BBC Good Food - November 2014 UK

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O Spicy satay wingsO Beetroot blinis with cream cheese & smoked salmon O Goat’s cheese & olive tapenade spiralsO Mince pie MartiniO Sprout & apple slawO Homemade crumpets with burnt honey butter O Brummie bacon cakesO Sundaymorningbakedeggs

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Celeriac & potato gratin O Crayfish cocktail with horseradish cream O Spiced stollen plait O Hazlenut crunch mince pies O Cupcake Christmas tree O Classic iced holly cake O Sticky pork & pineapple

Really good roast potatoesOSausage & Bramley stuffing O Beef fillet with horseradish & prosciutto OMustard Yorkies OChestnut, spinach & blue cheese en croûte O Sprouts with crispy ham OCauliflower cheese with walnuts & crumbs OCherry pecan Christmas pudding O

Chicken & ham lasagne O Persian lamb tagine O Sole goujons with mango & lime dip O Squidgy chocolate pear pudding O Bay & bacon roast turk y with make-ahead gravy O

Christmas issue 2014

Welcome

For a season that (mostly) brings us together in a convivial way, Christmas can be a great divider. Some of us are planners, and get ahead wherever we can. Others pull their festivities out of the bag at the last minute, seemingly able to spin plates while dishing up! Then there’s the food itself, with new trends favoured by some, and others sticking firmly with trusted, traditional favourites. Here at Good Food we have no option but to be planners, as we work on this issue from midsummer onwards, typically tasting Christmas puddings during a heatwave. This means that we’ve spent plenty of time considering what we believe you want from us. We’re here to help and inspire – whether you like to get organised, or ignore it all for a month before starting your seasonal sprint. This issue includes classic festive dishes, tips and timeplans (p52), but we’ve mixed it up with new suggestions – try a Malaysian curry for a crowd (p162) when friends come over, or choose from 25 ways to reinvent your Christmas (p87), designed to add extra sparkle to your festivities. With best wishes from all of us at Good Food,

Gillian Carter, Editor

Serve up something special for your vegetarian guests – this Christmas galette is rich and festive (p148).

e Come disn! with u

We’re hosting an exclusive reader lunch at Simon Rogan’s restaurant, Fera at Claridge’s – turn to page 167.

12 issues for £25 Special birthday subscription offer Treat yourself or a friend to a gift that lasts the whole year – for just £25. Then you’ll never miss out on any of our tested, trusted recipes and you’ll keep up to date with food news and trends. Turn to page 98 for details.

November 2014

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plus At this celebratory time of year, when food really comes to the fore, discover more recipes, good reads, and best buys on your tablet, phone and online…

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121festive recipes Celebration main courses Squash & blue cheese We lington Sha lot Tatins Polenta & goat's cheese tacks

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Give w nter vegetables a starring role

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Every July (yes, you read that right), our Staff writer and testing queen Holly organises a mass test of supermarket products – from smoked salmon to Christmas puds and party nibbles. The team tastes everything blind and makes individual notes, from which Holly compiles our ultimate best buys list. Don’t start shopping without it! Find our top-rated items on page 44.

Get set for a special day out at one of our live shows: BBC Good Food London (14-16 November) takes place at Olympia, and our biggest show of the year, BBC Good Food Winter (27-30 November) is at the NEC Birmingham. Enjoy celebrity cooking demonstrations from Mary Berry, Tom Kerridge and Michel Roux Jr in London, and James Martin and The Hairy Bikers in Birmingham, plus many more. To book your tickets, turn to page 122 or visit bbcgoodfoodshow.com.

Join the conversation

Video star

A tough job…

Recreate Marcus Wareing’s amazingly fluffy crumpets (p158) by downloading our video to your tablet or phone. Share your own creations at #gotogoodfood.

Meet and catch up with cooks like you, comment on our recipes and discover what we’re up to in the Good Food Test Kitchen. Visit bbcgoodfood.com for extra-healthy eating advice, online conversion charts, a handy roasting calculator, and thousands of triple-tested recipes. facebook. com/bbc goodfood

Follow us @bbc goodfood

BBC Easy Cook magazine is packed with great-value simple recipes. On sale now, only £2.40; or download the digital version from the Apple App Store.

Explore the Christmas Kitchen – our online destination for all your Christmas cooking – plus our interactive gift guide, at bbcgoodfood.com

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Support Children in Need (Appeal Night on 14 November) with a spectacular bake. We’ve created an exclusive selection of bakes and cakes in aid of the charity, and you can buy the recipes for just £2. Visit bbcgoodfood.com/ pudsey for details from 3 November. Look out for a Tardis cake, a Top Gear bake and more.

anywhere to cook at home. • You can trust us – every recipe in the magazine is tested and retested until we’re confident it will work first time for you at home. Find out more on page 208. • We’ll inspire you to cook with seasonal produce and discover new ingredients and flavours. • We know that healthy eating is important to you and your family, so we offer new ways to eat well, plus vital nutritional information. • We’re realistic about budgets – you’ll find costs per serving on many dishes. • Above all, whatever kind of cook you are, we promise you’ll find plenty to inspire and excite you at Good Food.

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Vegetarian Christmas An inspirational collection of our best festive veggie recipes. £3.80, on sale now; or download the digital version from the Apple App Store.

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Contents Christmas starts here! On our cover this month

Get ahead

Festive baking

Everyday

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101 Star bakes Gorgeous new treats, including our cover recipe 108 A magical homemade Christmas Simple craft ideas for the holidays 116 NEW SERIES Cake Club One cake, three ways – we’ve given Christmas fruitcake a makeover

173 Make it tonight Easy to prepare and costed to help you budget 177 NEW SERIES Canny cook Simple solutions to your weeknight mealtime challenges 182 Love your leftovers Fridge full of festive goodies? Don’t let them go to waste

Entertaining

Good reads

126 Specially for two Christmas menu from BBC chef Tom Kerridge 133 Come on over Keep-it-casual family buffet 142 Brand-new nibbles 10 easy, on-trend canapés 147 Celebration cocktails 148 Vegetarian main course 150 Light fantastic! Glamorous menu for a girly present swap 157 Bring on the brunch Chef Marcus Wareing shares new recipes 162 Some like it hot Malaysian curries from MasterChef’s Ping

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Fill your freezer Make life easier in the run-up to Christmas with these 12 make-ahead recipes 33 Store the seasons Chestnuts in Cointreau & orange syrup 34 Gifts for food lovers 39 I can’t believe it’s British! Classic deli treats from UK producers 41 The artisan cheeseboard Choose the best 43 Very special deliveries Ordering online 44 On test We rate supermarket seasonal food 87 25 ways to reinvent your Christmas Exciting new recipes, tips and twists

The Big Day 52 Your festive feast Every recipe you need for your celebration meal, plus timeplan and turkey advice 79 James Martin’s stylish starters

November 2014

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O Come all ye Bakers! The Bake Off champs share their Christmas highlights 189 Our cookbooks of the year We pick the top titles of 2014 190 Winter breaks for food lovers Great getaways, fabulous food and cosy surroundings

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Editor Gillian Carter Deputy editor Elaine Stocks Creative director Elizabeth Galbraith PA to Gillian Carter and Alfie Lewis Emma Bales Senior food editor Barney Desmazery Food editor Cassie Best Acting Commissioning food editor Helen Barker-Benfield Home economist Miriam Nice Cookery assistant Katy Gilhooly Art editor Andrew Jackson Deputy art editor Rachel Bayly Designer Suzette Scoble (Acting) Picture editor Tania Cagnoni Chief sub-editor Art Young Senior sub-editor Fiona Forman Staff writer Holly Brooke-Smith TV editor Kathryn Custance TV recipes Petra Jackson Speciality food consultant Henrietta Green Nutritional therapist Kerry Torrens Reader taste team CJ Jackson Wine editor Sarah Jane Evans MW Thanks to Sara Buenfeld, Chelsie Collins, Neil Darby, Emma Godwin, Tassy Goodall, Duncan Hayes, Emily Kydd, Gary Lockerby, Grace Marsh, Dom Martin, Tracy Muller-King, Imogen Rose, Todd Slaughter

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Publishing director Alfie Lewis Publisher Lorna East Senior marketing and events executive Hayley Marsden Reader offer manager Liza Evans liza.evans@ immediate.co.uk Subscriptions director Jess Burney Senior direct marketing manager Emma Shooter Subscriptions marketing manager Lynn Swarbrick Digital marketing manager Phil Byles

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Every month

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Good Food plus Enjoy more Good Food – online, on social media and at our shows This month’s recipe index This month we’re… Getting prepared What’s cooking Food news, reviews and trends BBC Good Food subscriber offers Book for the BBC Good Food Shows READER OFFER Book for our exclusive reader lunch at Claridge’s new restaurant In next month’s issue Sneak preview Chefs’ specials TV recipes Classified advertisements From your kitchen Get the best from our recipes Reader recipe Christmas pudding ice cream NEW SERIES The food chain Darina Allen and Thomasina Miers share memories

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Cover photograph DAVID MUNNS Recipe CASSIE BEST Food styling KATY GREENWOOD Styling JENNY IGGLEDEN

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Advertising director Jason Elson Group head Display Catherine Nicolson Display sales executives Rosie Bee, Candice Burrow Classified sales executives Lloyd Meeks, Aimee Vince Regional agency sales Nicola Rearden Inserts Harry Rowland Advertising enquiries 020 7150 5044

Group head Partnerships Nicola Shubrook Senior Partnerships executive Charlie Farr Partnerships executive Abigail Snelling Partnerships coordinator Lisa Folkson Head of production Koli Pickersgill Production manager Kate Willey Head of advertising services Sharon Thompson Head of newstrade marketing Martin Hoskins Newstrade marketing manager Alison Roberts Finance Len Bright Press office Toby Hicks Director of International Licensing & Syndication Tim Hudson Licensing & Syndication [email protected] Chairman Stephen Alexander Deputy chairman Peter Phippen CEO Tom Bureau bbcgoodfood.com Editor Hannah Williams Food editor Caroline Hire Health editor Roxanne Fisher Senior writer Lily Barclay Writer Natalie Hardwick Digital assistant Sarah Lienard Brand executive Natasha Gandotra Group head Digital sales James Florence Magazine editorial advisers Tam Fry Spokesman, National Obesity Forum Aisling O’Connor Commissioning Executive Daytime (BBC Television) Alison Kirkham Commissioning editor, Knowledge Commissioning, BBC Clare McGinn Head of Network Radio & Music Production, Bristol Camilla Schneideman Managing director, Leiths School of Food and Wine James Winter Series producer, Saturday Kitchen, Cactus TV BBC Worldwide, UK Publishing Director of publishing Nicholas Brett Head of publishing Chris Kerwin Executive consultant editor Orlando Murrin Publishing coordinator Eva Abramik uk.publishing@ bbc.com

Each month, BBC Good Food readers are the first to cook some of our brand-new recipes before they appear in the magazine. We send them the recipes and pay for the ingredients; they test the dishes at home and give us their verdicts. Read their comments on our recipe pages. Emma Smith, from London, likes making big-batch recipes for friends. Her signature dish is Chocolate & peanut butter cream cake, and she’s a fan of Jo Wheatley. Nicola Collins, from Milton Keynes, loves curry and says that Jamie Oliver’s ‘awesome’ korma recipe from his Ministry of Food cookbook never lets her down. Ilze-Mari is from South Africa. Her signature dish is deboned and stuffed chicken with baby spinach, feta and pancetta, and she enjoys slow-cooking and baking on weekends. Bethany Spicer, 19, from West Dorset, often bakes for family celebrations. One of her favourite things to make is Christmas cake, and she bakes one every year. Want to be one of our Taste Team testers? Write to CJ Jackson at the address on page 209, or email CJ at [email protected].

November 2014

Soups, starters & brunches Brummie bacon cakes 158 Celebration fish platter with spiced cucumber salad 81 Crayfish cocktail with horseradish cream 80 Curried lentil, parsnip & apple soup 21 Homemade crumpets with burnt honey butter 158 Lobster muffins with poached egg, caviar, spinach & hollandaise 128 Spiced oatmeal fritters with coconut caramel pears 160 Sunday morning baked eggs 158 Sweet potato & butternut squash soup with lemon & garlic toast 82

This month’s recipes

Canapés & cocktails Becas’s Stilton & fig sablés 192 Beetroot blinis with smoked salmon 142 Chicory cups with prawns & mango 142 Chorizo with celeriac remoulade 142 Cranberry & pomegranate mojitos 152 Cranberry sours 134 Fruitcake with cheese & apple 144 Goat’s cheese & olive tapenade spirals 142 Ham & cheese croquetas 24 Ham & stem ginger thins 144 Jacko’s Chocolate orange 147 Mexican pork koftas 24 Mince pie Martini 147 Mini croque monsieurs 144 Mini venison & blueberry dogs 144 Mulled Port & lemon 91 Naan bread, spinach & halloumi bites 144 Nancy’s Snowball 147 Roasted gnocchi, sundried tomato & olive stacks 144 Sole goujons with mango & lime dip 25 Thai turkey filo dippers 24 Toasted malt loaf with pressed ham terrine & spiced apple compote 80

Fish & seafood Allspice, cranberry & almond stuffed sea bass 152 Mediterranean fish gratins 18 Mummy Ping’s Sambal prawns & green beans 166 One-pan tikka salmon with jewelled rice 181 Potted salmon rilette 95 Smoked mackerel, parsnip & Puy lentil salad 173 Thai satay prawns 175

Poultry & game Ayam Kapitan (Captain’s curry) 164 Bay & bacon roast turkey with make-ahead gravy 54 Chicken & ham lasagne 18 Crispy Japanese-style chicken burgers 175 Fruity turkey tagine 182 Mustard & sage chicken with celeriac mash 177 Partridge in ciderwith apples & celery 129 Spicy satay wings with peanut sauce 136 Sticky stem ginger duck & noodle salad 178 Turkey Bánh mì 184

November 2014

RECIPE KEY Healthy option Low fat Gluten-free Suitable for freezing

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Vegetarian dishes

Sauces & sides

Baking & desserts

Butternut squash & goat’s cheese spaghetti 174 Chestnut & shallot Tatins with mushroom & Madeira sauce 22 Chestnut, spinach & blue cheese en croûte 60 Christmas galette 148 Curried lentil, parsnip & apple soup 21 Polenta & mushroom tart 175 Roti jala (Malaysian net pancakes) 164 Sesame paneer wraps 173 Sweet potato & butternut squash soup with lemon & garlic toast 82 Sweet potato & sprout hash with poached eggs 180

Carrot & tarragon pureé 71 Cauliflower cheese with walnuts & crumbs 68 Celeriac & potato gratin 70 Celeriac mash 153 Chorizo jam 92 Cranberry & marmalade sauce 56 Creamy bread & onion sauce 56 Devil pigs on horseback 56 Mustard yorkies 60 Oven-baked fragrant rice 136 Pandan steamed rice 166 Really good roast potatoes 54 Red cabbage with juniper & pears 71 Roast parsnips with maple syrup & rosemary 64 Sausage & Bramley stuffing 54 Savoy cabbage with shallots & fennel seeds 68 Smoked butter mash 129 Spinach & squash salad with coconut dressing 136 Sprout & apple slaw with mustard dressing 153 Sprouts with crispy prosciutto 64 Steamed leeks & peas with herby vinaigrette 64 Warm salad of beansprouts with pork crackling 164

Brandy syrup cream 73 Candy cane lollipops 110 Cathryn’s snowy white coconut traybake 192 Cherry pecan Christmas pudding 73 Chestnuts in Cointreau & orange syrup 33 Chocolate orange & cranberry red velvet bombe 102 Chocolatey ginger sticks & gingered clementines 154 Christmas cake soufflés 94 Christmas crumble friands 138 Christmas pudding ice cream 209 Classic iced holly cake 118 Crispy filo mince pies with pear & apple mincemeat 194 Cupcake Christmas tree 113 Funky fudge 92 Gingerbread Bûche de Noël 106 Gingerbread bunting 108 Glitz & glam bauble fancies 118 Gluten-free pastry 88 Hazelnut crunch mince pies 106 Let-it-glow Christmas cake 120 Lime semifreddo cheesecake 29 Mincemeat samosas 88 Mini Bakewells 88 Mini Mont Blancs 88 Passion layer torte 27 Snow globe hot chocolate 110 Spiced apple pie filling 88 Spiced stollen plait 102 Squidgy chocolate pear pudding 26 Suits-all Christmas cake 116 Sweet muscovado creams with plums 193 Whisky cream & jelly with toasted oat crumble & tea sorbet 130

Meat Baked gnocch with kale pesto & ham 173 Beef fillet with horseradish & prosciutto 60 Braised pork belly with Thai basil & tofu 162 Brussels sprout, bacon & Stilton pizzettas 183 Gammon ‘pot au feu’ 194 Ham & watercress salad with clementine dressing 184 Lamb koftas with beetroot & apple raita 174 Persian lamb tagine 18 Pork chops with lemon roast potatoes 174 Spanish meatball & butter bean stew 179 Sticky pork & pineapple hotpot 134

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Incredible creations start with Nespresso.

The coffees you love have as their foundation an excellent espresso. Our Nespresso experts select from the finest coffee beans around the world to create our rich and complex blends. Explore the essence of quality coffee at nespresso.com

This month we’re…

Getting prepared! Equip your kitchen and table for year’s biggest meal with Holly Brooke-Smith’s festive essentials Roast-lifting forks, £14.99 for 2, Lakeland The easiest way to lift a turkey!

John Lewis carbon steel roaster (30cm), £15, johnlewis.com

Hanging ceramic Christmas decorations, £5 each, stockwell ceramics.co.uk Make a table centrepiece by hanging from branches in a vase

The Wanderer double oven gloves, £11.99, creative-tops.com

Josette dove-grey china cake slice, £15, laurashley.com

Parchment-lined foil, £4.49, Lakeland The foil side spreads heat evenly, while the paper side prevents sticking Eddingtons magnetic retro timer, £8, Sainsbury’s

Oxo Good Grips gravy/fat separator (1 litre), £12.65, amazon.co.uk

Christmas rose oval platter (36cm), £49.95, emmabridgewater.co.uk

Stellar chunky chopping board with knife honer, £47.95, hartsofstur.com

Meri Meri large Nutcracker crackers, £22.95 for 8, selfridges.com Contains a hat, joke and whistle to take part in a music game

November 2014

Knife set with olive-wood handles, from £145, naturehome.com

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Get ahead Now’s a good time to get organised with new freeze-ahead recipes, plus our pick of gifts and goodies for food lovers

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Fill your freezer! Make life easier in the run-up to Christmas with these stylish recipes from food writer Justine Pattison. They freeze beautifully and are ideal for entertaining over the season Photographs ROB STREETER

Chicken & ham lasagne

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November 2014

Get ahead

Mediterranea n fi sh gr at in s

November 2014

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Dishes to feed a crowd Chicken & ham lasagne

Persian lamb tagine SERVES 8-10 PREP 25 mins COOK 1 hr 50 mins

Mediterranean fish gratins

SERVES 6-8 PREP 20 mins COOK 50 mins EASY CALCIUM

SERVES 6 PREP 25 mins COOK 55 mins 2 OF 5 GOOD LOW EASY LOW FAT CAL CALCIUM A DAY 4YOU

6 boneless, skinless chicken breasts (around 700g/1lb 9oz) 1 /2 medium onion, sliced 2 bay leaves 200ml/7fl oz white wine 100g/4oz butter 100g/4oz plain flour 500ml/18fl oz semi-skimmed milk 140g/5oz sliced smoked ham, cut into strips 200g/7oz young spinach leaves 225g/8oz no pre-cook dried lasagne sheets (about 20 sheets) 200g/7oz ready-grated mozzarella 25g/1oz Parmesan, finely grated

1 Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug. 2 Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan/gas 6. 3 Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagne dish (about 26 x 18cm). Top with a third of the lasagne sheets. Repeat the layers twice more, ending with lasagne. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot. PER SERVING (8) 464 kcals • protein 37g • carbs 29g • fat 20g • sat fat 12g • fibre 2g • sugar 5g • salt 1.2g

TO FREEZE Follow the steps up to when the lasagne is baked, then leave to cool and cover with a double layer of foil. Freeze for up to 2 months. TO SERVE Unwrap the frozen lasagne and cover with cling film. Thaw in the fridge overnight. Remove the cling film, cover with foil and bake as above for 40 mins. Remove the foil and bake for another 10 mins.

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3 tbsp olive oil 1 large onion, thinly sliced 1 fennel bulb (about 250g/9oz), trimmed and thinly sliced 3 large garlic cloves, finely sliced 1 heaped tsp coriander seeds, lightly crushed 150ml/1/4pt white wine 2 x 400g cans chopped tomatoes with herbs 2 tbsp tomato purée good pinch of saffron 1 bay leaf 1 tbsp fresh lemon juice 1 small bunch flat-leaf parsley, leaves roughly chopped 900g/2lb mixed skinless fish fillets, (anything you like) cut into chunks 350g/12oz raw peeled king prawns 75g/21/2oz finely grated Parmesan 50g/2oz panko or coarse dried breadcrumbs green salad, to serve (optional)

1 Heat the oil in a large, wide non-stick saucepan or sauté pan and gently fry the onion, fennel, garlic and coriander seeds for 15 mins, stirring regularly until the vegetables are softened and lightly coloured. Pour the wine into the pan and add the tomatoes, tomato purée, saffron and bay leaf. Season and bring to a gentle simmer. Cook for about 15 mins, stirring occasionally, until thick. 2 Heat oven to 220C/200C fan/gas 7. Stir the lemon juice and most of the parsley into the tomato mixture, pop the raw fish pieces and prawns on top and stir well. Cover tightly with a lid and simmer gently over a medium heat for 4-5 mins or until the fish is almost cooked. Stir a couple of times as the fish cooks, taking care not to let it break up. 3 Ladle the hot tomato and fish mixture into 6 individual pie dishes – they will each need to hold around 350ml. Mix the cheese, breadcrumbs, remaining parsley and a little ground black pepper together and sprinkle over the top. Bake on a baking tray for 20 mins or until the pies are golden brown and bubbling. Serve with green salad, if you like. PER SERVING 372 kcals • protein 46g • carbs 16g • fat 11g • sat fat 3g • fibre 4g • sugar 8g • salt 1.1g

TO FREEZE Simmer the fish mixture for an extra 2-3 mins or until the fish is just cooked and the prawns are pink. Leave the assembled pies to cool in the dishes without baking. Cover with a double layer of foil and freeze for up to 1 month. TO SERVE Thaw the pies overnight in the fridge then bake as above for 25 mins or until piping hot throughout.

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OF 5 GLUTEN A LITTLE EFFORT FIBRE IRON 2 A DAY FREE

2kg/4lb 8oz lamb neck fillets 5 tbsp mild olive oil or sunflower oil 3 medium onions, cut into thin wedges 4 garlic cloves, finely chopped 4 tsp each ground cumin and ground coriander 1 tsp each hot chilli powder and ground turmeric large pinch of saffron 2 cinnamon sticks 2 preserved lemons (from a jar), drained and cut into thin wedges 300g/11oz ready-to-eat dried apricots 250g/9oz ready-to-eat dried pitted dates 100g/4oz shelled pistachios 2 tsp rosewater 25g/1oz cornflour small bunch coriander, leaves roughly chopped cooked couscous or basmati rice, to serve

1 Heat oven to 180C/160C fan/gas 4. Trim the lamb of any hard fat, cut into chunks and season all over. Heat 1 tbsp of the oil in a large flameproof casserole dish and brown the lamb in 3-4 batches over a high heat for 1-2 mins until lightly coloured. Add 1 tbsp more oil between each batch and transfer to a bowl each time a batch is browned. 2 Heat the remaining oil in the same dish over a medium heat and fry the onions for 5 mins or until softened and lightly coloured. Stir in the garlic, cumin, coriander, chilli powder, turmeric, 1 tsp ground black pepper and 1 tsp flaked sea salt. Cook for 1 min, stirring. Return the lamb to the dish and add 1.5 litres of water, the saffron, cinnamon and lemons. Bring to a simmer, stirring a few times. Cover with a lid and transfer to the oven. Cook for 1 hr. 3 Carefully remove the dish from the oven and stir in the apricots, dates and half the pistachios, then cover once more and return to the oven. Cook for a further 30 mins or until the lamb is very tender. 4 Transfer the dish to the hob and adjust the seasoning to taste. Mix the cornflour with 3 tbsp cold water and stir into the tagine. Cook over a medium heat for 1-2 mins or until the sauce thickens. (Thickening the sauce with cornflour isn’t traditional but helps the tagine to freeze more successfully.) When ready to serve, roughly chop the remaining nuts and sprinkle over the top. Garnish with coriander and serve with couscous or rice. PER SERVING (10) 667 kcals • protein 39g • carbs 37g • fat 39g • sat fat 13g • fibre 7g • sugar 31g • salt 0.3g

TO FREEZE Discard the cinnamon sticks and freeze the cooked tagine – before adding the coriander – in two large foil dishes or a freezer-proof container for up to 3 months. TO SERVE Thaw the tagine overnight in the fridge. Reheat in a lidded casserole dish in the oven at 190C/170C fan/gas 5 for 45 mins or until piping hot throughout.

November 2014

Get ahead Jus ta dd ba sm at ir ic e f or

ffy lu us co us co

November 2014

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Get ahead Curried lentil, parsnip & apple soup SERVES 6-8 PREP 20 mins COOK 40 mins EASY

LOW FIBRE 2 OF 5 GOOD A DAY 4 YOU FAT

2 tbsp sunflower oil 3 tbsp medium curry paste 2 medium onions, roughly chopped 500g/1lb 2oz parsnips (around 5 medium parsnips), peeled and cut into chunks 140g/5oz dried red lentils 2 Bramley apples (about 400g/14oz), peeled, cored and cut into chunks 1.5 litres/23/4 pints vegetable or chicken stock, made with 1 stock cube natural yogurt and chopped coriander, to serve (optional)

1 Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy. 2 Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. serve with natural yogurt and garnish with fresh coriander, if you like.

Food styling SARAH COOK | Styling REBECCA NEWPORT

November 2014

Ho

TO FREEZE Once you've blitzed the soup, ladle into freezer-proof containers. Freeze for up to 3 months. TO SERVE Thaw overnight in the fridge, then reheat in a large saucepan until piping hot, before adding the yogurt and coriander garnish.

m em ad es oup from the

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PER SERVING (8) 204 kcals • protein 12g • carbs 24g • fat 5g • sat fat 1g • fibre 8g • sugar 10g • salt 0.7g

e u'r o y en h w ver a s e f freezer – a winter li

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Get ahead

Vegetarian treat Chestnut & shallot Tatins with mushroom & Madeira sauce SERVES 4 as a main or 6 as a starter PREP 30 mins plus soaking COOK 1 hr 5 mins A LITTLE EFFORT

1OF 5 A DAY

550g/1lb 4oz medium-sized banana shallots 2 tbsp sunflower oil 2 tsp balsamic vinegar 11/2 tbsp light soft brown sugar 320g pack ready-rolled puff pastry plain flour, for dusting 100g/4oz vacuum-packed cooked chestnuts, quartered 2 tsp thyme leaves, plus extra to garnish roasted carrots and steamed cabbage, to serve FOR THE MUSHROOM & MADEIRA SAUCE handful dried mixed mushrooms (you need around 3 tbsp) 2 tbsp sunflower oil 140g/5oz chestnut mushrooms, sliced 1 tbsp butter 1 tbsp plain flour 3 tbsp Madeira

1 Heat oven to 200C/180C fan/gas 6. Peel the shallots, cut in half lengthways and place in a single layer on a baking tray, cut-side up. Drizzle with the oil, season well and bake for 20-25 mins. Take the tray out of the oven and drizzle with the balsamic vinegar. Sprinkle with the sugar and return to the oven for 10 mins more or until golden brown and softened. Leave to stand for 10 mins. 2 Unroll the pastry onto a work surface lightly dusted with flour and cut out 4 x 13cm discs (or 6 x 11cm discs if making for starters), using a bowl or saucer as a guide, if you like. Divide the shallots between 4 x 12cm non-stick, preferably loose-based mini cake tins (or 6 holes of 2 x 4-hole non-stick Yorkshire pudding tins), arranging cut-side down, nice and snugly. Scatter the chestnuts on top and press down lightly. Sprinkle with the thyme leaves and season. Place a disc of puff pastry over the shallots and chestnuts in each tin and ease down the sides using a round-bladed knife. Prick with a fork all over. Can be frozen at this point or covered with cling film and kept in the fridge for up to 8 hrs before baking. 3 To make the mushroom sauce, put the dried mushrooms in a measuring jug and cover with 200ml just-boiled water. Leave to stand for 20 mins. Drain in a sieve and reserve the soaking liquor. Put the mushrooms on a board and roughly chop. Heat the oil in a medium frying pan and fry the chestnut mushrooms over a high heat

for 2-3 mins until lightly browned. Reduce the heat, stir in the butter and, as soon as it has melted, add the flour and the soaked mushrooms and cook for a few secs, stirring. 4 Slowly add the mushroom liquor, taking care to avoid adding any gritty bits from the bottom of the jug, then add the Madeira, stirring well between each addition. Bring the sauce to a simmer and cook for 2 mins, stirring. Adjust the seasoning to taste. 5 Heat oven to 220C/200C fan/gas 7. Place the cake tins on a baking tray and bake the Tatins for 20-25 mins or until the pastry is golden brown and risen. Leave to cool for 5 mins, then turn out onto warmed plates. If the shallots stick to the tin, gently ease them out with a round-bladed knife and rearrange them on the pastry. While the Tatins are resting, gently warm the sauce. Spoon the mushrooms on top of each Tatin and allow the sauce to drizzle onto the plates. Garnish with more thyme and serve with the vegetables. PER SERVING (6) 390 kcals • protein 7g • carbs 37g • fat 22g • sat fat 8g • fibre 3g • sugar 10g • salt 0.5g

TO FREEZE Cover the unbaked Tatins tightly with foil while in their tins and freeze for up to 1 month. Put the cooled sauce in a freezer bag and freeze for up to 1 month. TO SERVE Thaw the Tatins and mushroom sauce overnight in the fridge, then bake as above. Reheat the sauce in a saucepan, stirring often, until piping hot.

ty main course s dinner par or sta u o l u rter Fab

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November 2014

Make-aheadcanapés Thai turkey filo dippers MAKES12(easilydoubled) PREP 30 mins COOK 15 mins EASY

3 sheets filo pastry, each about 24 x 48cm 4 tbsp sunflower oil 11/2 tsp sesame seeds (optional) Thai sweet chilli dipping sauce, to serve FOR THE FILLING 250g/9oz turkey or chicken mince 6 spring onions, trimmed and finely sliced 25g/1oz piece fresh ginger, peeled and finely grated 2 garlic cloves, crushed 1 tbsp Thai red curry paste 1 tbsp Thai fish sauce (Nam pla) 2 lime leaves, very finely sliced

Mexican pork koftas MAKES 32 PREP 40 mins COOK 10 mins

1 To make the filling, mix all the ingredients in a small bowl until thoroughly combined. Cut each sheet of filo pastry into 4 evenly sized rectangles. Make a pile of 12 rectangles and cover with a damp tea towel to stop them drying out. 2 Brush 1 of the rectangles lightly with oil. With one of the shortest sides facing you, spoon 1 level tbsp of the filling across the pastry 2cm up from the bottom of the rectangle and around 1cm in from both sides. Form into a sausage shape. Fold in the bottom over the filling, then fold in the 2 long sides all the way up the rectangle. Roll up from the short side close to you, fully enclosing the filling. 3 Place on a baking tray lined with baking parchment. Repeat as above to make a further 11 filo rolls. Brush with more oil and sprinkle with sesame seeds, if using. Can be

1 red chilli, deseeded and finely chopped juice 1 lime small pack coriander, chopped

EASY

500g/1lb 2oz minced pork 50g/2oz fresh white breadcrumbs 1 /4-1/2 tsp hot chilli powder, to taste 1 /2 tsp fine sea salt finely grated zest 1 lime 4 spring onions, finely sliced 1 tsp each ground turmeric, ground cumin and ground coriander 3 tbsp finely chopped coriander sunflower oil, for greasing FOR THE GUACAMOLE 2 ripe but firm avocados 2 garlic cloves, crushed

Ham & cheese croquetas MAKES 24 PREP 20 mins plus 4 hrs 30 mins chilling COOK 1 hr 25 mins A LITTLE EFFORT

25g/1oz butter 1 /2 small onion, finely chopped 50g/2oz plain flour 250ml/9fl oz milk 140g/5oz sliced smoked ham, diced 50g/2oz mature cheddar, coarsely grated 50g/2oz Gruyère, finely grated 1 tsp Dijon mustard 2 tbsp double cream FOR THE COATING 2 large eggs 50g/2oz plain flour 140g/5oz fine dried breadcrumbs sunflower oil, for deep-frying FOR THE TOMATO CHILLI JAM 300g/11oz ripe tomatoes, roughly chopped 1 long red chilli, finely chopped (deseeded if you don't like it too hot) 1 small red onion, finely chopped 4 large garlic cloves, crushed 100g/4oz demerara sugar 100ml/31/2fl oz red wine vinegar

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1 Put the pork, breadcrumbs, chilli powder, salt, lime zest, spring onions, turmeric, cumin, and ground and chopped coriander in a food processor and season well with ground black pepper. Blitz until the mixture is evenly combined and forms a very thick paste. Form the mince into 32 small ovals and place on a baking tray lined with baking parchment. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking. 2 Heat oven to 220C/200C fan/gas 7. Bake the koftas for 10 mins or until lightly browned and cooked through. To make the

1 To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly. 2 Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight – the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl. 3 Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins. 4 Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lid and cook for 50 mins–1 hr, stirring

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covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking. 4 Heat oven to 200C/180C fan/gas 6. Bake the dippers for 10-15 mins or until the pastry is light golden brown and the filling is cooked thoroughly. Serve with Thai sweet chilli dipping sauce. PER DIPPER 91 kcals • protein 6g • carbs 6g • fat 4g • sat fat 1g • fibre none • sugar none • salt 0.4g

TO FREEZE At the end of step 3, open-freeze the unbaked parcels until solid. Transfer to a freezer-proof container, interleaving with baking parchment. Cover and freeze for up to 1 month. TO SERVE Cook from frozen as above in step 4 for 15-18 mins.

guacamole, cut the avocados in half and remove the stones. Scoop the flesh into a bowl and add the garlic, chilli, lime juice and coriander. Mash well with a fork and season, then serve with the hot koftas. PER KOFTA 46 kcals • protein 3g • carbs 2g • fat 3g • sat fat 1g • fibre none • sugar none • salt 0.1g

TO FREEZE Open-freeze the uncooked koftas until solid. Transfer to a freezer-proof container, interleaving with baking parchment. Cover and freeze for up to 1 month. Freeze the guacamole in a small freezer bag. TO SERVE Thaw the guacamole overnight in the fridge and stir well before serving. Cook the koftas from frozen as above in step 2 for 15-18 mins.

occasionally, until thick and glossy. Leave to cool before serving. 5 Fill a large saucepan one-third full with sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquetas into the oil and cook for 11/2 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping. PER CROQUETA 141 kcals • protein 4g • carbs 13g • fat 8g • sat fat 3g • fibre 1g • sugar 6g • salt 0.3g

TO FREEZE Open-freeze the cooled, cooked croquetas until solid. Transfer to a freezer-proof container, interleaving with baking parchment. Cover and freeze for up to 1 month. Freeze the tomato chilli jam in a small freezer bag. TO SERVE Thaw the tomato chilli jam overnight in the fridge, or at room temperature for about 1 hr, and stir well before serving. Reheat the croquetas on a baking tray lined with baking parchment in a preheated oven at 200C/180C fan/ gas 6 for 8 mins.

November 2014

Get ahead Mexican pork koftas

Sole goujons with mango & lime dip SERVES 12 PREP 30 mins COOK 10 mins EASY

di pp ers

ue ta s

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1 Put the fish on a board and cut each fillet on the diagonal into about 12 slivers. You should end up with around 48 fingersized pieces of fish. Put the flour in a bowl and season. 2 Beat the eggs in a medium bowl. Sprinkle half the breadcrumbs into a large bowl and stir in half the curry powder. Toss the fish pieces with the seasoned flour, then take one at a time and dip into the beaten egg, then coat in breadcrumbs evenly. 3 Put on a tray lined with baking parchment while the rest are prepared, adding the reserved breadcrumbs and remaining curry powder to the large bowl after coating roughly half the fish pieces. Spray all the fish generously with oil and season again. Can be covered with cling film at this stage and kept in the fridge for up to 8 hrs before baking. 4 Heat oven to 220C/200C fan/gas 7. Bake the goujons for 8-10 mins until golden and crisp. To make the dipping sauce, mix all the ingredients in a bowl, then spoon into a serving dish or dishes.

& Ham

4 skinless sole or plaice fillets, each about 85g/3oz 50g/2oz plain flour 2 large eggs 200g/7oz panko or coarse dried breadcrumbs 4 tsp medium curry powder 1 /2 tsp fine sea salt spray oil FOR THE MANGO & LIME DIP 100g/4oz half-fat crème fraîche 4 tbsp mayonnaise 2 tbsp mango chutney finely grated zest 1 lime juice 1 lime small pack coriander, leaves only, finely chopped

y ke r tu ai h T

PER SERVING 174 kcals • protein 9g • carbs 18g • fat 7g • sat fat 2g • fibre 1g • sugar 3g • salt 0.8g

TO FREEZE Follow the method up until the end of step 3. Open-freeze the goujons until solid. Transfer to a freezer-proof container, interleaving with baking parchment. Cover and freeze for up to 1 month. Freeze the sauce in small freezer-proof container. TO SERVE Thaw the dip overnight in the fridge and stir well before serving. Cook the goujons from frozen as above for 10-12 mins.

November 2014

So p le di go e ujo lim ns wi th mango &

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eing frozen b etter for b efore b e h t bak All ing

Divine desserts Squidgy chocolate pear pudding SERVES 8 PREP 20 mins COOK 35 mins EASY

200g/7oz butter, plus extra for greasing 300g/11oz golden caster sugar 4 large eggs 75g/21/2oz plain flour 50g/2oz cocoa powder 410g can pear halves in juice, drained 100g/4oz plain dark chocolate (70% cocoa solids) 25g/1oz flaked almonds (optional) cream or ice cream, to serve

1 Heat oven to 190C/170C fan/gas 5. Lightly grease a roughly 20 x 30cm shallow ovenproof dish. Put the butter in a large saucepan and place over a low heat until just melted. Remove the butter from the heat and stir in the sugar until well combined. 2 Whisk the eggs together in a large bowl. Gradually add the eggs to the butter and sugar, beating well with a wooden spoon in between each addition. Sift the flour and cocoa powder on top of the egg mixture, then beat hard with a wooden spoon until thoroughly combined. 3 Pour into the prepared tin or dish and nestle the pears into the chocolate batter. Put the chocolate on a board and cut into chunky pieces roughly 1.5cm with a large knife. Scatter the chocolate pieces over the batter and sprinkle with almonds, if you like. Can be frozen at this stage. 4 Bake in the centre of the oven for 30 mins or until the mixture is crusty on the surface and lightly cooked inside. Do not allow to overcook, as the cake will become spongy rather than gooey in the centre. Serve warm with cream or ice cream. PER SERVING 513 kcals • protein 6g • carbs 53g • fat 30g • sat fat 17g • fibre 4g • sugar 43g • salt 1g

TO FREEZE Wrap the cooled, unbaked pudding tightly in foil, label and freeze for up to 1 month. TO SERVE Unwrap the pudding and bake from frozen as above in step 4 for 50 mins.

Taste team comment 'A lovely rich pudding, and the pears are a great addition. It's so quick and simple, and I loved that it could be frozen before baking. An excellent weekend winter pud.' EMMA

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November 2014

Get ahead Passion layer torte SERVES 10-12 PREP 1 hr plus chilling COOK 25 mins A LITTLE EFFORT

225g/8oz softened butter, cubed, plus extra for greasing 225g/8oz caster sugar 4 large eggs 225g/8oz self-raising flour 50g/2oz desiccated coconut finely grated zest 1 orange 1 tsp baking powder FOR THE FROSTING 5 large passion fruits 225g/8oz softened butter, cubed 375g/13oz icing sugar, sifted 280g/10oz full-fat cream cheese 75g/21/2oz white chocolate

1 Heat oven to 190C/170C fan/gas 5. Grease 2 x 20cm loose-based sandwich tins and line the bases with discs of baking parchment. Put the butter, sugar, eggs, flour, coconut, orange zest and baking powder in a food processor or food mixer and blend or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. If you don’t have a food mixer, put all the ingredients in a bowl and beat hard with a wooden spoon until soft and creamy.

2 Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for 25 mins or until well risen and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for 5 mins before running a knife around the edge of the cakes and turning out onto a wire rack. Peel off the parchment and leave to cool completely. 3 When the cakes are completely cold, very carefully cut horizontally through each one with a serrated knife to make 4 thin sponges. To make the frosting, cut the passion fruits in half and scoop into a sieve. Press through the sieve to strain the juice – you should have 4 tbsp. Set aside and reserve the seeds. Put the butter, icing sugar and cheese in a food processor or mixer and blend until smooth. Do not overbeat or it will become runny. Slowly add the passion fruit juice and blend until just combined. 4 Place one of the sponges, cut-side down, on the metal base of the sandwich tin and put on an upturned bowl on a tray. This will help make frosting the cake easier. Spread with roughly a fifth of the frosting – just enough to cover the sponge. Use a paddling motion with a palette knife or soft spatula for the best result, trying to keep contact with the cake to prevent the sponge from lifting.

5 Cover with a second cake, spread with frosting and repeat the layers once more, ending with the last sponge, cut-side down. By this stage, you should have layered 4 cakes with passion fruit frosting between 3 of them. Use the remaining frosting to spread over the top and sides of the cakes to cover completely. Don’t worry if the sides are a little messy, as the grated chocolate should cover any imperfections. 6 Put the cake in the fridge for 30-60 mins to allow the icing to set a little. Coarsely grate the chocolate. Working your way slowly around the cake, scoop grated chocolate onto a palette knife and sweep up the sides of the cake, pressing into the soft icing. 7 Take the cake off the bowl, slide the palette knife between the cake and the metal base, and gently transfer to a plate or cake stand. (If the icing is too soft to do this, pop the cake in the freezer for 30 mins and then try again.) Chill until ready to serve. Before serving, drizzle over 1 tsp of the reserved passion fruit seeds over the top of the cake. If making a day ahead, cover with a cake tin or a bowl large enough to cover the cake without touching it, so the cake doesn’t get damaged in the fridge.

TO FREEZE After step 6, open-freeze the cake on a small baking tray for 3-4 hrs or until solid, then wrap tightly in foil. Pop into a large freezer bag, label and freeze for up to 2 months. TO SERVE Unwrap the cake as soon as you've removed it from the freezer and put on a plate or cake stand. Leave to thaw in the fridge for 6-8 hrs. Before serving, drizzle over 1 tsp of passion fruit seeds.

PER SERVING (12) 705 kcals • protein 7g • carbs 68g • fat 45g • sat fat 28g • fibre 2g • sugar 54g • salt 1.1g

n No one wil l guess this has been froze

November 2014

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Di M of a gi th gaz tal e in Ye e ar

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Get ahead Lime semifreddo cheesecake

Easy to slice and serve

Strength you can trust

e r fi n bo t nigh

SERVES 8 PREP 20 mins plus overnight freezing and thawing COOK 10 mins EASY

140g/5oz digestive biscuits, roughly broken 75g/21/2oz butter, melted FOR THE FILLING 300g/11oz condensed milk 200g/7oz full-fat cream cheese 150ml/1/4pt double cream finely grated zest 3 limes, plus extra to serve 3 tbsp lime juice (from 2 limes) FOR THE CRANBERRY COMPOTE 200g/225g fresh or frozen cranberries 100g/4oz golden caster sugar 1 tbsp ground arrowroot or cornflour

1 Line a 900g loaf tin with a large piece of foil. Press down well into the base and sides of the tin, and leave plenty overhanging the edges. Put the biscuits in a freezer bag and bash to crumbs with a rolling pin. Mix with the melted butter and tip the crumbs into the prepared tin – press firmly into the base to create an even layer. Chill while the filling is made. 2 Use an electric whisk on a medium setting to beat the condensed milk, cheese and cream together until smooth and thickened – this will take around 2 mins. Add the grated zest and juice, and beat slowly until the cheese mixture forms soft peaks. 3 Spoon the lime mixture over the biscuit base. Cover lightly with the overhanging foil and seal firmly to keep out as much air as possible. Wrap in a second layer of foil, pop into a large freezer bag and freeze overnight. 4 To make the cranberry compote, put the cranberries, sugar and 150ml cold water in a saucepan and bring to a simmer. Cook for 5 mins, stirring occasionally, until the cranberries are softened but holding their shape. Mix the arrowroot or cornflour with 2 tbsp cold water until smooth, then stir into the fruit. Cook for another 2 mins, stirring regularly. Leave to cool, then cover and chill. Can be frozen at this stage. 5 Turn out the frozen cheesecake onto a platter or board and leave to thaw for 30 mins, then carefully peel off the foil. Warm the cranberry compote gently and serve with the sliced semifreddo.

Dip strawberries in white chocolate and add a jelly bean eye ball, leave to set on cling film. They will glow in the dark and light up your tummy.

Before cooking, brush your sausages with maple syrup, balsamic vinegar and a little mustard. Place on Bacofoil Non-Stick foil to cook and put into a delicious foil baked potato.

PER SERVING 517 kcals • protein 7g • carbs 48g • fat 33g • sat fat 20g • fibre 1g • sugar 36g • salt 0.7g

TO FREEZE Freeze the semifreddo as per step 3 for up to 3 months. Freeze the cooled cranberry compote in a freezer bag for up to 3 months. TO SERVE Serve the cheesecake as in step 5. Thaw the compote for 30 mins at room temperature, then warm through gently in a saucepan.

November 2014

Taste team comment 'The lime flavour came through well and contrasted perfectly with the creaminess of the cheesecake. This dessert had a lovely combination of textures and flavours.' BETH

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Get ahead

Store the seasons Spend a rewarding afternoon in the kitchen making Mary Cadogan’s chestnuts in scented syrup, either to give as gifts or enjoy yourself over the winter Photographs IAN WALLACE Chestnuts in Cointreau & orange syrup Spoon these over ice cream, or a mixture of whipped cream and sweetened mascarpone. MAKES 1.5kg PREP 30-40 mins COOK 40 mins EASY

1.5kg chestnuts in shells, or 800g prepared chestnuts (vacuum-packed or from a jar) 1 orange 1 vanilla pod 250g each granulated and light brown sugar 100ml Cointreau

Sweet chestnuts are in abundance at this time of year – just make sure you don’t get them mixed up with horse chestnuts (conkers), which are inedible.

Food styling MARY CADOGAN | Styling LOUISE PICKFORD

The sweet variety can be identified by their dense, prickly covering of soft spikes, encasing pointy-ended nuts. Stout boots are essential wear for stamping on the chestnut husks to release the nuts themselves, while good gardening gloves – the kind used for handling roses – allow you to extract the nuts without getting attacked by the husks. On a good year, our basket will be full of plump, shiny chestnuts to take home and roast over the fire. I also like to peel and cook a batch to freeze, ready to be made into stuffing for turkey or goose.

Really good with ice cream Chestnuts are fiddly to peel, but once you get into a rhythm, it is a satisfyingly autumnal job. This recipe is a delight, and if you don’t fancy all the prep

involved with fresh chestnuts, there’s no shame in making it with vacuum-packed or bottled ones. Packed into clip-topped jars, they make a lovely present.

IN NOVEMBER, ALSO LOOK OUT FOR… CAULIFLOWER Choose tight, creamy curds with a good covering of fresh green leaves. Winter cauliflower takes kindly to pickling and has a natural affinity with spices such as cumin, chilli and ginger – so don’t hold back! You’ll find a great recipe for piccalilli at bbcgoodfood.com.

CRANBERRIES These bittersweet fruits should arrive from the US

November 2014

LOW GLUTEN FAT FREE

and Canada this month following September’s harvest. Get ahead of the game and make a few batches of cranberry sauce to stow in the freezer. I also love to use cranberries in place of raisins in autumn chutneys.

HORSERADISH Fresh horseradish looks like a long, hairy parsnip and is worth growing, even in the smallest plot,

as a little of this fiery root goes a long way. Horseradish sauce is simple to make. Mix a couple of tablespoons of freshly grated, peeled horseradish with 150g soured cream, a pinch each of English mustard powder and sugar, and a good sprinkling of salt and freshly ground pepper. Essential with roast beef and also good with smoked fish or as a dressing for beetroot.

bbcgoodfood.com

1 To peel the chestnuts, cut a nick in each one on the flat side. Put 6 on a plate and microwave for 1 min on High. Then, wearing rubber gloves, peel off the outer skin and inner brown membrane. Continue until all the chestnuts are peeled. (If you don’t have a microwave, you can roast the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, cover with water and bring to the boil, then simmer for 25 mins. Drain well. 2 Pare thin strips of zest from the orange using a vegetable peeler. Cut the vanilla pod in half lengthways. Put the orange strips, vanilla pod, sugars and 400ml water in a pan and bring slowly to the boil, stirring to dissolve the sugar. Simmer for about 15 mins until syrupy. Remove from the heat and stir in the Cointreau. 3 Pack the prepared chestnuts into sterilised jars (see below) and pour over the syrup to cover. Seal the jars. The chestnuts will keep in a cool, dry place for up to 6 months. PER SERVING (50g) 113 kcals • protein 1g • carbs 23g • fat none • sat fat none • fibre 2g • sugar 14g • salt none

STERILISING YOUR JARS Wash them in hot soapy water, then drain well and set upright in a roasting tin in one layer. Put in the oven at 180C/160C fan/ gas 4 for 10 mins. If using Kilner jars, use new rubber seals – put the seals in a heatproof bowl and pour over boiling water to cover. Drain and, when cool enough to handle, fit onto the jars.

