November 2016 £4.35
November 2016
Britain’s biggest-selling food magazine
Golden amaretti Christmas cake • Polar bear peppermint creams • Game pie with cranberries & chestnuts
Chrıstmas Share the magic
recıpes always work
Eggnog
trifle
Brined roast
turkey
Ham hock & pistachio roll
+
Festive menu for 2: One-pot partridge Sticky pear tarts Custard & crumble
mince pies
Christmas city breaks Oxford, Bath, Chester
Make the season specıal
25 ways to celebrate with friends and family
bbcgoodfood.com
Crunchy confit roasties
Choc & cherry pudding
New prosecco cocktails
Delicious vegan main
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Off the shelf?
” y a w y m “I p r e f e r Most of us like to cook from scratch instead of relying on shop-bought items but time and effort can impact on our inclination to get busy in the kitchen. With the right kit, though, you can make it easy Making things like bread, pizza and soups at home doesn’t have to be a faff – and you don’t need lots of equipment taking up space in the kitchen to make each job easier. The Kenwood Chef is actually the only kitchen gadget you need for a range of cooking tasks. Making ciabatta? It will knead the dough and slice the olives to go in it. The Kenwood Chef has over 20 attachments, available separately, meaning you can add functions to your machine as and when you want to – including a food processor and meat grinder.
Knock up a homemade pizza by whizzing slow-roasted vine tomatoes in the blender with basil leaves. Spread on top of the dough you’ve just made using the same machine, before topping with salami and buffalo mozzarella. Or make a chunky chowder by chopping rosemary, parsley and thyme in the multi mill accessory and mix with sautéed leeks, new potatoes and smoked fish, sliced and chopped in the food processor. Turn the page and discover three recipes made using the Kenwood Chef and its attachments – and feed your creativity!
20+ attachments to feed your creativity. Up to £125 worth FREE for a limited period only*
Visit kenwoodworld.com/uk Terms and conditions *Purchase a qualifying product from the Kenwood Chef kitchen machine range, spending within one of the minimum spend levels in a single transaction in the UK at any participating retailer or via the UK Kenwood website, www.kenwoodworld.com/uk, between 1 November–31 December 2016 and claim your free attachment(s) while stocks last. UK residents aged 18 and over only. Redeem online or by post. Limit one redemption of free attachment(s) per transaction. Free attachments in this promotion cannot be returned, exchanged for cash or for any alternative products. Qualifying products – KM or KV models numbers only. Minimum spend levels: level 1 (£291-£440) up to £75; level 2 (£441-£590) up to £100; level 3 (£591 or over) up to £125. Minimum spend levels cannot be achieved by combining the purchase of multiple products. Value of free attachment(s) varies depending on minimum spend level. See terms and conditions online at www. kenwoodoffers.com/MyChef for full details of participating retailers, purchases and redemption conditions.
You don’t need lots of equipment taking up space in the kitchen to make each job easier. The Kenwood Chef is actually the only kitchen gadget you need for a range of cooking tasks
Chocolate & bra n d y e g g n og Tools: Glass blender, Kenwood Chef and whisk
1 Put the milk, 50g chocolate,
blender attachment, fit to the Chef and mix until pale. Gradually add in the milk with the motor running on low, then stir in the brandy. 3 Meanwhile, whisk the egg whites in the bowl of the Kenwood Chef until soft peaks form. Slowly add in the brandy mixture until evenly combined. Pour or ladle into 8 glasses, grate the remaining chocolate and sprinkle on top.
the spices and vanilla in a large saucepan and heat to just below boiling. 2 Meanwhile, put the egg yolks and sugar in the glass
Cook’s Tip Try using dark rum instead of brand y, or simply omit it for a non-alcoholic version.
SERVES 2
PREP 10 mins
COOK 5 mins
EASY
1 litre full-fat milk 75g plain chocolate tsp mixed spice tsp ground nutmeg large pinch ground cloves tsp vanilla bean paste 5 medium eggs, separated 75g caster sugar 175ml brandy
Festi ve spiced c a rrot c a k e Tools: Kenwood Chef with K-beater and glass mixing bowl, and food processor with fine grating disc
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SERVES 2
PREP 10 mins
COOK 50 mins
EASY
225g butter, softened 225g light brown muscovado sugar 4 medium eggs 225g self-raising flour 1 tsp baking powder 1 tsp mixed spice 1 tsp ground cinnamon 2 carrots 180g tub cream cheese 50g icing sugar
1 Heat oven to 180C/160C fan/ gas 4. Grease and line the base of a 20cm round cake tin. 2 Put the butter and sugar in the glass mixing bowl of the Kenwood Chef fitted with the K-beater and whisk until pale and fluffy. Add the eggs one at a time until combined. 3 Mix the flour, baking powder and spices together and slowly mix into the butter mixture. Fit the food processor attachment with the fine grating disc and grate the carrots, fold into the cake mixture and spoon into the prepared tin. Bake for 45-50 mins until a skewer inserted into the centre comes out clean. Leave to cool slightly before removing from the tin, then leave to cool completely. 4 Meanwhile, put the cream cheese and icing sugar in the glass bowl with the whisk attached and beat until thickened. 5 Spread on top of the cake and sprinkle with a little mixed spice.
Cook’s Tip Add 50g finely chopped nuts to the topping to serve.
Pork, walnu t & apple stu f fing Tool: Kenwood Chef and food mincer SERVES 2
PREP 10 mins
COOK 30 mins
EASY
300g pork fillet, cut into chunks 1 small red eating apple, cored and cut into wedges 1 onion, cut into wedges 10g sage leaves 50g walnuts 2 tbsp olive oil 200g white bread
1 Heat oven to 200C/180C fan/ gas 6. Fit the food mincer attachment with the medium screen to the Chef and mince the pork into a bowl. 2 Fit the food processor attachment with the blade to the Chef and chop the apple, onion, sage and walnuts. Heat 1 tbsp oil in a large frying pan and fry the onion mixture for
2-3 mins. Meanwhile, add the bread to the food processor in batches and blitz to make breadcrumbs. Stir into the onion mixture, cook for 1-2 mins and season well. Mix in the mince until well combined. 3 Divide into 16 balls and arrange on a greased baking tray, then brush with oil. Bake for 20-25 mins until golden and cooked through. Serve with roast turkey or chicken.
Cook’s Tip Try baking in a casserole dish instead of rolling into individual balls. Great served with roasts or with sausages for a midweek supper.
Up to £125 worth FREE for a limited period only* Visit kenwoodworld.com/uk
Christmas starts here What makes Christmas special for you? Crafting edible gifts with the children? Making a wish as you stir up your cake mix? Or the twinkle and buzz of a festive market on a winter evening? As well as Big Day essentials (with the most succulent turkey and crunchy confit roast potatoes), we’ve sprinkled this issue with little moments to make the season magical from start to finish. Whip up an indulgent hot chocolate after carol singing (p90), make peppermint polar bears with the kids (p88), and share good food and goodwill with friends and neighbours – you'll find plenty of recipes, starting on page 48. Fancy a getaway? Check out our favourite UK city breaks with great Christmas shopping and plenty of atmosphere (p166). Before you buy anything, though, discover the winners of our new Good Food Taste Awards on page 18. Also new this month (perfect timing!) is our Good Food Wine Club. Order one of the unique cases (p120), and receive two champagne flutes and a bottle of prosecco. Another reason to celebrate! Wishing you a very Merry Christmas from all of us at Good Food.
Great deals for you Subscribe this month
Gillian Carter, Editor
PS Free with this issue and featuring 12 brand-new recipes, your Good Food recipe calendar is a special gift to readers and subscribers. I hope it takes pride of place in your kitchen next year! New this month!
wine in partnership with
L a i t hwa i t e’s
All the wines you need for the festive season, plus two champagne lutes and a bottle of prosecco – ind out more on p120
and you’ll also receive a NutriBlend, worth £99.99. Turn to p124 for this exclusive offer. TO SUBSCRIBE OR FOR SUBSCRIPTION QUERIES Call 01795 414754 Email bbcgoodfood@ servicehelpline.co.uk
Save 15% on Show tickets See p180 for details, and use code GFR5 to claim your discount.
We tested more than 160 supermarket buys for our new Christmas Taste Awards. Discover our top picks on p18
KEEP IN TOUCH Call 020 7150 5022 (Mon-Fri 9.30am-5.30pm) Email
[email protected] Write to us at the addresses on page 209 Visit bbcgoodfood.com Follow facebook.com/bbcgoodfood, Instagram and Twitter at @bbcgoodfood
NOVEMBER 2016 bbcgoodfood.com 3
November 2016
Share the magic New Christmas recipes, brilliant gifts and best buys
48 54 68 78 86 97
STIR IT UP! Get the whole family
involved in baking your pudding and mince pies on Stir-up Sunday THE BIG DAY All the recipes you need for the most special meal of the year CHRISTMAS LITES Vibrant, healthy menu for friends – celebrate without overindulging! AMAZING BAKES Chewy biscuits, boozy cakes, centrepieces and more MAGICAL MOMENTS Kids will love crafting these simple homemade gifts SPECIALLY FOR TWO Cook lobster, a partridge one-pot and sticky pear tarts
102 110
SHOWSTOPPERS Dazzling
18
CHRISTMAS TASTE AWARDS 2016
183 187
FOODIE GIFTS
178
Our picks to suit every budget BOOKS FOR COOKS The ideal present – or treat yourself
Your Big Day meal timeplan
desserts to suit every occasion BRING A DISH Have a relaxed dinner party: share the cooking
173
EXPERT ADVICE Including which
fat makes the best roasties
Discover our top 50 supermarket buys
NOVEMBER 2016 bbcgoodfood.com 5
READER OFFERS
Cracking cases from our new Good Food Wine Club, p120
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PLUS Deals on a pressure cooker (p189), a stand mixer (p191) and homewares (p208)
HOW TO CONTACT US Subscription enquiries 01795 414754 Email bbcgoodfood@ servicehelpline. co.uk
9 15
INTRODUCING… Pandoro, plus what’s
33 39 41 43
25 CHRISTMAS MOMENTS Bring the
126 136 139
STARS OF THE MONTH Recipes to make
144 146 149
MY LIFE ON A PLATE Musical star
153 154
DINNER DASH Create quick and easy
166 168
THREE QUICK TRIPS Christmas shopping
Website enquiries 020 8433 1430 Email goodfood
[email protected] Reader offer enquiries 020 7150 5358 Email liza.evans@ immediate.co.uk BBC GOOD FOOD SHOWS For tickets 0844 581 1354 General Show enquiries 020 3405 4286
123 124 180 193 207 209 210
new this month, trends and buys PROSECCO COCKTAILS Four new ways to make Christmas sparkle
You’ll ind our recipe index on page 207
festive spirit into your home now! BEHIND THE HEADLINES
The problem with food banks GF EATS OUT Marina O’Loughlin reviews Wilson’s in Bristol THE NEW DRINK RULES Victoria Moore’s 12 bottles of Christmas
the freshest ingredients shine GUEST CHEF Lean and lovely tagine from Instagram fitness star Joe Wicks COOK CARDS Indulgent big breakfasts for the holiday season
Elaine Paige shares favourite recipes EMMA'S BIG APPLE Emma Freud celebrates Thanksgiving in New York
80
SHARE YOUR RECIPES
Broccoli, Gruyère & chorizo soup
dishes with a pack of peeled prawns EASIEST EVER MEALS Super-simple midweek meals for all the family
88
breaks in Oxford, Bath and Chester INSIDER Discover Bristol, a city with an innovative and thriving food scene
Make our cover recipe, p210 Recipe CASSIE BEST Photograph MYLES NEW Food styling ELLIE JARVIS Styling SARAH BIRKS
COMING NEXT MONTH
Sneak preview of our December issue BBC GOOD FOOD SUBSCRIBER OFFERS
Fantastic deals and discounts DON’T MISS OUR BBC GOOD FOOD SHOWS
Book now for great savings CLASSIFIED ADVERTISEMENTS RECIPE INDEX Plus how to get the
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READER FEEDBACK
RICK STEIN Gutsy Portuguese soup – p13
Share your views and photos TWICE AS NICE Eggnog trifle – classic Christmas drink meets favourite pud
6 bbcgoodfood.com NOVEMBER 2016
TOM KERRIDGE A festive cheesecake – p116 JOHN TORODE Baked glazed ham – p115
COOK THE CHRISTMAS COVER Make our eggnog tri le with us on Facebook Live on 4 November! #cook thechristmascover
Sparkling cocktails, gift ideas, festive events & more
Photograph MIKE ENGLISH | Food styling ELLIE JARVIS | Styling SARAH BIRKS | Follow Elaine
elainestocks
edited by ELAINE STOCKS
INTRODUCING
Pandoro Popular in Italy at Christmas and New Year, pandoro – meaning ‘golden bread’ – is a star-shaped bake from Verona, dusted with icing sugar ‘snow’. Pandoro gets its name from its yellow colour, the result of all the egg yolks added to the enriched dough. Unlike panettone, it is only just coming onto the food scene.
Why it’s on-trend Light and buttery, it’s ideal for anyone who dislikes the dried fruit in a panettone, plus the star-shaped bread makes an easy and impressive festive dessert. Serve it as it is, dusted with icing sugar, or give a pandoro your own twist, filling it with whipped cream, ice cream, a drizzle of melted chocolate or whatever you fancy.
Where to find them? Most large supermarkets will stock them this Christmas, or find them in Italian delis. Sophie Godwin Made our illed pandoro recipe on page 10? Share your photos on Instagram using #gftrends.
Turn the page for our recipe NOVEMBER 2016 bbcgoodfood.com 9
TV EDITOR’S PICKS
Sherry, almond & orange pandoro If your pandoro comes with its own powdered sugar, use this in place of the icing sugar. SERVES 12 15 PREP 10 mins COOK 5 mins EASY
300ml double cream 250g mascarpone 4 tbsp Pedro Ximénez sherry 1 large orange, zested 2 tbsp icing sugar, plus extra for dusting 1 pandoro 50g almonds, toasted and roughly chopped edible gold leaf (optional)
1 In a large bowl, whisk together the cream, mascarpone, half the sherry, 3/4 of the zest and the icing sugar until the mixture is floppy and just holds its shape. 2 Cut the pandoro horizontally into five slices. Put the bottom piece on a serving plate or cake stand and drizzle over a little of the remaining sherry. Spoon over a quarter of the cream mixture and top with a handful of the almonds (saving enough for each layer and to decorate the top). Add the next layer of pandoro and continue to sandwich the layers together, rotating each at a different angle so that you create the shape of a Christmas tree. 3 Dust with icing sugar, then dot over the gold leaf (if using) along with the remaining almonds and orange zest.
Kathryn Custance with this month’s highlights
FAMILY TIME
Children in Need This year’s theme is ‘Do your thing’, and Strictly Come Dancing stars Karen and Kevin Clifton (right) are encouraging everyone to host a dinner party to raise funds. The appeal night is on 18 November on BBC One and Two. For a fundraising pack, visit bbc.co.uk/pudsey. Also on the BBC this month Marcus Wareing and Monica Galetti are back with a new series of MasterChef: The Professionals on BBC Two, while Junior Bake Off returns to CBBC with two new judges – chef Allegra McEvedy and last year’s Great British Bake Off winner, Nadiya Hussain.
The bitter truth about Brussels
PER SERVING (15) 400 kcals • fat 29g • saturates 18g • carbs 27g • sugars 11g • ibre 1g • protein 6g • salt 0.3g
LOVES
Marbled ceramic water jug, £55, nomliving.com. For more gift ideas, turn to p183
10 bbcgoodfood.com NOVEMBER 2016
Brussels sprouts always divide opinion, and kids in particular can ind them hard to swallow. The reason is that children have more sensitive tastebuds (and many more of them), so new foods can offer an intense explosion of lavours. Tastebuds routinely die out and are replaced, so it’s likely that a total brassica aversion won’t last into adulthood. But if you’d like to see your child tucking into a bowl of sprouts before they leave home and get a mortgage, you could try adding inely sliced sprouts to buttery mash, slicing them into a stir-fry or roasting them. Research shows that kids need to try new foods seven to 15 times before acquiring a taste for it – so don’t give up yet! See page 65 for our Christmas sprouts recipes.
A TASTE OF THE FUTURE? Insects have been identi ied as a food of the future, as they are high in protein and sustainable. Discover more about insect gastronomy in our Tasting Theatre at the BBC Good Food Show at London Olympia, 11 13 November. During the daily sessions, the Culinary Arts Academy Switzerland will share a mixture of savoury and sweet items prepared using crickets, mealworms and grasshoppers, accompanied by beer. To book tickets for the event, visit bbcgoodfoodshowlondon.com.
update
FIVE TWISTS
Baked cheese toppers Pandoro recipe SOPHIE GODWIN Family LILY BARCLAY Sprouts photograph GETTY | Five twists recipes CHELSIE COLLINS Photograph MIKE ENGLISH | Food styling ELLIE JARVIS | Styling SARAH BIRKS
Truffle & wild mushroom Put a whole Camembert on a baking sheet in its box. Make 3-4 slits and drizzle over some truffle oil. Bake until the cheese is oozing and top with cooked wild mushrooms and garlic.
Candied bacon & pickled chestnuts Brush streaky bacon on both sides with maple syrup, grill until just cooked, then roughly chop. Put chopped cooked chestnuts in a small bowl with a little sherry vinegar for 2 mins until lightly pickled. Make 3-4 slits in the top of a whole Camembert and scatter over the bacon and chestnuts. Cook until the cheese is melting.
Antipasti Make a few slits in the top of a whole Camembert. Finely chop some capers and olives and sit on top of the cheese. Dot a small handful of sundried tomatoes on and bake until the cheese is melting.
Mulled wine & red onion chutney Heat some red wine until bubbling and reduced by half. Stir in some crushed garlic and red onion chutney. Put a whole Camembert on a baking sheet with a few slits in the top. Bake until melty, then spoon over the chutney.
Nut roast Make 3-4 slits in the top of a whole Camembert and sprinkle over some finely chopped sage, walnuts, pistachios, flaked almonds and honey. Bake for 15 mins until the nuts are golden and the cheese melting. For our baked Camembert dough ball platter recipe, see page 82.
NOVEMBER 2016 bbcgoodfood.com 11
HOME OF THE GREAT NORTHERN CHRISTMAS
Delivered to your door booths.co.uk/nationwide-delivery
update
BBC TV RECIPE
Rick Stein’s Long Weekend Rick goes in search of great food and recipes as he returns for more long weekends, exploring restaurants, markets, cafés and bars in Lisbon, Copenhagen, Cádiz, Thessaloniki and Palermo. Rick Stein’s Long Weekends starts in November on BBC Two
Caldo verde
My travel highlights I want to return to Palermo The markets in the Sicilian capital are teeming with life. My favourite, Ballaro, is a cross between a North African and Mediterranean market, stretching higgledy-piggledy through narrow streets. The fruit and veg were so aromatic – I was overwhelmed by the perfume of the peaches.
My most memorable dish was chicharrones especiales in Cádiz. It’s made from slow-cooked pork belly lavoured with cumin and pimentón, then preserved in pig fat. Casa Manteca – the tapas bar where I ate it – literally means House of Lard! They serve it thinly sliced with lemon juice and salt.
I ate this traditional Portuguese soup in A Tasca do Chico, a fado (music) bar in Lisbon. It was made by the owner’s daughter and I enjoyed eating it with a glass of red wine while listening to the melancholy music. Chouriço, the Portuguese version of chorizo, is the secret to caldo verde. The smoky, pimentão-flavoured sausage and garlic, with potato-thickened stock and the slightly bitter kale, make an unforgettable dish. SERVES 4 6 PREP 20 mins COOK 30 mins EASY
1 onion, inely chopped 1 large garlic clove, inely chopped 225g chorizo or chouriço, cut into chunks 3 tbsp olive oil 400g potatoes, preferably loury like King Edwards, cut into chunks 13/4 litres vegetable stock 300g kale or spring greens, inely shredded large pinch of chilli lakes
1 Fry the onion, garlic and chorizo in the oil in a large pan over a medium heat for 5-8 mins until the onion and garlic are soft and translucent. Add the potatoes and stock, and boil for 10-15 mins until the potatoes are cooked. 2 Pulverise the potatoes in the broth with a potato masher. Add the kale, bring back to the boil and simmer for 4-5 mins until the kale is cooked but still a vibrant green. Season with 1 tsp salt and 6 turns of a black pepper mill and serve in warmed bowls with chilli flakes sprinkled on top. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING (6) 301 kcals • fat 19g • saturates 5g • carbs 19g • sugars 5g • ibre 5g • protein 12g • salt 2.9g
Recipe adapted from Long Weekends by Rick Stein, out now (£25, BBC Books). Photographs © James Murphy
Cocktail photograph CLARE WINFIELD Food styling KATY GREENWOOD Styling SALLY WILLIAMS
I brought back a sourdough starter from Copenhagen Traditionally bakers christen their starters, and this one is named after the Danish supermodel Helena Christensen. We’ve got it in Padstow and will be using it to bake Helena Christensen bread!
I’m already planning more gourmet trips We’re ilming a series around Southern California and Mexico next year. And I hope to do another series of Long Weekends. I’m keen to go to Marrakesh and somewhere in Flanders, like Bruges. I’d also like to go to Madrid, Lyon, and maybe Verona or Genoa in Italy.
This Christmas I'm in Padstow Our hotel, St Petroc’s, will be closed, so I’ll take over the kitchens and cook for 20 friends and family, hopefully with my son Jack. I’ll probably cook langoustines, goose and a traditional Christmas pudding. I think I’ll do a cabbage side dish I picked up in Vienna while making the last series – it’s just white cabbage sweated down with smoked bacon, shallots, red pepper and chilli.
NOVEMBER 2016 bbcgoodfood.com 13
CHOCOLATES SPEAK LOUDER THAN WORDS
Share your touching stories on our Facebook page for a chance to win prizes this Christmas.
ESchocolates
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CHRISTMAS DRINKS
Prosecco cocktails Prosecco tends to be slightly sweeter than champagne, and it’s much more affordable, so it’s ideal for creating cocktails. Prosecco balances sharp ingredients like citrus, rounds off harsh edges of clear spirits, or just adds a splash of festive izz to your favourite fruit liqueur. Miriam Nice
Icy kir
Hedgerow royale
Grapefruit spritz
Coco fizz
SERVES 1 PREP 5 mins NO COOK
SERVES 1 PREP 5 mins NO COOK
SERVES 1 PREP 5 mins NO COOK
SERVES 1 PREP 5 mins NO COOK
Pour 25ml vodka into the bottom of a coupe glass. Chill for 30 mins, then top with a scoop of blackcurrant or raspberry sorbet and pour 100ml prosecco around it. Serve immediately.
Fill a coupe glass with crushed ice and pour over 50ml prosecco. Hold 1 rosemary sprig in the palm of your hand and clap the other hand sharply over it to lightly bruise the leaves before dropping it into the glass. Slowly pour 25ml sloe gin and 25ml cherry brandy into the glass so that they sink to the bottom. Serve immediately.
Pour 50ml grapefruit juice and 25ml Aperol into a chilled coupe glass. Add ice and gently stir to combine. Top up with 50ml prosecco, garnish with a twist of grapefruit zest and serve immediately.
Put 25ml coconut rum, 50ml coconut water and the juice of 1/2 lime into a cocktail shaker, add ice and shake until the outside of the shaker is icycold to the touch. Strain into a chilled coupe glass, top with 50ml prosecco and serve.
GOOD TO KNOW gluten free PER SERVING 203 kcals • fat none • saturates none • carbs 19g • sugars 18g • ibre 1g • protein none • salt none
GOOD TO KNOW gluten free PER SERVING 111 kcals • fat none • saturates none • carbs 6g • sugars 6g • ibre none • protein none • salt none
GOOD TO KNOW gluten free PER SERVING 110 kcals • fat none • saturates none • carbs 4g • sugars 4g • ibre none • protein none • salt none
GOOD TO KNOW gluten free PER SERVING 174 kcals • fat none • saturates none • carbs 10g • sugars 10g • ibre none • protein none • salt none
NOVEMBER 2016 bbcgoodfood.com 15
update
More for you
HEALTH TREND
A sprinkle of cinnamon It’s warming, festive and fragrant – and it turns out that cinnamon is a nutritional powerhouse too. Not only has research linked the antioxidant-rich spice to reduced blood pressure and better blood sugar management, but it can soothe and improve the digestive system as well. Fresher is better in terms of health bene its and taste, so store in an airtight container. But before you gorge on pastries, the bene its are unlikely to outweigh the negative impact of sugary and fatty foods. Instead, add a sprinkle to porridge, hot drinks, curries, soups and stews. Visit bbcgoodfood.com/ health-cinnamon and bbcgoodfood.com/ health-news to read more health news.
VEGETARIAN CHRISTMAS MAGAZINE Tuck into more than 100 recipes – including our all-vegan Christmas Day menu. On sale 27 October, £3.90.
LOVES
£ MEAT THERMOMETER £
Skinted
Minted
OXO Good Grips Chef’s Precision Pivoting Digital Instant Read thermometer, £18, John Lewis The large digital display and pivoting head on this thermometer make temperatures incredibly easy to read. Storage is simple with its removable sleeve, which handily lists recommended temperatures for different meats.
Superfast Thermapen thermometer, £59.95, souschef.co.uk Not only is this waterresistant, precise and easy to read, it also really is ‘superfast’, taking just three seconds to test the temperature of your meat. The casing is made from a special material to reduce bacteria growth, plus the thermometer turns itself off after 10 minutes to maximise battery life.
Out & about
Persian pilaf & roasted roots loaf
GF SHOWS Discover a BBC Good Food Show near you – ind out more on page 180. Subscribers save 20% on tickets! SHARE THE FUN! Tag your festive prepping, decoration and party photos #christmasmoments for your chance to feature on our social channels.
31 OCT 6 NOV The New Forest Food & Drink Festival thenewforest.co.uk O 4 6 NOV BBC Good Food Show, Glasgow bbcgoodfoodshowscotland.com O 4 6 NOV The Sugarcraft, Cake Decorating & Baking Show, Birmingham cakeinternational. co.uk O 5 6 NOV Ipswich Christmas Crafts and Food Fair oakleighfairs.co.uk/ipswich O 11 13 NOV BBC Good Food Show, London Olympia bbcgoodfoodshowlondon.com O 12 NOV Birmingham Whisky Festival thewhiskylounge.com O 17 20 NOV Taste of London, The Festive Edition london.tastefestivals.com O 18 27 NOV Mid Wales Beer Festival neuaddarmshotel.co.uk O 19 NOV The Cornish Winter Fair royalcornwallshow.org O 20 NOV Clovelly Herring Festival, Devon clovelly.co.uk O 24 27 NOV BBC Good Food Show, Birmingham NEC bbcgoodfoodshowwinter.com O 26 27 NOV Lincolnshire Food and Gift Fair lincolnshireshowground.co.uk O
16 bbcgoodfood.com NOVEMBER 2016
Cinnamon photograph GETTY Health SARAH LIENARD Shopping ANNA LAWSON
Gold confetti decanter, £19.50, Oliver Bonas Wine? Check. Gold and sparkly? Check. Your party is complete with this glitzy wine decanter.
18 bbcgoodfood.com NOVEMBER 2016
taste awards 2016
Christmas Taste Awards 2016 Discover our 50 best supermarket buys – Good Food’s experts give their verdict in our brand-new awards
NOVEMBER 2016 bbcgoodfood.com 19
Meet our expert tasting panel Cassie Best Senior food editor Barney Desmazery Food editor-at-large
Chelsie Collins Cookery writer
Lulu Grimes Lifestyle director
Natalie Hardwick Features editor
Miriam Nice Assistant food editor
Don’t go shopping until you’ve read the results! From succulent turkey to smoked salmon, mince pies and an incredible joint of beef, this is our de initive list of the 50 best buys to make your Christmas special. We asked the UK’s top 10 supermarkets to send in their star products to be judged in 18 categories. All packaging was removed, so that all the items were blind-tasted by the Good Food panel. In total, the team tested and rated more than 160 items over ive days. We awarded winners in all categories, and then highly commended items were chosen where the panel felt this was deserved.
20 bbcgoodfood.com NOVEMBER 2016
Our eligible entrants were nationwide chain supermarkets with at least 300 branches, to have the broadest appeal to our readers. All food was cooked and prepared by independent home economists according to pack instructions. The results were compiled by an independent adjudicator.
highly
winner
commended
taste awards 2016
taste awards 2016
taste awards 2016
For your festive meals Fish starter What we looked for A ish or shell ish dish, whether an individual or sharing starter.
winner taste awards 2016
Finest seafood platter, £32.50, Tesco
This impressive three-tiered platter was a unanimous favourite. It comes with a smart slate stand, and is generously illed with king and tiger prawns, mackerel and crab pâtés, lobster, smoked salmon, samphire and a Marie Rose dressing. FISH STARTER
The Best smoked salmon, prawn & watercress terrine taste awards garland, £8, Morrisons This rich and creamy retro-looking mousse ring would work well for a party. Guests could help themselves and spread it on crusty bread. highly
commended
2016
FISH STARTER
Truly Irresistible prawn & salmon champagne gratins, taste awards £4.99, Co-op We loved the large chunks of salmon and notable champagne lavour of these two golden-topped gratins. Plus, they come in attractive ceramic pots. highly
commended
2016
FISH STARTER
NOVEMBER 2016 bbcgoodfood.com 21
Vegetarian starter What we looked for An individual or sharing starter that rivals a homemade starter in the lavour stakes, for Christmas Day or festive entertaining.
winner
Butternut & sweet potato rösti, £5, M&S
A standout dish taste we’d be happy to awards 2016 serve at a dinner party. We loved the textures and lavours in this crisp rösti with sweet squash, crumbled feta and a fresh pesto drizzle. VEGETARIAN STARTER
Truly Irresistible sweet potato & goat’s cheese taste awards quiche, £2.49, Co-op A more unusual illing – the spiced sweet potato mix has a strong cumin lavour, and the poppy seed shortcrust pastry is beautifully crisp. highly
commended
2016
VEGETARIAN STARTER
Sunblush tomato studded doughballs with a pesto drizzle, taste awards £3, Tesco Mini doughballs with a pesto drizzle that’s great for dipping. This would make a nice addition to a sharing-style starter selection. Kids will love them! highly
2016
VEGETARIAN STARTER
What we looked for An individually portioned or sharing-size dish.
taste awards 2016 VEGETARIAN MAIN COURSE
Baked Camembert & cranberry melting middle quiche, £5, Tesco
The cranberry swirl and melting cheese centre give this quiche the wow factor, and we loved the crispy pastry. Parsnip, Camembert & chestnut pithivier, £10, M&S taste awards A generous-sized main with golden pastry, a chunky parsnip illing and pockets of mild cheese. highly
commended
2016
VEGETARIAN MAIN COURSE
22 bbcgoodfood.com NOVEMBER 2016
What we looked for A quality individual or sharing starter using red, white or game meat.
commended
Vegetarian main course
winner
Meat starter
winner taste awards 2016 MEAT STARTER
Finest drunken duck parfait, £7, Tesco Super-easy to serve, this buttery duck parfait comes in a ceramic dish, topped with pretty maraschino cherries.
taste awards 2016
Turkey What we looked for A lavoursome, succulent, free-range bird. We tested whole or portioned turkeys with optional lavour accompaniments, but without stuffing or gravy.
winner taste awards 2016
Extra Special free-range British corn-fed Bronze turkey, £6 9 per kilo, Asda
Plump, glossy and beautifully golden – the birds’ diet of corn adds colour as well as lavour. TURKEY
highly
commended taste awards 2016 TURKEY
British free-range Pembrokeshire Bronze turkey (4 4.5kg), £42 47.50, M&S Succulent meat with a slightly gamey lavour.
Alternative main course What we looked for A carveable meat dish that would replace a traditional turkey, to serve four or more.
Extra Special lamb guard of honour with redcurrant & mint butter taste awards (600g), £14.99, Asda A full- lavoured juicy lamb rack, with a subtle mint butter. highly
commended
2016
ALTERNATIVE MAIN COURSE
winner
If you buy only one thing, buy this! The top-scoring choice of all our categories, this butcher-quality meat has a delicious umami savouriness. The lavours will work well with Christmas sides and trimmings.
taste awards 2016 ALTERNATIVE MAIN COURSE
our standout buy!
24 bbcgoodfood.com NOVEMBER 2016
Beef rib with porcini (1.4kg), £50, M&S
French-trimmed wing rib with a mustard, horseradish & herb crust (1.7kg), £40, taste awards Sainsbury’s This beef rib looks impressive in its mustard crust. It is big enough to feed a crowd and still give you leftovers for Boxing Day sandwiches. highly
commended
2016
ALTERNATIVE MAIN COURSE
taste awards 2016
Best to feed a crowd Ham What we looked for A ready-to-cook raw joint of ham, with optional glazes.
winner taste awards 2016 HAM
highly
commended taste awards 2016 HAM
What we looked for Sustainable smoked salmon, served sliced or as a whole piece.
winner taste awards 2016
Extra Special rich & intense smoked salmon, £4, Asda
A lovely woody lavour with good bite and a traditional texture – especially delicious with a little crème fraîche or, as the slices were wide, wrapped around a illing. SMOKED SALMON
Luxury Douglas-sprucehighly commended smoked salmon, £3.50, taste Iceland awards Slightly milder in lavour, these uniform slices had a great texture. 2016
SMOKED SALMON
The Best oak-smoked Scottish salmon with a golden trim, £6, Morrisons taste awards A good balance of salty and smoky. The (edible) gold edge design didn’t do it for us, but would add sparkle to a party table. highly
commended
2016
SMOKED SALMON
Gloriously tender and moist, with a smoky bacon lavour – the right blend of sweet and salty. Finest smoke at home ham (1kg), £15, Tesco Good-quality meat and an easy shape for carving and illing sandwiches.
Luxury Douglas-sprucesmoked gammon (1.6kg), £9, Iceland taste awards A nice balance of salt and smoke, this is unglazed, giving you the option of making one yourself or leaving it as it is. highly
commended
Smoked salmon
Smoked gammon with whisky & ginger glaze (190g), £15, Asda
2016 HAM
Ready-to-serve cheeseboard What we looked for A selection of at least three cheeses that can be unwrapped and placed straight on the table.
winner
Extra Special cheeseboard, £8, Asda
With a choice of ive well-sized cheeses, this is real value for money. Our favourite was the unusual mature Gouda, a modern addition with good depth of lavour, and we loved the creamy blue Stilton and the Red Leicester. taste awards 2016 CHEESEBOARD
Taste of the British Isles cheese-lovers’ selection, £15, M&S taste awards These four cheeses come with biscuits and chutney. We loved the creamy, mild goat’s cheese and the Stratford blue – salty and creamy, but not too strong. highly
commended
2016
CHEESEBOARD
Taste the Difference cheeseboard, £15, Sainsbury’s taste awards There are standout varieties on this artisan-style cheeseboard, from crumbly, sharp West Country cheddar to tangy blue Stilton and smooth goat’s cheese. highly
commended
2016
CHEESEBOARD
NOVEMBER 2016 bbcgoodfood.com 25
Party food Vegetarian canapés winner
12 cheese & onion muffins, £5, M&S
The clear winner, these little muffins look homemade in their greaseproof cases. They have a strong cheese and onion lavour, and we loved their oozing centres. taste awards 2016 VEGETARIAN CANAPE
highly
commended taste awards 2016 VEGETARIAN CANAPE
highly
commended taste awards 2016 VEGETARIAN CANAPE
12 truffled macaroni cheese bites, £3.50, Sainsbury’s Crunchy golden balls with a good level of illing. Even cold, the texture was satisfying. Six cheese & onion sou lettes, £2.50, Co-op Light and luffy, these look appealing, although we’d have preferred a more intense cheese lavour.
Meat and ish canapés winner taste awards 2016
Truly Irresistible 12 mini beef Yorkshire puddings, £4, Co-op
Crisp, golden and a perfect one-mouthful size – exemplary Yorkies. They have a generous shredded beef topping and the horseradish adds punchy lavour. MEAT AND FISH CANAPES
Hog roast on mini crackling plate, £6, M&S An impressive crunchy spiral taste awards of crackling base, topped with soft pork and a sweet, well-balanced sauce. highly
commended
2016
MEAT AND FISH CANAPES
Lobster & prawn smoked chilli butter brioche, £4.50, Sainsbury’s taste awards Super on-trend, these mini rolls are easy to eat in two bites and look good. There’s a distinct seafood lavour, and the sauce is nicely spicy. highly
commended
2016
MEAT AND FISH CANAPES
26 bbcgoodfood.com NOVEMBER 2016
What we looked for Something smart and innovative that is convenient to serve hot or cold. We tested items that were ready-to-serve, assembly-only or could be cooked from chilled or frozen.
taste awards
Cakes & desserts
Mince pies
Sweet bites
What we looked for BBC Good Food readers take mince pies seriously – they’re our most searched-for festive recipe online every December. We tested pies made from shortcrust or puff pastry.
What we looked for A partyready bite-sized nibble that can be presented on a platter, either iced, chilled, hot, served on sticks, in pots or in pieces.
winner
Six Specially Selected Exquisite mince pies, £2.99, Aldi
An unusual twist, with laked almonds and a strong frangipane topping. The buttery pastry is crumbly, the mincemeat thick, sticky and generous. taste awards 2016 MINCE PIES
Six Extra Special mince pies, £1.25, Asda A good, fruity mincemeat taste awards with lots of spice and an edge of bitter marmalade encased in thin crumbly pastry. highly
commended
2016
MINCE PIES
winner taste awards 2016
2016
12 Extra Special frozen macarons, £3, Asda
These colourful macarons are crisp on the outside and deliciously chewy within. We can’t believe they come from the freezer! The lavours tasted natural – we particularly liked the hazelnut and the lemon. SWEET BITES
12 Taste the Difference salted caramel & Belgian chocolate taste awards pro iteroles, £5, Sainsbury’s Salty, sweet caramel, chocolate choux pastry and a butterscotch illing – a deliciously sweet mouthful. highly
commended
2016
MINCE PIES
12 Handcrafted Ultimate mini mince pie selection, £4, M&S taste awards Great for a party! Mini pies in three different lavours – classic, hazelnut and creamy pecan, with golden, buttery pastry. highly
commended
2016
MINCE PIES
9 Truly Irresistible gold-dusted mini Christmas puddings, taste awards £4, Co-op Bite-sized Christmas puds packed with plump, juicy fruit. A treat for a party or after your Christmas lunch. highly
commended
2016
MINCE PIES
NOVEMBER 2016 bbcgoodfood.com 27
Stollen What we looked for A whole stollen log or individual pieces, served dusted or iced, with marzipan lavours.
winner taste awards 2016
Taste the Difference seasonal fruit & nut stollen, £7, Sainsbury’s
Tightly packed with lots of plump fruit, this has a buttery taste, notes of citrus and a pleasant crunch from nibbed almonds. STOLLEN
Finest stollen slices, £4, Tesco Just the right size to have taste awards with coffee, these are well spiced with a hint of booze and marzipan in every bite. highly
commended
Christmas cakes
2016
STOLLEN
What we looked for A greattasting, good-looking cake, iced or decorated. We requested fruitcakes and less traditional festive cakes – which are becoming more popular.
winner taste awards 2016 CHRISTMAS CAKE
Luxury all-over iced highly commended Christmas cake, £7.50, Iceland taste awards A bauble-shaped cake with plenty of fruit and a background hint of booze. An ideal size for smaller gatherings. 2016
CHRISTMAS CAKE
Hand-decorated Belgian chocolate & salted caramel taste awards present cake, £20, M&S If you want a non-fruit cake this year, this looks dramatic. The chocolate casing adds texture, and when you take off the top there is a multi-layered cake inside. highly
2016
CHRISTMAS CAKE
taste awards 2016
Snowy Lodge luxury handdecorated Christmas cake, £9.99, Lidl
Although its appearance will appeal to children, we thought this cake tasted grown-up – boozy, wellrounded, and packed with juicy fruit and whole almonds. It has a slightly crumbly texture, and generous amounts of marzipan and icing.
commended
highly
commended
STOLLEN
Panettone What we looked for A traditional panettone loaf with fruit.
winner
Collection Italian panettone Classico, £15, M&S
taste awards 2016
This rich, buttery panettone is packed with plump fruit, candied peel and angelica. The texture is light, with a crunch of sugar on the top. PANETTONE
Specially Selected Exquisite prosecco panettone, £5.99, Aldi taste awards The lavours in this moist prosecco panettone made up for its plain appearance. highly
commended
2016
PANETTONE
highly
commended taste awards 2016 PANETTONE
28 bbcgoodfood.com NOVEMBER 2016
Favorina classic panettone, £3.99, Lidl An open, airy texture with added lavour from the big chunks of orange peel.
Collection festive luxury stollen cake, £8, M&S A regal, sticky stollen, full of almond lavour and inished with a crunchy topping.
taste awards 2016
Christmas pudding What we looked for A fruit-based basin pudding that can be cooked in the pan, oven or microwave, and looks impressive on the table.
winner taste awards 2016
Eight-month matured vintage Christmas pudding, £12, M&S
This traditional-looking pud could pass for homemade. With just the right amount of booze, the taste isn’t too strong, so it’s suitable for the whole family.
Compiled by ANNA LAWSON Prices correct at time of going to press
CHRISTMAS PUDDING
Snowy Lodge goldentopped champagne, apricot & sloe gin taste awards Christmas pudding, £8.99, Lidl Impressively topped with candied apricots, this twist on a traditional pudding has a slightly cakey texture and a hint of marmalade. highly
commended
2016
CHRISTMAS PUDDING
12-month matured highly commended Christmas pudding, £7.50, Waitrose taste awards Whole almonds add a slight bitter touch to this rich, dark, traditional pudding. 2016
CHRISTMAS PUDDING
Centrepiece dessert What we looked for A real showstopper, frozen or fresh, to be served iced, cold or warm. We wanted visual appeal and multi-dimensional lavours.
winner taste awards 2016
The Best chocolate Christmas tree, £9, Morrisons
We loved this airy mousse-like layered dessert, with lavours of chocolate and praline. So light and delicious, you could easily eat the whole tree! CENTREPIECE DESSERT
Finest The Reveal dessert, £12, Tesco The sort of wow-factor taste awards dessert we’re seeing in the hottest restaurants. A chocolate bombe that melts in front of your eyes when the hot caramel sauce is poured over. highly
commended
2016
CENTREPIECE DESSERT
Chocolate pine cones, £12, M&S Each rich chocolate taste awards mousse cone has a pocket of caramel in its centre. For an eye-catching centrepiece, serve them in a wreath shape on the table. highly
commended
2016
CENTREPIECE DESSERT
NOVEMBER 2016 bbcgoodfood.com 29
Fully built British kitchens direct from the manufacturer.
Country kitchen £5,250 For all these fully built kitchen units c Country kitchen in Winter White & Nimbus © Copyright & Design Wren Kitchens. cPriced kitchen is for units only and does not include the price of worktops, appliances, sink, tap, props, accessories or small worktop appliances. Price taken 03.10.2016
Bristol’s best new bistro, 12 festive tipples and the future of food banks
25 Christmas moments Who wants to wait? We’re starting the festive fun now, with 25 ways to bring the spirit of Christmas into your home and community in the run-up to the big day words EVE O'SULLIVAN and ROSIE REYNOLDS illustrations VICKI TURNER NOVEMBER 2016 bbcgoodfood.com 33
5
7
Jolly up a wrapping session
1
Cook with kids
Get everyone in the festive mood with a family baking (and bonding) session. Turn to page 48 for our Stir-up Sunday recipes, including a gorgeous golden amaretti Christmas cake.
