then, with the machine running, pour in through the feeder tube and continue to mix until the mixture no longer feels warm. Scrape down the sides of the bowl, then blitz again until the mixture is cooler but still fairly fuid. 9 Pour the ganache over the cake to cover completely and, using a palette knife, gently ease the ganache down the side of the cake. Working quickly, before the ganache has time to set, wash out the food processor, dry thoroughly, then make the white
chocolate ganache in the same way. Pour into a wide jug and leave to cool until the consistency of double cream. 10 Working across from one side of the cake to the other, pour the white ganache in thick stripes over the cake surface, allowing it to trickle down the sides. Gently drag a skewer over the stripes to give a marbled appearance. Leave to set before transferring to a cake board or serving plate. Will keep in an airtight container in a cool place for 5 days. Recipes adapted from The Great British Bake Off: Celebrations (£20, Hodder & Stoughton). You can buy the book for just £17. Call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood.
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Visit instantpot.co.uk and enter GF155 at the checkout to obtain the discount, or send your name and address with a cheque payable to Earlyview Ltd to: BBC Good Food Offer GF155, Earlyview Ltd, 15 Walton Business Centre, Walton-on-Thames KT12 2SD. Terms and conditions Delivery within 28 days to UK mainland only, some exclusions may apply. Offer subject to availability. If you are not completely satisfed with your product, please call our customer services on 03331 230051 or email
[email protected] 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 of their special offers and promotions. Please state at time of booking/enquiring if you do not wish to receive these from BBC Worldwide or Immediate Media Company.
Michel Roux Jr
To order, visit instantpot.co.uk and enter offer code GF155 at the checkout 126 bbcgoodfood.com DECEMBER 2015
TV recipes Christmas Home Comforts Join James Martin and guests weekdays on BBC One until Friday 18 December
Tarragon stuffed crown of lamb with duchesse potatoes This stuffing comes from my time with the Roux brothers. It makes a wonderful combination with the lamb, and is a great dish for over the Christmas weekend. MORE OF A CHALLENGE
SERVES 4-6 PREP 1 hr COOK 1 hr 50 mins
FOR THE POTATOES 4 large baking potatoes 25g unsalted butter 3 egg yolks FOR THE LAMB 1 small onion 25g unsalted butter, plus extra for greasing 300g button mushrooms leaves from 1 small bunch of tarragon, fnely chopped 50g fresh white breadcrumbs 75g minced lamb 2 x 7-bone French-trimmed racks of lamb (ask your butcher to prepare the crown for you, if you like)
**It is a legal requirement in the UK that knives are not sold to under-18s. To ensure that the knives are not sold to under-18s, and in support of the Government initiative to tackle knife crime, we reserve the right to request proof of age of the purchaser.
1 Heat oven to 200C/180C fan/gas 6. Bake the potatoes for 1–11/4 hrs or until tender when pierced with a knife.
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Meanwhile, get on with the lamb. Blitz the onion in a food processor until very fnely chopped. Heat a frying pan, add the butter and onion, and sweat for 5 mins over a medium to low heat. 2 Add the mushrooms to the processor and blitz until very fnely chopped, then tip them into the frying pan and increase the heat to high. Fry for 3-4 mins or until all the moisture has been driven off. Tip the mushroom mixture into a bowl and stir in the tarragon, breadcrumbs and minced lamb. Season well. 3 Thoroughly grease a sheet of foil and place it on a baking sheet. Make nicks, 1–2cm deep, in the base of each rack of lamb, between each chop, on the opposite side to the fat. Stand both racks of lamb on the foil – they should be upright, bones in the air, fat-sides together. Curve them around into the shape of a crown – the nicks you made should open slightly to allow you to form a circle with the two racks, fat-side inwards. Tie together frmly with kitchen string, then pile the stuffng into the centre, packing it in well. Shield the bones with foil if you like, then roast for 30–40 mins (for pink lamb). Remove and allow to rest in a warm place.
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Petra says 4 When the potatoes are cool enough to handle, scoop out the fesh and pass it through a fne sieve into a bowl. Beat to a smooth and fuffy purée, then add the butter and egg yolks, and season well. Spoon the potatoes into a piping bag, then pipe little pyramids onto a baking tray. Put the duchesse potatoes in the oven and bake for 5-10 mins or until golden brown. 5 Carve the lamb between each chop and serve with the stuffng and potatoes.
‘My butcher did all the hard work with the crown, so making this was a doddle. We’re gravy people, so I served it with a red wine sauce favoured with a little extra tarragon.’
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back along with your contact details and the item(s) you wish to order, to: BBC Good Food Reader Offer, Rocknife, Beaumont Business Centre, Woodlands Lane, Mere, Warminster BA12 6BT or call 020 7193 0206 quoting Good Food or visit rocknife.com/ goodfood.
DECEMBER 2015 bbcgoodfood.com
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TV recipes
Christmas Home Comforts
Venison, chicken liver & Armagnac terrine On the table for a party or lunch, this is always a hit. I have it in the fridge and keep going back for slices with bread and pickles. A LITTLE EFFORT
SERVES 6-8 PREP 11/2 hrs plus at least 2 hrs chilling COOK 11/2 hrs
350g venison fllet, cut into 2cm-wide strips 350g chicken livers 2 tbsp rapeseed oil, plus extra for greasing 2 tbsp Armagnac 550g rashers of streaky bacon 300g skinless chicken breasts, roughly chopped 200ml double cream 50g toasted chopped hazelnuts 50g dried cranberries 2 tbsp fnely chopped tarragon leaves gherkins and crusty bread, to serve
1 Season the venison and chicken livers, then heat a large frying pan and add the rapeseed oil. When the oil is hot, add the venison, a few pieces at a time, seal on each side, lift out and set aside. Repeat with the chicken livers; then, standing well back and protecting your forearms, pour in the Armagnac and set it on fre with a match. When the fames die down, set aside. 2 While these cool, use the bacon to line a 1kg loaf tin. Stretch the rashers using the back of a knife, then place, overlapping, in the base of the tin. Leave about 5cm of their lengths hanging over the edge of the tin on each side. Heat oven to 180C/160C fan/gas 4. 3 Put the chicken breast in a food processor and blitz until very fnely chopped, almost to a fne purée, then add the double cream and blitz to combine. Season well, then tip into a bowl and fold in the hazelnuts and cranberries. 4 Spoon one-third of the chicken mixture into the prepared tin, then top with the venison. Layer on another third of the chicken mixture, then sprinkle in the tarragon. Add the chicken livers and their juices, then fnish with the remaining chicken mixture. Fold the
overhanging bacon over the top to cover all the flling. 5 Brush a sheet of foil with oil, cover the top of the tin, and press frmly around the edges to seal tightly. Place in the centre of a deep roasting tin and fll with boiling water from the kettle to come halfway up the sides. Bake for 11/4-11/2 hrs. 6 To check the terrine is cooked, insert a skewer into the centre, lift out, then press down gently against the bacon. The juices should run clear. If not, return to the oven for 10 mins, then
check again. (If you have a meat thermometer, check the internal temperature reaches 75C). 7 Remove from the oven, uncover and allow to cool completely. Cover with a fresh sheet of foil and chill for at least 2-3 hrs (preferably overnight). To serve, turn out onto a board or serving plate and cut into slices. Serve with gherkins and crusty bread.
