Woman & Home Summer 2016

101FABULOUS IDEAS Make eachday special 25 quick & easy midweek meals Speedy salads Drizzles, layer cakes & meringues foreveryoccasion Stunning, light ...

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FeelGoodFood SUMMER 2016 £3.99

101

FABULOUS

IDEAS

Make each day special 25 quick & easy midweek meals Speedy salads

SUNSHINE IN EVERY BITE…

Fresh berry & lemon tart Stunning, light & so delicious

Eat well NEW WAYS TO EAT GLUTEN FREE NO MEAT MEALS GOING VEGGIE? 20+ FAB DISHES

Feel great!

The sweetest things Drizzles, layer cakes & meringues

Summer meals for every occasion Inspiration for the best picnics, barbecues and parties

SCULPT

A LOPSIDED MEDITERRANEAN MASTERPIECE

OUR REDUCED FAT SPREADABLE

MADE WITH OLIVE OIL

EDITORIAL DIRECTOR Sue James EDITOR Jane Curran CREATIVE DIRECTOR Dave Dowding ART EDITORS Karen Smith, Emma Price

Hello Just before we went to press on this issue, we had snow! But

CHIEF SUB EDITOR Emma Badger

I’m thinking very positively that now you

DEPUTY CHIEF SUB EDITOR Carly Rigley

are reading this in late May, you’ll have a

SUB EDITORS Sarah Andrews, Linda Blakemore

glass of rosé in hand, on a warm evening

DEPUTY FOOD EDITOR Katy McClelland TESTING & PROOFREADING Lucy Crabb PICTURE DIRECTOR Sharon Mears PUBLISHER Tom Smith COMMERCIAL MANAGER, FOOD AND RETAIL Charlotte Page DEPUTY HEAD OF MARKETING Laura Timms

in the garden. This is our summer issue, after all! We’ve recipes from new

exciting cooks and chefs to bring

you some really great tastes. Our favourite Spanish chef, José Pizarro, makes the very best croquetas in London and he shares the recipe with us – it’s a must for any party. Midweek

meals just became a little more fun – try

Indian spiced rösti and get spiralising, or a super-simple and delicious Cajun salmon wrap, ready in 30 minutes. And when you’ve more time to spend in the kitchen, there are more party

ideas and barbecue dishes. Feel

Good Food wouldn’t be the same without our

signature bakes and

desserts. Everyone needs a treat now and then, don’t they? If you enjoy this issue, and we hope you do, why not take up our great subscriber offer on page 80? Summer

starts here!

ON THE COVER! Fresh berry and lemon tart See page 50

CLICK ONLINE

Cover photograph Myles New 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]

JANE CURRAN, Editor, Feel Good Food

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woman&home PASSI ONAT E

A BOUT FOOD

3

In this issue…

In season: cucumber 11 11

Cucumber and tomato salad Chilled minty cucumber soup

Light and speedy 18 18 18 24

Sweet potato and courgette ﬁshcakes Provençal tomato tart Chicken taco bowl Chargrilled steak with basil orecchiette

CHEFS’ RECIPES 14 José Pizarro’s Spinach & goat’s cheese croquetas 32 Kay Plunkett-Hogge’s Calabrian spaghetti with ’nduja sausage 54 Sabrina Ghayour’s Rose & spice infused berries with citrus honey yogurt 76 Rich Harris’s Spatchcock chicken with chermoula 100 Yasmin Khan’s Persian love cake 122 Tom Byng and Fred Smith’s Nachos 124 Da-Hae and Gareth West’s Sticky, spicy pork ribs

24 24 26 26 28 29 30

Greek-style stuffed chicken and salad Lightened-up sweet-and-sour prawn salad Skinny Spanish-style ﬁsh stew Indian spiced rösti and “fried” egg Prawn and vegetable rice paper rolls Salmon ﬁllets with mint pesto Cajun salmon wraps with salads

Sweet things 36 36 36 41 42 42 44 44 46 47 49 49 50 50 50

Pimm’s jam jar jelly Frozen berry yogurt Butterscotch, apple and frangipane tart Retro arctic roll Marshmallows Double-decker tart Amaretti parfaits White chocolate and berry cheesecake Summer fruit mousse Rhubarb and pistachio pavlova Peach Melba mille-feuille Little Wimbledon cups Fresh berry and lemon tart Mango and lime “sundaes” Summer berry crumble

Barbecue time 58 60 60 60 64 64 64 64 64 66 67 68 70 70 70 70 72 72 74 74 74 74

Chipotle chilli beef burgers Marinated paneer, halloumi and vegetable skewers Shirazi salad Caribbean chicken platter Chilli lamb cutlets Bourbon beef short ribs The best BLT hot dog A midwest original hot dog Howdy cowboy hot dog Pesto portabellini sliders Pulled chicken bikini burgers Texan-style barbecue brisket Rice and bean salad Sumac chicken skewers Coconut summer slaw Asian-style barbecue scallops Salt and pepper potato salad Green pasta salad Grilled sprats Master barbecue rub Master barbecue sauce Southern-style chicken

Delicious bakes 84 84

Raspberry devil’s food cake Celebration raspberry and

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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

84 90 90 90 92 92 93 95 95 96 96 96

almond macaroon cake Floral fancies Irish coffee meringue roulade Pimm’s drizzle cake Apple and blackberry cake Basic sweet dough Swedish cinnamon buns Pear and chocolate loaf Luscious lemon drizzle cake Mini carrot loaves Ginger nut biscuits Apricot, pistachio and rose gateau Mini cupcakes

Summer parties 109 Middle Eastern couscous feta salad 109 Avocado, grapefruit and rocket salad 110 Sicilian broad beans and artichokes with saffron dressing 110 Sticky miso chicken 113 Rice-crumbed cauliﬂower steak salad 113 Kale and chicken Caesar salad 115 Asparagus and ham tart 115 Hot-smoked salmon pâté 116 Tomato, goats’ cheese and basil tartlets

116 119 119 121 121

Chicken and chorizo pie Chicken satay chicken Cashew satay chicken salad Mexican barbecue side of salmon Brined roast chicken with roasted sweet potatoes and tahini yogurt

And the rest 6 8 12 31 78 80 102 104 126 127 129 130 134 136 139 140 146

Meet our guest chefs What’s in season? Eat smart: grow your own greens Eat smart: 10 ways with salads Smart ideas: summer drinks Subscribe to Feel Good Food Celebrate Cupcake Day and help make a difference Subscribe to woman&home Special deals on kitchen favourites Smart ideas: 10 top tips for tea What’s on womanandhome.com Table ideas: alfresco summer dining Choose the best: summer kitchen kit Gourmet getaways: South Australia WIN a luxury one-night wine experience in Bordeaux Our VIP producers and favourite online and mail-order food suppliers 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…

José Pizarro

Sabrina Ghayour Rich Harris

Yasmin Khan

José was born in the Spanish region of Extremadura and has lived in the UK for the past 16 years, where he now owns three London restaurants. José originally wanted to be a dental technician in Spain but when he realised his love of food was bigger than his love of dentistry, he went to catering school in Cáceres before working in a local restaurant. He then moved to the award-winning El Mesón de Doña Filo in Madrid, where he began his love affair of cooking fresh, brightly ﬂavoured dishes. His book Basque highlights the wonderful larder Spain has to offer, and focuses on twists on classics and modern interpretations that are easy to recreate at home.

British-Iranian chef Sabrina was given her ﬁrst cookery book at the age of six, which ignited a passion for cooking. Inspired by Madhur Jaffrey and Ken Hom, television chefs of her generation, Sabrina is a self-taught cook who has gone on to work in some of London’s ﬁnest ﬁve-star hotels and Michelinstarred restaurants. She also runs her hugely popular Sabrina’s Kitchen supper club across London venues. After the success of her bestselling ﬁrst cookery book, Persiana, Sabrina’s latest offering, Sirocco, features more than 100 East-meets-West recipes that are bursting with ﬂavour.

Yasmin Khan is a BritishIranian writer and cook who loves to share people’s stories through food. An avid traveller whose passport is never too far from her pocket, Yasmin runs cooking classes, pop-up supper clubs and writing retreats around the world. Prior to immersing herself in the fragrances and ﬂavours of the Persian kitchen, Yasmin worked as a human rights campaigner, running national and international campaigns for NGOs and grassroots groups, with special focus on the Middle East. The inspiration behind her book The Saffron Tales came from her desire to show the Iran she knows and loves. Yasmin traversed more than 3,000 kilometres of the country’s landscape in search of its most delicious recipes.

José Pizarro’s Basque (Hardie Grant, £25)

6 woman&home PASSIONATE

AB O U T F O O D

Sabrina Ghayour’s Sirocco (Octopus, £25)

Rich is a passionate chef and home economist, developing his cooking style while working behind the scenes on some of the UK’s leading food television programmes. Having studied French at university, Rich spent a year living in France where he began to explore traditional regional French and Creole cuisine. This sparked a love for authentic local cooking, especially traditional street food. Inspired by his travels, working with some of the world’s top chefs and his love of ﬁring up the barbecue, Fire & Smoke features a mix of spur-of-the-moment familiar recipes and twists on classics that will see you through the summer and beyond, taking the whole barbecue experience to the next level.

Rich Harris’s Fire & Smoke (Kyle Books, £19.99)

Yasmin Khan’s The Saffron Tales (Bloomsbury, £26)

CONTRIBUTORS

Da-Hae and Gareth West

Tom Byng & Fred Smith Opening his ﬁrst Byron restaurant in London in 2007, Tom was inspired by the classic diner hamburgers he remembered fondly from his college days in the US – made from great ingredients, cooked fresh, and served with minimum fuss and fanfare. Two years later, Tom tasted a burger in a small London pub that made him sit up and take notice. When he discovered that chef Fred Smith was responsible, Tom invited him to collaborate on a special Queen’s Diamond Jubilee burger for Byron. Fred is now in charge of the Byron menu, creating mouthwatering hamburgers, sides and desserts. Their cookbook tells how to produce their awardwinning hamburgers at home.