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Sage blender – so powerful it makes everything from rice flour to ice cream, £499, Lakeland

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Piñata cake mould, £19.99, Lakeland Electric espresso maker, £79.95, Divertimenti

Cast-iron 3-litre casserole dish (also comes in teal), £45, Sainsbury’s

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Beautiful presents for people who love to cook, entertain and eat! Selected by Holly Brooke-Smith

ESTIVE GIFTS FOR OOD LOVERS Pasta rolling pin for perfect tagliatelle, £4.50 each, souschef.co.uk

Red penguin apron, £4, Asda

Lodge cast-iron corn mould – fun for making authentic cornbread, £25.95, Divertimenti Food mixer – great value for a good basic version, £80, wilko.com

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Smeg retro kettle, comes in pale blue, pink and cream, £89.99, John Lewis

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November 2014

Photographs ADRIAN TAYLOR

Russell Hobbs Mix ‘n’ Go – makes smoothies in seconds, £29.99, russellhobbs.co.uk

Copper cookie cutters, £2 each, Sainsbury’s

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Squirrel nut crumbler, £19.99, Lakeland

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Indigo jug, £15, Sainsbury’s

Teal covered butter dish, £27.50, branksomechina.com

Carrot linen tea towel, £10, Heals

Pinya glazed mug, perfect for winter soup, £6 each, habitat.co.uk

Bottle opener, £12.95, rnlishop.org.uk

Set of coffee stencils, £12, vandashop.com

Aubergine platter, 39.5cm, £57.50, Divertimenti

Merry-go-round musical biscuit tin with selection of biscuits, £25, Fortnum & Mason

November 2014

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Mon Oncle portable BBQ, £220, gift-library.com

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Medlar crate – includes young tree and Medlar jam, £35, gluttonousgardener.co.uk

Single origin chocolate box set, £10, Tesco

Olive oil, £9.99, Marks & Spencer

Hadji Bey Turkish delight, £7.95, cotswold-fayre.co.uk

Seaweed gin, £17, damhile.co.uk

Flavoured salts, £19.50, souschef.co.uk

Whole Brie de Meaux 3kg, £45, Waitrose

Box of large mallows, £6, themarshmallowists.co.uk Giant Leksands crispbreads (30cm), £3.95, scandikitchen.couk

Lemon-themed hamper, £29.95, Carluccio’s

Chocolate cone place names, £2.50 each, notonthehigh street.com

November 2014

bbcgoodfood.com

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Get ahead

Camembert-style cheese

Cured in Cumbria

Norfolk saffron

Superb nut oil

Creamy Tunworth, made in Hampshire, is as close to a Camembert as you’ll find in the UK. Put a round into an ovenproof pot, designed by Yorkshire’s Courtyard Dairy, and you have a perfect sharing starter. Cheese pot and 250g Tunworth round, £22.90 + p&p, thecourtyarddairy.co.uk.

This year, buy a whole cured British ham for the sideboard. Similar to prosciutto, Cumbria air-dried ham from RB Woodall has a glorious porcine punch with a great length of flavour. A whole ham weighs between 4-5kg and comes boneless at £21.50 per kg – they also sell sliced packs, rbwoodall.com.

Enthusiast Sally Francis claims her homegrown saffron is as scented as any in the world. With a natural waxy layer, the threads need grinding and soaking to ensure the flavour and colour permeate the food – a starter kit of a mini pestle and mortar with 0.3g saffron makes a great gift, £12.50 + p&p, norfolksaffron.co.uk.

Hurstwood Farm is the only British grower of cultivated Kentish cobnuts to dry and press them for a smooth, delicately nutty Kentish Cobnut Oil. Superb drizzled over salad or grilled fish, it’s a worthy competitor to any hazelnut oil from France. Kentish Cobnut Oil (250ml), £9.75 + p&p, cobnutoil.co.uk.

Classic deli treats like oils, caviar and charcuterie – all so popular at Christmas – are now produced in the UK. Prices may be a little higher, but it’s worth it as you know that you’re buying a quality product and supporting local producers. Henrietta Green, our speciality food expert, has been scouring the countryside

West Country caviar Make mine a pickle The latest whiskey-drinking craze in the US is the pickleback – downing a whiskey with pickle-brine chaser. London’s Pickle House makes a smooth pickle juice from vinegar, cucumber and various spices. It’s so good that Hawksmoor’s bartenders use it as a mixer in their Bloody Marys. Original Pickle Juice (500ml), £7.50 + p&p, thepicklehouse.com.

Caviar produced in England – who’d have thought it? Well, Mark Hix and Nathan Outlaw are keen fans. Sturgeon farmed in the foothills of Exmoor produce medium-sized eggs that are lightly seasoned with Cornish sea salt for a mild, surprisingly nutty-flavoured treat. Spoon it over baby new potatoes for a showstopping canapé. Exmoor Cornish Caviar (30g), £59.95 + p&p, exmoorcaviar.com.

Bubbly from Blighty

British to a tea

Digby Fine English is the first-ever négociant of English sparkling wines, which means that rather than grow grapes, it follows the tradition set by the great French Champagne houses of buying in fruit. The skill lies in the blending. The 2009 Reserve Brut, from English-grown Pinot Noir, Pinot Meunier and Chardonnay grapes, has a lovely fruity nose with good balance. 2009 Reserve Brut, 12%, £34.99 + p&p, digby-fine-english.com.

With the ambition to put the Britishness back into tea, Tregothnan is a thriving tea estate in Cornwall. The local conditions (cool and wet) are said to be similar to India’s Darjeeling, and its Single Estate Camellia tea – bright and slightly malty with distinctive depth – is 100% British grown. Single Estate Camelia loose-leaf tea (11g), £36 + p&p, tregothnan.co.uk.

November 2014

Homegrown charcuterie

English escargots Aylesbury Escargots raises Helix aspersa – a pampered version of the common garden snail. They roam free in a rape field for about 16 weeks until they are fat and juicy enough to eat. An oven-ready dozen with garlic & parsley butter costs £9 + p&p, aylesbury-escargots.co.uk.

bbcgoodfood.com

Cannon & Cannon, with a stall at Borough Market and a deli in Brixton Village, wants everyone to try British charcuterie. It has put together a Christmas wicker hamper full of treasures from all over the country that includes Trealy Farm veal & sage salami, Wild fennel & wild cobnut Moons Green saucissons, and Air-dried Dorset mutton with port & juniper. British Charcuterie Christmas Hamper, £39.95 + p&p, cannonandcannon.com.

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In 2005, husband and wife Sam and Rachel Holden quit careers in London to make cheese on the 130-acre Welsh organic dairy farm belonging to Sam’s father, Patrick Holden, former director of the Soil Association. Armed with a 1917 book, Practical Cheddar Cheese-Making by Dora Saker, and using milk from the farm’s Ayrshire cows (which is rich in butterfat and protein for a rich and nutty flavour), they developed cheddar-style cheese. They named it Hafod, Welsh for a summer place or pasture. The Holdens, right, use a traditional starter culture, which results in a cheese with a soft yet springy texture. It’s then formed into 10kg cloth-bound rounds and matured for around 12 months. A lovely, tangy alternative to traditional cheddar for Christmas. hafodcheese.co.uk. ALSO TRY Isle of Mull cheddar, made by Brendan Reade. isleofmullcheese.co.uk.

cheeseboard

Britain now produces more than 700 different types of cheese, so there are plenty to choose from if you fancy something different for Christmas. If you don’t have a specialist shop nearby, buy from online cheesemongers or the producers themselves. Clare Hargreaves selects some of her favourites Buying and serving

Flower Marie

Keltic Gold

The recipe for this creamy, unpasteurised sheep’s milk cheese was bequeathed to Sussex farmers Kevin and Alison Blunt by the late cheese legend, James Aldridge. They get their milk from Friesland-Dorset sheep in Essex that are fed on grass, hay and maize silage, producing a distinctive mushroomy, slightly citrussy, flavour. The squareshaped cheese is so delicious you’ll wonder why you ever ate Brie (goldencrosscheese.co.uk). ALSO TRY Baron Bigod, a gorgeous unpasteurised soft cheese made by the Crickmore family in Suffolk. fenfarmdairy.co.uk.

Local Cornish cider is used to wash this cow’s milk cheese, giving it an appley taste and edible orange rind. It has a sweet, round flavour, like a French Alpine cheese. Made by former dairy farmer Sue Proudfoot and her son on their farm near Bude, the cheese has won multiple awards (whalesboroughcheese.co.uk). ALSO TRY Dutch Mistress, a semi-hard rind-washed Goudastyle goat’s milk cheese made by Sarah Hampton in Shropshire, using milk from her free-range pedigree goats. Voted one of the Top 50 Foods in Great Britain in the 2013 Great Taste Awards (brockhallfarm.com).

November 2014

This moussey, lemony-fresh cheese is named after the Herefordshire village where Charlie Westhead makes his cheese using unpasteurised milk from Gloucestershire. Not too ‘goaty’, Dorstone’s eye-catching black colour comes from being rolled in ash. Equally delicious are Charlie’s creamy log-shaped Ragstone and his fresh and mild Perroche (nealsyardcreamery.co.uk). ALSO TRY Rosary goat’s cheese made by Chris and Clare Moody in the New Forest. The garlic & herb was Supreme Champion in the 2014 British Cheese Awards (rosarygoatscheese.co.uk).

bbcgoodfood.com

If you fancy a slightly creamier change from Stilton, this award-winning, unpasteurised soft blue is definitely worth a try. It’s made by Lincolnshire dairy farmers Mary and Michael Davenport, who turned to cheesemaking in 2005 when the milk price plummeted. Their cows are fed homegrown grass, which produces a milk rich in butterfat, plus some of the herd are Red Polls, which give a beautifully rich milk (cotehill.com). ALSO TRY Beenleigh Blue, an ewe’s milk blue made by Ben Harris and Robin Congdon at Ticklemore Cheese in Devon (ticklemorecheese.co.uk).

Advice from Andy Swinscoe and his wife, Kathy, who own The Courtyard Dairy, Settle, Yorkshire (thecourt yarddairy.co.uk). They were a Best Food Retailer finalist at this year’s BBC Food and Farming Awards. Buy cheese close to Christmas and get it cut in front of you to ensure it’s fresh. Avoid gimmicky cheese – buy wedges from a proper round. Don’t overbuy 100g per person is plenty. Less is more Three to five cheeses of differing strengths, textures and flavours are enough. Cheese tastes best at room temperature, so remove from the fridge a few hours before eating.

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Get ahead

Very special deliverıes Go shopping without pounding the high street, thanks to our selection of online treats for friends and family FIVE GIFTS THAT KEEP ON GIVING Cocoa Runners £14.95 a month, cocoarunners.com A letterbox-sized delivery of bean-to-bar chocolate, introducing you to a world of flavours and artisan cocoa producers every month.

Garlic Lovers’ Club membership £19.95 a month, thegarlicfarm.co.uk A monthly selection of five gourmet garlic bulbs and a different jar of garlic chutney or sauce.

Tea subscription £90 for a year, waterlootea.com Each month 50g of carefully selected loose-leaf tea arrives at your door – chosen for its seasonality and freshness.

£36 for 12 weeks, beerbods.co.uk Subscribers receive a dozen bottles of craft beer from independent brewers across the world. An email outlines each bottle’s tasting notes, and drinkers can compare notes on Twitter via #Beerbods.

£42 for three months, ladinette.co.uk Patisserie in the post, with a monthly treat of six macarons. Flavours include blueberry, pistachio, coconut and sesame.

THREE FANTASTIC HAMPERS

FESTIVE FOOD DIRECTORY

The pâté hamper

Turkey

Game

£45, notonthehighstreet.com Do you know someone who loves terrines, parfaits and potted meat? This Ross & Ross hamper includes eight pâtés (such as Smoked bacon, chicken & pistachio terrine or Potted duck) and three chutneys, including apple and plum.

Peele’s Norfolk Black, peelesblackturkeys.co.uk A family business that rears Norfolk Black turkeys outside, and hand-plucks them before hanging for at least a week. Copas, copasturkeys.co.uk Choose between traditional white or Bronze turkeys, with the options of whole birds, crown cuts or breasts for roasting. Kelly Bronze, kellyturkeys.co.uk Free-range, succulent Bronze turkeys with a gamey flavour. The matured meat develops a lovely marbling effect.

Wild Meat Company, wildmeat.co.uk Wild game meat and birds, including boar, venison, hare, woodcock and pigeon. Home Farm, homefarmoverton.co.uk Free-range game and poultry, including estate-managed pheasant and partridge.

The London produce hamper Compiled by HOLLY BROOKE-SMITH | Photographs ADRIAN TAYLOR

Beerbods

La Dinette macaron deliveries

£120, thedebeauvoirdeli.co.uk This is packed with food from 14 of the capital’s finest producers – including Monmouth sugar, Rococo drinking chocolate, Sipsmith gin, Roasting Shed coffee and L’Aquila mushrooms.

The Gladstone cheese hamper £32, teddingtoncheese.co.uk Teddington Cheese sells lots of different hampers, and we like this compact and wonderfully traditional selection – Green’s cheddar, Cropwell Bishop Stilton and Camembert with a selection of biscuits.

November 2014

Goose Great Clerkes Farm Foods, clerkesgeese.com Free-range geese, prepared and packed on a North Essex farm, ranging in weight from 4kg-6.4kg. Goodman’s Geese, goodmansgeese.co.uk Traditionally reared, free-range birds fed on grass, corn and straw, delivered oven-ready to your door.

bbcgoodfood.com

Salmon Forman & Field, formanandfield.com Fresh or smoked salmon, gravadlax, lobster and caviar. Inverawe Scottish Oak Smokehouse, www.smokedsalmon.co.uk Hot or cold smoked fish from Argyll, on the west coast of Scotland.

One-stop suppliers British Fine Foods, britishfinefoods.com The best of British artisan meat, cheese, pies, cakes and alcohol. Legges of Bromyard, leggesofbromyard.com A huge selection of meat, fish, cheese, cakes and hampers from this farm shop.

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The Good Food team blind-tasting

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The big supermarket Christmas food test FOOD T E

Over five weeks, we blind-tasted more than 240 products from 11 UK supermarkets to create the ultimate best buys collection. We were looking for fantastic flavours, clever ideas, great presentation and value for money. Here are our 30 favourites to take you through the Big Day and beyond!

CANAPES & STARTERS

Baked cheese

Simply smoked

Sweet smoked salmon Pulled pork

Indian veggie bites

A large cheese that melts down to a thick, dippable sauce, and comes in its own case, ready to bake. The chutney is tasty and not too sweet. Baking Camembert With Red Onion Chutney, 580g, £5, Co-op

This fish has been cut fairly thickly. It’s pale in colour and has a subtle smokiness, which would work well as a starter or canapé. Smoked Scottish Salmon, 200g, £2.65, Lidl

Rich and sweet-tasting salmon, with nice depth and an attractive dark colour. Not overly smoky, but still an interesting flavour. Scottish Smoked Black TreacleCured Salmon, 200g, £9, M&S

Little squares of toasted brioche topped with a slice of cheese and sticky pulled pork – finished with a tangy red pepper pearl. 10 American-Style BBQ Pulled Pork Stacks, 320g, £7, M&S

These vibrant, fragrant green triangles taste light and are an inventive alternative to the standard party offering. Paneer and Coriander Bites, 260g, £5.99, Waitrose

Serve as dessert

Mince pies

Centrepiece cake

No-pastry quiche

Christmas pudding

With a fairly thick and cake-like pastry, these mince pies work well as a dessert with cream. They taste even better once heated up. Free From Mince Pies, £2 for 4, Tesco

Really crisp pastry with a lovely sticky, rich filling. These pies are a good, chunky shape and will appeal to most tastes. Gluten-Free Mince Pies, £2.29 for 6, Booths

This cake was the most attractive gluten-free cake we tried. It has a sticky middle with an added hit of booze. Made Without Gluten Christmas Cake, £12, M&S

We like the whole range of No.G gluten-free canapés – these look really pretty, wrapped up in paper. No.G Mini Cheese & Onion Pastryless Quiche, 180g, £3.99, ocado.com

A sweet, mild pudding, with a good coarse texture and fruity flavours. This has more citrus notes than other puds we tried. Gluten Free Christmas Pudding 454g, £3.99, Sainsbury’s

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bbcgoodfood.com

November 2014

Feature HOLLY BROOKE-SMITH

GLUTEN-FREE CHOICES

Get ahead FESTIVE MAIN COURSES

Six-bird roast

No-carve turkey

Roast pork

Try cockerel

Venison steak

A mix of turkey, chicken, duck, pheasant, pigeon and partridge – this roast is well balanced without being overwhelming. Extra Special British Six-Bird Roast, 2.2kg, £40, Asda

Wrapped in bacon, this divine parcel of turkey meat, cranberries and stuffing stays succulent. Taste the Difference Norfolk Black Turkey Parcel, 1.8kg, £50, Sainsbury’s

Pork tenderloin and crispy crackling, plus a hearty pork, sage & onion stuffing. Very popular with our testers. Three-Pork Roast, £6.99 per kg, Morrisons

A fantastic centrepiece! The tender cockerel breast meat is wrapped around herby, soft stuffing, adding depth of flavour. Apple-Fed Cockerel Cushion, 2.5g, £45, Booths

Either as a main course for two or three, or as an addition to your larger roast bird, this cut is delicious. We like its simplicity. Hampshire Venison Steak, 250g, £6.12, ocado.com

Pheasant for two

Whole salmon side

Vegetarian parcels

Special stuffing

Large fresh ham

We loved the texture of this small bird – the ideal size for two people or to supplement a turkey. The nutty stuffing has great flavour. Specially Selected Whole Stuffed Pheasant, £7.99, Aldi

Simple and delicious. The fish cooks with its herby butter, so you can add extra flavours or eat with different side dishes. Lightly Smoked Salmon Side, 1kg, £12.99, Morrisons

A pretty filo pastry with umami mushroom flavours and a sharper cranberry filling. Cranberry, Spinach and Goat's Cheese Filo Parcels, 2 x 120g, £5.99, Waitrose

Fruity sausagemeat wrapped in bacon – a cross between pigs in blankets and traditional stuffing. M Signature Pork and Festive Fruit Stuffing Parcels, 300g, £2.99, Morrisons

This meat is subtly flavoured with festive ingredients and makes an attractive Christmas centrepiece. Butcher’s Choice Orange and Malt Whisky Honey-Cured Gammon, 1.3kg, £10, Sainsbury’s

Party pudding

Stylish slice

Best Christmas pud

Panettone

Fruity stollen

Indulgent caramel mousse and choux pastry with chocolate decorations on top. The pastry has good texture and doesn't go soggy. Salted Caramel Wreath, £12, Sainsbury’s

A layered slice of caramel mousse, crunchy chocolate biscuit, salted caramel and nougat mousse. Heston From Waitrose Ultimate Chocolate Bar Dessert, 550g, £9.99, Waitrose

This was our stand-out favourite pudding. The flavours blend well with a hint of treacle, whole nuts and a touch of booze. 18-Month Matured Christmas Pudding, 907g, £7.99, Lidl

We loved the buttery dough, evenly filled with dried fruits. The bread has a nice rise to it and tears apart beautifully. Favorina Large Panettone Classic, 1kg, £3.99, Lidl

This has a thick layer of almonds running across the top and looks really impressive. It is sweet, fruity and very moreish. Specially Selected Luxury Stolen, £4.99, Aldi

Classic mince pies

Generous & luxe

Mini mince pies

Elegant & boozy

Children’s choice

A traditional mince pie with lots of gooey filling. The pastry is very crisp while the mincemeat is fruity and refreshingly sharp. Truly Irresistible Buttercrust Mince Pies, £2 for 6, Co-op

Fantastic biscuity pastry and lovely orange flavours that come through the mincemeat. This pie was a real hit with our tasters. Luxury Mince Pies, £2.49 for 6, Booths

The candied fruit, nut cluster and classic mini mince pie look great together. Perfect as a gift. Collection Handcrafted Cranberry and Clementine Mince Pies, £5 for 6, M&S

A double-tier, sticky, boozy cake with pretty decorations. Soft icing and great chunks of fruit and nut. Finest Hand-Decorated Falling Holly Rich Fruit Cake, 1.8kg, £20, Tesco

This cake is small but enough to feed eight children. Thin icing covers good Madeira sponge with a cream and jam filling. Loved By Us Snowman Cake, 650g, £6, Co-op

SAVOURY BUYS

SOMETHING SWEET

TEATIME TREATS

November 2014

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Good reads Frances Quinn 2013

Where will you be on Christmas Day?

What’s your family’s food tradition?

At home with the family. I’ll probably bake more this year – they’re always hungry!

Definitely my mum’s trifle. Jelly-free, it’s packed full of booze-infused raspberries and jam, all under custard and cream with toasted almonds on top. Hallelujah!

What are your festive traditions?

My grandmother always used to make a homemade hand-raised pie at Christmas, and I do too now, although I vary the flavours. What traditions have you started?

Bacon croissants on Christmas morning! They can be prepared in advance, frozen, then thawed in the fridge on Christmas Eve and baked Christmas morning.

And do you have any of your own?

What’s your favourite bake?

Do you always make a fruitcake?

It might sound predictable, but it has to be mince pies. I adore them and I make my own mincemeat with added chocolate.

Yes, normally. I like naked cakes and even a Christmas cake can be stripped back, so I’m really looking forward to experimenting this year.

Does stirring mincemeat and custard into porridge count? It’s become a real habit – in fact, I’ll still be doing it in January.

Do you make a classic Christmas cake?

Yes, for some years I have made a Christmas cake with my daughter and daughter-in-law. We have one session making the cake, then another one decorating. It’s really good fun.

What’s going to be the trend for Christmas 2014?

I think ideas using choux pastry and popcorn might be really popular.

What will be your festive highlight?

I am looking forward to spending some time with family and friends. This year has been really busy with the Bake Off, and I am keen to settle down to develop recipe ideas, plus baking techniques and tips.

What do you look forward to most?

Frances, aged fou r

Getting to spend quality time with friends and family. Festive lattes, singing carols and listening to Nat King Cole are also up there!

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OCome all yeBakers! What’s the recipe for a great Christmas? Holly Brooke-Smith asks all five Bake Off winners

 Edd Kimber 2010 What’s your earliest Christmas memory?

Standing on a stool, helping my mum make mince pies. Does your family have a baking tradition?

My mum has made her mother’s Christmas cake recipe for as long as she can remember. Have you got a signature bake?

I always bake a huge batch of my family’s mince pies. They’re made with a rich pastry and a nugget of almond paste under the mincemeat – it makes them extra special. Get someone else to do it! No, only joking, the best thing you can do is prepare in advance. What do you look forward to most?

Relaxing. It’s a rare break for me, so spending quality time with family is really appreciated.

November 2014

What’s your favourite thing to make at Christmas?

I love every part of the cooking. Our Christmas starts in about October when I make my mincemeat and cakes, and fill my freezer with pastry ready for mince pies and sausage rolls. Do you always do an iced fruitcake?

Last year I actually made seven. I bake them as gifts and love coming up with different ideas and themes that reflect the people I’m giving them to.

What’s your signature Christmas bake?

I make my mince pies like Eccles cakes – little discs of pastry stuffed with mincemeat and sprinkled with sugar. And have you created any festive traditions?

I always have to make a Pavlova at Christmas – it’s something to do with the snowy white meringue which gets me feeling all festive. Who does most of the cooking?

Every year I host a girly brunch, and my friends are still talking about the year we had my Coconut & cranberry Danish recipe (from A Passion for Baking, Constable).

My mum, although I’m in charge of the stuffing and sticky toffee pudding. The Aga inevitably gives up on Christmas Day and there’s always a huge panic, but thankfully we always seem to knock up a good supper.

How do you stay organised?

What’s your favourite thing to make?

Get as much ready and stored in the freezer as possible. I make lists and I like to lay the table the night before.

The stuffing. My partner, Paul, and I always make a Christmas sandwich with all the cold meat, sprouts, carrots and, of course, a load of stuffing.

What’s been your best festive bake?

What do you look forward to most? Edd, aged five

John Whaite 2012

Spending time with my loved ones, and seeing the grandchildren’s faces when they see that Santa has been to Nanny’s as well!

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Nancy portrait JUDE EDGINTON/RADIO TIMES

Any tips for staying calm in the kitchen?

Jo Wheatley 2011

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What are your tips for staying calm in the kitchen?

I find a big glass of fizz works. Or something a little stronger!

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What’s cooking this month BOOKS FOR COOKS

Sustainable choices

Our Good Food 101 collectable books make great stocking fillers. Don’t miss the latest titles:

We often see the words ‘ethical’, ‘sustainable’ or ‘responsibly sourced’ on restaurant menus and specials boards – but what do they actually mean? The Sustainable Restaurant Association (SRA) has created a helpful guide, which looks at sustainability across three categories. It rates environmental practices (how the restaurant uses energy and water, and deals with waste), ingredients sourcing (whether food is seasonal, fair trade and ethically produced), and social responsibility (working with the community and being a good employer). The organisation then uses

30-MINUTE SUPPERS (£4.99, bbcshop.com) Delicious dinners all made in under half an hour – from light bites to weeknight meals on the run, to great ideas for last-minute entertaining.

BEST-EVER CURRIES (£4.99, bbcshop.com) From Malaysia, India, Thailand and Indonesia – these recipes teach you the basics of currycooking, from quick dishes to inventive sides and vegetarian ideas.

BAKES & CAKES (£4.99, bbcshop.com) Get stuck into this wonderful collection of triple-tested bakes from the Good Food kitchen – includes easy teatime treats as well as some real showstoppers.

On TV & radio Great British Bake Off Christmas Masterclass Seasonal bakes and tips from Paul Hollywood and Mary Berry (BBC One). MasterChef: The Professionals New judge Marcus Wareing casts a steely eye over a new crop of contestants (BBC Two). Turn to p157 for Marcus’s festive brunch recipes.

TAKE A COOKERY COURSE One-Day River Cottage Experience, River Cottage, Axminster, Devon (rivercottage.net) Fancy a taste of the good life? This day course is a hands-on introduction to the River Cottage world – its gardens, pastures, animals, kitchens and people. Our group of 12 was greeted by a tractor and given tea and home-cured bacon sandwiches with rhubarb chutney while we drove down the picturesque valley to the school. We start our day making bread and labneh (a Middle Eastern strained yogurt cheese), guided by Andy, the enthusiastic senior sous chef. Leaving our dough to prove and our cheese to strain, we were given a tour of the farm and gardens. Back in the kitchen, we made wood-fired pizzas for lunch, then spent the afternoon making chorizo

and baking Rough puff rhubarb & custard galettes. We ended with a three-course meal in the cottage, dotted with our own chorizo canapés, labneh and sweet pickled veg, and finished with those delicious galettes. The day was filled with traditional cooking techniques, and plenty of new ones, which I couldn’t wait to get home and try out. Verdict Whether you’re a beginner or a budding chef, this course offers something for everyone. The day is packed with culinary delights, and would make a memorable gift for any food lover. Cost £185 for a full day (10am-7pm), including lunch, supper and plenty of extras to take home.

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NATION THE BIG FOOD SURVEY Our survey of 10,000 people reveals how we eat, cook, shop and enjoy our food today. Discover more about it at bbcgoodfood.com.

65%

DON’T OFTEN USE HIGH STREET SHOPS

WHY NOT?

21% 27% 40% NOWHERE NONE CLOSE TOO TO PARK TO HOME EXPENSIVE

Cassie Best

Food Programme From urban honeybees to regional food heroes, listen to more than 100 episodes (bbc. co.uk/iplayer).

Turn to page 191 for recipes from top TV chefs and shows

14 key focus areas to calculate an independent Sustainability Rating - awarding from one to three stars. Raymond Blanc, President of the SRA, says: ‘Food connects with our landscape, soil, heritage, health and what kind of society we are creating for tomorrow. Chefs, restaurateurs and consumers can make the difference by embracing these values to create a better food chain.’ This winter, the SRA is branching out beyond professional restaurants to university catering, cookery schools and cafés. For more details and to find sustainable restaurants, visit thesra.org.

The River Cottage Experience focuses on making meals from homegrown produce

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Whisky advent calendar Just for grown-ups, this advent calendar contains a small handlabelled, wax-sealed bottle of whisky behind each door. It’s an impressive range including a sample of the 2014 World Whiskies Awards winner, the Lost Distilleries Blend (£149.99, firebox.com).

November 2014

Food news & trends

Discover beautiful bao! What’s hot in the food world right now Gua bao – originally from Taiwan – are fluffy steamed buns stuffed with a combination of sticky pork belly, crushed sweet peanuts and fresh coriander. They’re so popular in the UK now that we’re starting to see fusion versions (known as hirata buns) popping up. Hirata buns have no set recipe, though they tend to contain a main component (steak, fish or mushrooms), a sauce (such as hoisin or a spiced mayonnaise), crunchy salad (cucumber, spring onion or chilies) and an additional element such as kimchi, sesame seeds or pickled onions. The buns themselves are made from yeast dough containing dried

HOLLY’S TROLLEY Cookie biscuit spreads, 400g, £1.99, Tesco These biscuit spreads are the latest toast-topper to hit the shelves – flavours include the classic Custard Cream, Cookies & Cream and Bourbon Biscuit.

Toscano Gran Cru extra virgin olive oil, 500ml, £9.99, filippoberio.co.uk

or fresh milk. After proving, this is shaped into flat rounds, brushed lightly with oil, then folded before steaming. While they steam, the buns puff up and the fold opens up, leaving a space for your fillings. See our recipe for bao buns dough in next month’s issue as part of our canapé collection.

porridge Smoked salmon & scrambled eggs

This is a beautiful oil, made from the green Pendolino and Leccino olives of Tuscany. It’s peppery and fruity, and adds a lively kick to salad dressings or a spaghetti sauce. It’s also lovely with crusty bread and a sprinkle of salt.

Toast Boiled egg Anything with Bucks Fizz

Smoked butter, 100g, £1.60, abernethybuttercompany.com Suppliers to the Fat Duck, this Northern Irish company makes traditionally churned butter presented in hand-patted curls, wrapped in brown paper.

Nothing

To take part in our surveys, visit immediateinsiders.com

Pancakes

In the Test Kitchen

This month we tried and tested more than 90 products from artisan producers across the UK, to award 22 bursary stands at our Good Food Shows next year. Look out for some of the winners, including sourdough chocolate from Pump Street Bakery (pumpstreetbakery. com), honey beer from Plan Bee (planbeeltd.com) and granola from Spoon Cereals (spooncereals.co.uk). Book tickets for any of the eight GF shows next year at bbcgoodfoodshow.com.

Gadget update

November 2014

Drink notes Sarah Jane Evans picks her top three drinks gifts for Christmas Half Size Leather Handled Champagne Bath, 38cm, £174.95, culinaryconcepts.co.uk This super-luxe, silver-plated Champagne bucket is at the top of my wish list – it has ‘party’ written all over it. It keeps six bottles of Champagne or wine chilled on ice, or around a dozen bottles of beer or soft drinks. It also makes a glorious container for hydrangeas!

The Big Green Egg This British-designed ceramic BBQ is fast becoming a favourite with street-food vans and pop-ups, because it’s versatile, fuelefficient and doesn’t take up lots of space. It can reach up to 400C and will roast, bake, smoke, sear and slow-cook for up to 12 hours. Its big selling point is that it keeps meat beautifully succulent – no more cinder sausages. The 30cm-diameter Mini model is £399.

Teroforma Ekke shot glasses, £40 for 4, selfridges.co.uk These Ekke soapstone ‘glasses’ are a contemporary choice for a shot-lover. Keep them in the freezer and they’ll cool the liquid from the outside in. Soapstone is non-porous so it won’t trap flavours from the drinks.

Champagne bottle stopper, £4.50, John Lewis Every home – and grown-up Christmas stocking – needs several of these. The old wives’ tale that a teaspoon in the neck of the bottle saves the bubbles is just that. The only way to save the spritz is with a secure stopper, and this one fits the neck of most bottles.

The Big Day Serve up the most impressive meal of the year – plan your menu with our new recipes and lots of advice

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Crispy roast potatoes, turkey, sprouts and cranberry sauce… you will find all the much-loved flavours of Christmas here, plus some alternative main courses, lots of choices for side dishes and a few modern twists along the way. The festive season is all about enjoying family favourites, and creating new ones for the next generation. And our handy timeplan will ensure that everything goes smoothly on the day. Merry Christmas from the Good Food team! Recipes SARA BUENFELD Photographs SAM STOWELL

Your festive feast

Bay & bacon roast turkey with make-ahead gravy 52

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Really good roast potatoes November 2014

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Our best-ever recipes for the festive bird and all its classic side dishes Bay & bacon roast turkey with make-ahead gravy These timings are for a standard 5-5.5kg turkey. For all other turkeys, such as Norfolk Black or Kelly Bronze, please follow our timings on page 76. SERVES 8 PREP 30 mins plus resting COOK 3 hrs 40 mins-4 hrs A LITTLE EFFORT FIBRE VIT C IRON

FOR THE TURKEY 5-5.5kg/11-12lb oven-ready turkey, neck and giblets removed 1 /4 quantity Sausage & Bramley stuffing (see recipe, right) 1 large onion, quartered 1 lemon, halved a few bay leaves 85g/3oz soft butter 10 rashers streaky bacon 150ml/1/4pt dry white or red wine FOR THE MAKE-AHEAD GRAVY 1 tbsp olive oil 1 large onion, finely chopped 1 carrot, finely chopped 1 bay leaf 50g/2oz plain flour 300ml/1/2pt strong chicken stock, plus extra if necessary

1 First make the gravy – you can do this several days ahead. Heat the oil in a nonstick pan and fry the onion and carrot with the bay leaf for 10 mins, stirring frequently, until softened and golden. Meanwhile, blend the flour with 300ml cold water to make a smooth paste. 2 Remove the bay leaf from the pan and pour in the stock, closely followed by the flour mixture, stirring all the time until thickened. Leave to bubble for 5-10 mins, stirring frequently, then blitz with a hand blender until completely smooth. Pour into a bowl and cover the surface of the gravy with cling film or baking parchment to prevent a skin forming as it cools. Chill. 3 Weigh the turkey (you may need to use bathroom scales) and calculate the cooking time by allowing 40 mins per kg for a 4.5-6.5kg turkey, then 35 mins for every kg of turkey over that weight. As a guide, a turkey this size should take 3 hrs 20 mins3 hrs 40 mins, plus 30-45 mins resting time. 4 Pack the stuffing into the neck end of the turkey, smoothing down the skin and tucking it under the bird for a neat finish. Put the onion and lemon, with some bay leaves, inside the cavity. Spread the butter over the skin that covers the breasts and lay the streaky bacon on top, to cover and protect each breast and seal in the butter. Can be done the night before, but take out of the fridge 1 hr before roasting so that it comes back to room temperature.

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Decorating your turkey platter If you’re bringing the whole turkey to the table, create a bit of drama with fresh herbs and red onion wedges, roasted in the oven for 20 minutes while the turkey rests. Brushing a little lemon juice on the onions first will ensure that they stay beautifully red. Alternatively, pile around the roast potatoes (below) and Devil pigs on horseback (p56).

5 On the day, heat oven to 180C/160C fan/ gas 4. Lay the turkey on a large sheet of double-thickness foil, long enough to completely cover it, then lift into a roasting tin and season well. Pour the wine inside the cavity, then bring the foil up over the top of the turkey and seal it well. Roast for the calculated cooking time. For the final 40 mins, open the foil and remove the bacon (serve alongside the turkey or save it for a turkey sandwich). Pour off all of the cooking juices and use a little of the buttery oil that rises to the top to baste the bird. Roast until the turkey is golden and the juices that run out of the thigh are clear, with no sign of pink, when pierced with a skewer. (If you are using a digital thermometer, the thigh should be cooked to 80C and the breast to 75C – see page 76.) Leave to rest on a warm platter, covered with foil and tea towels, for up to 45 mins. 6 While the turkey is roasting for the final 40 mins, skim the fat from the pan juices and pour into a jug. The amount of juices you get is dependent on the type of turkey that you are cooking, as speciality bronze turkeys will give you less juice than a white turkey – so make up to 600ml with chicken stock if you need to. Tip the gravy base into a pan, gently heat it with a little of the turkey juices to loosen the consistency, then gradually blend in the remainder and cook until bubbling. Season. 7 To serve, carve the turkey in the kitchen and arrange on a hot platter with a little of the hot gravy poured over, or bring the whole bird to the table (see page 76 for carving tips). Any leftover meat can be frozen in the gravy. PER SERVING 929 kcals • protein 106g • carbs 14g • fat 48g • sat fat 18g • fibre 2g • sugar 5g • salt 2.9g

FOR THE TURKEY Good buy With its refreshing honey and citrus notes, Taste the Difference Chilean Chardonnay 2013, Casablanca Valley, 13.5% (£8, Sainsbury’s), will hit the spot. Splash out A ripe and spicy Châteauneufdu-Pape is just the thing to pair with turkey and all the trimmings. Try Les Closiers 2012, 13.5% (£17, Marks & Spencer).

Really good roast potatoes We like a mixture of goose fat and oil for perfect roast potatoes. Goose fat gives them a lovely taste – however, if you’re vegetarian, using just sunflower oil will still give you excellent results. SERVES 8 PREP 20 mins COOK 1 hr 30 mins EASY GLUTEN FREE

3kg/6lb 8oz King Edward potatoes, cut into large chunks 175g/6oz goose fat 4 tbsp sunflower oil (or 8 tbsp if you’re not using goose fat) flaky salt

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

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2 Heat oven to 180C/160C fan/gas 4. Put the goose fat (if using) and oil in a large shallow roasting tin and heat for 8-10 mins until the goose fat has melted and the mixture is really hot. Remove from the oven, carefully tip in the potatoes and stir well to coat them in the fat. Spread them out as much as the space allows and roast underneath the turkey for 45 mins, turning frequently and adjusting the positions so that they brown evenly. 3 When the turkey comes out of the oven, turn up the heat to 220C/200C fan/gas 7, season the potatoes with the flaky salt and roast for another 30 mins, turning halfway through the cooking time, until beautifully golden. PER SERVING 537 kcals • protein 8g • carbs 60g • fat 28g • sat fat 7g • fibre 7g • sugar 1g • salt 0.3g

Sausage & Bramley stuffing This recipe will give you enough to stuff the turkey and also make a tasty stuffing loaf. SERVES 8 PREP 25 mins COOK 1 hr 10 mins EASY

1 tbsp olive oil 1 celery stick, finely chopped 1 large onion, chopped 2 x 400g packs meaty Cumberland sausages 1 Bramley apple, peeled and chopped (about 325g/111/2oz) 85g/3oz fresh white breadcrumbs 2 tbsp chopped fresh sage 5 tbsp chopped fresh parsley, plus extra to serve (optional) 1 large egg 10 rindless streaky bacon rashers

1 Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. Use 1/4 to stuff the neck cavity of the turkey (see left). 2 For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve. PER SERVING 485 kcals • protein 21g • carbs 23g • fat 34g • sat fat 12g • fibre 2g • sugar 8g • salt 3.5g

November 2014

Food styling SARA BUENFELD and JENNIFER JOYCE | Styling REBECCA NEWPORT | Wine notes SARAH JANE EVANS MW

Turkey & trimmings

The Big Day

Serve in hearty slices, there’s plenty to go round

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Creamy bread & onion sauce This is a smoother, creamier version of bread sauce. SERVES 8 PREP 10 mins COOK 25 mins EASY

50g/2oz butter 1 large onion, finely chopped 2 fresh bay leaves, folded in half to break the spine 8 whole cloves 450ml/16fl oz semi-skimmed milk 100-140g/4-5oz crustless white bread, chopped (as thick as you like it) 100ml/31/2fl oz double cream generous grating of nutmeg

1 Melt the butter in a non-stick pan, add the onion, bay and cloves, and cook, part-covered with a lid, for 8-10 mins until the onion is soft but not coloured. Pour in the milk, part-cover again and simmer gently for 20 mins more. 2 Remove the bay leaves and all the cloves, then add three-quarters of the bread and blitz with a hand blender to make a smooth sauce. Stir in the cream, nutmeg and remaining bread, and chill. Will keep in the fridge for 4 days; warm gently before serving. PER SERVING 182 kcals • protein 4g • carbs 11g • fat 13g • sat fat 8g • fibre 1g • sugar 5g • salt 0.3g

Devil pigs on horseback Pigs in blankets meet Devils on horseback in this combo. They are so delicious that they would make a good party nibble too. MAKES 24 PREP 10-15 mins plus at least 3 hrs soaking COOK 20 mins EASY

Two must-have sauces for the Christmas feast

Cranberry & marmalade sauce Cranberry sauce takes minutes to prepare, yet makes such a difference to the meal. Little flecks of peel from the marmalade give this a lovely burst of citrus. SERVES 8 PREP 5 mins COOK 10 mins EASY

LOW GLUTEN FAT FREE

300g pack fresh or frozen cranberries juice 1 orange 50g/2oz light muscovado sugar 100g/4oz orange shred marmalade

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Tip the cranberries into a medium pan over a low heat with the orange juice, sugar and marmalade, and stir until the sugar and marmalade melt and the mixture starts to bubble. Cook for 3-5 mins, depending on whether the cranberries are fresh or frozen, as the frozen ones will soften more quickly. They need to be tender but still hold their shape, so try to squash one to see if it is soft enough. The sauce will thicken as it cools, but this has a looser texture than shop-bought. Will keep for 1 week in the fridge.

12 ready-to-eat pitted prunes 12 ready-to-eat apricots 100ml/31/2fl oz dry white wine or orange juice 12 rashers streaky bacon, halved 1-2 tbsp English mustard 24 meaty chipolata sausages (we used Cumberland) olive oil, for brushing

1 Soak the prunes and apricots in the wine or juice, preferably for 3 hrs or more. Smear a piece of bacon with a little mustard, then use it to wrap round a prune or apricot and a sausage. Repeat with the remaining ingredients to make 24 and arrange on a baking tray. 2 Heat oven to 220C/200C fan/gas 7, brush with a little oil and bake for 18-20 mins until cooked and golden. PER PIG 127 kcals • protein 7g • carbs 4g • fat 9g • sat fat 3g • fibre 1g • sugar 3g • salt 0.8g

PER SERVING 69 kcals • protein none • carbs 16g • fat none • sat fat none • fibre 2g • sugar 16g • salt none

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November 2014

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These will be a hit

November 2014

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The Big Day

Choose a different main If you want to take a break from turkey, or if you’re looking for a special vegetarian centrepiece, one of these two main courses will fit the bill

Beef fillet with horseradish & prosciutto

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Beef fillet with horseradish & prosciutto If you want to have a really tender piece of meat, beef fillet never disappoints – but some people feel that what you gain on texture, you can sometimes sacrifice on taste. Not with this recipe: the punchy coating of shallot, horseradish and prosciutto not only adds flavour, it protects the meat as it cooks in the oven. SERVES 8 PREP 20 mins COOK 1 hr plus resting A LITTLE EFFORT

FOR THE BEEF Good buy The perfumed Taste the Difference Douro 2012, Portugal, 14% (£8.50, Sainsbury’s), is bursting with blackberries and has a rich, lightly spicy finish. Splash out Try a silky-smooth, plummy, warming Amarone: Villa Annaberta 2010, Italy, 15% (£17.99, Co-op).

50g/2oz butter 900g/2lb beef fillet, cut from the middle so it is an even thickness 400g bag banana shallots, halved and thinly sliced 3 tbsp horseradish sauce 200ml/7fl oz red wine 700ml/11/4pts beef stock 1 tbsp cornflour 1 tbsp redcurrant jelly 10 slices prosciutto 4 tbsp finely chopped parsley 1 tbsp fresh thyme leaves, plus extra to serve (optional)

1 Heat the butter in a large frying pan and fry the beef fillet for 5 mins, turning it to seal and brown it all over. Remove from the pan and leave to cool. Add the shallots to

the buttery meat juices and cook, stirring, until softened and golden. Turn off the heat and tip out two-thirds of the shallots into a bowl. Add the horseradish and some black pepper to the bowl, then blitz with a hand blender to make a coarse purée. 2 Meanwhile, pour the red wine and stock into the pan with the remaining shallots. Blend the cornflour with 3 tbsp water, add to the pan with the redcurrant jelly, and stir until thickened. Season to taste and allow to bubble for at least 5 mins until it has become a sauce. Cool and chill until ready to serve. 3 Lay 8 slices of prosciutto in 2 overlapping rows. Spread the horseradish mixture on top and scatter evenly with the herbs. Place the fillet on top, cover the ends with the last 2 slices, and tightly wrap the prosciutto around the beef. Chill until ready to cook. 4 Remove the beef from the fridge at least 30 mins before you are ready to cook it. Heat oven to 220C/200C fan/gas 7. Put the meat on a baking-parchment-lined baking tray and roast for 30-40 mins, depending on how well done you like it. (To test how done the beef is, insert a digital thermometer into the centre – it should read 50C for rare, 55C for medium rare and 60C for medium.) Leave to rest for 10-15 mins, then carefully slice with a very sharp knife and serve with the wine sauce. Scatter with extra thyme, if you like. PER SERVING 282 kcals • protein 29g • carbs 6g • fat 14g • sat fat 6g • fibre 2g • sugar 4g • salt 1.2g

Mustard Yorkies You can prepare the Yorkie batter ahead and chill it, but it only takes a few minutes to make – and you will get a better rise if you mix then cook it straight away. MAKES 12 PREP 10 mins COOK 40 mins EASY

12 tsp sunflower oil, for the tin 140g/5oz plain flour 3 large eggs 300ml/1/2pt milk 1 tbsp wholegrain mustard

1 Heat oven to 220C/200C fan/gas 7. Put 1 tsp oil in each well of a 12-hole muffin tin and heat in the oven for 6 mins. Meanwhile, tip the flour and some seasoning into a large, wide jug or a bowl. Beat the eggs with the milk and mustard, then gradually beat into the flour mixture until it makes a smooth batter. 2 Pour or ladle the batter into the tin, taking care that it doesn’t splatter up and burn you. Bake for 25-30 mins until well risen and golden – try to keep the door closed, as this will help you get a good rise on the Yorkies. PER YORKIE 102 kcals • protein 4g • carbs 10g • fat 5g • sat fat 1g • fibre 1g • sugar 1g • salt 0.2g

Chestnut, spinach & blue cheese en croûte This vegetarian main course is packed with festive flavours. It could also sit alongside your turkey or beef as a substantial side dish. SERVES 6-8 PREP 20 mins plus 1 hr chilling COOK 55 mins A LITTLE EFFORT

1 OF 5 CALCIUM FOLATE FIBRE A DAY

50g/2oz butter 500g pack leeks, thickly sliced 3 garlic cloves, thinly sliced 240g bag baby spinach 415g can chestnut purée 3 large eggs, plus 1 for glazing 1 /2 nutmeg, finely grated 200g pack vacuum-packed whole cooked chestnuts, halved 85g/3oz fresh white breadcrumbs 220g pack blue Shropshire cheese, rind trimmed, diced 500g pack all-butter puff pastry FOR THE SAUCE 500ml/18fl oz vegetable stock 2 leeks, thinly sliced 1 tbsp cornflour 300ml pot double cream

1 Melt the butter in a large frying pan. Add the leeks and garlic, stir well, cover and cook for 10 mins until the leeks are soft, stirring a few times to check that they don’t catch. Tip into a large bowl. Put the spinach in the pan and allow it to wilt. Leave to cool and, when cold, squeeze out as much liquid from it as you possibly can. 2 Tip the chestnut purée into the bowl with the leeks and add the 3 eggs, the nutmeg, chestnuts, spinach, breadcrumbs, cheese and seasoning, and stir until well mixed. Chill for at least 1 hr until the mixture firms up. 3 Heat oven to 220C/200C fan/gas 7. On a lightly floured work surface, roll out the pastry to a rectangle large enough to completely enclose the filling. Carefully lift onto a large, long baking tray that has been lined with baking parchment, then brush round all the edges of the pastry with the remaining egg. Spoon the filling down the centre of the length of the pastry, leaving the ends clear. Tuck the ends over the filling, then firmly lift up the sides to wrap them round, trimming away any excess pastry as you go. Brush with more egg to glaze, then make a few holes in the top so steam can escape as it cooks. Bake for 40 mins until golden and the filling is firm. Remove from the oven, brush with more glaze and bake for 10 mins more. 4 To make the sauce, heat the stock in a medium pan, add the leeks, boil for 5 mins, then take off the heat and scoop out 2 tbsp of the leeks. Blitz the rest in the pan with the cornflour using a hand blender, then cook, stirring, until thickened. Pour in the cream and reserved leeks and warm through. Can be made 2 days ahead and chilled. Serve the pastry in thick slices with the sauce. PER SERVING (8) 889 kcals • protein 19g • carbs 60g • fat 62g • sat fat 28g • fibre 8g • sugar 9g • salt 2.1g

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The Big Day

We guarantee that everyone will want to try this

FOR THE VEGGIE MAIN Good buy Choose the succulent bramble and spice of Bellingham The Bernard Series Basket Press Syrah 2012, South Africa, 14% (£9.99, Tesco). Splash out The spiced pear and citrus Stanley Albariño 2013, Marlborough, New Zealand, 13.5% (£16.99, Waitrose), gives lovers of NZ white wines the chance to try something different from Sauvignon Blanc.

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Introducing Oblo: the new masterpiece on the block. It delivers up to 15 bar pump pressure, which helps extract fine aromas and create superb cremas. Perfect for espressos, americanos and latte macchiatos, not to mention 23 other delightful beverages. It’s the ideal marriage of outstanding performance and sleek design. A masterpiece from every point of view.

