Woman & Home Spring 2015

TRY IT! FeelGoodFoodSPRING 2015 Weekend entertaining Fast midweek meals Fab bakes & cakes EAT SMART! TOP CHEFS! Gluten & dairy free Veggie & low f...

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Food FeelGood Delicious

101

recipes & ideas

Weekend entertaining Fast midweek meals Fab bakes & cakes

TRY IT!

EAT SMART!

Gluten & dairy free Veggie & low fat, low cal Juices & smoothies More energy, beat the bloat

SPRING 2015

NEW THE ULTIMATE Blueberry cheesecake HALF THE FAT!

TOP CHEFS!

Hairy Bikers Paul Hollywood Yotam Ottolenghi Sabrina Ghayour

Homemade & healthy!

NEW FAVOURITES Family roasts ✢ Easy curries ✢ Fab puds

LOOK OUT FOR... our symbols, which give you information at a glance: GREAT FOR VEGGIES GREAT FOR VEGANS GLUTEN FREE MEAT FREE

Hello Welcome to our spring issue of Feel Good Food, the magazine for food lovers who care about what they eat. Faddy diets

balanced

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

aren’t for us! We believe that a

PLUS recipes that are:

fancy included now and again. We always

diet is best, with a little bit of what you

EASY PREPARE AHEAD FREEZABLE

Practical stuff 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.

cut fat and calories where we can, but we don’t compromise on ﬂavour. Portion control is so important – just a

small amount of something

delicious is all you need. So we’ve assembled recipes for every occasion, whether it’s a weekend brunch, a

stylish moment for entertaining

friends or ideas to get you out of that midweek recipe rut. Some of our favourite chefs are here too, to inspire

you to try something new.

Yotam Ottolenghi’s Brussels sprout risotto is our new favourite supper dish and The Hairy Bikers’ Five-spice belly pork is a delicious

alternative to

a Sunday roast. Why not take advantage of our great subscription offer on page 46, so you don’t miss an issue? Happy cooking!

Jane Curran, Food Director, woman&home

EDITORIAL DIRECTOR Sue James

ACTING HEAD OF MARKETING Tracey Syrett

EDITOR Jane Curran

MARKETING EXECUTIVE Charlotte Tonry

CREATIVE DIRECTOR Dave Dowding

ADVERTISING DIRECTOR Lisa Frost

ART DIRECTOR Vicky Axelson

SENIOR SALES EXECUTIVE Stephanie Dawson

ART EDITORS Karen Smith, Emma Price CHIEF SUB EDITORS Emma Badger,

Linda Blakemore ASSISTANT FOOD EDITOR Katy McClelland TESTING & PROOFREADING Lucy Crabb PICTURE DIRECTOR Sharon Mears PUBLISHING DIRECTOR Linda Swidenbank PUBLISHER Kate Mowatt

CLICK ONLINE

Homemade truffles make a great Easter gift. For more chocolate inspiration visit womanandhome.com/ recipes/chocolate

woman&home PASSI ONAT E

A BOUT FOOD

3

In this issue…

IN SEASON: BEETROOT 11 11

Spicy beetroot dip Beetroot and coconut curry with paneer

25 25 28 28

Leek and blue cheese tart Spring onion relish Cheese-stuffed mushrooms Beef salad with porcini toast

FRESH AND TASTY 16 16 16 22 22 22 25

Spinach lasagne with leeks and pesto Red rice and root salad Seared tuna with zesty bean salad Sizzling ginger salmon with veggie noodles Thai sweet chilli prawns and pasta Chicken and barley soup Easy beef curry and pak choi stir-fry

CHEFS’ RECIPES 12

Mark Diacono’s Crisp kale, beetroot, blue cheese and walnuts 30 Yotam Ottolenghi’s Brussels sprout risotto 44 Sam and Sam Clark’s Huevos rotos 64 The Hairy Bikers’ Five-spice belly pork 86 Paul Hollywood’s Stout bread 104 Margot Henderson’s Slow-roast leg of lamb with cracked wheat 122 Sabrina Ghayour’s Cardamom and rosewater poached pears

RELAXED BRUNCH 38 38 38 38 38 39 39 40 40 40 40 42 42 43

Citrus refresher Berries with fromage frais Tropical porridge Banana muffin Mixed berry smoothie Cinnamon and blueberry pastries French toast Spicy kedgeree Scrambled eggs with smoked trout on toast Breakfast omelette Cheese and paprika muffins Tuna and pepper quesadilla Sangrita shots Brie and rocket toasties with cherry chutney

A TOUCH OF SPICE 50 50 50 56 56

Spiced chicken pilaf Malaysian ﬁsh curry Chiang Mai beef curry Burmese chicken noodle curry Coconut rice pilaf with lamb cutlets

56 58 58 62 62 62

Chipotle chilli with crispy potato skins Tikka masala mackerel skewers Butternut squash and sweetcorn korma Fast and fabulous fajitas Red Thai veg curry Persian slow-cooked shoulder of lamb

TEMPTING BAKES 68 68 68 73 73 74 74 76 77 78 78 81 81 82 82 82

Caramel chocolate fudge cake Salted pecan cookies Lemon curd and cream Swiss roll Berry meringue kisses Triple-decker Simnel cake Sticky, fruity hot cross buns Bunny biscuits Jaffa cake Billionaire’s shortbread Rosy cupcakes Lemon and pistachio cake Chocolate truffle torte Spotty praline squares Apple and blueberry ﬂapjacks Strawberry cake Lemon drizzle loaves

WEEKEND FOOD 94 94

Feta roast potatoes Spring vegetables in parsley pesto

DOWNLOAD OUR NEW DESSERT COLLECTIONS! See page 96

On the cover! A fruity blueberry cheesecake 94 94 94 95 95 97 100 100 100 100 100 101 101 103 103 103 103

Herb-rolled leg of lamb Leek and bacon tartlets Honey and mustard baby veg with thyme Roast chicken with rosemary and anchovy butter Rösti crab cakes Grilled salmon with sauce verte Sweet and spicy pepper paneer Grapefruit and chilli prawns Mustard roast potatoes with peppery salsa Mini open sandwiches Quiche Lorraine Antipasti platter with garlic breadsticks Wild boar pâté Herby Parma-wrapped pork tenderloin Potato and apple rösti Courgette and lemon ribbons Roasted peppers with garlic and anchovies

AND THE REST 6 8 32 46 88 106 107 124 127 128 132 136 140 146

Meet our guest chefs What’s in season Eat smart: Juices and smoothies Subscribe to Feel Good Food Subscribe to woman&home Eat smart: 10 ways to healthy breakfasts Get 20% off ProCook cookware Gourmet getaways: the island of St Lucia Enjoy a cruise with a fantastic food theme Trend spotters – we hit the road with Marks & Spencer A fresh springtime look for your dining room and table Our pick of the best kitchen kit for baking Easter treats Our VIP producers and favourite online and mail-order food suppliers The recipe list

DIVINE DESSERTS 110 110 117 117 117 120 120 120

Gianduja eclipse Blueberry cheesecake Hot cross bun bombes Tropical pancake layer Chocolate pots Lemon curd crème brûlée Triple chocolate bombe Hot and fruity bread and butter pudding

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, The Blue Fin Building, 110 Southwark Street, London SE1 0SU, telephone (020) 3148 3300. Printed by Southernprint. 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 0844 848 0848 and for enquires from overseas please call +44 (0)330 3330 233 or email [email protected]

see page 110 Cover photograph Myles New Recipe and food styling Jane Curran and Katy McClelland Prop styling Sue Rowlands All other photographs timeincukcontent.com

SUBSCRIBE BY TEXT NOW! Text fgf2015 to 7866 to get a 1-year print subscription (4 issues) of Feel Good Food magazine for just £12, saving 30%. Terms & conditions Payment will be made through your mobile phone provider. E-money issuer Boku Account Services Ltd. Please visit http://www.boku. com/terms/e-money for full terms and conditions. Subscription available through the following networks: O2, Vodafone and EE (including T-Mobile and Orange).

woman&home PASSIONATE ABOUT FOOD 5

Meet our contributors…

Margot Henderson

The Hairy Bikers

Margot worked as a chef in many restaurants before opening catering company Arnold & Henderson, which creates original and exciting seasonal food for parties, dinners, launches, weddings and more. Born in New Zealand, Margot moved to London when she was 20 and cooked at First Floor Restaurant and The Quality Chop House. While working at The Eagle, she met her future husband, fellow chef Fergus Henderson, and they decided to open The French House Dining Room in Soho, along with Jon Spiteri. When Fergus and Jon left to open St John, Margot continued to run the restaurant with Jon’s wife, Melanie Arnold, for a further seven years. After this, they set up Rochelle Canteen, as a base for their catering company Arnold & Henderson. Margot’s ﬁrst recipe book, You’re All Invited, provides lots of amazing recipes, ranging from family meals to special occasion catering for a large crowd.

Down-to-earth cooks Si King and Dave Myers, aka The Hairy Bikers, have been heading off on their motorbikes to search out delicious food and local experiences in their many television programmes. A shared love of food, drink and motorcycling brought the friends together when they met on the set of a costume drama, where they were working as the locations manager and make-up artist. The Hairy Bikers’ Cookbook appeared on TV, accompanied by a cookbook of the same name. Numerous TV series and cookbooks have followed, charting their tours around Britain, their search for perfect curries and pies, as well as three successful dieting books. On their last BBC TV series, the duo travelled east to Hong Kong, Japan, Thailand and Korea, sampling food. The accompanying book, The Hairy Bikers’ Asian Adventure, offers fresh and healthy dishes, packed with ﬂavour.

6 woman&home PAS SIONATE

ABOUT FOOD

Mark Diacono Mark Diacono is a smallholder, environmental consultant, edible garden designer and award-winning writer and photographer. For many years, he was head of the garden team at Hugh Fearnley-Whittingstall’s River Cottage, and is a regular on the TV series. As a newlywed, by a stroke of luck and perhaps fate, Mark and his wife Candida bought a house with 17 acres attached to it in Dorset, by the River Otter. At Otter Farm, he grows unusual and forgotten food – Japanese wineberries, mulberries, chocolate vines – as well as the more familiar, such as pear and quince. Charmingly, Mark admits that, “I’m not a proper gardener, and I’m certainly not a chef. I’ve just discovered that I love to grow, cook and eat. I’ve had no training in horticulture or cookery but I’ve been nosy enough to read, listen, ask and experiment.” A Year at Otter Farm is his ﬁrst cookbook, and features recipes through the seasons. See otterfarm.co.uk

Yotam Ottolenghi Originally from Jerusalem, Yotam Ottolenghi is regarded as one of the most innovative and creative chefs and recipe writers around today, and is credited with bringing inventive vegetarian cookery to a much wider audience. He began his food career as an assistant pastry chef at the Capital, then worked at Kensington Place, Launceston Place, Maison Blanc and Baker & Spice before he founded his own eponymous group of restaurants and food shops. He opened NOPI in Piccadilly in 2011. Based in his test kitchen in Camden, Yotam now spends much of his time creating and testing recipes for his column in The Guardian, cookbooks and TV series, as well as overseeing his restaurants. He is the author of Ottolenghi: The Cookbook, Plenty and Jerusalem. Plenty More is his fourth book and picks up where Plenty left off, with more vegetable-based dishes, exploring different techniques and methods.

CONTRIBUTORS

Sam & Sam Clark

Paul Hollywood As a judge on The Great British Bake Off and Junior Bake Off alongside Mary Berry, Paul became a household name. However, his baking roots go back to his teenage years, when he worked as an apprentice in his father’s bakery. Although he initially trained as a sculptor, his father persuaded him to join the family business. He went on to become head baker at some of the UK’s top hotels, including Cliveden, The Chester Grosvenor and The Dorchester, gaining a reputation as an innovator and one of the country’s ﬁnest artisan bakers. Paul then travelled extensively through Cyprus, Egypt and Jordan, visiting remote villages to discover ancient techniques for baking bread. Paul works with the Flour Advisory Board and has appeared on various TV programmes. His books include How To Bake, Paul Hollywood’s British Baking and Paul Hollywood’s Bread, which accompanied his BBC Two series.

Husband and wife team Sam and Sam run critically acclaimed Spanish/North African restaurant Moro and tapas bar Morito in Clerkenwell. The two chefs met in the early 90s after being introduced on the basis of their nearly identical names – Samantha’s maiden name was Clarke. They both worked at gastropub The Eagle before doing separate stints at The River Café. In 1997, newly married and with a shared desire to discover the food of the Southern Mediterranean, they set off in a camper van on a threemonth journey through Spain, Morocco and the Sahara, learning and tasting along the way. They returned to open Moro and, in 2010, its little sister, Morito. They’ve written four cookbooks and their latest, Morito, is full of amazing tapas and mezze recipes.

Sabrina Ghayour Sabrina started cooking at the age of six and is now a rising star of the Middle Eastern food world. A self-taught cook and food writer, she has worked in some of London’s ﬁnest ﬁve-star hotels, Michelin-starred restaurants and top catering companies. Her supper club, Sabrina’s Kitchen, located in venues across London, has been hugely popular, and is renowned for its vibrant Persian and Middle Eastern dishes. Sabrina also has her own events and catering business, and teaches cooking at Divertimenti and Leiths Cookery Schools. Her bestselling ﬁrst book, Persiana, draws on her Iranian heritage (she was born in Tehran) and showcases the colourful, ﬂavoursome dishes she has perfected over the years, making them accessible and easy to create at home.

SPRING

What’s in season? From February to April, more local produce becomes available, from root vegetables to the arrival of fresh spring greens and asparagus

BRITISH FRUIT & VEG As the weather becomes warmer, spring brings lots of new and tasty seasonal produce – perfect for salads, light suppers, soups and healthy desserts… APPLES You’ll still ﬁnd homegrown apples in the shops. So look out for Royal Gala, Jazz, Cox, Kanzi and Braeburn varieties, which are available until April or May. As well as a healthy snack, try them sliced in salads with smoked ﬁsh, cheese, chicken, walnuts or pecans.

Meat SPRING LAMB Tender spring lamb has a delicate, fragrant ﬂavour, so cook it simply. Roast a joint studded with rosemary and garlic, or even anchovies. It’s also good paired with fresh mint and spices such as cumin.

ASPARAGUS This has a short British season, beginning late April. Sweet and tender, it can be poached, steamed, roasted or stir-fried and goes well with butter, lemon or Parmesan. It makes a great accompaniment to chorizo, Parma ham, ﬁsh or eggs. BEETROOT Raw beetroot can be peeled and grated to add a sweet ﬂavour to salads. It’s delicious roasted whole or in wedges with a splash of red wine vinegar. Partner it with goats’ cheese, feta and smoked ﬁsh or see our ideas on page 11. And for convenience you can buy it vacuum-packed and pre-cooked. BRUSSELS SPROUTS In season until March, sprouts are a good source of vitamins A and C, iron and potassium. The secret is not to overcook them. Try them sliced or shredded in Chinese stir-fries or serve them tossed with crispy pancetta or bacon. CARROTS Young spring carrots are beautifully tender when eaten raw or lightly steamed. Bigger winter carrots taste great roasted, then made into soup with coriander or caraway seeds. A good source of vitamin A. CAULIFLOWER Often served with a cheese sauce, but also tasty in Indian curries with spices and coconut milk, or steamed and tossed with grain mustard. And you can even whizz up cauliﬂower in a food processor to make a low-carb, gluten-free pizza base!

8 woman&home PASSIONATE ABOUT FOOD

CHICORY With their bitter taste and crunchy texture, these salad leaves are great with a vinaigrette and go well with blue cheese and walnuts. But also try braised with lemon and butter or made into a gratin. GARLIC AND WILD GARLIC Wild garlic grows from late February and its delicate-tasting leaves can be eaten raw or cooked. In late spring, you’ll ﬁnd homegrown garlic bulbs – use in pesto, or salsa verde, a herby green sauce. JERUSALEM ARTICHOKES At their best until March, these knobbly tubers are excellent roasted – just scrub them clean. They can also be puréed to make a creamy soup. KALE High in antioxidants, vitamin C, folate, iron and calcium, try it steamed, stir-fried or in casseroles. It can even be baked in the oven with a drop of olive oil and salt to make healthy kale crisps.

BUYING IN SEASON It makes sense. Food in season tastes right – strawberries in February? No thanks! It is more environmentally sound and cost effective too. Make a regular trip to farmers’ markets, where the seasons are more obvious, and it makes shopping a lot more fun! To ﬁnd a farmers’ market near you, go to localfoods.org.uk

FRESH IDEAS

SPRING GREENS Tender and ﬂavoursome, the ﬁrst cabbages of the year can be shredded and added to a stir-fry. Or lightly steam and serve with some melted butter and lots of black pepper.

SWEDE With a mild ﬂavour, it’s usually served mashed. Try it as an alternative topping for shepherd’s or cottage pie, or add to chunky vegetable soups and stews. TURNIP Large winter turnips are at their peak until the end of February, and then you’ll ﬁnd baby turnips (smaller and sweeter) from late spring. Baby turnips can be roasted whole or even eaten raw in salads, whereas larger ones should be peeled and are best boiled and mashed. WATERCRESS April sees the start of our native watercress season. With a peppery taste, it’s used in salads and soups. When cooked it takes on a milder ﬂavour and a watercress sauce is perfect with ﬁsh.

NEW POTATOES New potatoes need no embellishment. Don’t peel them, so you retain their ﬁbre. Lightly steam and serve with a sprinkling of sea salt and a little butter or olive oil. Or try them roasted whole with rosemary. PURPLE SPROUTING BROCCOLI At its best between February and April, just steam with a drizzle of lemon juice or toss with pasta, chilli and sliced sausages. It’s rich in vitamin C, iron, beta-carotene, folate and potassium. RHUBARB You’ll see tender pink forced rhubarb from February, with the ﬁeld-grown variety from mid-April. Bake or simmer chopped in a little water and sugar to taste over a low heat. Orange pairs well with rhubarb. Use in crumbles, pies and tarts, or as a compote with pork or mackerel. SPRING ONIONS Use these mild-tasting onions raw shredded in salads, particularly mixed with mayonnaise and potatoes, as well as cooked in Oriental stir-fries, Thai curries, omelettes or quiches.

10 woman&home PASSIONATE ABOUT FOOD

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. 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. CLAMS These are classically used in the Italian spaghetti alle vongole or in Spanish tapas dishes, cooked with sherry, or chorizo, wine, paprika and garlic. Store in the fridge covered with a damp tea towel. CRAB With its sweet and ﬂavoursome meat, eat cooked crab simply with a squeeze of lemon, wholemeal toast and a green salad. Or add to a risotto or ﬁsh stew. OILY FISH Opt for sustainable mackerel, herring and sardines from our native waters. Oily ﬁsh are full of essential fatty acids, which are good for your skin and heart. Mackerel is good

grilled, teamed with citrus, or Asian ﬂavours such as ginger and chilli. OYSTERS Native oysters are available from September to April. Keep them wrapped in a damp tea towel in the fridge – never in water – with the curved side down, and eat as soon as possible. Oysters are rich in zinc and protein. MUSSELS A rich source of zinc, mussels are at their best in the colder months. Before cooking, discard broken ones and ones that remain open when tapped. De-beard and clean the mussels, and steam in a large glass of white wine with garlic and shallots, or try them with Thai ﬂavourings such as coconut milk, lemongrass and chilli. Once cooked, discard any that are still shut.

PHOTOGRAPHS CHARLIE RICHARDS, GLEN WILKINS, JERSEY.COM, MYLES NEW, TIMEINCUKCONTENT.COM

LEEKS This versatile vegetable is good in casseroles, tarts, pies, gratins and soups, or slice thinly and cook slowly in a little butter. It also partners well with cream and cheese.

Spicy beetroot dip

Spicy beetroot dip

Perfect as a vegetarian starter or in a mezze with other dishes. READY IN 1 HOUR 35 MINUTES SERVES 6 EASY/PREPARE AHEAD 600g bunched beetroot 1 red onion, peeled and cut into wedges 2tbsp olive oil 1tsp cumin seeds 1tsp fennel seeds ¼tsp mild chilli powder 5g mint, roughly chopped 100ml Greek yogurt

1 Heat the oven to 200C, gas 6. Trim and peel the beetroot and cut into small wedges. Scatter in

a roasting tin with the onion and drizzle with the oil. Sprinkle over the cumin, fennel and chilli powder. Cover with foil and bake for 1 hour 15 minutes or until the vegetables are tender. Leave to cool for 10 minutes. 2 Tip into a food processor and add the mint and a little salt. Blend until puréed, scraping down any lumps that cling to the sides of the bowl. Add the yogurt and blend in. Check the seasoning and turn into a serving bowl. Serve with ﬂatbreads. Per serving: 90 calories, 5g fat (1g saturated), 9g carbohydrate

IN SEASON IN FOCUS Make the most of this sweet and vibrant vegetable

2 delicious ways with beetroot Beetroot and coconut curry with paneer Beetroot’s earthiness lends itself well to the spices in this meat-free main course. READY IN 1 HOUR, PLUS MARINATING SERVES 4 EASY/PREPARE AHEAD 4tbsp vegetable oil

2 cinnamon sticks or 1 large one

1tbsp garam masala

1tbsp mustard seeds

2tbsp cumin seeds, dry toasted

2 red onions, peeled and sliced

in a frying pan and ground 1tbsp ground coriander 600g raw beetroot, peeled and cut into batons the size of your little ﬁnger 400ml can coconut milk for the marinated paneer 227g pack paneer cheese juice of 2 limes, and the zest of 1 1tbsp garam masala 3tbsp oil 1 onion, peeled and sliced to serve coriander leaves lime wedges red chillies, sliced

5 garlic cloves, crushed 1-2 Thai chillies, split lengthways (and deseeded if you prefer)

5 cloves

Beetroot and coconut curry with paneer

1 Marinate the paneer by putting it in a bowl with the lime juice and garam masala, and tossing to coat. Cover and marinate for at least 30 minutes, or up to overnight – the longer the better! 2 To make the curry, heat the oil in a large pan and add the cloves, cinnamon sticks and mustard seeds. Warm gently until the mustard seeds start to pop, then add the red onions

and cook for another 5 minutes, until they are soft and very lightly browned. Add the garlic, Thai chillies, garam masala, cumin and coriander to the pan and cook gently for another 5 minutes. Then add the beetroot, cook for another minute and ﬁnally add the coconut milk. Bring to a gentle simmer, cover and cook for 20 minutes, before uncovering and cooking for another 10 minutes. Depending on the size of your batons, the beetroot may take a little longer to cook. 3 Once in the ﬁnal 10 minutes of cooking the curry, heat another frying pan and add a drop of oil. When hot, add the paneer chunks to the pan, fry for a minute until brown on one side, then add the onion slices and fry, stirring frequently so the onions don’t burn. Season the curry and the paneer generously, and add a little more lime juice to the paneer if it needs it. 4 Serve the curry scattered with coriander, and the paneer topped with the lime zest and chillies, with rice and lime wedges for the curry. Per serving: 486 calories, 40g fat (20g saturated), 22g carbohydrate

IN SEASON with Mark Diacono

“Beetroot goes with everything and every season, joining hands with savoury and sweet equally well. I use it in ice creams and cakes as well as pizzas and salads” MARK DIACONO’S Crisp kale, beetroot, blue cheese and walnuts

READY IN 25 MINUTES SERVES 4 AS A SIDE EASY “WHEN I SET UP THE

200g kale

FARM, I MADE A LIST OF

2 tbsp sesame oil

EVERYTHING I LOVED TO

1 tsp salt

EAT OR LIKED THE SOUND

4 tbsp sesame seeds, or 2 tbsp each sesame and hemp seeds 450g cooked beetroot (roasted or boiled), peeled and cut into chunks 2 red onions, ﬁnely sliced 80g walnuts, broken into pieces A handful of parsley, main stems removed 40g Dorset Blue Vinny or similar cheese, broken into small pieces (optional) A few twists of black pepper for the Honey mustard dressing 1 tbsp cider vinegar 1 generous tsp English mustard 1 generous tsp honey sea salt and freshly ground black pepper 3 tbsp olive oil

OF,” EXPLAINS MARK. “I WOULD GROW WHATEVER MADE ME HUNGRY. I LIKED THE IDEA OF NURTURING FOOD THAT WAS ON THE MARGINS, THE FORGOTTEN FOODS; FRUITS, HERBS AND VEGETABLES THAT HAD ONCE BEEN POPULAR BUT HAD GONE OUT OF FASHION AS THEY DIDN’T SUIT THE SUPERMARKET SUPPLY CHAIN.”

1 Preheat the oven to 180°C/Gas 4. Tear or chop the kale into pieces and toss in a bowl with the sesame oil and salt. Spread the kale evenly between two baking sheets, keeping it in one layer. Bake until crisp, about 12–15 minutes. 2 Meanwhile, lightly toast the seeds in a hot dry frying pan. 3 To make the dressing, whisk the cider vinegar, mustard and honey together. Add a good pinch of salt and pepper and whisk a little more. Add the olive oil and whisk briskly until the mixture forms an emulsion. Check the seasoning. 4 Now your choice is to either mix the kale, beetroot, red onions, walnuts, parsley, cheese if using, seeds and seasoning in a large bowl and lightly coat in the dressing, or – as I mostly tend to – create a bed of the crispy kale and then layer on the remaining ingredients, scatter over the seeds and dollop with dressing to serve.

MARK DIACONO’S A YEAR AT OTTER FARM (BLOOMSBURY, £25) The taste of a ripe mulberry was Mark Diacono’s inspiration for creating Otter Farm, a smallholding in Devon where he keeps pigs and chickens, and grows every fruit, vegetable and herb you can imagine. You will ﬁnd gorgeous recipes that make the most of the farm’s seasonal produce (from Mulberry vodka to Broad bean falafels and Beef in beer), to practical advice for cultivating your own fruit and veg.

12 woman&home PASSIONATE ABOUT FOOD

EXTRACTED FROM A YEAR AT OTTER FARM BY MARK DIACONO PUBLISHED BY BLOOMSBURY © MARK DIACONO 2014 PHOTOGRAPH © MARK DIACONO 2014

Kale, crisped in the oven, is to my mind its ﬁnest incarnation. The ﬂavours intensify and the texture is fabulous. It makes a very ﬁne snack on its own; with beetroot, red onions and walnuts it becomes a great side; and the addition of cheese turns it into a superb lunch.

