Woman & Home Autumn 2016

FeelGoodFood AUTUMN 2016

101

faBULOUS

ideaS

WOW!

The cheesecake that’s good for you and tastes amazing

easy

entertaining

✢ Weekend roasts ✢ Friday curries ✢ Laid-back lunches

Baking & desserts From bread to showstoppers... & chocolate too

eat well

• GREAT VEGGIE IDEAS • hEAlThy mIDwEEk • EASy GluTEn fREE

New Autumn

flavours

The best of the season with dishes for every occasion

S C,    . SERVES: 8 TIME: 50 MINUTES DIFFICULTY: MEDIUM

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INGREDIENTS:

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METHOD:

320g pack of ready rolled puff pastry. 1 egg, beaten. 200g Wyke Farms Extra Mature Cheddar. 1 small courgette, thinly sliced. 20 cherry tomatoes, halved. Few sprigs of thyme, leaves removed. Sea salt and freshly ground black pepper.

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Preheat the oven to 200ºC/Gas 8. Cut the pastry into 8 rectangles and place on baking sheets lined with non-stick baking parchment. Score a rectangle about 1/2cm inside the edge of each piece and decorate by cutting diagonal lines around the edge with a small knife. Brush the edge with the beaten egg. Divide most of the cheese between the pastry pieces, saving some for the topping. Arrange the courgette slices and tomato halves over the cheese. Sprinkle over the thyme leaves, salt and pepper and then the rest of the cheese. Bake in the oven for 20–25 minutes until the pastry is golden brown around the edges and the cheese is melted and bubbling.

#CFT H       W F C ’   ?  FACEBOOK.COM/WYKEFARMS OR EMAIL IT TO US: [email protected]

.

Editorial dirEctor Sue James Editor Jane Curran crEativE dirEctor Dave Dowding art Editors Karen Smith, Chris McPhail chiEf sub Editor Emma Badger dEputy chiEf sub Editor Carly Rigley sub Editors Sarah Andrews, Linda Blakemore dEputy food Editor Katy McClelland tEsting & proofrEading Lucy Crabb picturE dirEctor Sharon Mears publishEr Tom Smith coMMErcial ManagEr, food and rEtail Charlotte Page dEputy hEad of MarkEting Laura Timms

Hello Although the British weather is as unpredictable as its national football teams, we

are officially heading

into autumn, a favourite time for cooks. There is so much wonderful produce in season, from the early Discovery apples in August, the last of the plums and damsons to wonderful

squash, tomatoes and courgettes. It’s also the time of year when we plan on getting back into the Sunday favourite meals. With lighter

roast habit, one of everyone’s

meals for midweek, curry and spicy recipes,

special dishes for weekends when we’ve all more time to cook, and, of course,

desserts and bakes that would make Mary and Paul proud, we’ve something for every cook. We produce many award-winning cheeses in the UK and Ireland, and in advance of the World Cheese Awards in November, we are delighted to feature some of last year’s winning

cheesemakers on page 138.

And if you like what you see in this issue, why not take up our subscriber offer on page 86? Happy

cooking!

On the cOver!  berry cheesecake see page 45

click onlinE

cover photograph Stuart West recipe and food styling Jane Curran prop styling Sue Rowlands Feel Good Food is published by woman&home, Time Inc. (UK) Ltd, The Blue Fin Building, 110 Southwark Street, London SE1 0SU, telephone (020) 3148 5000. Distributed by Marketforce (UK) Ltd, 5 Churchill Place, London E14. Printed by The Wyndeham Group. Reproduction by Rhapsody. Prices quoted throughout are RRP, checked at time of going to press. Subscription rates: One year (including P&P): UK £17.25; EUR €26; North America $49.50; Rest of world £26. For all UK subscription enquiries please call 0330 333 4333 and for enquires from overseas please call +44 330 333 433 or email [email protected]

Jane Curran, Editor, Feel Good Food

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In this issue…

In season: mushrooms 12 12

Wild mushroom polenta “pizza” Wild mushroom soup

Easy midweek 18 18 18 25 25 25

Risotto cakes Stuffed peppers with harissa yogurt Butternut squash and beetroot frittata Healthy prawn noodle bowl Spicy chickpeas on naan bread Poached egg pots

Chefs’ reCipes 14 32 48 66 84 102 124

Theo Randall’s Crostini with crushed tomatoes, basil and fresh ricotta Ping Coombes’s Pan-fried seabass goreng with kecap manis Caroline Eden & Eleanor Ford’s Baklava baked apples Cyrus Todiwala’s Keralan-style crab with coconut Danny Lidgate & Hattie Ellis’s Barbecue baby back of ribs Kimiko Barber’s Japanese-style beef Bourguignon Kirsten Tibballs’s Lamingtons

26 26 26 30 31

Herby tray roast chicken Roast sweet roots, lentil and goats’ cheese salad with pomegranate Roast salmon parcel Courgette and pesto pasta Wild rice salad with miso dressing

Sweet things 36 36 36 42 42 42 44 44 46 46 47

Salted maple syrup and apple delight Mango and lime panna cottas Tiramisu Frozen chocolate cake with amaretti topping Blackberry and apple cobbler Fig tarte tatin Pear frangipane turnovers Berry cheesecake Spiced caramel biscuits Chocolate ice cream Tropical skewers with caramel sauce

54 57 57 58 58 61 62 62 62 62 65 65

Lazy weekends 70 70 70 70 70 74

A touch of spice

77

53

78 78 78 81

53 54 54

Tikka roast chicken with sag aloo and chutney Warming spiced lamb Keralan curried salmon slice Wasabi veggie curry

Fluffy coconut rice Creamy chicken and coconut curry Green chilli pot Thai red beef curry King prawn red curry Salt and pepper butterfly prawns Chicken parcels Spicy Lebanese calzone Sweet potato and spinach curry Spicy noodles Malaysian mackerel and okra salad Cauliflower and lentil curry

Lemon and thyme chicken Kale with pomegranate molasses Buttery garlic mash Sweet potatoes and carrots with thyme Sweet miso pork Roast trout stuffed with herb quinoa and peppers Warm squash and roasted tomato salad Parsnip and mustard gratin Chickpea and aubergine salad Layered Stilton and vegetable pie Meatloaf with tomato sauce and spiced chips

subscribe to feel good food from only £10.99 See page 86

Look out for... our tags, which give you information at a glance:  great for veggies  great for vegans  gluten free  dairy free

Meat-free recipes can contain fish or a sauce containing fish, such as Worcestershire sauce

plus recipes that are: EASy PREPARE AHEAd FREEzABLE

Practical stuff

82 82 82 82

Lamb cutlets with pomegranate and mint Stuffed rosemary and garlic foccacia Red pepper houmous Slow-cooked duck cassoulet

Comfort food 90 90 90 97 97 97 98 98 98

Game sausage cassoulet Pumpkin, shallot and cider casserole Moroccan lamb shank tagine Med-style fish stew Smoked haddock and bacon risotto Cauliflower cheese Roast pumpkin and sweet potato soup with Parmesan crisps Venison stew with herb dumplings Beef, red pepper and courgette lasagne

Delicious bakes 108 Prosecco, white chocolate and rose bundt 108 Chocolate, prune and Armagnac puddings 108 Rhubarb frangipane tart with ginger cream 114 Apple and hazelnut cake 114 Gingerbread men 114 Caramel swirl loaf cake

116 116 119 119

Plum and macadamia friands Boozy cherry Bakewell cake Chocolate fudge cake Open plum tartlets with cinnamon sugar 120 Carrot cake 120 Coconut, cashew and apricot oaty cookies 120 Blueberry muffins

And the rest 6 8 13 75 86 104 126 130 132 135 136 137 138 142 146

Meet our guest chefs What’s in season? Eat smart: autumn fruit Autumn wines: our pick of the best Subscribe to Feel Good Food Subscribe to woman&home Table ideas: autumn dining looks Choose the best: autumn kitchen kit Gourmet getaways: Skåne, Sweden WIN a one-night city break at the luxury Sofitel London St James A special deal on 12 boutique wines What’s on womanandhome.com Our VIP producers and favourite online and mail-order food suppliers FGF deal: Lemon and orange plants The recipe list

 We use measuring spoons and all quantities are level.  All eggs are medium and free-range.  Use metric or imperial weights and measures; don’t mix the two.  We don’t specify salt and pepper in our ingredients list, but we always tell you to season food. The use, or not, of salt is up to you.  Each recipe has been nutritionally analysed. The recommended daily allowance (RDA) of calories is 2,000 for women and 2,500 for men. The RDA for fat is 70g for women (no more than 20g saturated) and 95g for men (no more than 30g saturated).  Ovens vary in temperature, so you may want to invest in an oven thermometer.  The size of a cake is measured on the diameter on the base of the tin.  Cakes are better if baked on the middle shelf.  We always use humanely reared meat, poultry and game in our recipes.

woman&home passionate about food 5

Meet our contributors…

Cyrus Todiwala

Kirsten Tibballs

Danny Lidgate

Kimiko Barber

Bombay-born, bred and trained chef Cyrus Todiwala rose to become Executive Chef of the Taj Group of hotels in India. Looking for a new challenge, he moved to Britain, where he has lived for more than 20 years. As well as running four successful restaurants in London – including awardwinning Cafe Spice Namaste – he was written a number of cookery books and makes frequent appearances on BBC Saturday Kitchen. Cyrus was awarded an MBE for his services to education and an OBE for his contribution to the hospitality industry. His latest book, Mr Todiwala’s Spice Box, offers an entirely fresh look at spices, whereby he takes just ten of his favourite spices and bases 120 recipes around them.

Kirsten is one of Australia’s most celebrated pastry chefs and chocolatiers. She is Pastry Chef & Director at Savour Chocolate & Patisserie School in Brunswick, Melbourne, which she owns. At the age of 15, Kirsten started an apprenticeship at a small patisserie in Victoria – it had been a long-time dream of hers to become a pastry chef. Kirsten loves instilling her passion in others and watching them develop their own skills, which is why she opened her Savour Chocolate & patisserie School in 2002 – to share what she knows and loves with people. She chose chocolate as the main theme for her book for its diversity and her love of it, from the cocoa bean through to a finished brownie.

C Lidgate is a well-known butcher shop in London’s Holland Park, founded in 1850, and it remains a family business today – Danny is the fifth generation of his family to run the business. From the age of 17, Danny trained for four years in the Smithfield Unit of Walthamstow College, and worked in different places. He went back to the family shop with a broad perspective and took over the reins from his dad in 2009, at the age of 30. Together with food writer Hattie Ellis, he’s written this book to share Lidgate’s specialist knowledge. It’s a collection of recipes that suit every occasion, from a midweek supper to a Sunday lunch, from a casual barbecue to a special celebration. It will also help you choose the best meat, find out how to cook it and learn how to cut and carve it.

Kimiko Barber was born in Kobe, Japan and arrived in the UK in the early 1970s. She quickly realised that cooking was essential for survival and recalled on her childhood memories of cooking with her grandmothers. After a successful decade in international investment banking both in London and in Tokyo, a chance visit to Books for Cooks cookery bookshop in Notting Hill changed everything – her focus became cooking, teaching and later food writing. Kimiko now teaches Japanese cooking at a number of cookery schools. Japanese cuisine is often perceived as difficult, and Kimiko’s aim with her latest and eighth book, Cook Japanese at Home, is to dispel any fears you may have.

Cyrus todiwala’s Mr Todiwala’s Spice Box (Mitchell Beazley, £25)

6 woman&home pASSION ATE

AB O U T F O O D

Kirsten tibballs’s Chocolate (Murdoch Books, £20)

Danny Lidgate & Hattie Ellis’s Lidgate’s The Meat Cookbook (Mitchell Beazley, £25)

Kimiko Barber’s Cook Japanese at Home (Kyle Books, £25)

COntriButOrs

Caroline Eden and Eleanor Ford

Theo Randall Theo loves Italian food. He runs his own restaurant, Theo Randall at the InterContinental Park Lane, in London, which is consistently voted one of the best Italians in the UK. Theo first learned about the effort required and the rewards enjoyed by a true food lover as a child. His parents’ idea of a good family holiday was driving through rural Italy in their Citroën DS and seeing how much food and wine they could squeeze into the boot before finally driving home, he says – and their enthusiasm stuck with him. He went on to be head chef at the Michelin-starred River Café. In his new book, Theo shows you how to make his favourite Italian dishes – a few top-quality ingredients making perfectly balanced flavour combinations. theo randall’s My Simple Italian (Ebury Press, £25)

Immerse yourself in the flavours and tales of Samarkand in Uzbekistan with the help of two friends, Caroline and Eleanor, both travellers and writers, bonded by a passion for good food. Caroline is a regular contributor to the travel and food pages of the Guardian, Financial Times and the Telegraph. Eleanor has been a recipe developer and editor for the Good Food Channel and BBC Good Food. Their book includes recipes such as Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Chicken Shashlik with Pink Onions and Pomegranate, Kefir Pancakes with Blackberry Syrup, and the all-important breads of the region. And with evocative travel features, you’ll be charmed by this little-known region and its cuisine.

Caroline Eden and Eleanor Ford’s Samarkand: Recipes & Stories From Central Asia & the Caucasus (Kyle Books, £25)

Ping Coombes Ping only began cooking when she came to the UK for university, and she applied to go on MasterChef just after being made redundant. Crowned champion in 2014, Ping has returned to MasterChef as a guest judge. Malaysian food has long been the hidden jewel of South-East Asian cookery – it’s a fusion of the Chinese, Malay and Indian cultures that makes up Malaysia itself. In her debut book, Ping shares all the secrets and delights of this extraordinary cuisine. Drawing inspiration from her mother and from the late-night stalls and street markets in her hometown of Ipoh, Ping has put together over 100 delicious recipes that serve as a perfect Ping Coombes’s introduction MALAYSIA: Recipes From to the tastes a Family and textures Kitchen (Orion, hardback: £25, of Malaysian eBook: £12.99) cooking.

in season  autumn

What’s in season?

Home-grown produce is still abundant at this time of year, so look out for local fruit and vegetables, especially mushrooms of all shapes and sizes

british fruit and vEg avoid bruised fruit and make sure the veg you buy is fresh and firm, not limp and rough-looking!  articHokes A fresh artichoke, properly prepared and served with hollandaise, is a memorable culinary experience. The best come from France – look for tightly packed, crisp green or purple globes that feel heavy for their size.

 tomatoes Home-grown tomatoes are delicious – always ensure you serve them at room temperature. and look out for Heritage tomatoes – old varieties that have been rediscovered and replanted.

 beans (runner and broad) There won’t be too many about now, so enjoy them steamed, tossed in a little butter or olive oil and freshly ground black pepper. Delicious!  beetroot Have it in soups, salads or just on its own, grated when warm. You can boil it, but we love it roasted – or buy it already cooked and vacuum-packed (without vinegar).  blackcurrants Although they are coming to an end, these freeze really well, so it’s worth buying extra to go into winter crumbles and cobblers.  broccoli Whether you like it cooked until soft or al dente, broccoli is packed full of nutrients and goes really well with salty flavours. So try some with anchovies and olive oil, or serve with feta.  carrots Look out for little fat Chantenay carrots, which are famous for their sweet flavour. Larger types can be served with chopped fresh dill, parsley or chives.  courgettes Best roasted, griddled or lightly sauteéd in olive oil, they can be added to stir-fries, risottos or pasta sauces. Buy them as small and firm as you can.  damsons They may not be widely available, but they

8 woman&home pASSionATe ABouT FooD

are certainly worth seeking out (try farmers’ markets and good supermarkets). Try in a jam, chutney or a cobbler… they also make a fine gin in place of sloes.  Figs A true Mediterranean delight at this time of year, just make sure you buy fully ripe fruit, as they don’t ripen after being picked. Baked, then drizzled with honey and served with crème fraîche, they are divine – and, of course, fresh figs go so well with salty prosciutto.

Autumn taste

 apples From september onwards, there are english apples of every shade and flavour. You can use eating apples to cook with, too, as the fruit will keep its shape.

fresh ideas

 AUTUMN SQUASH Butternut squash is the most common in supermarkets, but you may find a huge variety at farmers’ markets. The sweetness of pumpkins and squash are offset by sage and thyme and warming spices. Delicious roasted, made into a soup, tagine or curry, but can also be used in cakes.

fresh ideas

 AUTUMN FRUIT Plums are at their best now and plentiful, so make the most of them. Wild berries have a superior taste – find a PYO farm or try the local farmers’ market. Look out for English pears that start appearing in September and let them ripen at room temperature. 10 woman&home passionate about food

 feNNeL trim off the ends of the stalk and the top leaves, cut it in half or thirds, then steam, roast, braise or stir-fry. With its strong aniseed flavour, you’ll either love or hate it!  gooSeBerrIeS often neglected because of their sharp flavour, they make a fantastic crumble, as well as a sour compote that cuts through the oiliness of mackerel.  kALe now known as a superfood, kale is an important source of calcium, b vitamins and antioxidants. steam,

Seafood SUSTAINABILITY It’s the retailers and fishmongers who are working hard to ensure their fish is being sourced from sustainable fisheries, so buy from a supplier you trust. The issue of what or what not to eat changes constantly – see goodfishguide.org. But do try to eat more mackerel, herring and sardines from our native waters. Not only are they good for you – you should eat one portion of oily fish as one of your two portions of fish a week – they are also in plentiful supply.  corNISh BrILL A mild-flavoured flat fish that can be huge – one will feed three people! Easy to bake whole in the oven for 15-20 minutes, brushed with a little oil. Serve with lemon.  corNISh mAckereL ANd SArdINeS Go for the freshest you can find and stick it on the barbecue on a sunny autumn day (they do tend to stink out a kitchen). Just serve with a salad and a bottle of dry white wine.  corNISh SeA BASS With its firm flesh and wonderful flavour, this is one of the best fish available in the UK. Ingredients such as tomatoes, ginger and spring onions go well with it, making it good for Asian-style dishes. Try grilling or steaming the fillets, or roast a whole sea bass in the oven.

then serve with butter or olive oil, a squeeze of lemon juice and freshly ground black pepper.  PoTAToeS the main crop is around throughout the autumn and winter seasons, so look for Cara, desiree, Golden Wonder and King edward.  rASPBerrIeS still at their best due to the long season, raspberries should be treated with respect. so avoid cooking them, when they usually lose their flavour – enjoy them on their own with just a dollop of yogurt.

 crAB Still at their best until the end of October, buying pre-cooked whole crab from a trusted fishmonger is recommended, as dispatching live animals is quite a process – and never throw them into boiling water! Low in saturated fat, crab are a good source of protein and minerals. Enjoy in a pasta dish with garlic and chilli. Or use to make crab cakes or a warming bisque.  oYSTerS Most commonly enjoyed with just a squeeze of lemon, but they can also be steamed, grilled or baked.  ScoTTISh mUSSeLS Look for them from early September, scraping off the beards and any barnacles before steaming and serving with crusty bread.

 mUShroomS It’s the peak of the wild mushroom season right now, but unless you know what you’re looking for, stick to searching for them on the supermarket shelves! See our wild mushroom recipes overleaf.

 SPINAch High in vitamin b and antioxidants, it needs to be washed really well to remove any soil or grit before cooking.  TUrNIPS ANd Swede autumn favourites, they are both excellent when mashed with a little butter, crème fraîche and black pepper.  wATercreSS Hugely versatile, you can use it to make soup, wilt it down into pasta, or make a pesto-style purée with olive oil – perfect with lamb or beef.

BUYINg IN SeASoN It makes sense. As well as being more environmentally sound and cost effective, you’ll be supporting your local producers, too. So try the farmers’ markets, farm shops and independent greengrocers around where you live, before heading to the supermarkets. You’ll get the freshest produce, plus it makes food shopping a lot more fun!

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IN SEASON  IN FOCUS

Wild mushroom polenta “pizza” Using polenta as a pizza base makes for a very quick, filling supper. ready in 45 minutes serves 4-6 easy/prepare ahead  125g instant polenta  500ml vegetable stock  75g grated parmesan  50g butter  600g mixed mushrooms, sliced  1tbsp finely chopped tarragon  2 garlic cloves  100ml white wine  3 sprigs thyme  200g taleggio cheese, cut into chunks 1 Heat the grill to high. Cook the polenta to the pack instructions

with the stock. When cooked, stir through the Parmesan and some seasoning, and spread it 1cm thick on to an oiled baking tray. Put it under the grill for 3-4 minutes. 2 Melt the butter in a frying pan over a high heat, add the mushrooms with some seasoning and fry for 2-3 minutes. Stir in the tarragon and garlic, cook for 2 minutes, then add the wine and cook until it has almost reduced. 3 Scatter the mushrooms over the polenta with the Taleggio and return to the grill for 5 minutes. Cut into wedges and serve. Per serving: 475-317 calories, 30-20g fat (10-7g saturated), 23-15g carbohydrate

2 wild mushroom dishes Wild mushroom soup A perfect lunch recipe for cooler days. ready in 40 minutes serves 4 easy/prepare ahead  a small handful dried porcini mushrooms  1tbsp olive oil  a knob of butter  300g chestnut mushrooms, sliced  150g mixed wild mushrooms  2 shallots, peeled and finely chopped  1 garlic clove, peeled and crushed  a few sprigs thyme  600ml hot vegetable stock  2tbsp crème fraîche 1 Put the dried mushrooms in a bowl and pour over 150ml warm water. Leave for 10 minutes.

2 Warm the oil and butter in a frying pan, add the chestnut and wild mushrooms and fry for 3-4 minutes. Take out a few mushrooms and set aside. 3 Add the shallot, garlic and thyme and fry for 2 minutes. 4 Add the porcini, then stir in the soaking water and stock. Bring to bubbling, then simmer, half-covered, for 10 minutes. 5 Ladle the mixture in batches into a food processor and whizz – but keep some texture. 6 Pour back into the pan, stir in the crème fraîche and season well. Serve with slices of toast topped with goats’ cheese and the reserved mushrooms. Per serving: 100 calories, 8g fat (4g saturated), 2g carbohydrate

words jane curran photographs charlie richards, chris alack, TiMeincukconTenT.coM

Make the most of wild mushrooms with these simple recipes

Eat sMart

10 ways with autumn fruit

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Make the most of the season with simple ways to eat more delicious fruit  apples are perfect for juicing – find interesting varieties at your farmers’ market. Need a big antioxidant boost? add fresh ginger and carrots.

Roasted apples with fennel seeds and black pepper make a delicious side dish to a Sunday roast pork. Core, then fill the apples with spices and sultanas, and bake until tender with the roast.  Make the most of plums, which are coming to the end of their season, with a sweet or savoury homemade compote. try adding star anise and a little balsamic for an accompaniment to duck. sweet versions are fab with yogurt.

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Peaches and nectarines are imported, of course, but super good at this time of year. Try them with salty foods as a light lunch or starter – feta, Parma ham and goats’ cheese are all perfect partners.

photographs istock by getty images, timeincukcontent.com

 Foraged blackberries don’t keep, unlike their cultivated cousins, so freeze them in usable portions for adding to smoothies and crumbles.

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Add a little nutritional oomph to your crumble toppings by incorporating some oats and nuts. Pecans, almonds and hazelnuts work particularly well.  try some homemade plum or damson gin in place of sloe. pop the fruit in the freezer overnight to make the skins split when they thaw. to 500g fruit, add 400g sugar and 1 litre gin or vodka. Layer up the fruit and sugar in kilner jars, then top with the gin. shake occasionally, leaving in a cool dark place for 2-3 months before straining into sterilised bottles.

Baked plums or peaches make a great dessert. Halve and stone, drizzle with a little honey, some cinnamon and vanilla. Bake for 10 or so minutes in a 180C fan, gas 6 oven until soft. Serve hot or cold.  an autumn pavlova will always be a winner. add sliced plums, peaches and blackberries to a cream infused with a little sloe gin.