Tom Byng and Fred Smith’s Byron (Quadrille, £20)

Discover the delights of modern Korean cuisine with the help of husband and wife Da-Hae and Gareth West, who founded the popular street food company Busan BBQ. Da-Hae was born in Busan, South Korea, but raised in England from the age of three. Gareth’s career in food began with a job at restaurant group D&D London. They decided to start their street food company Busan BBQ in 2013, with Da-Hae now running the business full-time. Their ﬁrst cookbook, K Food, celebrates Korean home cooking and street food, and is packed with inventive recipes including Bulgogi burgers, Spicy, sticky spare ribs, Crispy seafood pancakes and Kimchi fried rice.

Da-Hae and Gareth West’s K Food: Korean Home Cooking and Street Food (Mitchell Beazley, £20)

Kay Plunkett-Hogge Growing up in Bangkok in the 70s, Kay spent her childhood between two kitchens: inside for Western food, outside for Thai. After working as a model agent in New York and London, Kay’s food career began when she set up a location catering service for the fashion business. She has since gone on to work as a food consultant, most notably for the team behind Leon restaurants, and writes a regular cocktail column for the Daily Telegraph – her ﬁrst book, Make Mine a Martini, was published in 2014. In Heat, Kay showcases the chilli’s extraordinary versatility in a wide array of recipes.

Kay PlunkettHogge’s Heat (Quercus £20)

IN SEASON SUMMER

What’s in season?

We’re spoilt for choice with British seasonal produce in the summer. Berries, beans and seafood are all coming into their best

BRITISH FRUIT AND VEG Summer provides a bounty of fresh, quality produce to enjoy: APPLES The ﬁrst English apples to appear in July are Discovery, followed by Braeburns. Both are packed full of ﬂavour. You should keep red-skinned eating apples in the fridge, as they will go woolly in the fruit bowl and don’t keep well. AVOCADOS South African avocados are in season

right now and are worth seeking out, as they’re rich in vitamin E and full of good monounsaturated fats. Avocados make a great light lunch when teamed with prawns or smoked salmon, or mash with chillies and tomato for a superior homemade guacamole. BEETROOT This versatile vegetable, which is a good source of ﬁbre, tastes great in salads, juiced with carrots for a vitamin hit, or roasted to intensify its sweetness. BLACKBERRIES If you’re going out picking, then you’ll need to use or freeze them quickly, as they spoil much faster than cultivated blackberries. Perfect for pies, crumbles and smoothies. BLUEBERRIES The season is short for native berries, but it is well worth ﬁnding them. Grown in Dorset, the Duke variety is usually the ﬁrst to appear. Top with a good spoonful of Greek yogurt and a dollop of lemon curd.

CHERRIES Sweeter than their foreign counterparts, British cherries taste divine on their own, or use in pies and jams. Pale cherries tend to be sweet and dark ones more acidic.

8 woman&home PASSIONATE ABOUT FOOD

BROAD BEANS High-in-ﬁbre broad beans are a favourite to grow, and home-grown means you can pick them when they are tiny and sweet. They make a delicious purée with dill, olive oil and lemon juice, or add them to a salad with Serrano ham, chorizo or goats’ cheese. COURGETTES These are best roasted, griddled or lightly

sautéed in olive oil. If you’re growing your own, try stuffing the ﬂowers with soft cheese and herbs, and then gently steam or deep fry. NEW POTATOES To enjoy at their best, steam with the skin on and serve with a sprinkling of sea salt and a little butter or olive oil. MELONS From the hotter climes of southern Europe, these are very adaptable and >>

Summer taste

ASPARAGUS It’s great in a salad, seasoned and drizzled with olive oil, or chargrill in a griddle pan with lemons, then sprinkle with Parmesan shavings and a squeeze of lemon juice.

FRESH IDEAS

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

STRAWBERRIES Nothing says summer like this quintessential British fruit. Just seven strawberries (80g) provide your recommended daily amount of vitamin C. Look out for English Rose, which has an orange zest ﬂavour.

SEAFOOD

CUCUMBER Cucumber slices are as perfect in a G&T or a Pimm’s as they are in a salad. It’s worth salting cucumbers once you’ve removed the seeds to take out excess water and bring out the ﬂavour. And don’t forget the simple cucumber sandwich, an afternoon-tea staple.

not just for dessert. In fact, you’ll ﬁnd a melon comes into its own when served with salty foods such as prosciutto or Serrano ham, or feta cheese. Perfect with a chilled glass of wine on a hot day. PLUMS Bake with a little honey and vanilla to serve with yogurt, or use for cakes, crumbles, jams and chutneys. Plums are high in vitamin E and a good source of potassium.

SUSTAINABILITY It’s the retailers and ﬁshmongers who are working hard to ensure their ﬁsh is being sourced from sustainable ﬁsheries, so buy from a supplier you trust. The issue of what or what not to eat changes constantly – see goodﬁshguide.org. But do try to eat more mackerel, herring and sardines from our native waters. Not only are they good for you – you should eat one portion of oily ﬁsh as one of your two portions of ﬁsh a week – they are also in plentiful supply. CORNISH SEA BASS With its ﬁrm ﬂesh and wonderful ﬂavour, this is one of the best ﬁsh available in the UK. Ingredients such as tomatoes, ginger and spring onions go well with it, making it good for Asian-style dishes. Try grilling or steaming the ﬁllets, or roast a whole sea bass in the oven.

with garlic butter or lemon mayonnaise, and are a rich source of protein and zinc. SARDINES AND MACKEREL Fished in Cornish waters, sardines and mackerel are rich in healthy omega-3s and protein. They must be eaten super fresh, as their oils go rancid quickly. Enjoy grilled on the barbecue. TURBOT The king of ﬂat ﬁsh. Bake or grill this deliciously meaty, white ﬁsh with fresh lemon and a dab of butter. CRAB With sweet and succulent ﬂesh, crab is delicious in salads, sandwiches or simply spread on toast. If you buy a live one, pop it in the freezer ﬁrst, as with lobster.

FLAT FISH Slip soles, which are small Dover soles, are always good value and really tasty. Plaice ﬁllets are best grilled and served with lemon. LOBSTER This is a treat, but our native summer lobsters are worth it. They come mostly from Cornwall or from the Channel Islands. If you buy them live, pop them in the freezer for at least two hours to send them to sleep before dispatching. They are delicious

TOMATOES Nothing tastes better than homegrown from the garden. Always ensure you serve tomatoes at room temperature, as the fridge deadens their ﬂavour.

starch soon after picking, so they need to be eaten quickly. This is why frozen peas taste so sweet, as they are blastfrozen once picked. PEACHES Fragrant, sweet and utterly delicious, peaches make a brilliant addition to fruit salads, pavlovas and triﬂes, or try roasting them with honey and pecans. RASPBERRIES The sweet-sour taste is perfect for a dessert – roast them with a little honey or vanilla sugar and serve with crème

10 woman&home PASSIONATE ABOUT FOOD

fraîche for a quick dessert, or have with muesli and Greek yogurt for breakfast. RUNNER BEANS These don’t keep for long, and need to be so fresh that you could snap them in half and almost hear the crunch. If they are a bit stringy, use a potato peeler to peel away the strings, then slice horizontally and steam. SWEETCORN The natural sugar in sweetcorn turns to starch very quickly after picking, so look for ﬁrm cobs. Poach them in milk for 10 minutes, then grill on the barbecue.

WORDS JANE CURRAN PHOTOGRAPHS JON ASHFORD, CHARLOTTE TOLHURST, CHRIS ALACK, TIMEINCUKCONTENT.COM

PEAS Our English season for peas is short. Like sweetcorn, the sugars turn to

IN SEASON IN FOCUS Cucumber and tomato salad

Make this delicious salad into a main meal with some juicy prawns. READY IN 15 MINUTES, PLUS MARINATING SERVES 6 EASY/PREPARE AHEAD 2 banana shallots, chopped 1 cucumber, chopped 1 avocado, chopped juice of 1 lemon juice of 1 lime 1 garlic clove, crushed 1 green chilli, chopped 2cm fresh ginger, grated 1tbsp palm sugar a small bunch of coriander leaves and stalks, chopped 800g mixed tomatoes, chopped and sliced

1 In a large bowl, mix together the shallots, cucumber, avocado, lemon and lime juice, garlic, chilli, ginger, 1tsp salt, sugar and coriander. Marinate for at least 1 hour in the fridge. 2 To serve, pile up the tomatoes and top with the salsa and coriander leaves. Per serving: 95 calories, 5.5g fat (1g saturated), 8g carbohydrate TIP If you can’t ﬁnd palm sugar, also known as jaggery, it can be replaced with soft brown sugar.

2 summer cucumber dishes Make the most of this quintessential British vegetable – it’s full of B vitamins too

Chilled minty cucumber soup

Include extra nutrients by adding a ripe avocado and some chopped tomatoes. READY IN 35 MINUTES, PLUS CHILLING SERVES 4-6 EASY/PREPARE AHEAD 2tbsp sunﬂower oil 1 onion chopped 2 cucumbers, deseeded and chopped 500ml vegetable or chicken stock 2-3tbsp roughly chopped mint olive oil and mint leaves, to serve 1 Heat the sunﬂower oil in a large pan and cook the onion for about 5 minutes until it’s softened but not coloured. Add the cucumber to the pan and cook for 2-3 minutes, then pour

in the stock and bring to the boil. 2 Cover the pan, reduce the heat and simmer the soup for about 20 minutes, or until the vegetables are tender. Allow the soup to cool slightly, then add the chopped mint and purée, either in a blender or with a hand blender, until smooth. Leave the soup to cool, and then chill it well. 3 Season the soup to taste with salt and pepper. If it’s too thick, dilute with a little extra stock or water. Serve with a drizzle of olive oil on top and mint leaves scattered over. Per serving: 92-61 calories, 7-4.5g fat (0.8-0.5g saturated), 4-3g carbohydrate

Enjoy cooking with fresh organic veg grown in the garden

SMART IDEAS

Grow your own summer greens It’s not too late to get some vegetables and herbs going in the garden. If you buy small plants, which are ready to go in the ground, you can just sit back and enjoy your home-grown produce! Before we all rush out to buy vegetable plants and salad leaves, make sure you have a friendly soul to water your garden if you’re heading off on holiday, or all your hard work and money will be wasted. Vegetable plants are very thirsty and need constant watering. If you’ve ever grown tomatoes and their skins have split, it is normally due to inconstant watering. In our garden, we don’t plant out the tomatoes until late May. This year the Tumbler variety are going in a big hanging basket at the kitchen door, which they love! It also ensures the foxes don’t trash the plants (and eat the tomatoes), and we don’t forget to water them. To get a decent crop of beans or peas, you’ll need about ten plants. Pot