Mark Diacono’s Crisp kale, beetroot, blue cheese and walnuts

FRESH AND TASTY These nutritious and speedy meals are easy to prepare and perfect for during the week when you don’t want to spend hours in the kitchen

We’ve created fuss-free recipes featuring seasonal vegetables, spices and fresh herbs

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

Take your pick from delicious Italian ﬂavours, light Asian-inﬂuenced dishes, super salads and an impressive-looking leek and blue cheese tart

Full of fresh ﬂavours, these easy recipes feature nutrient-rich leafy greens, colourful root vegetables and beans – a tasty way to get your 5-a-day Spinach lasagne with leeks and pesto A satisfying meat-free dish. Serve with a green salad for more veggie goodness. READY IN 1 HOUR SERVES 6 EASY/PREPARE AHEAD 500g frozen spinach 2 garlic cloves, crushed 1tbsp olive oil 2 red onions, peeled and chopped 500g leeks, sliced and washed 3tbsp basil pesto 500g light cream cheese 50g mature Cheddar or Parmesan, grated 2tbsp milk

Red rice and root salad Camargue red rice has a nutty ﬂavour and is higher in ﬁbre than white rice. READY IN 2 HOURS 15 MINUTES SERVES 4 EASY/PREPARE AHEAD 500g raw beetroot (about 4-5 beets), scrubbed 150g Camargue red rice zest and juice of 1 orange 2tbsp olive oil 2tbsp shelled pistachios, roughly chopped 100g feta, crumbled a good handful of mint leaves, roughly chopped

Seared tuna with zesty bean salad Fresh tuna contains omega-3 fatty acids, which can help keep your joints supple. READY IN 20 MINUTES SERVES 2 EASY 3tbsp olive oil zest and juice of 1 lemon 1tsp honey 1tbsp chopped dill 1 red onion, peeled and thinly sliced 100g shelled and cooked soya beans 200g canned cannellini beans, drained and rinsed 2 x 125g fresh tuna steaks

8 dried lasagne sheets a few basil leaves, to garnish (optional)

1 Put the spinach in a bowl with the garlic and cook in the microwave on high for 2 minutes or until defrosted. Drain well, squeezing out excess moisture. Season. 2 Heat the oil in a large saucepan, add the onions and cook gently for 5 minutes until softened. Add the leeks, cover the pan and continue to cook for 10 minutes until soft but not coloured. Drain well and set aside. 3 In a bowl, mix together the pesto with half the cream cheese, half the Cheddar or Parmesan and 1tbsp milk. Season. 4 Heat the oven to 190C, gas 5. Spoon half the spinach and leek mixture over the base of an ovenproof dish and arrange half the sheets over the top in one layer. 5 Spread the pesto cheese mixture over the lasagne sheets and cover with the rest of the spinach and leek mixture. 6 Top with lasagne sheets. Mix the remaining cream cheese with 1tbsp milk and season. Spread on top of the lasagne and sprinkle with the rest of the Cheddar or Parmesan. Bake for 25 minutes or until golden. Serve topped with basil leaves. Per serving: 355 calories, 19g fat (8g saturated), 9g carbohydrate

1 Heat the oven to 180C, gas 4. Trim the beetroot, leaving a little bit of stalk on them, and place in a roasting tin with 150ml water. Cover loosely with foil and bake for 1 hour 30 minutes to 2 hours, depending on size, until tender. 2 Meanwhile, add the rice to a pan of boiling water and simmer for 30 minutes. Drain and cool. 3 While still warm, peel, quarter and slice the beetroot, and put in a large bowl with the orange zest and juice, and the oil. 4 Add the rice, pistachios, feta and mint. Season well and mix in gently. Per serving: 350 calories, 15g fat (5g saturated), 41g carbohydrate

Try this Replace the red rice with a mixture of red and white quinoa or bulgar wheat

1 Mix together 2tbsp of the olive oil, the lemon juice, honey and dill. Place the onion, soya beans and cannellini beans in a bowl, then pour over the dressing, season and toss to coat. 2 Heat the remaining oil in a large frying pan over a high heat and sear the tuna steaks for 2 minutes on each side until there is a 3mm ring around the edge. 3 Remove from the pan and serve with the bean salad and lemon zest. Per serving: 535 calories, 26g fat (4g saturated fat), 29g carbohydrate

PHOTOGRAPH CHARLOTTE TOLHURST

EASY MIDWEEK

MEAT FREE

Ready in 1 hour Spinach lasagne with leeks and pesto

woman&home PASSIONATE ABOUT FOOD 17

Soya beans are great added to salads and Japanese dishes

GLUTEN FREE

Ready in 20 minutes Seared tuna with zesty bean salad (recipe page 16)

EASY MIDWEEK

Try this

PHOTOGRAPHS CHARLIE RICHARDS, CHRIS ALACK

Add some toasted mixed seeds and a few chopped spring onions to this salad, if you like

GREAT FOR VEGGIES Red rice and root salad (recipe page 16)

woman&home PASSIONATE ABOUT FOOD 19

This speedy salmon dish really packs a punch – high in protein and rich in healthy fatty acids

GLUTEN FREE

Ready in 25 minutes Sizzling ginger salmon with veggie noodles (recipe page 22)

EASY MIDWEEK

Try this

PHOTOGRAPHS CHARLOTTE TOLHURST

The soya beans can be replaced with asparagus tips, mangetout, frozen peas or French beans

Thai sweet chilli prawns and pasta (recipe page 22)

woman&home PASSIONATE ABOUT FOOD 21

Salmon, prawns and chicken are great sources of protein and are quick to cook. These balanced recipes make nourishing and tasty family meals Sizzling ginger salmon with veggie noodles Rice noodles are gluten free and used widely in Chinese and Japanese cuisine. READY IN 25 MINUTES SERVES 2 EASY

FEEL GOOD KNOW-HOW Why soya beans? You keep them in the freezer like a bag of peas, so they’re easy to use. They’re a complete protein, which is easily digestible, naturally low in fat and a good source of vitamins and minerals.

Chicken and barley soup Hearty and healthy, this soup makes a satisfying meal in a bowl. READY IN 45 MINUTES SERVES 4 EASY/PREPARE AHEAD/FREEZE 1tbsp vegetable oil

100g rice noodles 1tsp groundnut oil 2 salmon ﬁllets 1tsp grated fresh ginger 2tbsp tamari (if you don’t need this to be

gluten-free, you can use light soy sauce) 2 baby pak choi 100g frozen soya beans 100g frozen peas juice of 1 lime

1 Bring a pan of water to the boil, add the rice noodles, then turn off the heat and leave them for 15 minutes. 2 Heat the groundnut oil in a non-stick pan. Season the salmon and sprinkle with ginger. Add to the pan and fry for 5 minutes. Turn, pour over the tamari, add the pak choi and cook for 5 more minutes until the ﬁsh ﬂakes. 3 Meanwhile, cook the soya beans in boiling salted water for 5 minutes, add the frozen peas and cook for 2 minutes. Drain well. 4 Drain the cooked rice noodles and mix well with the peas and beans. Divide between 2 plates, squeeze over the lime juice and top with the salmon steaks. Per serving: 590 calories, 21g fat (3g saturated), 52g carbohydrate

1 onion, peeled and ﬁnely chopped

Thai sweet chilli prawns and pasta Mix it up with this fusion of Thaiﬂavoured prawns and Italian linguine.

1 carrot, peeled and diced 1 garlic clove, crushed 1 reduced-salt chicken stock cube 4 boneless, skinless chicken thighs 1 sprig of rosemary 1 bay leaf

READY IN 15 MINUTES SERVES 4 EASY 200g linguine 150g frozen soya beans 1tbsp rapeseed oil 2 garlic cloves, crushed 12 raw Madagascan prawns 4tbsp sweet chilli sauce

1 Cook the linguine in boiling salted water for 6 minutes, add the soya beans and cook for a further 4 minutes until the linguine is just tender. 2 Meanwhile, heat the oil in a frying pan. Add the garlic and prawns and cook, stirring for 5-6 minutes until the prawns turn pink and are cooked through. 3 Drain the linguine and soya beans and add to the prawns in the pan. Add the sweet chilli sauce and stir in well to coat. Serve straightaway. Per serving: 327 calories, 6g fat (0.5g saturated), 48g carbohydrate

3tbsp barley grains

1 Heat the oil in a medium pan, add the onion and carrot, cover with a lid and sweat gently for 10 minutes until the vegetables are softened. Add the garlic and cook for a further minute. Dissolve the stock cube in 750ml of boiling water and add to the pan. 2 Add the chicken to the pan with the herbs and stir in the barley. Bring to the boil then simmer for 20-30 minutes, until the grains are softened. 3 Remove the chicken and shred the meat. Return to the pan and warm through, then serve with crusty bread. Per serving: 165 calories, 5g fat (1g saturated, 13g carbohydrate

4 speedy ideas... …for cooked chicken 1 Toss shredded chicken with rice, dried apricots and pistachios with a vinaigrette. 2 Make a salad of sliced mango, bacon, shredded chicken and watercress. 3 Mix cooked soya beans with avocado, cucumber, lettuce and shredded chicken. 4 Mix finely shredded white cabbage, carrots and spring onions with shredded chicken, mint and coriander. Dress with lime juice and sweet chilli sauce.

PHOTOGRAPH CHARLIE RICHARDS

EASY MIDWEEK

Ready in 45 minutes Chicken and barley soup

woman&home PASSIONATE ABOUT FOOD 23

GREAT FOR VEGGIES

Ready in 1 hour Leek and blue cheese tart

24 woman&home PASSIONATE ABOUT FOOD

PHOTOGRAPH CHARLIE RICHARDS

EASY MIDWEEK

Cook with tender, in-season vegetables such as versatile baby leeks and spring onions. Use them in cheese tarts or stir-fries, or make your own fresh relish Easy beef curry and pak choi stir-fry Super-lean minced beef is a speedy choice for a healthy midweek curry. READY IN 25 MINUTES SERVES 4 EASY

Leek and blue cheese tart

Spring onion relish

Delicious leeks contain properties that keep skin and eyes looking healthy.

A great accompaniment to cheese as well as ham, cold beef and chicken.

READY IN 1 HOUR SERVES 4 EASY/PREPARE AHEAD

READY IN 25 MINUTES MAKES 400G/6 LARGE SPOONFULS EASY/PREPARE AHEAD

500g baby leeks

2 bunches of spring onions, ﬁnely chopped ½ cucumber, peeled, halved lengthways, deseeded and ﬁnely chopped 1 garlic clove, crushed 1 red chilli, halved, deseeded and ﬁnely chopped 20g ﬁnely chopped fresh coriander (stalks too) 4tbsp yellow mustard seeds 4tbsp lime juice 3tbsp caster sugar you will need a sterilised jar and lid

1tbsp sunﬂower oil

15g butter

1tbsp red or yellow Thai curry paste

1tbsp oil

400g lean minced beef

375g pack of ready-rolled puff pastry

2tbsp Thai ﬁsh sauce

3 sprigs of lemon thyme, leaves removed and roughly chopped 150g Stilton, crumbled 50g walnuts, roughly chopped

1tsp sugar 175g basmati rice 4 curry leaves (optional) 4 pak choi, quartered lengthways 4 spring onions, sliced

1 Heat the oil in a large wok or frying pan and fry the curry paste for 1 minute. Add the minced beef and stir-fry for 3 minutes, stirring to break up the meat. 2 Add 100ml water, the ﬁsh sauce and sugar, and simmer gently for 5 minutes. 3 Place the rice in a saucepan with 350ml water and a pinch of salt. Bring to the boil, stir once, cover and turn down to the lowest possible heat. Cook for 10 minutes until the rice is cooked and has absorbed the liquid. Leave covered while you ﬁnish the beef. 4 Add the curry leaves, pak choi and spring onions to the beef and cook for 1-2 minutes until the pak choi has wilted. Serve in warmed bowls with the rice. Per serving: 411 calories, 16g fat (6g saturated), 37g carbohydrate

1 Heat the oven to 190C, gas 5. Trim the leeks and wash well under cold running water to remove any grit. Melt the butter and oil in a large saucepan, add the leeks and cook gently for 5 minutes until just cooked. Remove with a slotted spoon and pat dry with kitchen paper. 2 Unroll the pastry on to a large baking tray and arrange the leeks on top. 3 Scatter over the lemon thyme and Stilton, and bake for 25 minutes. Scatter the walnuts over the tart and return to the oven for a further 5 minutes or until the pastry is well risen and golden brown. Per serving: 627 calories, 50g fat (23g saturated), 36g carbohydrate

4 speedy ideas... …for puff pastry tarts 1 Spread a thin layer of pesto over the pastry sheet, top with sliced ripe tomatoes and mozzarella, then bake. 2 Cover the pastry with cooked spinach and mushrooms, top with spoonfuls of ricotta cheese and bake. 3 Cover with roasted onions, thyme and grated Gruyère cheese. 4 Cover with spinach, roasted peppers from a jar and goats’ cheese, then bake.

1 Put the spring onions in a bowl with the cucumber, garlic, chilli and coriander. Heat the mustard seeds in a dry saucepan until they pop. Remove from the heat and add to the mixture with the lime juice and caster sugar. 2 Mix well and transfer to a sterilised jar. This is a fresh relish rather than a preserve, and will store for up to 1 week in the fridge. It’s delicious served with mature Cheddar, creamy blue veined cheeses, soft goats’ cheese or ripe Brie. Per spoonful: 45 calories, 2g fat (0g saturated), 11g carbohydrate

Try this If you're not a fan of blue cheese, then use Cheddar instead of Stilton in the Leek and blue cheese tart

EASY MIDWEEK

Try this

Ready in 25 minutes Easy beef curry and pak choi stir-fry (recipe page 25)

26 woman&home PASSIONATE ABOUT FOOD

PHOTOGRAPHS CHARLOTTE TOLHURST, MYLES NEW

This recipe is just as delicious with minced lamb, pork or turkey. Use whichever you prefer

4 speedy ideas... …for spring onion relish 1 Serve the relish alongside grilled mackerel or sardines. 2 Add a dollop to a creamy cauliflower soup. 3 Serve with purple sprouting broccoli, served at room temperature, dressed with lemon and olive oil. 4 Serve with grilled lamb cutlets and watercress.

Spring onion relish (recipe page 25)

Use this tangy spring onion relish to liven up your lunchtime sandwiches too

Beef salad with porcini toast A rustic Italian-inspired dish, perfect as a starter or light main course. READY IN 20 MINUTES SERVES 2 EASY 6 thin slices of ciabatta 1 rounded tbsp porcini mushrooms in white truffle paste 1 rounded tbsp grated Parmesan, plus extra in shavings, to serve 100g thinly sliced, rare-cooked beef, warm or cold 2 handfuls of bistro-style salad (mixed leaves with ﬁne strands of beetroot) or other salad leaves a handful of cress for the dressing 1-2tbsp sherry vinegar or lemon juice 3tbsp good olive oil 1tbsp very ﬁnely chopped parsley or basil, or fresh pesto

Cheese-stuffed mushrooms

Cheese-stuffed mushrooms This makes a tasty vegetarian starter. Serve with a green salad. READY IN 20 MINUTES SERVES 6 EASY 12 chestnut mushrooms 1tbsp olive oil 1 mild red chilli, halved, deseeded

and chopped 2 spring onions, chopped 185g soft peppered or herbed cream cheese (we used Boursin) 12 basil leaves, roughly chopped

50g garlic and herb focaccia, broken into coarse breadcrumbs

1 Heat the grill. Wipe the chestnut mushrooms carefully and remove the stalks, then chop the stalks. 2 Heat the oil in a pan and add the mushroom stalks, chilli and spring onions, and cook until softened. Drain and leave to cool. 3 Mix the onion mixture with the cheese, basil and breadcrumbs, and divide equally between the mushrooms to make a smooth mound. Grill for 5 minutes until golden. Per serving: 181 calories, 17.5g fat (10g saturated), 4g carbohydrate

Per serving: 455 calories, 29g fat (7g saturated), 24g carbohydrate

Try this You can use leftover roast beef, or griddle a sirloin steak, slicing it thinly across the grain

PHOTOGRAPHS CHARLIE RICHARDS, TERRY BENSON

GREAT FOR VEGGIES

1 Heat the grill and toast the ciabatta slices on one side. Turn them and toast very lightly on the other side, then spread them with the porcini paste, sprinkle with Parmesan and toast until crisp and golden. 2 Arrange pieces of broken mushroom toasts on a platter, and add the beef slices, leaves and cress. 3 Mix the dressing ingredients and spoon over the salad. Season well and add a few Parmesan shavings on top.

EASY MIDWEEK

Ready in 20 minutes Beef salad with porcini toast

woman&home PASSIONATE ABOUT FOOD 29

EASY MIDWEEK with Yotam Ottolenghi

“If you wonder about a risotto full of Brussels sprouts, please trust me and set your doubts aside. My recipe tester, Claudine, said she had similar misgivings but totally loved it” YOTAM OTTOLENGHI’S Brussels sprout risotto

READY IN 40 MINUTES SERVES 4 EASY/PREPARE AHEAD 30g unsalted butter 2 tbsp olive oil

YOTAM SAYS: “IN PLENTY

2 small onions, ﬁnely chopped (200g)

MORE, EXPOSING PARTS

2 large garlic cloves, crushed

OF THE PROCESS THAT

2 tbsp thyme leaves

LEAD TO THE CREATION

2 lemons, rind shaved in long strips from one; ﬁnely grated zest of the other 300g risotto rice 500g trimmed Brussels sprouts, 200g shredded and 300g quartered 200ml dry white wine 900ml hot vegetable stock about 400ml sunﬂower oil 40g Parmesan, roughly grated 60g Dolcelatte, broken into 2cm chunks 10g tarragon, chopped 2 tsp lemon juice salt and black pepper

OF A DISH, TELLING ABOUT THE RECENT CULINARY JOURNEYS I HAVE BEEN ON, AND FOCUSING ON SOME SIMPLE COOKING TECHNIQUES THAT ELEVATE AN INGREDIENT AND PROPERLY REVEAL IT, WILL, I HOPE, OFFER AN ADDITIONAL PERSPECTIVE ON AN EVER-EXPANDING WORLD OF VEGETABLES, GRAINS AND LEGUMES, A WORLD WITH PLENTY OF FANTASTIC INGREDIENTS AND DISHES AND PLENTY MORE TO DISCOVER.”

1 Place the butter and olive oil in a large sauté pan on a medium–high heat. Add the onion and fry for 10 minutes, stirring occasionally, until soft and lightly caramelised. Add the garlic, thyme and

lemon strips and cook for a further 2 minutes. Add the rice, along with the shredded sprouts, and cook for another minute, stirring frequently. Pour over the wine and let it simmer for a minute before you start adding the stock, along with 1 teaspoon of salt and a good grind of pepper. Reduce the heat to medium and carry on adding the stock in ladlefuls, stirring often, until the rice is cooked but still retains a bite, and all the stock is used up. 2 While the rice is cooking, pour the sunﬂower oil into a separate large saucepan; it should come 2cm up the sides. Place on a high heat and, once very hot, use a slotted spoon to add a handful of the quartered sprouts: take care that they are completely dry before being fried; they will still splutter so be careful. Fry the sprouts for less than a minute, until golden and crispy, then transfer them to a plate lined with kitchen paper. Keep somewhere warm whilst you continue with the remaining sprouts. 3 Add the Parmesan, Dolcelatte, tarragon and half the fried sprouts to the cooked risotto and stir gently. Serve at once with the remaining sprouts spooned on top, followed by the grated lemon zest and juice.

YOTAM OTTOLENGHI’S PLENTY MORE (EBURY PRESS, £27) Yotam’s best-selling Plenty brought inventive vegetarian cookery to a much wider audience, with an emphasis on ﬂavour, original spicing and freshness of ingredients. The follow-up, Plenty More, offers over 150 more inspiring vegetable-based dishes, with chapters organised by cooking method. You’ll be tempted by Hot and sour mushroom soup, Stuffed peppers with fondant swede and goat’s cheese, and Cauliﬂower cake.

30 woman&home PASSIONATE ABOUT FOOD

EXTRACTED FROM PLENTY MORE BY YOTAM OTTOLENGHI (EBURY PRESS) MAIN PHOTOGRAPH © JONATHAN LOVEKIN 2014 CHEF PHOTOGRAPH PAL HANSEN

The fried sprout quarters add a layer of texture and crunch that risottos often lack: they are so good that you’ll quickly be ﬁguring out other dishes they can be sprinkled over.

Yotam Ottolenghi’s Brussels sprout risotto

Juicing is an easy way to boost your intake of fresh fruit and vegetables, and to give your diet a rainbow of antioxidants, vitamins and minerals.

EAT SMART Juice and smoothies Bring out your inner Gwyneth with our ideas for healthy juices, great fruit and veg combinations, and our thoughts on the sugar debate! When you juice your own, you are getting immediate impact from the various nutrients, as most bought juices have to be pasteurised. And if you buy Confused? Absolutely – so much fresh juice from a juice bar, you will pay conﬂicting information! Basically, it’s a for the privilege of having the juice good idea to cut out as much reﬁned freshly prepared. Once you get sugar from your diet as you can, as it’s into the habit, it’s a great just empty calories. Fruit contains and speedy way to fructose, which is a natural sugar. start your day. But fruit also contains vitamins, But which juicer? minerals, antioxidants and There are plenty Green juicing is here! ﬁbre, as well as fructose. Many of different Whizz up green grapes, prepared juices and smoothies models on the kale, kiwi, spinach and contain added sugar, so always market, so it celery for a super check the labels. An Innocent depends on your health boost. pocket and amount you are going to juice. Some retain the pulp from the ﬁbre (and can be a bit of a pain to clean), but the juice is easily digested. These are called centrifugal juicers. Make sure you buy one with a wide funnel. Then there are masticating juicers, which are less common but very effective for fruit and veg. Others have high-speed motors – such as the Nutribullet and Vitamix – that can blend ﬁbre, seeds and nuts into a liquid, which a standard kitchen blender can’t do. They are also super fast to clean. But a standard blender is ﬁne for smoothies made with soft fruits and bananas. Also, thinking of your sugar intake (see Sugar know-how, above), it’s preferable to mix fruit and vegetables together. In juice jargon terms, a smoothie contains all the ﬁbre and a juice has the ﬁbre and bits extracted.

SUGAR KNOW-HOW

Go green

smoothie, for example, doesn’t have any added sugar, just pure fruit or fruit and veg in their juices. It’s still a great way to incorporate your 5-a-day into your diet. Dental health experts will still say, quite rightly, that too much fruit juice is not great for your teeth and, with children under ﬁve, it’s best if they drink through a straw and it’s diluted 50:50 with water. Vitamin C through fruit helps with iron absorption. Juice should be part of a healthy balanced diet and not a substitute.

WORDS JANE CURRAN PHOTOGRAPHS TIMEINCUKCONTENT.COM

FAVOURITE COMBINATIONS Wash fruit and veg and buy as fresh as possible – organic if you can. Remove inedible peel – so peel an orange or avocado, but leave skin on a carrot. Just use your common sense. If you’re blending bitter vegetables, such as kale or broccoli, counteract it with something sweet such as apple, pear or grape. For a smoothie you’ll usually need to add a little water, ice or coconut water. Try: Tenderstem broccoli, apple, pear, watercress, cucumber Banana, peach, almond milk, orange segments, carrot Cranberry, frozen soft fruits (when out of season), beetroot Avocado, baby spinach, kiwi fruit, pineapple, pear

woman&home PASSIONATE ABOUT FOOD 33

RELAXED BRUNCH Do you usually take the time to enjoy a good breakfast – or is it a quick coffee and a rushed bowl of cereal or just tea and a slice of toast most mornings?

Breakfast is the most important meal of the day, so take the time to savour it

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

Our quick and easy recipes will inspire you to make brunch the main event of holidays and weekends – it’s a great way to set you up for the rest of the day

RELAXED BRUNCH

A fresh start to the day Get your tastebuds tingling with a burst of fruit, whether it’s in a fruity smoothie or stirred into a hearty bowl of porridge

Citrus refresher (recipe page 38)

Smart idea

PHOTOGRAPHS CHRIS ALACK

Berries with fromage frais (recipe page 38)

Mixed berry smoothie (recipe page 38)

So many of our fruity recipes and ideas are portable – great if you’re in a rush to get to work

Tropical porridge (recipe page 38)

Banana muffin (recipe page 38)

woman&home PASSIONATE ABOUT FOOD 37

RELAXED BRUNCH

LATE BREAKFAST Easy ways to start the day with fruit!

When you’re striving to achieve a minimum of 5-a-day, a few portions of fruit and a smoothie or a juice is a sureﬁre way to get you started. Before soft fruits come into season, stock up your freezer with bags of frozen berries. They are good value and it means you always have some to hand. Each recipe serves 1.

CITRUS REFRESHER Use a serrated knife to cut off a sliver from the top and bottom of 1 grapefruit. Cut away the peel, removing all skin and pith. Hold the grapefruit in your hand over a bowl to catch the juice, and cut either side of the pith to separate the segments. Peel away the skin of 1 satsuma and pull away the segments to separate. Top with 30g pomegranate seeds. BERRIES WITH FROMAGE FRAIS Mix 125ml fat-free fromage frais with a selection of fresh berries.

TROPICAL PORRIDGE Put 50g jumbo oats into a bowl with 350ml coconut water and microwave on high for 2 minutes. Cut 25g prepared mango into small pieces and serve on top of the porridge. BANANA MUFFIN Toast then butter ½ English muffin and slice 1 small banana. Pile up the banana on top of the muffin and sprinkle with a pinch of cinnamon. MIXED BERRY SMOOTHIE Mix 25g strawberries, 25g raspberries, 25g blackberries and 200ml skimmed milk in a blender and serve.

READY IN 20 mins Cinnamon and blueberry pastries

Who can resist the warm aroma of cinnamon on freshly baked pastries in the morning?

Smart idea Have this as a starter for brunch – you can also make it dairy free by using coconut milk yogurt

Cinnamon and blueberry pastries A weekend indulgent treat made simple with prepared pastry. READY IN 20 MINUTES MAKES 12 EASY/PREPARE AHEAD/FREEZE 250g can croissants in a can (we used Jus-Rol) 100g butter, room temperature 50g light muscovado sugar 1tsp cinnamon 50g dried blueberries 50g fondant icing sugar

1 Heat the oven to 200C, gas 6. Unroll the dough. Divide into 3 rectangles along the perforations (don’t cut on the diagonal). 2 Mix together the butter, sugar and cinnamon and spread over the dough. Sprinkle on the blueberries. 3 Roll up each rectangle to make 3 sausage shapes, cut each one into 4. 4 Put the pastries on to a baking tray lined with baking paper. Bake for 10 minutes until pale golden and crisp. 5 Mix together the icing sugar with 1tsp water to make a smooth paste. Drizzle over the pastries. Per pastry: 217 calories, 13g fat (7g saturated), 23g carbohydrate

French toast This is high in ﬁbre and protein – and doesn’t have the usual powdered sugar.