2
Gather your gang together
If you’re embarking on present wrapping after a long day at work, smooth over the sticky tape snarlups with a festive glass or two. Victoria Moore’s choices for Christmas on page 43 are the perfect place to start.
Buying meaningful gifts for friends can be tricky on a budget, so switch the present swap for a cook-in. Organise a bring-adish party. Turn to page 110 for suggestions. Or keep it simple and make pizzas from scratch.
3
Get in the mood with a market
Pal up with friends or family and enjoy the vibe at a Christmas market or fair – discover our top three cities for festive shopping on page 166.
8
Keep the kids calm
Great value and bags of fun, the polar bear peppermint creams on page 88 require no cooking but result in half an hour of peace and quiet while the kids concentrate on decorating their treats.
9
Sweets with a twist
From chorizo jam to funky fudge, many recipes take very little time and make lovely presents for siblings or colleagues. Pack them in traditional sweet shop bags or little boxes. See bbcgoodfood.com for the recipes.
Reward the drivers If your
house is a trek from a bus stop or train station, put some effort into the soft option for designated drivers. Try our mulled apple juice or drivers’ punch, both on bbcgoodfood.com.
4
Bake a breakfast for your postie
December means longer hours for your postman or postwoman, so leave a breakfast surprise on the doorstep in the week leading up to Christmas. A stollen muffin or a bacon & egg pie will go down well – you can ind the recipes on bbcgoodfood.com.
6
Create homemade chocolate gifts
Younger children will love to help with this! Make two or three different kinds of chocolate bark – melted chocolate scattered with fruit, seeds or sweets, chilled until irm. Break into small shards, then wrap in cellophane with a little note. This is a lovely gift for nephews, nieces or cousins you won’t see over Christmas. Turn to page 88 for our white chocolate unicorn bark.
34 bbcgoodfood.com NOVEMBER 2016
10
Hold a bake sale for Children in Need – 18 November
Guaranteed to go down well with work colleagues on a Friday afternoon, we’ve got lots of great bakes at bbcgoodfood.com. Children in Need is on BBC One and Two – for a fundraising pack, visit bbc.co.uk/ pudsey.
opinion
13
Bring a different bottle
14
Homemade cinnamon-spiced mulling syrup is a fantastic festive gift for your host. Handwrite some ‘how to use’ notes on a label: drizzled over ice cream, in a punch, hot chocolate or red wine, or stirred through cookie dough. See bbcgoodfood.com for the recipe.
London calling! If you’re heading to the capital for shopping or a show, check out The best afternoon teas in the UK at bbcgoodfood.com.
15
11
Fill your trolley for charity
Many supermarkets, as well as food banks, ask for donations for local causes. Print out a list of accepted items, then ask the kids to ind one or more of each with their own trolley. This frees you up to get your own shop done, and encourages them to think about helping others.
12
Visit a BBC Good Food Show
We’re holding ive brilliant live events from now until Christmas. Do some shopping, enjoy impromptu wine & spirit tasting, take a seat in a theatre for top chefs’ demos and have lunch with friends. To book tickets, visit bbcgoodfoodshow.com and see page 180 (subscribers get a discount on most tickets).
Invite your neighbours
Mark the start of the season with your neighbours before things get too hectic, and you’ll be repaid with friendly hellos and compliments for the rest of the month. Keep it simple with a two-hour window to drop in for a mince pie or sausage roll, and a glass of something festive. Treat guests to unbelievably easy mince pies, one of our top-rated bakes on bbcgoodfood.com.
16
A winter warmer for carol singers
Do a bit of prep the day before and you’ll come home to hot chocolate that makes it a night to remember! Our hot chocolate stirrers recipe is on page 90.
17
Host an at-home wine tasting
With nibbles on hand to prevent alcohol overload, get everyone to guess where the wines come from, with a prize for the winner. To get started, order a case of specially selected bottles from our new Good Food Wine Club – see page 120 for details on how to sign up for great savings.
NOVEMBER 2016 bbcgoodfood.com 35
opinion
18
Donate a dozen mince pies
It takes little extra effort to double your mince pie batch – pack up the extras and take them to a healthcare centre, charity shop or food bank, as a treat for staff who will be busier before Christmas.
19
Make it special for everyone
21
Bake edible tree decorations
On a dark weekend afternoon, making these gives you a warm glow, and their homespun look is so on-trend. They’re also pretty hung as a garland across a window. Make our orange & ginger stained glass biscuits (visit bbcgoodfood.com) and string them together with ribbon.
Gluten-free, veggie and vegan party nibbles go down a treat at a work do – just make sure they’re clearly labelled. They’ll be more gratefully received than you’d ever anticipate! Check out our Special diet Christmas collection and Gluten-free Christmas recipes at bbcgoodfood.com.
24
22
Cook our cover
Look out for our #cookthechristmascover live cookalong – follow us on Facebook to ind out more.
Lights and bites
Enjoy the highstreet Christmas lights, then head for a meal to spend time with a friend before the family descends. Discover our Cheap eats section at bbcgoodfood.com.
Saturday night
23 is Strictly night Dress up for the inal few weeks of BBC One’s dancing extravaganza, pop the prosecco, and make our glamorous new cocktails on page 15.
20
Support your local wine shop
Many independent shops have tasting evenings in the run-up to Christmas. Even if you only buy one bottle, you can turn it into a fun evening out supporting a local business and adding to your wine know-how. The same goes for cheese, chocolate and charcuterie.
36 bbcgoodfood.com NOVEMBER 2016
SHARE YOUR MOMENTS Tell us what makes you feel Christmassy and which of our little moments inspired you using #christmasmoments – we’ll share our favourites! PS Look out for ive more Christmas moments on our recipe pages.
And inally, step into the magic on Christmas morning
25
Leave some tell-tale ‘snowy’ footprints in the kitchen or hallway, to prove that Santa has visited. Wearing wellies, sieve icing sugar over your feet, one step at a time. It’s true – he’s been!
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opinion
behind the headlines
The problem with food banks Should we donate food to those in need? Joanna Blythman argues that these handouts aren't a long-term solution ood poverty is at a record high. The Trussell Trust, which runs over 400 food banks, has handed out more than 1.1 million emergency food packs in Britain this year, which is up two per cent on the previous 12 months. Most disturbingly, 415,866 of these crisis supplies went to children. Families, in particular, struggle to put food on the table during the summer, when there are no term-time breakfast clubs and free school meals – and parents often skip meals so their children can eat. Many concerned people try to help those in need by making donations to food banks, or volunteering at one – notably over the Christmas season. However, it worries me that food banks, which originated in the US as a charitable helping hand for people in an emergency, now seem to be in danger of becoming a permanent feature of life for too many of our fellow citizens. Obviously, I applaud the kindness and humanity that has spawned this growing network. Surely, though, when so many people are in regular danger of going hungry they shouldn’t be dependent on unreliable donations in the form of supermarket waste, or miscellaneous food contributions from individuals? Of course, if you’re wondering how to afford the next meal, you may be very grateful for anything edible that comes your way, whether it’s past its sell-by date or of the cheapest standard. Yet, increasingly, questions are being asked about the quality of the non-perishable products handed out at food banks. An emergency
Portrait ALAN PEEBLES
F
'The ability to afford decent lifesustaining food should be every UK citizen's birthright'
parcel for a family of four often contains 20 or so cans. Charities try hard to include more fresh food, but from a practical point of view this is difficult, so these supplies will always be heavy on ultra-processed products. For instance, a typical food bank recipe suggestion involves making a cottage pie using a can of cooked mince, mixed with chopped canned carrots, and topped with rehydrated packet mash potatoes. So food banks are in danger of institutionalising the delivery of poor quality food to poor people. Surely we can do better? The ability to afford decent, life-sustaining food should be every UK citizen’s birthright. People struggling to put a meal on the table don’t need a special, different category of philanthropic food, but more money. For most people, that comes down to earning a living wage and paying an affordable rent. And that’s territory for politicians to sort out. In the meantime, I’m heartily encouraged by new initiatives sprouting up (these include cookery training and not-for-profit markets in 'food deserts', as well as schemes providing freshly cooked meals for the elderly. These aim to change our food system so that everyone, no matter where they live or what they have, has access to healthy, affordable ingredients, and knows how to cook them. When food banks no longer exist we will know that we have made real progress.
Good Food contributing editor Joanna is an award-winning food journalist who has written on the subject for 25 years. She is also a regular contributor to BBC Radio 4. @joannablythman
Next month Joanna tackles sugar
New ways to tackle the issue • East London Food Access (elfaweb.org.uk) runs several micromarkets on housing estates (such as on the Nightingale Estate in London's Hackney). The stalls, run by local ‘fresh produce champions’, sell affordable food. The organisation is crowdfunding to set up more. • Can Cook UK (cancook.co.uk/ cancook-cic) has pioneered kitchen sharing, pop-up cookery studios, food trucks, and a care home café in Liverpool and Merseyside to give those who need it access to fresh, healthy food. • The #ShareYourLunch campaign, funded by telephone donations, tackles food poverty by delivering nutritious meals. This scheme is looking to roll out nationally.
We'd love to hear your views on this subject. Contact us at hello@bbcgoodfood magazine.com
NOVEMBER 2016 bbcgoodfood.com 39
opinion
eats out
Wilson’s N
'Bristol seems to be a breeding ground for this kind of independent beauty'
One of Bristol’s buzziest foodie areas has a new neighbourhood bistro – and Marina O’Loughlin loves it
othing will get me on a train faster than a restaurant like Wilson’s, newly opened in Bristol’s Redland area. Tiny and friendly, it’s the classic independently run ‘mom ’n’ pop’ with a short, alluring menu, a real feel for provenance and locality, and a sense of absolute hospitality. Yep: it checks all my boxes as efficiently as an Amazon drone. Bristol seems to be a breeding ground for this kind of independent beauty: big and cosmopolitan enough to sustain enterprising small restaurants, small enough to foster its own supportive food subculture. It’s surrounded by all manner of magnificent produce without the insane running costs of the capital. Little wonder the ambitious chef is, more and more frequently, going west. One such young gun is Jan Ostle, whose CV features such big names as London’s Clove Club and Tom Kerridge’s Hand & Flowers. He made a name for himself locally at The Kensington Arms, but this is his first time branching out on his own. And he couldn’t have picked a better location: Chandos Road is dripping with foodie credentials – once home to one of Keith Floyd’s famous bistros, now the acclaimed No Man’s Grace, there’s also Michelin-starred Wilks and cool little craft beer and cocktail bar Aviator. This ‘English bistro’ looks as though it could have arrived by Tardis from the Seventies. I mean
this in the nicest possible way: from the stainedglass sign in the window to the bentwood chairs, it’s a classic of the kind. But the food is a helluva lot more creative than it would have been back then. Think dishes tersely labelled with main components – aubergine, kohlrabi, pine nuts, yogurt; wood pigeon, celeriac, cavolo nero – chalked on the blackboard, only three choices per course. This stripped-back approach leaves no place to hide; fortunately Ostle, with wife Mary, can absolutely step up to the plates. Take pig’s head, its innate uncouthness teased into a slender bar, sultry and porky in its breadcrumbed casing, the oozing richness jolted by a sauce of pink grapefruit, the whole thing scattered with nigella seeds. The look of this plate introduces a bit of a theme: a keen eye for drama. Lustrous, flaking cod, its creaminess contrasting with the vivid orange of carrot purée; sombre, bottle-green of dulse and inkiness of black sesame. Perched on top is a cross-section of velvety raw mushroom: it’s a lyrical collision of colours and textures. And venison – roe deer – garnet and gamey, comes with sweet, almost confit beetroot and petals of charred-edged sweet onion; pools of roasted onion purée for gorgeous sultriness. Flower petals feature too, scattered over the meat and through an amuse of limpid tomato consommé, like a seduction scene. There are intriguing desserts: roasted apricots with a rubble of granola and silky milk ice sprinkled with bee pollen; or British cheeses with truffled honey. The only duffer is a starter of pear, endive, Oxford Blue cheese and walnuts. I spot a perky version on the restaurant’s Twitter, but what arrives is limp and exhausted, pears browning and drooping sadly: an odd misstep in what’s otherwise a fine dinner. Wilson’s shares DNA with other Bristol favourites Birch and Bulrush. Pear salad apart, if I were to design my ideal neighbourhood restaurant, it might look a whole lot like any one of these. Lucky Bristol. (About £30 for three courses; wilsonsrestaurant.co.uk) 24 Chandos Road, Bristol BS6 6PF
Contributing editor Marina O’Loughlin reviews restaurants for Good Food and The Guardian Weekend. She is one of the most respected food writers in the UK, particularly as she insists on visiting every restaurant anonymously. For more from Marina, visit bbcgoodfood.com @marinaoloughlin @marinagpoloughlin Next month The Refuge in Manchester • For more great places to eat in Bristol, turn to p168
NOVEMBER 2016 bbcgoodfood.com 41
opinion
the new drink rules
My 12 bottles of Christmas
The best matches for turkey, winter-warming gin and more – wine editor Victoria Moore has your festive drinks sorted
Get the party started
Top reds for festive feasts
Pionniers Champagne Brut NV, France (£16.99, Co-op) The Co-op’s own-label champagne is as good as (if not better than) the big, well-known names, and it’s a fraction of the price.
Domaine de la Meynarde Plan de Dieu Côtes du Rhône Villages 2015, France (£9.50, M&S) Plush like crimson velvet and underlaid with a stony, pumice-like bite, here’s a sumptuous, grenache-based red for Christmas dinner or roast ham.
Morrisons Vintage Rosado Cava 2014, Spain (£6.50, Morrisons) Move over, prosecco – cava is back. This pretty pink vintage cava is all wild strawberries and raspberries, with a cool, hard edge. Very festive. Hambledon Classic Cuvée NV, Hampshire, England (around £29, M&S, Berry Bros. & Rudd, Waitrose) A seriously impressive English sparkling wine that has beaten some of champagne’s biggest names in blind tastings.
A cocktail lover’s delight Sacred Bottle-Aged Negroni (around £30, sacredspiritscompany.com) The boutique London gin specialist has mixed its own rosehip cup, spiced English vermouth and gin. Result: a seriously good English negroni. I’m addicted.
• For more festive wine recommendations, turn to page 110
The Hedonist Shiraz 2015, McLaren Vale, Australia (£10.99, down from £13.99 from 9 Nov to 6 Dec, Waitrose) A sleek, dark-fruited, gently oaked biodynamic shiraz. This is a glossy and modern match for rich beef dishes, lamb, or the big day itself. Errazuriz Wild Ferment Pinot Noir 2012, Chile (£13, Morrisons online only) The bright cherry, stewed plum and undertow of spice to this pinot noir is great with turkey and trimmings, and brilliant with beef too – especially if it's got an Asian-style spicy rub.
Easy-drinking white Finest Gavi 2015, Italy (£7, Tesco) Crisp as fresh snow and with a gentle taste of lemons, this refreshing white, made from the cortese grape, is very moreish, and a partner for smoked salmon – or just as an aperitif.
Crowd-pleaser Gran Vista Garnacha 2015, Campo de Borja, Spain (£4.99, Co-op) Stock up for a party with this sweetly strawberry-ish pom-pom of a red, made from the fruit of rediscovered, precious old vines in northern Spain.
For super-speedy desserts Taste the Difference 12 Year-Old Sweet Pedro Ximénez Sherry, Spain (Sainsbury’s, £8 for 50cl) Dark as night and sweet as sin – a sherry that tastes like molasses and liquidised raisins. Pour over ice cream for an instant dessert.
Victoria Moore is an awardwinning wine columnist and author. Her new book, The Wine Dine Dictionary, will be out next spring. @how_to_drink @planetvictoria Next month The bottles on Victoria's wish list
My new favourite gin Anno Gin (£34, thewinesociety.com; £31.20, masterofmalt.com) A limpid, loral gin, with plenty of juniper, distilled in Kent using local samphire and lavender. My new favourite – every gin lover needs to try this. It would make a great gift too.
And finally… Maynard’s 10 Years Old Aged Tawny Port (£9.99, Aldi) Mellow and the russet colour of autumn leaves, this bargain of a tawny tastes of luscious raisins and caramel. Drink it slightly chilled.
NOVEMBER 2016 bbcgoodfood.com 43
A Deluxe feast with all the price trimmings.
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Seduce your guests using our rich, intense and utterly irresistible range of Dr. Oetker Fine Cooks’ Chocolate. Specifically developed for home baking, it melts smoothly, tastes heavenly and is guaranteed to help you create a centrepiece that will get everyone unbuckling another notch on their belt.
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All you want for Christmas, plus seasonal cooking and easy midweek meals
The big day, p54
Magical moments, p86
Showstoppers, p102
PLUS: Eat well every day, p153 NOVEMBER 2016 bbcgoodfood.com 47
FAMILY BAKING
Stir it up! It’s traditional to make your Christmas pudding on Stir-up Sunday, on 22 November this year. We've written these recipes using cup measurements, so they're easier for children – with a little help, they can make something they’re proud of recipes JANE HORNBY photographs DAVID MUNNS
Chocolate & cherry Christmas pudding, p50 48 bbcgoodfood.com NOVEMBER 2016
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Golden amaretti Christmas cake, p52 NOVEMBER 2016 bbcgoodfood.com 49
Chocolate & cherry Christmas pudding A twist on the classic Christmas pud, served with its own silky chocolate sauce. Planning on gifting it? Wrap the pud in a festive tea towel tied with string or ribbon, then write the instructions for the sauce on a pretty tag. You’ll find a handy PDF on our website, ready to print. You can make the pudding up to two months before eating. SERVES 10 12 PREP 40 mins plus several hours cooling COOK 2 hrs EASY
For the pudding 200g/1 heaped cup (see tip on p53) frozen dark sweet cherries, defrosted, plus extra cherries, left whole, to decorate the pudding 1 Conference pear 100g/3/4 cup raisins 100g/3/4 cup sultanas 100ml/7 tbsp brandy 100g bar 70% dark chocolate 100g unsalted butter, plus 2 tbsp for greasing 2 large eggs 50g/6 tbsp plain lour 100g/1/2 a packed cup dark soft brown sugar 1 tsp mixed spice 1 tbsp cocoa powder 50g/1 cup fresh breadcrumbs For the chocolate brandy sauce 100g bar 70% dark chocolate 120ml/1/2 a cup double cream, plus extra to serve 2 tbsp golden syrup 3 tbsp brandy (optional) You will need Measuring cups and spoons Sieve 2 small bowls Small knife Vegetable peeler Coarse grater Large bowl Wooden spoon Cling ilm 1-litre pudding basin Foil Scissors String Heatproof saucer Very large saucepan Kettle of just-boiled water Small saucepan
Line up the ingredients you need and get out the equipment.
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1 Drain the cherries in a sieve over a bowl. Cut them in half. Peel the pear, then grate it coarsely. 2 In a large bowl, combine the cherries, pear, the raisins, sultanas and brandy. Stir well and cover with cling film. 3 Heat in the microwave on high for 3 mins, then leave to cool for 5 mins to let the fruit plump up. Break the chocolate into squares while you wait. 4 Tip the chocolate and butter into the hot fruit. Stir, then leave to melt. Let it cool, uncovered, for about 15 mins. 5 Meanwhile, rub 1 tbsp butter around the inside of a 1-litre pudding basin. 6 Lay two sheets of foil over each other and butter the one on top. Holding both sheets together, fold a 3cm pleat across the middle of the foil and set aside. 7 Beat the eggs together in a small bowl. Sift the flour, sugar, mixed spice and cocoa powder on top of the chocolatey fruit, then add the breadcrumbs, eggs and 1/4 tsp salt. 8 Stir everything together with a wooden spoon – it will be quite a wet mixture. Tip it into the buttered basin. 9 Cover the pudding with the buttered foil (buttery-side down), and scrunch it over the edge of the basin. Tie string tightly under the lip of the basin, and make a string handle to help you lower the basin in and out of the saucepan later. 10 Trim the foil so that a frill of about 5cm is left sticking out, then tuck the frill up and under itself neatly. The aim is to keep the pudding watertight beneath. 11 Put a heatproof saucer into the very large saucepan, then put the basin on top. Pour in just-boiled water to come halfway up the basin. 12 Cover the pan and steam the pudding for 21/2 hrs. Test the pudding is cooked by inserting a skewer through the foil – if there is any wet mixture, steam for 15 mins more then check again.The pan should be simmering rather than boiling hard. Top up the water levels as it cooks, if you need to. 13 To store, let the pudding cool and leave in a cool dark place to mature. Don’t unwrap the foil. 14 To reheat, steam in a pan for 30 mins, or microwave on medium for 5 mins. Remove the foil to microwave, covering with cling film instead. 15 For the sauce, break the chocolate into squares. Put all the ingredients in a small pan and heat gently, stirring, until smooth. Serve the pudding topped with any remaining cherries, the sauce and a dollop of double cream. PER SERVING (12) 386 kcals • fat 21g • saturates 12g • carbs 39g • sugars 33g • ibre 3g • protein 4g • salt 0.2g
Custard & crumble mince pies Adding a layer of custard and a crumbly topping makes an irresistible and more mellow mince pie. The fast shortcrust pastry doesn’t need to be chilled before it’s rolled out, although you can chill or freeze both the pastry and the crumble before assembling, if you want to do most of the prep ahead of time. MAKES 12 PREP 25 mins COOK 20 mins EASY
125g unsalted butter, cold from the fridge 185g/1 cups (see tip on p53) plain lour, plus extra for dusting 3 tbsp golden caster sugar 1 large egg 180g mincemeat 120g pot custard You will need Measuring cups and spoons Baking sheet Small knife Sieve Large mixing bowl 3 small bowls Rolling pin 8cm round cutter 12-hole shallow bun tin
Line up the ingredients you need and get out the equipment. 1 Heat oven to 200C/180C fan/gas 6. Put a baking sheet in the oven on the middle shelf. 2 Cut the butter into small cubes. Sift the flour into a large mixing bowl and add a pinch of salt. 3 Tip the butter into the flour and use your fingers to rub the two together until it resembles breadcrumbs. 4 Stir in 2 tbsp of the sugar. Scoop a heaped half cup (85g) of the crumbs into a smaller bowl and set aside. 5 Have two small bowls ready. Crack the egg on the side of one bowl, then carefully pull the shell apart in two halves, letting the yolk nestle into one side. Let the white drain away from the yolk into one bowl and put the yolk into the other bowl. 6 Beat the egg yolk with a fork, then add it to the bigger bowl of butter and flour mix. Use a cutlery knife to stir the yolk into the crumbs. 7 Put your hand in the bowl and squeeze the crumbs together to make a ball. Knead the pastry a few times until smooth.
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8 Sprinkle some flour over your work surface. Sprinkle a little more over the pastry and roll it out to the thickness of two £1 coins. 9 Stamp the pastry with an 8cm cutter, re-rolling the trimmings to make 12 rounds. 10 Gently push the rounds of pastry into the bun tin. Spoon 1 heaped tsp of the custard into each pastry case, followed by the mincemeat on top. 11 Add the final 1 tbsp sugar to the smaller bowl of crumb mix. Pinch it
together to make bigger clumps and mound it on top of the mincemeat. 12 Slide the bun tin on top of the baking sheet and bake for 15 mins until golden brown and the custard and mincemeat are starting to bubble. 13 Cool in the tin for 15 mins, then carefully lift the pies onto a rack and leave to cool. Will keep for 2 days in an airtight tin. PER PIE 212 kcals • fat 10g • saturates 6g • carbs 27g • sugars 15g • ibre 1g • protein 2g • salt 0.1g
TIP As they have a custard layer, these pies won’t last very long in an airtight tin. If you prefer, leave out the custard and use 2 tsp mincemeat per pastry case before adding the crumble top. You can eat them with custard instead!
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Golden amaretti Christmas cake A good mix of trend and tradition, this is one of the easiest Christmas cakes we’ve ever created, with a virtually all-in-one method. SERVES 15 20 PREP 30 mins plus overnight soaking and cooling COOK 3 hrs EASY
To make the cake 1 large orange 175g/1 cup (see tip, opposite) dried apricots 700g/5 cups mixed dried fruit 120ml/1/2 cup sweet marsala (or sweet cream sherry), plus extra for feeding the cake 250g unsalted butter, softened 250g bag crisp amaretti biscuits 150g/1 packed cups light soft brown sugar 4 large eggs, at room temperature 125g/1 cup plain lour tsp baking powder 1 tsp mixed spice 50g/just under 1/2 cup toasted laked almonds To decorate 1 tbsp apricot cake glaze 125g/1 cup royal icing sugar, plus extra for dusitng 750g natural marzipan gold cake spray handful whole blanched almonds 50g crisp amaretti biscuits sugar balls, snow lakes or Christmassy sprinkles You will need Measuring cups and spoons Fine grater 2 large mixing bowls Scissors Cling ilm
20cm round, deep cake tin Non-stick baking parchment Large food bag Rolling pin Electric hand mixer Spatula Saucer Foil Cocktail stick Cooling rack Airtight tin Cake plate or board (25cm or bigger) Pastry brush Fine sieve Small sharp knife Straight-sided jam jar or tall tumbler Palette knife
Line up the ingredients you need and get out the equipment. 1 Grate the zest from the orange and squeeze the juice (about 120ml/1 cup) into a large bowl. Snip the apricots into small pieces with scissors, then add the dried fruit and the marsala. Cover with cling film and leave to soak overnight. 2 The next day, rub a little of the butter around the inside of the cake tin, then line the base and sides with a double layer of parchment. Heat oven to 160C/140C fan/gas 3. 3 Put 200g of the biscuits in a large food bag, squish out the air, then bash the biscuits to fine crumbs. It doesn’t matter if there are a few nuggets left. 4 Put the remaining butter and the sugar into a large bowl and beat with an electric mixer for 2 mins or until paler and creamy. 5 Mix in the eggs, one by one. Sift in the flour, baking powder, mixed spice and 1/4 tsp salt. Tip in the crumbs and beat together for a few seconds until evenly mixed. 6 Fold in the soaked fruit and almonds with a spatula. 7 Scrape the cake mixture into the prepared tin. Level the top and make a saucer-sized dimple in the middle of the batter. This will help your cake to rise evenly. 8 Bake for 2 hrs, then turn the oven down to 140C/fan 120C/ gas 1. Cover the cake with foil and bake for another 1 hr 30 mins or until risen and dark golden brown.
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9 Check the cake is cooked by inserting a cocktail stick into the middle. It will come out dry when the cake is ready. Set on a cooling rack and leave for a few hours. 10 Using the cocktail stick, poke deep holes all over the cake. Slowly drizzle 2 tbsp marsala or sherry over the cake. 11 When completely cold, wrap the cake in clean baking parchment and store in a tin in a cool, dark place. Feed it every seven to 10 days until you are ready to decorate it. 12 Unwrap the cake and put it on a flat plate or board. Brush a thin layer of apricot glaze over the cake. 13 Sift a little of the royal icing sugar onto your work surface. Unwrap the marzipan and knead it with your hands until it feels softer. 14 Sprinkle the marzipan with more sugar and roll it to an even circle about 35cm across. 15 Lift the marzipan over the cake, smooth it down to the board, then trim with a knife. Don’t cut too close to the cake at first. You can smooth the icing
with a jam jar or tumbler, then trim again if you need to. 16 Spray the marzipan lightly with the gold spray. Spread the almonds out onto some baking parchment and spray these heavily. 17 Break four of the remaining 50g biscuits into nuggets using your fingers. 18 Mix the royal icing sugar with 4 tsp cold water. It should be thick but run very slowly when you drop it from the spoon. Spoon it over the cake and spread it to the edges, letting it drip here and there. Use a palette knife to help. 19 Put the whole biscuits on the cake first, then add the broken biscuits and the almonds in-between. 20 Put 1 tsp icing sugar in a fine sieve and shake a snowy dusting over the cake. Scatter the cake with the sugar balls, snowflakes or sprinkles, then leave the icing to set. GOOD TO KNOW 1 of 5-a-day PER SERVING (20) 509 kcals • fat 19g • saturates 7g • carbs 73g • sugars 68g • ibre 3g • protein 7g • salt 0.2g
MAKE IT EASY USE AMERICAN CUP MEASURES Many children prefer using American cups rather than weighing out ingredients, but they need to measure accurately to guarantee success. Always pack soft sugars into the cups well with the back of a spoon. For lour and icing sugar, luff up in the bag irst, spoon gently into the cup, then scrape away the excess with a lat knife. If in doubt, get the scales out and check – we’ve included metric weights too.
THE BIG DAY
This year we’ve created the ultimate get-ahead Christmas lunch, adapting the techniques that chefs use to make it easier to cook for a crowd. With a make-ahead starter and a dry-brining technique to give your turkey maximum lavour, you’ll have everything under control. Merry Christmas from all of us! recipes THE GOOD FOOD TEAM photographs TOM REGESTER
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Brined roast turkey crown & confit legs, p58 NOVEMBER 2016 bbcgoodfood.com 55
Food styling XXXXXXXXXX Styling XXXXXXXXXX
Ham hock & pistachio roll, p60 56 bbcgoodfood.com NOVEMBER 2016
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Make-ahead prosecco & wild mushroom gravy, p60
Crispy traybake stuffing, p58
Brined roast turkey crown & confit legs, p58
Crunchy confit roast potatoes, p58 NOVEMBER 2016 bbcgoodfood.com 57
Brined roast turkey crown & confit legs Always wanted to know how the pros get their turkey breast so succulent, while the leg meat falls off the bone? Dry-brining the meat tenderises and adds lots of flavour, and roasting the crown separately means you don’t overcook the breast so it stays juicy. • Follow our timeplan on page 178 to get everything cooked on time – without forgetting anything!
SERVES 8 10 PREP 30 mins plus overnight brining and chilling COOK 5 hrs 30 mins MORE EFFORT
5kg turkey, legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy) 500g duck or goose fat 2 bay leaves 2 thyme sprigs 2 sage sprigs 1 onion, quartered 50g butter, softened For the dry brine 160g laky sea salt 1 tbsp black peppercorns, toasted 6 bay leaves, crumpled up 6 sage leaves, inely chopped 2 tbsp light soft brown sugar 4 tbsp lemon zest (about 6 lemons) 4 tbsp orange zest (about 4 oranges)
1 Up to four days before, make the brine by combining the salt, peppercorns, bay, sage and sugar using a pestle and mortar, or crush with the end of a rolling pin in a bowl. Stir through both zests and spoon roughly 1/3 into a large resealable bag and the rest in another bag to chill. 2 Put the turkey legs and wings in the bag with 1/3 of the brine and shake well to coat the skin, then leave overnight in the fridge.
Crunchy confit roast potatoes Restaurant chefs come up with savvy ways to reuse ingredients so there is less waste. The duck fat used for the turkey confit will crisp up your roasties brilliantly. SERVES 8 10 PREP 15 mins plus overnight chilling COOK 1 hr 35 mins EASY G 2kg loury potatoes (we used Maris Piper), cut into chunks
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3 The next day, heat oven to 120C/ 100C fan/gas 1. Rinse the brine from the legs and wings and pat dry. Put the duck fat in a roasting tin, melt in the oven for 5 mins, then add the turkey pieces (they should be submerged in the fat). Cook in the middle of the oven for about 4 hrs or until the legs are tender. Leave to cool, then cover and chill overnight, or up to three days. 4 On Christmas Eve, cover the turkey crown in the remaining dry brine and chill in the fridge overnight. 5 In the morning, take the crown out the fridge 1 hr before roasting, rinse off the brine and pat dry with kitchen paper. Take the confit legs, thighs and wings out the fridge and leave to come to room temperature so they are easily released from the fat. Take out and put on a baking tray ready to reheat later. Strain the fat and set aside ready to cook the potatoes. 6 Heat oven to 190C/170C fan/gas 5 and line a large shallow roasting tin with foil. Set a wire rack on top, scatter the herbs and onion across and sit the crown on top. Rub the butter all over the skin and season well. Roast, uncovered, for 40 mins, then cover with foil and cook for another 30 mins. Remove the foil, and cook for a final 15-20 mins. To test if the turkey is cooked, insert a skewer into the thickest part of the breast – the juices should run clear. Transfer to a platter, cover with foil and leave to rest for at least 30 mins. 7 Meanwhile, reheat the confit legs and wings in the oven for 30 mins or until the skin has crisped up. Add to the platter with the crown and carve.
Crispy traybake stuffing If your favourite part of the stuffing is the crispy bits, you'll love this recipe. It can be prepped up to two days in advance, then baked on the day. SERVES 8 10 PREP 10 mins COOK 30 35 mins EASY G
2 tbsp butter 2 onions, halved and sliced 1 Bramley apple, peeled, cored and diced 2 x 400g packs Cumberland sausages, skins removed small pack sage leaves, chopped, a few whole leaves reserved to serve 100g breadcrumbs 100g cooked chestnuts, roughly chopped
1 Heat the butter in a large, non-stick pan over a medium heat and cook the onions for 10 mins until softened. Add the apple, cook for 2-3 mins more, then set aside. 2 Tip the sausagemeat into a large bowl, and combine with the onion and apple mixture, all the other ingredients and some seasoning. Use your hands to mix everything really well. Can be kept in the fridge up to two days before baking. 3 While the turkey crown is resting, spread the stuffing into a large shallow roasting tin and cook in the oven with the turkey legs for 30-35 mins until the top has formed a crust. Serve immediately with the reserved sage leaves scattered over. PER SERVING (10) 343 kcals • fat 23g • saturates 9g • carbs 21g • sugars 5g • ibre 3g • protein 11g • salt 1.1g
GOOD TO KNOW iron • gluten free PER SERVING (10) 645 kcals • fat 31g • saturates 10g • carbs 2g • sugars 1g • ibre none • protein 90g • salt 2.3g
200g duck or goose fat (reserved from the con it turkey), above laky sea salt
1 On Christmas Eve (see tip, opposite), put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, reduce the heat to a simmer and cook for 2-3 mins until slightly tender. Drain and give them a good shake in the colander. Tip into a large roasting tin lined with baking parchment and leave, uncovered, in the fridge overnight.
2 When the turkey crown goes in, put the duck fat in your largest roasting tin and heat in the oven. After 10 mins, transfer your cold potatoes to the hot duck fat – you should hear them sizzle as they hit the tin. Toss to coat in the fat and season well with flaky sea salt, then spread them in a single layer so they crisp up better. Roast for about 1 hr 30 mins, turning a few times, to evenly brown. Serve immediately. GOOD TO KNOW gluten free PER SERVING (10) 335 kcals • fat 20g • saturates 7g • carbs 33g • sugars 1g • ibre 3g • protein 3g • salt 0.3g
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TIP If you're short of fridge space, you could par-boil the potatoes on Christmas morning, leave them to cool and then freeze in freezer bags for 45 mins-1 hr before roasting. We ind that cooking them from cold helps the edges to crisp up even more – cook straight from frozen for 15 mins longer.�
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Ham hock & pistachio roll Here is the classic French ham hock terrine, transformed into a modern make-ahead starter – and you don’t need a special tin for it. Puffed pork crackling is a delicious but quite complicated way to garnish a pork dish so swap it for a pack of good old pork scratchings, which add the same texture and meatiness. SERVES 8 10 PREP 1 hr COOK 4 hrs MORE EFFORT G
CHRISTMAS MOMENTS On the big day, add a special touch to your table with homemade name holders. Spray pine cones gold and attach a name card to each one.
For the roll 2 smoked ham hocks (about 3kg in total) 2 carrots, roughly chopped 1 onion, roughly chopped 1 leek top, if you have it, roughly chopped (optional) 2 celery sticks, roughly chopped 2 bay leaves 1 thyme sprig 2 cloves 1 allspice berry 1 tbsp apple cider vinegar, plus a splash small pack parsley, leaves chopped, stalks reserved 80g shelled and toasted pistachios To serve 2 Granny Smith apples 1 shallot, thinly sliced into rings 2 tbsp apple cider vinegar
Make-ahead prosecco & wild mushroom gravy No chef in their right mind would make gravy at the last minute, so do as they do and get ahead. Dried wild mushrooms add an earthy richness and are readily available. Tom Kerridge's trick is to add a splash of alcohol just before serving to intensify the flavour. SERVES 8 10 PREP 40 mins COOK 1 hr 10 mins MORE EFFORT G
2 tbsp sun lower oil 500g chicken wings, chopped into pieces (you can ask your butcher to do this for you) turkey backbone and neck, hacked into pieces 1 onion, inely chopped 2 carrots, cut into small chunks 2 celery sticks, cut into small chunks 2 bay leaves
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40g bag pork scratchings, lightly crushed 100g bag watercress For the dressing 2 tbsp English mustard 2 tbsp apple cider vinegar 4 tbsp extra virgin rapeseed oil, plus extra for brushing (optional)
1 To make the roll, put the ham hocks in a large pan and add all the ingredients, except the chopped parsley (do add the stalks) and pistachios. Cover with cold water, bring to the boil and simmer gently for 3-4 hrs until the meat is very tender. 2 Remove the hocks from the liquid, reserving 100ml (save the rest to make a split pea or chunky vegetable soup), and leave them until just cool enough to handle – the hotter the ham, the easier it is to shred. If you have a pair of clean washing-up or food preparation gloves, it's easier to handle the hocks while they are hot. Take the meat off the bone and shred into another bowl, discarding any skin, large bits of fat, gristle or cartilage. Add the pistachios, chopped parsley and 100ml ham stock in with the ham, and add a drizzle more vinegar. Squish everything through your fingers to mix it a bit more. 3 Lay overlapping pieces of cling film on a clean work surface
small bunch thyme 30g dried porcini pinch of golden caster sugar 100g plain lour 250ml prosecco, plus a splash (optional) 2 litres chicken stock (preferably fresh) squeeze of lemon
1 Heat the oil in a large shallow saucepan or flameproof casserole dish. When it’s shimmering, add the wings and the turkey pieces, and spend a good 20 mins browning them well in the oil – sticky bits of meat in the pan will add flavour. 2 Tip in the vegetables, herbs and porcini, scatter over the sugar and stir everything in. Turn down the heat and brown the vegetables for another 10 mins. Stir in the flour, then pour in the prosecco and simmer down to a paste.
the size of an A3 piece of paper. Pile the mixture along the bottom length of the cling film, leaving about 10cm free on each side. Roll the ham in the cling film into a large, tight sausage shape, piercing with a skewer once or twice to release any air, then put in the fridge overnight. Can be made up to four days ahead. 4 To make the dressing, tip the mustard into a bowl and slowly whisk in the vinegar, then the oil, to make an emulsion. Tip into a squeezy bottle if you have one. Using a small melon baller, scoop out balls of the apples, then tip into a bowl with the vinegar, add the shallot rings and leave for a few mins to pickle. 5 To serve, carve the ham roll on the diagonal, still in the cling film, into slices about 2cm thick. Peel off the cling film, put the slices on plates and brush with a little rapeseed oil if you want to make it shiny. Build a thin line of watercress along the other side of the plate and arrange three apple balls and some shallot rings along the watercress, then scatter with chunks of scratchings. Dot the plate with blobs of dressing and serve the rest on the side. PER SERVING (10) 400 kcals • fat 27g • saturates 7g • carbs 2g • sugars 1g • ibre 1g • protein 37g • salt 4.8g
3 Stir in the stock and bring to the boil, scraping the bottom of the pan as you stir. Skim any scum off with a ladle and simmer steadily for 30 mins until thickened and reduced by about a third. Season to taste with salt and stir in a squeeze of lemon. Leave to cool slightly, then strain through a sieve into a container and chill. Can be made three days ahead, or frozen for up to three months. 4 On the day, simply reheat or pour into the turkey roasting tin and reheat with the roasting juices. If not serving to children, finish with a splash more prosecco just before serving, if you like. GOOD TO KNOW low fat • good for you PER SERVING (8) 175 kcals • fat 5g • saturates 1g • carbs 13g • sugars 3g • ibre 2g • protein 12g • salt 0.7g
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Bread sauce, p62
Ruby cranberry sauce, p62
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These vegan Wellingtons can be made ahead and cooked from frozen – even meat-eaters will love them! SERVES 6 PREP 40 mins plus at least 1 hr chilling COOK 1 hr 20 mins MORE EFFORT V G
1 red onion, cut into 8 wedges 250g raw beetroot, peeled and cut into small chunks 1 /2 butternut squash, peeled and cut into small chunks 4 fat garlic cloves, unpeeled 6 tbsp olive oil 1 tbsp picked thyme leaves, plus extra for sprinkling 1 tbsp sumac, plus extra for sprinkling 250g pouch ready-to-eat Puy lentils 180g pack whole cooked chestnuts, roughly chopped 100g kale 1 /2 lemon, juiced 2 x 320g packs ready-rolled puff pastry suitable for vegans (we used Jus-Rol) 2 tbsp almond milk
Bread sauce SERVES 8 PREP 10 mins COOK 25 mins EASY V
1 large onion 12 cloves 2 fresh bay leaves 4 black peppercorns 500ml full-fat milk 1 tsp wholemeal lour 50g fresh breadcrumbs 25g butter 1 tsp freshly grated nutmeg 100ml double cream
1 Heat oven to 190C/170C fan/ gas 5. Toss the onion, beetroot, squash and garlic in a roasting tin with 2 tbsp olive oil, the thyme leaves, sumac and some seasoning. Roast for 45 mins until the vegetables are tender but still retain their shape, then stir in the lentils and half the chestnuts. Squeeze the garlic cloves from their skins, reserve half and squash the other two into the lentil mixture. Leave to cool completely. 2 Bring a large pan of salted water to the boil, tip in the kale, cook for 1 min until wilted, then drain and run under cold water until cool. Squeeze all the water from the kale, then put it in the small bowl of a food processor along with the reserved garlic cloves, chestnuts, the lemon juice, olive oil and some seasoning. Blitz to a thick pesto, and season to taste. 3 On a lightly floured surface, unravel the sheets of puff pastry. Cut each sheet into three widthways, spread one-third of the kale pesto along one half of the pastry, then divide the roasted veg and lentils between the pastry rectangles, heaping the mixture on top of the pesto and leaving one side free of filling so that it is easier to
roll. Brush all the borders with half the milk, fold over the ends, then carefully roll the pastry lengthways to completely encase the filling into a roll. Place on a baking tray lined with baking parchment and chill for at least 1 hr, or cover with cling film and leave overnight. If freezing, cover and freeze on a lined baking tray for up to 3 months. 4 To bake from chilled, heat oven to 190C/170C fan/gas 3 and line a baking tray with parchment. 5 Brush the top of each Wellington with a little milk and sprinkle with a little sumac, then bake for 30 mins from chilled or 45 mins from frozen until crisp and golden. Scatter over extra thyme and some flaky sea salt and serve.
1 Peel the onion and remove the root. Make 12 holes in the onion using a cocktail stick, and push the cloves into the holes. 2 Place the onion in a medium saucepan with the bay leaves, peppercorns and milk. Heat gently for 20 mins until the onion is soft, then pour the milk through a sieve into a clean pan and discard the bay, onion and peppercorns. 3 Heat the infused milk until just simmering, then add the flour, breadcrumbs, butter and nutmeg. Cook for 5 mins more until the sauce has thickened, then add the cream and season well. Can be made up to two days ahead. Reheat gently on the hob before serving.
