Woman & Home Spring 2016

FeelGoodFood 101

faBULOUS

idEaS

MAKE it spEciAl

✳ Weekend suppers ✳ Best brunches ✳ Relaxed lunches ✳ Simple one pots

SPRING 2016

Let’s lighten up!

New lower fat cheesecake Quick & healthy fish Superfood salads

Eat Smart! New VeGGIe

CLeAN JUICING GLUTeN FRee

Fresh Spring flavours

Delicious puds ✢ Speedy midweek meals ✢ Easy bakes

Editorial dirEctor Sue James Editor Jane Curran crEativE dirEctor Dave Dowding art Editors Emma Price, Karen Smith chiEf sub Editors Emma Badger, Sarah Andrews, Linda Blakemore dEputy food Editor Katy McClelland tEsting & proofrEading Lucy Crabb picturE dirEctor Sharon Mears publishEr Kate Mowatt coMMErcial ManagEr – rEtail Charlotte Page MarkEting EXEcutivE Charlotte Tonry

Hello It’s a challenge to eat lighter in the cold days of winter when we just yearn for comforting food – salads just don’t fit the bill on a dark January day! But as the season changes and we head to spring, cooks turn towards new, fresher

flavours. Here at

Feel Good Food, we make the most of seasonal

produce and hope to

inspire you with new flavour combinations. We always cut out calories where they aren’t needed, without sacrificing taste but, as ever, that little slice of something a bit

naughty at the weekend will always perk you up. In

this issue, we’ve worked with some newer

cooks and chefs to get you

out of your recipe routine. Try new Korean flavours – so on trend this year – and Will Torrent has come up with an amazing (super low-fat) dessert with the drink du jour – Prosecco. There’s also something for every day and new ideas for the weekend – a great excuse to get friends over for brunch

or lunch.

If you love it all, why not subscribe? See our offer on page 68.

Happy cooking! On the cOver!  blood orange cheesecake see page 84 cover photograph Stuart West recipe and food styling Jane Curran prop styling Sue Rowlands

Feel Good Food is published by woman&home, Time Inc. (UK) Ltd, The Blue Fin Building, 110 Southwark Street, London SE1 0SU, telephone (020) 3148 5000. Distributed by Marketforce (UK) Ltd, 5 Churchill Place, London E14. Printed by Polestar Chantry. Reproduction by Rhapsody. Prices quoted throughout are RRP, checked at time of going to press. Subscription rates: One year (including p&p): UK £17.25; EUR €26; North America $49.50; Rest of world £26. For all UK subscription enquiries please call 0330 333 4555 and for enquires from overseas please call +44 (0)330 333 0233 or email [email protected]

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Jane Curran, Food Director, woman&home

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In this issue…

In Season: broccoli 11 11

Broccoli and bacon frittata Runner bean and broccoli salad

Easy Midweek 16 16 16 22

Souper ramen Crispy baked cod wrapped in bacon Artichoke, caper and lemon risotto Chicken supremes with puy lentils and cumin-glazed carrots

Chefs’ reCipes 12 John Torode’s Purple sprouting broccoli, linguine, chilli and pine nuts 28 Davina McCall’s Thai prawn and coconut soup 48 Sabrina Ghayour’s Baked eggs with feta, harissa tomato sauce and coriander 66 Michele Cranston’s Spiced lamb 86 Will Torrent’s Prosecco, lime and mint jellies 104 Jordan Bourke and Rejina Pyo’s Seafood & spring onion pancake 120 James Morton’s The ultimate millionaire’s shortbread

22 22 24 24 26 27

Stir-fried crab noodles with samphire Vietnamese beef Aubergine parmigiana Meaty stuffed peppers Herby lamb and beetroot filo pie Angel hair pasta with lemon, crab and prawns

Relaxed Brunch 36 36 36 36 36 36 40 40 40 44 44 44 44 47

Deli tart Cheesy chorizo quesadillas Brunch bruschetta Field mushrooms on toast Ham-wrapped tarts Egg white omelette Easy Peppadew filo tart Kedgeree Migas Blueberry vanilla compote and yogurt Blueberry muffins Danish pastries Tear-and-share brioche with salted caramel Fruity French toast bagels

One Pots 56 56 56 60 60 60 62 63 64 64

Easy minestrone One-dish fish with roasted vegetables Spring chicken and vegetable one pot Sweet potato curry Quick fish pie Chunky chicken stew “Pulled” beef ragu Beef in red wine stew Monkfish and bacon chaudrée Bean and root vegetable pot

Fab Desserts 72 72 72 78 78 78 80 80 82 83

Mini passion fruit cheesecakes Speedy berry and watermelon sorbet Rhubarb and custard tart Coffee panna cotta with honeyed pecans Pear, ginger and caramel tart Hot chocolate soufflés Peach and blackberry crumble Peach and passion fruit meringue trifle Lemon tart Prune and custard tarts

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

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

plus recipes that are: EASY PREPARE AHEAD FREEzABLE

Practical stuff

85 85

Blood orange cheesecake Tiramisu pots

Weekend 94 94

Family favourite chicken Roast leg of lamb with sweet potato stuffing 94 Roast rib of beef with garlic sauce 96 Mashed potato with extras 97 Creamy green bean gratin 97 Spicy pistachio squash 99 Gin-cured trout with broccoli salad 99 Roast squash salad with Serrano ham and Manchego 100 Mushroom, ricotta and tarragon tartlets 103 Duck in Asian spices with bitter leaf and pomegranate salad 103 Grilled goats’ cheese and beetroot salad

Spring Baking 108 108 108 113 113 114

Saffron hot cross buns Spring biscuits Courgette layer cake The new Battenberg layer cake The best jammy bites Rich chocolate tarts

114 Chocolate, coconut and raisin fridge cake 117 Chocolate cake with passion fruit and lime 117 Easy blueberry and lemon squares 118 Gluten-free breadsticks 118 Salted basil crackers

And the rest 6 8 30 50 68 88 122 125 126 130 132 136

Meet our guest chefs What’s in season? Eat smart: 10 ways with shellfish Eat smart: The sugar question Subscribe to Feel Good Food Grow your own Eat smart: 10 ways to clean juice What’s on womanandhome.com Gourmet getaway – New York Subscribe to woman&home Simple spring dining Choose the best springtime cooking kit 138 Save money on our kitchen gadgets 140 Our VIP producers and favourite online and mail-order food suppliers 146 The recipe list

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

woman&home passionate about food 5

Meet our contributors…

John Torode

Davina McCall

Thanks to the television show MasterChef, the Australian chef became part of a well-known duo with fellow judge Gregg Wallace. John grew up in Melbourne and was so inspired by his grandmother’s cooking that he took up an apprenticeship in a restaurant. it led to him starting his formal chef training and opening his first eatery. at 25, he decided to head to italy and came to the uK en route, but never left! He worked at several Conran restaurants, including Mezzo, where he was head chef before opening smiths of smithfields in 2000. from 2005, he started working on MasterChef. John has written numerous cookbooks and in his latest, My Kind of Food: Recipes I Love to Cook at Home, he shares his favourite meals, from aussie brunches to food for the kids.

TV presenter Davina has been on our screens for more than 20 years, fronting shows such as Big Brother and The Million Pound Drop. she is also well known for her bestselling exercise dVds and her passion for healthy living resulted in her first cookbook, 5 weeks to Sugar-Free. in it she shared the super-healthy recipes that helped her kick her sugar habit and cut out junk food for good. now davina has turned her attention to another food group and her second cookbook, Smart Carbs, is the outcome. With the focus on complex or “good” carbohydrates, the recipes give you all the vitamins and minerals you need for a healthy, balanced diet.

John torode’s My Kind of Food: Recipes I Love to Cook at Home (Murdoch books, £25)

6 woman&home pas sion ate

ab o u t f o o d

Davina’s Smart Carbs (orion books, £16.99)

Sabrina Ghayour Born in Iran and raised in the UK, Sabrina started cooking at the tender age of six and is now a star of the Middle Eastern food world. a self-taught cook and food writer, sabrina has worked in some of London’s finest five-star hotels, restaurants and catering companies. she now runs her own events and catering business, and teaches at divertimenti and Leiths Cookery schools. Her bestselling first book, Persiana, drew on her heritage (she was born in tehran), and showcases the colourful, flavoursome dishes she has perfected over the years. sabrina’s eagerly awaited second offering, Sirocco, is out in May.

sabrina Ghayour’s Persiana (Mitchell beazley, £25)

Will Torrent Will began his career aged 16 with a week with Heston Blumenthal. He has since gone on to work with Gary Rhodes, Brian Turner and Jamie Oliver. in 2007, Will won the first Medallion of excellence for a british pastry Chef at Worldskills Japan aged just 21, the Royal academy of Culinary arts annual award of excellence and then Young Chef of the Year in 2009. further accolades followed, along with two cookbooks, the best-selling Pâtisserie at Home and Chocolate at Home. in his latest offering, Afternoon Tea at Home, the master pâtissier explains the key techniques involved in patisserie, baking and chocolate work, with 80 beautifully illustrated recipes. there are also six guest recipes from top restaurants and hotels, including the Ritz, Harrods and Les Manoir aux Quat’saisons. Will torrent’s Afternoon Tea at Home (ryland, Peters & small, £19.99)

contributors

Jordan Bourke & Rejina Pyo

James Morton James grew up in Shetland, where his grandmother taught him how to bake. Now a qualified doctor, James (and his knitted tank tops) came to the nation’s attention in 2012’s The Great British Bake Off. He was a runner-up in the final, and his first book, Brilliant Bread, came out in 2013 and was swiftly awarded the Guild of food Writer’s award for best Cookery book. since then, James has cooked on tV shows and has a regular food column in a national newspaper. James’s second book, How Baking Works (and what to do if it doesn’t), takes you through the processes, techniques and timings of a range of bakes, including cakes, biscuits, macarons and tortes, with more than 70 original recipes.

James Morton’s How Baking Works (and what to do if it doesn’t) (Ebury Press, £20)

Jordan trained at the renowned Ballymaloe Cookery School in his native Ireland before joining Michelin-starred chef Skye Gyngell at her restaurant at Petersham Nurseries in London. during his time there, Jordan gained a following for his naturally healthy, yet indulgent recipes. this led to his first cookbook, the bestselling The Guilt Free Gourmet, which he wrote with his sister Jessica, a nutritional therapist. His second book, The Natural Food Kitchen, soon followed. in his latest offering, Our Korean Kitchen, Jordan is joined by his Korean wife Rejina, as he explores the cultural history of Korean food, and shares authentic dishes, from stir-fried spicy squid to pecan and cinnamon stuffed pancakes.

Jordan bourke & rejina Pyo’s Our Korean Kitchen (Weidenfeld & nicolson, £25)

Michele Cranston Michele originally trained as a visual artist before her love of food took her into the world of restaurants, food styling and cookery writing – she was food editor of marie claire Australia for five years. during her 25-year career, Michele has styled food for magazine shoots and television adverts, written 12 marie claire cookbooks and set up an acclaimed café. she has gained a reputation for her colourful and simple food combinations, and quirky take on traditional dishes. in her latest book, A Simple Table: Fresh and Fabulous Recipes for Every Day, Michele shares more than 100 recipes, from speedy midweek meals, Michele such as Lemon cranston’s A pasta with garlic Simple Table: Fresh and prawns, to delicious Fabulous Recipes for salads and amazing Everyday bakes, including the (Murdoch books, £14.99) banana and date bundt cake.

in season  spring

What’s in season?

From February onwards, more local produce becomes available, from classic root vegetables to new potatoes and fabulous asparagus

british fruit & vEg With spring fast approaching, enjoy the new flavours of fresh fruit and veg in lighter meals, salads, soups and healthy desserts… and reach your five a day.  ASPARAGUS This has a short British season, beginning in late April, so make sure you don’t miss it. Sweet and tender, asparagus 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 with carrots and parsnips, or in wedges with a splash of red wine vinegar. Partner it with goats’ cheese, feta or smoked fish, or try our Herby lamb and beetroot filo pie on p26.  bRUSSeLS SPRoUtS Not just for Christmas, sprouts are in season until March, and 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.  CAbbAGe Enjoy your greens shredded into stir-fries or added to soups, or lightly steam and add plenty of black pepper.  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 brilliant source of vitamin A.

 kALe try it steamed, stir-fried or in casseroles for a feel-good hit of antioxidants, vitamin C, folate, iron and calcium.

8 woman&home PASSIoNATE ABouT FooD

 CAULIFLoWeR Delicious served with a cheese sauce as part of a Sunday roast, but also tasty in Indian curries with spices and coconut milk, or steamed and tossed with wholegrain mustard. And you can even whizz up cauliflower in a food processor to make low-carb, gluten-free rice – simply steam, or roast or fry in a little oil.

 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 them 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.

Spring taste

 LAmb Synonymous with spring, lamb is a classic with its delicate flavour and succulent, tender meat. Look for firm, slightly pink cuts with a velvety texture.

fresh ideas

 RHUBARB Tender pink forced rhubarb appears from February, with the fieldgrown variety from mid-April. Bake or simmer chopped in a little water (add sugar to taste) over a low heat.

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. Check out your local farmers’ market, where the seasons are more obvious, and shopping is a lot more fun! to find a farmers’ market near you, go to localfoods.org.uk.

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 UK 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.

 LEEKS these versatile vegetables work well in most dishes: casseroles, tarts, pies, gratins and soups, or slice thinly and cook slowly in a little butter.  NEw poTAToES new potatoes need no embellishment. don’t peel them, and you’ll benefit from 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. jersey royals come into season in april.  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.  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

 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.

 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. We’ve served it with angel hair pasta, lemon and prawns on p27.  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.

 SwEdE with a mild flavour, it’s usually served mashed – it’s particularly good mixed with carrots as a side with your sunday roast. it also makes a great alternative topping for a 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 the british watercress season starts in april. 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.

woRdS jane curran phoTogRAphS laura edwards, terry benson, timeincukcontent.com

 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.

 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.

IN SEASON  IN FOCUS Broccoli and bacon frittata

Okay, so it’s a posh omelette! Eggs are the ultimate fast, healthy food and this is great served hot or cold. REAdY IN 25 MINUTES SERvES 4-6 EASY/pREpARE AhEAd  200g Tenderstem broccoli, cut into thin slices  8 rashers back bacon  8 large eggs, lightly beaten  100ml milk  75g parmesan, finely grated  1tbsp finely chopped chives  2tsp olive oil 1 Heat the grill to medium high. Bring a pan of water to the boil and add the broccoli. Simmer for 2-3 minutes, or until just tender. Run under cold water to cool, then set aside. Grill the bacon until crispy, turning during cooking. When cool

enough to handle, roughly chop, then set aside. 2 In a large jug, mix the eggs with the milk, then stir in the Parmesan and chives. Season and set aside. 3 Heat the oil in a frying pan over a medium heat, add an even layer of the broccoli and bacon, then pour over the egg mixture. Cook for 5-6 minutes, or until the bottom is lightly browned and it’s starting to firm up in the middle. Tilt the pan occasionally to spread the mixture. Remove the pan to the grill and heat for 3 or 4 minutes or cooked through. Per serving: 450-300 calories, 33-22g fat (12-8g saturated), 3-2g carbohydrate

2 delicious broccoli dishes These are super quick to make, plus they’re rich in vitamins K and C, and folate

Runner bean and broccoli salad

This works as both a side dish for four served with cod fillets or as a main. For a veggie option, omit the prosciutto and add boiled eggs. REAdY IN 20 MINUTES SERvES 2-4 EASY/pREpARE AhEAd  150g Tenderstem broccoli  300g runner beans, stringed and shredded  70g pack prosciutto (8 slices)  5tbsp olive oil  1 banana shallot or 2 small shallots, sliced  2tsp wholegrain mustard  1-2tbsp balsamic vinegar 1 Add the broccoli to a pan of boiling water and cook for 2-3 minutes. Take out with a draining spoon and cool under running water. Bring the water back to the boil, add the beans and cook for 1-2 minutes, then drain and

cool under running water. Dry the vegetables on a tea towel. 2 Meanwhile, heat a frying pan and tear in pieces of prosciutto. Cook for a few minutes until starting to crisp. Set aside. 3 Add 1tbsp oil to the pan with the shallot and cook for 5 minutes until crispy. Whisk the mustard, vinegar and remaining oil in a large bowl. Add the broccoli and coat in the dressing, then arrange on a platter. Repeat with the beans, and lay on top of the broccoli. Sprinkle the shallot and prosciutto over, plus any leftover dressing, and season well. Per serving: 424-212 calories, 34-17g fat (6-3g saturated), 10-5g carbohydrate

in season with John Torode

john torode’s

Purple sprouting broccoli, linguine, chilli and pine nuts

ready in 20 minuTes serves 4-6 easy “eveRyTHinG in my book Has been cooked many, many Times oveR – in my own kiTcHen, foR my family and fRiends. i Have done all THe HaRd woRk and Played wiTH THe disHes To make THem as easy as Possible.”

 50ml olive oil, plus extra for the pasta water  500g linguine  1 red onion, sliced  4 garlic cloves, sliced  2 long red chillies, split in half, de-seeded and sliced (optional)  300g purple sprouting broccoli, boiled for 2 minutes  20g pine nuts  salt and freshly ground black pepper  a big hunk of Parmesan, to serve 1 bring a really large pan of water (about 5 litres) to the boil with 2 teaspoons of olive oil and add the pasta. cook the pasta according to the packet instructions. 2 meanwhile, heat the remaining oil in a frying pan over a low-medium heat. add the onion and garlic, cook gently and slowly for a few minutes until they are soft;

keep the temperature low. season the onions well with loads of salt and pepper. 3 drop in the chilli (if using), and cook for a minute or so. now drop in the cooked broccoli, give it a good stir and cook for a couple of minutes so that the broccoli gets hot. add the pine nuts. 4 drain the pasta and pour it into the pan with the onion and broccoli. 5 turn up the heat and toss everything together. 6 spoon onto plates or pile into a large heated bowl, and make sure there is loads of parmesan to grate over the top.  or Try... For grown-ups you can add a few anchovies. use different varieties of broccoli or romanesco cauliflower, or even add some bitter leaves, like radicchio.

John Torode’s my kind of food: Recipes i love to cook at home (Headline) John’s new book focuses on the home, rather than the professional kitchen, with meals that he enjoys making for friends and family. The recipes are divided into practical chapters and cover everything from brunches and food for the family, to quick meals and “leave overnight”. Being Australian, John has included a chapter on alfresco and barbecue food, with a delicious selection of desserts, including his favourite jam doughnuts, to finish.

12 woman&home passionate about food

extracted from john torode’s my kind of food: recipes i love to cook at home (headline, £25) PHoToGRaPH yuki sugiura

This is one of my quick, quick, the kids are starving (so am I) recipes. The amount of chilli you use is up to you; I serve some on the side for those who like it. Chopped sausages are a good addition: push the sausages out of their skins and cook them with the chilli and onions for a more blokey type of feast.

“You might have to shop for the ingredients in advance but once you have the necessary: bingo – food on the table” John Torode’s Purple sprouting broccoli, linguine, chilli and pine nuts

easy MIDWeeK Start the new year as you mean to go on by enjoying healthy and delicious homecooked meals

Try our super-fast Stir-fried crab noodles with samphire or linger over the Herby lamb and beetroot filo pie

photograph stuart west prop styling sue rowlands

Update your weeknight repertoire with these easy yet varied recipes, from veggie delights to Italian and Asian-inspired dishes

Create a simple yet special midweek dinner with these fabulous recipes – just make sure that all the ingredients are prepped and ready before you start cooking Souper ramen

Even meat lovers will enjoy this flavoursome and filling veggie soup, which is also ideal for lunch.

Crispy baked cod wrapped in bacon

Healthy, quick and easy to whip up – this is our best new fish dish!

ready in 20 minuteS ServeS 2 eaSy

ready in 30 minuteS ServeS 4 eaSy

 2tsp olive oil  100g aubergine, sliced  100g shiitake mushrooms, quartered  100g marinated tofu  2 sachets miso soup paste  80g ramen noodles  few stalks tenderstem broccoli  100g frozen soya beans, thawed  1tsp very Lazy Chopped ginger  1tbsp soy sauce, to taste  100g radishes, sliced, to serve  handful of watercress or micro herbs, to serve

 4 cod fillets  2tbsp wholegrain mustard  8 slices smoked streaky bacon  150ml white wine  1tbsp vegetable oil  ½ spring cabbage, shredded  150g peas  1 large garlic clove, crushed  mashed potato and lemon wedges, to serve

1 Heat the oil in a frying pan and fry the aubergine slices until golden. remove to a plate. add the mushrooms to the pan and fry until golden. add the tofu to the pan and heat through. 2 put the miso soup paste and 600ml boiling water in a large saucepan. add the noodles and broccoli, and cook for 3 minutes until tender. 3 add the aubergine slices, mushrooms and tofu to the saucepan, along with the soya beans and ginger, then stir through the soy sauce to taste. Heat through, then serve in bowls topped with slices of radish and the watercress or micro herbs. Per serving: 336 calories, 10g fat (1g saturated), 43g carbohydrate

1 Heat the oven to 190c, gas 5. brush the cod fillets with the mustard and wrap each fillet in 2 slices of bacon. put in an ovenproof dish with 100ml of the wine. bake for 15 minutes. 2 Warm the oil in a sauté pan, add the cabbage and stir-fry for 2-3 minutes, then add the peas, garlic and remaining wine. season and cook for a further 2 minutes. 3 divide the vegetables between 4 plates, add the fish and pour over the cooking juices from the vegetables. serve with mash and lemon wedges. Per serving: 354 calories, 17g fat (5g saturated), 10g carbohydrate

Try this Upgrade this dish for a dinner party by using monkfish tails and pancetta

Artichoke, caper and lemon risotto

This recipe came about with a near empty fridge! It’s always worth having a jar of artichokes in oil in the cupboard. ready in 45 minuteS ServeS 4 eaSy  1tbsp sunflower oil  2 small onions, finely chopped  2 garlic cloves, crushed  400g risotto rice  150ml dry white wine  600ml hot vegetable stock  juice of 2 lemons and zest of 1  35g unsalted butter  ½tbsp extra virgin olive oil  175g chargrilled artichokes in oil, drained and thickly sliced  3tbsp capers, rinsed  large handful of flat-leaf parsley, finely chopped 1 Heat the oil in a large saucepan over a medium heat, add the onions and cook for 5 minutes. stir in the garlic and rice and cook for 1 minute. add the wine and allow it to bubble off. Have your stock to hand in a saucepan on a low simmer. 2 add a ladleful of the stock, and allow it to absorb. repeat with the remaining stock – add a little more stock if needed. 3 once the risotto is ready, stir through the juice of 1 lemon and the zest. season well and keep covered for a few minutes. 4 Melt the butter in a frying pan over a medium heat and add the olive oil. fry the artichokes and capers for around 1 minute, then turn up the heat to medium-high and fry for another minute or until beginning to crisp. add the remaining lemon juice and parsley and bubble for 30 seconds. stir gently into the risotto and serve. Per serving: 565 calories, 17g fat (6g saturated), 85g carbohydrate

photograph Charlotte clive streeter tolhurst

midweek

 great for vegans and veggies Souper ramen

woman&home passionate about food 17

 gluten and dairy free Crispy baked cod wrapped in bacon (recipe page 16)

18 woman&home PassionaTe abouT Food

photographs chris alack, laura edwards

midweek

The distinctive taste of artichokes and zingy capers turn this risotto into something sensational

5 speedy ideas...

 great for veggies artichoke, caper and lemon risotto (recipe page 16)

…with risotto rice 1 shredded leftover roast chicken and parsley create a soothing risotto. 2 use peas and mint for a classic risi e bisi. Top with a handful of pea shoots. 3 add cubed, roasted butternut squash and a handful of fresh sage leaves, and top with plenty of Parmesan cheese. 4 Flavour the stock with saffron for a classic Milanese. serve with roast meat. 5 use young asparagus, shelled broad beans and lemon for a taste of summer.