READY IN 20 mins French toast

PHOTOGRAPHS CHRIS ALACK, CHARLIE RICHARDS

READY IN 20 MINUTES SERVES 2 EASY 2 eggs 1tbsp coconut milk 2tsp ground cinnamon 2 slices of ﬂourless sprouted-grain bread or gluten-free bread 1tsp extra-virgin coconut oil, for oiling the frying pan 245ml yogurt 2tbsp pure maple syrup, rice syrup or coconut nectar fresh fruit, to serve

1 Crack the eggs into a medium-size bowl and beat with a wire whisk. Add the coconut milk and cinnamon. Whisk again to mix. 2 Cut the slices of bread in half, making 4 halves. Put the bread in the egg mixture and let it soak until it is saturated, about 2 minutes. 3 Heat the coconut oil in a frying pan over a medium heat. When the oil is hot, add the pieces of egg-soaked bread to the pan.

4 Pour the remaining egg mixture over the bread. Cook until golden, then ﬂip and cook until the other side is golden and the egg is cooked through. Transfer to a plate. 5 While the French toast is cooking, whisk the yogurt and syrup together in a small bowl. Top the French toast with dollops of the yogurt. Serve immediately, with fresh fruit. Per serving: 332 calories, 14g fat (7g saturated), 35g carbohydrate

woman&home PASSIONATE ABOUT FOOD 39

RELAXED BRUNCH

Spicy kedgeree This delicious ﬁshy mix is a great dish to feed a crowd. READY IN 45 MINUTES SERVES 6 EASY/PREPARE AHEAD 1tbsp sunﬂower oil 1 onion, peeled and ﬁnely chopped 3 garlic cloves, crushed ¾tsp cumin seeds, crushed

large pan until bubbling, add the rice mix and stir well to coat. Flake the ﬁsh, then add along with the eggs, coriander and lemon juice and season to mix, then serve. Per serving: 570 calories, 30g fat (11g saturated), 36g carbohydrate

Scrambled eggs with smoked trout on toast Luxury eggs – make them veggie and serve with sautéed mushrooms.

1tsp coriander seeds, crushed 1 cinnamon stick 1tsp turmeric 4 cloves

READY IN 15 MINUTES SERVES 2 EASY

5 cardamom pods, bruised

and the pods discarded 250g basmati rice, rinsed 350ml vegetable stock 6 large eggs 400ml milk 1 bay leaf 8 black peppercorns 300g un-dyed smoked haddock 200g hot smoked salmon 200g smoked kipper ﬁllets a handful of coriander leaves, chopped juice of ½ lemon for the spiced butter 65g unsalted butter, softened 1tsp yellow mustard seeds, crushed ¾tsp chilli powder

1 Heat the oil in a saucepan, add the onion and cook until lightly browned. Add the garlic and spices, and cook for 2 minutes, stirring. Add the rice, coat in the onion mixture and cook for a few seconds or until slightly translucent. 2 Add the stock, bring to the boil, cover and leave to cook on a high heat for 5 minutes. Reduce to a gentle simmer and leave to cook for 10 minutes. Keeping the lid on, take off the heat and set aside. 3 Bring a pan of water to the boil, carefully add the eggs and boil for 6-7 minutes for soft-boiled. Rinse in cold water, then peel and cut into quarters. 4 Meanwhile, in a sauté pan, bring the milk to the boil with the bay leaf and peppercorns. Reduce to a simmer, add the haddock and cook for 5 minutes. Add the other ﬁsh to heat through, remove from the milk with a slotted spoon and set aside. 5 For the spiced butter, mix the butter with the mustard seeds, chilli powder and some seasoning. Heat the butter in a

then drain well and set aside. 2 Heat the oil in a pan and add the bacon and mushrooms. Stir occasionally, over a medium heat, for 5-7 minutes until the bacon is crisp. 3 When the potatoes are cool enough to handle, slice and mix with the bacon and mushrooms in the pan. Lightly beat the eggs with salt and pepper and pour into the pan. Cover and cook over a medium heat for about 5 minutes or until the egg has almost set. 4 Put the pan under a hot grill. When the top has browned, sprinkle over parsley and serve. Per serving: 500 calories, 33g fat (9g saturated), 26g carbohydrate

4 eggs, lightly beaten 4tbsp mascarpone 1tsp creamed horseradish knob of butter, plus extra for buttering the toast 2 slices of crusty brown bread, toasted and buttered 2tsp chopped chives 100g sliced smoked trout

1 Mix together the beaten eggs, mascarpone and creamed horseradish, and season. Melt the butter in a non-stick pan. Pour in the egg mixture and cook over a medium heat, stirring continuously until the egg is softly set. 2 Spoon over the buttered toast then sprinkle with chives and pepper. Serve with slices of smoked trout. Per serving: 514 calories, 37g fat (18g saturated), 15g carbohydrate

Breakfast omelette Our morning version of a Spanish tortilla. READY IN 25 MINUTES SERVES 3 EASY/PREPARE AHEAD 500g new potatoes 2tbsp rapeseed or sunﬂower oil 6 rashers smoked, streaky bacon, chopped 125g mushrooms, sliced 6 eggs chopped parsley, to garnish

1 Put the potatoes in a pan of water and bring to the boil. Simmer for 12-15 minutes or until the potatoes are tender,

Cheese and paprika muffins A delicious brunch dish, but also great to serve with homemade soup. READY IN 35 MINUTES MAKES 6 EASY/PREPARE AHEAD 100g mature Cheddar 250g plain ﬂour 2tsp baking powder ½tsp bicarbonate of soda 1tsp cayenne pepper 3 large eggs 150ml milk 65g unsalted butter, melted cooked streaky bacon and maple syrup, to serve you will need a muffin tin lined with 6 paper cases

1 Heat the oven to 180C, gas 4. Cut 75g of the cheese into 6 small cubes, ﬁnely grate the remainder and set aside. Sift the ﬂour, baking powder, bicarbonate of soda and cayenne pepper in a large bowl. Make a well in the centre. 2 In a jug, beat the eggs with the milk, melted butter and some seasoning. Pour into the ﬂour and mix using a whisk until just combined. Spoon half the mixture into the muffin cases then divide the cubed cheese between each, followed by the remaining muffin mixture. Top with grated cheese and bake for 20-25 minutes. Serve with bacon and maple syrup. Per muffin: 360 calories, 20g fat (11g saturated), 32g carbohydrate

READY IN 15 mins

Smart idea

PHOTOGRAPHS KAREN THOMAS, CHRIS ALACK

Spicy kedgeree

Breakfast omelette

To make the kedgeree dairy free, poach the ﬁsh in water and use a block of Stork instead of butter

Scrambled eggs with smoked trout on toast

Cheese and paprika muffins

woman&home PASSIONATE ABOUT FOOD 41

RELAXED BRUNCH

READY IN 20 mins

Sangrita shots Mix together 800ml tomato juice, the juice of 2 oranges, the juice of 1-2 limes, ½tsp Tabasco and 4 measures of tequila in a jug with lots of ice. Add a cucumber/celery swizzle and stir. Add celery salt or Worcestershire sauce to taste if you’d like a Bloody Mary-esque ﬂavour. Makes 1 litre.

Tuna and pepper quesadilla

Tuna and pepper quesadilla High protein and really ﬁlling, prepare the components in advance. READY IN 20 MINUTES SERVES 2 EASY/PREPARE AHEAD 160g can tuna in olive oil, drained juice of 1 lime 50g canned sweetcorn, drained handful of coriander, chopped 2tbsp chipotle sauce 2 roasted red peppers from a jar, drained

and sliced 3tbsp grated Cheddar 2 tortilla wraps 1 avocado, quartered, stone removed 1 tomato, deseeded and diced 2 spring onions, sliced 100g bag rocket, sliced

1 In a bowl, mix the tuna, 1tsp of the lime juice, the sweetcorn, coriander, chipotle sauce, peppers and cheese

Smart idea This delicious Mexican-style “sandwich” works well with leftover cooked chicken too

with some ground black pepper. 2 Heat a non-stick pan, add a tortilla, spoon over the tuna mixture and top with the other tortilla, as a lid. Cook for 2 minutes. 3 Meanwhile, mash together the avocado, remaining lime juice and some seasoning, then stir through most of the tomato and spring onions. 4 Turn over the quesadilla to brown the other side – pop a large plate on top of the pan and upturn so the quesadilla is turned over on the plate, then return to the pan and the heat. Cook for 2-3 minutes until the base is crispy. 5 Serve the hot quesadilla, cut into wedges, with the guacamole, salad and the remaining tomato, onions and coriander. Per serving: 718 calories, 41g fat (13g saturated), 49g carbohydrate

Sangrita shots

5 speedy ideas... …with tomato juice 1 Add celery salt, Worcestershire sauce, Tabasco sauce and lemon juice, for a Virgin Mary cocktail. 2 To the above, make a delicious Bloody Mary by adding a slug of dry sherry and a shot of vodka. 3 Or make jelly shots – add 6 dissolved gelatine leaves to each 500ml liquid. 4 Blitz tomato juice for a breakfast smoothie with celery and apple. 5 Or try a smoothie with beetroot, pear and orange for a great antioxidant boost.

GREAT FOR VEGGIES

Brie and rocket toasties with cherry chutney If you don’t have time to make the chutney, just use bought plum chutney. READY IN 50 MINUTES, PLUS MATURING MAKES 1 JAR OF CHUTNEY AND 2 SANDWICHES EASY

PHOTOGRAPH CHRIS ALACK, WILL HEAP, JONATHAN GREGSON

for the cherry chutney 1 eating apple, grated 400g cherries, fresh or frozen, stoned and roughly chopped 1 banana shallot, ﬁnely chopped ½tsp mustard seeds ¾tsp coriander seeds, roughly crushed 100g soft brown sugar 75ml cider vinegar you will need a sterilised jar with a tight-ﬁtting lid for the sandwich 60g Brie, sliced a handful of rocket leaves 4 slices of sourdough bread

1 To make the chutney, put all the ingredients in a saucepan, bring to the boil and simmer gently for 45 minutes, stirring occasionally. Transfer to the sterilised jar. The chutney will keep for up to 3 months in a cool, dark place and is best stored for a fortnight before eating. 2 To make the toasties, divide the Brie and rocket between 2 slices of bread, spreading the remaining 2 slices generously with your chutney. Sandwich together, pressing down ﬁrmly, then cook in a hot griddle pan. Weigh the toastie down with something heavy like a saucepan to press the ingredients together as they heat. When the bread is marked from the griddle and the Brie is melting – about 1-2 minutes on each side – slice the toasties into wedges and eat straightaway. Per sandwich: 328 calories, 10g fat (6g saturated fat), 47g carbohydrate

woman&home PASSIONATE ABOUT FOOD 43

RELAXED BRUNCH with Sam and Sam Clark

“We want to inspire you to cook and eat wonderful tapas and mezze. The unique atmosphere this brings to the table should be a part of everyone’s life”

SAM AND SAM CLARK’S Huevos rotos

“WE HAD THE STRANGEST

READY IN 45 MINUTES SERVES 4 EASY

EXPERIENCE WHEN WE VISITED OUR EGG SUPPLIER,” SAY SAM AND SAM. “WE WERE CHATTING WITH THE FARMER, WHEN HE UNEXPECTEDLY OPENED A SIDE-DOOR IN HIS OFFICE, DIRECTLY ON TO HIS BARN WHERE LOTS OF CHICKENS WERE WADDLING AROUND. HE SAID, ‘PUT OUT YOUR HAND,’ AND A HEN PROMPTLY LAID A WARM EGG INTO SAMUEL’S PALM. ALTHOUGH COMICAL, WE FOUND THE MOMENT SURPRISINGLY TOUCHING.

2 medium potatoes (225-250g), peeled and cut into 1cm cubes 4 tablespoons olive oil 100g cooking or slicing chorizo, sliced (optional) 1 Spanish onion, chopped 1 small red pepper, chopped 1 small green pepper, chopped 1 sprig of thyme 1 teaspoon ﬁnely chopped rosemary 1 garlic clove, ﬁnely chopped 4 organic or free-range eggs 1 tablespoon roughly chopped ﬂat-leaf parsley a sprinkling of smoked sweet Spanish paprika

NOW, WITH EACH TORTILLA WE MAKE, WE CAN’T HELP BUT THINK OF THE MIRACLE

1 Add a generous pinch of salt to the cubed potatoes, toss well and leave

in a colander for 15 minutes. 2 Meanwhile, pour the oil into a large frying pan, add the chorizo (if using) and cook over a medium heat for a few minutes until it caramelises. Remove the chorizo and set aside. 3 Now add the onion, peppers, thyme, rosemary and a pinch of salt to the pan. Cook gently for about 10 minutes, stirring occasionally, until the onion and peppers begin to soften. 4 Stir in the potatoes and garlic and cook for another 15 minutes or until the potatoes are soft and tender but not coloured, stirring every now and then. 5 Return the chorizo to the pan and crack the eggs into the mixture. Remove from the heat and gently mix everything together until the egg is cooked, returning the pan to the heat if necessary. 6 Check for seasoning, sprinkle with the parsley and paprika and serve immediately, with bread or toast.

EACH EGG REPRESENTS.”

SAM & SAM CLARK’S MORITO (EBURY PRESS, £26) Sam and Sam Clark’s restaurant Morito serves delicious and innovative tapas and mezze in the heart of London’s Exmouth Market. Next door to its older sibling, Moro, Morito’s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool. Now, with the publication of the cookbook, Morito’s small plates can be cooked and eaten at home.

44 woman&home PASSIONATE ABOUT FOOD

EXTRACTED FROM SAM AND SAM CLARK’S MORITO PUBLISHED BY EBURY PRESS PHOTOGRAPH © EBURY PRESS 2014

Weekend brunch at Morito usually starts with huevos rotos – a chorizo, potato, onion and egg hotchpotch. This is a dish for workers, walkers or teenagers. It is heavy, but very authentic and delicious.

Sam and Sam Clark’s Huevos rotos

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A TOUCH OF SPICE Warm and comforting or intense and ﬂavourful… there’s an array of spices to excite your tastebuds

Short of time? Try our vegetable-packed curry that’s on the table in 15 minutes

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

Keep a selection of spices in your storecupboard to use individually, or experiment and mix together to make your own unique blend

SPICE TRICKS… Use instead of salt in recipes – paprika, for instance, will pep up a stew and a little ginger will add intensity to soup

Chiang Mai beef curry Kaffir lime leaves have a citrus, aromatic ﬂavour and are reported to aid digestion. READY IN 20 MINUTES SERVES 2-3 EASY 1tbsp vegetable oil

Malaysian ﬁsh curry

Chilli peppers contain vitamins A and C, beneﬁcial in boosting immunity.

Omit the bird’s-eye chillies if you prefer a milder ﬂavour.

READY IN 30 MINUTES SERVES 4-6 EASY

READY IN 1 HOUR SERVES 4 EASY

2tbsp olive oil

600g prepared mackerel ﬁllets (8) or sea bass ﬁllets 2tbsp vegetable oil 1 large onion, peeled and thinly sliced 2-3tbsp Malaysian Rendang curry paste 24 curry leaves (optional) 4 small aubergines, quartered, or 1 medium aubergine, cut into chunks 400ml can reduced-fat coconut milk 2tsp tamarind paste 2tbsp tomato purée 1-2 red and 1-2 green bird’s-eye chillies, deseeded and kept whole 175g okra, topped and tailed 4 medium-sized tomatoes, each cut into quarters coriander leaves, to serve rice, to serve

1 large red onion, peeled and chopped 1 red and 1 yellow pepper, halved, deseeded and sliced 1 red chilli, ﬁnely sliced 350g basmati rice 700ml hot chicken stock 100g sultanas 2tbsp jerk seasoning zest and juice of 1 orange 3 chicken breasts, skins on a good handful of fresh ﬂat-leaf parsley and mint, chopped 4tbsp natural yogurt, to serve

1 Heat 1tsp of the oil in a large casserole, add the onion and peppers, and sweat on a low heat for 5 minutes. Add the chilli and rice and stir well to coat the grains. 2 Add the stock and sultanas. Bring to a boil, stir once, then cover and turn down the heat to its lowest setting. Cook undisturbed for 18-20 minutes (don’t stir), until all the liquid has been absorbed and the rice is soft. 3 Meanwhile, mix together the remaining oil with the jerk seasoning and orange juice, and rub over the chicken. Heat the grill and cook the chicken, skin-side down, for 5 minutes, then turn and grill for 10 minutes until cooked through. 4 Fork the orange zest through the rice with most of the herbs. Slice the chicken and arrange on top of the rice. Top with the yogurt and remaining herbs. Per serving: 654-436 calories, 11-7g fat (2.5-1.5g saturated), 98-65g carbohydrate

50 woman&home PASSIONATE ABOUT FOOD

1 Sprinkle the ﬁsh with a little salt and leave for about 20 minutes. Meanwhile, heat the oil in a large pan, add the onion, sprinkle with a little salt and fry until it browns. 2 Reduce the heat, add the curry paste and leaves, and fry gently for 2-3 minutes, stirring. Add the aubergines, coconut milk, tamarind paste, tomato purée, chillies, okra and 200ml water. Simmer for 15 minutes. Heat the oven to 200C, gas 6. 3 Arrange ﬁsh snugly, side by side, in a roasting tin. Pour over the curry sauce. Tuck the tomato quarters in. Cover with foil and bake for 20-25 minutes. Scatter over the coriander leaves. Serve with rice. Per serving: 530 calories, 39g fat (13g saturated), 12g carbohydrate

1 Heat a large wok over a medium heat. Add the oil, then the onion and garlic, and cook for a couple of minutes. Add the curry paste and fry for 2 minutes, stirring. Push the onion mixture to one side. 2 Increase the heat and add the beef strips, spreading them out in the pan. When browned on one side, ﬂip them over – 2 minutes cooking is enough. Add the red pepper, beans and sweetcorn, and mix well. Stir in the lime leaves, sugar, bean sauce, lime juice, ﬁsh sauce and 100ml water, or more if you like a good sauce. Bring to a simmer for a couple of minutes. Season with plenty of black pepper, then sprinkle over the Thai basil and mint. Serve straight away with rice or noodles. Per serving: 350-233 calories, 15-10g fat (3.5-2.5g saturated), 17-11g carbohydrate

PHOTOGRAPH TONY BRISCOE

Spiced chicken pilaf

1 medium onion, peeled and coarsely chopped 2-3 garlic cloves, peeled and ﬁnely chopped 2-3tbsp ready-made red, green or yellow Thai curry paste 250g sirloin steak, trimmed of fat and cut into strips 1 red pepper, halved, deseeded and sliced lengthways 100g snake beans or round green beans, cut into short lengths and blanched for 2 minutes 6 baby sweetcorn, blanched for 2-3 minutes 8 fresh or dried kaffir lime leaves 1tsp palm sugar or brown sugar 2-3tbsp black bean sauce juice of 1 lime 4-5tsp Thai ﬁsh sauce a handful (10-15) of Thai basil leaves and mint leaves, whole or ﬁnely sliced rice or noodles, to serve

A TOUCH OF SPICE

Speedy idea Lime leaves freeze brilliantly. Store in a zip-lock bag and use directly from the freezer, no need to defrost

Ready in 20 minutes Chiang Mai beef curry

Try this Swap the chicken for duck breasts – the rich, gamey taste works beautifully with the orange ﬂavour

Ready in 30 minutes Spiced chicken pilaf (recipe page 50)

PHOTOGRAPHS CHRIS ALACK, TONY BRISCOE

A TOUCH OF SPICE

DAIRY FREE Malaysian ﬁsh curry (recipe page 50)

woman&home PASSIONATE ABOUT FOOD 53

Use ready-to-wok noodles if you want to save time making this recipe

Burmese chicken noodle curry (recipe page 56)

A TOUCH OF SPICE

Speedy idea

PHOTOGRAPHS TONY BRISCOE, WILLIAM LINGWOOD

Pilafs are a great way of using up leftover meat. Reheat in a tbsp of oil until heated through and stir into the rice

DAIRY FREE

Ready in 35 minutes Coconut rice pilaf with lamb cutlets (recipe page 56)

woman&home PASSIONATE ABOUT FOOD 55

Ginger’s digestive and antibacterial properties make it a culinary favourite. READY IN 1 HOUR 10 MINUTES SERVES 2 EASY/PREPARE AHEAD 1tsp ground turmeric 3 chicken thighs, skinned 900ml hot chicken or vegetable stock 2 eggs

pan with the spring onions. Season. 6 Spoon into bowls and top with the quarters of egg, sliced red chilli and coriander leaves. Serve with lime wedges. Per serving: 669 calories, 37g fat (19g saturated), 42g carbohydrate

Coconut rice pilaf with lamb cutlets Crushing coriander and cumin seeds helps them release maximum ﬂavour.

1tbsp vegetable oil 1 large onion, peeled, ½ sliced and

½ ﬁnely chopped 1-2 garlic cloves, peeled and grated 3cm piece of root ginger, grated 1 red chilli, deseeded and ﬁnely chopped, plus extra chilli, sliced 1 rounded tsp cornﬂour 1 rounded tsp mild/medium curry powder 160ml can coconut cream juice of 1 lime, plus 1 lime, cut into wedges 1 nest of dried medium noodles 6 spring onions, trimmed and sliced on the diagonal a good handful of fresh coriander leaves

READY IN 35 MINUTES SERVES 6 EASY/PREPARE AHEAD

56 woman&home PASSIONATE ABOUT FOOD

Per serving: 577 calories, 28g fat (15g saturated), 42g carbohydrate

Chipotle chilli with crispy potato skins The smoked, dried jalapeno peppers give chipotle paste its distinctive taste. READY IN 1 HOUR 10 MINUTES SERVES 4 EASY/PREPARE AHEAD 4 large potatoes, quartered

a little oil, for frying

3tbsp olive oil

1 onion, peeled and ﬁnely chopped

2 red onions, peeled and chopped

1tbsp coriander seeds, lightly crushed

1-2tbsp chipotle paste (we used Discovery) 500g turkey thigh mince 1 red and 1 yellow pepper, halved, deseeded and chopped 2 garlic cloves, crushed 400g can chopped tomatoes 400g can red kidney beans 1tbsp balsamic vinegar 450ml beef stock lime wedges, to serve for the topping 1 ripe avocado, chopped 2 tomatoes, chopped 2tbsp coriander, chopped 150ml natural yogurt

1tsp cumin seeds, lightly crushed ½tsp black pepper 6 cardamom pods, bruised 5 whole cloves 1 cinnamon stick 300g basmati rice, rinsed in cold water 300ml vegetable or chicken stock 130ml coconut milk 18 small lamb cutlets

1 Rub the turmeric over the chicken thighs. Bring the stock to the boil in a large pan. Add the chicken, turn down the heat and simmer for 20 minutes, until the meat is cooked through and tender. Remove from the pan, set aside and, when cool enough to handle, pull the meat off the bones. 2 Bring the stock back to the boil, add the eggs and boil them for 7-8 minutes. Take them out, cool under running water then shell them. Pour the stock into a jug. 3 Heat the oil in the pan, add the slices of onion and fry for 10 minutes. Meanwhile, mix the chopped onion, garlic, ginger and chilli with the cooked chicken. When the sliced onion is browned, add the chicken mixture and fry for 2 minutes, stirring. Pour the stock back into the pan, bring to the boil then turn down to a simmer. 4 Mix the cornﬂour with the curry powder and 3tsp water to make a paste. Stir into the stock. Simmer for 10-14 minutes. Add the coconut cream and lime juice. 5 Meanwhile, cook the noodles according to the pack instructions. Drain well and refresh them under cold running water. Add the noodles to the chicken in the

and add a squeeze of lime juice. Add extra limes to squeeze over the lamb and serve with a green salad.

25g toasted cashews, roughly chopped 25g pistachios, roughly chopped 50g fresh coconut pieces, ﬁnely sliced a large handful each of mint and coriander leaves, roughly chopped a good squeeze of lime juice, plus lime wedges, to serve green salad, to serve

1 Heat the oil in a medium saucepan, add the onion and cook for 3-4 minutes, or until lightly browned. Add the spices and cook for another 2 minutes, stirring frequently. Now add the rice to the pan, coat well in the mixture and cook for a few seconds or until slightly translucent. 2 Add the stock and coconut milk to the pan, bring to the boil, cover and reduce to a gentle simmer. Leave to cook for a further 12-15 minutes or until tender. Keeping the lid on, remove from the heat and set aside. 3 Meanwhile, heat the grill to high, then cook the lamb cutlets for a few minutes on each side. 4 To serve, gently stir the nuts, coconut and herbs into the rice, season to taste

1 Heat the oven to 200C, gas 6. Prick the potatoes, rub with 1tbsp of the oil and bake for 40 minutes. 2 Meanwhile, heat 1tbsp of the oil in a large, ovenproof pan and gently fry the onions for a few minutes, to soften. Add the chipotle paste and mince, and cook for 10 minutes to brown, stirring as needed. 3 Add the peppers, garlic, tomatoes, kidney beans, balsamic vinegar and stock. Season, bring to the boil, cover and cook in the oven for 30 minutes, until the meat is tender. 4 Scoop out the centre of the potatoes. Put the skins in a roasting tin, drizzle with 1tbsp of the oil and roast for 20 minutes until crispy. Serve the chilli with the avocado, tomatoes, coriander and yogurt on top, and lime wedges to squeeze over. Per serving: 566 calories, 20g fat (4.5g saturated), 46g carbohydrate

PHOTOGRAPH CHRIS ALACK

Burmese chicken noodle curry

A TOUCH OF SPICE

GLUTEN FREE Chipotle chilli with crispy potato skins

GREAT FOR VEGGIES

Butternut squash and sweetcorn korma This recipe can be tweaked to make it vegan – simply use coconut milk yogurt. READY IN 2 HOURS 30 MINUTES SERVES 4 EASY/PREPARE AHEAD 1tbsp vegetable oil

Tikka masala mackerel skewers

Tikka masala mackerel skewers Nutty and peppery in taste, cumin seeds are a good source of iron. READY IN 25 MINUTES SERVES 4 EASY/PREPARE AHEAD 2tbsp mango chutney juice of 1 lime, plus lime wedges, to serve 2tbsp tikka masala curry paste 4 mackerel, ﬁlleted for the salad 225g ripe tomatoes, roughly chopped ½ small red onion, peeled and thinly sliced 1 small garlic clove, chopped ½ red chilli, deseeded and ﬁnely chopped pinch of ground cumin juice of 1 lime

58 woman&home PASSIONATE ABOUT FOOD

2tbsp each roughly chopped coriander and mint, plus extra coriander, to garnish you will need 8 wooden skewers soaked in cold water

1 Mix together the mango chutney, lime juice and tikka masala paste. Lay the ﬁsh in a shallow, non-metallic dish and spread the spice mixture over both sides. 2 Meanwhile, make the salad. Mix together the tomatoes, onion, garlic, chilli, cumin and lime juice. Set aside. 3 Heat the grill to medium and skewer the ﬁsh on to the skewers. Grill the ﬁsh for 3 minutes on each side until it ﬂakes easily. 4 Stir the herbs into the salad and serve the ﬁsh with the squeezed lime halves.