Try this

up in some of the lovely Plant lemon balm and planters that are around parsley around the base (see below) to make a real of your plants to help statement in the summer keep slugs at bay garden. As long as the planters are deep enough, they will be quite happy. However, beans and peas are much loved by both green and black ﬂy. So take the organic approach and invest in some ladybirds (suttons.co.uk) – adults for the greenhouse and larvae for If you’re growing salad leaves in a pot, you’ll outdoors. They’ll help your roses too. need to deter snails and slugs. Copper tape, By late May, you can happily plant from all good garden centres, works well. sowings of salad leaves outside. Choose It gives them the equivalent of an electric a sunny position, keep well watered and shock! As you don’t want slug pellets around plant more seeds every few weeks for a your veg, try using speciﬁc nematodes to continuous crop of fresh greens to enjoy. kill off pests. And a word of wisdom through experience of losing fruit crops to moths… From May, put codling moth traps in apple and pear trees, and plum moth traps in plum trees. You’ll know you’ve had them as the moths lay their eggs inside plums – from the outside of the fruit you’ll see what looks like droplets of amber. Codling moth on apples results in “maggoty” apples. The traps use the pheromone scents of the female moth to attract the males and are highly effective.

GARDEN PESTS

WORDS JANE CURRAN PHOTOGRAPHS TIMEINCUKCONTENT.COM

Perfect kit... planters for climbers Why grow your own? Because you’ll get a sweeter crop from home-grown peas and beans as they are able to go from planter to cooking pot in a matter of minutes. The longer the pods are off the plant (sitting on supermarket shelves), the more the natural sugars turn to starch. These willow climbers will do the job perfectly and, with four in a set, they are good value too. Use also for clematis and sweet peas as well as beans and peas, £60, coxandcox.co.uk

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For tasty ideas on how to cook your home-grown produce go to womanandhome. com/recipes woman&home PASSIONATE ABOUT FOOD 13

IN SEASON with José Pizarro

JOSE PIZARRO’S

Spinach & goat’s cheese croquetas

READY IN 40 MINUTES, PLUS COOLING MAKES 32-34 CROQUETAS EASY/PREPARE AHEAD/FREEZE

“THE BASQUE COUNTRY IS A BEAUTIFUL GARDEN AND THE MARKETS ARE JUST STUNNING. WHEN I VISIT, I ENJOY TALKING TO THE WOMEN AND HEARING ABOUT THE LOVE THAT THEY PUT INTO GROWING THEIR VEGETABLES, AND SHARING THEIR KNOWLEDGE AND RECIPES. THE VEGETABLES CHAPTER IN BASQUE CONTAINS GREAT SIMPLE RECIPES THAT I WANT TO COOK OVER AND OVER AGAIN – VEGETABLES ARE NOT AN AFTERTHOUGHT!”

500 g (1 lb 2 oz) baby leaf spinach 400 ml (13 ﬂ oz) full-fat (whole) milk 100 ml (3½ ﬂ oz) strong fresh vegetable stock 80g (3 oz) butter 125 g (4 oz) plain (all-purpose) ﬂour 80 g (3 oz) goat’s cheese, crumbled sea salt and freshly ground black pepper freshly grated nutmeg 2 large free-range eggs, beaten 125 g (4 oz) dry breadcrumbs olive oil for deep-frying 1 Heat a large frying pan over a mediumhigh heat and add the spinach with a tiny splash of water. Cook for 3–4 minutes or until completely wilted, then run under cold water. Once cold, squeeze out all the water. Chop ﬁnely and set aside. 2 In a saucepan, heat the milk and the stock together. In another saucepan, melt

the butter over a medium heat, add the ﬂour and cook for 2–3 minutes. When the mixture starts to turn brown, begin adding the milk and stock very slowly until you get a really silky-smooth mix. This will take approximately 10 minutes. 3 Add the cheese to the mixture slowly, then add the spinach and stir constantly until it is well combined. Season with salt, pepper and a grating of nutmeg. 4 Spread the mixture onto a shallow tray and press a sheet of clingﬁlm (plastic wrap) over the top. Cool down in the fridge for a minimum of 2 hours. 5 Put some oil in the palm of your hand and roll the mixture into 30 g (1 oz) balls. If they are a little soft, pop them on a tray in the freezer to ﬁrm up for 30 minutes. 6 Place the beaten egg and the breadcrumbs into two separate bowls. Dip the croquetas ﬁrst into the beaten egg and then into the breadcrumbs. 7 Heat the oil to 180°C (350°F) and fry the croquetas for around 2 minutes or until golden. Drain on paper towels, then eat straight away.

JOSE PIZARRO’S BASQUE: SPANISH RECIPES FROM SAN SEBASTIAN & BEYOND (Hardie Grant, £25) Basque is an intimate insight into the versatile personality of Basque cooking. Chef and restaurateur José shares his enthusiasm and culinary secrets for pintxos plates (small tapas) and larger sharing dishes. Separated into Meat, Fish, Vegetables and Desserts, we’ll be trying Rabbit with white beans and chorizo, Sardines a la plancha, Swiss chard stew with pimentón and more.

14 woman&home PASSIONATE ABOUT FOOD

EXTRACTED FROM BASQUE: SPANISH RECIPES FROM SAN SEBASTIAN & BEYOND BY JOSE PIZARRO (HARDIE GRANT, £25). PHOTOGRAPHY: LAURA EDWARDS

Croquetas, croquetas, croquetas. Many people tell me that they make a beeline to Spanish restaurants for the croquetas and the tortilla, and we are very proud of ours. This is one of the most popular ﬂavours at the restaurant; they are so creamy and moreish. You can freeze them ahead of time, and then just defrost before frying.

“For people of the Basque Country, food is the most important thing; it’s a way of life”

José Pizarro’s Spinach & goat’s cheese croquetas

LIGHT & SPEEDY These recipes are straightforward and tasty, just what you need when you don’t have lots of time to cook

Our stress-free recipes include delicious veggie and vegan meals, plus gluten-free options like the prawn and vegetable rice paper rolls

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

All the family will love the chicken taco bowls, and sweet potato and courgette ﬁshcakes

Entertaining during the week doesn’t have to be stressful. These dishes will be on the table in 35 minutes or less – just get everything prepped before you start Sweet potato and courgette ﬁshcakes

If you don’t want to use cod, use haddock or hake instead. READY IN 25 MINUTES SERVES 4 EASY

2 sweet potatoes and 2 baking potatoes, pricked with a fork 200g skinless cod ﬁllet, ﬁnely chopped zest and juice of 1 lime 2tbsp fresh coriander, chopped ½tsp smoked paprika 2 small courgettes plain ﬂour, for dusting 2tbsp sunﬂower or light olive oil green salad, to serve mayonnaise mixed with sweet chilli sauce, to serve 1 Cook the potatoes in the microwave, on high, for 8-10 minutes – they need to be soft. Slice in half, scoop out the potato ﬂesh and put in a large bowl. 2 Add the cod, lime zest and juice, coriander and smoked paprika to the potatoes. Coarsely grate the courgettes and squeeze in a tea towel until almost dry, then mix well to combine everything. 3 Divide the mixture into 8 equal patties. Mix the ﬂour with salt and freshly ground black pepper, then lightly dust the patties. 4 Heat the oil in a large frying pan. Add the ﬁshcakes and cook on a medium heat for 3 minutes on each side until golden brown and cooked through. Serve with a green salad and mayonnaise mixed with sweet chilli sauce. Per serving: 327 calories, 6.5g fat (1g saturated), 50g carbohydrate

Provençal tomato tart Chicken taco bowl A great way to use British heritage tomatoes, which are so full of ﬂavour.

This is a great dish to use up any pulled chicken from our barbecue section.

READY IN 35 MINUTES SERVES 4 EASY/PREPARE AHEAD

READY IN 20 MINUTES SERVES 4 EASY

230g pack Marie La Pate Brisée Ready Rolled Shortcrust Pastry round 3tbsp sun-dried tomato paste 2 x 100g packs goats’ cheese 600g mixed tomatoes, thickly sliced or halved a handful of fresh basil leaves

1 corn on the cob 1tsp olive oil 4 corn tortillas 200g ready-cooked chicken breast a handful of fresh coriander, chopped zest and juice of 1 lime, plus the juice of ½-1 lime 4 jalapeños, chopped 2tbsp light mayonnaise 1tsp Heinz Fiery Sriracha sauce ½-1 iceberg lettuce, shredded

1 Heat the oven to 180C fan, gas 6. Unroll the pastry and transfer it and its wrapping paper to a baking tray. Spread the tomato paste over the pastry. Slice each goats’ cheese round in half to make 2 rounds, then cut each into 4. Scatter the cheese over the pastry, then arrange the tomatoes on top in a random pattern. 2 Bake the tart on the middle shelf of the oven for 15-20 minutes, or until the pastry is cooked through and the tomatoes and goats’ cheese have started to brown. Season generously with salt and freshly ground black pepper, and scatter the fresh basil leaves over to serve. Per serving: 515 calories, 35g fat (17g saturated), 32g carbohydrate

Try this Black olive tapenade can be used in place of the sun-dried tomato paste for this delicious tart

1 Heat the oven to 180C fan, gas 6. Brush the corn with the oil and fry in a non-stick pan until tender and charred, then cut away the kernels with a knife. Heat the corn tortillas in the oven, one at a time, until just coloured. Mould each one over a glass Kilner jar or tumbler to make a “bowl” – you will need to wear oven gloves or use a clean tea towel. 2 Shred the cooked chicken and put in a bowl with the coriander, zest and juice of 1 lime and jalapeños, and season. Mix the mayonnaise, sriracha sauce and juice of the remaining ½-1 lime with a little water to make a dressing. Divide the lettuce between the taco bowls and top with the chicken and corn kernels, then drizzle the dressing over. Per serving: 300 calories, 8g fat (2g saturated), 34g carbohydrate

PHOTOGRAPH CHARLOTTE TOLHURST

LIGHT AND SPEEDY

Chicken taco bowl

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GREAT FOR VEGGIES Provençal tomato tart (recipe page 18)

20 woman&home PASSIONATE ABOUT FOOD

PHOTOGRAPHS WILL HEAP, CHARLOTTE TOLHURST

LIGHT AND SPEEDY

4 speedy ideas...