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Christmas Home Comforts
Cinnamon madeleines with winter spiced caramel sauce A classic from France, madeleines need to be baked in the correct tins. The batter can be made, covered and stored in the fridge before cooking for up to one day, as the key to these is to bake and serve them fresh. I’ve done a nice twist on a caramel sauce here, but they are also good with a chocolate sauce. A LITTLE EFFORT
MAKES 24-36 depending on size of tin PREP 40 mins COOK 25 mins
FOR THE MADELEINES 225g unsalted butter, plus extra for greasing 250g caster sugar, plus about 75g extra for dusting 250g plain four 1 vanilla pod, split, seeds scraped out 2 tbsp clear honey 3 eggs, lightly beaten 1 /2 tsp ground cinnamon FOR THE SAUCE 100g caster sugar 350ml double cream 1 star anise 1 /2 cinnamon stick 25g unsalted butter
1 First, make the madeleines. Heat oven to 160C/140C fan/gas 3 and thoroughly butter the madeleine tins. If you’ve only got one tin (more likely!), just bake them in batches. Gently heat the butter in a saucepan until just melted. 2 Mix the sugar and four in a bowl, then add the vanilla seeds (reserving the pod), honey and eggs. Whisk in the melted butter until you have a nice smooth batter. Spoon into the tins, only half flling each madeleine indent. Bake for 12–15 mins for larger madeleines, or 8-10 mins for smaller, depending on your tin. Leave to cool for a few mins before gently easing out from the tin onto a wire rack. Continue with your second batch if necessary. 3 Place the 75g sugar in a broad, shallow dish and mix with the cinnamon. Put the warm madeleines in the spiced sugar and gently dust to coat completely. 4 For the sauce, put the sugar in a heavy-based pan and heat gently until completely dissolved and turned to a light
Petra says ‘It is a fair while since I’ve made madeleines, and although I know I’ve got two tins, I just couldn’t fnd them. (I probably lent them to someone and forgot.) I ended up borrowing silicone madeleine moulds, and found that in my new fan oven, they took a little longer to bake than James suggests, so keep an eye on them.’
golden brown caramel. Don’t stir the pan, but swirl it occasionally. Carefully pour in half the cream (take care here as it will spit) and bring to the boil, stirring well. 5 Add the star anise, cinnamon, reserved vanilla pod and butter, then pour in the remaining cream and cook, stirring, for 2-3 min until thickened and smooth. Strain through a fne sieve into a serving bowl. Serve the madeleines with the sauce.
CHRISTMAS PREP WITH JAMES James Martin takes over the BBC One teatime slot in the run-up to Christmas with a fortnight of seasonally inspired programmes. He has some clever tricks to prepare ahead for the big day, and will be cooking stress-free Christmas classics, along with tasty recipes using leftovers, and canapés for a festive knees-up. Guests include Mary Berry, Michel Roux Sr and Glynn Purnell. Christmas Home Comforts is on weekdays until 18 December. Over Christmas, you can also catch James every weekend on BBC One’s Saturday Kitchen.
Recipes adapted from Home Comforts by James Martin (£20, Quadrille Publishing). You can buy the book for just £17. Call 01326 569444, p&p is free. Or buy online at sparkledirect.com/ goodfood.
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SIMPLE, HEALTHY MEALS
Eat well Turkey minestrone A warm and comforting soup for wintry days. You could add a drizzle of extra virgin olive oil and a scattering of grated Parmesan, if you like. 1 OF 5 GOOD EASY LOW FAT FIBRE A DAY 4 YOU
Recipe SOPHIE GODWIN | Photograph TOBY SCOTT | Food styling KATY GREENWOOD | Styling LUIS PERAL
SERVES 6 PREP 15 mins COOK 40 mins
2 tsp olive oil 100g/4oz smoked bacon lardons 1 red onion, fnely chopped 1 carrot, fnely chopped 1 celery stick, fnely chopped 2 garlic cloves, fnely chopped 2 bay leaves 2 thyme sprigs 300g/11oz celeriac (or any other root veg), cut into cubes 200g/7oz potato, cut into cubes 400g can borlotti beans, drained and rinsed 1.5 litres/23/4 pints turkey or chicken stock (fresh is best) 350g/12oz cooked turkey 100g/4oz orzo 75g/21/2oz curly kale, shredded
1 Heat 1 tsp of oil in a large saucepan. Add the bacon and fry over a medium-to-high heat for 4-5 mins or until golden, then set aside. 2 Put the remaining oil, the onion, carrot, celery and a pinch of salt in the pan. Cook gently over a low heat for 8-10 mins, stirring occasionally, until the veg is soft but not coloured. Add the garlic and herbs, and cook for 2 mins more. 3 Tip in the celeriac, potato, borlotti beans and chicken stock. Bring to the boil, then simmer, uncovered, for 10-15 mins. Add the cooked turkey, orzo and the bacon, and cook for 10 mins. 4 Just before serving, tip in the kale, give everything a good stir and return to the heat for about 2 mins or until the kale has wilted. PER SERVING 345 kcals • fat 8g • saturates 3g • carbs 28g • sugars 4g • fbre 8g • protein 36g • salt 1.5g
a into s r e v o t f Turn le
up so r e sup
For more soup and leftover recipes, visit bbcgoodfood.com
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A week of healthy meals Simpler, feel-good suppers for those days when you want something lighter yet satisfying Recipes Sara Buenfeld Photographs Sam Stowell
Monday
Tip If you can fnd it, try using hanger steak rather than rump, for an equally delicious (but less expensive) cut of meat.