1 Set a slow cooker on low or heat the oven to 150C, gas 2. Heat the oil in a large pan, add the onion with the spices and cook over a low heat for 5-6 minutes. Add the chilli, garlic and ginger, stir-fry for 1 minute, then tip into the slow cooker pot or a casserole. 2 Add the squash, cauliﬂower and pepper, and pour in 300ml stock. Cook in the slow cooker on low for 4 hours, or add 600ml stock and cook in a casserole in the oven for 1 hour 30 minutes to 2 hours, until the vegetables are tender. 3 Stir in the beans and sweetcorn, yogurt and ground almonds. Season and heat through for 10 minutes. Scatter with ﬂaked almonds and coriander leaves. Serve with rice or naan bread.

Per serving: 515 calories, 36g fat (7g saturated), 10g carbohydrate

Per serving: 293 calories, 15g fat (2g saturated), 26g carbohydrate

PHOTOGRAPHS CHARLIE RICHARDS, TERRY BENSON

Ready in 25 minutes

1 red or white onion, peeled and chopped 4 cardamom pods, squashed 2-3tsp each ground cumin and coriander ½-1tsp ground turmeric 1 green chilli, deseeded and ﬁnely chopped 1 garlic clove, peeled and crushed 1tbsp grated root ginger 1 small butternut squash (around 500g), peeled, deseeded and cut into chunks 1 small cauliﬂower (around 200g), broken into big ﬂorets 1 red pepper, deseeded and cut into big chunks 300-600ml hot vegetable stock 200g mixed frozen soya beans and sweetcorn, thawed 150g pot natural yogurt 2tbsp ground almonds 2-3tbsp ﬂaked almonds, toasted a few sprigs of coriander rice or naan bread, to serve

A TOUCH OF SPICE

Butternut squash and sweetcorn korma

You could use up leftover meat from a roast – cut cooked beef, pork or chicken into chunks, toss in the marinade and pan-fry for a few minutes

Ready in 20 minutes Fast and fabulous fajitas (recipe page 62)

A TOUCH OF SPICE

PHOTOGRAPHS CHRIS ALACK

SPICE TRICKS… Keep spices fresh for longer by storing in a dark, dry, cool place – when you open the jar it should have a spicy aroma

MEAT FREE

Ready in 15 minutes Red Thai veg curry (recipe page 62)

woman&home PASSIONATE ABOUT FOOD 61

SPICE TRICKS… Invest in a pestle and mortar to grind your own concoctions and release the fresh ﬂavours and oils of the spices

1 red onion, peeled and thinly sliced juice of 1 lime 400g mini chicken ﬁllets

3 garlic cloves, sliced

salsa, soured cream, a few of the sliced onions and some coriander leaves.

2 sprigs of rosemary

Per serving: 574 calories, 16g fat (6g saturated), 65g carbohydrate

2tsp ground cumin

8 soft corn tortillas 200g pot of tomato salsa

Red Thai veg curry To make this vegetarian and vegan, replace the Thai ﬁsh sauce with 2tbsp soy sauce and lime juice. READY IN 15 MINUTES SERVES 4 EASY

150ml soured cream a small bundle of coriander leaves

1tbsp vegetable oil 1 onion, peeled and chopped

1 Put the sliced onion into a little dish, sprinkle with a pinch of salt and squeeze over the lime juice. Set aside. 2 Season the chicken ﬁllets to taste and toss into the marinade. Heat the olive oil in a frying pan, add the chicken and pan-fry gently for 10-15 minutes, turning as needed. 3 Heat the tortillas in the microwave, according to the pack instructions. 4 Slice up the chicken and pile on to the warm tortillas, then top with the tomato

4 speedy ideas... …for adding a little spice to your storecupboard favourites 1 Sprinkle a few chilli ﬂakes over baked beans and serve with a jacket potato. 2 Stir ﬁnely crushed kaffir lime leaves and lemon juice into canned tuna – great stirred through cooked rice. 3 Heat a can of peaches with star anise. Serve warm with ice cream. 4 Add a pinch of cinnamon to porridge and top with coarsely grated apple.

62 woman&home PASSIONATE ABOUT FOOD

1.6kg shoulder of lamb, on the bone 2tsp ground coriander 4tbsp thick balsamic vinegar

2tbsp piri-piri marinade (we used Nando’s) 2tbsp olive oil

READY IN 3 HOURS 45 MINUTES SERVES 8 EASY/PREPARE AHEAD

1tbsp olive oil juice of 1 lemon for the bulgar salad 350g bulgar wheat 1 vegetable stock pot ½ cucumber, halved lengthways, deseeded and diced 100g pomegranate seeds 4tbsp chopped fresh parsley, coriander and mint ﬁnely grated zest and juice of 1 lemon 1tbsp runny honey

2 garlic cloves, chopped 2tbsp Thai red curry paste 1 red pepper, halved, deseeded

and sliced 500ml vegetable stock 2tbsp Thai ﬁsh sauce 1tsp sugar 200g can bamboo shoots, drained 200g beansprouts 220g can water chestnuts, drained and sliced 100g baby spinach leaves 2tbsp coriander leaves

1 Heat the oil in a large pan, add the onion and fry for a few minutes, to soften. 2 Add the garlic, curry paste, pepper, stock, ﬁsh sauce and sugar, and cook for 2 minutes. 3 Tip in the bamboo shoots, beansprouts, water chestnuts and spinach leaves. Heat for 4 minutes to warm through. Serve topped with coriander leaves. For a more substantial supper, serve with a handful of cooked rice noodles. Per serving: 114 calories, 5g fat (0.5g saturated), 12g carbohydrate

1 Heat the oven to 180C, gas 4. Spread the onions, garlic and rosemary in a roasting tin. Put the lamb on top and season well. 2 In a bowl, mix the cumin, coriander, vinegar, oil and lemon juice. Spoon over the lamb, rinse out the bowl with 300ml water and pour around the meat. 3 Cover with foil and cook for 3 hours. Take off the foil and cook for another 30 minutes. Pour off the cooking juices, leave to settle for a minute and spoon off the fat. 4 Meanwhile, make the bulgar salad. Put the bulgar wheat in a pan with a stock pot and 1.5 litres boiling water. Cook for 15 minutes, drain and leave to cool. Stir through the remaining ingredients. 5 Shred the lamb and serve with the bulgar salad. Per serving: 524 calories, 22g fat (9g saturated), 41g carbohydrate

PHOTOGRAPH CHRIS ALACK

READY IN 20 MINUTES SERVES 4 EASY

This sweet, meltingly tender lamb is a great, no-hassle dish for entertaining.

3 onions, peeled and thickly sliced

Fast and fabulous fajitas Bird’s-eye chilli peppers are used to add heat to piri-piri sauce.

Persian slow-cooked shoulder of lamb

A TOUCH OF SPICE

Try this For a quick lunch the next day, serve any leftover lamb in a pitta with diced cucumber and mint leaves

DAIRY FREE Persian slow-cooked shoulder of lamb

A TOUCH OF SPICE with The Hairy Bikers

“Asian food is fresh, tasty and exciting with so many textures and lively ﬂavour combinations. We love it more than ever now” THE HAIRY BIKERS’ Five-spice belly pork

READY IN 2 HOURS 45 MINUTES, PLUS OVERNIGHT MARINATING SERVES 4 EASY/PREPARE AHEAD “CHINESE FIVE-SPICE POWDER IS AN ESSENTIAL SEASONING FOR MUCH CHINESE COOKING,” SAY SI AND DAVE. “THIS SPICE MIX IS MADE UP OF FIVE KEY INGREDIENTS: STAR ANISE, CINNAMON, CLOVES, SICHUAN PEPPER AND FENNEL SEEDS. ITS PUNGENT FLAVOUR IS A TASTY BALANCE OF SWEET AND SAVOURY.

2

tsp Sichuan peppercorns star anise 1kg belly pork, skin scored 2 tsp Chinese ﬁve-spice powder 4 garlic cloves, ﬁnely grated 30g fresh root ginger, peeled and ﬁnely grated 6 tbsp hoisin sauce 2 tbsp sesame oil 4 tbsp soy sauce 2 tsp grated palm sugar or caster sugar 1 tsp salt 2

ADD A SMALL PINCH TO MARINADES AND RUBS, OR STIR-FRIES AND RICE FOR A HINT OF WARMTH AND FLAVOUR.”

1 Crush the peppercorns and star anise in a pestle and mortar or a spice grinder, then tip them into a large plastic food bag. You need something that’s big enough to hold the pork and has a top you can seal, such as a zip and seal plastic bag.

2 Add the remaining ingredients, including the pork, to the bag, then massage the mixture into the meat through the bag. Seal the top of the bag and leave the pork to marinate for 24 hours or longer in the fridge. The longer the meat is marinated the more ﬂavour there will be. 3 When you’re ready to cook the pork, preheat the oven to 150°C/Fan 130°C/ Gas 2. Place the pork in a roasting tin – it should ﬁt tightly – with the marinade and add 50ml of water to the tin. Roast the pork for 2½ hours or until the meat is tender and crispy. Check every now and then to make sure it’s not drying out and add a little more water if necessary. Turn up the heat to 200°C/Fan 180°C/ Gas 6 for the last 15 minutes to get the pork really crisp. 4 Serve with some pak choi drizzled with toasted sesame oil and freshly cooked rice.

THE HAIRY BIKERS’ ASIAN ADVENTURE (WEIDENFELD & NICOLSON, £20 HARDBACK, £9.99 EBOOK) The Hairy Bikers, Si King and Dave Myers, have been on a culinary Asian adventure, searching for recipes that we can easily reproduce in our homes. They visited Hong Kong, Japan, Thailand and Korea, sampling everything from home cooking to street food. Their book features their take on authentic recipes – from dim sum and gyozas to Thai jungle curry, barbecue chicken and sushi.

64 woman&home PASSIONATE ABOUT FOOD

EXTRACTED FROM THE HAIRY BIKERS’ ASIAN ADVENTURE BY SI KING AND DAVE MYERS © BYTE BROOK LIMITED AND SHARP LETTER LIMITED, 2014 PUBLISHED BY WEIDENFELD & NICOLSON PHOTOGRAPH ANDREW HAYES-WATKINS

One of our favourites. Everyone loves belly pork and we couldn’t go to Hong Kong and not come back with a recipe. This one is just about perfect, we reckon.

The Hairy Bikers’ Five-spice belly pork

TEMPTING BAKES Treat your friends and family to some home baking this spring. We’ve everything from indulgent chocolate creations to luscious lemon and berry cakes

Celebrate Easter with a spectacular Simnel cake, fruity hot cross buns and cute bunny-shaped biscuits

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

And, of course, a little of what you fancy does you good… just remember to keep portion sizes small

Caramel chocolate fudge cake Whip up our ultra-modern take on the Simnel cake, with caramel chocolates. READY IN 1 HOUR, PLUS COOLING SERVES 10 EASY/PREPARE AHEAD/FREEZE (UN-ICED CAKES, FOR 1 MONTH) 100ml sunﬂower oil 125g light muscovado sugar, pressed through a sieve 250g self-raising ﬂour, sifted 40g cocoa powder, sifted 1tsp baking powder 2 eggs 125ml milk 375g can Carnation caramel 11 salted caramel chocolates for the buttercream ﬁlling 75g light spreadable butter 10g icing sugar, sifted a pinch of ﬂaked sea salt for the ganache 250g dark chocolate (around 50% cocoa solids is best), broken into chunks 1tbsp sunﬂower oil 300ml double cream you will need 2 x 20cm loose-based cake tins, greased and lined with baking parchment

1 Heat the oven to 180C, gas 4. In a large bowl, combine the oil, sugar, ﬂour, cocoa, baking powder, eggs, milk and half the caramel. Whisk for around 3 minutes, using an electric hand whisk. Divide the mixture between the 2 cake tins and smooth the surfaces. Bake for 30-35 minutes until well risen and springy to touch, then leave to cool in the tins for 10 minutes before turning out on to a wire rack to cool completely. 2 For the ﬁlling, whisk together the butter and icing sugar with a hand whisk for around 3 minutes, until very light. Add the remaining caramel and sea salt, and whisk again. 3 For the ganache, gently melt the chocolate with the oil and cream in a pan

68 woman&home PASSIONATE ABOUT FOOD

over a very low heat until almost smooth. Remove from the heat and continue stirring until smooth. Set aside to cool for an hour. 4 Use the buttercream to sandwich the cakes together, then spread the ganache over the top and sides, smoothing roughly with a palette knife. Decorate with the caramels. Per serving: 744 calories, 45g fat (23g saturated), 76g carbohydrate

Salted pecan cookies The slight saltiness of the nuts contrasts with the sweet chocolate.

Lemon curd and cream Swiss roll The Swiss roll can be ﬁlled with 0% Greek yogurt and sliced strawberries. READY IN 45 MINUTES, PLUS COOLING SERVES 6 EASY/PREPARE AHEAD 1 lemon 125g caster sugar, plus extra to dust 3 large eggs 125g plain ﬂour for the ﬁlling 300ml double cream 4tbsp lemon curd you will need a 33x23cm Swiss roll tin, lined with baking parchment

1 Sift the ﬂour into a bowl, add the butter and rub in until the mixture resembles ﬁne breadcrumbs. Alternately, you can do this stage in a food processor. Stir in the caster sugar, chocolate chips and pecans. Work the mixture to bind together into a stiff dough. 2 Divide the mixture in half and roll each half into a log shape around 6-7cm in diameter. Wrap each roll in baking parchment and chill for 1 hour until ﬁrm. The rolls can be frozen at this stage – wrap each roll in foil and put in a zip-lock bag for up to 1 month. 3 To bake, heat the oven to 190C, gas 5. Cut the dough into 1cm-thick slices and put on baking trays lined with baking parchment, leaving space between each one for them to spread. Bake for 15-20 minutes until pale golden in colour. Leave to cool on the trays for a few minutes before transferring to a wire rack to cool completely.

1 Heat the oven to 200C, gas 6. Using a potato peeler, peel off half the lemon zest and cut into ﬁne strips for the decoration. Finely grate the remaining zest and squeeze the juice. 2 Whisk the sugar and eggs, preferably using a large electric mixer, until they triple in volume and are pale and thick enough to leave a trail when the whisk is lifted. 3 Sift half the ﬂour into the mixture with the grated zest and, using a large metal spoon, fold in very gently. Repeat with the remaining ﬂour. Add 1tbsp lemon juice. 4 Pour the mixture into the prepared tin and use a spatula to smooth it evenly into the corners. Bake in the centre of the oven for 10-12 minutes, until golden and risen and just ﬁrm to the touch. 5 Lay a piece of baking parchment that is larger than the sponge on a work surface. Dust with caster sugar. Turn the sponge out on to the parchment. Peel the cooked parchment off the back of the sponge. Turn the cake so a short edge faces you. To help you roll up the cake, score across the side nearest you about 1cm from the edge, taking care not to cut right through the cake. Using the parchment, roll up the sponge tightly. Leave it covered in the parchment for about an hour or overnight until cold. 6 Lightly whip the cream. Carefully unroll the sponge, spread with the lemon curd and cream, then roll up again tightly. Decorate with the curls of lemon rind.

Per cookie: 187-147 calories, 12-10g fat (6-4.5g saturated), 17-14g carbohydrate

Per serving: 480 calories, 31g fat (18g saturated), 43g carbohydrate

READY IN 40 MINUTES, PLUS CHILLING MAKES 22-28 EASY/PREPARE AHEAD/FREEZE 300g plain ﬂour 200g unsalted butter, cubed 100g caster sugar 100g bag white chocolate chips 100g bag salted roasted pecans, chopped

PHOTOGRAPH STUART WEST

Try our recipes for a gooey Easter chocolate cake, easy-to-make nut cookies, and a zesty lemon Swiss roll…

TEMPTING BAKES

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

Caramel chocolate fudge cake

Chocolate chunks and salted pecans make these biscuits a special treat with an afternoon cup of tea – they can be frozen in a roll, so you only need to slice off as many rounds as you need

Salted pecan cookies (recipe page 68)

PHOTOGRAPHS FRANKTHEPHOTOGRAPHER.COM, DAN JONES

TEMPTING BAKES

Lemon curd and cream Swiss roll (recipe page 68)

woman&home PASSIONATE ABOUT FOOD 71

The traditional Easter cake just got a twist – this time inspired by Neapolitan ice cream! It’s the perfect centrepiece for a special celebration with family and friends

Triple-decker Simnel cake

GLUTEN-FREE

Berry meringue kisses The meringues can be stored for up to a week in an airtight container. READY IN 2 HOURS 20 MINUTES, PLUS COOLING SERVES 8 EASY/PREPARE AHEAD 100g raspberries 1tsp white wine vinegar 3 egg whites 150g caster sugar a few drops of pink food colouring (optional) for the ﬁlling 200ml pot crème fraîche you will need a piping bag and a star nozzle, and 2 baking trays lined with baking parchment

1 Heat the oven to 110C, gas ¼. Put the raspberries in a bowl with the vinegar and blend to a smooth purée with a stick blender. 2 Using an electric whisk, whisk the egg whites in a clean bowl until the whites double in volume and form stiff peaks. Keep the whisk running and add the sugar, 1tbsp at a time, until all the sugar is used and the whites are glossy. Add the raspberry purée to the mixture and, using a metal spoon, gently fold in. Add the colouring, if using. 3 Fill the piping bag with the mixture and pipe 16 star swirls on to the baking trays. Bake for 2 hours until the meringues are crisp and lift off the parchment easily. Leave to cool for at least 1 hour. 4 To serve, spoon or pipe a dollop of crème fraîche on to each meringue and sandwich together. Per serving: 176 calories, 10g fat (7g saturated), 20g carbohydrate

Triple-decker Simnel cake

PHOTOGRAPHS CHARLIE RICHARDS

No mixed spice, just lovely fresh raspberries to add a fruity burst of ﬂavour. READY IN 1 HOUR 30 MINUTES, PLUS COOLING SERVES 14 EASY/PREPARE AHEAD/FREEZE (UN-ICED CAKES, FOR 2 WEEKS) 175g unsalted butter, at room temperature 350g golden caster sugar 3 eggs 300g self-raising ﬂour, sifted

Berry meringue kisses

¼tsp bicarbonate of soda 400ml buttermilk 25g cocoa powder, sifted 50g ground almonds 100g raspberries, squashed 10ml pink gel food colour (we used Dr Oetker Hot Pink Gel Food Colour) for the ﬁlling 3tbsp chocolate spread 3tbsp raspberry jam for the white chocolate frosting 3 large egg whites 250g caster sugar 200g unsalted butter, cut into tiny cubes 200g Belgian white chocolate, broken into squares to decorate sprinkle of pink stardust (from Waitrose) 11 white chocolate truffles you will need 3 x 20cm round cake tins, greased and lined with baking parchment

1 Heat the oven to 180C, gas 4. Put the

butter and sugar into a large bowl and cream until light and ﬂuffy. Gradually beat in the eggs, one at a time. Fold in the ﬂour, bicarbonate of soda and buttermilk, to make a smooth mixture.

2 Divide the mixture into 3 bowls. Add the cocoa powder to one bowl, and 25g ground almonds to each of the other bowls. Add raspberries and pink gel colour to one of the bowls with the almonds. Stir each bowl gently to combine. Spoon the different mixtures into the tins and bake for 25 minutes, until well risen. 3 Cool the cakes in the tins for 5 minutes, then turn out on to wire racks to cool. Remove the parchment. Put the chocolate cake on to a cake stand and spread over the chocolate spread. Top with the raspberry cake and spread with the jam. Finish with the almond cake. 4 To decorate, put the egg whites and sugar into a large bowl from a freestanding mixer and rest over a pan of simmering water. Stir until the sugar dissolves. Remove from the heat and whisk until the consistency of a thick meringue. Gradually add the butter, a cube at a time, and keep on whisking (don’t rush this). Meanwhile, melt the white chocolate in a bowl over a pan of simmering water. Continue whisking the meringue mixture and slowly pour in the chocolate. Use a palette knife to spread the frosting over the cake. Finish with stardust and 11 truffles. Per serving: 639 calories, 34g fat (19g saturated), 76g carbohydrate

woman&home PASSIONATE ABOUT FOOD 73

Bunny biscuits Young children will love these biscuits. Get them to help you cut out the shapes. READY IN 25 MINUTES, PLUS CHILLING MAKES 8 BISCUITS EASY/PREPARE AHEAD/FREEZE 150g plain ﬂour, sifted, plus extra for dusting 100g slightly salted butter, cut into pieces 60g icing sugar, sifted, plus extra for dusting 1 egg yolk 1tsp vanilla extract or vanilla bean paste you will need a large baking tray, greased, and a rabbit-shaped cookie cutter

1 In a food processor, whizz the ﬂour and butter until the mix resembles coarse breadcrumbs. Add the icing sugar, egg yolk and vanilla, and blend into a smooth dough. Wrap in clingﬁlm and chill for 1 hour. 2 Heat the oven to 200C, gas 6. On a lightly ﬂoured surface, roll out the dough to 5mm and cut out rabbit shapes. Space them slightly apart on the baking tray and bake for 10-15 minutes, until just turning pale golden around the edges. Dust with icing sugar before serving. Sticky, fruity hot cross buns

Sticky, fruity hot cross buns Have a go at making these Easter favourites – serve warm with butter.

Per biscuit: 194 calories, 11g fat (7g saturated), 21g carbohydrate

for the crosses and glaze

3 Put the dough in a lightly oiled bowl,

60g plain ﬂour

cover with oiled clingﬁlm and leave to rise in a warm place for 1 hour or until the dough has doubled in size. (We put it in the oven at 40-50C, to speed up the process.) 4 Weigh the dough, divide it into 15 equal pieces and roll these into balls. Put them spaced apart on the baking tray. Cover loosely with oiled cling ﬁlm and put in a warm place again for 1 hour, until well risen. 5 Heat the oven to 200C, gas 6. To make the crosses, mix the ﬂour with the oil and blend in around 4tbsp water until smooth. Put the mixture in the piping bag. Snip the end and pipe crosses on to the buns. If there are any bits of fruit sticking out, push them in, otherwise they’ll burn. Bake for 20 minutes. 6 Take the buns out of the oven and brush with warmed apricot jam or golden syrup.

1tsp sunﬂower oil

READY IN 50 MINUTES, PLUS PROVING MAKES 15 BUNS EASY/PREPARE AHEAD/FREEZE

2-3tbsp apricot jam, warmed, or golden syrup you will need a baking tray, well buttered, and a paper piping bag

500g plain strong white ﬂour

1 level tsp salt

1 Put ﬂour in the bowl of an electric mixer ﬁtted with a dough hook, or a large bowl. Stir in the salt, yeast, spices and sugar. Warm the butter in a small pan until just melted. Add the milk and warm for 1 minute, until tepid. 2 Add the zest to the milk mixture. Pour the buttery milk, then the egg, into the ﬂour. Knead with the dough hook for 3-4 minutes until smooth and elastic, or turn it out on to a lightly ﬂoured surface and knead for around 5 minutes. Work in the dried fruit, then knead for another 5 minutes by hand.

7g sachet easy-blend/fast-action dried yeast 2 rounded tsp mixed spice 1 rounded tsp ground cinnamon ½tsp freshly grated nutmeg 60g caster sugar 60g butter 250ml full-cream milk zest of 1 large orange 1 large egg, beaten 250g mixed dried fruit butter, to serve

Per bun: 242 calories, 5g fat (3g saturated), 44g carbohydrate

TEMPTING BAKES

Who can resist a bunny-shaped biscuit at Easter? A simple recipe – make any seasonal shapes you like!

Try this

PHOTOGRAPHS CHRIS ALACK, EMMA MITCHELL

Make double the recipe and give as Easter gifts packed in cellophane bags or pretty boxes

Bunny biscuits

TEMPTING BAKES

Jaffa cake Turn your chocolate cake into a masterpiece by adding edible ﬂowers. READY IN 1 HOUR 30 MINUTES, PLUS COOLING SERVES 16 EASY/PREPARE AHEAD 250g plain ﬂour 50g cocoa powder 250g caster sugar

a few drops of orange extract a few drops of orange food colouring

(optional) for the ganache 300ml double cream 250g dark chocolate 1tbsp sunﬂower oil edible ﬂowers, to decorate (optional) you will need 3 x 20cm loose-based cake tins, greased and the bases lined with baking parchment

1tsp baking powder ½tsp bicarbonate of soda ½tsp salt 250g butter, softened zest and juice of 1 large orange 2 large eggs 150g soured cream or natural yogurt

for the ﬁlling 150g butter, at room temperature 300g icing sugar, sifted 150g orange or lemon curd

76 woman&home PASSIONATE ABOUT FOOD

1 Heat the oven to 180C, gas 4. Sift the ﬂour and cocoa powder into a large bowl. Stir in the sugar, baking powder, bicarbonate of soda and salt, then mix well to combine. Use an electric whisk to beat in the butter until it looks like wet sand. 2 In a jug, mix the zest and juice, eggs and soured cream. Pour into the ﬂour mix and beat well. Spoon mixture into the cake tins, smoothing the surfaces. Bake for

20 minutes, until just springy to the touch and a skewer comes out clean. Rest in the tins for 10 minutes, then turn out on to a wire rack to cool completely. 3 For the ﬁlling, gently beat together the butter and icing sugar, then whip for 3-4 minutes until light. Whisk in the orange curd, orange extract and orange colouring, if using, and set aside. 4 For the ganache, gently heat the cream, chocolate and oil in a pan over a very low heat, stirring constantly until combined. Cool for 1 hour at room temperature. 5 Peel off the parchment and, if needed, trim the dome off each cake to stack evenly. Spread the bottom layer with half the ﬁlling and put on a plate. Spread the middle layer with the remaining ﬁlling and put on top. Add the third layer, then cover the cake with the ganache. Top with edible ﬂowers. Per serving: 626 calories, 40g fat (24g saturated), 63g carbohydrate

Billionaire’s shortbread A melt-in-the-mouth classic combo that only gets better with the addition of honeycomb and chocolate buttons. READY IN 1 HOUR, PLUS COOLING MAKES 12 SQUARES EASY/PREPARE AHEAD 150g unsalted butter, softened 250g golden caster sugar 225g plain ﬂour 175g salted butter 100g golden syrup 397g can condensed milk 1tsp vanilla extract

1 Heat the oven to 180C, gas 4. Whizz together the unsalted butter, 75g of the sugar and the ﬂour until just combined. Tip the mixture into the baking tray. Press lightly into the tray and prick all over with a fork. Bake for 30-35 minutes, until the top turns a pale biscuit colour. Cool in the tray. 2 Put the salted butter, remaining sugar, golden syrup and condensed milk into a pan, and whisk over a low heat until the sugar has melted. Bring to the boil, then simmer for 10 minutes, whisking constantly, until it turns a caramel colour. Stir in the vanilla and pour over the cooled shortbread. Allow to set in the fridge.