Try this the lentils are equally good served with roast duck legs, grilled pork loin chops or sausages  gluten free Chicken supremes with puy lentils and cumin-glazed carrots (recipe page 22)

midweek

This delicious crab salad uses samphire, which is crisp and salty, and similar to baby asparagus

photographs laura edwards

5 speedy ideas... …with noodles 1 Make a creamy laksa soup with coconut milk, prawns, beansprouts and rice noodles. sprinkle with fresh coriander. 2 sear tuna steaks and serve with crisp, fried cellophane noodles, herbs and chilli. 3 Combine cooked noodles, shredded chicken, cucumber and carrots in a large bowl. dress with sweet chilli sauce, lime juice and soy sauce. 4 add cooked noodles to asian broths. 5 dress cooked soba noodles with rice wine vinegar, soy sauce and a little honey. serve with grilled salmon. stir-fried crab noodles with samphire (recipe page 22)

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A healthier slant on Sunday lunch, with herby lentils and these divine carrots. ready in 1 Hour serVes 4 easy  4 chicken supremes or part-boned breasts  1tbsp olive oil for the lentils  1tbsp sunflower oil  2 banana shallots, finely chopped  1 carrot, finely chopped  1 garlic clove, crushed  50ml dry white wine  200g puy lentils  600ml chicken stock  good squeeze of lemon juice  large handful of mixed herbs, chopped (we used parsley, tarragon and chives) for the carrots  250ml chicken stock  1tsp caster sugar  450g baby carrots, scrubbed and trimmed  20g unsalted butter  ½tbsp light olive oil  1tsp cumin seeds  ¼tsp dried chilli flakes

Tip If you can’t find fresh crab meat, canned or frozen will also work well in this recipe

Stir-fried crab noodles with samphire This Asian-style, warm salad celebrates the deliciously sweet and subtle flavour of white crab meat. ready in 15 minutes serVes 4 easy  500g dried egg noodles  4 garlic cloves, chopped  30g fresh ginger, skinned and shredded  2 onions, sliced  50g samphire, washed  1 red pepper, thinly sliced  240g cooked white crab meat (6-8 claws)  2tbsp ginger syrup (from jar of preserved ginger)  4tbsp fish stock or cider  4tsp dark sesame oil  4tsp toasted sesame seeds, to serve

1 Heat the oven to 200C, gas 6. for the lentils, heat the oil in a large saucepan over a medium heat, add the shallots and carrot, and cook for 5 minutes or until softened. add the garlic; cook for another minute, mixing well. add the wine and allow it to 1 begin by rehydrating the egg noodles bubble off. add the lentils and stock, mix following the instructions on the pack. well and bring to the boil. turn down the stir-fry the garlic, ginger, onions, samphire heat and simmer for 25-30 minutes, stirring and pepper in a wok for 1 minute to wilt occasionally. stir in the lemon juice, herbs them, then sprinkle the crab on top. and some seasoning before serving. drizzle over the ginger syrup, stock and 2 Meanwhile, put the chicken on a sesame oil, cover the wok with a lid, foil-lined baking tray, drizzle the olive oil and leave to steam, without stirring, over and season. Roast for 20-25 minutes for 2 minutes on a medium heat. or until golden and cooked through. 2 serve the crab mixture on top of the 3 for the carrots, bring the stock, sugar, noodles, drizzling the gingery liquid evenly carrots and a pinch of salt to the boil in a over, then finish with a sprinkle of toasted saucepan, then simmer for 15 minutes or sesame seeds before serving. until tender. drain. Melt the butter with the Per serving: 611 calories, 7g fat oil in the same pan, add the cumin seeds (1g saturated), 100g carbohydrate and chilli flakes; cook for 30 seconds. turn up the heat slightly, add the carrots and heat through. serve with the chicken and lentils. Per serving: 535 calories, 15g fat Hoisin and bourbon-glazed pork (recipe page 114) (4.5g saturated), 33g carbohydrate

00 woman&home passionate about food

Vietnamese beef Swap steak and chips for this fresher Asian take. If you can find them, substitute shredded betel leaves for the spinach. ready in 30 minutes, plus oVernigHt marinating serVes 4 easy/prepare aHead for the steaks  2 garlic cloves, crushed  2 lemongrass stalks, outer layer removed, chopped  ½tsp toasted sesame oil  5tbsp soy sauce  1tsp thai fish sauce  4 sirloin steaks, around 200g each  1tbsp sunflower oil for the rice  200g jasmine rice  ½tbsp sunflower oil  3 spring onions, sliced  1tbsp soy sauce  2 handfuls of baby spinach leaves  large handful of coriander leaves, finely chopped 1 blend the garlic, lemongrass, sesame oil, soy sauce and fish sauce with 1tbsp water until smooth. Mix well with the steaks, cover and set aside in the fridge to marinate overnight. 2 When you’re ready to cook, cook the rice according to the pack instructions; set aside. 3 for the steaks, heat the oil in a heavybased frying pan over a medium-high heat, and cook for 2-4 minutes on each side, depending on thickness and taste. set aside to rest while you finish the rice. 4 Heat the oil in a wok or frying pan and add the cooked rice, spring onions and soy sauce. stir-fry for 2 minutes, add the spinach and cook for 30 seconds to wilt, then stir through the coriander. thickly slice the steaks and pour over any juices. serve the rice with the steaks and our super salad – see below. Per serving: 501 calories, 14g fat (4.5g saturated), 41g carbohydrate  super salad We tossed carrots (cut with our fave julienne peeler!) with chopped onion, chopped white cabbage in fresh lime juice, a drizzle of sesame oil, a pinch of sugar and 2tbsp rice vinegar, then added some chopped peanuts.

pHotograpH lauRa edWaRds

Chicken supremes with puy lentils and cumin-glazed carrots

midweek

Vietnamese beef

 greAt for veggIes

Aubergine parmigiana This classic Italian dish is real comfort food and can be prepared at the weekend and heated up for a weekday meal. ready in 40 minutes serves 4 easy/prepare ahead  3 aubergines, sliced  4tbsp olive oil  2 garlic cloves, chopped  2 x 400g cans chopped tomatoes  handful of fresh basil, torn, plus extra to garnish  pinch of caster sugar  400g can lentils, rinsed and drained  100g grated vegetarian hard cheese  1 ball mozzarella, torn 1 Lay the aubergine slices on baking trays and brush with half the oil. Grill until golden brown, then turn them to cook on the other side. 2 Meanwhile, heat the remaining oil in a pan, add the garlic and cook for 1 minute. pour in the tomatoes, basil leaves and sugar, and simmer for 10 minutes. add the lentils and cook for 5-10 minutes to warm through and reduce. 3 in an ovenproof dish, layer the aubergine with the tomato sauce and a generous sprinkling of hard cheese. dot the mozzarella over the top and grill until melted. if you are making the dish ahead, leave to cool completely, then chill. Reheat in the oven at 200C, gas 6 for 25-30 minutes. scatter a few basil leaves over the top of the dish before serving. Per serving: 422 calories, 28g fat (12g saturated), 17g carbohydrate

24 woman&home passionate about food

Meaty stuffed peppers

These are fab for a light supper, and also work well as a starter – serve half per person. ready in 40 minutes serves 4 easy/prepare ahead  4 large red peppers  2tbsp olive oil  350g lamb mince  1 onion, chopped  1tsp ground cumin  ½tsp each cinnamon and ground coriander  2tbsp tomato purée  250ml hot lamb or vegetable stock  1tbsp fresh mint leaves, chopped  250g pack mixed grains (we used merchant Gourmet)  250g halloumi, sliced  salad leaves, to serve

1 Heat the oven to 200C, gas 6. put the peppers, cut-side down, on a baking tray lined with baking paper. drizzle with ½tbsp of the olive oil and roast for 5 minutes, then turn and cook for a further 5 minutes. 2 Heat 1tbsp olive oil in a pan and brown the mince. drain in a colander to remove any excess fat. Heat the remaining oil in the pan and cook the onion for 5 minutes until softened. add the cumin, cinnamon and coriander and cook for a further minute. 3 Return the lamb to the pan. add the tomato purée, stock and mint. season well and simmer for 10 minutes. stir in the grains. 4 spoon the mixture into the peppers and top with the halloumi. pop in the oven until the cheese melts. serve with salad leaves. Per serving: 635 calories, 38g fat (17g saturated), 33g carbohydrate

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Try using a mixture of red, yellow and orange peppers for a colourful and tasty family supper Try this

photoGraph CHaRLotte toLHuRst

A Bolognese sauce also works well. If using fresh mince, make up to a day in advance and keep chilled

5 speedy ideas... …with roasted red peppers 1 Whizz the peppers with chilli, garlic and canned chickpeas to make houmous. 2 soften strips of pepper with garlic and olive oil, add cooked tenderstem broccoli and fork through cooked pasta. 3 add them to cooked lentils, dress with vinaigrette, scatter over feta. 4 purée and add to soured cream or light mayonnaise for a fabulous dip. 5 fold into scrambled eggs and frittatas.

Try this

Herby lamb and beetroot filo pie

Mix Greek yogurt with chopped mint, a little crushed garlic and a good pinch of ras-el-hanout spice. Serve with pie

Wonderfully flaky and with a satisfying crunch, filo is a great lighter option for a pie. ready in 1 hour 15 minutes serves 8 easy/prepare ahead  1tbsp sunflower oil  500g lamb mince  1 red onion, finely chopped  2-3 garlic cloves, crushed  1tsp fennel seeds, crushed  1 large courgette, roughly grated  2 uncooked beetroots, roughly grated  large handful of thyme  small bunch of parsley, finely chopped  small bunch of chives, finely chopped  75g raisins, soaked in 1½tbsp balsamic vinegar  45g toasted pine nuts  45g unsalted butter, melted  250g filo pastry

 1 egg, beaten  feta cheese and mint salad, to serve, optional you will need  20cm cake tin or oven-safe sauté pan 1 Heat half the oil in a frying pan. brown the mince over a medium heat, remove from the pan and set aside in a bowl. add the rest of the oil and the onion to the pan, then cook for 2-3 minutes until golden. add the garlic and fennel seeds, then cook for another minute. add the mixture to the bowl with the lamb and mix well. Leave to cool. 2 Heat the oven to 180C, gas 4. squeeze out any excess water from the courgette and beetroot to stop the pie base turning soggy. add to the lamb mixture, along

with the herbs, raisins and balsamic, and pine nuts, then season well. 3 brush the tin with a little butter, add a sheet of filo, brush with egg, then top with another sheet. Repeat with the remaining pastry, alternating with the butter and egg. allow the sheets to hang over the sides and overlap so they can cover the top. 4 put the mince mixture into the pastry case and spread to make an even layer. begin folding back the pastry to cover the top and sides of the pie, starting from the inside. brush with egg as you go, then brush the sealed top with egg. bake in the bottom of the oven for 45-55 minutes, or until golden. serve the pie sliced with feta and mint salad, if you like. Per serving: 368 calories, 20g fat (8g saturated), 29g carbohydrate

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Angel hair pasta with lemon, crab and prawns This special pasta is similar to a carbonara in style but, with lemon, basil and a generous amount of shellfish, is surprisingly light. ready in 20 minutes serves 4 easy

photographs CHRis aLaCk, kRistin peReRs

 4 egg yolks  1 egg  2 lemons, juice of 1 and finely grated zest of both  350g angel hair pasta  25g butter  1tbsp olive oil  1 red chilli, deseeded and finely chopped  1 garlic clove, crushed  150g fresh white crab meat (or both white and brown)  200g small cooked peeled prawns  handful of basil leaves, shredded, plus a few whole leaves to serve 1 Whisk the egg yolks, egg, lemon juice and half the zest together in a small bowl. season with plenty of black pepper and set aside. 2 Cook the pasta in plenty of salted water, following the pack instructions. save half a mugful of the cooking water before draining. 3 Meanwhile, melt the butter with the olive oil, chilli and garlic in a frying pan over a medium heat. Cook for 1-2 minutes, stirring, but don’t allow the garlic to sizzle or darken. add the crab meat and prawns, and warm through, stirring, then turn off the heat. 4 Return the pasta to the saucepan with the crab mixture. Quickly add the egg mixture, stirring constantly. add enough of the reserved pasta water, about 4tbsp, to make a creamy sauce that coats the pasta. 5 stir in the shredded basil. serve the pasta immediately, with the remaining basil leaves and the lemon zest scattered over the top. Per serving: 539 calories, 17g fat (6g saturated), 63g carbohydrate

woman&home passionate about food 27

midweek with Davina McCall

davina mccall’s

Thai prawn and coconut soup

reaDy in 30 MinuTes serves 4 easy

“i’ve wORked wiTH my AmAzinG fOOd TeAm AGAin TO cuT THROuGH THe cARb cOnfusiOn And wRiTe ReciPes THAT wORk wiTH ReAl life, in ReAl kiTcHens And fOR ReAl APPeTiTes. GOinG smART cARb my wAy meAns eATinG lOTs Of HeARTy sOuPs And sAlAds PAcked wiTH veGGies And Pulses.”

 250ml fish, chicken or vegetable stock  2 lemongrass stalks, roughly chopped (no need to remove outer stalks)  3 garlic cloves, thinly sliced  3 kaffir lime leaves or zest of 1 lime  2 red chillies, thinly sliced (optional)  400ml can of coconut milk  2tbsp fish sauce (nam pla)  juice of 1 lime  100g baby corn  100g sugarsnap peas or mangetout  50g bean sprouts  200g peeled raw prawns  salt to serve  100g wholegrain soba noodles or 400g courgettes, spiralised  1-2 red chillies, deseeded and finely sliced  coriander leaves  lime wedges

1 Pour the stock into a saucepan. Add the lemongrass, garlic, lime leaves or zest and the chillies, if using. Season with salt. Bring to the boil, then turn the heat down to a simmer and cover. Simmer the stock for 10 minutes, then strain it through a sieve over a bowl, discarding all the aromatics and reserving the liquid. 2 Pour the stock back into the saucepan and add the coconut milk, fish sauce and lime juice. Simmer for a couple of minutes just to let the flavours combine, then add the baby corn and the sugarsnap peas or mangetout. Simmer gently for 5 minutes. 3 Add the bean sprouts and the prawns and cook for a further minute. Taste for seasoning and add more salt or fish sauce if necessary. 4 If serving the soup with noodles, cook them according to the packet instructions. If serving it with spiralised courgettes, add them to a pan of boiling water and blanch them for 20 seconds, then drain. 5 Ladle the soup into bowls over the noodles or courgettes, then add a sprinkling of chillies and coriander leaves and serve with wedges of lime on the side.

davina’s smart carbs (Orion books) Following the success of 5 Weeks to Sugar-Free, TV presenter Davina McCall is back with her latest healthy eating cookbook. Smart Carbs focuses on eating the right type of carbohydrates – complex or “smart” ones – for a balanced diet. Designed to help readers lose weight, it features a five-week eating plan with menu suggestions using the recipes. You can even enjoy snacks, such as Homemade popcorn, and desserts, like Sticky toffee pudding.

28 woman&home passionate about food

extracted from davina’s smart carbs by davina mccall, published by orion books (£16.99 in paperback and £8.99 in ebook) for further information, go to orionbooks.co.uk PHOTOGRAPH andrew hayes-watkins

I like to get everything prepared for this soup before I start to cook and then I feel like a real pro when I look at all the little bowls. Once that’s done, the soup is ready in no time. Great with spiralised courgettes if you’re into those or with noodles if you’re happy with the extra cals.

“There’s nothing like a good soup: filling and warming, nourishing and comforting” Davina McCall’s Thai prawn and coconut soup

EAT SMART

 10 ways with shellfish High in protein, low in fat and a key source of zinc, which is essential in building up the immune system… Here’s how to eat more of these nutritional giants  A first word on buying and storing shellfish… Buy from a reputable supplier – shellfish should smell of the sea and not of fish. Oysters, mussels and clams should be unbroken and closed. Store them in the fridge covered by a damp cloth – never in water, which will kill them. The same goes for lobster. Oysters should be stored with their flat side of the shell upwards.

Mussels contain essential omega-3 fatty acids. The easiest way to cook them is à la marinière, simply steamed open for five minutes in white wine, garlic and parsley. Use coriander and lemongrass for a zest of Thai flavours, or add some coconut milk to make a delicious broth.

WORdS jane curran PHOTOGRAPH timeincukcontent.com

 Shellfish love chilli! Just a small pinch brings out the flavour, especially with crab, oysters and prawns. Oysters, of course, love Tabasco too. A pinch of chilli in a crab salad with spring onions, crunchy lettuce and tomatoes is delicious and so good for you!

Oysters are a real love/hate food. But if you love oysters, they’re one of nature’s delicious products. A proper oyster knife makes opening easy (there are plenty of videos online to show you how). In France they are served with finely chopped shallots and red wine vinegar; in the UK we often add just a squeeze of lemon. And they are very high in omega-3s.  With scallops it is key to cook them quickly over a high heat, or they become rubbery. As long as they are super fresh, you can serve them “raw” in a Peruvian-style ceviche, where the sliced scallops are “cooked” with fresh lime juice and served with a sprinkling of chilli. Try with some sliced palm hearts, too.

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56 78 9 10

It’s always handy to have a bag of prawns in the freezer, but we often neglect North Atlantic prawns, the little pink ones. All prawns are great in Asian dishes – noodle soups and stir-fries – and blend well with coriander, fish sauce, basil, soy sauce, rice wine, garlic, ginger, lime and lemon. As with all shellfish, cook them quickly over a high heat so they don’t become rubbery.  At home we always make a spiced salt to go with prawns we’ve thrown on the barbie. It’ll keep for two weeks in a sealed container. Take 4tbsp Szechuan peppercorns, 2tbsp five-spice powder and 2tbsp sea salt. Throw into a hot, dry pan and shake until the salt is pale brown and you can scent the pepper. Grind in a mortar and pestle, and sprinkle over the cooked prawns.

We eat clams in restaurants but rarely at home. Steam open in dry sherry for a Spanish twist on moules marinière. Or add to linguine with white wine, butter, parsley and chilli for an Italian vongole. Delicious, too, in clam chowder for a creamy treat.  All shellfish goes with garlic butter. Make a big batch and freeze in portions. For 250g softened butter, add 15 cloves of peeled, chopped garlic and whizz in a food processor. Add finely chopped parsley and a splash of white wine. If you don’t have the time, we like Lurpak Garlic Butter – all ready to go!

Lobster from British waters is the very best of all – it is far sweeter than its Canadian cousins. Serve it simply in a salad with lemon mayonnaise. Cheaper imported lobsters are better for risotto, pasta and macaroni cheese.

relaxed brunch Who says you have to start the day with a bowl of cereal or slice of toast? Shake up your morning routine with our inspired ideas

Satisfy a sweet tooth with mouthwatering muffins packed with blueberries or a tear-and-share brioche that has a delicious secret filling

photograph stuart west prop styling sue rowlands

Or for something savoury, our deli tart is super easy to prepare and you’ll love our brunch bruschetta, which is a modern twist on the classic BLT

relaxed brunch

Deli tart (recipe page 36)

Savoury selection Take your pick from our tasty ideas, whether you’re sharing a late breakfast or looking for a great way to set yourself up for the day

Cheesy chorizo quesadillas (recipe page 36)

Brunch bruschetta (recipe page 36)

Tip

PHOTOGRAPHS laura edwards, emma lee, will heap, toby scott

Need to feed a crowd or just yourself? All these dishes can be served in 35 minutes or less

Field mushrooms on toast (recipe page 36)

Ham-wrapped tarts (recipe page 36)

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relaxed brunch

Deli tart

Brunch bruschetta

Flaky pastry topped with four no-need-tocook ingredients… what could be easier?

Forget a BLT – this is the most delicious combination of ingredients – creamy, spicy and salty all at the same time!

ready in 35 minutes serves 4 easy/prepare ahead  320g ready-rolled puff pastry  2 x 150g tubs curd cheese  75g sunblush tomatoes, oil reserved  8 slices parma ham, torn  small handful rocket leaves 1 Heat the oven to 200C, gas 6. Unroll the pastry and, using a sharp knife, score a border 2cm from the edge. Brush the border with a little milk and prick the base all over with a fork. Bake for 20-25 minutes, until puffed up and golden brown all over. 2 Meanwhile, mix the cheese with 1tbsp of the reserved oil from the tomatoes. 3 Remove the pastry from the oven, spread the cheese mixture over the tart and scatter with tomatoes, ham and rocket. Drizzle over extra tomato oil and serve. Per serving: 565 calories, 42g fat (23g saturated), 30g carbohydrate

ready in 25 minutes serves 4 easy  190g pack chorizo  2 avocados, peeled and stoned  few dashes of tabasco  juice of ½ lemon  2 spring onions, finely sliced  small handful of coriander leaves, finely chopped  4 large slices of sourdough bread  100g manchego, cut into thin triangles  drizzle of extra virgin olive oil

A great way to use up leftover tortillas.