Jamaican red bean soup LOW 4 OF 5 EASY LOW FAT CAL FOLATE FIBRE VIT C IRON A DAY GOOD 4 YOU
SERVES 2 PREP 15 mins COOK 30 mins
1 Heat the oil in a large non-stick pan and stir-fry the beef for 1 min until it just changes colour, then remove with a slotted spoon and set aside. Add all the vegetables to the pan with the thyme and fry in the meat juices for 5 mins until starting to soften. 2 Tip in the beans and their juice with the stock, allspice and hot pepper sauce, adding it a little at a time to make sure it’s not too hot, then cover and cook for 20 mins. Stir in the beef, cook for a few mins to heat through, then ladle into bowls. Serve with hot pepper sauce, if you like. PER SERVING 415 kcals • fat 8g • saturates 2g • carbs 39g • sugars 15g • fbre 18g • protein 38g • salt 1.7g
134 bbcgoodfood.com DECEMBER 2015
Food styling JENNIFER JOYCE | Styling JENNY IGGLEDEN
1 tsp coconut oil or rapeseed oil 175g/6oz lean rump steak, fnely diced 1 small sweet potato, cut into small chunks 2 small carrots, sliced 1 green pepper, deseeded and cut into small chunks 1 celery stick, sliced 4 spring onions, thinly sliced 4 thyme sprigs, leaves picked 400g can red kidney beans in water (no need to drain) 600ml/1pt beef stock 1 /2 tsp ground allspice hot pepper or Scotch bonnet sauce, to taste
Eat well
Tuesday Salmon noodles with sushi ginger EASY LOW CAL FIBRE VIT C OMEGA-3 1 OF 5 A DAY
SERVES 2 PREP 10 mins COOK 15 mins
2 nests of wholewheat noodles 2 tsp sesame oil 1 tbsp low-salt soy sauce, plus extra to serve (optional) 1 tbsp rice wine vinegar 2 skinless salmon fllets 100g/4oz mangetout, halved lengthways 4 long broccoli spears, about 75g/ 21/2oz, cut into bite-sized pieces 6 spring onions, chopped 1 tbsp sushi ginger, chopped
1 Pour boiling water over the noodles, set aside to soak for 5 mins, then drain and toss in a drizzle of sesame oil. 2 Stir the soy and vinegar together in a shallow dish. Add the salmon fllets, turning well to coat them, then lift out, reserving the juices. 3 Heat 1 tsp of the sesame oil in a wok, add the salmon fllets and cook gently for 5 mins, turning once, until the fllets are tender and cooked all the way through. Lift from the pan and cover with a plate or foil to keep them warm. 4 Add the remaining oil to the pan, tip in the vegetables and ginger, and stir-fry for 5 mins until tender. Add the reserved soy mixture with 2 tbsp water and the noodles, and cook for 1 min. Toss well, then serve with the salmon, and extra soy sauce, if you like. PER SERVING 476 kcals • fat 18g • saturates 3g • carbs 38g • sugars 5g • fbre 7g • protein 36g • salt 1.7g
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#organixfoodfun
Fun food with Organix Create a Christmas fun plate and celebrate exciting new textures Being creative and playful with food is a great way to make mealtimes fun for little ones exploring new foods. With Organix Finger Foods your little one can explore a whole new world of exciting shapes, textures and tastes. To try this and other fun food plates visit www.organix.com/funfoodplates Always organic Nothing unnecessary Setting standards
Eat well Wednesday
Thursday
Beet & feta burgers with horseradish dressing EASY
Orange & rosemary pork with broccoli & pea crush
1 OF 5 CALCIUM FOLATE FIBRE A DAY
LOW 3 OF 5 EASY LOW FAT CAL FOLATE FIBRE VIT C A DAY GOOD 4 YOU
SERVES 2 PREP 15 mins COOK 10 mins
SERVES 2 PREP 10 mins COOK 20 mins
250g pack cooked beetroot (not in vinegar) 50g/2oz wholewheat breadcrumbs (you could just grate a spare bap) 85g/3oz feta, crumbled 1 medium egg 3 spring onions, fnely chopped 1 tbsp chopped dill, plus 1 tsp for the dressing 1 tsp rapeseed oil 2 wholewheat baps or burger buns 3 tbsp natural bio yogurt 1 tsp hot horseradish sauce watercress, to serve
1 Coarsely grate the beetroot, then press down in a sieve to squeeze out as much of the juice as possible. Stir the breadcrumbs, feta, egg, spring onions and 1 tbsp dill into the grated beetroot and mix well. Shape into 2 burgers – they will feel very soft, but will frm up when cooked. 2 Heat the oil in a non-stick pan and gently fry the burgers for 5 mins each side. Meanwhile, split the burger buns and warm in the toaster. Make a dressing by stirring the yogurt with the horseradish and 1 tsp dill. 3 Spread a little of the dressing onto the bottom of the burger buns and top with a burger. Spoon on the remaining dressing, then fnish with the watercress and bun top. PER SERVING 462 kcals • fat 18g • saturates 8g • carbs 48g • sugars 17g • fbre 7g • protein 24g • salt 3.1g
1 tsp rapeseed oil 2 x 100g/4oz pieces lean pork fllet, all visible fat removed 5 shallots, halved 2 rosemary sprigs 150ml/1/4pt chicken stock 1 tsp smoked paprika 1 tsp clear honey 1 orange, peel and pith removed FOR THE BROCCOLI & PEA CRUSH 200g/7oz broccoli, cut into small forets 3 spring onions, chopped 100g/4oz frozen petits pois
1 Heat the oil in a non-stick frying pan and fry the pork, turning the meat to seal it. Once browned, remove from the pan and reduce the heat. Add the shallots, cut-side down, cover and cook for 8-10 mins until softened. 2 Return the pork to the pan with the rosemary, pour in the stock, stir in the paprika and honey, then cover and cook gently for 10 mins. 3 Meanwhile, boil the broccoli and spring onions in a covered pan for 5 mins, then add the petits pois and cook 5 mins more until tender. Drain, then crush with a masher. 4 Cut between the membrane of the orange over a bowl to make segments, then add any resulting juice to the pork. When the pork is cooked, remove from the heat and toss through the segments. Serve with the broccoli & pea crush. PER SERVING 438 kcals • fat 7g • saturates 1g • carbs 16g • sugars 12g • fbre 9g • protein 32g • salt 04g
For more quick and healthy meals, visit