3 Melt the chocolate in separate bowls, each over a pan of simmering water, or in the microwave. Pour the dark chocolate over the caramel, then the milk chocolate, and swirl together with a skewer. Scatter over the Crunchie pieces and chocolate buttons, and put back in the fridge to set. Cut into squares and keep in an airtight container in the fridge for up to 3 days. Per serving: 672 calories, 37g fat (23g saturated), 80g carbohydrate

200g dark chocolate, broken into chunks 200g milk chocolate, broken into chunks 1 Crunchie bar, chopped, to decorate a handful of chocolate buttons, to decorate

you will need

PHOTOGRAPHS MAJA SMEND, STUART WEST

a 23x33cm baking tray, greased

Try this To make this recipe quicker, simply use a can of Nestlé Caramel for the ﬁlling!

Try this Swap the raspberry jam centres for apricot, blueberry, cherry or plum jam

Lemon and pistachio cake Pistachios add crunch to this zesty loaf cake – perfect with a cup of tea. READY IN 1 HOUR 30 MINUTES, PLUS COOLING SERVES 10 EASY/PREPARE AHEAD/FREEZE (UN-ICED CAKE ONLY) 100g shelled pistachio nuts 150g unsalted butter, softened 150g caster sugar zest and juice of 2 lemons 2 eggs, beaten 185g plain ﬂour, sifted 1tsp baking powder

Rosy cupcakes Secret jammy middles and rose-piped icing make these difficult to resist. READY IN 45 MINUTES MAKES 16 EASY/PREPARE AHEAD/FREEZE (UN-ICED CAKES, FOR 2 WEEKS) 175g golden caster sugar 175g self-raising ﬂour 150ml natural yogurt or soured cream 3 eggs, beaten 1tsp vanilla extract 75g unsalted butter, melted and cooled slightly 6tbsp raspberry jam for the topping 500g unsalted butter, softened 500g icing sugar, sifted 1tsp vanilla extract green fondant icing you will need 2 bun trays lined with 16 paper cases,

78 woman&home PASSIONATE ABOUT FOOD

and a piping bag with a large star nozzle

1 Heat the oven to 190C, gas 5. Sift the caster sugar and ﬂour into a large mixing bowl. Mix the yogurt, eggs, vanilla extract and melted butter in a jug, then pour into the mixing bowl and mix brieﬂy. Divide the cake mixture between the baking cases and bake for 15-18 minutes, or until well risen and springy to the touch. 2 Cool the cupcakes on a baking tray. Using a sharp knife, cut a hole out of the centre of each cupcake and ﬁll with raspberry jam, until level with the top of the cake. 3 For the topping, beat the butter with the icing sugar and vanilla extract, then put into the piping bag. Pipe a star-shaped swirl on to each cake, starting in the middle. Cut out leaf shapes from the green fondant icing, then use to decorate each cake.

1 Heat the oven to 170C, gas 3. Put half the pistachios in a blender and whizz to a powder. Roughly chop the remainder. With an electric hand whisk, whisk the butter and sugar until light and creamy, then add the lemon zest and juice. Alternately add the eggs then the ﬂour and baking powder while beating gently, then ﬁnally add the milk and all the pistachios. 2 Using a spatula, scrape into the loaf tin. Bake for 50-60 minutes. Leave the cake to cool in the tin for 10 minutes, then turn out on to a cooling rack. 3 To decorate, mix the icing sugar with the lemon juice then allow it to drip over the cake. Scatter over the chopped pistachios and top with raspberries, if using. Allow to set for 30 minutes before serving.

Per cupcake: 508 calories, 32g fat (19g saturated), 56g carbohydrate

Per serving: 351 calories, 19g fat (9g saturated), 39g carbohydrate

PHOTOGRAPHS MAJA SMEND, MYLES NEW

Rosy cupcakes

50ml milk to decorate 100g icing sugar, sifted juice of ½-1 whole lemon chopped pistachios fresh raspberries (optional) you will need a 900g loaf tin, greased and lined with baking parchment

TEMPTING BAKES

Don’t feel guilty about eating this cake! Pistachios are high in healthy fatty acids, antioxidants, copper, magnesium and B vitamins

Lemon and pistachio cake

This dark chocolate and rum torte is so rich you only need a sliver! It is more of a dessert than a cake

GLUTEN-FREE Chocolate truffle torte

Chocolate truffle torte The eggs and sugar really whip up a storm so you need a really large bowl. READY IN 1 HOUR 30 MINUTES, PLUS COOLING SERVES 16 EASY/PREPARE AHEAD

PHOTOGRAPHS MYLES NEW, CHARLIE RICHARDS

500g dark chocolate, broken into squares 250g unsalted butter, cut into cubes 4tbsp rum, brandy or Kahlúa 8 large eggs 100g golden caster sugar chocolate curls, to decorate crystallised violets, to decorate half-fat crème fraîche or Greek yogurt, to serve for the ganache 250g dark chocolate, broken into squares you will need a 20cm spring-form cake tin, lined with baking parchment

1 Heat the oven to 220C, gas 7. Melt the dark chocolate, butter and rum in a heatproof bowl set over a pan of gently simmering water. 2 Meanwhile, put the eggs and sugar into a very large bowl and whisk together with an electric mixer for 5 minutes, until the mixture is light and has tripled in volume. Fold in the melted chocolate mixture. You’ll need to whisk it again to incorporate all the mixture. 3 Spoon the mixture into the prepared tin and bake for 10 minutes. Carefully remove from the oven and cool for 30 minutes, before putting it into the fridge. Chill for several hours. 4 For the ganache, put the chocolate in a heatproof bowl with 100ml water. Set over a pan of barely simmering water and heat until melted, mixing regularly. Pour and spread over the cooled cake. Add chocolate curls and sprinkle with crystallised violets. To serve, cut into small portions with a hot, dry knife and accompany with half-fat crème fraîche or Greek yogurt. The cake can be kept in the fridge for up to 4 days. Per serving: 438 calories, 30g fat (17g saturated), 35g carbohydrate

Spotty praline squares

Spotty praline squares A little bit of chocolate heaven with a delicious nutty ﬁlling. READY IN 1 HOUR, PLUS CHILLING MAKES 24 EASY/PREPARE AHEAD 140g butter, softened 80g light muscovado sugar 200g plain ﬂour 25g cocoa powder 40g chopped roasted hazelnuts 250g Nutella 2 eggs 50g ground almonds 300g caramel sauce or dulce de leche 100g double cream 200g dark chocolate white chocolate buttons, to decorate you will need a 31x22cm Swiss roll tin, buttered

1 Heat the oven to 180C, gas 4. Whisk the butter and sugar until pale and creamy. Sift in the ﬂour and cocoa powder, and fold in with the hazelnuts. Put in the tin, and smooth with a spoon. Prick liberally with a fork and bake for 30 minutes until ﬁrm to the touch. 2 Whisk together the Nutella, eggs and almonds, spread on to the shortbread and smooth. Return to the oven for 10 minutes until just set. Remove from the oven and leave to cool. 3 Once cooled, spread with caramel sauce and put in the freezer for 30 minutes to harden. 4 Heat the cream and chocolate in a bowl set over a pan of barely simmering water until smooth. When cool, spread on to the caramel layer, and decorate with chocolate buttons. Leave until hardened before cutting into 24 squares. Per square: 277 calories, 16g fat (8g saturated), 30g carbohydrate

woman&home PASSIONATE ABOUT FOOD 81

Have a cuppa and enjoy these fruity teabreak treats – oaty apple and blueberry ﬂapjacks, fresh strawberry cake and mini lemon drizzle loaves

These are a great energy bar for a mid-morning dip or for a lunchbox. READY IN 45 MINUTES MAKES 12 EASY/PREPARE AHEAD

Strawberry cake

Lemon drizzle loaves

A cinnamon and almond sponge with a juicy strawberry layer in the middle.

These mini loaves look gorgeous and the syrup keeps them really moist.

READY IN 1 HOUR 30 MINUTES SERVES 8-10 EASY/PREPARE AHEAD

READY IN 40 MINUTES, PLUS COOLING MAKES 10 EASY/PREPARE AHEAD

175g unsalted butter, softened

250g block of Stork

200g unsalted butter

175g golden caster sugar

250g golden caster sugar

200g caster sugar

2 eggs

4 large eggs

150g runny honey

175g ground almonds

zest of 2 lemons and juice of 1 lemon

425g gluten-free porridge oats (eg,

175g self-raising ﬂour

200g self-raising ﬂour, sifted

Nairn’s) 2 red apples, peeled and grated ¾tsp ground cinnamon 100g dried blueberries 75g sunﬂower seeds 75g Brazil nuts, chopped you will need a 20x30cm baking tray, the base lined with baking parchment

1tsp ground cinnamon

50g ground almonds for the syrup and icing juice of 2 lemons 250g fondant icing sugar, sieved 20 sugared lemon decorations you will need 10 small paper loaf tins

1 Heat the oven to 180C, gas 4. Melt the butter,

sugar and honey in a medium saucepan until dissolved and mix until well combined. Remove from the heat and stir in the remaining ingredients, mixing well to coat evenly. 2 Spoon into the prepared tray and spread and ﬂatten to create a smooth top. Bake for 35 minutes. Set aside to cool completely before turning out. Cut into bars. The ﬂapjacks will keep in an airtight container for 2-3 days. Per ﬂapjack: 481 calories, 24g fat (10g saturated), 60g carbohydrate

Try this The honey can be replaced with golden syrup if you prefer

82 woman&home PASSIONATE ABOUT FOOD

500g strawberries, hulled and halved icing sugar, for dusting you will need a 23cm loose-based cake tin, greased and the base lined with baking parchment

1 Heat the oven to 180C, gas 4. Beat the

butter and sugar together until light and ﬂuffy. Gradually beat in the eggs and 2tbsp warm water. Sift over the ﬂour and fold in with the almonds and cinnamon. 2 Spread half the mixture into the tin, right up to the edges. Put most of the strawberries on top (reserve a few small halves), then spread the rest of the cake mixture on top and scatter with the rest of the fruit. 3 Bake for around 1 hour 10 minutes. Check after an hour, and if it’s getting too brown, cover with baking parchment. Cool in the tin for 10 minutes, then loosen the edges with a knife. Slide the cake on to a serving plate and dust with icing sugar. Serve warm or cooled, with cream or natural yogurt. Per serving: 494-395 calories, 32-26g fat (13-10g saturated), 43-34g carbohydrate

1 Heat the oven to 180C, gas 4. Put the paper loaf tins on to a baking tray. 2 Cream together the margarine and sugar until pale and ﬂuffy. Gradually beat in the eggs, lemon zest and juice. 3 Fold in the ﬂour and almonds until evenly combined. 4 Spoon the mixture into the paper loaf cases. Bake for 20 minutes until well risen and golden brown. 5 For the syrup, mix together the juice of 1 lemon and 100g fondant icing sugar. 6 Put the cakes on to a cooling rack. Pierce the cakes several times with a skewer. Pour over the lemon syrup to drench the cakes. 7 Combine the remaining lemon juice and fondant icing sugar until smooth. Top the cakes with lemon sugar decorations and drizzle with the lemon icing. Store in an airtight container for up to 2 days. Per loaf: 507 calories, 27g fat (5g saturated), 61g carbohydrate

PHOTOGRAPH LAURA EDWARDS

Apple and blueberry ﬂapjacks

TEMPTING BAKES

5 speedy ideas... …for flapjacks 1 Demerara or light muscovado sugar can replace the caster sugar. 2 Add chopped dates and desiccated coconut. 3 Add 1tsp ground ginger and ﬁnely chopped stem ginger for a spiced version. 4 For extra goodness and crunch, add pumpkin, sunﬂower and sesame seeds. 5 Add chopped dried apricots or cherries for the perfect high energy treat.

GLUTEN-FREE Apple and blueberry ﬂapjacks

Blueberries and raspberries can be used in place of the strawberries

Strawberry cake (recipe page 82)

84 woman&home PASSIONATE ABOUT FOOD

PHOTOGRAPHS CHRIS ALACK, CHARLOTTE TOLHURST

Try this

PHOTOGRAPH TERRY BENSON, CHARLOTTE TOLHURST

DAIRY-FREE Lemon drizzle loaves (recipe page 82)

TEMPTING BAKES with Paul Hollywood

“The beauty of soda breads is their sheer ease. Soda bread is a great starting point for people new to baking who are initially afraid of kneading and shaping, and the whole production of risen yeast dough” PAUL HOLLYWOOD’S This tasty brown soda bread is baked in a tin to encourage the bread to rise up. Using some white ﬂour with the wholemeal lightens the texture of the bread, while the stout gives colour and a full ﬂavour. The buttermilk reacts with the soda to make the bread rise and adds a refreshing note. Starting the loaf off in a very hot oven helps the liquid in the dough turn to steam and pushes up the rise. An excellent loaf for sandwiches. “IN MY CHILDHOOD, MY DAD WAS THE BREAD MAN, BUT MUM MADE THE SODA

READY IN: 1 HOUR 20 MINUTES MAKES 1 LOAF EASY/PREPARE AHEAD/FREEZE

BREAD BECAUSE IT WAS QUICK AND SIMPLE,” SAYS

Sunﬂower oil for oiling

PAUL. “BICARBONATE OF

550g plain wholemeal ﬂour, plus extra for dusting 200g plain white ﬂour, plus extra for dusting 2 tsp bicarbonate of soda 2 tbsp dark brown sugar 1 tsp salt 300ml stout 220ml buttermilk

SODA BEGAN TO BE USED AS A RAISING AGENT FROM THE EARLY 19TH CENTURY AND BAKING POWDER AFTER THAT. THE INDUSTRIAL REVOLUTION MEANT MORE PEOPLE HAD OVENS AT HOME AND SODA AND BAKING POWDER WERE USED IN DOMESTIC BAKING. INSTEAD OF BUYING LIVE YEAST, CONVENIENT POTS OF THESE RAISING AGENTS COULD BE KEPT AT HOME.”

1 Oil a 1kg loaf tin. 2 Put both ﬂours into a large bowl. Add the bicarbonate of soda, sugar and salt and mix together. Pour in the stout and buttermilk and mix well with one hand or a wooden spoon to form a sticky dough.

3 Tip the mixture onto a lightly ﬂoured surface and roll and fold the mixture gently but thoroughly (rather than knead it) to bring the dough together and form it into a cohesive sausage, roughly the length of the loaf tin. 4 Put the dough into the loaf tin. Set the loaf aside for 30 minutes, to allow the bicarbonate of soda to start to work. Meanwhile, heat your oven to 230°C. (If you are in a rush, you can bake the loaf as soon as the oven is hot.) 5 Bake the loaf in the centre of the oven for 10 minutes, then lower the oven setting to 180°C. Bake for another 25 minutes, or until the loaf is golden brown and sounds hollow when tapped on the base. 6 Leave the loaf to cool in the tin for 5 minutes, then turn out onto a wire rack and let it cool completely before slicing.

PAUL HOLLYWOOD’S BREAD (BLOOMSBURY, £20) The baking expert and judge on The Great British Bake Off shows how to make delicious bread that can be served at every meal of the day in this easy-tofollow book. From classics and continental breads such as bloomer, ciabatta, mini baguettes, soda bread and rye and spelt, to ideas for meals such as Panzanella, Tartiﬂette pizza, Tortilla tower, Eggs Benedict and Beef cobbler, there are more than 120 recipes to choose from.

86 woman&home PASSIONATE ABOUT FOOD

EXTRACTED FROM PAUL HOLLYWOOD’S BREAD PUBLISHED BY BLOOMSBURY © 2013 LOVE PRODUCTIONS LTD AND PAUL HOLLYWOOD PHOTOGRAPH © 2013 PETER CASSIDY

Stout bread

Paul Hollywood’s Stout bread

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WEEKEND FOOD Make the most of the long weekend and relax with friends and family. Whether you’re planning a big Easter celebration or feeding just a few, we have the perfect menu

Delicious sides and prepare-ahead starters – the perfect accompaniments to the main dish

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

No-stress party planning – easy buffet dishes that are ready in 15 minutes

Easter lunches Make an extra-special roast to wow guests – slice generously and serve with all the trimmings

GLUTEN FREE Herb-rolled leg of lamb (recipe page 94)

RELAXED WEEKENDS

PHOTOGRAPHS STUART WEST, RICHARD JUNG, MAJA SMEND

Feta roast potatoes and Spring vegetables in parsley pesto (recipes page 94)

Rösti crab cakes (recipe page 95)

Try this Serve the tartlets and rösti cakes as starters or lunches. The vegetable dishes would go with any roasts

Leek and bacon tartlets (recipe page 94)

Honey and mustard baby veg with thyme (recipe page 94)

woman&home PASSIONATE ABOUT FOOD 93

Feta roast potatoes Rapeseed oil has less unhealthy saturated fat than other cooking oils. READY IN 1 HOUR 20 MINUTES SERVES 6 EASY/PREPARE AHEAD 1.5kg new potatoes, scrubbed and

halved lengthways if large 4tbsp extra virgin rapeseed oil 2 garlic bulbs, cloves separated and skins left on 200g feta cheese, crumbled a small bunch of chives, ﬁnely chopped

1 Heat the oven to 220C, gas 7. Bring a pan of water to the boil, add the potatoes and cook for 10 minutes. Drain and steam-dry, then, with the lid on, give the pan a shake. 2 Tip the potatoes into a hot roasting tin, drizzle with the oil and season with salt. Roast for 50 minutes, adding the garlic and stirring halfway through. Crumble over most of the feta, return to the oven for 5-10 minutes, then scatter with the chives and remaining feta. Per serving: 337 calories, 15g fat (5.5g saturated), 42g carbohydrate

Spring vegetables in parsley pesto

2 To make the pesto, put the garlic, almonds and parsley in a food processor and whizz to make a thick paste. Gradually add the oil, remove to a bowl, stir in the Parmesan and check the seasoning. 3 Add the petits pois and spring onions to the pan of vegetables and cook for 5 minutes until tender. Remove from the heat and stir through the parsley pesto to coat. Per serving: 300 calories, 22g fat (7g saturated), 16g carbohydrate

50g butter 500ml vegetable stock 300g baby carrots, scrubbed 300g baby turnips, halved if necessary 200g shallots, peeled and left whole 250g frozen petits pois, defrosted 2 bunches of spring onions, trimmed for the parsley pesto 1 garlic clove, roughly chopped 30g toasted ﬂaked almonds a bunch of ﬂat-leaf parsley, leaves picked 75ml extra virgin olive oil 40g freshly grated Parmesan

1 In a large saucepan, melt the butter with the vegetable stock. Add the carrots, turnips and shallots, bring to the boil, cover and simmer for 10 minutes. Remove the lid and cook for a further 5 minutes until just tender and the liquid has almost evaporated.

Serve these with a crispy green salad. READY IN 45 MINUTES SERVES 6 EASY/PREPARE AHEAD 1tsp olive oil 100g streaky bacon, diced 20g butter 2 leeks, trimmed and thinly sliced 100ml white wine

Herb-rolled leg of lamb A portion of lamb provides almost half of your daily requirement of zinc. READY IN 2 HOURS 20 MINUTES SERVES 6 EASY/PREPARE AHEAD 100g pine nuts, lightly toasted a large bunch of mint, leaves picked zest and juice of 1 unwaxed lemon 75g black pitted olives 2 garlic cloves, crushed 1tsp ground cinnamon 5tbsp olive oil 2kg butterﬂied, boneless leg of lamb (ask your butcher to do this for you) 400ml white wine 400ml lamb or beef stock

Just one portion is 2 of your 5-a-day. READY IN 20 MINUTES SERVES 6 EASY

Leek and bacon tartlets

1 Heat the oven to 220C, gas 7. Brieﬂy whizz the pine nuts, mint, lemon zest and juice, olives, garlic, cinnamon and 3tbsp of the olive oil in a food processor to a coarse mixture. 2 Lay out the lamb, skin-side down, on a chopping board, and season with salt and pepper. Spread the paste evenly over the meat, leaving a 3cm border around the edge. Tightly roll up the meat and tie at 5cm intervals with kitchen string, so you have a long round of meat. Rub over the remaining olive oil and season again. 3 Put the joint into a roasting tin and roast for 30 minutes. Turn down the oven to 180C, gas 4, pour the wine into the roasting tin and roast for a further hour. Remove the lamb from the roasting tin and leave to rest for up to 30 minutes, while you make the gravy. 4 Pour the juices and any bits of stuffing from the roasting tin into a pan, skimming off the fat. Add the stock and warm through on a medium heat, adding any extra juices from the joint. Cut off the string, ready to carve. Per serving: 776 calories, 49g fat (14g saturated), 2g carbohydrate

6tbsp half-fat crème fraîche 500g block of puff pastry 4 sprigs of thyme, leaves picked

1 Heat the oven to 190C, gas 5. Heat the oil in a pan and fry the bacon for 10 minutes until golden. Remove from the pan with a slotted spoon, drain on kitchen paper and set aside. 2 Melt the butter in the same pan, add the leeks, cover and cook gently for 5 minutes until soft. Remove the lid, add the wine and cook until most of the liquid has evaporated. Stir in 3tbsp of the crème fraîche, add the bacon and season. Remove from the heat. 3 Roll out the pastry on a ﬂoured work surface and cut out 6 x 12cm circles. Mark a 1cm margin around the edge and put on to a baking tray. 4 Spread the remaining crème fraîche into each tart, then top with the leek mixture and half the thyme. Bake for 15-20 minutes. Serve with the remaining thyme scattered over the top. Per serving: 426 calories, 29g fat (14g saturated), 30g carbohydrate

Honey and mustard baby veg with thyme The honey glaze gives veg a sweet twist. READY IN 15 MINUTES SERVES 6 EASY 2tbsp honey 3tbsp wholegrain mustard 1 sprig of fresh thyme, leaves picked 200g baby carrots 200g baby sweetcorn 200g baby cauliﬂower, cut into ﬂorets 20g butter

Mix together the honey, mustard and thyme leaves. Cook the carrots in a pan of boiling, salted water for 10 minutes, then add the sweetcorn and cauliﬂower, and cook for a further 5 minutes until tender. Drain, tip the

vegetables back into the pan, add the butter and dressing, season, stir and serve. Per serving: 108 calories, 4.5g fat (2g saturated), 14g carbohydrate

Roast chicken with rosemary and anchovy butter The anchovy butter can be stored in the freezer for up to a month. READY IN 2 HOURS SERVES 4-6 EASY/PREPARE AHEAD/FREEZE 1 lemon, cut into wedges 1 onion, cut into wedges 2 garlic cloves 4 sprigs of rosemary 1 free-range chicken, around 1.5kg 300ml white wine

PHOTOGRAPH RICHARD JUNG

1tbsp cornﬂour mixed with 1tbsp water for the anchovy butter 2tbsp ﬂat-leaf parsley, chopped 2tbsp rosemary leaves 2 garlic cloves 50g can anchovies in oil, drained zest and juice of ½ lemon 125g unsalted butter, softened

1 To make the anchovy butter, put the parsley, rosemary and garlic in a food processor and whizz to ﬁnely chop. Add the anchovies, lemon zest, juice and butter, and whizz to combine. 2 Heat the oven to 200C, gas 6. Push the lemon and onion wedges, garlic and rosemary inside the chicken cavity. 3 Lift up the loose chicken skin at the neck, and ease your ﬁngers between the skin and breast. Spoon in half the anchovy butter. Tuck the loose skin under the wing tips, to secure. 4 Rub the remaining anchovy butter over the chicken and put in a roasting tin. Pour in 450ml water and roast for 30 minutes. Reduce the oven temperature to 180C, gas 4. Baste the chicken, add the wine and cook for a further hour. Insert a skewer into the thickest part of the thigh – it’s ready when the juices run clear. Put the chicken on a warmed plate, cover with foil and leave to rest. 5 To make the gravy, put the tin on the hob. When the juices are boiling, add the cornﬂour mixture, whisking until thickened. Strain the gravy and serve with the chicken. Per serving: 616-411 calories, 36-24g fat (19-13g saturated), 4-2.5g carbohydrate

GLUTEN FREE Roast chicken with rosemary and anchovy butter

Rösti crab cakes Crab meat is full of protein and heart-healthy omega-3 fatty acids. READY IN 50 MINUTES SERVES 2 EASY/PREPARE AHEAD/FREEZE 400g ﬁrm, waxy potatoes, unpeeled 50g dressed crab or pink crab meat 90g pot fresh white crab meat 3 drops Tabasco Chipotle ﬁnely grated zest and juice of 1 lemon 1tbsp ﬂat-leaf parsley, chopped 2 spring onions, chopped 1tbsp capers 2tbsp olive oil you will need a baking tray lined with baking parchment, and 4 x 7.5cm metal plain ring cutters

1 Put the potatoes into a large pan of salted, boiling water and simmer for 10 minutes.

READY IN 2 hours

2 Put the crab meat, Tabasco, lemon zest and juice, parsley, spring onions and capers in a bowl. Season and stir together to mix. 3 Drain the potatoes – they should still be ﬁrm. Cool for a few minutes, then peel away the skin. Wear clean rubber gloves and push the potatoes down the coarse side of the grater to make long strips of potato. Mix together the crab and potato mixture. 4 Spoon the rösti crab mixture into the prepared rings on the baking tray. Press the mixture down into the rings to compact, but leave the top ragged. Cover, and chill or freeze until ready to serve. 5 Heat the oven to 220C, gas 7. Drizzle oil over the rösti crab cakes, cook for 10 minutes (15 minutes if frozen), remove the rings and cook for a further 5 minutes. Serve with an avocado salsa salad and lime mayonnaise (made by adding grated lime zest to mayonnaise). Per serving: 350 calories, 15g fat (2g saturated), 34g carbohydrate

woman&home PASSIONATE ABOUT FOOD 95

Try this This herb sauce is also delicious with grilled lamb cutlets, steamed asparagus and cold roast chicken

GLUTEN FREE

Grilled salmon with sauce verte Watercress has high levels of vitamin K, which is good for bone strength.