Ruby cranberry sauce
PER SERVING 145 kcals • fat 12g • saturates 7g • carbs 6g • sugars 3g • ibre none • protein 3g • salt 0.2g
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GOOD TO KNOW vegan • ibre • vit c • 2 of 5-a-day PER SERVING 669 kcals • fat 38g • saturates 15g • carbs 63g • sugars 8g • ibre 8g • protein 13g • salt 1.5g
SERVES 8 PREP 5 mins COOK 5 mins EASY V G
100g light soft brown sugar 1 large orange, zested and juiced 250g pack cranberries (fresh or frozen) 1 tbsp ruby port
Tip all the ingredients into a saucepan. Bring to a simmer and cook for 5 mins (or a little longer if the berries are frozen). Cool, then chill for up to four days or freeze for two months. Serve at room temperature. GOOD TO KNOW low fat • gluten free PER SERVING 68 kcals • fat none • saturates none • carbs 15g • sugars 14g • ibre 1g • protein none • salt none
Food styling SARA BUENFELD Styling LUIS PERAL
Beetroot & squash Wellingtons with kale pesto
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Beetroot & squash Wellingtons with kale pesto NOVEMBER 2016 bbcgoodfood.com 63
Brussels sprouts with chorizo & almonds
Bacon-wrapped butternut squash & chestnuts
Parsnips with poppy seeds & quince Chipolatas & sage
Black puddingstuffed dates
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Honey-roasted parsnips
Brown butter Brussels
Classic pigs in blankets
SERVES 8 PREP 5 mins COOK 50 mins EASY V
SERVES 8 PREP 5 mins COOK 15 mins EASY V
SERVES 8 PREP 10 mins COOK 35 mins EASY G
Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins. Drain in a colander and let them steam-dry for a few mins. Heat oven to 190C/170C fan/ gas 5. Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat. Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning. Roast for 40 mins, turning halfway, until golden.
Bring a large pan of salted water to the boil. Cook 800g trimmed Brussels sprouts for 2 mins, then drain and leave to steam-dry. Meanwhile, melt 100g butter in a large frying pan over a medium heat for 5 mins until it caramelises and smells nutty. Tip in the sprouts and fry for 5-6 mins over a high heat until they’re tender, starting to crisp and are coated in the browned butter. Season to taste.
Heat oven to 190C/170C fan/gas 5. Cut 8 rashers smoked streaky bacon in half. Wrap a piece of bacon around 16 chipolatas. Place on a baking tray and cook for 30-35 mins until golden.
GOOD TO KNOW folate • vit c • 1 of 5-a-day • gluten free PER SERVING 138 kcals • fat 12g • saturates 7g • carbs 3g • sugars 3g • ibre 4g • protein 3g • salt 0.2g
PER SERVING 119 kcals • fat 7g • saturates 2g • carbs 11g • sugars 5g • ibre 4g • protein 1g • salt 0.1g
Little twists Little twists Sage & lemon Thyme & sesame
V
Nestle 3 thyme sprigs and 3 unpeeled garlic cloves around the parsnips in the roasting tin, and sprinkle over 2 tbsp sesame seeds. Cook as above. When the parsnips have roasted, squish in the roasted garlic and remove the thyme. Scatter over the leaves from 3 thyme sprigs and drizzle over 2 tbsp tahini mixed with 1 tbsp water before serving. PER SERVING 166 kcals • fat 11g • saturates 3g • carbs 12g • sugars 5g • ibre 5g • protein 3g • salt 0.1g
Parmesan & pumpkin seeds V Crush 25g pumpkin seeds using a pestle and mortar to a coarse powder. Mix with 50g grated parmesan and season well. When the parsnips have been baking for 30 mins, spoon over the parmesan mixture and return to the oven for 10 mins more. PER SERVING 163 kcals • fat 10g • saturates 4g • carbs 12g • sugars 5g • ibre 4g • protein 4g • salt 0.2g
Poppy seeds & quince
V
Dot 50g quince paste around the parsnips halfway through roasting. Sprinkle 2 tsp poppy seeds over 5 mins before the end of cooking. PER SERVING 163 kcals • fat 10g • saturates 4g • carbs 12g • sugars 5g • ibre 4g • protein 4g • salt 0.2g
V
Follow the recipe above, adding 1 small pack sage leaves to the butter once it begins to brown. When the leaves start to crisp, add the sprouts. Finish with the zest and juice 1 lemon. GOOD TO KNOW folate • vit c • 1 of 5-a-day • gluten free PER SERVING 143 kcals • fat 12g • saturates 7g • carbs 4g • sugars 3g • ibre 4g • protein 3g • salt 0.2g
Chorizo & almonds Following the recipe above, add 100g peeled, chopped chorizo to the pan when you melt the butter. Once the sprouts are cooked, toss in 100g roughly chopped blanched almonds. GOOD TO KNOW folate • vit c • 1 of 5-a-day PER SERVING 266 kcals • fat 23g • saturates 9g • carbs 4g • sugars 4g • ibre 4g • protein 9g • salt 0.7g
Soy & honey
V
Mix 3 tbsp soy with 1 tbsp honey and a generous pinch of chilli flakes in a small bowl. Cook the sprouts following the recipe above, stirring in the soy mixture a few mins before they finish cooking. GOOD TO KNOW folate • vit c • 1 of 5-a-day PER SERVING 150 kcals • fat 12g • saturates 7g • carbs 6g • sugars 6g • ibre 4g • protein 3g • salt 1.0g
PER SERVING 213 kcals • fat 17g • saturates 6g • carbs 5g • sugars 1g • ibre 1g • protein 9g • salt 1.g
Little twists Chipolatas & sage Wash and dry 16 sage leaves. Lay 1 sage leaf on each chipolata before wrapping in bacon. Put 1 tbsp honey in a bowl and brush each bacon-wrapped sausage with a little honey before cooking as per the recipe above. PER SERVING 221 kcals • fat 17g • saturates 6g • carbs 7g • sugars 3g • ibre 1g • protein 9g • salt 1.2g
Black pudding-stuffed dates Instead of sausages, fill 16 pitted dates with 50g black pudding. Wrap the stuffed dates with bacon and secure with a cocktail stick. Brush over 1 tsp wholegrain mustard mixed with 1 tsp brandy before roasting as per the recipe above. GOOD TO KNOW 1 of 5-a-day PER SERVING 161 kcals • fat 6g • saturates 2g • carbs 20g • sugars 19g • ibre 2g • protein 5g • salt 0.8g
Bacon-wrapped butternut squash & chestnuts Instead of sausages, cut 100g peeled butternut squash into 16 chunks and boil for 5 mins, then drain and leave to steam-dry. Halve 8 marrons glacés (or 8 chestnuts if you can’t find them), and place each half on top of a chunk of squash. Wrap each bundle with a piece of bacon, then secure each one together with a cocktail stick before roasting as per the recipe above. PER SERVING 75 kcals • fat 5g • saturates 2g • carbs 5g • sugars 1g • ibre none • protein 3g • salt 0.6g
NOVEMBER 2016 bbcgoodfood.com 65
Braised red cabbage
Buttered baby carrots
SERVES 8 PREP 10 mins COOK 2 hrs 10 mins EASY V G
SERVES 8 PREP 5 mins COOK 10 mins EASY V G
Quarter 1 small red cabbage (about 900g) and remove the core, then finely shred. Tip into a large pan with 1 sliced red onion, 70g soft light brown sugar, 70ml cider vinegar, 150ml red wine, a large knob of butter and a cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 11/2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.
Wash and peel 500g baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in 1 tbsp butter.
GOOD TO KNOW low fat • 2 of 5-a-day • gluten free PER SERVING 87 kcals • fat 1g • saturates 1g • carbs 12g • sugars 12g • ibre 3g • protein 1g • salt 0.1g
Little twists Preserved lemon & cranberry V G Put the chopped peel of 1 large or 2 small preserved lemons (discard the pith, pulp and seeds) in a large pan with 100g fresh or frozen cranberries, 1 tsp ground coriander, 6 cloves and 1 tbsp honey. Replace the red wine with 150ml cranberry juice, add the other ingredients and cook as per the recipe above. GOOD TO KNOW low fat • 2 of 5-a-day • gluten free PER SERVING 109 kcals • fat 1g • saturates 1g • carbs 17g • sugars 16g • ibre 4g • protein 1g • salt 0.1g
Apple & ginger wine
VG Put 2 chopped eating apples, 2 star anise, 2 slices ginger and 1 /2 tsp mixed spice in a large pan. Replace the red wine with 150ml ginger wine, add the other ingredients and cook as per the recipe above. GOOD TO KNOW low fat • 2 of 5-a-day • gluten free PER SERVING 102 kcals • fat 2g • saturates 1g • carbs 15g • sugars 1g • ibre 3g • protein 1g • salt 0.1g
Bacon, maple & pecan G Heat a drizzle of vegetable oil in a large pan and fry 4 chopped smoked bacon rashers. When crispy, add 2 tbsp maple syrup, the pared zest of 1 orange and 50g roughly chopped pecans. Add the other ingredients and cook as per the recipe above.
GOOD TO KNOW low fat • gluten free PER SERVING 32 kcals • fat 2g • saturates 1g • carbs 3g • sugars 2g • ibre 2g • protein none • salt 0.3g
Little twists Tarragon & mustard
VG Whisk together 2 tsp Dijon mustard with 1 tsp red wine vinegar in a bowl and slowly pour in 50ml vegetable oil. Season, then stir in 1/2 small pack tarragon,chopped, and pour over the cooked and drained carrots while they’re still warm. GOOD TO KNOW gluten free PER SERVING 92 kcals • fat8g • saturates 1g • carbs 3g • sugars 3g • ibre 2g • protein 1g • salt 0.2g
Orange & rosemary butter V G Mix 50g softened butter with the zest of 1 orange and the chopped leaves from 3 rosemary sprigs. Season well, then shape into a log and wrap tightly in baking parchment. Put in the freezer for 15-20 mins to set, or store in the fridge until needed. Slice into rounds, then dot on top of the cooked and drained carrots, omitting the butter from the recipe above. GOOD TO KNOW gluten free PER SERVING 79 kcals • fat 7g • saturates 4g • carbs 3g • sugars 2g • ibre 2g • protein none • salt 0.2g
Pickled shallots V G Peel and slice 2 banana shallots into rings and put in a small saucepan. Add 50ml red wine vinegar and 50ml water. Cook gently until the shallots are very soft, slightly pink, and all the liquid has evaporated, about 30 mins. Pile the shallots on top of the cooked carrots and season before serving. GOOD TO KNOW low fat • good for you • gluten free PER SERVING 33 kcals • fat 2g • saturates 1g • carbs 3g • sugars 3g • ibre 2g • protein none • salt 0.1g
GOOD TO KNOW 2 of 5-a-day • gluten free PER SERVING 180 kcals • fat 9g • saturates 2g • carbs 16g • sugars 15g • ibre 4g • protein 4g • salt 0.4g
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Apple & ginger wine braised red cabbage
Orange & rosemary butter carrots NOVEMBER 2016 bbcgoodfood.com 67
FOOD FOR FRIENDS
Christmas lites Want to treat your friends – and yourself – without overindulging? Try this vibrant, healthy menu of sharing dips and mains recipes JENNIFER JOYCE photographs STUART OVENDEN
Cranberry sea breeze punch, p70
68 bbcgoodfood.com NOVEMBER 2016
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Turkish lamb flatbread, p70
NOVEMBER 2016 bbcgoodfood.com 69
Menu for 6-8 Cranberry sea breeze punch Baba ganoush & sesame crackers Sweet potato and kalecrisps with garlicky dip Turkish lamb flatbread Chicken & kumquat salad Cauliflower cakes with green yogurt sauce
Turkish lamb flatbread Some lamb mince can be very fatty, so here we've blitzed trimmed leg steaks in a food processor, resulting in a better taste and lower fat. CHRISTMAS MOMENTS Don’t forget the drivers! Replace the vodka in our cranberry sea breeze punch with ginger ale for a spicy mocktail.
SERVES 6 8 PREP 45 mins plus at least 2 hrs proving COOK 25 mins MORE EFFORT
1 tsp dried yeast 400g plain lour, plus extra for dusting 1 tsp salt a little oil semolina, for dusting For the spicy lamb topping 500g lean lamb leg meat, inely chopped (or lean mince) 1 tbsp olive oil 1 onion, inely chopped 2 garlic cloves, inely chopped 2 tsp Turkish chilli lakes (see tip, right) or 1 tsp chilli lakes 2 tsp each ground cumin and cinnamon 4 tbsp tomato purée 400g can plum tomatoes, drained 4 tbsp pomegranate molasses, plus extra for drizzling 2 small red onions, thinly sliced into half moons 50g pine nuts 100g feta, crumbled 2 tbsp chopped lat-leaf parsley 50g pomegranate seeds
70 bbcgoodfood.com NOVEMBER 2016
Cranberry sea breeze punch Get the party started with this refreshing punch. Making fruit ice cubes stops the cranberries from sinking to the bottom of the glass – clever! SERVES 8 PREP 10 mins plus 3 hrs freezing NO COOK
100g fresh or frozen cranberries 1 litre cranberry juice 500ml vodka 400ml grapefruit juice 2 limes, cut into round slices ice
1 Mix the yeast and 250ml warm water in a small bowl, and leave to stand for 5-10 mins until foamy – this means the yeast is working. Put the flour and salt in a large mixing bowl (or use a tabletop mixer fitted with a dough hook and set at a low speed). Add the yeast mixture and mix by hand or machine until the dough comes together into a ball. If the mixture is too sticky to form a ball, add 2 tbsp flour and mix again. Knead for 12 mins by hand, or 8-10 mins on a high speed in the mixer, until smooth, then put in a lightly oiled bowl. Turn to coat the dough in the oil, cover with cling film and leave in a warm place for 2-4 hrs until doubled in size. (You can also put it in the fridge overnight, punch down and let it rise again at room temperature.) 2 Heat the oven to 240C/220C/gas 9. Put a baking sheet or pizza stone on the middle shelf. If you’re using lamb leg meat, blitz it in a food processor until it’s finely minced. Heat the olive oil in a large frying pan over a medium-high heat until hot. Add the onion and garlic, and cook for 10 mins until golden. Add the lamb and cook for 5 mins or until brown, breaking up any lumps with a spoon, then pour off any excess oil. Add the spices, some seasoning, tomato purée, tomatoes and the pomegranate molasses, and cook for 5 mins more, mixing everything
1 Using two ice cube trays, put one or two cranberries in each square, fill with water and freeze until solid. Can be done a week ahead. 2 Pour the cranberry juice, vodka and grapefruit juice into a punch bowl or large pouring jug and add the lime slices. Add some ice and half the cranberry ice cubes. Divide the remaining cranberry ice cubes between the glasses, then pour in the punch. GOOD TO KNOW vegan • gluten free PER SERVING 237 kcals • fat none • saturates none • carbs 21g • sugars 20g • ibre 1g • protein 1g • salt none
together well and breaking down the tomatoes with a spoon. Remove from the heat and leave to cool completely. Can be done one or two days ahead. 3 Roll out the dough on a floured surface into a large rectangle about 30 x 40cm. Sprinkle 1 tsp or so of the semolina on a baking sheet. Put the dough on top and make sure it can move around. Add the spicy lamb first, then top with the red onions, pine nuts and feta. Slide onto the heated baking sheet or pizza stone and cook for 10-15 mins until crisp on the bottom. 4 Remove and drizzle with a little extra pomegranate molasses, then scatter over the parsley and pomegranate seeds. Transfer to a large board and cut into diamonds to serve. GOOD TO KNOW 1 of 5-a-day PER SERVING (8) 433 kcals • fat 14g • saturates 4g • carbs 52g • sugars 12g • ibre 5g • protein 23g • salt 1.4g
TIP Turkish chilli lakes, also known as Aleppo pepper or pul biber, are produced in Syria and southern Turkey. A coarsely ground paprika, they have a sweet, slightly fruity lavour and are milder than regular chilli lakes. Find them at souschef. co.uk or in Turkish supermarkets.
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Cauliflower cakes with green yogurt sauce, p76
NOVEMBER 2016 bbcgoodfood.com 71
Chicken & kumquat salad This is super zingy and fresh. Use finely chopped lemon peel if you can't find kumquats. SERVES 6 8 PREP 20 mins COOK 20 mins plus poaching EASY
3 chicken breasts 2 large slices sourdough bread, cut into cubes 200g Tenderstem broccoli, cut into small pieces 10 kumquats, thinly sliced and seeds removed (see tip, right) 10 radishes, cut into quarters 1 small red onion, thinly sliced into half moons 100g feta, crumbled 50g toasted almonds with skins, roughly chopped small pack chives, snipped For the dressing 4 tbsp light olive oil or groundnut oil 1 tsp golden caster sugar 1 lemon, zested and juiced 1 tsp English mustard powder 3 tbsp white wine vinegar 2 tsp poppy seeds
1 Bring two pans of water to the boil. Add the chicken breasts to one and cook for 2 mins. Turn off the heat, put a lid on top and leave to sit for 30 mins. Put the broccoli pieces in the other pan, cook for 2 mins, then drain and transfer immediately to a bowl of cold water. This will help it to retain its colour and bite. 2 While the chicken is poaching, heat oven to 200C/180C fan/gas 6. Put the bread cubes on a baking tray and cook for 10-12 mins until golden, then remove and leave to cool. Can be made a day ahead and stored in a container. 3 Put the dressing ingredients with 1 tsp salt in a jar with a lid. Shake well and set aside. Can be made a day ahead. Put the kumquats, broccoli, radishes, onion, feta, almonds and chives into a serving bowl. 4 When the chicken is done, remove from the water, leave to cool for 5 mins, then shred into chunky pieces and add to the salad. Just before serving, pour the dressing over and mix well. GOOD TO KNOW folate • vit c • 1 of 5-a-day PER SERVING (8) 259 kcals • fat 13g • saturates 3g • carbs 15g • sugars 5g • ibre 3g • protein 18g • salt 1.3g
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Baba ganoush & sesame crackers, p77 NOVEMBER 2016 bbcgoodfood.com 73
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Sweet potato and kale crisps with garlicky dip Baked at a low temperature, thin vegetable slices become healthy crisps. You may need to cook them in batches if your oven isn’t big enough. A mandolin is ideal to get the right thickness for the sweet potato – 0.25cm is good, but no thinner, otherwise they burn. SERVES 6 8 PREP 15 mins COOK 50 mins EASY V
2 medium sweet potatoes 3 tbsp olive oil 100g curly kale 2 tbsp dukkah spice mix
For the dip 200ml Greek yogurt 1 tbsp lemon juice 2 tsp sumac 1 /2 garlic clove, crushed
1 Heat oven to 150C/130C fan/gas 2. Keep the peel on the sweet potatoes and thinly slice lengthways on a mandolin or with a sharp knife, to about 0.25cm thickness. Toss them in a bowl with 1/2 tbsp olive oil, coating them on all sides, then tip onto a large baking tray (or divide between two trays) lined with baking parchment. 2 Chop the kale into large pieces. Rub well with the remaining oil in
the same bowl you used for the sweet potato. Tip onto another large baking tray and sprinkle with 1 tbsp of the dukkah spice mix. Bake the potatoes and kale for 20 mins, then remove the kale. Bake the sweet potatoes for another 30 mins. Sprinkle both with salt and put on a large serving plate. Best eaten on the day. 3 In a small bowl, mix all the dip ingredients with some seasoning and the remaining dukkah, then chill until ready to serve. Can be made a day ahead. GOOD TO KNOW gluten free PER SERVING (8) 146 kcals • fat 7g • saturates 2g • carbs 15g • sugars 7g • ibre 3g • protein 3g • salt 0.1g
NOVEMBER 2016 bbcgoodfood.com 75
The taste of cauliflower shines through in these baked vegetable cakes. You could fry them, but baking uses much less oil. To make the dipping sauce vegetarian, swap the anchovy for a crushed garlic clove, and choose a vegetarian brand of Worcestershire sauce. SERVES 6 8 PREP 25 mins plus at least 1 hr chilling COOK 25 mins EASY
1 small cauli lower (600g), trimmed and inely chopped 1 garlic clove, crushed 4 spring onions, inely sliced 1 red chilli, deseeded and chopped 75g parmesan (or vegetarian alternative), grated 1 lemon, zested (save the juice for the sauce) 150g fresh brown breadcrumbs, toasted 4 tbsp plain lour 1 egg, beaten olive oil spray, for baking rocket salad, to serve For the sauce 1 anchovy, rinsed and inely chopped 3 tbsp low-fat mayonnaise 200g Greek yogurt
1
/2 small pack lat-leaf parsley 2 tsp Worcestershire sauce lemon juice (from above)
1 Heat oven to 220C/200C fan/gas 7. Boil the cauliflower in salted water for 5 mins until soft. Drain, put back in the pan to steam off the excess water, then tip into a bowl to cool. Add the garlic, spring onions, chilli, parmesan, lemon zest, 50g of the toasted breadcrumbs, the flour, egg, and some seasoning. Shape into 16 cakes, then roll in the remaining breadcrumbs. Put on a plate and chill for at least 1 hr, or overnight, before cooking. 2 To make the sauce, put all the ingredients in a food processor or blender. Add some seasoning and blend until smooth. Pour into a serving bowl and set aside. Can be made a day ahead. 3 Liberally spray a large baking sheet with the oil. Put the cauliflower cakes on top and spray well again. Bake for 25 mins until golden and crisp. Serve with the sauce and some rocket salad. GOOD TO KNOW 1 of 5-a-day PER SERVING (8) 227 kcals • fat 11g • saturates 4g • carbs 20g • sugars 4g • ibre 3g • protein 10g • salt 0.5g
Food styling JENNIFER JOYCE Styling JENNY IGGLEDEN
Cauliflower cakes with green yogurt sauce
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Baba ganoush & sesame crackers Aubergine takes on an intense smoky flavour when blackened over a flame. If you save a bit of the burnt skin and purée it with the aubergines, it adds another level of smokiness. SERVES 6 8 PREP 25 mins COOK 30 mins EASY V
4 aubergines 1 garlic clove, crushed 1 lemon, juiced 2 tbsp mint leaves 1 tsp ground coriander 1 /2 tsp cumin seeds 1 tbsp extra virgin olive oil 2 tbsp Greek yogurt 2 tsp Turkish chilli lakes (see tip, p70) or 1 tsp chilli lakes For the crackers 6 large pitta breads 3 tbsp extra virgin olive oil 2 tbsp dukkah spice mix 1 tbsp sumac 1 tbsp black sesame seeds
1 To char the aubergines, use a barbecue, grill on its highest setting, or cook directly on the hob. Prick the aubergines all over with a fork and grill until charred. This will take about 10 mins over an open flame or 20 mins under the grill – remember to turn them
halfway. Remove and put in a sieve to drain any excess water for 10 mins. 2 Heat oven to 220C/200C fan/gas 7. Use scissors to cut through the seam of the pittas, gently separate the two pieces and cut into triangles. Spread out on a large baking tray, or two smaller ones. Drizzle the oil over, and sprinkle with salt, the spices and seeds. Bake for 10-12 mins until golden, swapping the trays halfway through. Remove and leave to cool. Will keep for up to two days in an airtight container. 3 Put the aubergine flesh in a food processor or blender, adding two to three pieces of the charred skin too. Add the garlic to the aubergines along with the lemon, mint, coriander, cumin, oil, yogurt and some seasoning. Blend until smooth, scrape into a serving dish, cover and chill in the fridge. Will keep for two days. Just before serving, sprinkle with the chilli flakes. GOOD TO KNOW ibre • 1 of 5-a-day PER SERVING (8) 308 kcals • fat 9g • saturates 2g • carbs 42g • sugars 6g • ibre 7g • protein 10g • salt 1.4g
be inspired
CELEBRATE IN STYLE
Amazing bakes Chewy biscuits, boozy cakes and impressive centrepieces – these brand-new bakes make every occasion special recipes CASSIE BEST photographs CLARE WINFIELD
Jamaican ginger beer & pineapple bundt cake, p80
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Cranberry & orange Chelsea bun tree, p80 NOVEMBER 2016 bbcgoodfood.com 79
Jamaican ginger beer & pineapple bundt cake This sticky ginger cake has a fantastic open texture, ready to absorb the almost liquorice-tasting glaze. Serve it as an alternative Christmas cake, or bring it to the table warm with cream for pudding. SERVES 10 12 PREP 55 mins COOK 1 hr 10 mins EASY
225ml vegetable oil, plus extra for greasing 75ml full-fat milk 3 tbsp molasses 375g plain lour 1 tbsp baking powder 1 tsp bicarbonate of soda 300g dark muscovado sugar 11/2 tsp ground ginger 1 tsp ground cinnamon 1 /2 tsp ground allspice 300ml buttermilk 100ml ginger beer (we used Old Jamaica) 3 large eggs
Cranberry & orange Chelsea bun tree These are filled with tangy orange and cranberry, spices and a spiral of grated marzipan. Serve with coffee as part of a holiday brunch. You could top the tree with star decorations, if you like. MAKES 12 buns PREP 1 hr plus at least 1 hr 30 mins proving COOK 22 mins MORE EFFORT
275ml full-fat milk 50g butter, chopped into cubes 450g strong white bread lour 7g sachet fast-action dried yeast 50g golden caster sugar, plus 3 tbsp 1 tsp ground cinnamon lavourless oil, for greasing 200g marzipan, chilled 1 orange, zested and juiced 100g fresh cranberries 100g dried cranberries, plus 1 tbsp 40g pistachios, chopped edible gold spray (optional) 3 tbsp apricot jam, sieved 150g icing sugar
1 Warm the milk in a saucepan until steaming but not boiling. Remove from the heat and add the butter, swirling to help it melt, then set aside to cool a little. Meanwhile, mix the flour, yeast, 50g sugar, the 80 bbcgoodfood.com NOVEMBER 2016
227g can pineapple rings in juice, drained and chopped into small chunks (reserve the juice for the glaze) For the glaze 4 tbsp liquid molasses 200g icing sugar pineapple juice (from above) 5 rings of dried or glacé pineapple crystallised ginger, to decorate
1 Heat oven to 180C/160C fan/gas 4 and brush with oil the inside of a 2.4-litre non-stick bundt tin (ours was from Nordic Ware – see p185). Make sure you get into any corners to ensure the cake doesn’t stick. Pour the milk and molasses into a pan and heat gently, whisking until the molasses has melted, then set aside to cool a little. Combine the flour, baking powder, bicarb, sugar, spices and 1/2 tsp salt in a large bowl. Shake the bowl a few times so any lumps of sugar come to the surface and squeeze through your fingers.
cinnamon and 1 tsp salt in a large bowl, or the bowl of a tabletop mixer. When the milk is warm, add it to the dry ingredients and combine to make a sticky dough. Tip onto your work surface and knead for 10 mins by hand, or for 5 mins in the mixer until the dough is smooth and stretchy. Return to a clean oiled bowl, cover with oiled cling film and leave somewhere warm to rise for 1-2 hrs until doubled in size. 2 Line your largest baking sheet with baking parchment. Tip the dough onto a lightly floured work surface and roll to a rectangle about 30 x 40cm. Grate the marzipan over the surface and scatter over the orange zest, fresh cranberries, 75g dried cranberries, 25g pistachios and 3 tbsp caster sugar. From one of the longer sides, tightly roll up the dough into a sausage, pinching the dough together at the other end to seal the open edge. 3 Use a large, sharp knife to divide the sausage of dough first in half, then into quarters, then cut each quarter into three pieces, so you’re left with 12 equal pieces of dough. Turn them all cut-side up and arrange on the baking sheet in a tree shape, using one piece for a trunk and leaving space between each bun for them to expand. Make sure the
2 In a jug, mix the oil, buttermilk, ginger beer and eggs. Add the cooled molasses mixture and whisk again, then pour into the dry ingredients, along with the chopped pineapple. Stir everything to combine, then scrape into the tin. Bake for 1 hr until a skewer inserted into the centre comes out clean. If not, return to the oven for another 10 mins and check again. Leave to cool in the tin for 15 mins, then very carefully turn out onto a wire rack. 3 For the glaze, combine the molasses, icing sugar and pineapple juice in a saucepan and set over a low heat. Whisk until smooth and glossy, then brush generously all over the cooling cake, allowing it to soak in. To serve, top with the glacé pineapple (hold in place with halved cocktail sticks, if you like), and crystallised ginger. Will keep well in an airtight container for five days. PER SERVING (12) 597 kcals • fat 21g • saturates 2g • carbs 96g • sugars 64g • ibre 2g • protein 6g • salt 0.9g
pinched edge on the outside of each bun is facing towards the centre of the tree, otherwise it may come unstuck and unravel as it cooks. You should have one bun left over – bake this alongside (treat for the cook!). Cover the sheet in one or two pieces of oiled cling film and leave to prove for 30-40 mins, or until doubled in size and just touching. 4 Heat oven to 180C/160C fan/ gas 4. Bake in the middle of the oven for 20-22 mins until golden brown. While the buns cook, heat the apricot jam with 2 tsp water until runny, then set aside to cool a little. Mix the icing sugar with enough orange juice to make a thick icing and transfer it to a small disposable piping bag or plastic sandwich bag. You can spray the pistachios with gold spray at this point, if you like. 5 When the buns are cooked, leave to cool for 15 mins, then brush all over with the apricot glaze. Snip the corner off the piping bag and drizzle icing over the top of the buns in random lines. Scatter over the remaining pistachios and dried cranberries and leave the icing to set for 10 mins before serving. Will keep in an airtight container for up to three days. PER BUN 403 kcals • fat 8g • saturates 3g • carbs 73g • sugars 43g • ibre 3g • protein 7g • salt 0.5g
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Florentine biscuits, p82 NOVEMBER 2016 bbcgoodfood.com 81
We've given the classic Florentine a biscuity base so they're perfect for dunking – they won't last long in your tin! CHRISTMAS MOMENTS Make a present swap even more special by sending your guests home with dessert – assemble small boxes of our Florentine biscuits. If you've made any of our festive bakes, share them @bbcgoodfood and tag them #christmas moments
MAKES 36 PREP 55 mins plus 1 hr chilling COOK 25 mins EASY
For the biscuit base 175g slightly salted butter, softened 85g golden caster sugar 1 /2 tsp vanilla extract 225g plain lour, plus extra for dusting 1 /4 tsp ground cinnamon For the Florentine topping 50g butter 50g light brown soft sugar 50g golden syrup tsp salt 50g plain lour 75g glacé cherries, chopped 75g laked almonds 150g dark chocolate, chopped
Baked Camembert dough ball platter The ultimate easy-going food for a crowd: a tear-and-share bread served with gooey cheese for dipping. If you want to get ahead, bake the bread the day before without the cheese, using the cheese boxes in their place. Bake the cheeses according to the recipe, returning the bread to the oven for the final 5 mins, then slot the cheeses into place just before serving. SERVES 12 15 PREP 1 hr plus at least 2 hrs proving COOK 30 mins MORE EFFORT
115g unsalted butter, chopped 600g strong white bread lour 7g sachet fast-action dried yeast, plus another tsp 2 tsp golden caster sugar drizzle of olive or rapeseed oil, for greasing 2 tbsp ine polenta or cornmeal 3 x 250g boxes Camembert 1 egg, beaten 3 tbsp poppy seeds 3 tbsp sesame seeds toppings for the cheese (optional) – use woody herbs such as rosemary and thyme, or see page 11 for ideas
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1 To make the biscuits, put the butter, sugar and vanilla in a bowl and beat with an electric whisk until creamy. Add the flour and cinnamon, and combine with a spatula to make a soft dough. Form into a ball, wrap in cling film and chill for at least 1 hr. 2 In a saucepan, melt the butter, sugar, golden syrup and salt. Remove from the heat and whisk in the flour, then stir in the cherries and almonds. Set aside to cool and firm up a little. Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment. 3 Tip the dough onto a floured work surface and roll out to the thickness of a £1 coin. Using a 6cm fluted cookie cutter, stamp out as many circles as you can, then scrunch up the trimmings, re-roll and stamp out some more. Transfer to the baking sheet, and spoon some of the Florentine mixture onto each
biscuit until it’s all used up. Bake on the middle shelf for 12-15 mins until the biscuits are golden and the topping has melted. Leave to cool on the sheet for at least 15 mins. 4 While the biscuits cool, melt the chocolate in a small heatproof bowl suspended over a pan of gently simmering water, or in short bursts in the microwave. Stir every 30 secs or so to ensure it doesn’t burn. Dip each biscuit about a third of the way into the chocolate, then return to the sheet to set. You may need to spoon the chocolate over the final few. Will keep for up to four days in a sealed container.
1 Warm 350ml water in a saucepan until steaming, then remove from the heat, add the butter and set aside to cool until you can comfortably put your finger in the liquid. Combine the flour, yeast, sugar and 1 tsp salt in a large bowl or the bowl of a tabletop mixer. Add the cooled liquid and combine to make a soft dough. Knead for 10 mins by hand, or 5 mins in a mixer, until the dough feels stretchy and smooth. Return to a clean, oiled bowl and cover with oiled cling film. Leave somewhere warm to rise for 11/2-2 hrs or until doubled in size. 2 Grease and line your largest baking tray (ours was 42 x 33cm) with baking parchment. Grease the parchment too, then scatter over the polenta. Remove the cheeses from their boxes and place on the tray, spaced well apart. Brush each one with a little oil, slash the tops a few times with a sharp knife and poke in some fresh herbs, if you like (or top with our suggestions on page 11). 3 Pour the egg into a shallow dish, the poppy seeds in another and the sesame in a third. Knock the air out of the dough and knead again for several mins. Take a small piece of dough (about the size of a whole walnut) and roll it into a ball. Dip
the top in egg, then into one of the dishes of seeds, and place on the baking tray, seeded-side up. Continue rolling and dunking the dough, leaving every third piece seedless, filling the tray but leaving a little space between each ball of dough. When you have used all the dough, you may need to reposition the dough balls to ensure the baking tray is evenly covered. 4 Heat oven to 180C/160C fan/ gas 4. Cover the tray with a few sheets of oiled cling film and leave for 30 mins-1 hr until the dough has doubled in size and the balls are touching. Bake for 25-30 mins until the dough balls are cooked through and the cheese is oozy and melted. Leave to cool for 5 mins, then serve.
PER BISCUIT 137 kcals • fat 8g • saturates 4g • carbs 14g • sugars 6g • ibre 1g • protein 2g • salt 0.2g
GOOD TO KNOW folate PER SERVING (15) 377 kcals • fat 20g • saturates 12g • carbs 31g • sugars 1g • ibre 1g • protein 17g • salt 1.1g
Food styling SARA BUENFELD Styling WEI TANG
Florentine biscuits
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Mini port-spiked Eccles cakes Enjoy these boozy Eccles cakes with a chunk of mature crumbly cheese, such as Lancashire or cheddar, or serve them next to your cheeseboard. They make a great alternative to mince pies too – and go very well with a glass of port. MAKES 14 PREP 1 hr 40 mins plus 3 hrs chilling COOK 35 mins MORE EFFORT
For the pastry 175g butter, in one block 225g plain lour, sifted For the illing 50g butter 100g light brown soft sugar 200g currants 50g mixed peel 1 lemon, zested good pinch of cloves 50ml ruby port 1 egg white 1 tbsp granulated sugar, for sprinkling
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1 At least 2 hrs before baking, wrap the butter for the pastry in foil and freeze it. 2 Tip the flour into a big bowl with 1 /2 tsp salt. Hold the butter block in the foil (peeling back a little at a time as you need), then coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often – this helps to stop all the butter clumping together. Use a cutlery knife to lightly stir together. Stir in about 120ml cold water to bring the dough together, then wrap in cling film and chill for 30 mins. 3 To make the filling, mix the butter, brown sugar, currants, mixed peel, lemon zest, cloves and port in a saucepan over a medium heat. Cook until the butter has melted and the port has become thick and sticky, then leave to cool at room temperature for 1 hr. 4 Remove the pastry from the fridge 10 mins before rolling. Roll out to the thickness of a £1 coin and stamp out into circles using a 10cm cutter.
Bring the pastry trimmings together and re-roll to make a few more circles. Divide the filling between the pastry and brush the edges with a little water. Pull up the sides and pinch together to seal. Flip the cakes over and press each one down with the palm of your hand to make a puck. Arrange over two baking sheets. 5 Whisk the egg white until a little foamy, then brush over the cakes and sprinkle over the granulated sugar. Slash the top of each one a few times with a sharp knife, then chill for at least 20 mins. You can also freeze the cakes for up to two months at this point. 6 Heat oven to 200C/180C fan/ gas 6. Bake the Eccles cakes for 20-25 mins until golden and crisp. If baking from frozen, add another 5 mins. Cool for at least 10 mins before serving. Will keep in an airtight container for up to three days. PER CAKE 269 kcals • fat 13g • saturates 8g • carbs 33g • sugars 20g • ibre 1g • protein 2g • salt 0.5g
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A TASTE OF QUEENS Big Apple bulletins from the Bagel Guy... If you’re what you Brits like to call a ‘Del Boy’, a wheelin’ dealin’ wise guy, then let me tell you the good people of Queens ain’t nobody’s fools. Especially the folks who frequent Bagel Oasis on the Horace Harding Expressway. When I see this guy outside of there pulling the old ‘Find-the-Lady’ card stunt, I tell you he was fooling nobody. Losing nickels and dimes hand over fist. Best part of the show was his disappearing act when the cops turned up. They was only there for the bagels! I tell you something else that disappears fast in Queens. A melted cheese and tomato bagel, with mozzarella and fresh basil for that authentic Italiano taste. One other thing. This baby’s crying out for a New York Bakery Co. Red Onion & Chive Bagel.
MOZZARELLA
+ TOMATO + FRESH BASIL TOP QUEENS BAGEL SHOPS Bagel Oasis “These guys have been making bagels the New York way for over 50 years. What they don’t know about bagels nobody don’t.” 183-12 Horace Harding Expressway Whitestone Bagel Factory “Forget Breakfast at Tiffany’s, get in line for breakfast at Whitestone’s.” 2417 149th St Bagels & Co. “Even if you only know one word in Yiddish, you won’t be a schmuck in this all-kosher nosh-shop. So long as that word is bagel. Shalom.” 188-02 Union Turnpike
Why not try the New York Bakery Co. Cheese Bagel? For recipe inspiration, visit newyorkbakeryco.com/recipes
MODERN FAMILY
Kids will love time in the kitchen creating these simple homemade gifts recipes MIRIAM NICE photographs WILL HEAP
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Polar bear peppermint creams, p88 NOVEMBER 2016 bbcgoodfood.com 87
Polar bear peppermint creams
White chocolate unicorn bark
We fell in love with these polar bears in our Test Kitchen, but if you don’t want to make bear shapes you could coat pieces of the mixture in melted dark chocolate instead for a more classic peppermint cream. The sugar in this recipe preserves the egg white – however, if you’re concerned about eating raw egg, you can replace the egg white with condensed milk.
One of the joys of making edible gifts is that you can tailor the ingredients to each person’s tastes. Dye the chocolate in their favourite colours and top with the sweets they love.
YOU WILL NEED Sieve Large bowl Baking parchment Large board or tray Cocktail stick MAKES 15 20 PREP 30mins NO COOK
250g icing sugar 1 egg white, beaten few drops of peppermint essence 15 chocolate sweets (we used Waitrose blue and green chocolate beans)
1 Sieve the icing sugar into a large bowl. Mix in the egg white, a little at a time – stop adding it when you have a soft dough that feels like plasticine. 2 Add 3 drops of the peppermint essence, mix well and taste. Add another drop if it isn’t minty enough. 3 Roll half the mixture into 15 balls, about the size of cherry tomatoes, then flatten them with your hand to make the bear heads. 4 Place on sheets of baking parchment on a large board or tray. Using half the remaining mixture, make blueberrysized balls and flatten them out onto the heads to make snouts. Add chocolate sweets for the noses. 5 Use the rest of the mixture to make the ears. Shape them into tiny balls and press them gently into the top of the heads with your fingertips. Use a cocktail stick to shape the eyes. 6 Leave the polar bears to dry for 3-4 hrs, or overnight. Eat within 1 month. GOOD TO KNOW low fat • gluten free PER PEPPERMINT CREAM (20) 55 kcals • fat none • saturates none • carbs 13g • sugars 13g • ibre none • protein none • salt none
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YOU WILL NEED Small bowls Large tray or board Baking parchment Skewer or cocktail stick Baking tray
SERVES 6 8 PREP 15 mins COOK 2 3 mins EASY
600g good-quality white chocolate, broken into squares food colourings of your choice (we used pink, purple, blue, yellow and green) 1 2 tsp hundreds & thousands 1 tbsp jelly sweets 4 tsp mini marshmallows
1 Measure all your ingredients into separate bowls. Heat the chocolate in a microwave-safe bowl in 30-sec bursts until melted, stirring each time. Or put
it in a heatproof bowl set over a pan of simmering water (an adult should help with this bit). 2 Pour the melted chocolate into four or five small bowls. Use the food colouring to dye the chocolate in the colours you like best. Food colouring can be very strong, so start by adding a tiny amount, mixing well, then add more if you like. 3 Line a large tray or board with baking parchment and spoon the differentcoloured chocolates onto the parchment in puddles, in any order you like. The different colours should start to join up and become one big puddle. 4 Use a skewer or a cocktail stick to swirl the colours together, but don’t swirl too much, otherwise the colours will blend into one. Gently shake the tray from side to side to help the chocolate sit in an even layer and fill in any gaps. 5 Decorate with your sprinkles, sweets and marshmallows. Leave the chocolate to set in a cool place, or overnight, until set hard. Then break it into pieces and place in gift boxes lined with baking parchment. Will keep in the fridge for up to a week. PER SERVING (8) 410 kcals • fat 23g • saturates 14g • carbs 44g • sugars 44g • ibre none • protein 6g • salt 0.2g
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Hot chocolate stirrers I bet you know at least one or two hot chocolate fans – make them one of these and they’ll never want to use the powdered stuff again. YOU WILL NEED 6 cupcake cases Pencil Pastry brush 6 empty 47g fromage frais pots, washed and dried 6 wooden lolly sticks Cellophane and string or ribbon for wrapping 6 gift tags MAKES 6 PREP 10 mins COOK 2 3 mins EASY
sun lower oil, for greasing 300g dark, milk or white chocolate (or a mixture), broken into squares To decorate selection of chocolate buttons, hundreds & thousands, mini fudge pieces or chopped peppermint candy canes
1 Push a small hole in the middle of the cupcake cases with a pencil and put aside for later. 2 Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots. 3 Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you).
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If you’re using different types of chocolate, you should melt them separately. 4 Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it. 5 Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight. 6 The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: ‘Simply stir into hot milk.’ PER STIRRER 286 kcals • fat 20g • saturates 11g • carbs 22g • sugars 18g • ibre 4g • protein 3g • salt none
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Cheese stars Show off your cooking skills with these cheesy treats – they make good party snacks YOU WILL NEED Rolling pin 2 baking sheets Baking parchment Christmas cookie cutters Pastry brush Serving plate MAKES 20 PREP 15 mins COOK 10 12 mins EASY V G
320g puff pastry sheet mugful of grated cheese (we mixed 60g cheddar with 25g parmesan) lour, for dusting 2 tbsp milk your choice of toppings (optional) – we used poppy seeds, dried oregano and sesame seeds
1 Unroll the pastry and sprinkle most of the cheese over one half of the sheet. Fold the pastry in half to cover the cheese and seal it in. 2 Dust your rolling pin and work surface with a little flour and put your pastry sheet on it. Roll it out until doubled in size. 3 Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. 4 Using your cookie cutters, cut the pastry into shapes and put them on the prepared baking sheets. (Put the cutters on the dough close together so that less pastry is wasted. You can fold the trimmings back on themselves and re-roll to cut out more shapes.) 5 Brush the shapes with milk and add a pinch of cheese and a sprinkling of your chosen topping, if using. 6 Bake in the oven for 10-12 mins or until risen and golden, then transfer to a serving plate. Will keep in an airtight container for 3 days. PER STAR 87 kcals • fat 6g • saturates 3g • carbs 6g • sugars none • ibre 1g • protein 2g • salt 0.2g
TIP Make sure you wear oven gloves when you take anything out of the oven or microwave – or get a grown-up to help you.