Blackberries are delicious added to red cabbage to serve with duck, venison or goose.

IN SEASON with Theo Randall

thEo RAndALL’S Crostini with crushed tomatoes, basil and fresh ricotta

ready in 30 minutes serves 12 as a canapé with drinks easy/prepare ahead  1 loaf of ciabatta bread

“WhEN yOu ArE buyINg frESh tOmAtOES, A SImplE rulE IS thAt thE SmAllEr thEy ArE, thE hIghEr thEIr AcIdIty – It IS thIS, WhEN thEy ArE rIpE, thAt turNS tO SWEEtNESS.

 400g datterini or cherry tomatoes, preferably mixed colours  8 basil leaves, chopped, plus extra chopped basil to finish  6 tbsp extra virgin olive oil, plus extra for drizzling  1 garlic clove, peeled  250g fresh ricotta  sea salt and freshly ground black pepper

I pArtIculArly lIkE dAttErINI tOmAtOES, WhIch ArE A SmAll

1 Preheat the oven to 180°C. Cut the ciabatta into 2cm slices. Lay them on

a baking sheet and toast in the oven until they are lightly golden on each side. Remove from the oven and leave to cool. 2 While the ciabatta is toasting, chop the tomatoes into small pieces. Put them in a bowl with the chopped basil, olive oil and seasoning. Crush them with a spoon so the juices come out and you get a lovely wet tomato sludge. 3 Rub the garlic clove over one side of each slice of toasted ciabatta bread, then top with a spoonful of the tomatoes. Spread them over the toasted bread, pushing them in. Add a few spoons of ricotta on top and a good drizzle of olive oil, then finish with some extra chopped basil and a grinding of pepper.

plum typE thAt IS vEry SWEEt ANd ArOmAtIc.”

theo randall’s my simple italian (Ebury press, £25) As head chef at the iconic River Café, Theo Randall won a Michelin star for his Italian menus, and his restaurant Theo Randall at the InterContinental Park Lane is consistently voted one of the best Italians in the UK. It’s fair to say Theo Randall loves Italian food. In his new book, Theo shows how to make his favourite Italian dishes at home. It’s categorised into time frames, so whether you have under 20 minutes, 30-35 minutes or over an hour, there are dishes to suit your needs.

14 woman&home PASSionAtE About food

ExtRACtEd fRom My SiMple italian by thEo RAndALL. PubLiShEd by EbuRy PRESS, £25. PhotogRAPhS mARtin PooLE

Try to get good-quality ricotta for this as it makes all the difference. I remember when I went to Sicily with my friend Ossie Gray and we visited an olive oil producer. She was taking us out for dinner but said we had to stop off at a friend’s house first because he had just got some fresh ricotta from a shepherd friend of hers. We went into his house and there in the middle of the kitchen table was a warm, perfectly moulded, fresh ricotta. I was offered a slice with some new oil poured on top. I ate it in seconds and asked for more. I think I ate half of that ricotta! Ever since I only cook with or eat ‘proper’ ricotta. Most of the commercial ricotta has cream added to it to give it a longer shelf life. It’s nowhere near the same as the real thing.

“It’s hard to find good ricotta – go to a specialist cheese shop or Italian deli. Good ricotta should be firm enough so you can slice it”

theo randall’s crostini with crushed tomatoes, basil and fresh ricotta

easy midweek No one wants to spend ages in the kitchen after a day at work, so why not try one of our delicious recipes?

Forget a ready meal, these light bites are full of flavour and you’ll soon be adding them to your midweek repertoire

photograph stuart west prop styling sue rowlands

Choose from vegan and veggie meals, a special salmon dish and a chicken tray bake

Risotto cakes Cook the rice the night before for a speedy supper. ready in 1 hour 10 minutes, plus overnight chilling serves 4 prepare ahead  30g unsalted butter  250g risotto rice  1 garlic clove, crushed  600ml hot vegetable stock  6 spring onions, trimmed and finely sliced  4tbsp freshly grated parmesan  3tbsp finely chopped parsley  125g mozzarella ball, drained and cut into 12 cubes  2tbsp plain flour  2 eggs, beaten  75g dried breadcrumbs  vegetable oil for shallow frying 1 Melt the butter in a large saucepan. Add the rice and garlic stir to coat in the butter. Keeping the pan over a medium heat, start adding the vegetable stock to the rice a ladleful at a time, letting the rice absorb most of the liquid before adding more stock. Keep stirring as you go and cook until the rice is al dente. You do not want the mixture to be as wet as a normal risotto, so you may not need all the stock. Remove from the heat, stir in the spring onions, Parmesan and parsley, and season well. Spread the risotto onto a large tray to cool quickly then cover and put in the fridge overnight. 2 Divide the risotto into 12 and shape into balls. Using your thumb, make a hole in the ball and stuff with a piece of mozzarella. Reshape to enclose the mozzarella and flatten slightly. Chill for 15 minutes. 3 Dip the risotto cakes in the flour, then the egg and finally coat with the breadcrumbs. Heat the oil over a medium heat, add half the risotto cakes and cook until crisp, golden and hot through to the centre. Drain on kitchen paper and keep warm while you cook the remaining cakes. Serve with a green salad and roasted cherry tomatoes. Per serving: 620 calories, 26g fat (13g saturated), 72g carbohydrate

Some of these vegetarian dishes can take a little longer to prepare but are worth the wait Stuffed peppers with harissa yogurt

Butternut squash and beetroot frittata

A satisfying main course with Moroccan-inspired flavours.

A lovely combination of flavours, you can use feta instead of goats’ cheese.

ready in 1 hour 10 minutes serves 6 easy/prepare ahead

ready in 20 minutes serves 4 easy/prepare ahead

 1tbsp olive oil  1 onion, chopped  2 garlic cloves, finely chopped  ½tsp ground cinnamon  1½tsp ground cumin  200g puy lentils  400ml vegetable stock  150g spinach leaves  2tbsp raisins  2tbsp pine nuts, toasted in a dry pan  2tbsp chopped mint  2tbsp chopped parsley  6 sweet peppers, halved and deseeded for the yogurt  2tbsp harissa paste  300g greek yogurt

 250g ready prepared butternut squash  6 large eggs  2tbsp semi-skimmed milk  1tbsp olive oil  2 natural cooked beetroot, diced  60g goats’ cheese  1tsp fresh thyme leaves

1 Heat the oil in a medium saucepan, add the onion and cook for 10 minutes until soft but not coloured. Add the garlic, cinnamon and cumin, and cook for 1 minute. Rinse the lentils under cold water, add to the pan and pour over the stock. Bring to the boil, reduce the heat to a simmer and cook for 20-25 minutes until just cooked. 2 Remove the lentils from the heat, add the spinach and stir until it wilts, then fold through the raisins, pine nuts and herbs. Season well. Heat the oven to 180C fan, gas 6. 3 Divide the lentil mixture evenly between the pepper halves. Pair up the halves and tie securely with string. Wrap each pepper in oiled foil and put in a roasting tin. Cook the peppers for 35 minutes. While the peppers are cooking, swirl the harissa through the yogurt and serve with the peppers. Per serving: 303 calories, 12g fat (4g saturated), 30g carbohydrate

1 Microwave the squash according to the pack instructions, or steam for 8-10 minutes until cooked. 2 Lightly beat together the eggs and milk with salt and plenty of black pepper. Warm the olive oil in a large non-stick frying pan that will comfortably hold all the ingredients. Add the beetroot and cook for 2 minutes. Add the squash to the pan then pour over the egg mixture. Allow the base to set slightly before scraping the base and tilting the pan allowing any uncooked egg to run underneath and cook. Cook on a gentle heat until the edges begin to set and the centre has a slight wobble. 3 Crumble the goats’ cheese over the surface and scatter with the thyme leaves. Put under a hot grill for 2-3 minutes until set and piping hot. Slice into wedges to serve. Per serving: 253 calories, 16g fat (6g saturated), 8g carbohydrate

photograph charlie richards

easy midweek

Try this

 meat free & gluten free

make a frittata with smoked salmon and chopped dill, or chopped smoked ham and gruyère

Butternut squash and beetroot frittata

woman&home passionate about food 19

easy midweek

 meat free risotto cakes (recipe page 18)

20 woman&home Passionate about food

photographs ian garlick, jonathan gregson

A comforting midweek meal – experiment and try different fillings

3 speedy ideas...

 great for veggies & gluten free stuffed peppers with harissa yogurt (recipe page 18)

…with roasted peppers 1 Purée with sour cream or light cream cheese for a fabulous dip 2 add to pitta pockets with houmous and salad 3 stir into egg, chicken or tuna salads, or fold through scrambled eggs and add wilted spinach for a power-packed lunch

3 ways to use...

The perfect dish to eat when you want something filling in a hurry – or serve as a side to accompany our spicy main meal ideas (see page 50)  great for veggIes spicy chickpeas on naan bread (recipe page 25)

photographs chris AlAck

…chickpeas 1 Add to cous cous with roasted vegetables and a citrus dressing 2 roast with spices in the oven and use as an alternative to croutons 3 stir through vegetable curries or blend with tahini and olive oil and make your own houmous

speedy midweek

Try this

photographs Axxxxxxxxxxxxx

Instead of the smoked salmon, use fried pancetta slices for a satisfying crunch

poached egg pots (recipe page 25)

woman&home pAssionAte About food 23

Healthy prawn noodle bowl

24 woman&home passionate about food

pHotogRapH david munns

easy midweek

midweek

When you want to cut down on meat, we’ve these delicious ideas and they’re on the table in less than 30 minutes – plus no tricky shopping involved!

Healthy prawn noodle bowl

Spicy chickpeas on naan bread

The chilli and ginger are the perfect feel-good ingredients for chilly evenings.

This quick supper is much more satisfying than a can of baked beans and twice as tasty.

Ready in 25 minutes seRves 4 easy  1 litre chicken or vegetable stock  5cm fresh ginger, chopped  1-2tsp crushed chillies (depending on taste)  1tbsp soy sauce  1 large carrot, thinly sliced  1 red pepper, cut into matchsticks  200g raw king prawns  8 spring onions, sliced  300g straight-to-wok udon noodles  1 large handful coriander, chopped 1 Add the stock, ginger, chillies and soy sauce to a large saucepan, and bring to the boil. Reduce to a simmer and add the carrot, pepper and prawns, then heat for a few minutes or until cooked through. 2 Add the spring onions and noodles to the pan and heat through. To serve, season to taste and stir in the coriander. Per serving: 194 calories, 2g fat (0.5g saturated), 24g carbohydrate

Ready in 15 minutes seRves 2 easy  227g can chopped tomatoes  a pinch of caraway seeds  1tsp harissa paste  400g can chickpeas in water, drained  a small handful fresh coriander, chopped, with a few leaves reserved  2 mini naan breads, toasted  2tbsp low-fat natural yogurt  ½ red chilli, deseeded and finely chopped 1 Put the tomatoes in a pan with the caraway seeds, harissa paste and drained chickpeas. Bring to the boil, then reduce the heat, cover and simmer for 5 minutes, stirring occasionally. 2 Stir in half the coriander and then spoon the mixture over the warm naan bread. Top with the natural yogurt, chilli, coriander leaves and the remaining chopped coriander. Per serving: 270 calories, 4g fat (0.4g saturated), 38g carbohydrate

Try this You can make this dish with chicken and different veg – it’s a great way to use up leftovers Hoisin and bourbon-glazed pork (recipe page 114)

00 woman&home passionate about food

Poached egg pots This protein-packed meal is perfect for when you want something light and tasty. Ready in 20 minutes seRves 2 easy  a small handful of baby spinach  4tbsp reduced-fat crème fraîche  2 large eggs  25g smoked salmon, cut into strips  2 slices crusty white bread, toasted and spread with low-fat spread 1 Heat the oven to 160C fan, gas 4. Wilt the spinach in a bowl in the microwave for 30 seconds on high, then drain. 2 Divide the crème fraîche and spinach between 2 ramekins. Crack an egg on top of each one and season with freshly ground black pepper. 3 Put the ramekins in a baking tin and half-fill the tin with warm water. Bake for 15 minutes until the egg is set with a runny yolk, or 5 minutes longer if you prefer your egg completely set. 4 Top with strips of smoked salmon and serve with buttered toast for dipping. Per serving: 322 calories, 18.5g fat (6g saturated), 21g carbohydrate 3 speedy ideas …for eggs 1 stir-fry kale with chorizo sausage and top with a poached egg 2 stir-fry cooked rice with sesame oil, add chopped ham, prawns, peas and spring onions; pour over beaten eggs and soy sauce for quick egg fried rice 3 top your own pizza dough with a little tomato sauce, wilted spinach and mozzarella, and finish with 2 cracked eggs in the centre

Herby tray roast chicken Transform your chicken in minutes with this simple recipe that’ll please the whole family. ready in 45 minutes serves 8 easy/prepare ahead  3 sticks of celery, cut into batons on the diagonal  4 small red onions, cut into wedges  pack of 8 chicken thighs, skin on  pack of 8 chicken drumsticks  1tbsp herbes de provence  1 lemon, cut into wedges 1 Heat the oven to 180C fan, gas 6. Arrange the celery and onions in a large roasting tin. Put the chicken joints on top, drizzle over the olive oil, sprinkle over the herbs de Provence, season well and give everything a good mix. 2 Add the lemon wedges around the meat and roast for 40 minutes or until the juices run clear. Per serving: 211 calories, 10g fat (3g saturated), 3g carbohydrate

Try this replace the celery with small new potatoes and slices of chorizo sausage for a quick one-dish supper

Wow-factor mains you can cook midweek – mouthwatering veggie, simple chicken and easy salmon Roast sweet roots, lentil and goats’ cheese salad with pomegranate

Roast salmon parcel It’s much cheaper to buy a side of salmon than individual fillets when feeding the family.

Goats’ cheese gives a fabulous meltin-the-mouth tang to contrast with the sweet vegetables and pomegranate.

ready in 45 minutes serves 4 easy/prepare ahead

ready in 1 hour serves 4 easy/prepare ahead

 750g half side of salmon  1 lemon  several sprigs of dill  150g garlic and herb cheese (we used Boursin)  2tsp pink peppercorns  1tbsp olive oil

 8 each baby parsnips, carrots and beetroots, scrubbed, trimmed and halved if thick  4 small banana shallots, peeled and halved  8tbsp olive oil  1tsp cumin seeds, lightly crushed  2tbsp pomegranate molasses  a squeeze of lemon juice  250g ready-to-eat puy lentils  2tbsp chopped fresh parsley  2tbsp blanched almonds, toasted  ½ pomegranate, seeds only  125g mild goats’ cheese 1 Heat the oven to 170C fan, gas 5. Toss the parsnips, carrots, beetroots and shallots with 2tbsp of the oil. Spread out in a roasting tin, season and scatter with the cumin seeds. Roast for about 50 minutes, until caramelised at the edges. 2 Make the dressing: whisk the remaining olive oil, pomegranate molasses and a squeeze of lemon juice together in a bowl and season. Warm the lentils through in a small pan, then put in a bowl and stir in the roast vegetables and parsley. Spoon over a little of the dressing and divide between serving plates. 3 Top with the almonds, pomegranate seeds and goats’ cheese, and drizzle over more dressing. Per serving: 564 calories, 37g fat (10g saturated), 36g carbohydrate

1 Heat the oven to 160C fan, gas 4. Cut the salmon in half horizontally, and sprinkle with salt and the juice of half a lemon. 2 Line a roasting tin with a generous piece of parchment-lined foil. Put 4 long pieces of string at intervals across the sheet. Arrange one piece of salmon, skinside down, to cover the string in the tray. 3 Spread the garlic and herb cheese over the salmon and scatter over a few dill sprigs. Lay the other salmon fillet on top. Tie the string to secure sides together. 4 Slice the remaining lemon and arrange it on top of the salmon, tucking it under the string. Sprinkle over the pink peppercorns and a few more dill sprigs, then drizzle with the olive oil. 5 Wrap up the salmon in the parchment and bake in the oven for 30 minutes, or until cooked through. Per serving: 583 calories, 46g fat (15g saturated), 1g carbohydrate

photograph chris alack

photograph xxxxxxxxxxxxxxx

speedy midweek

 gluten free roast salmon parcel

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easy midweek

3 speedy ideas...

 gluten free herby tray roast chicken (recipe page 26)

28 woman&home paSSIonate about Food

photographs wxxxxxxxxxxxxxxxxx

…for leftover roast chicken 1 Flavour chicken stock with chillies and ginger, then add noodles, chicken and julienned vegetables for a tom yum soup 2 Stir shredded chicken through risotto with a plenty of chopped parsley and tarragon for a bowl of comfort food 3 Instead of making a pie, make a white sauce, add plenty of mustard and parsley, fold through cooked chicken and add a savoury crumble topping

photographs lara holmeS, jonathan gregSon

A delicious autumnal salad that’s full of crunch and feel good ingredients  gluten free roast sweet roots, lentil and goats’ cheese salad with pomegranate (recipe page 26)

Coarsely grate courgettes, squeeze out excess water and add to ragus, curries and chillies for a extra veg boost

Courgette and pesto pasta Cooking for veggies? Use a vegetarian hard cheese, such as Gran Moravia, instead of the Parmesan. ready in 20 minutes serves 4 easy  2-3 courgettes  2tbsp olive oil  1 small onion, finely chopped  300g spaghetti  3tbsp fresh green pesto to serve  parmesan shavings  a small handful fresh basil leaves

1 Coarsely grate the courgettes and set aside. heat the olive oil in a pan and cook the onion for 5 minutes or until softened. 2 Cook the spaghetti according to the pack instructions. Add the courgettes to the pan with the onion and fry for 2-3 minutes or until soft. 3 drain the pasta and return to the pan. Add the courgettes, onion and pesto, and toss through. season to taste and serve with parmesan and basil leaves scattered over. Per serving: 410 calories, 14g fat (1.5g saturated), 58g carbohydrate

Courgette and pesto pasta

photographs Chris AlACk, jonAthAn gregson

Try this

Wild rice salad with miso dressing This salad makes a superb accompaniment to baked fish fillets or leftover roast chicken.

Enjoy seasonal squash in a different way with this fabulous salad

ready in 50 minutes, plus Cooling serves 4 easy/prepare ahead

photographs Axxxxxxxxxxxxx

for the dressing  2tbsp white miso paste  2tbsp mild-flavoured honey  4cm fresh ginger, finely grated  2tbsp soy sauce  juice of 2 limes for the salad  400g pumpkin or squash, peeled and cut into 2cm cubes  2tbsp olive oil  175g wild rice  100g frozen edamame (soya) beans, defrosted  1 head of red chicory, trimmed and leaves separated  4 spring onions, shredded  1 avocado, stoned and diced  2tbsp pumpkin seeds 1 Whisk all the dressing ingredients together and keep in the fridge until needed (it will keep in an airtight container for a week). 2 heat the oven to 170C fan, gas 5. toss the pumpkin or squash with the olive oil, season well and spread out on a baking tray. roast for 30 minutes until soft and turning brown. set aside to cool. 3 rinse the rice in a sieve, put in a pan, cover with 350ml water, add a good pinch of salt and bring to the boil. Cover, reduce the heat and simmer for about 30 minutes, until the rice is plump and soft; add a little extra water if it appears to be drying out at any point. 5 Add the edamame beans to the rice and leave to cool. gently fold the rice, beans and remaining ingredients together with the dressing and serve. Per serving: 428 calories, 19g fat (3.5g saturated), 48g carbohydrate

woman&home pAssionAte About food xx

midweek with Ping Coombes

Ping coombEs’s

Pan-fried seabass goreng with kecap manis

ready in 10 minutes serves 2 easy

“there is an abundance of fresh, affordable seafood and fish available in malaysia. my hometown of ipoh is only an hour and a half away from the coast, so we’re spoilt for choice. each of my fish dishes brings me very happy memories. sweet soy sauce is known as kecap manis, and it’s a little thicker and sweeter than light soy sauce.”

 1 tbsp cornflour  pinch of sea salt  2 seabass fillets, skin on  3 tbsp vegetable oil  1 tbsp sweet soy sauce  coriander leaves, torn, to garnish 1 Place the cornflour on a plate or tray and sprinkle over the salt. coat the fillets on both sides with a light covering of cornflour.

2 heat the oil in a frying pan, gently shake the excess flour off the fish, then place the fillets skin-side down in the pan and fry for 2 minutes. do not move the fish around the pan while it fries. 3 flip the fillets gently and fry skin-side up for a further 1½ minutes (a little longer if the fillets are thick). remove from the heat and let the fillets sit in the pan for another 30 seconds. 4 transfer the fish to a plate, drizzle them with the soy sauce and pour three-quarters of the oil from the pan onto the fillets. it will sizzle. 5 garnish with torn coriander.

“Malaysian food is so exciting, with its almost never-ending variation of flavours, textures and smells”

Ping Coombes’s MALAYSIA: RecIpeS fRoM A fAMILY KItchen (orion, hardback: £25, ebook: £12.99) So passionate about Malaysian food, Ping entered MasterChef in 2014 so that she could get the word out about this wonderful cuisine from her home country – and she won! Each dish in Ping’s book is created with memories from her childhood and interwoven are pieces of her family’s history, her travels and her love of food – she shows how easy it is to recreate the flavours she grew up with.

32 woman&home PassionatE about food

ExtractEd from MALAYSIA: RecIpeS fRoM A fAMILY KItchen by Ping coombEs. PublishEd by orion (hardback: £25, Ebook: £12.99. PhotograPh laura Edwards

Pan-frying is a great way to cook fish and I particularly love the flaky fish in this recipe. When I’ve nearly finished the fish and there are just little bits drenched in sweet soy sauce, I tip a generous amount of white rice onto them and mix the remaining fish, soy and rice together. My family know I love the flaky bits so they always leave theirs for me. This dish is also lovely served with congee (rice porridge).