2 garlic cloves, crushed 200g mayonnaise

PHOTOGRAPH CHARLIE RICHARDS

2 fennel bulbs

READY IN 25 MINUTES SERVES 6 EASY/PREPARE AHEAD (SAUCE)

juice of 1 lemon

a large handful of ﬂat-leaf parsley

1 Using a blender or sharp knife, ﬁnely chop the herbs and 50g of the watercress. Stir in the anchovies, garlic and mayonnaise, mix until smooth, season well and set aside. 2 Finely slice the fennel, then put in

a small handful of tarragon a small handful of mint a small handful of basil 200g watercress 2 anchovy ﬁllets, ﬁnely chopped

3tbsp extra virgin olive oil 6 salmon ﬁllets

a bowl with the lemon juice, 2tbsp of the olive oil and plenty of seasoning. Stir to mix, then set aside. 3 Heat the grill to medium-high and put the salmon on a foil-lined shallow baking tray. Season and drizzle with the remaining olive oil, and cook for 7-10 minutes or until browned and cooked through. To serve, stir the remaining watercress through the fennel, and serve with the salmon and sauce. Per serving: 565 calories, 48g fat (7.5g saturated), 1.5g carbohydrate

woman&home PASSIONATE ABOUT FOOD 97

Easter buffet When feeding a crowd, plan dishes that can be cooked in advance, and offer plenty of deli-style cured meats, dips and olives

Sweet and spicy pepper paneer, Grapefruit and chilli prawns, and Mustard roast potatoes with peppery salsa (recipes page 100)

RELAXED WEEKENDS

CELEBRATION LUNCH

PHOTOGRAPHS MAJA SMEND, CHRIS ALACK, CHARLOTTE TOLHURST, EMMA MITCHELL

Mini open sandwiches (recipe page 100)

Antipasti platter Herb-rolled leg of lamb with Spring vegetables and Feta roast potatoes Blueberry cheesecake

Quiche Lorraine (recipe page 100)

GLUTEN AND DAIRY FREE Antipasti platter with garlic breadsticks (recipe page 101)

Wild boar pâté (recipe page 101)

woman&home PASSIONATE ABOUT FOOD 99

GREAT FOR VEGGIES

Sweet and spicy pepper paneer

plate, mix with the grapefruit segments, and scatter over the spring onions.

Paneer is a great source of protein and is traditionally used in Indian cuisine.

Per serving: 104-78 calories, 4-3g fat (0.5-0.4g saturated), 4.5-3.5g carbohydrate

for potted ham and quails’ egg topping 100g slightly salted butter freshly grated nutmeg a good pinch of cayenne pepper 250g pulled ham hock

READY IN 20 MINUTES SERVES 6-8 AS PART OF A SHARING MENU EASY/PREPARE AHEAD

Mustard roast potatoes with peppery salsa

2tbsp olive oil

The watercress can be replaced with rocket in this recipe if you prefer.

1 red and 1 yellow pepper, each halved, deseeded and thinly sliced 3tbsp sweet chilli sauce 227g pack of paneer, sliced 1cm thick, each slice halved

READY IN 50 MINUTES SERVES 6-8 AS PART OF A SHARING MENU EASY/PREPARE AHEAD

1 Heat the oil and, over a low heat, cook the peppers for 10 minutes, until very soft. Add the sweet chilli sauce and 4tbsp water, and heat through. 2 Heat the grill and cook the paneer for 2 minutes, turning. Add to the sauce and allow to warm through for 3-4 minutes. Spoon into a bowl and serve warm or at room temperature.

900g Rooster or Maris Piper potatoes, peeled and cut into 2cm chunks 5tbsp oil 1tsp English mustard powder 4 spring onions, roughly chopped 1 green pepper, halved, deseeded and roughly chopped 100g bag watercress 50g Pecorino cheese, grated juice of 1 lemon a few drops of Tabasco sauce

Per serving: 106-80 calories, 6-4.5g fat (2-1.5g saturated), 8.5-6.5g carbohydrate

Grapefruit and chilli prawns These prawns have a lovely kick thanks to the chilli, which also boosts your circulation. READY IN 15 MINUTES, PLUS MARINATING SERVES 6-8 AS PART OF A SHARING MENU EASY/PREPARE AHEAD zest and juice of 1 ruby grapefruit, plus ½ ruby grapefruit, segmented and cut into small chunks ½ red chilli, ﬁnely chopped 2tbsp extra virgin olive oil 18-20 shell-on raw prawns, heads removed 4 spring onions, thinly sliced on the diagonal

1 In a pan, heat the grapefruit zest and juice with the chilli, bring to a simmer and cook until reduced to 2tbsp. Cool, then mix with the olive oil, and toss with the prawns in a large food bag. Marinate in the fridge for a few hours or overnight. 2 Heat a large griddle pan or frying pan, add the prawns and cook for around 2 minutes per side, turning until cooked through and bright pink. Put on a large

12 quails’ eggs 2tbsp capers, roughly chopped, and tarragon sprigs, to garnish for smoked salmon and dill butter topping 75g very soft slightly salted butter 2tbsp ﬁnely chopped dill, plus extra sprigs for garnish ﬁnely grated zest of 1 lemon 200g sliced smoked salmon for sausage, sage and chutney topping 6 good-quality pork and sage sausages 5-6tbsp red onion chutney small sage leaves, to garnish

1 Heat the oven to 200C, gas 6. Toss the potatoes in 2tbsp of the oil with the mustard powder and seasoning, and roast for 40-45 minutes, until golden and crisp, turning occasionally. 2 Meanwhile, blitz the spring onions and green pepper in a mini food processor, then add the watercress and blitz again. Add the Pecorino cheese, remaining oil and lemon juice, and season to taste with salt, pepper and Tabasco. Whizz to combine and add 1-2tbsp water for a looser sauce. Serve the potatoes with the salsa spooned over.

1 For the potted ham, melt the butter with the nutmeg and cayenne pepper, and blend in a food processor with the ham until smooth. Season to taste and chill. 2 For the dill butter, blend the butter with the dill and lemon zest, and season with black pepper. Chill. 3 Heat the oven to 200C, gas 6. Bake the sausages for 20 minutes or until cooked through. Cook the quails’ eggs in boiling water for 2 minutes, cool under cold, running water, then shell and cut them in half. 4 Lightly toast the bread on both sides. Rub one side of each slice with the garlic. 5 Spread a third of the slices with potted ham, adding egg slices to each. Garnish with capers and tarragon. Spread another third of the toast with dill butter. Top with salmon and garnish with dill. Spread chutney thinly over the remaining toasts. Top with sliced sausages and extra chutney. Garnish with sage.

Per serving: 243-183 calories, 12-9g fat (3-2g saturated), 27-20g carbohydrate

Per serving: 722-541 calories, 46.5-35g fat (22-16.5g saturated), 43-32g carbohydrate

Mini open sandwiches

Quiche Lorraine

Good supermarkets now sell pulled ham hock, a big time saver!

A delicious quiche never fails to please. Baking the pastry blind ensures a crisp base.

READY IN 1 HOUR SERVES 6-8 AS PART OF A SHARING MENU EASY/PREPARE AHEAD

READY IN 1 HOUR, PLUS CHILLING SERVES 4 EASY/PREPARE AHEAD

1 large or 2 small, thin baguettes, thinly sliced 2 garlic cloves, halved

for the pastry 125g plain ﬂour 50g butter, diced

RELAXED WEEKENDS

for the ﬁlling 2 eggs 150ml single cream 50g back bacon, diced 50g mature Cheddar or Gruyère cheese, grated you will need a 17cm ﬂuted ﬂan tin, baking parchment and baking beans

1 Sift the ﬂour and a pinch of salt into a bowl. Add the butter and, using your ﬁngertips, rub it into the ﬂour to form ﬁne breadcrumbs. Sprinkle over 2tbsp ice-cold water and mix into the crumbs to make a soft dough. Wrap the dough in clingﬁlm and chill for 20 minutes. 2 Heat the oven to 200C, gas 6. Roll out the dough and use to line the tin. Line with baking parchment, ﬁll with baking beans and put on a baking tray. Bake for 10-15 minutes, remove from the oven and take out the parchment and beans. Return the pastry case to the oven and cook for a further 5-10 minutes until the base is pale golden and cooked through. Reduce the oven temperature to 180C, gas 4. 3 To make the ﬁlling, whisk the eggs and cream together in a bowl and season with salt and pepper. Stir in the bacon and cheese, and pour into the pastry case. Cook in the centre of the oven for 20-25 minutes until golden and the ﬁlling is just set in the centre. Per serving: 395 calories, 28g fat (16g saturated), 24g carbohydrate

stuffed with ricotta 160g marinated anchovy ﬁllets

1 Heat the oven to 200C, gas 6. Cut the bread into lengthways slices, then cut each slice into 4 or 5 to make long, thin breadsticks. Put into a roasting tin and sprinkle with the garlic and 1tsp sea salt. Drizzle over the olive oil and bake for 10 minutes until golden. 2 Arrange the meats on a large platter and put the antipasti into small bowls. Serve with the garlic breadsticks. Per serving: 800-536 calories, 51-34g fat (14-9.5g saturated), 40-27g carbohydrate

Wild boar pâté This pâté is best made 2 days in advance, to allow the ﬂavours to develop. Wild boar is very lean so the bacon helps to keep the pâté moist. READY IN 2 HOURS 30 MINUTES, PLUS CHILLING SERVES 8 EASY/PREPARE AHEAD 400g fresh chicken livers 250g unsmoked streaky bacon

1 Heat the oven to 150C, gas 2. Rinse the chicken livers and pat dry on kitchen paper. Reserve 4 of the bacon rashers and chop the remainder. Brieﬂy blend the chicken livers in a food processor until chopped into small pieces, but not puréed. Tip into a bowl. Add the chopped bacon and diced boar to the processor and blend until ﬁnely chopped. Add to the bowl with the garlic, rosemary, Marsala or sherry, 2tsp salt and 2tsp of the peppercorns. Use your hands to mix the ingredients together thoroughly. 2 Pack the mixture in the dish and level the surface. Lay the reserved strips of bacon over the top and scatter with the remaining peppercorns and the bay leaves. Put the dish in a roasting tin and pour in hot water from a kettle to 2cm deep. Cover the roasting tin with foil, tucking the edges under the rim. Carefully transfer the tin to the oven and cook for 1 hour 15 minutes. 3 Lift away the foil and cook for a further 30 minutes, until the pâté feels ﬁrm and the juices run clear when pierced with a knife. Leave to cool before covering with foil and chilling. Serve in the dish, or turn out for slicing if you’ve baked the pâté in a loaf tin. Per serving: 231 calories, 11.5g fat (4g saturated), 0g carbohydrate

600g diced wild boar (sold for casseroles) 2 garlic cloves, ﬁnely chopped 2tsp ﬁnely chopped rosemary 3tbsp Marsala or sherry 1tbsp green peppercorns in brine, drained several bay leaves

you will need

Antipasti platter with garlic breadsticks

an ovenproof dish or loaf tin

The deli-style meats and olives can be replenished quickly, freeing you up to enjoy the company of your guests.

PHOTOGRAPH GARETH MORGANS

READY IN 20 MINUTES SERVES 4-6 EASY/PREPARE AHEAD

READY IN 15 mins

1 ciabatta loaf 2 garlic cloves, crushed 2tbsp olive oil 2 x 80g packs Parma ham 2 x 80g packs Italian salami 240g pack sunblush tomatoes 200g stuffed marinated olives with manchego and chilli 125g peppadews (sweet peppers)

Lightly boil quails’ eggs for just under 3 minutes and serve peeled, ready to dip into celery salt for a delicate canapé

woman&home PASSIONATE ABOUT FOOD 101

Spring dining Delicious pork tenderloin, or why not try chicken breasts? Just wrap up each portion and cook for 20 minutes

READY IN 40 mins Herby Parma-wrapped pork tenderloin, Potato and apple rösti, and Courgette and lemon ribbons

Herby Parma-wrapped pork tenderloin This is a great dish for a Sunday roast and it’s very quick to make. READY IN 40 MINUTES SERVES 6 EASY 2tbsp runny honey 2 x 400g free-range British pork tenderloins 2tbsp mixed dried herbs 90g pack Parma ham (8 slices) 50ml white wine 500ml chicken stock 4tbsp honey and mustard dressing 3tbsp half-fat crème fraîche

1 Heat the oven to 220C, gas 7. Drizzle the honey over the pork ﬁllets to lightly coat. Scatter the herbs over a large plate. Roll each ﬁllet in the herbs, then wrap in 4 strips of Parma ham. Transfer to a roasting tin and cook for 15-20 minutes, turning halfway, until cooked through. 2 Rest the pork, covered with foil, for 10 minutes. Heat the roasting tin on the hob, add the wine and stir to deglaze the meat juices. Bubble for 1 minute, then add the stock and dressing, and bring to the boil. Take the pan off the heat and stir in the crème fraîche. Season. 3 Slice the pork into 1cm thick slices and serve drizzled with the sauce. Per serving: 244 calories, 8g fat (3g saturated), 6g carbohydrate

Potato and apple rösti

PHOTOGRAPHS STEPHEN CONROY, CHARLIE RICHARDS

Charlotte potatoes are a good variety to use for these röstis. Their dense, buttery ﬂesh holds its shape well when cooked. READY IN 30 MINUTES SERVES 6 EASY/PREPARE AHEAD

Roasted peppers with garlic and anchovies

Add the horseradish sauce and season. 2 Shape into 8cm rounds and lightly dust with ﬂour. Heat the oil in a frying pan and fry in batches for 2-3 minutes. Transfer to a baking tray and cook for 10-15 minutes, until golden. Per serving: 230 calories, 6g fat (1g saturated), 40g carbohydrate

Courgette and lemon ribbons You can also try carrots this way. READY IN 10 MINUTES SERVES 6 EASY/PREPARE AHEAD

2tbsp olive oil

6 Romano peppers, halved lengthways and seeds removed 4tbsp balsamic glaze 12 garlic cloves, peeled and sliced 24 anchovies 60 cherry tomatoes 6tbsp extra virgin olive oil fresh basil, to serve

1 Slice the courgettes into ribbons using a Y-shaped peeler, then toss in the oil and thyme leaves, and season. 2 Steam them for 2 minutes. Transfer to a platter and squeeze over the lemon juice. Per serving: 51 calories, 4g fat (0.1g saturated), 2g carbohydrate

Per serving: 185 calories, 13g fat (2g saturated), 11g carbohydrate

3 Granny Smith apples, peeled and cored

juice of 1 lemon

2tbsp horseradish sauce

1 Heat the oven to 200C, gas 6. Coarsely grate the potatoes and apples, wrap in a clean tea towel and squeeze out the excess juice. Transfer to a bowl.

READY IN 50 MINUTES SERVES 6 EASY/PREPARE AHEAD

1 Heat the oven to 180C, gas 4. Line 1 or 2 roasting tins with foil and line up the pepper halves, cut side up, in them. In each half, add a drizzle of balsamic, a garlic clove, 2 anchovies and 5 cherry tomatoes. Drizzle over the oil and some black pepper. 2 Bake for 40 minutes, then scatter with basil. Serve 2 pepper halves per person.

25g pack thyme, leaves only

rapeseed or vegetable oil, for frying

For vegetarians, you can omit the anchovies and it’s still delicious.

6 courgettes, washed

1kg waxy potatoes, peeled

25g plain ﬂour

Roasted peppers with garlic and anchovies

woman&home PASSIONATE ABOUT FOOD 103

RELAXED WEEKENDS with Margot Henderson

“At home we always cook simply – big pots of things like braised lamb shanks. You are already winning with the smells!”

MARGOT HENDERSON’S Slow-roast leg of lamb with cracked wheat

“I LIKE ORGANISED CHAOS

READY IN 6 HOURS SERVES 6 EASY

WHEN I’M ENTERTAINING. YOU WANT EVERYTHING TO BE IN PLACE SO THAT YOU CAN HAVE A FEW DRINKS AND END UP NOT DOING TOO MUCH,” SAYS MARGOT. “IT’S AWFUL WHEN YOUR HOST IS STUCK IN THE KITCHEN, SLAVING AWAY. I THINK PEOPLE ARE MORE RELAXED IF THINGS AREN’T TOO FORMAL.”

1 leg of lamb on the bone, weighing about 1.8–2kg 2 tablespoons olive oil sea salt and freshly ground black pepper 8 cloves of garlic 10 shallots 4 ripe tomatoes a bunch of fresh rosemary, thyme and bay leaves rind of 1 lemon, removed in strips 375ml white wine 200ml dry vermouth 250g bulgar wheat

1 Preheat the oven to 120°C/fan 110°C/ 250°F/gas ½.

2 Heat the oil in a frying pan or casserole large enough to hold the lamb. Season the leg with salt and pepper and brown it all over in the oil. Peel the garlic and shallots, cut the tomatoes in half, and tie the herbs into a bundle. Put all of these into a large roasting tray with the lemon rind, and put the lamb in the centre. Pour over the wine and vermouth. Season well with salt and pepper, then cover with foil. 3 Cook for 6 hours, checking occasionally – if there are not enough juices, add a little water. Add the bulgar wheat and cook for another hour. When the lamb is done, remove it to a board, then check the bulgar wheat for seasoning and spoon it on to a ﬂat serving dish with the vegetables. Place the lamb on top, and serve in slices (it should come away easily from the bone) with lightly steamed sprout tops, spring greens or cabbage.

MARGOT HENDERSON’S YOU’RE ALL INVITED (FIG TREE, £25) Want to cook dinner for 15? Make an elegant dinner for eight? Or feed your family a comforting lunch? In You’re All Invited, Margot, who cooks for between 30 and 200 people every day, shows you how. Forthright and refreshing, she advises on how to give a drinks party with a Negroni roar – the crescendo a party reaches when everyone’s happy drinking cocktails and eating canapés – and gives tips on feasting, plus picnics and barbecues.

104 woman&home PASSIONATE ABOUT FOOD

EXTRACTED FROM YOU’RE ALL INVITED BY MARGOT HENDERSON, FIG TREE PHOTOGRAPH JOE WOODHOUSE

Remember to take the lamb out of the fridge an hour or two before you want to cook it, to bring it to room temperature.

Margot Henderson’s Slow-roast leg of lamb with cracked wheat

EAT SMART

10 ways to healthy breakfasts It’s the most important meal of the day and it stops you reaching for sugary snacks at 11am! Follow our ideas for healthy, lower-calorie mornings…

Get into Bircher muesli! Soak porridge oats in fresh apple juice (twice the quantity of juice to oats, 25g oats per person is fine) for around 20 minutes. Then add a grated apple, and some almonds, dates and blueberries. Smoked salmon and scrambled eggs is a great start to a weekend. Instead of butter to cook the eggs, use an olive oil spray.

Pimp up your porridge! Add different fresh and dried fruits; try making it with soya milk or almond milk for a dairy-free option. Drizzle with a little maple syrup or agave if you need a touch of sweetness.

106 woman&home PASSIONATE ABOUT FOOD

12 34

56 78 9 10

Green juicing is go… Whizz up kale, apple, pear, spinach and root ginger with some coconut water. Coconut is great for hydration. Or try avocado, spinach, kiwi and apple.

Or red juicing… Have a stock of mixed frozen berries to hand. Whizz with low-fat yogurt, milk or soya milk, and some banana, and it’s a speedy breakfast on the go. Or sunshine juicing… Blend chunks of frozen mango with pineapple, lime and pink grapefruit for a massive antioxidant and vitamin C rush.

Baked field mushrooms served with baked tomatoes and a poached egg, perhaps a slice of rye toast, make for a delicious cooked breakfast without all the calories. Huevos rancheros, Mexican-style baked eggs, are another great brunch idea. Gently cook chopped red and yellow peppers in a little oil with sliced onions until soft. Add some smoked paprika, a handful of ripe cherry tomatoes and a little water. Once the tomatoes have burst, make little indentations and crack in an egg. Cook gently until the eggs have set, scatter over chopped fresh coriander and serve.

Have a bowl of whichever fruits are in season, chopped up. Then add low-fat yogurt or ricotta cheese, scatter over a selection of toasted nuts and seeds and perhaps a little manuka honey, if you like.

WORDS JANE CURRAN PHOTOGRAPH TIMEINCUKCONTENT.COM

Half an avocado, mashed with lemon juice and served on rye or wholegrain, seeded toast.

OFFER

Extra 20% off ProCook cookware We’re delighted to team up with ProCook k – the UK’s favourite independent cookware brand – to bring you an exclusive discount on all its quality cookware sets, in store and online! ProCook offers an extensive range of own-brand quality cookware, kitchenware and dining accessories, always at up to 50% off other leading brands. The brand, known for its quality and attention to detail in design and manufacture, has been featured on Saturday Kitchen, Lorraine and Hell’s Kitchen.

CHOOSE FROM:

HOW TO CLAIM

Gourmet Steel cookware six-piece set, £149

Readers can enjoy an extra 20% off all cookware sets purchased in store and online. Simply show this page at the till at one of ProCook’s 22 stores or use the promotional code HOME20 when prompted at procook.co.uk

Suitable for all hob types, including induction, and made from high-quality 18/10 stainless steel with 4mm base for even heat distribution. All ProCook Gourmet Steel cookware comes with a 10-year guarantee.

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TERMS AND CONDITIONS This offer entitles you to an extra 20% off all cookware sets, including Gourmet Steel, Professional Steel, Gourmet Non-Stick, Elite Tri-Ply, Professional Anodised and Elite Forged ranges, both in store and online. It cannot be used in conjunction with any other offer. Valid from 19 February 2015 until 1 April 2015. This page must be shown at the time of purchase when shopping in store. ProCook reserves the right to change, amend or withdraw this offer at any time with no prior notice. Your statutory rights are not affected. Returned items will be refunded at the discounted price. No cash alternative.

See procook.co.uk for the complete range of cookware woman&home PASSIONATE ABOUT FOOD 107

DIVINE DESSERTS There’s no better way to round off a special meal than with a show-stopping pudding. It’s a must for those celebrations that you want everyone to remember

So we’ve chosen heavenly treats that you can indulge in just once in a while

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

From melting chocolate pots to fruit-ﬁlled cheesecake, you’ll be spoilt for choice. And most you can prepare ahead, so you can spend more time with your guests!

If you’re looking forward to a treat at Easter, there’s no need to miss out. Just have a small portion or stop at one bite!

Blueberry cheesecake Either stir the blueberries through the mixture or purée them (see pictures on pages 112 and 113). Apart from that, the recipe is the same. READY IN 1 HOUR, PLUS CHILLING SERVES AT LEAST 15 EASY/PREPARE AHEAD

Gianduja eclipse Gianduja is a rich hazelnut chocolate spread from Turin in Northern Italy. READY IN 1 HOUR 20 MINUTES, PLUS CHILLING SERVES 4-6 PREPARE AHEAD for the linzer pastry base 75g unsalted butter, softened 30g icing sugar ½ hard-boiled egg yolk, cooled 15g ground hazelnuts 125g plain ﬂour 30g cocoa powder ¼tsp baking powder a pinch of salt freshly grated zest of ½ orange for the mousse 4g leaf gelatine 5tbsp semi-skimmed milk 175g milk chocolate, chopped 30g hazelnut butter 125ml whipping cream for the chocolate curls large block of milk chocolate (you won’t use it all!) 4-6 sugared vanilla pods (see Try This, right) icing sugar, to dust you will need 4-6 x 7cm ring moulds, buttered, with a strip of baking parchment inside each one, a large disposable piping bag and plain round cutters

1 Heat the oven to 200C, gas 6. To make the linzer pastry base, cream together the butter and icing sugar until light and ﬂuffy. Press the egg yolk through a ﬁne sieve into the mixture and beat well. Fold in the ground hazelnuts. Sift the ﬂour, cocoa, baking powder and salt into the bowl and stir in, along with the orange zest. Wrap the dough in clingﬁlm and chill for 30 minutes until it’s ﬁrm enough to roll out. 2 Roll out the dough on a piece of baking parchment to around 2-3mm thick and

slide it on to a baking tray. Press the lined ring moulds into it. Bake in the centre of the oven for 8-12 minutes until the surface looks cooked, then remove from the oven and leave to cool on the baking tray. Cut away the excess baked dough from around the moulds, but leave the rings in place, as this will help to prevent any mousse mixture from leaking out. 3 To make the mousse, put the leaf gelatine in a bowl of cold water and leave for 5 minutes until softened. 4 Pour the milk into a saucepan and bring it to the boil, then remove the pan from the heat. Lift the gelatine out of the water and squeeze out any excess, then add it to the hot milk; stir until it’s melted. Add the chopped chocolate to the pan and stir until smooth to form a ganache. Leave it to cool slightly then stir in the hazelnut butter and leave to cool until the mixture starts to thicken slightly. 5 Whisk the cream to soft peaks, then gently fold it into the ganache. 6 Fill the disposable piping bag with the mousse mixture and cut off the end of the bag to give a hole around 1-1.5cm in diameter. Pipe the mixture into the rings, over the linzer pastry base. 7 Put the mousses in the freezer and leave until they are set, about 1-2 hours. Then take them out of the freezer, carefully remove the rings and peel away the parchment. 8 To make the chocolate curls, put the block of chocolate ﬂat on the worktop, smooth side up. Then take a plain round cutter and, using ﬁrm pressure, scrape the chocolate lengthways until the chocolate curls into itself. This technique may take a few attempts, and if the chocolate is too ﬁrm, it won’t work. 9 Arrange a few curls on top of each mousse and lay the sugared vanilla pods on top. 10 Lightly dust the desserts with icing sugar then carefully lift on to individual serving plates. Per serving: 800-534 calories, 55-36g fat (30-20g saturated), 65-43g carbohydrate

for the base 150g digestive biscuits 100g granola 65g butter for the topping 300g blueberries (frozen are fine), plus extra to decorate the puréed version 1 lemon, juiced 5 gelatine leaves 250ml half-fat double cream 300g curd cheese 125g sugar 425g cream cheese ½tsp vanilla extract you will need a 20cm loose-based cake tin, around 8cm deep. If it’s a spring-form tin, line the sides with baking parchment

1 To make the base, whizz the digestives 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 blueberries into a saucepan with half the lemon juice, cover and cook gently until they just start to pop and 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 sugar to remove most of the lumps, add the cream cheese and the remaining lemon juice and vanilla. Beat until smooth, add the cream mixture. 6 For the puréed version, blitz the fruit then pass through a sieve (not fine). Stir the purée into the topping and scrape into the tin. Decorate with extra whole blueberries. For our cover version, add half the whole blueberries and stir through gently, then put this mixture into the tin and carefully marble through the remaining berries. Leave to set in the fridge overnight or for 8 hours. Take out of the fridge 20 minutes before serving. Per serving: 402 calories, 32g fat (20g saturated), 20g carbohydrate

DIVINE DESSERTS

Try this

PHOTOGRAPH FRANKTHEPHOTOGRAPHER.COM

Save vanilla pods when you’ve used the seeds. Slice thinly, bake, coat with sugar and use for decoration

Gianduja eclipse

woman&home PASSIONATE ABOUT FOOD 111

COVER STAR

One cheesecake – two ways

Blueberry cheesecake (recipe page 110)

PHOTOGRAPHS MYLES NEW PROP STYLING SUE ROWLANDS

Whichever version you prefer – whole fruit or puréed – our cheesecake will make your mouth water. With its deliciously light, ﬂuffy texture, it makes the perfect ﬁnish to an Easter lunch

Try this You can use gluten-free digestives and certiﬁed gluten-free granola for our deliciously nutty base Blueberry cheesecake (recipe page 110)

Try this To get the bombes out, dip the moulds into warm water, lift out holding the clingﬁlm, and turn on to a plate

Hot cross bun bombes (recipe page 117)

DIVINE DESSERTS

PHOTOGRAPHS STUART WEST, CHRIS ALACK

Chunks of fresh fruit – juicy pineapple, sweet kiwi and luscious mango – sandwiched between layers of featherlight pancakes

Tropical pancake layer (recipe page 117)

woman&home PASSIONATE ABOUT FOOD 115

Chocolate pots

116 woman&home PASSIONATE ABOUT FOOD

PHOTOGRAPH WILL HEAP

Cooks in 10 minutes

Warm chocolate sponge with soft, oozy middles – these little luxuries are a taste of pure heaven. Just add a touch of cream! Hot cross bun bombes

Tropical pancake layer

Chocolate pots

A stunning dinner party dessert that’s so easy to make.