1 Heat the oven to 190C, gas 5. Put the chorizo on a baking tray lined with foil and cook for 15 minutes, turning halfway. 2 Mash the avocados with the Tabasco and lemon juice, season with salt and black pepper. Stir in the spring onions and coriander, and set aside. 3 Toast the bread then top each slice with the avocado mixture, slice the chorizo and divide between the plates. Top with the Manchego slices then drizzle with a little oil. Per serving: 577 calories, 43g fat (16g saturated), 22g carbohydrate

ready in 10 minutes serves 1 easy

Field mushrooms on toast

Cheesy chorizo quesadillas

 1tsp olive oil  2 flour tortillas  30g Cheddar, grated  1 spring onion, chopped  4-6 slices chorizo  guacamole, soured cream, chopped herbs and paprika, to serve 1 Heat the oil in a frying pan until hot. Add a tortilla, then top with the cheese, spring onion and chorizo. Put a second tortilla on top and press down with a fish slice. Cook for a couple of minutes, then turn and cook for a couple of minutes on the other side. 2 Slice into 6 equal triangles. Serve with the guacamole and soured cream, sprinkled with herbs and a little paprika. Per serving: 600 calories, 30g fat (13g saturated), 57g carbohydrate

Fresh dark field mushrooms and garlicky toast make a blissful brunch. ready in 15 minutes serves 3 easy  75g garlic butter  2tbsp extra virgin olive oil  9 large flat field mushrooms  200ml milk  3 slices parma ham  3 slices sourdough bread  thyme leaves or chopped parsley, to garnish 1 In a pan, heat 50g of the butter and the oil and fry the mushrooms for 5 minutes. Pour in the milk and bring to a simmer for a further 5 minutes until the liquid is reduced. Season.

2 Heat the grill to high. Grill the ham for 2 minutes on each side until crisp. Toast the bread and spread with the remaining butter. Serve the toast topped with mushrooms and ham, garnished with thyme or parsley. Per serving: 426 calories, 33g fat (16g saturated), 22g carbohydrate

Ham-wrapped tarts These pastry-free tarts will keep in the fridge for a couple of days. ready in 30 minutes makes 8 easy/prepare ahead  2 eggs  200ml single cream  150g chopped vegetables – we used sweetcorn, asparagus and pepper  1tbsp pesto  8 wide slices parma ham 1 Heat the oven to 200C, gas 6. In a jug mix the eggs, cream, vegetables and pesto. 2 Line 8 spaces of a 12-hole muffin tin with ham, making sure there are no gaps, then pour in the egg mixture to fill each “case”. Bake for 15-20 minutes or until set. Per tart: 108 calories, 9g fat (4g saturated), 1.5g carbohydrate

Egg white omelette Fat-free, low carb and cholesterol-free – have a health-conscious start to the day. ready in 10 minutes serves 1 easy  3 egg whites  2tsp olive oil  2 squirts Frylight olive oil  2tsp chives, chopped 1 Whisk the egg whites until softly peaking. Heat a small non-stick omelette pan with the oil and olive oil spray. 2 Tip in the egg whites and season well. Cook for 3 minutes until the base is firm. 3 Pop the pan under a heated grill and cook for 2 minutes, until the top is pale golden. Serve sprinkled with chives. Per serving: 104 calories, 7g fat (1g saturated), 0g carbohydrate

photograph chris alack

Top with some wilted spinach – a great source of vitamin A – to up the health benefits of this tasty breakfast

ready in 10 mins

egg white omelette

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relaxed brunch

As well as a culinary treat, make this meal a visual feast by incorporating vegetables, eggs and fish in an array of colours – it’ll be vitamin-packed too

ready in 45 mins

 great for veggies Easy Peppadew filo tart (recipe page 40)

Try this

PHOTOGRAPHS chris alack, will heap

if you prefer, the haddock and salmon can be poached in water instead of milk

 glUten free Kedgeree (recipe page 40)

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relaxed brunch

When guests stay over, it’s good to have some tasty recipes to hand that will impress without the need for you to spend hours in the kitchen Easy Peppadew filo tart You’ll find Peppadew peppers on the deli counter. They come in mild or hot varieties, so choose the right heat for you. ready in 45 minutes serves 6 easy/prepare ahead/freeze  2tsp olive oil  1 small onion, finely sliced  4 sheets fresh filo pastry  2 eggs  300ml crème fraîche  150g mature Cheddar, grated  170g cheese-stuffed peppadew peppers, from the deli counter  small bag of watercress you will need  23cm tart tin 1 Heat the oven to 200C, gas 6 and put a baking tray in the oven to heat up. Heat 1tbsp of the olive oil in a small pan and cook the onion for 5 minutes until soft. 2 Meanwhile, line the tart tin with the filo pastry, brushing in between each layer with the remaining oil, until you have 4 layers. In a bowl, beat together the cooked onions, eggs, crème fraîche and cheese, and season with salt and black pepper. Pour the egg mixture into the tart and push in the peppers. 3 Bake the tart for 30 minutes on the hot baking tray, until cooked through and golden. Serve with the watercress. Per serving: 521 calories, 41g fat (25g saturated), 19g carbohydrate

Kedgeree

Migas

A real classic, filling dish that’s so easy to whip up for a crowd.

This traditional Spanish dish is a great way to use up leftover bread.

ready in 40 minutes serves 6 easy/prepare ahead

ready in 20 minutes serves 2 easy

 500ml milk  1 bay leaf  250g undyed smoked haddock, skinned  250g lightly smoked salmon fillets, skinned  1tbsp oil  25g butter  2 medium leeks, sliced  1 small onion, chopped  2tbsp medium curry powder  ½tsp ground turmeric  250g basmati rice  600ml hot vegetable stock  200g frozen peas  4 eggs, soft-boiled, peeled and quartered  small bunch of coriander, chopped  juice of ½ lemon, plus wedges, to serve

 4tbsp light olive oil  2 shallots, finely chopped  125g chorizo, chopped  125g bread, torn into pieces  2 large eggs

1 Heat half the olive oil in a pan. Add the shallots and cook over a medium heat for 2-3 minutes. Add the chorizo to the pan and cook for a further 2-3 minutes, so the oil runs out of the chorizo. 2 Add the bread to the pan and cook for 2-3 minutes, stirring until it starts to crisp. 3 Use a spatula to move the bread mixture to create 2 holes for the eggs, and pour 1tbsp oil into each hole. Allow the oil to heat then break an egg into each hole and grind over some black pepper. Cook until 1 Put the milk and bay leaf in a large saucepan the eggs are done to your liking – if you like the yolks to be firm, then cover the pan and bring to a gentle simmer. Add the for a few minutes to help them cook haddock and salmon and poach for 5-10 quicker. Serve immediately. minutes until just cooked. Remove the fish Per serving: 696 calories, 50g fat to a plate to cool, before flaking. 2 Heat the oil and butter in a large frying pan. (12g saturated), 31g carbohydrate Fry the leeks and onion for 10 minutes until soft. Stir in the curry powder and turmeric. Cook for a further 2 minutes. 3 Add the rice to the pan and coat well with the oil and spices. Pour in the hot stock and …with eggs bring to a boil. Reduce to a low simmer, 1 add chopped dill and flakes of cover and cook for 10 minutes. Take off the smoked salmon to an omelette. heat and leave to stand, without removing 2 Make a frittata with broccoli and the lid, for 5 minutes more. Add the flaked kale, and crumble feta over the top. fish, frozen peas, eggs, coriander, lemon 3 serve purple sprouting broccoli juice and plenty of black pepper, and with crispy bacon and a poached egg. fork through the rice. Return to the heat 4 Make french toast flavoured with for 5 minutes or until piping hot. Serve in vanilla. serve with fresh fruit and yogurt. warmed bowls with lemon wedges. 5 add cooked smoked haddock to Per serving: 419 calories, 16g fat scrambled eggs. serve on toast. (5g saturated), 41g carbohydrate

5 speedy ideas...

Tip

photograph tony briscoe

Use day-old country bread with a dense crumb for the best results

 dairy free migas

woman&home passionate about food 41

relaxed brunch

Sweet breakfasts

What better way to wake up your tastebuds than with a deliciously sweet, fruity fix?

ready in 10 mins

Blueberry vanilla compote and yogurt (recipe page 44)

PHOTOGRAPHS chris alack, tony briscoe

Blueberry muffins (recipe page 44)

woman&home passionate about food 43

relaxed brunch

Blueberry vanilla compote and yogurt

you will need  6-hole muffin tin with paper cases

Make double the compote and keep in the freezer for next time.

1 Heat the oven to 200C, gas 6. Sift the flour and baking powder into a bowl. Stir in the sweetener. Tip the coconut cream into a jug and beat in the eggs and milk until smooth. Pour the mixture into the flour, add the blueberries and stir until just mixed. Divide the mixture between the lined muffin tins. 2 Bake for 15-20 minutes, or until risen and just firm to the touch. Remove from the oven, lift out the muffins and put them on a wire rack. Serve warm or cool. Per serving: 229 calories, 12g fat (9g saturated), 23g carbohydrate

ReADy in 10 minuTes, Plus cHillinG seRves 4 eAsy/PRePARe AHeAD  150g blueberries  1tbsp granulated sugar  zest and juice of ½ orange  1tsp vanilla extract  500g Greek yogurt  50g pistachios, chopped 1 Put the blueberries in a pan, with the sugar, orange zest and juice, and vanilla, along with 2tbsp water. Heat gently to dissolve the sugar and cook the blueberries for 2 minutes until the liquid has turned syrupy. Leave the blueberries to cool, then chill. 2 Serve the yogurt in bowls topped with the blueberry compote and the pistachios scattered over. Per serving: 259 calories, 19g fat (9g saturated), 13g carbohydrate

Blueberry muffins Blueberries add a nutritional twist and are a good source of vitamin K. ReADy in 25 minuTes seRves 6 eAsy/PRePARe AHeAD/fReeze  150g self-raising flour  1tsp baking powder  2-4tbsp stevia sweetener, eg Truvia  160ml can coconut cream  2 eggs  4tbsp milk  150-200g punnet blueberries

Danish pastries Shop-bought dough just means less time waiting for this morning treat! ReADy in 30 minuTes, Plus cOOlinG seRves 9 eAsy/PRePARe AHeAD/fReeze  75g butter  50g light brown sugar  100g raisins  2tsp ground cinnamon  1 pack Jus-Rol uncooked croissant dough  3tbsp icing sugar 1 Heat the oven to 190C, gas 5. Heat the butter, sugar and raisins and stir through the cinnamon. Cool for 10 minutes. 2 Unroll the croissant dough onto a lightly floured surface and pinch together the sections to make one large piece. 3 Spread with the fruity mixture and roll up from the short end to make a fat sausage. Slice into 9 discs, transferring each one to a lined baking tray. Bake for around 15 minutes, or until evenly browned and

puffed up. If any uncurl in the oven, use tongs to pinch them back together. 4 Leave the pastries to cool on a wire rack. Mix the icing sugar with a drop of water; then drizzle over the pastries. Per serving: 224 calories, 11g fat (7g saturated), 28g carbohydrate

Tear-and-share brioche with salted caramel Make the brioche the night before; lightly cover and put in fridge to prove overnight. ReADy in 1 HOuR, Plus PROvinG seRves 7 eAsy/PRePARe AHeAD/fReeze  375g pack brioche bread mix  7tbsp nutella  1 egg, beaten  125g caramel spread  large pinch sea salt you will need  23cm round cake tin, greased 1 Make the dough according to the pack instructions. Once risen, cut off a third of the dough and roll into 7 equal-sized balls. Now roll the remaining two-thirds of dough into 7 equal-sized balls. 2 Gently flatten the larger dough balls and put a blob of Nutella in the middle of each. Bring the sides of the dough up and pinch to seal. Put the dough balls in the cake tin. 3 Brush the underside of each small ball with egg and place on top of the larger ones. Cover with lightly oiled clingfilm and leave in a warm place to rise for 1 hour. 4 Heat the oven to 180C, gas 4. Brush the dough with the egg, then bake for 25 minutes. Mix the caramel spread with the sea salt and serve in a bowl on the side to dip. Per serving: 236 calories, 8g fat (4g saturated), 34g carbohydrate

Tip To keep the Nutella in a neat ball, put the jar in the fridge for 20 minutes

PHOTOGRAPH will heap

On a relaxed Sunday when you have more time in the kitchen, try something sweet to digest over coffee and the papers

Danish pastries

woman&home passionate about food 45

relaxed brunch

A special weekend treat to indulge yourself – and the kids will love it!

tear-and-share brioche with salted caramel (recipe page 44)

Fruity French toast bagels

If you like eggy bread, then you’ll love these fruit-filled bagels. ready in 20 minutes makes 4 easy        

4 eggs 200ml milk 2tsp ground cinnamon 4 large bagels, sliced in half 150g blueberries 2tbsp caster sugar 50g unsalted butter low-fat greek yogurt, to serve

photographs charlie richards, stuart west

1 in a bowl, beat together the eggs, milk and cinnamon. dip the bagel halves into

the mixture and leave to soak for a couple of minutes until soft but not falling apart. 2 put the blueberries in a pan with 2tbsp water and 1tbsp sugar and cook over a low heat for a few minutes until the liquid has turned syrupy. leave to cool slightly. 3 heat the butter in a frying pan and cook the bagels for a couple of minutes on each side until golden. 4 in a bowl, mix together the remaining sugar and cinnamon. serve the bagels with a spoonful of blueberries and yogurt, sprinkled with cinnamon sugar. Per serving: 477 calories, 19g fat (9g saturated), 57g carbohydrate

Try this The bagels are also delicious served with chopped bananas and maple syrup or honey and strawberries

woman&home passionate about food 47

brunch with Sabrina Ghayour

sabrina ghayour’s

Baked eggs with feta, harissa tomato sauce and coriander

ready in 45 minuteS ServeS 4 eaSy

“middle eAsTern cOOkinG is OfTen shrOuded in mysTery – iT’s The sTuff Of ArAbiAn niGhTs And full Of eAsTern PrOmise. buT This is nOT A True reflecTiOn Of The simPle And hOnesT cuisine ThAT iT is. flAvOurful fOOd needn’T be A chOre, And if yOu knOw whAT TO dO wiTh A few simPle sTOrecuPbOArd inGredienTs, yOu cAn dO wOnders in The kiTchen.”

 4 tbsp olive oil  5 garlic cloves, bashed and thinly sliced  3 large red onions, cut in half and sliced into 1cm- (½in-) thick half moons  2 tsp turmeric  1 tsp ground coriander  1 tsp ground cumin  ½ tsp ground cinnamon  3 tbsp harissa  6 large tomatoes, roughly chopped  400g can chopped tomatoes  sea salt  2 x 20g packets of coriander, leaves picked and roughly chopped  400g (14oz) feta cheese  freshly ground black pepper  8 large free-range eggs 1 to make the sauce, preheat a saucepan over a medium heat and drizzle in just enough oil to lightly coat the base of the pan. sauté the garlic slivers and onion slices until they begin to soften and become translucent. add the turmeric, ground coriander, cumin and cinnamon and stir

well before adding the harissa paste. put in the fresh and canned tomatoes, season generously with sea salt and give everything a good stir, then reduce the temperature slightly and allow the sauce to cook for 15-20 minutes, stirring occasionally to prevent sticking. 2 preheat the oven to 180°c/fan 160°c/gas mark 4. select a large baking dish (or 2 smaller dishes) and pour the spicy tomato sauce into it. scatter the chopped coriander on to the sauce (but save a handful for garnishing the finished dish) and give the mixture a very gentle stir to loosely incorporate the chopped leaves into the sauce. break off 2.5cm (1in) rustic chunks of the feta and dot them all around the dish, pushing some down under the sauce and leaving some on the surface. make 8 evenly spaced craters in the surface and crack your eggs into them, season the dish well with black pepper and another sprinkling of sea salt, then bake for 10-12 minutes, or until the whites of the eggs have turned opaque and are cooked through. 3 remove from the oven, sprinkle the last handful of chopped coriander leaves over the dish and serve with bread. persian flatbread is ideal as you can scoop each mouthful straight out of the dish itself.

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 Middle Eastern dishes, such as Citrus spiced salmon and Persian dried lime, lamb & split pea stew. Sabrina’s new book, Sirocco, will be published in May.

48 woman&home passionate about food

extracted from persiana by sabrina ghayour, published by mitchell beazley © sabrina ghayour 2014 PhOTOGrAPh liz and max haarala hamilton

Baked eggs is one of my all-time favourite breakfast dishes. There is no joy greater than that of plunging in a piece of bread and pulling it out coated in unctuous egg yolk and whatever else goes with the eggs. I like my eggs spicy. Chilli provides a great way of kick-starting your metabolism in the morning and harissa is a versatile condiment to have in the house for quick dishes. Chunks of wonderfully salty, creamy feta provide the perfect match for harissa. This versatile breakfast dish has been relied on for many wonderful evening meals in my home.

“If you keep a few spices in your cupboard, such as harissa, magical, wonderful things can happen”

Sabrina Ghayour’s Baked eggs with feta, harissa tomato sauce and coriander

How much Adults should aim to have no more than 7 teaspoons of added sugar a day

eat sMart  The sugar question It’s not surprising that so many of us are confused about what we should and shouldn’t be eating, with headlines thrown at us every day. The hottest topic of all is sugar – let’s try and wade through the treacle…

words jane curran photographs getty images, timeincukcontent.com

at Feel good Food, we firmly believe in “moderation in all things”, the favourite mantra of gps. when eaten as part of a healthy balanced diet that includes moderate exercise, small amounts of sugar will not make you obese. to explain further, it’s important to understand where our sugars come from. there are two groups of sugar: free sugars, which are those added to food and drink plus those found naturally in honey, syrup and fruit juice; and naturally occurring sugars from fruit, vegetables and dairy products. the difference is that those in the latter are not “empty”, as these foods also contain vitamins, minerals, fibre, antioxidants and protein. all sugars are broken down in the body into glucose,

which our cells need for energy, but better to get your sugar from natural sources to benefit from their nutrients than fill up with free sugars. high amounts of fizzy drinks, sweets and hidden sugar in prepared foods is not great, especially where children are concerned. they could be filling up with sugary foods – junk savoury food is no better – and missing out on essential nutrients, which growing bodies need, as well as wrecking their teeth. a can of fizzy drink can contain 9 teaspoons of sugar… government guidelines say that children under 10 should consume no more than 5 teaspoons of free sugar per day, and even for adults we should limit ourselves to 7 teaspoons.

 A little bit of what you fancy... …won’t do you any harm. get most of your sugar from natural sugars to reap the nutritional benefits. the target is to have a healthy, balanced diet with plenty of fresh fruit and vegetables, lean protein, wholegrains and carbohydrates. a special treat of a small slice of cake every now and again is, of course, totally fine. the taste of sugar is quite addictive, but if you wean yourself off it gradually – yes, we are talking to you over there with your 4pm biscuit habit! – you will be more sensitive to it and gradually your palate won’t want such sweet food and drinks. even a diet drink is sweet, remember.

 check the lAbel added sugar isn’t always labelled as sugar so we have to learn to check – dextrose, sucrose, lactose, fructose, glucose, corn syrup and molasses are all sugar. nutritional information on a pack will just say “of which sugars” but it doesn’t differentiate between free sugars and naturally occurring ones. even savoury foods that we don’t think of as sweet, such as pasta sauces, tomato ketchup and bread, will also contain sugar, and breakfast cereals, as we know, are a prime suspect. don’t kid yourself that you’re having “good” sugars – the nutritional content of honey, maple syrup and agave is very low, even though they are naturally occurring – and they contain exactly the same amount of calories as free sugars!

CLICK oNLINe

Go to womanand home.com/recipes for Joy Skipper’s lower-sugar poppy seed and lemon cupcakes

woman&home passionate about food 51

one pots Delicious fresh ingredients cooked in one pot for a fantastic infusion of flavours… and washing up is kept to a minimum!

This fuss-free way of cooking comfort food is perfect for feeding a family

photograph stuart west prop styling sue rowlands

We have something for everyone, from satisfying stews and a slow-cooked ragu to a healthy soup and spicy veggie curry

one pots

Tip any short pasta in your cupboard can be used, such as macaroni, or simply chop up spaghetti

 great for veggies Easy minestrone (recipe page 56)

photographs chris alack, tony briscoe

 gluten free one-dish fish with roasted vegetables (recipe page 56)

woman&home passionate about food 55

one pots

Easy minestrone This dish can be on the table in less than half an hour, perfect when time is tight. ready in 25 minuteS ServeS 4 eaSy/prepare ahead/freeze  2tbsp light olive oil  1 onion, diced  1 celery stick, diced  2 baby fennel bulbs, sliced  2 garlic cloves, peeled and crushed  100g mafalda corta pasta  1.5 litres hot vegetable stock  200g podded and peeled broad beans  2 green and 2 yellow baby courgettes, sliced  400g can cannellini beans, drained and rinsed  100g mixed radishes, sliced  2tbsp chopped parsley, to garnish 1 Heat the olive oil in a pan and gently fry the onion, celery, fennel and garlic for 7-8 minutes until softened. 2 Add the pasta and hot stock, bring to the boil and cook according to the pack instructions. Then, just before the pasta is ready, turn the heat down to a simmer, add the remaining ingredients and cook for 3-4 minutes, to warm through. Serve garnished with the parsley. Per serving: 314 calories, 8g fat (1g saturated), 38g carbohydrate

56 woman&home passionate about food

One-dish fish with roasted vegetables Low in fat and a good source of protein, this is an easy way to up your fish quota. ready in 30 minuteS ServeS 2 eaSy/prepare ahead  1 courgette, sliced  1 red and 1 yellow pepper, cut into wedges  1 red onion, chopped  1 aubergine, chopped  few squirts of frylight olive oil  2 x 125g cod fillets  finely grated zest and juice of 1 lemon  1 garlic clove, crushed  few sprigs of thyme  8 cherry tomatoes 1 Heat oven to 200C, gas 6. Line a large roasting tin with greaseproof paper. 2 Spread the courgette, peppers, onion and aubergine out in the tin. Season and squirt a few times with the oil. Roast for 10-15 minutes until the vegetables are soft. 3 Top the vegetables with the cod fillets and season with salt and freshly ground black pepper. Sprinkle over the lemon zest and juice, garlic and thyme. Put the cherry tomatoes on top of the fish and squirt with the oil. 4 Return to the oven and roast for a further 10 minutes or until the fish is cooked. Per serving: 235 calories, 4g fat (1g saturated), 18g carbohydrate

You’ll never taste a more tender, juicy chicken – and nothing gets wasted. ready in 2 hourS 45 minuteS ServeS 4-6 eaSy/prepare ahead/freeze  1 free-range chicken, 1.3kg-1.5kg  2 bay leaves  few sprigs of parsley  1 small onion, quartered  2 carrots, cut into chunks  2 sticks of celery, cut into chunks  6 black peppercorns  600g baby new potatoes  200g Chantenay carrots  200g asparagus or green beans  250g frozen broad beans, peas and sugar snaps  30g butter, softened  30g plain flour  1tbsp dijon mustard  bunch of fresh parsley, chopped  bunch of fresh tarragon, chopped 1 put the chicken, bay leaves, parsley, onion, carrots, celery and peppercorns into a large casserole that will comfortably hold the chicken. cover with cold water. bring to the boil, skim the surface, then simmer for 1 hour 30 minutes to 1 hour 45 minutes or until the chicken is cooked through. 2 remove the chicken from the stock and set aside until cool enough to handle. 3 strain the chicken stock through a fine sieve into a large bowl and remove any fat from the surface. Measure 2 litres of the stock and return to the casserole. remove the meat from the chicken carcass and cut into large pieces. bring the chicken stock to a simmer and add the potatoes. cook for 10 minutes, then add the chantenay carrots and cook for a further 5 minutes. finally add the green vegetables and cook for a further 3 minutes. 4 carefully remove the vegetables with a slotted spoon to a warm dish. Mix together the butter and flour, and whisk into the hot stock. cook, stirring continuously, until thickened. Whisk in the mustard, chopped parsley and tarragon. season to taste. 5 add the chicken and vegetables to the casserole and heat until piping hot. spoon into bowls and serve with crusty bread. Per serving: 548-366 calories, 13-8.5g fat (5.5-4g saturated), 42-28g carbohydrate

photograph charlie richards

These tempting dishes are bursting with colour, a good indication that you’re well on the way to getting your 5-a-day

Spring chicken and vegetable one pot

Try this Replace the mustard with a spoonful of pesto and instead of parsley and tarragon, use chopped fresh mint

Spring chicken and vegetable one pot

one pots

Make this hearty vegetarian curry dairy-free by using soya or coconut yogurt

 great for veggies sweet potato curry (recipe page 60)

photographs ian garlick, will heap

Tip grate some Cheddar into the potato topping to give it a little more flavour

Quick fish pie (recipe page 60)

woman&home passionate about food 59

one pots

With one pots, the flavours of your ingredients come together and have time to develop, and meats release their juices and become tender  gluten and dairy free

Chunky chicken stew Sweet potato curry

Quick fish pie

Serve this aromatic curry with naan bread and basmati or brown rice.