Ping Coombes’s Pan-fried seabass goreng with kecap manis

sweet things There’s no better way to round off a special meal than with a decadent pudding

Entertaining a crowd? We have some get-ahead recipes, including Mango and lime panna cottas and Frozen chocolate cake with amaretti topping

photograph stuart west prop styling sue rowlands

Warm up with two of our autumn favourites: Fig tarte tatin and Blackberry and apple cobbler

sweet things

Make up to 3 days ahead; store in fridge. Put the sauce in a jug and place in a pan of hot water to warm through. ready in 1 hour 20 minutes serves 6 easy/prepare ahead  4 egg whites  180g caster sugar  1½tbsp cornflour  1tsp white wine vinegar  50g pecans, finely chopped  1tsp cinnamon  4tbsp icing sugar  175g Bramley apple sauce  200ml double cream  2tbsp brandy or Calvados for the sauce  75g unsalted butter  100ml maple syrup  50g caster sugar  4tbsp double cream  1-2tsp sea salt flakes, to taste you will need  a 20x30cm swiss roll tin or tray lined with non-stick baking parchment 1 Heat the oven to 160C fan, gas 4. Using an electric whisk, beat the egg whites to soft peaks, then gradually add the caster sugar, whisking until glossy after each addition. Sift in the cornflour, add the vinegar and whisk to combine. Spoon into the tin and smooth the surface. Mix the pecans with the cinnamon and scatter over the mixture. Bake for 15 minutes, then cool for 15 minutes. Turn onto clean baking parchment dusted with 2tbsp of the icing sugar. 2 Peel off the cooking paper and spread the apple sauce over the meringue. In a bowl, whisk the cream, brandy and remaining icing sugar to soft peaks. Spoon over the apple sauce and, holding the baking parchment, roll up the meringue from one short end to the other. Chill for 20 minutes while you make the sauce. 3 Put the butter, maple syrup and caster sugar in a pan and heat gently, stirring until the sugar has melted. Simmer gently for 5 minutes. Pour in the cream and bubble for 1 minute, then add 1tsp salt,

36 woman&home passionate about food

fold through and leave to cool slightly. Taste and add remaining salt if needed. Set aside to cool slightly and thicken, then drizzle over the roll to serve. Per serving: 661 calories, 39g fat (21g saturated), 69g carbohydrate

Mango and lime panna cottas Start this zingy, light dessert the day before you want to serve it. ready in 20 minutes, plus setting serves 6 easy/prepare ahead for the mango layer  400g can mangoes in syrup  3 sheets leaf gelatine, soaked in cold water for the panna cotta  600ml whipping cream  zest of 2 limes  100g granulated sugar  4 sheets leaf gelatine, soaked in cold water  mint leaves, to decorate you will need  6 jelly moulds, brushed lightly with vegetable oil 1 Blitz the mango in a blender until smooth, then warm through in a pan. Squeeze out the gelatine leaves and add to the mango, stirring until dissolved. Pour into the jelly moulds. Put in the fridge for at least 4 hours. 2 For the panna cotta, warm the cream in a pan with the lime zest and sugar, and stir until dissolved. Squeeze out the gelatine leaves and then add to the pan, stirring, until fully dissolved. Remove from the heat and allow to cool. Pour into a jug, then pour on top of the mango layer in the moulds. Leave in the fridge to set fully – about 4 hours. 3 To serve, dip each mould into hot water, then invert onto a plate. Decorate with mint leaves and allow them to reach room temperature before eating. Per serving: 504 calories, 40g fat (25g saturated), 32g carbohydrate

Tiramisu This isn’t diluted with inauthentic double cream; whipped eggs and mascarpone provide all the richness and air needed. ready in 45 minutes, plus Chilling serves 6 easy/prepare ahead  400ml hot strong espresso coffee  50ml rum or amaretto  150g golden caster sugar  200g savoiardi biscuits  3 eggs, separated  500g mascarpone, at room temperature  100ml marsala  50g cocoa powder, sifted  50g dark chocolate, finely grated you will need  6 individual serving glasses or 1 large serving dish 1 Pour the coffee into a dish and stir in the rum or amaretto and 50g of the caster sugar. Divide the biscuits into 2 batches. Taking 1 batch, dip each biscuit briefly into the coffee mixture, turning to coat, then put straight into your serving dishes or dish, to form a base layer. 2 Using electric beaters, whisk the egg yolks with the remaining 100g caster sugar for 8-10 minutes, until thick and pale. Fold in the mascarpone, a spoonful at a time, until incorporated, then swiftly whisk in the marsala, trying not to lose any volume. In a separate bowl, whisk the egg whites until stiff. Fold a large spoonful into the mascarpone mixture to lighten it, then gently fold in the remaining egg whites. 3 Spoon half the mascarpone mixture over the biscuits in the serving dish or divide among the individual glasses, then lightly dust with half the cocoa powder. Repeat the layers using the second batch of sponge fingers, dipped in the coffee mixture, and the mascarpone mixture. Finish with a dusting of cocoa powder and a layer of grated chocolate. Chill for at least 6 hours or overnight before serving. Per serving: 714 calories, 43g fat (29g saturated), 60g carbohydrate

photograph Jonathan GreGson

Salted maple syrup and apple delight

Tip It’s best to make the tiramisu a few hours before serving, to give the layers a chance to soften and mellow

tiramisu

sweet things

 wheat free and gluten free Salted maple syrup and apple delight (recipe page 36)

38 woman&home passionate about food

photographS Gareth MorGans, Lara hoLMes

An impressive light and fluffy pecan meringue roulade oozing with apple sauce, salted maple syrup and cream

 gluten free Mango and lime panna cottas (recipe page 36)

A showstopper standby you can prepare ahead and keep in the freezer – just defrost two hours before serving Frozen chocolate cake with amaretti topping (recipe page 42)

sweet things

Tip

photographs Gus FilGate, charlotte tolhurst

Buttermilk is thick and has a tangy buttery flavour – use it to make scones, cakes and soda bread

Blackberry and apple cobbler (recipe page 42)

woman&home passionate about food 41

sweet things

This indulgent cake can be made up to 2 weeks in advance; just leave it at room temperature for 2 hours before serving.

Short of time? Use a 250g pack of crumble mix instead of making your own – stir in the buttermilk to make a dough.

Ready in 40 minutes, plus oveRnight FReezing seRves 16 easy/pRepaRe ahead/FReeze

Ready in 1 houR seRves 4 easy/pRepaRe ahead

 500g dark chocolate, chopped  150g butter  4 eggs  3tbsp ground almonds for the topping  1 egg white  2tbsp caster sugar  125g dark chocolate, grated  35g flaked almonds  3 amaretti biscuits, crushed  1tbsp amaretto liqueur  250ml whipping cream, whipped you will need  a 23cm springform tin, greased, lined with foil and greased again 1 Heat the oven to 180C fan, gas 6. Melt the chocolate and butter in a bowl over simmering water. Cool. Beat the eggs in a separate bowl over simmering water until thick and pale. Remove from the heat and beat for 5-10 minutes or until doubled in volume. The consistency should be like whipped cream. Fold the chocolate mixture into the egg mixture, along with the ground almonds. Pour into the prepared tin and bake for 15 minutes, or until a flaky crust forms. Leave to cool in the tin, then freeze overnight. 2 To make the topping, beat the egg white in a clean bowl until soft peaks form, then gradually add the sugar. Beat until thick and glossy. In a separate bowl, fold the chocolate, almonds, biscuits and Amaretto into the whipped cream, then fold in the egg white. Spoon on to the cake and freeze for 2-3 hours until just frozen, before serving. Per serving: 400 calories, 29g fat (16g saturated), 27g carbohydrate

42 woman&home passionate about food

 500g Bramley apples  400g blackberries  200g golden caster sugar  ½tsp cinnamon  1tbsp cornflour  150g self-raising flour  50g chilled unsalted butter, cubed  100ml buttermilk  1tbsp golden granulated sugar  double cream or custard, to serve you will need  a 1.2-litre ovenproof dish, greased 1 Heat the oven to 180C fan, gas 6. Fill a large bowl with water, peel the apples and put into the water to stop them from browning. Quarter, core and slice the apples and put in the ovenproof dish. 2 Add the blackberries to the apples and sprinkle over 50g of the caster sugar, as well as the cinnamon and cornflour. Gently stir everything together to mix the apples and blackberries with the dry ingredients. 3 Put the flour in a bowl or food processor, add the butter and the remaining 150g caster sugar, and cut with a knife or whizz until it forms crumbs. Add the buttermilk and blend until a squidgy dough forms. 4 Scatter clumps of the dough over the fruit – don’t cover completely. Sprinkle with the granulated sugar and bake for 40 minutes, or until the fruit is tender and the cobbler golden. Serve with double cream or custard on the side. Per serving: 567 calories, 12g fat (7g saturated), 106g carbohydrate

Try this Layer leftover pastry, roll it out, sprinkle with grated Parmesan, cut into strips, twist and bake for cheese straws

Fig tarte tatin A wonderful new take on the tarte tatin, using sweet figs. Ready in 50 minutes, plus cooling seRves 4-6 easy/pRepaRe ahead  60g caster sugar  60g butter  ½tsp vanilla extract (optional)  8 figs, stalks trimmed, halved  320g pack ready-rolled puff pastry  greek yogurt, to serve you will need  a 20cm ovenproof frying pan or cake tin (not loose-based) 1 Heat the oven to 200C fan, gas 7. Gently heat the sugar in the pan until it dissolves and turns brown. Stir in the butter and vanilla extract, if using. 2 Put the figs in cut-side down to fit snugly in the pan. Or pour the caramel into the cake tin and arrange the figs inside. 3 Cut out a circle of pastry from one end of the sheet a little wider than the pan/tin top. Drape it over the figs and press the sides down to enclose the fruit. Prick the pastry with a fork. Bake in the oven for 25 minutes. 4 Remove from the oven and allow to cool for 5-10 minutes. Run a sharp knife round the edge, put a serving plate on top. Turn out the tart. Serve with the Greek yogurt on the side. Per serving: 515-343 calories,31-21g fat (17-12g saturated), 50-33g carbohydrate

photogRaph chris alack

Frozen chocolate cake Blackberry and with amaretti topping apple cobbler

Fig tarte tatin

Berry cheesecake You can use this cheesecake recipe year round and adjust the fruit according to the season. ready in 1 hour, plus 8 hours minimum chilling serves at least 16 easy/prepare ahead for the base  150g ginger biscuits  100g granola  65g butter for the topping  250g each blackberries and blueberries (frozen are fine), plus extra fresh berries to decorate  juice of 1 lemon  5 gelatine leaves  250ml half-fat double cream  300g curd cheese  75g caster sugar  425g cream cheese  1tsp vanilla extract you will need  a 20cm loose-based cake tin, around 8cm deep. if it’s a springform tin, line the sides with baking parchment

Pear frangipane turnovers These look impressive but are actually quite straightforward to make. ready in 1 hour, plus cooling serves 6 easy/prepare ahead  320g ready-rolled puff pastry  250ml red wine  200g sugar  3 pears, peeled  juice of 1 lemon  125g butter, softened  3 eggs, beaten separately  2tbsp plain flour  125g ground almonds  284ml double cream 1 Cut the pastry into 6 equal-sized squares, layer between greaseproof paper and chill. Put the wine and 75g of the sugar in a saucepan that will hold all the pears and heat gently until the sugar has dissolved. add the pears, top up with a little water if they’re not covered, cover with a piece of baking

44 woman&home passionate about food

parchment and put a saucer on top so that the pears are submerged in the wine. Cook for 20-25 minutes until tender when pierced with a skewer. remove the pears and set aside to cool. add the lemon juice to the wine and sugar and boil rapidly until thick and syrupy. Set aside to cool. 2 Cream the butter with the remaining sugar, then add 2 of the beaten eggs. Stir in the flour and almonds. Spread onto each square, leaving a 1cm gap around the edge. 3 Heat the oven to 170C fan, gas 5. Core the pears and cut into thin slices. Lay the pear slices on each square, fold and press together 2 opposite corners of the pastry and put onto a greased baking tray. Brush with remaining egg. Bake for 25 minutes. 4 whisk the cream until thick. Put the warm turnovers on serving plates, drizzle with the wine syrup and serve with the cream. Per serving: 967 calories, 70g fat (35g saturated), 62g carbohydrate

1 to make the base, whizz the ginger biscuits into fine crumbs, add half the granola and pulse until fairly fine. Mix with the rest of the granola. 2 Melt the butter, stir it in, then press into the base of the tin. Put in the fridge. 3 For the topping, put the berries into a saucepan with half the lemon juice, cover and cook gently until the juices run. Leave to cool. 4 Soak the gelatine leaves in cold water until soft. Put half the cream in a small saucepan and heat gently with the gelatine until it has dissolved. remove from the heat and mix in the rest of the cream. 5 Beat the curd cheese with the caster sugar to remove any lumps, and add the cream cheese, the remaining lemon juice and the vanilla. Beat until smooth, then add the cream mixture. 6 Mix the berries into the cream mixture. Pour onto the cheesecake base then leave to set in the fridge overnight or for 8 hours. take out of the fridge 20 minutes before serving, topped with fresh berries. Per serving: 259 calories, 17g fat (11g saturated), 62g carbohydrate

photographs Maja SMend, Stuart weSt

pear frangipane turnovers

sweet things

On the cOver Curd cheese is similar to cream cheese but it has a lower fat content, making this mouthwatering cheesecake beautifully light Berry cheesecake

Spiced caramel biscuits Serve with the ice cream below. They are also delicious with a cup of coffee. ready in 35 minutes, plus cooling makes 36 easy/prepare ahead  125g butter, softened  90g soft dark brown sugar  2tbsp golden syrup  200g self-raising flour  1 level tsp mixed spice or ground cinnamon or a mixture of both you will need  a small (32x22.5cm) swiss roll tin lined with baking parchment 1 Heat the oven to 160C fan, gas 4. Cream the butter and sugar, beat in the syrup until fluffy, then fold in the flour and spice. 2 Knead the dough until smooth, then pull off small pieces, spread out in the tin and push down using the back of a wooden spoon to cover the base evenly. Score into 3 rows of 12 fingers, then prick a few times with a fork. 3 Bake for 12 minutes. Mark the lines again, then leave to cool and firm up. Per biscuit: 59 calories, 3g fat (2g saturated), 7.5g carbohydrate

Chocolate ice cream This is much quicker to make if you invest in an ice cream maker. ready in 20 minutes, plus freezing serves 8 easy/prepare ahead/freeze

1 Break the chocolate into a pan, add the milk and heat gently, stirring until smooth. Leave to cool for a few minutes. 2 Beat the sugar and yolks until thick. Stir into the milk mixture and heat gently, stirring, to make a custard that coats the back of a spoon. Pour into a bowl and leave to cool. 3 Whip the cream to soft peaks, then fold into the custard. Freeze in a plastic tub for 2-3 hours, take out, break up the ice crystals and mix until smooth. Freeze again. Repeat 2-3 times until smooth. Serve with caramel sauce (see opposite), if you like. Per serving: 300 calories, 22g fat (13g saturated), 19g carbohydrate

photographs teRRy BenSon, MAjA SMenD

 100g bar dark chocolate  300ml full-cream milk  75g caster sugar  3 egg yolks  300ml carton whipping cream

sweet things

Tropical skewers with caramel sauce This caramel sauce is also delicious serve with the Spiced caramel biscuits and Chocolate ice cream on the opposite page. ready in 30 minutes serves 4 as a sweet canapé easy/prepare ahead  1 small pineapple  a little vegetable oil  4 thick slices ginger cake, each slice cut into 4 squares  2tbsp dark rum for the caramel sauce  250g caster sugar  150ml double cream  50g butter you will need  a ridged grill pan and cocktail sticks

1 For the caramel sauce, mix the caster sugar with 4tbsp water in a heavy-based pan over a medium heat. Allow the sugar to dissolve, swirling the pan a little, but do not stir. Continue to cook until the sugar turns a rich amber caramel. Remove from the heat and slowly pour in the cream and butter (watch out as the mixture will bubble up), then stir until smooth. Pour into a jug – it can be serve warm or cold. 2 For the tropical skewers, cut the leaves and base off the pineapple using a sharp knife. Slice the peel away in a downwards

motion, turning the fruit as you go. Cut away any “eyes” with the tip of your knife. Slice into thick rounds. Remove the woody core with an apple corer. 2 Heat a grill pan until very hot, lightly brush the pineapple slices with oil and grill for 2-3 minutes on each side until lightly charred. Cut the pineapple slices into quarters. Drizzle the ginger cake with a little rum, secure a piece of pineapple on top with a cocktail stick and serve with the caramel sauce on the side. Per serving: 826 calories, 44g fat (27g saturated), 97g carbohydrate

woman&home PASSionAte ABout FooD 47

desserts with Caroline Eden & Eleanor Ford

caroline eden & eleanor ford’s

Baklava baked apples

rEady in 45 minutEs sErvEs 4 Easy/prEparE ahEad

“the ancient city of samarkand in Uzbekistan has been at the cross road of food cUltUre for centUries. many ethnic groUps have passed throUgh over the centUries, sharing and inflUencing each others cUisine and leaving their cUlinary stamp. this book is a love letter to central asia and the caUcasUs, containing travel essays and recipes little known in the west that have been adapted for the home cook.”

 55g walnuts  ½ teaspoon ground cinnamon  1 tablespoon lemon juice  50g honey  40g brown sugar  4 sheets of filo pastry  50g butter, melted, plus extra for greasing  2 tablespoons caster sugar  4 cooking apples, peeled and cored 1 preheat the oven to 190°c/gas mark 5 and butter an ovenproof dish. 2 put the walnuts in a food processor and pulse blend to a coarse rubble. stir

in the cinnamon, lemon juice, honey and brown sugar. 3 work with one sheet of filo at a time, keeping the rest under a clean, damp tea towel. brush a sheet of pastry with melted butter and sprinkle with a teaspoon of the caster sugar. fold in half to make a square. 4 sit an apple in the middle of the pastry and spoon one quarter of the filling into the core. bring the four corners of pastry up to wrap the apple well, brushing with melted butter as you go. brush the surface with melted butter and another sprinkle of sugar. 5 put seam-side up into the baking dish and repeat with the remaining apples. bake for 25-30 minutes, until the pastry shell is golden and the apple inside is tender. serve warm.

“The Kazakhs’ love of apples verges on the obsessional. Their market stalls overflow with them” CarolinE EdEn and ElEanor Ford’s Samarkand: recipeS & StorieS from central aSia & the caucaSuS (kyle books, £25) This book is a celebration of the richness and diversity of this remarkable Asian heartland and the culinary heritage of its distinct populations – bringing together the cuisines of seven ethnic groups: Tajiks, Russians, Turks, Jews, Koreans, Caucasians and Uzbeks. It’s the combined work of two friends, travel writer Caroline Eden and Eleanor Ford, a food writer.

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extracted from Samarkand: recipeS & StorieS from central aSia and the caucaSuS by caroline eden and eleanor ford, published by Kyle booKs, £25. photograph © laura edwards 2016

Stuffed and baked apples are common in Central Asia, both sweet and savoury. Here, I have filled them with the flavours from another favourite sweet that evolved in the region – baklava. Sticky, scented nuts make the filling, while a shell of crisp pastry encases the fruit.

Caroline Eden & Eleanor Ford’s Baklava baked apples

A TOUCH OF SPICE As the nights draw in, it’s hard to beat the delicious welcome home aroma of something spicy on the menu

From warm and aromatic to dishes that pack a punch, we’ve got a heat that’s right for you

photograph stuart west prop styling sue rowlands

Tight for time? Our King prawn red curry can be on the table in 15 minutes. Or for a weekend treat, try our Tikka roast chicken with sag aloo and chutney – it’s the perfect Saturday night “fakeaway”!

 gluten free tikka roast chicken with sag aloo and chutney

A TOUCH OF SPICE

Tikka roast chicken with sag aloo and chutney A whole tikka-marinated chicken is a new take on a Saturday night “fakeaway”. ready in 1 hour 45 minutes, plus marinating serves 6 easy/prepare ahead

photographs william lingwood, stuart west

 1 large free-range chicken, approx 1.8kg  150g natural yogurt, we used activia  165g jar tikka masala paste (patak’s)  2 onions, sliced for the chutney  1 green chilli, seeds optional, chopped  3cm fresh ginger, roughly chopped  35g fresh coconut, roughly chopped  100g fresh coriander  75g natural yogurt for the sag aloo  800g potatoes, peeled and cut into cubes  ½tbsp oil  1 onion, finely chopped  3 garlic cloves, crushed  1 red chilli, seeds removed, finely chopped  1tsp fenugreek seeds, crushed  1tsp coriander seeds, crushed  2tsp cumin seeds, crushed  ½tsp turmeric  ½tbsp tomato purée  250g baby spinach leaves  a good squeeze of lime juice 1 Make cuts in the chicken skin. Mix the yogurt and tikka paste, and spoon over the chicken. Marinate in the fridge for 3 hours or overnight. 2 Heat the oven to 170C fan, gas 5. Scatter the onions over the roasting tin, put the chicken on top and roast for 1 hour 40 minutes, or until cooked through. Leave to rest. 3 Meanwhile, make the chutney. Put all the ingredients in a food processor with a good pinch of salt and whizz until well combined. Put in a bowl, cover and chill until needed. 4 For the sag aloo, boil the potatoes for 6-7 minutes. Drain, cover with a clean tea towel and steam-dry for 5 minutes. Heat the oil in a large frying pan and cook the onion for 4 minutes. Add the garlic, chilli and spices, cook for another minute then add the tomato purée. 5 Add the potatoes and mix to coat well. Add the spinach, lime and a little water, and cook until the spinach is wilted. Serve the sag aloo with the chicken, chutney and lemon wedges. Per serving: 476 calories, 14g fat (6g saturated), 37g carbohydrate

 gluten free Warming spiced lamb

Warming spiced lamb Our twist on a rogan josh is warming with a kick of chilli to help ward off the sniffles! ready in 3 hours, plus marinating serves 6 easy/prepare ahead/freeze  4-5cm fresh ginger, grated  4 garlic cloves, crushed  1tsp turmeric  5tbsp natural yogurt  1kg shoulder of lamb, cubed  4 onions, halved  2 red peppers, halved  2 red chillies, deseeded  a small handful fresh coriander  3tbsp sunflower oil  4tbsp madras curry paste (patak’s is our favourite)  400g can chopped tomatoes  fresh mint, to serve 1 in a large bowl, mix together the ginger, garlic, turmeric and yogurt with a generous grinding of black pepper. add the lamb and mix well. Cover and leave in the fridge

to marinate for 2 hours or overnight. 2 meanwhile, whizz together the onions, peppers, chillies and coriander – stalks included – until finely chopped. You can also leave this covered in the fridge until you are ready to cook. 3 Heat the oven to 150C fan, gas 3. Heat the oil in a large frying pan and brown the lamb – you may need to do this in batches. put the lamb into an ovenproof casserole dish. fry off the curry paste in the frying pan and stir in the onion and pepper mix. bring to the boil then pour over the lamb and stir in the tomatoes with plenty of seasoning. Cover and cook for 2 hours or until tender. scatter with chopped mint. serve with dal, chapatis or poppadoms. Per serving: 408 calories, 22g fat (7g saturated), 14g carbohydrate find more indian recipes, inclduing dal, at womanandhome.com/indian

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Wasabi veggie curry

A quick-fix curry packed with protein, this has 3 of your 5-a-day. ReAdy in 20 minuTeS SeRveS 4 eASy/PRePARe AHeAd  2tbsp miso paste (white is best)  1tsp (or more), wasabi paste or powder  1 heaped tsp sugar  a small bunch each coriander and Thai basil, leaves and stalks separated  1tsp vegetable stock powder, dissolved in 200ml hot water  2 x 160g packs marinated tofu  250g sugar snap peas  1 bunch spring onions, trimmed and sliced  200g soya beans, defrosted  200g baby corn, halved  2tbsp sunflower oil

Keralan curried salmon slice

Baking the pastry base before you add the salmon helps to ensure a crisp crust. ReAdy in 1 HOuR 30 minuTeS, PluS cHillinG SeRveS 8 eASy/PRePARe AHeAd/FReeZe  700g puff pastry  850g fillet of salmon, skinned and boned  1 onion, roughly chopped  2-3 garlic cloves, crushed  1 red chilli, roughly chopped  60g fresh coconut pieces  1tbsp sunflower oil  ½tsp coarsely ground black pepper  1tsp black mustard seeds  6-12 curry leaves  1tsp turmeric  227g (1 small can) chopped tomatoes  150ml coconut milk  1½tbsp polenta  1 egg, beaten you will need  foil and baking beans 1 heat the oven to 180c fan, gas 6. roll out half the pastry 6cm bigger than the salmon.