COFFEE IS NOT JUST BLACK

The Big Day

Stunning sides A selection of colourful side dishes bring a meal together

Steamed leeks & peas with herby vinaigrette

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Steamed leeks & peas with herby vinaigrette SERVES 8 PREP 5 mins COOK 10 mins EASY

LOW FIBRE 1OF 5 GOOD A DAY 4YOU FAT

6 even-sized medium leeks (about 1kg/2lb 4oz) 350g/12oz frozen peas 3 tbsp olive oil 1 tbsp white wine vinegar 1 tsp clear honey 1 tsp Dijon mustard 2 tbsp finely chopped parsley 1 tbsp chopped mint

1 Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender. 2 Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well PER SERVING 112 kcals • protein 5g • carbs 8g • fat 5g • sat fat 1g • fibre 7g • sugar 4g • salt 0.1g

Sprouts with crispy prosciutto SERVES 8 PREP 10 mins COOK 15 mins 1 OF 5 GLUTEN EASY FOLATE VIT C A DAY FREE

4 slices prosciutto 750g/1lb 10oz medium sprouts, trimmed and outer leaves removed 50g/2oz butter finely grated zest 1/4 lemon

1 Heat a large frying pan and cook the prosciutto in batches, laying the slices flat in the pan until brown and crispy. Remove from the pan and set aside. 2 Steam or boil the sprouts for 7-8 mins until just tender, drain and return to the pan with the butter, lemon zest and some seasoning. Turn the sprouts until well coated, then tip into a serving bowl, tear over the crispy prosciutto and season with freshly ground black pepper. PER SERVING 89 kcals • protein 4g • carbs 3g • fat 6g • sat fat 3g • fibre 4g • sugar 3g • salt 0.5g

Maple syrup brings out the sweetness of the parsnips

Roast parsnips with maple syrup & rosemary The unroasted parsnips will keep in the fridge for a day if you want to get ahead. SERVES 8 PREP 15 mins COOK 40 mins EASY

LOW FIBRE 1OF 5 FAT A DAY

1kg/2lb 4oz parsnips (around 15cm in length), peeled 4 tsp plain flour 4 tsp olive or rapeseed oil 4 tsp maple syrup 2 rosemary sprigs, leaves only, chopped flaky sea salt

1 Halve the parsnips down their length (as they are not too big, the cores shouldn’t be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour. 2 Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt. PER SERVING 116 kcals • protein 2g • carbs 19g • fat 1g • sat fat none • fibre 8g • sugar 9g • salt 0.2g

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Fabulous combination

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PRESENTS

The Bake Face. The magnificent side-effect of a victoria sponge cake baked with Billington’s. You’re welcome, taste buds. You see unlike other sugars, we lock in rather than refine out the lovely natural molasses of the sugar cane, so every bake is left with a richer deeper taste. Share your #bakeface with us at billingtons.co.uk/bakeface for the chance to win some exclusive Billington’s goodies and be crowned Britain’s Best Bake Face.

UK, ROI, CI, IoM only. Under 18s require parent/ guardian consent to enter. Entries open 15/09/2014, close 23:59pm on 28/12/2014. Bonus Draw closes 23:59pm on 29/03/2015. Prizes consist of a ‘Billington’s #bakeface Experience’, 15 Kenwood kMix Stand Mixers & 1,500 personalised Billington’s rewards. See www.billingtons.co.uk/bakeface for how to enter and full Ts&Cs. Promoter: Billington’s, a division of British Sugar plc, Sugar Way, Peterborough PE2 9AY, UK.

The Big Day

Cauliflower cheese with walnuts & crumbs November 2014

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The Big Day Cauliflower cheese with walnuts & crumbs If you’re short of oven space, dry the crumbs in the oven ahead of time to make them golden, add the cheese to the sauce, then pour over the freshly cooked cauliflower. Scatter with the bread and walnuts just before serving. SERVES 8 PREP 10 mins COOK 50 mins EASY

1 OF 5 A DAY

1 extra-large cauliflower 500ml/18fl oz milk 50g/2oz butter

3 fresh bay leaves, folded to break the spines 3 tbsp cornflour 140g/5oz mature cheddar, grated 25g/1oz coarse textured white bread, torn into chunky crumbs 50g/2oz walnuts, chopped

1 Separate the cauliflower into even-sized florets, cutting round the core, then bring a large pan of salted water to the boil. Add the cauliflower and boil for 8 mins or until just tender. Drain in a colander and allow to steam-dry. Shake the cauliflower if necessary to remove as much water from the crevices as you can. Arrange in a large casserole dish.

2 To make the sauce, pour the milk into a pan with the butter, bay leaves and cornflour, and heat gently, stirring all the time, until it thickens into a smooth, creamy sauce. Remove the bay leaves, add 100g of the cheese and season to taste. Pour over the cauliflower and scatter with the remaining cheese. If cooking now, go straight to step 3; alternatively, cover and chill. Can be made a day ahead. 3 Heat oven to 220C/200C fan/gas 7. Scatter the bread and walnuts over the cauliflower and bake for 25 mins until golden. PER SERVING 261 kcals • protein 12g • carbs 12g • fat 18g • sat fat 8g • fibre 3g • sugar 6g • salt 0.6g

Savoy cabbage with shallots & fennel seeds Boiling the shallots in their skins softens them beautifully, ready to be quickly stir-fried. It also makes them much easier to peel. SERVES 8 PREP 20 mins COOK 30 mins EASY

LOW FOLATE VIT C 1 OF 5 GOOD FAT A DAY 4 YOU

300g pack small shallots 2 tbsp olive oil 2 large garlic cloves, sliced 1 tsp fennel seeds, lightly crushed 1 Savoy cabbage (outer leaves discarded) quartered, cored and shredded 150ml/1/4pt hot vegetable stock

1 Boil the shallots in their skins for 10-15 mins until they are soft but still hold their shape. Leave to cool then slip the skins from the shallots and halve them. Can be prepared a couple of days in advance, then chilled. 2 Heat the oil in a large non-stick wok, and stir-fry the garlic, fennel seeds and shallots for a couple of mins until the shallots are golden. Remove from the pan. 3 Add the cabbage to the pan and stir-fry until it starts to wilt a little, then pour in the stock, cover the wok and cook for 3 mins until just tender. Test to see if the cabbage is done to your liking; if not, cook a little longer, then add the shallot mixture, heat through and serve. PER SERVING 77 kcals • protein 3g • carbs 6g • fat 3g • sat fat 1g • fibre 5g • sugar 5g • salt 0.1g

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November 2014

Celeriac & potato gratin SERVES 8 PREP 30 mins COOK 1 hr 50 mins A LITTLE EFFORT

1 OF 5 GLUTEN A DAY FREE

50g/2oz butter, plus extra for greasing 2 large onions, halved and thinly sliced 1 tsp golden caster sugar 500ml/18fl oz milk good grating of nutmeg 2 garlic cloves, finely chopped 5 thyme sprigs, chopped 300ml pot double cream 1 celeriac (about 450g/1lb), peeled 1.25 kg/2lb 12oz even-sized potatoes 50g/2oz finely grated Parmesan (or vegetarian alternative)

1 Heat oven to 180C/160C fan/gas 4 and grease a shallow ovenproof dish about 35 x 24cm. Melt the butter in a non-stick frying pan, add the onions and fry for 10 mins, stirring frequently, until soft and starting to turn golden. Sprinkle over some seasoning and the sugar, stir again, then cook 5-10 mins more until golden. Meanwhile, heat the milk with the nutmeg, garlic, thyme and seasoning. When the mixture starts to boil, pour in the cream and turn off the heat. 2 Quarter the celeriac and thinly slice, then arrange in the base of the dish. Pour over half the milk mixture, then spoon over the golden onions. Thinly slice the ends of the potatoes, reserving the middles. Pile the sliced potatoes into the dish, then thinly slice the reserved middle sections and arrange neatly on top. (By cutting the potatoes this way, you should have neat slices roughly all the same size for the top of the gratin.) Pour over the remaining milk mixture, scatter over the Parmesan and bake for 1 hr 30 mins until a knife easily cuts through the layers. Allow to rest for 10 mins before serving to allow the creamy sauce to soak into the potatoes. PER SERVING 464 kcals • protein 10g • carbs 36g • fat 29g • sat fat 18g • fibre 8g • sugar 10g • salt 0.6g

You know it’s going to be good

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November 2014

The Big Day Red cabbage with juniper & pears Instead of the apple so frequently paired with red cabbage, we’ve added wedges of pear towards the end of cooking, which marry beautifully with the juniper. SERVES 8 PREP 20 mins COOK 1 hr 10 mins EASY

LOW FIBRE VIT C 2 OF 5 FAT A DAY

2 tbsp olive oil 2 onions, halved and sliced 2 large garlic cloves, chopped 30 juniper berries, chopped 1 red cabbage (about 1kg/2lb 4oz), quartered, cored and shredded 2 tsp ground cinnamon or 2 cinnamon sticks 4 tbsp red wine vinegar 3 tbsp light muscovado sugar

November 2014

600ml/1pt vegetable stock, made with 2 stock cubes 2 firm pears, peeled, cored and each cut into 8 wedges

Carrot & tarragon purée This is really simple yet gets so many compliments. SERVES 8 PREP 20 mins COOK 30 mins

1 Heat the oil in a large heavy-based pan. Add the onions and sauté for about 8 mins. Stir in the garlic and juniper and cook for 1 min more. Add as much cabbage as you can and cook, stirring, until it starts to soften, then make room for more and add the rest with the cinnamon, vinegar, sugar and stock. 2 Give everything a good stir, then cover the pan and leave to cook over a low heat for 35 mins, stirring occasionally and checking it isn’t catching on the bottom of the pan. 3 Add the pears and cook for 10-15 mins more, depending on their ripeness. If freezing, cook for just 5 mins. Leftovers will keep in the fridge for 1 week. PER SERVING 130 kcals • protein 2g • carbs 19g • fat 3g • sat fat none • fibre 7g • sugar 17g • salt 0.2g

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EASY

1 OF 5 GLUTEN A DAY FREE

1kg/2lb 4oz pack carrots (preferably organic), sliced 50g/2oz butter 1 tbsp chopped tarragon leaves

Boil the carrots in salted water for 20-25 mins until tender. Drain in a colander and leave to steam-dry for 1-2 mins. Return to the pan with the butter and roughly mash if you would like a little texture in them, or blitz with a hand blender for a silky-smooth purée. Season well and stir in the tarragon. Will keep in the fridge for 3 days. Reheat in the microwave for 2-3 mins, or in a pan. PER SERVING 86 kcals • protein 1g • carbs 6g • fat 6g • sat fat 3g • fibre 4g • sugar 5g • salt 0.5g

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Brandy-soaked and matured for three months, deliciously rich, full-flavoured fruit cake decorated with a sparkling sleigh ride.

15

£ 1.6kg

Two-tier sleigh ride cake

Selected stores. Available while stocks last. Offer available from 8am on Friday 31st October 2014. Asda Extra Special Two-Tier Sleigh Ride Cake 1.6kg (93.8p per 100g). Online delivery charges may apply. Mobile network charges may apply. Photography shows serving suggestion.

The Big Day Cherry pecan Christmas pudding A lighter version of the classic pud, yet still with all the Christmassy elements. We used morello glacé cherries, which give the pudding an unusual hint of almond, but glacé will be fine too if you can’t track them down. SERVES 8 PREP 35 mins plus overnight soaking COOK 6-8 hrs plus 2 hrs reheating 1 OF 5 A LITTLE EFFORT A DAY

300g/11oz mixed dried fruit 200g pot glacé cherries, 85g/3oz halved (we used morello glacé cherries) 50g/2oz mixed peel 1 medium carrot, finely grated zest and juice 1 lemon 1 orange, zested and segments cut out 100g/4oz light muscovado sugar 1 tsp mixed spice 100ml/31/2fl oz brandy 50ml/2fl oz Disaronno 100g/4oz butter, frozen, plus 25g/1oz soft butter and extra for greasing 2 large eggs, beaten 50g/2oz each blanched almonds and pecan nuts, half of each chopped 100g/4oz self-raising flour 175g/6oz fresh white breadcrumbs 2 tbsp golden syrup sprig of holly, to decorate (optional)

1 Put the mixed fruit, halved glacé cherries, mixed peel, carrot, and lemon and orange zest in a bowl with the sugar and spice. Pour in the lemon juice and alcohol, and stir really well. Cover and leave to soak overnight. 2 Heat oven to 160C/140C fan/gas 3 and put a full kettle of water on to boil. Grease a 1.5-litre pudding basin and put a disc of baking parchment in the base. Stir the eggs into the fruit mixture, then stir in the chopped nuts, flour and breadcrumbs. Finally, grate in the frozen butter, stirring the mixture frequently so that it evenly disperses. 3 For the topping, mix the soft butter and golden syrup together, and spread over the bottom of the basin. Pile in the whole cherries, orange segments and whole nuts, breaking the pecans in half as you add them. Try not to just make a thick layer of fruit and nuts on the base – ease some up the side too. Spoon in the pudding mixture and level the top, then cover with baking parchment and foil. Tie the top with string or an extra-large rubber band, then place in a roasting tin and pour in the water from the kettle. Cover the whole thing with a tent of foil to seal in all the steam, then place in the oven for 6 hrs. This gives a light pudding, so if you prefer a darker one, cook for up to 8 hrs. Will keep in the fridge for 1 month. If you want it to last longer, omit the orange segments. 4 To serve, steam in a large pan with an upturned saucer on the base for 2 hrs, then turn out and decorate with holly, if you like. Serve with Brandy syrup cream (right). PER SERVING 654 kcals • protein 9g • carbs 90g • fat 23g • sat fat 9g • fibre 4g • sugar 65g • salt 1.0g

November 2014

Brandy syrup cream SERVES 8 PREP 10 mins NO COOK EASY

300ml pot whipping or double cream 2 tbsp golden syrup 1 tbsp brandy 1 tbsp Disaronno

bbcgoodfood.com

Tip the cream into a bowl and add the golden syrup, brandy and Disaronno. Stir to dissolve the syrup, then lightly whip with a hand whisk or electric beaters until the mixture holds its shape. Spoon into a serving bowl, cover and chill until ready to serve. PER SERVING 211 kcals • protein 1g • carbs 5g • fat 20g • sat fat 12g • fibre 1g • sugar 5g • salt 0.1g

Stir-up Sunday The last Sunday before Advent, Stir-up Sunday – on 23 November this year – is traditionally the day to make Christmas pud.

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The Big Day

Timeplan for success Get ahead for your turkey dinner We’ve worked out everything you need to do for a traditional turkey with all the trimmings. Not having turkey this year? We’ve suggested two alternative menus on p76. UP TO 1 MONTH AHEAD Make and freeze Cherry pecan Christmas pudding (or make and chill 1 week ahead) Cranberry & marmalade sauce Creamy bread & onion sauce Devil pigs on horseback Red cabbage with juniper & pears

2-3 DAYS AHEAD Make, or prepare and chill Sausage & Bramley stuffing. Can be baked now and reheated on the day, if you like Red cabbage with juniper & pears (if not already frozen) Cranberry & marmalade sauce (if not already frozen) Creamy bread & onion sauce (if not already frozen) The base for the gravy

CHRISTMAS EVE Prepare and chill Devil pigs on horseback (If not already frozen) Carrot & tarragon purée You can prep sprouts (don’t cook) and crisp the ham for the sprouts Weigh the turkey to work out exact timings (see recipe and p76). Stuff the turkey, butter the breast and cover with the bacon Take anything out of the freezer that you have prepared ahead Chill Champagne, wine, water and drinks If you have the space (bearing in mind you will be eating breakfast), lay the table

YOUR CHRISTMAS DAY TIMEPLAN FOR LUNCH AT 2PM

MENU FOR 8 CLASSIC CHRISTMAS LUNCH

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November 2014

Bay & bacon roast turkey with make-ahead gravy. p54

If you have done as much advanced prep as possible, cooking your turkey meal should be like doing a big Sunday lunch – if you think of it like that, you won’t get stressed. These timings are based on a 5kg turkey, which should take about 3 hrs 40 mins, plus resting time, for a 2pm lunch. Adjust accordingly if planning to sit down at a different time.

Really good roast potatoes, p54 Sausage & Bramley stuffing, p54 Devil pigs on horseback, p56 Carrot & tarragon purée, p71 Red cabbage with juniper & pears, p71 Sprouts with crispy prosciutto, p64 Cranberry & marmalade sauce, p56 Creamy bread & onion sauce, p56 Cherry pecan Christmas pudding with Brandy syrup cream, p73

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8.30am Take the turkey out of fridge and bring it to room temperature. 9am Heat oven to 180C/160C fan/gas 4. Complete getting the turkey ready with the wine and foil. Prep anything that you haven’t already done, like the potatoes and making the Brandy syrup cream. 9.30am Put the turkey in the oven and set your timer for 3 hrs. 12.30pm Remove the foil for the turkey, baste and roast for 40 mins more. Put the potatoes in the oven to roast (don’t forget to turn them occasionally). 1pm Cook or reheat the stuffing, and start steaming the pudding if you estimate that you will be eating it at about 3pm. 1.40pm Take the turkey out of the oven, test that it is cooked, then leave it to rest in a warm place. Turn the oven up to 220C/200C fan/ gas 7, ready for the Devil pigs on horseback. Gently reheat the gravy with the turkey juices. Warm the bread sauce, red cabbage and Carrot & tarragon purée and cook the sprouts. If there is room in the oven, warm plates and dishes. 2pm Carve the turkey and serve with your vegetables and trimmings. Now relax and enjoy the rest of the day!

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The Big Day MAKE A MENU WITH ONE OF OUR ALTERNATIVE MAINS

BEEF MENU FOR 8 Beef fillet with horseradish & prosciutto, p60 Mustard Yorkies, p60 Celeriac & potato gratin, p70 Savoy cabbage with shallots & fennel seeds, p68

Talking turkey FRESH OR FROZEN?

WHEN IS THE TURKEY DONE?

Frozen birds are generally better value, but if you are a perfectionist, or are looking for a particular breed, go for fresh. Allow plenty of time to defrost a frozen bird – 8-12 hours per kilo in the fridge, or 3-4 hours per kilo in a cold room. If roasting a fresh bird, bring to room temperature before cooking by removing from the fridge an hour or more ahead.

The best way to tell it if your turkey is cooked is by using a digital cooking thermometer. For our pick of the best, see p93. When cooked, turkey thighs should read 80C, breasts 75C. Always doublecheck by sticking the probe in several different spots within the thigh or breast, to find the lowest reading. If returning to the oven, allow 10-15 minutes, then test again until the correct temperature is reached. Without a thermometer, the classic way to test is to push a spoon under the turkey leg so that it pierces the skin (or use a skewer), and inspect the juices that collect in the spoon. The juices should be pale gold and clear; if there are traces of blood, return to the oven as above.

• •

WHICH BREED? Regular turkeys have a sweet, mild flavour. Bronze and Norfolk Black turkeys are slower to rear (and thus more expensive), fuller in flavour and firmer in texture. If you are concerned about birds’ welfare, buy organic (look for the Soil Association sticker) or Freedom Food (RSPCA monitored). Totally Traditional Turkeys (totallytraditionalturkeys. co.uk) supplies free-range, organic and barn-reared turkeys reared to full maturity for exceptional flavour. Note that smaller producers may have economic reasons for not belonging to these schemes, so if in doubt, ask.

HOW LONG? Roast the bird at 180C/160C fan/gas 4. For a regular bird, calculate the timings as follows: If the total weight is 4.5-6.5kg, allow 40 minutes per kg If the total weight is over 6.5kg, allow 35 minutes per kg For Bronze and Norfolk Black turkeys: If the total weight is 4kg or less, allow 30 minutes per kg If the total weight is over 4kg, add an extra 45 minutes for each kg (for instance, for a 6kg bird, allow 3 1/2 hours)

• • • •

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THREE STEPS TO PERFECT CARVING Equip yourself with a carving fork and sharpen your best knife. Put the turkey on a carving board, with another carving board and serving platter adjacent. Turkey should be carved in generous slices – not too thin. 1 Untie the legs. Use a carving fork to steady the turkey, and cut off one whole leg and thigh. Separate the thigh and drumstick, then carve the drumstick into thick slices. Next, slice the meat off the thigh as best you can. Repeat with the other leg and thigh. 2 Wiggle the wing bone and carve away (so you can carve the breast more easily). Repeat with the other wing bone. 3 Using a carving fork to stabilise the bird, slice the breast on the diagonal, then repeat with the other breast.

•

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

PHONE A FRIEND For as long as we can remember, the British Turkey Helpline has provided round-the-clock reassurance to anyone worried about cooking their Christmas bird. This year the service has been extended to include a live chat function, at britishturkey.co.uk, as well as the traditional free helpline on 0800 783 9994. If you need reassurance on anything from buying and cooking, to defrosting and storing leftovers, the line opens 1 December, 9am-5pm weekdays, including Christmas Eve. Outside those hours, leave a message and someone will call you back as soon as possible. An added extra is Turkey Text: if you’re at the supermarket wondering what size bird to buy, text the word TURKEY followed by the weight in kilos to 64446 and you will be texted back instantly with how many it will feed and the cooking time. (In a nutshell, a 4.5-5.5kg turkey serves 8-10; 5.5-7kg serves 10-12; 7-9kg serves 12-15.)

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

VEGGIE MENU FOR 6-8 Chestnut, spinach & blue cheese en croûte, p60 Steamed leeks & peas with herby vinaigrette, p64 Roast parsnips with maple syrup & rosemary, p64

Christmas online Christmas wouldn’t be the same without bbcgoodfood.com, an amazing resource of recipes, information and videos on every festive subject. Watch our Senior food editor Barney Desmazery carve a bird, scroll through checklists to make sure you haven’t forgotten anything, and surprise the family with alternatives to Christmas pud. Last year, more than 11 million cooks turned to our website for last-minute help and inspiration.

November 2014

NEW

The Big Day

James Martin’s

stylish starters Whether you’re feeding a crowd or cooking a special meal for two, these restaurant-style starters, created by the host of BBC One’s Saturday Kitchen, are sure to impress Photographs STUART OVENDEN

d ea h a ake m nt Elega

November 2014

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Toasted malt loaf with pressed ham terrine & spiced apple compote I’ve adapted this dish from one we serve in my restaurant at Manchester235. It’s always very popular and will be with your guests too. SERVES 4 PREP 2 hrs plus cooling and chilling COOK about 2 hrs 15 mins A LITTLE EFFORT

25g/1oz butter 1 shop-bought malt loaf (about 250g/9oz), cut into bite-sized pieces FOR THE HAM TERRINE 1kg/2lb 4oz ham hocks 1 onion, quartered 2 bay leaves 1 cinnamon stick 1 /2 tsp black peppercorns 3 gelatine leaves 3 tbsp chopped flat-leaf parsley 2 tbsp chopped tarragon FOR THE APPLE COMPOTE 400g/14oz Bramley apples 25g/1oz butter 1 cinnamon stick 1 star anise 4 cloves 2 tbsp light brown sugar FOR THE VINAIGRETTE 1 tbsp chopped tarragon 1 tbsp cider vinegar 2 tbsp olive oil

1 To make the terrine, put the ham hocks in a large saucepan with the onion, bay leaves, cinnamon stick and peppercorns. Cover with water and bring to the boil, then reduce the heat and cook gently for 2 hrs. Once the meat is cooked, take the pan off the heat and leave to one side to cool. 2 When cold, remove the ham hocks from the pan, then strain 300ml of the cooking liquid through a fine sieve and pour it into a saucepan. Put the gelatine in a bowl of cold water to soften for around 5 mins, then drain. Heat the cooking liquid until simmering but not boiling, then remove from the heat and add the softened gelatine leaves. Stir well and leave to cool. 3 Take the ham from the bones and chop into small pieces. Line four x 200ml ramekins with cling film and add a third of the cooked ham to each to form the base layer. Pour over a little of the gelatine liquid, then sprinkle in a layer of parsley. Next, add another third of the ham and some more gelatine liquid. The next layer should be the tarragon, followed by the remaining ham and the rest of the gelatine liquid. Once all the layers are complete, cover the surface of each terrine with cling film, then a layer of foil. Put in the fridge with some weights on top – I put another ramekin on top of each terrine with an onion in it to weigh it down. Leave to set and compress in the fridge for about 2 hrs. 4 For the apple compote, peel, core and

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Ready in minutes dice the apples. Put them in a saucepan with the butter, 4 tbsp water and the spices. Cook gently until softened. Remove the cinnamon stick, star anise and cloves, and stir in the sugar. Heat gently until the sugar has dissolved. Set aside. 5 Make the vinaigrette dressing by whisking the tarragon with the vinegar and slowly adding the olive oil. Season to taste. 6 Put the 25g butter in a non-stick frying pan and heat until foaming. Drop in the cubes of malt loaf and fry for around 2 mins, turning regularly, to lightly brown on all sides. 7 To serve, turn out a terrine onto each plate and carefully remove the cling film. Add spoonfuls of the apple compote and the cubes of toasted malt loaf. Drizzle a little of the tarragon dressing over the plate and terrine to complete the dish. PER SERVING 568 kcals • protein 36g • carbs 45g • fat 26g • sat fat 10g • fibre 3g • sugar 16g • salt 1.3g

Want to get ahead? • If you’re cooking a whole ham over the holidays, you can use about 600g/11lb 5oz of shredded, instead of the hocks. Don’t forget to reserve 300ml cooking liquid too. • You can make the terrine the day before. Cover and chill the pots until you’re ready to finish the recipe the following day.

bbcgoodfood.com

Prawns work well too Crayfish make a nice twist, but prawns would work equally well.

Crayfish cocktail with horseradish cream A twist on one of my favourite classics SERVES 2 PREP 15 mins NO COOK EASY

1 tbsp crème fraîche 1 /2 tsp creamed horseradish sauce juice 1 lime 1 chicory head 1 avocado 140g pack crayfish tails cayenne pepper, to serve

1 First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed. 2 Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top. 3 Add the horseradish cream and a light sprinkling of cayenne pepper to serve. PER SERVING 260 kcals • protein 14g • carbs 4g • fat 20g • sat fat 6g • fibre 4g • sugar 1g • salt 0.2g

November 2014

The Big Day Celebration fish platter with spiced cucumber salad Smoked fish is my absolute food heaven, and what better way to celebrate than with this stunning, easy-to-prepare sharing platter. SERVES 4-6 PREP 35 mins COOK 20 mins 1 OF 5 EASY OMEGA-3 A DAY

FOR THE TROUT PATE 250g/9oz hot-smoked trout 200ml/7fl oz crème fraîche juice 1 lemon FOR THE SPICED CUCUMBER SALAD 1 red chilli, deseeded and finely chopped 50g/2oz pickled ginger (I used Clearspring Sushi Ginger) zest and juice 2 limes 5 tbsp olive oil 1 cucumber, diced FOR THE MACKEREL 100g/4oz medium oatmeal 4-6 fresh mackerel fillets 1 egg, beaten olive oil, for greasing TO SERVE 200g/7oz smoked salmon slices selection of breads and crispbreads unsalted butter 2 lemons, cut into wedges

fo rf rie nd s

1 Start making the pâté by putting the smoked trout, crème fraîche and lemon juice into a food processor. Pulse briefly to bring everything together without the mixture becoming a purée. Season to taste, and put in a bowl or ramekins, cover and chill until ready to serve. 2 For the spiced cucumber salad, put the chilli in a large bowl, and add the ginger and lime zest and juice, and slowly whisk in the olive oil. Once thoroughly combined, add the cucumber, mix well to coat in the dressing, then set aside in the fridge. 3 Heat oven to 190C/170C fan/gas 5. Put the oatmeal on a plate. Lightly brush the mackerel fillets all over with beaten egg, and dip them in the oatmeal, turning to coat them on both sides. Lay the mackerel fillets on a baking sheet that has been lightly greased with olive oil and bake for 15-20 mins or until golden. 4 To serve, arrange slices of smoked salmon and the warm cooked mackerel on large platters with the ramekins of trout pâté and the cucumber salad, breads, crispbreads, butter and lemon wedges.

g

pla te

PER SERVING 552 kcals • protein 34g • carbs 14g • fat 39g • sat fat 14g • fibre 2g • sugar 2g • salt 2.5g

in ar h s al u s Ca

November 2014

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The Big Day Sweet potato & butternut squash soup with lemon & garlic toast Only the herby buttered toast needs doing at the last minute, so this starter will easily wait for all your guests to settle round the table. SERVES 8-10 PREP 30 mins COOK 1 hr EASY

OF 5 FIBRE VIT C 2 A DAY

soup only

FOR THE SOUP 500g/1lb 2oz sweet potatoes, peeled and diced 1 butternut squash, peeled, deseeded and diced 1 tbsp clear honey 1 tbsp olive oil, plus a drizzle 2 onions, roughly chopped 3 garlic cloves, crushed 1 litre/13/4 pints vegetable or chicken stock 1 tsp cinnamon 1 tsp grated nutmeg 100ml/31/2fl oz double cream

FOR THE TOAST 1 tbsp olive oil 3 garlic cloves, crushed 100g/4oz butter, at room temperature zest 1 lemon 2 tbsp snipped chives 1 tbsp chopped thyme 2 ciabatta loaves, cut into slices

1 Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally. 2 Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.

3 Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste. 4 To make the Lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme. 5 Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper. PER SERVING 435 kcals • protein 11g • carbs 51g • fat 19g • sat fat 9g • fibre 7g • sugar 16g • salt 1.2g

Food styling NANCY MCDOUGALL | Styling REBECCA NEWPORT

The velvety sweet soup is complemented by toast that really packs a punch

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November 2014

BURSTING WITH PASSION FOR TOMATOES SINCE 1965 Using the same Italian vine-ripened tomatoes that we put into our cans, Napolina Passata with Basil is ideal for soups, casseroles and sauces. Available in convenient, easy to open cartons, the Napolina flavoured passata range is truly bursting with flavour.

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New festive twists

ways to reinvent your

Christmas

t ea em nc Mi

Photograph DAVID MUNNS | Food styling SARAH COOK | Styling VICTORIA ALLEN

We all love the traditional side of Christmas – but that doesn’t mean there isn’t room for a few twists and surprises to keep the occasion truly up to date!

sa m os as

November 2014

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Mince pies get a makeover Tradition has it that you should eat a dozen mince pies between Christmas and Twelfth Night. If that seems heavy going, try this new, lighter recipe.

MINCEMEAT SAMOSAS MAKES 18 PREP 11/2 hrs plus soaking COOK 15-20 mins EASY

1 cooking apple, peeled, cored and finely chopped zest and juice 1 orange 50g/2oz dried ready-to-eat apricots, chopped 25g/1oz shelled pistachios 50g/2oz dried cranberries 175g/6oz sultanas 1 tsp cinnamon 1 /2 tsp grated nutmeg 2 tbsp brandy 1 tbsp clear honey 50g/2oz butter, melted and kept warm 6 sheets filo pastry (270g pack) icing sugar, to decorate

1 Mix together the fruit, dried fruit, nuts, spices and brandy. Leave the mixture in the fridge for 30 mins to allow the flavours to develop, then stir in the honey. Heat oven to 200C/ 180C fan/gas 6. Arrange the filo sheets with the short side facing you and, using scissors, cut the stack in 3 vertically, to make long strips. Brush the top 3 strips with melted butter. 2 Working quickly, put 1 heaped spoonful of mincemeat at the top of the first strip. Fold one corner of the pastry over it to form a triangle, then continue folding alternately left and right to form a triangular package, until you’ve used up all the strip. Repeat with the other strips, brushing with butter before folding. 3 Place on a baking sheet and brush each one with more melted butter. Bake for 15-20 mins until crisp and golden. Dust with icing sugar and serve warm (reheat later in a low oven if necessary).

TOTALLY GLUTEN-FREE Most mincemeat is gluten-free (check the jar), so use it to fill tarts made with this delicious gluten-free pastry.

Gluten-free pastry MAKES 12 tarts PREP 15 mins plus chilling COOK 15-20 mins EASY GLUTEN FREE

75g/21/2oz unsalted butter, chilled and diced 140g/5oz gluten-free flour 50g/2oz ground hazelnuts 1 tbsp golden caster sugar a few drops of almond essence 400g jar gluten-free mincemeat, to fill

1 Rub the butter into the flour until it resembles fine breadcrumbs. Stir in the

hazelnuts, sugar and the almond essence. Using a knife, mix in 4 tbsp cold water until the dough starts to come together. Knead briefly and shape into a ball. Wrap in cling film and chill for at least 30 mins before using. 2 Grease a 12-hole bun tin with butter. Roll the pastry out between 2 sheets of cling film until it is 0.5cm thick. Using an 8cm pastry cutter, cut out 12 circles of pastry and use them to line the bun tin. If the pastry cracks, gently press it back together with your fingers. 3 Fill and bake for 15-20 mins at 190C/170C fan/gas 5.

PER SAMOSA 126 kcals • protein 2g • carbs 20g • fat 3g • sat fat 2g • fibre 1g • sugar 12g • salt 0.2g

MOVE OVER, MINCEMEAT Three variations on the classic!

Mini Bakewells MAKES enough for 12 tartlets PREP 15 mins COOK 15 mins EASY GLUTEN FREE

Heat oven to 190C/170C fan/gas 5. Divide 50g raspberry jam between 12 uncooked tartlet cases. Beat 100g softened butter with 100g golden caster sugar, then gradually beat in 2 eggs followed by 100g ground almonds and 25g flour. Sprinkle with a few flaked almonds and bake for 15-20 mins. PER TARTLET 310 kcals • protein 5g • carbs 24g • fat 21g • sat fat 8g • fibre 1g • sugar 13g • salt 0.2g

Mini Mont Blancs MAKES enough for 12 tartlets PREP 10 mins NO COOK EASY GLUTEN FREE

M in iB ak ew ells

Mix 200g chestnut purée with 2 tbsp icing sugar and 1/2 tsp vanilla extract. Divide between 12 baked tartlet cases. Whip 200ml double cream, spoon onto the tarts, then grate over dark chocolate to finish. PER TARTLET 258 kcals • protein 2g • carbs 18g • fat 19g • sat fat 10g • fibre 2g • sugar 7g • salt 0.1g

Spiced apple pie filling MAKES enough for 12 tartlets PREP 10 mins COOK 15 mins EASY GLUTEN FREE

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

M ini Mo nt Bla ncs 88

PER TARTLET 164 kcals • protein 1g • carbs 21g • fat 8g • sat fat 3g • fibre 1g • sugar 12g • salt none

bbcgoodfood.com

November 2014

New festive twists

On-trend flavours Smoke is the flavour of the year – and smoked salmon is just the start…

GLORIOUS BUTTERS

Blue cheese & sage butter

THE RISE AND RISE OF SMOKE The Smoking Gun (£69.99, Lakeland) is a handheld gadget that lets you smoke anything you can lay your hands on, be it cheese, meat or fish. Alternatively, reach for Maldon Smoked Sea Salt Flakes or Halen Môn Smoked Sea Salt, smoked paprika (from supermarkets – we prefer the sweet or mild versions) or Lune Valley Smokehouse Smoked Butter (£1.85 for 110g, lunevalleysmokehouse.co.uk). Liquid Smoke (in hickory, mesquite and pecan flavours) gives an instant charred hit to foods (£2.55 for 118ml, melburyandappleton.co.uk), but add just a drop at a time, as it is highly potent.

Red pepper & smoked paprika butter

Herb butter

INSTANT PICK-MEUPS Have fun

Lardo

Clarified butter

Beef dripping

Photographs DANTE FERRIS and ADRIAN TAYLOR | Food styling JULIA AZZARELLO

FABULOUS FATS It’s easy to go on autopilot when reaching for cooking fats – but they do make a subtle difference to your result. Everyone loves potatoes roasted in goose fat, but it doesn’t stop there… CLARIFIED BUTTER Can be heated to a higher temperature than regular butter, which means it is a luxurious medium for frying; it also makes a superior hollandaise or Béarnaise sauce. You can clarify your own by gently warming 250g unsalted butter, then straining into a small jug and discarding the white whey that collects at the bottom. Alternatively, buy a 250g pot of Lurpak Cook’s Range Clarified Butter (from larger supermarkets). BEEF DRIPPING The traditional choice for Yorkshire puddings. It also makes superb chips. LARDO First it was bacon lardons, then it was cubed pancetta. The latest porky treat to wow the food world is lardo – strips of Italian pork fat cured with herbs and spices. It is so tasty that you can eat it shaved on toast (£4.34 for 100g from vallebona.co.uk). An alternative for cooking is a jar of Ibérico fat (from the black-footed, acorn-eating pigs of Spain – £2.75 for 190g, melburyandappleton.co.uk).

November 2014

adding a secret ingredient to classic recipes – it could soon become your signature dish: DRIED CHILLI FLAKES To cut through richness, rather than add heat. Sprinkle on the turkey instead of pepper, on potatoes, gratins and sprouts. SOY SAUCE Baste the turkey with it, splash it in gravy or over green beans. SPRING ONIONS Finely shredded, they give a lift to carrots, peas and other vegetables. Melt a knob of butter in a pan, stir in the onions for 1-2 minutes, then mix in the vegetables.

Umami butter

Flavoured butters take minutes to make but they’re so useful, and will add a new slant to favourite dishes. Stir the butter into veg, use to top meats or fish, add to soups and sauces for luxury and sheen, or spread on brown bread to serve with smoked salmon. The possibilities are endless, but the basic technique is the same. Bring unsalted butter to room temperature (if you are in a hurry, cut into small pieces and leave while you prepare other ingredients – by the time you need it, the butter will be soft). Beat in all the ingredients, shape into a small log, then chill or freeze. Once cold, wrap in cling film. Slice off discs as you need them. Flavoured butters keep for a week in the fridge, or two months in the freezer. BLUE CHEESE & SAGE BUTTER Use 250g unsalted butter and mix in sea salt flakes and paprika, plus 75g crumbled Stilton or other strong blue cheese and 1-2 tbsp chopped sage. A super-tasty way to infuse steak or pork chops with a taste of Christmas, or even spread on toast for a late-night snack.

RED PEPPER & SMOKED PAPRIKA BUTTER Chop 1 roasted red pepper from a jar, 2 tbsp thyme and 2 tsp smoked mild paprika and beat into 250g unsalted butter with sea salt and black pepper. Lovely with chicken, on an omelette, or use to perk up everyday meals over the festive period.

HERB BUTTER Mix 250g unsalted butter, a good pinch of sea salt flakes, plenty of coarsely ground black pepper, grated lemon zest, 1/2 garlic clove, crushed, and 3-4 tbsp chopped tarragon or parsley, or 1-2 tbsp chopped thyme, sage or rosemary (it’s best to limit the mix to 2 herbs). Great with meats, fish and veg.

UMAMI BUTTER Combine 250g unsalted butter with a good pinch of sea salt flakes, 1 tsp umami paste, pepper or dust (from large supermarkets and delis). Umami seasonings – which give a rich, meaty flavour, reminiscent of mushrooms, Parmesan and soy sauce – vary, so taste carefully. Use on meats and veg to add savouriness.

SPRINKLE A LITTLE MAGIC An instant way to liven up the appearance and texture of a dish is to sprinkle on a topping before or after cooking. You can make a quick topping by crushing different snacks. The easiest way to crush evenly is to put your ingredients in a bag and roll them with a rolling pin (bashing them will give you a mixture of dust and big bits). When it comes to sprinkling, do it from well above the dish – you’ll find it lands far more evenly. Try these: PORK SCRATCHINGS Popular with guests on dinner party roasts, stews and grills. PRAWN CRACKERS Adds a finishing touch to that most glamorous of breakfast dishes – kedgeree – as well as fish or soups. POPPADOMS Sprinkle over vegetarian meals and Asian dishes.

Poppadoms Pork scratchings

Prawn crackers

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DAZZLE WITH DRIZZLES Give a dish a restaurant-style finish with a drizzle. Balsamic glaze and pomegranate molasses are both perfect on savoury canapés, salmon and grilled meats. Alternatively, make a JAPANESESTYLE GLAZE for a pork roast by mixing 3 tbsp sake, 3 tbsp mirin, 3 tbsp miso paste, 3 tbsp sugar, 2 tsp mustard, 1 tsp vinegar and a dash of sesame oil. Glaze before cooking and serve the rest drizzled over. To make a CHRISTMAS SPICE SYRUP to pour over fruits, ice cream, pancakes or French toast, put 250ml water in a pan with 200g sugar and simmer until dissolved. Add 1/2 vanilla pod, split, sliced thumb-sized piece ginger, zest 1/2 orange and spices of your choice (for instance, a cinnamon stick or 6 cloves) and simmer for 5 mins. Strain, then cool. Will keep in a jar in the fridge for up to 2 weeks.

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Glamorous drinks

Here are four imaginative cocktail twists using Prosecco – a party favourite at this time of year – and some unusual mixers.

Forager’s fizz

Sbagliato

Hibiscus Prosecco

The light flavour and delicate fizz of Prosecco make it an ideal candidate for imaginative mixing. For a ROSE-ECCO (invented by Sophie Dahl), fill a glass with Prosecco and pour 1 tbsp rose syrup down the inside of the glass so that it slides to the bottom. For a HIBISCUS PROSECCO, put a hibiscus flower (from lakeland.co.uk and some supermarkets) with 1 tsp of its syrup in the bottom of a glass, and pour over Prosecco. Don’t discard the flower – it tastes of raspberry and rhubarb. Make a SBAGLIATO (a relation of the Negroni) by mixing 4 parts Prosecco, 1 part sweet vermouth (such as Martini Bianco) and 1 part Campari. Serve with a twist of orange zest. Serve FORAGER’S FIZZ – a splash of sloe gin and a blackberry or two, topped up with Prosecco.

Rose-ecco

JAZZ UP YOUR PROSECCO

New festive twists CHRISTMAS SPARKLER If you find mulled wine a bit heavy, try this refreshing alternative, served chilled in ‘frosted’ glasses. To frost the glasses, whisk an egg white in a small bowl until foamy, and put 50g caster sugar and grated zest of 1 lemon in another. Dip the rims of the glasses first in the egg white, then twist in the lemony sugar and leave to dry.

Mulled Port & lemon MAKES 8 glasses (easily doubled) PREP 5 mins COOK 20 mins EASY

d and ille Ch

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

refreshin g

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

Photographs ADRIAN TAYLOR, DAVID MUNNS and DANTE FERRIS | Food styling SARAH COOK and JULIA AZZARELLO | Styling VICTORIA ALLEN

PER GLASS 166 kcals • protein none • carbs 15g • fat none • sat fat none • fibre none • sugar 15g •salt none

IT WORKS FOR US… A CHANGE FROM WINE This year, try new ciders and beers. If you like Champagne, give cider a go – especially a bubbly, medium-dry style. With the turkey, pick a vintage or oak-aged cider for extra complexity. Or explore an array of specialist beers. Avoid mixing the bitter styles with the sweet flavours of the lunch – wheat beers have a creamy, citrus spiciness. Lagers are always refreshing, and full-bodied Belgian ales balance any richness. Make room in the fridge or shed to chill them down.

November 2014

It may sound a little unfestive, but if you’re the cook, you may decide to hold off the Champagne until later. If everyone else is starting the day with a Buck’s Fizz, treat yourself to one of these…

Cranberry sunrise MAKES 1 PREP 15 mins COOK 10 mins

Paddington’s punch (right)

EASY

Put 100ml water and 100g golden caster sugar in a pan on a medium heat with the zest of 1 lime and bring to the boil. Take off the heat and allow to cool. Put 1 tbsp of the syrup into a cocktail shaker with ice and 100ml cranberry juice, shake well and strain into a glass. Put the flat end of a mixing spoon into the glass, level with the cranberry mix, then slowly top up with the juice of 1-2 oranges to make a layered drink.

MAKES 1 PREP 5 mins NO COOK EASY

Pour 100ml cranberry juice into a cocktail shaker, add 1 tsp orange marmalade and ice, then shake well. Strain into a Martini glass and top with a slug of ginger beer.

bbcgoodfood.com

Just in case… If you’re prone to hangovers, remember that most cures are no more than old wives’ tales – plenty of water will, however, probably help.

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The hip hamper Inventive homemade food gifts and quirky stocking fillers that will prove to be delicious talking points…

FUNKY FUDGE Update classic fudge with these new combinations. One batch will make 18 pieces of each flavour, or choose the one you like best and double the flavourings to make a 36-piece batch. MAKES 36 pieces PREP 10 mins COOK 40 mins plus overnight cooling MORE OF A CHALLENGE GLUTEN FREE

FOR THE FUDGE 450g/1lb golden caster sugar 400ml/14fl oz double cream 50g/2oz butter 1 tbsp glucose syrup FOR THE CLEMENTINE & BLACK PEPPER FLAVOURING zest 1 clementine and 1 tbsp juice FOR THE BANANA & BACON FLAVOURING 1 tbsp mashed banana 2 rashers smoked streaky bacon, grilled until crispy, then very finely shredded

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

STOCKING FILLERS

catching, until the mixture reaches 116C – this is known as the soft-ball stage. 3 Remove the pan from the heat and leave to sit undisturbed for 5 mins until the temperature drops to 110C. Stir in a good pinch of salt. 4 Keep the sugar thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60C. By this time the fudge will be really thick and will have lost its glossy shine. Remove the thermometer and continue beating for a few mins more. This process is important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture. 5 Working quickly, divide the mixture into 2 heatproof bowls. In one bowl, stir in the mashed banana. In the other, stir in the clementine zest, juice and 1/4 tsp of freshly ground black pepper. 6 Before it sets, quickly pour the fudge mixes into your prepared tins and smooth over the surface. Sprinkle the cooked bacon over the top of the banana fudge. Leave both to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly. Cut into bite-sized pieces and put in a box to give as a present. Banana fudge keeps in a sealed container for up to 1 week, clementine fudge for 2 weeks. PER CLEMENTINE PIECE (36) 117 kcals • protein none • carbs 13g • fat 7g • sat fat 4g • fibre none • sugar 13g • salt 0.1g PER BANANA PIECE (36) 130 kcals • protein 1g • carbs 14g • fat 8g • sat fat 5g • fibre none • sugar 14g • salt 0.2g

You’ll find lots of other ideas for food gifts to make at bbcgoodfood.com

Clementine & black pepper

CHORIZO JAM This may sounds strange, but trust us, it’s so moreish – give this savoury jam to any committed carnivore and they’ll be begging you for the recipe. Serve it spread on toast or over crackers, or as a condiment that goes particularly well with runny egg yolks.

Hot Leaf Salad Seedbomb, £9.95, espressomushroom. co.uk Putting recycled coffee grounds to good use, these little bags contain 100 seeds and a unique compost blend. Put them into your window box or flowerbed, and wait for the nasturtiums, rocket, chives and mizuna to poke through in spring.

MAKES 2 x 450g/1lb jars PREP 30 mins COOK 1 hr EASY

500g/1lb 2oz cooking chorizo, diced 1 large white onion, finely sliced 2 garlic cloves, crushed 85g/3oz light muscovado sugar 3 tbsp Sherry or red wine vinegar 2 tbsp maple syrup 1 shot of espresso coffee or 100ml/4fl oz strong black coffee

1 Fry the chorizo in a large saucepan for about 5 mins until golden and crispy at the edges. Remove the chorizo with a slotted spoon and transfer to a plate, leaving the oil that has been released in the pan. 2 Turn the heat down low and gently cook the onion in the chorizo oil for 15-20 mins or until very soft and starting to brown. Stir in the garlic, muscovado sugar, Sherry, maple syrup, espresso and chorizo. 3 Cook slowly for 35-40 mins, stirring occasionally, until thick and syrupy. Turn off the heat, leave to cool a little, then tip everything into a food processor. Pulse briefly to chop everything up into really small pieces, then leave the mixture to cool before packing it into 2 sterilised jam jars. Will keep for up to 1 month. PER TBSP 48 kcals • protein 2g • carbs 2g • fat 2g • sat fat 1g • fibre none • sugar 3g • salt 0.2g

London Honeycomb, £10, thelondonhoney company.co.uk An unusual treat that supports urban beekeepers. Hand-cut from some of the capital’s hives, they make a special breakfast – simply spread on toast. Or cut off a corner for your cheeseboard.

Full English Biscuits, £10, noton thehighstreet.com Iced biscuits, set on a classic blue-plate background – these are sure to raise a smile! The box fits through the letterbox, so it’s a particularly good gift to send to a far-away friend.

Banana & bacon

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bbcgoodfood.com

November 2014

New festive twists

Rethink your roast Here are some fresh ways to ensure your bird cooks beautifully on the Big Day.

We don’t know a chef who doesn’t swear by their cooking thermometer, so if you haven’t invested in one yet, this is the time to do so – it will remove that element of doubt that always accompanies cooking a big roast. Go for something simple: SuperFast Thermapen (£57.50, souschef.co.uk) is inserted into the meat to give an instant reading. The Kitchen Craft Digital Cooking Thermometer (£24.95, hartsofstur.com) comes with a probe that you insert in the meat while it is in the oven, and beeps when it comes to temperature. If you have an iPhone, invest in the iDevices Kitchen Thermometer (£64.95, store.apple. com), which will send temperature readings to your mobile. You can use a cooking thermometer to measure roasts, grills, barbecues and reheated foods, and some professional chefs even use them to test bread, cakes and custards.

Photographs ADRIAN TAYLOR and DANTE FERRIS | Food styling JULIA AZZARELLO

TRENDY TURKEY In the United States, brining or salting a turkey to add flavour and succulence has long been a standard procedure. Nigella Lawson introduced the idea to the UK and we’re big fans of the method. The most important thing is to find a clean container big enough to hold the turkey and liquid, and a cold place to keep it for 4-6 hours (ideally a fridge, but if not, a cold place where you can keep an eye on it). Pour 10 litres of cold water into the container, then dissolve in 300g table salt and add the turkey (add more water to cover if necessary). Remove the turkey, rinse well and dry with kitchen paper before seasoning inside and out with freshly ground pepper (no salt necessary) and roasting in the usual way. An alternative is to salt the bird. To do this, take 5 tbsp coarse sea salt or salt flakes (not table salt, because it is difficult to spread evenly). Working your hand between the skin and the flesh of the bird, spread 11/2 tsp salt under the skin of each leg, and 1 tbsp salt under each side of the breast. Spread the remaining 2 tbsp salt round the inside of the cavity. Wrap tightly with cling film and chill for 24-48 hrs. Rinse and dry the bird (including under the skin) before seasoning with pepper (no salt) and roasting.