Use ready-prepared mash to keep this dish as a true “one pot”… though we prefer the taste of homemade potato topping!

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

ready in 55 minutes serves 6 easy/prepare ahead

 4 skinless chicken breasts  1 litre chicken or vegetable stock  2tbsp mild and light olive oil  1 red onion, chopped  2 carrots, finely chopped  2 garlic cloves, sliced  2tbsp tomato purée  1kg fresh plum tomatoes, peeled  20g fresh basil leaves, shredded, reserving a few leaves to garnish  1tbsp capers, to serve  2tbsp sliced olives, to serve

ready in 40 minutes serves 4 easy/prepare ahead/freeze  800g sweet potatoes, peeled and cut into chunks  1tbsp black mustard seeds  3 red chillies, sliced lengthways  2tbsp sunflower oil  2 onions, sliced  1tbsp garam masala  500g large tomatoes, peeled and quartered  500ml natural yogurt, such as activia  75g desiccated coconut  100g spinach  coriander and lime wedges, to garnish 1 Put the sweet potatoes on a non-metallic plate and microwave on high for 5 minutes. Alternatively, steam them for 5-8 minutes. In a pan, fry the mustard seeds and chillies in the oil until the seeds begin to pop. 2 Add the onions to the pan and fry until soft and starting to brown. Stir in the garam masala and tomatoes and fry for 5 minutes. 3 Add the sweet potatoes to the tomato mix; stir to coat. Pour in the yogurt with 200ml water and the coconut. Bring to the boil and simmer for 20 minutes, stirring occasionally, until the potatoes are tender. 4 When everything is cooked through, stir through the spinach and garnish with coriander and lime wedges. A 400g can of drained and rinsed chickpeas can be added with the spinach for a heartier meal. Per serving: 540 calories, 24g fat (14g saturated), 61g carbohydrate

 1.75kg potatoes, peeled and cubed  75g butter  600ml full-fat milk  60g plain flour  2 x 400g packets frozen fish pie mix 1 Boil the potatoes in a pan of water for 15 minutes. Drain and mash with 30g of the butter and 2tbsp of the milk until smooth. 2 In a saucepan, melt the butter, add the flour and whisk until smooth. Gradually add the remaining milk, whisking until thickened and smooth. Season with salt and freshly ground black pepper. Remove from the heat. 3 Heat the oven to 190C, gas 5. Add the fish pie mix and stir to coat in the sauce. Transfer the mixture to an ovenproof dish and top with the mashed potatoes. Cook in the oven for 25 minutes, until the potato is golden and the pie is piping hot. Per serving: 652 calories, 24g fat (11g saturated), 66g carbohydrate

Try this add king prawns and replace some of the milk with cream for a more luxurious fish pie

1 put the chicken breasts in a large pan with the stock. Simmer for 25 minutes, or until the chicken is cooked through, then set aside, reserving the stock. 2 in the same pan, gently heat the olive oil and cook the onion and carrots for 10 minutes. add the garlic and tomato purée and stir into the vegetables. Cook for a further 2 minutes. 3 put the tomatoes and basil leaves into a food processor and whizz, then add to the pan with the vegetables. Simmer for 20 minutes until reduced and the sauce has thickened. 4 Break up the chicken and add to the tomato sauce, with a little chicken stock, as needed. Garnish with the basil. Serve scattered with capers and olives. Per serving: 214 calories, 6g fat (1g saturated), 10g carbohydrate

photograph will heap

Feel free to throw in whatever extra veg you have to hand at step 2.

Chunky chicken stew

woman&home paSSionate aBout food 61

“Pulled” beef ragu

ready in 6 hours 15 minutes serves 6 easy/prepare ahead/freeze  800g beef shin or brisket  2 carrots, roughly chopped  1 stick of celery, roughly chopped  1 bay leaf  4 garlic cloves, bashed  250ml red wine  1 beef stock pot (we used Knorr)  4tbsp tomato purée

62 woman&home passionate about food

 cooked pasta and fresh basil, to serve  50g parmesan 1 put the beef, vegetables, bay leaf, garlic, wine, stock pot, 200ml water and the tomato purée into a slow cooker and season. cook on low for 6 hours. alternatively, put the ingredients into a casserole with a scrunched-up piece of wet greaseproof paper inside the lid and cook on the hob or in the oven on its lowest setting for 4-6 hours.

2 remove the beef to a chopping board and pull the strands apart using 2 forks. Meanwhile, put the pot on the hob and reduce the sauce until thickened to your liking. check the seasoning, then put the meat back in the pot and mix together with the sauce to combine. serve with the cooked pasta and basil, and shave some parmesan over the top using a vegetable peeler. Per serving: 279 calories, 11g fat (5g saturated), 5g carbohydrate

photographs ian garlick, toby scott

If you like a meaty pasta dish, you’ll love this tender version in a rich wine sauce.

one pots

 Dairy free

Beef in red wine stew

Succulent beef and red wine combine for a rich and tasty dish that’s good enough for a dinner party. ready in 2 hours 15 minutes serves 4-6 easy/prepare ahead/freeze  2tbsp sunflower oil  1kg diced stewing or braising steak  2 medium onions, cut into thin wedges  500g Chantenay carrots, halved lengthwise if large  4 sticks of celery, sliced  2 level tbsp plain flour  200ml red wine  400g can chopped tomatoes  1 beef stock cube  2 bay leaves  few sprigs of thyme

1 Heat the oven to 170c, gas 3. 2 Heat the oil in a lidded flameproof casserole dish and add a single layer of the meat. if the meat doesn’t all fit in the pan, then cook it in batches. allow the meat to brown over a medium heat, turning regularly. 3 remove the meat from the pan and set aside. add the onions, carrots and celery to the juices left in the pan. cook for a few minutes, stirring occasionally, until they start to brown. 4 return the beef to the pan, along with any juices that have come out of it, and sprinkle over the flour. stir well, then

pour in the red wine and bring to the boil. reduce the heat and simmer until the wine has almost evaporated. add the tomatoes, stock cube, bay leaves and a couple of sprigs of thyme to the pan, then bring the mixture to the boil. cover the casserole dish with a lid and cook in the centre of the oven for 1 hour 30 minutes to 2 hours, or until the beef is really tender. 5 remove the bay leaves and stalks of the thyme and sprinkle over fresh thyme before serving. Per serving: 564-376 calories, 21-14g fat, (7-4.5g saturated), 23-15g carbohydrate

Tip The cold stew can be frozen for up to one month. Defrost before reheating in the oven or on the hob

one pots

 gluten and dairy free

Bean and root vegetable pot Add sweet potatoes and squash to soaked cannellini beans for a veggie one-pot meal packed with flavour. ready in 1 hour 50 minutes, plus overnight soaking serves 6 easy/prepare ahead/freeze

Monkfish and bacon chaudrée The word chaudrée, like the word chowder, shows that this soup-stew is cooked and served from a deep cooking pot or chaudière. Use a flameproof casserole if you have one. ready in 45 minutes serves 6 easy/prepare ahead/freeze  12 thin slices prosciutto di speck or unsmoked streaky bacon  1-1.25kg prepared monkfish, in 2cm thick slices  8 fresh bay leaves, lightly bruised  2tbsp extra virgin olive oil  8 small potatoes, such as anya (about 400g)  6 small onions or shallots, halved crosswise  4 baby leeks, green ends slit once  4 garlic cloves, crushed  600ml dry white wine  200ml fish stock or water  150g crème fraîche  4tbsp plain flour 1 Wrap a prosciutto slice around each piece of monkfish; secure with a cocktail stick. 2 Put the bay leaves and olive oil into a large, flameproof casserole and heat until

fragrant, then add the fish, in 2 batches, and cook over a medium heat for 1 minute on each side. Remove using a slotted spoon and take out the cocktail sticks. 3 Put the potatoes, onions, leeks and garlic into the pan and pour the wine over, then season. Top up with fish stock or water to nearly cover the pan contents. Bring to the boil, cover, reduce the heat and cook for 10 minutes. 4 Uncover the pan and put the monkfish on top. Cover and cook on a medium heat for 12-15 minutes or until the fish is white and firm. 5 In a bowl, whisk half the crème fraîche into the flour until smooth. Tilt the pan, letting the liquid go to one side and stir the flour mixture into the hot pan liquid. Cook, stirring, over high heat for 3-4 minutes until a creamy sauce results. Tilt the pan to redistribute the sauce evenly, then add the remaining crème fraîche and stir to combine. Serve hot with crusty bread. Per serving: 522 calories, 24g fat (11g saturated), 25g carbohydrate

1 Heat the oil in a large, heavy-based casserole over a medium heat, add the onions and cook for 5 minutes or until softened and browned. then add the garlic, chilli, star anise and cinnamon, and cook for another minute. 2 drain and rinse the beans, then add along with the stock, thyme and apricots. bring to the boil, then reduce to a simmer, cover and cook for 1 hour 15 minutes before adding the vegetables. mix well and add more water if needed. bring back to the boil and allow to simmer for another 20 minutes or until tender. stir in the harissa, parsley and some seasoning to serve. Per serving: 345 calories, 3g fat (0.5g saturated), 59g carbohydrate

photographs martin brigdale, toby scott

monkfish and bacon chaudrée

 1tbsp vegetable oil  2 small onions, chopped  4 garlic cloves, crushed  1 red chilli, finely chopped  2-3 star anise  1 cinnamon stick  250g dried cannellini beans, soaked overnight  500ml vegetable stock  5 sprigs of thyme  150g dried apricots, roughly chopped  150g potato, peeled and cut into chunks  450g sweet potatoes, peeled and cut into chunks  450g butternut squash, peeled, deseeded and cut into chunks  1½tsp rose harissa paste  large handful of parsley, finely chopped

Tip Soak up the remaining juices of this healthy dish with some crusty bread

Bean and root vegetable pot

woman&home passionate about food 65

one pots with Michele Cranston

michele cranston’s

Spiced lamb

ready in 1 hour 50 MinuteS ServeS 6 eaSy/prepare ahead/freeze

“All of us, no mAtteR How AccomplisHed we ARe in tHe kitcHen, will often find ouRselves on A wednesdAy niGHt enjoyinG tHe sAme disH tHAt we quite possibly HAd tHe pRevious week, like A RoAst cHicken, A tunA pAstA oR A HeRby cHeese omelette. tHey ARe ouR culinARy defAult settinGs tHAt we keep RetuRninG to becAuse we know tHem, we like tHem And we feel comfoRtAble witH tHem. tHese ARe tHe kind of Recipes i wAnted in my book.”

 80ml (2½fl oz/⅓ cup) olive oil  1kg (2lb 4oz) boned lamb shoulder, cubed  1 onion, thinly sliced  1 teaspoon ground ginger  1 teaspoon saffron threads  1 teaspoon ground coriander  2 garlic cloves, thinly sliced  1 celery stalk, thinly sliced  2 carrots, peeled and roughly chopped  3 roma (plum) tomatoes, peeled and chopped  250ml (9 fl oz/1 cup) vegetable stock  1 tablespoon finely chopped flat-leaf (italian) parsley  300 g (10½oz) green beans, trimmed for the almond gremolata  1 large red chilli, seeded and thinly sliced  50g (1¾oz/½ cup) flaked almonds, lightly toasted  2½ tablespoons finely chopped flat-leaf (italian) parsley  1 tablespoon finely grated lemon zest

1 heat 2 tablespoons of the olive oil in a large flameproof casserole dish or large heavy-based saucepan over medium heat. add the lamb in batches and cook until browned all over. transfer the lamb pieces to a plate as they are browned. 2 heat the remaining olive oil in the casserole dish and add the onion, ginger, saffron, coriander and garlic. cook, stirring, for several minutes, or until the spices are fragrant and the onion is lightly golden. 3 return the lamb to the dish, along with the celery, carrot and tomato, and cook for 5 minutes, or until the vegetables are tender. add the stock and parsley and bring to the boil. reduce the heat to low, cover the dish with a lid and simmer for 40 minutes, then remove the lid and cook, uncovered, for a further 40 minutes. add the green beans to the dish, cover and cook for a further 5 minutes. 4 meanwhile, to make the almond gremolata, put all the ingredients in a bowl and stir to combine. 5 ladle the lamb stew into shallow bowls and serve topped with spoonfuls of the almond gremolata. for a heartier meal, serve with steamed couscous on the side.

MiChele CranSton’S a simple table: fresh and fabulous recipes for every day (murdoch books) Food writer and stylist Michele has produced a book that is sure to become a well-thumbed favourite. Stunning photography accompanies the simple and colourful recipes that are bursting with flavour. Every dish is contemporary, uncomplicated and fresh, from the meals for two and weekend platters for feeding a crowd to the mouthwatering desserts and cakes.

66 woman&home passionate about food

extracted from michele cranston’s a simple table: fresh and fabulous recipes for every day (murdoch books, £14.99) pHotoGRApH petrina tinslay

This is a richly aromatic lamb stew that’s similar in style to a tagine, but without the added sweetness of fruit. I’ve teamed it with a toasted almond gremolata, which brings a bit of crunch to the dish, a texture I always crave when eating meaty, stewy meals.

“The very act of eating is a communal experience that is accompanied by the rattle of pots and pans” Michele Cranston’s Spiced lamb

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fab desserts Choose from our selection of prepare-ahead puds and a few delicious ideas that are dairy- and gluten-free. Just remember a dessert is a treat and a small portion will hit the spot

Keep fruit on the menu by trying something new… peach crumble, watermelon sorbet or passion fruit trifle

photograph stuart west prop styling sue rowlands

As well as updates of old favourites, we have no-bake desserts including a moreish tiramisu that’s ready to serve in just 30 minutes

fab Desserts

Mini passion fruit cheesecakes

Speedy berry and watermelon sorbet

These zingy cheesecakes are perfect for a bite-sized treat.

So quick to prepare, this dessert is a light, refreshing way to end a meal.

ready in 35 Minutes, plus chilling Makes 12 easy/prepare ahead

ready in 10 Minutes, plus freezing serves 4 easy/prepare ahead/freeze

for the orange syrup  juice of 1 lemon  zest and juice of 3 oranges  150g caster sugar for the cheesecake  225g digestive biscuits  85g unsalted butter, melted  600g cream cheese  2 large eggs  100ml single cream  4 passion fruit  75g pomegranate seeds you will need  a 12-hole muffin tin, greased 1 To make the orange syrup, in a pan, heat the lemon juice, orange zest and juice, and caster sugar with 2tbsp water. Bubble for 3 minutes, then set aside. 2 Heat the oven to 170C, gas 3. Crush the biscuits to fine crumbs in a food processor and mix with the melted butter. Divide between the muffin tin and press lightly. 3 Beat the cream cheese with the eggs, then stir in the cream and two-thirds of the syrup. Divide between the muffin tin, smooth the tops and bake for 25 minutes. 4 Add the passion fruit to the leftover syrup, then stir in 1tsp of water and bubble for 1 minute. Pass through a sieve to remove the seeds, then mix with the pomegranate seeds and drizzle over the cheesecakes once cooled completely. Per serving: 360 calories, 24g fat (14g saturated), 20g carbohydrate

72 woman&home passionate about food

 400-450g pack frozen berries  175g prepared watermelon chunks, frozen  juice of 1 lemon  2tbsp powdered stavia sweetener, eg sukrin icing  mint leaves, to decorate 1 Remove the frozen berries and watermelon from the freezer and leave them until they just start to soften slightly. Tip them into a blender, along with the lemon juice and sweetener, and purée until smooth. 2 If the mixture is very soft, return it to the freezer until it’s firm enough to scoop into balls. Serve decorated with the mint leaves. Per serving: 46 calories, 0g fat, 9g carbohydrate  tip once made, this sorbet can be stored in the freezer for up to one month. take it out of the freezer for a few minutes before serving, to allow it to soften enough to scoop.

This recipe would work well for afternoon tea or a dinner party. ready in 1 hour 50 Minutes, plus chilling and cooling serves 8 easy/prepare ahead  200g shortcrust pasty  1 large egg, beaten for the rhubarb  800g rhubarb, cut into 4cm lengths  25g caster sugar for the filling  3 large egg yolks  2 large eggs  175g caster sugar  1tbsp cornflour  450ml double cream  1tsp vanilla extract  zest and juice of ½ lemon  icing sugar, to decorate you will need  a deep, 20cm tart tin and baking beans 1 Roll out the pastry to the thickness of a £1 coin then line the tin, keeping a little excess over the edges. Press into the sides and base and prick the base gently with a fork. Chill for 20 minutes. Heat the oven to 190C, gas 5. 2 Put the rhubarb, sugar and a splash of water in a pan, bring to the boil and simmer for 8 minutes or until tender but still holding its shape, drain and set aside to cool. 3 Line the tart case with foil and baking beans, cook for 15 minutes, remove the beans and foil, brush the base and sides with beaten egg and cook for another 10 minutes. Leave to cool slightly, then trim the excess pastry from the edges using a sharp knife. 4 Reduce the oven temperature to 170C, gas 3. Using an electric whisk, mix the egg yolks, eggs and sugar until thick and creamy, then mix in the cornflour, cream, vanilla and lemon zest and juice until combined.  5 Fill the tart base with rhubarb, pour over the custard and bake for 1 hour 15 minutes or until just set with a slight wobble in the middle. Allow to cool and set before dusting with icing sugar to serve. Per serving: 571 calories, 43g fat (23g saturated), 38g carbohydrate

photograph stuart west

FRUIT FIX... A cooling sorbet, or a fitting fruity end to your meal, forced rhubarb is now in season

Rhubarb and custard tart

Tip To make it easier to remove the cheesecakes, line the muffin tin with paper cases

Mini passion fruit cheesecakes

fab desserts

Try this

 gluten and dairy free Speedy berry and watermelon sorbet (recipe page 72)

74 woman&home passionate about food

photogRaphS tony briscoe, toby scott

Stir a scoop of sorbet into a glass of fresh apple juice for an instant, refreshing smoothie

Rhubarb and custard tart (recipe page 72)

MaKe it eXtra SPeCial… Reserve the strained juices from the rhubarb and reduce in a pan with 2tsp ginger syrup. Serve with the tart

Tip

 gluten free Coffee panna cotta with honeyed pecans (recipe page 78)

PhotograPhs laura edwards, stuart west

if serving the panna cottas after dinner, you may want to use decaffeinated espresso for the sauce

fab desserts

 dairy free Pear, ginger and caramel tart (recipe page 78)

woman&home passionate about food 77

fab desserts

A get-ahead dinner party dessert, make this up to three days ahead. ready in 30 minutes, plus cHilling serves 4 easy/prepare aHead for the panna cotta  3 gelatine leaves  500ml single cream  3tbsp caster sugar  2tbsp coffee extract for the honeyed pecans  100g pecans  4tbsp runny honey  good pinch of sea salt for the syrup  150ml strong espresso  125g caster sugar you will need  4 pudding moulds, lightly oiled 1 Soften the gelatine leaves in cold water. Meanwhile, in a small saucepan, gently heat the cream, sugar and coffee, squeeze the gelatine leaves then add to the pan and stir until dissolved. Pour the mixture through a sieve then divide between the pudding moulds. Leave to cool then cover with clingfilm and put in the fridge to set. They need a minimum of 5 hours or overnight. 2 For the honeyed pecans, heat the oven to 200C, gas 6. Toss the nuts with the honey and salt. Spread out on a lined baking tray and bake for 10 minutes until lightly toasted. 3 To make the syrup, heat the espresso and caster sugar gently in a small pan until the sugar has dissolved entirely, then boil until it has reduced to about half and you’re left with a thick syrup. Allow it to cool. 4 To turn out the panna cotta, dip the base briefly in hot water, run around the edge with a flat-bladed knife and gently pull away from the edges. Tip onto plates to serve, topped with the pecans and syrup. Per serving: 662 calories, 41g fat (17g saturated), 61g carbohydrate

78 woman&home passionate about food

SWEET FIX… A showstopping chocolate soufflé as a weekend treat is easier to make than you think – have a go!

Pear, ginger and caramel tart

Hot chocolate soufflés

Serve this tart warm, topped with a scoop of vanilla ice cream or sorbet.