2 roll out the rest of the pastry large enough to cover the salmon, with a 3cm border. cover and set both pieces aside on a baking tray to chill for 30 minutes. 3 prick the smaller piece of pastry with a fork, cover with foil and baking beans, and bake for 15 minutes. remove the foil and beans and bake for another 5 minutes. 4 blend the onion, garlic, chilli and coconut in a food processor to make a rough paste. 5 heat the oil in a pan, add the onion paste and cook for 5 minutes, stirring often. add the pepper, mustard seeds and curry leaves. cook for a minute, then mix in the turmeric, tomatoes and coconut milk. bring to the boil and simmer for 20 minutes. set aside. 6 sprinkle the polenta over the pastry, top with the salmon, then spoon over the curry mixture. brush the edges with egg then cover with the pastry, tucking in the edges, and press with a fork to create a scalloped edge. chill for 30 minutes. brush with egg and bake for 30 minutes until golden. Per serving: 681 calories, 47g fat (19g saturated), 34g carbohydrate

Fluffy coconut rice Rinse the uncooked rice in a sieve until the water runs clear. ReAdy in 30 minuTeS SeRveS 4 eASy  8 cardamom pods, bashed in a pestle and mortar, husks removed  75g desiccated coconut  300g basmati rice, rinsed  4-5 kaffir lime leaves 1 Toast the cardamom and coconut in a pan for 3-4 minutes. Add the rice, lime leaves and a pinch of salt, and stir. Pour in 600ml boiling water, stir, and reduce to a gentle simmer. 2 Cover and cook for 12 minutes. Turn off the heat, cover with a tea towel and leave for 5 minutes. Fluff with a fork to serve. Per serving: 391 calories, 12g fat (10g saturated), 61g carbohydrate

PHOTOGRAPHS chris alack, will heap

Keralan curried salmon slice

1 Whizz the miso, wasabi, sugar, coriander and basil stalks, and half the coriander and basil leaves with the stock until smooth. 2 Stir-fry the tofu, sugar snaps, spring onions, soya beans and corn in the oil for 3-4 minutes. Add the sauce and simmer for 2 minutes. Top with the reserved herbs. Per serving: 254 calories, 13g fat (1g saturated), 15g carbohydrate

A TOUCH OF SPICE

 great for vegans Wasabi veggie curry, and Fluffy coconut rice

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A TOUCH OF SPICE

Creamy chicken and coconut curry

Green chilli pot Try this mix of chilli flavours – mild, sweet anchos and subtle, smoky chipotles.

Creamy chicken and coconut curry This curry is fragrant with spices and warming ginger, which make it perfect for when it gets colder. ready in 1 hour 15 minutes serves 6 easy/prepare ahead/freeze

photoGraphs myleS new, CHArloTTe TolHurST

 2tbsp sunflower oil  600g boneless, skinless chicken thighs  2 red peppers, deseeded and sliced  1 cinnamon stick  400ml coconut milk  150ml hot chicken stock  1tsp cumin seeds  1tsp coriander seeds  2 x 250g packs microwave rice  25g toasted flaked almonds  a large handful coriander leaves for the paste  3 shallots, roughly chopped  2-4 green chillies  3 sticks of lemongrass, roughly chopped  3 garlic cloves  5cm fresh ginger  1tsp ground coriander  1tsp ground cumin  3 kaffir lime leaves  1tbsp thai fish sauce  1tbsp soy sauce  a large handful coriander stalks  a pinch of palm sugar

ready in 50 minutes serves 6 easy/prepare ahead  2tbsp olive oil  1 red onion, sliced  3 mixed peppers, sliced  1 ancho chilli, rehydrated and chopped  1 chipotle chilli, rehydrated and chopped  1tsp ground coriander  1tsp ground cumin  1tbsp oregano  2 garlic cloves, sliced  400g passata  1tbsp red wine vinegar  1tbsp palm sugar  300ml vegetable stock

 400g black beans  ½ large bag nacho tortilla crisps  50g each Cheddar, grated, and Lancashire cheese, crumbled (use vegetarian cheese if cooking for non-meat eaters) 1 Heat the oil in a large casserole and cook the onion and peppers for 10 minutes. add the chillies, spices and garlic and fry for 2 minutes, until aromatic. 2 add the passata, vinegar, sugar, vegetable stock and black beans. Cook, uncovered, for 30 minutes. 3 Cover the top with nachos, sprinkle over the cheese and put under a medium grill for 5 minutes, until golden and crisp. Per serving: 290 calories, 15g fat (5g saturated), 26g carbohydrate

 meat free & gluten free Green chilli pot

1 For the paste, simply whizz together all the ingredients in a blender. Heat half the oil in a large casserole and fry the paste until fragrant. Add the chicken and peppers and stir to coat. Then add the cinnamon, coconut milk and stock, cover and simmer for 1 hour. 2 Heat the remaining oil in a frying pan, add the cumin and coriander seeds, and cook until fragrant. Add the rice and cook through. Serve the rice alongside the curry, scattered with toasted flaked almonds and coriander leaves. Per serving: 419 calories, 23g fat (12g saturated), 25g carbohydrate

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Thai red beef curry

King prawn red curry

Much better than a takeaway and ready in less than half an hour

Make this dish even easier by using ready-made Thai red curry paste.

 1tbsp oil  5tbsp thai red curry paste  400g rump steak, cut into 1cm strips  1 onion, sliced  2cm fresh ginger, grated  600ml coconut milk  1tbsp thai fish sauce  1tbsp palm sugar or light brown sugar  200g mangetout  200g bamboo shoots, drained  fresh coriander, to serve 1 Heat the oil in a large sauté pan. add the curry paste and fry off, stirring all the time for 2-3 minutes. add the beef, onion and ginger and stir well to coat evenly.

 gluTen free thai red beef curry

add the coconut milk, fish sauce and sugar, and simmer on a low heat for 10-15 minutes, until the beef and onions are tender. 2 add the mangetout and bamboo shoots, and heat through for a few minutes. add the coriander and serve with rice. Per serving: 512 calories, 36g fat (24g saturated), 16g carbohydrate taste the paste! We cooked up several curry pastes to find the best. Most were too salty, contained preservatives or lacked that fresh flavour you look for in a thai curry. top of the list were the pastes from M&s, where you pretty much use the whole jar. or try Mae ploy from thai-food-online.co.uk – use 4tbsp for 2 servings; or thai taste from Waitrose, asda, sainsbury’s or tesco, where 5tbsp is sufficient for 4 servings.

ready in 15 minutes serves 4 easy  3tbsp sunflower oil  2 garlic cloves, sliced  5cm fresh ginger, sliced  2tsp paprika  ½tsp each chilli powder and Chinese five spice powder  4-6 spring onions, chopped  2 lemongrass stalks, slit lengthways and bashed  1 red pepper, sliced  ½-1 red chilli, sliced  1tbsp tomato purée or ketchup  450g raw king prawn tails  3-4 kaffir lime leaves (or zest of 1 lime)  165ml can coconut milk  100g bean sprouts  fish sauce, to taste  a good handful of fresh thai basil leaves  thai sticky rice and lime halves, to serve 1 heat the oil in a wok and fry the garlic, ginger, ground spices and spring onions for just a minute. 2 add the lemongrass, red pepper, chilli, purée and prawns. stir-fry for a few minutes. 3 add the lime leaves or zest and the coconut milk and lower the heat to a simmer for 5 minutes. add the bean sprouts; simmer for 1-2 minutes. take out the lemongrass. season to taste with fish sauce. scatter with thai basil leaves. serve with rice and lime halves on the side. Per serving: 252 calories, 16g fat (7g saturated), 4g carbohydrate

Try this

To up your 5 a day add extra vegetables to the prawn curry such as bamboo shoots, baby sweetcorn or mangetout

photographs howard shooter, terry Benson

ready in 25 minutes serves 4 easy/prepare ahead/freeze

A TOUCH OF SPICE

 gluTen free King prawn red curry

woman&home passionate about food 59

Chicken parcels, and salt and pepper butterfly prawns

 gluten free

Salt and pepper butterfly prawns Go for maximum marinating time for full-on flavour. ready in 15 minutes, pLus marinating serves 4 easy

 1tbsp sunflower oil  juice of ½ lime  ½-1tsp flaked sea salt, crushed

 300g raw king prawns, patted dry on kitchen paper  1tsp szechuan peppercorns, crushed  1tsp black peppercorns, crushed

1 run a sharp knife along the back of each prawn, only cutting halfway through, then lift out any black thread. Mix the prawns with the peppercorns and set aside for up to 4

hours, covered, in the fridge. remove from the fridge 30 minutes before cooking. 2 fry the prawns in the oil on a high heat, tossing for 2 minutes until bright pink. toss with the lime juice and salt to coat. serve straight away. Per serving: 82 calories, 3.5g fat (0.5g saturated), 0g carbohydrate

A TOUCH OF SPICE

Try this

if you are not serving the chicken parcels immediately, cover them with moist kitchen towel to prevent them drying out

Chicken parcels Save time by grating the carrot rather than chopping finely. ready in 20 minutes serves 4 easy/prepare ahead

photographs will heap, tony briscoe

 200g cooked chicken, shredded  1 carrot, cut into 5cm matchsticks  50g bean sprouts  4 spring onions, shredded into 5cm lengths  a few sprigs each mint and coriander, shredded  12-14 rice flour pancakes (approx 16cm), we used Blue dragon for the dip  2tbsp sweet chilli sauce  5tbsp soy sauce  1tbsp light muscovado sugar  zest and juice of 1 lime  2tbsp rice wine or dry sherry  3 spring onions, finely chopped 1 Mix together the chicken, carrot, bean sprouts, spring onions, mint and coriander. Season with black pepper. Fill a large shallow bowl or roasting tin with tepid water, add the pancakes, one at a time, and soak for about 15 seconds until soft. Lay on a board and blot dry. 2 Add a portion of the filling to the bottom third of the pancake. Roll to cover the filling, fold in the sides and roll up tightly. Transfer to a lightly oiled plate. Repeat with the remaining mixture. 3 In a small bowl, mix together all the dip ingredients. Chill the parcels for up to 2 hours, covered, or serve straight away with the dip. Per serving: 250 calories, 2g fat (0.5g saturated), 36g carbohydrate

 dairy free spicy Lebanese calzone

Spicy Lebanese calzone Calzone were created to use up leftovers, so add whatever you have to hand. ready in 50 minutes, pLus proving makes 4 Large CaLzones easy/prepare ahead for the dough  250g strong white bread flour  250g plain white flour  7g sachet easy-bake yeast  2tsp salt  3tbsp olive oil for the filling  6tbsp pine nuts  2 onions, finely chopped  2 garlic cloves, finely chopped  1tbsp olive oil  400g lamb mince  2tsp each ground cumin and cinnamon  1tsp ground paprika  175g spinach leaves, washed  300g cooked potatoes, diced 1 for the dough, mix the flours, yeast and salt in a food mixer with a dough hook. pour in 300ml warm water and the oil. Mix on medium speed until all the ingredients are incorporated, then slow speed for 8 minutes to make a smooth, silky dough.

or knead the dough by hand for 10 minutes. 2 shape into a round and put in a clean bowl, then cover with clingfilm. leave until doubled in size – for about 45-60 minutes at room temperature – or leave in the fridge overnight and it will double in size. 3 heat the oven to 180c fan, gas 6. while it’s warming up, toast the pine nuts on a baking tray until golden. watch them as they brown quickly. 4 fry the onions and garlic in the oil for 5 minutes. add the mince to the pan and break it up with a spoon. stir in the spices and fry for 10 minutes. 5 add the spinach and push it in the pan until just wilted. stir in the pine nuts and potato. season well. 6 turn the oven up to 210c fan, gas 8. divide the dough into 4. roll out each piece to a 25cm round and put a quarter of the filling to one side of each one. fold over and crimp the edges like a cornish pasty. put them on a lined baking tray. bake for 15-20 minutes, in the bottom half of the oven, until puffed up and golden. Per serving: 1,061 calories, 42g fat (9g saturated), 114g carbohydrate

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Spicy noodles A great way of using up any leftover meat or veg from the Sunday roast ReAdy in 25 minuTeS SeRveS 4 eASy  3tbsp vegetable oil or sesame oil  2 eggs, beaten with a splash of water  250g medium egg noodles  2 garlic cloves, finely chopped  1 green or red pepper, finely sliced  1 large carrot, shaved into ribbons  4 spring onions, trimmed and sliced  60g ready-chopped kale or spring cabbage, finely sliced  about 250g cooked chicken or pork, shredded for the sauce  4tbsp tomato ketchup  4tbsp Thai fish sauce  3tbsp sweet chilli sauce  3tbsp dry sherry sauce  2tbsp dark or light soy sauce

 gReat foR veggies

Sweet potato and spinach curry Let the flavours mingle together gently in a slow cooker or oven until everything’s meltingly tender. Omit the yogurt for vegan guests. ReAdy in 1 HOuR 15 minuTeS SeRveS 4 eASy/PRePARe AHeAd/fReeze  1tsp mustard seeds  1tsp onion seeds  1tsp coriander seeds  1tsp cumin seeds  400g can tomatoes  400ml can coconut milk  1tbsp groundnut oil  1 onion, chopped  1 chilli, deseeded and chopped (optional)  4 garlic cloves, crushed  4 sweet potatoes, peeled and cubed  400g spinach, washed  a handful coriander leaves  150g natural yogurt  4 mini naan breads

1 heat the oven to 160C fan, gas 4, if using. dry-fry the mustard, onion, coriander and cumin seeds and cook for about 30 seconds, until they begin to pop, but not brown. 2 add to a blender or food processor with the tomatoes and coconut milk. blitz until smooth and combined. 3 add the oil, onion, chilli and garlic to the pan and cook for 5 minutes, to soften. 4 transfer to a casserole with the sweet potato and spinach and cook in the oven for 1 hour or in a slow cooker for 3 hours. remove, scatter with the coriander and serve with yogurt and naan breads. Per serving: 636 calories, 28g fat (18.5g saturated), 75g carbohydrate

1 Mix all the ingredients for the sauce together in a jug. 2 Heat 1tbsp of the oil in a wok or large frying pan. Add the beaten eggs and let them set, to make an omelette. Flip this out on to a plate and set aside. 3 Add the egg noodles to a pan of boiling water and cook for 3-4 minutes until just softened. Drain, reserving a cupful of the cooking water. 4 Meanwhile, heat the rest of the oil in the wok or pan, add the garlic, pepper, carrot and half the spring onions. Stir-fry for a few minutes, then add the kale or spring cabbage, and chicken or pork, and cook for another few minutes. 5 Add the sauce, bring to the boil, then add the drained noodles and mix well. Add some of the noodle cooking water, too, so that the sauce clings to the noodles. 6 Roll up the omelette tightly, cut it into thin strips and scatter these and the rest of the spring onions over, to serve. Per serving: 526-351 calories, 15-10g fat (2-1.5g saturated), 59-39g carbohydrate

PHOTOGRAPHS Chris alaCk, tony brisCoe

Sweet potato and spinach curry

A TOUCH OF SPICE

Spicy noodles

Know how

Rinse the cooked noodles under plenty of cold water to prevent them overcooking

woman&home passionate about food 63

A TOUCH OF SPICE

malaysian mackerel and okra curry

Cauliflower and lentil curry

This takes the humble cauli to a new level, but you can use whatever veg is in season. ready in 45 minutes serves 4 easy/prepare ahead

Malaysian mackerel and okra curry

This is traditionally cooked with whole fish, but using ready-prepared fillets means it’s easier to make and eat. ready in 50 minutes, plus salting serves 4 easy/prepare ahead

photographs Tony BRiSCoe, SeAn CAliTz

 600g (about 8) prepared mackerel fillets  2tbsp vegetable oil  1 onion, halved and thinly sliced  2-3tbsp malaysian rendang curry paste  24 curry leaves (optional)  1 aubergine, cut into chunks  400ml can coconut milk  2tsp tamarind paste  2tbsp tomato purée  1 or 2 red and 1 or 2 green bird’s-eye (hot) chillies, deseeded and kept whole (optional)  175g okra, topped and tailed  4 tomatoes, cut into quarters  coriander leaves, to garnish 1 Sprinkle the mackerel fillets with a little salt and chill for about 20 minutes. The salting helps to firm up the fish. 2 Meanwhile, heat the oil in a large pan, add the onion, sprinkle with a little salt and fry until it begins to brown. 3 Reduce the heat, add the curry paste and leaves, if using, and fry gently for 2-3 minutes, stirring. Add the aubergine, coconut milk, 200ml water, tamarind paste, tomato purée, chillies, if using, and okra. Simmer for 15 minutes. Heat the oven to 180C fan, gas 6. 4 Arrange the fish snugly, side by side, in a roasting tin. Pour over the curry sauce. Tuck the tomatoes in. Cover tightly with foil and bake for 20-25 minutes. Garnish with coriander leaves. Serve with rice. Per serving: 660 calories, 52g fat (21g saturated), 13g carbohydrate

 2tsp sunflower oil  400ml coconut milk  2 medium cauliflowers, trimmed and cut into florets  250g cooked puy lentils  juice of 1 lemon  2tbsp freshly chopped coriander for the paste  2 garlic cloves  5cm fresh ginger, chopped  1 green chilli  2 onions, chopped  1tbsp turmeric  1tbsp cumin  1tsp sea salt

1 first make the paste. put all the ingredients into a blender and whizz to a paste. Heat the oil in a large saucepan then gently fry the paste for a few minutes to cook out the spices. add the coconut milk, stir well, bring to the boil and simmer. 2 Meanwhile, steam or blanch the cauliflower florets until just tender, then add to the curry sauce. simmer until just cooked through, then add the puy lentils, lemon juice and coriander, and serve. this is great with a tomato and onion salad, poppadoms, naan breads or wholegrain rice. Per serving: 390 calories, 25g fat (16g saturated), 24g carbohydrate

Know how

the easiest way to peel ginger is with a teaspoon – yes really! no waste and it gets into those difficult nooks and crannies

 great for vegans & gluten free Cauliflower and lentil curry

woman&home passionate about food 65

spice with Cyrus Todiwala

cyrus todiwala’s

Keralan-style crab with coconut

Here is a simple adaptation of a great crab dish from Kerala. It tastes fabulous, but you can add some cumin seeds, white lentils and asafoetida if you want to ring the changes. Brown mustard seeds can be used instead of black, but note that the flavour will be different. Serve with rice and/or a plain Goan or Keralan-style coconut curry, some steamed rice dumplings or thick savoury pancakes. Alternatively, eat with bread, tortillas or rolls with some salad.

“This book offers simplified recipes and Techniques for making many classic recipes, buT iT goes one sTep furTher Than ThaT and bases Them around a selecTion of Ten well-known spices. you don’T need a vasT array of seldom-used ingredienTs cluTTering up your cupboard; jusT Ten readilyavailable spices will allow you To cook fanTasTic food whenever you like.”

 whiTe CraBmeaT 300-400g (10½-14oz)  eXTra virGin rapeseed oil 2 tablespoons  BlaCK musTard seeds 2 teaspoons  Fresh rooT GinGer 2.5cm (1in) piece, peeled and chopped  GarliC 2 cloves, finely chopped  Curry leaves 6-8, preferably fresh, finely shredded; if using dried, soak in water for 10-12 minutes, and dry thoroughly before shredding  Fresh Green Chillies 2 finger-type, chopped  dried red Chilli 1, soaked in hot water for 8-10 minutes, then chopped  shalloTs 2-3 small, finely chopped  Freshly GraTed CoConuT 150-200g (5½-7oz), or 3 tablespoons desiccated coconut soaked in enough warm water to just cover for 30 minutes  red Chilli powder 1 heaped teaspoon  Ground TurmeriC ½ teaspoon  TomaToes 2 small plum-type,

chopped and seeds/juice saved for another recipe  Chopped Fresh Coriander 2 tablespoons  salT (optional) 1 pick over the crabmeat to remove any hidden bits of shell or cartilage. prepare and set out all the other ingredients. 2 in a wok or kadhai, heat the oil until it forms a haze. test by adding a couple of mustard seeds: if they crackle immediately, the oil is hot enough. lower the heat slightly, add the mustard seeds and cover with a lid while they crackle to prevent them flying off all over the place. as soon as the crackling stops and the seeds smell aromatic, add the ginger, garlic, curry leaves and the green and red chillies. stir until the garlic turns pale, then add the shallots and continue to sauté until they soften. 3 mix in the coconut and sauté for 3-4 minutes, then add the chilli powder and turmeric. sauté for about 30 seconds, then add the crabmeat, tossing well for about 1 minute. 4 add the tomatoes and fresh coriander. taste and add salt if necessary, then serve immediately.

Cyrus Todiwala’s Mr Todiwala’s spice Box (mitchell beazley, £25) Chef Cyrus Todiwala is known for combining flavours, spices and ingredients in ways no other Indian chef has ever done before. He loves mixing Western dishes with Indian flavourings, and creating recipes that make innovative and delicious use of spices in meals that work for any occasion. Offering an entirely fresh look at spices, Cyrus takes just ten of his favourite spices and bases 120 recipes around them.

66 woman&home passionate about food

extracted from Mr Todiwala’s spice Box by cyrus todiwala, published by mitchell beazley, £25, www.octopusbooks.co.uk. photograph © yuki sugiura 2016

ready in 20 minuTes serves 4 as a sTarTer easy/prepare ahead

“Serve with some steamed rice dumplings or thick savoury pancakes”

Cyrus Todiwala’s Keralan-style crab with coconut

lazy weekends Make the most of your free time by sharing a meal with loved ones, such as our Slow-cooked duck cassoulet

A Sunday roast is always important, so try our Lemon and thyme chicken and three special side dishes

photograph stuart west prop styling sue rowlands

If you’re entertaining, then our Roast trout stuffed with herb quinoa and peppers is sure to impress

LAZY WeekendS

Lemon and thyme chicken Transform your Sunday roast with this flavoursome recipe. ready in 1 hour 40 minuteS, pluS reSting ServeS 4 eaSy/prepare ahead  4 lemons  1 medium chicken  1 bunch of thyme  3-4 large bulbs garlic, halved  2-3tbsp olive oil 1 Heat the oven to 170C fan, gas 5. Thinly slice one of the lemons and cut the others into wedges. Put the chicken in a roasting tin with a few sprigs of thyme, one half of a garlic bulb, a couple of lemon wedges, and the ends of the lemon slices stuffed into the cavity of the chicken. 2 Put the remaining lemon wedges and garlic around the chicken, then scatter over a few sprigs of thyme and drizzle over the oil. Season and arrange the lemon slices over the chicken. Cover the tin with a sheet of foil and roast for 1 hour. 3 Take the chicken out of the oven and remove the foil. If the lemon slices have fallen off the chicken, put them back on top, using cocktail sticks to hold them in place, if necessary. Baste the chicken and garlic with the cooking juices and return to the oven for a further 15-30 minutes, or until the juices run clear when the thickest part of the flesh is pierced. 4 Remove the chicken from the oven and leave in a warm place to rest for 10-15 minutes. Scatter over a few fresh thyme leaves before serving. Per serving: 456 calories, 14g fat (3g saturated), 6g carbohydrate

 on the side…

Kale with pomegranate molasses ServeS 4 Steam 250g curly kale for 3-5 minutes, then toss with a little melted butter and plenty of sea salt and freshly ground black pepper. Transfer to a serving bowl and drizzle with a little pomegranate molasses or balsamic syrup. Per serving: 55 calories, 3g fat (1.5g saturated), 2.5g carbohydrate

Buttery garlic mash ServeS 4 Boil 900g peeled desiree potatoes for 20-25 minutes, then leave to drain. Heat 150ml milk and 50g butter with 2 peeled garlic cloves until it steams, but doesn’t boil. Leave to stand while you mash the potatoes. Remove the garlic from the milk and whisk the liquid into the mash. Season to taste and serve with 25g softened butter. Per serving: 360 calories, 17g fat (11g saturated), 44g carbohydrate

Sweet potatoes and carrots with thyme ServeS 4 Heat the oven to 170C fan, gas 5. Peel and chop 2 large sweet potatoes and 200g carrots into batons. Toss in a little oil, season and roast for 30-40 minutes, adding a small handful of thyme sprigs and a drizzle of maple syrup 15 minutes before the end of cooking. Per serving: 200 calories, 3.5g fat (0.5g saturated), 37g carbohydrate

Sweet miso pork Nothing beats coming home to the delicious aroma of slow-cooked pork. ServeS 6 ready in 6 hourS 30 minuteS eaSy/prepare ahead  1.2-1.5kg pork shoulder, boned and rolled, skin scored for the glaze  250g pack sweet white miso paste  50ml soy sauce  100g runny honey  75ml mirin (Japanese rice wine) 1 To make the glaze, mix all the ingredients together in a bowl until well combined. This will make more than you need, but it keeps for ages in the fridge and is great with chicken, fish or added to vegetables as a stir-fry sauce. 2 Heat the oven to 110C fan, gas ½. Set the pork on a rack over a roasting tin (it’s a good idea to line it with foil) and brush the meat only, not the skin, with 1-2tbsp of glaze. Cook slowly, covered loosely with foil, for 6 hours, until super tender. Glaze the meat every hour or so. 3 When you are ready to serve, turn the oven up to 180C fan, gas 6. Blast the pork until it starts to crackle, then brush the crackling and the meat with a little glaze before serving. Per serving: 337 calories, 9g fat (3g saturated), 19g carbohydrate

Tip serve with mash or rice, and try some cavalo nero or greens stir-fried in the miso glaze

photograph myles new

We have Sunday lunch sorted with this Lemon and thyme chicken, or try our delicious Sweet miso pork – everyone will love it!