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Reindeer food Everyone looks forward to leaving treats out for Father Christmas, but what about his hard-working reindeer? They need something more filling than carrots for their long night ahead! This crunchy reindeer food also makes a delicious breakfast on Christmas morning. YOU WILL NEED Large mixing bowl 2 baking trays 1 litre jar Paper bag String or ribbon Gift tag
SERVES 6 PREP 15 mins COOK 40 mins EASY
150g porridge oats 150g jumbo oats 50g mixed nuts 25g pumpkin seeds 25g sun lower seeds 50g golden caster sugar 4 tbsp sun lower oil 2 tbsp maple syrup 1 /2 tsp ground cinnamon 1 /2 tsp mixed spice 1 /2 tsp ground ginger 100g sultanas 100g apricots, chopped mixture of sweets (we used silver balls, chocolate beans, jelly sweets and hundreds and thousands)
1 Heat oven to 140C/120C fan/gas 1. Put all the ingredients (except the apricots, sultanas and sweets) in a large bowl. Stir everything well, then spread out onto two baking trays in an even layer. Put the tray in the oven for 40 mins. 2 Leave the granola to cool on the tray, then break it up into small chunks and stir in the sultanas and apricots. 3 Put the granola in a jar ready for breakfast. To make it suitable for magic reindeer, put a few spoonfuls into a small paper bag and mix in some sweets. 4 Tie with string or a ribbon and add a fun label for Father Christmas to find. GOOD TO KNOW ibre • iron • 1 of 5-a-day PER SERVING 491 kcals • fat 20g • saturates 3g • carbs 61g • sugars 31g • ibre 8g • protein 14g • salt none
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EXTRA IDEAS For more Christmas projects for kids, visit bbcgood food.com/ christmaskids. If you’ve made any of our homemade gifts, share them @bbc goodfood and tag them #christmas moments.
Food styling MIRIAM NICE Styling SARAH BIRKS Illustrations GEORGE BLETSIS
christmas
Easy
g n i n i a t r e t En Food allergies and intolerances can make catering for everyone tricky, but Sainsbury’s versatile Deliciously FreeFrom range can help hen you need to cut allergens like milk, wheat and eggs from your food, you’d expect to be stuck for choice in the supermarket – and that anything you do find will be lacking in taste and flavour. What a relief then, that quite the opposite is true of the Sainsbury’s Deliciously FreeFrom range. With a broad selection of great-tasting sweet and savoury products, you won’t feel like you’re compromising in any way. Sainsbury’s was the first supermarket to introduce its own free from products back in 2002. And now, having worked with specialist suppliers, a lot of effort has gone into making the range bigger and much tastier than before. Its modern new design also has market leading front-of-pack allergen information for ease of shopping. That means when you’re entertaining, you can feel proud of what you’re serving up to your guests. For example, everyone will love this tempting seasonal Brussels sprout and bacon pasta recipe. The penne pasta is made in Italy by a family-owned business dedicated to all things gluten-free. The new recipe is a blend of brown and white rice, maize and quinoa flours, which holds its shape and texture perfectly when cooked.
W
MARGHERITA PIZZA
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BRUSSELS SPROUT & BACON PASTA
If made as per the recipe below.
Brussels sprout & bacon pasta SERVES 4
PREP 10 mins
COOK 20 mins
EASY
Please ensure all the ingredients used are free of all relevant allergens.
300g JS FreeFrom Penne Pasta 160g pack bacon or pancetta lardons 2 garlic cloves, crushed 1 thyme sprig, leaves picked (optional) 350g Brussels sprouts, trimmed and sliced 30g butter or milk-free margarine 30g Parmesan or a milk-free cheese alternative, grated, plus extra to serve
1 Bring a large pan of water to the boil
SPINACH & RICOTTA LASAGNE
and cook the pasta according to pack instructions (be careful not to cook it for longer than the time suggested). Drain, reserving two ladlefuls of cooking water. 2 Meanwhile, heat a frying pan and fry the bacon until crisp and golden, about 3-4 mins. Add the garlic and thyme, if using, and fry for another minute. Tip in the sprouts and sauté until tender and beginning to brown, about 5 mins. 3 Reduce the heat, add the reserved pasta water, butter and Parmesan, stirring until melted. Season. 4 Add the pasta and toss to coat with the sauce. Serve sprinkled with a little extra Parmesan.
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SIMPLY GOOD FOOD
Specially for two This menu has lots of festive cheer, with a partridge and a pear – plus luxurious lobster. The make-ahead starter and pudding means you’ll have plenty of time to prepare the one-pot main course
Menu Lobster & celeriac remoulade One-pot partridge with drunken potatoes Sticky pear tarts with Roquefort cream
recipes BARNEY DESMAZERY photographs CLARE WINFIELD
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Lobster & celeriac remoulade If you want to keep things even more simple, use picked white crabmeat instead. Watch our video showing how to prepare lobster at bbcgoodfood.com. SERVES 2 PREP 35mins NO COOK MORE EFFORT
1 small, whole cooked lobster (about 400g, defrosted if frozen) 1 /2 a small celeriac 1 /2 lemon, juiced 3 tbsp mayonnaise 1 tbsp Dijon mustard splash of Tabasco
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small pack dill, chopped, reserving a few fronds to inish toasted sourdough or your favourite bread, to serve (optional)
1 To prepare the lobster, remove the roe if there is any (if you want to include it in the remoulade, set it aside). Twist off and peel the tail, halve lengthways, slice thickly and set aside. Crack the claws and try to remove the meat whole, setting it aside with the tail. Winkle out the rest of the meat from the knuckles and the legs, and keep separate. 2 Pour the lemon juice into a bowl. Finely cut the celeriac into matchsticks, or coarsely grate or
spiralize it. Tip it straight into the lemon juice and toss to prevent it browning. Add the mayo, mustard and Tabasco, season and mix well. Now stir in the broken bits of lobster meat, most of the roe (if using) and the chopped dill. Can be done 1 day ahead up to this point – keep in the fridge and remove 1 hr before serving. 3 Neatly spoon the celeriac in the middle of two small plates. Arrange the lobster claw on one side and the tail meat on top and scatter with the dill fronds and the rest of the roe. Serve with toast, if you like. GOOD TO KNOW folate • ibre • vit c • 1 of 5-a-day PER SERVING 603 kcals • fat 42g • saturates 3g • carbs 5g • sugars 4g • ibre7g • protein 48g • salt 3.0g
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One-pot partridge with drunken potatoes A plump little partridge is the ideal portion for one, and has a mild and succulent flavour. If partridge isn’t available, you can use poussin instead, but you’ll need to roast them for an extra 25 minutes. SERVES 2 PREP 30 mins COOK 40 mins EASY
2 partridges 2 juniper berries, crushed 2 thyme sprigs 2 bay leaves 2 garlic cloves, skin on, bashed 4 thin slices smoked streaky bacon 2 tbsp duck fat or butter 1 large Maris Piper potato (about 300g)
glass of full-bodied red wine (about 100ml) 150ml chicken stock chopped parsley, to serve buttered cavolo nero or shredded sprout tops, to serve
1 Season the partridges (including the cavity) generously. Put a juniper berry, a thyme sprig, a bay leaf and a garlic clove in each cavity. Chop the bacon into chunky pieces and slice the potato lengthways into six thick slices, discarding the ends. 2 Heat oven to 180C/160C fan/gas 4. Heat half the duck fat or butter in a flameproof casserole dish until just sizzling, then brown the birds on all sides for 10 mins. Remove them from the dish and set aside. Add the rest of the fat to the dish and
gently fry the potato slices until very brown and crisp on each side. Add the bacon and sizzle with the potatoes until starting to brown. Sit the birds on top of the potatoes and pour over the wine. Put in the oven, uncovered, for 15 mins. 3 Remove the birds from the dish and leave somewhere warm to rest for 10 mins. Baste the potatoes, return to the oven until cooked through, then scatter over the parsley. 4 To serve, sit the birds back in the pan and bring to the table or plate up with the potatoes. Serve with cavolo nero or sprout tops. GOOD TO KNOW iron PER SERVING 892 kcals • fat 36g • saturates 11g • carbs 26g • sugars 1g • ibre 3g • protein 104g • salt 1.5g
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Sticky pear tarts with Roquefort cream I’ve combined your cheese and dessert into one course and, believe me, it really works. SERVES 2 PREP 30 mins COOK 20 mins MORE EFFORT G unglazed only
1 large ripe pear 320g pack ready-rolled puff pastry plain lour, for dusting For the cream 50ml double cream 1 tbsp honey 25g mild Roquefort, crumbled 2 tbsp golden caster sugar
1 Unravel the pastry and cut out two 15cm diameter circles using a saucer or small plate as a guide. Put them on a tray and prick all over with a fork. Peel, core and halve the pears lengthways. Finely slice each half and arrange in a neat overlapping circle in the middle of the pastry, leaving a 2cm border. Roll up and crimp the edges of the pastry to tuck the pears neatly into the tart. Can be prepared up to 1 day ahead and kept in the fridge; if the pears brown a little, it won’t show. 2 To make the cream, whisk the cream and honey together to form soft peaks, add the cheese and continue to whisk. Scrape into
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a small container and chill until needed. Can be made 1 day ahead. 3 Put a baking tray in the oven and heat to 200C/180C/gas 6. For the glaze, put the sugar in a pan over a medium heat until it melts and caramelises. Pour this over the pears, then put the tarts on the hot baking tray and cook for 15 mins until they’re are puffed up and golden. Lift the tarts onto warmed plates and serve with a spoonful of the Roquefort cream so it melts on top. GOOD TO KNOW ibre PER SERVING 947 kcals • fat 59g • saturates 31g • carbs 87g • sugars 38g • ibre 6g • protein 12g • salt 1.9g
Food styling SARA BUENFELD Styling WEI TANG
christmas
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A perfect partnership Chaplin and Cork’s has partnered with musician and cheesemaker Alex James of Alex James Presents to suggest some cider and cheese pairings. Try them this Christmas, and see how delicious the two can be. Chaplin & Cork’s Vintage and Blue Monday The intense character of Chaplin & Cork’s Vintage plays well off the Blue Monday’s rich creaminess, while the fruity bite of the classic Vintage cider brings out sweet and sour notes of blue cheese you don’t normally taste.
Chaplin & Cork’s Somerset Gold and Farleigh Wallop This full-bodied, bittersweet cider perfectly balances Farleigh Wallop. The thyme in the cheese brings out the delicate, aromatic qualities of the Somerset Gold.
Chaplin & Cork’s Reserve and Goddess The rich and well-rounded Chaplin & Cork’s Reserve is a perfect match to anchor the intense lemon buttery flavour of Goddess. Drawing out the best of each other’s flavours, the bubbliness of the cider acts as a palette cleanser so the last mouthful is just as good as the first.
This festive season,
r e d i c k n i th
Cider is a classic British tipple, and it’s more versatile than you might think. Try it with cheese or as an ingredient in your Christmas recipes
I
f you’re looking to try something new this festive season, you could start by changing up your drinks. These days, artisanal cider is rightfully getting the respect it deserves as a rich and varied tipple, with the depth of character to compete with the finest wines around. Not only that, cider also makes an ideal accompaniment for food and a tasteful addition to many recipes. The cider trend has been sparked in part by the emergence in recent years of premium brands like Chaplin and Cork’s. The two master cidermakers behind it, Bob Chaplin and Bob Cork, started off making a few batches for close friends and family more than 20 years ago. But when they saw how popular their creation was, they knew they had to share it with the world. Fast forward to
2014, and Chaplin and Cork’s was born. Today, the pair have three varieties available at stores nationwide: Somerset Gold, Somerset Reserve and Somerset Vintage. Each is made using only fresh juice from the very best English apples to create ciders that are as full of character as they are overwhelmingly delicious.
More than a drink Cider is incredibly versatile. Some ciders are great paired with cheese (see right), while others are ideal for sipping on, or some make brilliantly tasty additions to some of your favourite recipes. Try adding a twist to your Christmas dinner with a cider glaze or cider gravy and see why foodies everywhere are falling for cider.
FESTIVE ENTERTAINING
Showstoppers Our collection of dazzling desserts has something to please everyone, whether you need to get ahead, seriously impress at a party, or cater for special diets recipes CASSIE BEST photographs MYLES NEW
Sticky toffee pear pudding, p106 102 bbcgoodfood.com NOVEMBER 2016
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Baileys custard tart, p106 NOVEMBER 2016 bbcgoodfood.com 103
lower sugar Mint-choc mousse This reduced-sugar dessert is light, refreshing and chocolatey all at once. SERVES 8 PREP 35 mins COOK 10 mins plus 2 hrs 10 mins cooling MORE EFFORT
200g dark chocolate (70 75% cocoa solids) 500ml double cream tsp peppermint extract 3 eggs, separated 1 tbsp golden caster sugar 300g Greek yogurt pomegranate seeds, to serve picked mint leaves, to serve
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1 With the chocolate bar flat-side up, scrape a large kitchen knife over the surface to create chocolate curls (you only need enough to decorate the mousses before serving). Transfer to a plate and chill. Finely chop the remaining chocolate and put in a bowl set over a pan of gently simmering water, stirring every now and then, until melted. Alternatively, melt in the microwave in short bursts, to ensure it doesn’t burn. Set aside to cool for 10 mins. 2 Put the cream and peppermint extract in a bowl. Put the egg whites in another bowl with a small pinch of salt. Using very clean beaters, whisk the egg whites until they hold stiff peaks, add the sugar and briefly whisk again. Transfer the beaters to the cream and whisk until just
holding its shape, then fold in 200g of the yogurt. Stir the egg yolks into the melted chocolate. 3 Add a large spoonful of egg white to the chocolate mix and stir to loosen the consistency. Add the remaining egg whites and the whipped cream. Gently fold everything together with a large metal spoon, trying to keep as much air in the mixture as possible. When there are no more visible streaks, transfer to eight serving glasses and chill for 2 hrs, or cover with cling film and chill for up to 24 hrs. 4 Before serving, top each mousse with a spoonful of yogurt, pomegranate seeds, chocolate shavings and mint leaves. PER SERVING 539 kcals • fat 50g • saturates 30g • carbs 14g • sugars 11g • ibre 3g • protein 7g • salt 0.2g
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Passion fruit, chocolate & coconut roulade, p108 NOVEMBER 2016 bbcgoodfood.com 105
vegan Sticky toffee pear pudding
CHRISTMAS MOMENTS If you’re heading to a carol concert, wrap up squares of cooled sticky toffee pear pudding and take a lask of spiced apple juice or mulled wine with you. If you’ve made any of our desserts, share them @bbcgoodfood and tag them #christmas moments.
This is a vegan pudding made without eggs or butter – but your guests will never guess. It is basically a lighter version of sticky toffee pudding, rich with dates and spices, and the juicy texture of poached pears. SERVES 8 PREP 25 mins COOK 50 mins MORE EFFORT
8 small irm pears (we used Conference) 200g golden caster sugar 2 cinnamon sticks 1 star anise 6 cloves 1 lemon, zest pared 1 orange, zest pared vegan ice cream, to serve (optional) For the sponge 250g pitted dates 2 tbsp linseeds 300ml unsweetened almond milk 200ml vegetable oil, plus extra for greasing 175g dark muscovado sugar 200g self-raising lour 1 tsp bicarbonate of soda 1 tsp ground mixed spice
wow-factor Baileys custard tart Crisp, sweet pastry with a creamy filling and a crunch of honeycomb, this luxurious tart will be the buffet table talking point! Or plate up slices for a smart dinner party. SERVES 12 PREP 20 mins COOK 50 mins plus 21/2 hrs cooling MORE EFFORT
320g sweet shortcrust pastry sheet plain lour, for dusting 350ml double cream, plus 200ml for topping 1 vanilla pod, split lengthways 2 whole eggs, plus 4 egg yolks 125g caster sugar, plus 11/2 tbsp for topping 200ml Baileys, plus 1 tbsp for topping honeycomb, crumbled (optional)
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1 Peel the pears and cut the bottom off each to give a flat base – cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips from the base. Roughly chop the pear scraps, discarding the pips, and set aside. Tip the sugar, cinnamon, star anise, cloves, zests and 600ml water into a saucepan large enough to fit all the pears. Bring to the boil, then simmer until the sugar has dissolved. Add the pears, cover with a lid or a piece of baking parchment, and poach gently for 15 mins until a knife easily slides into a pear. Leave to cool in the liquid. 2 Now make the sponge. Put the dates and linseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose-bottomed one if possible) with a strip of baking parchment. 3 Put the dry ingredients in a large mixing bowl with 1/2 tsp salt. Mix well, breaking up any lumps of sugar
with your fingers, and shaking the bowl a few times to encourage any remaining lumps to come to the surface. Add the date and oil mixture, and stir well. Fold in the chopped pear scraps. Scrape the cake mixture into the tin, then nestle in the pears, standing straight up, so that the bottom halves are covered. Bake for 35-40 mins until the cake is cooked through. Insert a skewer to the centre to check – it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again. 4 Meanwhile, bring the pear poaching liquid back to the boil and simmer until reduced to a glossy syrup. When the pudding is cooked, cool for 5-10 mins, then brush all over with the syrup, saving a little extra to serve alongside, with vegan ice cream, if you like.
1 Heat oven to 180C/160C fan/gas 4 and put a baking sheet on the middle shelf to heat up. Unroll the pastry, then use to line a 22cm fluted tart tin. Leave about 1cm of pastry overhanging and trim the rest. Line the case with baking parchment (scrunch it up first to make it more pliable) and baking beans. Place on the hot baking sheet and bake for 15 mins, then remove the beans and parchment and return to the oven for another 5 mins or until biscuity brown. Trim the sides of the pastry case with a serrated knife and discard the trimmings. 2 Pour the cream into a saucepan, scrape out the seeds from the vanilla, add these along with the pod and heat until steaming. Meanwhile, whisk the whole eggs, yolks and sugar in a large bowl until smooth. Pour the Baileys into the cream, then the cream mixture onto the eggs and mix well. Strain the mixture through a sieve and into a jug.
3 With the tart case still on the baking sheet, carefully pour the custard into the tart. Reduce the temperature to 150C/130C fan/ gas 2 and bake for 30 mins until the filling has just set but still has a slight wobble in the middle (the tart will continue to set a little once out of the oven). Cool to room temperature, then chill in the fridge for at least 2 hrs. 4 Whip the remaining cream, sugar and Baileys until it just holds its shape. Pile into the centre of the tart, leaving a border of custard exposed around the edges. Scatter with crumbled honeycomb, if you like, and serve immediately.
GOOD TO KNOW vegan • ibre • 2 of 5-a-day PER SERVING 646 kcals • fat 27g • saturates 2g • carbs 94g • sugars 75g • ibre 6g • protein 4g • salt 0.9g
PER SERVING 470 kcals • fat 35g • saturates 20g • carbs 30g • sugars 21g • ibre 1g • protein 5g • salt 0.2g
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Lemon meringue fridge cake, p108 NOVEMBER 2016 bbcgoodfood.com 107
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Lemon meringue fridge cake This tangy dessert looks impressive but takes very little effort – most of the ingredients are ready-made, so it is simply a matter of construction. SERVES 12 PREP 35 mins plus at least 8 hrs chilling NO COOK EASY
drizzle of sun lower oil, for greasing 11/2 packs (about 300g) buttery biscuits (we used Fox’s Crinkle Crunch Butter) 2 lemons, 1 zested and juiced, 1 sliced to serve 400g mascarpone
gluten-free Passion fruit, chocolate & coconut roulade This twist on a classic Yule log uses the tropical flavours of passion fruit and coconut. You can make the roulade up to a month before eating – simply keep it in the freezer and remove two hours before serving. Visit bbcgoodfood.com and click on the ‘How to’ section to watch a video showing how to roll a roulade. SERVES 10 12 PREP 1 hr COOK 30 mins MORE EFFORT G
oil or butter, for greasing 150g gluten-free dark chocolate, chopped into small pieces 6 large eggs, separated 170g golden caster sugar 25g cocoa powder 25g ground almonds 250g tub mascarpone 400ml double cream 50ml Malibu (optional) 85g icing sugar 125g passion fruit curd 3 ripe passion fruits, lesh scooped out 75g coconut lakes, toasted edible gold glitter (optional)
1 Heat oven to 180C/160C fan/gas 4. Grease a 33 x 23cm Swiss roll tin and line with baking parchment, then grease the parchment too. Tip the chocolate into a heatproof bowl 108 bbcgoodfood.com NOVEMBER 2016
400ml double cream 25g icing sugar 100g lemon curd 10 mini meringues
1 Grease and line a 900g loaf tin with baking parchment. Line the base with a row of biscuits. In a bowl, whisk the lemon zest and juice, mascarpone, cream, sugar and 50g lemon curd until thick and holding its shape. Transfer roughly 1 /4 of the mixture to a bowl and chill in the fridge for later. 2 Layer the mascarpone and biscuits into the tin, and add the remaining lemon curd in spoonfuls between the layers. Break some biscuits to fill any gaps. You should have about four layers of biscuits, finishing with a layer of cream.
and place it over a pan of gently simmering water. Leave to melt, stirring occasionally, then remove from the heat and allow to cool a little (alternatively, melt it in short bursts in the microwave). 2 Put the egg whites in a large, clean bowl, and the yolks and sugar in another. With very clean beaters, whisk the whites until they are just holding soft peaks. Transfer the beaters to the yolks bowl (no need to wash them) and beat until the sugar has dissolved and the mixture is thick and pale. 3 Add a large spoonful of whites to the yolks and mix with a large metal spoon to loosen the yolks a little. Add the remaining whites and gently fold into the yolks, avoiding knocking out too much air. 4 When nearly all incorporated, sieve the cocoa over the surface, scatter over the almonds and pour in the melted chocolate. Continue folding until the mixture is well combined, then scrape into your tin. Spread the mixture to the edges and level the surface. Bake for 15-18 mins on the middle shelf of the oven until the surface is crisp and the cake feels springy. 5 While still warm, turn the roulade out onto a large piece of baking parchment, removing the parchment you used to bake the roulade on. With a small serrated knife, make a shallow incision about 1cm in from one of the shorter edges, making sure that you don’t
Wrap the tin in cling film and chill for at least 8 hrs, or up to 48 hrs. 3 When you’re ready to serve, unwrap the tin and turn the pudding out onto a platter or board. Peel off the parchment. Crush 4 of the mini meringues to a rubble texture and stir through the reserved mascarpone mix. Spread across the top of the pudding, then press the remaining mini meringues and lemon slices on top. Leftovers will keep for one day. PER SERVING 472 kcals • fat 38g • saturates 23g • carbs 29g • sugars 19g • ibre 1g • protein 4g • salt 0.4g
cut all the way thorough. Starting from this end, roll up as tightly as you can, bending the cut piece inwards to get the centre of the roll tight, using the baking parchment to help you and stop the layers sticking. Leave to set and cool. 6 Tip the mascarpone, cream, Malibu (if using) and icing sugar into a bowl and whisk until softly whipped. Carefully unroll the roulade – it will crack in places, but don’t worry. Spread a third of the cream all over the surface, leaving a border of about 1.5 cm all the way around. Drizzle the passion fruit curd all over the surface and top evenly with the passion fruit flesh. 7 Starting from the end that you used before, re-roll the roulade as tightly as you can, bending the cut piece into the cream to get the centre of the roll tight. Place the roulade, seam-side down, on a serving plate or board and spread the remaining cream all over the outside. Press the coconut flakes all over the top and sides, and dust with a little gold glitter, if you like. Chill and serve within a few hours. Leftovers will keep in the fridge for 2 days. GOOD TO KNOW gluten-free PER SERVING (12) 545 kcals • fat 41g • saturates 25g • carbs 35g • sugars 34g • ibre 3g • protein 7g • salt 0.2g
Food styling CASSIE BEST assisted by KATY GILHOOLY Styling SARAH BIRKS
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Menu Serves 8 Beetroot-cured salmon with citrus salad & caramelised walnuts Baked glazed ham Festive celeriac koshari Christmas pudding cheesecake
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FEED A CROWD
Bring a dish to the party A dinner party is much less hassle when you share the cooking with friends. We invited our top contributors to create new recipes for a festive menu, with wine matches too photographs TOM REGESTER wine matches VICTORIA MOORE
John Torode's baked glazed ham, p115 NOVEMBER 2016 bbcgoodfood.com 111
José Pizarro's beetroot-cured salmon with citrus salad & caramelised walnuts, p118 112 bbcgoodfood.com NOVEMBER 2016
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Rosie Birkett's festive celeriac koshari, p118 NOVEMBER 2016 bbcgoodfood.com 113
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Baked glazed ham
Good Food’s contributing editor John Torode, a chef, food writer and TV presenter, has been a judge on MasterChef for 11 years. He will present Saturday Kitchen on Christmas Eve when his guests will be Theo Randall and Olia Hercules. Catch the show every Saturday at 10am on BBC One. @JohnTorode1
Bring the dish Leave the ham to go cold, wrap it in foil and take it to the party on a platter. What to drink Yalumba Bush Vine Grenache 2014/15, Australia (£12, Morrisons). This mulberryscented bear-hug of a red from the sunny Barossa suits the sweet richness of baked glazed ham.
As a kid, the real Christmas prize for me was the massive leg of smoked ham. We first tasted it on Christmas Eve. Dad would peel back the rind, then cut away the layer of fat, carving off big slices of ham. We’d pile it onto hot buttered toast and tuck in. Dad would put the layer of fat back on top of the ham, cover it with the folded back rind, and wrap it in a pillowcase. What better way to keep in the moisture? Cling film sweats too much, foil can tear – a pillowcase is perfect. If anyone wanted a nibble over the next couple of days, out came the pillowcase. In this recipe, I keep the rind on for roasting, but take it off before glazing to make a centrepiece that can come out again and again. (For a step-by-step video on preparing a Christmas ham, visit bbcgoodfood.com.) SERVES 8 generously with leftovers PREP 30 mins COOK 5 hrs 45 mins MORE EFFORT G in slices
1 raw smoked gammon on the bone (about 5 6kg), rind left on 100ml maple syrup 200g apricot jam 300g light brown soft sugar 12 whole cloves
1 Heat oven to 180C/160C fan/ gas 4. Put the ham on a wire rack or trivet set over a large roasting tin, pour in 480ml warm water and cover tightly with foil. Put the ham in the oven, immediately reduce the heat to 160C/140C fan/gas 3 and cook for 5 hrs. 2 Meanwhile, put the maple syrup, apricot jam and brown sugar in a heavy-based pan and stir in 50ml water. Bring to the boil, then remove from the heat and leave to cool.
3 Take the ham out of the oven. Increase the temperature to 200C/180C fan/gas 6. Open the foil, being careful of the hot steam. Remove the rind from the ham by inserting a sharp knife under it at the opposite end to the knuckle bone, gently lifting it away from the fat (try to keep as much fat on the leg as possible so that it will protect the ham and stop it drying out).
4 Decorate the ham by scoring the fat with a knife to make large diamond shapes, taking the knife from one corner to the other, then making parallel scores 4cm apart. Repeat in the opposite direction. Put a clove in the corner of each diamond. Brush the ham with the sugar mixture, pushing it into the scores with the brush. 5 Return the ham to the oven, placing it back on the trivet over the water. Bake for a further 45 mins until deeply coloured. Serve hot or cold. Will keep in the fridge for up to one week. GOOD TO KNOW gluten free PER SERVING (10) 858 kcals • fat 40g • saturates 13g • carbs 48g • sugars 47g • ibre none • protein 76g • salt 9.6g
John will be cooking at the BBC Good Food Show at Glasgow SECC (4 6 Nov). Visit bbcgood foodshow.com to book tickets. Readers get a discount – ind out more on page 180.
NOVEMBER 2016 bbcgoodfood.com 115
Christmas pudding cheesecake What do you get when you cross a Christmas pudding with a cheesecake? This may sound like a bad cracker joke, but it’s actually a fantastic alternative festive dessert, and a great way to use up leftover Christmas pudding. The cheesecakes we make in my restaurants are a lot more complicated and set with gelatine, but here I’ve opted for the easiest version I know – it's simply set in the fridge. If you’re taking it on a long journey, I would recommend freezing it for a few hours first to really firm it up. Then put it in the fridge when you get to your destination.
1 To make the base, mix the gingernuts and sugar in a large bowl and sprinkle in the flaky salt. Pour in the melted butter and mix with a wooden spoon to form a biscuit crumb-like mixture. Press into a 20cm round springform cake tin, spreading the mixture in an even layer to the corners. Chill in the fridge for 30 mins until set. 2 Put the Christmas pudding, brandy, stout and orange zest in a blender, and whizz to a purée. 3 Using an electric hand whisk, beat the cream cheese with the double cream, sugar and vanilla seeds, then fold through the purée. Spread the mixture over the biscuit base and leave to chill in the fridge overnight.
CUTS INTO 10 slices PREP 25 mins plus overnight chilling COOK 5 mins EASY Good Food’s contributing editor Tom Kerridge is chef-owner of The Hand & Flowers and The Coach pub – both in Marlow, Buckinghamshire. He will be back on the BBC early next year with a new show celebrating fast food. @ChefTomKerridge
Bring the dish Put the cheesecake still in its tin in a large container to transport. Take the charred clementines in a separate plastic container. Chill until needed and assemble before serving. What to drink Gibò Asti NV, Italy (£9, M&S). Such a rich dessert probably doesn’t need wine, but if you want to pop a cork, then the grapey taste of t his sweet, sparkling Asti will refresh your mouth in between bites. For non-drinkers Crodino (£14.69 for 10 x 10cl, amazon.co.uk). Terrible name, great taste! This Italian aperitif is like Aperol without the alcohol. Highly recommended.
For the base 200g gingernut biscuits, crushed 30g light muscovado sugar 1 tsp laky sea salt 110g unsalted butter, melted For the illing 240g Christmas pudding 30ml brandy 30ml stout 1 orange, zested 2 x 280g tubs full-fat cream cheese 300ml pot double cream 200g light muscovado sugar 2 vanilla pods, split and seeds scraped To decorate 2 clementines light muscovado sugar, for sprinkling
4 The next day, peel the clementines, slice into rounds and place on a baking tray. Sprinkle them with sugar, then blowtorch until caramelised and leave to cool. Release the cheesecake from the tin and arrange the clementines on top. Will keep for three days in the fridge. PER SLICE 634 kcals • fat 44g • saturates 27g • carbs 52g • sugars 42g • ibre 1g • protein 5g • salt 1.2g
Tom will be cooking at the BBC Good Food Shows at Glasgow SECC (4 6 Nov), London Olympia 11 13 Nov) and Birmingham NEC (24 27 Nov). Visit bbcgoodfoodshow.com to book tickets. Readers get a discount – ind out more on p180.
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NOVEMBER 2016 bbcgoodfood.com 117
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This fresh, seasonal dish is really popular with my friends – they often ask me to bring it for dinner.
José Pizarro, a regular on BBC’s Saturday Kitchen, is chef and owner of London tapas bar José and Spanish restaurant Pizarro (josepizarro.com). @jose_pizarro
SERVES 8 PREP 40 mins plus at least 48 hrs chilling MORE EFFORT
For the salmon 3 raw beetroots, peeled 1 lemon, zested small pack tarragon, inely chopped 100g golden caster sugar 100g laky sea salt 800g piece salmon illet, skin removed 100ml gin For the salad 100g golden caster sugar 50g walnut halves 3 pink grapefruits 2 large oranges 4 5 tbsp extra virgin olive oil 175g watercress
1 Finely grate the beetroot and mix with the lemon zest, tarragon, sugar and salt.
Festive celeriac koshari This gorgeous veggie side dish has its roots in Egypt, where it’s sold as a popular street food. My version uses ground cinnamon for a festive twist, and roasted celeriac mixed through at the end. Good Food’s contributing editor Rosie Birkett is a food writer and stylist. Her cookbook, A Lot On Her Plate, is out now (£25, Hardie Grant). @rosiefoodie
SERVES 8 PREP 40 mins plus soaking COOK 1 hr MORE EFFORT V
120g dried Puy lentils 120g long-grain white rice 2 small celeriac, peeled and chopped into small cubes 2 garlic bulbs, split across the middle 150ml rapeseed oil or extra virgin olive oil 4 onions, inely sliced 120g macaroni 2 tbsp pine nuts 1 tsp ground cinnamon 1 tsp cumin seeds 1 tsp coriander seeds 400ml vegetable stock 2 tbsp dried cranberries 1 lemon, zested and juiced To serve 2 tbsp rose harissa 120g Greek yogurt handful coriander leaves
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2 Line a shallow dish with several layers of cling film in different directions, so it hangs over the edges. Spoon in half the beetroot mixture, drizzle with half the gin and put the salmon fillet on top. Spread the rest of the beetroot mix on top of the salmon, drizzle over the rest of the gin, then wrap as tightly as possible in the cling film. Leave to cure in the fridge for 48-72 hrs, turning the salmon occasionally (the longer you leave it, the firmer it becomes). Drain off any liquid as it escapes. 3 When the salmon is cured, scrape off the salt mixture really well, then rinse with cold water and dry well. 4 For the salad, put the sugar in a pan with 2 tbsp water and melt over a low heat. Bring to the boil and bubble until you have a golden caramel. Add the walnuts and mix together to coat. Tip onto a baking sheet lined with greased baking parchment and leave to cool. 5 Segment the citrus fruits over a bowl to catch the juice. Cut each segment into two or three pieces. Mix 4 tbsp of the juice with a pinch
1 Heat oven to 180C/160C fan/gas 4. Rinse the lentils and rice together under cold water until the water runs clear. Soak them in water for 30 mins, then drain. Meanwhile, toss the celeriac and garlic halves in 4 tbsp of the rapeseed oil and season. Cover with foil and roast for 20 mins, tossing occasionally. Remove the foil and return to the oven for 10 mins until soft and caramelised. 2 Heat 4 tbsp of the oil over a medium heat, season and fry the onions for about 12 mins until starting to caramelise. In the meantime, cook the macaroni until al dente, then drain. Tip into the onions along with the pine nuts, fry until the nuts and pasta are starting to brown, then remove from the heat. 3 Heat the remaining 2 tbsp oil in a heavy-bottomed frying pan and add the ground cinnamon, cumin and coriander seeds. Stir until they sizzle, then add the lentils and rice. Stir-fry for 1 min, then add the stock and cranberries. Cook for about 25 mins, stirring occasionally, until the stock is absorbed and the cranberries have swelled up.
Bring the dish Wrap the rinsed salmon in plenty of cling ilm and transport in a cool bag. Pack the salad and the dressing in separate plastic containers. Assemble the dish at the party.
of salt and sugar, and plenty of black pepper. Whisk in the oil. 6 Finely slice the salmon. Divide the watercress and fruit segments between eight plates, then top with salmon. Scatter over the walnuts, drizzle over the dressing and serve. GOOD TO KNOW vit c • omega-3 • 1 of 5-a-day • gluten free PER SERVING 417 kcals • fat 25g • saturates 4g • carbs 23g • sugars 22g • ibre 3g • protein 23g • salt 2.5g
Bring the dish Take the koshari in a large plastic container, with the harissa yogurt in a small separate container.
4 Tip the lentil mixture into the onion mixture along with the celeriac, and heat over a medium heat to warm it all through. Squeeze the roasted garlic cloves out of their skins and mash with the lemon zest and juice, then stir into the rice. 5 In a separate container, stir the harissa into the yogurt. To serve, divide the koshari between bowls and top with the spiced yogurt and coriander. GOOD TO KNOW ibre • 2 of 5-a-day • good for you PER SERVING 422 kcals • fat 23g • saturates 1g • carbs 41g • sugars 8g • ibre 8g • protein 9g • salt 0.3g
Food styling SARA BUENFELD Styling FAYE WEARS
Beetroot-cured salmon with citrus salad & caramelised walnuts
PREMIUM READER EVENT
Join us for an exclusive lunch at Le Manoir
IDEAL CHRISTMAS GIFT
Book now for this fabulous event at Raymond Blanc’s world-class restaurant We’ve planned a wonderful lunch at Raymond Blanc’s world-famous restaurant, Belmond Le Manoir aux Quat’Saisons – and you’re invited. Belmond Le Manoir, a 15th-century manor house in the Oxfordshire village of Great Milton, is one of the few restaurants in the world to retain two Michelin stars for more than 30 years. Raymond’s menus evolve with the seasons, and his team sources the finest ingredients, many from their two-acre kitchen garden, which produces 90 types of vegetables and more than 70 varieties of herbs. For our special BBC Good Food event, you will start the day with a cookery demo in the Raymond Blanc Cookery School and a flower-arranging demo with awardwinning florist Fabulous Flowers. Then you’ll be welcomed with a champagne reception, followed by a three-course lunch with wine, coffee and petits fours, plus you will receive a signed copy of Raymond’s new book, Le Manoir aux Quat’Saisons: The Story of a Modern Classic, to take home with you. @raymond_blanc
THE DATE Wednesday 25 January 2017 THE PLACE Belmond Le Manoir aux
Quat’Saisons, Oxfordshire THE TIME 10am-3pm THE ITINERARY Cookery demo in The Raymond Blanc Cookery School and lower-arranging demo in the La Belle Epoque conservatory, followed by a champagne reception, three-course lunch with wine, coffee and petits fours. Plus a copy of Raymond’s new book, worth £50. THE PRICE The day costs £210 per person and is restricted to 48 guests. You will be seated with fellow guests. TO BOOK Call 01844 277200, quoting Good Food lunch, or email
[email protected].
BONUS for
Sample menu Starter Wild mushroom risotto with truffle cream
Main Roast fillet of Angus beef with chargrilled shallots & Bordelaise sauce
or Roasted Romano pepper with bulghar wheat, fennel & garden leaves (vegetarian)
Dessert Delicate lemon cream on a crumbly linzer sable with grapefruit & basil Coffee and petits fours
SUBSCRIBERS
Another great reason to subscribe to BBC Good Food magazine! Subscribers save £10, paying £200 per person. Turn to page 124 for details.
NOVEMBER 2016 bbcgoodfood.com 119
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The theme of your white case is dazzling freshness. First we have two zippy Sauvignon Blancs, one from New Zealand with gooseberry and tropical fruit lavours, and the other from Bordeaux with elegant aromas of cut grass and clean, crisp citrus fruit. From Hungary, a honeyed Pinot Grigio with notes of cut green apple and juicy pear. Then South Africa’s lagship white wine grape, Chenin Blanc, followed by Argentina’s speciality, Torrontes – delicate, loral aromas, with lovely apricot fruit. And to inish, another South African, Lobster Shack, which takes peachy Chardonnay and marries it with rich, fruity Viognier – full-bodied but refreshing too.
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WINTER KITCHEN
Stars of the month Make fresh ingredients shine with these glorious new recipes recipes CASSIE BEST and SOPHIE GODWIN photographs PETER CASSIDY
Persimmon & membrillo galette, p130 126 bbcgoodfood.com NOVEMBER 2016
seasonal
Spiced blackened prawns with clementine salsa, p130 NOVEMBER 2016 bbcgoodfood.com 127
Cauliflower, chestnut & sage cake, p130 128 bbcgoodfood.com NOVEMBER 2016
seasonal
Lamb & cranberry tagine, p132 NOVEMBER 2016 bbcgoodfood.com 129
Persimmon & membrillo galette
Spiced blackened prawns with clementine salsa
Cauliflower, chestnut & sage cake
You might know persimmons as Sharon fruits. Their honeyed flavour is heightened when paired with sweet quince paste in this delicious tart.
Spicy, sticky prawns with a zingy clementine salsa. You’ll love this dish so much, you’ll want to make it again and again – vary the salsa depending on the season. You could replace clementines with heritage tomatoes in summer.
If, like us, you would eat cauliflower cheese at any occasion, then this savoury cake is for you. It transports well and reheats like a dream, so it’s ideal to take along to a party and to eat for lunch the next day.