GAME FOR THE OCCASION If you’re not a large party, look beyond a classic turkey crown or roast and try another bird. 4.5kg goose will serve 6 A capon will serve 4-5 A duck will serve 2-3 A guinea fowl will serve 2 A pheasant will serve 2

turkey evenly cook o t y wa r e ev l C

November 2014

TAKE ITS TEMPERATURE

Allow one poussin, one partridge or one wild duck per person for a main course You’ll need two quails per person for a main course

A NEW CHOICE FOR CHEESE Turn family traditions on their head and serve a baked cheese instead of a cheeseboard. Buy a ceramic Cheese Baker, ideal for Brie or Camembert (£17.99, lakeland.com), or check out the recipe for Baked cheese with herbs at bbcgoodfood.com, in which Cornish Brie is baked in a box. When the cheese is hot and melty, scoop it out with your favourite savoury biscuits. For a festive flourish, peel back the top rind before baking and pour over 1 tbsp kirsch or brandy.

GETTING LEGLESS Ring the changes with a trick smart restaurants have been doing for years by cooking the legs and breast of the turkey separately. This way you get flavoursome braised leg meat and perfectly roasted breast. Cut the turkey up and cook it in parts. Chop off the legs, then thighs. Brown well in oil in a large flameproof casserole dish, then remove. In the same dish, brown a few onions and carrots and a stick of celery, all roughly chopped, in the remaining oil. Add 6 garlic cloves, crushed, and 1 bay leaf, then half a bottle of white wine. Bring to the boil, scraping up the browned bits, return the turkey to the dish and add boiling water so the bird is half covered. Cover with a piece of baking parchment and the lid to keep moist, and simmer for 2-3 hrs, turning occasionally, until the turkey is very tender. Remove the turkey, strain the juices and reduce if necessary by simmering until gravy-like. Meanwhile, take the breasts off the carcass and roast with butter, herbs and seasoning pushed between the skin and the flesh in an oven heated to 220C/200C fan/gas 7 for 45-50 mins until they are tender and cooked, and reach 72-74C on a cooking thermometer.

bbcgoodfood.com

COOK ON THE BBQ Christmas is the one day of the year when you’re likely to run out of oven space. One option is to use your barbecue – if you have a gas or kettle barbecue, you can treat it as another heat source. From cooking the turkey to a twist on roast potatoes, anything you normally cook in the oven will be just as good this way.

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Leftovers go luxe

Don’t save your leftovers until the last guest has left. Make them part of your dinner party menu.

CHRISTMAS CAKE SOUFFLÉS SERVES 4 PREP 20 mins PREP 15 mins A LITTLE EFFORT

butter, for greasing 1 tbsp golden caster sugar, plus extra for dusting 4 medium egg whites 150ml/1/4pt ready-made custard 85g/3oz fruitcake, Christmas cake or pudding, finely crumbled caramel sauce, to serve

1 Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat up. Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess. 2 Whisk the egg whites until stiff peaks form, then add the sugar and continue whisking until stiff again. In a big mixing bowl, stir together the custard and crumbled cake. Stir in a quarter of the egg whites, and very gently fold in the rest using a big metal spoon until the mixture isn’t too streaky. 3 Divide the mixture between the ramekins, running your finger around the top inside of each to leave a ‘gap’ between the mixture and the ramekin just at the very top. Bake for 12-15 mins until risen and golden. Meanwhile, warm the caramel sauce. 4 Serve the hot soufflés immediately, with jugs of warm caramel sauce for people to pour into theirs. PER SERVING 158 kcals • protein 5g • carbs 24g • fat 5g • sat fat 1g • fibre 1g • sugar 20g • salt 0.3g

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November 2014

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Salm on w ith a

ck ki

Chocolate to

CHERISH Spoil yourself with the sumptuous range of exquisite delights from Divine Chocolate

POTTED SALMON RILLETTE SERVES 4 PREP 10 mins plus 2 hrs chilling NO COOK EASY

Photographs DAVID MUNNS | Food styling SARAH COOK | Styling VICTORIA ALLEN

100g/4oz cream cheese 100g/4oz crème fraîche, soured cream, double or whipping cream – or a mixture of all your leftovers 100g/4oz smoked salmon trimmings, half diced, plus extra to decorate (optional) 2-3 tsp creamed horseradish lemon wedge few dill sprigs, to decorate (optional) Melba toast, crackers or toasted rye bread, and a few leaves, to serve

1 Put the cream cheese, the leftover creams, 50g salmon, 2 tsp horseradish and a small squeeze of lemon juice in a food processor or blender. Whizz until smooth, then scrape into a mixing bowl. Fold in the remaining salmon, then taste – add another tsp horseradish if you like, plus seasoning if needed. Divide the mixture between 4 small ramekins and chill for at least 2 hrs. 2 Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like. Add a pot to a plate with a few leaves and some crunchy Melba toast, or similar, and serve. PER SERVING 244 kcals • protein 8g • carbs 1g • fat 23g • sat fat 14g • fibre none • sugar 1g • salt 1.5g

Changeof strategy The person who takes most of the strain at Christmas is the cook. Make this year different with one simple but very effective alteration to your day: eat later in the day, and keep timings flexible. Christmas dinner is a complex operation, so eat at a time that suits you, and give yourself plenty of leeway. If you plan to eat at 3pm, for example, tell everyone it will be ready between 3-4pm, and firm up timings when the turkey is cooked.

W

hether it’s a cheeky stocking filler for a loved one or a little bit of daily luxury you’re after, Divine chocolate is just the thing when you’re feeling festively decadent. Its elegant, traditionally designed Advent calendar makes the countdown to the big day an even greater pleasure. Or try serving up some After Dinner Dark Chocolate Mint or Ginger Thins, as they’re the perfect way to end your festive banquet. For those who like something really special, look out for Divine’s limited edition bars: introducing the delectable combinations of Milk Chocolate with Spiced Toffee Apple, and Dark Chocolate with Pear & Ginger. And even better, Divine is also a gift of goodwill, as its cocoa farmers get the largest share of the profits. Pick Divine up in your weekly shop – available in Waitrose, Tesco, Oxfam and independent stores nationwide.

Win one of three luxury Divine Christmas hampers visit www.divinechocolate.com/goodfood Competition closes 12 December

November 2014

Christmas countdown Enjoy a stress-free, high-impact Christmas lunch this year. Marks & Spencer has all you need to create the ultimate celebration

M

ake this Yuletide your most successful kitchen triumph yet. All it takes is a little strategic forward planning, careful selection of the highest-quality seasonal ingredients and some inventive menu choices. As the high street name synonymous with exceptionally sourced produce and unparalleled diversity of innovative ready-to-cook fresh dishes, M&S is your natural choice for food of the highest quality and top-notch dining inspiration. The store’s commitment to sustainability, quality and provenance is perfectly showcased in its classic Christmas offerings. Take its options for starters. The new Applewood Smoked Salmon is made using the finest Lochmuir salmon farmed especially for M&S by Scottish Sea Farms.

Produced exclusively, Scottish LochmuirTM salmon has been smoked over wood from oak and apple trees for a distinctive flavour. And for the main event, this year, all Marks & Spencer turkeys are reared to the strictest animal welfare standards by the most highly regarded farmers. Choose from a great range including British OakhamTM Whole Turkey, which comes with giblets ready bagged for easy gravy making, or for the real wow factor, the traditionally dressed free-range Devonshire Bronze Turkey (below) would be ideal. Take note of these tips that make light work of Christmas entertaining – they allow you to prepare certain elements in advance and experiment with new flavour combinations.

Festive freeze-ahead fast tracks and tips: 1. A few inventive vegetable side dishes add interest to the traditional seasonal spread and cater for vegetarians in advance. Try a swede and parsnip bake, red cabbage with Bramley apple and walnuts, or a potato and shallot gratin. 2. It’s worth creating an alternative dessert for impromptu visits or guests who aren’t fans of a traditional Christmas pudding. Chocolate roulade or individual sticky toffee puddings always prove popular. The roulade can be rolled up, layered with its creamy filling, frozen until firm and then popped in a freezer bag until the morning you need it. Sticky toffee puddings freeze well in individual ramekins. 3. Cranberry and bread sauces, sausagemeat and chestnut stuffings can all be made a week before Christmas Day and frozen in ovenproof dishes.

4. Vegetables can be frozen ahead and defrosted on Christmas Eve. Par-boil potatoes for 5 minutes, drain, cool, then freeze. For wedges of carrots and parsnips, follow the same process, reducing the boiling time to 3 minutes. Brussels sprouts need 2 minutes par-boiling. Ensure you rinse them in cold water before cooling and freezing, to retain the colour.

5. On Christmas Eve night, prepare the turkey for cooking and refrigerate. Remove it from the fridge and return to room temperature before placing in the oven on Christmas Day.

The main event Decide on the weight appropriate to your guest numbers and pre-order your turkey now at marksandspencer.com

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HEAVEN. FROM EARTH. Sweet parsnips, picked from the ground at their most tender and blended with a delicate mix of nine spices. Created with the skill and dedication of four generations of the Baxter family.

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Festive baking

Star bakes Cassie Best creates gorgeous new bakes, from a fresh twist on stollen to our glamorous cover star Photographs WILL HEAP

Chocolate orange & cranberry red velvet bombe November 2014

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101

Chocolate orange & cranberry red velvet bombe Serve this stunning centrepiece for all those Christmas pudding refuseniks. Or offer it to guests alongside mince pies and tea. SERVES 15 PREP 1 hr 10 mins plus chilling COOK 45 mins MORE OF A CHALLENGE

unfilled and un-iced cakes only

175g/6oz butter, very soft, plus extra for greasing 200g/7oz plain flour, plus extra for dusting 200g/7oz golden caster sugar 4 large eggs 2 tbsp cocoa 1 tsp bicarbonate of soda 11/2 tsp baking powder 75g/21/2oz buttermilk 2 tsp vanilla extract 2 x 10g tubes red food colouring (make sure it’s a bake-safe variety – we used Dr. Oetker) 2 tbsp white wine vinegar FOR THE GANACHE AND FILLING 450ml/16fl oz double cream zest 2 oranges 100g bar white chocolate, finely chopped 100g bar dark chocolate, finely chopped 200g bar milk chocolate, finely chopped 180g tub cream cheese 3 tbsp icing sugar 50g/2oz dried cranberries, plus extra to serve sprinkles and edible glitter (optional), to decorate

Spiced stollen plait This German favourite has been adopted in most of our Christmas kitchens, but a homemade version will be better than any shop-bought offering. This one has marzipan plaited into the loaf, so you get nuggets of almondy paste. CUTS INTO 15 slices PREP 50 mins plus proving and rising COOK 30 mins MORE OF A CHALLENGE

140g/5oz mixed dried fruit (we used raisins, sultanas and dried cherries) 4 tbsp brandy, dark rum or orange juice 225ml/8fl oz full-fat milk 3 tbsp clear honey 85g/3oz butter, cut into cubes 450g/1lb strong plain flour, plus extra for dusting 7g sachet fast-action dried yeast 1 /2 nutmeg, finely grated 1 tsp ground cinnamon 1 tsp mixed spice 1 large egg, beaten, plus 1 to glaze zest 1 lemon zest 1 orange

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1 Heat oven to 160C/140C fan/gas 3. Grease 2 x 16cm hemisphere cake tins, then dust with flour and shake out the excess. Stand the tins on two ramekins placed on a baking tray to hold them steady. Put the cake ingredients in a large mixing bowl, add a pinch of salt and whisk together until smooth and evenly coloured bright red. Divide the mixture between the two tins and bake for 45 mins. Remove from the oven, cool in the tins for 10 mins, then tip onto a wire rack and leave until completely cold. 2 Meanwhile, make the chocolate-orange ganache and the filling. Pour the cream into a saucepan, add the orange zest and heat until just steaming. Put half the white chocolate in a bowl, and the dark and milk chocolates in another bowl. Pour 50ml of the hot cream over the white chocolate (strain it if the orange zest is in big strands), and the remaining cream over the dark and milk mixture. Leave the bowls for 1-2 mins, then stir until smooth and glossy. Set aside to cool for 10 mins. 3 Put the cream cheese in a bowl and whisk lightly to loosen. Add the icing sugar and the cooled white chocolate and cream mixture, then blend until smooth. Stir through the cranberries, then chill. 4 When the cakes are cold, you can start assembling. With the cakes flat-side up, use a 7cm biscuit cutter to mark a circle in the centre of each. Use a spoon to gently scoop a dip in each cake, about 4cm deep (save the crumbs for cake truffles – see tip, right.) Remove the cream cheese mixture from the fridge and use to fill the cavities in the cakes, spreading a little onto the flat surfaces too, to help them stick together. Invert 1 cake onto the

other to create a sphere, and place on a wire rack set over a baking tray (this will catch any chocolate drips). 5 To ice the cake, the chocolate ganache needs to be the right consistency – pourable but not too runny. If it has set a little too much, place in the microwave for 10-20 secs, then mix until smooth; if it is too runny, chill until it has firmed up a little. Pour half the ganache over the cake, letting it cover the sides and run into the tray below (use the chocolate drips for cake truffles, see below). Cover the whole surface using a palette knife. This is just the first coating, so won’t fill the gap between the sponges. Chill the cake for 20 mins or until the ganache has firmed up a little. 6 Remove the cake from the fridge. Cover the gap around the middle with the remaining ganache, smoothing it all over with a palette knife. Return to the fridge for another 20 mins until firm, then transfer to a serving plate. 7 Melt the remaining white chocolate in the microwave in short 10-sec bursts. Drizzle over the top of the cake, then scatter with dried cranberries, sprinkles and edible glitter, if you like. Chill if not serving straight away – it will keep in the fridge for up to 2 days. Remove from the fridge 30 mins before serving.

oil, for greasing 300g/11oz marzipan handful flaked almonds icing sugar, for dusting

5 When the dough has doubled in size, tip out onto the work surface and knock out the air bubbles. Knead in the soaked fruit. 6 Roll the dough into a square, roughly 40 x 40cm, then cut into 3 long strips. Break the marzipan into 3 balls, then roll each to the same length as the strips of dough. Put 1 marzipan sausage on top of each strip of dough, then pinch the sides of the dough together to encase the marzipan – so you have 3 long sausages of marzipan-filled dough. Flip the dough over so the seams are underneath, then pinch the 3 ends together. Tightly plait the dough, pinching together to seal when you finish. Place the plait on a baking tray lined with baking parchment, tucking the ends under for a neat finish. Cover loosely with a sheet of oiled cling film, leave to prove for 30 mins-1 hr or until doubled in size. 7 Heat oven to 190C/170C fan/gas 5. Uncover the plait, brush with the beaten egg and sprinkle over the almonds. Bake on the middle shelf of the oven for 30 mins until golden brown and cooked through. Transfer to a wire rack to cool and dust with icing sugar before serving. Will keep for up to 5 days in a sealed container.

1 Put the dried fruit in a bowl with the brandy, rum or orange juice, cover with cling film and microwave on High for 1 min. Set aside to cool while you make the dough. 2 Pour the milk and honey into a pan and heat until they just come to the boil, then remove from the heat, add the butter and set aside to cool a little, swirling now and then to melt the butter. Meanwhile, mix the flour, yeast, spices and 1/2 tsp salt in a large bowl. 3 When the milk has cooled to body temperature, pour into the flour bowl. Add the egg and zest, and mix together with a spoon, then with your hands, until the mixture comes together as a dough. If it’s a little sticky, add a little extra flour. 4 Tip out onto your lightly floured work surface and knead for 10 mins or until smooth and elastic. Transfer to a clean, lightly greased bowl, cover with greased cling film and leave to prove for 2 hrs or until doubled in size. You can put the dough in the fridge for up to 2 days at this point; just bring back to room temperature before continuing.

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PER SERVING 537 kcals • protein 6g • carbs 40g • fat 38g • sat fat 23g • fibre 2g • sugar 30g • salt 0.7g

Make some cake truffles Crumble the unused cake crumbs into a bowl and mix in the leftover chocolate ganache (microwave first if it has set). Scoop into balls and roll into small truffles. Dust in cocoa and chill until ready to eat.

PER SLICE 330 kcals • protein 7g • carbs 47g • fat 11g • sat fat 4g • fibre 2g • sugar 26g • salt 0.3g

November 2014

Festive baking

This time of year is h point for baking y kitchen. From until the New Year, you’re guaranteed to find mince pies in the oven – or freezer at the very least – and a stollen in the bread bin. With their touch of spice, these seasonal bakes cheer everyone up after long days at the shops and are very welcome by unexpected guests

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November 2014

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103

Gingerbread Bûche de Noël

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November 2014

Festive baking

Hazelnut crunch mince pies

November 2014

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105

Festive baking

Gingerbread Bûche de Noël CUTS INTO 10-12 slices PREP 35 mins COOK 12 mins A LITTLE EFFORT

50g/2oz butter, plus extra for greasing 50g/2oz treacle 50g/2oz golden syrup 2 balls stem ginger, finely grated, plus 2 tbsp of the syrup 4 large eggs 100g/4oz dark muscovado sugar, plus extra for dusting 100g/4oz plain flour 1 /4 tsp baking powder 2 tsp ground ginger 1 /2 tsp ground cinnamon FOR THE ICING 200g/7oz butter, softened 300g/11oz icing sugar 2 tsp vanilla extract 3 tbsp ginger syrup, from the stem ginger jar white pearl sprinkles, to decorate

‘

The secret to jazzing up homemade or sho mincemeat is to add some tart, grated ap zest to it. Bake one tray of these from another in the freezer to cook from frozen Hazelnut crunch mince pies MAKES 12 PREP 30 mins plus chilling COOK 20 mins EASY

FOR THE PASTRY 250g/9oz plain flour, plus extra for dusting 100g/4oz chopped hazelnuts 75g/21/2oz icing sugar, plus extra for dusting 140g/5oz cold butter, cut into cubes 1 egg, separated FOR THE FILLING 400g/14oz good-quality mincemeat 1 small eating apple, grated zest 1 orange

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1 Heat oven to 190C/170C fan/gas 5. Grease and line a 20 x 30cm Swiss roll tin with baking parchment, then grease the parchment a little too. Put the treacle, syrup, butter and stem ginger in a pan, heat until melted and stir to combine, then set aside to cool a little. 2 Put the eggs and sugar in a bowl and whisk using an electric hand whisk until light, mousse-like and doubled in size – this will take about 10 mins. The mixture is ready when it holds a ribbon trail from the beaters for 3 secs. Sift over the flour, baking powder and spices, then pour the melted butter mixture around the sides of the bowl so that it trickles down into the whisked eggs. Very gently fold everything together with a large metal spoon. When just combined, pour the mixture into the Swiss roll tin and ease it into the corners. Bake for 12 mins until just cooked. 3 While the sponge is cooking, lay a sheet of baking parchment, big enough to fit the cake, on your work surface and dust with a little sugar. Once cooked, tip the cake directly onto the parchment. Use a small serrated knife to score a line about 2cm from one of the shorter ends, making sure you don’t cut all the way through – this will help to get

a tight roll. Gently roll up from this end, rolling the parchment between the layers. Leave to cool like this on a wire rack to help set the shape. 4 To make the icing, put the ingredients in a bowl and whisk until smooth. Transfer to a piping bag fitted with a large round nozzle, or use a plastic sandwich bag and snip off one corner to make a hole about 1cm wide. Unroll the sponge and drizzle the surface with 2 tbsp ginger syrup. Pipe a layer of ginger buttercream over the inside of the roll, then use the paper underneath to help tightly re-roll into a roulade. Slice off both ends for a neat finish. The Bûche can be frozen at this point – simply re-roll in the parchment, then in foil, and freeze. Defrost at room temperature before continuing. 5 Place the Bûche on a serving plate or board. Use the remaining icing to pipe a thick layer over the top of the sponge, zigzagging backwards and forwards to create a tight concertina pattern. Decorate with white pearl sprinkles, if you like. The Bûche will keep in a sealed container for up to 5 days, or can be frozen for up to two months. PER SLICE (12) 80 kcals • protein 3g • carbs 48g • fat 19g • sat fat 11g • fibre none • sugar 42g • salt 0.5g

ght orange stash

1 Put the flour, half the hazelnuts, the icing sugar and butter in a food processor and blitz to a sandy texture. Add the egg yolk and 1-2 tbsp water, and blitz briefly until the dough clumps together. Tip out onto a work surface and knead the dough a little until smooth. Flatten to a puck shape, wrap in cling film, then chill for 30 mins. 2 Mix the mincemeat, apple and orange zest in a bowl. Heat oven to 200C/180C fan/gas 6. Unwrap the pastry and roll out on a lightly floured surface to the thickness of a £1 coin. Stamp out 12 circles with a 10cm fluted biscuit cutter and use them to line a 12-hole muffin tin. 3 Fill each pie with the mincemeat mixture. Scrunch up the pastry trimmings and re-roll to the same thickness as before. Stamp out 6 circles using an 8cm cutter, and 6 stars. Put the remaining hazelnuts in a dish and lightly

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whisk the egg white in another. Brush a little egg white around the inner rim of each pie, then brush one side of each pastry lid, and the stars. Press each lid into the hazelnuts, egg-side down, so they stick, then lightly press on top of the pies, nutty-side up. Repeat with the stars and place these on the remaining pies. 4 Bake for 20 mins or until golden and crisp. Leave to cool in the tin for 5 mins, then scoop out and cool on a wire rack. Dust with icing sugar before serving. Will keep in a sealed container for 3 days. PER PIE 347 kcals • protein 4g • carbs 43g • fat 17g • sat fat 7g • fibre 2g • sugar 27g • salt 0.2g

Cook from frozen Once assembled and cooled, cover with cling film, then freeze. Unwrap and cook from frozen at 200C/180C fan/gas 6 for 30 mins.

November 2014

Food styling EMILY KYDD | Styling REBECCA NEWPORT

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The treacle and golden syrup in this recipe give t sponge a gloriously sticky texture and a rich trea flavour, just like a Jamaican ginger loaf. I think be even better than the classic chocolate Bûche!

T H E M O R E Y O U U S E I T, THE BETTER IT LOOKS. Never lose sight of perfection. Create the perfect results for your loved ones every time thanks to our new glass bowl. The Artisan 6 L Glass Bowl Stand Mixer.

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A magical homemade Christmas 

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Simple craft ideas to make the season even merrier Recipes and crafts CASSIE BEST Photographs WILL HEAP

Gingerbread bunting MAKES about 16 biscuits PREP 1 hr 30 mins COOK 15 mins A LITTLE EFFORT

biscuit dough only

FOR THE GINGERBREAD 175g/6oz dark muscovado sugar, plus a little extra for the reindeer 85g/3oz golden syrup 100g/4oz butter 350g/12oz plain flour, plus extra for dusting 1 tsp bicarbonate of soda 1 tbsp ground ginger 1 tsp ground cinnamon 1 egg, lightly beaten TO DECORATE 600g/1lb 5oz fondant icing sugar brown and black food colouring sweets and sprinkles (we used orange jelly beans, white chocolate drops, edible red balls and edible silver balls) edible white or silver glitter YOU’LL ALSO NEED gingerbread man cutter gingerbread lady cutter a straw disposable piping bags small piping nozzle cocktail sticks ribbon or string, to tie together

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1 Put the sugar, syrup, butter and a pinch of salt into a saucepan. Bubble for 1-2 mins, mixing to combine. Set aside to cool a little. Put the flour, bicarbonate of soda and spices in a bowl, add the warm syrup mixture and the egg, and stir to combine (it will feel a little soft now, but will firm up once chilled). Cover the bowl with cling film and chill for 30 mins. Heat oven to 200C/180C fan/gas 6 and line 2 baking trays with parchment. 2 Dust your work surface with a little flour, then roll out the dough to the thickness of a £1 coin. Cut out as many men and ladies as you can – you should be able to get about 16 by re-rolling the dough. Place on the trays, then bake for 10-12 mins until slightly risen and golden brown. While they are still warm, push a straw through the top of the gingerbread ladies, and just above where the legs meet on the gingerbread men, to make a hole for stringing up. Cool on a wire rack. PER BISCUIT 342 kcals • protein 3g • carbs 68g • fat 6g • sat fat 4g • fibre 1g • sugar 50g • salt 0.4g

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November 2014

Festive baking

My holiday projects are a creative un way end an on with kids. They uaranteed to bring p f season r into your home or be given as gifts Cassie Best FOOD EDITOR

Decorate th em wit ht he

k s id

TO DECORATE YOUR SNOWMEN 1 Divide the icing sugar evenly between 2 bowls. Add enough water, a dribble at a time, until you have a very thick but pipeable icing. Add a few drops of brown food colouring to one bowl of icing brown for the reindeer and mix until evenly coloured. Spoon 2 tbsp of the brown icing into another bowl, then colour black using the black food colouring. 2 Transfer roughly half the white icing to a piping bag fitted with a fine nozzle. Pipe the outline of a snowman onto the gingerbread lady biscuits, piping a little circle around the hole at the top too. Leave to set for 5 mins. Squeeze any leftover icing back into the bowl with the remaining white icing and add

November 2014

a little more water, a splash at a time, until runny but still fairly thick. Transfer back to the piping bag. When the snowman outlines are dry to the touch, pipe enough icing onto the biscuits to flood the surface. Tease the icing into all corners using a cocktail stick. 3 Use half an orange jelly bean for the snowman’s nose and silver balls for the buttons. Transfer the brown and black icings to piping bags fitted with small nozzles (or snip off the corner of a sandwich bag), and pipe on brown twigs for arms and black dots as coal for eyes and a mouth. Finally, sprinkle the base of each snowman with a little edible glitter. Leave to dry for at least 2 hrs.

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TO DECORATE YOUR REINDEER 1 Just as you did with the snowmen, draw a reindeer outline on each gingerbread man biscuit using the brown icing – turn them upside down first so you can use the legs as the reindeer’s antlers. Leave to dry while you loosen the brown icing, as before. 2 Fill each reindeer with the runnier brown icing, being careful not to make the antlers too thick. Tease into the spaces using a cocktail stick. Sprinkle each antler with brown sugar and flick off any excess with the cocktail stick. Stick a red ball or Smartie on each biscuit for a nose, and 2 white chocolate chips for eyes. Use a little black icing to draw a pupil on each eye. Leave to dry for at least 2 hrs. 3 When the biscuits are completely dry, thread and tie through a piece of string and hang. Eat the biscuits within 2 weeks.

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Snow globe hot chocolate Little hands are best for making this cute gift, ideal for teachers or friends. MAKES 1 TAKES 20 mins EASY

3 large white marshmallows icing pens, in black and orange 1 giant chocolate button 1 chocolate – a mini Reese’s peanut butter cup or other domed chocolate is perfect 2 tbsp cocoa powder 2 tbsp Horlicks powder handful mini white marshmallows 1 cookie (small enough to fit in a jam jar) 3 strawberry laces YOU WILL NEED 1 cocktail stick 1 large jam jar ribbon and gift tag

1 First make the marshmallow snowman. Skewer the marshmallows together with a cocktail stick – cut off any of the stick that protrudes from the top. Use a little of the icing pen to stick a chocolate button and peanut butter cup to the top of each marshmallow stack, then draw on a face and 3 dots for buttons. Plait 3 strawberry laces and tie around the neck for a scarf. Stick the snowman to a cookie with a little more icing, then set aside to dry for a few mins. 2 Mix the cocoa and Horlicks together in the bottom of your jar. Put the snowman on top, then scatter around the mini marshmallows. Screw on the lid, tie with a ribbon and a gift tag with the following instructions: Warm 300ml milk in a pan. Remove the snowman from the jar and add the milk. Stir until smooth and chocolatey, then enjoy, with your marshmallow snowman for dunking. PER SERVING 601 kcals • protein 19g • carbs 88g • fat 18g • sat fat 8g • fibre 3g • sugar 67g • salt 1.1g

Pretty stocking fillers

Candy cane lollipops MAKES 6 PREP 10 mins COOK 5 mins

roject for little ones Easy p

EASY

12 peppermint candy canes 200g/7oz white chocolate, chopped edible sprinkles (we used gold pearls from Dr Oetker) YOU WILL NEED 6 ovenproof lolly sticks cellophane bags and ribbons (if giving as a gift)

1 Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Arrange the candy canes in pairs on the trays, to make heart shapes. Put a lolly stick between each one, where they meet at the bottom. Put the trays in the oven and cook for 5 mins. 2 The candy canes should now be soft enough for you to carefully pinch together where they join at the top and the bottom, around the stick. Be careful as the canes will be extremely hot, but work quickly or they will set and you won’t be able to pinch them together. 3 Melt the chocolate in a pan over a bowl of barely simmering water, or in the microwave. Spoon the melted chocolate into the middle of the heart lollies, pushing it out to fill the spaces. Scatter over your choice of sprinkles, then leave to cool completely. When set, peel off the baking parchment, wrap in cellophane bags and tie with a ribbon to give as a gift. PER LOLLIPOP 269 kcals • protein 3g • carbs 41g • fat 10g • sat fat 6g • fibre none • sugar 41g • salt 0.1g

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Food styling EMILY KYDD and CASSIE BEST | Styling REBECCA NEWPORT | Advent calendar styling OLIVIA SULLIVAN

Festive baking

Muffin tin Advent calendar Let your children decorate their own Advent calendar this year. After the countdown, they’ll have their very own mini muffin tin to bake with. MAKES 1 TAKES 1 hr

November 2014

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

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1 If you want to string your Advent calendar from a wall, drill a hole in one end of the tin. 2 Cut the card into 24 circles, big enough to just cover the holes of the muffin tin. Use pens, paint or cut-out coloured paper to decorate the circles with the numbers 1-24. Use a little tape or a glue dot to secure a gift in each hole – wrap the gifts in foil or tissue paper if not already covered. Use a little more sticky tape to secure the numbers over the holes, in a random order. If hanging from a wall, tie a ribbon through the drilled hole in the top of the tin.

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Fruity Christmas tree decorations Hang these pretty ornaments from your tree and the whole room will smell of Christmas. These also look attractive tied onto presents.

A gift for a baking fan

MAKES about 10 decorations TAKES 1 hr 20 mins

2 oranges 3 apples small handful cloves 5 cinnamon sticks thin ribbon, twine or string

1 Heat oven to 140C/120C fan/gas 1 and line 2 baking sheets with baking parchment. Slice the oranges and apples very thinly, using a mandolin for the apples if you have one. Arrange the slices on the trays, then bake for 45 mins-1 hr, turning halfway through cooking, until completely dried out. Leave to cool. 2 Once cool, stud the oranges with cloves. Thread some ribbon, twine or string through the centres of the orange slices, then tie a knot to secure. Follow with a slice of apple, and another knot, attaching a cinnamon stick to a few of the decorations.

Cookie cutter wreath If you’ve got a friend who loves to bake, this is an imaginative way to present cookie cutters as a gift – or make for your own door.

1 Arrange the cutters in a wreath shape, moving them around until you get the best possible fit. 2 Use clear string to tie the cutters together, keeping the shape in a nice ring. Snip the ends of the strings so you have as little overhang as possible. Alternately use a glue gun to stick the cutters together (the glue will peel off easily afterwards).

de co ra tio ns

YOU WILL NEED selection of cookie cutters – you’ll need at least 20, of different shapes and sizes clear string (florist’s string or fishing line works well) or a glue gun ribbon to tie up

Support this year’s BBC Children in Need appeal on BBC One. To get involved, visit bbcgoodfood.com/ pudsey. From 3 November, you can buy one of our exclusive Good Food recipes, including a Tardis cake! All the proceeds go to Pudsey.

DI Y

MAKES 1 TAKES 30 mins

Catch the new series of Junior MasterChef starting this month on CBBC – it’s must-watch TV for all budding cooks.

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Festive baking

Cupcake Christmas tree MAKES 48 mini cakes and 1 tree PREP 1 hr 40 mins COOK 24 mins A LITTLE EFFORT

un-iced cakes only

FOR THE CUPCAKES 200g/7oz butter, softened 200g/7oz golden caster sugar 1 tsp vanilla extract 2 eggs 200g/7oz self-raising flour 2 tbsp milk FOR THE ICING 300g/11oz butter 525g/1lb 3oz icing sugar 3 tsp vanilla extract green food colouring sweets, to decorate (we used Haribo Droppys and Waitrose jelly diamonds) large white chocolate star, to decorate edible gold spray YOU WILL NEED 24-hole mini muffin tin 48 green mini-muffin or petit four cases small plant pot or mini bucket (roughly 13cm across the top) 12cm foam cone (measured across base) cocktail sticks green paint

1 Heat oven to 180C/160C fan/gas 4 and line the muffin tin with the muffin cases. Put half the butter, sugar and vanilla in a bowl, and beat until pale and fluffy. Add one egg and mix well. Add half the flour and milk, and mix with a spatula until combined. Use 2 teaspoons to distribute the cake mixture evenly among the cases and bake for 12 mins until risen and golden, and a skewer inserted to the centre comes out clean. Transfer to a wire rack to cool. Repeat to make another batch of 24 mini cakes. 2 While the cakes are cooling, make the icing. Put the butter and icing sugar in a bowl and beat until smooth. Add the vanilla and food colouring, and blend again until evenly coloured. Transfer the icing to a piping bag fitted with a small star nozzle. Once the cakes have cooled, use a skewer to make a small hole in the base of each cake. To decorate the cakes, pipe blobs of green icing over the surface of each one. 3 Now you’re ready to start assembling your Christmas tree. Paint the foam cone all over with green paint and leave to dry – don’t worry about it being too neat. Push the cone into the pot. To build the tree, push a cocktail stick into the base of each cake and press it into the cone. Continue until the cone is covered in cakes, trying to keep them as close together as possible. You may have some left over, which you can serve alongside the tree. 4 Spray the chocolate star gold and put on top of the tree, then decorate the rest of the tree with sweets. The cakes will last for 3 days. PER CUPCAKE 157 kcals • protein 1g • carbs 18g • fat 9g • sat fat 5g • fibre none • sugar 15g • salt 0.2g

November 2014

ADVERTISEMENT FEATURE

Perfect partners Stork is a perfect ingredient for your Christmas baking – use straight from the fridge to create light, fluffy cakes and delicious biscuits. Stork is a family favourite for all your bakes.

e Wow! A stunning edible tre

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Christmas cake bauble bunting If you’re not much of a cake decorator but want to add something dramatic to the top of your Christmas cake, here’s the answer! It would look ideal on the Classic iced holly cake, without the holly (page 118). MAKES 1 TAKES 30 mins

6 mini baubles white paint pen or Tipp-Ex pen 2 paper straws, any colours you like 2 sturdy wooden skewers nice twine or string

1 Put the baubles on a firm surface and use the paint pen or Tipp-Ex to write three Hs and three Os (to spell ‘HO HO HO’) across the baubles. Leave to dry. 2 Cut a length of string 40cm long. Tie the baubles along the length of the string, leaving a 2cm gap between each, and enough string either end to tie up the bunting. Snip a line 0.5cm into the end of each straw, then insert the string. Attach another piece of string to the end of each straw and tie in a bow. 3 To decorate your cake, insert the skewers, sharp end down, into the cake, until about 10cm protrudes from the top. Put the straws, and attached bunting, over the top of the skewers, pressing down gently into the cake.

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advertisement feature

Zesty orange mince pies MAKES 12 1 PREP 30 MINS

1 COOK 15-20 MINS

Traditional

with a twist There's no better time of year to bake, so let Stork help you create some updated Christmas classics. Get started with these tasty, zingy mince pies

T

here’s no arguing about it – wonderful food goes hand in hand with the festive season. Baking in particular comes into its own with lovely Christmas cakes, Yule logs, stollen and gingerbread biscuits galore. But you can't beat mince pies: Christmas wouldn’t be complete without them. Whether they’re hot or cold, stacked on a plate for parties or peckish visitors, or served as dessert with ice cream on the side or cream poured over the top, they’re the ideal seasonal treat. Stork is another timeless classic and the perfect partner to all your seasonal baking creations. So why not try it with these zesty orange mince pies (see recipe, right). On the Stork website, bakewithstork.com/christmas, you’ll find more traditional recipes

with a modern twist: Caribbeanstyle Christmas cake and salted pecan & praline yule log.

It starts with Stork With over 90 years of baking expertise, Stork is a key part in any good British bake, whether you’re making the best biscuits or cracking cakes. Here’s how its products can help you: • Stork in a tub has been the secret of home-baked cakes for decades. Used straight from the fridge, it’s perfect for the quick and easy all-in-one method, as there’s no need for softening. • Stork block, meanwhile, creates shortcrust pastry that is perfectly crisp and flaky.

Stork is available in supermarkets nationwide in a 250g block and a 500g tub.

115g/4oz Stork block 225g/8oz plain flour 25g/1oz caster sugar, plus extra to sprinkle zest 1 orange 2 tbsp orange juice 1 egg white, beaten FOR THE FILLING 350g/12oz mincemeat 1 apple, peeled, cored and chopped 50g dried cranberries 50g almonds, roughly chopped FOR THE MERINGUE (OPTIONAL) 1 egg white 50g caster sugar 1 Heat oven to 190C/170C fan/gas 5. To make the pastry, rub the Stork into the flour until the mixture resembles fine breadcrumbs. Add the sugar and orange zest, and mix. Add the orange juice and mix with a round-bladed knife until a firm dough is formed. Knead on a lightly floured surface until smooth. Cover and chill. 2 Roll out the pastry and cut out 12 bases and 12 tops to fit a muffin tin (you could use a star cutter for a different decorative finish, as seen above, or meringue topping – see step 4). Line each tin hole with a pastry base. 3 Mix the mincemeat with the apple, almonds and cranberries. Fill each pastry base with a dessertspoon of the filling. Brush water around the edges of the pastry tops, place on top of the mincemeat and press down the edges to seal. Make 2-3 slits across each pie. Brush with the beaten egg white and sprinkle with the extra caster sugar. 4 For the meringue, whisk the egg white until stiff, then gradually whisk in the sugar until glossy. Spread or pipe over the pies. Bake for 15-20 mins and serve hot or cold.

For more information and recipes, visit bakewithstork.com/Christmas or Twitter @bakewithstork

Cake Club

One cake, three ways Continuing our new series dedicated to our love of baking, we’ve given the classic Christmas fruitcake a Middle Eastern makeover. We’ve spiced up the traditional boozy batter with cinnamon, rose and orange blossom flavours, and varied the fruit with lots of citrus, dried apricots, cranberries and tropical mango. Feel inspired? We’d love to see your photos and share them with other Good Food fans Recipes and decorations SARAH COOK Photographs DAVID MUNNS

Every November Suits-all Christmas cake I bake MAKES 1 x 20cm or 22cm round or square cake (each cuts into 20 pieces) PREP 30 mins plus overnight itional soaking COOK 3 hrs-3 hrs 20 mins stmas cakes he whole zest 1 orange or 2 clementines, plus family,’ says food 100ml/3 / fl oz juice writer Sarah Cook. zest 2 lemons, plus 100ml/3 / fl oz juice tbsp orange blossom water ‘However, this year 11 tsp rosewater 3 tbsp clear honey I decided to try 200g/7oz glacé cherries something a little 200g/7oz mixed peel 200g/7oz dried apricots, diced different, which 175g/6oz golden sultanas I think will still please everyone. 140g/5oz dried cranberries or sour cherries, or a mix This light cake is packed with flavour, 100g/4oz dried mango, diced but altogether more fruity and fragrant 280g/10oz butter at room temperature, plus extra for greasing than the classic Christmas cake. You can 140g/5oz golden caster sugar make it when you do your Stir-up Sunday 140g/5oz light muscovado sugar 4 large eggs, beaten baking, or leave it to the before 250g/9oz plain flour Christmas – it’ll taste either 100g/4oz ground almonds 2 tsp ground cinnamon way. You can also cho tin size TO FEED THE CAKE and festive decoration – ally is 1 tsp orange blossom water 50ml/2fl oz orange juice a cake to suit everybody 1OF 5 EASY A DAY

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1 Mix together the orange and lemon zests and juice, the orange blossom water, rosewater and honey in a large bowl. Stir in all of the dried fruit, cover and leave overnight to soak. 2 The next day, heat oven to 160C/140C fan/ gas 3. Grease and double-line a 22cm round or square cake tin (for a flatter cake) or a 20cm round or square tin (for a deeper cake) with baking parchment. In another big bowl, beat the butter and sugars together with an electric mixer until pale and fluffy. Beat in the eggs, one by one, then fold in the flour, almonds and cinnamon. 3 Tip in the soaked fruits and any juices left in the bowl, and stir in. Spoon the mix into the prepared tin and level the top. If you want your cake flat rather than slightly rounded, make a gradual dip in the centre of the mix with the back of a wooden spoon. Bake for 1 hr 30 mins, then turn the oven down to 140C/120C fan/gas 1 and bake for another 1 hr 30 mins for 22cm cakes, or 1 hr 50 mins for 20cm cakes, until a skewer poked into the centre comes out clean. Cool in the tin, sitting on a wire rack. 4 While the cake is still warm, mix together the feeding ingredients, pepper the cake with holes using a thin skewer and spoon over the liquid. If you’re making the cake ahead of time, feed once a week for up to 4 weeks. Keep well wrapped in parchment, inside an airtight container, for up to 1 month. If you’re not getting ahead, this cake tastes just as delicious a day or two after baking. PER SERVING (20) 396 kcals • protein 5g • carbs 57g • fat 16g • sat fat 8g • fibre 3g • sugar 46g • salt 0.4g

If you’ve baked one of these fabulous cakes, we want to see your photos – here’s how to join the Club

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• Send photos to [email protected] • Share them on Twitter or Instagram with the hashtag #gfcakeclub

We’ll feature our favourite photos in the magazine. So get baking!

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November 2014

Festive baking

Classic iced holly cake

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Classic iced holly cake This is ideal for anyone who feels a little lacking in icing skills – get yourself a holly-shaped cookie cutter and the more haphazard the decorating, the better it will look! If you have helpers, then rolling and sticking on the red berries is a good job for little fingers. CUTS INTO 16-20 slices PREP 1 hr NO COOK 1OF 5 A LITTLE EFFORT A DAY

1 x 20cm round or square Suits-all Christmas cake 5 tbsp apricot jam, warmed and sieved 500g pack marzipan a little icing sugar, for dusting 1.25kg/2lb 12oz ready-to-roll white fondant icing green and red food colouring edible red glitter YOU’LL NEED small holly-shaped cutter

Glitz & glam bauble fancies These modern little cakes make a cute personalised gift, or use as place markers for Christmas lunch. MAKES 16-20 PREP 1 hr 30 mins plus at least 4 hrs setting NO COOK 1 OF 5 EASY A DAY

4 Knead some green food colouring into the remaining icing and roll it out thinly on an icing-sugar-dusted surface. Stamp out lots of holly leaves and begin sticking them onto your iced cake. Use a paintbrush to moisten the underside of each leaf with a little water – don’t make them too wet though, or the green colour might leak onto the rest of the cake. When you have added enough holly leaves, mix a splash of water into some icing sugar to make a runny but fairly stiff icing, and use this to stick on your glitter berries. Leave the cake for a good couple of hours to dry before cutting into it. The cake will sit happily uncut for up to 2 weeks. Once cut into, keep in an airtight tin for up to a month.

1 Using a ruler as a guide, cut your cake into 4 x 4cm squares with a small serrated knife, so you end up with 16 mini cakes. Divide your marzipan into 16 equal pieces. 2 Lightly dust your work surface with a little icing sugar and roll out each chunk of marzipan to a thin circle. Brush the top and sides of a square of cake with some jam, then turn upside down to stick in the middle of the marzipan. Flip upright, smooth the marzipan down the sides of the cake so it sticks, then trim any excess from the bottom. Repeat to cover all your mini cakes. 3 Tip the icing sugar into a big mixing bowl and stir in just enough dribbles of water to make a thick, but pourable, icing. Divide the icing into as many bowls as you want different colours, and add some food colouring to each. 4 Sit your cakes on a wire rack sat in a tray, or on kitchen paper. Spoon some icing over each cake until the top and sides are covered – you can repeat until all the icing is used up. Leave to set for 4 hrs, or overnight is best.

5 Divide your ready-to-roll icing into 16 equal balls. Put a splash of water in a shallow saucer, and your sprinkles into others. One by one, roll each icing ball in the water to dampen, then roll immediately into sprinkles to coat (if you’ve got children helping and the balls are getting too wet, get them to roll the balls on damp pieces of kitchen paper instead). Pierce each ball with a cocktail stick, then leave to set alongside the cakes. 6 To finish, cut card into little flags and secure to the sticks with some tape. Add a name, number or Christmas message to each and let the festivities begin!

PER SLICE (20) • 726 kcals • protein 7g • carbs 129g • fat 19g • sat fat 8g • fibre 3g • sugar 119g • salt 0.2g

Super-smooth icing To give your cake a professional, polished finish, invest in an icing smoother – or run a smoothsided mug around the edges.

PER FANCY (20) • 749 kcals • protein 7g • carbs 134g • fat 20g • sat fat 8g • fibre 3g • sugar 124g • salt 0.4g

Make your own marzipan Visit bbcgoodfood.com for a marzipan recipe – our zesty orange marzipan works well with this cake. Food styling SARAH COOK | Styling VICTORIA ALLEN

1 x 22cm square Suits-all Christmas cake about 600g/1lb 5oz marzipan 140g/5oz apricot jam 1kg pack fondant icing sugar, plus extra for dusting assorted food colourings about 140g/5oz ready-to-roll fondant icing sprinkles, coloured cocktail sticks and cards, to decorate

1 Sit the cake on a cake board or serving plate. Brush the top and sides with some of the jam. Roll out the marzipan on an icing-sugar-dusted surface until large enough to cover the top and sides of the cake – use a piece of string to help you measure. Carefully lift your marzipan on top and smooth down the sides of the cake to stick. Trim the bottom, then brush all over again with more jam. 2 Make sure your surface is really clean, then dust again with a little icing sugar. Knead 850g of the icing until it is very smooth and pliable. As with the marzipan, roll out the icing, then cover the cake and once again trim any excess from the bottom. Smooth out any bumps or marks with the flats of your hands, rubbing the icing to buff it to a shine. 3 Pull off about a fifth of the remaining icing and knead in enough red food colouring to give a bright colour. Pinch off small amounts and roll between your fingers to make little ‘berries’. Sprinkle some glitter on a saucer and roll the balls in it to coat completely. Shake off any excess glitter and set aside to firm up.

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Festive baking

Perfect as place markers for Christmas lunch

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Festive baking

Use LED tealights to add a festive glow to this striking, modern cake. Make the doily trees as described, but make sure that the base of each cone is wide enough to hide the lights completely. You also might want to trim the doilies, because if the cones have too many layers, not enough light will shine through. Push the lights down into the icing to make flat patches for them to sit on, but then remove them and let the icing harden without any decoration.

Light u lls p these cute Christmas trees as night fa

Let-it-glow Christmas cake

CUTS INTO 16-20 slices PREP 30 mins NO COOK

1 tsp orange blossom water 1 tbsp liquid glucose (you’ll find it in tubes in the baking aisle of large supermarkets) 750g/1lb 10oz icing sugar YOU’LL NEED a few doilies in different sizes and colours, if you like small piece of gold card (or foil from chocolate)

1OF 5 EASY A DAY

1 x 22cm round Suits-all Christmas cake 140g/5oz apricot jam zest 1 orange FOR THE ICING 3 large egg whites 2 tsp orange juice

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1 Use a sharp, serrated knife and slice your fruitcake in half, leaving a top and bottom. Mix the apricot jam and orange zest, and spread over the top of the bottom half. 2 To make the icing, beat the egg whites with the orange juice, orange blossom water

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and glucose in a big mixing bowl. Gradually sift in the icing sugar, beating constantly with an electric whisk until you have a fairly stiff icing that can hold a peak. Spread a little icing over the jammy layer, then put the top half of the cake back on. Generously swirl the rest of the icing thickly on top. 3 Using scissors, snip a cut on each doily from an edge to the centre, then roll up each doily like a cone and secure with a bit of sticky tape. Cut a star from some gold card, or plain card covered with gold foil, and stick to the top of one of the trees. Arrange on top of the cake to create a winter scene.

Next month

PER SLICE (20) • 569 kcals • protein 5g • carbs 99g • fat 16g • sat fat 8g • fibre 3g • sugar 88g • salt 0.4g

Cassie Best’s Shooting star cake

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If you’re worried about using raw egg whites, simply buy a carton of pasteurised egg whites and use the equivalent weight. As this cake isn’t entirely covered by icing, it will dry out, so keep it in an airtight tin and eat within 2 weeks.

November 2014

The magic’s in the making All aboard the chocolate express! Create memories to treasure with our New & Exclusive Chocolate Train Mould.

Visit lakeland.co.uk or pop into one of our 68 stores nationwide

stand for your chance to win one of our 25 birthday prizes

It’s

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London Olympia 14 - 16 Nov 2014

So round up your food-loving family and friends, book your tickets for your last chance to save 15%* and start planning an indulgent day at the unmissable BBC Good Food Show.

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A day to discover! Deliciously entertaining

Entertainment

Be wowed by our line up of celebrity chefs, gastronomic geniuses and the hottest up and coming culinary talent. Don’t miss your 6XSHUWKHDWUHVHDWIUHHZLWKHYHU\WLFNHWZKHUH\RXpOOƬQGVWDUV like James Martin, Mary Berry and Paul Hollywood. Plus you’ll ƬQGWKHSaturday Kitchen Live Stage and Belling Live Cook Stage at Winter, Interview Stage at London and at both shows live demos on the Hotpoint stand featuring Lisa Faulkner.

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Shopping

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Entertain your way Canapés, curries, cocktails and much more

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Christmas Day with Tom

BBC chef Tom Kerridge shares his recipes for two exclusively with Good Food. You can serve all three courses together or enjoy the lobster and eggs for brunch Photographs MYLES NEW Christmas Day is one of the few times of the year that I get to chill with my wife, Beth, and our dogs. This doesn’t mean that the food takes a back seat, it’s just that we tend to eat our three courses over the day, rather than at one sitting.