Sweet miso pork

What’s not to love about slow-cooked pork? This is glazed with a miso-based paste that makes it sweet, sour and sticky all at once! woman&home passionate about food 71

photographs chris alack, laura Edwards

Lemon and thyme chicken (recipe page 70)

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LAZY weekends

Transform your Sunday lunch with this fabulous trio of side dishes. You’ll never go back to plain boiled veg again!

Kale with pomegranate molasses, Buttery garlic mash, and sweet potatoes and carrots with thyme (recipes page 70)

LAZY Weekends

Roast trout stuffed with herb quinoa and peppers Salmon also works well, but keep an eye on cooking times as salmon sides are often thicker than trout and might need longer. ready in 1 hour 15 minutes serves 6 easy/prepare ahead

1 Heat the oven to 210C fan, gas 8. To make the stuffing, slice the “cheeks” from the peppers, leaving the seeds and pith behind, and arrange on an oiled baking tray, skin-side up. Drizzle with oil and roast for about 20 minutes, until charred. 2 Put in a covered bowl to steam. Once cool, peel off the skin. Turn the oven down to 150C fan, gas 3. Rinse the quinoa in a sieve, then add to a pan with the stock. Bring to the boil and simmer for 16-18 minutes. 3 Leave to cool, then stir in 2tbsp olive oil and all the remaining ingredients (except the fish). Lay out 5 x 30cm lengths of kitchen string across an oiled baking tray, about 4cm apart. Put one fish side, skin-side down, on the strings, adjusting them so that they are evenly spaced down the length of the fish. Season the fish and carefully spoon the stuffing mixture on top, pressing it down firmly. Season the second fish side, then lay it on top of the stuffing, skin-side up. Bring up the ends of each string and tie together. The fish can be prepared to this stage a few hours in advance and kept in the fridge. 4 Bring to room temperature before cooking. Bake for 15-20 minutes until it just flakes when pressed. Serve with greens. Per serving: 418 calories, 32g fat (2g saturated), 15g carbohydrate

 gluten free

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photograph JOnaTHan GReGSOn

 4 red, yellow or orange peppers  2tbsp olive oil, plus extra for greasing and drizzling  125g quinoa  300ml vegetable stock  100g stoned olives, roughly chopped  2 large handfuls of soft herbs, such as parsley, mint, basil, chives, coriander and a little tarragon, chopped  finely grated zest of 1 lemon and a little juice  3tbsp pine nuts, toasted in a dry pan  2 x 500g sides trout or salmon, cleaned and pin-boned

wine choice

New York white New York isn’t just about cocktails. Made from a blend of sauvignon Blanc and riesling, this is full of tropical fruits. (£8, 12%, M&S)

2014 The King’s wrath Pinot Noir smooth, silky and packed with juicy black fruits, this is a little heavier than your usual Pinot, with earthier, oaky notes. (£18.99, 13.5%, Ocado)

2011 Château Pindefleurs saintEmilion Grand Cru Made from Merlot and Cabernet Franc, this mediumbodied, fruity red is perfect with sunday lunch. (£8.99, 13%, Aldi)

2015 wine Atlas Catarratto If you like a New Zealand sauvignon in the summer, this is a brilliant alternative for cooler weather and richer dishes. (£4.97, 12.5%, Asda)

10 of the best

autumn

words Sophie AuSten-Smith

M signature Barolo seriously fruity and full-bodied, this is at its best drunk with game, slow-cooked meats and warming casseroles. (£15, 14%, Morrisons)

2014 domaine de Pouilly – Clos de la Condemine Combining freshness and minerality with creamy notes, this young Chardonnay is ideal with cheese. (£9.50, 13%, Le Petit Ballon*)

wines from robust reds to creamy whites, these full-bodied bottles will ease you in to winter evenings

2015 saint-Véran domaine Thibert Père et Fils A classic white Burgundy, lightly oaked with hints of citrus, peach and vanilla. Elegant and impressive. (£14.99, 13%, Majestic)

2015 Argentinian Malbec by Pulenta Estate robust Malbec is the go-to grape for hearty meat dishes – and this one doesn’t disappoint. (£11.95, 14.5%, Berry Bros & Rudd)

2012 Pessac-Léognan, Château Tour Léognan The sauvignon-semillon blend makes a top-class and good-value white Bordeaux. Great with fish. (£14.99, 13%, Waitrose)

2007 Agramont Gran reserva Aged in oak barrels, this is packed with vanilla and spicy dark chocolate – something a little different to your usual rioja. (£5.99, 13.5%, Lidl)

*Le Petit Ballon is the brand-new, must-have wine subscription box. sign up to receive 2 bottles each month complete with tasting notes, food pairings and a copy of The Gazette for an update on everything Le Petit Ballon. From £24.90 per month at lepetitballon.com woman&home passionate about food 75

 meat free

 meat free Chickpea and aubergine salad (recipe page 78)

 great for vegans & gluten free Warm squash and roasted tomato salad

photographs peteR Cassidy, Gus fiLGate, LaRa HoLmes

parsnip and mustard gratin (recipe page 78)

LAZY Weekends

Warm squash and roasted tomato salad The juice from the roasted tomatoes makes a great dressing for this salad. ready in 45 minutes serves 8 easy/prepare ahead  1 large butternut squash, deseeded and thinly sliced  2tbsp extra virgin olive oil  1kg mixed tomatoes (some on the vine)  1tbsp thick balsamic glaze (available from supermarkets)  a small bunch tarragon, leaves picked and torn

photographs xxxxxxxxxxxxx

1 Heat oven to 180C fan, gas 6. Lay the squash slices on a baking tray lined with foil, season, sprinkle with 2tsp of the oil and toss to coat. Roast for 20 minutes. 2 put the tomatoes on a large piece of foil, season and drizzle over the remaining oil and balsamic glaze, and sprinkle over half the tarragon. draw up the sides of the foil and seal. 3 Remove the tray from the oven and add the tomato parcel next to the squash. Return to the oven for 15 minutes. 4 arrange the squash slices on a plate with the tomatoes on top. sprinkle over the reserved tarragon, then drizzle with the dressing from the roasted tomatoes. Per serving: 100 calories, 3g fat (0.5g saturated), 14g carbohydrate

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LAZY weekends

Chickpea and aubergine salad

This creamy gratin really lifts parsnips out of the ordinary. It’s delicious served with roast pork, chicken or sausages.

A real taste of the Middle East. The crispy chickpeas are moreish on their own!

ready in 1 hour 15 minuteS ServeS 4 eaSy/prepare ahead  800g parsnips, peeled and sliced  450ml double cream  200ml chicken or vegetable stock  1 bay leaf  2tsp dijon mustard  1 level tbsp wholegrain mustard  a little freshly grated nutmeg  2tbsp grated parmesan you will need  a large, ovenproof dish, buttered 1 Steam the parsnips for 5 minutes or until just tender. Remove from the heat and cover with a clean tea towel to steam-dry. Arrange the parsnips in the gratin dish. Heat oven to 160C fan, gas 4. 2 Heat the cream, stock and bay leaf in a saucepan and whisk in both mustards. Season well with salt, freshly ground white pepper and freshly grated nutmeg. Pour the hot cream mixture over the parsnips and discard the bay leaf. Sprinkle the surface with the Parmesan. Cover loosely with foil and bake for 30 minutes. Remove the foil and cook for a further 15 minutes until golden brown and bubbling on top. Serve immediately. Per serving: 757 calories, 65g fat (39g saturated), 26g carbohydrate

ready in 30 minuteS ServeS 4 eaSy/prepare ahead  400-500g baby aubergines, halved lengthways  4tbsp olive oil  400g can chickpeas, drained, rinsed and dried with a kitchen towel  2tsp ground cumin for the dressing  200g greek yogurt  1tbsp tahini  juice of ½ lemon  2tsp runny honey  3-4tbsp pomegranate seeds, to serve 1 Heat the oven to 180C fan, gas 6. Toss the aubergines in half the oil. Put on a large, shallow baking tray – keep them spaced out or they will steam, not roast. Season well and roast for 20 minutes. Now toss the chickpeas in 1tbsp oil with 1½tsp cumin, spread them out on another tray and roast for around 15 minutes. 2 Make the dressing: mix the yogurt, tahini, remaining olive oil, lemon juice, honey and remaining cumin until smooth, then set aside. 3 Toss the aubergines with the chickpeas, sprinkle over the pomegranate seeds, drizzle over some of the dressing and serve the rest on the side. Per serving: 290 calories, 18g fat (4g saturated), 18g carbohydrate

Make sure you use vegetarian Stilton for non-meat eaters, as animal rennet is often used. ready in 1 hour 30 minutes, plus chilling serves 8 easy/prepare ahead  750g sweet potatoes, peeled and sliced  2tbsp olive oil  2 unpeeled garlic cloves  500g ready-made shortcrust pastry  3 leeks, trimmed and rinsed  15g butter  2 roasted red peppers, cut into strips  3 sage leaves, finely chopped  150g stilton, crumbled  1 egg, beaten you will need  18cm spring-form cake tin 1 Heat the oven to 160C fan, gas 4. Put the sweet potato slices on a tray and drizzle with olive oil. Add the garlic and roast for 30 minutes until tender, remove then leave to cool. 2 Roll out two-thirds of the pastry and use to line the tin. Put in the fridge to chill for 30 minutes. 3 slice the leeks and fry in the butter for 2-4 minutes until softened. Remove from the pan and allow to cool. 4 Press the garlic to squeeze out the pulp and stir it through the sweet potatoes. Fill the pie with layers of sweet potato, pepper, leeks, sage and the stilton until the tin is full. 5 Roll the remaining pastry into a circle to cover the top of the pie. Crimp the edges to seal, then cut a cross in the top. decorate with leaves cut from the trimmings and brush with the beaten egg. 6 Chill the pie for 10 minutes while heating the oven to 200C fan, gas 7. Bake for 10 minutes, reduce to 180C fan, gas 6, and bake for a further 20 minutes. serve hot or cold. Per serving: 555 calories, 34g fat (13g saturated), 45g carbohydrate

photograph Myles New

Parsnip and mustard gratin

Layered Stilton and vegetable pie

photograph laura edwards

Try our fresh ideas for meat-free food… from a warming gratin and Middle-Eastern-inspired salad to a comforting veg-packed pie

 great for veggies Layered Stilton and vegetable pie

woman&home passioNate about food 79

weekend xxxxxxxxx

Meatloaf with tomato sauce and spiced chips

photographs myles new, Charlie riChards, Gus FilGate

It’s about time that meatloaf had a comeback! It’s been given a modern twist by using pancetta slices and fresh chillies for an extra kick

Meatloaf with tomato sauce and spiced chips Easy to make and versatile, any leftover loaf can be eaten cold with a salad. ready in 1 hour 30 Minutes serves 8-10 easy/prepare ahead/freeze  2 x 95g packets sliced pancetta, 6 slices reserved for the sauce  1tbsp olive oil  4 banana shallots, finely chopped  3 garlic cloves, crushed  1 green chilli, chopped  1kg pork mince  2 eggs, beaten  60g fresh white breadcrumbs  1tbsp each chopped parsley and thyme for the tomato sauce  200g passata  100g baby plum tomatoes, halved for the spiced chips  8 medium desiree potatoes, skin on  2tbsp olive oil  1tbsp smoked paprika you will need  a 1.4-litre terrine mould or loaf tin 1 heat the oven to 170C fan, gas 5. line the terrine mould or loaf tin with slices of pancetta, slightly overlapping, reserving a few extra slices to cover the top. 2 heat the oil in a large pan and gently cook the shallots, garlic and chilli until softened. remove from the heat and allow to cool slightly. mix with the mince, eggs, breadcrumbs and herbs, and season well with salt and freshly ground black pepper. pack into the mould and use the reserved pancetta to cover the top. 3 put in a large, deep roasting tin half-filled with hot water. bake for 45 minutes-1 hour, until the juices run clear. 4 For the sauce, fry the reserved pancetta until crisp, then set aside. add the passata to the pan and cook for 8-10 minutes until slightly reduced. pour the sauce and pancetta into a blender and whizz until smooth, then stir through the fresh tomatoes. 5 heat the oven to 200C fan, gas 7. to make the chips, slice the potatoes into wedges, then toss in the oil and paprika. roast for 30-40 minutes until crisp. Per serving: 543-435 calories, 25-20g fat (8-6.5g saturated), 42-34g carbohydrate

Lamb cutlets with pomegranate and mint, and red pepper houmous (recipes page 82)

stuffed rosemary and garlic focaccia (recipe page 82)

woman&home passionate about Food 81

LAZY Weekends

Lamb cutlets with pomegranate and mint The pomegranate and mint combo gives these lamb cutlets a sweet, herby edge. ready in 15 minuteS ServeS 6-8 eaSy  12 lamb cutlets, trimmed  2-3tbsp pomegranate seeds  pomegranate molasses, to drizzle  a large handful mint leaves, chopped Heat the grill to high and grill the cutlets for 4-5 minutes on both sides. Season well and sprinkle over the pomegranate seeds. Drizzle over the molasses and scatter with the mint. Per serving: 265-200 calories, 14.5-11g fat (5.5-4g saturated), 2-1.5g carbohydrate

Stuffed rosemary and garlic focaccia A “tear and share” moment – great for a casual supper served with a crispy salad. ready in 1 hour, pluS proving and reSting ServeS 6-8 eaSy/prepare ahead/freeze  500g pack garlic and rosemary focaccia bread mix (we used Wright’s)  15g unsalted butter  3 garlic cloves, crushed  4 leeks, sliced  50g walnuts, chopped  300g taleggio cheese, cut into chunks  100ml extra virgin olive oil, plus extra to grease  a small handful of rosemary sprigs, leaves only

1 Make the bread according to the pack instructions. While the foccacia is proving, melt the butter in a sauté pan and cook the garlic and leeks for 5 minutes. Add the walnuts, cook for 1 minute, then remove from the heat, drain the leeks and set aside to cool. 2 Knead the dough; shape into a 30x20cm rectangle. Cover lightly with oiled clingfilm; leave to prove in a warm place for 15 minutes. 3 Scatter the leeks and walnuts over half of the top; dot with the Taleggio. Fold over the other half of the dough and press together to seal the edges, slicing off uneven edges. Put on an oiled baking tray, dimple the surface with your fingers, and drizzle with oil and dot with rosemary. Cover with oiled clingfilm and set aside to rise for a further 15 minutes. 4 Heat the oven to 210C fan, gas 8. Bake for 20 minutes or until browned. Scatter over sea salt to serve. Per serving: 686-515 calories, 36-27g fat (13-10g saturated), 65-49g carbohydrate

Red pepper houmous A colourful and sweet update on the popular dip – so quick and easy! ready in 10 minuteS ServeS 6-8 eaSy/prepare ahead  660g jar of chickpeas, drained and rinsed  3 roasted red peppers, chopped  1 garlic clove, crushed  ¼tsp sweet smoked paprika  4tbsp olive oil  ½-1tbsp cold water  1tbsp tahini  a good squeeze of lemon juice Blend all the ingredients in a food processor until smooth. Season well. Per serving: 239-179 calories, 16-12g fat (1.5-1g saturated), 14-10g carbohydrate

Slow-cooked duck cassoulet Serve with a crisp green salad with a mustardy dressing on the side. ready in 2 hours 20 minutes serves 6 easy/prepare ahead  4 duck legs, each cut into 2 portions  500g boned pork shoulder, cut into large cubes  4 toulouse sausages, twisted and cut to make 4 small sausages  100g smoked lardons  2 red onions, cut into thick wedges  1 garlic bulb, halved horizontally  2 x 400g cans chopped tomatoes  1 red chilli, scored down one side  a few sprigs of thyme  1tsp sherry vinegar  2 x 400g cans cannellini beans, rinsed and drained  600ml hot chicken stock  1 large baguette 1 Heat the oven to 150C fan, gas 3. Heat a large frying pan, season the duck pieces and brown well on all sides. Put them in a large, deep roasting tin that will comfortably hold all the ingredients. drain most of the fat from the frying pan, then add the pork and brown well on all sides, in batches. Remove to the tin with the duck. Brown the sausages and lardons, add to the tin, then brown the onions and garlic, cut side down. Tip into the roasting tin. drain the fat from the frying pan and wipe with kitchen paper. 2 Add the tomatoes, chilli, thyme and vinegar to the frying pan, season well, then tip in the drained cannellini beans and the stock. Mix well, bring to the boil and pour over the meat in the roasting tin. Cover the tin loosely with foil and cook for 1 hour 30 minutes. 3 Remove the foil, stir the cassoulet and check the seasoning. Roughly tear up the baguette and scatter over the surface. Return the cassoulet to the oven and increase the heat to 160C fan, gas 4. Cook, uncovered, for a further 30-40 minutes, until the bread is golden brown and the cassoulet is bubbling. Per serving: 738 calories, 24g fat (6g saturated), 61g carbohydrate

photograph terry benson

Try serving up a French classic, duck cassoulet, or enjoy the sweet, herby flavours of our super-simple lamb cutlets

Slow-cooked duck cassoulet

woman&home passionate about food 83

weekend with Danny Lidgate & Hattie Ellis

danny Lidgate & Hattie eLLis’s

Barbecue baby back of ribs

rEaDy in 2 Hours, pLus marinating sErvEs 4-6 as a main coursE, or morE as part of a BarBEcuE Easy/prEparE aHEaD

“The beauTy of barbecuing is ThaT you can do almosT all The preparaTion, especially The marinaTing of meaT, well in advance. iT’s amazing whaT a difference a marinade makes To The TexTure and TasTe of The meaT.”

 3 baby backs of ribs (about 400-450g/13-14½oz each)  3 celery sticks, cut in half  1 tablespoon smoked paprika  1 teaspoon crushed coriander seeds  salt for the barbecue sauce  2 tablespoons olive oil  90ml (3½fl oz) maple syrup  60ml (2¼fl oz) cider vinegar  90ml (3½fl oz) tomato ketchup  2 tablespoons Worcestershire sauce  1 tablespoon soy sauce  1 teaspoon crushed coriander seeds  1 teaspoon smoked paprika 1 put the racks of ribs in a large pan. cover with water and add the celery, paprika, coriander seeds and salt. bring to the boil, then simmer, covered, for 45-60 minutes, or until the meat is tender.

2 meanwhile, put all the ingredients for the sauce in a saucepan. stir well and bring to the boil, then simmer, uncovered, for 15 minutes, stirring occasionally until slightly thickened. 3 drain the ribs and place them in a shallow ceramic dish or large plastic food bag. slather with the barbecue sauce, leave until cool and then cover the dish or seal the bag and leave in the fridge for up to 24 hours, but no less than 1 hour, turning occasionally, or (if using a bag) massaging the sauce into the meat. 4 take the meat out of the fridge 30 minutes before cooking so it isn’t stonecold. Heat a barbecue until the coals are glowing hot, or preheat a grill to its highest setting. alternatively, preheat the oven to 200°c/400°f/gas mark 6. 5 barbecue or grill the racks for about 5 minutes on each side, basting with the sauce, until nice and brown. if using an oven, cook them for around 30-40 minutes, or until browned on top. 6 to serve 4 people as a main course, cut each rack in half. to serve as a starter or part of a barbecue, cut the racks into individual ribs.

Danny LiDgatE & HattiE ELLis’s Lidgate’s the Meat Cookbook (mitchell beazley, £25) C Lidgate is a butcher shop in London’s Holland Park, founded in 1850, and it remains a family business today – Danny Lidgate is the fifth generation of his family to run the business. Hattie Ellis is a food writer and author of 11 books on food and drink. This cookbook helps you achieve the best-tasting meat at home, showing you the best cuts, the best ways to prepare them and cook them, as well as top tips for home butchery.

84 woman&home passionate about food

extracted from Lidgate’s the Meat Cookbook by danny Lidgate & Hattie eLLis, pubLisHed by mitcHeLL beazLey, £25. pHotograpHs andy seweLL

A baby back of ribs is the sheet of ribs trimmed off the loin. As a by-product of a more expensive cut, it can often be found at a good price. While baby racks may not have as much on them as chunkier spare ribs, when they are cut to be meaty, they make a tasty barbecue or supper dish as bones always add flavour to meat. This recipe has a classic fingerlickin’ barbecue sauce, smoky and sweet. Add some chilli if you’d also like some heat.

Danny Lidgate & Hattie Ellis’s Barbecue baby back of ribs

“This recipe has a classic fingerlickin’ barbecue sauce, smoky and sweet”

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comfort food Cheer yourself up on a chilly autumn evening or a wet weekend with one of these hearty meals

Take your time creating something special, from a Moroccan lamb shank tagine to a Venison stew with herb dumplings

photograph stuart west prop styling sue rowlands

We’ve also included some family favourites, such as cauliflower cheese and lasagne

These tasty all-in-ones are great as they can be made in advance, leaving you more time with your guests Game sausage cassoulet

Pumpkin, shallot and cider casserole

Orange and cranberries add a great tang to the rich meats in this dish.