SERVES 8 10 PREP 35 mins COOK 45 mins EASY
100g membrillo (quince paste) 75g butter 75g golden caster sugar 1 /4 tsp cinnamon good grating of nutmeg a little plain lour, for dusting 375g all-butter puff pastry 2 egg yolks, plus 1 to glaze 4 large persimmons ice cream, to serve (optional)
1 Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put another baking sheet in the oven to heat up. Put the membrillo, 50g butter, 50g sugar, the cinnamon and nutmeg in a saucepan, and heat until the ingredients have melted together, mashing the membrillo with the back of a spoon to break it up. Set aside to cool while you prepare the pastry and persimmon. 2 On a flour-dusted work surface, roll the pastry to the thickness of a £1 coin. Use a sharp knife to cut out a circle, about 30cm in diameter (use an upturned mixing bowl as a guide, if you like). Transfer the pastry to the parchment-lined baking sheet. Slice each persimmon into thin circles, showing off the central star. 3 When the membrillo mixture has cooled, stir in the egg yolks, then spread over the pastry, leaving 1.5cm clear around the edges. Layer the persimmon slices over the membrillo base. Grate over a little more nutmeg, dot with the remaining butter and scatter with sugar. Fold in the edges of the pastry to create a border and brush with the remaining egg yolk. Open the oven and carefully slide the galette onto the hot baking sheet. Bake for 40-45 mins until the pastry is crisp and golden, and the persimmons are soft. Cool for 10 mins before serving with ice cream, or serve cold at teatime. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING (10) 341 kcals • fat 18g • saturates 11g • carbs 41g • sugars 14g • ibre 1g • protein 3g • salt 0.3g
130 bbcgoodfood.com NOVEMBER 2016
SERVES 4 PREP 35 mins COOK 6 mins EASY
20 raw shell-on giant tiger prawns 50g unsalted butter, melted 1 lime, cut into wedges to serve For the salsa 4 clementines, peeled and chopped 1 lime, juiced 2 tbsp extra virgin olive oil 1 small red onion, inely chopped 1 red chilli, deseeded and inely chopped cucumber, chopped small pack coriander, chopped For the seasoning 1 tbsp smoked paprika 1 tsp each garlic salt, dried oregano, dried thyme, cayenne pepper and ground cumin
1 Start by butterflying the prawns. Using a small serrated knife, cut down the back of the prawns through the shells and the flesh from the heads to the tails, cutting just far enough that you can open it up, then remove the black entrails. Once all the prawns are butterflied, set aside. 2 Combine all the salsa ingredients in a bowl with some seasoning. Ideally leave the salsa at room temperature for 30 mins so that the flavours can infuse. 3 Mix all the seasoning ingredients together, along with 1 tsp fine salt and 1/2 tsp cracked pepper, in a bowl. Brush the prawns inside and out with the melted butter, then toss in the spice mix. Heat two large frying pans over a high heat, tip in the prawns and cook for 4-6 mins until they have just turned pink and the insides are opaque. Serve on a board with the salsa and lime wedges. GOOD TO KNOW vit c • 1 of 5-a-day • gluten free PER SERVING 232 kcals • fat 17g • saturates 7g • carbs 10g • sugars 8g • ibre 3g • protein 9g • salt 2.7g
SERVES 10 12 PREP 15 mins COOK 50 mins MORE EFFORT V
1 medium cauli lower (about 500g chopped weight), leaves trimmed and cut into lorets 1 tbsp olive oil 25g butter, plus extra for greasing 1 large onion, chopped 2 fat garlic cloves, chopped 1 small pack sage, half the leaves picked, largest ones left whole, remaining, inely chopped 180g pack cooked chestnuts, 2 /3 roughly chopped, the rest halved 100g ‘00’ lour 100g polenta 21/2 tsp baking powder 150g Parmesan (or vegetarian alternative), grated 8 large eggs, beaten green salad, to serve (optional)
1 Heat oven to 180C/160C fan/gas 4. Bring a large pan of salted water to the boil. Drop in the cauliflower florets and cook for 10 mins until soft but holding their shape. Drain and allow to steam-dry. 2 Meanwhile, heat the oil and butter in a frying pan over a medium heat. Add the onion and a pinch of salt, then cook for 8 mins until softened and caramelising. Stir in the garlic, chopped sage leaves and chopped chestnuts, and cook for 2 mins or until fragrant. Remove the pan from the heat and leave to cool slightly. 3 Grease and line the base of a 23cm springform cake tin with baking parchment. Put the flour, polenta, baking powder and cheese in a large bowl. Whisk in the eggs so that you have a smooth batter, then carefully fold in the cooked onion mixture and cauliflower. 4 Tip the mixture into the prepared tin and arrange the remaining sage leaves and chestnuts on top. Bake for 40 mins until golden brown. Serve warm as a main course with a big green salad, if you like. GOOD TO KNOW calcium • 1 of 5-a-day PER SERVING (10) 241 kcals • fat 11g • saturates 5g • carbs 20g • sugars 3g • ibre 2g • protein 14g • salt 1.1g
seasonal
Game pie with cranberries & chestnuts, p132 NOVEMBER 2016 bbcgoodfood.com 131
Game pie with cranberries & chestnuts Make this impressive pie and keep it in the fridge ready for a cold lunch buffet. You can’t buy hot water crust pastry, but it’s simple and well worth the effort. SERVES 12 PREP 1 hr plus at least 6 hrs chilling COOK 2 hrs 25 mins A CHALLENGE
For the illing 200g fresh or frozen cranberries 50g golden caster sugar 800g mixed boneless game, such as rabbit, venison, wild boar, pheasant, partridge or pigeon, inely chopped 300g pork belly, minced (ask your butcher to do this, or pulse in a food processor) 200g smoked lardons 150g cooked chestnuts, roughly chopped tsp ground mace 2 large pinches of ground nutmeg small bunch sage, inely chopped 1 tsp chopped thyme 1 tsp ground white pepper For the hot water crust pastry 200g lard, cubed, plus a little for greasing 575g plain lour To inish 1 egg, beaten 4 gelatine leaves 300ml chicken stock
Lamb & cranberry tagine Don’t be put off by the long list of ingredients; this is exactly the type of recipe you want up your sleeve for Christmas entertaining. It’s really quick to prep, then your oven does all the work. SERVES 6 PREP 10 mins plus at least 3 hrs infusing COOK 31 2 hrs EASY G without the yogurt
1.5kg lamb shoulder, trimmed of excess fat, then cubed 1 tbsp each ground cumin and coriander 1 tsp each sweet and hot paprika 3 tbsp olive oil 2 large red onions, sliced into half moons 4 garlic cloves, inely chopped 2 cinnamon sticks, broken in half 6 cardamom pods, lightly crushed 400g can chopped tomatoes
132 bbcgoodfood.com NOVEMBER 2016
1 First, make a cranberry sauce for the centre of the pie. Tip 150g of the cranberries and the sugar into a saucepan, add 1 tbsp water and bring to a simmer. Bubble for 4-5 mins until the cranberries have softened and you have a glossy sauce. Cool completely. Mix the remaining filling ingredients (including the remaining cranberries) in a large bowl and season well. 2 When you’re ready to make the pastry, boil the kettle and grease a deep 20cm loose-bottomed cake tin with a little lard. Tip the flour into a bowl and season with 1 tsp salt. Measure 220ml hot water into a jug and add the lard. Stir until melted, then pour into the flour and mix with a wooden spoon to form a dough. It’s best to roll hot water crust pastry while it’s warm, so – working quickly – remove a quarter of the pastry, wrap and set aside. Roll the remaining pastry on a floured surface to the thickness of a £1 coin. Use the warm pastry to line your cake tin, leaving any excess pastry overhanging, and pushing it right into the corners. If it tears, patch it up with the excess – this pastry is very forgiving, so you don’t have to be too gentle with it. Heat oven to 180C/160C fan/gas 4. 3 Pack half the filling into the bottom of the lined tin, making sure there are no air pockets. Spread the cranberry sauce over the meat, then
pack the remaining filling on top, creating a slightly domed shape in the middle. Use a pair of scissors to trim the excess pastry to about 2cm all the way around, then brush the inside rim with some of the beaten egg. Unwrap the remaining pastry and roll out to the same thickness as before. Cut into wide strips and use to create a lattice on top of the pie, tightly weaving the pastry strips under and over each other. Pinch the pastry together around the edges, then roll the excess in towards the centre to create a neat edge. Brush the top of the pie with more egg. 4 Cook in the oven for 45 mins, then reduce the heat to 160C/ 140C fan/gas 3 and cook for a further 1 hr 30 mins. Leave to cool at room temperature, then chill overnight, or for at least 4 hrs. 5 Soak the gelatine in cold water for 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature. 6 Pour the stock into the pie through the holes in the lattice, using a funnel. Pour in a little at a time, allowing a few seconds before each addition (you may not need all the stock). Put in the fridge for another 2 hrs to set the jelly, then serve in wedges. Eat within 3 days.
2 tbsp honey 200g frozen or fresh cranberries 50g shelled pistachios, toasted and roughly chopped, to serve natural yogurt, handful mint leaves and couscous, to serve
reduce the heat to medium and add the onions, garlic and remaining ground spices. Cook for 5 mins until softened, then stir in the cinnamon sticks and cardamom pods. Return the lamb to the dish along with the tomatoes, plus 1/2 a can of water and the honey. Bring to the boil, season, cover with a lid and put in the oven for 2 hrs 15 mins. 4 Bring the tagine out of the oven, give it a good stir and tip in the cranberries. Return to the oven, with the lid off, for a further 15 mins until the lamb is completely tender. 5 Taste the tagine for seasoning and remove the cinnamon sticks and cardamom pods. Scatter over the pistachios, yogurt and mint leaves, then serve out of the dish at the table with couscous.
1 At least 3 hrs before (or preferably a day), toss the lamb with half the cumin, coriander, sweet and hot paprika in a large bowl. Cover and leave in the fridge to infuse. 2 Heat oven to 160C/140C fan/gas 3. Heat 1 tbsp of the oil in a large flameproof casserole dish over a high heat and season the spiced lamb well. Working in batches, fry until completely brown, then set aside. Add more of the oil as you need it and get some deep colour on the meat – this will add to the flavour of the tagine. 3 Once the lamb is browned, pour any remaining oil into the dish,
PER SERVING 565 kcals • fat 29g • saturates 11g • carbs 46g • sugars 5g • ibre 3g • protein 29g • salt 1.1g
GOOD TO KNOW ibre • iron • 2 of 5-a-day • gluten free PER SERVING 574 kcals • fat 33g • saturates 11g • carbs 17g • sugars 14g • ibre 6g • protein 50g • salt 0.4g
seasonal
Deep-fried Brussels with black pudding & apple We first tried deep-fried Brussels at Marmadukes café and deli in Sheffield (marmadukescafedeli. co.uk). They were a revelation, admittedly a dangerous one, as they’re addictive. Here we’ve paired them with a mustardy sherry vinaigrette for a speedy, elegant starter. SERVES 2 PREP 10 mins COOK 10 mins MORE EFFORT
4 tbsp butter 1 Granny Smith apple, cored, peeled and cubed 4 slices of black pudding 2 tsp wholegrain mustard 1 tsp honey 11/2 tbsp sherry vinegar vegetable oil, for deep-frying
200g Brussels sprouts, trimmed and halved handful watercress
1 Heat the butter in a small frying pan over a medium heat. Once foaming, add the apple. Fry for 2 mins until beginning to caramelise, then remove with a slotted spoon onto a plate. Add the black pudding to the butter and cook for a further 2 mins, turning halfway until crispy. Remove with a slotted spoon and set aside with the apple. 2 Whisk the mustard, honey and vinegar into the butter and cook for 30 secs. Taste for seasoning
and set aside on a very low heat to keep warm. 3 Heat the oil in a large, heavybottomed saucepan until it reads 190C on a thermometer, or a piece of bread browns in it within 15 secs. Carefully drop in the sprouts and cook for 3 mins until deep golden brown. Drain on kitchen paper, then scatter with flaky sea salt. Divide the sprouts between two plates, along with the watercress, apple and black pudding, then drizzle over the warm dressing. GOOD TO KNOW folate • ibre • vit c • iron • 2 of 5-a-day PER SERVING 560 kcals • fat 48g • saturates 21g • carbs 20g • sugars 12g • ibre 7g • protein 10g • salt 1.9g
NOVEMBER 2016 bbcgoodfood.com 133
seasonal
Orecchiette with cavolo nero, anchovies & pangrattato Pangrattato – toasted, crunchy breadcrumbs – add texture to this pasta dish. Serve them at the table to ensure they’re crisp. SERVES 4 PREP 15 mins COOK 15 mins EASY
Pomegranate-braised pork belly Christmas spices and tender pork combined with the tart flavours of pomegranate and lemon make this a fabulous winter dish. If you have a drinks party in the calendar, you could chop it into canapé-sized chunks and serve with cocktail sticks. SERVES 4 PREP 5 mins COOK 2 hrs 10 mins EASY G
1 tbsp vegetable or sun lower oil 400ml pomegranate juice 1 cinnamon stick 1 /4 tsp ground allspice 1 lemon, juiced and zest peeled into strips 3 tbsp honey 3 tbsp red wine vinegar 8 pork belly slices (about 750g) 50g pomegranate seeds green veg or a fresh grain salad, to serve (optional)
1 Heat oven to 160C/140C fan/ gas 3. Heat the oil in a wide, shallow ovenproof dish (or use a roasting tin that can go on the hob). Mix the pomegranate juice, cinnamon, allspice, lemon juice, honey and red wine vinegar together in a large bowl. Brown the pork for 2-3 mins each side, then add all the other ingredients, season and bring to a simmer. Cover with a lid, or wrap the dish in foil, then transfer to the oven for 1 hr. 2 Uncover the dish, remove the pork and set aside. Skim off the fat and place the dish on the hob. Reduce the sauce to a sticky glaze before returning the pork to the dish and basting. Increase the temperature to 180C/160C fan/gas 4 and return the dish to the oven. Continue cooking for another 45-50 mins until the pork is really tender. Scatter with the pomegranate seeds and serve with green veg or a fresh grain salad, if you like. GOOD TO KNOW vit c • gluten free PER SERVING 610 kcals • fat 41g • saturates 14g • carbs 25g • sugars 25g • ibre 1g • protein 36g • salt 0.3g
134 bbcgoodfood.com NOVEMBER 2016
1 Bring a large pan of salted water to the boil and cook the pasta following pack instructions. Meanwhile, heat 1 tbsp oil in a large frying pan and add the breadcrumbs. Toast until they are golden and crispy, then tip out onto a plate and set aside. Wipe the pan clean with kitchen paper. 2 Heat another 2 tbsp oil in the pan and add the chilli, garlic and anchovies. Sizzle for 1-2 mins but don’t let the garlic brown. Add a drizzle of the oil from the anchovies, stir and set the pan aside. 3 When the pasta has 2 mins to go, add the cavolo nero. Remove a cup of cooking water before draining the pasta, then tip it into the frying pan and return to the heat. Add a splash of cooking water, the remaining 1 tbsp oil (along with another drizzle from the anchovies if the pasta looks dry) and the lemon zest and juice. Season well and cook for 1-2 mins, tossing everything together and adjusting the seasoning if necessary. Serve in bowls scattered with the pangrattato. GOOD TO KNOW low cal • vit c PER SERVING 444 kcals • fat 12g • saturates 2g • carbs 68g • sugars 3g • ibre 4g • protein 13g • salt 1.3g
At their best now Fruit & veg • Apples • Beetroots • Brussels sprouts & tops • Cavolo nero • Celeriac • Celery • Chard • Chestnuts • Clementines • Cranberries • Kale • Kohlrabi • Leeks • Pears • Persimmons (above) • Pomegranates • Pumpkins & squash • Quinces • Salsify • Shallots • Sloes • Swedes • Walnuts Fish & seafood • Clams • Cockles • Cod • Crab • Lobster • Mackerel • Mussels • Oysters • Scallops • Squid Meat • Goose • Grouse • Hare • Partridge • Pheasant • Rabbit • Turkey • Wild duck • Wood Pigeon
Food styling JENNIFER JOYCE Styling LUIS PERAL
300g orecchiette (or any short pasta) 4 tbsp olive oil 2 slices crusty bread (stale if possible), crusts removed and blitzed into breadcrumbs 2 fat red chillies, deseeded and thinly sliced 5 fat garlic cloves, thinly sliced 8 10 anchovies, in oil, chopped 200g cavolo nero, stalks removed, inely shredded 1 lemon, zested and juiced
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GUEST CHEF
Joe Wicks
Our new contributing editor, the hugely popular online nutritional coach and author, has created an exclusive recipe for us that’s Christmassy but light
Chicken tagine with spiced Brussels & feta I’m a massive fan of Brussels sprouts. This is a really tasty way to cook them – it balances their earthiness with the sweet and spicy flavours of the tagine. If you like bone-in, skin-on chicken thighs, throw those into the mix instead, but you’ll need to increase the overall cooking time by around 15 minutes. SERVES 4 6 PREP 10 mins COOK 35 mins EASY
1 tbsp coconut oil 1 large red onion, sliced 1 red pepper, inely sliced 3 garlic cloves, inely chopped 10 chicken thigh illets (boneless and skinless) tsp each ground cinnamon, ground turmeric and smoked paprika 1 tbsp tomato purée 250ml chicken stock 6 dried apricots, cut in half 175g canned chickpeas, drained and rinsed tsp cumin seeds 275g Brussels sprouts, shredded 50g feta small bunch coriander, roughly chopped
Joe’s new book, Lean in 15: The Sustain Plan, is out on 17 November (£16.99, Bluebird). His irst-ever itness DVD is available for pre-order on 26 December
GOOD TO KNOW folate • ibre • vit c • 3 of 5-a-day PER SERVING (6) 441 kcals • fat 19g • saturates 8g • carbs 24g • sugars 16g • ibre 9g • protein 39g • salt 0.7g
Next month Joe’s recipe for using up Christmas leftovers
Portrait
Joe, a former personal trainer, has become an Instagram phenomenon with 1.5 million followers and his #Leanin15 videos, which focus on quick, easy cooking. His 90 Day SSS (Shift, Shape and Sustain) Plan has inspired men and women nationwide to sign up to his programme of healthy recipes and workouts. thebodycoach.co.uk @thebodycoach
1 Heat 1 tbsp of the coconut oil in a large flameproof casserole dish over a medium heat. When melted and hot, add the onion, pepper and garlic. Cook, stirring regularly, for 3-4 mins or until just starting to soften. Increase the heat to maximum and add the chicken thighs. Fry everything together for about 3 mins, stirring occasionally. 2 Sprinkle in the spices, squeeze in the tomato purée and fry, stirring almost constantly, for 1 min. Pour in the stock and bring to the boil. Reduce the heat to a simmer and partially cover with a lid. After 30 mins, add the dried apricots and chickpeas, and continue to simmer for a further 10 mins. 3 While the tagine is bubbling away, heat the remaining 1/2 tbsp of coconut oil in a frying pan over a high heat. When melted, add the cumin seeds, toast for 10 secs, then add the shredded sprouts. Fry the sprouts over the high heat, stirring almost constantly, for 5 mins, by which time they should have softened and browned in places. 4 Serve the tagine in a large bowl, scatter over the fried sprouts, crumble over the feta and finish with the coriander.
NICKYJONSTON CARVERPR Food styling EMILY KYDD Styling LYDIA BRUN
recipe photograph MAJA SMEND
136 bbcgoodfood.com NOVEMBER 2016
seasonal
NOVEMBER 2016 bbcgoodfood.com 137
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seasonal
COOK CARDS
Big breakfasts Make holiday mornings special with one of these exciting new dishes recipes CHELSIE COLLINS photographs CLAIRE WINFIELD
NOVEMBER 2016 bbcgoodfood.com 139
seasonal
Bloody Mary scrambled eggs & smoked salmon
Apple & clementine bircher SERVES 4 PREP 10 mins plus overnight chilling NO COOK V
SERVES 2 PREP 5 mins COOK 5 7 mins EASY
4 eggs 2 tbsp milk 1 /2 tsp each Tabasco and Worcestershire sauce, plus extra to serve (optional) 1 tbsp olive oil 100g cherry tomatoes 1 tbsp inely snipped chives 100g smoked salmon, sliced 4 slices wholemeal bread, toasted and buttered 1 /2 lemon, sliced into wedges
1 Beat together the eggs, milk, Tabasco, Worcestershire sauce and some seasoning in a jug. Heat the oil in a large non-stick pan over a low heat and pour in the egg mix. Cook, stirring, until it is done around the edges and slightly runny in the middle. Then tip in the
tomatoes and warm through for 1 min until the eggs have finished cooking. 2 Top the toast with the scrambled eggs and chives, and place the smoked salmon on the side with a wedge of lemon to squeeze over. Drizzle over extra Tabasco and Worcestershire sauce, if you like it with an extra kick. GOOD TO KNOW folate • omega-3 PER SERVING 617 kcals • fat 39g • saturates 16g • carbs 30g • sugars 5g • ibre 5g • protein 33g • salt 26g
200g porridge oats 1 /2 tsp ground cinnamon 500ml apple juice 4 apples, grated (we used Braeburn) 2 clementines, segmented 1 tbsp laked almonds, toasted 2 tbsp pomegranate seeds
CHRISTMAS MOMENTS Swirl through a teaspoon of brandy or Cointreau cream for a decadent start to the day.
1 The night before, mix the oats with the cinnamon in a large bowl. Stir in the apple juice and grated apple, cover with cling film and leave overnight in the fridge. 2 In the morning, stir through the clementine segments, divide between four bowls, then scatter over the almonds and pomegranate seeds. GOOD TO KNOW low fat • ibre • vit c • 2 of 5-a-day PER SERVING 336 kcals • fat 6g • saturates 1g • carbs 56g • sugars 27g • ibre 8g • protein 11g • salt none
For more winter breakfasts, visit bbcgoodfood.com
Sausage & kale hash
Buttered wild mushrooms on toast
SERVES 2 PREP 10 mins COOK 20 mins EASY
My secret savoury ingredient – Marmite – adds extra umami flavour to the mushrooms.
1 Put the potatoes in a pan of cold water with a little salt. Bring to the boil, cook for 3-4 mins until nearly tender, then drain and set aside. 2 Meanwhile, heat 1/2 tbsp oil in a large, non-stick frying pan. Cook the onion for 8-10 mins over a low heat until soft. Add the potatoes and sausagemeat, turn the
SERVES 2 PREP 10 mins COOK 5 mins EASY V
heat up to medium and brown everything for 5-6 mins. Scatter the kale over and wilt for 2 mins, then stir in the sage. 3 Pour in the remaining oil and push the hash to one side of the pan to make room for the eggs. Crack the eggs in and fry to your liking. Divide the hash between two bowls and top with a fried egg. GOOD TO KNOW calcium • folate • ibre • vit c • 1 of 5-a-day PER SERVING 709 kcals • fat 47g • saturates 14g • carbs 40g • sugars 7g • ibre 6g • protein 28g • salt 1.8g
140 bbcgoodfood.com NOVEMBER 2016
2 tbsp butter 1 /2 rosemary sprig, leaves picked and inely chopped 1 garlic clove, crushed 200g wild mushrooms, cleaned using a pastry brush, larger ones torn into pieces 1 /4 tsp Marmite 1 /2 small bunch parsley, roughly chopped 4 slices sourdough, toasted
1 Heat 1 tbsp butter, the rosemary and garlic in a frying pan over a medium heat. Once bubbling, toss in the mushrooms and cook until golden and tender. Add the remaining 1 tbsp butter to the
pan with the Marmite and swirl it around to coat the mushrooms. Remove from the heat and scatter over the parsley with a little seasoning. 2 Divide the mushrooms between the 4 slices of toast, and drizzle over any butter left in the pan. Serve immediately. GOOD TO KNOW folate • 1 of 5-a-day PER SERVING 316 kcals • fat 14g • saturates 8g • carbs 35g • sugars 2g • ibre 3g • protein 11g • salt 1.2g
Next month Festive pancakes
Food styling KATY GREENWOOD Styling SARAH BIRKS
250g white potatoes, cut into chunks 1 tbsp olive oil 1 small onion, inely sliced 4 Cumberland sausages (about 250g), meat squeezed out of the skins 100g kale, thick stalks removed 1 tbsp sage, inely chopped 2 eggs 2 tsp brown sauce (optional)
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A SPARKLING FESTIVE SHOWSTOPPER A cake with an average sponge isn’t worth eating. Give yours the best possible start by using Stork with Butter, for the perfect taste and texture
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aking the perfect sponge is certainly no picnic. It takes finesse, patience and the best quality ingredients. It needs to be light and fluffy in texture with exemplary crumb structure, yet still have the rich, buttery, luxurious taste we all expect in our cakes. It is especially important at Christmas. From stollen to mince pies, our Yuletide treats must satisfy all of our festive expectations. When it comes to cake, why not change it up from the traditional dense fruit number and create a real showstopper? Chocolate and orange is a classic Christmas combination. Wow your friends with this sparkling creation at your Christmassy coffee morning, or get the little ones involved for some festive family baking fun. It has a deep, intense flavour combined with that perfect spongey consistency, and it’s all thanks to Stork with Butter. It can be used straight out of fridge so you don’t have to remember to take it out to soften like you do with butter, and it’s easy to mix. This sponge is the perfect base to create something eye-popping. You’ve got taste, texture, and now you’ve got the look as well. Using Stork with Butter means you really can have your cake and eat it.
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Meet the Stork family Bake with Stork For over 90 years, Stork has been the worst kept secret in the world of baking. Its range of products, including Stork in a tub and Stork block, has provided countless British households with stunning pastry, biscuits and, of course, cakes. Not only is Stork with Butter perfect for any sponge, it also makes a luxuriously creamy frosting. If you master this recipe, or any other using Stork, share your good work on Twitter with @bakewithstork. The Stork website is also chock-full of cracking Christmas recipes, from chocolate Rudolph cupcakes to eggnog cake, so when you’re baking this festive season, think big!
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LIGHTEST CAKE FOR THE DARKEST DAY SERVES 12
PREP 35 mins
COOK 30 mins
EASY
225g Stork with Butter 225g caster sugar 4 medium eggs 210g self-raising flour 40g cocoa powder zest 1 orange TO DECORATE 300ml Elmlea whipping cream 2 tbsp icing sugar chocolate stars and curls zest 1/2 orange sparklers (optional)
1 Grease and line two 8in cake tins. Using an electric whisk, mix together the Stork with butter and sugar until light and fluffy.
2 Add the eggs, one at a time, whisking well after each addition. 3 Sift in the flour and cocoa powder and combine until even. 4 Add the orange zest and stir through. 5 Divide the mixture between the two tins, roughly level with the back of a spoon and bake in the oven for 35 mins until risen and springy to the touch. Transfer the cakes to a wire rack and leave to cool. 6 In a large bowl, whisk together the Elmlea whipping cream and icing sugar until soft peaks form. 7 Use a little of the cream mixture to sandwich the two cakes together on a serving plate. Top with the remaining cream. 8 Decorate with chocolate stars and curls and sprinkle over the orange zest. Top with sparklers and light just before serving, if you like.
For more information and recipe inspiration, visit bakewithstork.com
Steak & kidney pudding SERVES 4 PREP 40 mins COOK 4 hrs A CHALLENGE G after steaming
Elaine with her older sister Marion in 1949
My life on a plate
ELAINE PAIGE We all have a dish that brings back childhood memories, and one to pass on to the next generation. Here, the musical star shares her family recipes interview ROSANNA GREENSTREET
Singer and actress Elaine Paige has been a star of British musical theatre for 50 years. Her breakthrough role came in 1978, when she played Eva Peron in Evita. She has won five Laurence Olivier Awards, released more than 20 solo albums and now presents BBC Radio 2’s Elaine Paige on Sunday. Her new series of weekend concerts, Stripped Back, runs until 18 December (see elainepaige.com).
144 bbcgoodfood.com NOVEMBER 2016
The recipe I grew up with This would be my nana’s steak & kidney pudding – I can taste it now! We had a big house in East Barnet, Hertfordshire, and my parents turned the upstairs into a flat for my grandparents. For Saturday lunch, my grandmother would make her steak & kidney pudding – as requested by me and my dad. The pudding was such a business because you had to make the suet – you didn’t buy a packet mix. Nana would line a basin with suet (I still have two of her basins), then put in the steak, kidney and gravy, and tie the whole thing up in muslin. It went in a large saucepan, where it steamed for hours on top of the cooker. You had to keep watch over it and continually top up the water to make sure the saucepan didn’t dry out. It was a real labour of love. We had it with mash and green vegetables, and the pud would just fall apart and the gravy spilled out. Nana, whose name was Edith, was quite possessive about her kitchen and wanted to do it all. I wasn’t allowed to help with the cooking, but I would get the plates out of the oven where they were warming and lay the table. Unfortunately my grandfather had a stroke and lost his power of speech. I don’t think I realised how awful it must have been for him. After school I would go upstairs to their apartment and have tea and talk to them about my day. I was very fond of them both.
21/2 tbsp dripping or vegetable oil 2 onions, halved and sliced 1 large carrot, diced 2 bay leaves 2 tbsp plain lour 1 tsp English mustard 400g diced lean stewing steak 2 kidneys (about 150g), halved, cored and cut into chunks 200ml stout 200ml strong beef stock mashed potato and greens, to serve For the suet pastry 300g plain lour 1 tsp baking powder 150g beef suet soft butter, for greasing chopped parsley (optional)
1 Melt 11/2 tbsp of the dripping in a large, non-stick pan. Fry the onions, carrot and bay leaves for 15 mins, stirring frequently, until golden. 2 Mix the flour, mustard powder and some seasoning in a large bowl, then toss in the steak and kidneys until they are coated. Remove the vegetables from the pan with a slotted spoon and set aside. Add the remaining dripping to the pan and fry the meat until browned. 3 Stir the stout into the remaining flour left in the bowl, then pour into the pan of meat with the stock, and stir over the heat until thickened to a gravy. Return the vegetables to the pan, cover tightly and simmer for 1 hr 15 mins-1 hr 30 mins, stirring frequently, so that the flour in the sauce doesn’t stick to the bottom of the pan. If necessary, add a drop or two of water to loosen the consistency, but not too much as you want a thick gravy. The meat won’t be completely tender, but it will cook further in the pudding. Set aside to cool or chill overnight. 4 To make the suet pastry, put the flour, baking powder and suet in a bowl with 1/2 tsp salt. Pour in 150ml cold water and stir with a round-bladed knife to bring the mixture together as a dough. Tip onto a lightly floured surface, knead briefly until smooth, then cut off 1/4 and set aside. 5 Very generously grease a 1.2-litre pudding basin. Roll out the biggest piece of dough to a circle large
food stories
The recipe I’d like to pass on I first went to the Far East many years ago, and it’s one of my favourites cuisines to cook at home. A concoction I do is salmon with soy sauce, sweet chilli sauce, sesame oil, root ginger, pak choi, spinach and sesame seeds. You also need mirin (Japanese rice wine) or, if you’ve got it to hand, some dry sherry. I am always trying to hang onto my figure and this is a healthy recipe that doesn’t make you bloat. I have two nieces, Joanna and Sophie. Sophie has twin girls, Holly and Jessica, who are aged four. I like to think that when they’re a bit older – and I’m still around – I could teach them to cook Asian food.
Teriyaki salmon with sesame pak choi
Portrait ALAN OLLEY SCOPE FEATURES Recipe photographs STUART OVENDEN Food styling SAL HENLEY Styling JENNIFER KAY
SERVES 2 PREP 10 mins COOK 10 mins EASY
enough to line the inside of the basin right up to the rim. Press the pastry into the basin so that it is an even thickness, then spoon in the steak & kidney mixture. Roll out the remaining pastry to make a round to fit as a lid on top of the basin. Brush round the edge with water, then place on top of the filling, wetted-side down, and seal all the way round with the sides to enclose. 6 Cover the basin with a double layer of greased baking parchment and foil, pleating them first to allow for expansion (alternatively, use muslin). Then tie with string, adding a string handle for easy lifting in and out of the pan. 7 Put an upturned heatproof saucer in the base of a large pan and put the pudding basin on top. Pour in boiling water from the kettle to come 3/4 up the side of the basin, then cover the pan tightly with a lid. If you can’t close the pan, cover tightly with foil instead and leave to simmer for 2 hrs over a low heat. If you need to, top with more boiling water, but if the seal is tight, this shouldn’t be required. 8 Remove the pudding from the pan and leave to settle for 5 mins, then turn out onto a plate, scatter with parsley (if you like), and serve with mash and greens. GOOD TO KNOW iron • 1 of 5-a-day PER SERVING 904 kcals • fat 45g • saturates 21g • carbs 79g • sugars 8g • ibre 6g • protein 40g • salt 1.6g
2 skinless salmon illets 1 tbsp sweet chilli sauce 1 tbsp honey 1 tsp sesame oil 1 tbsp mirin or dry sherry 2 tbsp soy sauce 2 tsp inely grated ginger brown rice or noodles, to serve (optional)
For the pak choi 2 large pak choi (about 250g) 2 tsp vegetable oil 2 tsp sesame oil 3 garlic cloves, grated 75ml ish or vegetable stock 2 tsp toasted sesame seeds, for sprinkling
1 Heat oven to 200C/180C fan/gas 6 and put the salmon in a shallow baking dish. Mix the sweet chilli, honey, sesame oil, mirin, soy and ginger in a small bowl and pour over the salmon so the steaks are completely covered. Bake for 10 mins while you cook the pak choi. 2 Cut a slice across the base of the pak choi so the leaves separate. Heat the oils in a wok, add the garlic and stir-fry briefly to soften. Add the pak choi and fry until the leaves start to wilt. Pour over the stock, tightly cover the pan and allow to cook for 5 mins – you are aiming for the stems of the pak choi to be tender but still have a bit of bite. 3 Serve the pak choi in shallow bowls, top with the salmon steaks and spoon over the juices. Scatter with the toasted sesame seeds and serve on its own or with brown rice or noodles. GOOD TO KNOW folate • omega-3 • 1 of 5-a-day PER SERVING 517 kcals • fat 30g • saturates 5g • carbs 17g • sugars 15g • ibre 3g • protein 41g • salt 2.8g
GET AHEAD To save time, you can prepare the pudding illing a day ahead. For a video on steaming a pudding, visit bbcgood food.com.
NOVEMBER 2016 bbcgoodfood.com 145
Emma’s Big Apple
Happy holidays T
hanksgiving: the fourth Thursday in November, during which Americans give thanks for their blessings (while overlooking the fact that the day was originally a celebration of the massacre of 700 Native Americans in 1637) by eating and playing with as many family members as planes, trains and automobiles can convene. Our problem: we are living in New York for a year and don’t have family here. Luckily we know other orphaned Brits in New York, so we pretend that we are related, and spend the day together trying to understand this new-fangled festival. A big fuss, I mean – a REALLY big fuss – is made about the Thanksgiving meal, which is basically just a roast dinner. This makes it a slightly underwhelming feast for any Brit raised with Sunday lunch, but still delicious if you can get your head around the lack of roast potatoes, and the omnipresence of sugar. The classic menu is roast turkey, American stuffing (chunkier, crisper and more deconstructed than ours), mashed potatoes (yup – shocking), a soupy green bean & mushroom casserole topped with crispy onions (as unappetising as it sounds), roast veg glazed with maple syrup, and a dish of puréed sweet potatoes covered in a layer of melted marshmallows (seriously, what is that about?), after which comes the holy trinity of pecan pie, apple pie and pumpkin pie. Not either/or – all three. The food is followed by the official giving of thanks at the table. In proper American homes, this involves heartfelt statements, deep gratitude to family members, religious appreciation and often actual tears. We tried to keep straight faces while thanking the food for not burning (me) and the Xbox for having been invented (my 12-year-old son). But despite the big side dish of British awkwardness, once the giggling had subsided this public display of gratitude was actually a humbling ritual.
Everyone tucks into Emma’s Thanksgiving meal
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As befits the occasion, I embrace the new American custom of deep-frying the turkey. The downside is that you don’t get a house smelling of poultry all morning, but you do get the theatrical spectacle of outdoor deep-fat frying, the enjoyably endless discussion of how unlikely it is to work and a 40-minute cooking time for a 4kg bird. A vat of oil is heated in a massive stockpot over a camping stove, the bird is lowered in using a coat hanger, it stays there for around five minutes per 500g and is hauled out, bronzed and crispy-skinned, looking like an audition for a high-class TV food advert. The following day is all about the leftovers: they go large on turkey chilli, turkey Bolognese and turkey pot pie as well as deep-fried green beans (got to do something with that casserole that nobody ate). The key leftover dish though, is the turkey sandwich – and here we need to take our cooking hats off and hand them over, with humility, to the Americans. Their leftover sandwiches are mini-legends. Sometimes they combine turkey slices with cranberry jelly and melted brie. Occasionally they mix the cranberry sauce with mayonnaise and pile it on top of turkey breast and a layer of cold stuffing in ciabatta. They have been known to squidge together a bowlful of chopped turkey, stuffing and parsley, mould it into patties, shallow fry it, then serve it in pitta with a harissa-cranberry sauce and call it turkey falafel. But just when you think their sandwich skills are worthy of an entire column, they go and blow it all with this: The Stuffed French Toast Turkey Cranberry Waffle. Turkey breast and Swiss cheese are piled up in between two waffles, the whole thing is dipped in beaten egg and fried in butter, then the top is spread with cranberry sauce and served with icing sugar. Yeah. That. The one sadness is that there are no crackers. The Pilgrims didn’t bring any – and nobody seems to have told the Americans that they’re compulsory when eating turkey, so if you’re coming to America in November, bring your own. As it also means New Yorkers have never known the joys of The Cracker Gag, I leave you with my current favourite… Why did Adele cross the road? To say hello from the other side. I’m here all week.
Good Food’s contributing editor Emma Freud, a journalist and broadcaster, has been reporting on the Manhattan food scene for us this year. @emmafreud Next month Homeward bound, Emma bids farewell to New York
Portrait DAN HALLMAN | Recipe photograph DAVID MUNNS | Food styling ELLIE JARVIS Styling FAYE WEARS
Our contributing editor Emma Freud celebrates Thanksgiving with deep-fried turkey and legendary sandwiches stuffed with leftovers
food stories
Fig & pancetta American stuffing Classic American stuffing is chunkier than the British version, but equally delicious. So if your turkey ends up going south, enjoy the stuffing on its own. SERVES 8 PREP 40 mins COOK 1 hr 10 mins MORE EFFORT
75g butter, plus extra for greasing 150g diced pancetta 150g Italian sausages, chopped 1 large onion, inely chopped 1 celery stick, inely chopped 1 tbsp chopped rosemary 2 garlic cloves, grated 150g ciabatta or sourdough bread, cut into small cubes 2 eggs 150ml chicken stock 150g dried igs, roughly chopped 2 tbsp roughly chopped parsley 100g cooked whole chestnuts, roughly chopped
1 Heat oven to 180C/160C fan/ gas 4 and grease a large baking tray. Fry the pancetta in a large, dry frying pan until crisp and golden, then transfer to a large bowl with a slotted spoon. In the same pan, fry the sausages until lightly browned, then add to bowl with the pancetta. Melt all the butter in the same pan and fry the onion, celery, rosemary and garlic for about 15 mins until very soft. 2 Meanwhile, put the cubes of bread on a baking tray and toast in the oven until pale golden. Cool, then blitz half the cubes in a food processor. Beat the eggs with the chicken stock. 3 Add the figs, parsley and chestnuts to the pan with the onion mixture. Stir for a few mins, then transfer to the bowl with the pancetta and sausage. Add all the bread,and a really generous sprinkling of seasoning. Using your hands, toss all the ingredients gently together, then add the egg and stock mixture. 4 Divide the mixture into 16 balls and place on the prepared baking tray. Bake, covered with some greased foil, for 30 mins, then remove the foil and bake for another 10 mins until golden and crispy. Once you’ve taken the stuffing out of the oven, season again and serve. GOOD TO KNOW 2 of 5-a-day PER SERVING 341 kcals • fat 21g • saturates 9g • carbs 24g • sugars 11g • ibre 3g • protein 12g • salt 1.3g
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food stories
SHARE YOUR RECIPES
A novel soup Our website, bbcgoodfood.com, is a great place to get your recipes noticed. This soup started life as an idea in a novel, but in reality it makes a satisfying lunch or supper recipe DIONY VAN EECKHOUT photograph DAVID MUNNS
'I first started cooking at 18 when my parents were on holiday,' says Diony, an English lecturer from Belgium. 'I'm always up for discovering unusual flavour combinations. This recipe came to me while I was writing my novel, Aetheria, which is yet to be published. I love trying to work lots of fun details into everything I write, and food can be a strong way of creating identity when it comes to foreign worlds. 'This soup, referred to as "Ophion's Elixir" in the novel, is served as a pick-me-up after a long day out in the cold. You get creaminess from the broccoli, a bit of heat and lots of flavour from the chorizo, and a sharp touch from the Gruyère. What makes this soup really interesting, however, is the fennel, which lingers for a moment after each spoonful.'
Broccoli, Gruyère & chorizo soup
Food styling ELLIE JARVIS Styling FAYE WEARS
SERVES 6 PREP 30 mins COOK 22 mins EASY
1 tbsp yellow mustard seeds 1 tbsp fennel seeds 150g chorizo, skin removed, cut into cubes 1 tbsp rapeseed oil 1 onion, chopped 2 garlic cloves, chopped 1.5 litres chicken stock 2 heads of broccoli (approx 800g), cut into lorets 150g Gruyère, grated 3 tbsp double cream
1 Dry-fry the mustard and fennel seeds over a medium heat until the mustard seeds start to pop. Using a pestle and mortar, grind the seeds to a fine powder.
2 In a large saucepan, fry the chorizo (without any oil) for 4 mins over a medium heat until it releases its oils, then use a slotted spoon to transfer it to a plate and set aside. 3 Add the oil to the pan and tip in the onion and garlic. Cook for 10 mins until the onion is softened. Stir in the ground spice mix and fry for a further 1 min, stirring continuously, before adding the broccoli and chicken stock. Bring the liquid to the boil, then put a lid on the pan, turn the heat to low and leave the soup
to simmer for 5 mins or until the broccoli is tender. 4 Blend the soup until completely smooth in a food processor, or with a stick blender, then stir in two-thirds of the Gruyère and the cream. Season to taste. Spoon into bowls and top with the remaining cheese and the chorizo. GOOD TO KNOW calcium • ibre • vit c • 2 of 5-a-day PER SERVING 392 kcals • fat 28g • saturates 14g • carbs 7g • sugars 4g • ibre 6g • protein 26g • salt 2.0g
Got a recipe you’d like to share? Visit bbcgoodfood. com and create an account in My Good Food. Your recipe could be featured in a future issue.
NOVEMBER 2016 bbcgoodfood.com 149
Festive prep Spend less time in the kitchen and more celebrating with friends and family this Christmas with a little help from savvy baking equipment and cookware he best cooks are not only ingredient smart, they’re switched on when it comes to time management too. This is especially the case over the festive season. You’ve got a houseful of guests, you’re still working on ticking off all the presents on your list and you want to impress with some new twists on classic festive feasting. Not only do you need dish inspiration but you also need to invest in a few beautiful yet practical worktop gadgets, stylish accessories, hard-wearing utensils and chef-standard pans to keep yourself ahead of the entertaining game.
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Plus, you want to focus on streamlining your menu and preparing dishes in advance. Add to that a few sides and starters that are super quick to make and look impressive and you’ll be blazing a trail in the kitchen, fast. Dunelm’s expert buyers know that cookware and bakeware not only needs to do all this, it should be budget-friendly and easy on the eye, too. Its extensive range of cutlery, crockery and forward-thinking gadgets should form the basis of your Christmas culinary arsenal. Start your planning as you mean to go on with these four top festive hacks that will knock minutes off your prep-to-plate time on 25 December.
Hack Delegate the multitasking One compact processor; a multitude of dishes. Meet the Zyliss Easy Pull Food Processor, an ecofriendly, robust sous chef that works hard on your behalf. Use it to chop your veg (red cabbage, tick), blitz breadcrumbs for your stuffing, blend your dips and so much more. The two blades slice and dice easily and the handy scoop pushes the ingredients back up into the blade for consistent, uniform results.
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Meet the buyer: Claire Barton
Hack Switch your knives for a spiralizer
Hack Freeze and seal Whip up sauces, brandy butters and mince pies well in advance and pop in the freezer ready for impromptu preChristmas dinner and drinks. Ice those extra special Christmas cookies in festive green, red and white a week ahead and store between layers of baking parchment in airtight containers. The Dunelm Lock & Lock Storage systems (jars and containers) are an excellent way to keep chopped vegetables crisp for a few hours.
Creative cooking really doesn’t need to be fiddly, difficult or testament to hours spent sweating over the stove. The Dunelm Dexam Spiralizer produces the most colourful array of swirls, ribbons and slices at the crank of a handle. Excellent for helping the kids get into their vegetables, it makes light work of beetroot, carrots, courgettes and cucumbers for healthier sides or a lighter pasta alternative.
Hack Choose easy-clean and disposable dishes You know the score: the dishwasher’s full, you have a stack of glasses lining the sink and you need to clean your roasting tin, now. Or do you? Plump for heavy-duty non-stick cookware and it will pretty much self-clean. The Dunelm Infinity Glidex Roaster & Rack has three non-stick layers which means any burnt on food literally wipes off in seconds. The Baco Turkey Roasters are fully disposable too.
Claire Barton is Senior buyer for the Cookshop at Dunelm. Passionate about helping everyday cooks curate a workable and easy-to-use collection of baking and cooking essentials, she selects all the stock seasonally from casserole dishes and peelers through to potato ricers and burger presses. She talks us through the key trends in Cookware for Christmas 2016 and her six can’t-live-without gadgets and equipment for a fast-paced kitchen, all year round. “Copper and rose gold accents have filtered down from the fashion and interiors worlds into cooking and bakeware. Our Infinity Copper Base Pan range not only looks on-trend on your trivet or table, they maximise on heat distribution for an even sauté, boil, steam or pan-fry.” My top six gadgets and kitchen prep essentials are: • A great knife – choose a high quality blade and a medium size to start you off • Spectrum tongs – dishwasher safe, keep them in easy reach of the hob • Mandoline – effortless slicing, excellent for Oriental dishes • Infinity slotted spatula – the perfect partner to scrambled eggs • T&G Crushgrind Salt & Pepper Mills – cruet that lasts and looks good on the table • Dexam Spiralizer and the Zyliss Hand Held Spiralizer – healthy, fast and delicious, spiralizing is addictive.