These fruits are packed with vitamin C plus vital nutrients and minerals.

Melt-in-the-mouth gooey treats that will delight chocolate lovers.

READY IN 1 HOUR, PLUS FREEZING SERVES 6 EASY/PREPARE AHEAD/FREEZE

READY IN 40 MINUTES SERVES 4-5 EASY/PREPARE AHEAD

READY IN 25 MINUTES SERVES 4 EASY/PREPARE AHEAD

200g raisins

75g butter, diced

400g can sliced peaches you will need 6 pudding moulds, lightly oiled and lined with clingﬁlm

for the pancakes 60g plain ﬂour 1tsp caster sugar 1 egg 150ml milk oil, for frying for the ﬁlling 250g carton mascarpone ﬁnely grated zest of 1 lime 1-2tbsp icing sugar ½ pineapple, cut into cubes 1-2 mangoes, cubed 2-3 kiwi fruit, sliced 2-3tbsp prepared pomegranate

1 Put the raisins and brandy in a pan and warm through. Leave for 10 minutes for the raisins to plump up, then put in a blender with 3tbsp water and whizz until smooth. 2 Meanwhile, heat the oven to 200C, gas 6. Roll out the marzipan to the thickness of a £1 coin. Cut out 12 x 1cm-wide strips and lay them in the moulds across each other. 3 Mix the hot cross bun crumbs with the sugar, spread out in a roasting tin and put in the oven for 5 minutes to caramelise. Cool, then crush slightly. 4 Using an electric hand whisk, beat the egg yolks, creams, crumbs, vanilla and mixed spice until thickened and lightly whipped. Whisk the egg whites until soft peaks form and gently fold into the yolk mixture. Add the puréed raisins and fold through to give a rippled effect. 5 Spoon into the moulds, fold the marzipan strips and excess clingﬁlm over to cover, then freeze for 4 hours. Transfer to the fridge for 15 minutes before serving with sliced peaches and a sprinkle of mixed spice.

1 To make the pancakes, sift the ﬂour into a bowl, add a pinch of salt, stir in the sugar and make a well in the centre. Beat together the egg and milk in a jug and gradually pour the liquid into the well, beating in the dry ingredients until you have a smooth batter. Heat a small frying pan and brush with a little oil. Ladle in a very thin layer of batter, swirling the pan so it goes to the edges. Cook until small bubbles appear on the surface, then ﬂip over and cook for 30 seconds. Slide the pancake on to a plate. 2 Repeat until all the batter has been cooked, placing a small piece of baking parchment between each pancake to prevent them sticking. 3 To make the ﬁlling, beat the mascarpone with the lime zest and add sifted icing sugar to taste. Spoon a little mixture on to each pancake then stack the pancakes up with the pineapple, mango and kiwi between each layer, trying to keep it as level as possible. Scatter over the pomegranate seeds and serve immediately.

Per serving: 634 calories, 32g fat (19g saturated), 66g carbohydrate

Per serving: 516-413 calories, 33-26g fat (21-17g saturated), 46-38g carbohydrate

4tbsp brandy 100g white marzipan 2 hot cross buns, ﬁnely crumbed 125g soft dark brown sugar 2 eggs, separated 250ml double cream 180ml single cream ½tsp vanilla extract ½tsp mixed spice, plus extra to sprinkle

100g dark chocolate 3 eggs 85g caster sugar 60g plain ﬂour, sifted cream, to serve you will need 4 soufflé dishes or ramekins, greased and dusted with cocoa powder

1 Heat the oven to 180C, gas 4. Melt the butter and chocolate in a small heatproof bowl set over a pan of simmering water. Remove from the heat and stir until smooth, then set aside to cool for 5 minutes. 2 Using an electric hand whisk, beat the eggs and sugar until very light and tripled in volume, then fold in the ﬂour, followed by the melted chocolate. 3 Spoon the mixture into the prepared dishes, put on a baking tray and bake for around 10 minutes, until the tops look cooked and well risen but the desserts are still gooey in the middle. Serve immediately, with cream. Per serving: 467 calories, 27g fat (15g saturated), 48g carbohydrate

Try this Prepare in advance, keep the ﬁlled ramekins in the fridge, then bake in the oven for 5 minutes longer

Try this

Tangy lemon curd and zest are incorporated into the cream, and topped with a brittle caramel crunch

Lemon curd crème brûlée (recipe page 120) and Bunny biscuits (recipe page 74)

118 woman&home PASSIONATE ABOUT FOOD

PHOTOGRAPHS EMMA MITCHELL, BILL KINGSTON

Don’t like lemon? Try orange or lime curd instead. You could even make your own curd – it’s simple

4 speedy ideas... …for using chocolate mousse 1 Serve with a salted caramel sauce. 2 Spread melted chocolate around the base and sides of silicone cupcake cases, freeze until set, peel away the case and ﬁll with mousse. 3 Fill meringue nests with chocolate mousse, a spoonful of crème fraîche and roasted, chopped hazelnuts. 4 Put drained morello cherries in small glasses and top with mousse. Triple chocolate bombe (recipe page 120)

Lemon curd crème brûlée The citrus ﬂavour adds freshness and is an unusual twist on a classic dessert. READY IN 40 MINUTES, PLUS CHILLING SERVES 8 EASY/PREPARE AHEAD 600ml double cream

for the chocolate curls (optional) 50g each white, milk and dark chocolate for the bitter chocolate sauce 100g dark chocolate (70% cocoa solids), chopped 25g unsalted butter 1tbsp rum or brandy you will need 1.3 litre pudding basin

Turn the bombe out on to a serving plate and heap the chocolate curls on top. 7 To make the sauce, put the chocolate, butter and 75ml water in a small saucepan and heat together gently until smooth. Stir in the alcohol and serve in a warm jug. Cut the bombe into wedges using a sharp knife dipped in hot water between slices. Pour a little chocolate sauce on to each portion.

1 Put the pudding basin in the freezer to chill. Soak the gelatine in cold water for 5 minutes. Meanwhile, heat the milk in a large saucepan until almost boiling. Mix the egg yolks and sugar in a bowl, then gradually pour on the hot milk, stirring all the time. Wash the saucepan then return the mixture to the pan and heat, still stirring, until slightly thickened. Remove from the heat, squeeze the water out of the gelatine and stir into the custard until melted. 2 Put the 3 types of chocolates into separate bowls. Add 175ml warm custard to the white chocolate, stirring until smooth, then stir 250ml custard into the milk chocolate and the rest into the dark. 3 Whip the cream until just thick enough to leave a trail. Put the white chocolate bowl inside a larger bowl of iced water until the custard reaches setting point – it will thicken slightly and begin to set around the edges. Fold 100ml of the whipped cream into the mixture then pour it into the pudding basin. Return to the freezer until lightly set (this takes around 10 minutes). 4 Repeat the setting procedure with the milk chocolate. Stir in 125ml of the cream and pour the mixture on top of the white chocolate layer. Chill again in the freezer while you repeat the process with the dark chocolate custard and remaining cream. Add the ﬁnal layer, cover and chill in the fridge for at least 4 hours before serving. 5 To make the curls, melt the chocolates separately in heatproof bowls over a pan of simmering water. Dollop them on to an upturned baking tray, then swirl a palette knife through the colours. Leave to set at room temperature for 2-3 hours. Use a vegetable peeler to shave into curls, then chill in the fridge until ready to serve. 6 To serve, dip the pudding basin into hot water for 10-15 seconds, then loosen one side of the bombe with a palette knife.

Per serving: 474 calories, 36g fat (21g saturated), 28g carbohydrate

zest and juice of 1 lemon 6 egg yolks 100g lemon curd 50g caster sugar, plus extra to sprinkle icing sugar, for dusting you will need 8 x 120ml ramekins

1 Heat the oven to 150C, gas 2. Put the cream and zest in a pan and bring just to the boil. Beat the egg yolks in a bowl with the lemon juice, lemon curd and caster sugar. Pour in the cream and whisk well. Strain the custard through a sieve into a large jug. Pour into the ramekins. Put the dishes in a roasting tin and pour hot water into the tin to a depth of about 2cm. Bake for around 25 minutes, until still wobbly in the centre. Remove from the roasting tin and leave to cool, then refrigerate until cold. 2 Sprinkle a thin, even layer of caster sugar over the surface of each brûlée. Caramelise under the grill or with a blow torch until golden brown. Allow the caramel to cool and harden before dusting with a little icing sugar. Per serving: 480 calories, 45g fat (26g saturated), 15g carbohydrate

Triple chocolate bombe Three rich chocolate mousses make this a truly decadent dessert. READY IN 1 HOUR 30 MINUTES, PLUS CHILLING SERVES 8 EASY/PREPARE AHEAD 5 gelatine leaves 625ml whole milk 5 large egg yolks 40g caster sugar 50g white chocolate, ﬁnely chopped 75g milk chocolate, ﬁnely chopped 100g dark chocolate, ﬁnely chopped 250ml double cream

Hot and fruity bread and butter pudding A ﬁrm family favourite with a twist. Perfect for a weekend lunch. READY IN 1 HOUR, PLUS SOAKING SERVES 6 EASY/PREPARE AHEAD 50g butter, softened 6 hot cross buns or teacakes, cut into 1.5cm slices 4tbsp apricot jam 50g apricots, chopped 50g sultanas 50ml Cointreau or rum 3 eggs, plus 1 egg yolk 300ml whole milk 300ml single cream 50g sugar 1tsp vanilla extract a pinch of ground cinnamon 1tbsp Demerara sugar you will need a 1.5-litre ovenproof dish, greased with a little of the butter

1 Butter the buns liberally with the butter, then spread with the apricot jam. Warm the fruit in the alcohol, then cool and let the fruit swell. 2 Whisk together the eggs, milk, cream, sugar, vanilla and cinnamon. Arrange the buns in the dish, scattered with the fruit. Pour over the custard mix and press it into the bun mix a little. Cover and leave to soak for 30 minutes. 3 Heat the oven to 180C, gas 4. Scatter over the Demerara sugar and bake for 30-40 minutes until golden, puffed up and the custard has set. Per serving: 564 calories, 30g fat (14g saturated), 65g carbohydrate

DIVINE DESSERTS

Try this

PHOTOGRAPH GARETH MORGANS

If you don’t have any hot cross buns, you can substitute brioche or panettone

Hot and fruity bread and butter pudding

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DIVINE DESSERTS with Sabrina Ghayour

SABRINA GHAYOUR’S This dessert is simple, elegant and the perfect light pudding to serve after a dinner of many dishes. The pears infuse in the heavenly scent of Persian rosewater and cardamom whilst poaching, which makes for a very moreish dessert. I have converted many a hater of cardamom with this dish.

“MIDDLE EASTERN COOKERY IS OFTEN

READY IN 1 HOUR 10 MINUTES SERVES 6 EASY

SHROUDED IN MYSTERY – IT’S THE STUFF OF

400ml (14ﬂ oz) rosewater

ARABIAN NIGHTS AND

12–16 cardamom pods, bruised or crushed a little 300g (10½oz) caster sugar 6 smooth-skinned pears, preferably nice big ones chopped pistachio nuts, for scattering

FULL OF EASTERN PROMISE,” SAYS SABRINA. “IT IS PERCEIVED AS EXOTIC AND UNKNOWN. BUT THAT IS NOT A TRUE REFLECTION OF THE SIMPLE AND HONEST CUISINE THAT IT IS… IN ESSENCE THERE IS LITTLE COMPLEXITY INVOLVED IN MANY OF THE RECIPES. NO MESS, NO FUSS, JUST

1 Fill a large saucepan almost to the brim with boiling water and bring to the boil over a medium-high heat. Add the rosewater, crushed cardamom pods and sugar, reduce the heat and simmer gently for 20 minutes.

2 Peel the pears carefully, leaving the stems intact. Remove the cores from the bases of the pears using a small sharp knife. Place the peeled and cored pears upright in the poaching liquid and poach for 30–35 minutes, or until tender – you should be able to pierce them with a cocktail stick with no resistance. Remove the pears from the poaching liquid and set aside. 3 Serve warm with a little of the poaching liquid and a scattering of chopped pistachios. I sometimes like to serve the pears on a bed of fresh pink rose petals (using thoroughly washed roses) to really capture the traditional Middle Eastern aromas on a plate. These pears are also good served with vanilla ice cream.

SIMPLE AND DELICIOUS FOOD – THAT’S WHAT I LIKE TO EAT, THAT’S WHAT I LIKE TO COOK FOR MY FAMILY AND FRIENDS.”

SABRINA GHAYOUR’S PERSIANA (MITCHELL BEAZLEY, £25) Persian-born Sabrina Ghayour is a chef, food writer and host of regular London supper clubs. Persiana, her ﬁrst book, is a glorious celebration of the food and ﬂavours from the regions near the Southern and Eastern shores of the Mediterranean Sea. It features 100 recipes for modern and accessible Middle Eastern dishes, such as Baked eggs with feta, Chicken, walnut & pomegranate stew and Cinnamon & citrus almond pastry cigars.

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EXTRACTED FROM PERSIANA BY SABRINA GHAYOUR, PUBLISHED BY MITCHELL BEAZLEY © SABRINA GHAYOUR 2014 PHOTOGRAPH © LIZ & MAX HAARALA HAMILTON 2014

Cardamom and rosewater poached pears

“You don’t need to have a million ingredients to create something delicious and special – sometimes you just need a handful of spices, and a few helpful hints on what to do with them”

Sabrina Ghayour’s Cardamom and rosewater poached pears

GOURMET GETAWAYS

St Lucia The Caribbean island is synonymous with honeymooners and cruises but it has so much more to offer. A gastronomic tour of the island, slap bang in the middle of Chocolate Heritage Month, was a little taste of paradise for Katy McClelland

This picture-perfect volcanic island’s landscape is varied – largely hilly and mountainous all over, with dense, lush green rainforest in the centre. Tropical ﬂowers, palms and exotic fruits grow everywhere, right to the stunning coastal cliffs and the trademark white sandy beaches. The traditional Creole-style buildings and brightly painted homes dotted around ﬁt in perfectly with the strikingly beautiful landscape. There’s only one potential drawback to consider – the hurricane-prone tropical climate – but that’s the trade-off for blue skies and turquoise sea.

A POTTED HISTORY The Dutch were the ﬁrst to set up a base on the island in around 1600, swiftly followed by a couple of failed attempts by English colonists in the next few decades to add the Caribbean island to the British Empire. Roll on another few decades and the French managed to beat them to it and became the island’s ruling body. The next century and a half saw many gruelling battles between the French and English for the island, ﬁnally resulting in a British victory and rule from 1814, which continued until St Lucia achieved independence within the British Commonwealth in 1979. Though the British ruled for longer, the French legacy is married into the St Lucian spirit. Most obviously in the language, the official one being English but St Lucians still commonly speak Patois, the French Creole dialect.

THE CUISINE AND WHERE TO EAT St Lucia has a world-class restaurant scene with everything from beach bars to ﬁne dining. You’ll struggle to ﬁnd a restaurant without even a little Creole inﬂuence on its menu. With seemingly limitless local produce, it would be mad to use anything else! Fresh ingredients take centre stage. The fruit is just incredible – bananas, mangoes, pineapples and coconuts, with a sun ripeness so different to the varieties we eat in the UK. Meat features heavily in traditional stews and spiced curries and soups, but it’s the seafood that’s the real star. Beach bar and grill The Naked Fisherman is the relaxed dining option at Cap Maison’s stylish resort, serving the most incredible seafood, everything from chowder and Ahi tuna tartare to griddled sweet rock crab, grilled spiny lobster tail and salt-and-pepper mussels with pineapple ginger purée.

Some of the resorts have European options on the menu but mostly they all serve a world-fusion style cuisine. One of the most eclectic fusion menus can be found at Ladera’s restaurant Dasheene. The produce is largely taken from its own plantation, with unusual and utterly delicious dishes served with stunning views of the Pitons – the two volcanic spires of St Lucia – from its dining room, deﬁnitely a winning combination. To get the really authentic St Lucian experience you’ll have to search out the street vendors and more classic eateries. La Haut resort serves local specialities cooked to perfection. It’s a great place to try the traditional St Lucian breakfast – salt ﬁsh (cod) fried with peppers, chilli and garlic, with bakes, something similar to an English muffin, and cucumber salad, served with aromatic cocoa tea. It’s an eclectic combination but it really works!

Clockwise from top: Marigot Bay on the western coast of St Lucia, surrounded by forested hills Taste incredible seafood at the The Naked Fisherman beach bar and grill in the Cap Maison resort Sample delicious locally made chocolate

Main picture: A view of the Pitons – St Lucia’s two stunning volcanic spires

WHERE TO STAY The French legacy is also apparent in the hotels, as the attention to detail in the service industry is impressive. It’s a thriving business and very much

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“Chocolate is big business in St Lucia and it produces some of the best in the world” Clockwise from top left: Horse riding is a great way to see St Lucia’s striking landscape A fruity rum cocktail is not to be missed! Go scuba diving for a glimpse of amazing coral reefs Eat delicious food at The Naked Fisherman Stay at Fond Doux Plantation & Resort in one of its Creole cottages

the driving force in the island’s economy. Once an economy built solely on trade, more competition these days has slowed down production on sugar and molasses. Now they rely more on bananas and a little bit of light manufacturing alongside tourism. The island is full of chic and charming places to stay, including the incredibly indulgent Jade Mountain resort, which has one of the most spectacular viewing points of the Pitons from the private inﬁnity pool in each of their suites. Or there’s a more “authentic” experience with self-catering Creole cottages at Fond Doux Plantation & Resort, which are very pretty, each with its own private garden. For a more classic style, Calabash Cove’s cosy rooms and stunning gardens are perfect for a relaxing trip. The luxurious and traditional-style resort Ti Kaye has stunning individual wooden Creole-style cottages for guests, and their restaurant has one of the best wine cellars on the island.

DON’T MISS August is Chocolate Heritage Month. Chocolate is big business in St Lucia and it produces some of the best in the world. There are events all over the

island, from chocolate making to chocolate beauty treatments and, of course, tasting! A year-round event, the Tree to Bar tour at Boucan, the home of the UK’s very own Hotel Chocolat, is a great day out. It’s fascinating to see the whole chocolate-making process in action, literally from the bean to the bar. A trip on the Babonneau Rainforest cable car tour, which travels through each level of the rainforest, is a must-do. It’s a geography lesson you’ll really enjoy! The colourful and bustling central food market in Castries is also well worth a visit, if only to sample the island’s tropical fruits. The Gros Islet Jump Up street party – with music, dancing and mouthwatering street food – is a lot of fun too. And the town is a very pretty example of the old-style Creole architecture, as much of it has been demolished or destroyed by the hurricanes that whip through the island. St Lucia is great for diving and snorkelling, with tropical ﬁsh and even shipwrecks to discover. And for a reviving experience, take a dip in the mineral-rich sulphur springs at the foot of the volcano in Soufriere. It really helps with sunburn too!

USEFUL WEBSITES St Lucia Tourist Board saintluciauk.org Fly to St Lucia with British Airways, britishairways.com or Virgin Atlantic, virgin-atlantic.com

FeelGoodFood d travel “Two of our favourite pleasures – time to relax with friends and family, plus a wonderful choice of mouth-watering food to enjoy every day – are combined on these cruises, which we’ve hand-picked for you.”

To book call 0800 082 2151 or visit cruise.womanandhome.com

P&O Britannia: no-ﬂy Med cruise

Celebrity Constellation: no-ﬂy cruise

14 nights from £949 per person, departing 11 April 2015

12 nights from £949 per person, departing 9 July 2015

Join the brand-new P&O Britannia on her maiden season this year. A new ship dedicated to the British market, facilities include three main restaurants with silver service as standard and, on gala evenings, chefs from Marco Pierre White cook for your delectation. Treat yourself to a delicious meal in Atul Kochhar’s Sindhu Indian restaurant and in the Market Café, try some ﬁne cheeses, charcuterie and tapas. You can also enjoy the talents of “Cake Boy” Eric Lanlard in the French-style pâtisserie. Join the James Martin team in The Cookery Club, which features 12 bespoke kitchen stations, where you can have fun learning from professionals and pick up some invaluable cooking skills and tips. Finally, wine lovers can beneﬁt from the expertise on offer at The Glass House, run by Olly Smith.

Travel on the Eurostar to Paris and then onwards to Venice, where you’ll join a Greek island-hopping cruise. Once on board, you can enjoy ﬁne dining in the San Marco main restaurant or self-service delights in the Oceanview Café & Grill. Sample Italian food at the Tuscan Grille or French cuisine in the Ocean Liners restaurant with its wine cellar. Bistro On Five offers tasty lunchtime treats for a small extra charge. You can even pick up some cooking skills and tips at the Demonstration Kitchen.

Itinerary: Southampton – Gibraltar – Alicante – Rome – Livorno (for Florence and Pisa) – Monte Carlo – Barcelona – Valencia – Southampton.

Itinerary: Eurostar London, St Pancras to Paris, Gare du Nord – overnight Thello train from Paris, Gare de Lyon to Venice – overnight Venice hotel – embark Celebrity Constellation® for eight nights from Venice – Split (Croatia) – Santorini (Greece) – Mykonos (Greece) – Katakolon (Greece) – Venice (overnight in port) – overnight train to Paris, Gare de Lyon – overnight Paris hotel at Gare du Nord – return Eurostar from Paris, Gare du Nord to London, St Pancras.

Jane Curran, Food Director, woman&home

Celebrity Eclipse and Cunard Queen Mary 2: no-ﬂy cruise Boston – Bermuda – Orlando – Miami – New York, 32 nights from £2,399 per person, departing 1 November 2015 In Southampton, board the Celebrity Eclipse and cruise 15 nights to Miami. Dine in the main restaurant or choose the Oceanview Café and Grill. Order a steak at Murano, Italian food at Tuscan Grille or Asian fusion cuisine at Qsine. Join the Cunard Queen Mary 2 in New York, and enjoy the ﬁnest traditions at sea by dressing for dinner. The Queens Room is the largest ballroom at sea and is host to themed balls, cocktail parties and afternoon tea. The Britannia Restaurant offers excellent cuisine in addition to the famous Princess Grill and Queens Grill. Itinerary: Southampton – Boston – New York (overnight in port) – Kings Wharf (Bermuda, overnight in port) – Port Canaveral (Orlando) – Miami Beach (three-night hotel stay) – overnight full-board train (private sleeper roomette) to Washington DC (two-night hotel stay) – daytime train to New York (three-night hotel stay) – board Cunard Queen Mary 2 for an eight-night trip to Southampton.

Prices are per person, based on two sharing and subject to availability. Images for illustration only. Offer operated by Jetline Holidays, ABTA J1693, ATOL 6153, a company independent of Time Inc. (UK) Ltd, whose conditions apply. Offer may be withdrawn at any time. Restrictions, conditions and credit/debit card surcharges apply. Balance payable 14 weeks prior to departure. Prices correct at time of press. When you respond, Time Inc. (UK) Ltd and other companies may contact you with offers/services that may be of interest. Please give your mobile or email details if you wish to receive such offers. We won’t give out details without permission; let us know if you’re happy for us to do so.

Trend Spotters Ever wondered how that famous sprout juice found its way on to the shelf last Christmas? Editor Jane Curran visits San Francisco with the Marks & Spencer food gurus to see how the journey begins California is the home of healthy food, and I mean HEALTHY. It began in the hippy-happy-dippy 70s with the students of Berkeley University and rapidly expanded into restaurants such as Chez Panisse, where chef-owner Alice Waters was inspired to create her no-choice menu with ingredients that were locally sourced. Deborah Madison founded Greens restaurant on San Francisco Bay in 1979, which still has an entirely vegetarian menu. As Deborah says in the intro to her book, The Greens Cookbook, “We set out to create a cuisine whose complexity and interest left the diner feeling that nothing was missing.” And did she hit the spot! The fresh produce in San Francisco is quite extraordinary due to the microclimates that surround it. You ﬁnd locally grown ﬁgs and aubergines, as well as tomatoes and potatoes. California produces over half of America’s fruit, vegetables and nuts. This is where the farmers’ market movement really began in earnest. All of this is quite familiar territory to us now in the UK, but remember this all began over 30 years ago when, if you were a vegetarian in Manchester, as my sister was, you’d be lucky to get an omelette. Healthy eating, vegetarian and vegan food are

mainstream in San Francisco, which has more veggie restaurants than anywhere in the US. As we Brits try to lead healthier lifestyles, almost half of us are trying to eat less meat and consider vegetables on their own as a meal as well as an accompaniment. And “ﬂexitarianism” – eating mostly vegetarian meals and meat and ﬁsh maybe once a week – accounts for 40% of the US population and it’s a growing trend in Europe. We found ourselves early on a Saturday at the Ferry Plaza Farmers’ Market – foodie heaven – on the site of the old Ferry Building by the Golden Gate Bridge, which opened in 1992 to connect farmers from the country with the city population. Breakfast begins at The Plant café, a small chain of juice bars. GREEN MEANS GO HEALTHY! Now, I love a healthy juice, but the ﬁrst offering of kale and broccoli was not so inspiring! It looked a little like pond weed, though in San Francisco residents drink green juices as I drink green tea. Kale is in everything – juice, salad, crisps. The trend for green juices was very clear, more vegetables than fruit, but we found that if you blend the greens with fruit such as apple, kiwi or pineapple, it becomes more palatable and certainly looks more appetising. The Plant café do the same for us less hardcore juicers, mixing apple, burdock root, cucumber, collard greens (VERY big in California) with lemon and ginger, or apple, beet, carrot, celery, ginger and lemon. Hence the arrival of the famous sprout juice on the Marks & Spencer shelves at Christmas, blended with apples and pears to dilute the brassica ﬂavour and colour. Drinks product developer Jenny Rea has also introduced juice boosters, which are in every health café, including baobab fruit. Baobab is packed with antioxidants, vitamin C, potassium,

PHOTOGRAPHS JANE CURRAN, GETTY IMAGES

People in the food industry – including food journalists – are utterly addicted to food trends and what The Next Big Thing is going to be. We translate them into recipes and product recommendations to ensure our readers are always ahead of the game. Similarly, the Marks & Spencer food selectors, an A-team of food gurus, work out how to make them into a ready-made new product for its shelves. I spent 48 hours on a whistle-stop tour of San Francisco to discover how these products take shape.