We often spend Christmas on the Kent coast, so the Lobster muffins would be made with locally caught lobster – but, due to my shellfish allergy, it’s smoked salmon for me. As lobster is one of Beth’s favourite things, I’ll always cook it for her. Then we take the dogs for a long walk on the beach to build up an appetite for the rest of the meal – all of which can be prepared the day before. Yes, there’s a lot of food, but stretched out over the day, every course is a meal occasion in itself, and if there’s one day of the year when you should feel happily stuffed, it’s Christmas Day!

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Entertain your way

FESTIVE MENU FOR 2 Lobster muffins with poached egg, caviar, spinach & hollandaise Partridge in cider with apples & celery Smoked butter mash Whisky cream & jelly with toasted oat crumble & tea sorbet

Partridge in cider with apples & celery

November 2014

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Lobster muffins with poached egg, caviar, spinach & hollandaise This is the poshest Eggs Benedict ever! It’s a proper special-occasion dish that stands alone as a great lunch or brunch. The Avruga caviar from herring is a more cost-effective alternative to genuine sturgeon caviar, but is still tastes great. Use shop bought muffins if you want. SERVES 2 PREP 40-45 mins COOK 20 mins plus 11/2 hrs proving for the muffins MORE OF A CHALLENGE

muffins only

1

/2 lobster, about 300g/11oz meat (see tip, top right) 25g/1oz butter, for reheating the lobster 2 very fresh eggs 1 tsp white wine vinegar large knob of butter 100g bag baby spinach, washed whole nutmeg 2 tsp Avruga caviar FOR THE MUFFINS 350g/12oz strong white bread flour 7g sachet fast-action dried yeast 175ml/6fl oz warm milk 1 egg, beaten fine polenta or semolina, for dusting FOR THE HOLLANDAISE 50ml/2fl oz white wine 100ml/31/2fl oz white wine vinegar 1 shallot, finely chopped 1 /2 small bunch tarragon 1 /4 tsp whole black peppercorns 1 large egg yolk 1 tbsp double cream 125g/41/2oz butter, melted cayenne pepper, to taste 1-2 tbsp lemon juice, to taste

1 First make the muffins. Mix together the flour, yeast and 3/4 tsp salt in a food mixer with the dough hook, or in a large bowl if making by hand. Add the milk and egg, and mix to a dough. Leave the mixture in the machine with the motor running and knead the mix for 5-6 mins until it becomes elastic and smooth, or for 10-15 mins by hand. Place the dough in a bowl, cover with cling film and place in a warm spot to prove. 2 When it has doubled in size, punch the dough down with your hand and turn out. Dust your work surface and a baking tray with the polenta or semolina. Roll out the dough until 2.5cm thick and cut out muffins

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New twist on Eggs Benedict using a 9cm straight-edged cutter – you should have about 4 muffins. Transfer them to the tray, cover with cling film and leave to prove for 20-25 mins or until doubled in size. 3 Put a piece of baking parchment in a non-stick frying pan and put the pan on a low heat. Gently transfer the muffins to the pan and cook them in batches for 5-6 mins each side until they are toasted and brown. Remove from the pan and leave to cool on a wire rack. When cool, these freeze very well in freezer bags – then simply toast them from frozen. Keep 2 out for your lobster. 4 To make the hollandaise, put the wine, vinegar, shallot, tarragon and peppercorns in a small pan and bring to the boil. Simmer for 8-10 mins or until the mix is reduced to one-third of its original volume. Remove from the heat and leave to cool. Meanwhile, fill a pan one-third with water, bring to the boil, then reduce to a simmer. Strain the infused vinegar mixture into a mixing bowl, add the egg yolk and a large splash of water. Place the bowl over the top of the pan of simmering water (but not touching the water) and whisk. The sauce will lighten in colour and fluff up – this is called a sabayon. Do not overcook or it will look like scrambled eggs. When it is fluffy but firm, add the splash of double cream, then slowly pour in the melted butter – not too quickly – imagine you are making mayonnaise, drizzling in a small amount at a time. When all the butter has been incorporated, season with salt, cayenne and lemon juice. Pass the hollandaise through a fine sieve into a bowl. Cover with cling film and keep warm until needed.

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5 Prepare the lobster. Twist the claws and pull the tail off the lobster, then bash the claws with a rolling pin to crack the shell and reveal the meat. Remove the shell from the tail, then cut the tail in half lengthways and remove the intestine. You should now have half a tail and a claw per person. Remove the meat from the shell. To reheat the meat, melt the butter with 2 tbsp water in a medium saucepan. Add the lobster meat and warm over a gentle heat. 6 To poach the eggs, bring a small pan of water to the boil and add a splash of white wine vinegar. Spin the water around with a slotted spoon and crack in the eggs – they must be very fresh. Turn off the heat and leave them to poach for 2-3 mins until set but still soft. 7 Meanwhile, melt the knob of butter in a pan. Add the spinach and stir until it starts to wilt. Season and grate over a little nutmeg. Remove from the heat and drain the spinach on kitchen paper. To serve, halve 1 muffin and lightly toast to warm through. Put half a muffin on each plate and top with the spinach, then add the portioned warm lobster. Place a poached egg on top, then spoon over the hollandaise and a dollop of caviar. PER SERVING 568 kcals • protein 29g • carbs 36g • fat 34g • sat fat 18g • fibre 3g • sugar 2g • salt 1.5g

First catch your lobster You need to buy either a pre-cooked lobster or a live one, not a dead, raw one. If you have a live one, kill it by plunging a large cook’s knife directly through its head, then bring the knife down through the front of the lobster. Drop the lobster into a pan of salted, simmering water and gently poach for 5-6 mins. When cooked, remove from the water.

Want to get ahead? O Make the muffins up to one month ahead and pop in the freezer. O Make the infused vinegar for the hollandaise the night before; leave to cool. O Prepare the lobster the night before. O Cook the partridge, leave to cool, cover and chill overnight. O Prepare the dessert up to the end of step 4; you can do this up to 2 days in advance. O Make the crumble topping the day before and store in an airtight container.

November 2014

Entertain your way

Partridge in cider with apples & celery A partridge makes the perfect portion for one and this seasonal stew tastes even better made the day before, so the flavours have time to develop. SERVES 2 PREP 20 mins COOK 40 mins OF 5 EASY IRON 2 A DAY

2 tbsp olive oil 2 partridges, ready-prepared by your butcher plain flour, for dusting 150g pack smoked bacon lardons 1 onion, finely diced 2 celery sticks, cut into 4cm/1/2in pieces 2 Bramley apples, cut into chunks 2 tbsp thyme leaves 2 tbsp finely chopped sage 250ml/9fl oz scrumpy cider 250ml/9fl oz good chicken stock

1 Heat oven to 150C/130C fan/gas 2. Place a large frying pan over a medium heat and pour in 1 tbsp of the oil. Dust the partridges in the flour and fry until evenly browned all over. Remove from the pan and drain on a piece of kitchen paper. 2 Put a large casserole dish on the heat. Pour in the remaining oil, add the lardons and cook until the fat has rendered out and the lardons are crisp. Add the onion and celery to the pan and sweat down until soft. Stir in the apples to soften a little. Add the thyme, sage and the partridges, then pour over the cider and chicken stock and bring to the boil. Cover and transfer to the oven for 25 mins or until the thigh meat is cooked through and will come away from the bone, and the sauce has reduced and thickened. Remove from the oven and serve with the Smoked butter mash (below).

Lobster muffins Serve Champagne, or a good sparkling wine. Waitrose Blanc de Noirs Brut NV, 12.5%, £21.99, is full of flavour. Partridge in cider A vintage cider, such as Sheppy’s Vintage Reserve Oak Matured Somerset Cider, 7.4%, 6x500ml, £12.60 (sheppyscider.com) is a match to this rich dish.

Whisky cream Laphroaig 10 year old, 40%, £36.95, from whiskyexchange.com, or independents. For a whisky-ish treat, serve cool shots of Drambuie Liqueur, 40%, widely available, £18.50-£25.50.

PER SERVING 1091 kcals • protein 118g • carbs 24g • fat 47g • sat fat 13g • fibre 5g • sugar21g • salt 4.4g

Smoked butter mash SERVES 2 PREP 10 mins COOK 30 mins EASY

2 large floury potatoes, quartered 2 tbsp double cream 3 tbsp milk 50g/2oz smoked butter, cubed (I used Lune Valley Smokehouse butter) 1 /4 tsp English mustard drizzle of olive oil smoked salt, to finish

November 2014

1 Put the potatoes in a saucepan, cover with cold salted water and bring to the boil. Cover and simmer for 10 mins until tender. Meanwhile, heat the cream, milk and butter in a saucepan on a medium heat for 5-8 mins until the liquid has reduced by half, then stir through the smoked butter. 2 Drain the potatoes, tip back into the pan and return to the heat to remove any further moisture. Sieve or mash the potato until really smooth, or put through a potato ricer if you have one. Add the warm smoked butter-cream to the mash until you have

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a good consistency – you may not need to add all of the cream. Season and add the mustard to taste. 3 Spoon the mash onto serving plates, scatter over the crispy sausage crumble and add a few pinches of smoked salt. PER SERVING 453 kcals • protein 5g • carbs 37g • fat 31g • sat fat 18g • fibre 3g • sugar 3g • salt 1g

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Entertain your way Whisky cream & jelly with toasted oat crumble & tea sorbet The great thing about this dish is that you can make it the day before and keep it in the fridge. As it’s Christmas I make two large jellies but you can make four smaller ones and keep a couple in the fridge for the next day. SERVES 2 PREP 40 mins plus setting and freezing COOK 10 mins A LITTLE EFFORT

sorbet only

FOR THE SORBET 500ml/18fl oz black Earl Grey tea 150g/51/2oz golden caster sugar 150g/51/2oz liquid glucose FOR THE CREAM 100ml/31/2fl oz double cream 1 egg 25g/1oz caster sugar 1 tbsp whisky 1 leaf gelatine, soaked in cold water for 5 mins FOR THE JELLY 100ml/31/2fl oz whisky 25g/1oz golden caster sugar 1 leaf gelatine, soaked in cold water for 5 mins FOR THE OAT CRUMBLE 1 tbsp cold butter 1 tbsp plain flour 1 tbsp caster sugar 1 tbsp medium oats 1 /2 tsp clear honey

1 To make the sorbet, bring the tea, sugar and liquid glucose to the boil in a pan. Make sure the sugar and glucose have dissolved, then strain into a jug and leave to cool completely. Pour into an ice cream machine and churn until frozen, then transfer to a freezer-proof container and freeze until needed. 2 To make the cream layer, pour the cream into a heavy-based pan and bring to the boil. In a bowl, whisk together the egg and sugar, then pour over the cream and whisk until combined. Rinse out the cream pan and pour in the mixture. Return to the heat and cook gently, whisking all the time, until it reaches 88C – you’ll need a digital thermometer to test this. When it reaches this temperature, it will have thickened and the egg will be cooked. Pass the mix through a fine sieve into a clean bowl. Pour in the whisky, then squeeze any excess water out of the soaked gelatine and add to the bowl. Stir until all the gelatine has melted, then leave to cool a little. Pour into 4 small or 2 large glass dishes, leaving enough room for the jelly, and place in the fridge for at least 4 hours until set. 3 Make the jelly when the cream layer is almost set, put the whisky and sugar in a small pan and bring to the boil, making sure the sugar has dissolved. Remove from the heat, squeeze out any excess water from the gelatine, add to the pan and stir until melted.

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Boozy and delicious

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Pass the jelly through a fine sieve into a jug and place to one side to cool completely. 4 Once the cream layer has set, remove from the fridge and pour over the cooled jelly. If you have some left, don’t worry, just leave it to set in the fridge and eat it on its own. Return to the fridge and chill until the jelly has set. Can be made up to 2 days in advance; once set, cover with cling film and store in the fridge. 5 Heat oven to 180C/160C fan/gas 4. To make the crumble, rub the butter into the flour until it resembles crumbs, then mix in the remaining ingredients. Tip onto a baking tray and bake for 15-20 mins or until golden brown. You will need to stir it a few times to ensure it cooks evenly. Remove from the oven and leave to cool. When cool, bash to a semi-fine crumble. Store in an airtight container until ready to serve. 6 Remove the set creams from the fridge and sprinkle over a generous layer of the crumble mix. Serve topped with a scoop of tea sorbet. Perfect with a shot of whisky!

Next month

PER SERVING 733 kcals • protein 7g • carbs 59g • fat 35g • sat fat 21g • fibre 1g • sugar 47g • salt 0.2g

A New Year’s Eve menu for friends

Tom will be cooking live at the BBC Good Food Show London, 14-16 Nov, and the BBC Good Food Show Winter, Birmingham, 27-30 Nov. Visit bbcgoodfoodshow. com to book tickets.

November 2014

Food styling EMILY KYDD | Styling REBECCA NEWPORT | Wne notes SARAH JANE EVANS MW

Catch Tom’s new series, Tom Kerridge’s Best Ever Dishes, at 9pm, Fridays on BBC Two until 7 November.

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Entertain your way

C

ome on over Whatever type of Christmas get-together you’re having, Jane Hornby’s easy-going menu is designed to keep guests happy and party hosts relaxed Photographs DAVID MUNNS

KEEP-IT-CASUAL MENU FOR 8 Cranberry sours Spicy satay wings with peanut sauce Sticky pork & pineapple hotpot Spinach & squash salad with coconut dressing Oven-baked fragrant rice Christmas crumble friands

November 2014

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I always joke that when feeding my family and friends, as long as a meal has the words sticky or spicy in the menu, I’m onto a winner. It’s certainly the case at Christmas, when the usual suspects – turkey, ham, sprouts – have perhaps already made a few appearances, and we’re more eager than ever to have our taste buds tickled in a different way. This menu will work for any occasion, from coming back from a carol concert to a New Year’s party. Or you can pick and choose one dish and use it as you like – the wings as nibbles with drinks, the salad for a lighter lunch, or the pork as a from-the-freezer supper after a long afternoon walk.

Make merry with this festive tipple

Cranberry sours Decide who’s driving before going anywhere near these bittersweet cocktails – they bite! Short, sharp and grown-up in flavour, they’re most definitely going to get a party started. For a longer, less boisterous drink, dilute with an equal quantity of soda water. Make it ahead, then simply fetch from the fridge when your guests arrive. MAKES 400ml/14fl oz (easily doubled) PREP 10 mins NO COOK EASY

300g pack frozen cranberries, defrosted 100ml/31/2fl oz orange liqueur (I used Cointreau) 1 tbsp Disaronno liqueur 100ml/31/2fl oz fresh orange juice 2 tbsp lime juice 2-3 tbsp maple syrup, to taste big bag of crushed ice, to serve

1 Put the cranberries, liqueurs, orange and lime juices and the maple syrup into a food processor or blender. Blitz until the berries are as finely chopped as possible. 2 Strain through a fine sieve, working the cranberry pulp against the mesh with a spatula or small ladle until you have extracted all of the liquid. Chill until needed. When ready to serve, fill small glasses with crushed ice, then pour over the almost fluorescent pink cocktail. PER SERVING 159 kcals • protein none • carbs 21g • fat none • sat fat none • fibre 3g • sugar 19g • salt none

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For the drivers To make a very low-alcohol drink, simply use more orange juice instead of the orange liqueur, along with an extra tablespoon of maple syrup. Give it a boost with a few dashes of orange extract (you’ll find this in the baking aisle), and replace the Disaronno with a few drops of almond extract. Chill and serve as above.

Sticky pork & pineapple hotpot My mum used to serve a sort of sweet & sour pork stew at family gatherings when I was young. It was very much of its time, but always a meal we’d look forward to. Here’s my version, with a little bit of Thai and Vietnamese influence, which is every bit as crowd-pleasing. SERVES 8 PREP 20 mins COOK 2 hrs 30 mins 1OF 5 EASY LOW CAL A DAY

1 tbsp vegetable oil 1.5kg/3lb 5oz (about 8) pork shoulder steaks, each cut into 4 thick strips 3 onions, roughly chopped 4 garlic cloves, thinly sliced small bunch coriander, stalks finely chopped, leaves reserved 3 Thai red chillies, 2 sliced, 1 left whole and pricked 3 star anise 100g/4oz dark soft brown sugar 2 tbsp tomato purée 2 tbsp fish sauce 600ml/1pt chicken stock 350g/12oz fresh pineapple, cut into chunks

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1 Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins – they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3. 2 Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there. 3 Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves. PER SERVING 339 kcals • protein 40g • carbs 21g • fat 10g • sat fat 3g • fibre 2g • sugar 19g • salt 1.1g

November 2014

Entertain your way

e auc s t anu Spicy satay wings with pe

November 2014

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Spicy satay wings with peanut sauce

Getting ahead • The cocktail base can be made a few days before and chilled. • Chicken wings can be marinated overnight or longer, and the sauce can be made up to 3 days ahead. • Make the pork hotpot up to 1 month ahead and freeze, or chill for up to 2 days. Reheat gently, then scatter with coriander leaves to serve. • For the salad, the squash can be roasted up to 1 day ahead, and the dressing can be chilled for a day too. • The crumble topping for the friands will be at its crunchiest on the day they are baked. To get ahead, bag up the crumble mix and chill, and also bag up the dry ingredients from step 2.

Chicken wings are the ultimate buffet food – why bother with threading chicken onto sticks and worrying about the ends burning, when you can cook it in the perfect hand-held package? SERVES 8 PREP 20 mins plus 4 hrs marinating COOK 50 mins

Tame the heat Pricking the chilli instead of chopping it lets just enough flavour out, adding a tingling but not overly fiery note to the sauce.

Make a stock Use the chicken wing tips to make a good stock. Put them in a medium pan, cover with water, add a few slices of onion (skin on) and a couple of peppercorns. Simmer for 30 mins, then strain the stock into a jug and use in the satay sauce.

EASY

wings in marinade only

1.6kg/3lb 8oz whole chicken wings sweet chilli sauce 1 cucumber, deseeded and cut into sticks, to serve FOR THE MARINADE 1 tbsp vegetable oil 1 tbsp light soy sauce 2 heaped tsp turmeric 2 heaped tsp ground cumin 4 garlic cloves, crushed 2 tbsp coconut cream 3 tbsp golden caster sugar FOR THE PEANUT SAUCE 1 tbsp sunflower oil 3 garlic cloves, crushed knob of ginger, finely grated 1 lemongrass stalk, bruised 1 Thai chilli, pricked all over with the tip of a knife (see tip, top left) 1 tsp ground cumin 4 tbsp crunchy peanut butter 1 tbsp golden caster sugar 2 tbsp coconut cream 100ml/31/2fl oz chicken stock (see tip, above left)

1 Using a sharp knife or kitchen shears, snip the wing tips from the wings at the first knuckle. Discard the tips or use to make stock (see above left). Cut the remaining wing through the joint. Put the wings in a large non-metallic bowl or a food bag. Mix together the marinade ingredients and pour over the wings, toss well to coat, then chill for at least 4 hrs or overnight. 2 For the sauce, heat the oil in a pan, then add the garlic, ginger, lemongrass and chilli, and fry for 30 secs until aromatic. Stir in the cumin, toast for a few secs, then stir in the remaining ingredients. Simmer just long enough to make a slightly thickened sauce. Spoon into a bowl, cover and leave to cool. Can be made up to 3 days ahead and chilled. 3 Heat oven to 200C/180C fan/gas 6. Spread the wings over a large baking tray, sprinkle with a little salt and roast for 40-45 mins, turning halfway, until crisped and golden. If a large amount of juice has collected in the tray at the halfway point, pour it away before continuing to roast. Just before serving, warm the peanut sauce gently and remove the lemongrass and chilli. Serve with the wings, sweet chilli sauce and cucumber sticks. PER SERVING 405 kcals • protein 30g • carbs 16g • fat 25g • sat fat 7g • fibre 1g • sugar 14g • salt 1.4g

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Spinach & squash salad with coconut dressing To make ahead, layer the cold squash at the bottom of your bowl or platter, followed by the onions, then the spinach. Cover and chill before tossing with the dressing at the last moment. SERVES 8 PREP 10 mins plus infusing COOK 40 mins 2 OF 5 GOOD EASY LOW FAT A DAY 4YOU

1 large butternut squash or pumpkin, deseeded but skin left on 2 tbsp olive oil 1 large red onion, sliced into thin rings 2 limes, zest of 1, juice of both 1 /2 x 160ml can coconut cream 2 tsp fish sauce 1 tsp golden caster sugar 2 x 100g bags baby leaf spinach

1 Heat oven to 200C/180C fan/gas 6. Cut the squash into bite-sized pieces, toss with the oil and seasoning, then roast for 30-40 mins until golden and tender. Leave to cool. 2 Toss the onion rings with the juice of 1 lime and set aside while the squash roasts. 3 Make the dressing. Whisk together the remaining lime juice, the zest, coconut cream, fish sauce and sugar. Cover and leave to infuse in the fridge for 10-15 mins, or until ready to serve. When ready to eat, toss together the squash, spinach and onions, and serve with a generous drizzle of the dressing. PER SERVING 114 kcals • protein 2g • carbs 12g • fat 5g • sat fat 2g • fibre 4g • sugar 7g • salt 0.4g

Oven-baked fragrant rice If you have a job getting jasmine rice just that right side of sticky, try this super-easy method. You can add a few aromatics if you like, such as lime leaf or a splash of coconut milk, but I’ve left things simple for this menu. SERVES 8 PREP 5 mins plus soaking COOK about 30 mins EASY

Pick juicy, fruity wines for buffet parties, ones that mix and match easily. Simply Garnacha NV, Campo de Borja, Spain, 13.5%, (£4.79, Tesco) is bursting with cherry-red fruits, with a light note of spice. For a white, pick the silky, almost creamy Paul Mas Marsanne 2013, Languedoc, France, 13.5% (£7.99, The Co-operative), a lightly fruity wine that’s made for parties. Finally, for a sweet treat to offer with the friands, Barefoot Pink Moscato NV, California, USA, 9% (£6.99, Tesco) is a fun peach and pomegranate number – make sure it’s chilled.

bbcgoodfood.com

GOOD GLUTEN 4YOU FREE

if cooled quickly

Put 600g/1lb 5oz jasmine rice (also called Thai fragrant – I used Waitrose Hom Mali rice) in a large ovenproof pan and cover with cold water. Leave to soak for 30 mins. Meanwhile, heat oven to 200C/180C fan/gas 6. Drain the rice and rinse it in a few changes of cold water. Add 1 litre water (or enough to come a fingertip depth above the level of the rice) and salt, bring to the boil, then cover tightly with a lid or foil. Bake for 25 mins until the rice has swollen and fluffed up. You can keep it hot in a low oven, tightly covered with foil, for at least 1 hour. If you prefer, bake in a baking dish from cold for 45 mins. PER SERVING 245 kcals • protein 5g • carbs 53g • fat 1g • sat fat none • fibre 2g • sugar none • salt 0.1g

November 2014

Entertain your way

Fresh but filling salad

November 2014

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Entertain your way

Move over, mince pies!

If you’re new to friands, they are a little like a muffin, but with an addictively different texture – light and almondy in the middle, with a slightly crisped, chewy top and outside. So, if you’ve had enough mince pies by now, or are looking for a quicker alternative, friands are your new friends. These work well with mango too: use 1 ripe mango instead of the 2 apples, cut 12 half-moon slices for the tops of the cakes, and chop the rest for the centres. MAKES 12 PREP 15 mins COOK 25 mins EASY

FOR THE CRUMBLE TOP 2 tbsp butter 50g/2oz plain flour small handful flaked almonds 2 tbsp demerara sugar 1 /2 tsp ground cinnamon seeds from 5 cardamom pods, finely ground

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FOR THE BATTER 140g/5oz unsalted butter, plus extra for greasing 50g/2oz plain flour 140g/5oz ground almonds 175g/6oz icing sugar, sifted, plus extra to dust (optional) 1 /4 tsp each of baking powder and salt 1 /2 tsp ground cinnamon 2 tangy eating apples, ideally red-skinned 4 large egg whites

1 Heat oven to 190C/170C fan/gas 5. Make the crumble top first. Rub the butter and flour together until they look like rough breadcrumbs. Stir in the almonds, demerara sugar, cinnamon and a pinch of the cardamom, saving the rest for the friand batter. 2 Melt the butter, then let it cool for 5 mins. Meanwhile, generously grease the wells of a 12-hole friand tin (I used a Master Class non-stick friand tin, or you can use a deep non-stick muffin tin). Sift the dry ingredients for the friands, including the remaining ground cardamom, into a large bowl. Also

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add the rougher bits of almond that collect in the sieve. 3 Cut 12 thin half-moons from 1 apple, then peel and chop the rest of the fruit into small pieces. Put the egg whites in a separate bowl and whisk until thick, foamy and doubled in size, but not stiff. 4 Using a spatula or large metal spoon, fold the whites into the dry ingredients, then fold in the melted butter until even, followed by the chopped apple. Divide the batter between the tin and top with the crumble, then poke in the apple slices. Bake for 25 mins or until golden and risen. I find it best to let the friands cool in the tin, then carefully ease them out with a palette knife. Best on the day they are made, but will keep in an airtight tin for 2 days, or freeze for 1 month.

Use up the yolks This recipe’s leftover egg yolks can easily be made into a quick custard or ice cream to serve alongside, if you like. See bbcgoodfood.com for a recipe.

Food styling KATY GREENWOOD | Styling REBECCA NEWPORT

Christmas crumble friands

PER FRIAND 304 kcals • protein 5g • carbs 27g • fat 19g • sat fat 8g • fibre 1g • sugar 20g • salt 0.2g

November 2014

Surprisingly, your toothbrush only cleans up to 60% of your teeth. Thank goodness TePe Interdental Brushes get between your teeth to clean the rest. No wonder 94% of dental hygienists recommend them*. To discover how TePeing can help achieve a healthier smile, visit tepe.co.uk *Source: A survey of dental hygienists in the UK, Eaton et al. (2012)

Savour 5LFKDXWKHQWLFÀDYRXUVDUHDWWKHKHDUWRI.QRUU¶VFXOLQDU\HWKRV Toast the festive season with these winning recipes created by Knorr professional chefs and the talented Knorr Kitchen Academy champion

Roast turkey SERVES 10 1 PREP 15 MINS 1 COOK 4 HRS 30 MINS 1 EASY

• 120g butter, to give you 70g clarified butter • 6kg turkey • 2–3 Knorr Chicken Stock Cubes 1 Heat oven to 180C/160C fan/gas 4. Preheat your roasting tin in the oven. 2 Melt the butter in a saucepan and allow to cool. Skim any milk solids off the surface and discard. Pour the clear fat into a bowl, being careful not to include any of the milk solids – this is known as clarified butter. 3 Crumble 2 Knorr Chicken Stock Cubes into the clarified butter to make a paste. Remove the giblets and massage the paste into the bird cavity, reserving a spoonful for later. 4 Chop the wings off the turkey and place them in your preheated roasting tin. 5 Pour a little oil in the roasting tin and add the turkey. Spread the reserved spoonful of the flavoured butter paste over the top of the bird, cover with foil and roast for 4½ hrs, removing the foil for the final 1 hr and basting the turkey regularly. 6 To check if the turkey is cooked, insert a skewer into the leg and ensure the juices run clear. Return to the oven for a further 15 minutes if the juices still run pink. 7 Once the turkey is cooked, remove from the oven and transfer to a preheated serving dish. Cover it with foil and leave to rest for 45 minutes before serving. Serve with gravy made from Knorr’s Chicken Gravy Pot.

Igor says, ‘Knorr Gravy

A

ll the best chefs know a host of secrets to achieving great-tasting dishes. Sometimes, those tricks involve little techniques they’ve learned, or specialist equipment – but sometimes it can be something as simple as using a razorsharp knife. Often, though, the secret is in the ingredients they use. 7KH.QRUU&KHIVDUHSDVVLRQDWHDERXWÀDYRXU and the range has been created from a desire to bring authenticity, variety, taste and simplicity to home cooking. Knorr’s professional chefs have honed their skills over 175 years, and continue WRLQQRYDWHLQWKHNLWFKHQWREULQJÀDYRXUVIURP around the world to the brand’s inspiring, ingenious products.

This Christmas, make sure you’ve got Knorr in your kitchen to help make festive meals amazing. Creating a delicious gravy using a Knorr Chicken Gravy Pot – made using slowly simmered real meat juices and a unique combination of herbs – to complement a Christmas roast brings a special ‘something’ that makes it stand out. Knorr Chef Igor Zago swears by Knorr Gravy Pots, while Marco Pierre White is a staunch advocate of the humble Stock Cube, which he uses instead of traditional seasoning in a variety of his favourite dishes. And now Knorr Kitchen Academy winner Debbie Davidson has discovered the versatility of Knorr products for herself – as used in her winning dish.

cooking techniques, the result is a YHUVDWLOHJUDY\ZLWKDXWKHQWLFÀDYRXUV¶ You can spend hours making your own gravy from scratch, but why not try .QRUU*UDY\3RWVWKH¿UVW jelly-based gravy, to give the same delicious homemade taste.

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D

ebbie Davidson is the deserved winner of the Knorr Kitchen Academy. After a morning learning cooking skills from Knorr Chefs, including Marco Pierre White, 18 readers took part in a cook-off, creating recipes using a range of ingredients and Knorr products. Marco Pierre White and the Knorr chefs whittled the resulting dishes down to three, and picked Debbie’s Knorr crispy chicken curry as their winner. Marco had this to say about Debbie’s dish: ‘Debbie’s chicken curry was a real stand-out. She thought about the ratio of meat to liquid, DQGPDGHD¿UPGHFLVLRQWRFRRNWKHFKLFNHQ on the bone, which is the best way of cooking a thigh or drumstick. Debbie took the Knorr product range and used it to maximum effect I think she’s a very clever cook, and this dish speaks for itself.’ Debbie commented, ‘I like to call this dish “Rangini’s Curry”, after my friend Rangini, the “Curry Queen”. When I was invited to compete in Knorr’s Kitchen Academy event, I took inspiration from this recipe and Rangini’s unique way of cooking it. Given only an hour and a half to complete the dish, it was great to be able to use Knorr Stock Pots and Flavour Pots, which cut the preparation time by about KDOIDQKRXUZLWKRXWDQ\VDFUL¿FHWRWKHÀDYRXU – an amazing shortcut! I was truly honoured when Marco named me as winner, and I’m so excited to be cooking with him at the upcoming show in November.’ Debbie will go on to cook alongside Marco at the BBC Good Food Show in November as part of her Knorr Kitchen Academy prize.

WINNING RECIPE

Knorr crispy chicken curry SERVES 4 1 PREP 20 MINS 1 COOK 1 HR PLUS MARINATING 1 EASY

Stock Cubes Next time you cook chicken, try adding a Knorr Chicken Stock Cube. Made with a carefully balanced selection of herbs and ÀDYRXURI\RXUIUHVKLQJUHGLHQWV )RUDWDVW\NLFNRIÀDYRXUDGGWR soups, stews, risottos and pie ¿OOLQJV0DUFR3LHUUH:KLWHLVD strong advocate of using them to DGGH[WUDGHSWKRIÀDYRXUWRKLV own cooking. ‘I’ve used Knorr Stock Cubes in my kitchens for 30 years,’ he says. ‘It’s my secret ingredient.’

FOR THE CHICKEN MARINADE AND CRISPY SKIN ½ Knorr Curry Flavour Pot 1 garlic clove, crushed FOR THE CURRY 4 chicken legs 1 tbsp sunflower oil 1 onion, chopped 3 garlic cloves, chopped 1 Knorr Curry Flavour Pot 1 Knorr Mixed Chillies Flavour Pot 1 Knorr Chicken Stock Cube 3 medium potatoes, peeled and diced 2 tomatoes, roughly chopped 100g/4oz dried apricots fresh coriander leaves, to garnish your choice of accompaniments, to serve 1 Remove the skin from the chicken legs and place on a baking-parchment-lined baking sheet. Mix together the marinade ingredients and rub 1 tsp of the mixture over the chicken skin. Rub the rest all over

the chicken legs and leave both to marinate in the fridge for 30 mins. 2 Heat a large flameproof casserole dish or deep frying pan with a lid. Add the oil, onion and garlic, and fry gently until softened. Stir in the curry and chilli pots for a few mins, while you boil the kettle to make up 300ml of stock with the cube. 3 Add the chicken, potatoes, tomatoes and apricots. Pour over the hot stock and heat until simmering, then cover with a lid and simmer for 45 mins until the chicken and potatoes are tender. 4 Meanwhile, heat oven to 200C/180C fan/ gas 6 and top the chicken skin with another sheet of baking parchment. Place a baking tray on top and weigh down with an ovenproof lid. Place in the oven and check every 10 mins, draining off any excess fat when necessary. Remove the lid and parchment, and return to the oven to dry out the skin. Remove from the oven when it is golden brown and crisp. 5 Remove the lid from the curry and simmer until the sauce is thick. Serve topped with fresh coriander and the crispy chicken skin. Accompany it with a selection of herby raita, tomato and onion salad, carrot pickle and warm naan bread.

For more information, inspiration and recipes from the Knorr Chefs, visit knorr.co.uk

Simple & elegant

The secret to great homemade canapés is to keep prep time to a minimum and cleverly combine on-trend ingredients – then you’ll get your guests talking as well as eating! Recipes MIRIAM NICE Photographs DAVID MUNNS

Chicory cups with prawns & mango MAKES 40 PREP 20 mins NO COOK EASY GLUTEN FREE

Chorizo with celeriac remoulade

Beetroot blinis with smoked salmon

Separate 4 chicory heads into leaves, then divide 2 x 150g packs cooked and peeled king prawns, 2 x 300g packs freshly prepared mango pieces and a few sprigs of salad cress between them. Assemble a few hours ahead and chill. Whisk together 4 tbsp olive oil, juice 2 lemons and 2 tsp finely chopped coriander and drizzle a little over each filled chicory leaf.

MAKES 40 PREP 35 mins NO COOK

MAKES 40 PREP 30 mins COOK 30 mins

PER CANAPE 28 kcals • protein 1g • carbs 2g • fat 1g • sat fat none • fibre none • sugar 2g • salt 0.1g

EASY

EASY

Peel and coarsely grate 1 celeriac and mix with 1-2 tbsp mayonnaise, juice 1 lemon and 3 tsp Dijon mustard. This can be made a day ahead and chilled. To serve, put 1 tsp of the celeriac mixture onto individual thin slices of chorizo, making 40 in total. Fold the chorizo over to encase the remoulade and secure with a cocktail stick.

To make the blini batter, blend 1 cooked beetroot and 170g pot Greek yogurt with a stick blender until smooth. Whisk in 2 eggs, 1 /2 tsp bicarbonate of soda and 140g self-raising flour. Drop teaspoonfuls of the mixture into a hot non-stick pan. Turn over when small bubbles start to form on the surface of each, then cook for about 30 secs and transfer to a wire rack. Repeat until all the batter is used up. Can be made a day ahead and kept in an airtight container. Spread each blini with a little cream cheese and season with salt and black pepper. Top with smoked salmon trimmings and sprigs of dill.

Goat’s cheese & olive tapenade spirals

PER CANAPE 51 kcals • protein 2g • carbs 3g • fat 3g • sat fat 2g • fibre none • sugar none • salt 0.4g

PER CANAPE 60 kcals • protein 2g • carbs 3g • fat 4g • sat fat 2g • fibre 1g • sugar none • salt 0.3g

Chorizo with celeriac remoulade

PER CANAPE 37 kcals • protein 2g • carbs 1g • fat 3g • sat fat 1g • fibre 1g • sugar 1g • salt 0.2g

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MAKES 40 PREP 15 mins NO COOK EASY

Spread 3 tbsp black olive tapenade over 4 large tortilla wraps, then crumble over 300g soft goat’s cheese and scatter with 200g pitted black olives. Tightly roll up the wraps – neaten them by cutting off the ends. Can be made a few hours ahead and wrapped in cling film. To serve, slice each one into 10 portions. Secure the spirals with cocktail sticks and serve.

November 2014

Food styling KATY GREENWOOD | Styling LUIS PERAL

Beetroot blinis with smoked salmon

Entertain your way

Chicory cups with prawns & mango

Goat’s cheese & olive tapenade spirals

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Naan, spinach & halloumi bites MAKES 40 PREP 20 mins COOK 15 mins EASY

Ham & stem ginger thins

Fruitcake with cheese & apples

MAKES 40 PREP 15 mins NO COOK

MAKES 40 PREP 20 mins NO COOK

EASY

EASY

Assemble the canapés by topping 2 x 130g boxes of biscuits for cheese (we used charcoal wafers) with thin slices of stem ginger in syrup and spoonfuls of shredded ham (about 300g in total). Can be made up to 1 hr ahead.

Cut 2 x 400g rectangular fruitcakes into thin pieces and top each with a triangular slice of Lancashire cheese and a finely sliced piece of apple, tossed in a little lemon juice if not eating immediately. Can be made up to 1 hr ahead.

PER CANAPE 43 kcals • protein 2g • carbs 5g • fat 1g • sat fat none • fibre 1g • sugar 2g • salt 0.5g

PER CANAPE 68 kcals • protein 2g • carbs 9g • fat 3g • sat fat 1g • fibre 1g • sugar 5g • salt 0.1g

Warm 2 tbsp butter in a large pan with 2 crushed garlic cloves and 2 tsp garam masala. Roughly chop 2 x 80g bags washed baby spinach and add to the melted butter and spices. Cook until the spinach has wilted, then season to taste. Cut 2 x 250g packs halloumi into cubes and grill the tops until golden. Heat 4 naan breads under the grill – just to warm through – then spread with the spinach mixture. Evenly distribute the grilled halloumi over the bread, then cut the bread to fit the cheese, and secure with cocktail sticks. Serve warm. PER CANAPE 95 kcals • protein 4g • carbs 8g • fat 5g • sat fat 3g • fibre 1g • sugar 1g • salt 0.7g

Mini venison & blueberry dogs MAKES 40 PREP 20 mins COOK 35-40 mins EASY

Roast 12 venison sausages following pack instructions, then cut into thick slices. Mix 2 tbsp blueberry conserve with 4 tsp balsamic vinegar. Toast 8 brioche rolls, cut each one into 4, then slice the tops down the middle. Arrange a piece of cooked sausage in each and top with a little blueberry mixture and a sprig of thyme (optional). Serve warm. PER CANAPE 106 kcals • protein 4g • carbs 12g • fat 4g • sat fat 2g • fibre 1g • sugar 3g • salt 0.3g

Roasted gnocchi, sundried tomato & olive stacks

Mini croque monsieurs

MAKES 40 PREP 10 mins COOK 25-30 mins

Heat oven to 190C/170C fan/gas 5. Mix together 100g grated Gruyère, a 200ml tub crème fraîche and 1 tsp Dijon mustard. Season with salt, black pepper and a pinch of nutmeg and spread half the mixture over 5 thick slices of white bread (crusts removed). Top with a layer of cooked sliced ham and another slice of bread. Spread softened butter over one side of the sandwich and place on a baking sheet, butter-side down. Top the unbuttered side with the rest of the cheese mixture and another 50g grated Gruyère. Can be assembled the day before and chilled. To serve, bake in the oven for 20 mins or until golden, then slice the sandwiches into bite-sized pieces and serve straight away.

EASY

Heat oven to 220C/200C fan/gas 7. Tip a 500g pack of fresh gnocchi in a roasting tin and drizzle with 4 tbsp olive oil. Roast for 25-30 mins or until golden, stirring occasionally. Thread the roasted gnocchi onto cocktail sticks with pitted green olives, sundried tomatoes and basil leaves. Serve while the gnocchi is still warm. PER CANAPE 34 kcals • protein 1g • carbs 4g • fat 2g • sat fat none • fibre none • sugar none • salt 0.3g

• Pick and mix from these recipes to create your own menu. If you’re inviting a crowd, make sure you have at least one vegetarian option – such as the gnocchi – and something wheat/bread-free, such as the chicory. • Aim for 6-8 canapés per person if you have someone circulating the room with the platters. Otherwise, make 8-10 per person and serve them together as a buffet so your guests can help themselves. • If you need to cut up ingredients from jars, such as the sundried tomatoes or the stem ginger, you can do this a few hours or even a day ahead and put them back in the jar to keep fresh – this means less prepping at party time. • Display your canapés in neat rows on platters for a formal party, or piled on boards and trays for a more relaxed occasion. • Use a mixture of colourful cocktail sticks for a party look or use the same colour or bamboo skewers for a more formal event.

MAKES 40 PREP 15 mins COOK 20 mins EASY

PER CANAPE 73 kcals • protein 3g • carbs 5g • fat 5g • sat fat 3g • fibre none • sugar 1g • salt 0.3g

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Find lots more ideas for glamorous canapés at bbcgoodfood.com

November 2014

Entertain your way

Naan, spinach & halloumi bites

Mini venison & blueberry dogs

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creamy risotto Slow cooking needn’t involve a long shopping list. A few quality, authentic ingredients such as Galbani Dolcelatte will elevate recipes to their best

I

f there’s one dish synonymous with comfort food in Italian cuisine, it’s risotto. Creamy, rich and indulgent, this recipe puts a seasonal twist on a classic. Pairing the rich, earthy flavours of beetroot with sumptuous, creamy Galbani Dolcelatte, it’s a distinctive culinary match. Galbani ambassador, everyday Italian Joe, and his family agree. Dolcelatte is characterised by its delicate, sweet taste. A smooth-textured blue cheese, Galbani Dolcelatte remains one of the brand’s flagship products, since its launch in the 1960s. Today, it’s just one of a selection of authentic Italian cheeses from the brand founded by father and son Davide and Egidio Galbani over 130 years ago.

Galbani Dolcelatte & beetroot risotto SERVES 2 1 PREP 20 MINS 1 COOK 1 HR 15 MINS

1 CAN’T BE FROZEN

Galbani® and Dolcelatte® are registered trademarks

250g raw beetroot, stalks trimmed 25g butter 1 onion, chopped 250g risotto rice 1 litre hot vegetable stock 150g Galbani Dolcelatte 1 Put the beetroot in a saucepan of water, bring to the boil and simmer for 30-45 mins until tender. Drain and reserve a ladleful of the cooking water. When cool, peel, then purée half with a splash of the reserved cooking water, and dice the rest. 2 Melt the butter in a frying pan and fry the onion gently until soft. Tip in the rice and fry for a minute, then add a ladleful of stock and stir until completely absorbed. Repeat this process, adding a ladleful of stock at a time, until the rice is tender. 3 Stir in the puréed and diced beetroot, and half the cheese. Season, cover and leave to heat through for 5 mins. 4 To serve, crumble over the remaining cheese and divide between 2 bowls.

Segreti di famiglia Joe and his Aunty Rosaria share this tip: ‘Galbani Dolcelatte is so versatile, thanks to its soft texture. Try it in pasta sauces, on pizzas or in risottos.’ Joe and his family boast an authentic Italian heritage and haven’t lost sight of their native traditions – especially when cooking and eating are involved. Like many Italians, they always use Galbani cheese in their family recipes due to its superior quality.

For more everyday recipes and Italian inspiration, visit galbani.co.uk

Entertain your way

Celebration cocktails

Get the party started with these festive drinks Recipes ANDREW JACKSON Photographs DAVID MUNNS

Nancy’s Snowball MAKES 4 x 125-150ml glasses (easily doubled) PREP 10 mins COOK 10 mins EASY

First make a ginger syrup. Combine 100ml water, 100ml golden caster sugar and a handful of sliced ginger in a pan and bring to the boil. Cool the mixture and strain through a sieve. Fill a highball glass with ice and pour 100ml Advocaat and 100ml ginger syrup into a cocktail shaker. Shake well, pour into the glasses, top with Babysham and serve. PER COCKTAIL 148 kcals • protein 1g • carbs 22g • fat 2g • sat fat 1g • fibre none • sugar 22g • salt none

Jacko’s Chocolate orange Mince pie Martini

Food styling KATY GREENWOOD

MAKES 4 x 75ml glasses (easily doubled) PREP 15 mins COOK 10 mins

MAKES 4 x 75ml glasses (easily doubled) PREP 10 mins COOK 10 mins

EASY

EASY

First make an orange syrup. Combine 100ml water, 100g golden caster sugar and the zest of 1 orange or clementine in a pan and bring to the boil. Cool and strain the syrup. Chill 4 coupé glasses, then dampen the rims with a little water and dip in grated dark chocolate. In a cocktail shaker, shake 100ml vodka, 100ml crème de cacao, 60ml orange syrup and 40ml orange juice with ice (you may need to make in 2 batches). Pour into the glasses.

To make a mincemeat syrup, put 100ml water, 100g golden caster sugar and 50g mincemeat in a pan and bring to the boil. Cool and strain though muslin into a sieve. Dampen the rims of 4 Martini glasses and dip in 4 tbsp caster sugar mixed with 4 tsp mixed spice. Muddle 4 tsp mincemeat in a cocktail shaker (you may need to make in 2 batches), then add 100ml gin, 100ml sweet red vermouth, 20ml dark rum, 80ml mincemeat syrup and ice. Shake well and strain into your prepared glass.

PER COCKTAIL 232 kcals • protein 1g • carbs 19g • fat 4g • sat fat 2g • fibre 1g • sugar 18g • salt none

November 2014

PER COCKTAIL 256 kcals • protein 1g • carbs 36g • fat 1g • sat fat none • fibre none • sugar 36g • salt none

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Serve something

Photograph DAVID MUNNS

special

A galette is somewhere Christmas galette You will need a food processor to between a tart and a blitz the crust ingredients finely enough to get the right texture. pizza – and, once you’ve mastered the base, you SERVES 6 PREP 40 mins COOK 50 mins can start playing around with the toppings. I choose / small butternut squash, peeled, halved lengthways, deseeded and cut into slices them to suit the seasons, 125ml/4fl oz olive oil but for Christmas, I love the 100g pack shelled pistachios jewel-like colours of squash, 100g pack sunflower or pumpkin seeds 100g/4oz vacuum-packed chestnuts seeds and pistachios. The zest and juice 1 lemon addition ves 1 tbsp maple syrup small pack thyme, leaves only a rich flavour as 1 red onion, finely sliced 1 red chilli, deseeded and sliced as a deliciously n , 200g pack feta, crumbled festive feel – I hop FOR THE PESTO 75g/2 / oz cashews or skinned almonds, and your guests soaked overnight (optional) it as much as I do 2 large handfuls winter greens, roughly A LITTLE EFFORT

1

About Anna Anna Jones started her cooking career as an apprentice at Jamie Oliver’s Fifteen and then went to work for his recipe development team. She is now a food stylist and writer. Her first book, A Modern Way to Eat (£25, Fourth Estate), brings vegetarian food bang up to date.

1OF 5 GLUTEN CALCIUM VIT C A DAY FREE

2

1

2

chopped (we used kale) small pack sage, leaves picked

1 Heat oven to 200C/180C fan/gas 6. Spread the squash out on a baking tray in a single layer, drizzle with 2 tsp oil, season and roast in the oven for 30 mins until soft and golden. 2 While the squash is cooking, make the galette crust. Put the pistachios and seeds on a baking tray and roast in the hot oven alongside the squash for 5 mins. Remove the tray of nuts and seeds (leaving the squash to carry on roasting) and tip them into a food processor with the chestnuts, 3 tbsp oil, the lemon zest, maple syrup and thyme, and season well. Blitz until you have a fine crumbly paste that comes together when you squeeze it. If it is too crumbly, add a

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touch more oil until it comes together into a solid piece when you scrunch it in your hands. 3 Lay a sheet of baking parchment on your work surface then tip out the paste and shape it into a circle with your hands. Place another sheet of baking parchment on top and use a rolling pin to roll it out into a pizza-sized circle about 0.5cm thick. Put it on a baking tray, take off the top sheet of paper, prick the dough with a fork and pop it into the oven with the squash for 15-20 mins until golden around the edges. Take it out and let it cool a little. If the squash is ready before the crust, take it out and set it aside. 4 Meanwhile, fry the red onion on a low-medium heat in 2 tsp oil with a pinch of salt and 2 tsp lemon juice for 10 mins until deep violet, sweet and just starting to colour. Put all the pesto ingredients, 4 tbsp oil and the remaining lemon juice in a blender with a good amount of seasoning and blitz until you have a smooth whipped deep-green paste. (If the blender is struggling, you may need to add a drop more oil or a splash of water.) 5 Once the galette base has cooled a little and you are ready to serve, put the pesto in a saucepan on a low heat, cook for 2 mins to warm through and spread the warm pesto over the base, then scatter over the onion, squash, chilli and feta. Serve immediately. PER SERVING 628 kcals • protein 17g • carbs 24g • fat 50g • sat fat 11g • fibre 7g • sugar 9g • salt 1.3g

November 2014

Food styling KATY GREENWOOD | Styling VICTORIA ALLEN

The classic veggie nut roast gets a contemporary update from food writer Anna Jones

Entertain your way

Meat-free and oh-so marvellous

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& rry e b n Cra

s ojito m e nat gra e pom

Healthy eating intentions needn’t go out the window when the party season starts. Nutritious dishes and entertaining go hand in hand with Jasmine and Melissa Hemsley’s menu – great for a girls’ night in! Photographs SAM STOWELL

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Entertain your way

SHARING MENU FOR 6 Cranberry & pomegranate mojitos

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Allspice, cranberry & almond stuffed sea bass Sprout & apple slaw with mustard dressing Celeriac mash Chocolatey ginger sticks & gingered clementines

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Allspice, cranberry & almond stuffed sea bass We’ve taken some of our favourite ingredients to create a nutty, lightly spiced stuffing, which also means the fish is less likely to overcook. Prepare the stuffing and the fish separately, or stuff the fish in advance and leave to chill in the fridge until you’re ready to cook. SERVES 6 PREP 25 mins COOK 45 mins 1 OF 5 GLUTEN A LITTLE EFFORT VIT C A DAY FREE

These are our stic recipes for winter taining - simple to , as well as delicious and nourishing. Plus, they are all free from grain, gluten and refined sugar, which make them and suitable for ever We hope you enjoy as much as we do Melissa, left, and Jasmine The Hemsley sisters are London-based food writers who specialise in flavoursome, healthy food made from scratch. Their first cookbook, The Art of Eating Well (£25, Ebury Press), is out now – see p189.