A great dish the kids will love, with protein, carbs and plenty of antioxidants

Sweet potato and courgette ﬁshcakes (recipe page 18)

…for fishcakes 1 Add Cajun seasoning and coriander and serve the ﬁshcakes with a tomato salsa 2 Add cooked ﬂaked salmon, lemon zest and chopped parsley 3 Add capers and ﬁnely chopped anchovies for a punchy ﬁshcake 4 Add ﬂaked smoked mackerel and 1tsp horseradish sauce

4 speedy ideas... …with steak 1 Turn any leftover steak into a stroganoff, rich with mushrooms and sour cream 2 Fill grilled ﬂatbreads with spring onions, tomatoes, coriander, thinly sliced steak and cheese 3 Make a Thai dressing with ﬁsh sauce, lime juice and red chillies, pour over a crunchy salad and top with sliced steak 4 Use in a stir-fry with asparagus, broccoli and noodles

Try this Just a simple squeeze of fresh lemon juice will really lift the taste of a steak

Chargrilled steak with basil orecchiette (recipe page 24)

LIGHT AND SPEEDY

PHOTOGRAPHS ADRIAN LAWRENCE, CHARLOTTE TOLHURST

What a great midweek dish – simple ingredients, easy to prepare and make… and it’s on the table in 30 minutes!

Greek-style stuffed chicken and salad (recipe page 24)

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Midweek meals, full of great ﬂavour combinations. Good enough for a Friday night

Lightened-up sweetand-sour prawn salad This is punchy and really ﬁlling, but without the calories. READY IN 25 MINUTES SERVES 4 EASY

Chargrilled steak with basil orecchiette Chargrilling adds depth of ﬂavour to a good steak – so satisfying with the nutty, herby pasta. READY IN 25 MINUTES SERVES 4 EASY 5tbsp extra virgin olive oil 30g whole blanched almonds zest and juice of ½ lemon 30g freshly grated Parmesan a handful of fresh basil leaves 400g orecchiette pasta a large handful of rocket leaves 4 rib-eye steaks, brushed with oil 1 In a food processor, blend the olive oil, almonds, lemon zest and juice, Parmesan and basil until smooth. Season well with salt and freshly ground black pepper. Cook the pasta according to the pack instructions, drain well, then add to the basil sauce along with the rocket leaves. Toss everything to combine and then put in a serving dish. 2 Heat a griddle pan to high (or use the barbecue). Season the steaks with salt, then cook for 2-4 minutes on each side, depending on how well done you like your steak. Leave to rest for 5 minutes. Season with freshly ground black pepper and serve with the pasta. Per serving: 782 calories, 29g fat (7g saturated), 72g carbohydrate

Greek-style stuﬀed chicken and salad

If you aren’t keen on mint, then use fresh basil leaves instead. READY IN 35 MINUTES SERVES 4 EASY/PREPARE AHEAD 4 blocks frozen spinach, defrosted 3 shallots, ﬁnely chopped 2tsp olive oil, plus extra for brushing 1tbsp mint leaves, ﬁnely chopped 100g feta cheese, crumbled 4 skinless chicken breasts ½ lemon a splash of white wine or sherry for the salad ½ cucumber, chopped 400g tomatoes, cut into chunks 1 large roasted red pepper, cut into strips 1tsp dried or fresh oregano 2tsp sherry vinegar 1tbsp extra virgin olive oil 1 Heat the oven to 160C fan, gas 4. Put the spinach in a sieve and squeeze out any excess water. Gently fry the shallots in the oil for 5 minutes until soft. Put in a bowl with the spinach, mint and feta. Season with freshly ground black pepper and a pinch of salt. 2 Make a deep, horizontal incision in each chicken breast to create a pocket. Stuff the spinach mixture inside and seal with a couple of cocktail sticks. 3 Put the chicken in a roasting tin, brush with a little oil, squeeze over the lemon and add the wine and a splash of water. Cook for 25 minutes. 4 Make the salad by mixing together the ingredients, then drizzle with extra virgin olive oil. Serve the chicken with the salad and the pan juices drizzled over. Per serving: 308 calories, 11.5g fat (4.5g saturated), 7g carbohydrate

16 large shell on king prawns, peeled, leaving the tails on 2tsp rapeseed oil 100g dried thick rice noodles 1 small bulb of fennel, ﬁnely sliced 100g radishes, quartered ½ mango, peeled and sliced 100g sugar snap peas, halved lengthways 140g bag of mixed salad leaves for the dressing 2.5cm piece of ginger, grated 2 sticks of lemongrass, tough outer layer removed then very ﬁnely chopped zest of ½ lime and juice of 2 limes 2tbsp rice wine vinegar 1½tbsp mirin ½tbsp honey 2tsp sesame oil a splash of ﬁsh sauce 1 Put all the dressing ingredients in a bowl and mix until well combined. 2 Heat a griddle pan to medium heat. Brush the prawns lightly with the oil and cook for 2 minutes on each side or until cooked through. Cook the rice noodles according to the pack instructions, drain well and set aside. 3 Put all the salad ingredients in a large bowl and pour over half the dressing. Gently mix the salad until nicely coated with the dressing. 4 Put the salad on a serving platter, top with the prawns and serve with the extra dressing on the side. Per serving: 260 calories, 4g fat (1g saturated), 34g carbohydrate

PHOTOGRAPH MYLES NEW

LIGHT AND SPEEDY

Lightened-up sweet-and-sour prawn salad

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Skinny Spanish-style ﬁsh stew A great low-fat option with cauliﬂower “couscous”, and it’s full of ﬂavour too. READY IN 30 MINUTES SERVES 2 EASY/PREPARE AHEAD a little spray oil 200g fennel, sliced and the fronds reserved 2tsp sweet or hot smoked paprika 250g tomato passata 250ml hot vegetable stock 200g cod, cut into chunks 150g fresh king prawns zest and juice of 1 lemon, plus a little extra juice 80g green beans 160g cauliﬂower fresh parsley, to serve 1 Spray a large pan with the oil and add the fennel. Gently fry until tender. Add the paprika, passata and stock. Cook for 5 minutes, until thickened. 2 Add the cod and prawns, stir well to coat in the sauce and simmer for 10 minutes, until both are just cooked through. Season to taste and add the lemon zest and juice. 3 Meanwhile, cook the green beans in boiling water for 3-4 minutes, until just tender, and whizz the cauliﬂower in a food processor. Toss the cauliﬂower “couscous” with a squeeze of lemon juice and serve with the ﬁsh stew and beans, with the fresh parsley scattered over. Per serving: 218 calories, 2g fat (0.5g saturated), 11g carbohydrate

Indian spiced rösti and “fried” egg

Dining solo? Try this quick and easy veggie one pot with a little spice. READY IN 20 MINUTES SERVES 1 EASY

1 egg fresh coriander and 40g salad leaves, to serve

1tsp cumin seeds, crushed 1tsp coriander seeds, crushed 1 small carrot, spiralised or grated 1 small courgette, spiralised or grated a little spray oil

1 In a bowl, toss the crushed spices with the spiralised or grated carrot and courgette. Add to a small non-stick frying pan and cook gently over a medium heat, stirring occasionally, until almost tender.

2 Make a space in the centre of the vegetables, add a squirt of spray oil and crack in the egg. Increase the heat and fry until the egg white has set. Serve the rösti and egg sprinkled with fresh coriander and the salad leaves on the side. Per serving: 234 calories, 14g fat (3g saturated), 10.3g carbohydrate

LIGHT AND SPEEDY

Tip

PHOTOGRAPH TOBY SCOTT

Sprinkle the fried egg with a little roasted garam masala before serving

GREAT FOR VEGGIES

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Prawn and vegetable rice paper rolls

Unlike deep-fried spring rolls, these are light and healthy, with fresh herbs, prawns and veg. READY IN 25 MINUTES SERVES 2 EASY 100g cucumber, cut into sticks 1 small carrot, cut into sticks 1 yellow pepper, cut into thin strips 2tbsp rice vinegar 2 fresh limes a pinch of brown sugar 156g pack Nam Viet Spring Rolls kit 20g pack fresh mint, leaves picked

DAIRY AND GLUTEN FREE

200g pack large cooked prawns 1 small avocado, sliced 20g fresh coriander, leaves picked 1-2 spring onions, ﬁnely chopped 1 Toss the cucumber, carrot and pepper in the rice vinegar with the juice of 1 lime and the sugar, then set aside. Soak the noodles from the kit in boiling water, according to pack instructions, drain and leave to cool. 2 In a bowl of hot water, soak each rice paper disc until softened. Lay the discs

on a board, then put 3 mint leaves across the middle of each. Pile in some noodles, veggies, prawns, avocado and 3 coriander leaves, then roll up and seal the edges. Repeat to use up all your ingredients. 3 Put the dipping sauce from the pack into a bowl and add the remaining lime and spring onions. Serve immediately while fresh. Per serving: 427 calories, 16g fat (3.5g saturated), 43g carbohydrate

LIGHT AND SPEEDY

Tip This pesto works well with other types of ﬁsh too – or try it with meat or pasta

Salmon ﬁllets with mint pesto PHOTOGRAPHS CHARLOTTE TOLHURST

If you’re cutting down on carbs, serve the salmon with peas or asparagus instead of new potatoes. READY IN 20 MINUTES SERVES 4 EASY

30g cashew nuts, toasted 50g Pecorino cheese, grated cooked new potatoes, to serve

4 salmon ﬁllets (175g each) 2tbsp extra virgin olive oil, plus extra for brushing 1 lemon, plus extra wedges, to serve for the pesto sauce a large handful of fresh mint leaves 100g bag rocket

1 Lightly brush both sides of the salmon ﬁllets with a little olive oil and cook in a heated non-stick frying pan for 5 minutes, without moving them. Turn the ﬁllets over and continue to cook for a further 5 minutes or until cooked to your liking. Squeeze over the juice of ½ lemon.