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Eat well Friday Chipotle chicken with corn & pepper pilaf LOW 3 OF 5 GOOD EASY LOW FAT CAL FIBRE VIT C A DAY 4 YOU GLUTEN FREE
SERVES 2 PREP 15 mins COOK 20 mins
1 lime, zest and juice of 1/2, the other 1 /2 cut into wedges 1 tbsp chipotle paste 1 tbsp rapeseed oil 2 skinless chicken breast fllets 1 large onion, fnely chopped 1 red pepper, deseeded and fnely diced 1 tsp cumin seeds 1 red chilli, deseeded and fnely chopped 2 corn cobs small pack coriander, a few leaves reserved, the rest chopped
1 Mix the lime zest and juice with the chipotle paste and 2 tsp oil in a bowl. Cut each chicken breast into diagonal slices to make 3-4 fllets, add to the bowl and toss until well coated. 2 Heat the remaining oil in a non-stick pan, add the onion and fry for 10 mins, stirring frequently, until softened. Add the pepper, cumin seeds and chilli, and cook for 5 mins more. Meanwhile, slice down the sides of the corn cobs with a sharp knife to remove the kernels.
138 bbcgoodfood.com DECEMBER 2015
3 Heat a large non-stick frying pan, add the chicken and cook for 5 mins, turning once, until cooked through but still juicy. Add the corn to the pepper mixture and cook for 3-4 mins. Stir in the chopped coriander and serve with the chicken, with coriander leaves sprinkled over and the lime wedges on the side. PER SERVING 438 kcals • fat 11g • saturates 1g • carbs 42g • sugars 16g • fbre 9g • protein 39g • salt 0.4g
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To order, call 0844 493 5654** quoting 54916 or visit clifford-james.co.uk/54916 142 bbcgoodfood.com DECEMBER 2015
Cook school l Expert advice from
our Test Kitchen, p144 l Create a cracking cheeseboard, p150
Make John Torode’s stunning raised pie – Masterclass, p147 DECEMBER 2015 bbcgoodfood.com
143
Cook school
Inspiration and expert advice from the Good Food team
PLATE UP LIKE A PRO
Herbs and nuts add crunch and zing to this Black & white rice salad – fnd the recipe at bbcgoodfood.com
Not sure how much spaghetti equals a portion size? Invest in a spaghetti measurer! We like the novelty I Could Eat a Horse Spaghetti Measure (£7.96, lakeland.co.uk). It would make a great stocking filler for pasta lovers.
144 bbcgoodfood.com DECEMBER 2015
u ‘A great way to decorate the plate and also add favour to a dish is to fll chefs’ squeezy bottles with thicker dressings made with mustard, horseradish, redcurrant jelly or a thick balsamic reduction,’ says Miriam. ‘Prepare ahead and store in the fridge.’ We like the set of 2 Squeeze Bottles (right), £3.55, from lakeland.co.uk.
BEANS MEAN GREEN! You might have been told that green beans will go brown if they’re cooked with the pan lid on, but we disagree. The enzyme that breaks down the green chlorophyll and causes discoloration is destroyed by boiling water. So bring a large pan of water to a rolling boil, add your beans and cover quickly with a lid to bring the water back to boiling. If they still turn brown, the calcium in your tap water may be to blame. If you live in a hard-water area, try cooking your beans in fltered or mineral water.
u Smarten up your Christmas pud by crushing a ginger biscuit, or pieces of honeycomb, and placing a teaspoonful of the crumbs on each plate to add texture. Top the crumbs with a ball of ice cream, or a quenelle of brandy butter, using two teaspoons, and serve next to the portion of pudding. u ‘I sprinkle Japanesestyle broth, noodle or rice dishes with fne shreds of sushi nori, and shreds of red chilli and spring onion,‘ says Miriam. ‘Pile this up in the centre of the dish for a favour and colour boost.’ u ‘A scattering of toasted nuts or seeds is always welcome on large salads,’ says Cookery writer Chelsie Collins. ‘I also use watercress with fsh and serve meat on peppery rocket.’
Photographs GETTY, ISTOCKPHOTO
u Microgreens add a professional touch to dishes, but if you can’t fnd any, you can use herbs instead. Food editor Cassie Best grows herbs on her windowsill, picking them when the leaves are young and delicate. ‘They only take a few weeks to grow, and if you pick sparingly, they will last ages. Purple basil is a favourite of mine.’ ‘Combine cress leaves with smaller-leaved herbs like thyme or Greek basil,‘ adds Assistant food editor Miriam Nice, ‘and scatter them over your fnished dish at the last minute.’
MAKE THE MOST OF YOUR LEFTOVERS l Any leftover veg is ideal for making batches of soup that will freeze well. ‘I love the plastic Soup ‘n’ Sauce bags from Lakeland (£4.75-£5.26), as you can freeze soup in portions, plus they don’t take up much room in your freezer,’ says Cookery writer Chelsie. l To stop ham or turkey breast drying out in the fridge, store it as one piece, then carve and slice as and when you need it from cold. If a carcass is too big for the fridge, break it into chunks, (such as the whole leg and thigh) rather than carving it into thin slices. Alternatively, slice and freeze leftover turkey or ham in sandwich-sized parcels, ready to pull out of the freezer an hour or two before you want to make a sarnie.
l If you’re not going to use an entire ball of mozzarella, reserve the liquid from the pack, and keep the unused portion in the liquid in an airtight container. Left uncovered, the cheese would quickly dry out, but submerged in liquid it will last for another two days in the fridge. l Run out of airtight containers? Put any leftover cake on a plate and cover it with a big bowl to prevent it from drying out. l Wrap leftover bunches of soft herbs in damp kitchen paper, then in cling flm. Harder herbs like thyme and rosemary can be frozen in bunches and the leaves crumbled off from frozen. l For more inspiring ideas, watch our ‘How to use up Christmas leftovers’ videos at bbcgoodfood.com.