For more Christmas ideas and products, visit dunelm.com
eat well every day
DINNER DASH
Take a pack of prawns Sweet and plump, peeled prawns are so convenient for weeknight meals recipes ESTHER CLARK photographs TOM REGESTER
Prawn & potato pie SERVES 4
Peel and cube the potatoes. Cook in a pan of boiling water for 15 mins or until tender. Drain and mash with 4 tbsp olive oil until smooth. Season to taste. Heat the cheese sauce in a pan, stir through the prawns and spinach, and cook gently for 1-2 mins. Spoon the mixture into a medium pie dish and top with the mash. Pop under a hot grill and cook for 6 mins until golden and the filling is bubbling. GOOD TO KNOW calcium • folate • vit C PER SERVING 525 kcals • fat 25g • saturates 10g • carbs 46g • sugars 4g • ibre 5g • protein 26g • salt 1.7g
+ 850g white potatoes
2 x 150g packs raw peeled king prawns
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200g baby spinach
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SERVES 2
GOOD TO KNOW ibre • 1 of 5-a-day PER SERVING 531 kcals • fat 14g • saturates 5g • carbs 62g • sugars 11g • ibre 13g • protein 29g • salt 2.6g
2 x 350g tubs cheese sauce
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Jerk prawn & coconut rice bowls Heat 1 tbsp flavourless oil in a large frying pan. Add the prawns and the jerk seasoning, and cook for 1-2 mins. Drain the beans, reserving 3 tbsp of the chilli sauce. Add the beans to the pan along with the reserved sauce and the coconut rice. Fry for 3-4 mins, then season with salt to taste and spoon into two bowls to serve.
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150g pack raw peeled king prawns
+ 11/2 tbsp jerk seasoning
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+ 400g can kidney beans in chilli sauce
250g pouch coconut rice
Prawn & leek frittata Food styling JENNIFER JOYCE Styling LUIS PERAL
SERVES 2
Heat 2 tbsp olive oil in a medium frying pan. Slice the leeks and add to the pan, cooking for 5 mins. Add the prawns and cook for 1 min more. Beat the eggs and whisk through half the cream cheese. Season to taste. Pour the mixture over the prawns and leeks, dot over the remaining cheese and cook on a medium heat for 5-8 mins. Finish under a medium-hot grill for 2 mins until just set with a slight wobble. GOOD TO KNOW folate • ibre • vit C • iron • 1 of 5-a-day PER SERVING 476 kcals • fat 30g • saturates 9g • carbs 10g • sugars 8g • ibre 7g • protein 37g • salt 1.6g
+ 3 large leeks
+ 150g pack raw peeled king prawns
=
+ 5 large eggs
120g garlic & herb cream cheese
NOVEMBER 2016 bbcgoodfood.com 153
MIDWEEK SOLUTIONS
Easiest-ever meals Brand-new simple suppers – designed to suit you and your family recipes KATY GREENWOOD photographs MIKE ENGLISH
Mexican chicken burger Ready in under 20 minutes, this is a satisfying weeknight treat for one. SERVES 1 PREP 10 mins COOK 8 mins EASY
1 chicken breast 1 tsp chipotle paste 1 lime, juiced 1 2 slices cheese 1 brioche bun, split 1 /2 avocado 2 cherry tomatoes, chopped 3 4 pickled jalapeño slices, chopped 1 /2 small garlic clove, inely grated
1 Put the chicken breast between two pieces of cling film and bash with a rolling pin or pan to about 1cm thick. Mix the chipotle paste with half the lime juice and spread over the chicken. 2 Heat a griddle pan over a high heat. Once hot, cook the chicken for 3 mins each side until cooked through, adding the cheese for the final 2 mins of cooking. Add the bun, cut-side down, to the griddle pan to toast lightly. Season the chicken.
3 Meanwhile, mash the avocado with the remaining lime juice. Stir in the cherry tomatoes, jalapeño and garlic, and season with a little salt. Spread over the base of the bun, then add the chicken followed by the top of the bun. GOOD TO KNOW 1 of 5-a-day PER SERVING 709 kcals • fat 34g • saturates 16g • carbs 52g • sugars 15g • ibre 5g • protein 46g • salt 2.2g
Recipe for one £2.67 per serving
154 bbcgoodfood.com NOVEMBER 2016
eat well every day
Vegan supper £2.25 per serving
Curried tofu wraps SERVES 4 PREP 20 mins COOK 25 mins EASY V 1
/2 red cabbage (about 500g), shredded 4 heaped tbsp dairy-free yogurt (we used Alpro Plain with Coconut) 3 tbsp mint sauce 3 x 200g packs tofu, each cut into 15 cubes 2 tbsp tandoori curry paste 2 tbsp oil 2 onions, sliced 2 large garlic cloves, sliced 8 chapatis 2 limes, cut into quarters
1 Mix the cabbage, yogurt and mint sauce, season and set aside. Toss the tofu with the tandoori paste and 1 tbsp of the oil. Heat a frying pan and cook the tofu, in batches, for a few mins each side until golden. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan, stir in the onions and garlic, and cook for 8-10 mins until softened. Return the tofu to the pan and season well. 2 Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime. GOOD TO KNOW vegan • calcium • folate • ibre • vit c • 2 of 5-a-day PER SERVING 994 kcals • fat 51g • saturates 25g • carbs 73g • sugars 17g • ibre 11g • protein 54g • salt 1.9g
NOVEMBER 2016 bbcgoodfood.com 155
Creamy sausage cannelloni This quick cannelloni, with an easy sausage filling, can be made and frozen ahead. SERVES 4 PREP 15 mins COOK 35 mins EASY
1 tbsp oil 1 onion, chopped pack of 6 pork sausages, squeezed out of their skins into chunks 2 garlic cloves, inely chopped 300ml double cream 2 tbsp wholegrain mustard 1 /2 tsp chilli lakes small pack basil, leaves shredded 8 sheets fresh lasagne 125g ball mozzarella, sliced
1 Heat the oil in a large frying pan and cook the onion for 3-4 mins over a medium-high heat. Add the sausage chunks and cook for another 5 mins to brown all over. Add the garlic and cook for 1 min before stirring in the cream, mustard, chilli flakes and seasoning. Cook for another 2 mins, then stir in the basil. 2 Heat oven to 200C/180C fan/ gas 6. Divide the sausage chunks and some sauce between the lasagne sheets and roll each one up. Arrange in a casserole dish, spoon over the remaining sauce, then top with the mozzarella. Bake in the oven for 20 mins until the pasta is cooked and the mozzarella gooey and crisp at the edges. If freezing, defrost fully before cooking.
Kids will love this £1.62 per serving
GOOD TO KNOW calcium PER SERVING 863 kcals • fat 72g • saturates 37g • carbs 30g • sugars 7g • ibre 5g • protein 22g • salt 1.8g
Turkey piccata A healthier version of piccata – veal cooked in a lemon butter sauce.
Gluten & dairy free
SERVES 4 PREP 10 mins COOK 45 mins EASY
£1.80 per serving
3 tbsp oil 750g baby potatoes, larger ones halved 4 turkey breast steaks 2 garlic cloves, inely chopped 3 tbsp capers 250ml gluten-free chicken stock 1 lemon, zested and juiced small pack dill, roughy chopped green salad, to serve
1 Heat oven to 200C/180C fan/ gas 6. Toss the potatoes with 2 tbsp of the oil, season and roast for 40-45 mins. 2 Heat the remaining oil in a large frying pan. Season the turkey steaks and cook for 2-3 mins each side until cooked through, then remove and set aside. Add the garlic, capers, stock and lemon juice to the pan and bubble for 3-4 mins. Return the turkey to the pan to warm through. Stir in the dill and lemon zest, then serve with the potatoes and salad. GOOD TO KNOW low fat • low cal • good for you • gluten free PER SERVING 382 kcals • fat 10g • saturates 1g • carbs 29g • sugars 3g • ibre 4g • protein 41g • salt 0.8g
156 bbcgoodfood.com NOVEMBER 2016
eat well every day Soba noodles with wasabi garlic prawns This also works well with shredded cooked chicken or chunks of firm tofu. SERVES 2 PREP 5 mins COOK 10 mins EASY
1 tbsp wasabi 3 tbsp soy sauce 1 large garlic clove, crushed 150g soba noodles 50g butter 180g raw peeled king prawns 4 spring onions, inely sliced
1 Mix the wasabi, soy sauce and garlic in a small bowl. Bring a large pan of water to the boil and cook the noodles following pack instructions. 2 Meanwhile, heat the butter in a frying pan. Once foaming, stir in the prawns and cook for a few mins until pink. Stir in the wasabi mixture with a couple of spoonfuls of the noodle cooking water and heat through. Add the noodles to the pan with the spring onions, toss together and divide between two plates. PER SERVING 570 kcals • fat 24g • saturates 13g • carbs 58g • sugars 5g • ibre 5g • protein 27g • salt 5.7g
On the table in 15 mins £2.35 per serving
NOVEMBER 2016 bbcgoodfood.com 157
FIND OUT MORE ABOUT OUR DELICIOUSLY VEGETARIAN PRODUCTS AT
LINDAMCCARTNEYFOODS.CO.UK
eat well every day
One-pot dinner £1.56 per serving
Cheese, ham & pea risotto A simple weeknight risotto – the stock is added in one go and stirring is kept to a minimum. SERVES 4 PREP 15 mins COOK 30 mins EASY
Crowd-pleaser 74p per serving
Pizza pockets These will be a hit with everyone. If you want to make it vegetarian, simply leave out the pepperoni and add a pinch of chilli flakes for a similar spicy kick. MAKES 8 PREP 20 mins COOK 30 mins EASY
1 tbsp oil 1 large garlic clove, crushed 1 /2 tsp dried oregano 400g can plum tomatoes, drained and crushed 1 tbsp tomato purée 2 x 320g sheets ready-rolled shortcrust pastry 250g grated mozzarella 80g pepperoni, chopped 160g pack stuffed green olives, halved 1 egg, beaten
1 Heat oven to 200C/180C fan/ gas 6. Heat the oil in a saucepan, add the garlic and oregano, and cook for 1 min until fragrant. Stir in the tomatoes and tomato purée, and cook over a high heat for about 5 mins until thickened. 2 Unroll the pastry, cut each sheet into quarters, and arrange on two baking trays. Spread a little of the tomato sauce over half of each quarter, keeping a border about 0.5cm around the edge. Top with the cheese, followed by the pepperoni and olives (this keeps the cheese from sticking to the top of the pastry as it melts). Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal. If you have time, leave the pockets in the fridge for at least 15 mins to firm up. 3 Before baking, make a hole in the top of the pockets and brush with a little more egg. Bake for 20 mins or until golden.
1 tbsp oil 1 onion, chopped 2 garlic cloves, inely chopped 300g risotto rice 1.25 litres chicken or vegetable stock 150g frozen peas 180g ham hock, diced 2 tsp English mustard 3 tbsp mascarpone 100g mature cheddar, grated, plus extra to serve (optional) 70g bag pea shoots (optional)
1 Heat the oil in a large flameproof casserole dish and cook the onion for 5 mins over a medium heat to soften. Stir in the garlic and the risotto rice, and cook for another 30 secs-1 min. Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done. 2 Add the peas, ham, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted. Season and serve topped with a handful of the pea shoots and a little extra cheese, if you like. GOOD TO KNOW calcium • 1 of 5-a-day PER SERVING 599 kcals • fat 22g • saturates 11g • carbs 72g • sugars 8g • ibre 5g • protein 25g • salt 2.6g
GOOD TO KNOW 1 of 5-a-day PER SERVING 562 kcals • fat 40g • saturates 16g • carbs 33g • sugars 3g • ibre 4g • protein 15g • salt 1.2g
NOVEMBER 2016 bbcgoodfood.com 159
eat well every day Harissa sticky chicken with couscous No chickpeas in the cupboard? Use cannellini or kidney beans instead. SERVES 4 PREP 10 mins COOK 50 mins EASY
25g butter 3 tbsp harissa 3 tbsp honey 1 /2 lemon, zested and juiced 8 skin-on, bone-in chicken thighs 1 tbsp oil 1 large onion, chopped 300ml chicken stock 200g couscous small pack coriander, roughly chopped 400g can chickpeas, drained and rinsed
1 Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins. 2 Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken. GOOD TO KNOW ibre • 1 of 5-a-day PER SERVING 721 kcals • fat 32g • saturates 9g • carbs 64g • sugars 17g • ibre 7g • protein 41g • salt 0.5g
Use storecupboard ingredients £1.65 per serving
NOVEMBER 2016 bbcgoodfood.com 161
eat well every day Gammon steaks with leek & celeriac mash and apple sauce SERVES 4 PREP 15 mins COOK 35 mins EASY
50g butter 4 leeks, thinly sliced 1 large celeriac, peeled and cut into chunks 4 small Bramley apples 150ml medium cider or apple juice 1 tbsp wholegrain mustard pinch of golden caster sugar 1 tbsp oil 4 gammon steaks
1 Melt half the butter in a large lidded frying pan. Cook the leeks over a medium heat, covered, for about 10 mins until soft, stirring occasionally so they don't catch.
2 Meanwhile, put the celeriac in a pan, cover with salted water, bring to the boil and cook for 15-20 mins until soft. Drain and roughly mash, then whizz with a stick blender to make an almost smooth mash. Stir in the leeks and the rest of the butter, season well and keep warm. 3 Put the apples and cider in a pan. Heat for 10 mins on a medium heat, stirring until the apples have broken down, then stir in the mustard, some seasoning and the sugar. 4 Heat the oil in the pan you cooked the leeks in and fry the gammon steaks on a medium-high heat for 3-4 mins each side. Serve with the mash and apple sauce on the side.
3 of your 5-a-day £2.78 per serving
GOOD TO KNOW folate • ibre • vit c • iron • 3 of 5-a-day • gluten free PER SERVING 597 kcals • fat 32g • saturates 13g • carbs 15g • sugars 13g • ibre 14g • protein 52g • salt 6.6g
Granola baked apples SERVES 4 PREP 10 mins COOK 30 mins EASY
Heat oven to 200C/180C fan/gas 6. Mix together the granola, cinnamon, sugar and orange zest and juice. Put the apples on a baking tray and spoon the granola mixture into the hole, spooning over any juice left. Top each one with a knob of butter and bake for 30 mins until soft and sticky. Serve with a scoop of crème fraîche or ice cream. GOOD TO KNOW 1 of 5-a-day PER SERVING 231 kcals • fat 10g • saturates 4g • carbs 27g • sugars 21g • ibre 4g • protein 4g • salt 0.1g
Easy midweek dessert 69p per serving
162 bbcgoodfood.com NOVEMBER 2016
Food styling ELLIE JARVIS Styling SARAH BIRKS
5 heaped tbsp granola 1 tsp ground cinnamon 1 tbsp light brown soft sugar 1 /2 orange, zested and juiced 4 dessert apples (such as Cox's or Braeburns), cored and scored around the circumference 20g butter crème fraîche or ice cream, to serve
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Winter getaways to Bath, Chester, Oxford and Bristol
From food markets to festive menus, the UK’s historic cities have plenty to offer for a seasonal, shopping- illed break
W
Christmas city breaks V
Photograph ALAMY
THREE QUICK TRIPS
feature SARAH BARRELL NOVEMBER 2016 bbcgoodfood.com 165
Best for… TUDOR SHOPS & LOCAL PRODUCE Chester
(chestercheeseshop.co.uk), PA Jones butchers (65 Garden Lane; 01244 372951) and Corks Out wines (corksout.com). The market on Princess Street (Monday-Saturday) includes a fine fishmonger; the Taste Cheshire farmers’ market (outside the town hall, every third Saturday) has local produce, from sausages and pies to cheese and preserves. The Wright brothers at Joseph Benjamin ( josephbenjamin. co.uk) have held on to a Michelin Bib Gourmand (‘good food at reasonable
166 bbcgoodfood.com NOVEMBER 2016
prices’) since 2012, with such simple dishes as confit of duck leg with lentils & beetroot, and chicken Caesar salad (mains £10-17). Cask ale at the nearby Brewey Tap (the-tap.co.uk) includes an impressive range from Chester’s own Spitting Feathers brewery.
Where to stay With a Michelin-starred restaurant and spa on site, The Chester Grosvenor (chestergrosvenor.co.uk) has midweek Christmas shopping packages (Thursdays, 17 November-22 December) for £345 per double room including afternoon tea, a 45-minute spa treatment and continental breakfast.
Best for… COBBLED ALLEYS & FESTIVE FARE Bath It might look like the setting for A Christmas Carol, but you can’t be a Scrooge in Bath, with shops elegantly arranged along Georgian terraces and cobbled alleys. In central, old-fashioned emporiums, stock up on Keen’s cheddar and onion chutney ( finecheese.co.uk), a bottle of Ridgeview British sparkling (greatwesternwine. co.uk), and indulgent jars of Guild Hall Deli’s duck pâté at the market (bathguildhallmarket.co.uk). At the Christmas Market around the abbey (24 November-11 December; bathchristmasmarket.co.uk), buy cloth-wrapped Georgie Porgie Christmas pudding and Potted Game Co potted
Photographs ALAMY, OXFORD CHRISTMAS MARKET
This Roman walled city, with its Tudor shopping arcade, is within easy reach of Liverpool’s big stores, but a much prettier setting for a festive break. There’s the ‘Roodee’ to visit – England’s oldest racecourse is a novelty even if you’re not into nags – plus the Roman wall to walk, and the lovely red sandstone cathedral from which to view the River Dee. For excellent shopping, head to The Rows, a unique terrace of half-timbered Tudor galleries forming a second storey of shops above those at street level along Watergate, Northgate, Eastgate and Bridge Streets. Some of these postcard-perfect, black-andwhite buildings date back to the 13th century. Notable independents here include The Cheese Shop
eat like a local
Best for… COVERED MARKETS & NEW CUISINE Oxford The city’s food scene is no longer as fusty as an Oxford don. Get the best view of those dreaming spires, and artfully presented British fare, with lunch at the Ashmolean Museum’s rooftop Dining Room, which was overhauled fairly recently. Glass walls onto the terrace mean dining with an alfresco vibe year-round (ashmoleandiningroom.com; mains around £16). Ogle rows of feathered pheasant, turkeys and hung venison at the Covered Market (oxford-coveredmarket.co.uk); try Oxford Blue from the Oxford Cheese Company, chocolate orange cookies from the original Ben’s Cookies, and linger under canopies of mistletoe. Buy snow-dusted trinkets and mulled wine at the annual Christmas Market along Broad Street (oxfordchristmasmarket. co.uk; 8-18 December). Then head east for the best independent student eats along Oxford’s liveliest artery, Cowley Road: try a killer confit duck venison. At The Foodie Bugle Shop, find gifts for the most discerning cooks and eaters, or treat yourself (thefoodiebugleshop.com). Refuel at Sam’s Kitchen Deli (samskitchendeli.co.uk) with fresh eastern Mediterranean-style small plates and salads (£2-9), and look out for the Sam’s seasonal pop-up events around town. For playful afternoon teas or dinner surrounded by walls of contemporary art, pay a visit to Allium (abbeyhotelbath.co.uk) – superb cocktails and standout sharing plates, such as whole baked Camembert, bread sticks, Parma ham & pickled gherkins (£16). For Sunday lunch, pioneering foodie pub King William (kingwilliampub.com) has slow-roasted local pork.
panang at Oli’s Thai (olisthai. com), and a festive wild boar ragu at Door 74 (door74.co.uk). Just out of town, have Sunday lunch in a riverside setting that inspired Lewis Carroll, The Trout Inn (thetroutoxford. co.uk; roasts from £13). At Gee’s Restaurant & Bar, dine on high-quality produce from local farms in a grand Victorian botanical conservatory setting (gees-restaurant.co.uk; mains around £16).
Where to stay With its deservedly popular Quod Restaurant & Bar and high-street setting between two Oxford colleges, the Old Bank Hotel (oldbank-hotel. co.uk) has original features (safe, cash drop) and rooms featuring contemporary art, from £175.
Where to stay The Gainsborough Bath Spa (thegainsboroughbathspa. co.uk) is Bath’s only five-star hotel and offers traditional Georgian spa lodgings, lately brought bang up to date. It is opposite the city’s main thermal baths and has its own huge thermally fed spa on site. Rooms from £216 per night.
For more Christmas food trips, visit bbcgoodfood.com
NOVEMBER 2016 bbcgoodfood.com 167
THREE QUICK TRIPS
Christmas city breaks From food markets to festive menus, the UK’s historic cities have plenty to offer for a seasonal, shopping- illed break feature SARAH BARRELL
Best for… TUDOR SHOPS & LOCAL PRODUCE Chester
Best for… COBBLED ALLEYS & FESTIVE FARE Bath
includes a fine fishmonger; the Taste Cheshire farmers’ market (outside the town hall, every third Saturday) has local produce, from sausages and pies to cheese and preserves. The Wright brothers at Joseph Benjamin ( josephbenjamin. co.uk) have held on to a Michelin Bib Gourmand (‘good food at reasonable prices’) since 2012, with such simple dishes as confit of duck leg with lentils & beetroot, and
168 bbcgoodfood.com NOVEMBER 2016
chicken Caesar salad (mains £10-17). Cask ale at the nearby Brewey Tap (the-tap.co.uk) includes an impressive range from Chester’s own Spitting Feathers brewery.
Where to stay With a Michelin-starred restaurant and spa on site, The Chester Grosvenor (chestergrosvenor.co.uk) has midweek Christmas shopping packages (Thursdays, 17 November-22 December) for £345 per double room including afternoon tea, a 45-minute spa treatment and continental breakfast.
It might look like the setting for A Christmas Carol, but you can’t be a Scrooge in Bath, with shops elegantly arranged along Georgian terraces and cobbled alleys. In central, old-fashioned emporiums, stock up on Keen’s cheddar and onion chutney ( finecheese.co.uk), a bottle of Ridgeview British sparkling (greatwesternwine. co.uk), and indulgent jars of Guild Hall Deli’s duck pâté at the market (bathguildhallmarket.co.uk). At the Christmas Market around the abbey (24 November-11 December; bathchristmasmarket.co.uk), buy cloth-wrapped Georgie Porgie Christmas pudding and Potted Game Co potted
Photographs ALAMY, OXFORD CHRISTMAS MARKET
This Roman walled city, with its Tudor shopping arcade, is within easy reach of Liverpool’s big stores, but a much prettier setting for a festive break. There’s the ‘Roodee’ to visit – England’s oldest racecourse is a novelty even if you’re not into nags – plus the Roman wall to walk, and the lovely red sandstone cathedral from which to view the River Dee. For excellent shopping, head to The Rows, a unique terrace of half-timbered Tudor galleries forming a second storey of shops above those at street level along Watergate, Northgate, Eastgate and Bridge Streets. Some of these postcard-perfect black-and-white buildings date back to the 13th century. Notable independents here include The Cheese Shop (chestercheeseshop.co.uk), PA Jones butchers (65 Garden Lane; 01244 372951) and Corks Out wines (corksout.com). The market on Princess Street (Monday-Saturday)
eat like a local
Best for… COVERED MARKETS & NEW CUISINE Oxford The city’s food scene is no longer as fusty as an Oxford don. Get the best view of those dreaming spires, and artfully presented British fare, with lunch at the Ashmolean Museum’s rooftop Dining Room, which was overhauled fairly recently. Glass walls onto the terrace mean dining with an alfresco vibe year-round (ashmoleandiningroom.com; mains around £16). Ogle rows of feathered pheasant, turkeys and hung venison at the Covered Market (oxford-coveredmarket.co.uk); try Oxford Blue from the Oxford Cheese Company, chocolate orange cookies from the original Ben’s Cookies, and linger under canopies of mistletoe. Buy snow-dusted trinkets and mulled wine at the annual Christmas Market along Broad Street (oxfordchristmasmarket. co.uk; 8-18 December). Then head east for the best independent student eats along Oxford’s liveliest artery, Cowley Road: try a killer confit duck venison. At The Foodie Bugle Shop, find gifts for the most discerning cooks and eaters, or treat yourself (thefoodiebugleshop.com). Refuel at Sam’s Kitchen Deli (samskitchendeli.co.uk) with fresh eastern Mediterranean-style small plates and salads (£2-9), and look out for the Sam’s seasonal pop-up events around town. For playful afternoon teas or dinner surrounded by walls of contemporary art, pay a visit to Allium (abbeyhotelbath.co.uk) – superb cocktails and standout sharing plates, such as whole baked Camembert, bread sticks, Parma ham & pickled gherkins (£16). For Sunday lunch, pioneering foodie pub King William (kingwilliampub.com) has slow-roasted local pork.
panang at Oli’s Thai (olisthai. com), and a festive wild boar ragu at Door 74 (door74.co.uk). Just out of town, have Sunday lunch in a riverside setting that inspired Lewis Carroll, The Trout Inn (thetroutoxford. co.uk; roasts from £13). At Gee’s Restaurant & Bar, dine on high-quality produce from local farms in a grand Victorian botanical conservatory setting (gees-restaurant.co.uk; mains around £16).
Where to stay With its deservedly popular Quod Restaurant & Bar and high-street setting between two Oxford colleges, the Old Bank Hotel (oldbank-hotel. co.uk) has original features (safe, cash drop) and rooms featuring contemporary art, from £175.
Where to stay The Gainsborough Bath Spa (thegainsboroughbathspa. co.uk) is Bath’s only five-star hotel and offers traditional Georgian spa lodgings, lately brought bang up to date. It is opposite the city’s main thermal baths and has its own huge thermally fed spa on site. Rooms from £216 per night.
For more Christmas food trips, visit bbcgoodfood.com
NOVEMBER 2016 bbcgoodfood.com 169
Make it
special
With Aldi’s luxurious Christmas offering this festive season will be a truly memorable one
C
hristmas is the perfect time of year to spoil your nearest and dearest with the very best food and drink. And with Aldi’s range of festive products, you can do that without breaking the bank. Aldi’s expert team of British buyers have curated a collection of luxurious handmade products exclusively for the festive season, sourcing them from the best suppliers around the UK and the world, to help make it extra special. From party food and Christmas classics, to premium drinks, gifts and decorations, Aldi is your festive go-to destination for award-winning quality at unbeatable value. A toast is the perfect way to start the celebrations, so raise a glass of the multi-award-winning Veuve Monsigny Champagne Brut by Philizot & Fils. Or enjoy a festive-inspired cocktail made using the Topaz Premium Gin, along with a couple of decadently smooth Specially Selected Exquisite Handcrafted Truffles. Don’t spoil your dinner though, as the starter is the delicious Specially Selected Exquisite Rope Hung Smoked Salmon, oak smoked for an unrivalled flavour. For the ultimate main course, try the wonderfully succulent Exquisite Dry Hung Rumburgh Farm Free Range Bronze Turkey and complement it with the Specially Selected British Brandy and Honeycomb Ham Joint. End the meal with a flourish by devouring the divinely handcrafted Specially Selected Exquisite Vintage Christmas Pudding, or indulge in a Specially Selected Exquisite Mince Pie or two with lashings of Specially Selected Luxury Vanilla Cream.
Champagne Veuve Monsigny Brut by Philizot & Fils Philizot & Fils is run by husband and wife duo Stéphane and Virginie Philizot. No novice to Champagne production, Stéphane comes from a family of winegrowers spanning four generations. Their business is located in the village of Reuil, at the heart of the Champagne region. Stéphane started producing his own Champagne in 2002 with his renowned winemaking uncle, Gérard l’Herondelle – the former head of winemaking at Champagne Lanson. He participates in all stages of the wine making and tasting, and their goal is to create wines that “allow you to taste the individuality of the year, rather than purely looking for the same taste each year. For us, it is important.”
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Sam Caporn’s top drink picks The award-winning wine expert and qualified Master of Wine – only one of 341 in the world – shares her favourite tipples from the Aldi range:
Winter spiced pear & ginger pudding with Champagne vanilla custard SERVES 6-8
PREP 30 MINS
COOK 40 MINS
150g unsalted butter, softened 150g light brown soft sugar 3 balls of stem ginger, thinly sliced 3 pears, peeled, cored and cut into thin wedges 2 eggs, beaten 120g self-rising flour tsp baking powder 2 tbsp stem ginger syrup For the custard 50ml Veuve Monsigny Champagne Brut 200ml milk 150ml single cream 6 egg yolks 1 tbsp cornflour 1 vanilla pod, split 125g caster sugar 1 Heat oven to 180C/160C fan/gas 4 and grease and line the base of a 23cm spring-form tin. 2 Cream together the butter and sugar until light and fluffy. Spread 1 tbsp of the mixture over the base of the tin. Place the ginger slices around the base, then top with the pear wedges. 3 Stir the eggs, flour and baking powder into the remaining butter and sugar mixture, then add the stem ginger syrup, mixing until smooth. Spoon over the pears, smooth with a spatula, then bake for 40 mins. 4 Meanwhile, to make the custard, put the Champagne, milk and cream into a pan and gently bring to just below boiling point. In a large bowl, whisk the yolks, cornflour, vanilla and sugar. Gradually pour the hot mixture onto the sugar mixture, whisking constantly. Wipe out the pan and pour the mixture back into it. Heat gently, stirring with a wooden spoon, until the custard has thickened. 5 Remove the cake from the oven and invert onto a cake board or plate. Cut into slices and serve with the custard.
Maynard’s 10 Year Old Tawny Port “This port has lovely aromas of dried fruits, a delicate nutiness, honey and a hint of caramel. Berry fruits are still present with mellow notes of chocolate and butterscotch. Ripe figs and a clean, long finish dominate the palate.”
Veuve Monsigny Champagne Brut “A gorgeous bouquet of ripe apples, floral hints and soft red fruits leasing to gentle patisserie notes. On the palate, fresh citrus moves through strawberry and baked apple flavours ending in an extremely long, delicious finish.”
Sam Caporn’s top fizz tips - Hold your glass by the stem when drinking fizz or white wine, as not only does it help prevent the wine from warming up too fast, but it also makes you look like a pro. - When opening a bottle of fizz, twist the bottle not the cork, as this gives you more control over something that can be a little unpredictable.
Sponsored by:
Announcing Aldi’s sponsorship of the Supertheatre at the BBC Good Food Shows Join the fun in the Supertheatre, sponsored by Aldi, this winter at the BBC Good Food Shows in Glasgow (4-6 Nov, SECC), London (11-13 Nov, Olympia) and Birmingham (24-27 Nov, NEC). It’s the perfect way to prep for the festive season with celebrity chefs including Mary Berry, Paul Hollywood, Michel Roux Jr and Tom Kerridge, creating a host of inspirational Christmas recipes with quality ingredients. Visit the Aldi stand and sample an array of treats – from Specially Selected Exquisite Mince Pies to the award-winning Veuve Monsigny Champagne Brut by Philizot & Fils. Master of Wine Sam Caporn will be on hand to guide you through a selection of Aldi’s finest wines, and trained mixologists will create seasonal cocktails perfect for getting the festive spirit going.
Visit aldi.co.uk or explore the full Aldi range at your local store
� @AldiUK
Expert advice from Barney Desmazery, including the best fat for your roasties and the top cheeses for your Christmas table
Barney, our Food editorat-large, has worked as a chef internationally and is a pro at adapting restaurant recipes to make at home. @barney_desmazery PICK THE PERFECT…
Photographs PEOPLE PICTURES STOCKFOOD, MATHIAS NEUBAUER JALAG STOCKFOOD
Pestle & mortar A must for grinding spices and making curry pastes, pestos and guacamole. Pounding with a pestle & mortar, rather than chopping with a processor, releases different aromatic compounds, producing subtler lavours. The mortar needs to be heavy, so it won’t crack, and stable. A textured interior gives a better grind. With a 14cm diameter, VonShef’s granite pestle & mortar is a good all-rounder, and makes a great foodie present (amazon.co.uk). For more gift ideas, see page 183.
FOOD IN FOCUS
Lighting your Christmas pud
A
laming pudding is the perfect inale to Christmas dinner. Firstly, serve the pudding on a large rimmed plate, so that the laming liquid will have space to collect. Clear away any stray lammable bits (paper napkins or table decorations), and tie back long hair. Gently heat about 100ml of your favourite tipple (whisky, brandy or rum will
all work well) in a small saucepan. Bring the pudding, alcohol and a lighter to the table. Dim the lights, tilt the pan, ignite the booze by holding the lame from a lighter or match just above it, then carefully pour it over the pudding. (Some of the more dramatic photos of laming puds are created using lighter fuel – not something we recommend!)
NOVEMBER 2016 bbcgoodfood.com 173
Do you really need to brine a turkey? Although brining isn’t essential, it does bring an extra level of succulence to turkey or chicken, plus a well-seasoned lavour. Wet brines involve soaking the turkey in water or lavoured liquid, of which 5 8% is dissolved salt. Some of the salted water is absorbed, lavouring the turkey and altering the muscle ibres so that they don’t contract so much during cooking. This helps to reduce water loss by around 30%, because it’s the muscle contraction that squeezes liquid out of the turkey. Brining a turkey in a big bowl of liquid takes up lots of fridge space, so this year we’ve opted for a dry brine (see page 58) – covering the turkey in a dry mix of salt and herbs.
ASK THE EXPERT
Q
What are this year’s picks for a British cheeseboard?
A
HOT HACK
Slow cooker mulled wine The gentle, even heat from a slow cooker means the wine doesn’t boil and the flavours stay fresh. Using the ‘keep warm’ setting (if your cooker has one) will ensure that the wine stays hot during your party. SERVES 10 PREP 5 mins COOK 11/2-2 hrs EASY
Put 2 x 750ml bottles red wine, 100ml Cointreau, peeled zest and juice of 2 large oranges, pared zest of 1 lemon, 120g golden caster sugar, 2 cinnamon sticks, 3 star anise and 4 cloves in a slow cooker on low for 11/2-2hrs until hot. Ladle into heatproof glasses and serve with slices of orange. GOOD TO KNOW gluten free PER SERVING 191 kcals • fat none • saturates none • carbs 13g • sugars 13g • ibre none • protein none • salt none
174 bbcgoodfood.com NOVEMBER 2016
Andy Swinscoe, owner of The Courtyard Dairy in Yorkshire (thecourtyarddairy.co.uk), is currently Cheesemonger of the Year. Here, Andy, a inalist in the 2014 BBC Food and Farming Awards, recommends his top ive British cheeses. ‘British artisan cheese has boomed in the past 15 years, so it’s now possible to put together a top-quality, balanced British cheeseboard.’ 1 Young Buck Adapted from an old Stilton recipe, but less aggressively blue and slightly softer tasting. When fully mature it is complex, creamy and rounded, with a long, lingering inish. 2 Hafod Cheddar My favourite cheddar, using unpasteurised Ayrshire milk to give a buttery, supple inish to go with that classic tang. 3 Amalthea This goat’s cheese from Worcester is made to a French recipe and has a rich lavour. 4 Winslade This is a British take on Vacherin Mont d’Or. Like its French counterpart, Winslade is encircled in a spruce strip and is rich, soft and gooey – perfect for spooning. 5 Baron Bigod Brie Unpasteurised British Brie from Suffolk with an undulating rind, a soft unctuous texture and a full lavour. You should be able to ind these cheeses online or in specialist cheese shops nationwide.
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2
3
4
5
YOUR WEEKEND CHALLENGE
Photographs DAVID COTSWORTH, TOM REGESTER, ALAMY
Panforte Baked on edible rice paper and coated with icing sugar, panforte keeps well in a tin, so it makes a good Christmas gift or standby treat for unexpected guests. Or simply enjoy at the end of a meal with sweet wine or coffee. Meaning ‘strong bread’, this traditional honeyed Tuscan dessert is highly spiced. Below is a basic recipe – you can vary the nuts, dried fruit, spices and alcohol as you like. CUTS INTO 12 slices PREP 15 mins COOK 45 mins EASY
lavourless oil, for greasing edible rice paper (optional) 300g nuts, toasted and chopped (we used pistachios and hazelnuts) 50g candied peel, inely chopped 250g dried fruit, chopped (we used dates and apricots) 50g plain lour
2 tsp spices (we used 1 tsp cinnamon, tsp ginger and tsp cardamom) 125g honey 150g golden caster sugar 3 tbsp forti ied wine or liqueur (we used Marsala) icing sugar, to dust
1 Heat oven to 150C/130C fan/gas 2. Grease and line the base of a 20cm springform cake tin with edible rice paper or baking parchment. Tip the nuts, candied peel and dried fruit into a bowl. Sift over the flour and spices, and mix together. 2 Heat the honey, sugar and wine in a medium saucepan over a medium heat. Bubble for 3-4 mins until the sugar has melted. Pour the hot liquid over the fruit and nuts, then mix. Scrape the mixture into the tin and use the back of a wet metal spoon to flatten it. Bake for 35-40 mins until the surface is still soft but not sticky – it will firm up as it cools.
3 Leave to cool in the tin for 10 mins, then remove using a palette knife to release any sticky edges. If using baking parchment, peel it off and discard it; the edible rice paper can be left on. Cool completely on a wire rack, then dust generously with icing sugar, rubbing the sugar gently into the surface. Cut into wedges to serve. Will keep wrapped in baking parchment in an airtight tin for one month. PER SLICE 330 kcals • fat 14g • saturates 1g • carbs 42g • sugars 37g • ibre 3g • protein 6g • salt 0.1g
sPaNiSH rEcIpES fRoM sAN sEbAsTiÁN
& bEyOnD 'José Pizarro is an amazing cook who has brought us the best of Spanish food.' Claudia Roden ‘José’s recipes takes to the very heart of the best of Spanish cooking’ Rick Stein ‘A must-buy book from a great Spanish cook’ James Martin ‘The man with the knowledge, the pedigree and heritage' Tom Kerridge
@HARDIEGRANTUK @Jose_Pizarro
Available at all good bookshops and on amazon.co.uk.
test kitchen
HOW TO EAT
Langoustine The juicy tail is the prized part, but the delicate claw meat is worth the effort of picking.
1 Hold the tail irmly with one hand, then pull the head and attached claws slightly downwards and away with your other hand.
2 Snap off the pointed end of the claw and use it to pick the meat from inside. You could use a nutcracker to help break the claw.
ON TEST
Which fat makes the best roasties? To put an end to an age-old argument, we spent the day in our Test Kitchen using different oils and fats to roast batches of potatoes. All had great colour, a luffy centre and excellent crunch. Coconut gave the deepest crust, and the butter mix the most colour – but how did they taste? SUNFLOWER OIL The outsides were nice and dry, and the tasters thought the roasties tasted light with no overbearing lavours of oil or fat.
Illustrations ANDREW JOYCE
3 Hold the tail by its sides and squeeze until it cracks.
BUTTER WITH RAPESEED OIL Smelt buttery but didn’t taste fatty. A good tip is to melt the butter and leave the impurities in the pan before adding the melted butter to the rapeseed oil. This avoids little brown marks over the cooked roasties. COCONUT OIL – BEST CRUNCH The potatoes seemed to brown more quickly. There was a smell of coconut at the beginning of cooking, but not an obvious coconut lavour for some tasters – and those that did taste it
4 Use your ingers and thumbs to peel the legs and shell away.
didn’t ind it unpleasant. The drawback was that the oil was smoky when you opened the oven. DRIPPING Another fat that created some smoke, and the tasters were poles apart with their opinions – the roasties were declared ‘worst’ and ‘best’ by different people! Dripping will give potatoes a slightly meaty aroma, as though they’ve been cooked with roast beef. GOOSE FAT – BEST FLAVOUR These had a good crunch and golden colour, but some thought they had a slightly more oily texture. Overall, they were considered the most lavoursome from the savoury taste of the goose fat, which didn’t overpower.
HOW WE TESTED We boiled clementine-sized chunks of Maris Pipers for 15 mins, drained them, then steam-dried them until cold. A 0.5cm layer of oil or fat was heated in the oven in the roasting tin at 190C/170C fan/gas 5, then the potatoes were basted in the hot fat and roasted for 40 mins. The potatoes were turned, re-basted and roasted for 15 mins more at 220C/200C fan/gas 7.
NOVEMBER 2016 bbcgoodfood.com 177
test kitchen
Plan your Christmas lunch Our recipes for the big day start on page 54
Menu for 8 Ham hock & pistachio roll Brine roast turkey crown with confit legs Beetroot & squash Wellingtons with kale pesto (vegan main) Crunchy confit roast potatoes Crispy traybake stuffing Braised red cabbage Buttered baby carrots Honey-roasted parsnips Brown butter Brussels Classic pigs in blankets Make-ahead prosecco & wild mushroom gravy Ruby cranberry sauce Bread sauce
H OW TO G E T AH E AD Up to a month before O O
Assemble the vegan main (if using) and freeze. Make the gravy and cranberry sauce, and freeze.
4 days before O Salt
the turkey legs and wings.
O Make the ham hock & pistachio roll and keep in the fridge.
3 days before O Con
it the turkey legs and wings, then cool and leave in the fridge, covered with fat.
2 days before O Prepare
the stuffing and chill. the bread sauce and chill. O Braise and chill the red cabbage. O Make
The day before O Dry-brine the turkey crown. O Boil,
then chill the potatoes for the roasties.
YO U R TI M E PL AN TO S E RVE LU N C H AT 2 PM
O Prep
veg: peel and boil parsnips, wash carrots. O Prepare your choice of bacon-wrapped side and put on a tray in the fridge, ready to roast later.
12.30PM O Put
the duck fat in the oven to heat for roasting the potatoes. O After 10 minutes, put the potatoes in the hot duck fat and roast for 1 hr 20 mins.
1.30PM O Reheat the legs
and wings in the oven for 30 mins. O Bake the Wellingtons (if using) from chilled or frozen for 25 30 mins. O Bake the stuffing and roast the pigs in blankets for 30 mins.
178 bbcgoodfood.com NOVEMBER 2016
11AM
12 NOON
O Take
the turkey crown and con it out of the fridge. O Remove the legs and wings from the duck fat and keep the fat to one side. O Heat oven to 190C/170C fan/gas 5 just before 12pm.
O Roast
1.10PM
1.20PM
O Take
the cranberry sauce out of the fridge to bring to room temperature. O Make the pickled shallots, apple balls and dressing, and plate up the starter, ready to serve at 2pm.
O Roast
1.40PM
2PM
O Cook
the Brussels and carrots for 20 mins. O Reheat the red cabbage, gravy and bread sauce. O Everything will now stay warm in a hot kitchen for 15 mins while you eat the starter.
the turkey crown in the oven for 1 hr 30 mins.
the parsnips for 40 mins. O Take the crown out of the oven, transfer to a platter and leave to rest for at least 30 mins.
O Enjoy
the starter with your guests, then serve the main course with all the trimmings.
HAPPY CHRISTMAS FROM
Illustrations VICKI TURNER
10AM
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Extremely convenient and tasted really nice hot and cold – I tried both! Jenny from Surrey
PERFECT TIMESAVER Whether you enjoy them on their own or as part of a recipe, versatile new John West Creations can bring your meals to life hen life gets busy, it can be hard to satisfy your love of tasty food, but John West Creations are here to help. Convenient shortcuts with a lovely balance of flavours and textures, they’re incredibly versatile. Inspired by world recipes, they’re an exotic combination of delicious grains, mixed vegetables and tuna or salmon. Enjoy them on their own hot or cold, in a salad, with pitta bread or as a side dish – and, if you’re feeling adventurous, try the quick and easy recipe below. Discover the full range in all leading supermarkets.