Cranberry & pomegranate mojitos Our festive take on a summer classic. The rum warms the cockles of the heart, and the tart sweetness of the cranberries and pomegranate seeds are the perfect antidote to the rich Christmas flavours. SERVES 6 PREP 20 mins NO COOK EASY

175g/6oz dried unsweetened cranberries, roughly chopped 175ml/6fl oz white rum large pack mint, leaves only 280g/10oz fresh pomegranate seeds (about 3 tbsp per glass) crushed ice, to serve 350ml/12fl oz sparkling water

1 Boil the kettle. Put the cranberries in a blender, pour over 350ml boiling water, then leave to soften for 10 mins. Add the rum and blend to a purée. Can be made 1 day ahead. 2 Divide the mint and pomegranate seeds between six glasses and muddle with the end of a wooden rolling pin to bruise the mint and let the flavours combine. Stir 115ml of the cranberry rum paste into each glass, fill with crushed ice and top up with sparkling water.

Get ahead Make the dessert, the paste for the cocktail and the stuffing for the fish the day before. For the slaw, make the dressing and shred everything early, then toss together just before serving. The fish can be wrapped and chilled a few hours before, ready for the oven (but make sure the stuffing is completely cold before doing this). Reheat the mash just before serving.

1 For the stuffing, heat the ghee or coconut oil in a large frying pan. Add the onion, celery and garlic, and fry very gently for 7 mins or until softened but not coloured. Stir in the allspice, thyme, pepper and 1/4 tsp salt, and fry for 5 mins. Add the cranberries, apple and almonds, and cook for another 4-5 mins until dry and sticky. Remove from the heat, add the lemon juice and allow the mixture to cool. Can be made up to 2 days ahead. 2 Heat oven to 190C/170C fan/gas 5. Lay 1 sea bass fillet, skin-side down, in the middle of a large sheet of baking parchment. Cover with one-third of the stuffing, then top with the matching fillet, skin-side up. Tie the fillets together with string, dot with butter and season with salt. Wrap the baking parchment into a tight parcel around the fish, then wrap in foil (don’t let the foil touch the fish). Repeat with the rest of the fillets. Can be prepared up to 1 day ahead. 3 Put the parcels on a large baking tray and bake for 25 mins. Remove from the oven, let the parcels sit for 2-3 mins, then carefully open them and serve the fish with the slaw and mash (see opposite), and the lemon wedges. PER SERVING 362 kcals • protein 32g • carbs 7g • fat 22g • sat fat 7g • fibre 2g • sugar 5g • salt 0.4g

PER SERVING 116 kcals • protein 1g • carbs 9g • fat 0g • sat fat 0g • fibre 1g • sugar 8g • salt 0.0g

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Food styling SARA BUENFELD | Styling REBECCA NEWPORT

6 fillets from 3 large sea bass (the fillets need to mirror each other neatly for parcelling) 50g/2oz butter 1 lemon, cut into wedges FOR THE STUFFING 1 tbsp ghee or coconut oil 1 red onion, finely chopped 2 celery sticks, finely chopped 3 garlic cloves, crushed 3 /4 tsp ground allspice small bunch thyme, leaves picked and chopped 1 /4 tsp ground white pepper 50g/2oz dried unsweetened cranberries, halved 1 eating apple, skin on and grated 100g/4oz ground almonds 2 tbsp lemon juice

Entertain your way Sprout & apple slaw with mustard dressing A new way to serve up sprouts – finely shredded, raw and crunchy – this is a wonderfully fresh and zingy salad for winter feasts and roast dinners. We also love to sauté this in butter and then toss with the mustard dressing to warm up a dish of cold cuts alongside Boxing Day leftovers. SERVES 6 PREP 25 mins NO COOK 1 OF 5 EASY FOLATE VIT C A DAY

FOR THE DRESSING zest and juice 1/2 lemon 1 tbsp wholegrain mustard 6 tbsp extra virgin olive oil 1 tsp raw clear honey 1 /2 garlic clove, crushed FOR THE SALAD 350g/12oz Brussels sprouts, trimmed 1 large red apple, quartered and cored splash of lemon juice 1 tbsp fresh pomegranate seeds, or dried unsweetened cranberries, roughly chopped

Add the dressing ingredients to a bowl or jam jar. Chill until needed. With a sharp knife, finely slice or shave the sprouts and apple. Toss the apple in the lemon juice, then combine with the sprouts. Whisk or shake the dressing, then toss with the salad and season to taste. Sprinkle over the pomegranate seeds or chopped cranberries to serve. PER SERVING 157 kcals • protein 2g • carbs 7g • fat 12g • sat fat 2g • fibre 4g • sugar 6g • salt 0.2g

Celeriac mash

h mas Crun b r a c chy slaw and lower

This is one of our favourite winter vegetables, and the mash is just as simple as a potato mash, but lighter – so you won’t feel like a sack of potatoes! It reheats well, and also works alongside fish, roasts, or as a pie topping. The leftovers make great fritters. SERVES 6 PREP 10 mins COOK 15 mins 1OF 5 GLUTEN EASY FOLATE FIBRE VIT C A DAY FREE

1kg/2lb 4oz (2 medium) celeriac, peeled and cut into fingertip-wide cubes 50g/2oz butter 25g/1oz Parmesan (or vegetarian alternative), finely grated

Put the celeriac in a large pan with a splash of water. Cover tightly and let it steam for about 15 mins or until tender. If the pan looks at all dry halfway through, add a splash more water. Drain well, add the butter, Parmesan and some seasoning, then mash roughly using a masher or with a few pulses of a hand blender.

V&A garden birds side plate, £35.70, creative-tops.com

Mint enamel bumblebee jug, £26, berryred.co.uk

Wooden spoon set, £10, Tesco

PER SERVING 125 kcals • protein 4g • carbs 4g • fat 9g • sat fat 5g • fibre 8g • sugar 3g • salt 0.6g

November 2014

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Yellow astrid bowl, £4, Oliver Bonas

Peacock plate, £24, miratis.com

Gisela Graham bamboo food cover, £12, tch.net

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Entertain your way Chocolatey ginger sticks & gingered clementines

1 Peel the ginger using the tip of a teaspoon, then slice into matchsticks about 5mm across. Put the ginger in a saucepan with 250ml water, bring to the boil, then cover and Chocolate, ginger and clementines simmer for 30 mins or until tender and put taste like Christmas. The matchsticks of ginger are a wonderful way to finish the ginger back in the pan. Drain the ginger off a feast without weighing you down. in a sieve set over a jug. You can enjoy the cooking liquid hot or chilled as ginger tea Dipping clementines into the leftover or tonic – dilute with more water if needed. ginger syrup and dark chocolate is 2 Add the maple syrup and another 2 tbsp an alternative to anyone who likes fresh water to the pan with the ginger. things less fiery. Simmer uncovered, over a low heat for MAKES at least 30 sticks and 30 clementine segments another 30 mins – stirring occasionally to PREP 20 mins plus cooling and chilling COOK 1 hr 15 mins make sure it doesn’t burn – or until the ginger 1OF 5 GLUTEN A LITTLE EFFORT VIT C A DAY FREE has turned darker in colour and become slightly translucent. Remove from the heat. Line 2 baking trays with baking parchment. 140g/5oz fresh ginger Remove the ginger from the pan, 1 piece at a 125ml/4fl oz maple syrup time, and space them out on one of the trays. 100g bar dark chocolate, 85% cocoa, Chill the tray while you prepare the chocolate. broken into chunks 3 Put the chocolate in a glass bowl set over a 4 clementines saucepan of gently simmering water. The flaky sea salt (optional) water should not touch the base of the bowl.

Stir the chocolate occasionally while it melts. Remove from the heat, and cool until thickened and glossy, stirring occasionally. 4 Remove the tray of chilled ginger from the fridge. Holding 1 stick by its very end, dip into the melted chocolate to cover almost all the way to your fingers. Allow the excess to drip away, then return it to the baking tray to set. Repeat with three-quarters of the ginger, choosing the longest sticks. Chill until solid, then transfer to a glass jar and store in the fridge until ready to serve. 5 Finely chop the remaining ginger and stir into the remaining melted chocolate. Peel and segment the clementines, removing any pith. Dip half of each segment into the ginger chocolate to coat, then place on the second tray. You may need to re-melt the chocolate if your kitchen is on the cool side. Sprinkle the coated segments with a little salt if you like, then leave to set in the fridge.

Keep it cool Chilling the ginger and cooling the melted chocolate helps to create a thicker layer of chocolate, and minimises dripping as you dip the ginger and clementines.

PER SERVING 37 kcals • protein 0g • carbs 5g • fat 1g • sat fat 1g • fibre 1g • sugar 4g • salt 0.0g

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Sweet and

tender

Go on a voyage of discovery with Tenderstem® with recipes from around the world. Sweet and mild, it’s quick and easy to use in lots of dishes

Y

ou can go on a culinary journey around the world with Tenderstem® because it naturally goes with so many different cuisines. In fact, it’s so versatile you can add it to pretty much any dish you want or cook it however you like. You can also eat it all: from stem to tip every part is delicious, as it has a distinctive sweet taste. Try it for yourself in the tasty international recipes here. The sambhal is a traditional Gujarati dish, while the lomo saltado is Peruvian – a kind of South American stir-fry. Both have been given a healthy green addition!

Tenderstem® and beef lomo saltado SERVES 3 1 PREP 30 MINS 1 COOK 30 MINS

Tenderstem®, paneer & carrot sambhal SERVES 4 1 PREP 15 MINS 1 COOK 30 MINS

250g Tenderstem® 2-3 large carrots 225g paneer cheese zest and juice 1 large lemon 2 tbsp vegetable oil 1½ tsp black mustard seeds 5-6 curry leaves 1½ tsp table salt 2 tsp cumin and coriander powder 2 tsp red chilli powder handful fresh coriander, chopped

1 Steam the Tenderstem® for 5 mins, then transfer to a bowl of iced water. Grate the carrots, cut the paneer into 1cm cubes and set both aside. 2 Put the oil in the wok and add the mustard seeds. Place over a medium heat. When the seeds start to sizzle, add the curry leaves, quickly followed by the paneer. Sauté the paneer for 1 min or so until the edges start to brown. 3 Pour over the lemon juice and add the carrot, salt and spices. Mix well to distribute, then add the Tenderstem® and lemon zest. 4 Gently stir to warm the Tenderstem® through. Garnish with the coriander.

8oz sirloin steak, cut into bite-sized pieces 1 garlic clove, crushed 1 sweet potato, cut in 1.5cm cubes 4 tbsp olive oil 250g Tenderstem® ½ large fresh chilli (or 1 small), deseeded and finely sliced ½ medium red onion, cut in thick slices 1 tbsp red wine vinegar 2 tbsp beef stock 150g cherry tomatoes, cut in half 1 spring onion, cut in 1.5cm pieces handful fresh coriander leaves

1 Heat oven to 200C/180C fan/gas 6. In a bowl, mix the steak with salt, pepper and crushed garlic. Cover and set aside. 2 Put the sweet potato on a baking tray, season and mix with 3 tbsp of the olive oil. Roast for 20-25 mins until you can pierce them with a fork but they still hold their shape. 3 While the sweet potatoes are cooking, steam the Tenderstem® for 3-4 mins. Remove from the pan and put in a bowl filled with iced water to stop it cooking further. 4 Heat 1 tbsp of oil in a wok or large frying pan over a high heat. Cook the beef quickly, stirring, until it browns. Add the chilli and onion, stir and add the red wine vinegar and stock. Simmer for 30 secs – stir frequently. 5 Add the cherry tomatoes, Tenderstem® and spring onion, and season. Stir well. Turn the heat off and sprinkle with the roasted sweet potato cubes and coriander. 6 Serve covered in the juices with rice on the side.

For more information, ideas and recipe inspiration, visit tenderstem.co.uk

PYREX

Pyrex is a trademark of Corning Inc, used by permission

CHRISTMAS

Find your perfect Pyrex dish this Christmas at stockists nationwide Trusted in kitchens since 1915 For more details visit www.pyrexuk.com Facebook Pyrex UK (Official)

Twitter @PyrexUKOfficial

Entertain your way

Bring on the

brunch

Ease into the festivities with delicious recipes from chef Marcus Wareing, the new judge on BBC MasterChef: The Professionals Photographs STUART OVENDEN

Marcus Wareing gained his first Michelin star at 25, one of just a handful of chefs to be recognised at such a young age. His three London restaurants are Marcus, in Knightsbridge, The Gilbert Scott, St Pancras Rennaissance Hotel, and the newly opened Tredwell’s, in Covent Garden.

I spend a big chunk ristmas Day at work my staff and guests y restaurant. So brunch on Boxing Day is when I have time to enjoy a meal with my family. This year it is just me, my wife, Jane, and three children as a foodie family there is always plenty to go roun friends or relatives pop by

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Sunday morning baked eggs

Fresh crumpets simply cannot be beaten – light and fluffy inside and crispy on the outside. This sweet and salty burnt honey butter works so well with them.

from the city of Birmingham – of course! The scone-like cakes are great for brunch, especially if there’s a long gap for present opening before the festive feast.

We’ve perfected these creamy, indulgent eggs for my restaurant Gilbert Scott and they work just as well at home for the perfect laid-back breakfast.

MAKES 4 PREP 20 mins plus rising COOK 20 mins

SERVES 4 PREP 15 mins COOK 40 mins

SERVES 4 PREP 10 mins COOK 10 mins

A LITTLE EFFORT

A LITTLE EFFORT CALCIUM

EASY GLUTEN FREE

250ml/9fl oz milk 200g/7oz plain flour 1 tsp fast-action dried yeast 1 tsp golden caster sugar 2 tbsp vegetable oil, plus extra for greasing FOR THE BURNT HONEY BUTTER 5 tbsp clear honey 140g/5oz unsalted butter, at room temperature

3 rashers streaky bacon (I used smoked) 225g/8oz self-raising flour, plus extra for dusting 25g/1oz butter, cold and cut into small pieces 75g/21/2oz mature cheddar, grated 150ml/1/4pt milk, plus 2 tbsp extra for glazing 1 tbsp tomato ketchup 1 /2 tsp Worcestershire sauce

4 tbsp extra virgin olive oil 8 large eggs large sprig tarragon, leaves chopped 50g/2oz Gruyère (or vegetarian alternative), grated 100ml/31/2fl oz double cream 100g bag watercress, to serve Brummie bacon cakes (left) or toast, to serve

1 Gently heat the milk in a small pan until it starts to bubble around the edges, then leave it to cool until it is tepid. Put the flour, yeast, sugar and 1/2 tsp fine salt in a large bowl, and gradually mix in the cooled milk to make a smooth, loose batter. Cover and leave to rise in a warm place for 1hr-1hr 30 mins or until doubled in size and very bubbly. 2 Meanwhile, make the honey butter. Heat the honey in a small saucepan over a medium-high heat. Let it bubble until it turns to a deep gold, then remove and cool slightly. Using electric beaters or a wooden spoon, beat the butter in a large bowl until fluffy and pale, add a large pinch of sea salt, then fold in the warm honey. Scrape into a serving bowl and chill. Can be made a day ahead. 3 When the batter has risen, heat the grill to high. Lightly grease the insides of 4 x 9cm metal cooks’ rings with oil. Heat a large non-stick frying pan over a low-medium heat, add 1 tbsp oil and put the rings in the pan. Spoon the batter into the rings until they are half full. Let the crumpets cook slowly for about 10 mins or until the mixture has set and the bubbles on top have all popped. Lift the rings away carefully. If your pan has a heatproof handle, grill the crumpets in the pan for 7-10 mins or until the tops are golden brown. If not, transfer to a baking sheet and grill them on that instead. Can be made up to a day ahead or frozen. Warm through in an oven at 140C/120C fan/gas 1 if you’ve made them in advance. Repeat with the remaining mix, then serve with the burnt honey butter.

1 Heat grill to high and grill the bacon for 10 mins, turning halfway, until crisp. Cool for a few mins. Meanwhile, heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment. Sift the flour and 1 /2 tsp salt into a bowl, add the butter, then rub in to the texture of fine breadcrumbs. Cut the bacon into small pieces and add to the bowl with a third of the cheese. 2 Mix the milk, ketchup and Worcestershire sauce in a jug. Pour into the bacon mixture, stirring briefly, to make a soft dough. Flour the work surface, turn the dough onto it and shape into an 18cm round. Brush with milk, then cut into 8 wedges with a large knife. 3 Arrange the wedges on the baking sheet and sprinkle with the remaining cheese. Bake for 20-30 mins or until risen and golden brown, and serve warm (or cool on a wire rack, and store in an airtight container). Warm the bacon cakes through in a low oven (140C/120C fan/gas 1) if you’ve made them in advance.

crumpets only

excluding to serve items

1 Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream. 2 Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes or toast. PER SERVING 426 kcals • protein 16g • carbs 1g • fat 40g • sat fat 16g • fibre none • sugar none • salt 1.8g

PER SERVING 395 kcals • protein 15g • carbs 44g • fat 17g • sat fat 9g • fibre 2g • sugar 4g • salt 2.1g

7

7

7

:

7

7

: 7

:

:

7

7

7

:

7

PER SERVING 609 kcals • protein 2g • carbs 63g • fat 36g • sat fat 19g • fibre 2g • sugar 26g • salt 0.7g

7

7

:

:

To watch a video of Home economist Miriam Nice making Homemade crumpets with burnt honey butter, download the November issue of the Good Food app from the Apple App Store.

Look out for the new series of MasterChef: The Professionals on BBC Two

bbcgoodfood.com

November 2014

Food styling NANCY MCDOUGALL | Styling REBECCA NEWPORT | Wine notes SARAH JANE EVANS MW

Turn breakfast into a glamorous brunch with sparkling wines. The Champagne to choose is The Co-op’s Les Pionniers Vintage 2004, 12% (£24.99), a worthy winner of three top trophies. Or go English and choose newcomer Digby Fine English Reserve Brut NV 2009, 12% (£39.99, Selfridges) – winner of a best English sparkling wine award. Made with classic Champagne grapes, it is crisp with ripe apple notes. For something just a little fruitier, either alone or in a Buck’s Fizz or Bellini, seek out the super-smooth pear and apple San Leo Prosecco NV, Italy, 11% (£10.49, Waitrose).

Homemade crumpets Brummie bacon cakes originates from an old Women’s with burnt honey butter This Institute cookery book and comes

Entertain your way

Sunday morning baked eggs

Brummie bacon cakes

Laz yh oliday f ood

November 2014

bbcgoodfood.com

159

Entertain your way Spiced oatmeal fritters with coconut caramel pears These dense, nutty-tasting griddle cakes are dairy free, and fun to cook with kids. SERVES 4 (makes 8 fritters) PREP 20 mins plus cooling COOK 20 mins A LITTLE EFFORT FIBRE

De lic iou s

re

250ml/9fl oz almond milk 1 /2 tsp ground cloves 1 tsp ground nutmeg 4 tsp ground cinnamon 100g/4oz rolled oats 3 large eggs FOR THE CARAMEL PEARS 2 tbsp golden caster sugar 75g/21/2oz coconut butter (we used Tiana Organic from ocado.com) 2 firm Williams pears, peeled, cored and thinly sliced 200g/7oz coconut yogurt, to serve

160

f yr i da

1 In a large saucepan, combine the almond milk, cloves, nutmeg and 3 tsp of the cinnamon. Bring to a simmer. Tip in the oats and cook for 6 mins over a low heat, stirring constantly, until thick and creamy, like porridge. Scrape into a mixing bowl, cover, and cool for 20 mins. 2 While you wait, make the caramel pears. Sprinkle the sugar evenly over a frying pan set on a low heat. Don’t stir it, but wait until it starts to melt, turning dark golden here and there. When most of the sugar is melted, gently swirl to incorporate any dry patches. Stir in 25g of the coconut butter. Toss the pear slices in the remaining cinnamon, then add to the caramel and cook for 5 mins until softened. Set aside.

3 Return to the oats now, beating in the eggs and 1/2 tsp salt to make a loose pancake-like batter. Heat oven to 140C/120C fan/gas 1 and put plates in to warm. 4 Melt a little of the remaining coconut butter in a frying pan. When hot, add half-ladlefuls of the batter spaced apart and cook for 4 mins each side, or until golden brown. Remove to a plate and keep warm in the oven. Continue frying the fritters, adding more coconut butter as needed. Serve the fritters topped with a spoonful of coconut yogurt followed by the warm pears. PER SERVING 509 kcals • protein 11g • carbs 35g • fat 34g • sat fat 24g • fibre 7g • sugar 19g • salt 0.9g

ch r un b e

bbcgoodfood.com

November 2014

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Some like it hot

Ping Coombes, the winner of this year’s BBC MasterChef, delighted the nation with her creative flavours and Malaysian flair. Here she adds sparkle to Christmas entertaining with a choice of authentic curries and accompaniments Photographs ROB STREETER Braised pork belly with Thai basil & tofu I love cooking with pork belly for its sticky texture and rich meaty flavour. Despite those qualities, this is a light curry, with the pork and tofu surrounded by a delicate sauce. Serve the pork with the salad (p164), pancakes (p164) or steamed rice (p166). SERVES 8 PREP 30 mins COOK 2 hrs 25 mins A LITTLE EFFORT without tofu

The party season for me means entertaining at home. That way I can be together with my husband and young daughter, and I can enjoy the delights of cooking the dishes I was brought up with, and sharing them with friends. Of course I am biased, but for me Malaysian food is made for entertaining. Warm spices, exciting textures, subtle flavour combinations… this really is a cuisine for everyone. For the cook, there’s masses of flexibility – you can mix and match the curries and accompaniments as you fancy. It only remains for me to wish you and everyone dear to you a joyful, relaxing and flavoursome Christmas.

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Ping’s tip I use powdered chicken stock rather than a cube, as I find it has more flavour and I can use as much as I want without wasting any.

1 Heat 1 tbsp of the oil in a heavy, wide flameproof casserole dish and brown the skin side of the pork pieces for about 5 mins. You’ll need to do this in batches, setting the pork aside each time. Meanwhile, make the spice paste. Put the ginger, garlic, chillies and oil into a food processor and pulse until finely chopped. 2 Heat another 1 tbsp oil in the dish, add the onions and spring onions, and fry for 10 mins until soft. Turn the heat to low, add the spice paste and gently fry for 2-3 mins until fragrant. 3 Nestle the pork pieces in the onions and pour in enough cold water to just cover. Stir in the sugar, soy sauces, vinegar, stock and 1 tsp salt, and bring to the boil. Cover with a lid and simmer on a low heat for 1 hr 30 mins. Add the tofu and Thai basil, and continue to cook for another 30 mins, by which time the pork will be very tender. Season to taste, then serve. PER SERVING 534 kcals • protein 42g • carbs 10g • fat 36g • sat fat 11g • fibre 2g • sugar 6g • salt 2.4g

November 2014

Food styling KATY GREENWOOD | Styling REBECCA NEWPORT

2 tbsp vegetable oil 1.5-2kg/3lb 5oz-4lb 8oz boneless pork belly, cut into 8 pieces, skin left on 2 onions, sliced 8 spring onions, shredded 4 tsp caster sugar 3 tbsp light soy sauce 1 tbsp dark soy sauce 2 tbsp rice wine vinegar 1 tsp chicken stock powder (see tip, below left) 900g/2lb firm tofu, cut into cubes 3 small packs Thai basil, leaves only FOR THE SPICE PASTE 50g/2oz ginger, peeled and roughly chopped 6 garlic cloves, roughly chopped 10 fat green chillies, seeds left in, roughly chopped 2 tbsp vegetable oil

Entertain your way

s our v a l us f o i c s ith lu Melt-in-the-mouth, w

November 2014

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163

SERVES 8 PREP 10 mins COOK 1 hr 10 mins 1 OF 5 A LITTLE EFFORT A DAY

200g/7oz pork skin, as dry as possible (ask your butcher) flaky sea salt 800g/1lb 12oz beansprouts – the freshest you can find 1 /2 tsp white pepper 1 tsp sesame oil 3 tbsp oyster sauce

164

This is a moreish curry with real depth from the combination of tangy tamarind and creamy coconut milk. It’s light but leaves a tingle on your lips. Legend has it that a Chinese cook created the recipe for his captain while travelling in Malaysia. When the captain asked the dish’s name, the reply came ‘Ayam, Kapitan’ (‘Chicken, Captain’) – and so the name stuck. Serve with Roti jala or one of the other accompaniments.

These pancakes are soft and slightly chewy. When dipped into curry, the little gaps in the pancake hold the sauce really well. At home I use a special scoop that lets the batter run into the pan in several thin ribbons at once, but it’s just as easy to use a squeezy bottle. Or simply make a normal pancake by swirling the batter in the pan instead.

SERVES 8 PREP 30 mins plus marinating COOK 2 hrs

EASY

2 tbsp turmeric 1 tbsp flaky sea salt 8 chicken legs, on the bone and skin on, cut into thighs and drumsticks 225ml/8fl oz vegetable oil 500ml/18fl oz thick coconut milk (this must be full-fat) 2 lemongrass stalks, bruised 4 lime leaves 2 tbsp chicken stock powder 2 tbsp white caster sugar 85g/3oz tamarind paste FOR THE SPICE PASTE 40 small dried chillies, seeds removed 50g/2oz fresh ginger, peeled and roughly chopped 50g/2oz galangal, peeled and roughly chopped 4 lemongrass stalks, tender part only 350g/12oz Thai or regular shallots, roughly chopped (see tip, below left) 25g/1oz candlenuts or macadamia nuts (see tip, below left) 4 garlic cloves, roughly chopped 2 tbsp vegetable oil

My hometown of Ipoh in Malaysia is famous for producing the best fat, juicy beansprouts. Back home we normally serve beansprouts very simply, with a little soy, oil and white pepper. Here, I’m combining them with my love of all things pork to create an explosion of flavours and textures, to do the beansprouts justice. It’s the pork crackling that takes time in this dish, but it’s worth the wait.

PER SERVING 134 kcals • protein 5g • carbs 4g • fat 10g • sat fat 3g • fibre 2g • sugar 2g • salt 0.8g

Roti jala (Malaysian net pancakes)

SERVES 8 (makes about 24) PREP 5 mins COOK 35 mins

A LITTLE EFFORT

Warm salad of beansprouts with pork crackling

1 Heat oven to 180C/160C fan/gas 4. Lay the pork, skin-side up, on a shallow baking tray and sprinkle liberally with flaky sea salt. Cover with baking parchment and lay a second baking tray on top. Put a weight on top of the tray (such as a casserole dish), then put in the oven. Bake for 40 mins, then turn the oven up to 200C/180C/gas 6 and cook for another 20 mins or until the skin is deep golden and crisp. If it’s not quite ready, return to the oven and check every 10 mins. 2 Remove the crackling from the parchment and leave it to rest on a cooling rack. Spoon 2 tsp of the leftover pork fat into a large mixing bowl with the white pepper, sesame oil and oyster sauce to make a dressing. Bring a large pan of water to the boil, then add the beansprouts and cook for 3 mins until just hot through. Drain, then put the sprouts into the bowl with the dressing and mix well. To serve, break up the pork crackling and sprinkle liberally on top.

Ayam Kapitan (Captain’s curry)

Sourcing ingredients • I use small Thai shallots in these recipes, which can be hard to find, depending on where you live. Normal shallots can be used instead, though they have a milder flavour. • Candlenuts are very oily nuts used widely in Malay cooking to add texture to, and thicken, sauces. They should always be cooked before use. Macadamias, which don’t require cooking, make an excellent substitute.

1 Mix the turmeric, salt and 3 tbsp water in a large non-metallic dish, then add the chicken pieces. Rub all over the chicken, cover and chill overnight, or leave at room temperature for 30 mins. 2 Meanwhile, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies and other ingredients together in a processor or blender until smooth. 3 Heat the oil in a deep wok or large, heavy-based saucepan. Fry the chicken in batches for 5 mins until golden, turning halfway through. Drain the chicken on kitchen paper. Carefully remove half of the oil to a heatproof container, then add the spice paste to the remaining oil in the wok. 4 Fry the paste for 5 mins, then return the chicken to the pan, followed by the coconut milk, lemongrass and lime leaves. Cook for a further 5 mins, then stir in the stock powder, sugar and tamarind paste. Simmer gently for 1 hr 30 mins-1 hr 40 mins until the chicken is falling off the bones.

300g/11oz plain flour 1 tsp turmeric 3 large eggs, beaten 300ml/1/2pt semi-skimmed milk mixed with 300ml/1/2pt water vegetable oil, for frying

1 Heat oven to 140C/120C fan/gas 1. Mix the flour, 1 tsp salt and turmeric together in a large bowl and make a well in the middle. Add the eggs to the well, plus a good splash of the milk and water mix. Whisk until smooth and thick, without any lumps. Gradually whisk in the rest of the milk and water mix to make a thin batter. Transfer the batter, using a funnel, to a squeezy bottle, if using. 2 Heat 1 tsp oil in a non-stick frying pan. Squeeze the bottle and scribble a net of the batter into the pan, working as quickly as you can. When the pancake has set (after about 30 secs), flip it with a fish slice and briefly cook the other side. These pancakes cook very quickly, so watch them closely. Repeat with the remaining batter, adding more oil as needed. Layer the pancakes between sheets of baking parchment and keep warm in the oven while you cook the rest. PER SERVING 218 kcals • protein 7g • carbs 29g • fat 7g • sat fat 2g • fibre 1g • sugar 2g • salt 0.7g

PER SERVING 709 kcals • protein 33g • carbs 20g • fat 55g • sat fat 19g • fibre 2g • sugar 15g • salt 2.5g

bbcgoodfood.com

November 2014

Entertain your way

Creamy chicken, dreamy spices

November 2014

bbcgoodfood.com

165

Entertain your way

ry cur n w icy pra p s d an ot H

Mummy Ping’s Sambal prawns & green beans This curry is traditionally as hot as they get, and whenever my mum makes this dish I polish off several bowls of rice to temper the feisty sauce. I’ve halved the amount of chillies my mum uses, but it’s still very hot indeed, so if you like the idea of a tasty prawn & green bean curry, but don’t want too much heat, halve or even quarter the amount of dried chillies again. I recommend serving this with Pandan steamed rice, but feel free to add another accompaniment if you wish SERVES 8 PREP 20 mins plus soaking COOK 25 mins 1OF 5 A LITTLE EFFORT IRON A DAY

500g/1lb 2oz green beans, trimmed and halved on the diagonal 1kg/2lb 4oz raw, shelled king prawns (defrost if frozen) 200ml/7fl oz vegetable oil 100g/4oz tamarind paste, or juice 3 limes 2 tbsp chicken stock powder 3 tbsp golden caster sugar

FOR THE SPICE PASTE 20 small dried red chillies 16 lemongrass stalks, tender parts only 450g/1lb shallots, roughly chopped 50g/2oz candlenuts or macadamia nuts, roughly chopped 1 tsp shrimp paste 4 tbsp vegetable oil

1 First, make the spice paste. Soak the dried chillies in hot water for 20 mins until soft. Drain, then mix the chillies with the rest of the spice paste ingredients in a processor or blender to make an even, fine-textured paste. 2 Put a large pan of water on to boil, then drop in the green beans and cook for 3 mins. Lift the beans from the water, cool under cold running water, then drain. Using the same pan of water, cook the prawns for 1-2 mins, until they have just turned pink, then run these under cold water too. 3 Heat the oil a large wok or frying pan and fry the spice paste over a medium heat for 8-10 mins. Stir in the tamarind paste, chicken stock powder and sugar, and cook for 2 mins. Add the prawns, green beans and 4 tbsp water, and cook for 4-5 mins more until the prawns are completely cooked through and the beans are just tender. Serve immediately with the Pandan steamed rice (right). PER SERVING 521 kcals • protein 25g • carbs 20g • fat 37g • sat fat 5g • fibre 4g • sugar 19g • salt 1.0g

166

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Ping’s tip

Pandan steamed rice

Tamarind is acidic and can affect the texture of delicate prawns. Blanching the prawns first will keep them firm. They don’t need much cooking, so check the sauce for seasoning before you put the prawns in.

Pandan, also known as screwpine leaf, is a tropical leaf used across Asia to add a fragrant, slight sweetness to many recipes. These long, green leaves have a very subtle flavour, but are well worth looking out for in specialist shops or online for an authentic touch. Pandan makes plain rice a little more interesting, and really complements curries and spicy food. SERVES 8 PREP 10 mins plus standing COOK 10-15 mins EASY

LOW GOOD GLUTEN FAT 4YOU FREE

600g/1lb 5oz jasmine rice 2 pandan leaves, knotted

Put the rice in a large pan and cover with cold water. Swoosh the rice in the water, then drain the water away. Repeat until the water runs clear. Add the pandan leaves to the rice, season with a little salt, then add enough cold water to come a fingertip depth above the surface of the rice. Bring the pan to the boil, then reduce the heat and simmer for 10-15 mins or until most of the water has been absorbed and the surface of the rice looks pitted. Turn off the heat, cover and leave undisturbed for 30 mins. PER SERVING 248 kcals • protein 5g • carbs 54g • fat 1g • sat fat none • fibre 2g • sugar none • salt 0.1g

November 2014

Come dine with us We are thrilled to invite BBC Good Food readers to an exclusive reader lunch at Simon Rogan’s Michelin-starred restaurant, Fera at Claridge’s, in London on Sunday 18 January. Tickets for the three-course lunch, including welcome drinks and specially selected wine with every course, cost £99 each. This also includes a table visit from the sommelier, who can discuss the menu and your choice of wine. Simon, the Good Food team and I very much look forward to welcoming you there, for what is sure to be a truly memorable experience.

READER EVENTS

Gillian Carter, Editor

THE DATE Sunday 18 January 2015 THE PLACE Fera at Claridge’s, London THE TIME 12.30–4.30pm THE OCCASION A gala lunch for Good Food readers, with a menu of highly seasonal produce cooked by Simon Rogan and his senior team. SAMPLE MENU Starters Fried scallops, parsnips cooked in praline, meadowsweet & hazelnuts Cartmel Valley venison smoked over juniper, pickled carrots, cornichons & coriander Mains John Dory, grilled leeks, crosnes, borage & razor clams Cumbrian Beef, chervil roots, trumpet mushrooms, beer mustard Dessert Amedei chocolate with chestnuts, celery root verbena Worcester apples, walnuts, brown butter & apple marigold Vegetarian options are also available

Only the best seasonal produce is favoured in Simon’s cooking, which means the menu may change depending on the freshest ingredients that are available on the day.

THE PRICE £99 per head, including welcome drink on arrival, selection of canapés and a three-course lunch, including wine with each course. The sommelier will talk to you about the food and wine choices at your table – PLUS you will receive a goody bag of gifts, worth £50.

BOOK NOW – LIMITED PLACES AVAILABLE!

ABOUT SIMON ROGAN Simon Rogan’s culinary career has seen phenomenal success in the past decade or so since he opened L’Enclume in 2002. Located in Cartmel, Cumbria, L’Enclume has since garnered two Michelin stars and a host of other accolades, including Best Restaurant in the UK by the Waitrose Good Food Guide 2015. Simon’s distinctive and inventive cooking style is inspired by his love of seasonal all-British ingredients. Simon has since expanded his restaurant portfolio with two additional sites in Cartmel – Rogan & Co and The Pig & Whistle – as well as extensive farm acreage and two restaurants in Manchester at The Midland Hotel – The French and Mr Cooper’s House & Garden, both launched in 2013. *Calls cost 6p per minute plus network extras.

To book, call 0844 412 4626* quoting Good Food readers lunch, or visit bbcgoodfood.seetickets.com November 2014

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Everyday

MAKE IT TONIGHT Winter weeknight meals already stuck on repeat? Here’s new inspiration for the month ahead. Simple prep • Easy-to-find ingredients • No more than 3 steps • Costed to help you budget Recipes KATY GILHOOLY Photographs ROB STREETER

£2.07 per serving

Smoked mackerel, parsnip & Puy lentil salad SERVES 4 PREP 10 mins COOK 30 mins OF 5 EASY FOLATE FIBRE VIT C OMEGA-3 2 A DAY

Sesame paneer wraps SERVES 4 PREP 20 mins COOK 20 mins EASY

1 OF 5 CALCIUM FOLATE A DAY

4tbsp chilli sauce, or to taste (not to be confused with sweet chilli sauce or hot sauce, such as Tabasco; we used Lingham’s, which is mild, sweet and spicy) 100g/4oz natural yogurt 2 x 225g packs paneer, each cut into 10 cubes 100g pack sesame seeds 2 tbsp sunflower oil 1 carrot, peeled and grated 1 /2 cucumber, halved, deseeded and sliced into batons 2 Baby Gem lettuces, shredded 4 tortilla wraps, warmed following pack instructions

1 Mix 1 tsp of the chilli sauce with the yogurt and some seasoning, and set side. Brush the paneer cubes with the remaining chilli sauce and roll each cube in the sesame seeds. 2 Heat the oil in a large frying pan over a medium heat and fry the paneer in batches for 5-8 mins or until golden all over. Turn the cubes frequently, as the seeds can catch easily. Drain on kitchen paper, then serve with the chilli yogurt, carrot, cucumber, lettuce and warm wraps. PER SERVING 530 kcals • protein 34g • carbs 34g • fat 27g • sat fat 9g • fibre 5g • sugar 11g • salt 1.7g

November 2014

500g/1lb 2oz parsnips, peeled and cut into small cubes 1 tbsp olive oil 1 tsp clear honey 2 lemons, 1 juiced, 1 cut into wedges 2 tsp creamed horseradish 100g bag watercress 2 x 250g pouches ready-to-eat Puy lentils 4 smoked mackerel fillets, flaked

£1.27 per serving

1 Heat oven to 200C/180C fan/gas 6. Toss the parsnips with half the olive oil and some seasoning. Roast for 20 mins, drizzle with the honey, then roast for 10 mins more or until the parsnips are golden, sticky and tender. Meanwhile, make a dressing. Mix together the lemon juice, the horseradish and the remaining oil in a large bowl. 2 Toss the parsnips, watercress and lentils into the dressing, then divide between 4 plates. Top with the smoked mackerel and serve with the lemon wedges. PER SERVING 500 kcals • protein 26g • carbs 44g • fat 21g • sat fat 4g • fibre 15g • sugar 10g • salt 2.4g

£2.23 per serving

Baked gnocchi with kale pesto & ham SERVES 6 PREP 15 mins COOK 25 mins EASY

85g/3oz kale 50g/2oz walnut pieces 150ml/1/4pt olive oil juice 1 lemon 50g/2oz Parmesan, roughly chopped 2 x 500g packs gnocchi 4 thick slices ham, diced 125g ball mozzarella, drained 100g bag mixed salad leaves

1 Heat oven to 200C/180C fan/gas 6. Put the kale, walnuts, oil, lemon juice and Parmesan in a processor and blitz until the kale is very finely chopped. Bring a large pan of water to the boil and cook the gnocchi in 2 batches, for 2 mins each time. 2 Drain the gnocchi thoroughly, then tip into an ovenproof dish and stir through the kale pesto and the ham. Tear the mozzarella into pieces and dot over the gnocchi. Bake for 20-30 mins or until the cheese is bubbling. Serve with the salad leaves. PER SERVING 653 kcals • protein 18g • carbs 56g • fat 39g • sat fat 9g • fibre 3g • sugar 1g • salt 3.6g

173

£1.76 per serving

Butternut squash & goat’s cheese spaghetti SERVES 4 PREP 15 mins COOK 35 mins

Lamb koftas with beetroot & apple raita SERVES 6 PREP 20 mins COOK 20 mins 1OF 5 GLUTEN EASY A koftas only DAY FREE

1 red onion, thinly sliced juice 1 lemon, plus wedges to serve 800g/1lb 12oz lamb mince 4 tsp garam masala 200g/7oz natural yogurt 1 apple, grated 1 small beetroot, about 50g/2oz, peeled and grated small bunch coriander cooked rice or warmed wraps, to serve

1 Heat the grill to high. Toss the onion with half the lemon juice, plus some seasoning, and set aside. 2 Using your hands, mix the mince with 3 tsp of the garam masala and some seasoning. Divide the mix into 6, then roll each into a long thin sausage. Insert a skewer along the length of each kofta, then grill for 5 mins each side until cooked through. If using wooden skewers, soak them for 10 mins first. 3 Make the raita as the lamb cooks. Mix together the yogurt, apple, beetroot, the remaining garam masala, the lemon juice and some seasoning. Serve the koftas with the onions, raita, lemon wedges, coriander leaves and cooked rice or wraps. PER SERVING 488 kcals • protein 32g • carbs 48g • fat 19g • sat fat 9g • fibre 1g • sugar 6g • salt 0.3g

174

1OF 5 VIT C IRON A DAY

1 garlic bulb 1 tbsp olive oil 1 large butternut squash, peeled, deseeded and cut into small cubes 350g/12oz spaghetti or linguine small bunch sage, leaves only 100g/4oz goat’s cheese, crumbled 50g/2oz toasted pine nuts

1 Heat oven to 200C/180C fan/gas 6. Cut off the top third of the garlic bulb and discard. Drizzle the garlic with 1/2 tsp of the oil, season, then wrap in foil. Toss the squash with the remaining oil and some seasoning, then spread over a large, shallow baking tray. Add the garlic parcel to the tray and roast for 30 mins or until the squash is soft and starting to caramelise. 2 After 20 mins roasting time, boil the pasta following pack instructions. When the squash is ready, unwrap the garlic and carefully squeeze out the soft cloves. Drain the pasta, toss with the squash, garlic, sage and goat’s cheese. Sprinkle over the pine nuts and serve. PER SERVING 605 kcals • protein 22g • carbs 80g • fat 20g • sat fat 6g • fibre 8g • sugar 11g • salt 0.5g

Pork chops with lemon roast potatoes SERVES 4 PREP 20 mins COOK 1 hr EASY FOLATE VIT C GLUTEN FREE

5 tbsp olive oil 1kg/2lb 4oz Maris Piper potatoes, cut into large, even pieces 6 garlic cloves, left in their skins 2 lemons, 1 zested, both cut into wedges 1 /4 tsp dried oregano 75g/21/2oz pitted black olives 4 pork chops 100g bag baby spinach

1 Heat oven to 200C/180C fan/gas 6. Pour the oil into a roasting tin and put in the oven to heat. Put the potatoes, garlic and half the lemon wedges into a large pan. Cover with cold salted water and bring to the boil, then simmer for 10 mins. Drain the potatoes, discarding the lemon and garlic. Toss the potatoes with the lemon zest, oregano and seasoning, then carefully transfer to the hot oil in the roasting tin and roast for 30 mins. 2 Meanwhile, finely chop the olives in a small food processor with some pepper. Press the olives onto both sides of the pork chops, then add the chops to the roasting tin and cook for a further 15-20 mins. Just before serving, heat a dry frying pan until very hot. Tip in the spinach, cook for 20 seconds or so until wilted, then set aside in a colander to drain. Season, then serve with the pork, potatoes and remaining lemon wedges. PER SERVING 600 kcals • protein 31g • carbs 45g • fat 31g • sat fat 7g • fibre 7g • sugar 3g • salt 0.5g

Food styling KATY GREENWOOD

EASY

£1.59 per serving

£1.28 per serving

November 2014

Everyday Polenta & mushroom tart SERVES 6 PREP 10 mins COOK 40 mins EASY

£2.47 per serving

Crispy Japanesestyle chicken burgers SERVES 4 PREP 20 mins plus marinating COOK about 20 mins EASY IRON

1 tbsp mirin 3 garlic cloves, crushed 1 tbsp soy sauce thumb-sized piece ginger, peeled and finely grated 100g/4oz mayonnaise 8 boneless, skinless chicken thighs, cut into strips 100g/4oz cornflour sunflower oil, for frying 4 large or 8 small soft burger rolls 2 Baby Gem lettuce, shredded

1 Mix together the mirin, garlic, soy and ginger to make a marinade. Mix 1 tbsp of this into the mayonnaise, then cover and chill. Put the chicken in a large bowl, pour over the remaining marinade and leave at room temperature for 10 mins, or longer in the fridge if you have time. 2 Spread the cornflour over a plate and roll the chicken pieces in it until coated. Heat 2cm oil in a large saucepan over a medium heat. Carefully add one-third of the chicken and fry for about 8 mins, turning occasionally, until crisp and cooked through. Lift from the oil, set aside on kitchen paper, then repeat with the rest of the chicken. Serve in the rolls with the mayonnaise and lettuce. PER SERVING 715 kcals • protein 39g • carbs 61g • fat 34g • sat fat 7g • fibre 3g • sugar 5g • salt 2.4g

Get ahead Marinate the chicken the night before and keep it in the fridge – then all you need to do is coat it and fry it the following day.

Thai satay prawns SERVES 4 PREP 15 mins COOK 10 mins 1OF 5 EASY FOLATE FIBRE VIT C IRON A DAY

100g/4oz roasted unsalted peanuts 100ml/31/2fl oz coconut milk thumb-sized piece ginger, peeled and roughly chopped 1 tbsp fish sauce 3 limes, 2 juiced, 1 cut into wedges 300g/11oz large raw prawns 250g/9oz dried medium egg noodles 1 tbsp sunflower oil 300g/11oz frozen peas 6 spring onions, sliced small bunch coriander, leaves only

Replace the olives

1 Put the peanuts, coconut milk, ginger, fish sauce and lime juice into a food processor and pulse to a smoothish paste. Put the prawns in a bowl, add the peanut paste and mix well. Cook the noodles following pack instructions, then drain, cool under running water and drain again. 2 Heat the oil in a large wok or frying pan, add the prawns and cook for 1 min. Still on a high heat, add the peas and cook for a further 3-4 mins until the prawns are completely pink. Stir in the noodles and spring onions until heated through. Sprinkle over the coriander and serve with the lime wedges.

If you have tapenade in the cupboard, you can use it instead of the olives.

LOW 1OF 5 CAL A DAY

25g/1oz butter, plus extra for greasing 850ml/11/2pts vegetable stock 200g/7oz quick-cook polenta 50g/2oz Parmesan (or vegetarian alternative), grated 2 rosemary sprigs, leaves finely chopped 500g/1lb 2oz chestnut mushrooms, halved small bunch thyme, leaves only 2 tbsp olive oil 125g ball mozzarella, drained large handful rocket 1 tsp balsamic vinegar

1 Heat oven to 200C/180C fan/gas 6. Grease and line a large baking tray with baking parchment. Bring the stock to the boil in a large saucepan, then slowly pour in the polenta, whisking all the time. Bring it to the boil and bubble for 8 mins, whisking continuously. Remove from the heat and stir in the cheese, butter, rosemary and plenty of seasoning. Spread the polenta over the lined tray and bake for 30 mins. 2 Meanwhile, mix the mushrooms with the thyme and some seasoning. Heat a splash of oil in a large frying pan and fry the mushrooms in a couple of batches until golden. Tear the mozzarella into pieces and pat dry with kitchen paper. Top the baked polenta with the mushrooms and mozzarella, then bake again for 10 mins or until the cheese is melted and bubbling. Scatter the rocket over the tart and drizzle with the balsamic vinegar. PER SERVING 220 kcals • protein 12g • carbs 8g • fat 15g • sat fat 7g • fibre 3g • sugar 1g • salt 0.8g

PER SERVING 594 kcals • protein 35g • carbs 55g • fat 24g • sat fat 7g • fibre 10g • sugar 5g • salt 1.7g

£2.23 per serving

98p per serving

bbcgoodfood.com

175

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November 2014

Cannycook

Everyday

Every month, our Canny cook, Food editor Cassie Best, creates simple recipe solutions for your weeknight mealtime challenges. This month, healthy meals for a family of three

Mustard & sage chicken with celeriac mash

Photographs ROB STREETER

SERVES 3 PREP 15 mins COOK 20 mins 2 OF 5 EASY LOW CAL FOLATE FIBRE VIT C IRON A DAY

‘Make simple changes and revitalise your mealtimes – while keeping healthy and on budget’

1 celeriac, peeled and cut into chunks 3 chicken breasts, skinless 1 tbsp English mustard powder 2 tsp olive oil 2 garlic cloves, crushed 8 sage leaves, chopped 100g/4oz low-fat crème fraîche, plus 2 tbsp for the mash 1 low-sodium chicken stock cube 2 tbsp wholegrain mustard 275g/10oz cooked green veg, such as thin-stemmed broccoli, peas or Savoy cabbage, to serve

1 Put the celeriac in a bowl, add a splash of water and cover with cling film. Pierce the cling film and microwave on High for 10 mins or until really tender. 2 Meanwhile, put the chicken breasts between 2 sheets of cling film and lightly bash with rolling pin until they are an even thickness. Dust with the mustard powder. Heat the oil in a large frying pan, add the chicken breasts and brown on both sides. Add the garlic and sage to the pan, stirring in the gaps between the chicken, for 30 secs1 min, then crumble in the stock cube. Pour in 100ml hot water and add 100g crème fraîche. Stir the sauce around the chicken, then cover the pan with a lid and cook over a medium heat for 8 mins or until the chicken is cooked through. Stir through the mustard and season with plenty of black pepper. 3 While the chicken cooks, drain any liquid from the celeriac, season, add the remaining 2 tbsp crème fraîche and mash (or blitz to a purée in a food processor). Serve with the chicken and some green veg.

Lucie Flint and Alastair Macfarlane live in Henlow, Bedfordshire, with Lucie’s son, Andrew, 18. With Lucie and Alastair’s wedding coming up in December, they all want to stick to healthy food. Lucie says: ‘I like fresh, punchy food, light on calories but high on flavour. We love Thai salads, fresh fish and a well-cooked steak.’ Andrew, who loves hearty dishes, says: ‘My favourites are chicken tikka, and Alastair’s Salmon with lemon butter linguine.’