Be careful not to open the oven door too early or the soufflés may collapse.

ready in 45 minutes serves 6 easy/prepare aHead

ready in 45 minutes serves 5-6 easy/prepare aHead/freeze

 320g sheet ready-rolled puff pastry  3 balls stem ginger and 2tbsp syrup from the jar, plus extra to glaze  50g dulce de leche caramel spread  ¼tsp ground cinnamon  2tsp cornflour  juice of 1 lemon  5-6 ripe pears, peeled, cored and sliced (not too thickly)  1 egg, beaten, to glaze

 50g butter  50g plain flour  300ml milk  200g dark chocolate, melted  few drops of vanilla extract  4 eggs, separated  2tbsp caster sugar  icing sugar, for dusting you will need  5-6 small ovenproof dishes

1 Heat the oven to 200C, gas 6. Unroll the puff pastry onto a lightly floured surface. Using the tip of a knife, score all the way round the rectangle, 2cm in from the edge, making sure not to cut through the pastry. 2 Finely chop the stem ginger and mix with the syrup, caramel spread, cinnamon, cornflour, lemon juice and pear slices. 3 Arrange the pear slices on the pastry, inside the border, and pour over any extra caramel sauce. Cook for 25-30 minutes, brushing the pastry with the egg after 15 minutes. Per serving: 355 calories, 15g fat (7g saturated), 46g carbohydrate

1 Heat the over to 190C, gas 5. Melt the butter in a pan, then add the flour and mix to form a thick paste. Gradually add the milk and simmer for a few minutes, then remove from the heat. Beat in the chocolate and vanilla. Leave the mixture to cool for a few minutes. Beat in the egg yolks. 2 Whisk the egg whites until stiff, then gradually whisk in the caster sugar. Fold a little of the chocolate mixture into the egg whites, then fold the egg whites into the rest of the chocolate mixture. 3 Spoon the mixture into the dishes and take a knife across the tops to level the surface, then use a knife to cut through the mixture around the edges of the dishes. Bake for 15-20 minutes until well risen and just set. Dust the tops of the soufflés with icing sugar and serve immediately. Per serving: 447-373 calories, 26-22g fat (14.5-12g saturated), 41-34g carbohydrate

pHotograpH chris alack

Coffee panna cotta with honeyed pecans

Try this For an extra chocolate hit, dust the greased ramekins with a little grated chocolate

Hot chocolate soufflés

Tip Canned peaches in natural juice can be used when fresh peaches are not in season

Peach and passion fruit meringue trifle The crunch of meringue with the velvety texture of whipped cream and custard – made in minutes and in heaven! ready in 35 minutes serves 6-8 easy

Peach and blackberry crumble

Peach and blackberry crumble Make this dairy free by using Stork block in place of butter. ready in 40 minutes serves 6 easy/PrePare ahead  2 x 400g cans peach halves in natural juice  200g blackberries (fresh or frozen) for the crumble topping  75g light muscovado sugar  50g blanched almonds, finely chopped  2tbsp rolled oats  1tsp baking powder  2tsp ground ginger  65g butter  75g plain flour you will need  a medium baking dish, buttered

80 woman&home passionate about food

1 Heat the oven to 200C, gas 6. To make the crumble, mix the sugar, almonds, oats, baking powder and ginger together. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the oat mixture and stir thoroughly to combine. 2 Drain the peaches and cut into large chunks. Put in the dish, top with the blackberries then spoon over the topping. Bake for about 30 minutes or until the topping is golden brown and the fruit is bubbling at the edges. Per serving: 315 calories, 14g fat (6g saturated), 40g carbohydrate

1 Bring the wine to a boil in a heavy-based saucepan, add the peaches, allow to boil for a few seconds then reduce to a simmer. Cook for 15 minutes then remove from the liquid and set aside to cool, reserving a little of the cooking liquid for the cream. Peel then cut the peaches into thick wedges, discard the stones and set aside. 2 Just before assembling, whip the cream with the crème fraîche, vanilla, icing sugar and 1½tbsp of the cooled reduced wine until stiff, then set aside. 3 Make a layer of meringue at the base of the trifle dish, pour on the custard, add the peach wedges and top with the passion fruit, reserving a little to decorate. Spoon on the cream and decorate with the reserved passion fruit. Per serving: 500-372 calories, 23-17g fat (14-11g saturated), 50-38g carbohydrate

PhotograPhs laura edwards, Charlie riChards

 500ml dessert wine  6 ripe peaches  200ml double cream  50ml crème fraîche  ½tsp vanilla extract  1tbsp icing sugar  12 mini meringue nests  300ml fresh custard  6 passion fruit, seeds removed and shells discarded

fab desserts

HeAltHY tWeAK… Take the calories down in this divine pud by using half-fat double cream

 gluten free Peach and passion fruit meringue trifle

desserts

Lemon tart

Wow your dinner party guests with this French classic – they’ll be coming back for a second slice. ready in 1 hour 15 minutes, plus chilling serves 8-10 easy/prepare ahead for the sweet pastry  175g plain flour  50g icing sugar  100g unsalted butter  1 large egg yolk  few drops of vanilla extract for the filling  200g caster sugar  finely zested rind and juice of 4 lemons  4 large eggs  300ml double cream  icing sugar, to dust you will need  a 20cm round loose-bottomed sandwich tin, well buttered, and baking beans

Try this Full-fat crème fraîche can be used to replace the double cream in the filling

00 woman&home passionate about food

1 to make the pastry, put the flour, icing sugar, butter and a pinch of salt in a food processor, then whizz until the mixture resembles breadcrumbs. add the egg yolk and vanilla. Whizz again until the mixture just binds together, then shape into a ball. 2 Wrap the pastry in clingfilm and chill for 30 minutes. Roll out on a lightly floured surface until it’s large enough to line the tin. Wrap it around the rolling pin to help lift the pastry without it breaking and place over the tin, then press it in. 3 trim the pastry around the top edge to neaten, then prick the base. Chill for at least 15 minutes. 4 Heat the oven to 180C, gas 4. put a baking tray in it to heat up. Line the pastry case with a sheet of baking parchment and fill with baking beans. bake for 15-17 minutes, then lift out the parchment with the baking beans. Cook the case for a further 5-7

minutes, or until the pastry is a light golden colour. Remove from the oven, and turn down the oven temperature to 140C, gas 1. 5 to make the filling, tip the sugar into a pan, add the lemon rind and mix well. beat in the eggs and lemon juice, then mix in the cream. Warm the mixture slightly until it’s just tepid, taking care not to heat too much or the eggs will start to cook. 6 strain the lemon mixture into a jug, then pour almost all of it into the pastry case. put in the oven and pour in as much of the rest of the mixture as will fill the case. bake for 25-35 minutes, until it’s just set but still slightly wobbly in the centre. 7 Remove the tart from the oven and leave to cool. Remove from the tin and dust with icing sugar before serving. the tart is best eaten the day it is made. Per serving: 540-353 calories, 35-22g fat (20-13g saturated), 49-32g carbohydrate

fab desserts

Prune and custard tarts

Often overlooked, the humble and healthy prune takes pride of place in this delicious dessert.

photographs CHRis aLaCk, kRistin peReRs

ready in 1 hour, plus chilling serves 6 easy/prepare ahead/freeze  500g ready-to-eat stoneless prunes  130ml armagnac or brandy  200ml cold black tea (made with 1 tea bag)  1 vanilla pod, split, seeds reserved  500g all-butter shortcrust pastry  egg white, for brushing  1 large egg and 8 large egg yolks  160g golden caster sugar  600ml single cream  grating of fresh nutmeg you will need  6 x 8cm tart tins, greased, and baking beans 1 add the prunes, 100ml armagnac, tea, vanilla pod and half the seeds to a pan.

Gradually bring to the boil, reduce the heat and simmer for 10 minutes. Remove the vanilla pod and mash the mixture with a fork. 2 Heat the oven to 190C, gas 5. Roll out the pastry between 2 sheets of baking parchment to the thickness of a £1 coin. use to line the tart cases. trim the pastry around the top edges to neaten, then prick the bases several times with a fork and chill for 30 minutes. 3 Line the pastry cases with baking parchment and fill with baking beans. bake for 10-15 minutes, until cooked but not coloured. Lift out the parchment with the baking beans and cook for a further 10 minutes, until pale golden. brush the pastry all over with a little egg white to seal, then set aside to cool. 4 spread the prune paste thinly and evenly over the bases of the tart cases. Combine the egg, egg yolks, remaining armagnac, 60g sugar, the cream, nutmeg

and remaining vanilla seeds in a large jug. don’t whisk too hard or air bubbles will form. 5 Reduce the oven temperature to 150C, gas 2. pull the middle oven shelf halfway out and put the tart cases on it. Gently pour the custard into the cases and push the shelf back in. 6 bake for around 25 minutes, until the centres wobble very slightly when jiggled. transfer to a wire rack. serve warm or cold. 7 before serving, put the remaining sugar in a large frying pan and melt over a medium heat. tilt and swirl the pan until the sugar turns a deep amber. add 75ml water and a pinch of salt, then bubble down, stirring with a wooden spoon for 1-2 minutes until a smooth, liquid caramel forms. Cool for 5 minutes, then spoon the caramel over the tarts. Per serving: 968 calories, 54g fat (24g saturated), 87g carbohydrate

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fab desserts

ON THE COVER... We’ve lightened up this cheesecake by using ricotta cheese, cutting down the fat and calories – a small slice is quite enough!

Blood orange cheesecake

Blood orange cheesecake Make the most of these gorgeous oranges while they are in season! ready in 1 hour, plus overnight chilling serves 12 easy/prepare ahead

photographs stuart west, charlie richards

 150g digestive biscuits  75g butter  4 egg yolks  100g caster sugar  100ml milk  5 leaves gelatine  3tbsp blood orange juice  500g ricotta cheese  125g cream cheese  juice of 1 lemon  2tsp vanilla extract  150ml double cream (elmlea half fat is fine) for the jelly  3 blood oranges  4 leaves gelatine  ½tsp cornflour  2tbsp caster sugar  200ml blood orange juice you will need  a loose-based, deep 20cm cake tin, the base and sides lightly oiled 1 Heat the oven to 180C, gas 4. Whizz the biscuits to fine crumbs. Melt the butter. Mix together, press into the tin and bake for 10 minutes. Set aside to cool. 2 Mix together the egg yolks and sugar. Heat the milk, then pour onto the egg mixture, whisking all the time. Return to the pan and heat gently until slightly thickened. Do not allow the mixture to boil. Remove from the heat and set aside. Meanwhile, soften the gelatine in cold water for 5 minutes. Squeeze the excess water from the gelatine, add to the custard and whisk until combined. Beat together the orange juice, ricotta, cream cheese, lemon juice and vanilla. Slowly add the cooled custard mixture and whisk until well combined. In a separate bowl, lightly beat the cream to soft peaks and fold into the cheese and custard mixture. Pour over the base and leave to set in the fridge for a minimum of 4 hours. 3 To make the jelly, remove the peel and pith from the oranges with a small, serrated

Try this For the base of the Tiramisu pots, sponge fingers can be used in place of the Madeira cake slices

knife, cut into even slices and set aside. Soften the gelatine in cold water for 5 minutes. Stir together the cornflour and sugar, stir in 4tbsp of the orange juice and set aside. Heat the remaining juice, whisk in the cornflour mixture and cook for 1 minute. Squeeze the excess water from the softened gelatine and add to the orange mixture. Set aside until cold. Arrange the orange slices over the cheesecake, carefully pour over the cooled jelly and leave to set overnight. 4 To remove from the tin, run a hot cloth around the sides and slide onto a serving plate, leave in the fridge until required. The cheesecake will keep for up to 3 days in the fridge, covered. Per serving: 280 calories, 18g fat (10.5g saturated), 25g carbohydrate

Tiramisu pots Vanilla bean paste adds a lovely flavour and is cheaper than using a vanilla pod. ready in 30 minutes serves 4 easy/prepare ahead  300g madeira cake, sliced  3tbsp instant espresso granules  50ml coffee liqueur  500g mascarpone cheese  4tbsp golden caster sugar  2tsp vanilla bean paste  25g plain chocolate, grated 1 Take 4 glasses and arrange a couple of slices of cake in the base of each. Mix the espresso granules with 100ml boiling water and add the coffee liqueur. Pour a little coffee mixture over the cake, to drench. 2 Put the mascarpone into a bowl and stir in the sugar and vanilla bean paste. Spread a generous layer over the coffee soaked cake. Finish each one with a sprinkling of grated chocolate. Per serving: 911 calories, 66g fat (45g saturated), 67g carbohydrate

desserts with Will Torrent

will torrent’s

Prosecco, lime and mint jellies

ready in 45 minuTes, Plus infusing and chilling serves 6-8 PrePare ahead

“tHe OrnAte And stunninG lOcAtiOns tHAt HOst AfternOOn teA Are A luxury tHAt cAn be recreAted At HOme witH An eye On tHe detAils – yOu miGHt even feel like yOu’re in Downton Abbey.”

 reader offer readers can buy Afternoon tea at Home for the special price of £14.99 (rrP £19.99), including postage and packing, by calling macmillan direct on 01256 302699 and quoting reference GJ5.

86 woman&home passionate about food

 100g caster sugar  2 large sprigs fresh mint  peel of 2 limes  7 sheets platinum-grade leaf gelatin  a 750-ml bottle Prosecco, lightly chilled for the lime and mint foam  juice of 2 limes  75g caster sugar  2 sprigs fresh mint  2 sheets platinum-grade leaf gelatin you will need  a 1-litre capacity jug 1 start by making a lime and mint infusion. tip the caster sugar into a small pan, add the fresh mint and lime peel. add 100ml of water and set the pan over a low heat to dissolve the sugar. bring to the boil, reduce to a gentle simmer and continue to cook for 1 minute. remove from the heat and leave to cool and infuse at room temperature for at least 2 hours. 2 soak the gelatin leaves in a large bowl of cold water for 10 minutes until softened. strain the lime and mint infusion through a fine mesh sieve into a clean pan. bring back to the boil, then immediately remove from the heat. squeeze out any excess water from the gelatin and add to the

hot syrup. stir until melted and smooth. 3 carefully open the bottle of prosecco. pour the gelatin mixture into the large measuring jug and very slowly, pouring down the inside of the jug, add onequarter of the prosecco. mix to combine, then slowly (to prevent it fizzing up) add the remaining prosecco. stir gently to combine and then carefully pour the jelly mixture into small glasses or ideally champagne flutes. arrange on a tray and chill in the fridge for at least 4 hours until set. 4 to make the lime and mint foam pour the lime juice into a small pan along with the caster sugar and mint sprigs. set the pan over a low heat to dissolve the sugar, bring to the boil, simmer for 30 seconds, then remove from the heat. cool at room temperature for 1 hour to allow the mint to infuse with the syrup. 5 soak the gelatin leaves in a bowl of cold water for 10 minutes until softened. bring the syrup back to the boil, remove from the heat, strain into a clean jug and make the liquid up to 200ml with extra water. 6 squeeze out any excess water from the gelatin and add to the hot syrup. stir until melted. leave to cool completely or stand the jug in a bowl of ice-cold water and, using a bar mixer or hand whisk, beat the syrup furiously until it cools and foams up into clouds of minty lime bubbles. 7 spoon a little foam on top of each jelly and return to the fridge to set for about 1 hour before serving.

Will TorrenT’s afternoon tea at home (ryland Peters & small) In master pâtissier Will’s third book, he starts with a brief history of afternoon tea, and then offers up storecupboard recipes for basic jams, spreads, butters and curds – all the essentials you need to serve alongside scones and more. Finger sandwiches, little savouries and classic sweet treats follow, along with his own elegant pâtisserie, and glasses of fizz for an extra special celebration.

extracted from afternoon tea at home by will torrent (ryland peters & small, £19.99) PHOtOGrAPH matt russell

what could be better to celebrate with than jelly! I used to love jelly and ice cream as a child at my birthday parties but this is one for the adults. the key to keeping the bubbles is to give the mixture a quick whisk before you pour it into the glasses.

“The lime and mint foam on top really excites the palette!”

Will Torrent’s Prosecco, lime and mint jellies

grow

your own Even a small space can produce home-grown fruit and vegetables. Editor Jane Curran, a keen amateur, shares her successes (and failures!) from her own garden

i

would LoVE to have the time to care for an allotment, but for now I make do with my London garden. It’s south-east facing, around 7x10m, with heavy clay soil. It’s taken a lot of digging in of sharp sand and compost to make it workable. I don’t have enough space to grow veg in beds, as I would have to sacrifice the lawn. so I have been trialling veg and fruit in pots every year – with mixed results!

HERBAL HEAVEN Although I don’t have room for a vegetable bed, I do have a herb bed around a eucalyptus tree. As the tree takes up so much water from the soil, the herbs seem to love it and they get sun for most of the day. If you only grow one thing, for a cook it has to be herbs. They taste way better than those you buy, which are grown hydroponically and are pretty flavourless. Also they flower, so you are attracting essential bees and insects to your garden. Some I allow to flower, and some I cut back to keep them growing. Oregano and marjoram thrive in the sun, as do chives, which can be divided each spring. Growing from seed seems to be rather hit and miss. I’ve had great success with basil and flat-leaf parsley in pots in the summer, but I’ve given up on coriander. It’s easier to buy plants from the garden centre. I have three varieties of rosemary – a culinary essential – with one plant in a pot at the kitchen door. A large pyramid bay tree sits next to it – when it’s pouring with rain on a dark winter night, you’ll be smug that you can grab herbs easily. We’ve also created a large thyme pot. It’s only about 20cm deep but 55cm across and we mixed lots of fine gravel into the compost. All herbs need good drainage or they will drown. They also need space. There are five different thymes in the pot. It’s always worth growing herbs that are hard to find, like lemon verbena and chervil. Lemon verbena has the most exquisite scent – you can add the leaves to salads or make an infusion, which I found some stylish is wonderful for digestion. willow planters for

Tip

photographs istock by getty images, suttons.co.uk

A NEW TREE

my potatoes at burgonandball.com, a site for all garden lovers!

There’s a Czar plum and a crab apple in the garden, but I always wanted a cherry tree. But there’s no space to plant one and with a garden so popular with the local bird, squirrel and fox populations, we wouldn’t have a chance to eat any of the fruit. In early winter last year, when all gardeners are reading plant catalogues, I found Suttons Seeds (suttons.co.uk) were selling a new variety of dwarf cherry to grow in a pot. You can also buy dwarf apple and pear trees. With a maximum size of 1m after seven years, it will be easy to net them once the fruit appears. The variety is Hartland, which is self-fertile and, despite the tree being a dwarf variety, the fruit are full-sized. I bought two and they were planted in large pots in November. Watch this space!

WINNERS AND LOSERS

Although runner beans, peas and broad beans are easy to grow from seed in a large, deep pot, I’ve found that I needed so many plants (at least ten of each) to get a decent enough crop that they took up most of the patio! I’ve had varying success with potatoes. “Pink Fir Apple” have been the most successful, but you’ll need two very deep planters. My absolute favourite plants to grow are tomatoes. There’s a large hanging basket at the kitchen door where I plant “Hundreds and Thousands”, a tumbling variety that is heavy cropping. Just remember that you’ll need a kind soul to water everything if you’re going away in the summer – and you may miss half your production!

Weekend Whatever the occasion, from a family get-together to lunch with friends, we have it covered

The weekend isn’t complete without a Sunday roast, so we have new flavour combinations for you to try

photograph stuart west prop styling sue rowlands

If you’re in need of entertaining ideas, then we have sensational salads, veggie tartlets and a trout gravadlax to impress your guests

Spring roasts

 gluten free Family favourite chicken (recipe page 94)

PHOTOGRAPHS CHaRLie RiCHaRds, kaRen tHomas

Nothing beats a Sunday roast – try our three fabulous ideas and delicious sides with a difference

relaxed weekends

 gluten free Roast leg of lamb with sweet potato stuffing (recipe page 94)

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Family favourite chicken

Roast leg of lamb with Roast rib of beef with sweet potato stuffing garlic sauce

Everyone loves a roast chicken and this simple recipe adds wonderful extra flavour to the bird.

For many people, it just wouldn’t be a spring weekend without lamb. Serving a boned and stuffed version makes a leg of lamb go a lot further.

This is a heavenly sauce for beef and, because the garlic is poached and therefore sweet, there’ll be no garlic breath around the table!

Ready in 1 houR 40 minutes, plus Resting seRves 6 easy/pRepaRe ahead

Ready in 1 houR 45 minutes, plus Resting seRves 6-8 easy

 500g sweet potatoes, peeled and roughly chopped  1 can anchovies in oil, drained and finely chopped  2 garlic cloves, crushed  1tbsp rosemary, finely chopped  2½tbsp pine nuts, finely chopped  boned and butterflied leg of lamb (you can ask your butcher to do this), around 1.8kg  olive oil, for brushing  buttered spring greens and boiled new potatoes, to serve

 2.5kg rib of beef on the bone, trimmed (ask your butcher to do this)  large handful of fresh herbs (we used rosemary, thyme and parsley)  2 onions, thickly sliced for the sauce  15 garlic cloves, peeled  50ml white wine  200ml chicken stock  100ml double cream  1tbsp dijon mustard  1tsp redcurrant jelly  roast potatoes and spring greens, to serve

Ready in 1 houR 30 minutes, plus Resting seRves 4 easy  2 lemons, cut into wedges  6 sprigs of thyme  1.3kg chicken  2tbsp olive oil  roast potatoes, steamed vegetables and gravy, to serve 1 Heat the oven to 200C, gas 6. Put half the lemon wedges and 4 of the thyme sprigs in the cavity of the chicken and move to a roasting tin. Rub the chicken with the oil and season well, then scatter with the remaining thyme leaves. Pour 150ml water into the tin and arrange the remaining lemon wedges around the bird. 2 Roast the chicken in the oven for 20 minutes, then turn down the oven temperature to 170C, gas 3. Continue cooking for 1 hour or until the juices run clear when you pierce the thickest part of the chicken with a skewer. 3 Remove from the oven, cover the chicken with foil and leave to rest for 10 minutes before carving. Serve with roast potatoes, steamed vegetables and gravy. Per serving: 300 calories, 10g fat (2g saturated), 0g carbohydrate

Try this

Coronation chicken is a great way to use up leftovers. Lighten it by using 2tbsp Greek yogurt with 1tbsp mayonnaise

1 Bring the sweet potatoes to the boil in a pan of salted water; cook until tender, around 15-20 minutes. Drain and set aside to cool, before mashing. Blend the chopped anchovies with the garlic until smooth, mix with the rosemary and pine nuts, stir though the sweet potato mash and season with black pepper. 2 Heat the oven to 220C, gas 7. Spread the leg of lamb out on the work surface, skin side down, and spoon the stuffing down the centre. Roll to make a neat cylindrical parcel and secure with butcher’s string. Put in a roasting tin, brush with oil and season well with salt and freshly ground black pepper. Cook, uncovered in the oven for 20 minutes, then turn down the oven temperature to 190C, gas 5 and cook for a further 45 minutes to 1 hour. 3 Remove the lamb from the oven and set aside to rest for 10 minutes. Then serve with the pan juices, buttered spring greens and boiled new potatoes. Per serving for 6 (with leftovers): 606 calories, 31g fat (11g saturated), 17g carbohydrate GET AHEAD Prepare, stuff and roll the lamb the day before serving. Let it come to room temperature before roasting.