W
Salmon with wild rice & lentils, sesame green beans, asparagus & broad beans SERVES 4
PREP 10 mins
COOK 10 mins
EASY
200g green beans 110g fine asparagus 150g frozen broad beans 1 tbsp sesame oil 1 garlic clove, crushed 2cm piece of ginger, peeled and finely chopped 1 tbsp toasted sesame seeds 1 tbsp reduced salt soy sauce small bunch coriander, roughly chopped 1 tbsp roasted peanuts, roughly chopped 2 x 180g packs John West Creations Salmon with Wild Rice & Lentils with Honey & Ginger
1 Steam the green beens, asparagus and broad beans until just tender, about 4-5 mins. Heat the sesame oil in a wok and add the garlic and ginger. Fry for 2 mins, then tip in the vegetables. 2 Add the sesame seeds and soy and stir to coat the vegetables. Remove from the heat and stir in most of the coriander and peanuts. 3 Heat the John West Creations Salmon packs according to pack instructions, then serve topped with the vegetables, scattering over the remaining coriander and peanuts.
Helpfully healthy? Meet new John West Creations, available in a range of flavours. The combination of grains, mixed vegetables and tuna or salmon make Creations low in saturated fat, a source of protein and Omega-3, while also giving you 1 of your 5-a-day. They’re a great way to get nutrients when eaten within a balanced diet.
Serving suggestion
For more information and inspiration, visit john-west.co.uk/creations
All the right ingredients Get ready for the festive season ahead…
J
oin us in Glasgow, London and Birmingham or our pop-up festive market at Hampton Court Palace for a delicious seasonal day out. Be entertained by your favourite chefs and pick up stunning recipe inspiration. From live interviews and masterclasses to fantastic shopping, the Shows make the perfect day out for food lovers!
PL U S!
Shopping The Show is full of festive inds from luxury Christmas puds, to award-winning cheeses and artisan drinks. Shop from the Producers’ Village, Drinks Cabinet and much more.
!
Our Supertheatres are the perfect place to watch seasonal dishes come to life! New to the line-up, Raymond Blanc, Nadiya Hussain and Gizzi Erskine join us.
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Entertainment
PL U S!
Our top picks Tasting Make your way around independent and artisan producers, or try some delicious dishes from our much loved pop-up BBC Good Food Kitchen.
Inspiration Be inspired by live interviews with the stars on the new BBC Good Food Stage, plus join a range of masterclasses with Lindt Excellence, Renshaw and Le Cordon Bleu.
Readers save 15%* on tickets - quote GFR5 With thanks to:
Ask the experts We asked our friends for their festive tips… ‘My top three ingredients for the festive season – mincemeat, a good ham and brandy for the brandy butter!’ Mary Berry
‘Create something festive, but not too stressful. Get someone else to do the washing up if you’re the cook!’ James Martin
‘Cook what’s in season, game and wild mushrooms. Stock up on dried fruit, prunes, sultanas and orange peel.’ Michel Roux Jr
‘Go round the wine stands at the Show and have a little taste before you buy, you can’t do that in the supermarket!’ Hairy Bikers
‘Bake a whole leg of ham – wrap it in a pillow case so that it won’t sweat, and store in the fridge.’ John Torode
A super line-up W
e’re delighted to host a stellar line-up of over 20 of the UK’s best chefs and culinary stars. Join Michelin masters Tom Kerridge, Michel Roux Jr and Raymond Blanc, to baking heroes Mary Berry, Paul Hollywood and Nadiya
Hussain, plus the fabulously entertaining Hairy Bikers. See them in the Supertheatre and taking part in live interviews and in book signings at a Show near you this winter season.
Check the website for the latest Show news.
AUTUMN WINTER SEASON 2016
Wine pairing with Aldi New for 2016, Aldi will be matching award-winning wines to dishes cooked live in the Supertheatre in Glasgow, London and Birmingham, featuring tips from wine expert Olly Smith. Discover more at bbcgoodfoodshow.com
4 - 6 November | Glasgow SECC 11 - 13 November | London Olympia 24 - 27 November | Birmingham NEC 9 - 11 December | Hampton Court Palace
bbcgoodfoodshow.com | 0844 581 1345 *Not valid on VIP, VIP Luxe or with any other offer. Ends 27.11.16. Offer not valid on Hampton Court Palace events. Not all celebrities appear at all Shows or on all days. Calls cost 7p/minute plus phone company charges. The Good Food word mark and logo are trademarks of British Broadcasting Corporation. © British Broadcasting Corporation. Organised and presented by River Street Events.
Foodie gifts From stocking illers to gadgets and cookware, ind the ideal present for the food lover in your life, whatever your budget KitchenAid empire red hand blender, £107.10, John Lewis
Copper rose cocktail glass, £18 each, notonthehigh street.com
Magic Rock mixed beer Howler, £7.50, honestbrew.co.uk
Set of three Christmas baubles, £15, limelace.co.uk
Very Rare White Christmas tea blend (25g), £8, Waitrose; Very Rare chai tea (50g), £8.50, Waitrose
Opihr oriental spiced gin (70cl), £22, Tesco
Gingerbread cookie skillet with batter mix (in bag), £8, Sainsbury’s
Amatllons (chocolate coated almonds) from Catalonia, £5.95, brindisa.com
Good Food gift subscription, £34.99 (see p124)
NOVEMBER 2016 bbcgoodfood.com 183
Risdon & Risdon street apron, £75, souschef.co.uk
Royal Stafford Bookbinder large jug by Edward Challinor, £24, roullierwhite.com
Enamelware saucepan (1.1 litre), £19.99, Lakeland
Wahl folding digital kitchen scales, £14.99, amazon.co.uk
Smarter iKettle 2.0 wi i kettle, £99.99, amazon.co.uk
Dazed and Dazzled large teapot, £50, t2tea.com
Santoku knife (165mm), £99, japaneseknifecompany.com
Paul Hollywood cake lifter, £15, waitrosekitchen.com
Leon terracotta meze dishes, £10 each, John Lewis
OXO Good Grips handheld mandolin slicer, £7.99, Lakeland Cheese barbeclette (mini raclette grill), £9, Divertimenti
184 bbcgoodfood.com NOVEMBER 2016
festive gifts
Dartington Crystal Just the One G&T Copa, £10, dartington.co.uk
Belazu Early Harvest extra virgin olive oil (1 litre), £12.90, belazu.com
Waitrose cheese knife set, £10, waitrosekitchen.com
The Cheese Knees gift box (includes three cheeses, chutney and sourdough crisps), £45, cravedlondon.com
Classic espresso coffee pot, £16.95, dotcomgift shop.com
Nordic Ware Crown bundt pan, £36.95, Divertimenti
Compiled by ANNA LAWSON
Finest Reserve port, £10, Booths
White chocolate snowman, £5, Waitrose
Melamine cake stand and dome, £43.50, notonthehighstreet.com
Berghoff castiron casserole (24cm), £89.99, very.co.uk
ROK copper espresso maker (with accessories), £149, borough kitchen.com
Booja Booja dairy-free Artist’s Collection hazelnut truffles, £21, ocado.com
Botanical Christmas sprout napkins, £3.50 per pack, talkingtables.com
For more foodie gifts, visit bbcgoodfood.com NOVEMBER 2016 bbcgoodfood.com 185
24 - 27 November | Birmingham NEC
It’s nearly Show time! Get ready for the festive season
N EW !
PL U S!
N EW !
PL U S!
26 years in the making, the BBC Good Food Show Birmingham is the ultimate day out for any food lover this winter. Packed full of the most delicious stalls, inspirational masterclasses and a first class line-up of top chefs and experts, including Mary Berry and Paul Hollywood who will be cooking together live - it’s a Good Food day out not to miss!
Learn from the experts
Great shopping
Masterclasses
Festive inspiration
Be inspired by seasonal recipe ideas in the Supertheatre. Choose to see Raymond Blanc, Mary Berry and Paul Hollywood, the Hairy Bikers, Nadiya Hussain, plus Saturday Kitchen Live.
Shop to your heart’s content with all the best food and drink markets under one roof you’ll be spoilt for choice. It’s the perfect place to buy Christmas gifts for the foodie in the family too!
Join a hands-on masterclass in a Christmas at: Renshaw Academy session and learn how to decorate cakes like the professionals. Or take part in beer tasting with industry experts CAMRA and BeerHawk.
Watch Show favourites including James Martin whip up seasonal creations on the Winter Kitchen stage. Learn tips and techniques with Magimix to help you prepare for the festive season.
Readers save 15%* on tickets - quote GFR5 bbcgoodfoodshow.com | 0844 581 1345 *Not valid on VIP, VIP Luxe or with any other offer. Ends 27.11.16. Not all celebrities appear on all days. Calls cost 7p/minute plus phone company charges. The Good Food word mark and logo are trademarks of BBC Limited. © BBC Limited. Organised and presented by River Street Events.
festive gifts
Books for cooks Give a present that will last way beyond Christmas. Or treat yourself!
Turn the page for books for every type of cook f
NOVEMBER 2016 bbcgoodfood.com 187
festive gifts
ADVENTUROUS RESTAURANT DISHES The Palomar Cookbook (£25, Mitchell Beazley) Since opening two years ago, The Palomar’s fabulous modern Israeli food has made it one of London’s destination restaurants. Now, instead of waiting weeks for a table, you can recreate the dishes at home. They are quite complex, but keen cooks will enjoy the challenge. Standout dishes include shakshukit (a deconstructed kebab), beetroot carpaccio with lentil tuille, kubaneh (buttery pot-baked bread), and velvet tomatoes (a silky smooth dip).
FOR BUSY COOKS Eat. Live. Go. Fresh Food Fast by Donal Skehan (£25, Hodder & Stoughton) Quick, healthy meals have become the trademark of Irish food writer Donal, a regular on BBC TV. This collection will suit busy cooks as many of the recipes take half an hour or less to cook. They are inspired by Donal’s travels to Europe and Southeast Asia – from Moroccan crispy chicken salad to sticky Asian pork with sesame greens. There are some longer recipes for the weekend, a lovely street-eats chapter and some quick puds – instant banana & chocolate chip ice cream is ready in just 20 minutes.
188 bbcgoodfood.com NOVEMBER 2016
GOOD FAMILY FOOD Super Food Family Classics by Jamie Oliver (£26, Michael Joseph) Now a father of ive, Jamie Oliver certainly knows a thing or two about family meals. He has reinvented classics like mac ‘n’ cheese, chicken Kievs and curry, turning them into healthy dishes – all recipes are under 600 calories, and lunches and dinners contain two portions of fruit and veg. He also shares lots of advice on involving children in cooking and encouraging picky eaters to try new things.
VEGAN INSPIRATION The New Vegan by Áine Carlin (£14.99, Kyle Books) A cookbook but also a guide to adopting a vegan lifestyle. As well as practical advice on what to eat at home and in restaurants, and cruelty-free beauty and fashion tips, Áine shares more than 90 tempting plant-based recipes – from raw walnut tacos to jerk-style cauli lower steaks. They make giving up meat, ish and dairy seem easy.
FOR MEAT LOVERS Fire & Smoke by Rich Harris (£19.99, Kyle Books) BBQ fans will love this. It has everything you need for the ultimate outdoor feast – sticky ribs, kebabs, burgers, chops, low & slow smoked meats, veggie sides and some more surprising dishes, such as pizza on the barbecue. Rich also includes cocktails and crowd-pleasing desserts.
SUPPER SOLUTIONS The Kitchen Shelf by Eve O’Sullivan and Rosie Reynolds (£24.95, Phaidon) This book comes to the rescue when you haven't had a chance to go shopping. Incredibly, all 100 recipes are based on just 10 cupboard ingredients, such as a can of chickpeas or a jar of peanut butter. From stews and soups to pasta dishes, this is no-frills everyday cooking at its best.
A TASTE OF SPAIN Basque by José Pizarro (£25, Hardie Grant) José, the man behind Spanish restaurants Brindisa and Pizarro, shows how to recreate the vibrant lavours of San Sebastián – the culinary heart of the Basque region – and shares lots of useful insider travel tips. Good-quality local ingredients are the focus, and they shine through in his collection of pintxos (Basque-style tapas), larger sharing-style mains and interesting desserts.
INDULGENT RECIPES Made in the USA by Florence Cornish (£18.99, Kyle Books) Brit Florence spent much of her childhood living in Florida. She fell in love with the cuisine and later travelled extensively around the US. Her debut collection takes you on a journey through the States and, unsurprisingly, the food is seriously indulgent – think Southern buttermilk fried chicken, New England clam chowder and decadent sweet treats like red velvet cake.
BRUNCH HEAVEN Toast Hash Roast Mash by Dan Doherty (£20, Mitchell Beazley) This beautiful book from the executive chef at hot London restaurant Duck & Waffle is one for breakfast iends. Toast, eggs, pancakes and hash are taken up a notch with global lavours and inventive combinations, and the hangover chapter is packed with sure- ire hits like blue cheese, mustard & onion jam rarebit; bacon sloppy Joes; and fried chicken & waffles. Give this book as a present – then pray that they invite you round for brunch! Next month Our team pick their favourite books of the year
Reviews FIONA FORMAN Book stack photograph MIKE ENGLISH
STAR BAKES The Cardamom Trail by Chetna Makan (£20, Mitchell Beazley) Con ident use of spices won Chetna a semi- inal place in 2014's Great British Bake Off, and it's what makes her debut book a winner. Her sweet and savoury baking projects are infused with Indian lavours. A sponge cake is transformed with masala chai spices, doughnuts are illed with cardamom cream, and savoury pies are packed with chicken curry, dal and spiced paneer. Inspiring yet easy-to-follow recipes, plus a few more involved ones for keen bakers.
Versatile pressure cooker Use less energy and save time with the Instant Pot seven-in-one electric pressure cooker
Take the guesswork out of your pressure cooking with the Instant Pot Duo. Far more versatile than a pressure cooker, it cooks everything from roasts, soups and stews to risottos and pasta – even desserts.
READER OFFERS
ONLY
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SAVE £70
The six-litre Instant Pot Duo has seven different functions: • Automatic pressure cooker • Slow cooker • Rice cooker • Steamer – for healthy cooking • Food warmer • Yogurt maker • Plus, you can sauté directly in the cooking pot
(rrp £169)
You don’t have to adjust the heat to regulate pressure, and it doesn’t rattle or hiss like other pressure cookers. It has a large, easy-to-use control panel with 10 built-in Smart Programs for common cooking tasks – if you want to cook a stew, just add the ingredients, press a button and let it do the hard work for you. The stainlesssteel cooking pot, which is dishwasher safe, can also be used on the hob (except induction) or in the oven.
Accessories include: Stainless-steel steam rack
Soup spoon
Rice paddle
Measuring cup
Six-litre cooking pot
PLUS: instruction manual and a recipe booklet, cooking timetables and a quick-start guide
‘Instant Pot is a fantastic addition to any kitchen. It cooks healthy meals perfectly in less than 15 minutes’ Michel Roux Jnr
EXCLUSIVE for
PLUS bonus for
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SUBSCRIBERS
Save £30 when you order your Instant Pot Duo for just £99 with free p&p using the code GF171.
Order for just £94 with free p&p, saving £35. Turn to page 124 for your special subscriber code.
To order your Instant Pot Duo Visit instantpot.co.uk and enter GF171 at the checkout to get your discount. Or send your name, with a cheque payable to Earlyview Ltd, to: BBC Good Food offer, GF171, Earlyview Ltd, Unit 5, Hersham Farm Business Park, Kitsmead Lane, Chertsey KT16 0DN. Terms and conditions Delivery within 28 days to UK mainland only, some exclusions may apply. Offer subject to availability. If you are not completely satis ied with your order, please return goods in mint condition and sealed original packaging for a refund (less p&p) within 14 days of receiving your order. 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, visit instantpot.co.uk and enter offer code GF171 at the checkout NOVEMBER 2016 bbcgoodfood.com 189
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Get the best from our recipes Our recipes are triple-tested: we cook them all three times to ensure they work for you • Always read the recipe thoroughly before starting, and use standard measuring spoons for accuracy. • Where possible, we use humanely reared British meats, free-range chicken and eggs, and sustainably sourced ish. • We help you to avoid waste by using full packs, or suggesting how to use leftovers. Helping you to eat well Our nutritional therapist analyses our recipes on a per-serving basis, not including optional serving suggestions.
You can compare these amounts with the Reference Intake (RI), the amount an adult should consume daily: Energy 2,000 cals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note, RIs for saturates, sugar and salt are maximum daily amounts). How we label our recipes Our vegetarian (V) or vegan recipes are clearly labelled, but check pack ingredients to ensure they’re suitable. If we say you can freeze a
206 bbcgoodfood.com NOVEMBER 2016
recipe (G), freeze for up to three months unless otherwise stated. Defrost thoroughly and heat until piping hot. A low-fat recipe has 12g or less per serving. A recipe is ‘good for you’ if it is low in saturated fat, with 5g or less per serving; low in salt, with 1.5g or less; and low in sugar, with 15g or less. A low-calorie recipe has 500 calories or less per main course, 150 calories or less for a dessert. We include the number of portions of fruit and/or veg in a serving, and the vitamins
or nutrients that it contains. • Please note that recipes created for Advertisement features are checked by our cookery team but not tested in the Good Food Test Kitchen. • Our gluten-free recipes are free from gluten, but this may exclude serving suggestions. For more info, visit coeliac.org.uk. • We regret that we are unable to answer individual medical/ nutritional queries.
This month’s recipes
work
RECIPE KEY
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Vegetarian
Breakfasts
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Low cal
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Low fat
Gluten free
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Suitable for freezing
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Starters, sides & soups
Apple & clementine bircher 140 Bloody Mary scrambled eggs & smoked salmon 140 Buttered wild mushrooms on toast 140 Sausage & kale hash 140
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Cocktails & drinks Coco izz 15 Cranberry sea breeze punch 70 Grapefruit spritz 15 Hedgerow royale 15 Icy kir 15 Slow cooker mulled wine 174
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98 new triple-tested recipes
recıpes
Meat & game
Apple & ginger wine braised red cabbage 66 Baby carrots with pickled shallots 66 Bacon, maple & pecan red cabbage 66 Bacon-wrapped butternut squash & chestnuts 65 Beetroot & squash Wellingtons with kale pesto 62 Black pudding-stuffed dates 65 Braised red cabbage 66 Bread sauce 62 Brined roast turkey crown & con it legs 58 Brown butter Brussels 65 Brussels sprouts with chorizo & almonds 65 Brussels sprouts with sage & lemon 65 Brussels sprouts with soy & honey 65 Buttered baby carrots 66 Chipolatas & sage 65 Classic pigs in blankets 65 Crispy traybake stuffing 58 Crunchy con it roast potatoes 58 Ham hock & pistachio roll 60 Honey-roasted parsnips 65 Make-ahead prosecco & wild mushroom gravy 60 Orange & rosemary butter carrots 66 Parsnips with parmesan & pumpkin seeds 65 Parsnips with poppy seeds & quince 65 Parsnips with thyme & sesame 65 Red cabbage with preserved lemon & cranberry 66 Ruby cranberry sauce 62 Tarragon & mustard carrots 66
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For Christmas Day
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Baba ganoush & sesame crackers 77 Broccoli, Gruyère & chorizo soup 149 Caldo verde 13 Cauli lower cakes with green yogurt sauce 76 Deep-fried Brussels with black pudding & apple 133 Festive celeriac koshari 118 Fig & pancetta American stuffing 147 Lobster & celeriac remoulade 98 Sweet potato and kale crisps with garlicky dip 75
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Baked glazed ham 115 Cheese, ham & pea risotto 159 Creamy sausage cannelloni 156 Game pie with cranberries & chestnuts 132 Gammon steaks with leek & celeriac mash and apple sauce 162 Lamb & cranberry tagine 132 One-pot partridge with drunken potatoes 99 Pizza pockets 159 Pomegranate-braised pork belly 134 Steak & kidney pudding 144 Turkish lamb latbread 70
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Vegetarian mains Beetroot & squash Wellingtons with kale pesto 62 Cauli lower, chestnut & sage cake 130 Curried tofu wraps 155
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Baileys custard tart 106 Baked Camembert dough ball platter 82 Cheese stars 91 Chocolate & cherry Christmas pudding 50 Christmas pudding cheesecake 116 Cranberry & orange Chelsea bun tree 80 Custard & crumble mince pies 50 Eggnog tri le 210 Florentine biscuits 82 Golden amaretti Christmas cake 52 Granola baked apples 162 Hot chocolate stirrers 90 Jamaican ginger beer & pineapple bundt cake 80 Lemon meringue fridge cake 108 Mini port-spiked Eccles cakes 84 Mint-choc mousse 104 Panforte 175 Passion fruit, chocolate & coconut roulade 108 Persimmon & membrillo galette 130 Polar bear peppermint creams 88 Reindeer food 92 Sherry, almond & orange pandoro 10 Sticky pear tarts with Roquefort cream 100 Sticky toffee pear pudding 106 White chocolate unicorn bark 88
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Fish & seafood Beetroot-cured salmon with citrus salad & caramelised walnuts 118 Jerk prawn & coconut rice bowls 153 Orecchiette with cavolo nero, anchovies & pangrattato 134 Prawn & leek frittata 153 Prawn & potato pie 153 Soba noodles with wasabi garlic prawns 157 Spiced blackened prawns with clementine salsa 130 Teriyaki salmon with sesame pak choi 145
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Poultry Chicken & kumquat salad 72 Chicken tagine with spiced Brussels & feta 136 Harissa sticky chicken with couscous 161 Mexican chicken burger 154 Turkey piccata 156
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Baking, desserts & gifts
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NOVEMBER 2016 bbcgoodfood.com 207
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I’ve been an avid reader for more than three years and have found cooking a brilliant therapy to cope with my depression. Your ‘crammed to the crust with good ideas’ magazine gives me a month’s worth of happy evenings feeding my little family and getting rid of any stress. Thank you! Jennie Wilkinson, East Sussex
Every month, we ask a Good Food fan to recommend a favourite restaurant.
Jennie wins 12 bottles of Louis Jadot Beaujolais Villages Combe aux Jacques 2015 (£10, Tesco). This fresh, fruity red wine is packed with raspberry and cherry characters. It is a great partner to cheese or charcuterie, or drink it slightly chilled as an aperitif.
You’ve been posting our recipes… #bbcgoodfood
@jimmylewisgriffiths Winter weather means it’s time for pie. Jimmy has cooked our chicken, leek & cider pie (October) with creamy mash and peas.
@busybeefoodiegram Angela baked our harvest showstopper cake (September) for a charity bake sale – a beautiful cake for a good cause.
Just home from Greece, I found myself nodding in agreement as I read Joanna’s article. I’d brought back a fat clove of garlic, succulent nectarines and sweet tomatoes to continue the glorious feeling of holiday when I got home. It’s time we all started appreciating the seasons and the magni icent produce that’s right on our doorstep. Caroline Edwards, Kent I’ve been cooking my way through your 2016 recipe calendar and recently made the August recipe – beef skewers with chimichurri rice salad. It was fab, and wolfed down by my husband and two teenage sons. I’m looking forward to the 2017 calendar. Louise Shane, Cambridge
Nigel Davies recommends the Hare & Hounds pub in Bath (hareandhounds bath.com), near where he lives. The Hare & Hounds is on a hilltop overlooking the stunning Roman city of Bath. My wife and I can think of nothing more enjoyable after a busy week than to sit on the terrace on a sunny weekend, enjoying one of the delicious breakfasts, and a pot of tea or coffee. Their lunch and dinner menus are equally good – I can recommend the slow-cooked pork belly with ham hock croquette, celeriac, apple & pickled fennel, followed by three scoops of local Marsh ield ice cream. Or, for a snack, the black pudding fritters are delicious.
Get in touch and let us know which recipes you cook from our 2017 calendar – free with this issue.
Know somewhere good in your area? Tell us what makes it stand out – we’ll publish a recommendation in every issue. Let us know on Facebook and Twitter using the hashtag #gfeatsout
Write to BBC Good Food, Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT Email us at
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cover recipe
TWICE AS NICE
Eggnog trifle We’ve combined a classic Christmas drink with a favourite pud. Result? The ultimate party dessert! recipe CASSIE BEST photograph MYLES NEW
SERVES 10 12 PREP 1 hr 10 mins plus 1 hr 45 mins chilling COOK 30 mins A CHALLENGE
Food styling ELLIE JARVIS Styling SARAH BIRKS
375g caster sugar 3 large eggs, separated 3 tbsp corn lour 800ml double cream 250ml full-fat milk 165ml brandy, marsala or sherry (or a mixture) 1 vanilla pod 35 40 cream- illed pro iteroles (without chocolate) – shop-bought are ine, or visit bbcgoodfood.com to make your own) 1 large orange, zested, plus 1 tbsp juice 50g crunchy amaretti biscuits 4 medium clementines, peeled and sliced into thick rounds
1 For the custard, whisk 150g sugar, the egg yolks and cornflour in a bowl until pale and smooth. Pour 300ml cream, the milk and 65ml of the alcohol into a saucepan. Split the vanilla pod, scrape out the seeds and add to the cream with the pod. Heat until steaming but not boiling, then pour the hot liquid onto the yolks, whisking as you go. Strain the liquid through a sieve into a clean saucepan and discard the vanilla pod. Return to a low-medium heat and whisk for about 10 mins until very thick. If you get lumps, simply whisk them out. Pour the custard into a jug and cover with cling film directly on the surface. Chill for 11/2 hrs. 2 Arrange half the profiteroles in the base of a 2-litre trifle bowl. Spoon 2 tbsp of the remaining alcohol over the profiteroles along with the orange juice, then crumble over the biscuits. Trickle the custard over the profiterole base. Arrange the remaining profiteroles on top of
the custard, working around the edges first, then filling the centre. Arrange the clementine slices around the edge of the bowl, tucking them around the profiteroles. 3 Whisk the remaining alcohol, 500ml cream, 50g sugar and the orange zest until holding soft peaks. Spread the mixture over the profiteroles, right to the edge of the bowl, then return to the fridge until you’re ready to serve. Can be made a day ahead up to this point. 4 For the meringue, put the egg whites, the remaining 175g sugar, 1 tbsp water and a good pinch of salt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Whisk until thick and leaving a prominent trail from the beaters – this will take about 4 mins. Take the bowl off the heat and continue whisking for another 3 mins until cooled slightly and very stiff. 5 Spoon the meringue onto the trifle, creating peaks and troughs with the back of a spoon. Use a blowtorch to scorch the meringue if you have one (but don’t hold it too close to the bowl if it’s made of delicate glass!). Best served straight away, but will keep for a day in the fridge. PER SERVING (12) 747 kcals • fat 57g • saturates 35g • carbs 48g • sugars 39g • ibre 1g • protein 7g • salt 0.2g
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Cooler, crisp days and an abundance of new-season produce. Autumn is a great month to spend time in your kitchen, then cosy up with home-cooked food. This special collection is packed with inspiring recipes to help you do just that – from soups and salads to one-pots and fruity puddings, and all triple-tested in our Test Kitchen.
Gillian Carter, Editorial director
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Exciting ways to cook chard, celeriac and sprouts
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Hearty dishes for family meals or entertaining Aim for your 5-a-day with our meat-free mains
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Impressive three-course meal for friends WEEKEND BAKE
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Toffee apple loaf cake
39
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Warming and packed with vegetables Indulgent desserts to cheer up chilly days
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Editorial director Gillian Carter Supplement editor Keith Kendrick Supplement art director Gareth Jones Group marketing manager Tom Townsend-Smith Production manager Kate Gristwood Production coordinator Leanda Holloway Senior repro technician Darren McCubbin Publishing director Simon Carrington
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Seasonal stars Exciting ways to cook chard, celeriac and sprouts
Quick braised chard & lentils, p6 4 bbcgoodfood.com
seasonal
Sprouts with pork & peanuts, p6 bbcgoodfood.com 5
Quick braised chard & lentils SERVES 4 as a side or 2 as a main PREP 10 mins COOK 15 mins EASY V 300g Swiss or rainbow chard, leaves and stalks separated 2 tbsp good-quality olive oil, plus a drizzle 1 garlic clove, sliced 1 red chilli, deseeded and chopped 250g pouch cooked Puy lentils squeeze lemon juice
1 Cut the chard stalks into batons and
roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted. 2 Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress with more olive oil and the lemon juice, then serve. PER SERVING (4) 153 kcals, fat 7g, saturates 1g, carbs 16g, sugars 1g, ibre 5g, protein 9g, salt 1.1g
Sprouts with pork & peanuts Sprouts are made for stir-frying, each one an equal size, quick to cook, and they go so well with soy sauce, garlic and ginger. If you prefer, you could use chicken, tofu or prawns instead of pork. SERVES 4 PREP 15 mins COOK 15 mins EASY 1 pork tenderloin (400 450g) 1 tbsp corn lour 5 tbsp light soy sauce 2 tbsp Chinese black rice vinegar or balsamic vinegar 2 tbsp golden caster sugar 1 tbsp Chinese rice wine or dry Sherry vegetable oil, for stir-frying 4 tbsp unsalted peanuts 400g Brussels sprouts, trimmed then halved, or quartered if large thumb-sized piece ginger, shredded 3 garlic cloves, thinly sliced 1 /2 tsp chilli lakes or a few whole small dried chillies 1 tsp sesame oil and sticky rice, to serve
1 Trim any silvery sinew from the pork,
then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve. 2 Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside. 3 Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice. PER SERVING 391 kcals, fat 18g, saturates 4g, carbs 21g, sugars 15g, ibre 7g, protein 33g, salt 4.0g
Sprout salad with citrus & pomegranate SERVES 4 6 PREP 10 mins plus chilling COOK 10 mins EASY V
Cheesy chard gratin SERVES 4 PREP 15 mins COOK 35 mins EASY
FOR THE SALAD 50g blanched hazelnuts 1 heaped tsp cumin seeds 1 small red onion, inely chopped 400g Brussels sprouts, shredded with a processor or by hand handful coriander, torn (optional) 100g pomegranate seeds FOR THE DRESSING zest 1 orange, plus 2 tbsp juice zest and juice 1 lemon 3 tbsp rice wine vinegar (or use cider vinegar with a pinch more sugar) 1 tbsp golden caster sugar 5 tbsp olive oil 2 tsp wholegrain mustard
bunch chard, about 340g 150ml double cream 1 tbsp wholegrain mustard 140g Gruyère, coarsely grated butter, for greasing 2 tbsp inely grated Parmesan
1 Heat oven to 200C/180C fan/
PER SERVING (6) 214 kcals, fat 16g, saturates 2g,
gas 6. Strip the chard leaves from the stalks, then cut the stalks into sticks. Bring a pan of water to the boil and cook the stalks for 3-4 mins until starting to soften. Then throw in the leaves for a few moments too so that they just wilt. Drain well. 2 Mix the cream with the mustard, then toss through the chard with most of the Gruyère. Grease a medium gratin dish, spread the chard mix over, then scatter with the remaining Gruyère and the Parmesan. Bake for 30 mins until bubbling and golden. Serve straight from the dish.
carbs 11g, sugars 10g, ibre 5g, protein 4g, salt 0.2g
PER SERVING 391 kcals, fat 36g, saturates 22g,
1 Set a frying pan over a medium heat,
2 Roughly chop the hazelnuts. Pile
add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.
the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.
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carbs 3g, sugars 1g, ibre 0g, protein 15g, salt 1.4g
seasonal
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seasonal Herb-baked celeriac Here’s a novel way of cooking a celeriac that means you don’t have to peel it – but you’ll need to give it a good scrub to get rid of any bits of soil. It takes two hours in the oven, but if you’ve got something meaty already roasting or slow-cooking, it’s simple to slip in the celeriac to serve alongside. SERVES 4 PREP 15 mins COOK 2 2 hrs EASY V 1 celeriac 1 tbsp olive oil 4 rosemary sprigs 4 thyme sprigs 3 bay leaves 1 garlic bulb, broken into cloves 50g butter
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1 Heat oven to 180C/160C fan/gas 4.
If the celeriac has a green sprouting top, cut it off and discard. Scrub off any dirt and trim away any frilly bits of root. Rub the celeriac all over with the oil and place on a large sheet of foil, root-side down. Scatter with the garlic, herbs and seasoning. Wrap the foil tightly and place on a tray and roast on the bottom of the oven for 2 hrs. Check after 2 hrs that the top is very tender – if not give it 30 mins more. 2 To serve, unwrap the celeriac and cut off the top. Loosen and mash the middle with the butter, some seasoning and squeezed-out softened garlic, if you like. Serve the celeriac with a spoon sticking out of it for everyone to help themselves. PER SERVING 160 kcals, fat 14g, saturates 7g, carbs 5g, sugars 3g, ibre 7g, protein 3g, salt 0.8g
Smoked haddock with celeriac & spinach gratin SERVES 4 PREP 15 mins COOK 1 hr 20 mins EASY 250g leaf spinach 1 celeriac, peeled 25g butter 170ml pot double cream small grating of nutmeg 500 600g undyed smoked haddock illet, cut into 4 portions small pack chives, snipped
1 Heat oven to 200C/180C fan/gas 6.
Tip the spinach into a colander and sit it in the sink. Slowly pour a kettle of boiling water over the spinach to wilt it, then run under colder water, squeeze out as much water as you can and set aside. 2 Quarter the celeriac and cut each piece into thin slices. Butter a gratin dish and tip in the celeriac, spinach and the cream. Season, add the nutmeg and toss everything together. Cover
the dish with foil and bake for 30 mins. Remove the foil, toss the celeriac around, cover again and put back in the oven for 30 mins. 3 Remove the foil again, lay the fish on top and place a small knob of butter on each fillet. Cover with foil again and bake for a final 20 mins until the fish is cooked and the celeriac is tender. Scatter everything with chives and serve. PER SERVING 417 kcals, fat 31g, saturates 18g, carbs 6g, sugars 5g, ibre 8g, protein 29g, salt 3.2g
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Family one-pots These easy recipes all use just one pan, tray or dish for great results with minimal washing up
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autumn cookcards
Thai coconut & veg broth
Oven-baked leek & bacon risotto
Greek lamb tray bake
Bean & pasta stew with meatballs bbcgoodfood.com 11
Thai coconut & veg broth
Greek lamb tray bake SERVES 4 PREP 15 mins COOK 40 mins EASY 50g fresh white breadcrumbs 250g lamb mince 1 egg, beaten 2 onions, halved large handful mint, chopped 2 large potatoes, cut into wedges 2 courgettes, cut into batons 12 cherry tomatoes 2 tbsp olive oil 50g feta, crumbled
1 Heat oven to 200C/180C fan/
gas 6. Pop the breadcrumbs, lamb mince, egg and plenty of seasoning in a bowl. Grate in half an onion and sprinkle in half the chopped mint. Give everything a good mix and shape into 8 patties. Place on a large, shallow roasting tray. 2 Cut the remaining onion halves into wedges. Place them on the tray around the lamb patties with the potatoes, courgettes and
SERVES 4 PREP 15 mins COOK 10 mins EASY V If using veggie curry paste
cherry tomatoes. Drizzle with olive oil and season. Bake for around 40 mins, turning everything once, until the lamb is cooked though and the vegetables are tender. Remove from the oven and sprinkle with feta and remaining mint. PER SERVING 388 kcals, fat 19g,
1 tbsp Thai red curry paste 1 tsp vegetable oil 1 litre vegetable stock 400ml can half-fat coconut milk 2 tsp brown sugar 175g medium egg noodles 2 carrots, cut into matchsticks head Chinese leaf, sliced x 300g bag beansprouts 6 cherry tomatoes, halved juice 1 lime 3 spring onions, halved, then inely sliced lengthways handful of coriander, roughly chopped
Want to make a lower fat option? Turkey mince will also work well in this recipe.
saucepan or wok with the oil. Fry for 1 min until fragrant. Tip in the vegetable stock, coconut milk and brown sugar. Simmer for 3 mins. 2 Add the noodles, carrots and
Oven-baked leek & bacon risotto
SERVES 4 PREP 15 mins COOK 40 mins EASY
SERVES 4 PREP 10 mins COOK 30 mins EASY
6 8 pack pork sausages 1 tbsp olive oil 2 onions, inely chopped 3 celery sticks, diced 2 carrots, diced 3 garlic cloves, inely chopped 400g can chopped tomatoes 1 litre chicken stock 175g macaroni 410g can cannellini beans, rinsed and drained handful lat-leaf parsley, chopped
1 tbsp olive oil 6 rashers smoked back bacon, roughly chopped 2 leeks, halved lengthways and inely sliced 250g risotto rice 700ml hot chicken or vegetable stock 175g frozen peas 3 tbsp soft cheese zest 1 lemon
1 Snip the ends off the sausages
and squeeze out the meat. Roll into rough walnut-sized meatballs. Heat half the oil in a large, wide pan and fry until browned, around 10 mins. Remove from pan and set aside. 2 Add the rest of the oil to the pan. Tip in the onions, celery and carrots and fry for 10 mins until soft. Add garlic and cook for 1 min more. Tip in the tomatoes and 12 bbcgoodfood.com
PER SERVING 688 kcals, fat 33g, saturates 10g, carbs 67g, sugars 15g, ibre 10g, protein 34g, salt 3.6g
For an extra pop of lavour, serve with grated Parmesan on top.
saturates 7g, carbs 46g, sugars 12g,
1 Place the curry paste in a large
Bean & pasta stew with meatballs
stock. Bring to the boil and simmer for 10 mins. 3 Stir in the macaroni and return the meatballs. Simmer for about 10 mins until pasta is cooked and meatballs are cooked though. Stir in beans and heat until piping hot. Season, mix in parsley and serve.
PER SERVING 338 kcals, fat 14g,
ibre 5g, protein 10g, salt 1.19g
saturates 7g, carbs 35g, sugars 7g, ibre 3g, protein 22g, salt 0.77g
Chinese leaf and simmer for 4-6 mins, until all are tender. Mix in beansprouts and tomatoes. Add lime juice to taste and some extra seasoning, if you like. Spoon into bowls and sprinkle with spring onions and coriander.
and stir in cheese. Add the zest and season well before serving. PER SERVING 424 kcals, fat 14g, saturates 5g, carbs 55g, sugars 3g,
1 Heat oven to 200C/180C fan/
gas 6. Tip the oil into an ovenproof casserole dish. Add bacon and fry for 2 mins. Add the leeks and cook until soft, but not coloured, for about 4-5 mins. Tip in rice and cook for 1 min more. Pour over stock. Cover and place in the oven for 20 mins, stirring halfway. 2 When rice is just tender and all liquid is absorbed, remove from oven and stir in peas. Place back in oven for 2 mins more. Remove
ibre 5g, protein 22g, salt 2.34g
autumn cookcards
Prawn & sausage gumbo
Thai meatball & noodle soup
Greek lamb & aubergine bake
Bacon, onion & potato bake bbcgoodfood.com 13
Thai meatball & noodle soup
Prawn & sausage gumbo
SERVES 4 PREP 10 mins COOK 25 mins EASY
SERVES 4 PREP 10 mins COOK 40 mins EASY
1.4 litres chicken stock 1 tbsp crushed lime leaves, fresh, dried or frozen 2 lemongrass stalks, 1 bashed, 1 chopped 2 tbsp soy sauce, plus extra for serving 2 tbsp rice wine vinegar 400g lean pork mince bunch spring onions, white parts inely chopped, greens sliced bunch coriander, chopped 2 red chillies, 1 deseeded and chopped, 1 sliced into rings juice 2 big limes, plus extra 300g pack mixed pepper and noodle stir-fry mix
4 sausages (spicy, raw chorizo-style work well) 1 onion, chopped 1 red pepper, deseeded and sliced 2 3 tsp Creole seasoning, or use Cajun seasoning 250g long-grain rice 500ml chicken stock 400g can chopped tomatoes 200g pack large cooked prawns small bunch coriander, most chopped
1 Pour the chicken stock into a
large, deep saucepan. Add the lime leaves, bashed lemongrass, 1 tbsp of the soy sauce and rice wine vinegar. Bring to a simmer while making the meatballs.