Cassie’s healthy swap With less than half the calories of potatoes, celeriac is a great choice if you’re trying to eat healthily. It’s a good source of fibre and will keep you feeling full. If you’re happy to bump up the calories a little, replace half the celeriac with potatoes or parsnip, for a creamier mash.

The verdict ‘The chicken was succulent and very tasty – we liked the use of sage as it grows in our garden all year round. Chicken is a midweek staple in our house and we are always looking for new ideas. This definitely ticks the box for both speed and flavour.’ Alastair

PER SERVING 360 kcals • protein 40g • carbs 10g • fat 15g • sat fat 6g • fibre 14g • sugar 6g • salt 2.4g

What’s the problem? ‘We’d love some ideas for light dishes that are hearty enough to fill us up, or easily bulked out with carbs for Andrew. Also, we tend to eat at different times, so it would be great to have a couple of dishes that would sit in a pot, ready for everyone to help themselves.’

Here’s our Canny cook’s solution ‘I’ve created these recipes with the health benefits in mind, while making sure they’re filling and satisfying too.’

£2.20 per serving

Get in touch with our Canny cook If you want help planning and cooking your meals, contact Cassie at [email protected]

November 2014

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177

Sticky stem ginger duck & noodle salad SERVES 3 PREP 15 mins COOK 45 mins 3OF 5 LOW EASY LOW FAT CAL VIT C IRON A DAY

The verdict ‘We cooked the duck the night before while we had spare time, then shredded it and sealed it in a container in the fridge – all we had to do after work was prepare the salad. However, you have to resist the urge to eat all the duck the moment you’ve cooked it, because it’s so good! This would make a great packed lunch to take to work, so next time I’ll make double.’ Lucie

5 balls stem ginger, finely grated, plus 3 tbsp syrup from the jar 3 tbsp low-sodium soy sauce zest and juice 4 limes, plus 1 cut into wedges to serve 2 duck legs, skin removed 200g pack sugar snap peas 140g/5oz vermicelli rice noodles 300g bag beansprouts 200g pack radishes, sliced small pack mint, leaves picked 1 fat red chilli, deseeded & thinly sliced

in fat and calories Low

1 Heat oven to 220C/200C fan/gas 7. In a small bowl, mix the stem ginger, 1 tbsp soy and the juice and zest 1 lime. Put the duck on a foil-lined baking tray, scrunch up the sides of the foil around the duck, then pour over the marinade. Bake for 45 mins, turning the duck over halfway through cooking. 2 Meanwhile, bring a large pan of water to the boil. Add the sugar snap peas and boil for 30 secs, then scoop out (don’t drain the water), then transfer to a colander and run under cold water until cool. Bring the water back to the boil and cook the rice noodles following pack instructions. Meanwhile, slice the sugar snap peas on the diagonal. 3 When the noodles are cooked, drain well. Put in a large bowl, add the remaining soy, the stem ginger syrup, lime zest and juice, cooled sugar snap peas, beansprouts, radishes, mint and chilli. Shred the duck and add this, along with any juices collected in the foil. Toss everything together, then serve. PER SERVING 429 kcals • protein 30g • carbs 53g • fat 10g • sat fat 3g • fibre 4g • sugar 14g • salt 2.1g

Cassie’s tip Duck is often thought of as fatty, but once the skin has been removed, you’re left with an incredibly lean piece of meat. Don’t throw away the lovely skin though – it’s packed with flavour and can be enjoyed on a special occasion. Put it in an ovenproof dish and roast until the fat has turned liquid and the skin is crispy. Pour the fat into a small pot and store in your fridge to cook your roast potatoes on Christmas Day. Dry the crispy duck skin on kitchen paper and cool, then whizz in a food processor to crumbs. Use to sprinkle over canapés, or mix with breadcrumbs to top a luxury macaroni cheese. It will keep for up to 48 hours.

£3.24 per serving

178

bbcgoodfood.com

November 2014

Everyday Spanish meatball & butter bean stew

The verdict ‘This was delicious and incredibly easy to make. It was packed with flavour and we cleaned our plates. Next time I might leave out the beans and serve it with spaghetti or mash. We will be cooking this again and again – big thumbs up from us.’

SERVES 3 PREP 15 mins COOK 35 mins 4OF 5 GLUTEN EASY LOW CAL FIBRE VIT C IRON A DAY FREE

350g/12oz lean pork mince 2 tsp olive oil 1 large red onion, chopped 2 peppers, sliced, any colour will do 3 garlic cloves, crushed 1 tbsp sweet smoked paprika 2 x 400g cans chopped tomatoes 400g can butter beans, drained 2 tsp golden caster sugar small bunch parsley, chopped crusty bread, to serve (optional)

Leave it in the pot This dish will sit happily in the pot – ideal for families eating at different times. It can be reheated and eaten as it is for a light supper, or served with crusty bread if you want something more substantial.

Lucie

Eat healthier! 10 simple swaps Small steps can make a big difference. Try swapping some of your usual ingredients for healthier alternatives SWAP Soy sauce for low-salt soy sauce White rice for brown rice Crème fraîche for low-fat crème fraîche or low-fat yogurt Stock cubes for low-sodium stock cubes Couscous for bulghar wheat or quinoa Beef or lamb mince for lean pork or turkey mince Potatoes for celeriac or sweet potatoes Granola for porridge or a wholewheat cereal, such as shredded wheat Streaky bacon for back bacon Crisps for homemade popcorn

1 Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins. 2 Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like. PER SERVING 435 kcals • protein 33g • carbs 35g • fat 15g • sat fat 5g • fibre 12g • sugar 22g • salt 1.3g

ou fy 4o

Food styling KATY GREENWOOD | Styling REBECCA NEWPORT

£2.24 per serving

r5 -a -d ay in on ed ish

November 2014

bbcgoodfood.com

179

Sweet potato & sprout hash with poached eggs SERVES 3 PREP 15 mins COOK 25 mins EASY

LOW LOW FOLATE FIBRE VIT C 3OF 5 GLUTEN A DAY FREE FAT CAL

2 large sweet potatoes, cut into chunks 2 tsp olive oil 2 red onions, thinly sliced 300g/11oz Brussels sprouts, thinly sliced grating of nutmeg 3 eggs

1 Put the sweet potatoes in a bowl, cover with cling film and microwave on High for 5 mins until tender but still holding their shape. Uncover the bowl and leave to cool a little. 2 Meanwhile, heat the oil in a wide non-stick frying pan and add the onions. Cook for 5-8 mins until starting to caramelise. Add the sprouts and stir-fry over a high heat until softened. Push the sprouts and onions to one side of the pan and add the sweet potatoes, squashing them down in the pan with the back of a spatula. Leave undisturbed for 5 mins until starting to crisp on the underside. Season, add the nutmeg, mix in the sprouts and onions, and flip the potato over, trying not to break it up too much. Cook for a further 5 mins until really crispy. 3 Meanwhile, poach 3 eggs in a pan of barely simmering water. Serve the hash topped with poached eggs. PER SERVING 357 kcals • protein 12g • carbs 49g • fat 10g • sat fat 2g • fibre 12g • sugar 28g • salt 0.4g

Make it go further This works well for those suppers when you fancy something light, but you can bulk it out by serving it with a few rashers of bacon or a gammon steak.

The verdict ‘The hash was full of flavour and simple to make, and the gooey egg was great – we all loved it. We thought this recipe would make a fantastic brunch, served with some bacon for Boxing Day, to use up the leftover sprouts.’

81p per serving

Alastair

Sa tis fy ing veg gie supp er

180

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November 2014

Everyday One-pan tikka salmon with jewelled rice

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SERVES 3 PREP 10 mins COOK 45 mins OF 5 EASY FIBRE OMEGA-3 2 A DAY

chef win

3 tbsp tikka curry paste 150ml pot natural low-fat yogurt 3 salmon fillets, skinned 2 tsp olive oil 1 large red onion, chopped 1 tsp turmeric 50g/2oz soft dried apricots, chopped 200g/7oz brown basmati rice 100g pack pomegranate seeds small pack coriander, leaves picked

1 Combine 1 tbsp of the curry paste with 2 tbsp yogurt. Season the salmon and smear the yogurt paste all over the fillets, then set aside. 2 Heat the oil in a large pan (with a lid) and add the onion. Boil the kettle. Cook the onion for 5 mins to soften, and stir in the remaining curry paste then cook for 1 min more. Add the turmeric, apricots and rice, season well and give everything a good stir. Pour in 800ml water from the kettle. Bring to a boil, and simmer for 15 mins. Cover with a lid, lower the heat to a gentle simmer and cook for 15 mins more. 3 Uncover the rice and give it a good stir. Put the salmon fillets on top of the rice and re-cover the pan. Turn the heat to its lowest setting and leave undisturbed for 15-20 mins more until the salmon and rice are perfectly cooked. Scatter over the pomegranate seeds and coriander, and serve with the yogurt.

The finalists have been chosen – now Kenwood’s Disaster Chef competition really starts

PER SERVING 673 kcals • protein 42g • carbs 68g • fat 25g • sat fat 4g • fibre 7g • sugar 21g • salt 0.9g

The verdict ‘This was my dish of the week – absolutely sensational – it will definitely be a regular at uni. The salmon was really moist and I love the flavours. We all liked that it’s a twist on a good old family favourite, and the brown rice made it super-healthy. The vibrant colours of the pomegranate and coriander were really inviting, and we liked the hint of sweetness from the fruit.’ Andrew

£2.17 per serving

A

fter much deliberation, the 15 finalists most in need of culinary help have been chosen to compete in the Kenwood Disaster Chef competition. Over the next few weeks, they’ll take on a series of challenges to improve their cooking skills (the most improved cook will eventually be crowned Kenwood Disaster Chef champion). They will learn a wide variety of recipes and techniques with the help of Kenwood cooking expert video tutorials and a Kenwood CHEF Sense – the new ultimate kitchen machine for passionate novices and seasoned chefs alike. Follow the finalists’ culinary journey at kenwooddisaster-chef.com. And, if you could also do with a few kitchen pointers, watch chef Ben Ebbrell make a selection of exciting recipes, including the tasty quiche pictured here.

Four cheese quiche SERVES 8 1 PREP 10 mins 1 COOK 30 mins

This quiche has tested the Kenwood Disaster Chef contestants on their shortcrust pastry technique. Find the video tutorial and pick up culinary hints and tips online.

For this recipe and more, visit kenwooddisaster-chef.com

LOVE YOUR LEFTOVERS Fridge full of festive goodies? Don’t let any of them go to waste Packe dw ith Ch ris tm as sy

Recipes EMILY KYDD Photographs ROB STREETER

in g

ts en di re

Fruity turkey tagine SERVES 4-6 PREP 10 mins COOK 55 mins 3 OF 5 EASY LOW FAT FOLATE FIBRE VIT C A DAY

1 tbsp olive oil 1 red onion, thickly sliced 3 carrots, thickly sliced on the diagonal 3 parsnips, thickly sliced on the diagonal 2 garlic cloves, crushed 2 tsp ras el hanout 500ml/18fl oz turkey or chicken stock 400g can chopped tomatoes 400g can chickpeas, drained and rinsed 140g/5oz mixture of dried apricots and prunes, roughly chopped 300g/11oz leftover turkey, cut into chunks good drizzle of clear honey 1 /2 small bunch coriander, roughly chopped 1 tbsp flaked almonds couscous and Greek yogurt, to serve

182

1 Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.

bbcgoodfood.com

2 Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt. PER SERVING (6) 343 kcals • protein 25g • carbs 35g • fat 9g • sat fat 1g • fibre 11g • sugar 21g • salt 0.7g

November 2014

Everyday

Give sprouts a new lease of life!

Brussels sprout, bacon & Stilton pizzettas SERVES 4 PREP 25 mins plus rising COOK 30 mins EASY FOLATE VIT C

250g/9oz ciabatta bread mix 11/2 tbsp olive oil plain flour, for dusting 6 rashers smoked streaky bacon, roughly chopped into large pieces 250g/9oz Brussels sprouts, trimmed and thickly sliced 75g/21/2oz Stilton, crumbled small handful sage leaves, large leaves torn FOR THE WHITE SAUCE small knob of butter 2 garlic cloves, crushed 200ml/7fl oz double cream good grating of nutmeg

1 Make the pizza dough: put the bread mix in a large bowl, pour over 1/2 tbsp olive oil and 175ml lukewarm water. Stir until a dough is formed, then tip out onto a lightly floured surface and knead for 5-10 mins until smooth. Rub the bowl with a little oil, pop in the dough, cover with cling film and leave to rise in a warm place for 45 mins or until doubled in size. 2 Meanwhile, make the pizza topping. Heat 1/2 tbsp oil in a large frying pan over a medium heat. Add the bacon and cook until just starting to crisp. Remove with a slotted spoon and drain on kitchen paper. Add another drizzle of oil to the pan, then tip in the sprouts, season and cook for 3-4 mins until softened and starting to caramelise around the edges. Set aside. 3 For the white sauce, melt the butter in a small pan, add the garlic and let it sizzle gently for 30 secs. Pour in the cream, grate over some nutmeg, season and simmer for 5 mins until thickened and reduced. 4 Heat oven to 220C/200C fan/gas 7 and pop in 2 large trays. Carefully remove the dough from the bowl and, without punching out all the air, divide into 4. Using your hands or a rolling pin, shape each quarter into a rough circle 18-20cm in diameter. Transfer to the hot trays and cook for 4 mins. Remove from the oven, spread over the white sauce, then scatter with the sprouts, bacon and Stilton. Toss the sage leaves with the remaining oil and divide among the pizzas. Cook for 5-10 mins until the dough is golden brown and the top is bubbling. Grind over some black pepper before serving. PER SERVING 663 kcals • protein 21g • carbs 30g • fat 50g • sat fat26g • fibre 4g • sugar 4g • salt 2.7g

November 2014

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Everyday Use up turkey, pâté and veg in this Asian-style sandwich

Ham & watercress salad with clementine dressing SERVES 4 PREP 20 mins NO COOK 1OF 5 EASY LOW CAL FOLATE FIBRE VIT C A DAY

1 For the dressing, put all the ingredients in a jar, along with some seasoning, pop on the lid and give it a really good shake. 2 Tip the grains into a large bowl and toss through the ham, watercress, fennel, hazelnuts and parsley. Just before serving, pour over the dressing and gently toss to combine. Transfer to a serving platter and scatter over the dried cranberries. PER SERVING 378 kcals • protein 22g • carbs 27g • fat 18g • sat fat 2g • fibre 8g • sugar 10g • salt 2.6g

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Turkey Bánh mì SERVES 2 PREP 30 mins NO COOK OF 5 EASY FOLATE FIBRE VIT C 2 A DAY

2 small baguettes 50g/2oz chicken liver pâté 1 /4 cucumber, thinly sliced on the diagonal 140g/5oz leftover turkey, shredded 1 tbsp mayonnaise 1 red chilli, 1/2 finely chopped, 1/2 finely sliced handful mint leaves FOR THE PICKLED SLAW 2 small carrots, coarsely grated 75g/21/2oz red cabbage, thinly sliced 1 /4 tsp grated ginger 1 /2 tbsp rice vinegar 1 /2 tsp golden caster sugar

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1 To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins. 2 Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in. PER SERVING 541 kcals • protein 34g • carbs 64g • fat 15g • sat fat 3g • fibre 7g • sugar 15g • salt 1.6g

Bánh mì This vibrant Vietnamese sandwich is classically made with chicken or pork, but leftover turkey is a perfect substitute. • For more ideas for

your leftovers, visit bbcgoodfood.com

November 2014

Food styling KATY GREENWOOD | Styling REBECCA NEWPORT

250g pouch ready-to-eat mixed grains 280g/10oz leftover ham, shredded or cut into chunks 100g bag watercress 1 small fennel bulb, thinly sliced 50g/2oz hazelnuts, toasted and roughly chopped small bunch parsley, roughly chopped 11/2 tbsp dried cranberries, roughly chopped FOR THE DRESSING 2 tbsp extra virgin olive oil zest 1 clementine and juice of 2 21/2 tsp Dijon mustard good drizzle of clear honey

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A hacker’s delight Life hacks or shortcuts make sense. Inside, TV cook, author and Hotpoint ambassador Lisa Faulkner looks at hot recipe hacks for whipping up quick fuss-free entertaining treats

Featured entertaining recipes: Orange marmalade cake, Mushroom soup, Sausage & pumpkin bake

You can hack it with Hotpoint There are many ways to hack into a recipe to make life easier for yourself, but with a Hotpoint #hothack you take a shortcut to all-round cooking perfection – just ask Lisa Faulkner

U

sing ready-rolled pastry. Par-boiling vegetables prior to roasting. Marinating chicken in advance in a freezer bag. These are just some of the time-saving tricks you might already use in your home cooking. But there are always more to discover. Picking up clever little ways to shave minutes off your preparation, or the time a dish spends in the oven, can be invaluable. Suddenly, our busy lives can become less stressful and we’ve more precious free time to spend enjoying the fruits of our cooking labours with friends and family. Sometimes, all it takes is a few smart recipe hacks to make life easier. Of course, it’s not just savvy use of ingredients or getting organised ahead of time that allows you to cut your time in the

‘Hotpoint has a range of products that can make entertaining for any occasion a cinch.’

even cooking on every shelf, while a smaller product like the Hotpoint Steam Blender blends and steams for all-in-one preparation and cooking. Hotpoint food processors, meanwhile, are also multifunctional: they chop, blend and whip, as well as shred, slice and grate. These recipes showcase some of the best of Hotpoint’s hot hacks. Why not have a go yourself – and share your results and tips online #hothacks.

Orange marmalade cake SERVES 8-10 1 PREP 20 MINS 1 COOK 25 MINS

Form and multi-function This time-saver has variable speed technology and eight high-quality attachments, plus up to five blades.

– Lisa Faulkner, Hotpoint ambassador kitchen. There’s equipment that also helps to make light work of whatever it is you’re doing. Something that Lisa Faulkner, Hotpoint ambassador, knows all too well. The multi-tasking star of the screen juggles roles as an author, TV chef and actress, and knows the value of applying time-saving tactics to all areas of her life. Not least in the kitchen. The Celebrity MasterChef winner swears by Hotpoint appliances to meet her demands. The Hotpoint cooking range combines innovation and performance to help create great food – and Lisa is always pleased with, and proud of, the results. Hotpoint’s kitchen range has a complete choice, so whatever your cooking needs and whatever the size of your space, you’ll find an appliance to suit. The Hotpoint Luce oven is a sleek, integrated model that you can rely on for

Lisa Faulkner – Hotpoint ambassador

Hotpoint Food Proccesor Lisa’s #hothack Variable speed technology means you can give the food processor all your mixing, chopping and blending jobs! Try the slow-speed to make delicious salmon mousse.

1 orange, cut into quarters 3 large eggs 150g caster sugar 75g light brown sugar 200g salted butter, at room temperature 225g self-raising flour 2 tsp baking powder FOR THE ICING 250g icing sugar 250g cream cheese 125g salted butter, at room temperature 3 heaped tbsp marmalade zest 1 orange, to garnish 1 Heat Hotpoint Luce Oven to 180C/ 160C fan/gas 4. Grease and line 2 x 20cm sandwich tins with baking paper. 2 Put the chopping blade in the Hotpoint food processor. Put the orange in and whizz on maximum power until finely chopped. Add the eggs, sugars, butter, flour and baking powder, and whizz until well combined. Scrape down the bowl and whizz again. 3 Divide the mixture evenly between the tins and level out using the back of a spoon. Bake for 25 mins or until cooked through; a skewer should come out clean. 4 Remove and leave to cool in the tins for 5 mins, then turn out onto wire racks. 5 Meanwhile, make the icing in the processor with the blending blade. Pour in the icing sugar, ensuring the plunger is in place, and whizz on maximum power for a few secs, as an alternative to sieving. Add the rest of the icing ingredients, apart from the zest, and whizz until combined. Chill. 6 When the cakes are cooled, use half the icing to sandwich the cakes together, then spread the remaining icing on top and decorate with the zest.

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Mushroom & garlic soup Hotpoint Steam Blender with breadcrumbs With this innovative device, you can chop vegetables into small pieces, put them in the blender and you’ve got a ready-to-eat vegetable soup. It can even be used just as a steamer.

Lisa’s #hothack

The Steam Blender is ideal for quick, tasty mash – steam the potatoes, add milk, butter, tarragon and blend.

SERVES 4-6 1 PREP 15 MINS 1 COOK 30 MINS

1 leek, sliced 400g mixed mushrooms 2 celery sticks, cut into 3cm slices 1 large potato, cubed 3 garlic cloves 25g flat-leaf parsley, ½ the leaves picked and ½ roughly chopped 300-400ml vegetable stock 100ml double cream, plus extra to serve 20g salted butter 40g breadcrumbs 1 garlic clove, finely chopped 1 Put the leek, mushrooms, celery, potato and garlic into the Hotpoint steam blender without the basket – this will fill the jar. 2 Place the lid on, ensuring the measuring cup is in place, and fill the water tank. Set for 15 mins and press start to steam the veg. 3 After this time, add the picked parsley, including the stalks. Add enough stock to take the liquid up to the 1200ml line. Cook for a further 10 mins. 4 Turn the dial to 2, going up to 3, on the steam blender and whizz until the soup is smooth. Add the cream, blend until combined and season. 5 Add the butter to a pan with the breadcrumbs and garlic. Stir until toasted. Add the chopped parsley in at the end. 6 Serve the soup topped with a little double cream and the toasted crumbs.

Sausage & pumpkin bake SERVES 4 1 PREP 20 MINS 1 COOK 45 MINS

8 good-quality sausages 2 tbsp olive oil 700g mixed pumpkin/squash, cut into even-sized wedges 3 small red onions, halved 100g sliced chorizo 4 garlic cloves ½ tbsp fennel seeds 1 tsp dried chilli flakes 2 rosemary stalks, leaves removed 350ml chicken stock 250g cherry tomatoes on the vine, cut into 4 vines green vegetables, to serve 1 Heat Hotpoint Luce Oven to 200C/ 180C fan/gas 6. Place the sausages in the oven tray and toss them in oil. Bake for 10 mins before adding the pumpkin and onions. Toss and cook for a further 10 mins. 2 Turn up oven to 220C/200C fan/gas 7. Scatter over the chorizo, garlic, fennel seeds, chilli flakes and rosemary. Bake for 10-15 mins. Remove and stir, add the stock, then place the tomato vines on top. Bake for a final 10 mins. Mash the garlic into the sauce and serve with green vegetables.

Lisa’s #hothack The 16 different programmes on the Luce Mono Dial takes the guesswork out of cooking – master roasts, fish, bread, pastry, brioche, cake and paella.

Hotpoint Luce Oven The Hotpoint Luce Oven is a minimarvel. Combining good looks with premium function, this outstanding piece of kitchen equipment has unique, patented Dual Flow technology to ensure even cooking, whichever shelf you use, and up to 16 chef-inspired Intelligent Cooking programmes. It also has sleek, integrated handles and LED lights, as well as cool-touch doors that don’t go above 40°C during normal cooking, to safeguard little hands. This stunning model delivers on both style and performance. To find out more about Hotpoint Cooking and Lisa Faulkner, visit hotpoint.co.uk .

For more #hothacks and recipes, visit gfadfeatures.co.uk/hotpoint-hothacks

Great London getaways Exclusive offer for BBC Good Food readers All bookings will receive a complimentary Thames River Cruise* READER OFFERS

Afternoon tea at Fortnum & Mason

Stay in central London at The Caesar Hotel

Ideal Christmas gifts from

One-night London theatre break with top-price West End tickets, plus central London hotel, from £99 per person

£99

Spend a night at The Cavendish in Mayfair

One-night London break, including luxury afternoon tea at Fortnum & Mason, from £99 per person Treat yourself to this one-night break in London with a glamorous and delicious afternoon tea at Fortnum & Mason. This includes fine teas from around the world, scrumptious savouries and – of course – fantastic scones, served with clotted cream and Fortnum’s own preserves. Round off the afternoon with a divine selection of cakes and patisserie. Choose from our specially selected central London hotels for a luxury stay – why not book a trip and combine it with your Christmas shopping, or buy as a Christmas gift for someone special?

Choose from our specially selected central London hotels:

Price includes:

Terms & conditions *Complimentary Thames River Cruise available on bookings made before 31 December only. Breaks are subject to availability and can be taken from November 2014 to April 2015. SuperBreak booking conditions apply; please ask reservations for full details. Price is a from price based on two adults sharing a twin/double room and is correct at the time of going to print. *Calls charged at a standard local rate. 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.

• One night’s stay in four-star accommodation with breakfast • Fortnum & Mason afternoon tea • Complimentary Thames River Cruise*

Hotel & afternoon tea 4-star London hotel

Enjoy West End theatre productions such as Wicked

Location

From (price per person)

The Tophams Hotel

Victoria

£99

Hotel Xenia

South Kensington

£113

Hotel Russell

Russell Square

£115

The Caesar Hotel

Hyde Park

£117

The Rathbone

Oxford Street

£121

The Cavendish, London

Mayfair

£140

Experience the magic of the West End with our great-value theatre breaks, combining the capital’s finest selection of theatre shows with a superb range of more than 220 London hotels – from only £99 per person. Whether you like the spectacle and emotion of a musical, a powerful drama, or hilarious comedy, we have just the break for you. There are so many shows to choose from, including Wicked, Billy Elliot The Musical, Jersey Boys, Miss Saigon, Les Misérables, Charlie And The Chocolate Factory, and Disney’s The Lion King, plus many more.

Price includes: • One night’s stay in central London accommodation with breakfast • Theatre tickets • Complimentary Thames River Cruise*

• With more than 220 London hotels to choose from, you can create your perfect London break and add discounted rail travel from all mainline stations throughout the UK – call for more details.

For more information or to book, call 01904 420489* quoting Good Food or visit superbreak.com/goodfood 188

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November 2014

Good reads

Middle Eastern delights Plenty More by Yotam Ottolenghi (£27, Good Food offer price £24, Ebury Press) ‘Ottolenghi almost single-handedly introduced the British public to the pleasure of Middle Eastern ingredients and cooking methods,’ says Cassie. ‘This book – which was pounced on by the Good Food team the moment it arrived in the office – is a worthy sequel to Plenty. It includes 120 dazzling dishes, organised by their cooking method.'

Everyday warmers

Beautiful flavours Persiana by Sabrina Ghayour (£25, Good Food offer price £20, Mitchell Beazley) ‘For such a sophisticated cuisine, these recipes are surprisingly easy to make,’ says Commissioning food editor Helen Barker-Benfield. ‘Created by supper club hostess Sabrina Ghayour, they range from well-known favourites such as kofte and houmous to dishes I haven’t encountered before, such as Sour cherry meatballs. There are ideas for midweek and special occasions too.’

Jamie’s Comfort Food by Jamie Oliver (£30, Good Food offer price £24, Michael Joseph) ‘Jamie is famous for his honest, gutsy cooking, and this collection hits the spot,’ says Senior food editor Barney Desmazery. ‘From classics such as Beef Wellington and Fish & chips to more adventurous Vietnamese Bun Cha and Polish Kielbasa sausage, there is something here for all tastes and skill levels. A hundred recipes, all lavishly photographed.’

Sweet treats Honey & Co.: Food From the Middle East by Sarit Packer and Itamar Srulovich (£25, Good Food offer price £22, Saltyard) ‘Fresh ingredients, wild honey, masses of herbs and Middle Eastern traditions – this book really bombards the senses,’ enthuses Helen. ‘If you’re ever looking for new ideas for falafel, tahini, marzipan, grains and pistachios, this is where you’ll find them. Middle Eastern cooking at its most inspiring. Brilliantly useful and exquisitely designed.’

Live well The Art of Eating Well by Jasmine and Melissa Hemsley (£25, Good Food offer price £22.50, Ebury Press) ‘The Hemsley sisters take a new approach to healthy eating,’ says Barney. ‘It’s about giving yourself a treat by eating beautiful, satisfying food. Behind many of the recipes is the "healthy gut" philosophy, which means they are gluten-free and low in sugar. A must if you want to improve your diet but lack inspiration.’

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Pâtisserie Made Simple by Edd Kimber (£19.99, Good Food offer price £17.99, Kyle Books) ‘If you love baking, patisserie is the obvious way to extend your skills,’ says Food editor Cassie Best. ‘Professional recipes can often be really complicated and impractical in a domestic kitchen, so it’s brilliant that Edd Kimber – winner of the first Great British Bake Off – has researched, simplified and brought them together in this beautiful book. It's on my list!’

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FOOD T E

The Good Food team’s pick of the top titles of 2014 make great gifts. BBC Good Food readers can buy them at a discount. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood New vegetarian A Modern Way to Eat by Anna Jones (£25, Good Food offer price £22.50, Fourth Estate) ‘Anna has a very individual approach to vegetarian cooking,’ says Home economist Miriam Nice, ‘built on a combination of British, Californian and Scandinavian styles. The result is a collection of punchy, tasty and nourishing recipes that feel bang up to date – and work every time. If you need some fresh ideas, this book is the best start to 2015.’

Original spicing Chilli Notes: Recipes to Warm the Heart (Not Burn the Tongue) by Thomasina Miers (£25, Good Food offer price £20, Hodder & Stoughton) ‘There’s so much more to chillies than fiery heat,’ says Miriam,' and this book proves it, with its collection of imaginative recipes that run the gamut from mild to fierce. Look out for the Goan-spiced mackerel and Welsh rarebit & leek sandwiches. It includes an invaluable chilli hot list and plenty of quick recipes suitable for midweek.’

November 2014

Baking classics Paul Hollywood’s British Baking (£25, Good Food offer price £20, Bloomsbury) ‘If you love Great British Bake Off – and who doesn’t? – this book is a must,’ says Barney. ‘It’s a grand tour of some of the best traditional foods of the British Isles, from Cornish pasties to Scottish oatcakes. You really feel that Paul has got to the heart of every recipe, and of course you know it will taste amazing and look just as good as the one in the picture.’

Chef’s secrets Best Ever Dishes by Tom Kerridge (£25, Good Food offer price £20, Absolute Press) ‘Tom Kerridge’s trademark is to take a familiar dish and transform it into something seriously special,’ says Barney. ‘This is one of those rare books where I want to cook every single recipe. These include Chicken Kiev and Kerridge’s signature lasagne, as well as more showy dishes inspired by his two-Michelin-starred pub in Marlow, Buckinghamshire.’

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Super-trendy Duck & Waffle: Recipes and Stories by Daniel Doherty (£25, Good Food offer price £22.50, Mitchell Beazley) ‘Straight from the 40th floor kitchen of this buzzy City restaurant – the highest in the UK – comes this collection of fashionable but achievable food,’ says Cookery assistant Katy Gilhooly. ‘Recipes include snacks such as Pig’s ear scratchings and fun condiments such as Banana ketchup. If you’re a fan of contemporary flavours, this is the book for you.’

Mastering chocolate Chocolate at Home by Will Torrent (£19.99, Good Food offer price £17.99, Ryland Peters & Small) ‘I loved master pâtissier Will’s first book, Pâtisserie at Home, and his latest is another masterpiece,’ says Katy. ‘It is a serious book for those who are interested in chocolate, and it explains everything from the provenance of this luxurious ingredient to how to work it to perfection. Be sure to try the Salted caramel millionaire’s shortbread.’

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Good reads

A taste of California

Homegrown produce

Barnsley House, Barnsley, Gloucestershire (barnsleyhouse.com) It’s no coincidence that the restaurant at this fabulous 17th-century Cotswolds manor is called The Potager: much of the produce is from the Rosemary Verey-designed gardens that you gaze over while eating. In winter there’s also plentiful game and, at Christmas, turkey from nearby Butts Farm, as well as crème de cassis using the garden’s own blackcurrants. Log fires, a spa and an on-site cinema all combine to make this the perfect place to hole up for a few days. If you’re on a budget, book one of the six stylish rooms above The Village Pub – just up the road and owned by the hotel – which serves excellent, well-priced grub. Double with breakfast from £340 on weekends, £290 on weeknights

The Mistley Thorn, Mistley, Essex (mistleythorn.co.uk) Add an American flavour to your winter break at this Cape Cod-style coaching inn – owner Sherri Singleton is Californian, so you might find Cal-Ital cioppino (seafood stew) or her mom’s legendary Cheesecake with toffee sauce on the menu. Located in a historic port town, the focus is on seafood, including oysters from nearby Mersea. For Sunday lunch you’ll also find Suffolk Red Poll beef. Get there early for the great-value ‘Locals’ Menu’ – two courses for £12.50, three for £15. Upstairs are 11 contemporary rooms, some overlooking the Stour estuary. It’s just two minutes’ walk from the railway station, so leave the car at home. Double with breakfast from £125 on weekends, £100 on weeknights

The Pig, Swanage, Dorset (thepighotel.com/on-the-beach) This 23-bedroom country house on Studland Bay is the latest in the Pig hotel litter, which has captivated British foodies with its relaxed approach and homegrown produce. After a bracing walk, snuggle up by a log fire or bag a session in the treatment rooms before dining in the hotel’s restaurant. More than three-quarters of the produce comes from within 25 miles, so look forward to Swanage-landed lobster; Dorset oysters, cockles and clams; and wild mushrooms and game collected by the hotel’s forager. Vegetables come from the kitchen garden, and chef Andy Wright also smokes his own salmon. If you can’t get in here, the Pigs in Brockenhurst and Bath are super too. Double from £139 on weekends, £119 on weeknights

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Book yourself some seasonal cheer – Clare Hargreaves recommends six gourmet getaways that offer fabulous food in cosy surroundings

Artful food for Hogmanay

Hearty fare

Hidden gem

21212, Edinburgh, Lothian (21212restaurant.co.uk) Where better to celebrate Hogmanay than this offbeat restaurant (with rooms) in the centre of Edinburgh? Enjoy madcap chef Paul Kitching’s Michelin-starred food in the ground-floor restaurant. Expect interesting taste combos, such as Beef fillet with exotic vegetables, walnuts, Camembert & carrot purée – plus a cheeseboard and quirky desserts to die for. If you are here for Hogmanay, join the revelry and fireworks at midnight, then retreat to one of the four sumptuous bedrooms at the top of the house, with super city views. Double with breakfast from £250 on weekends, £150 on weeknights

Tyddyn Llan, Llandrillo, Wales (tyddynllan.co.uk) Combine walking in Snowdonia with high-end gastronomy, at very reasonable prices, at this Georgian shooting lodge tucked beneath the Berwyn Mountains. Bryan Webb, the Michelin-starred chef-owner, produces robust French-style classics with skillfully prepared sauces. We loved the Griddled scallops with pancetta on cauliflower purée with a caper & raisin dressing, and for the main it’s hard to beat the steak of Aged Welsh Black beef ‘au poivre’. Puds are also a highlight, including Bryan’s sensational Prune & almond tart with prune & mascarpone ice cream. Double with breakfast from £195 on weekends and weeknights

The Old Inn, Drewsteignton, Devon (old-inn.co.uk) You may struggle to find this 17th-century inn hidden in the Devon lanes, but once you’ve arrived you won’t want to leave. Enjoy the woodburner in the snug sitting room in the company of the resident retrievers before sitting down to eat chef-owner Duncan Walker’s technically brilliant but not over-fussy menu. A starter might be Terrine of foie gras, spiced pear & toasted brioche, followed by Roast loin of venison Rossini, and for dessert, Warm chocolate & almond pithivier with lime ice cream. Stay in one of the three simple, comfortable rooms, and work up an appetite with walks on Dartmoor or to Castle Drogo. Double with breakfast from £90 on weekends and weeknights

• Prices quoted are for stays outside the peak Christmas/New Year period. Many of the hotels offer Christmas and New Year all-inclusive packages with minimum-length stays. Check the websites for details.

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TV recipes

This month

• The Great British Bake Off Christmas Masterclass • Tom Kerridge’s Best Ever Dishes • MasterChef: The Professionals • Christmas Kitchen

Tom Kerridge’s Sweet muscovado creams with plums, p193

Festive recipes from former Bake Off contestants, a creamy alternative to Christmas pudding, crispy mince pies, plus a simple one-pot dish to share this season

CHEFS’ SPECIALS

Edited by KATHRYN CUSTANCE Recipes tested by Home economist PETRA JACKSON

November 2014

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The Great British Bake Off Christmas Masterclass Inventive festive recipes from former Bake Off contestants. For more ideas, catch Mary and Paul’s Christmas baking special on BBC One

BECA LYNE-PIRKIS

Beca’s Stilton & fig sablés A fantastic gift for the cheese lover at Christmas, these simple yet scrummy sablés would be a lovely addition to a hamper, alongside homemade chutney and a bottle of red wine. They are also great as part of a canapé selection at home. MAKES 20-24 PREP 30 mins plus chilling COOK about 20 mins EASY

120g plain flour, plus extra for dusting 80g cold unsalted butter, cubed 100g blue Stilton, chilled, cubed, plus an extra 50g to decorate 80g dried figs, cut into small pieces 1 egg yolk 100g walnuts

CATHRYN DRESSER

Cathryn’s Snowy white coconut traybake This is a delicious treat to enjoy with your visitors during the festive season. Or you could make it together with the little ones on a cold, stay-indoors day during the holidays. MAKES 16 slices PREP 45 mins (longer if you make the snowmen) COOK 30 mins EASY

Petra says: ‘A remarkably easy cake to put together, with a stunning result. For extra speed, use ready-made sugar snowmen.’ 192

FOR THE CAKE 150g unsalted butter, softened 250g golden caster sugar 100ml soured cream 100ml buttermilk 2 eggs and 3 whites 250g self-raising flour 1 tsp baking powder 75g desiccated coconut seeds of 5 cardamom pods (optional), finely ground FOR THE ICING 100g unsalted butter, softened 200g icing sugar, sifted 2–3 tbsp soured cream TO DECORATE a handful of desiccated coconut edible white glitter FOR THE MARSHMALLOW SNOWMEN (optional)

1 Put the flour, butter, Stilton and a good pinch of salt into a food processor and pulse until the mixture looks like chunky breadcrumbs (this won’t take long, and you don’t want the mixture to come together too much before you’ve added the remaining ingredients). Add the chopped figs and egg yolk, and continue to pulse until the dough comes together into a ball. Alternatively, if you’re not using a food processor, rub the butter into the flour and salt in a bowl with your fingertips, then stir in the Stilton, followed by the figs and egg yolk. 2 Tip the dough out onto a lightly floured surface and knead a little, then wrap in cling film and chill for at least 20 mins. Heat oven to 190C/ 170C fan/gas 5. Line 2 baking sheets with baking parchment. 3 Put the walnuts into a food processor, blitz until ground, then spread out on a plate. 4 Remove the chilled dough from the fridge – it should be rested but still

pliable. Place between 2 sheets of baking parchment and roll out to an 8-10mm thickness. Using a 4cm plain round cutter, stamp out the sablés and coat in the ground walnuts, before putting spaced apart onto the baking sheets. Re-roll the trimmings and stamp out the remainder. 5 Cut the remaining 50g Stilton into small cubes, enough to place one on top of each sablé. Bake in oven for 16-20 mins, or until golden brown. Leave to cool for a couple of minutes on the baking tray, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.

strawberry laces white marshmallows giant chocolate buttons round caramel chocolates black writing icing

Alternatively, cut into slices and put the icing into a disposable piping bag, snip off the end and pipe little snowy peaks of icing onto each slice. Finish with a scattering of coconut and glitter, like freshly fallen snow. 6 For the snowmen, cut the strawberry laces into scarves. Spear a cocktail stick through 3 marshmallows with the scarf tied across top of the middle one. Make a hat by pushing a chocolate button and round caramel chocolate onto the top of the cocktail stick. Pipe on icing buttons and a face.

1 Heat oven to 180C/160C fan/gas 4. Grease and line a 30 x 20cm traybake tin. Cream the butter and sugar in a large bowl with a handheld electric whisk or a wooden spoon until smooth and pale. Gently whisk together the soured cream, buttermilk, eggs and whites in a separate bowl until just combined. Mix together the remaining dry ingredients in a third bowl. 2 Add the cream and egg mixture and the dry ingredients to the creamed butter and sugar, alternating them a third at a time and whisking after each addition until combined and the mixture is very light and pale. Pour into the prepared tin and gently smooth the top. 3 Place in the middle of the heated oven and bake for 25-30 mins, or until lightly golden and springy to the touch. Turn out onto a wire rack to cool. 4 To make the icing, beat the butter and icing sugar together using an electric beater, for at least 5 mins, or until very light, fluffy and white. Add the soured cream and gently fold through to combine, then beat for a further 1-2 mins. 5 When the cake is cold, spread the icing over the top, then cut into slices.

bbcgoodfood.com

Beca’s tips • The dough can be made ahead and

frozen, then defrosted before baking, or stored in the fridge for 3-4 days. • To gift-wrap, either package the baked sablés in baking parchment and pretty festive tissue or put into cellophane bags, tied with ribbon. Add a label showing the use-by date and storing advice.

Recipes adapted from The Great British Bake Off: Christmas by Lizzie Kamenetsky (£20, Ebury). You can buy the book for just £17. Call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood.

Mary Berry, Paul Hollywood, James Martin and many other TV stars will be cooking live at the BBC Good Food Shows in London’s Olympia (14-16 November) and at Birmingham’s NEC (27-30 November). For information and tickets, visit bbcgoodfoodshow.com.

November 2014

TV recipes

Tom Kerridge’s Best Ever Dishes Try Tom’s light yet scrumptious take on plum pudding. His BBC Two series continues on Fridays at 9pm until 7 November

Sweet muscovado creams with plums This dessert has all the flavours of a Christmas pudding – spices, plums and citrus – with a light touch. So if you’re looking for an alternative to the traditional pud, you‘ve found it. Each part of the recipe can be made at least two days beforehand, leaving you plenty of time to enjoy yourself on the day. SERVES 6 PREP 2 hrs plus soaking, infusing and chilling COOK 30 mins A LITTLE EFFORT

Photograph CRISTIAN BARNETT

FOR THE MUSCOVADO CREAMS 4 gelatine leaves 225ml milk 100g light muscovado sugar 11/2 tbsp black treacle 675ml double cream FOR THE PLUMS 150g golden caster sugar 100ml red wine vinegar 200ml red wine 1 cinnamon stick 1 vanilla pod, split lengthways 1 lemon, pared into strips with a sharp vegetable peeler and any bitter white pith removed 400g plums, stoned and halved FOR THE GINGERBREAD BISCUITS 170g self-raising flour 110g light muscovado sugar 1 tbsp ground ginger 1 tsp bicarbonate of soda 60g butter 1 egg, lightly beaten 1 tbsp golden syrup

1 To make the muscovado creams, soak the gelatine leaves in cold water for 4-5 mins to soften. Pour the milk into a pan and bring to the boil. Put the sugar and black treacle into a bowl and stir in the hot milk. Leave to cool slightly. Squeeze out excess water from the gelatine leaves and whisk into the warm milk mixture until completely dissolved. 2 Stir in the double cream, then pass the mixture through a fine sieve into a jug. Leave to settle for 10 mins, then skim off any bubbles from the surface and carefully pour the mixture into six small bowls. Cover with cling film and chill for at least 4 hrs, preferably overnight, until set. 3 To make the sour plums, warm the sugar and vinegar in a pan, stirring continuously, until the sugar dissolves.

November 2014

Boil until reduced by half. Add the red wine, cinnamon and vanilla. Bring to the boil, add the lemon zest and simmer for 4-5 mins over a low heat. Put the plums into the pan, flesh-side down, and remove from the heat. Cover with a lid and leave to cook in the residual heat for about 15-20 mins. 4 When the plums are cool enough to handle, cut each half in two pieces ready for serving. Put them in a clean container and pour over the cooking liquid. They will keep, covered, in the fridge for up to 2 days. 5 To make the gingerbread biscuits, place all the dry ingredients into a large mixing bowl and add the butter. Rub together with your fingertips until mixture resembles fine crumbs. Add the egg and syrup and bring together to form a stiff paste. Wrap in cling film and chill for at least 1 hr or up to a day. 6 When ready to bake the biscuits, heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Divide the mixture into walnut-sized pieces and roll into balls (you should have about 16-20 depending how big you like them). Put on baking sheets, spaced about 5cm apart, and bake for 12-15 mins, or until just cooked. Remove from the oven, leave on the baking sheet to firm for a few mins, then place on a wire rack to cool completely. 7 To serve, place some sour plums on top of the set muscovado creams and spoon on a little of the poaching liquid. Crumble some biscuits over the top and serve with more biscuits on the side. Recipe adapted from Tom Kerridge’s Best Ever Dishes (£25, Absolute Press). You can buy the book for just £20. Call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood. • See Tom’s exclusive Christmas Day menu for two, page 126

You can watch Tom cooking live at the BBC Good Food Shows at London’s Olympia (14-16 November) or Birmingham’s NEC (27-30 November). For information and tickets, visit bbcgoodfoodshow.com.

Petra says: ‘These lovely little creams have more than a passing resemblance to Italian panna cotta, and I agree that they would make an excellent Christmas pudding. The black treacle provides colour and gives a slightly bitter edge to the flavour, so you could use golden syrup if you like it sweeter. If you don’t want to bake the biscuits, serve with a couple of good-quality brandy snap cigars.’

bbcgoodfood.com

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TV recipes

Christmas Kitchen

Join James Martin and guests for festive inspiration on weekday afternoons on BBC One from 8-19 December

New series begins in November

LORRAINE PASCALE

Crispy filo mince pies with pear & apple mincemeat These light, crispy pies were created by Lorraine especially for Christmas Kitchen. They have a zingy fresh flavour from the apples and pears. Best served warm. MAKES 12 PREP 1 hr 30 mins COOK 25 mins EASY

MONICA GALETTI

Gammon ‘pot au feu’ The great thing about this recipe is that it can be left to cook on its own while you get on with other things. Various meats such as ox tongue or pork hocks can be cooked in the same way, although you will need to adjust the cooking time a bit. I like to serve this with lots of bread sauce, as a nod towards the festive season. SERVES 4-6 PREP 40 mins COOK 3 hrs 45 mins EASY

FOR THE GAMMON 1-2 gammon shanks, about 1.5kg total small handful black peppercorns 8 cloves 6 star anise 2 cinnamon sticks 3 bay leaves handful thyme sprigs 1 garlic bulb, cut in half horizontally through the middle 2 onions, peeled and halved FOR THE POT AU FEU VEGETABLES 1 small cabbage, or 18 Brussels sprouts, trimmed 3 carrots, peeled 3 medium turnips, peeled 6 medium potatoes, peeled

1 Put the gammon into a deep cooking pot in which it fits snugly and add enough cold water to cover. Tie the spices in a piece of muslin and place in the pot with the herbs and garlic. Heat a non-stick pan, add the onion halves, cut-side down, and cook for 10 mins, turning once or twice until golden brown. Add to the pot. 2 Gradually bring the pot to the boil, immediately lower the heat and cook at a gentle simmer for 3-31/2 hrs or until the gammon is cooked. 3 Meanwhile, cut the cabbage, if using, into wedges, cut the carrots into chunky slices, halve the turnips and cut the potatoes into large chunks. Either cook the vegetables separately in boiling water towards the end of the gammon cooking time or, as I prefer, add to the gammon pot after 3 hrs and cook together. This is easier and adds extra flavour to your stock. Skim off any surface froth and check seasoning as they cook (you probably won’t need to add salt). 4 To serve, remove and discard the spices and herbs. Cut the gammon and vegetables into bite-sized pieces and serve on warm plates with some of the stock spooned over, and bread sauce on the side, if you like. Recipe adapted from Monica’s Kitchen by Monica Galetti (£20, Quadrille). You can buy the book for just £17. Call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood.

Petra says: ‘This would be a great way to use leftover gammon. In which case it would only need to be cooked for a shorter time with the vegetables.’ 194

FOR THE MINCEMEAT 3 tart eating apples (such as Granny Smith), peeled, cored and cut into small chunks 1 ripe pear, peeled, cored and cut into small chunks 100g raisins 100ml apple juice 75g dried cranberries 50g pecans, finely chopped 2 tsp ground ginger 2 tsp ground cinnamon pinch of ground cloves big pinch of freshly grated nutmeg 1 vanilla pod, seeds scraped out 1 orange, finely grated zest only 1cm piece ginger, very finely chopped 3 tbsp cider, Calvados, rum or brandy (optional) FOR THE PIES vegetable oil in a spray bottle 12 sheets filo pastry 1 egg, lightly beaten icing sugar, for dusting FOR THE VANILLA YOGURT 200g Greek low-fat yogurt 25-50g icing sugar, or to taste

1 vanilla pod, seeds scraped out, or 1 tsp vanilla extract

1 To make the mincemeat, put all the ingredients in a pan and cook over a medium heat for about 10 mins, stirring occasionally, or until the apples begin to soften. Remove from the heat and leave to infuse while you make the pies. 2 Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Lightly grease a 12-hole muffin tin with sprays of vegetable oil. Lay the sheets of filo on top of one another and cut in half width ways. Then cut in half again to give 4 stacks, each about 12cm square (I find scissors best for this). Keep any filo not being worked with under a clean, damp tea towel to prevent drying out. 3 Line each section of the muffin tin with 3 squares of filo. Do this 1 square at a time, and each one slightly staggered from the previous to create a star shape. Press them gently but firmly into the base and side of the tin. Spray each with a little vegetable oil, then bake on the baking sheet in the oven for 4-5 mins or until crisp. 4 Divide the filling between the pies, then take each remaining filo square and scrunch it up. Place on top of each pie and brush with a little beaten egg. Put back on the baking sheet and bake for 8-10 mins or until crisp and golden brown. 5 Meanwhile, put the yogurt in a bowl and gently stir in the icing sugar and vanilla seeds or extract. Cover and chill until needed. 6 Carefully lift out the mince pies from the tin and dust with icing sugar. Serve with a dollop of the yogurt.