1 Allow the beef to come to room temperature. Heat the oven to 250C, gas 9. Put the herbs and onions in a roasting tin, place the beef on top, season well and roast for 20 minutes. Turn down the oven temperature to 170C, gas 3 and cook for another hour to 1 hour 15 minutes. Check the internal temperature using a temperature probe: 55-60C for rare, 65-70C for medium and 75C for well done. Cover loosely in foil and leave to rest for 15 minutes. 2 Meanwhile, bring the garlic cloves, white wine and stock to the boil in a small saucepan, simmer for 15 minutes then remove from the heat. Blitz with a stick blender. Once the beef is resting, put the saucepan back on the heat, add the cream, mustard and redcurrant jelly, season well and bring to a fast simmer for 2 minutes. Serve the beef with roast potatoes, spring greens and the sauce. Per serving: 546-410 calories, 24-18g fat (11-8.5g saturated), 5-4g carbohydrate

photogRaph gus filgate

relaxed weekends

 GLuten free Roast rib of beef with garlic sauce

Delicious veggies Upgrade your main with these seriously good side dishes Mashed potato with extras Sweet celeriac and salty pancetta turn a classic mash into something special. ReAdy in 25 MinuTeS SeRveS 6 eASy/PRePARe AHeAd  1.5kg desirée potatoes, peeled and cut into chunks  50g butter  4tbsp hot milk  ½ celeriac, peeled and chopped  1tsp olive oil  150g pancetta, cubed  1tbsp chopped fresh parsley 1 Cook the potatoes in a large pan of salted boiling water for 10-15 minutes or until just tender. drain and return to the pan with the butter and 2tbsp of the hot milk. mash thoroughly until smooth, adding a little more hot milk for a softer mash. season to taste. 2 meanwhile, blanch the celeriac in a pan of boiling water for 3-4 minutes, until just tender. drain and allow to steam dry in the pan. 3 Heat the oil in a frying pan and cook the pancetta until crisp; remove from pan and keep warm. add the celeriac to the pan and fry until crisp, then return the pancetta to the pan, add the parsley and stir well. scatter the pancetta and celeriac over the hot mash to serve. Per serving: 394 calories, 16g fat (8g saturated), 48g carbohydrate

Mashed potato with extras, and Creamy green bean gratin

relaxed weekends

Creamy green bean gratin This creamy dish with a golden, crunchy topping can be assembled ahead and baked when you are ready. ReAdy in 20 MinuTeS SeRveS 6 eASy/PRePARe AHeAd

Try this Drizzle maple syrup over with the oil, omitting the chilli and honey, then add pecans instead of pistachios

 500g green beans, trimmed  300g sugar snap peas  250ml double cream  2 eggs  75g Cheddar cheese, grated  30g fresh breadcrumbs 1 Heat the oven to 180C, gas 5. spread the beans and sugar snaps over the base of an oven dish. 2 in a jug, mix together the double cream, eggs and 50g of the cheese, and season well. pour the mixture over the beans and peas and scatter with the remaining cheese and the breadcrumbs. bake for 10-15 minutes or until golden. Per serving: 348 calories, 29g fat (17g saturated), 9g carbohydrate

Spicy pistachio squash Sweet, spicy and nutty – it looks pretty good… and tastes even better! ReAdy in 45 MinuTeS SeRveS 6 eASy/PRePARe AHeAd

PHOTOGRAPHS maja smend

 1 butternut squash, peeled, deseeded and cut into long slices  1tbsp olive oil  ½tsp chilli flakes  1tbsp runny honey  50g pistachio nuts 1 Heat the oven to 180C, gas 5. place the butternut squash slices in an oven dish. drizzle with the oil and scatter the chilli flakes over. Roast for 30 minutes. 2 Remove the squash from the oven and pour over the honey and scatter the nuts over. Return to the oven for 10 minutes until cooked through and slightly charred. Per serving: 218 calories, 6g fat (0.8g saturated), 37g carbohydrate

Spicy pistachio squash

woman&home passionate about food 97

Salads & light bites

 dairy free gin-cured trout with broccoli salad

Wow your guests by giving them something special as a starter, or a lunch to linger over

relaxed weekends

Gin-cured trout with broccoli salad

Our British version of gravadlax. It makes a fantastic starter or light lunch – just add some crusty bread.

photographs william lingwood, laura edwards

ready in 25 minutes, plus overnight curing serves 4 easy/prepare ahead  50g sea salt  25g caster sugar  2tbsp gin  bunch of flat-leaf parsley, roughly chopped  ½tsp caraway seeds, toasted   ¾tsp black peppercorns  2 large trout, filleted and pin-boned (get your fishmonger to do this) for the salad  2tsp caster sugar  1tbsp dijon mustard  2tbsp olive oil  250g tenderstem broccoli, blanched  75g whole blanched almonds, toasted  2 ripe avocados, cut into chunks   1 Whizz the sea salt, sugar, gin, parsley, caraway seeds and peppercorns in a food processor to form a paste. Set aside. Spread a long piece of clingfilm out on a worktop. Place the trout fillets on top, skin-side down. Rub the paste into the flesh and sandwich the fillets together in pairs so the skin is on the outside. Wrap tightly in clingfilm and place into a non-metallic dish. Weigh down with a board and tins on top, and leave to cure in the fridge for 24 hours minimum or up to 72 hours, if you have time. Drain off the excess liquid that will be drawn out by the salt and turn the trout twice during this time. 2 To make the salad dressing, mix the sugar with mustard and olive oil until smooth, then set aside. 3 When ready to serve, remove the clingfilm from the trout, rinse well under running cold water and pat dry with kitchen paper. Slice into thin slices at an angle with a sharp knife. 4 Toss the broccoli, almonds and avocado in the mustard dressing and serve with the trout slices. Per serving: 471 calories, 35g fat (6g saturated), 7g carbohydrate

roast squash salad with serrano ham and manchego

Roast squash salad with Serrano ham and Manchego

A crowd-pleaser of a salad; it’s simple, yet substantial – and perfect for lunch. ready in 50 minutes serves 4 easy/prepare ahead for the salad  600g butternut or coquina squash, peeled, deseeded and cubed  3tbsp olive oil  50g squash or pumpkin seeds  ½tsp paprika  150g sliced serrano ham  2 handfuls watercress, any thick stems removed  50g manchego cheese, any rind removed for the dressing  1 garlic clove, peeled and bruised (ie bashed with the base of a jar)  2tbsp sherry vinegar  ½tsp dijon mustard  pinch caster sugar  4tbsp extra virgin olive oil

1 Heat the oven to 200C, gas 6. toss the butternut squash with 2tbsp of the olive oil, season generously and spread out on a roasting tray and roast for 30 minutes, until golden and soft. set aside to cool to room temperature. 2 meanwhile, toss the squash or pumpkin seeds with the remaining oil, a little salt and the paprika. spread out on a separate baking tray and roast for about 6 minutes, until lightly toasted. 3 make the dressing by shaking the bruised garlic, sherry vinegar, mustard, sugar, oil and a little seasoning together in a lidded jam jar. this can be done up to 4 days ahead and kept in the fridge. 4 to serve the salad, gently toss the ham, watercress and squash together with the dressing in a serving bowl. shave the cheese over using a vegetable peeler and scatter with the roasted seeds. Per serving: 452 calories, 35g fat (9g saturated), 13g carbohydrate

woman&home passionate about food 99

Mushroom, ricotta and tarragon tartlets ready in 1 hour, plus cooling makes 6 easy/prepare ahead  1 pack of filo pastry  25g melted butter  ½tbsp light olive oil  1 small onion, finely chopped  1 leek, finely sliced  3 garlic cloves, crushed  2 sprigs of thyme  350g mixed mushrooms, cut into chunks  large handful of tarragon, finely chopped  1tsp lemon zest  2 egg yolks  250g ricotta  pinch of grated nutmeg

 40g parmesan (or vegetarian alternative), grated  watercress salad, to serve you will need  6 x 10cm tartlet tins, greased 1 Heat the oven to 200C, gas 6. Cut the filo sheets into quarters, line each tin with one of the trimmed sheets, brush with melted butter and top with another layer of filo; repeat until the cases have 4 layers of pastry. Place on a baking tray and cook in the oven for 5 minutes, then remove from the oven and set aside to cool slightly. Turn down the oven temperature to 180C, gas 4. 2 Heat the oil in a frying pan over a medium heat. Add the onion and cook for 2 or 3 minutes before adding the leek, garlic and thyme, then continue to cook

for another 2 or 3 minutes, or until softened and starting to brown. Turn up the heat slightly and add the mushrooms. Cook, stirring frequently, for 4 or 5 minutes, or until cooked through but still firm. Remove from the heat, season well and stir in the tarragon and lemon zest, then set aside to cool slightly. 3 Lightly beat the egg yolks with the ricotta, nutmeg, half the Parmesan and some seasoning. Divide between the cases then, using a slotted spoon, top with the mushroom mixture, discarding any excess water. Sprinkle over the remaining Parmesan. Cook the tartlets for 20-25 minutes in the oven. Serve with a watercress salad. Per tartlet: 300 calories, 15g fat (7g saturated), 27g carbohydrate

photograph wiLLiAm LingwooD

Fresh and light, a perfect meat-free lunch or starter to serve with a peppery watercress salad.

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 gluten and dairY free duck in asian spices with bitter leaf and pomegranate salad

relaxed weekends

Try this You can also sear the duck breasts in a hot pan and then roast in the oven at 220C, gas 7, for about 10 minutes

Duck in Asian spices with bitter leaf and pomegranate salad The perfect dinner party food: it’s easy to make and looks – and tastes – exquisite. ready in 35 minutes, plus marinating serves 4 easy/prepare ahead

photographs taRa fisHeR, williaM lingwood

 3 duck breasts  2 star anise  4tbsp fresh orange juice  6tbsp soy sauce  2 sprigs thyme  2tsp five-spice powder  1tbsp honey  2 oranges, peeled  1 radicchio, shredded  1 pack pomegranate seeds  1 bunch watercress 1 Score the skin of the duck breasts and lay them in a dish with the star anise, orange juice, soy sauce, thyme, five-spice powder and honey. Marinate for at least 2 hours but ideally 24, turning occasionally. 2 Heat the grill to hot and line a roasting tin with foil. Remove the duck breasts from the marinade, pat dry and rub the skin of each breast with a little salt, then grill for 6-8 minutes, skin-side down. Turn over, brush with more marinade and cook for a further 5 minutes. 3 Remove the duck to a plate to rest for 5 minutes before slicing. Meanwhile, cut the oranges into segments and mix with the radicchio, pomegranate seeds and watercress in a bowl. 4 Bring the remaining marinade to the boil, pour it over the duck and serve with the salad. Per serving: 365 calories, 24g fat (7g saturated), 14g carbohydrate

grilled goats’ cheese and beetroot salad

Grilled goats’ cheese and beetroot salad

A filling main course, but you can also stir in brown rice or cooked orzo pasta. ready in 50 minutes serves 4 easy/prepare ahead  1kg raw beetroot, peeled and cut into wedges  5tbsp olive oil  3 sprigs thyme  300g broad beans  ½tsp honey  1tbsp lemon juice  2tbsp pomegranate molasses  2 x 120g logs mild goats’ cheese, sliced  75g baby salad leaves  large handful each of mint and basil leaves, roughly chopped  75g pomegranate seeds

1 Heat the oven to 200C, gas 6. spread the beetroot on a baking tray, drizzle 2tbsp of the oil over, and sprinkle with the thyme and some seasoning. Cook in the oven for 45 minutes. 2 Meanwhile, blanch the broad beans in boiling water for 2 minutes, drain and rinse under cold water. Remove the outer shell; set aside. Mix the remaining oil with the honey, lemon juice and molasses, season and set aside. 3 Heat the grill to medium high. place the cheese on a baking tray lined with foil, and grill for 2 minutes. 4 toss the beetroot, salad leaves, herbs, broad beans and pomegranate seeds in the dressing, divide between 4 bowls and top each with 3 slices of cheese. Per serving: 485 calories, 30g fat (13g saturated), 32g carbohydrate

woman&home passionate about food 103

weekend with Jordan Bourke and Rejina Pyo

jordan bourke & rejina pyo’s

Seafood & spring onion pancake (haemul pa-jeon)

Ready in 25 minuteS SeRveS 2 eaSy

“GOOd fOOd And cOOkinG is sO inGRAined in kOReAn culTuRe And eveRydAy life THAT even THe sTAndARd kOReAn GReeTinG is GROunded in fOOd. kOReAn PeOPle dOn’T Ask HOw yOu ARe, buT, ‘bAb mOGOsOyeO?’, wHicH TRAnslATes As, ‘HAve yOu eATen?’ OR liTeRAlly, ‘HAve yOu eATen Rice?’. THe ideA beinG THAT HOw yOu ARe enTiRely dePends On HOw well nOuRisHed yOu ARe, sO THey miGHT As well GeT sTRAiGHT TO THe POinT.”

 200g mixed squid rings and prawns  4 garlic cloves, crushed  1tsp toasted sesame seeds  2tsp roasted sesame seed oil  100g plain flour (or white spelt flour)  3 level tbsp glutinous rice flour (or cornflour)  2 eggs, beaten  2tbsp sunflower oil  6 spring onions, sliced lengthways  ½ green chilli, deseeded and sliced  ½ red chilli, deseeded and sliced  sea salt and freshly ground black pepper dipping sauce  2tbsp soy sauce  1tsp rice wine vinegar  ½tsp roasted sesame oil  1 small garlic clove, crushed  ¼tsp toasted sesame seeds 1 in a bowl, combine all the dipping sauce ingredients together and set aside. 2 wash the seafood and drain. place it in a bowl with half the crushed garlic, the sesame seeds, sesame oil and a pinch of salt and pepper. set aside. 3 in a separate bowl, combine the

flours with a ¼ teaspoon of salt, then add half the beaten egg, the remaining garlic and slowly whisk in 150ml of ice-cold water. (do not add in all the water at once, as you may not need the full amount.) the batter should be the consistency of thick pouring cream. if you are not using fish, add the garlic, salt, sesame seeds and sesame seed oil straight into the batter. 4 place a 22cm non-stick frying pan over a medium heat, add the sunflower oil and when hot ladle in 2 thirds of the batter. use the back of a spoon to coat the base of the pan with the batter. place the spring onion strips onto the pancake, with the green ends lying in both directions, then scatter over the chillies and seafood. add the remaining beaten egg to the remaining batter and whisk to combine, then drizzle it over the spring onions and seafood so that they do not come loose when flipping the pancake. fry over a medium heat for 3-4 minutes until the bottom is set then carefully invert the pancake onto a plate and slide it back into the pan and fry for a further 3-4 minutes, or until the fish is cooked through and the pancake is golden and crispy. 5 serve up the pancake by cutting it into bite-size pieces. serve immediately with the dipping sauce.

JoRdan BouRke & ReJina Pyo’S our korean kitchen (weidenfeld & nicolson) This book by Irish chef Jordan and his Korean wife Rejina takes you on a journey through the most loved and authentic recipes of Korea. Suitable for a newcomer to Asian cooking, it takes you through the key ingredients and provides a cultural history of the food to give context to the recipes that follow. There are quick and easy options, light lunches, weeknight meals and sharing dishes for dinner parties.

104 woman&home passionate about food

extracted from our korean kitchen by jordan bourke and rejina pyo, published by weidenfeld & nicolson (£25 in hardback and £12.99 in ebook) PHOTOGRAPH tara fisher

This dense, savoury pancake makes a fantastic starter or sharing dish with everyone diving in with their chopsticks. Extremely popular as a snack in Korea, you can make this dish your own with whatever selection of seafood you like.

“The wonderful thing about Korean food is that most of the base flavourings have long shelf lives” Jordan Bourke & Rejina Pyo’s Seafood & spring onion pancake

SPRING BAKING Our baked treats include fruity tray bakes, savoury pre-dinner snacks and a five-tier showstopper

We’ve got Easter covered – from our special Saffron hot cross buns to the beautiful Spring biscuits that make a wonderful gift

photograph stuart west prop styling sue rowlands

Plus, you’ll find the most mouthwatering sponge cakes – brought up to date with new flavours – and biscuits to make with the kids. Enjoy!

tempting bakes

ready in 1 hour, plus proving and cooling makes 12 easy/prepare ahead/freeze  300ml milk  ¼tsp powdered saffron  500g plain strong white flour  60g golden caster sugar  7g sachet fast-action dried yeast  1tsp salt  2tsp mixed spice  60g unsalted butter, melted  1 large egg, beaten  250g mixed dried fruit  50g cut mixed peel for the crosses  4-6tbsp strong plain flour  1 egg, beaten for the glaze  3-4tbsp golden syrup, warmed you will need  a baking tray lined with baking parchment, and a disposable piping bag 1 Bring the milk to the boil, remove the pan from the heat and add the saffron. Leave to infuse until the milk cools and is tepid. 2 Sift the flour into a large bowl and stir in the sugar, yeast, salt and mixed spice. Pour in the milk, butter and egg. Tip in the dried fruit and peel and work the mixture with your hands to form a dough. Tip out onto a lightly floured work surface and knead for 5-10 minutes until smooth and elastic. 3 Put the dough in a large, clean bowl, cover with lightly oiled clingfilm and leave in a warm place for 1-1½ hours or until doubled in size. Tip out the dough onto a lightly floured surface; knead until smooth. 4 Divide the dough into 12 balls. Spread out on the baking tray, making sure that they’re not touching. Lightly cover with oiled clingfilm and leave to rise in a warm place for an hour until doubled in size. 5 Heat the oven to 200C, gas 6. 6 To make the crosses, mix the flour with 2-3tbsp cold water until smooth. Lightly brush the top of the buns with beaten egg. Fill the piping bag with the flour mixture. Pipe crosses onto the buns. Bake for 20-25 minutes or until golden and well risen. 7 Remove the buns from the oven and

immediately brush the warm syrup over, then transfer to a wire rack to cool. Per bun: 343 calories, 7g fat (4g saturated), 62g carbohydrate

Spring biscuits Treat loved ones to a cardboard egg filled with homemade biscuits. ready in 40 minutes, plus chilling and cooling makes 24 easy/prepare ahead  125g butter, cubed  125g golden caster sugar  1tsp vanilla extract  175g plain flour  1 large egg yolk to decorate  250g pack ready-to-roll icing  pink and yellow paste food colouring  1 egg white, lightly beaten  flower decorations you will need  a baking tray and baking parchment, cutters and a wooden skewer 1 Put the butter, sugar and vanilla in a food processor. Whizz for a few seconds. Add the flour and egg yolk, and whizz until it forms a ball. Turn out onto a floured surface and knead the dough lightly for a couple of minutes until smooth. Wrap in clingfilm and chill for 20 minutes. 2 Heat the oven to 180C, gas 4. Roll out the dough between 2 sheets of baking parchment. Use cutters to stamp out shapes. 3 Put the biscuits and parchment on a baking tray and cook for 12-15 minutes, until pale golden. Cool for 5 minutes, then transfer them to a wire rack to cool completely. 4 To decorate the biscuits, divide the pack of icing into 3. Dip the skewer into the pink paste food colouring and add to 1 portion of the icing; knead until evenly coloured. Add the yellow food colouring to 1 portion of icing, leaving the third portion white. 5 Roll out the icing on baking parchment and stamp out shapes. Brush the biscuits lightly with egg white and put the icing on top of the biscuit. Also, brush the base of the flower decorations with egg white and secure in the centre of the flowers. Per biscuit: 126 calories, 5g fat (3g saturated), 20g carbohydrate

Courgette layer cake Cakes containing veg are a big trend – and this has a lovely hit of lime too. ready in 50 minutes, plus cooling serves 10-12 easy/prepare ahead  250g butter, softened  250g unrefined caster sugar  4 large eggs, beaten  250g plain flour, sifted  2tsp baking powder  zest and juice of 3 limes (keep separate)  300g courgettes, grated and any excess water squeezed out with a cloth  75g pistachio nuts, ground for the frosting  400g cream cheese  200g butter, softened  200g icing sugar, sifted  zest of 1 lime  3tsp lime juice (from above) for the icing  200g icing sugar, sifted  little lime juice (from above), to combine  edible flowers and lime zest, to decorate you will need  3 x 18cm cake tins, the bases and sides lined with baking parchment 1 Heat the oven to 180C, gas 4. Whisk the butter and sugar until pale and fluffy. Alternately add the eggs and flour. Sift in the baking powder. Gently stir in the lime zest, courgettes and nuts. Divide between the tins and bake for 30-40 minutes until a skewer inserted comes out clean. Leave in the tins for 10 minutes, then remove and cool completely on a wire rack. 2 Meanwhile, make the frosting. Put half the cream cheese into a bowl with the butter, icing sugar, lime zest and juice. Whisk together, then add the remaining cream cheese. Make the icing by mixing the icing sugar with 1tsp of lime juice at a time until you have the correct consistency. 2-3tsp should be enough – it should be thick enough to coat the back of a spoon. 3 Cover 2 sponges with the frosting, place one on top of the other and top with the final sponge. Spoon the icing onto the centre, smoothing it out with a spoon and letting it drizzle down the sides. Per serving: 784-654 calories, 52-44g fat (31-26g saturated), 66-55g carbohydrate

photograph STUART WeST

Saffron hot cross buns Saffron gives these traditional Easter treats a gorgeous colour and flavour.