Serve the casserole on its own or with grilled pork chops or sausages.

ready in 2 hours 40 minutes serves 4 easy/prepare ahead

ready in 1 hour 10 minutes serves 6 easy/prepare ahead

 250g dried haricot beans  500g thin sausages, such as venison, pheasant or pigeon (try natural game, naturalgame.co.uk)  3tbsp vegetable oil  2 large duck breasts  2 small onions, chopped  3 bay leaves  4 garlic cloves, crushed  ¼tsp ground cloves  finely grated zest of 1 orange  2tbsp tomato paste  500ml hot chicken stock  150g fresh or frozen cranberries  spicy cornbread, to serve (see recipe on page 92)

 400g shallots or baby onions  50g butter  2tbsp olive oil  2 celery sticks, chopped  4 garlic cloves, crushed  1 red chilli, deseeded and chopped  300ml strong cider (we like perronelle’s Blush, aspall, aspall.co.uk)  4tsp vegetable bouillon powder  250g baby potatoes  1kg pumpkin, peeled, deseeded and cut into small chunks  100ml double cream  a handful sage leaves, roughly chopped  25g parsley, finely chopped

1 soak the beans overnight in a pan of cold water. Drain, then cover with water. Bring to the boil, reduce the heat and cook for 30 minutes. Drain. 2 Heat the oven to 150C fan, gas 3. Fry the sausages in the oil until browned all over. set aside, then fry the duck breasts, skin-side down, for 10 minutes. Turn over and fry for 2 minutes. Cut into 2cm slices. 3 Layer the beans, sausages, duck, onions, bay leaves and pan juices in an ovenproof dish. mix the garlic with the cloves, orange zest and tomato paste, and stir into the stock. Transfer to the dish, adding a little water if needed. Cover with a lid and cook for 1 hour 30 minutes until the beans are very tender. stir in the cranberries and cook for a further 30 minutes. season and serve with the cornbread. Per serving: 747 calories, 33g fat (9g saturated), 44g carbohydrate

1 Put the shallots (or onions) in a bowl, cover with boiling water and leave to stand for 2 minutes. Drain, peel and leave whole. 2 melt the butter with the oil in a large flameproof casserole and add the shallots and celery. Fry gently, stirring frequently, for 10 minutes, until softened. 3 add the garlic, chilli, cider, bouillon powder and 400ml boiling water. Bring to a simmer and add the potatoes. Cover and cook very gently for 10 minutes. add the pumpkin and cook for a further 20 minutes or until tender. 4 stir in the cream, sage and parsley, and season with a little salt, if necessary. Cook gently for a further 10 minutes. Per serving: 280 calories, 20g fat (11g saturated), 15g carbohydrate

Moroccan lamb shank tagine To freeze, complete to the end of step 2. Defrost in the fridge, then return to a low heat and complete steps 3 and 4. ready in 2 hours 40 minutes serves 4 easy/prepare ahead/freeze  3tbsp groundnut oil  4 lamb shanks  2 onions, sliced  2.5cm fresh ginger, peeled and finely chopped  4 garlic cloves, chopped  1 cinnamon stick  2tsp ground coriander  2tsp ground cumin  1tsp ground allspice  150g dried apricots  2 preserved lemons, flesh discarded and skin sliced  100g whole pitted green olives  300ml pomegranate juice  1 red onion, thinly sliced  3tbsp pomegranate seeds  2 x 250g packs merchant gourmet tomato Couscous  2tbsp roughly chopped coriander 1 Heat 2tsp oil in a large casserole and brown the lamb all over; transfer to a plate. add some water to the pot, scrape up any sticky bits of meat, then pour into a dish and reserve. 2 add the remaining oil to the casserole and cook the onions for 5-10 minutes until very soft. add the ginger, garlic and spices and stir well for 1 minute. add the lamb and cooking liquor to the casserole with the apricots, preserved lemons, olives, pomegranate juice and 400ml water. Put the lid on and cook on a very low heat for 2 hours. 3 meanwhile, mix the red onion and pomegranate seeds together. set aside. 4 Uncover the casserole and add the couscous to the pot. Increase the heat and cook until the couscous has heated through. stir the coriander into the red onion mixture, then scatter over the tagine and serve. Per serving: 823 calories, 36g fat (10g saturated), 67g carbohydrate

photograph Lara HoLmes

comfort food

You can’t beat the tenderness of a slow-cooked lamb shank – especially combined with warm Moroccan spices woman&home passionate about food 91

comfort food

Spicy cornbread

game sausage cassoulet (recipe page 90)

92 woman&home passIonaTe abouT food

photographs dan jones, myles new

Heat the oven to 170C fan, gas 5. mix 200g self-raising flour, 300g cornmeal and 2tsp each salt and baking powder. In a separate bowl, beat 2 eggs with 75g melted butter, 150ml whole milk, 200g greek yogurt, 2tbsp clear honey, 2tsp paprika and 1 finely chopped red chilli. stir into the dry ingredients and mix to a thick paste. Turn into a large greased and lined loaf tin (at least 1.3 litres) and bake for 40-45 minutes, until risen and pale gold. Transfer to a wire rack and serve warm or cold. Serves 4.

Tough to find a comforting one-pot for veggies? This healthy dish is the answer…  great for veggies & gluten free pumpkin, shallot and cider casserole (recipe page 90)

3 great flavours...

A combination made in heaven – smoky fish and crispy bacon. A new midweek essential

 gluten free smoked haddock and bacon risotto (recipe page 97)

photographs myles new, Chris AlACk

…to pep up risotto. simply add: 1 diced smoked bacon, fried until crisp, and sliced leeks, sautéed until soft 2 Cubes of peeled butternut squash, a handful of freshly chopped sage and finish with grated pecorino cheese 3 A mixture of dried porcini mushrooms, soaked and drained, button and chestnut mushrooms, lightly fried in olive oil

comfort food

Try this

photographs Axxxxxxxxxxxxx

Add a bay leaf to the cauliflower cooking water to absorb the smell of the veg cooking

Cauliflower cheese (recipe page 97)

woman&home pAssionAte About food 95

 gluten free med-style fish stew

96 woman&home passionate about food

pHotogRapH Maja sMend

comfort food

midweek

Everyone loves cauliflower cheese, but try something different too, such as a warming fish stew or risotto

Med-style fish stew

We’ve used hake, but you can use any meaty fish like haddock or squid rings. Ready in 1 HouR 20 minutes seRves 6 easy/pRepaRe aHead  4 garlic cloves, finely chopped  3tbsp extra virgin olive oil  5cm stick cinnamon or ½tsp ground cinnamon  ½tsp chilli flakes  3 x 5cm strips of orange peel, pared with a vegetable peeler  250ml white wine or vermouth  3 x 400g cans italian chopped tomatoes  2tsp sugar  150g mixed, pitted green and black olives, halved  800g hake, skinned and boned, cut into 4cm chunks  300g raw peeled king prawns, deveined for the herby gremolata  a small bunch of flat-leaf parsley, leaves picked  2 garlic cloves  zest of 1 lemon

Smoked haddock and bacon risotto

Cauliflower cheese

Ready in 30 minutes seRves 4 easy

Ready in 30 minutes seRves 6 easy/pRepaRe aHead

 1tsp olive oil  6 thick rashers smoked streaky bacon, snipped into small pieces  25g butter, plus extra to finish  1 onion, finely chopped  around 1 litre chicken stock  300g un-dyed smoked haddock, skinned and bones removed  300g risotto rice (arborio or carnaroli)  3-4tbsp white wine or dry vermouth  50g parmesan cheese, finely grated  a handful of parsley leaves, chopped

 1 large cauliflower, broken into large florets, about 1kg  8 baby plum tomatoes, halved  a handful of breadcrumbs  2tbsp freshly grated parmesan for the sauce  60g butter  60g plain flour  600ml milk, or half milk and half cooking water  1 bay leaf  4 spring onions, trimmed and chopped  a good squeeze of ready-made english mustard  150g Cheddar, grated  freshly grated nutmeg

What a winning combination! Rich, creamy and full of favour.

1 Heat the oil in a sauté pan and add the bacon. Fry until crisp, then set aside. Reduce the heat, add the butter and onion and soften for 5 minutes. 2 Meanwhile, bring the stock to a simmer and poach the haddock for 4-5 minutes; remove with a slotted spoon and set aside. Keep the stock simmering. 3 Add the rice to the onions. Coat well in the butter and cook for a minute. Turn up the heat, add the wine or vermouth and let it bubble for a few minutes. 4 Add enough stock to cover the rice and simmer for 5 minutes. Stirring constantly, gradually add the remaining stock. 5 When the rice is cooked through, add the bacon, fish and half the Parmesan, and continue to stir for a couple more minutes. Add a knob of butter and leave to rest for a few minutes, then add the rest of the Parmesan and the parsley. Per serving: 620 calories, 23g fat (10g saturated), 64g carbohydrate

1 Heat the garlic in the oil over a very gentle heat for 5 minutes until the garlic is soft, but not coloured. Add the cinnamon and chilli and cook for 1 minute more. Add the orange peel, wine or vermouth, tomatoes, sugar and olives. Increase the heat, bring to the boil and simmer, uncovered, for 1 hour, stirring occasionally. 2 Scatter the fish and prawns over the top and stir once. Cover with a lid and cook gently for a further 10 minutes. The fish is cooked if it flakes when gently pressed. 3 For the gremolata, finely chop the parsley and garlic, mix in the lemon zest and season with salt and freshly ground black pepper. 4 Remove the orange peel from the stew and serve with the gremolata scattered over. Per serving: 347 calories, 15g fat Hoisin and bourbon-glazed pork (recipe page 114) (2g saturated), 9g carbohydrate

00 woman&home passionate about food

Eat this comfort classic on its own or serve as a side with your roast.

1 Add the cauliflower florets to a pan of boiling water and cook for 10 minutes until just tender. Leave to drain in a colander. 2 To make the sauce, melt the butter in a pan, add the flour and stir to make a paste. Take off the heat, add a little milk and beat well until smooth. Put back on the heat and gradually add the rest of the milk. Bring to the boil, add the bay leaf and cook for 5 minutes, stirring. 3 Add the spring onions and cook for a further 2 minutes. Remove the bay leaf. Stir in the mustard, Cheddar and some nutmeg. 4 Put a gratin dish under the grill to warm up for a few minutes. Arrange the cauliflower in the dish and pour over the sauce. Scatter with the tomatoes, breadcrumbs and Parmesan. Grill for about 5 minutes and season with pepper. Per serving: 390 calories, 23g fat (14g saturated), 26g carbohydrate

Roasted pumpkin and sweet potato soup with Parmesan crisps Make the most of in-season pumpkin and sweet potato with this tasty soup. ServeS 6 ready in 50 minuteS eaSy/prepare ahead/freeze (Soup only)  500g sweet potatoes, peeled and chopped  1 small pumpkin or medium butternut squash, peeled, deseeded and sliced  4tbsp olive oil  2 onions, finely chopped  2 garlic cloves, chopped  1.5 litres hot vegetable stock  a small of handful of sage  175ml double cream for the crisps  125g parmesan, grated 1 Heat the oven to 180C fan, gas 6. Toss the sweet potatoes and pumpkin in 1tbsp olive oil and season. divide between 2 large baking trays and cook in the oven for 30 minutes, until tender. 2 Heat 1tbsp of the oil in a large saucepan, add the onions and garlic and sweat for 5 minutes over a gentle heat, until soft but not coloured. add the roasted vegetables and hot stock. Bring to the boil, then reduce to a simmer and cook for 5-10 minutes. 3 For the crisps, make 6 circles of grated Parmesan on a lined baking tray and bake for 5-6 minutes until melted, remove from the oven and allow to cool. 4 Heat the remaining oil in a small sauté pan and fry the sage for 1 minute on each side until crisp; remove with a slotted spoon to kitchen paper. Purée the soup with a stick blender until smooth, stir in 100ml cream and serve in warmed bowls topped with a swirl of cream, a sage leaf and Parmesan crisps. Per serving: 415 calories, 30g fat (15g saturated), 23g carbohydrate

Venison stew with herb dumplings

Beef, red pepper and courgette lasagne

Serve with buttery celeriac mash, cabbage and redcurrant jelly.

Adopt the Italian trick of adding milk to the meat as it cooks – it makes it so tender.

ready in 2 hourS 10 minuteS ServeS 4-6 eaSy/prepare ahead/freeze (Stew only)

ready in 2 hourS 15 minuteS ServeS 4 eaSy/prepare ahead/freeze

 1kg piece rump, leg or stewing venison  2tbsp plain flour  25g butter  2tbsp oil  2 onions, chopped  300g carrots, sliced  150ml red wine  500ml chicken or vegetable stock  10 juniper berries, crushed  2tbsp chopped thyme  2 red-skinned dessert apples  2tbsp fig & date balsamic vinegar or 1tbsp redcurrant jelly for the dumplings  200g self-raising flour  100g beef or vegetable suet  10g finely chopped fresh herbs, such as parsley, thyme and rosemary  200ml buttermilk 1 Heat the oven to 150C fan, gas 3. Cut the venison into chunks. Season the flour and use to coat the meat. Heat the butter and oil in a frying pan and fry the meat in batches, then transfer to a casserole dish. 2 Fry the onions and carrots in the pan for a few minutes. Tip in any flour left on the plate and add the wine, stock, juniper and thyme, and bring to the boil. Pour the liquid over the meat and cover with a lid or foil. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until the meat is very tender. 3 To make the dumplings, mix the flour, suet, chopped herbs and a little seasoning in a bowl and stir in enough buttermilk to make a soft but not sticky dough. Roll into even-sized balls and set aside. 4 Quarter, core and thinly slice the apples. Remove the casserole from the oven. add the apples and balsamic vinegar or redcurrant jelly and stir gently. Put the dumplings on top. Re-cover with a lid or foil and bake for a further 25 minutes or until the dumplings have risen. Per serving: 931-621 calories, 38-26g fat (19-13g saturated), 64-46g carbohydrate

for the ragu  2tbsp olive oil  65g pack cubetti di pancetta  1 onion, chopped  2 courgettes, chopped  1 red pepper, finely chopped  500g lean minced beef  3tbsp tomato purée  150ml red wine  200ml beef stock  150ml milk  1 bay leaf  ½ nutmeg, for grating  12 sheets fresh lasagne  80g parmesan, grated for the béchamel sauce  800ml whole milk  1 bay leaf  fresh nutmeg  75g butter  75g plain flour 1 Heat the oil in a sauté pan and cook the pancetta for a few minutes; add the onion, courgettes and pepper, and cook for 10 minutes. add the mince, breaking up with a spoon, season, and fry until browned. 2 Stir in the purée and cook for 1 minute. Pour in the wine and stock, and a splash of milk. Bring to the boil, add the bay leaf and simmer for 1 hour to 1 hour 30 minutes, adding a splash of milk every so often. Season to taste with salt, black pepper and nutmeg. 3 Meanwhile, to make the béchamel, warm the milk with the bay leaf and a grating of nutmeg. In a separate pan, melt the butter, add the flour and cook until thickened. Gradually add the warm milk, whisking until smooth. Season well and discard the bay leaf. 4 Heat the oven to 160C fan, gas 4. Spread a third of the ragu in the baking dish, add 4 lasagne sheets, ragu, a third of the béchamel and a third of the Parmesan. Repeat the layers, ending with béchamel and the remaining Parmesan. Bake for 30 minutes. Per serving: 935 calories, 48g fat (25g saturated), 65g carbohydrate

photograph Maja SMend

comfort food

Beef, red pepper and courgette lasagne

woman&home passionate about food 99

comfort food

 gluten free roasted pumpkin and sweet potato soup with parmesan crisps (recipe page 98)

100 woman&home Passionate about food

photographs myles new

This is your go-to autumn soup – filling enough for lunch served with some crusty bread and posh enough for a dinner party starter

3 speedy ideas... …to accompany the venison stew 1 Garlic mash – boil the potatoes with a whole garlic clove, then mash and stir through a spoonful of crème fraîche. 2 soft polenta with Parmesan and chives 3 saffron risotto with Parmesan

Venison stew with herb dumplings (recipe page 98)

comfort food with Kimiko Barber

KimiKo BarBer’s

Japanese-style beef Bourguignon ready in 2 hours 30 minutes serves 4-6 easy/prepare ahead

“over the past decade or so, Japanese cuisine has gained phenomenal international popularity. When i first arrived in england in the 1970s there Were only a handful of Japanese restaurants. today, there are over 200 in central london alone. hoW things have changed! my aim With this cookbook is to shoW you Just hoW easy it is to cook Japanese food at home.”

 6 dried shiitake mushrooms  2 tablespoons vegetable oil  1kg stewing beef, cut into 4cm cubes  100g lardons, or streaky bacon, chopped  12 shallots, peeled  400ml sake  3 tablespoons dark-coloured or red miso  2 tablespoons light or white miso  2 tablespoons sugar  1 teaspoon sansho or sichuan pepper  1 tablespoon grated fresh ginger  3 tablespoons cornflour mixed with 3 tablespoons water  a few spring onions, sliced on the diagonal, to garnish 1 soak the mushrooms in 600ml of warm water for about 10 minutes. 2 heat the oil in a large frying pan over a medium heat and brown the beef in small batches. do not overcrowd the pan otherwise the meat will not brown. While the beef is cooking, bring a large

saucepan of water to the boil. transfer the cooked beef into the saucepan and boil for 1 minute to remove excess oiliness and drain. 3 squeeze the shiitake mushrooms and reserve the liquid. cut and discard the stems and cut the caps into quarters. using the same frying pan in which the beef was cooked, add the lardons, shallots and mushrooms and cook over a medium heat for a few minutes or until the shallots are lightly browned, then remove to a plate and set aside until later. 4 put the beef with the mushroom juices and sake in a large saucepan then bring to the boil over a high heat. reduce the heat to very low and simmer for 2 hours covered with a lid slightly askew. 5 When the beef is cooked and soft and the cooking liquid has been reduced to about a third, add both types of miso, the sugar, lardon, shallots and mushrooms. increase the heat to medium, bring just to the boil and continue to cook for about 10 minutes. add the sansho pepper and ginger and stir well to mix. test the seasoning and adjust if necessary. add the cornflour mixture, stir and simmer for 2-3 minutes to thicken the sauce and serve.

KimiKo BarBer’s Cook Japanese at Home (kyle books, £25) Japanese cook Kimiko Barber demonstrates that there is much to be discovered about Japanese cooking, not least its fantastic health benefits. Through a variety of traditional and contemporary recipes – including Sake steamed clams, Sea bream rice, Pork dumplings and Grilled aubergine with seasoned miso, plus, of course, sushi and sashimi – and her expert guidance, you’ll soon be creating Japanese dishes with flair.

102 woman&home passionate aBout food

extracted from Cook Japanese at Home By KimiKo BarBer, puBlished By Kyle BooKs, £25. photograph © emma lee 2016

Based on the traditional French beef Bourguignon, this adaptation includes smoky dried shiitake mushrooms, sake and rich earthy miso.

“Modern Japanese are still very interested in the preparation of good food at home” Kimiko Barber’s Japanese-style beef Bourguignon

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delicious bakes Treat yourself to some relaxing time in the kitchen whipping up sweet treats for family and friends

If you’re in need of something special, try our Prosecco, white chocolate and rose bundt or Chocolate, prune and Armagnac puddings

photograph stuart west prop styling sue rowlands

We also have some crowd-pleasing classics – Chocolate fudge cake, Carrot cake and Blueberry muffins

delicious bakes

One for a special occasion – share with friends over a glass of Italian fizz.

Ready in 1 houR 20 minutes, plus cooling seRves 12 easy/pRepaRe ahead/fReeze (un-iced cake only)  250g unsalted butter, softened  250g golden caster sugar  2 large eggs, lightly beaten  140ml carton buttermilk  4tbsp prosecco  a few dashes of rose water  zest of 1 lemon  1tsp vanilla extract  375g self-raising flour  1tsp bicarbonate of soda for the drizzle  150g white chocolate  3tbsp prosecco  2tbsp single cream  pink food colouring gel  dried rose petals, to serve you will need  a 2.5-litre bundt tin, buttered (find bundt tins at lakeland and divertimenti) 1 Heat the oven to 150C fan, gas 3. Cream together the butter and sugar in the bowl of an electric mixer until light and fluffy. Gradually add the eggs, beating until incorporated. Add the buttermilk, Prosecco, rose water, lemon zest and vanilla extract, and beat briefly until thoroughly mixed. 2 Sieve the flour and bicarbonate of soda over the wet cake mix, then fold in carefully until you have a thick, smooth batter. 3 Pour the batter into the prepared bundt tin and bake for 50 minutes to 1 hour until risen and firm, and a metal skewer comes out clean when inserted. Leave the cake to cool in the tin for 20 minutes, then turn out onto a wire rack to cool completely. 4 For the drizzle, gently melt the chocolate with the Prosecco and cream in a small pan. Once melted, stir through the food colouring. Leave the mixture to cool and thicken slightly before spooning over the cake. Scatter over the rose petals and serve. Per serving: 450 calories, 23g fat (14g saturated), 53g carbohydrate

108 woman&home passionate about food

These recipes are for the grown-ups – perfect if you’re entertaining Chocolate, prune and Armagnac puddings

Rhubarb frangipane tart with ginger cream

Ready in 45 minutes, plus cooling seRves 6 easy/pRepaRe ahead

Ready in 1 houR 30 minutes, plus chilling seRves 8 easy/pRepaRe ahead

Dinner party showstoppers – or enjoy as part of an indulgent afternoon tea.

The tartness of the rhubarb complements the sweetness of the frangipane beautifully.

 100g prunes  50ml armagnac  2tbsp cocoa powder  150g dark chocolate  150g butter, softened, plus extra for greasing  85g golden caster sugar  3 large eggs  3tbsp plain flour for the topping  300ml double cream  1tbsp icing sugar  3 mini chocolate bars  edible gold glitter you will need  6 dariole moulds (find them at lakeland and divertimenti)

 500g rhubarb, trimmed and chopped  finely grated zest and juice of 1 orange  320g ready-rolled puff pastry  150g unsalted butter, softened  150g caster sugar  2 large eggs, beaten  225g ground almonds  ½tsp ground ginger  25g flaked almonds  2tbsp stem ginger syrup, plus 2 balls stem ginger, chopped, to serve  8tbsp extra thick double cream, to serve  1tbsp icing sugar, to dust you will need  a 22cm fluted tart tin, baking parchment and baking beans

1 Gently warm the prunes and Armagnac together in a small pan for 3-4 minutes until almost boiling. Remove the pan from the heat, then set aside and leave to infuse. Once cooled, whizz in a blender until smooth. 2 Heat the oven to 180C fan, gas 6. Lightly grease 6 dariole moulds, then dust with cocoa and set aside. Gently melt the chocolate and butter in a saucepan. Remove from the heat and stir through the sugar, eggs and prune mixture. Fold in the flour and pour into the prepared cake moulds. 3 Bake for 20-25 minutes until just set. Once cooked, turn out and allow to cool slightly. 4 Meanwhile, whip the cream and icing sugar to soft peaks. Spoon over the puds and top with half a mini chocolate bar and a sprinkle of glitter Per serving: 821 calories, 61g fat (37g saturated), 52g carbohydrate

1 Simmer the rhubarb in a pan with the orange zest and juice until soft and sticky, then leave to cool. 2 Line the tin with the pastry, trim and put in the fridge to chill. Heat the oven to 200C fan, gas 7. Line the pastry case with baking parchment, fill with baking beans and bake for 12-15 minutes. Remove the beans and return to the oven for 3-4 minutes, if needed. Reduce the heat to 170C fan, gas 5. 3 In a bowl, beat together the butter and sugar until pale and fluffy. Gradually add the eggs, beating continuously. Finally fold in the ground almonds and ground ginger. 4 Spoon the rhubarb mix into the pastry case, top with the almond mix and sprinkle over flaked almonds. Bake for 35-40 minutes until golden and springy. 5 Meanwhile, stir the ginger syrup into the cream and top with stem ginger. Dust the tart with icing sugar and serve with the cream. Per serving: 696 calories, 52g fat (21g saturated), 43g carbohydrate

photogRaph stuart west

Prosecco, white chocolate and rose bundt

Tip Stewed apples, poached pears, blueberries or plums can all be used instead of rhubarb

Rhubarb frangipane tart with ginger cream

delicious bakes

Prosecco, white chocolate and rose bundt (recipe page 108)

110 woman&home passionate about food

PhotograPhs stuart west

A bundt cake is so on trend and it turns a simple sponge into a spectacular centrepiece

Try this To make these puddings alcohol free, replace the Armagnac with cold tea to soften the prunes

Chocolate, prune and armagnac puddings (recipe page 108) Mxxxxxxxxxxxxxxxxxxxx

Apple and hazelnut cake (recipe page 114)

photogrAphs ian Garlick, frankthephotoGrapher.com

 gluten free

delicious bakes

Who can resist a cute gingerbread man? Let little ones get involved – they’re so simple to make

Try this

use in-season British eating apples such as Cox’s orange pippin, russet or Worcestershire

gingerbread men (recipe page 114)

woman&home passionate about food 113

delicious bakes

Just because you don’t eat gluten doesn’t mean you can’t eat a delicious cake! ready in 1 hour 50 minutes, plus Cooling serves 12 easy/prepare ahead  175g butter, melted  175g light muscovado sugar  2 large eggs  150g gluten-free plain flour  2tsp gluten-free baking powder  1tsp xanthan gum  1tsp ground cinnamon  125g raisins  150g ground hazelnuts  3 eating apples – 2 cored, peeled and chopped, and 1 cored and thinly sliced  1-2tbsp demerara sugar  3-4tbsp smooth apricot jam you will need  a 20cm cake tin lined with baking parchment 1 Heat the oven to 150C fan, gas 3. In a large bowl, beat together the butter, muscovado sugar, eggs, flour, baking powder, xanthan gum and cinnamon until the mixture is smooth. Fold in the raisins, ground hazelnuts and chopped apple. 2 Spoon the mixture into the lined cake tin and level the surface. Arrange the apple slices on top in a circle, with a few in the middle, and sprinkle the demerara sugar over. 3 Cover the tin with foil and bake the cake in the oven for 1 hour, then uncover it and cook for a further 15-30 minutes, or until it’s just firm to the touch in the centre. Remove from the oven. 4 Warm the apricot jam until it’s runny, then brush it over the top of the cake, covering the apple slices. Leave the cake to cool in the tin before serving. Per serving: 366 calories, 20g fat (9g saturated), 39g carbohydrate

114 woman&home passionate about food

Gingerbread men

Caramel swirl loaf cake

ready in 30 minutes, plus Chilling makes 16-18 easy/prepare ahead/freeze

ready in 1 hour 10 minutes, plus Cooling serves 12 easy/prepare ahead

Save the recipe and use snowflake cutters for Christmas biscuits.