2 Meanwhile, put the mint leaves, a handful of the rocket, remaining lemon juice and cashews into a food processor and whizz until ﬁnely chopped. Add the olive oil and 2tbsp water, season and blitz to combine. Stir in the Pecorino cheese. 3 Serve the salmon with the pesto sauce, remaining rocket leaves, lemon wedges and cooked new potatoes. Per serving: 464 calories, 30g fat (8g saturated), 1.5g carbohydrate

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Cajun salmon wraps with salads

Spicy ﬁsh and zesty salads: a super-healthy combo full of good omega-3 fatty acids.

1-2tbsp Cajun spice mix, depending on how spicy you like it! ½tbsp olive oil 500g whole salmon ﬁllet, skinned for the tomato salsa 300g tomatoes, seeds removed, ﬁnely chopped 1 small red onion, ﬁnely chopped 1 red chilli, deseeded, ﬁnely chopped 1 small red pepper, deseeded and ﬁnely chopped a small handful of ﬂat-leaf parsley, ﬁnely chopped a small handful of coriander, ﬁnely chopped a good squeeze of lime juice 1½tbsp extra virgin olive oil

for the bean salad 400g can cannellini beans, drained and rinsed 2 avocados, stoned, peeled and sliced juice of 1 lime 4 tortilla wraps 1 Heat the oven to 180C fan, gas 6. Mix the Cajun spice mix with the oil and rub all over the salmon. Put on a baking tray lined with foil and cook for 12-15 minutes. 2 For the tomato salsa, mix the chopped tomatoes, onion, chilli, pepper and herbs together, then toss in the lime juice and oil, season and set aside. 3 For the salad, mix the cannellini beans, avocado slices and lime juice, and season well. Flake the salmon into the wraps and top with the bean salad and tomato salsa. Per serving: 690 calories, 36g fat (8g saturated), 47g carbohydrate

4 speedy ideas... …with salmon 1 Steam with fresh ginger and serve with stir fried greens 2 Mix horseradish cream and chopped dill into crème fraîche and serve alongside grilled salmon steaks 3 Toss cooked salmon through cooked brown rice with chopped mango, spring onions and coriander 4 Dress baby spinach and watercress with a lemon and dill dressing and serve alongside baked salmon

PHOTOGRAPH ADRIAN LAWRENCE

READY IN 30 MINUTES SERVES 4 EASY

SMART IDEAS

10 ways with salads Salads are not just a bowl of leaves. With some key ingredients as a base, you can rustle up some healthy, ﬁlling meals in no time A can of chickpeas is a real essential, high in protein and a good source of ﬁbre. Better still are the ones from Spain you buy in glass jars, which are fatter and juicier. Drain and rinse well before use. Then combine with your favourite ingredients. We love them with cherry tomatoes, pitted black olives, some fresh goats’ cheese, rocket and basil. Add a little olive oil and lemon juice.

Freekeh is a wheat that’s harvested while still a little green, ie, when it has some moisture in it. It’s nutty and slightly smoky, high in protein and ﬁbre. It’s lovely with toasted nuts and seeds, roasted vegetables and a few spoons of mustardy French dressing. Chopped parsley, chives and tarragon work well with this combination.

WORDS JANE CURRAN PHOTOGRAPH TIMEINCUKCONTENT.COM

Puy lentils are a perfect base for a cold or warm salad. You can buy them in pre-cooked pouches, but it’s just as easy (and cheaper) to cook a whole packet and store in a lidded box in the fridge for two to three days. Add some cooked chicken, roasted red peppers, cucumber and feta cheese for a delicious and easy lunch box salad. Oil and vinegar are simple additions.

Roast cauliﬂower is the beloved big thing of health food bloggers but don’t fear! It’s a great vehicle for spices and a good base for both main course and side salads. Toss the ﬂorets in oil, black pepper, sea salt and some ground cumin. Roast on an oiled baking tray at 160C fan, gas 4 for 30 minutes, turning every ten minutes or so. Lovely with a garlicky tahini and yogurt dressing. Fruit in salad may seem a bit weird and quite rightly if you are thinking strawberries! But mango, papaya, watermelon and apricots all work well with punchy, strong and salty ﬂavours. Papaya, feta and black olives with a squeeze of lime is a delicious starter or lunchtime meal.

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56 78 9 10

French beans have always been a favourite… with the French! If you dress them while still warm with a mustardy vinaigrette and add toasted almonds, you have a perfect salad with salmon. Pearled spelt has been around forever but it’s just hit the big time and is readily available. It does contain gluten – spelt is an old variety of wheat but more digestible. It’s often used as an alternative to rice in risotto and soup, but it’s a great salad base served cold with Oriental ﬂavours – soy sauce, ginger, lime. Add soya beans, chicken, salmon or prawns, loads of coriander and spring onions.

Beetroot’s revival as a so-called superfood is most welcome. It is packed with antioxidants and needs roasting ﬁrst. It’s easier to peel when cooked. As it’s quite sweet, it works with salty foods such as anchovies or cheese, and try to add some crunch with toasted nuts and seeds. Runner beans work really well if you shred them lengthways like spaghetti. They have a delicate ﬂavour so a little lemon juice, oil and salt is all they need and they are perfect with shredded chicken and blanched asparagus.

Butternut squash, roasted with pumpkin seeds until just tender, is very good mixed with feta or goats’ cheese, olives, roasted peppers and roasted onions.

LIGHT AND SPEEDY with Kay Plunkett-Hogge

KAY PLUNKETT-HOGGE’S

Calabrian spaghetti with ’nduja sausage

“I’VE BEEN EATING CHILLIES ALL MY LIFE. BORN AND BROUGHT UP IN THAILAND, IT WAS THAI FOOD THAT FIRST GAVE ME MY CHILLI FIX; THEN IT WAS THE VAST RANGE OF CUISINES AVAILABLE THROUGH THE INTERNATIONAL COMMUNITY OF SIXTIES AND SEVENTIES BANGKOK, SOMETHING WHICH LEFT ME WITH A DEEP CURIOSITY FOR THE FOOD OF OTHER COUNTRIES.”

READY IN 25 MINUTES SERVES 4 EASY 375g (13oz) dried spaghetti 2 tbsp extra-virgin olive oil 1 shallot, peeled and ﬁnely chopped 2 garlic cloves, peeled and ﬁnely chopped 125g (4½oz) ’nduja sausage, skinned juice of ½ lemon 1 tbsp chopped ﬂat-leaf parsley sea salt and freshly ground black pepper freshly grated Parmesan or pecorino cheese, to serve

1 In salted boiling water, cook the spaghetti according to the packet instructions, until done to your liking. 2 Meanwhile, heat the oil in a small frying pan over a low to medium heat. Add the shallot, and cook until it’s soft and translucent, for about 3 minutes or so. Add the garlic, and cook for another minute, until it’s fragrant. 3 Break in the sausagemeat – it has a soft texture, so it will squish rather than crumble – and stir it into the shallot and garlic, breaking it down until completely amalgamated into the oil. 4 Remove the pan from the heat and add the lemon juice and parsley. Taste and add salt if necessary. Drain the pasta, stir it into the sauce and serve at once, with a sprinkling of grated Parmesan and a good grinding of black pepper.

KAY PLUNKETT-HOGGE’S HEAT: COOKING WITH CHILLIES (Quercus, £20) In her new book, food writer Kay Plunkett-Hogge sets out on the trail of the chilli, from its humble beginnings in Latin America to its arrival in Europe, and then along the spice routes to the Middle East, India, China and beyond. The result is a fabulous and ﬁery selection of more than 120 recipes from across the globe, including Thai, Indian and Mexican favourites.

32 woman&home PASSIONATE ABOUT FOOD

EXTRACTED FROM HEAT: COOKING WITH CHILLIES, THE WORLD’S FAVOURITE SPICE (QUERCUS, £20) BY KAY PLUNKETT-HOGGE. AUTHOR PHOTOGRAPH © JP MASCLET. RECIPE PHOTOGRAPH © DAVID MUNNS

’Nduja is a soft Calabrian pork sausage cured with the local peperoncino, or chilli. It’s loosely based on the French andouille sausages introduced to the region in the thirteenth century. Of course, the chilli is a later addition, and now a mainstay of Calabrian cuisine. You can ﬁnd ’nduja in Italian delis, most big supermarkets and online.

“Spicing is about balancing and enhancing the other tastes in a dish to bring out their best qualities”

Kay Plunkett-Hogge’s Calabrian spaghetti with ’nduja sausage

SWEET THINGS Make the most of delicious British fruit and round off a meal with something light and refreshing

Planning a dinner party? Impress guests with a decadent Double-decker tart, Amaretti parfaits or a White chocolate and berry cheesecake

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

We’ve also updated some old favourites, including an arctic roll, pavlova and mille-feuille

SWEET THINGS

Pimm’s jam jar jellies These fun and refreshing pots are perfect for a garden party.