Tip You need full-fat cream cheese to make the best frosting, but to cut calories, use 0% Greek yogurt mixed with lime zest

courgette layer cake

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tempting bakes

Try this

saffron hot cross buns (recipe page 108)

110 woman&home passionate about food

photographs chris stuart alack west, chris alack

To achieve neat crosses on the buns, pipe the mixture in long lines the full length and width of the baking tray

spring biscuits (recipe page 108)

tempting bakes

You’ll love this updated classic – layers of almond and pink sponge smothered in white chocolate frosting, so much tastier than marzipan, and finished off with mini eggs

the new Battenberg layer cake

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The new Battenberg layer cake

Do buy the cake pan set from Lakeland – you’ll use it again and again! ready in 50 minutes, plus cooling serves 16 easy/prepare ahead/freeze

photographs chris alack, stuart west

for the cake  300g unsalted butter, softened  300g golden caster sugar  5 large eggs, beaten  250g self-raising flour, sifted  50g ground almonds  1tsp almond extract  ½tsp dr oetker hot pink gel food colour  ½tsp rose extract (optional) for the white chocolate frosting  200g Belgian white chocolate  250g unsalted butter  125g golden icing sugar  125g icing sugar  8tbsp seedless strawberry jam  mini eggs, to decorate you will need  Wilton easy layer 15cm cake pan set (lakeland) or 5 x 15cm cake tins, greased and lined with baking parchment 1 heat the oven to 180c, gas 4. Put the butter, sugar, eggs, flour and almonds into the bowl of a freestanding mixer. Mix until smooth. 2 using digital scales, divide the weight of the mixture by 5. Put two-fifths of the mixture in a bowl and stir in the almond extract. stir in the pink colour and rose extract, if using, to the remaining mixture. 3 spoon the almond mixture into 2 tins and the pink mixture into 3 tins. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. 4 remove from oven and leave to cool in tins for 5 minutes. invert onto wire racks, remove the lining parchment and leave to cool completely. 5 Melt the white chocolate in a heatproof bowl over a pan of gently simmering water. whizz the butter and icing sugars together in a mixer until smooth and well combined. Pour in the melted chocolate and continue mixing until smooth. 6 Put a pink cake on a stand and spread over 2tbsp jam. layer up alternate coloured cakes with a layer of jam in-between. 7 spread the frosting all over the cake with a palette knife. Decorate with the mini eggs. Per serving: 602 calories, 37g fat (21.5g saturated), 60g carbohydrate

 gluten free the best jammy bites

The best jammy bites Make these dairy free by using Stork block instead of the butter. ready in 30 minutes, plus cooling makes 10-12 easy/prepare ahead  250g gluten-free flour  pinch of salt  150g unsalted butter  90g caster sugar  3tbsp raspberry jam you will need  6cm and 1cm cutters  a baking tray lined with baking parchment 1 heat oven to 180c, gas 4. tip the flour and salt into a bowl, rub in the butter,

Try this for a change from the classic raspberry jam filling, try lemon curd for a wonderfully tangy taste

then stir in the sugar. Mix until everything binds together to form a dough. 2 shape the dough into a large circle and roll out to about 5mm thick. cut out 20-24 circles using the 6cm cutter, then cut a 1cm hole in the middle of half the circles to form rings. Put on the baking tray. 3 Bake for 8-10 minutes, or until lightly golden. remove from the oven and leave to cool. Divide the jam between the circles, then top with the biscuit rings. Per biscuit: 256-214 calories, 13-10.5g fat (8-6.5g saturated), 34-29g carbohydrate

Try this The raisins can be replaced with dried cranberries, sour cherries or chopped soft prunes

Chocolate, coconut and raisin fridge cake Delightfully retro, we’ve given this classic a little upgrade to make it grown-up. rEady In 20 MInutEs, plus chIllIng MakEs 20 squarEs Easy/prEparE ahEad

Rich chocolate tarts

These intense dark chocolate tarts are the perfect way to finish a meal. rEady In 55 MInutEs, plus chIllIng and coolIng sErvEs 6 Easy/prEparE ahEad/frEEzE  375g packet sweet shortcrust pastry for the filling  300ml carton whipping cream  75g caster sugar  200g bar dark chocolate, broken into pieces  few drops vanilla extract  2 large eggs  gold leaf, to decorate (optional) you will need  6 x 12cm fluted flan tins, greased, baking parchment and baking beans 1 use the pastry to line the tins, trim around the top edges to neaten and prick the bases with a fork. chill for at least 30 minutes. 2 heat the oven to 180c, gas 4. Put a baking tray in the oven to heat up. line the pastry cases with baking parchment and

fill with baking beans. Put the tins on the hot baking tray. Bake for 15-17 minutes, then remove from the oven. lift out the parchment with the baking beans and return the cases to the oven for 5-7 minutes, or until light golden and cooked through. remove from the oven and set aside. 3 to make the filling, pour the cream into a saucepan and add the sugar. Bring it to the boil, stirring until the sugar dissolves. Put the chocolate into a bowl, pour over the cream mixture and stir until the chocolate melts. add the vanilla and leave to cool slightly, then beat in the eggs. Pour the mixture into the cooked pastry cases and bake for 15-20 minutes, until the filling is almost set, but wobbles slightly when the tins are tapped. 4 remove from the oven and leave to cool for about 15 minutes. remove from the tins; leave to cool completely. Place a piece of gold leaf, if using, in the centre of each tart. Per tart: 648 calories, 47g fat (24g saturated), 46g carbohydrate

1 Put the coconut milk, chocolate and syrup in a pan over a low heat. Once it begins to melt, stir from time to time, then remove from the heat and mix until smooth. 2 crush half the shortbread in a food processor, and roughly chop the remainder. Mix the crushed shortbread with the melted chocolate until well combined. add the chopped shortbread, raisins, coconut chips and pistachios. Mix well, then scrape into the prepared tin. Decorate by scattering over the raisins, coconut pieces and pistachios. Put in the fridge for at least 1 hour. 3 remove the cake from the tin, drizzle over the cooled melted chocolate and leave to set for 5 minutes before serving. Per square: 290 calories, 17g fat (11g saturated), 28g carbohydrate

photographs chris alack, gus filgate

rich chocolate tarts

 225ml coconut milk  250g dark chocolate, broken into squares  3tbsp golden syrup  400g shortbread biscuits  125g raisins  85g dried coconut chips  75g pistachios, roughly chopped to decorate  15g raisins  15g dried coconut pieces  15g pistachios, roughly chopped  50g milk chocolate, melted you will need  20x20x8cm loose-based tin, greased and lined with baking parchment

tempting bakes

Baking

know-how & suppliers Even beginners can bake the perfect cake! the trick is to follow the recipe to the letter. It’s also handy to have a few bits and bobs in the kitchen that will make life a lot easier…  a good ElEctrIc whIsk Cakes rise better the more air they have in them, and a heavy-duty whisk will make this much easier. We love the Dualit and kenwood hand mixers, which whisk meringues in the blink of an eye. Widely available.

 MEasurIng spoons Use these to ensure consistency and accuracy – don’t guess!

 non-stIck cakE tIns You should always use the right cake tin for the recipe, and having a selection of non-stick tins will make your life so much easier.

 dIsposablE pIpIng bags Don’t waste time washing out messy bags – use disposable ones that are perfect for piping everything from icing to macarons (widely available).

 rubbEr spatula We can’t get by without these in the woman&home kitchen – there’s something so satisfying about scraping every last bit of cake mix from the bowl! chocolate, coconut and raisin fridge cake

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tempting bakes

Try this Mango also works beautifully in this recipe Ð use instead of the passion fruit

116 woman&home PAssIonAte ABoUt Food

Chocolate cake with passion fruit and lime Perfect for Mother’s Day or an Easter treat for the whole family. rEady in 45 minutEs, plus cooling sErvEs 10-12 Easy/prEparE ahEad/frEEzE

photographs GUs FILGAte, stUArt west

 185g unsalted butter  225g caster sugar  1tsp vanilla extract  3 large eggs, lightly beaten  250g plain flour  50g cocoa powder  1tsp baking powder  1tsp bicarbonate of soda  150ml milk for the lime ganache  100g dark chocolate, roughly chopped  15g unsalted butter, cut into cubes  1tbsp cocoa powder  50ml lime juice (around 2 limes)  3tbsp golden syrup for the passion fruit cream  400ml whipping cream  6 passion fruit, pulp removed  2tbsp icing sugar you will need  3 x 20cm cake tins, the bases and sides greased and lined with baking parchment 1 Heat the oven to 180C, gas 4. Cream the butter and sugar together, mix in the vanilla, then gradually beat in the eggs. Mix together the flour, cocoa, baking powder and bicarbonate of soda, then sift into the cake mixture. Fold until combined. Gently mix in the milk, then divide between the prepared tins. Bake for 15-20 minutes. 2 For the ganache, put all the ingredients in a heatproof bowl over a pan of barely simmering water, allow to melt gently then stir, remove from the heat and set aside briefly to cool slightly and firm up. 3 For the fruit cream, whip the cream with the pulp and icing sugar until it holds its shape. Using a palette knife, spread half over the top of one sponge, top with another sponge and spread over the remaining cream. Put the last sponge on top and lightly press to hold in place. Pour the ganache onto the middle of the cake; spread to the edges with a palette knife. Per serving: 629-524 calories, 39-33g fat (23-20g saturated), 59-48g carbohydrate

Easy blueberry and lemon squares

Easy blueberry and lemon squares Health-boosting blueberries are a great fruity addition to this delicious and colourful American-inspired tray bake. rEady in 45 minutEs, plus cooling sErvEs 12 Easy/prEparE ahEad/frEEzE  225g golden caster sugar  275g plain flour  2tsp baking powder  1 egg, lightly beaten  100g butter, melted  284ml buttermilk  grated zest and juice of 2 lemons  180g blueberries you will need  18x28cm tin greased and lined with baking parchment

1 Heat the oven to 190C, gas 5. Mix together 175g of the sugar with the flour and baking powder, then add in the egg, butter, buttermilk and half the lemon zest and juice. Mix well. 2 Fold in the blueberries, then pour the mixture into the lined tray and bake for 20-25 minutes, until golden and springy. 3 In a small pan, gently heat the remaining sugar, lemon zest and juice until dissolved and starting to become syrupy. 4 Lightly prick the surface of the cake with a skewer and spoon over the syrup. Allow to cool, then cut into squares to serve. Per square: 245 calories, 8g fat (4.5g saturated), 39g carbohydrate

These gooey blueberry and lemon squares are big on flavour – and ideal with a cuppa for an afternoon treat

Treat friends to these pre-dinner nibbles. They’re so moreish and go perfectly with a glass of wine Salted basil crackers

These are so quick and simple to make – and you can play around with toppings. ready in 35 minutes, plus cooling serves 4 easy/prepare ahead

gluten-free breadsticks

Gluten-free breadsticks

Poppy and sesame seeds are used to top these satisfyingly crunchy snacks. ready in 35 minutes, plus proving and cooling makes 16-20 easy/prepare ahead/freeze  350g gluten-free bread flour  1tsp caster sugar  ½tsp salt  7g sachet fast-action dried yeast  200ml warm water  50ml sunflower oil  1 large egg, plus 1 egg, beaten, for the glaze  1tbsp poppy seeds  1tbsp sesame seeds you will need  a large piping bag with a 1cm piping tube, and 2 baking trays lined with baking parchment

1 Tip the flour into a bowl and stir in the sugar, salt and yeast. Add the warm water, oil and egg, and mix well to give a soft dough. Fill the piping bag with the mixture and pipe long sticks onto the baking trays. Cover loosely with oiled clingfilm and leave in a warm, draught-free place until doubled in size. 2 Heat the oven to 200C, gas 6. Brush the breadsticks with the egg glaze and sprinkle poppy seeds over half the breadsticks and the sesame seeds over the remaining half. 3 Bake for 12-15 minutes or until golden and crisp. Remove from the oven and transfer to a wire rack to cool. Serve warm or at room temperature. Per breadstick: 117-94 calories, 4-3.5g fat (0.7-0.5g saturated), 17-14g carbohydrate

1 Heat the oven to 200C, gas 6. Tip the flour into a bowl with the sugar and salt. Add the melted butter, egg yolk and 6tbsp water, and mix to a dough. Add the shredded basil and knead in well. 2 Divide the dough into 2 and roll each portion out very thinly – as large as possible – but so that they still fit on the baking trays. Put the whole basil leaves on top. Roll the dough to squash the leaves into it. Carefully slide the 2 pieces of dough onto the lined baking trays. Brush with the egg white and sprinkle the salt flakes over. 3 Bake for 12-15 minutes or until golden and crisp. Remove the crackers from the oven and transfer to a wire rack to cool. Serve warm or cold. These are best eaten on the day they’re made. Per serving: 445 calories, 23g fat (14g saturated), 49g carbohydrate

photographs CHARlie RiCHARDS, Tony BRiSCoe

 250g plain flour  a pinch of sugar and a pinch of salt  100g butter, melted  1 large egg, separated  2tbsp shredded basil, plus large handful of small basil leaves  salt flakes, for sprinkling you will need  2 baking trays, lined with baking parchment

tempting bakes

salted basil crackers

woman&home PASSionATe ABouT FooD 118

baking with James Morton

james morton’s

The ultimate millionaire’s shortbread

ready in 50 MinuTes, plus cooling Makes 16 shorTbread slices easy/prepare ahead

“my bOOk is fOR THe unPReTenTiOus. eveRyTHing is simPle. eveRyTHing is diRecT. i bOugHT eveRy ingRedienT fROm my lOcal, medium-sized suPeRmaRkeT. my bOOk is fOR eveRyOne wHO THinks baking sHOuld be fun.”

for the shortbread base  100g softened, salted butter  50g caster sugar  150g plain flour for the caramel  ½ x 200g tin condensed milk  150g salted butter  50g caster sugar  50g golden syrup for the chocolate topping  200g dark chocolate (70-80% cocoa solids) 1 preheat your oven to 160°c/140°c fan/ Gas 3. line an 8-inch square brownie tin with baking paper and grease the sides. 2 to make the shortbread, use a wooden spoon to combine the butter with the sugar in a large bowl until it forms a paste. add the flour and gently mix it all together. use your hands to work the mix until it mops up all the crumbs – you don’t need to add any extra liquid. 3 press this out flat with your hands so that it fills your lined tin, then bake for 10-15 minutes or until it is just blushing golden brown at the edges. leave to cool in the tin.

4 whilst it’s baking, start the caramel. weigh all the ingredients into a saucepan and place on a medium-high heat, stirring gently. watch it closely as you stir – you should start to see little slivers of brown where it has stuck to the bottom of the pan. if you see these bits, stir them in vigorously and turn the heat down to low-medium. simmer gently until it is a colour that you like – i go for a deep, golden brown. 5 when ready, pour your dark caramel onto your biscuit base and spread it over the top with a knife. to even out the surface, pick up your tin and drop it onto the countertop with a bang. leave this to cool for at least an hour (or overnight) before adding the chocolate topping. 6 break about three-quarters of the chocolate into a microwaveable bowl and chop the rest very finely. Zap your chunks in a microwave on full power for 15 seconds at a time, stirring in between (or melt over a bowl of simmering water). once melted, add your finely chopped chocolate and stir until combined. 7 pour it onto your cooled caramel surface and spread with a knife. again, to even the surface, pick it up and drop it onto your countertop. leave it to set for another hour (neVer in the fridge), before slicing into squares.

JaMes MorTon’s how baking works: and what to do when it doesn’t (ebury Press) After the success of Brilliant Bread, The Great British Bake Off finalist is back with his second book, How Baking Works. In it, he breaks down and explains the basics, including what can go wrong with different bakes and why, so it won’t happen again. James also takes you through essential processes and techniques, with simple step-by-step instructions, so you can achieve a perfect bake every time.

120 woman&home passionate about food

extracted from how baking works: and what to do when it doesn't by james morton (ebury press, £20) PHOTOgRaPH andy sewell

It’s not often that I am arrogant enough to believe that my recipe should be the standard on which all others are based. But here I am saying just that. It’s not only the best caramel shortcake I’ve ever had, but I’ve gone to great pains to keep the steps and ingredients very simple, too.

“Heat your knife with water from the kettle to make slicing easier” James Morton’s The ultimate millionaire’s shortbread

EAT SMART

 10 ways to clean juice “Clean eating” is eating and drinking the most natural foods possible, steering clear of anything processed. So start your day with a “clean” smoothie  Start with the right kit. You want a super-powerful blender because you need it to break down fruit, veg, nuts and seeds into a smooth texture, which makes it easily digested and more pleasant to drink. You then retain all the fibre, pulp and seeds, which traditional extracting juicers can’t do.

Kale may be the “in” thing but without the other fruit and veg to balance it in a smoothie, it tastes pretty dreadful! Try adding apples or pears, cucumber, lemon juice and avocado. Then all you need is some water or try coconut water to achieve the correct texture.

wORdS jane curran phOTOgRAph getty images

 Or instead of kale, try spinach leaves. Balance the rather vegetal taste with fresh pineapple, mango or pear. Then add a little acidity with a squeeze of fresh lime or lemon. That way, you can achieve a good chunk of your five-a-day before you’ve left the house!

A word on water, which you need to dilute your smoothie or it will be thick and undrinkable. Normal water is fine – we don’t drink enough of it anyway. But it’s great to add protein, too, to kick-start your day. Skimmed milk is one option but it works better with fruit than green veg. Soya milk has the highest protein content of the non-dairy options and is palatable in a smoothie, whereas on its own, it could be challenging.  If you want to lower cholesterol, try adding oat milk to your smoothie instead of water. A 250ml glass will give you a third of the daily suggested intake of soluble fibre. Look for ones with added calcium, as non-dairy milks contain far less calcium than cows’ milk.

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Mixed bags of frozen fruits are handy if you’re in a rush. Add some banana and pineapple for extra fibre. Or some 0% Greek yogurt for more protein. Protein is important at any time of the day but especially in the morning, as it keeps you feeling fuller for longer.  Add some seeds! It’s equally a challenge to get more of the little seeds – chia, flaxseed, hemp – into your diet. They are the perfect healthy addition, being rich in omega-3 fatty acids and fibre. Just a tablespoon will do it, pulped to powder in a powerful blender.

Goji berries are also on those (some rather dubious) “superfood” lists but they do have rather an odd, dusty taste. Again a perfect ingredient to hide in a smoothie! Why? They are full of antioxidants and amino acid proteins, and have been used in traditional medicine for their healing powers. And they can’t do you any harm!  This one may sound weird but chilled rooibos or redbush tea is a great addition to a smoothie in place of water or milk. It’s caffeine-free and is very low in tannins. Rich in antioxidants too, one of its greatest powers is that it helps the urinary tract – great for women who suffer from cystitis and other similar infections.

Don’t ignore all the simple everyday fruits and vegetables that don’t cost a lot and still have all the important nutrients, vitamins and minerals, such as carrots, apples, flat-leaf parsley, pears and spinach. The aim every day is to consume a rainbow of fruit and veg.

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 GOURMET GETAWAYS 

New York

A trip with a difference! Editor Jane Curran embarked on a whistle-stop weekend with the M&S food gurus to discover exciting new foods that you may soon see on the shelf

Opposite page Brooklyn, with its iconic bridge, is home to artisan producers Clockwise from left Make Grand Central Station your destination for oysters; stop for a coffee in Manhattan; Dirty Candy’s carrot meringue pie… try it in its modernist restaurant Bottom Dean & DeLuca sells gourmet groceries and has a café

It’s certainly a challenge to stay ahead of the game in any walk of life – fashion, interiors, technology – and food is no exception. How did quinoa go from something slightly alternative and wacky into a mainstream ingredient in salads, stir-fries and stews? Food trends often begin in restaurants and the food developers who work in retail are always seen eating out and scouring menus. None more so than the team at M&S, who not only check out what the chefs are up to but travel the world to find the hottest new foods. A fascinating and frantic job, which does your waistline and your sleep patterns no favours whatsoever! In two days, we visited over 25 food stores, takeaways, restaurants, food markets and cafés to check out what’s on offer in The Big Apple. New York has a population of around eight million, from every corner of the globe, so the range of food on offer is vast, from what the Americans lovingly term “fine dining” to food courts serving everything from Korean barbecue chicken to massive New England lobster rolls (and for just $17!). It is said that cash-rich New Yorkers don’t cook and takeaway and delivery food is cheap, hence there’s so much ordering in and eating out.

restaurants are giving humble vegetables, such as turnips and Brussels sprouts, the red carpet treatment. With the M&S team, we ploughed through the whole menu at Wassail, an extremely dimly lit veggie restaurant (so dim we needed our phone lights to read the menu) on the hip Lower East Side. Roasted turnips with miso butter may not make your heart sing but it was certainly delicious. We could have eaten three portions of the carpaccio of butternut squash lightly blowtorched and served with a sweet and sour vinaigrette at Santina, just under the High Line, a linear park built on a high section of a disused train track where Leonardo DiCaprio is rumoured to have his morning run, but sadly we missed him. Sprouts are taking centre stage too, so a sprout is not just for Christmas after all, although the Brusselmole at M&S was one of their top selling dips in December! Dirt Candy is a meat-free restaurant in the East Village whose >>

The “VegiVores” The trend for vegetarianism in the US is on the rise, and we are following suit. Swanky New York

woman&home passionate about food 127

mantra is “anyone can cook a hamburger, leave the vegetables to the professionals”. Brussels sprout tacos, anyone? And just when you thought you’d seen it all, kale matzo ball soup with poached egg and okra pops up! Kale isn’t going away anytime soon. New Yorkers have taken the vegan food love affair from California into their hearts and made it equally glamorous and desirable. Dirt Candy’s grilled onions and scallions (spring onions) with Thai basil, mint and fermented black bean dressing doesn’t sound remotely worthy. And of course, all things fermented and pickled are The Next Big Thing. Who would have though that sauerkraut would come into fashion?

FOOD WITH SEOUL The nation most in love with fermented food is Korea – no meal is served without kimchi, their national dish of fermented cabbage or other vegetables with gochujang, a Korean chilli paste. There are so many Korean restaurants in New York you could eat in a different one every weekend for a year, and still have plenty left over. Korean food is slowly gaining in popularity in the UK, with recipe books being published in the past year (see our featured recipe from Jordan Bourke and Rejina Pyo’s Our Korean Kitchen on page 104) and new restaurants opening in London, though it is hardly mainstream – yet. So it was a treat to visit Oiji in the East Village, which Korean-born chefs/owners Brian Kim and Tae Kyung Ku describe as “refined authentic Korean”. They use traditional flavours and dishes, but give them a contemporary upgrade. So their side dish of kimchi includes cauliflower, another vegetable that we’ve fallen back in love with on both sides of the Atlantic. And their slow-cooked pork belly with kimchi just melts in the mouth. M&S haven’t produced their own kimchi as yet – it is an acquired taste if you’re not used to hot, spicy flavours – but they’ve latched on to Korea with a range of dressings and marinades in their international range and new Korean stir-fries.

SALT & SWEET M&S launched their Liquid Salted Caramels (permanently on my birthday/Christmas/I wish list) back in 2006. Sadly, the nation wasn’t ready! Roll on to 2009, where salted caramel chocolates were President Obama’s favourite treat and Robbie Williams had a chocolate sea salt wedding cake, and M&S tried again, having seen the New Yorkers’ passion for the combination. Since then, we’ve all been in love with this highly addictive combination. We tried salted peanut butter cookies at The Good Batch in Brooklyn. Brooklyn is the new Shoreditch, so they say… streets of brownstones straight from a movie set and full of individual food stores, bakeries, bars and restaurants without a chain coffee shop in sight. You’ll find gluten-free ice cream sandwiches,

gluten-free brownies and cookies at The Good Batch – you would think half of Brooklyn was allergic to gluten, there is so much gluten-free baking going on! Although America’s claim to culinary fame was never chocolate (have you ever tasted Hershey’s and thought it resembled chocolate?), New Yorkers have fallen in love with artisan chocolate and it’s all in Brooklyn. The Mast Brothers opened their eponymous store and chocolate factory in the area back in 2007 and it’s hipster central – beards and piercings a-go-go. With their 200g chocolate bars in designer packaging setting you back £19 a pop, you have to know it’s worth the effort. And it pretty much is, though for me, goats’ milk and sheep’s milk chocolate is possibly a step too far. Funnily enough, the Mast Brothers recently opened their first UK branch, and yes, it’s in Shoreditch! Brooklyn is also where head of product development Grainne Allen found a tiny shop selling fresh cream truffles. They will be landing in M&S very soon (though made with West Country cream) and, having tasted them, I can assure you it’s a treat worth waiting for.