 100g unsalted butter  50g soft dark brown sugar  225g plain flour  ¾tsp bicarbonate soda  2tsp ground ginger  5tbsp golden syrup  1 egg white, lightly beaten  25g currants (or you can use chocolate chips, if you like) you will need  an 8cm (top to bottom) gingerbread man cutter, and 2 baking trays lined with baking parchment 1 Melt the butter and sugar together in a small saucepan, stirring occasionally. Remove from the heat and allow to cool. Sift the flour, bicarbonate of soda and ginger into a large mixing bowl. Make a well in the centre and pour in the melted butter and sugar. Add the golden syrup and mix until thoroughly combined. Form the dough into a ball, wrap in clingfilm and refrigerate for 30 minutes. 2 Heat oven to 170C fan, gas 5. Roll out the dough on a lightly floured work surface until about 5mm thick. Cut out gingerbread men and arrange on the baking trays. Reform the dough and roll out remaining men. Make indentations for the eyes and mouth. Brush the middle of the men with a little egg white and add currants (or chocolate chips) for buttons. 3 Bake the gingerbread men for 8-10 minutes until slightly firm to the touch. Allow the gingerbread men to cool and firm up on the trays for 5 minutes before removing to a wire rack to cool completely. Per gingerbread man: 135-120 calories, 5.5-5g fat (3.5-3g saturated), 20-17.5g carbohydrate

If you have any of this loaf left over, store in an airtight container for up to 2 days.

 175g butter, softened, plus extra for greasing  175g golden caster sugar  3 large eggs  grated zest of 1 lemon  few drops of vanilla extract  125g self-raising flour  100g ground almonds  1-2tbsp milk  397g tin nestlé Carnation Caramel for the frosting  250g cream cheese  80-100g soft brown sugar  toasted pecans, to decorate you will need  a 2lb loaf tin, greased and lined with baking parchment, with a long overhang strip left either end 1 Heat the oven to 160C fan, gas 4. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, lemon zest and vanilla, beating well after each addition. Fold in the flour, ground almonds and milk. Spoon the mixture into the tin, adding half the caramel in blobs as you go (work in about 3 layers). Then swirl with a knife or skewer. 2 Bake in the oven for 45-50 minutes, until well risen and springy to the touch. Leave to cool in the tin. 3 Mix the cream cheese with the sugar and spread over the top of the loaf. Decorate with the pecans. Mix the remaining caramel with a little hot water and use to drizzle over the cake. Per serving: 444 calories, 25g fat (13g saturated), 47g carbohydrate

photograph maja smend

Apple and hazelnut cake

Make yourself an afternoon cuppa and treat yourself to a slice of this loaf cake

Try this Make sure eggs are at room temperature when baking – they will hold more air when whisked Caramel swirl loaf cake

Tip You can buy flexible silicone friand moulds online, but a non-stick muffin mould works just as well

top with a few slices of plum and a sprinkle of the reserved macadamia nuts. Bake for 20-25 minutes until golden and risen. 3 Cool in the moulds for 5 minutes before turning out on to a wire rack. Warm the jam in a small pan to melt it slightly. Brush the tops of the warm cakes with the jam and leave to cool completely. Per serving: 282 calories, 17g fat (6g saturated), 27g carbohydrate

Boozy cherry Bakewell cake

Having a party? Cut this up into small cubes and serve as a sweet canapé.

friand moulds/tins at nisbets.co.uk and waitrosekitchen.com)

 390g jar opies cherries in Kirsch (available from tesco and Waitrose)  4 large eggs, separated  135g caster sugar, plus 2tbsp  ¼tsp almond extract  ¾tsp vanilla extract  2tbsp brandy, whisky or cognac  125g unsalted butter, melted  110g plain flour  500ml milk, warmed  25g toasted flaked almonds  icing sugar, to dust you will need  a 20cm square cake tin, greased and lined with baking parchment

1 heat the oven to 180C fan, gas 6. unless your moulds are silicone, brush them lightly with melted butter. roughly chop 25g of the nuts and set aside. put the remaining nuts in the bowl of a food processor with 2tbsp of the icing sugar and pulse until finely ground. tip into a bowl and stir in the remaining icing sugar and the flour. 2 in a separate clean bowl, whisk the egg whites and salt together until they form stiff peaks. fold into the macadamia mixture using a large metal spoon, with the vanilla extract, diced plums and melted butter. don’t over-fold; keep the batter light and airy. divide the batter between the friand or muffin moulds and

1 Heat the oven to 150C fan, gas 3. Drain the liquid from the cherries into a small pan and put the cherries in the cake tin. 2 Whisk the egg yolks with 135g sugar, the almond and vanilla extracts, and the brandy until pale and thick. Gradually beat in the butter and flour, then the milk. 3 In a separate bowl, beat the egg whites until stiff. Fold into the cake mix, then pour into the tin. Bake for 40-50 minutes, then leave to cool. Add the 2tbsp sugar to the cherry juice and simmer until thickened. Drizzle over the cake, scatter with the almonds and dust with the icing sugar. Per serving: 393 calories, 20g fat (11g saturated), 41g carbohydrate

plum and macadamia friands

Plum and macadamia friands

Friands are light-as-air French cakes that use only the egg whites. You can use the yolks to make homemade lemon curd or ice cream. ready in 55 minutes, plus cooling serves 8 easy/prepare ahead/freeze  75g butter, melted and cooled slightly, plus extra to grease the moulds/tins if they are not silicone  100g macadamia nuts  140g icing sugar, sifted  60g plain flour, sifted  3 large egg whites  a pinch of salt  ½tsp vanilla extract  2 plums, cheeks cut off and finely sliced, the remaining flesh around the stone diced  2tbsp plum or apricot jam, to glaze you will need  8 friand or muffin moulds/tins (find

116 woman&home passionate about food

photographs jonathan gregson, stuart west

ready in 1 hour 10 minutes serves 8 easy/prepare ahead

delicious bakes

Cut into this Boozy cherry Bakewell cake and you’ll find three mouthwatering textures

Boozy cherry Bakewell cake

delicious bakes

This makes a wonderful birthday cake – top with chocolate truffles or fresh berries to make it extra special

Chocolate fudge cake

Chocolate fudge cake The sponges can be frozen for up to 3 months; defrost, then fill and decorate. ready in 1 hour, plus Cooling serves 12-16 easy/prepare ahead/freeze (unfilled Cake only)

photographs Tony Briscoe, charlie richards

for the cake  275g self-raising flour  3tbsp cocoa  2tsp bicarbonate of soda  250g dark muscovado sugar  3tbsp golden syrup  3 large eggs  250ml rapeseed or sunflower oil  250ml milk  a few drops of vanilla extract for the ganache  400g dark chocolate, chopped  450ml whipping cream  a few drops of vanilla extract  3-4tbsp icing sugar you will need  2 x 20cm round sandwich tins, buttered and the bases lined with baking parchment 1 heat the oven to 150c fan, gas 3. sift the flour, cocoa, bicarb and sugar into a bowl. add the golden syrup. in a separate bowl, lightly beat together the eggs, oil, milk and vanilla extract, and pour into the flour mixture. Beat well until smooth. Pour the mixture into the tins and put them in the centre of the oven, on the same shelf if possible, and bake for 25-30 minutes or until the cakes have risen and feel just firm to the touch in the centre. 2 leave the cakes to cool in the tins for about 5 minutes, then turn out on to a wire rack to cool completely. 3 For the ganache, put the chocolate in a bowl. Bring the cream to the boil in a small pan and pour it over the chocolate. stir until the chocolate melts then mix in the vanilla and icing sugar. leave the ganache to cool until it’s a spreading consistency – to speed this up, put the bowl in the fridge, but stir it regularly and don’t allow it to firm up too much. 4 sandwich the cakes together with some ganache. Transfer the cake to a cake stand or serving plate and swirl the remaining ganache over the top and sides with a palette knife. leave in a cool place for the ganache to set a little before serving. Per serving: 697-523 calories, 43-32g fat (17.5-13g saturated), 67-51g carbohydrate

open plum tartlets with cinnamon sugar

Open plum tartlets with cinnamon sugar A quintessential English dessert, perfect for an autumnal Sunday lunch. ready in 30 minutes serves 8 easy/prepare ahead  320g packet ready-rolled all-butter puff pastry  25g unsalted butter, melted  1½tbsp golden caster sugar  ½tsp ground cinnamon  4 large plums, firm but ripe, halved and stoned  114g tub clotted cream, to serve you will need  1 large baking tray lined with baking parchment, and a 9cm plain round cutter

1 heat the oven to 200c fan, gas 7. Unroll the pastry into a sheet. cut out 8 circles with the cutter and put on the lined baking tray. Prick the centres of the pastry rounds with a fork and brush the surface with melted butter. Mix together the sugar and cinnamon and sprinkle each of the pastry rounds with 1tsp sugar, spreading it right out to the edges. slice each plum half into 4 wedges and arrange in a slightly overlapping circle on top. 2 Brush the plums with the remaining butter and sprinkle over the remaining sugar. Bake on the centre shelf of the oven for 12-15 minutes, until the plums are soft and the pastry puffed and golden brown. leave to stand for 5 minutes, then transfer to a wire rack to cool. serve with clotted cream. Per serving: 275 calories, 22g fat (12g saturated), 15.5g carbohydrate

woman&home PassionaTe aBoUT Food 119

delicious bakes

This sugar-free cake uses sweetener instead of refined sugar. Ready in 1 houR 25 minutes, plus cooling seRves 8-12 easy/pRepaRe ahead for the cake  150g self-raising flour  1tbsp ground mixed spice  1tsp bicarbonate of soda  100g ground almonds  100g raisins  3 large eggs  100ml sunflower oil  3tbsp milk  350g carrots, peeled and grated for the filling/topping  400g full-fat cream cheese  2tbsp powdered stevia sweetener, eg, sukrin icing  zest of 2 oranges – 1 finely grated and 1 zested into strips you will need  a 20cm round cake tin, lined with baking parchment 1 Heat the oven to 160C fan, gas 4. Sift the flour, mixed spice and bicarbonate of soda into a bowl. Stir in the ground almonds and raisins. In a separate bowl, beat together the eggs, oil and milk, and pour into the dry ingredients. Add the grated carrots and fold in to combine. Spoon the mixture into the cake tin and level the surface. 2 Bake for 50-60 minutes or until the cake has risen and feels just firm to the touch in the centre. Remove from the oven and leave to cool in the tin for 10-15 minutes. Transfer to a wire rack to cool completely. 3 Peel the baking parchment from the cake and cut it in half horizontally. 4 Beat the cream cheese to soften it and beat in the sweetener and finely grated orange zest. Use half the mixture as a filling for the cake and the remaining mixture as a topping, spreading it out evenly with a palette knife. Top with the zested strips of orange. Per serving: 437-291 calories, 31-21g fat (10-7g saturated), 27-18g carbohydrate

120 woman&home passionate about food

Coconut, cashew and apricot oaty cookies These cookies are easily adaptable, so you can change the nuts and dried fruit. Ready in 45 minutes, plus cooling makes about 30 easy/pRepaRe ahead/fReeze  125g rolled jumbo oats  250g pack of dried apricots, chopped  100g desiccated coconut  100g unsalted cashew nuts, chopped  100g blanched almonds, chopped  50g ground almonds  1tsp ground cinnamon  a pinch of salt  2 small very ripe bananas  4tbsp sunflower oil  ½-1tsp sugar-free vanilla extract you will need  a 6.5cm plain round cutter, oiled, and baking trays lined with baking parchment 1 Heat the oven to 150C fan, gas 3. Tip the oats into a bowl and stir in the apricots, coconut, cashew nuts, chopped and ground almonds, ground cinnamon and salt. 2 In a separate bowl, mash the bananas until smooth and stir in the oil and vanilla extract. Pour the mixture into the dry ingredients and mix well. 3 Put the round cutter on the lined baking tray and spoon in about 2-3tsp of the mixture. Press it out to level the surface. Lift the cutter and repeat to make about 30 cookies. 4 Bake the cookies for 15-20 minutes or until lightly golden. Once baked, leave them to cool for a few minutes on the baking trays, then transfer to a wire rack to cool completely. Store in a biscuit tin for up to 3-4 days. (You can freeze these in an airtight container for up to 1 month. They may soften slightly as they defrost, so cook for a few minutes in a hot oven to firm them up. But they’re meant to be chewy rather than crisp.) Per cookie: 126 calories, 8g fat (2.5g saturated), 8.5g carbohydrate

Tip Muffins freeze wonderfully, so if you can’t enjoy them all on the day of making, freeze for later

Blueberry muffins These are really easy to make – and just perfect with a cup of coffee. Ready in 40 minutes makes 12 easy/pRepaRe ahead/fReeze  300g self-raising flour  ¾tsp bicarbonate of soda  150g golden caster sugar  300g blueberries  100ml light and mild olive oil  300ml almond milk  2 eggs you will need  a 12-hole muffin tray, lined with paper cases 1 Heat the oven to 180C fan, gas 6. Sift the flour and bicarbonate of soda into a large bowl, and add the sugar and mix. Tip in the blueberries and gently stir to combine. 2 Pour the oil, almond milk and eggs into a jug and lightly beat together with a fork. 3 Pour the wet ingredients into the dry and stir gently to just about mix everything together. It’s fine if the mixture is lumpy. 4 Divide the muffin mixture equally between the paper cases. Bake for 20 minutes or until the muffins are well risen and firm to touch. Per serving: 226 calories, 8g fat (1.5g saturated), 34g carbohydrate

photogRaph Charlotte tolhurst

Carrot cake

We’ve lightened these muffins up by using almond milk and mild olive oil, but they’re still moreish!

 dairy free blueberry muffins

A moist carrot cake that contains no added sugar, this is sure to become a favourite bake  no added sugar Carrot cake (recipe page 120)

122 woman&home passionate about food

photographs tony briscoe

delicious bakes

Tip When shaping the cookies, press the mix down well in the cutter. If the mix is very dry, add a little extra oil

 gluten free & no added sugar Coconut, cashew and apricot oaty cookies (recipe page 120)

BAKING with Kirsten Tibballs

Kirsten tibballs’s

Lamingtons

The lamington is an Australian classic – and here, I’ve added a more chocolaty twist. GLUTen Free ready in 1 hoUr 30 minUTes, pLUs cooLinG maKes 9 easy/prepare ahead/Freeze (sponGe onLy)

FLoUrLess chocoLaTe sponGe  100 g (3½ oz/about 5) egg yolks  120 g (4¼ oz) caster (superfine) sugar  125 g (4½ oz/about 5) egg whites  pinch of cream of tartar  20 g (¾ oz) dutch-process cocoa powder  50 g (1¾ oz) cornflour (cornstarch)  65 g (2¼ oz) good-quality dark chocolate, coarsely chopped

freezer for a few weeks prior to using. ensure that it is well wrapped before freezing.)

raspberry Jam  140 g (5 oz) frozen raspberries  115 g (4 oz) caster (superfine) sugar  30 g (1 oz/1 tablespoon) liquid glucose put the raspberries, sugar and glucose in a saucepan over medium heat and bring to the boil, stirring. continue to heat until it reaches a temperature of 103°c (217°f), or test until you achieve a soft jam consistency. remove the jam from the heat, transfer it to a bowl and cover with plastic wrap directly touching the surface of the jam.

“ChoColAte Is hArd eNouGh to resIst IN Its purest form, ANd eveN hArder wheN you Add more suGAr ANd CreAm! If we Are GoING to INdulGe IN sNeAKy GuIlty pleAsures, why Not mAKe them seNsAtIoNAl? thAt’s my phIlosophy BehINd thIs BooK. If you’re GoING to put IN the effort to mAKe oNe of my reCIpes, I wIll mAKe sure It Is worth your whIle By GIvING you A delICIously deCAdeNt ChoColAte experIeNCe thAt you mAy fINd dIffICult to shAre.”

KirsTen TibbaLLs’s ChoColate (murdoch Books, £20) Dubbed the “queen of chocolate”, Kirsten Tibballs is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. Her years of experience as a teacher (she runs a school for home cooks) make her perfectly placed to bring together this stunning collection of recipes for all those with a sweet tooth and a desire to impress friends and family with thoroughly indulgent, chocolate-based creations.

124 woman&home passionate about food

 240 g (8½ oz) caster (superfine) sugar  90 g (3¼ oz) dutch-process cocoa powder  40 g (1½ oz) raspberry jam (see recipe above or you can use store-bought jam if you are short on time) put the sugar, 240 ml (8 fl oz) water, the cocoa powder and raspberry jam in a saucepan over medium heat and stir until the sugar is dissolved. mix together with a whisk or a hand-held blender until combined. set aside to cool. (the chocolate soaking syrup can be made up to 4 days in advance and stored in the refrigerator or freezer.)

coconUT coaTinG  180 g (6½ oz/2 cups) desiccated (shredded) coconut  25 g (1 oz) dutch-process cocoa powder put the desiccated coconut and cocoa powder in a bowl and rub them together by hand to combine.

assembLy remove the sponge from the freezer and trim the top with a serrated knife to get a flat surface. While still frozen, cut the sponge into nine equal portions. using the handle of a teaspoon, create a hole in the centre of each sponge by removing a small amount of sponge but not going through to the base. either using a spoon or a piping (icing) bag with a small plain nozzle, place the prepared jam into the hole, filling it to the top. dip each filled sponge individually into the prepared chocolate soaking syrup by hand to cover all sides. transfer immediately to the bowl of coconut coating, and cover all sides of the lamingtons. these lamingtons are best stored at room temperature in an airtight container for up to 2 days.

extracted from ChoColate by Kirsten tibballs, published by murdoch booKs, £20. photograph © greg elms 2016

chocoLaTe soaKinG syrUp 1 preheat the oven to 165°c (320°f). grease the inside of a 16 cm (6¼ inch) square cake tin with oil spray before lining the base and sides with baking paper. using an electric mixer with a whisk attachment, beat the egg yolks and half the sugar on high speed until pale. in a separate clean bowl, whisk the egg whites and cream of tartar on medium-high speed until medium peaks form. gradually add the remaining caster sugar. continue mixing for 1 minute, then remove the whisk attachment. 2 sift the cocoa powder and cornflour together. melt the dark chocolate in a double boiler or in a plastic bowl in the microwave. fold the sifted ingredients and melted chocolate through the whipped egg yolk mixture with a spatula, then gently fold this mixture into the whisked egg whites. pour the finished sponge mixture into the prepared tin and bake for 30-35 minutes. the sponge is ready when you gently press the centre of the cake and it bounces back. remove from the oven and cool at room temperature before wrapping in plastic wrap and placing in the freezer. (at this stage the sponge can be stored in the

“These lamingtons are so moist and delicious, it’s difficult to resist going back for seconds”

Kirsten Tibballs’s Lamingtons

Table ideas

Cosy autumn dining

As the weather gets cooler, it’s time to entertain your guests indoors with style. Light the fire and the candles, and enjoy a comforting meal with friends

Glass act

Perfect platter

embrace an art deco look with an elegant grey and white colour scheme. start with a tablecloth, then choose a stunning modern candelabra as a centrepiece, add coloured candles, classic glassware and elegant white plates. a statement light adds a touch of class. All johnlewis.com

Make it an informal lunch with a stylish linen tablecloth and an on-trend wood and marble chopping board to serve cheese and charcuterie. add a paddle board with mini tapas bowls for nuts and olives – and ramp up the look with gold-coloured cutlery. All marksandspencer.com

126 woman&home passionate about food

Rustic dining Make a statement with an amazing foliage decoration above the table! a simple wooden table and bench seating give a contemporary rustic look, with velvet cushions in autumnal shades adding a touch of luxury. Arundel table and benches; accessories, all neptune.com

Table Ideas

Go dark and dramatic this season with sophisticated shades of plum, navy and grey teamed with burnished metals – they are such warming colours. Perfect for creating the right mood for entertaining guests

Add drama

Rich tones

dark colours are so fashionable at the moment. This matt grape shade on the walls is stunning. Mix different modern chairs around a round table and play with scale by hanging an oversized pendant lamp above. Napkins and placemats should echo or tone with the wall colour. All houseology.com

a dark tablecloth makes white china really stand out – it’s the perfect contrast. Keep the look smart and sophisticated with coloured napkins in plum and dark blue, and add gorgeous pink marbled serveware and bowls. All brostecopenhagen.com

128 woman&home passionate about food

Get the

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 On trend

wOrdS alison davidson

SHINE ON These metallic bowls in copper, steel and brass will add warmth to any table scheme – use for serving nuts or as a tealight holder. Trinket dishes, £20 for a set of three, barnabyco.com

Copper and geometrics are still big news for autumn – combine the two with this tealight. £13, pasx.co.uk

FINISHING TOUCHES Invest in some beautiful coloured crystal glasses and smart linen napkins. Harris highball in Ink Blue, £42, dartington.co.uk. Rose linen napkin, £7.50, thelinenworks.co.uk

CHOOSE THE BEST

Autumn kitchen kit the dark nights are getting closer, so it’s time to invest in some wantable kitchen kit to inspire you to cook at home

Come dine WiTh us Cooking and dining in the home can be an enjoyable experience, especially if you’re trying out new recipes. Winter warming soups are always a pleasure, even better if you have deep soup bowls to eat from. These ones all mix and match together and include side plates and embossed mugs. Yoko bowls and side plates, £3.99 each; mugs, £1.99 each, all dunelm.com

autumn kitchen kit

GraTe To perFeCTion This cone-shaped grater allows for steady grating with an easy-grip handle plus three grating sizes. £20, J by Jasper Conran at debenhams.com

Go reTro Time your kitchen tasks with style and accuracy – simply twist the face of the timer all the way round to 60 minutes and then back to the desired time setting. When ready, the timer will ring to notify you. £12, shop.nationaltrust.org.uk

loves Feel Good Food

Be square Cook mouthwatering steak, chicken and shrimp on this griddle pan – it gives all the delicious flavour of an outdoor grill with all the convenience of indoor cooking. Signature Cast Iron Grillit in Cool Mint, £99, lecreuset.co.uk

Food prep made easy Cool equipment to make cooking in your kitchen simpler…

CreaTe your oWn! serving up homemade food makes you feel good. But it’s easier if you have the right tools. This ravioli tray and rolling pin set comes with simple instructions. £14.99, harbourliving.co.uk For keen Bakers Functional and bang on trend, this set of four measuring spoons is made from stainless steel with a pure copper plating. sizes are ¼tsp, ½tsp, 1tsp and 1tbsp. £5.95, thekitchengiftco.com

CompiLed By Wendy Salmon

great buy

Crush & Grind This striking pestle and mortar has a unique and distinctive grain, carved from olive wood – known for its strength and composition, so it should last you a lifetime. £24.99, very.co.uk

spiCe up your LiFe a fun and innovative test tube spice rack. it comes with 35 pre-named adhesive labels and four blank stickers. £40 with 12 tubes, black-by-design.co.uk

sTeaminG hoT paul hollywood knows a thing or two about sweet treats. simply pop this in a lidded pan with boiling water to cook delicious puds. Paul Hollywood Pudding Steamer, £14.99, kitchencraft.co.uk

handy ConTainer The big pot filled with bamboo rods allows you to store knives safely, while the adjoining one can be used for utensils. £49.99, black-by-design.co.uk

LoveLy Leaves Leaf-shaped ceramic dishes, perfect for serving nibbles or using as dessert plates. £12.99 each, oakroomshop.co.uk

woman&home paSSionate about food 131

 GOURMET GETAWAYS 

SKÅNE Jane Curran takes a weekend break to Sweden’s southernmost region, a land of TV dramas, beauty and great food, where the locals greet you with open arms and perfect English

SWEDEN

Uppsala Västerås Stockholm Gothenburg

Malmö

Skåne – pronounced Skohne – is as far, literally, as we could get from our last trip to Sweden when we were north of the Arctic Circle. No pine trees and snow here; Skåne is Sweden’s larder – lush, rolling hills and a stunning coastline reminiscent of South Devon. It’s a gourmet traveller’s delight. This small province in the south is easy and fun to get to. You fly in to Copenhagen, then take a train across “The Bridge” to Malmö. Yes, it’s THAT Bridge from the TV series, or the Øresund Bridge to give its full name. In 20 minutes you’re in Sweden, landing at the train station in Malmö, Skåne’s capital and Sweden’s third biggest city. It’s full of green spaces, small lakes, canals and energy – a multicultural city with wonderful architecture. It’s also very easy to get around, either on bikes (there are safe cycle lanes everywhere), a super-efficient tram service, by cab or, even better, on foot. Malmö has more pubs and restaurants per capita than anywhere else in Sweden.