UPDATE YOUR STORECUPBOARD
l
Yuzu juice, £4.59, Waitrose Sharp and tangy, yuzu juice tastes somewhere between a lemon and a grapefruit. It’s high in vitamin C and is great in salad dressings or with seafood, meat and vegetable dishes. Try it in our quick and easy Miso mustard pork chops with sesame green beans (recipe at bbcgoodfood.com). Flavor Pearls, £5.95-£8.95, souschef.co.uk Similar in size and texture to caviar, Flavor Pearls are little bursts of favour that complement both sweet and savoury dishes. Created by French chef Christine Le Tennier, favours range from Vinegar & shallot to Pink grapefruit, and can be served to top canapés or alongside fsh, salads or desserts. We like the Golding rose pearls, which have a stylish shimmer, perfect for enhancing cocktails. Each 50g jar contains 10-15 portions and will keep for 4+ months. Once opened, refrigerate and use within 7 days.
Cook school
WHAT IS A YUZU? A yuzu is an aromatic Japanese citrus fruit that looks a bit like a grapefruit but is smaller with bumpy yellow or green skin, depending on ripeness. With its tart favour, it is rarely eaten as a fruit, but is commonly used in Japanese and Korean cooking in sauces or as a garnish, and also to favour cakes and sweets. It’s almost impossible to fnd the fresh fruit in Britain, but yuzu juice can be found in the world food aisle in most supermarkets, or online.
NO NEED TO PEEL Carrots, potatoes, butternut squash and sweet potato don’t need peeling before roasting – just rinse and prep. Most nutrients are stored in the skins, and you get extra fibre this way too.
DECEMBER 2015 bbcgoodfood.com
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30% off Prosecco! Exclusive offer for readers
Fine festive fzz and two FREE Dartington futes (worth £20), plus FREE delivery With the festive season fast approaching, it’s worth stocking up on some quality fzz. We’ve got a special offer for BBC Good Food readers from Laithwaite’s, voted the UK’s number-one wine merchant. Montecampo Prosecco is the perfect example of why Italy’s deliciously soft and fruity fzz has now overtaken Champagne as the UK’s sparkling of choice. Made by the Zonin family (who started adding sparkle to wine lovers’ lives way back in 1821), it has crisp, ripe apricot favours and a creamy mousse of very fne bubbles. Delicious!
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ORDER YOUR SIX-BOTTLE CASE FOR JUST £43.99 (usually £65.94) and pay just £10.99 £7.33 a bottle. PLUS, you’ll receive two FREE Dartington futes (worth £20) to serve it in, and delivery is FREE too.
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Hurry, there are limited stocks at this exclusive price for BBC Good Food readers – and remember, all wines are covered by Laithwaite’s 100% money-back guarantee of satisfaction.
Two FREE flutes worth £20 with every order How to order your Prosecco Call 03330 148 188 quoting R2M1A or visit laithwaites.co.uk/r2m1a. Terms and conditions Offer valid for new customers, one case only per household while stocks last. No further discount or voucher can be applied. Free delivery (usually £7.99). Offer ends 31/12/2015. You or anybody you buy wine for must be 18 years or over. All goods are subject to availability. Items are offered at the price and quantity stated here. If you wish to order different quantities, please call us for prices and availability. Delivery to UK addresses only (excluding Channel Islands and BFPO addresses). Standard delivery takes 3 working days (delivery
to offshore islands, NI, Scottish Highlands and some other areas of Scotland may take a few days longer). In the unlikely event of wines becoming unavailable, a substitute of similar style and of equal or greater value will be supplied. Please see laithwaites.co.uk/terms for full terms and conditions. Laithwaite’s Wine is part of Direct Wines Ltd. Registered in England and Wales. Registered Number 1095091. One Waterside Drive, Arlington Business Park, Theale, Berkshire, RG7 4SA. Unless otherwise stated, all wines contain sulphites. Data protection BBC Worldwide Limited and Immediate Media Company Limited (publishers of BBC Good Food) would love to keep you informed by post, telephone or email of their special offers and promotions. Please state at time of ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.
To order, call 03330 148 188 quoting R2M1A or visit laithwaites.co.uk/r2m1a 146 bbcgoodfood.com DECEMBER 2015
Cook school
Learn to make a raised pie This glorious pie, from MasterChef judge John Torode, makes a knockout centrepiece for your Boxing Day spread. The cranberry topping is optional, but it adds a festive fnish, and the sharp fruity tang cuts through the rich pastry and meat Photographs David Munns
MAKE OUR
‘It’s never just been about Christmas Day in my house. Growing up in Australia, the build-up was all-important too – the leg of smoked ham being broken into for the frst time on Christmas Eve, then lasting at least a week; the house flling up as aunties and uncles came to stay, beds given to the grown-ups and the kids relegated to the bunks on the veranda. Making food for the next week was a big task, but my nanna did it without any fuss. There were always big pumpkin pies and caramel slices, trays of stuffng, pancake mix and meringues, ready for the hungry hordes. I marvelled at the amount of food she was able to provide for everyone who came and went over that Christmas week – and this recipe is in her honour. A pie is something truly majestic, ready and waiting for everyone, be it Christmas Eve, Boxing Day or New Year’s Eve. Serve it with pickles and chutneys, and toast the start of 2016. I hope you have a great Christmas and a very happy New Year! A new series of the BBC’s MasterChef will be back on our screens in the spring. In the meantime, MasterChef: The Professionals is on BBC Two, hosted and judged by chef Marcus Wareing.
cover recıpe
Turn the page for the step-by-step recipe
DECEMBER 2015 bbcgoodfood.com
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Cranberry-topped raised pie Traditionally, raised pies are hand-raised, meaning the pastry is moulded by hand into a bucket shape, which holds the meaty filling. The type of pastry used is vital Ð delicate shortcrust will never do the trick, but this hot-water pastry is much sturdier, and is essential for a proper raised pie. IÕve used a springform cake tin, but if you have a decorative Victorian mould or an oval pie mould, it will look even more magnificent on the buffet table. This dish takes a bit of time, but the result will be delicious, succulent and well worth it. MORE OF A CHALLENGE
1
2
6
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9
10
Mix together all the flling ingredients in a large bowl and season with 11/2 tsp salt.
without topping
Now make the pastry. Pour 150ml water into a saucepan, add the lard and 1/2 tsp salt, and bring to the boil. Once the lard has melted, remove from the heat.