SPECIAL FEATURE

“California produces over half of America’s fruit, vegetables and nuts. It’s where the farmers’ market movement really began”

This page: The Ferry Plaza Farmers Market opened in 1992 and is foodie heaven Far left: The Bi-Rite community store, which sells gorgeous ﬂowers

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magnesium and calcium. You’ll also ﬁnd apple, pear and asparagus, and apple, pea, lime and mint on Marks & Spencer shelves this year. Not forgetting coconut water. Coconut is in every guise in San Francisco. Shelves are devoted to coconut waters, ﬂour and oils. It’s the solution to vegan and dairy-free baking and, used skilfully, makes delicious cakes and cookies. Marks & Spencer is looking to introduce coconut dairy-free yogurts this year. INTERNATIONAL STYLE Just as inspiring as the Ferry Farmers’ Market are two food stores in the Mission District, an area with plenty of bars, restaurants and vintage stores – think Shoreditch with better weather! The Rainbow Grocery cooperative is a vegetarian food store founded in 1975. It’s a worker-owned co-op and an inspiration to cooks. All of its dry goods, including nuts and fruits, are in bins and sold loose by weight, and you recycle your containers. You’ll ﬁnd nut milks in every incarnation, almond milk being a biggie. Yes, and more coconut water and oil. Peanut butter has moved on into cashew nut butter and almond butter, another essential ingredient in dairy-free baking. Quite delightful was the huge amount of sauerkraut and pickled vegetables. “Not my scene”, you may think, but Korean food is slowly bubbling under in London and their pickled cabbage, kimchi, is a mainstay of their cuisine. We tried sauerkraut as a side to a veggie sausage and it’s often served with burgers. You couldn’t miss Bi-Rite, a gorgeous community store selling local produce including glorious ﬂowers I just wanted to bring home. Bi-Rite is a little more “gourmet” than The Rainbow Grocery, as it also sells a few imported goods and isn’t veggie. GOURMET VEGETARIAN Just as American is a melting pot of nationalities, so is the food here in California. Mexican inﬂuences are, of course, very strong. Gracias Madre is a Mexican vegan restaurant in The Mission, packed at midday on a Saturday. The dishes with local avocados were sent from heaven, so creamy and tasty were the avocados, and they were doing all sorts of interesting stuff with coconut. They use lots of nut butters in sauces and spreads and, even for a committed carnivore like me, I didn’t miss the meat once. Such was the case with Source, an organic vegan and vegetarian restaurant. This is where head

Clockwise from middle left: For your daily dose of organic vegetable juice choose a tomato variety at The Plant café Fresh fruit, ﬂowers and herbs at the market Due to the microclimates that surround it, San Francisco produces an amazing array of fruit and vegetables including ﬁgs, aubergines and tomatoes Wholegrains aplenty at Rainbow Grocery Everything is sold loose by weight and you recycle your containers

of product development, Sandra Ziles, was inspired to create the Edgy Veggie burger, which was launched in Marks & Spencer last summer. Source is a fast-food restaurant and its burger has a beetroot base with mushrooms, brown rice, lentils, soya protein and herbs and spices that Marks & Spencer picked up on. It tastes almost “meaty” and quite delicious. Marks & Spencer will be launching another veggie burger and new sausages this summer. But we couldn’t be in San Francisco without thinking grains and gluten-free. Utterly mainstream in California, what UK retailers call the “free from” market, which covers foods without dairy, gluten, wheat and lactose, is projected to increase by over 300% by 2017 since the products were launched into the mainstream, in 2007. We know grains are good for us, whether they contain wheat or not. If you scour the shelves at Marks & Spencer, you can ﬁnd grains used in delicious salads with Middle Eastern, Mexican, Spanish and Asian ﬂavours. Two days of veggie and vegan eating was a true inspiration. We are quite familiar with quinoa these days but did you know there is red as well as white? It’s a complete protein but not exciting on its own – but in Greens restaurant they combine it with apple, persimmon, pomegranate and pistachios, with a drizzle of Californian olive oil and lemon. Now that’s a salad!

USEFUL WEBSITES For tourist information, visit sanfrancisco.travel Fly to San Francisco with British Airways, british airways.com or Virgin Atlantic, virgin-atlantic.com

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Springtime dining Open up the windows and welcome the new season with fresh ﬂowers on the table, botanical designs and pretty china in zesty yellows, gorgeous greens and pastel pinks to set the scene

Provence style

Country living

Create a Mediterranean feel to your dining room and look forward to summer with scrubbed tables, a simple, countrystyle runner, chunky crockery in a fresh lemon design, and small bowls of oil and olives. Add mini olive trees for a rustic ﬁnishing touch. Lemon print dinner plates, £12 each; side plates, £3.50 each; soup bowls, £3.50 each; cereal bowls, £3.50 each; jug, £12; terracotta pasta bowls, £5 each; dip bowls, £2.50, each; San Miguel recycled carafe, £4; tumblers, £2.50 each; runner, £12, all sainsburys.co.uk

Make it a great start to the day with zesty colours on the breakfast table. Keep it informal and use tea towels as placemats, china in a mix of shades and fun honey motifs. Then bring on the eggs and soldiers! Meadow egg cups, £4, for set of 4; mugs, £5 for set of 4; Summer Meadow 12-piece dinner set, £20; honey pot with stirrer, £5; honey tea towel, £2, all direct.asda.com

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Green and pleasant Bring the outside in with green shades, ferns and fashionable botanical prints. Simple cream china with a leaf design and green plates continue the theme. Use bottles rather than formal vases. Curtain fabric in Angel Ferns, £31 per m, Sanderson. Table, £1,450; chairs, £305 each, all Ercol. Olive wood board, £35; ﬂutes, £5.95 each; ceramic ivory cutlery, £3.50 per piece, all johnlewis.com. Cheese dome, £25, bhs.co.uk. Oslo candlestick, £18.50, nordichouse.co.uk. Jug, £48; tumblers, £8 each; green plates, £16 each, all anthropologie.eu. Large dinner plates, £8.50 each, debenhams.com. Bowls, £10 each; side plates, £10 each, all Orla Kiely at johnlewis.com. Napkins, £8.99 each, linenme.com. Mini dishes, £25.50, for set of 4, Sophie Conran for Portmeirion, portmeirion.co.uk. Small bottles, £5.99 for set of 3; large bottle, £5.99, all dunelm-mill.com

TABLE IDEAS

Nothing says “spring is here” more than new blooms or greenery. Daffodils and narcissi, with their sharp, earthy scents, lift the spirits. And, of course, it’s Easter time, so invite friends around for a celebration – and enjoy

Lilac time

Pretty in pink

The fun round shapes of this china are so friendly and the modern take on ﬂorals is bang on trend. Team with vintage glass and silver for an elegant afternoon tea tray. Chantilly teapot, £43; teacup, £9.50; saucer, £6.50; sugar bowl, £20; small jug, £20, all Monsoon Home Collection at denby.co.uk

Pair this lovely pastel china with pink glasses and use copper (the metal of the moment) cutlery and napkin rings to give a lovely warm glow to your table. Add a sparkly pink placemat for extra shine. St Germain china, from £7.50 for a side plate; lace platter, £25; splash tumblers, £25 for set of 4; Liberty cutlery set, £75 for 16 pieces; beaded placemat, £9.50, all marksandspencer.com

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feel good look Make spring entertaining special with our pick of some of the prettiest pieces around On trend We love these copper mugs, named after the vodka cocktail, which can be served in them! Moscow Mule mugs, £18 each, rowenandwren.co.uk ALL IN A ROW Create an indoor window box with coloured glasses, ﬂoral cups and garden blooms. Team with shaped china in pastel shades. Meadow Flower dinner set, from £3.50 for a mug; lilac glass jar, £3.50; glasses, £3.50 each, all tesco.com/direct

WORDS ALISON DAVIDSON PREVIOUS SPREAD: MAIN PHOTOGRAPH TIM YOUNG

SHABBY CHIC This looks homemade and has a vintage vibe, so taps into two trends at once! Floral vintage cutlery tray, £24.95, melodymaison.co.uk

BLOOMIN’ LOVELY Can’t get your favourite fresh ﬂowers? There are some fantastic fake ones around now. Oka has a great range. Faux summer garden bunch, £29, okadirect.com

BIRD SONG We fell in love with this gorgeous hurricane lamp with its stylish bird pattern. Place a candle inside or ﬁll with ﬂowers. Eden print hurricane vase, £6, direct.asda.com

Feel Goo d Food

loves

CHOOSE THE BEST

Spring in the kitchen Celebrate spring by baking delicious cakes and desserts. We’ve found some gorgeously retro-looking utensils that will get you in the mood

BAKING DAY Gather your ingredients and measure, mix and bake your way to success. Whether you’re cooking with little ones, following a tried-and-trusted recipe or experimenting with new ingredients, make sure you enjoy it! John Lewis is a good place to start for whisks and mixers. And Lakeland has exceptional kitchen utensils at prices and quality that is hard to beat. Let’s get baking…

SPRING KIT

CLEVER IDEA

TERRIFIC TEA TOWEL This extra-large tea towel is a great addition to any kitchen. With its clever list of baking substitutions, if you ever realise you don’t have the correct ingredients, simply turn to the tea towel for a bit of help! £8.95, rockbakehouseshop.co.uk

GREAT BUYS

SPICY DELIGHTS Why not decant spices into these pretty tins? They come in a set of 6 different coloured tins, which include allspice, cloves, cinnamon, ginger, nutmeg and vanilla, £9.95, dotcomgiftshop.com

PRETTY PORCELAIN If you have a passion for baking, then a rolling pin is a must! This big porcelain one, with its rose design, will keep pastry and sugarpaste cool while you roll, £20, cathkidston.co.uk

PERFECT MEASURE Accurate measuring is essential in any baking recipe. The measuring cups have pretty ﬂowers and butterﬂy designs, and come in 4 sizes, £19.95, dotcomgiftshop.com The chick and egg spoons have tablespoon and teaspoon measures, £16, lauraashley.com

PIES, PUDDINGS AND PASTRIES From sifters to cake stands, Tesco has the lot! Its White Range won’t break the bank, either. Mixing bowl, £7; ceramic pie dish, £8; cake stand, £14; rolling pin, £12; ceramic sifter, £5, tesco.com

BAKE ME HAPPY Loved by home bakers and barely changed for more than a century, Mason Cash’s Cane bowls are something of a kitchen icon. Embossed with their original logo, the bowls come in three colours and sizes, and will serve you well for years to come, from £19.99, lakeland.co.uk

DOUBLE TREAT If you like the vintage vibe, then the Retro Treats range will appeal! The classic designs will brighten up any kitchen – just ﬁll with home-baked goodies. Double oven glove, £10.99; set of 2 cake tins, £14.99, english-table.com

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HAPPY EASTER The Contemporary Home has a wonderful range of Easter goodies to get you in the holiday mood. Check out its lovely designs, which are sure to please, at tch.net

With Easter around the corner, create displays of delicious decorated chocolate eggs and sweet treats, and invite friends and family over CHOOSE THE BEST

EGG-TASTIC – MAKE YOUR OWN! It’s so much fun making Easter eggs at home, especially when the kids get involved. This easy-to-follow pack includes moulds for 2 large and 36 mini eggs. Go on, have a go! £3.99, lakeland.co.uk

GORGEOUS GINGHAM Timelessly gorgeous, gingham is perfect around the home. The green cheese dome, £60, and orange cake stand, £25, will add a touch of fun, both uniqueandunity.co.uk

ADDED STYLE A lovely way to give a feminine ﬁnishing touch to your home is to ﬁll gorgeous ﬂoral painted ceramic jugs with freshly cut ﬂowers. Guaranteed to bring a touch of spring cheer to your home. From £9, tch.net

SPRING KIT

GREAT BUYS

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HIGH TEA This fun, long-stem cup rests nicely on its saucer, leaving space for an array of sweet treats beneath, £14.99, gettingpersonal.co.uk

Mother’s er s Day, 15 March Something to read, eat or grow… show her that you love her with extra-special tra-special gifts this Mother’s Day

I HEART CHEESE This personalised wooden heartshaped cheeseboard will make a mum who loves her cheese very happy. Add a special message, then choose her favourite cheeses, £20, notonthehighstreet.com

ECO CHOICE HOICE

GROW-YOUR-OWN JAM Two beautiful blueberry plants accompanied with personalised jam-jar labels – the perfect gift for any jam enthusiast who wants to grow and make their own, or just have home-grown fruit, £44, glut.co.uk

WORDS WENDY SALMON MAIN PHOTOGRAPH, PREVIOUS SPREAD TIMEINCUKCONTENT.COM

YELLOW MELLOW Fill this bright yellow wired fruit basket with an assortment of Easter eggs and let your family and friends help themselves, £9.50, marksandspencer.com TEMPT YOUR MUM’S TEA BUDS If your mum is a tea lover, show her just how much you care by giving her this delicious gift set of 4 ﬁne teas, which includes: Earl Grey, Piccadilly Blend, English Breakfast and Jasmine, plus a gold infuser, £25. Then let her enjoy every drop in a gorgeous polka-dot tea-for-one pot, cup and saucer, £20, all whittard.co.uk

TASTY TREATS REATS Looking for a delicious Easter treat that says it all? These pretty iced vanilla biscuits are bound to be gratefully received, £34.99, biscuitvillage.co.uk Or try these moreish mini eggs – trust us when we say you won’t be able to stop at one! £16.99, ihampers.co.uk

BEAUTIFUL BOOKS A book is always a great addition to any cook’s kitchen. These three are packed full of easy-tofollow recipes. Cookies by Peggy Porschen (Quadrille, £6.99); Tea & Cake With Lisa Faulkner (published 26 February, Simon & Schuster, £16); The Violet Bakery Cookbook by Claire Ptak (published 5 March, Square Peg, £20)

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VIPs* *Very important producers & suppliers In every issue, we feature the story behind the brand of top-notch products and ingredients that have won stars at the Great Taste Awards. These awards recognise outstanding food and drink and have 10,000 entries. No mean feat, then, to win Best Regional Speciality…

SUPREME CHAMPION AND BEST REGIONAL SPECIALITY London and the South East Asad Khan, Snowflake Gelato When all the regional winners have been decided, they then go forward to the ﬁnal judging panel, where the judges taste blind and mark their scores. The winner is the Supreme Champion and in 2014, Asad Khan received the ultimate accolade for his raspberry sorbetto. A former IT professional, Asad has two gelato boutiques in London. In 2013, he won three stars for his strawberry gelato and his customers advised him to enter

the raspberry! The secret, says Asad, “is to keep it 100% natural, only using fresh fruit, guaranteeing a 65% raspberry content. We also make the sorbet by hand in 4-litre batches, allowing the fruits to retain their great ﬂavour and vibrant colour.” They also use grape sugar, which gives a smoother texture, and spring water, not tap, which makes a big difference to the taste. Here, Asad is pictured with his resident gelato chef, Paolo Rivieccio. snowﬂakegelato.co.uk

BEST REGIONAL SPECIALITY Northern Ireland Peter Hannan, Moyallon Sweet Bacon Ribs Featuring charismatic Irishman, Peter Hannan as a three-gold-star winner in Feel Good Food is becoming a bit of a habit! In 2014, he walked away with a record 35 stars, he won Supreme Champion in 2012 and has won the award for Best Regional Speciality Northern Ireland for three years on the trot. Peter is the managing director of Hannan Meats, based in Moira, about a 30-minute drive outside of Belfast. This is where you can ﬁnd his butcher’s shop, which is well worth a visit if you are in the area. Peter does magical things with meat: his beef, which is aged in Himalayan salt chambers, melts in the mouth (you can ﬁnd it in Fortnum & Mason and in Mark Hix’s restaurant, Tramshed); his “guanciale” – unsmoked Italian bacon – is particularly special but for this award, Peter turned his skills to pork. “It’s the ultimate meat, it takes on anything you do to it,” he says. Peter co-owns a business called En Place Foods with Paul Clarke, who is a bit of a ﬂavour maestro. Peter’s intention was to create the “bacon equivalent of pulled pork”, sweetened using a blend of sugars. The process takes 20 days. First, the ribs are rubbed with salt and laid down in a stack. After ten days of this dry-cure, or when a ﬁfth of the moisture has evaporated, they are transferred to a sugar pit where they are buried in a blend of sugars. “From curing, the ribs become like a sponge, so they absorb so much sugar they self-caramelise and you’re left with a lovely, sticky, salty, sweet and soft piece of meat,” says Peter. Having been on the ﬁnal judging panel, I can absolutely second that! hannanmeats.com

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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, welfare-kind ﬁsh and seafood. 01467-629666; donaldrussell.com FISH FOR THOUGHT Fresh ﬁsh from Cornwall, as well as a range of frozen and smoked ﬁsh. 01208-262202; martins-seafresh.co.uk THE FISH SOCIETY All freshly frozen, top-quality organic ﬁsh and seafood, including smoked ﬁsh. 01428-687768; theﬁshsociety.co.uk FORMAN & FIELD Excellent smoked salmon and other ﬁsh, plus pies, liqueurs, cheese and patisserie. (020) 3601 5464; formanandﬁeld.com GRAIG FARM ORGANICS The award-winning farm offers groceries, baby food, ready meals and more. 01686-627979; graigfarm.co.uk LANE FARM COUNTRY FOODS For fabulous, Freedom Food-standard pork, gammon, ham, bacon, sausages and salami. 01379-384593; lanefarm.co.uk GODFREYS For more than 100 years, this family butcher has been supplying superb free-range meat. (020) 7226 2425; godfreys.co THE WELL HUNG MEAT COMPANY This close-knit operation offers top-notch organic lamb, beef, pork and poultry. 0845-2303131; wellhungmeat.com WING OF ST MAWES 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

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VIPs* BEST REGIONAL SPECIALITY East Anglia and The Midlands

BEST REGIONAL SPECIALITY Ireland Aileen and Michael O’Neill, Irish Atlantic Sea Salt with dill pollen Aileen and Michael are based on the stunning west coast of Ireland, where Michael’s late father, Bernie, came up with the idea of making sea salt. Michael had spent many years in the ﬁshing industry, but his father believed that the high-quality waters of West Cork, literally at their back door, could produce a very special salt. Sadly, Bernie passed away before he could witness their success, but through a process of age-old salt-making methods and energy-efficient technology, they have produced a sea salt that’s pure and natural, with no additives, anti-caking agents or preservatives. All the trace minerals – potassium, magnesium calcium – are retained. “Only the purest ‘grade A’ seawater is gently evaporated to produce Irish Atlantic sea salt ﬂakes,” says Aileen. Aileen and Michael have developed a range of infused salts and, using wild dill pollen, managed to nail this award. irishatlanticsalt.ie

Jane and Terry Tomlinson, Redhill Farm pork loin Jane and Terry have been rearing their Duroc cross pigs on their 180-acre Lincolnshire farm for 23 years. They used to supply to bacon factories, which became ﬁnancially untenable in the 1990s. Jane’s lightbulb moment arrived when she realised 15 years ago that the ham she was buying from her local butcher was imported, and her vision to make British pork farming sustainable was born. She threw herself into launching farmers’ markets in Lincolnshire to sell their own free-range, outdoor-reared meat. Now 80% of what they produce is sold in farmers’ markets and they supply bacon, sausages, pork pies and pork to top restaurants and delis, though you can also buy online. Their pork belly joint scooped up two stars over two years, but it’s their pork loin joint that gave them this accolade. redhillfarm.com

INSIGHT

BEST REGIONAL SPECIALITY Wales Jenny Whitham and Margaret Carter, Patchwork Red Pesto Pâté Margaret started Patchwork in 1982 from her kitchen in North Wales and, as more customers appreciated the quality of her pâtés, the business grew, offering frozen pâtés with meat, ﬁsh and vegetable bases. This award-winning vegetarian pâté began life more as a houmous – but as Jenny says, “It had too much depth to it – so we reincarnated it as a pâté and it has picked up a much better following.” It contains chickpeas, extra virgin olive oil and a red pesto recipe with a base of sun-dried tomatoes. “Besides spreading it on toast, we’ve stirred it through pasta, used it as a topping for ﬁsh and created starters with black pudding and shrimp,” says Jenny. “You can use it as you would a red pesto, but it’s not as overpowering because it’s mellowed by the addition of chickpeas.” Patchwork sell their pâtés locally but you can buy direct too. patchwork-pate.co.uk

BEST REGIONAL SPECIALITY North of England John Metcalfe, Metcalfe’s Beef and Pork Butcher’s, Cleckheaton, West Yorkshire, dry cured back bacon For second-generation butcher John, 2014 was the ﬁrst year he had entered the Great Taste Awards. A good move as he picked up this award for his dry cured back bacon. He had two other products, a different bacon – dry cured middle – and an apple wood-smoked gammon steak, which also collected a star each. This award-winning bacon is made by hand to an old family recipe from free-range pigs reared by Anna Longthorp in East Yorkshire. These Landrace-Duroc cross pigs are free to roam in their family groups and are slaughtered locally to prevent stress. The bacon is cured and hung for about four weeks before it’s ready, and it is worth the wait. It’s mild, lightly sweet and crisps up to perfection, unlike any bacon

ORGANIC VEGETABLES & FARMERS’ MARKETS ABEL & COLE Award-winning shop for all things organic. 08452-626262; abelandcole.co.uk RIVERFORD ORGANIC FARMS Fantastic home-delivery service for fruit and vegetables, plus meat, wine, dairy and eggs. 01803-762059; riverford.co.uk A LOT OF ORGANICS Search engine where you can ﬁnd organic suppliers, plus ethical and Fairtrade websites. alotoforganics.co.uk 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, crackers and chocolate truffles too. 01225-448748; ﬁnecheese.co.uk NEAL’S YARD DAIRY A British regional cheese specialist. Choose from Stinking Bishop and Gabriel, as well as favourites like Cheddar and Wensleydale. (020) 7500 7575; nealsyarddairy.co.uk PAXTON & WHITFIELD For British and Continental cheeses, plus wines and fantastic gifts. 01451-823460; paxtonandwhitﬁeld.co.uk THE TEDDINGTON CHEESE British and Continental cheeses, hampers and cheese wedding cakes. (020) 8977 6868; teddingtoncheese.co.uk

Share with us! that’s mass-produced. “Our bacon is different to any other,” says John. “It shrinks less because there’s no added water, it’s never harsh or salty and, because of its mildness, you can appreciate the natural ﬂavours.” metcalfes-butchers.co.uk

Do you have a favourite place to shop? Tell us about your local heroes and fab discoveries on our Food & Interiors forum. Log on to womanandhome.com and click on Forums. Or send us a message on Facebook. Go to facebook.com/feelgoodfooduk

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INDEX

The feel good recipe list

100 100 101 101 103 104

Chicken and barley soup Easy beef curry and pak choi stir-fry Beef salad with porcini toast Breakfast omelette Sam and Sam Clark’s Huevos rotos Spiced chicken pilaf Chiang Mai beef curry Burmese chicken noodle curry Coconut rice pilaf with lamb cutlets Chipotle chilli with crispy potato skins Fast and fabulous fajitas Persian slow-cooked shoulder of lamb The Hairy Bikers’ Five-spice belly pork Herb-rolled leg of lamb Leek and bacon tartlets Roast chicken with rosemary and anchovy butter Mini open sandwiches Quiche Lorraine Antipasti platter with garlic breadsticks Wild boar pâté Herby Parma-wrapped pork tenderloin Margot Henderson’s slow-roast leg of lamb with cracked wheat

MEAT-FREE 11 11 12

Spicy beetroot dip Beetroot and coconut curry with paneer Mark Diacono’s Crisp kale, beetroot, blue cheese and walnuts 16 Spinach lasagne with leeks and pesto 16 Red rice and root salad 25 Leek and blue cheese tart 25 Spring onion relish

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28 Cheese-stuffed mushrooms 30 Yotam Ottolenghi’s Brussels sprout risotto 43 Brie and rocket toasties with cherry chutney 58 Butternut squash and sweetcorn korma 62 Red Thai veg curry 94 Feta roast potatoes 94 Spring vegetables in parsley pesto 94 Honey and mustard baby veg with thyme 100 Sweet and spicy pepper paneer 100 Mustard roast potatoes with peppery salsa 103 Potato and apple rösti 103 Courgette and lemon ribbons

FISH AND SHELLFISH 16 Seared tuna with zesty bean salad 22 Sizzling ginger salmon with veggie noodles 22 Thai sweet chilli prawns and pasta 40 Spicy kedgeree 40 Scrambled eggs with smoked trout on toast 42 Tuna and pepper quesadilla 50 Malaysian ﬁsh curry 58 Tikka masala mackerel skewers 95 Rösti crab cakes 97 Grilled salmon with sauce verte 100 Grapefruit and chilli prawns 103 Roasted peppers with garlic and anchovies

DESSERTS AND BAKES 38 38 38 38 38 39 39 40 68 68 68 73 73 74 74 76 77 78 78 81 81 82 82 82 86 110 110 117 117 117 120 120 120 122

Citrus refresher Berries with fromage frais Tropical porridge Banana muffin Mixed berrie smoothie Cinnamon and blueberry pastries French toast Cheese and paprika muffins Caramel chocolate fudge cake Salted pecan cookies Lemon curd and cream Swiss roll Berry meringue kisses Triple-decker Simnel cake Sticky, fruity hot cross buns Bunny biscuits Jaffa cake Billionaire’s shortbread Rosy cupcakes Lemon and pistachio cake Chocolate truffle torte Spotty praline squares Apple and blueberry ﬂapjacks Strawberry cake Lemon drizzle loaves Paul Hollywood’s Stout bread Gianduja eclipse Blueberry cheesecake Hot cross bun bombes Tropical pancake layer Chocolate pots Lemon curd crème brûlée Triple chocolate bombe Hot and fruity bread and butter pudding Sabrina Ghayour’s cardamom and rosewater poached pears

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MEAT AND POULTRY 22 25 28 40 44 50 50 56 56 56 62 62 64 94 94 95