READY IN 40 MINUTES, PLUS SETTING SERVES 8-10 EASY/PREPARE AHEAD 25g pack (15 leaves) leaf gelatine 800ml lemonade 300ml Pimm’s No.1 Cup 200-250g punnet strawberries, hulled and sliced thin slices of cucumber, quartered sprigs of mint you will need 8-10 jam jars with lids, and 8-10 plastic spoons and decorative string, for presentation 1 Put the gelatine leaves in a bowl of cold water, adding one at a time, so they don’t stick together. Leave the gelatine to hydrate for about 5 minutes. 2 Pour the lemonade into a pan, and warm gently, stirring, to lose the ﬁzz. Squeeze the excess water out from the gelatine, add it to the lemonade and stir until it dissolves, then leave it to cool but not set. 3 Stir in the Pimm’s. Pour a little of the jelly mixture into each jam jar and put in the fridge to set. (Keep the rest of the mixture out of the fridge.) Pour over a little more jelly and add some strawberries, cucumber and mint, and return to the fridge to set. 4 Repeat this layering up process until all the fruit, mint and jelly are used. Allowing each layer to set will mean that the fruit will be evenly distributed – if you pour everything in at once, all the fruit will rise to the top. If the jelly mixture sets before it is poured into the jars, warm gently until it melts. Keep the jellies chilled until serving – don’t leave them out of the fridge for more than 30 minutes. Per serving: 143-114 calories, 0g fat, 19-15g carbohydrate

36 woman&home PASSIONATE ABOUT FOOD

Frozen berry yogurt

You can still treat yourself when eating healthily. We’ve reduced the calories and fat in this frozen dessert. READY IN 10 MINUTES, PLUS FREEZING SERVES 10 EASY/PREPARE AHEAD/FREEZE 160g can coconut cream 375ml coconut milk yogurt (we used Co Yo) 3tbsp runny honey 300g mixed frozen berries 1 Whisk the coconut cream, yogurt and runny honey together until smooth. 2 Stir the frozen berries into the mixture and crush them slightly with a back of a fork. 3 Put into a freezer-proof container. Freeze for several hours until ﬁrm, preferably overnight. 4 To serve, allow to soften at room temperature for 30 minutes. Per serving: 153 calories, 13g fat (11g saturated), 7g carbohydrate

Try this If you have a couple of slightly overripe bananas, then use instead of the berries. Whizz in a blender and freeze

A light, sweet tart that’s ideal for summer. READY IN 1 HOUR 20 MINUTES, PLUS CHILLING SERVES 10 EASY/PREPARE AHEAD 400g sweet shortcrust pastry for the almond frangipane 125g unsalted butter, softened, plus 20g, melted 125g caster sugar 2 eggs 125g ground almonds a few drops of almond extract 1tbsp plain ﬂour 3-4 red-skinned eating apples, sliced for the butterscotch sauce 75g unsalted butter 75g soft light brown sugar 75g golden syrup 1tsp vanilla extract a pinch of salt 100ml double cream you will need a 30x23cm ﬂuted, loose-bottomed tin, lightly greased, plus baking parchment and baking beans 1 Roll out the pastry and use to line the tin. Allow any excess pastry to hang over the edges. Chill for 20 minutes. 2 Heat the oven to 160C fan, gas 4. For the frangipane, beat the butter and sugar until pale. Gradually add the eggs until combined. Add the almonds, extract and ﬂour and beat again. Leave to chill. 3 Line the pastry case with baking parchment, add baking beans, bake for 12-15 minutes, then remove the paper and beans and bake for a few minutes until golden brown. Reduce the oven temperature to 150C fan, gas 3. 4 Spread the frangipane over the pastry. Top with the apples, brush with melted butter and bake for 30-35 minutes. 5 Meanwhile, make the sauce. Heat the butter, sugar, syrup, vanilla and salt in a pan until bubbling. Remove from the heat, add the cream and whisk to combine. 6 Remove the tart from the oven, trim any excess pastry and brush with the sauce. Cool then serve with the remaining sauce. Per serving: 625 calories, 44g fat (20g saturated), 48g carbohydrate

PHOTOGRAPH CHRIS ALACK

SWEET FIX… These grown-up desserts are a fabulous treat and perfect for feeding a crowd, as they all serve 8 or more

Butterscotch, apple and frangipane tart

Butterscotch, apple and frangipane tart

SWEET THINGS

To make the yogurt extra creamy, beat the ingredients two or three times during the freezing process

Frozen berry yogurt (recipe page 36)

38 woman&home PASSIONATE ABOUT FOOD

PHOTOGRAPHS STUART WEST, TERRY BENSON

Cook’s tip

Pimm’s jam jar jellies (recipe page 36)

Marshmallows (recipe page 42)

SWEET THINGS

Retro arctic roll We’ve updated this 80s classic with a divine fruity ﬁlling. READY IN 45 MINUTES, PLUS FREEZING SERVES 8 EASY/PREPARE AHEAD/FREEZE 125g golden caster sugar 3 large eggs 125g self-raising ﬂour 2tbsp golden granulated sugar 250ml frozen berry yogurt 500ml strawberry ice cream 4tbsp raspberry jam you will need 33x23cm Swiss roll tin, greased and lined with baking parchment

4 Upturn the sponge onto the paper, peeling away the lining. Lift up the tea towel and baking parchment, and roll up the sponge, with the paper inside. Allow to cool seam-side down. 5 Leave the measured frozen yogurt and ice cream to soften. 6 Gently unroll the sponge and spread with the jam. Use a palette knife to

spread the frozen yogurt over. Spoon over the ice cream and smooth out with the palette knife to get an even layer. 7 Roll the sponge back up, wrapping tightly by using the baking parchment. Refreeze until ﬁrm. Remove from the freezer 10 minutes before serving. Per serving: 280 calories, 6g fat (3g saturated), 49g carbohydrate

PHOTOGRAPHS CHRIS ALACK

1 Heat the oven to 160C fan, gas 4. Whisk the sugar and eggs together for 10 minutes with an electric mixer until pale and thick. 2 Sieve in the ﬂour and gently fold in. Pour into the tin and bake for 12 minutes. 3 Dampen a clean tea towel; spread onto a work surface. Top with a sheet of baking parchment and sprinkle the sugar over.

Retro arctic roll

woman&home PASSIONATE ABOUT FOOD 41

SWEET THINGS

This is the basic recipe and we’ve given the different ﬂavours for you to try.

sugar and cornﬂour mixture over and follow the rest of step 5 onwards.

READY IN 40 MINUTES, PLUS SETTING MAKES 77 PREPARE AHEAD

CHOCOLATE MARSHMALLOWS 1 x basic recipe (left), omitting cornﬂour and icing sugar 3tbsp cocoa, plus extra for dusting

50g icing sugar 50g cornﬂour 10 gelatine leaves 500g caster sugar 1tbsp liquid glucose 2 egg whites you will need 28x18cm tin, lined with parchment and oiled, plus a sugar thermometer 1 Sift together the icing sugar and cornﬂour, and dust some into the tin. 2 Add the gelatine to about 150ml cold water, one leaf at a time, so they don’t stick together. Leave to hydrate. 3 Pour 300ml water into a pan and add the sugar and liquid glucose. Put the pan over a low heat and stir until the sugar dissolves. Use a damp pastry brush to wash down any crystals from around the sides of the pan. 4 Boil the syrup rapidly until it reaches 128C. When the syrup is approaching this temperature, start whisking the egg whites. Remove the pan from the heat, add the squeezed-out gelatine and swish around in pan until it dissolves. Slowly pour the syrup over the egg whites, whisking constantly. Whisk until it cools and thickens. 5 Pour into the tin and use an oiled palette knife to spread it out. Dust some of the icing sugar and cornﬂour mix over the top. Leave in a cool place for 4-5 hours, until it’s set. 6 Tip out onto a sheet of baking parchment dusted with some of the icing sugar mixture. Cut into 2.5cm cubes, and coat the cut surfaces in the remaining sugar mixture. Per marshmallow: 32 calories, 0g fat, 8g carbohydrate

Use cocoa powder for dusting the tin and on the surfaces rather than the icing sugar mix. Mix the cocoa with 3tbsp boiling water. Add to the whisking mixture towards the end of mixing; follow rest of recipe. PISTACHIO MARSHMALLOWS 1 x basic recipe (left) ½-1tsp pistachio ﬂavouring a few drops of green food colouring 100g packet pistachio kernels, ﬁnely chopped Add the ﬂavouring and colouring to the mixture towards the end of whisking. Pour half into the tin and scatter over half the pistachios. Pour over the remaining mixture, spread it out and scatter over the remaining nuts. Dust the icing sugar and cornﬂour mix over the top; follow rest of recipe. LEMON MARSHMALLOWS 1 x basic recipe (left) a few drops of liquid yellow food colouring ½-1tsp lemon extract sherbet powder (optional) Add the food colouring and lemon extract towards the end of the whisking, ensuring it’s thoroughly mixed; follow rest of recipe. If you like, some sherbet powder can be added to the icing sugar and cornﬂour mix.

Double-decker tart

This takes a little effort, but if you’re after something truly special, it’s so worth it.

RASPBERRY RIPPLE MARSHMALLOWS 1 x basic recipe (above) ½-1tsp raspberry ﬂavouring pink liquid or paste food colouring

READY IN 1 HOUR, PLUS SETTING SERVES 12+ PREPARE AHEAD

Add the raspberry ﬂavouring towards the end of whisking the mixture and ensure it’s well mixed. Working quickly, before it sets, colour half the mixture pink. Spoon into a lined tin, alternating the colours, then swirl with a knife and spread out. Dust the icing

for the base 20g unsalted butter 35g soft toffees 40g marshmallows 1tbsp cocoa powder 60g Kellogg’s Rice Krispies

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125g crunchy peanut butter for the nougat 550g caster sugar 140g tube liquid glucose 3 large egg whites 250g mixed nuts for the glaze 100g dark chocolate, ﬁnely chopped 2tbsp golden syrup 25g unsalted butter, cut into cubes edible gold leaf, to decorate (optional) you will need a 23cm springform tin, greased with oil, and a sugar thermometer 1 Slowly melt the butter with the toffees in a saucepan, then add the marshmallows and cocoa, and mix well. Once melted and smooth, stir in the Rice Krispies. Put in the tin and spread out to create an even layer. Set aside to ﬁrm up for 15 minutes. Spread over the peanut butter once set. 2 For the nougat, heat 525g of the sugar and the liquid glucose with 175ml water in a saucepan over a low heat until dissolved, around 5-7 minutes. Meanwhile, put the egg whites in the bowl of an electric mixer, but don’t mix them just yet. 3 Turn up the heat under the glucose mixture. Put in the sugar thermometer – once it reaches 100C, whisk the egg whites, slowly at ﬁrst until they become foamy. Turn the speed up and mix until stiff peaks form. Mix in the remaining sugar in two additions into the egg whites. Once the glucose mix gets to 125C, begin pouring into the egg mixture, in a slow, steady stream, while continuing to mix on a medium-high speed. Mix for a further 5 minutes after all the syrup is added, on a medium speed. Stir in the nuts and scrape into the tin over the base, spreading to the sides. Leave to set for 4 hours in a cool place. 4 For the glaze, put the chocolate, syrup, butter and 60ml water into a heatproof bowl set over a pan of gently simmering water. Once melted, remove from the heat and whisk until smooth. Allow to cool slightly and thicken, around 5-10 minutes. 5 Run a sharp knife around the tin and carefully remove the tart. Pour the sauce over to cover and leave to set somewhere cool for 2 hours before serving. Then decorate with the gold leaf, if using. Per serving: 542 calories, 22g fat (6g saturated), 75g carbohydrate

PHOTOGRAPH GUS FILGATE

Marshmallows

SWEET FIX… We’ve reinvented the iconic chocolate bar and made it all glamorous and grown-up!