SERVES 12-15 PREP 1 hr plus resting and at least 3 hrs chilling COOK 2 hrs 20 mins
FOR THE FILLING 500g/1lb 2oz boneless pork shoulder, skin removed, chopped into 2cm/3/4in pieces (ask your butcher for 300g/11oz pork bones if you want to make your own stock – see right) 250g/9oz pork belly, skin removed, chopped into 2cm/3/4in pieces 650g/1lb 7oz chicken drumsticks and thighs, skin and bones removed, chopped into 2cm/3/4in pieces – you should have about 375g/13oz (save the bones to make stock, if you like – see right) 100g/4oz smoked streaky bacon, cut into small pieces 1 /2 tsp ground mace 2 pinches of ground nutmeg 1 tsp ground white pepper 1 tsp ground black pepper 1 fresh bay leaf, very fnely chopped 4 thyme sprigs, leaves picked 1 /2 bunch parsley, fnely chopped 4 sage leaves, fnely chopped FOR THE HOT-WATER PASTRY 140g/5oz lard, chopped into small pieces 550g/1lb 4oz plain four 1 egg, beaten, to glaze FOR THE JELLIED STOCK 300ml/1/2pt good-quality chicken stock 2 gelatine leaves FOR THE TOPPING (OPTIONAL) 50g/2oz granulated sugar 100ml/31/2f oz dry Sherry 200g/7oz fresh or frozen cranberries PER SERVING (15) 377 kcals • fat 17g • saturates 6g • carbs 31g • sugars 5g • fbre 2g • protein 21g • salt 1.3g
MAKE YOUR OWN STOCK Put the chicken and pork bones in a pan, add 600ml water (or enough to just cover) and bring to a gentle simmer. Cover with a lid and cook for 30 mins, then strain and continue cooking to reduce the liquid to about 300ml. The bones will add natural gelatine to the stock, so it should set without additional gelatine. But if you want to make sure, add 1 leaf following the method in step 10.
148 bbcgoodfood.com DECEMBER 2015
Line the cake tin with the pastry, pushing it well into the corners and up the sides of the tin (use a small ball of dough to do this). Leave any excess hanging over the top of the tin.
Bake for 30 mins, then reduce heat to 150C/130C fan/gas 2 and bake for another 1 hr 45 mins. If you have a meat thermometer, the internal temperature of the pie should be 75C. If not, insert the end of a spoon into the centre of the pie and hold it there for 10 secs – it should be hot to the touch.
Add the flling to the pie, packing it tightly – this will expel any air pockets and create a nice fat top for the cranberries to sit on later.
Place the tin on a wire rack to cool, then remove the pie (see tips, far right). Warm the stock and put the gelatine in a bowl of cold water to soften for 5 mins. Squeeze out any drops of water, then add the gelatine to the stock, stir in until dissolved, and season well. Transfer to a jug.
Cook school Tips l Hot-water pastry
is much easier to work with when it’s still warm, so make sure you line the cake tin with the pastry straight after making it, and have the flling ingredients ready to go.
3
Meanwhile, sift the four and 1 tsp salt together into a large bowl. Pour over the hot liquid and stir vigorously to form a dough.
4
Tip onto your work surface and knead for a couple of mins to develop the gluten slightly and create an even-textured pastry. (Once made, keep covered with cling flm – see tips, right.)
5
Remove roughly one-third of the pastry and set aside to make the lid later. Roll the remaining pastry to the thickness of a £1 coin. You’ll need a 20cm-deep springform cake tin to assemble the pie in.
8
Food styling ELLIE JARVIS | Styling LUIS PERAL
Roll out the reserved pastry to the same thickness and lift it onto the pie to create a lid. Press into the pastry around the edges and trim off any excess. Crimp with 2 fngers if you like. Brush the top of the pie with beaten egg. Cut a hole in the centre to let the steam out as it cooks. You can now chill it for up to 24 hrs or cook straight away. Heat oven to 180C/160C fan/gas 4.
11
If there is no gap between the pastry and meat, you’ll need to poke a skewer into the hole and wiggle it around to create space for the stock. Pour two-thirds of the stock into the central hole (use a piping nozzle as a funnel, if you have one), or as much as you can, but reserve about 4 tbsp for the topping. Chill for at least 2 hrs.
12
Dissolve the sugar with the Sherry over a low heat. Once dissolved, bring to the boil and add the cranberries. Cook for 1-2 mins, but remove from the heat before the cranberries burst. Leave to cool. Once the stock in the pie has set to a jelly, top with the cranberries. Melt your remaining jellied stock in a saucepan over a low heat, then use it to brush the cranberries generously. Return to the fridge for 1 hr to set the topping. Enjoy within 3 days.
l If you have a blowtorch, blast it
around the outside of the tin before removing the pie – this melts the fat sticking the pastry to the tin, making it release more easily. Alternatively, leave the pie at room temperature for 20 mins before removing the tin.
You can buy John’s latest book, My Kind of Food (£25, Headline), for just £22. Call 01326 569444, p&p is free. Or buy online at sparkledirect.com/ goodfood.