Petra says: ‘These are best eaten on the day they’re made, or they’ll go a bit soggy. But quite honestly I don’t think that will present a problem – the aroma as they cook is heavenly.’

Gammon photograph YUKI SUGIURA

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Terms and conditions *Please add £3.95 p&p per order. Delivery within seven working days to UK mainland only, some exclusions may apply. **Calls cost 5p per minute from BT landlines, calls from other networks may vary. If not completely satisfied with your order, please return goods in mint condition and sealed original packaging for a refund within 14 days of receiving your order (postage costs will not be refunded unless faulty). Your contract for supply of goods is with BVG Airflo. A signature is required on delivery.

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To order, call 0844 493 5654** quoting 43425 or visit clifford-james.co.uk/43425 November 2014

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195

FROM YOUR KITCHEN We love to hear from you and see your photos. Please get in touch at the addresses, below right Cooking with kids

Take one cookery school wo recipes and a bunch of hungry children eager to learn Pho og ap s DAV D OTSWORTH

Cook school Kids w l love put ing toge her this d sh

Everyone w l love the e

v s ted and watched the chi dren c eate two dishes F ona to d us Every chi d d serves he r ght to earn to cook from s ratch We e de igh ed he Government has put cook ry back on the primary school cur icu um but we s i l need ki chen aci i ies equ pment and teache s o ring it ba k o i e Vis t thek dscook ryschool o uk

Banana & sultana mu fins EA Y

MAKES 12 muffin COOK 20 25 m ns

3 med um eggs 40g/5oz cast r ugar 25m /4fl oz unflower o l 3 so t ripe bananas 75g/2½oz sul anas soaked n warm water

Cheesy canne loni E SY A AY

COOK 55 mins

PER S RV NG 582 k a s ro e n 26g ca bs 5 g f t 2 g s t at 1 g bre 5g s gar 1g sa t 0 6g

Add the chopped tomatoes and passata

What do child en learn at the school? Cooki g s an amaz ng subj ct and a l fe sk ll says F ona It eaches ch dren so ma y wonde ful hings of en wi hout hem r al y rea is ng hat th y a e lea ning For examp e du ing a ooke y ess on k ds use ma hs when th y a e

Wh sk he eggs

Peel he bananas

mea ur ng and geograp y o find o t whe e the fo d c mes f om as we l as l arn ng abo t di fe ent c imat s Hi tory s all part o disc ver ng food and cu tur s rom around the w r d Food is a so a sci nce in tse f The lea ning poss b l t es are end ess!

P R MU F N 38 kc ls p o e n g ar s 29g at 2g at at g bre g s gar 0g a t 0 2g

Next month

Fi l as many tubes as possib e w th the sauce

Sp inkle w th cheese

• DON T FORGET Every ne hould help w th he lea ing up it s ust as impor ant as the coo ing!

126 bbcgoo f od com OC OBER 014

M x everyth ng we l

F ll the muffin cases

Children f om he cookery chool mak Fish pie and Autumn c unchy crumble

On test

On test

2 tsp tomato purée 400g can chopped oma oes 500g ca ton p ssata da h of Worces ersh re sauce 1 5g c n sweetco n dra ned 50 g pack of dry arge pasta ubes cooked 00ml ub c ème f aîche 100g/4oz gra ed heese (we used heddar) crunchy sa ad or ooked b occo i to erve

St r the onions and gar ic

Expert advice

Expert advice

P EP 5 m ns

I’m a subscriber who got married in June, and plucked up the courage to bake my own wedding cake after following the ‘Creating your wedding cake’ recipe on bbcgoodfood.com. Our guests couldn’t believe it. Merlin Chandra, London

OCTO ER 20 4 b cg od ood c m 127

and I often spent my own money providing food. I’ve walked away from teaching in schools as I found it impossible to do it to a decent standard. Instead, I set up my own private cookery school.

Ca

My seven-year-old daughter, Elsa, enjoyed putting pretzels on the Peanut butter & chocolate cake almost as much as she liked eating the end result!

Ruth Davies, Tewkesbury • What are your experiences of cooking in school? We’d like to hear your views – write to us at the addresses, below right. Ruth wins four bottles of Champagne Taittinger Brut Réserve NV (£38.99, widely available) – ideal for celebrations. Visit taittinger.com.

k e C lu

b

ERVES 8

1 sp o ve o l 2 on ons 1 red 1 whi e chopped (or wha ever you have) 3 ar ic c oves chopped or crush d 2 ma l ca rots grated

1 He t oven to 190C 170C an/ as 5 Cra k he eggs in o a mix ng bowl and whi k we l wi h a ork 2 Add he ugar and ca ry on wh sk ng add the o l and whisk ag in mak ng lo s of bub les 3 Peel and mash the bananas then d ain he oaked su tanas and add th m bo h to the eggs sugar and o l M x we l 4 S ft ha f of he our in o the m xt re nd mix we l aga n Add the c nnamon b king powder and r ma n ng fl ur and o d g nt y sing a wooden spoon or spatu a unt l every hing s omb ned The m xtu e n eds to be q i e hi k only al ng ff a spoon ve y low y 5 Put he mu fin cases n he muf n in Us ng a des ert poon fi l each ca e th ee-qu rte s fu l wi h our m x ure 6 Put them n the oven for 0-25 mins The mu fins are eady when hey re go den brown and you t ck a sh rp kn fe or t othp ck in o them and t comes ut c ean not t cky R move rom he oven and a low to cool on a w re ack

WHAT YOU WILL NEED • Tea poon • Mix ng owl • Fo k • S eve • Wooden spoon or spa ula • De ser spoon • Mu fin ca es • Muffin in • Wi e rack

Kids’cooking

Kids’cooking

140g/5oz se f ra sing flour ½ tsp c nnamon ½ tsp bak ng powder

BEFORE YOU START Ass mb e l your ingred ents and equi ment Make su e ou wash your hands we l and w ar a lean apron

1 tsp each d ied mixed herbs and oregano 500g 1lb 2oz m nce (beef or amb) or Quorn m nce

PREP 15 mi s

Masterclass

WHAT YOU WILL NEED • Chopp ng b ard • La ge saucep n • Sharp kn fe • Wooden spoon • Gra er • Ove proof d sh • Teas oon mea ur ng • Co ander 30 x 2 cm • Can opener • D sser spoon

1 Heat he oi in a l rge sau epan on a med um he t 2 Add the ch pped onio s nd ar ic o he sauc pan s i we l a d co k or 4-5 m ns un i ju t st rt ng to co our St r n he gra ed car ot and he bs 3 Add he m nce to the pan and cook for 3 4 m ns or un i browned reak n up the m nce wi h a wooden s oon 4 A d he tomato pu ée nd ook fo 1 min Add the toma oes and passa a and s ir we l Season wi h a d sh of Worce te sh re sauce and b ack pepp r t en educe t e h at and cook f r a ur her 30- 0 m ns Add the swee corn abo t 5 m ns befo e the sau e s done 5 Heat ov n o 200C/1 0C an/ as 6 Once he auce has re uced and coo ed fi l he pas a ubes us ng a dessertsp on a d ay each one on th ir s de n an o enpr of d sh mea ur ng 30 x 2 cm 6 Spoon o er the r ma n ng sauce cover w th t e c ème ra che and sp i kle on the gr ted chee e 7 Co er w th oi and cook n he ove for 45 mins Remove the oi and bake for a other -10 mins un l the che se is g lden b own Ser e w th cr nchy sa ad or bro co i

Do it better

Masterclass

Having recently resigned after more than 30 years of teaching Food Technology in secondary schools, I wanted to respond to Xanthe Clay’s article about food in schools (Oct). Teaching cooking in school is fraught with problems. Class sizes are huge! Can you imagine teaching 25 students with virtually no basic cooking skills to make a lasagne in an hour? It was often a race against the clock, leaving me with a room like a bombsite and the next class waiting outside. A second hurdle is the cost of the ingredients. Typically there is no school budget, parents can’t always provide ingredients, children forget to bring things in

Do it better

The reality of teaching

The Kids C okery School in Acton London has long been omm t ed o t aching chi dren how to cook It was set up by F ona Ham l on-Fa r ey n 1995 when the ki chen at her sons pr ma y school was r pped out to make a compu er sui e The coo ery school o fe s c as es and workshops a l year ound or h ld en aged th ee and upwards When he Good ood eam

Karen Tinney, Glasgow • See this month’s Cake Club recipes (p116) and send us a photo of your cake using #gfcakeclub.

I read your ‘We bake our daily bread’ article (Sept) with great interest, as I started to make my own in January after becoming tired of shop-bought loaves. Now I bake all the time for myself, my son and my mum –here’s my latest rye loaf. John Bult, Greater Manchester • Visit bbcgoodfood.com for exciting bread recipes

GET THE BEST FROM OUR RECIPES Every month, we provide all the information you’ll need to help you choose which Good Food recipes to cook All the recipes in Good Food magazine are tested thoroughly before publication, so they’ll work first time for you at home. Most are developed in our Test Kitchen by our cookery team, with additional recipes from food writers, TV chefs or cookery books. However, no matter who writes the original recipe, each one is tested rigorously before being included in the magazine. Your time and money are precious, so we want to guarantee you a perfect result every time.

208

Developing and testing Good Food recipes • We aim to make recipes practical, keeping ingredients lists to a minimum and avoiding lengthy preparation. • We help you to avoid waste by using full packs, cans and jars where possible. When it’s not possible, we try to include suggestions for leftovers. • We cost many of our Everyday dishes to help you budget efficiently. • We generally use easily available ingredients, and seasonal fruit and vegetables. • Where possible, we create and test recipes using humanely reared meats, free-range chickens and eggs, and sustainably sourced fish. • We use unrefined sugars, such as golden caster sugar, which contain natural molasses, unless we want icing to look white. • Where egg size is important, you’ll find it stated in the recipe. • We recommend using standard level measuring spoons, and that you never mix metric and imperial measures.

Please note that recipes created for Advertisement features are checked by our cookery team but not tested in the Good Food Test Kitchen.

Helping you to eat well All our recipes are analysed by a nutritional therapist on a perserving basis. Each recipe analysis includes listed ingredients only, excluding optional extras such as seasoning and serving suggestions. Simple changes can make a recipe healthier – such as removing chicken skin after cooking, or using a low-salt stock. If you serve the portion size suggested, you can work out how each recipe fits into your day-to-day diet by comparing the figures with the Reference Intake (RI). This has replaced Guideline Daily Amounts (GDAs) on food labels and packaging. Unlike the GDAs, where figures existed for men, women and children, there is now only one set of RI figures – these are effectively the GDA figures for an average adult female.

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Reference Intake (RI) The RIs are a guide to the amount of energy (kilocalories), fat, saturated fat, carbohydrate, sugar, protein and salt that an adult should consume each day: Energy (kcal) 2,000, Protein (g) 50, Carbohydrates (g) 260, Sugar (g) 90, Fat (g) 70, Saturates (g) 20, Salt (g) 6. The RIs for fat, saturated fat, sugar and salt are maximum daily amounts.

What our recipe symbols mean EASY Simple recipes that everyone can make, even beginners. A LITTLE EFFORT Requiring a little more skill – such as making pastry. MORE OF A CHALLENGE Recipes aimed at more experienced cooks, who cook for pleasure and like a challenge. Suitable for vegetarians But always check labels on ingredients such as cheese, pesto and curry sauces, to ensure they are suitable. Not suitable for freezing Suitable for freezing Unless otherwise stated, freeze for up to three months. Defrost thoroughly and heat until piping hot.

November 2014

Reader recipe

Healthy

Claire Stevie Karrell Harris, Birmingham

Understanding our healthy symbols 12g or less per serving. 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. HEART HEALTHY Low in saturated fat, with 5g or less per serving; low in salt, with 1.5g or less; and high in omega-3. LOW CAL 500 calories or less per main course; 150 calories or less for a dessert. 2 OF 5 A DAY The number of portions of fruit and/or veg contained in a serving. CALCIUM

FOLATE FIBRE VIT C IRON OMEGA-3

November 2014

ona adv ce KERRY TORRENS

MY LIFESAVING SNACKS • Beef jerky A fe low 5 2 fr end made me try h s It’s great for a prote n hit when you’re peck sh but shop around as some have mo e calories than others • Zero Noodles in a sachet of miso soup Intensely savoury and so sat sfy ng you can bu k w th pak choi ch lli and co iander The noodles made from an Asian plant are fat f ee and contain ust 8 kcals per pack They’re ava lable from Ho land & Barrett and look for Clea spr ng miso soup sachets in larger supermarkets

• Celery sticks The fabulous crunch factor means you ll be chomp ng for ages so you’ l feel fu ler even though you’ve hardly consumed a calor e I always have a pack in he fridge to munch on wh le I’m wa ting for dinner to cook • Sugar free je ly I buy sachets f om the supermarket which make four pots for ust 7 kcals each Hartley’s blackcu rant s great or try the lime but make w th half water half low cal lemonade for just 13 kcals per pot

SARAH S TOP TIPS • If you’ve got some Zero Noodles use a whole 200g sachet (drained and insed) in the Singapore noodles rec pe (overleaf) and your calor es wi l drop to 193 per serving • Cathedral C ty Lighter Matu e Cheddar has the lowest calor es and I th nk it has the best flavour • G ate hard cheese on the finest g ater you can I use a medium microplane so a l ttle can stretch even further • Fancy a fruity low fat yogu t? Irish yogu ts f om Sa nsbury’s have the lowest calor es I’ve found • If I’m flagging around 4pm a can of diet cola works wonders!

Salmon with celeriac gratin & green beans 2 OF 5 EASY LOW CAL FOLATE FIBRE A DAY

SERVES 4

PREP 15 m ns

COOK 1 hr 15 mins

800g cele iac peeled about 1 2kg whole 144 kcals) 10g garl c cloves finely chopped 10 kcals) 1 tbsp fresh thyme leaves (5 kcals) 1 ch cken stock cube (36 kcals) good grat ng of fresh nutmeg (2 kcals) 4 x 100g skinless salmon fi lets 180 kcals per fille ) 1 tbsp wholegrain mustard 21 kcals) 500g green beans (110 kcals) 1 Heat oven to 200C/180C fan/gas 6 Sl ce the cele iac as thinly as you can quarter ng it first w ll help F nd a baking dish that wi l hold a l he celer ac then add a layer before scatter ng wi h some

garlic thyme and seasoning Repeat laye s finishing on a celeriac layer 2 Mix he stock cube w th 450ml bo l ng water season with nutmeg then pour over the celer ac Bake for about 1 hr 15 mins p essing the celer ac into the d sh so that it stays submerged and soaks up the stock unt l a skewer poked in goes in easily and the top is c isp 3 When the gratin has 15 m ns to go sit the salmon on a baking pa chment l ned bak ng sheet Mix the mustard with some ground black pepper and a l ttle sa t and brush over the fi lets Bake w th the gratin for 12 15 mins unt l cooked ust through 4 Meanwhile cook he beans in bo l ng water until tender drain we l and season D v de into 4 equal portions along with the g atin and serve wi h the salmon PER SERV NG 262 kcals protein 26g carbs 9g fat 13g sat fat 2g fibre 14g sugar 6g salt 1 0g

Turn he page for more ecipes

OCTOBER 20 3

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My husband and I love cooking. We were delighted with your article ‘How I make the 5:2 diet work for me’ (Oct 2013). We both needed to lose a few pounds and this brilliant article inspired us to give it a go. Now, nearly a year later, we have each lost more than a stone and still follow the diet. We really enjoy our fasting day dinners, as we can still cook and the recipes are delicious. Sheila Moore, Sussex • Find the 5:2 recipes at bbcgoodfood.com

This magazine is owned by BBC Worldwide and produced on its behalf by Immediate Media Co. London Limited. © Immediate Media Company London Limited, 2014. BBC Worldwide’s profits are returned to the BBC for the benefit of the licence-fee payer. BBC Good Food provides trusted, independent advice and information that has been gathered without fear or favour. When receiving assistance or sample products from suppliers, we ensure our editorial integrity and independence are not compromised by never offering anything in return, such as positive coverage, and by including a brief credit where appropriate. We make every effort to ensure the accuracy of the prices displayed in BBC Good Food. However, they can change once we go to print. Please check with the appropriate retailer for full details. Printed by Polestar Chantry. The text paper for BBC Good Food is printed on 65gsm Galerie Bright and the cover is printed on 170gsm Royal Roto, produced by Sappi Paper. It is elementally chlorine free and coated with china clay produced in the UK. Immediate Media Company is working to ensure that its paper is sourced from well-managed forests. This magazine can be recycled. Please dispose of it at your local collection point.

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Christmas pudding ice cream SERVES 10 PREP 15 mins plus freezing NO COOK EASY

Jo Langley and her husband, David, live in a 200-year-old farmhouse in County Meath, Ireland, with daughters Ciara, Niamh, Kate and Tara. This ice cream, inspired by Jo’s mother-in-law, has become a Christmas family favourite.

4 large egg yolks 100g/4oz caster sugar 175g/6oz leftover Christmas pudding 2-3 tbsp brandy or orange liqueur 300ml pot double cream

1 Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again. 2 In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set. PER SERVING 288 kcals • protein 4g • carbs 21g • fat 20g • sat fat 12g • fibre none • sugar 19g • salt 0.2g

Test Kitchen verdict

BY TH TED E

ES This no-churn ice cream is quick and easy to make, and a great way to use up leftover Christmas pud. O OD FOOD T E The brandy gives a warming kick. It is particularly good with poached pears.

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Indicating recipes that are good sources of vitamins or nutrients. GLUTEN FREE This indicates a recipe that is free from gluten, but excludes any serving suggestions. Also look out for our Make it Gluten-Free tips, where we suggest how you can cook the dish without using gluten. For more information on gluten-free cooking, visit coeliac.org.uk. • We regret that we are unable to answer medical/nutritional queries. • For thousands more of our tested recipes, visit

262 kcals per serving

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Photograph ROB STREETER | Food styling KATY GREENWOOD | Portrait PETER CASSIDY

LOW FAT GOOD 4 YOU

Photographs LARA HOLMES

A M

I was really excited to try the Caramel & walnut coffee cake from October’s issue. I suffer from dairy allergies but was able to substitute the butter and milk with soya alternatives – with great results.

5:2 diet work for me Sarah Cook our Food editor shares new recipes to stop you getting in a rut plus her clever tips and snacks

People often tell my that hey would love my job cooking and eat ng for a living But it takes a lot of disc pline to stay trim Not only do I need to taste every recipe n he magazine I’m also constantly tempted by the numerous products that get sent in for us to test However because the 5 2 diet requires just a couple of days of dedication a week eating just 500 calor es on two di ferent days it’s the first plan I’ve been able to fit around my job and lifestyle I find t fairly easy to manage breakfasts and lunchtimes low fat yogurt big bowls of salad or soups are my sav our But it’s dinner where I sometimes struggle with boredom or come home so tired and hungry hat I can’t be bo hered to wait to cook a decent meal So here’s how I solved that problem with supper deas that w ll hopefu ly insp re you too if you’re stuck n the 5 2 rut There’s a freeze ahead veg stew that will speed up d nnert me and a deliciously d fferent noodle d sh that makes a change from a regular st r fry Plus some of the tricks that have helped me to stay on track

: T

Ian Perry, Warwickshire

How I make the

Food s y g ENN FER OYCE S y ng ENNY GGLEDEN Nu

To mark my retirement, I gave my friends a splendid ‘at home’ celebration tea (left) using Good Food recipes that had a real wow factor! Everyone was suitably impressed and the cakes all tasted as good as they looked.

Share your recipes Keep sending your recipes to the addresses, left, and you could win a prize. Jo wins a 28cm Pyrex SlowCook casserole dish in red or charcoal, worth £119.99. Visit pyrexuk.com.

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People in food

Darina Allen What always strikes you about Thomasina is that wonderful gappy smile, the wide-eyed inquisitiveness and the passion for whatever she’s doing. I love students who are really eager to learn, ask lots of questions and have a sense of fun, and that’s all combined in Tommi. She understands the importance of going back to the authentic, so you’ve a yardstick to measure by. She knows the importance of craft, the value of home cooking and learning from older people. After Ballymaloe, she worked with cheesemaker Giana Ferguson, who makes Gubbeen cheese in West Cork. She wanted to get her hands into it, and be immersed on the farm. And then she went back to Mexico, and spent such a lot of time before jumping in, getting a deeper understanding. I also admire Tommi for spearheading the campaign on feeding swill to pigs (thepigidea.org). It’s great to see her turning into a young food activist – we need more like her. I don’t go to many of my students’ weddings, but with Tommi there was a special bond. It was all done without spending a ton of money, but with enormous youthful creativity. There was a broad bean dish that was so delicious, and Tommi and her friends had picked and shelled the beans. They were passing around the most wonderful cured meats and salamis. There’s a freshness and vitality to her food that’s just an extension of her as a person. She’s stylish, modern and chic – and I really like that, being the fuddy-duddy that I am! If anything, I think she drives herself too hard. I hope she didn’t get that from me. It’s a sort of tenacity where, if you’re interested in something, you really go after it until you get to the kernel of what it is you want to do.

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Thomasina Miers I first heard about Ballymaloe when I was modelling bikinis in a catwalk show! Clarissa Dickson Wright, the legendary food writer who died earlier this year, was modelling coats. At the time, I was trying to work out what to do with my life and Clarissa said: ‘If you want to work in food, you should go to Ballymaloe.’ I did and I fell in love with the whole place. Darina was an epiphany for me.

Darina, left, made Thomasina think about food in a new way

The food chain Darina Allen & Thomasina Miers Continuing our new series, two cooks talk about their friendship, and how they’ve been influenced by each other

Students at work in the Ballymaloe Cookery School kitchen in Cork

‘For me, Ballymaloe is like an extended family. Darina has people staying from all over the world. It’s magic. She has a kind of stardust that makes people feel included’ bbcgoodfood.com

I first visited Mexico when I was 18, and when I went to Ballymaloe I was intrigued that Darina thought about Mexican food in the same way I did. She even had friends in Oaxaca – the Mexican state which inspired the name of my restaurant – so we instantly had this shared intimacy. At Ballymaloe, they think about the whole cycle of food – where it comes from, how it’s grown, the effect on the planet. It made me think about food in a completely new way. Recently we won an award at Wahaca from the Marine Stewardship Council for the best use of MSC fish on a menu. It was lovely recognition of the importance we attach to it, so I hope Darina sees I continue to care about the things I first learned from her. For me, Ballymaloe is like an extended family. You turn up and Darina has people staying from all over the world, and she feeds them like her own family. It’s magic. She has a kind of stardust that makes people feel included. On one of my most recent trips to Ireland, Darina suggested: ‘Why don’t we have a picnic tomorrow?’ The next morning we all woke up and started making soda bread and salads, someone got unpasteurised milk from the cows, one of the sons-in-law went off fishing, and we had this huge picnic on the clifftop. We were all making fires, frying eggs and bacon, having this amazing breakfast. I think it’s that total enjoyment – it doesn’t have to be fancy food, just good food and the joy you get sharing it with friends. It can be something as simple as a fried egg on a piece of warm bread. It’s like a fairy tale. • Darina Allen’s A Simply Delicious Christmas: 25th Anniversary Edition is out now (£26.99, Gill & Macmillan); Thomasina Miers’s latest book is Chilli Notes: Recipes to Warm the Heart (Not Burn the Tongue) (£25, Hodder & Stoughton). • Readers can buy these books for just £24.29 and £20 respectively. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood.

November 2014

Interviews DEBORA ROBERTSON

They met in London and bonded over a love of Mexican food. Thomasina Miers, who won MasterChef in 2005, tells how her time at Darina Allen’s Ballymaloe Cookery School in Ireland inspired her career in food. She now runs Wahaca, her Mexican food chain, and recently opened DF/Mexico restaurant in London

Perfectly balanced crackers Calories

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Gillian Carter, Editor

Welcome to your BBC Good Food calendar, which takes you on an inspirational recipe journey through the year. Some of these new dishes reflect those occasions when you want to cook something a bit special – such as our Simnel share ‘n’ tear buns for Easter – and, of course, they all use seasonal ingredients, from June’s Courgette, dill & feta breads to September’s moreish Plum crumble cake. All these recipes were tested in our Test Kitchen, so you can be sure they’ll work first time for you at home. I hope you enjoy cooking something new every month.

Welcome to your 2015 Recipe calendar

1 Cook the rice following pack instructions, adding 1/2 tsp of the turmeric to the water at the start. Drain well, then spread on a platter to cool quickly. 2 Set aside 1/4 of an onion, slice the rest and gently fry in the oil with 2 tbsp of the curry powder, the remaining 1/4 tsp turmeric and a pinch of salt until really soft and golden (about 7 mins). Leave to cool. 3 Make the dressing: finely chop the reserved onion, then whisk with the dressing ingredients, remaining 1/2 tbsp curry powder and plenty of seasoning. 4 The simplest way to prepare the mangoes is the ‘hedgehog’ method. Cut away the fleshy cheeks from either side of the stone. Without cutting through the skin, score the flesh in each cheek into large squares, push inside out so the chunks pop out, then slice free from the skin. Add the

350g/12oz basmati rice 3 /4 tsp ground turmeric 2 onions 2 tbsp sunflower oil 21/2 tbsp mild curry powder 2 ripe mangoes 250-400g/9-14oz cooked turkey or chicken, pulled or cut into chunks 1 /2 small pack flat-leaf parsley, chopped 100g/2oz whole salted almonds with skins, very roughly chopped natural or Greek yogurt and warm naan bread, to serve FOR THE DRESSING 4 tbsp mango chutney, plus extra to serve 1 tbsp finely grated ginger 1 tbsp sunflower oil juice 2 lemons

1 OF 5 EASY VIT C A DAY

SERVES 4 (or 8 as part of a buffet) PREP 35 mins COOK 15-20 mins

This modern twist on the well-loved classic takes leftover turkey to a new level with its vibrant flavours. It’s brilliant for a buffet, as everything is done in advance, or equally good as a relaxed lunch or supper.

New Year’s Coronation turkey

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salted cashew nuts, or use a mixture of nuts and dried fruits left over from Christmas. • The dressing also works well with a crunchy side salad of diced carrot, mango, cucumber and apples, with a generous sprinkling of chopped fresh coriander and finely sliced red chilli.

• You can substitute the salted almonds for

VARY THE RECIPE

PER SERVING (8) 403 kcals • protein 17g • carbs 52g • fat 13g • sat fat 2g • fibre 4g • sugar 17g • salt 0.6g

For more seasonal recipes, visit bbcgoodfood.com

SUNDAY

mango cubes to the rice with the turkey, chopped parsley and almonds. Drizzle over the dressing, then toss everything together. Serve with yogurt, extra mango chutney and warmed naan.

1 Tip the flour and butter into a food processor and whizz to fine crumbs. Add the sugar and yolks then whizz to a smooth dough. Remove one-third of the dough, add vanilla to what’s left and pulse to whizz in. Wrap this dough in cling film and leave at room temperature. 2 Put the reserved dough back in the processor with the rosewater or dried raspberries, if using, and a drop of food colouring. Pulse and add more colouring to achieve an intense colour. If the dough has become too soft, pulse in a few spoonfuls more flour until a similar consistency to the vanilla dough. Put the dough in the fridge, remembering to remove it 30 mins before you need to roll it out. 3 Thickly roll out the coloured dough between baking parchment. Use a small 3-4cm heart cutter to stamp out hearts. Keep re-rolling and stamping until all the dough is used. Line up hearts on top of each other and press to form a cylinder, taking care to retain the heart shape. Wrap in cling film and freeze for 3 hrs until solid.

300g/11oz plain flour, plus a little extra for dusting 200g/7oz salted butter, diced 120g/41/2oz golden caster sugar 2 large egg yolks 2 tsp vanilla extract 1 /2 tsp rosewater, or 25g/1oz freeze-dried raspberries, whizzed to a powder – we used Waitrose (optional) red or pink food colouring

A LITTLE EFFORT

MAKES 16-20 PREP 30 mins plus 5 hrs freezing and chilling COOK 20 mins

It is not difficult to create these professional-looking biscuits, but give yourself plenty of time, as the dough is made in stages and needs time to chill. You don’t have to use all the dough at once – keep it in the freezer and transfer to the fridge an hour before you want to slice and bake. Serve with tea or coffee, or package some up as a gift.

Slice-and-bake Valentine’s biscuits

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Don’t miss the BBC Good Food Eat Well Show at London Olympia on 20-22 February, bbcgoodfoodeatwellshow.com

PER SERVING 159 kcals • protein 2g • carbs 17g • fat 9g • sat fat 5g • fibre 1g • sugar 6g • salt 0.2g

For more seasonal recipes, visit bbcgoodfood.com

SUNDAY

4 When the heart dough is hard, roll the vanilla dough, using your hands, into 3 cylinders the length of the heart stack. Stick one to each ‘side’ of the hearts, pat together to form a fat cylinder, then gently roll on your work surface until it completely encircles the coloured dough, with the frozen heart dough hidden in the centre. Chill for 2 hrs. 5 Heat oven to 180C/160C fan/gas 4. Use a sharp knife to slice the log into 1cm-thick discs. Place on trays lined with baking parchment, allowing space for spreading, and bake for 20 mins. Cool on wire racks. Will keep for up to 4 days in an airtight container.

PER SERVING 553 kcals • protein 31g • carbs 31g • fat 33g • sat fat 11g • fibre 3g • sugar 3g • salt 4.3g

1 Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool. 2 Put the cooled mash in a bowl with the flour and bicarb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir in the spring onions, reserving some to serve. 3 In a non-stick frying pan, heat half the oil and butter until sizzling, then spoon in half the pancake batter to make 3 pancakes. Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side. Keep warm in the oven while you make 3 more pancakes. 4 Wipe out the pan, add the bacon and sizzle until almost crisp. Push to one side and crack in the 2 remaining eggs – with a splash more oil if needed. Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining spring onions.

140g/5oz floury potatoes (weighed after peeling), cut into large chunks 50g/2oz self-raising flour 1 /2 tsp bicarbonate of soda 3 large eggs 5 tbsp milk 3 spring onions, finely chopped 2 tsp sunflower oil, plus extra if needed knob of butter 6 rashers streaky bacon (smoked or unsmoked)

EASY FOLATE

SERVES 2 (makes 6 pancakes, easily doubled) PREP 15 mins plus cooling COOK 30 mins

Celebrate St Patrick’s Day (17 March) with these potato pancakes, based on traditional Irish ‘boxty’, or potato cakes. They make an ideal breakfast, brunch or side dish – serve with ketchup or brown sauce, if you like.

Potato & spring onion breakfast pancakes

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• If you’re making a double quantity of these pancakes, put the cooked ones on a plate covered with foil in a low oven to keep warm while you fry the next batch. • These pancakes make a delicious alternative to Yorkshire puddings with your Sunday roast.

SERVING TIPS

1 Mix the flours, sugar, yeast, zest and 1 tsp salt in a big bowl. In a separate bowl, whisk together the milk, almond extract and egg, then stir into the dry ingredients with a cutlery knife. Leave to rest for 10 mins. 2 Knead the dough for 10 mins on a lightly floured surface until smooth and no longer sticky, then put in an oiled bowl, cover with oiled cling film and leave to rise somewhere warm-ish for at least 1 hr until doubled in size. 3 Line the base of a 25 x 35cm tin, or 30cm square, with baking parchment. Mix the first 4 filling ingredients to a smooth paste, then stir in the dried fruit and 50g marzipan. 4 Roll out the dough to a rectangle about 35 x 25cm. Crumble over the filling and press into the dough. Roll up tightly from one long side and, using a floured knife, cut into 12 even pieces. Put these into the tin, spiral-

300g/11oz strong white bread flour 140g/5oz plain flour, plus extra for dusting 50g/2oz golden caster sugar 7g sachet fast-action dried yeast zest 1 lemon 200ml/7fl oz warm milk 2 tsp almond extract 1 large egg oil, for greasing bowl/proving FOR THE FILLING 50g/2oz butter, at room temperature 100g/4oz light soft brown sugar 2 tsp mixed spice 1 tbsp lemon juice 50g/2oz mixed peel 50g/2oz currants 50g/2oz marzipan, coarsely grated, plus 50g/2oz extra for the ‘Apostle’ balls TO FINISH 85g/3oz apricot jam 85g/3oz icing sugar, sifted 2 tbsp toasted flaked almonds

A LITTLE EFFORT

MAKES 12 little buns PREP 1 hr 30 mins plus rising and proving COOK 30 mins

This ingenious recipe brings together all that’s best about Chelsea buns, Simnel cake and, that Easter favourite, hot cross buns.

Simnel share ’n’ tear buns

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Don’t miss the BBC Good Food Show Spring in Harrogate, Yorkshire, on 10-12 April, bbcgoodfoodshowspring.com

PER SERVING 340 kcals • protein 7g • carbs 62g • fat 7g • sat fat 3g • fibre 2g • sugar 35g • salt 0.2g

For more seasonal recipes, visit bbcgoodfood.com

Easter Sunday

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side up, leaving 0.5cm space between them. Cover with oiled cling film and leave to rise for 30-45 mins until nearly doubled in size. Heat oven to 200C/180C fan/gas 6. 5 Bake the buns for 25-30 mins. If they are browning too quickly after 15 mins, cover loosely with baking parchment. Take the buns out of the oven and, while warm, melt the jam and brush all over the top. Leave to cool in the tin. Once cool, mix the icing sugar with a little water to a runny consistency and drizzle over. With the remaining marzipan, make 11 balls to represent the Apostles – without Judas – and scatter over with the almonds. Best eaten the day of baking. If making ahead or freezing, warm through in a low oven before serving to give that just-baked flavour.

1 Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins. 2 Heat oven to 200C/180C fan/gas 6. Scrunch up a sheet of baking parchment, then flatten it out and press gently over the pastry. Pile in baking beans and blind-bake for 15-20 mins until the pastry is biscuity. Remove the parchment and beans and bake for 5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help to keep the base crisp. Reduce oven to 180C/160C fan/gas 4 and spread the jam over the base of the tart. 3 Melt the chocolate and butter in a microwave, in short bursts on High, stirring in between, or in a bowl over – but not touching – a pan of barely simmering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale

375g pack sweet shortcrust pastry, roughly chopped 4 tbsp cocoa powder 1 tsp vanilla extract 50g/2oz plain flour, plus extra for dusting 3 large eggs, 1 separated 75g/21/2oz dark chocolate, broken up 75g/21/2oz milk chocolate, broken up 50g/2oz butter, diced 140g/5oz jam 85g/3oz golden caster sugar couple of handfuls fresh cherries, pitted, plus extra to serve icing sugar and crème fraîche, to serve

EASY

SERVES 10 PREP 45 mins plus chilling COOK 50-55 mins

Chocolate and cherry is a heavenly combination, although you can also make this with raspberries. Take your time when beating the eggs and sugar well in step 3 – they should be mousse-like. For an alcoholic kick, stir a splash of kirsch and a little icing sugar into the crème fraîche.

Black Forest tart

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the stones with a metal piping nozzle. Simply place the nozzle on a flat surface, tip facing upwards, and firmly press the cherry onto the nozzle until the stone comes out of the top.

• If you don’t have a cherry pitter, you can remove

use uncooked rice or dried beans instead.

• If you haven’t got baking beans for blind-baking,

PREPARATION TIPS

PER SERVING 382 kcals • protein 6g • carbs 38g • fat 22g • sat fat 10g • fibre 2.7g • sugar 17g • salt 0.5g

For more seasonal recipes, visit bbcgoodfood.com

SUNDAY

and thick. Sieve the flour and remaining cocoa and fold in, together with the melted chocolate, using a big metal spoon. 4 Scrape into the tin and scatter over the cherries. Bake for 20-25 mins until the filling has slightly puffed but is still slightly wobbly when you shake it. Chill for 3 hrs or overnight, then sprinkle with a few cherries and a dusting of icing sugar. Serve with crème fraîche.

1 Tip the bread mix into a big mixing bowl and stir in the grated courgettes and chopped dill before making up following pack instructions – but only adding half the liquid the pack states (the courgettes will add moisture, the longer they are left in the dough). Knead in a bowl for a couple of minutes (don’t worry if it is a bit dry), then leave to rise in an oiled bowl covered with oiled cling film, until doubled in size. 2 Line a baking sheet with parchment. If the dough is still a bit dry, knead in dribbles of water until it is pliable. If too wet, do the same with dustings of flour – it will depend on how watery your courgettes are. Divide the dough into 12 pieces (weigh them if you want them to be identical in size). Shape each ball into a roll and line up on the baking sheet in 2 rows of 6, with space for rising between them. Cover loosely with more oiled cling film and leave to double in size again. 3 Heat oven to 180C/160C fan/gas 4. Toss the sliced courgettes with 1 tbsp of the oil to coat. Top each risen roll with 3 courgette slices and some crumbled feta, plus a frond or 2 of dill. You should have just under 1 tbsp oil left, so dab this over each roll with a pastry brush and season lightly (the feta is salty). Bake for 30-35 mins until golden and cooked through. If you like a soft crust, cover immediately with a tea towel.

500g pack white bread mix (we used ciabatta) 450g/1lb courgettes, half grated, half thinly sliced into rounds small pack dill, two-thirds finely chopped 100g/4oz feta, crumbled 2 tbsp good olive oil, plus extra for oiling

EASY

MAKES 12 rolls PREP 30 mins plus rising time COOK 35 mins

These tasty rolls are great for picnics, either simply buttered or filled with ham and salad. Or create your own Mediterranean hot dogs with spicy lamb merguez sausages, roasted peppers and houmous.

Courgette, dill & feta breads

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Don’t miss the BBC Good Food Show Summer at the NEC Birmingham on 11-14 June, bbcgoodfoodshowsummer.com

• For a Cypriot twist, use 100g diced halloumi cheese in place of the feta, and mint instead of dill. Serve warm with dips, seafood and olives as part of a meze platter.

VARY THE RECIPE

For more seasonal recipes, visit bbcgoodfood.com

SUNDAY

PER ROLL 148 kcals • protein 6g • carbs 18g • fat 5g • sat fat 2g • fibre 1g • sugar 1g • salt 0.8g

Will keep for 1 day in an airtight container, or freeze for up to 2 months, defrost and warm in the oven at 180C/160C fan/gas 4.

before cooking

1 To make dukkah, toast the sesame seeds in a frying pan until lightly golden, then transfer to a bowl. In the same pan, toast the cumin and coriander seeds until fragrant. Now combine all the spices, sesame seeds and some seasoning in a mini food processor, coffee grinder or pestle and mortar and blend to a coarse mix. 2 Mix the lemon juice, olive oil and tahini paste and rub all over the chicken wings. Leave to marinate in the fridge for 1 hr. 3 Reserve 1 tbsp of the dukkah mix and sprinkle the rest over the wings with 1 tsp salt. Toss to coat, and leave for up to 24 hrs in the fridge. 4 Light the barbecue and wait until the coals are covered with a thin layer of white ash, which means it is hot enough to cook (or heat oven to 200C/ 180C fan/gas 6). Barbecue the wings, turning, for 25-30 mins until charred and cooked through (or roast in the oven for 45-50 mins). Transfer the wings to a big

50g/2oz sesame seeds 1 tbsp each cumin and coriander seeds 1 tsp each coarsely ground black pepper and paprika juice 1 lemon, plus extra wedges to serve 2 tbsp olive oil 1 tbsp tahini paste 25 chicken wings handful pomegranate seeds (from a tub or whole fruit) small handful coriander leaves, stems discarded lemon wedges, to serve

EASY GLUTEN FREE

SERVES 10-12 PREP 15 mins plus marinating COOK 50 mins

These are designed to be eaten with your hands. If you haven’t come across dukkah, it’s a nutty spice mix from Egypt that’s used as a dip with bread and olive oil, but it also makes an excellent coating for barbecued foods.

Dukkah-spiced BBQ chicken wings

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are free from bruises or nicks in their skin. Pomegranates are a good source of vitamins and antioxidants – use leftover seeds to stir through yogurts and breakfast cereals, or add to drinks as a garnish. • Tahini makes a great accompaniment for all kinds of barbecued foods – simply thin out the paste with some water and/or lemon juice to a consistency you like. You can experiment by adding smoked paprika, crushed garlic, fresh herbs or capers.

• Choose pomegranates that feel heavy and

INGREDIENTS KNOW-HOW

For more seasonal recipes, visit bbcgoodfood.com

SUNDAY

PER SERVING (12) 214 kcals • protein 17g • carbs 4g • fat 14g • sat fat 3g • fibre 1g • sugar 3g • salt 1.0g

platter. Scatter over the reserved dukkah, the pomegranate seeds and coriander leaves, and serve with lemon wedges.

PER TBSP 22 kcals • protein none • carbs 1g • fat none • sat fat none • fibre none • sugar 5g • salt none

1 Heat the oil in a preserving pan or large wide saucepan. Add the onions and fry for a few mins until starting to soften. Add the ginger and cook until soft, another 1-2 mins. 2 Stir in the spices for 1-2 mins to release their aroma, then add the peppers, vinegar and sugar. Simmer for 10 mins until the sugar has dissolved and the peppers are starting to soften. 3 Stir in the sultanas and peaches, and simmer for another 45 mins until the chutney is pulpy rather than watery. Leave to stand for 15 mins; then, while still warm, pot into sterilised jars. Will keep for 3 months stored in a cool, dark place. Transfer to the fridge once opened and eat within a month.

2 tbsp sunflower oil 3 onions, finely chopped thumb-sized piece ginger, finely chopped 1 tbsp yellow mustard seeds 2 tsp coriander seeds, lightly crushed 1 tsp turmeric 1 /2 tsp each ground cloves and chilli flakes 3 red peppers, deseeded and diced 400ml/14fl oz white wine vinegar 400g/14oz granulated sugar 100g/4oz sultanas 1kg/2lb 4oz peaches, stoned and chopped

GLUTEN EASY LOW FAT FREE

MAKES 4 x 500ml jars PREP 20 mins COOK 1 hr 10 mins

Look out for the moment when peaches are in abundance to make a batch of this colourful chutney. It’s good with sausages and burgers, cheese or in a picnic ham sarnie. If you can, tuck away a jar for the colder weather and serve as an accompaniment to curries.

Spiced peach & pepper chutney

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Don’t miss the BBC Good Food Festival at Hampton Court Palace, Surrey, on 29-31 August, bbcgoodfoodfestival.com

For more seasonal recipes, visit bbcgoodfood.com

SUNDAY

Heat the oven to 160C/140C fan/gas 3. Meanwhile, wash your jars in hot soapy water, rinse well and stand upside down, still wet, on a baking tray. Put in the oven for 10-15 mins, then fill while still warm.

HOW TO STERILISE YOUR JARS

PER SLICE 420 kcals • protein 7g • carbs 39g • fat 25g • sat fat 12g • fibre 2g • sugar 22g • salt 0.6g

1 Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm deep, round cake tin (preferably with a loose bottom) with baking parchment. 2 First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly. 3 For the cake, put the butter, sugar, eggs, flour, baking powder, vanilla, ground almonds and soured cream in a big bowl. Beat with an electric whisk until smooth, then tip into the tin and level the top. Arrange the plums, cut-side up, over the mix, then scatter over the crumble. 4 Bake for 50 mins-1 hr on a middle shelf until a skewer poked into the cake mixture comes out clean (plums will remain sticky, however). Cool in the tin for 20 mins, then finish cooling on a wire rack. Serve plain or with soured cream or yogurt. Keeps for 3-4 days in an airtight cake tin.

175g/6oz butter, at room temperature 175g/6oz golden caster sugar 3 large eggs 225g/8oz self-raising flour 1 tsp baking powder 2 tsp vanilla extract 100g/4oz ground almonds 85g/3oz soured cream 5-6 ripe plums, halved and stoned FOR THE CRUMBLE 50g/2oz each of ground almonds, plain flour and golden caster sugar 50g/2oz butter, chopped into pieces soured cream or yogurt, to serve

EASY

CUTS INTO 10-12 slices PREP 15 mins COOK 1 hr

This sumptuous bake can be served either as a pudding or as a cake.

Plum crumble cake

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For more seasonal recipes, visit bbcgoodfood.com

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calendar pages early – this cake can be made with apricots until the British plums are ready! • Instead of soured cream why not softly whip double cream then fold in some finely chopped walnuts. Sweeten to taste with a little icing sugar and serve with the crumble cake. • This would make a lovely rustic alternative to a formal birthday cake, especially for those who aren’t fans of rich icing. To make it extra special, simply dust the surface of the finished cake with a little icing sugar, add some elegant birthday candles, a scattering of edible flowers and a simple ribbon.

• If you couldn’t wait and flicked through your

VARY THE RECIPE

1 OF 5 CALCIUM VIT C A DAY

1 Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain and mash. 2 Fry the onion in a knob of butter until softened but not browned, about 5 mins. Stir in the chopped sage and cook for 1 min more, then add the remaining butter to melt. Stir in the flour and mustard powder, and cook for 1 min until it forms a paste. Gradually whisk in splashes of milk (you can add in bigger additions as you go) until you have a smooth sauce. Bubble, stirring constantly, for 3-5 mins until thickened. Take off the heat and whisk in the mashed squash, 200g of the cheddar and half the Parmesan. Season to taste. 3 Cook the macaroni following pack instructions. Drain well, then stir into the sauce with the roasted squash. Tip into a baking dish and scatter with the remaining cheese and sage leaves. Can

1 large butternut squash, deseeded and cut into chunks 2 tsp olive oil, plus a drizzle 1 onion, finely chopped 15 sage leaves, 6 finely chopped 85g/3oz butter 85g/3oz plain flour 2 tsp English mustard powder 1 litre/13/4 pints semi-skimmed milk 250g pack extra mature or mature cheddar, grated 50g/2oz Parmesan (or vegetarian alternative), finely grated 450g/1lb macaroni

EASY

SERVES 6-8 PREP 25 mins COOK 1 hr 40 mins

There is nothing more comforting when the clocks go back than a homemade macaroni cheese. Our version includes 1 of your 5-a-day, as well as a hint of fragrant sage.

Butternut squash & sage macaroni cheese

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Don’t miss the BBC Good Food Bakes & Cakes Show at Business Design Centre, London, on 24-26 October, bbcgoodfoodbakesandcakesshow.com

PER SERVING (8) 560 kcals • protein 23g • carbs 55g • fat 27g • sat fat 15g • fibre 3g • sugar 13g • salt 1.1g

For more seasonal recipes, visit bbcgoodfood.com

British Summer Time ends

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October 2015 be made up to a day ahead at this point – cool and keep in the fridge. If freezing, don’t add the whole sage leaves. 4 Heat oven to 180C/160C fan/gas 4 again. Splash the sage leaves with oil and bake for 40 mins until bubbling and golden on top.

PER SERVING 189 kcals • protein 3g • carbs 40g • fat 1g • sat fat 1g • fibre 4g • sugar 33g • salt 0.1g

1 Mix the first six ingredients in a large lidded saucepan or flameproof casserole dish. Cover and cook, stirring occasionally, for 1 hr until the cabbage is really tender (or put in a slow cooker and cook on High for 4 hrs). 2 Uncover the cabbage – if it looks watery, simmer, uncovered, for another 10 mins. Stir in the butter and season. 3 Cook the sausages following pack instructions, then reheat the cabbage and serve with the sausages and mash. If you’re making this ahead, cook the cabbage for half the time, then cool. Brown the sausages in a pan, then tuck among the cabbage and chill until needed, for up to 24 hrs. Cover the cabbage and sausages and simmer for 40 mins until both are cooked through and the cabbage is syrupy.

700g/1lb 9oz red cabbage, shredded 2 red onions, finely chopped 2 red apples, grated 50g/2oz dried sour cherries or cranberries 200ml/7fl oz blackcurrant cordial or squash (not low-sugar) 200ml/7fl oz red wine vinegar knob of butter 12 Cumberland sausages and mash (or jacket potatoes) to serve

2 OF 5 EASY LOW FAT VIT C A DAY

SERVES 6 PREP 15 mins COOK 1 hr plus bangers

In this easy recipe, the cabbage is braised in blackcurrant cordial to add intense fruitiness and colour. Serve it with sausages as a change from onion marmalade. It’s a brilliant idea for Bonfire Night or Halloween, as it can be made ahead and multiplied for larger numbers.

Sweet & sticky cabbage with bangers

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Don’t miss our three shows this month: • BBC Good Food Show Scotland on 6-8 November, bbcgoodfoodshowscotland.com • BBC Good Food Show London on 13-15 November, bbcgoodfoodshowlondon.com • BBC Good Food Show Winter on 26-29 November, bbcgoodfoodshowwinter.com

For more seasonal recipes, visit bbcgoodfood.com

Remembrance Sunday

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mashed potato to serve with this dish for even more flavour. • Or, for more colour and crunch, lightly toast a handful of pumpkin seeds and scatter over the finished cabbage just before serving.

• Fold 1-2 tsp of wholegrain mustard through

VARY THE RECIPE

PER SQUARE 301 kcals • protein 3g • carbs 40g • fat 14g • sat fat 8g • fibre 1g • sugar 22g • salt 0.3g

1 Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough. 2 Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork. 3 Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.

250g pack butter, at room temperature 100g/4oz golden caster sugar 1 tsp vanilla extract 11/4 tsp ground cinnamon 1 /2 tsp ground cloves 250g/9oz plain flour 140g/5oz ground rice 350g/12oz mincemeat (top-quality or homemade) 2 tbsp granulated sugar

EASY

CUTS INTO 16 squares PREP 35 mins COOK 25-30 mins

An easy alternative to mince pies. For a festive presentation, pile the squares on a cake stand and top with holly and a snowy dusting of icing sugar.

Mincemeat & shortbread squares

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For more seasonal recipes, visit bbcgoodfood.com

SUNDAY

square in melted dark chocolate and allow to set on a wire rack. • Try varying the filling of these by using 350g of blueberry jam and 1 tbsp dried blueberries instead of the mincemeat.

• For a decadent twist, half-dip each shortbread

VARY THE RECIPE