2 In a large bowl mix the pork,
chopped lemongrass, remaining soy sauce, white part of the spring onions, coriander stalks and chopped chilli. Roll pork mixture into walnut-sized meatballs. 3 Pop the meatballs in the stock, cover and simmer for 15 mins. Stir through the lime juice. Divide the stir-fry mix between 4 bowls, then ladle over the broth and meatballs. Serve with green spring onions and sliced chilli on top, with extra soy and lime. PER SERVING 319 kcals, fat 8g, saturates 2g, carbs 25g, sugars 6g, ibre 4g, protein 38g, salt 2.39g
1 Heat a large, deep, non-stick
frying pan or flameproof dish with a lid. Add the sausages and brown all over for 5-8 mins – you don’t need to add any oil as there is plenty of fat in the sausages. Remove the sausages, tip out some oil if there is a lot, then add the onion and soften for 5 mins. Add the pepper and seasoning,
Bacon, onion & potato bake
Greek lamb & aubergine bake
SERVES 6 PREP 10 mins COOK 1 hr 40 mins EASY
SERVES 6 PREP 15 mins COOK 30 mins EASY
2 tbsp light crème fraîche 150ml chicken stock 4 garlic cloves, thinly sliced 2 tbsp chopped thyme 1.25kg potatoes, unpeeled, very thinly sliced 8 rashers lean back bacon, excess fat removed and chopped 2 onions, thinly sliced 250g Roblechon or Camembert, sliced
240g tub black olives and feta in oil, drained, reserving the oil 700g lean lamb neck illet, diced 1 aubergine, chopped 4 garlic cloves, crushed 250g bulghar wheat 400g can cherry tomatoes, drained 500ml beef stock small bunch oregano, leaves picked 3 tbsp 0% fat Greek yogurt
1 Heat oven to 200C/180C fan/
gas 6. Mix together the crème fraîche and stock, stirring well. Scatter some of the garlic and thyme on the bottom of a large ovenproof dish that’s big enough for all the ingredients. Add some seasoning, a layer of potato slices, some bacon, onions and cheese, then a little of the crème fraîche and stock mix. Continue layering to use up all the ingredients, seasoning each layer, and ending 14 bbcgoodfood.com
with a final layer of potatoes topped with cheese and thyme. 2 Cover with foil and cook for 1 hr, then increase oven to 220C/200C fan/gas 8 and cook, uncovered, for 30-40 mins more, until the potatoes are tender and the top is golden and bubbling. Remove and leave to stand for 10 mins before serving. PER SERVING 368 kcals, fat 15g, saturates 8g, carbs 40g, sugars 4g, ibre 4g, protein 21g, salt 2.70g
1 Heat oven to 200C/180C fan/
gas 6. Heat 1 tbsp of the reserved oil in a large roasting tin or flameproof dish on the hob, then add the lamb and brown for 5 mins. Add the aubergine and cook for a further 5 mins. Add half the garlic, a little more oil and the bulghar wheat, and stir to coat all the grains in the oil. Tip in the cherry tomatoes, stock and most of the oregano, then
and cook for 1 min more. 2 Stir in the rice, pour in the stock, bring to a simmer, then cover and cook for 10 mins. Add the tomatoes and cook for a further 10 mins. Return the sausages, stir through the prawns and chopped coriander, and cook, uncovered, for a further 5 mins or until hot and the rice is cooked. Sprinkle over the remaining coriander leaves just before serving. PER SERVING 538 kcals, fat 19g, saturates 8g, carbs 64g, sugars 7g, ibre 3g, protein 33g, salt 3.07g
bring to a simmer. 2 Cover tin with foil, then bake for 20 mins, removing the foil for the final 5 mins. Meanwhile, mix the yogurt with the remaining garlic and enough oil from the olives to make a thick but spoonable dressing. Season, then spoon into a bowl. 3 When the bake is ready, sprinkle over the olives, feta and remaining oregano, and serve with the yogurt dressing on the side. PER SERVING 508 kcals, fat 27g, saturates 10g, carbs 37g, sugars 4g, ibre 3g, protein 32g, salt 1.36g
to finish
Self-saucing Jaffa pudding
SERVES 8 PREP 35 mins COOK 30 mins EASY
150ml pint milk 100g orange milk chocolate or milk chocolate, broken into chunks single cream or ice cream, to serve FOR THE SAUCE 200g light muscovado sugar 25g cocoa
100g butter, melted, plus a little extra for the dish 250g self-raising lour 140g caster sugar 50g cocoa 1 tsp baking powder zest and juice 1 orange 3 eggs
1 Butter a 2-litre baking dish and heat oven to 180C/160C fan/gas 4. Put the kettle on. Put the flour, caster sugar, cocoa, baking powder, orange zest and a pinch of salt in a large mixing bowl. Whisk together the orange juice and any pulp left in the juicer, the eggs, melted butter and milk, then pour onto the dry
This intense chocolate orange sponge with thick sauce is as indulgent as a good pudding gets.
ingredients and mix together until smooth. Stir in the chocolate chunks and scrape everything into the baking dish. 2 Mix 300ml boiling water from the kettle with the sugar and cocoa for the sauce, then pour this all over the pudding batter – don’t worry, it will look very strange at this stage! Bake on the middle shelf of the oven for 30 mins until the surface looks firm, risen and crisp. You should find a glossy, rich chocolate sauce underneath the sponge. Eat immediately with vanilla ice cream or single cream. PER SERVING 522 kcals, fat 21g, saturates 11g, carbs 82g, sugars 54g, ibre 2g, protein 8g, salt 0.86g
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Make Sunday special Gather everyone together for a roast – it makes a relaxed meal to serve a crowd
Honey-glazed roast carrots SERVES 8 PREP 10 mins COOK 50 mins EASY 1kg Chantenay or small carrots, peeled 3 tbsp sun lower oil 2 tbsp white wine vinegar 2 tbsp clear honey
1 Heat oven to 190C/170C fan/gas 5.
Tip the carrots into a roasting tin and toss with the oil and some salt and pepper. Roast for 30 mins. 2 Drizzle the vinegar and honey over the carrots, toss well and return to the oven for a further 20 mins. PER SERVING 85 kcals, fat 5g, saturates 1g, carbs 10g, sugars 10g, ibre 3g, protein 1g, salt 0.13g
Peas & beans with pancetta & mint SERVES 8 PREP 5 mins COOK 15 mins EASY
Garlic & herb roast lamb on boulangère potatoes SERVES 8 PREP 30 mins COOK 1 hr 45 mins EASY 2kg leg of lamb 4 garlic cloves, sliced few rosemary sprigs few thyme sprigs 2kg large potatoes, such as King Edward 2 onions, thinly sliced 600ml chicken stock 50g butter
1 Heat oven to 190C/170C fan/gas 5.
Cut small pockets into the skin and flesh of the leg of lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, and scatter with thyme sprigs. Put in a roasting tin, 16 bbcgoodfood.com
season well with salt and freshly ground black pepper, then cover with foil. 2 Peel and thinly slice the potatoes, rinse under the cold tap and pile into a large ovenproof dish or roasting tin. Toss with the onions, remaining slices of garlic and a good scattering of herbs. 3 Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr. Uncover, put the lamb on top of the potatoes and roast uncovered for 45 mins more. Allow the lamb to rest before carving, for about 15 mins. Leave the potatoes in the oven (covered, if starting to brown too much) until ready to serve.
1 tbsp olive oil 100g thin smoked pancetta rashers 480g pack frozen soya beans 200g broccoli 500g frozen petits pois juice of a lemon good handful mint leaves, chopped
1 Heat the oil in a large pan and fry the
pancetta until it turns golden, taking care not to burn it. Lift from the pan, then tip the soya beans into the pan juices and arrange the broccoli on top. Add 6 tbsp water, cover tightly and steam for 10 mins or until the broccoli is tender. Meanwhile, snip the pancetta into pieces with scissors. 2 Stir the petits pois into the pan and cook for 2 mins more, then remove from the heat and toss in the lemon juice, mint and crispy pancetta pieces.
PER SERVING 537 kcals, fat 24g, saturates 12g,
PER SERVING 191 kcals, fat 9g, saturates 2g, carbs
carbs 40g, sugars 3g, ibre 4g, protein 44g, salt 0.51g
13g, sugars 3g, ibre 6g, protein 15g, salt 0.65g
roasts
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Roast pheasant with ricotta & Parma ham SERVES 6 PREP 20 mins COOK 1 hour MORE EFFORT 90g pack Parma ham 140g ricotta 1 tbsp thyme leaves, plus some sprigs 3 tbsp freshly grated Parmesan 2 oven-ready pheasants, washed and dried 150ml extra dry vermouth olive oil, for drizzling
1 Heat oven to 220C/200C fan/gas 7.
Separate the layers of Parma ham and chop two slices finely. Mix the ricotta, chopped ham, thyme and Parmesan with some seasoning. 2 Carefully ease the skin away from the breast meat of each pheasant and use 18 bbcgoodfood.com
half the stuffing per bird, pressing it to the contours of the breasts through the skin. This protects the meat from the heat and will stop it drying out. Poke some sprigs of thyme into the body cavity to add flavour. 3 Put the pheasants in a roasting tin and top each one with the remaining ham. Season with pepper, then pour over the vermouth and drizzle with oil. 4 Roast for 20 mins, then turn down the heat to 180C/160C fan/gas 4 and cook for 40 mins more, basting every now and then with the pan juices until the legs are no longer pink. Cover with foil and a tea towel and stand for 10 mins before carving. Serve with wilted spinach. PER SERVING 336 kcals, fat 16g, saturates 6g, carbs 2g, ibre 0g, sugars 1g, protein 40g, salt 1.13g
roasts Foolproof slow-roast chicken SERVES 4 PREP 15 mins COOK 2 hrs 20 mins EASY
6 bay leaves 1 lemon, cut into wedges
butter, for greasing 1.6kg chicken 1kg roasting potatoes, halved or quartered if large 2 whole garlic heads, halved through the middle 100ml white wine 100ml chicken stock 2 stems rosemary, broken into sprigs
1 Heat oven to 160C/140C fan/gas 3.
Brush a large roasting tin with butter and smear some all over the skin of the chicken. 2 Place the chicken in the tin and arrange the potatoes around it. Put the halved garlic heads in the tin, pour over the wine and stock, then cover with foil and cook in the oven for 1 hr. Remove
the foil and give the potatoes a shake. Add the herbs and lemon wedges, then cook, uncovered, for 50 mins. 3 Turn the heat up to 220C/180C fan/ gas 6. Cook for 30 mins more, then remove the chicken and potatoes from the pan. Cover the chicken loosely with foil and leave to rest on a plate for at least 10 mins before carving. Keep the potatoes warm. Serve with pan juices. PER SERVING 634 kcals, fat 27g, saturates 9g, carbs 56g, sugars 4g, ibre 5g, protein 44g, salt 1.76g
bbcgoodfood.com 19
Roast beef with caramelised onion gravy SERVES 6 PREP 30 mins plus overnight marinating (optional) COOK about 1 hrs EASY
Mustard mash
No-fail Yorkies
Side dishes don’t get much better than this - creamy, classic mashed potatoes with a hot mustard kick.
Perfect for mopping up all that gravy, these soft but crisp Yorkshires will rise every time.
SERVES 6 PREP 10 mins COOK 20 mins EASY V G
MAKES 12 PREP 5 mins plus resting COOK 40 mins EASY V
1.5kg potatoes, cut into chunks 100g butter 100ml milk 1 tsp English mustard
450ml milk 4 large eggs 250g plain lour 2 tbsp sun lower or vegetable oil
1 Up to 3-4 hrs before cooking, mix
Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving. PER SERVING 324 kcals, fat 14g, saturates 9g, carbs 41g, sugars 3g, ibre 4g, protein 5g, salt 0.4g
together the milk, eggs, flour and 2 tsp salt in a food processor or blender until you have a smooth batter. If you don’t have a food processor or blender, whisk the eggs into the flour and salt, then gradually whisk in the milk until smooth. Transfer to a jug, cover and leave at room temperature for at least 15 mins. 2 Heat oven to 220C/200C fan/gas 7 (or turn it up when the beef comes out) and brush 12 holes of a muffin tin with the oil. Heat the tin in the oven for 5 mins, then carefully lift out and quickly pour the batter into the holes. Bake in the oven for 5 mins, then reduce oven temperature to 200C/180C fan/ gas 6 and cook for a further 30 mins until puffed, risen and golden. PER YORKIE 130 kcals, fat 5g, saturates 1g, carbs 17g, sugars 2g, ibre 1g, protein 5g, salt 0.9g
1 tbsp black peppercorns 1 tbsp English mustard powder 1 tbsp dried thyme 1 tsp celery seeds 1 tbsp olive oil about 2kg topside joint of beef FOR THE GRAVY 4 tbsp plain lour 2 beef stock cubes 3 tbsp caramelised onion chutney or marmalade 2 3 tsp Marmite
1 Crush the peppercorns, mustard
powder, thyme and celery seeds together with some salt, using a pestle and mortar. Stir in the oil, then rub it all over the beef. (If you have time, cover and chill the joint overnight to marinate. Bring the beef out of the fridge 1 hr before roasting.) 2 Heat oven to 190C/170C fan/gas 5 and sit the joint in a snug-ish roasting tin. Roast for 12 mins per 450g (about 55 mins for a 2kg joint) for mediumrare, or 15 mins per 450g (about 1 hr 10 mins) for medium-well. 3 Remove from the oven, lift onto a platter, cover with foil and rest for 30 mins. If you’re making the Yorkies (left), increase oven to 220C/200C fan/gas 7. 4 For the gravy, pour any juices from the roasting tin into a jug. Let the juices separate, then spoon 2 tbsp of the fat back into the tin – if there is no fat, use 2 tbsp butter instead. Discard any other fat. Sit the roasting tin on the hob and stir in the flour, stock cubes, onion chutney or marmalade and Marmite. Cook for 1 min, stirring well to scrape up any beefy bits stuck to the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency, then gently keep warm until ready to serve with the beef, carved into slices. PER SERVING 591 kcals, fat 28g, saturates 11g, carbs 13g, sugars 3g, ibre 1g, protein 72g, salt 1.2g
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roasts
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Slow-cooked suppers These recipes that work beautifully in your slow cooker – ideal for family meals or casual entertaining
Chicken, bacon & potato stew, p24 22 bbcgoodfood.com
slow cooking
Italian vegetable bake, p24 bbcgoodfood.com 23
Thai beef curry You can use a shop-bought paste for this curry, but this authentic Thai one really is worth the effort. This is good served with sticky Thai rice and wilted greens. SERVES 8 PREP 20 mins COOK about 8 hrs EASY G
Chicken, bacon & potato stew SERVES 6 PREP 20 mins COOK 4 hrs 30 mins-6 hrs 30 mins EASY G 1 tbsp olive oil 6 bone-in chicken thighs, skin removed 12 rashers smoked streaky bacon, chopped 200g shallots 350g baby new potatoes, larger ones halved few thyme sprigs 200ml white wine 500ml hot chicken stock 280ml pot buttermilk (optional) squeeze lemon juice 2 tbsp tarragon, chopped
Italian vegetable bake SERVES 6 PREP 30 mins COOK 5 hrs 30 mins-6 hrs 30 mins EASY V G 4 garlic cloves, 3 crushed, 1 left whole 400g can chopped tomatoes bunch oregano, leaves chopped large pinch dried chilli lakes about 300g baby or normal aubergines, sliced 2 courgettes, sliced large jar roasted red peppers 3 beef tomatoes, sliced bunch basil, torn (save a few leaves for sprinkling over) small baguette, sliced and toasted 2 x 125g balls mozzarella, torn green salad, to serve
1 Put the slow cooker onto the High 1 Heat the oil in a large saucepan, or
if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too. 2 Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into your slow cooker. Simmer on High for 4-6 hrs, until the chicken is really tender and falling off the bone. 3 Check the sauce; if you like it a little thicker, strain liquid into a pan and boil until thickened. Pour in the buttermilk, if using, and whisk until smooth. Sprinkle in the lemon juice and remaining tarragon, season, then return chicken, bacon and veg if you need to. PER SERVING 284 kcals, fat 13g, saturates 4g, carbs 12g, sugars 4g, ibre 2g, protein 2g, salt 1.7g
or the browning setting and tip in the crushed garlic, canned tomatoes, half the oregano leaves, chilli and some seasoning. Cook, covered, while you chop the rest of the vegetables. 2 Tip out most of the sauce and start layering up half the vegetables and herbs with seasoning – the aubergines, courgettes, red peppers, tomatoes, basil and remaining oregano. Layer in half the bread, rubbed with the whole garlic clove, half the mozzarella and half the tipped-out tomato sauce. Repeat vegetable, herb and tomato sauce layers, followed by the bread and mozzarella. Push everything down well to compress, then cook on high for 5-6 hrs. 3 Flash under the grill before serving if you like (and your slow cooker pot is suitable), until golden and bubbling. Serve with the leftover basil leaves on top and a big salad on the side. PER SERVING 274 kcals, fat 10g, saturates 6g, carbs 31g, ibre 4g, sugars 8g, protein 14g, salt 0.9g
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2 3 tbsp groundnut oil 2kg beef short ribs (bone-in ribs left whole), or brisket, cut into large chunks large bunch coriander 2 lemongrass stalks, 1 bashed, 1 roughly chopped 3 garlic cloves, chopped 1 2 green chillies, roughly chopped, deseeded if you like 2cm-piece galangal or ginger, peeled and chopped 50ml rice wine vinegar 50ml ish sauce 2 tbsp palm or light brown sugar 400g can coconut milk 2 star anise 6 kaf ir lime leaves juice 2 limes, plus wedges to serve
1 Heat a little of the oil in a large pan and
brown the beef in batches, removing to a plate after, reserving any juices. If your slow cooker has a browning function, use this instead. Meanwhile, in a mini chopper or food processor, whizz half the coriander, the chopped lemongrass, garlic, chillies and galangal with the rest of the oil until you have a rough paste. 2 Turn the slow cooker to High. Heat the paste for a few mins, then add the beef and all the remaining ingredients, apart from the remaining coriander and lime juice. Turn slow cooker to Low and cook for 8 hrs, or until the meat is falling off the bone. 3 If using beef ribs, remove bones from the beef, then shred the meat with 2 forks. If the sauce is too thin, strain it off and boil it to reduce. Stir in the remaining coriander and lime juice, then season with more fish sauce or sugar. PER SERVING 541 kcals, fat 40g, saturates 20g, carbs 10g, sugars 7g, ibre 0g, protein 34g, salt 1.5g
slow cooking
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Veggie feasts Six mains to add to your meat-free repertoire
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vegetarian Spicy vegetable pilau with cucumber raita SERVES 2 PREP 20 mins COOK 20 mins EASY V FOR THE PILAU 2 garlic cloves 1 tbsp rapeseed oil 1 large onion, quartered & sliced thumb-sized piece ginger, chopped 1 cinnamon stick tsp cumin seeds seeds from 8 cardamom pods 1 tsp each ground turmeric & coriander 1 red chilli, halved, deseeded & sliced 1 large red pepper, deseeded & diced 50g freekeh 350ml vegetable stock (made with 2 tsp reduced-salt bouillon powder) 25g sultanas pack coriander, chopped 40g cashew nuts FOR THE RAITA 1 garlic clove 150ml pot bio yogurt cucumber, grated 2 tbsp chopped mint
1 Chop the garlic for the pilau and set
aside. Finely grate the garlic for the raita and put in a bowl. Heat the oil for the pilau in a large open pan, and fry the onion and ginger for 5 mins until softened. Stir in the whole and ground spices, and cook for a few secs to release their aromas. Add the chilli, red pepper and freekeh, stir briefly, then tip in the stock and sultanas. Simmer for 15 mins until the freekeh is tender but still nutty, adding the chopped garlic for the final 2 mins. The stock should have reduced and absorbed into the freekeh now. 2 Meanwhile, finish the raita by stirring the yogurt, cucumber and mint into the grated garlic. 3 When the pilau is cooked, stir in the coriander and cashews, and serve with the raita on the side.
Veggie rice pot
1 Boil the kettle. Heat the oil in a large,
Find two of your 5-a-day in this veggie dish – a superhealthy option for midweek with plenty of flavour.
deep frying pan, then add the peppers and mushrooms. Fry over a high heat for 3 mins or until starting to soften and turn golden. Turn down the heat, then stir in the rice, garlic and five-spice. Sizzle for 2 mins, then splash in the Sherry, if using, and top up with 350ml hot water. 2 Cover the pan and simmer for between 15-20 mins until all of the liquid has gone and the rice is tender, stirring occasionally. Add the peas for the final few mins. 3 Heat another frying pan, add a drop of the sesame oil, then add the eggs. Swirl around the pan to make a thin omelette. Once set, turn out onto a board, roll up and shred thinly. Tip the egg and spring onions onto the rice, fluff up with a fork, season with soy sauce and sesame oil, then serve.
SERVES 4 PREP 10 mins COOK 25 mins EASY V
PER SERVING 471 kcals, fat 20g, saturates 4g, carbs 53g, sugars 27g, ibre 7g, protein 17g, salt 0.2g
1 tbsp sun lower or groundnut oil 2 peppers (one red, one yellow), deseeded and thickly sliced 250g pack shiitake or chestnut mushrooms 250g long-grain rice (not the easy-cook type) 2 garlic cloves, inely chopped 1 heaped tsp ive-spice powder 3 tbsp dry Sherry (optional but worth it) 140g frozen petits pois 1 tsp sesame oil 2 eggs, beaten bunch spring onions, sliced diagonally 1 tbsp light soy sauce, or more if you like
PER SERVING 377 kcals, fat 9g, saturates 2g, carbs 67g, ibre 4g, sugars 9g, protein 12g, salt 1.14g
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Squash, lentil & bean one-pot with fig raita Hit your whole 5-a-day with this curried veggie spice-pot, packed with pulses and squash. SERVES 2 PREP 30 mins COOK 15 mins EASY V G 400g piece butternut squash, peeled, deseeded and chunkily diced 1 onion, sliced 1 tbsp olive oil 2 tsp ground cumin tsp chilli lakes 400g can chopped tomatoes 100g dried red lentils 2 tsp agave syrup or brown sugar 2 tsp red or white wine vinegar 400g can kidney beans, drained and rinsed 2 dried igs, inely chopped 150ml pot fat-free natural yogurt small bunch parsley, chopped
1 Fry the squash and onion in the oil
for 5-8 mins until the onion is softened. Stir in the cumin and chilli for 1 min. Add the tomatoes plus a canful of water from the tomato can, the lentils, agave or sugar and vinegar. Bring to a simmer and cook for 10 mins, then stir in the beans and cook for a further few mins until the lentils are tender and the beans heated through. 2 Meanwhile, mix the figs, yogurt and parsley together. Season the stew, then serve in bowls with fig raita on the side. PER SERVING 540 kcals, fat 9g, saturates 2g, carbs 83g, sugars 40g, ibre 15g, protein 28g, salt 1.2g
Chipotle bean chilli with baked eggs SERVES 4 PREP 5 mins COOK 30 mins EASY V 1 tbsp sun lower oil 1 onion, chopped 1 2 tbsp chipotle paste (depending on how hot you like it) 2 x 400g cans black beans, drained and rinsed 400g can mixed beans, drained and rinsed 2 x 400g cans chopped tomatoes with garlic & herbs 1 heaped tbsp brown sugar 4 eggs small handful coriander leaves soured cream and warm lour tortillas, to serve
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1 Heat the oil in a deep frying pan and
cook the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes and sugar, and simmer for about 15-20 mins until thickened. Season well. 2 Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream and some warm flour tortillas. PER SERVING 377 kcals, fat 10g, saturates 2g, carbs 48g, sugars 21g, ibre 15g,protein 24g, salt 0.5g
vegetarian
Tomato, runner bean & coconut curry SERVES 4 PREP 15 mins COOK 30 mins EASY V
Baked cauliflower pizzaiola SERVES 4 PREP 15 mins COOK 40 mins EASY V 1 large cauli lower, cut into 8 wedges 2 tbsp olive oil, plus 1 tbsp for roasting 600g ripe tomatoes (we used a mixture of red and yellow cherry tomatoes), halved or quartered 6 unpeeled garlic cloves, bashed small pack basil small pack fresh oregano, or tsp dried pinch of chilli lakes 4 tbsp dry white wine 2 tbsp grated vegetarian Italian-style hard cheese 3 tbsp breadcrumbs 125g mozzarella, torn bread and a green salad, to serve
1 Heat oven to 200C/180C fan/gas 6.
Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over. 2 Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow. 3 Mix the cheese and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.
Tip Pick the best tomatoes and there’s no need to make a tomato sauce for this Italian-style one-pot – the oven will do the work for you.
1 tbsp vegetable or rapeseed oil 1 large onion, inely chopped 2 tbsp mild tandoori curry paste small pack coriander, stalks inely chopped, leaves roughly chopped 2 limes, 1 zested and juiced, 1 cut into wedges 200g red lentils 400ml can coconut milk 300g basmati rice 400g cherry tomatoes, halved 300g stringless runner beans, thinly sliced on the diagonal
1 Heat the oil in a large, heavy-based
saucepan. Add the onion and cook for 5-10 mins on a medium heat until softened. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins until fragrant. Tip in the red lentils, coconut milk and 400ml hot water, and bring to the boil. Turn down the heat and simmer for 15 mins. Meanwhile, put a pan of water on to boil and cook the rice following pack instructions. 2 Add the tomatoes and runner beans to the lentils and cook for a further 5 mins. Drain the rice. Add the lime juice to the curry, check the seasoning and sprinkle over the coriander leaves. Serve with the rice and lime wedges for squeezing over.
PER SERVING 358 kcals, fat 19g, saturates 8g,
PER SERVING 716 kcals, fat 24g, saturates 16g,
carbs 20g, sugars 10g, ibre 8g, protein 19g, salt 0.8g
carbs 98g, sugars 10g, ibre 9g, protein 22g, salt 0.6g
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New-season
salads Give your salads an autumn makeover by adding some cooked ingredients
New potato salad with bacon & blue cheese SERVES 4 PREP 10 mins COOK 40 mins EASY 500g salad potatoes, halved 2 tbsp olive oil 2 red onions, each sliced into 6 wedges 4 rashers smoked back bacon, trimmed and cut into large pieces 140g mushrooms, sliced 1 tbsp wholegrain mustard 1 tbsp red wine vinegar 100g bag mixed watercress & spinach salad 85g creamy blue cheese (we used St Agur)
1 Heat oven to 220C/200C fan/gas 7.
Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of
salt. Roast for 20 mins, then add the onion wedges to the tin, giving the tin a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly. 2 Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the mushrooms, then fry for 5 mins until softened. 3 Meanwhile, make the dressing. Whisk the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates, then crumble over the blue cheese. PER SERVING 289 kcals, fat 17g, saturates 7g, carbs 25g, sugars 5g, ibre 3g, protein 11g, salt 1.65g
Chicken & goat’s cheese salad SERVES 2 PREP 5 mins COOK 15 mins EASY 2 chicken breasts, cut into bite-size pieces small baguette, cut into bite-size pieces 4 tbsp olive oil 1 tbsp balsamic vinegar 150g pack mixed salad leaves 1 x 250g pack cooked beetroot, cut into bite-size pieces 100g goat’s cheese
1 Heat oven to 200C/180C fan/gas 6.
Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp oil and toss to coat. Season, then roast for 15 mins until the chicken is cooked through and the bread is golden and crisp. 2 Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away. PER SERVING 625 kcals, fat 35g, saturates 10g, carbs 32g, sugars 15g, ibre 4g, protein 48g, salt 2.88g
Tip When you’re cooking chicken breasts, leave the skin on – it will add plenty of lavour and ensure the meat doesn’t dry out. You can remove it after cooking if you’re watching your fat intake.
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salads Mackerel & beetroot salad SERVES 4 easily halved PREP 10 mins COOK 15 mins EASY 450g new potatoes, cut into bite-size pieces 3 smoked mackerel illets, skinned 250g pack cooked beetroot 100g bag mixed salad leaves 2 celery sticks, inely sliced 50g walnut pieces FOR THE DRESSING 6 tbsp bought good-quality salad dressing 2 tsp creamed horseradish sauce
1 Boil the potatoes for 12-15 mins until
just tender. Meanwhile, flake the mackerel fillets into large pieces and cut the beetroot into bite-size chunks. 2 Drain the potatoes and cool slightly. Mix the salad dressing and horseradish sauce together in a salad bowl and season. Tip in the potatoes – they should still be warm. 3 Add the salad leaves, mackerel, beetroot, celery and walnuts, and toss gently. Serve with crusty bread. PER SERVING 645 kcals, fat 49g, saturates 8g, carbs 29g, ibre 3g, sugars 11g, protein 24g, salt 2.37g
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Autumn menu Entertaining is a breeze with this make-ahead starter and dessert, and quick-to-cook main course
Dinner for 4 • Butternut soup with crispy sage & apple croutons • Baked sea bass with lemon caper dressing • Sauté potatoes with sea salt & rosemary • Wilted spinach with nutmeg & garlic • Merlot-poached pears with vanilla & cinnamon
Rich, velvety soup, p34 32 bbcgoodfood.com
dinner party
Easy, quick-to-cook fish, p34 bbcgoodfood.com 33
Butternut soup with crispy sage & apple croutons
Baked sea bass with lemon caper dressing
Sauté potatoes with sea salt & rosemary
The apple and sage contrast beautifully with the naturally sweet butternut squash. This makes quite a small amount, but don’t be tempted to increase it – soup can be quite filling as a starter, and you don’t want to spoil appetites for the courses to come.
The skinless, boneless fillets of sea bass that are widely available from supermarkets are ideal for this – they’re ready to go, and so quick to cook.
You can’t beat good sauté potatoes – the secret is boiling the potatoes in their skins before frying.
SERVES 4 PREP 20 mins COOK 30 mins EASY V G
4 x 100g sea bass illets olive oil, for brushing FOR THE CAPER DRESSING 3 tbsp extra virgin olive oil grated zest 1 lemon, plus 2 tbsp juice 2 tbsp small capers 2 tsp gluten-free Dijon mustard 2 tbsp chopped lat-leaf parsley, plus a few extra leaves (optional)
1 tbsp olive oil 1 large onion, chopped 1 garlic clove, chopped 1 butternut squash, about 1kg/2lb 4oz, peeled, deseeded and chopped 3 tbsp Madeira or dry Sherry 500ml gluten-free vegetable stock, plus a little extra if necessary 1 tsp chopped sage, plus 20 small leaves, cleaned and dried sun lower oil, for frying FOR THE APPLE CROUTONS 1 tbsp olive oil 1 large eating apple, peeled, cored and diced a few pinches of golden caster sugar
1 Heat the oil in a large pan, add the
onion and fry for 5 mins. Add the garlic and squash, and cook for 5 mins more. Pour in the Madeira and stock, stir in the chopped sage, then cover and simmer for 20 mins until the squash is tender. 2 Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan, then chill until ready to serve. Will keep for 2 days or freeze for 3 months. To make the crispy sage, heat some oil (a depth of about 2cm) in a small pan, then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper. Will keep for several hours. 3 Just before serving, reheat the soup in a pan. The texture should be quite thick and velvety, but thin it with a little stock if it is too thick. 4 For the apple croutons, heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised. 5 To serve, ladle the soup into small bowls and top with the apple, sage and a grinding of black pepper. PER SERVING 231 kcals, fat 7g, saturates 1g, carbs 31g, sugars 20g, ibre 8g, protein 4g, salt 0.4g
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SERVES 4 PREP 10 mins COOK 10 mins EASY
1 To make the dressing, mix the oil with
the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don’t add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long. 2 Heat oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.
SERVES 4 PREP 10 mins COOK 25 30 mins EASY V 6 even-sized medium potatoes (about 700g) 2 tbsp rapeseed oil 2 tbsp olive oil 2 tsp chopped rosemary generous sprinkling laky salt
1 Put the whole unpeeled potatoes in a
pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead. 2 When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve. PER SERVING 233 kcals, protein 3g, carbs 28g, fat 11g, sat fat 1g, ibre 3g, sugar 1g, salt 0.5g
Wilted spinach with nutmeg & garlic This makes a very easy last-minute accompaniment, especially if you buy a bag of ready-washed spinach.
PER SERVING 196 kcals, fat 13g, saturates 2g, carbs 1g, sugars 1g, ibre 0g, protein 20g, salt 0.8g
SERVES 4 PREP 5 mins COOK 5 mins EASY V 1 2 tbsp olive oil 4 garlic cloves, chopped 500g bag baby spinach leaves 1 nutmeg
1 Heat the oil in a large wok, add the
garlic and stir-fry until it starts to soften. Add the spinach in big handfuls, putting more in the pan as it wilts. 2 Grate in about an eighth of a nutmeg and mix well. Serve straight away. PER SERVING 68 kcals, fat 4g, saturates 1g, carbs 2g, sugars 2g, ibre 4g, protein 4g, salt 0.4g
dinner party Merlot-poached pears with vanilla & cinnamon Whole pears look very elegant, but can be a little tricky to eat. If you prefer to serve them halved, scoop out the core with a metal measuring teaspoon or melon baller, then poach them for just 10-15 mins depending on how ripe they are. SERVES 4 PREP 10 mins plus chilling COOK 1 hr EASY 750ml bottle Merlot or other red wine 200g golden caster sugar 2 cinnamon sticks, snapped in half 1 vanilla pod, halved lengthways then halved across to make 4 strips 4 irm pears, peeled
1 Tip the wine, sugar, cinnamon and
vanilla into a deep medium pan and heat gently until the sugar dissolves. Add the pears, making sure they are fully covered by the wine, then simmer for 30 mins until they are just tender. If the pears are very ripe, they may be ready in 20 mins. Can be made up to 2 days ahead – leave the pears in the syrup in the fridge until you’re ready to finish the recipe. 2 Remove the pears from the pan with a slotted spoon and boil the syrup for 30 mins to reduce it and make it more syrupy. Cool, then chill for up to 2 days. Remove from the fridge 1 hr before serving. PER SERVING 399 kcals, fat 0g, saturates 0g, carbs 65g, ibre 4g, sugars 65g, protein 1g, salt 0.1g
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baking
Weekend bake Apples and caramel are a heavenly duo in this easy, nutty loaf cake
Toffee apple & pecan cake CUTS INTO 10 slices PREP 15 mins COOK 1 hr EASY G without frosting 175g unsalted butter, softened, plus extra for greasing 200g Carnation caramel 50g light muscovado sugar 3 large eggs, at room temperature 175g plain lour 1 tsp baking powder 1 tsp vanilla extract 1 tangy eating apple, peeled, half chopped, half thinly sliced 50g pecans, half inely chopped, half roughly broken
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FOR THE FROSTING AND DRIZZLE 50g icing sugar 25g unsalted butter, just softened but not greasy 2 tbsp Carnation caramel
1 Grease and line a 900g loaf tin with a
strip of parchment. Heat oven to 180C/ 160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and vanilla, then beat again until even. Fold in the chopped apples and chopped pecans. 2 Spoon into the loaf tin, then poke the sliced apples into the batter and scatter
it with the broken pecans. Bake for 30 mins, then cover the top loosely with foil and return to the oven for 30 mins more, until risen and a skewer inserted into the middle of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a rack to cool completely. 3 For the frosting, cream the icing sugar and butter together with electric beaters until pale, then beat in 1 tbsp caramel. Split the cake into 2 and sandwich with the frosting. To finish, warm the remaining caramel with 1 tsp water until runny, then drizzle over the cake. PER SLICE 340 kcals, fat 22g, saturates 12g, carbs 30g, sugars 18g, ibre 1g, protein 5g, salt 0.2g
soups Merguez beanpot
Cheat’s chicken ramen
Satisfying soups Beetroot soup with feta, radish & croutons
Roasted sweet potato & carrot soup bbcgoodfood.com 37
soups Cheat’s chicken ramen
Merguez beanpot SERVES 4 PREP 10 mins COOK 45 mins EASY
SERVES 4 PREP 10 mins COOK 15 20 mins EASY 1.2 litres good-quality chicken stock small pack coriander, stalks and leaves separated 1 red chilli (deseeded if you don’t like it too hot), sliced 2 tbsp light soy sauce 100g grey oyster mushrooms, sliced 100g pack baby pak choi 2 skinless cooked chicken breasts, sliced 100g egg noodles 50g sliced bamboo shoots
1 Set a large saucepan over a
medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli.
2 Add the soy sauce and a
grinding of black pepper, then the mushrooms, pak choi, chicken and noodles. Simmer for 2 mins until the noodles soften, before adding the bamboo shoots. 3 Serve in deep bowls topped with coriander leaves and the remaining chilli slices. PER SERVING 255 kcals, fat 5g, saturates 2g, carbs 20g, sugars 2g, ibre 4g, protein 30g, salt 2.4g
Beetroot soup with feta, radish & croutons
1 Heat 1 tbsp oil in a large saucepan
and add the chopped onion, frying for 5 mins until slightly softened. Add the garlic, stirring to combine for 1 min, then toss in the beetroot and cook for 15 mins. 2 Pour in the stock and bring to the boil. Once boiling, reduce the heat and simmer uncovered for 30 mins or until the beetroot is tender. Season well and leave to 38 bbcgoodfood.com
1 Heat the oil in a large pan,
add the merguez sausages and fry them until browned. Add the chopped onions and red pepper, and fry for 5 mins until softened. Add the cans of chopped tomatoes and 1 can of water, the Worcestershire sauce, Dijon mustard and brown sugar. Season and bring to the boil. Give
it a stir, then reduce the heat, cover and simmer for 15 mins. 2 Stir in the kidney beans, return to a simmer and cook for a further 5 mins. Scatter with chopped parsley or coriander and serve in bowls with some tortillas for dipping. PER SERVING 658 kcals, fat 39g, saturates 12g, carbs 47g, sugars 28g, ibre 10g, protein 25g, salt 4.8g
Roasted sweet potato & carrot soup SERVES 4 PREP 15 mins COOK 35 mins EASY V G
SERVES 4 PREP 20 mins plus 2 hrs chilling (optional) COOK 50 55 mins EASY V G soup only 2 tbsp olive oil 1 large onion, inely chopped 2 garlic cloves, crushed 1kg fresh beetroot, peeled and diced (wear rubber gloves to stop your hands turning pink) 1.5 litres vegetable stock 1 /2 small loaf sourdough, diced into large croutons 100g radishes, inely sliced 100g feta, crumbled
2 tbsp olive oil 500g merguez sausages, cut into bite-sized pieces 2 onions, chopped 1 red pepper, chopped 2 x 400g cans chopped tomatoes 2 tbsp Worcestershire sauce 2 tbsp Dijon mustard 2 tbsp brown sugar 2 x 400g cans cannellini or red kidney beans, drained coriander or parsley and tortillas, to serve
cool a little before blending. 3 Meanwhile, heat the grill to high and put the sourdough croutons on a baking sheet drizzled with the remaining 1 tbsp oil and toast until golden. Whizz the soup until smooth using a hand blender. 4 If serving the soup chilled, leave to cool completely and chill for a couple of hrs before serving. If serving hot, warm through in the pan for 2-3 mins. Serve in bowls or mugs with the croutons, radishes and crumbled feta scattered over. PER SERVING 403 kcals, fat 13g, saturates 4g, carbs 52g, sugars 25g, ibre 11g, protein 15g , salt 2.9g
500g sweet potatoes, peeled and cut into chunks 300g carrots, peeled and cut into chunks 3 tbsp olive oil 2 onions, inely chopped 2 garlic cloves, crushed 1 litre vegetable stock 100ml crème fraîche, plus extra to serve
1 Heat oven to 220C/200C fan/
gas 7 and put the sweet potatoes and carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning. Roast the veg in the oven for 25-30 mins or until caramelised and tender. 2 Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry the onion over a medium-low heat for about 10 mins until softened. Add the garlic and stir for 1 min before adding the stock. Simmer for 5-10 mins until the onions are
very soft, then set aside. 3 Once the roasted veg is done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in the crème fraîche, a little more seasoning and reheat until hot. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper. PER SERVING 419 kcals, fat 19g, saturates 8g, carbs 45g, sugars 27g, ibre 10g, protein 11g, salt 0.9g
puddings
Comfort puds Cheer up chilly days with an indulgent dessert
Pear & blackberry crumbles SERVES 4 PREP 10 mins COOK 35 mins EASY G 700g (or 4 large) ripe English pears, peeled and cubed 100g golden granulated sugar 250g punnet frozen blackberries 200g plain lour 100g unsalted butter, cold, cut into small pieces 85g shelled pistachios, chopped 100g demerara sugar ice cream, to serve (optional)
1 Heat oven to 190C/170C fan/gas 5.
Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish. 2 Place the flour, butter and a pinch of salt in a large bowl and rub together with your fingers until the mixture resembles coarse breadcrumbs. Add the pistachios and demerara sugar, then stir to combine. 3 Sprinkle the crumble evenly over the cooked fruit. This can be done up to 1 day ahead, or frozen for up to 1 month. Bake for 20-25 mins if small, 40 mins if large, until golden. If baking from frozen, add 15 mins cooking time. Remove from the oven, cool slightly, then serve with ice cream, if you like. PER SERVING 768 kcals, fat 33g, saturates 15g, carbs 115g, sugars 76g, ibre 7g, protein 10g, salt 0.05g
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Baked fruity pudding SERVES 4 6 PREP 20 25 mins COOK 2 hrs A CHALLENGE 450g mixed autumn fruit – we used ripe plums, peeled apples, pears and blackberries 2 tbsp butter, plus extra for greasing 200g caster sugar 1 tsp cinnamon 300g self-raising lour 140g shredded suet zest 1 lemon
1 Heat oven to 180C/160C fan/gas 4. Cut 2 x 5cm-wide strips of parchment and lay them up the sides of a 1.2-litre pudding basin, making a cross on the bottom of the dish. Make sure there is 40 bbcgoodfood.com
some overhang to help you release the pudding when cooked. Grease again. Lay a square of foil and equal-size square of greased parchment on top of each other, folding a pleat down the middle. 2 To make the filling, chop plums, apples and pears into 1cm cubes and place in a bowl with the blackberries. Add butter, broken into bits, 125g of sugar and cinnamon. Stir and put to the side. 3 Sift flour into mixing bowl. Mix in suet, remaining sugar and zest. Add a few drops of water, working it through with a cutlery knife, then keep adding water until you have soft dough. Bring the dough together into a smooth ball. Tip out onto a lightly floured surface. Tear the dough into 3/4 and 1/4 parts. Roll the larger portion into a rough circle, approx
20cm. Drop into the basin and press up the sides until you have a slight overhang. Tip the filling into the pastry case. Roll out the remaining 1/4 to make a lid, then press the pastry edges together to seal. Tuck the flaps of parchment onto the pastry. 4 Put foil/parchment on top (foil side up), pressing and squeezing the foil round the edges to make a fitted lid. Tie string securely around the lid, making a handle with extra doubled-up string. Put in a deep roasting tin, then pour boiling water to 1-2cm below foil line. Cook for 2 hrs, topping up water level if it gets too low. Unwrap, release edges using parchment tabs and invert onto a plate. PER SERVING (4) 841 kcals, fat 39g, saturates 19g, carbs 124g, sugars 63g, ibre 5g, protein 7g, salt 0.83g
puddings Slow-baked clotted cream rice pudding Homemade rice pudding with your own quick raspberry jam is the ultimate in comfort food. SERVES 4 PREP 10 mins COOK 1 hr 15 mins EASY 25g butter, plus extra for greasing 100g short grain pudding rice 450ml full-fat milk 284ml pot double cream 227g tub clotted cream 1 split vanilla pod 85g golden caster sugar freshly grated nutmeg
1 Heat oven to 180C/160C fan/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well. 2 Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/140C fan/ gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of Quick raspberry jam (see recipe, below). PER SERVING 972 kcals, fat 84g, saturates 50g, carbs 49g, sugars 30g, ibre 0g, protein 8g, salt 0.29g
Serve with Quick raspberry jam Tip 100g golden caster sugar into a saucepan with 2 tbsp water and bring to the boil until the sugar has dissolved. Stir in 225g fresh or frozen raspberries (defrosted if frozen), bring everything to the boil, then cook for 3 4 mins until the raspberries have broken down into a thick, jammy sauce. Will keep in the fridge for a few days. Serve with the rice pudding.
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Apple flapjack trifle A buttery flapjack trifle with nuggets of sugared and spiced oats - perfect for sharing. SERVES 6 PREP 15 20 mins plus cooling COOK 10 mins EASY 100g porridge oats 1 tsp mixed spice 50g light muscovado sugar 50g butter FOR THE FILLING 7 8 Cox apples, depending on size 25g butter 25g golden caster sugar 2 tbsp blackcurrant coulis 500g carton fresh custard 284ml carton double cream
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1 Mix the oats, spice and sugar. Melt the butter in a frying pan, add the oats and fry for about 5 mins, stirring all the time, until they are lightly toasted and crisp (they become crispier still on cooling). Tip into a bowl and leave to cool. 2 Peel, core and thickly slice the apples. Melt the butter in the frying pan until it is foaming, add the apples and fry quickly over a fairly high heat, flipping them over when they start to colour. Sprinkle over the sugar and cook for 2-3 mins, until the apples are slightly softened, then leave to cool. 3 Layer half the apples and almost half the oats in a glass serving dish, repeat, setting aside a few oats. Drizzle over the coulis, then spoon over the custard. Whip the cream until stiff, then spoon
over the custard. Scatter over the remaining oats. Serve straight away or chill for up to 6 hrs. PER SERVING 573 kcals, fat 38g, saturates 23g, carbs 54g, sugars 21g, ibre 3g, protein 6g, salt 0.3g
A little help with ingredients Q Look for fresh custard lecked with vanilla seeds for a real vanillary lavour. Q Any dark-fruit ready-made coulis will work well, try ‘Forest fruits’. Q Braeburn, Gala, Pink Lady are all good alternatives to Cox apples.
puddings Apple & blackberry crumble SERVES 4 PREP 10 mins COOK 25 mins EASY G FOR THE CRUMBLE TOPPING 120g plain lour 60g caster sugar 60g unsalted butter at room temperature, cut into pieces FOR THE FRUIT COMPOTE 300g Braeburn apples 30g unsalted butter 30g demerara sugar 115g blackberries tsp ground cinnamon vanilla ice cream, to serve
1 Heat oven to 190C/170C fan/gas 5. Tip the plain flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the breadcrumb mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured. 2 Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat.
Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan. 3 To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream. PER SERVING 395 kcals, fat 19g, saturates 12g, carbs 56g, sugars 33g, ibre 3g, protein 4g, salt 0.02g
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Toffee apple & pecan cake, p36
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