After checking in to our hotel (the central, comfortable, historic Mayfair Hotel Tunneln), we headed off for “fika”. Now fika is a Swedish institution and apparently it’s derived from a back slang word for coffee. But it’s more than stopping for coffee and cake. Fika is also a moment, a break, time out with friends, similar to when we Brits stop everything for tea and contemplation. It’s a cultural thing and in offices, if you don’t go out for fika with everyone, you are considered a little odd. Swedish cinnamon buns are legendary, definitely not to be missed, and the Swedes take their coffee very seriously, no more so than at Lilla Kafferosteriet, where they also do a mean open beef sandwich, to be enjoyed in their courtyard garden.

Sweden’s larder

 MARKETS AND MORE In Malmö, a visit to Möllevångstorget should be on your list. This colourful, multicultural district has an open-air market where you can sample everything

from Chinese dumplings to spices from Iraq. There are fruit and vegetables grown locally, and shops and restaurants from around the world. The market is open six days a week. We visited chocolate shops and ate delicious Swedish liquorice, both sweet and salty. We also had no idea that Sweden produces wine! There are around 20 small vineyards in Skåne producing sparklers, reds, whites and dessert wines. In a blind tasting, we put one of their top Chardonnays on a par with a Burgundy – from the Blaxsta vineyard 2009 in case you’re interested! It’s no surprise that so many of Skåne’s chefs are world famous. There’s an inbuilt passion for locally grown produce – much of it organic – and for foraging. Whether you eat in a small café or Michelinstarred restaurant, the standards are high.

 DINING SURPRISES A high point was dinner at Bloom in the Park, in Malmö. It’s located in Pildammsparken, on the edge of a lake. The setting is glorious and so is the food; quirky but fabulous. Titti Qvarnström is the first female Swedish head chef to be awarded a Michelin star. There’s a three- or five-course tasting menu, which you can have with matched wines. The fun is that you aren’t told what you’re eating until you have left the restaurant (they always check for allergens, don’t panic) and click on to a link. So I won’t tell you either, though everything was exquisite, delicious and interesting, with foraged foods we’d never heard of,

Clockwise from far left Escape to Skåne’s stunning countryside and coast The famous Øresund Bridge takes you from Denmark to Sweden Stop for coffee and cake in one of the numerous cafés Malmö offers beautiful architecture, canals and top-class dining Travel round Sweden’s third largest city on two wheels, making the most of the cycle lanes

“Whether you eat in a small café or Michelin-starred restaurant, the standards are high”

GOURMET GETAWAYS

“Helsingborg also offers great chocolate and coffee. Here we tried another first, the coffee tonic” not being locals, and fascinating combinations. The menu changes constantly according to season and when ingredients are at their best. It’s not a cheap night out and nor should it be for food and wine of this quality (from around £120 a head, including wine), but it’s an experience not to be missed and we’d be back in an instant for a special treat.

Ven Island

Thirty minutes down the coast to Landskrona (yep, we packed a lot in for two nights!) and the ferry to Ven. The pleasant ferry ride across the water only takes 30 minutes and was packed on the weekend with outdoor-loving Swedes loaded with hiking boots and bikes. On a sunny day you couldn’t find a prettier spot – cliffs, quaint cottages and small country lanes. Rent a bike, grab an ice cream and off you go. Pumpans, a small vegetarian restaurant where they bake cakes with their home-milled flour, is a good stop Sweet and salted for fika. There’s a lovely beach, a liquorice and fish smokehouse and restaurant. fab chocolates We headed off to visit the island’s are good gifts to award-winning and family-owned bring home whisky producer, Spirit of Hven. The whisky is organic, a single malt and very smooth, though they also produce gin and aquavit. You can do a tour and tasting, then flop down for lunch in its restaurant.

 FGF tip

When to go From May to September you’ll see Skåne at its best and you can enjoy the beaches on a hot day. It’s a perfect destination for a long weekend, though a little longer than we had! We’ve had a little taste of Skåne, and we’ll definitely be back.

 USEFUL WEBSITES Skåne Tourism visitskane.com Mayfair Hotel mayfairtunneln.com/en Bloom in the Park bloominthepark.se Hos Bo hosbo.se Koppi koppi.se Chocolatte chocolatte.se Örenäs Castle orenasslott.com Pumpans pumpans.com Spirit of Hven hven.com

PHoTogrAPHS alamy, getty images, istock by getty images

Below, clockwise from top left Pretty Pildammsparken is home to Bloom in the Park, where Jane enjoyed a mysterious but fabulous tasting menu Fresh fruit is in plentiful supply and often organic A visit to Möllevångstorget’s market should be on every foodie’s wish list

 BY THE SEASIDE Lunch takes us to Helsingborg… about a 40-minute drive from Malmö. It’s right on the coast and spitting distance from Denmark, where you take the ferry from Helsingør (Elsinore in Hamlet). It’s a small town, with less than 100,000 inhabitants, but it’s vibrant and a great spot for some Scandi-designer shopping. After a stroll through the pretty narrow streets, dotted with coffee shops, boutiques, bars and restaurants, we had a Swedish-style tapas lunch at Hos Bo (great value, from around £20 a head), tasting another Swedish favourite, crispy pork, washed down with the local beer, Råå organic lager. The

Swedes love their craft beers as much as we do. Helsingborg also offers great chocolate and coffee. The coffee shop, Koppi, was founded in 2007 by the Swedish barista champions Anne Lunell and Charles Nystrand. Here we tried another first, the coffee tonic. Stay with me on this one – it’s worth it! Ice in a glass, a slice of lemon, then Fever Tree tonic, with a shot of espresso poured over. Refreshing and delicious. And to go with the coffee, what better than chocolate? Chocolatte is a shop and café with a little factory behind it producing great chocolate. In the evening, we drove out to stay at Örenäs Castle, on the coast outside Helsingborg. Though the rooms outside the castle are basic, the restaurant is extremely good and the views over the hills to the sea second-to-none.

competition

WIN

a one-nighT ciTY bReak aT The SoFiTeL London ST JameS: a Five-STaR ciTY haven Live like a queen (or king) for the day and enjoy an overnight stay in the Royal Suite – worth £1,850! Fusing a sumptuous, French-style interior with a striking neoclassical exterior, Sofitel London St James provides guests with a luxurious base in which to explore the capital. Feel Good Food has teamed up with the five-star hotel to offer readers a chance to win an overnight stay for two in its stunning Royal Suite. During your stay, why not treat yourself to a rejuvenating body or beauty treatment in the multi-award-winning So SPA? Set over three floors, the spa references its earlier incarnation as the Bank of Nigeria, with marble pillars, polished oak stairs and ornate plasterwork ceilings. After a day of shopping or sightseeing, relax with a cup of rose-scented tea in the Rose Lounge, while listening to the resident harpist. Then head to the elegant Balcon restaurant to savour the fare of head chef Matt Greenwood, whose reimagined French and fusion dishes include Lobster and seafood bouillabaisse with braised

cLick onLine

fennel rouille and Pineapple upside-down sponge with Szechuan pineapple, crème de cacao caramel and yuzu sorbet. End the evening with a cocktail in the St James Bar, before heading upstairs to your suite. French designer Christophe Daudré took inspiration from the statue of Edward VII on Waterloo Place for the palatial Royal Suite, which features a spacious lounge, dining room and separate bedroom with king-sized bed for the ultimate luxury stay. For more information, visit sofitelstjames.com

Worth over £1,800

YouR pRize, FoR Two, woRTh aRound £1,850, incLudeS:  One night in the Royal Suite at Sofitel London St James  Breakfast Terms & conditions Competition closes on 5 October 2016. The competition prize is non-refundable and cannot be exchanged: there is no cash alternative. The date of the booking will be subject to availability.

To enter, visit www.womanandhome.com/competitions

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VIPs*

*Very Important producers the World cheese awards are due to take place in november in san sebastián, spain, this year’s european capital of culture. here we celebrate the British winners of this prestigious award… For the World Cheese Awards 2015-16, 2,727 entries came to the NEC, Birmingham, and 250 experts from around the world allocated Gold, Silver, Bronze or “no award” to each cheese. Each judge then selected their favourite cheese – the Super Gold. The final panel then decided the World Champion 2015-16. The winner? A Gruyère AOP, from Cremo SA’s von Mühlenen brand.

But there are plenty of fabulous British cheeses among the Super Gold winners every year. Our cheese making industry is thriving as the consumer wants to try more local and British and Irish produce. We now produce more cheese than the French, who say they have a cheese for every day of the year! We’d like to introduce you to some of these award-winning cheese makers – make an effort to try some of their wonderful produce, you won’t be sorry!

Cerney Ash, Cerney Cheese, Cirencester, Gloucestershire Winner of best GoAt’s Cheese At the World Cheese AWArds Cerney Cheese was started by Lady Isabel Angus. She developed a love of French cheeses while holidaying in France. Her particular favourite was the Valencay type, which she set about producing. The first step was to persuade a local French farmer’s wife to impart the rudiments of cheese-making – not easy with limited language and cheese-making skills! Armed with the basics, Isabel started experimenting, aided by her two trusty goats, Bonnie and Bella. Production and the herd of goats soon grew. After moving to North Cerney in 1983, a local villager persuaded Isabel to let him sell 12 cheeses. They flew off the shelves. The business grew and moved to Chapel Farm in the village, where the cheeses are still made today to the original recipe. Cerney Ash is a soft goat’s cheese shaped in a truncated pyramid. It has a

soft and tangy, cerney ash is a winner

subtle flavour with a lemony tang. The flavour deepens with age. It was one of the original goat’s cheeses produced in the UK and remains a firm favourite.

old Winchester, lyburn Cheese, salisbury, Wiltshire super Gold Winner lyburn farm lies on the northern edge of the new forest, straddling the river Blackwater, and has been farmed by the smales family since 1969. The river rises on some of the high ground of the forest and as the heather and gorse gives way to the old ancient oak forest, the countryside falls away sharply towards the north. In the bottom of the valley is the Hamptworth estate, of which Lyburn Farm is part. They began with about 270 acres and 200 cows. Over the years, they have grown to 450 acres, adding organic vegetables and particularly pumpkins. The dairy herd is now down to around 170. But it’s still a family business. Lyburn produce a variety of cheeses from their own herd of cows. Lyburn Gold is a washed curd cheese, similar to Gouda. Stoney Cross is a little like a French Tomme de Savoie – creamy, nutty, buttery. Lyburn’s Winchester is the Gold, which has been matured for a further nine months, still with a creaminess and wonderfully nutty. Also known as Old Smales, Old Winchester is a much drier and harder cheese, more reminiscent of an Old Amsterdam with a distinctive nuttiness in flavour. It’s made with vegetarian rennet so this is a great substitute for Parmesan for vegetarians. This cheese won a Super Gold.

InsIght

Our favourite online and mail order food suppliers sourcing good-quality food has never been easier, thanks to the internet, and most of these suppliers are just a phone call away too.

Meat, fish and poultry  donald russell Great for top-notch beef and venison, plus chef-made meals and desserts. 01467 629666; donaldrussell.com  fish for thought Fresh fish from Cornwall, as well as a range of frozen and smoked fish. 01208 262202; fishforthought.co.uk  the fish society Choose from 300 types of fish, all freshly frozen, plus organic fish and seafood. 01428 687768; thefishsociety.co.uk  forMan & field Excellent smoked salmon and other fish, plus all sorts of food goodies, from pies to liqueurs, cheese to patisserie. (020) 3601 5464; formanandfield.com  graig farM organics Graig Farm has won awards for its organic meat and poultry. It also offers groceries, baby food and organic pet food. 01686 627979; graigfarm.co.uk old Winchester has a distinctive, nutty flavour

 lane farM country foods For fabulous Freedom Food-standard pork, gammon, ham, bacon, sausages and salami. Owners Sue and Ian are happy to help with any cooking queries. 01379 384593; lanefarm.co.uk  godfreys For more than 100 years, this family butcher has been supplying superb free-range meat – and it’s now online too. (020) 7226 2425; godfreys.co  the Well hung Meat coMpany Based in south devon, this close-knit operation offers top-notch organic lamb, beef, pork and poultry. 01364 643087; wellhungmeat.com

woman&home PASSIONATE ABOuT FOOd 139

VIPs* Tunworth is handmade in small batches

tunworth, hampshire Cheeses, hampshire Gold medAl Winner in the World CheeSe AWArdS Abergavenny Goat’s Cheese, Abergavenny Fine Food Co, Blaenavon, South Wales uk’S BiGGeSt FreSh GoAt’S CheeSe produCer In 1981 Pam and Tony Craske made the move to Wales with the vision of living the “good life” on a Welsh hill farm. Within a very short space of time, they realised that making a living from either arable or traditional livestock farming would prove to be very difficult. Pam decided that the family needed to become more self-sufficient as the farm was so remote, and with that in mind, Tony was sent to the local village market to buy a cow. Clearly somewhat lost in translation, Tony not only returned with a goat instead of a cow, but he returned with six of them. The family was soon awash with milk and unable to sell it, which led Pam to Abergavenny library where

Try creamy abergavenney goat’s cheese

she borrowed a book on cheese making. Forgive the use of the cliché – the rest is history. The decision to sell their Pant-Ys-Gawn Farm® Welsh goat’s cheese at the local Abergavenny Women’s Institute market was inspired and in a short space of time, the Craskes built a substantial and loyal following for their creamy fresh local cheese. As the following grew, so did the product range, which finally led in 1987 to the formation of Abergavenny Fine Food Co. Over the following years the business continued to expand and the company moved to new premises in 2007. A devastating fire destroyed the premises in 2015 but they now have a spanking new building, still in Blaenavon. They have won awards for their goat’s cheese with golden raisins, fresh goat’s cheese with garlic and chives, and their soft goat’s cheese with honey. They are the biggest fresh goat’s cheese producer in the UK, but that has never led to a drop in quality. It’s clean, zingy with a lovely creaminess and acidity.

Hampshire Cheeses is owned by Stacey Hedges and Charlotte Spruce. It was founded in 2005. Stacey, originally from Sydney, had worked part-time in a cheese shop while studying at university and found it inspirational. She then cooked professionally in England. Twenty years later, with an English husband, three young children and living in rural Hampshire, her thoughts returned to that Sydney cheese shop. Stacey began making cheese in her kitchen before it soon became clear that she would need a purpose-built creamery to fulfil her dream. From the start, Randolph Hodgson, owner of Neal’s Yard Dairy, gave her tremendous support and advice. He encouraged her to make a soft cow’s milk cheese with a delicious depth of flavour covered by a delicate, thin rind. In May 2006, Hampshire Cheeses moved into its first tiny creamery and in September of the same year, Tunworth became Britain’s Supreme Champion Cheese at the British Cheese Awards, beating more than 800 other cheeses. Further success followed in many areas including winning Waitrose’s Small Producer of the Year and a gold medal in the World Cheese Awards. In 2010, Hampshire Cheeses expanded into a new purpose-built creamery. Today, Charlotte Spruce, who joined the company in 2006, is the head cheese maker and is in charge of production. Tunworth is still hand-made in small batches from pasteurised cow’s milk. It’s a sweet, nutty cheese, deliciously creamy with a fine, wrinkled rind – at its best on a simple cracker with a decent white Burgundy, we’d say.

InsIght

 THe CornISH FISHmonger offers a seasonal selection of fabulous fish from sustainable sources, with great recipes to make the most of your haul. 01726 862489; thecornishfishmonger.co.uk

organIC vegeTableS & FarmerS’ markeTS  abel & Cole Award-winning one-stop shop for all things organic. Sign up for a weekly fruit and veg box to be delivered, filled with produce that’s different every week. 08452 626262; abelandcole.co.uk  rIverFord organIC FarmS Fantastic home-delivery service for fruit and vegetables, plus a great selection of meat, wine, fruit juices, dairy and eggs. 01803 227227; riverford.co.uk

Barkham Blue, two hoots Cheeses, Berkshire BeSt BritiSh CheeSe Winner The Two Hoots dairy, near reading, has won golds and silver at the World Cheese awards for its three cheeses – barkham blue, baby barkham and rosethorn blue – though perhaps the barkham blue is the star, having won Super gold and best british Cheese in 2012. The cheese dairy is owned by Sandy and Andy Rose. Sandy’s father had a dairy herd of Guernsey and Jersey cows, and before moving to Barkham, they had a smallholding with rare breed cattle, goats, horses and pigs. At the time, Sandy was helping her cousin in cheese making, who encouraged her to make cheese from her own goat’s milk. The Rose family took the plunge to move to Barkham and converted the outbuildings into a cheese dairy. Initially they made soft cheese in small batches to sell at local farmers’ markets but eventually Sandy

 a loT oF organICS Search engine where you can find suppliers of all things organic, from fruit and veg to beauty products, plus a directory of websites selling ethical and Fairtrade products. alotoforganics.co.uk

andy and Sandy’s barkham blue is a Super gold winner

fulfilled her dream of making a blue cheese using Channel Island milk, and Barkham Blue was born. Barkham Blue has a very distinctive appearance. Made in a 1kg ammonite shaped round, it is covered in a natural mould-ripened rind. The deep yellow cheese has a rich blue taste, smooth buttery texture, without the harshness associated with some blue cheeses. Rosethorn Blue is a soft creamy blue cheese made with Friesian cow’s milk. It is gentle on the palate but becomes stronger and softer with age. It’s mould-ripened with a blue-grey rind. Baby Barkham follows in the footsteps of Barkham Blue but weighs 300g, a perfect addition to your cheeseboard.

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 FarmerS’ markeTS Find a certified farmers’ market from more than 500 in the uK. localfoods.org.uk

CHeeSe  THe FIne CHeeSe Co A great selection of British cheese and extras, including Devon clotted cream, pickles and cheese wedding cakes. 01225 448748; finecheese.co.uk  neal’S yard daIry A British regional cheese specialist, choose from Stinking Bishop, Gabriel or Cornish Yarg. Regular cheese tasting classes too. (020) 7500 7575; nealsyarddairy.co.uk  PaxTon & WHITFIeld For British and Continental cheeses, plus wines, hampers and fantastic gifts. 01451 823460; paxtonandwhitfield.co.uk  THe TeddIngTon CHeeSe More than 130 British and Continental cheeses to choose from, with fill-your-own hampers and port and wine pairings. (020) 8977 6868; teddingtoncheese.co.uk

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index

The feel good recipe list 26 Herby tray roast chicken 53 Tikka roast chicken with sag aloo and chutney 53 Warming spiced lamb 57 Creamy chicken and coconut curry 58 Thai red beef curry 61 Chicken parcels 61 Spicy Lebanese calzone 62 Spicy noodles 70 Lemon and thyme chicken 70 Sweet miso pork 81 Meatloaf with tomato sauce and spiced chips 82 Lamb cutlets with pomegranate and mint 82 Slow-cooked duck cassoulet 84 Danny Lidgate & Hattie Ellis’s Barbecue baby back of ribs 90 Game sausage cassoulet 90 Moroccan lamb shank tagine 98 Venison stew with herb dumplings 98 Beef, red pepper and courgette lasagne 102 Kimiko Barber’s Japanese-style beef Bourguignon

 Meat free 12 12 14

Wild mushroom polenta “pizza” Wild mushroom soup Theo Randall’s Crostini with crushed tomatoes, basil and fresh ricotta 18 Risotto cakes 18 Stuffed peppers with harissa yogurt 18 Butternut squash and beetroot frittata 25 Spicy chickpeas on naan bread 26 Roast sweet roots, lentil and goats’ cheese salad with pomegranate

146 woman&home PASSiOnATE ABOuT FOOD

30 31 54 54 57 62 65 70 70 70 77 78 78 78 82 90 97 98

Courgette and pesto pasta Wild rice salad with miso dressing Wasabi veggie curry Fluffy coconut rice Green chilli pot Sweet potato and spinach curry Cauliflower and lentil curry Kale with pomegranate molasses Buttery garlic mash Sweet potatoes and carrots with thyme Warm squash and roasted tomato salad Parsnip and mustard gratin Chickpea and aubergine salad Layered Stilton and vegetable pie Stuffed rosemary and garlic foccacia Pumpkin, shallot and cider casserole Cauliflower cheese Roast pumpkin and sweet potato soup with Parmesan crisps

 fish & shellfish 25 25 26 32 54 58 60 65 66 74 97 97

Healthy prawn noodle bowl Poached egg pots Roast salmon parcel Ping Coombes’s Pan-fried seabass goreng with kecap manis Keralan curried salmon slice King prawn red curry Salt and pepper butterfly prawns Malaysian mackerel and okra curry Cyrus Todiwala’s Keralan-style crab with coconut Roast trout stuffed with herb quinoa and peppers Med-style fish stew Smoked haddock and bacon risotto

 Desserts & bakes 36 36 36 42 42 42 44 44 46 46 47 48 108 108 108 114 114 114 116 116 119 119 120 120 120 124

Salted maple syrup and apple delight Mango and lime panna cottas Tiramisu Frozen chocolate cake with amaretti topping Blackberry and apple cobbler Fig tarte tatin Pear frangipane turnovers Berry cheesecake Spiced caramel biscuits Chocolate ice cream Tropical skewers with caramel sauce Caroline Eden & Eleanor Ford’s Baklava baked apples Prosecco, white chocolate and rose bundt Chocolate, prune and Armagnac puddings Rhubarb frangipane tart with ginger cream Apple and hazelnut cake Gingerbread men Caramel swirl loaf cake Plum and macadamia friands Boozy cherry Bakewell cake Chocolate fudge cake Open plum tartlets with cinnamon sugar Carrot cake Coconut, cashew and apricot oaty cookies Blueberry muffins Kirsten Tibballs’s Lamingtons

photographs timeincukcontent.com

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