Double-decker tart

White chocolate and berry cheesecake With a nutty base, banana layer and tutti-frutti topping, this pud has it all! READY IN 40 MINUTES, PLUS CHILLING SERVES 16 EASY/PREPARE AHEAD

Amaretti parfaits

Amaretti parfaits

These are excellent make-ahead desserts for when you are entertaining. READY IN 20 MINUTES, PLUS FREEZING SERVES 6 EASY/PREPARE AHEAD/FREEZE 300ml double cream 100g caster sugar 1tsp vanilla extract 4tbsp amaretto 200ml crème fraîche 100g amaretti biscuits, roughly crushed, plus extra to serve you will need 6 tall glasses or cups with strips of baking parchment wrapped around the outside, extending 8-10cm above the rim, securely tightly with tape (make sure the parchment is tightly against the side)

44 woman&home PASSIONATE ABOUT FOOD

1 Whip the double cream and 85g of the sugar together until thickened. Add the vanilla extract and amaretto and continue to whisk until thick. 2 Fold in the crème fraîche and biscuits. Carefully spoon the mixture into the prepared glasses so it comes 3-4cm above the rim, then smooth the tops. Freeze for 4-5 hours or overnight. 3 To serve, melt the remaining sugar in a non-stick frying pan until golden. Remove from the heat and allow to cool a little. Remove the parchment from the sides of the parfaits and, using a spoon, drizzle the melted sugar over the top. Serve with extra amaretti biscuits on the side. Per serving: 547 calories, 44g fat (36g saturated), 28g carbohydrate

1 Whizz the dates, almonds and sunﬂower seeds in a processor to combine. Press into the base of the tin. Chill until ﬁrm. 2 Warm the cream in a heatproof bowl, resting over a pan of simmering water. Tip in the chocolate, then turn off the heat and leave until melted, then stir to mix together. 3 Blitz the banana in a processor until smooth. Mix in the cream cheese and vanilla, then blitz again. Add the melted chocolate and cream and blend once more. Pour onto the base and chill. 4 Put the gelatine into a bowl of cold water to soften. Heat the blueberries with the apple juice in a pan for a few minutes until tender. Remove one third of the blueberries and set aside. Squeeze out the gelatine leaves, then add to the pan with the blueberries and juice, and stir to dissolve. 5 Put the strawberries and maple syrup into a processor, tip the blueberry mixture in and whizz until smooth. Pour over the cheesecake layer and chill for 2 hours. To serve, top with the reserved blueberries. Per serving: 354 calories, 24g fat (11g saturated), 25g carbohydrate

PHOTOGRAPHS FRANKTHEPHOTOGRAPHER.COM, CHRIS ALACK

for the base 500g medjool pitted dates 150g almonds 100g sunﬂower seeds for the cheesecake layer 100ml double cream 200g white chocolate, chopped 1 ripe banana, chopped 600g cream cheese 2tsp vanilla extract for the topping 2 gelatine leaves 300g blueberries 5tbsp apple juice 200g strawberries 2tbsp maple syrup you will need a 21cm spring-clip tin, greased and lined with baking parchment

SWEET THINGS

HEALTHY TWEAK… For the base of this fruit-topped cheesecake, we’ve used a healthy serving of dates, almonds and sunﬂower seeds

White chocolate and berry cheesecake

Summer fruit mousse

Dress up this wonderfully light fruit mousse by tying pretty ribbon around the serving glasses. READY IN 40 MINUTES, PLUS CHILLING MAKES 6 EASY/PREPARE AHEAD 300g raspberries 150g blueberries 1tbsp lemon juice 3 gelatine leaves 2 eggs, separated 100g caster sugar 200ml double cream strawberries and mint, to decorate

1 Put the fruit and lemon juice in a pan over a low heat for 5-10 minutes until soft. Meanwhile, put the gelatine leaves in a bowl of cold water to soften. 2 Purée the fruit in a processor while hot, strain through a sieve and discard the seeds. Squeeze the excess water from the gelatine and whisk into the hot fruit purée. 3 Whisk the egg yolks with 50g of the sugar until pale and thick. Gradually add the fruit purée and mix until thoroughly combined. Set aside until cold.

4 Whip the cream until soft peaks form, then set aside. Whisk the egg whites in a clean bowl until soft peaks form, then gradually add the remaining sugar, whisking, until thick and glossy. 5 Fold the cream through the cooled fruit, then fold through the egg whites. Divide between the glasses. Chill for 4 hours until set, then decorate with the strawberries and mint leaves. Per serving: 290 calories, 20g fat (12g saturated), 22g carbohydrate

SWEET THINGS

Rhubarb and pistachio pavlova

Sweet meringue combines with tangy rhubarb in this summer favourite. READY IN 2 HOURS, PLUS COOLING SERVES 8 EASY/PREPARE AHEAD

door open. (Once cool, you can store the meringue for up to 5 days in an airtight tin until needed.) 5 Turn the oven up to 180C fan, gas 6. Spread the rhubarb out in a roasting tin, lined with a Teﬂon non-stick cooking mat or baking parchment. Sprinkle the caster sugar over the rhubarb. Roast for 7-10 minutes, until the rhubarb is just tender. Remove from the oven and leave to cool. 6 Put the pavlova on a serving dish, carefully peeling away the parchment paper from the base. Just before serving, spoon the Greek yogurt into the centre of the pavlova and arrange the rhubarb on top. Drizzle with the syrup from the rhubarb tin and sprinkle with the chopped pistachios to serve. Per serving: 280 calories, 5g fat (1g saturated), 46g carbohydrate

PHOTOGRAPHS STUART WEST

4 large egg whites 125g golden caster sugar 125g white caster sugar ½tsp ground cinnamon 2tsp vanilla extract 2tsp cornﬂour 2tsp vinegar for the ﬁlling 500g rhubarb, cut into 5cm lengths 90g golden caster sugar 500g pot 0% fat Greek yogurt 90g pistachios, chopped you will need a baking tray lined with baking parchment, with a 21cm circle drawn on it, plus a piping bag and a large star nozzle

1 Heat the oven to 120C fan, gas 1. Put the egg whites in a clean, grease-free bowl and whisk with an electric mixer until stiffly peaking (tip the bowl – the egg whites are ready if they don’t slide around). 2 Continue whisking the egg whites, adding both sugars 1tbsp at a time. In a separate bowl, combine the cinnamon, vanilla extract, cornﬂour and vinegar. Stir until smooth, then whisk into the smooth, glossy meringue. 3 Spoon the meringue mixture into the piping bag. Pipe to ﬁll the 21cm circle on the parchment, starting in the middle and piping outwards, then pipe large swirls around the edge. 4 Bake in the oven for 90 minutes until the meringue is ﬁrm. Leave the meringue to cool in the turned-off oven with the

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SWEET THINGS

Peach Melba mille-feuille

Peach Melba mille-feuille

The classic French pastry is given a fresh spin with sweet and juicy peaches. READY IN 50 MINUTES, PLUS CHILLING AND COOLING SERVES 8 EASY/PREPARE AHEAD

PHOTOGRAPHS STUART WEST

320g ready-rolled puff pastry 30ml milk 2tbsp ﬂaked almonds 150ml whipping cream 4tbsp icing sugar 2tbsp peach schnapps 2 large ripe peaches, thinly sliced (or 410g can peach halves, drained and sliced) for the raspberry purée 100g raspberries 4tbsp icing sugar you will need 3 baking trays lined with non-stick baking parchment 1 Unroll the pastry onto a lightly ﬂoured work surface. Using a sharp knife, cut 3 rectangles, 10x24cm each. Prick each liberally and gently tap the sharp edge of your knife against the cut sides of the pastry – this helps the layers rise. Transfer each to a baking tray, brush with milk and leave to chill in the fridge for 30 minutes. 2 Heat the oven to 180C fan, gas 6. Bake the pastry on the top shelf for 10 minutes. Brush again with milk, sprinkle with the ﬂaked almonds and bake for a further 5 minutes. Flatten each piece gently with a baking tray while hot, then leave to cool. 3 Whip the cream with 2tbsp icing sugar and the schnapps until it forms soft peaks. For the purée, whizz the raspberries with the icing sugar in a processor until smooth, then pass through a sieve into a jug. 4 Dust the pastry slices with the remaining icing sugar. Put one slice on a serving plate, top with half the cream and half the peach slices. Drizzle a little of the raspberry purée over and repeat the layering once more. Top with the ﬁnal pastry layer . Per serving: 350 calories, 20g fat (10g saturated), 34g carbohydrate

Little Wimbledon cups

Little Wimbledon cups

Try this The Madeira cake can be replaced with sponge ﬁngers, if you prefer

Enjoy the taste of a British summer with these simple but moreish desserts.