DECEMBER 2015 bbcgoodfood.com
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Know-how
Create a Christmas cheeseboard Photograph Toby Scott
Cheese is a traditional part of the Great British Christmas dinner. I like to serve it after the main course to maintain the savoury favours of the meal, then move on to the sweetness of dessert. France is considered by many to be the ‘grand fromage’ of the cheese world, but the variety of cheeses produced in the UK now rivals it. I’ve chosen a mixture of British, Irish and Continental cheeses. I always suggest buying fewer varieties of cheese in bigger cuts, as they store much better than lots of small pieces. To cater for all tastes, choose one hard cheese, one blue cheese, one goat’s cheese, one soft cheese, and one that is slightly different or surprising – then there’s something for everyone. Ros Windsor, Managing director, Paxton & Whitfeld artisan cheesemongers
HARD CHEESE THIS YEAR’S PICK MOSSFIELD ORGANIC This is a Gouda-style cheese made from organic cow’s milk at Mossfeld Farm, County Offaly, Ireland. As it ages, the cheese becomes harder and more crumbly, and develops a more intense favour. Suitable for vegetarians. OR TRY BEAUFORT PDO PDO stands for Protected Designation of Origin, for products that are produced, processed and prepared within a particular geographical area, and with features and characteristics gleaned from that area. This is an unpasteurised Alpine cheese with a fruity, gentle, foral aroma. Made from raw cow’s milk in Savoie, France, it’s matured in humid caves for at least fve months to develop its favour, which is similar to a Gruyère.
SOFT CHEESE THIS YEAR’S PICK WATERLOO A semi-soft cheese made using unpasteurised Guernsey cow’s milk, which gives it a creamy texture with a mellow, mildly salty, earthy favour – you’ll enjoy this if you like Camembert. Originally from the Duke of Wellington’s estate, it’s produced near Henley-on-Thames with milk from a single herd. Suitable for vegetarians. OR TRY STINKING BISHOP Made in Gloucestershire since 1994, the recipe for this pungent cheese was once used by Cistercian monks. It’s immensely creamy and starts off semi-soft when young, turning softer and runnier as it matures. It has a full favour with a distinct aftertaste that lingers in the mouth. Suitable for vegetarians.
150 bbcgoodfood.com DECEMBER 2015
l
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Cook school How to store
Shop local It’s worth getting to know your local cheesemongers and shopping at farmers’ market, and trying cheeses that are produced near you. Most cheesemongers are happy to order in cheeses they don’t stock. You can also fnd lesser-known cheeses at internationalcheese. co.uk, fnecheese.co.uk or paxtonandwhitfeld.co.uk.
It’s best to store cheese in a cold room or at the bottom of your fridge, wrapped in waxed paper or baking parchment – this allows it to breathe. Before serving cheese, always bring it to room temperature to improve the favours – 20 minutes should be enough in a warm house.
GOAT’S CHEESE THIS YEAR’S PICK BOSWORTH ASH LOG Made on a family farm in Staffordshire since 1987, the cheesemaking process begins immediately after milking, to keep the full favour. Soft and fragile in both texture and taste, this unpasteurised cheese has a citrus and buttery favour with lingering sweet notes. OR TRY TICKLEMORE Handmade in south Devon using traditional methods, Ticklemore is matured for at least two months for a very rich, clean favour. It has a fresh, creamy, lemony tang and a gentle, salty aftertaste. Suitable for vegetarians.
l
l WILD CARD THIS YEAR’S PICK TERSCHELLING SCHAPENKAAS Produced on the island of Terschelling, in the far north of the Netherlands, this organic sheep’s milk cheese is matured for four months to give it a creamy, rich texture with a pleasant caramel aftertaste. Suitable for vegetarians. OR TRY MIMOLETTE This French cheese is made with cow’s milk in a similar way to Edam, in the countryside near Lille. It has a full, rounded favour that’s salty, sweet and caramel-like.
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BLUE CHEESE THIS YEAR’S PICK FOURME D’AMBERT This moist cheese is made from unpasteurised cow’s milk in the Auvergne, central France, and is one of their oldest cheeses. It has a savoury, tangy taste with a touch of sweetness, like mild Roquefort. (If you choose a whole cheese, try infusing it with Monbazillac over a couple of days by piercing the top of the cheese and letting the wine sink in. It’s an extra-special treat and makes a great table centrepiece.) OR TRY CROPWELL BISHOP STILTON PDO Handmade for over 160 years by Cropwell Bishop Creamery in Nottinghamshire, this cow’s milk cheese has a creamy and mellow favour with a buttery richness that melts in the mouth. It has a pleasant, herby tang and is not overpowering.
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Royal Worcester Evesham Vale 20-piece dinner set, only £76.99 (was £234.99),
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plus p&p* Royal Worcester has been renowned for creating the fnest-quality, classically English porcelain for more than 250 years. Highly collectable and loved by millions, the Evesham Vale pattern is immediately recognisable as one of the great dinnerware designs. Elegantly painted in warm tones, this classic porcelain dinner set features the autumnal fruits of Evesham. Order code D7836 The set is dishwasher- and microwave-safe and includes four of each of the following: l 27cm dinner plates l 21cm salad plates l 17cm cereal bowls l cups l saucers
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To order, call 0844 493 5654** quoting 54915 or visit clifford-james.co.uk/54915 152 bbcgoodfood.com DECEMBER 2015
From your kitchen
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I live in Damascus and love Good Food. I made the Spiced fg, coffee & hazelnut cake (Sept) using green fgs, as we don’t have the black ones in Syria. Lina Takieddine, Damascus As I’m recovering from an illness, I have left the cooking to my partner, Steve (who has done a great job). However, recently we spent a lovely Sunday in the kitchen, thanks to your October issue. We were inspired by the Beef goulash soup, Vietnamese pork burgers and the Smoky Boston beans one-pot. I sat at the table chopping veg for all three meals while Steve cooked them for the week ahead. With the kitchen smelling wonderful, and some great tunes on the radio, we both agreed your magazine made it fun and easy to cook food together, despite my current situation. Alyson Allen, West Yorkshire
Alyson wins four bottles of Champagne Taittinger Brut Réserve NV (£39.95), perfect for entertaining and celebrations. Visit taittinger. com.
My son Cole and I decided to bake the Giant cookie cake (Oct) as soon as we saw it. The recipe was so easy and fun to make. Eating it hot from the oven with ice cream was even more fun! Katie Eaton Portsmouth
Cake Club
Chrissy and Floss Rozier, Peterborough
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Poppy Brooker, Norfolk
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You loved October’s cover recipe, our Toffee apple cake. Find the recipe at bbcgoodfood.com.