COCKTAIL HOUR If you go to one cocktail bar in Manhattan, it has to be the SixtyFive Bar & Cocktail Lounge. It’s on the 65th

phOTOgrAphS alamy, getty images, istock by getty images, noah devereaux, starchefs.com

floor of the Rockefeller Center in Rockefeller Plaza with amazing views of the city. Ditch the trainers and put your heels on – no dressing down allowed. Here is the home of the Rainbow Room, where it’s said that Fred and Ginger used to dance. Although New York is famous for its fabulous cocktails, there’s a big trend in craft beers and ciders. Cider used to mean pressed apple juice to the Americans, but they are returning to our own traditional style. At Wassail, the funky veggie restaurant mentioned earlier, they specialise in craft ciders, which they pair with the food. We also tried a delicious craft gin made in Brooklyn, Bathtub Gin (from M&S and Majestic). The mocktail is on the up too. Drinking vinegars (spotted in trendy bars and gourmet delis, and some hipster spots in east London too) are known as shrubs in the US. They date back to Colonial times where vinegar, usually cider, was mixed with fresh fruit and sugar. Great with soda water as a no-alcohol drink but spotted in cocktails, too. New York is a food lovers’ joy. If you get the chance to visit, don’t miss Brooklyn, which is in sharp contrast to Manhattan’s skyscrapers and seven-lane avenues. In Manhattan, Chelsea Market is a great spot for lunch or drinks. Once a food market, it’s now more of a food

court with plenty of choice – clam chowder at the Lobster Place should be on the list. If you’ve never been, you shouldn’t miss the Oyster Bar at Grand Central Station. It first opened in 1913 and its glorious vaulted ceiling and overall grandness is worth the trip. Even if you don’t like oysters, and there are usually 30 varieties on the menu every day, there is fish galore to choose from – clams, lobster, scallops, crab and all sorts of fish. New Yorkers often book three or four restaurant tables at the weekend, then cancel on the day, depending on their mood. So you can often get a table in a busy restaurant a few hours’ beforehand.

WHERE TO STAY New York hotels are expensive. The Soho Grand is a gorgeous boutique hotel in a great location, but you may want to check airbnb.co.uk, which has a huge amount of places to stay at more affordable prices.

Opposite page, clockwise from top left A chocolate bar at Mast Brothers will set you back £19; head to Chelsea Market for lunch… or grab a hot dog to go; try Korean cuisine at Oiji Above, clockwise from centre Eat veggie at trendy Wassail… and wash your meal down with a craft cider… or try out one of the city’s many bars; don’t miss the clam chowder at Lobster Place; dress to impress for a cocktail at SixtyFive… and enjoy it on the terrace at sunset; Jane loved the carpaccio of butternut squash at Santina… which is located under the High Line

 USEFUL WEBSITES Visit New York nyc.com/restaurants Fly to New York with virgin-atlantic.com and ba.com. Shop around for deals.

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Simple spring dining Ditch the dark colours and bring a touch of spring cheer into your home with fresh and lively yellow and green – guaranteed to lift the spirits

Storecupboard

Pretty linens

With stylish storage canisters like these, you’ll want to clear out the old and bring in the new. Choose white ceramic textured jars with wooden lids and smart glass ones in the same lovely finish. Mix them up with Kilner-style designs with ceramic lids for the perfect look. Prepare and store food on on-trend wooden platters in blended finishes, which will add warmth to your room, and don’t forget raffia place mats, which are making a comeback this season. Embossed storage jars, £10; water hyacinth place mats, £9.60 for 4; embossed platter, £12; round acacia pizza board, £6; Pure two-toned 12-piece china set, £29.99, all bhs.co.uk

Start the new season with some updated table linen. Mint green is such a pretty colour and checks never go out of fashion. To add interest and depth to the table, use a large check for the tablecloth and gingham for the napkins. if you want to add a splash of colour, tie with yellow ribbon or rustic string, as shown here. A simple posy of spring flowers adds a lovely finishing touch. Tablecloth and napkins made up in Brighton and Suffolk Check Mint, from £24.50 a metre, both ianmankin.co.uk

132 woman&home passionate about food

Green and pleasant Look to the Mediterranean for a relaxed, rustic dining style. Start with a scrubbed wooden table and add a plain linen runner and stoneware plates in sage green. A traditional oven-to-table, cast-iron casserole will last for years and a wooden platter is a must for bread, cheese or antipasti. Olive tree branch optional! Stoneware dipped jug, £5; Garda 12-piece dinner set, £25; wooden salad servers, £3 each; wooden salad bowl, £10; lemon-shaped marmalade pot, £5; acacia paddle cutting board, £7; dipped oil bottle, £5; ceramic egg holder, £3; Excellence dark olive cast-iron casserole dish, £20, all George Home at direct.asda.com

TabLE idEas

Spring is the ideal time to invite friends over and try out your favourite Feel Good Food recipes. Use fresh tones or soft pastels for your table. Start with white china then build up the look with coloured accessories

Pastel perfect

Pop of pattern

start with the basics – a plain white tablecloth, napkins and china, then add interest by alternating different coloured place mats and using teal coloured tumblers and matching candles – it couldn’t be simpler! Find similar at houseology.com

a geometric design runner is a good base and adds pattern to a simple scheme. Grey is so popular at the moment and blends well with so many other colours, particularly this pretty pale pink tableware. introduce other colours with single pieces, like the jug – we love the washed finish, which gives it a designer look. Bloomingville cake stand, £49, amara.com. Dahlia bowls, £22; plates, £18 each; ceramic water jug, £28.50; all lukuhome.com

134 woman&home passionate about food

Get the

feel good look

bring some new-season style into your home with these great buys

 On trend Botanicals are back and this china is so pretty with its delicate butterfly motif. shaker ChiC This new range of dining furniture by Jasper Conran for debenhams is stunning, and warm copper accessories complement the pale grey tones perfectly. All debenhams.com

Botanist dining set, sainsburys.co.uk

words alison davidson

plate Up The simple styling of the copper cutlery works beautifully with the plain pastel plates. Copper cutlery, £30 for a 16-piece set, sainsburys. co.uk. Alberte plates, £36 for two, amara.com

print works Liven up plain china with patterned napkins in a fresh spring green. From a selection at waltonsofyorkshire.co.uk

fake-it foliage Enjoy endless colour with a faux fern, which makes a vibrant tablecentre. Artificial fern house plant, £28, miafleur.com

CHOOSE THE BEST

Springtime cooking kit Whisk up special treats for family and friends with the latest bakeware and kitchen essentials. We’ve got some great buys for mums too!

SPrING INtO BAKING All you need are a few basics and you’re ready to bake! this pretty collection is great value. Flan rose dish ( just seen), £6; rabbit cookie jar, £12; mixing jug, £7; rolling pin, £5; small cake stand, £8; mixing bowl, £8; flour shaker, £3.50; measuring cups, £5; measuring spoons, £4; all George Home at direct.asda.com

Spring kit

loves

PrettY BlueS Stylishly retro in pastel blue, this smart duo will definitely be a talking point for guests round for afternoon tea! Smeg kettle, £99.99; Smeg toaster, £129.99, both euronics.co.uk

Feel Good Food

Best foodie gifts for Mother’s Day

Finding the perfect gift to make your mum feel special on Sunday 6 March is made a little easier with our lovely finds…

choose the best

teA FOr ONe £23, creative-tops.co.uk “thANKS MuM” MuG £4, sainsburys.co.uk

ONe-POt wONderS It’s worth investing in a good-quality casserole. Ideal for a range of dishes, these are suitable for all hobs and ovens – and look stylish enough for the table. Signature shallow casseroles, from £160 each, lecresuset.co.uk

GO FOr GOld these stylish golden sieves not only look good, but will last for a long time. £58 for a set of 3, miafleur.com

Set the tABle Serve breakfast in style. Vase, £15; egg cup, £4; butter dish, £16; tea towel, £14 for 3; jars, from £12; dinnerware, from £8, all Dickins & Jones at houseoffraser.co.uk

PerSONAlISed FOOd dIArY £9.99, gettingpersonal.co.uk

VINtAGe Feel A beautiful three-tier cake stand is the perfect way to serve up a special afternoon tea for a celebration. Vintage cake stand, £45, tch.net

PrIMrOSe BAKerY eVerYdAY £25, oliverbonas.com

compiled by wenDy salMon

weIGh tO GO ensure your measurements are spot on with this retro-inspired scale that will look great on your worktop. £49.95, dotcomgiftshop.com

great buyS

SOMethING FIShY A fun and quirky gift for a foodie friend. Measuring cups, £10 for a set of 4, sainsburys.co.uk

ANY OCCASION PACKAGe £54, dontbuyherflowers.com

PerSONAlISed rOllING PIN £12.99, gettingpersonal.co.uk

woman&home passionate about food 137

3

sPeCiAl deAls from Shop W&H

Cooks Professional stand Mixer Only £79.99 plus £4.95 P&P Was £299.99, Save £220 Whip up wonderful homemade bakes in no time with this stylish 800-watt stand mixer. Ideal for preparing fluffy meringues, bread dough, cake mix and more, it comes with three attachments – beater, whisk and dough hook. The stand mixer has a large 4.5-litre stainless-steel mixing bowl and six speed settings – including a pulse function – to make mixing, whipping, whisking and kneading quick and simple. Available in cream, black, silver, burgundy (shown) or blue.

ORDER FORM SEND TO: Feel Good Food offer 58557, PO Box 87, Brecon LD3 3BE Please send me one of the following (indicate number required in the box) sTAnd MiXer, £79.99 each  Silver (code D9217);  Black (code D6102);  Burgundy (code D6104);  Cream (code D9216);  Blue (code D9218) WAFFle MAKer, £29.99 each  Retro Red (code D9346);  Cream (code D7595);  Silver (code D7593);  Pastel Blue (code D9347) CrePe MAKer, £24.99 each  Black only (code D9114) TOTal (Plus P&P £4.95) £ I enclose a cheque made payable to BVG Airflo (no cash, please) for the sum of

£ Mrs/Miss/Ms/Mr

Forename

Cooks Professional luxury rotary Waffle Maker Only £29.99 plus £4.95 P&P Was £59.99, Save £30 Enjoy delicious warm waffles in under five minutes with this compact waffle maker. Simply make a batter and pour it into the machine, which rotates for even baking, to create thick, round Belgian waffles. The waffle maker has a non-stick coating, making it is easy to clean, and a locking mechanism to prevent spillages. It comes with a two-year manufacturer’s warranty and is available in red, cream, silver or blue.

Cooks Professional Crepe Maker Only £24.99 plus £4.95 P&P Was £39.99, Save £15

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Make perfectly round sweet or savoury crêpes in minutes! This crêpe maker has a non-stick, 30cm cooking surface and five heat settings to ensure great results every time. It also comes with a selection of recipes to inspire you, a wooden spreader for an even surface and a spatula to help turn crêpes over.

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*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. All these small producers won the coveted Golden Fork Award for their region

Sicilian Pistachio Sorbet London & South EaSt EngLand antonio parisi, co-founder of la gelatiera in london, says he follows three simple rules when it comes to cooking and preparing food. “I always try to use the best ingredients, use as few ingredients as possible and cook the ingredients as little as possible,” he says. The Sicilian Pistachio Sorbet is the result of putting these principles into practice. The dairy-free sorbet combines just a handful of ingredients – Bronte pistachios, Maldon sea salt flakes, water and sugars – but it still managed to seduce the Great Taste judging panel. antonio parisi at la gelatiera in london’s covent garden

“The taste is like a pistachio shot, counterbalanced by the sea salt flakes and very nutty,” says Antonio, a former telecommunications engineer, who opened La Gelatiera in Covent Garden four years ago with his business partner Stephane Leyvraz. Ingredients play an important role. “We source our pistachios directly from Sicily, from the foot of mount Etna, which makes them unique in taste and texture,” explains Antonio. “The carefully selected pistachios with the right level of toasting and sea salt flakes that just melt in make a huge difference. Fine salt, which most of the time contains anti-agglomerant, would just taste bad and too sharp.” This touches on another dimension of La Gelatiera’s ethos – that of producing natural gelato that is free from emulsifiers and other additives – and one that has proved quite difficult at times. “It has been challenging to produce something natural that at the same time has a great taste and ‘wow’ effect,” admits Antonio. However, as La Gelatiera expands its wholesale business and opens the doors of its second outlet – a showroom in the capital’s East Village development in Stratford – it’s clear that some rules are made not to be broken. lagelatiera.co.uk

Smoked gigha halibut ScotLand Book a room in the gigha hotel and you’d be pretty unlucky not to get a sea view. the tiny hebridean isle is only seven miles long by a mile-and-a-half wide and surrounded by the atlantic ocean. yet the island’s most prized export is a fish reared on shore in tanks. Gigha Halibut has been farming the endangered species since 2006, when salmon farming entrepreneur alistair barge established a farm that pumps water straight from the ocean. in 2007, the first atlantic halibut were harvested and the enterprise has since become a source of fresh halibut for top chefs. “We could probably sell five times as much as we harvest each week, but to maintain the quality of our fish, we keep the numbers in the tanks low,” says marketing officer amanda anderson. farming fresh halibut sustainably, without chemicals and on organic feed, was just part of alistair’s vision. When amanda met him four years ago, he was looking for help to make smoked halibut “happen”. “He realised that the amazing quality of the base fish lent itself to a wonderful smoked delicacy,” recalls amanda. alistair’s passion for the cause was infectious, and amanda left the advertising industry to help the company launch its smoked halibut. this was no easy task, as negative past experiences of smoked halibut made chefs dismissive of the samples they were sent. “initially, many responded, saying they had tasted smoked halibut before and that they didn’t like it,” says amanda. “My job was to persuade them that they may well have, but they hadn’t tasted smoked Gigha halibut yet. “Halibut is a hard fish to smoke, and if the base fish is not firm and meaty, it doesn’t smoke well. ours is and it does.” but even the best base requires a talented smoker. Gigha Halibut’s

InsIGhT

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

Meat, fish and poultry  donald russell Great for top-notch beef and venison, 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 all sorts of food goodies, from pies to liqueurs, cheese to patisserie. (020) 3601 5464; formanandfield.com  graig farM organics Graig farm has won awards for its organic meat and poultry. it now offers groceries, baby food and ready meals. 01686 627979; graigfarm.co.uk  lane farM country foods for fabulous freedom food-standard pork, gammon, ham, bacon, sausages and salami. owners sue and ian are happy to help with any cooking queries. 01379 384593; lanefarm.co.uk

amanda anderson of gigha halibut

resident smoker, Ruari Murray, uses delicately balanced whisky barrel smoke that still allows the taste of the fish to come through. the combination of the rich, smoky halibut and amanda’s persistence triumphed in the end – many of those

reluctant chefs are now loyal customers. if you’d like to try it for yourself, amanda’s favourite way of serving the fish is deliciously simple: “a wee bit of rocket, some nice bread or oatcakes and that all-important sauvignon blanc.” gighahalibut.co.uk

 godfreys for more than 100 years, this family butcher has been supplying superb free-range meat – and it’s now online, too. (020) 7226 2425; godfreys.co  the Well hung Meat coMpany based in south devon, this close-knit operation offers top-notch organic lamb, beef, pork and poultry. 0845 230 3131; wellhungmeat.com

woman&home passionate about food 141

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Passion Fruit and Tarragon Sorbet norTh oF england every year, beckleberry’s Peter craig and his father ian travel to Paris on a gastronomic discovery mission. “We visit various patisseries and restaurants to get a feel for what the trends are. The French are the best in the world and come up with some innovative ideas. If you immerse yourself in this scene, sooner or later, you find something that sparks your imagination,” says Peter. On this particular trip, it was a tarragon-flavoured macaron that served as a source of inspiration. Back home in Tyne and Wear, at their ice cream, sorbet and patisserie business, the father and son team created the Passion Fruit & Tarragon Sorbet that the award-winning sorbet by ian and Peter craig (above)

has gone on to scoop three stars. “Tarragon is fashionable at the moment,” says Peter. “It’s a trend that started in the bar scene, where herbs used to be garnishes, but are now becoming an integral ingredient in drinks.” But in the context of Beckleberry’s sorbets, the marriage of tarragon and passion fruit is more to do with flavour than with fashion. “We blanch fresh tarragon, finely chop it and add it at the end of the mix, so the initial hit is passion fruit, and the tarragon finishes with a rounded aniseed flavour,” says Peter. By Peter’s admission, most Beckleberry creations involve fruit and alcohol, and this sorbet is no exception – a splash of Pernod is added to amplify the aniseed notes in the tarragon. The sorbet is the latest in a string of Great Taste award-winners from the Craigs’ kitchen. “Getting three stars shows that the sorbets we are making are as good as you would get in any top restaurant,” says Peter. The restaurants clearly agree, as 4,000 buy from Beckleberry’s because they want fine dining desserts on their menus. beckleberrys.co.uk

InsIght

Wild Sika Venison French rack norThern ireland although deer meat has been eaten in britain for thousands of years, most people still don’t really know what to do with it, the default treatment being to stew it until it is tough or tasteless. this is changing, however, as venison undergoes a renaissance. tV chefs are raving about how easy it is to cook, and nutritionists and paleo dieters are extolling its low-fat and high-iron content. at the forefront of this trend is Lord Hamilton, of the baronscourt estate in County tyrone, northern ireland, who four

years ago made it his mission to develop the estate’s wild sika venison business. “We found that potential customers would prefer fully butchered primal cuts rather than, say, a haunch or whole carcass,” he says. “We hired a professional butcher so we could provide finely butchered venison.” one such cut was the french rack. “We eat with our eyes as well as our taste buds,” says Lord Hamilton. “the french rack shows well on the plate, is easy and quick to cook and has that melt-in-themouth taste – buttery and smooth” the Japanese sika deer on the baronscourt estate are more delicate tasting than red, fallow or roe deer, but the culling process also influences the taste of the meat. “We have a very short lead time between the deer being culled and chilled, which is quite rare for a wild product and makes a huge difference to the end taste,” says Lord Hamilton. “the other major point of difference with our venison is that it is wild rather than farmed, so the deer have a varied seasonal diet, from saplings in the winter to rye grass in the summer.” a business that relies on wild deer has its challenges, as Lord Hamilton explains: “during bad weather, the deer are hard to find and, therefore, cull. so we need to communicate clearly with our customers about our slightly erratic supply. it’s also seasonal, which limits our selling months.” for consumers who love the product though, this is surely part of its charm. barons-court.com

Share with us!  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

 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

organic vegetables & farmers’ markets  abel & cole award-winning one-stop shop for all things organic. sign up for a weekly fruit and veg box to be delivered, filled with produce that’s different every week. 08452 626262; abelandcole.co.uk  riverford organic farms fantastic home-delivery service for fruit and vegetables, plus a great selection of meat, wine, fruit juices, dairy and eggs. 01803 762059; riverford.co.uk  a lot of organics search engine where you can find suppliers of all things organic, from fruit and veg to beauty products, plus a directory of websites selling ethical and fairtrade products. alotoforganics.co.uk  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 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 a huge selection of both british and Continental cheeses, with great hampers and fabulous cheese wedding cakes. (020) 8977 6868; teddingtoncheese.co.uk

woman&home passionate about food 143

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index

 Meat and poultry 11 Broccoli and bacon frittata 11 Runner bean and broccoli salad 22 Chicken supremes with puy lentils and cumin-glazed carrots 22 Vietnamese beef 24 Meaty stuffed peppers 26 Herby lamb and beetroot filo pie 36 Deli tart 36 Cheesy chorizo quesadillas 36 Brunch bruschetta 36 Ham-wrapped tarts 40 Migas 56 Spring chicken and vegetable one pot 60 Chunky chicken stew 62 “Pulled” beef ragu 63 Beef in red wine stew 66 Michele Cranston’s Spiced lamb 94 Family favourite chicken 94 Roast leg of lamb with sweet potato stuffing 94 Roast rib of beef with garlic sauce 96 Mashed potato with extras 99 Roast squash salad with Serrano ham and Manchego 103 Duck in Asian spices with bitter leaf and pomegranate salad

24 36 36 40 48 56 60 97 97 100 103

Aubergine parmigiana Field mushrooms on toast Egg white omelette Easy Peppadew filo tart Sabrina Ghayour’s Baked eggs with feta, harissa tomato sauce and coriander Easy minestrone Sweet potato curry Creamy green bean gratin Spicy pistachio squash Mushroom, ricotta and tarragon tartlets Grilled goats’ cheese and beetroot salad

 fish and shellfish 16 Crispy baked cod wrapped in bacon 22 Stir-fried crab noodles with samphire 27 Angel hair pasta with lemon, crab and prawns 28 Davina McCall’s Thai prawn and coconut soup 40 Kedgeree 56 One-dish fish with roasted vegetables 60 Quick fish pie 64 Monkfish and bacon chaudrée 64 Bean and root vegetable pot 99 Gin-cured trout with broccoli salad 104 Jordan Bourke and Rejina Pyo’s Seafood and spring onion pancake

 Meat free 12 16 16

John Torode’s Purple sprouting broccoli, linguine, chilli and pine nuts Souper ramen Artichoke, caper and lemon risotto

146 woman&home PASSiOnATE ABOuT FOOD

 desserts and bakes 44 Blueberry vanilla compote and yogurt 44 Blueberry muffins 44 Danish pastries

44 Tear-and-share brioche with salted caramel 47 Fruity French toast bagels 72 Mini passion fruit cheesecakes 72 Speedy berry and watermelon sorbet 72 Rhubarb and custard tart 78 Coffee panna cotta with honeyed pecans 78 Pear, ginger and caramel tart 78 Hot chocolate soufflés 80 Peach and blackberry crumble 80 Peach and passion fruit meringue trifle 82 Lemon tart 83 Prune and custard tarts 85 Blood orange cheesecake 85 Tiramisu pots 86 Will Torrent’s Prosecco, lime and mint jellies 108 Saffron hot cross buns 108 Spring biscuits 108 Courgette layer cake 113 The new Battenberg layer cake 113 The best jammy bites 114 Rich chocolate tarts 114 Chocolate, coconut and raisin fridge cake 117 Chocolate cake with passion fruit and lime 117 Easy blueberry and lemon squares 118 Gluten-free breadsticks 118 Salted basil crackers 120 James Morton’s The ultimate millionaire’s shortbread

photographs Charlotte tolhurst, Charlie riChards, stuart west

The feel good recipe list

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