Christmas quiz – the answers. How well did you do? 1 Water! Many a game has been won by the purchase of the Water Works, a great little earner. 2 b. Gastroliths are stones formed from grit particles that turkeys ingest and store in their gizzards to break down food before digestion. 3 Protected Designation of Origin. Derbyshire, Leicestershire and Nottinghamshire. 4 Christmas crackers. He created them by twisting his bonbons in paper, later adding love messages and riddles to entertain his customers.
5 c. 6 Queen Elizabeth I. Legend has it that she was eating goose when she heard news of the defeat of the Spanish Armada in 1588, and so decreed goose for Christmas in celebration. 7 a. Bob Cratchit and his family in A Christmas Carol by Charles Dickens. b. Frank McCourt and his family in his memoir, Angela’s Ashes. c. The March sisters and their mother, Marmee,
after giving away their Christmas breakfast to a poor family in Little Women by Louisa May Alcott. 8 a. Halászlé, fsh soup from Hungary. b. Torciglione, snake-shaped almond cake from Umbria, Italy. c. Laufabraud, snowfake-shaped bread from Iceland. 9 a. The Christmas Song, Nat King Cole. b. Let It Snow! Let It Snow! Let It Snow!, Dean Martin.
c. Grandma Got Run Over by a Reindeer, Elmo & Patsy. 10 Quail, partridge, pheasant, chicken, goose and turkey. 11 Conference pear (slim), Williams pear (plump and bulbous), and Comice (almost round). 12 Lidl – the store baked a stollen measuring 72.10 metres long, which needed a special train carriage to transport it.
160 bbcgoodfood.com DECEMBER 2015
Recipe photograph TOBY SCOTT | Food styling KATY GREENWOOD | Styling LUIS PERAL
STAR LETTER
READER RECIPE Smoked sausage pasta bake 1 OF 5 EASY CALCIUM VIT C A DAY
SERVES 6 PREP 15 mins COOK 30 mins
400g/14oz fusilli (or any other pasta shape) 1 tbsp olive oil 1 onion, fnely chopped 2 garlic cloves, fnely chopped 140g/5oz smoked pancetta cubes 175g/6oz smoked sausage (we used Refets de France Morteau smoked sausage, available from ocado.com), sliced into even-sized pieces 1 red and 1 green pepper, deseeded and chopped into small chunks 190g jar of red pepper pesto 125g pack of mozzarella, sliced 140g/5oz cheddar, grated 50g/2oz Emmental, grated
Michele Deville, a travel agent, has recently
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outside Vancouver, Canada, with her husband, Jon.
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1 Heat oven to 200C/180C fan/gas 6. Cook the pasta following pack instructions, then drain. 2 Heat the oil in a large saucepan. Add the onion, garlic and a pinch of salt, and cook on a low heat for 8-10 mins until softened but not coloured. Meanwhile, fry the pancetta and smoked sausage in a non-stick pan for 5 mins or until golden and crisp. Once cooked, add to the onion along with the peppers. Cook for 2 mins more before spooning the pesto over. 3 Put the pasta in a large, ovenproof dish. Pour over the sauce, mix together and top with the three cheeses. Bake in the oven for 10 mins or until the cheese topping is lightly browned. PER SERVING 677 kcals • fat 43g • saturates 18g • carbs 43g • sugars 6g • fbre 2g • protein 29g • salt 1.8g
Test Kitchen verdict A great warming winter pasta bake. We couldn’t get enough of the crispy three-cheese topping.
Share your recipes and win a prize Send your recipes to enquiries@ bbcgoodfoodmagazine.com and you could win a prize. Michele wins a new Le Creuset signature cast-iron casserole, with toughened enamel interior, in Cassis (rrp £175).
DECEMBER 2015 bbcgoodfood.com
161
How much do you know about festive food and traditions? Test yourself with Henrietta Green’s fun quiz, then check the answers on page 160 Illustrations Rosie Webb
2
1
You’ve eaten the pudding and the paper hats are drooping. Time to get out the Monopoly set. As the dice roll, what drink would you do well to remember?
Where would you expect to fnd a gastrolith? a) The chemist, with the hangover cures. b) In a turkey’s gizzard. c) In a modern gastronomist’s kitchen – it’s ideal for checking cooking times.
3
Stilton is one of the few British cheeses with a PDO status, which means that only cheese produced in certain areas can be called Stilton. What does PDO stand for? And can you name the three counties where Stilton can be made?
6
Historically, we think of goose as the traditional bird for Christmas. Who, according to legend, frst decreed that a roast goose should be eaten on Christmas Day, and why?
7
Which literary fgures ate these memorable Christmas meals? Name the character and the book. a) ‘The pudding like a speckled cannon-ball, so hard and frm, blazing in half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.’ b) ‘Cabbage, potatoes and the pig’s head.’ c) ‘Bread and milk on Christmas morning.’
4
In 1847, Tom Smith, a London baker, wanted to create an exciting new treat for his Christmas customers. What did he dream up?
5
Is bûche de Nöel… a) A savoury appetiser served in France? b) A little sweet treat, such as chocolate-covered fgs, eaten at the end of the meal in France? c) A Christmas cake, shaped like a log, often covered in chocolate buttercream?
8
162 bbcgoodfood.com DECEMBER 2015
b
10
Three-, four- or fve-bird roasts directly descend from multi-bird roasts enjoyed by our ancestors. Name the birds commonly used in this centrepiece, and suggest the right order of assembly.
11
In The Twelve Days of Christmas, a partridge in a pear tree is the frst gift. But the variety of pear was not specifed. Above are three popular pear varieties – can you name them?
Below are photos of three traditional dishes eaten at Christmas. Name the dishes and the countries in which they’re eaten.
a
9
These one-liners come from Christmas songs that various singers have recorded. Name the songs and the singers who released them that year. a) ‘Chestnuts roasting on an open fre,’ released in 1953. b) ‘It doesn’t show signs of stopping, and I’ve brought me some corn for popping,’ in 1959. c) ‘She’s been drinking too much egg nog, and we’d begged her not to go,’ in 1979.
c
12
The German town of Dresden has claimed stollen as its own. Each year its 150 licensed bakers make a giant stollen for their Christmas fair. But who holds the record for the longest stollen ever baked?
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