READY IN 20 MINUTES, PLUS INFUSING SERVES 6 EASY/PREPARE AHEAD 6tbsp Pimm’s juice of 2 oranges juice of ½ lemon 3tbsp icing sugar 2 sprigs of mint, plus leaves, to decorate 5cm cucumber, thinly sliced 200g Madeira cake, cut into 2cm squares 300ml double cream 50g icing sugar 300g strawberries, chopped – reserve 6 and halve them, to decorate 4tbsp strawberry jam, sieved 300g raspberries – reserve 6 to decorate

1 Pour the Pimm’s, orange and lemon juice into a jug. Add the icing sugar, mint and cucumber, then muddle (press and twist with a wooden spoon). Leave for 30 minutes and strain through a sieve, discarding the cucumber and mint. 2 Put the cake squares on a plate, drizzle with the Pimm’s syrup and leave to soak for 5 minutes. 3 Whisk together the cream and icing sugar until soft peaks form. In another bowl, mix the strawberries with the jam. 4 Divide half the cake between 6 glasses, then top with half the cream. Spoon over the strawberry mixture, add the remaining cake, the raspberries and ﬁnish with the remaining cream. Decorate with the berries and mint leaves. Per serving: 551 calories, 32g fat (20g saturated), 54g carbohydrate

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SWEET THINGS

berry FRUIT FIX... Make the most of deliciously Summer crumble sweet in-season fruit with two classic This is lovely hot from the oven or delicious cold the next day too. desserts, and an exotic dairy-free treat

Our cover recipe is bursting with vibrant berries for healthy skin, hair and joints. READY IN 1 HOUR, PLUS CHILLING SERVES 8 EASY/PREPARE AHEAD 250g sweet shortcrust pastry 300ml whole milk zest of 1 lemon and 1-2tsp lemon juice 3 egg yolks 50g caster sugar 25g plain ﬂour 25g cornﬂour 200ml double cream 300g raspberries 150g blueberries 2tbsp redcurrant jelly

heat and whisk in the lemon juice. Pour the mixture through a ﬁne sieve into a clean bowl. Cover immediately with clingﬁlm and leave to cool at room temperature. 3 When you are ready to assemble the tart, whisk the cream until thick, then gently fold through the pastry cream until smooth. Spoon the cream into the cooled pastry case and smooth with a palette knife. Top with the berries. Warm the redcurrant jelly in a small saucepan with 1tbsp water and stir until melted. Leave to cool slightly, then drizzle over the berries. Dust liberally with icing sugar and serve. Per serving: 394 calories, 27g fat (14g saturated), 31g carbohydrate

Mango and lime “sundaes”

Dairy-free, yet utterly delicious.

icing sugar, to dust

you will need a 33x9.5cm rectangular tart tin with a ﬂuted edge, baking parchment and baking beans

READY IN 10 MINUTES SERVES 4 EASY

1 Roll out the pastry thinly on a lightly ﬂoured surface and use to line the tin. Leave any excess pastry overhanging the edges. Chill for 20 minutes. Heat the oven to 160C fan, gas 4. Line the pastry case with parchment and ﬁll with baking beans. Put on a baking tray and bake for 12-15 minutes until golden brown. Remove the beans and parchment and bake for a further 10 minutes until golden. Remove from the oven and leave to cool, then trim the pastry. 2 Put the milk and lemon zest in a saucepan and heat gently until steaming. In a bowl, mix the egg yolks and sugar together. Sift over the ﬂour and cornﬂour and mix together until you have a thick paste. Slowly pour on the hot milk, whisking continuously. Pour the mixture back into the saucepan and cook over a medium heat, whisking continuously until the mixture is very thick. Remove from the

6 passion fruit a squeeze of lime juice ½tbsp maple syrup 500ml tub of dairy-free coconut frozen yogurt 2-3 ripe mangoes, sliced sliced fresh coconut (optional) you will need 4 serving glasses

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1 In a bowl, mix the passion fruit with the lime juice and maple syrup, and set aside. 2 Add a scoop of frozen yogurt to the serving glasses, divide the mango slices between each and then top with another scoop of frozen yogurt. Drizzle with the passion fruit mixture and sprinkle the chopped coconut over, if using. Per serving: 293 calories, 24g fat (21g saturated), 13g carbohydrate

for the fruit 1kg mixed summer berries, eg, raspberries, blueberries and blackberries 4tbsp demerara sugar 1tbsp cornﬂour zested rind and juice of 1 lemon 2 star anise 5cm piece cinnamon stick for the topping 125g self-raising ﬂour 125g butter, softened 100g demerara sugar 100g porridge oats for the maple pecans 50g pecan nuts 2-3tbsp maple syrup Greek yogurt, to serve you will need a large ovenproof dish and a baking tray lined with baking parchment 1 Heat the oven to 160C fan, gas 4. Tip the fruit into an ovenproof dish and sprinkle over the sugar, cornﬂour and lemon rind, then stir gently to mix. Spoon over the lemon juice, then add the star anise and cinnamon stick. 2 To make the crumble topping, tip the ﬂour into a bowl and rub in the butter. Stir in the sugar and oats. Mix until it starts to clump together, then scatter it over the fruits. 3 Put the dish on an oven tray and bake for 20-30 minutes, or until the topping is a golden colour and the ﬁlling is bubbling. 4 Meanwhile, roughly break the pecan nuts into pieces and mix with the maple syrup. Spread out on the baking tray and bake alongside the crumble for about 10 minutes, or until they’re lightly roasted. Remove from the oven. 5 Serve the crumble with Greek yogurt and the maple pecans sprinkled on top. Per serving: 543 calories, 25g fat (11g saturated), 70g carbohydrate

PHOTOGRAPH IAN GARLICK

Fresh berry and lemon tart

READY IN 50 MINUTES SERVES 6 EASY/PREPARE AHEAD

Summer berry crumble

SWEET THINGS

Fresh berry and lemon tart (recipe page 50)

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PHOTOGRAPHS MYLES NEW, ADRIAN LAWRENCE

ON THE COVER Sweet pastry is combined with a zingy lemon custard and succulent berries

Try this Sliced fresh pineapple can be used instead of the mango – or use both

DAIRY FREE Mango and lime “sundaes” (recipe page 50)

SWEET THINGS with Sabrina Ghayour

SABRINA GHAYOUR’S

Rose & spice infused berries with citrus honey yogurt

READY IN 25 MINUTES, PLUS CHILLING SERVES 4 EASY/PREPARE AHEAD

“SIROCCO CONTAINS BOLD, VIBRANT FLAVOUR COMBINATIONS THAT ARE GREAT FOR EVERYDAY COOKING OR FOR MORE ELABORATE GET-TOGETHERS. THE RECIPES ARE STILL VERY MUCH STEEPED IN THE ROOTS OF MIDDLE EASTERN COOKERY, BUT WITH A FRESHER, LIGHTER APPROACH THAT’S MORE CONDUCIVE TO EVERYDAY COOKING AND ENJOYMENT.”

50g caster sugar 200ml cold water 4 tablespoons rose water 1 teaspoon ground cinnamon 4 green cardamom pods, lightly crushed pinch of nutmeg 2 tablespoons dried edible rose petals, ﬁnely chopped zest of 1 unwaxed orange zest of 1 unwaxed lime 4 tablespoons clear honey 300g thick Greek yogurt 200g blackberries, chilled 200g blueberries, chilled 200g strawberries, chilled 200g raspberries, chilled handful of mint leaves, ﬁnely chopped 1 Heat a small saucepan over a medium-low heat. Add the sugar, the 200ml of water, the rose water, cinnamon, cardamom pods,

nutmeg and rose petals (reserving 1 teaspoon petals for garnishing) to the pan and heat gently for approximately 10 minutes until the sugar dissolves and the mixture thickens just a touch. Take the pan off the heat and leave the mixture to cool to room temperature. 2 In a mixing bowl, mix the orange and lime zest, honey and Greek yogurt until evenly combined. Refrigerate the mixture until ready to serve. 3 Once the syrup has cooled to room temperature, put the berries into a bowl and pour over the syrup. Using a metal spoon, coat the berries in the syrup, working carefully to ensure you don’t crush them. Cover the bowl with clingﬁlm and refrigerate for 1 hour. 4 About 30 minutes before serving, remove the berries from the refrigerator to bring them up to room temperature. Stir the chopped mint carefully through the berry mixture, then, using a slotted spoon, serve the berries on top of the yogurt. Using a teaspoon, drizzle a generous amount of the syrup over and serve with a sprinkling of the reserved chopped rose petals.

SABRINA GHAYOUR’S SIROCCO: FABULOUS FLAVOURS FROM THE EAST (Mitchell Beazley, £25) Persian-born Sabrina is a chef and food writer. Sirocco is the follow-up to her acclaimed book Persiana, and is a collection of more than 100 new recipes that bring the tastes of the East to Western-style dishes, for meals bursting with ﬂavour. We love the sound of Butternut röstis, Dried broad bean & cashew nut dip, Harissa mussels, Lamb lettuce wraps with peanut sauce, and Quince tatin with cinnamon cream.

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EXTRACTED FROM SIROCCO, FABULOUS FLAVOURS FROM THE EAST PUBLISHED BY MITCHELL BEAZLEY, £25 (OCTOPUSBOOKS.CO.UK). © SABRINA GHAYOUR 2016. PHOTOGRAPHS © HAARALA HAMILTON 2016

While many people start the day with yogurt, I can say with my hand on my heart that I never have. I enjoy toast in the mornings, but I do like having yogurt with brunch or as an afternoon snack, for which this dish is ideal. It would also make a great dessert as it has lots of ﬂavour, but is a lighter way to end a meal if you are planning a feast. You can either plate it up individually or serve it all on a large platter for sharing.

“In most cases the real food of the East is humble, uncomplicated and simple”

Sabrina Ghayour’s Rose & spice infused berries with citrus honey yogurt

BARBECUE TIME The sun’s out and it’s time to get grilling! Our delicious recipes are guaranteed to wow a crowd

We’ve got a fantastic selection of meat and veggie recipes, from Bourbon beef short ribs to marinated halloumi and veg skewers

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

Serve them with our great selection of sides, which include a Persian salad and a dairy-free slaw

BARBECUE TIME

Chipotle chilli beef burgers READY IN 25 MINUTES, PLUS CHILLING SERVES 6 EASY/PREPARE AHEAD/FREEZE 400g can kidney beans, rinsed and drained 500g beef steak mince 1½tbsp tomato purée 2 garlic cloves, crushed 1 large egg yolk 10 cornichons, very ﬁnely chopped

a large handful of coriander leaves, ﬁnely chopped 1-2tsp dried crushed chipotle chilli or chipotle paste ¼tsp sweet smoked paprika 1tbsp sunﬂower oil 1 Mash up the kidney beans with a fork and put in a large bowl with the mince, tomato purée, garlic, egg yolk, cornichons, coriander, chilli and paprika. Use your

hands to mix well. Divide into 6 equal portions, then shape into burgers. Cover and set aside in the fridge to ﬁrm up for at least 2 hours or overnight. 2 Prepare your barbecue for direct heat, brush the burgers lightly with the oil and cook for around 4 minutes on each side or until cooked through. Serve on a bun, if you like, with guacamole and tortilla chips. Per burger: 180 calories, 7g fat (2g saturated), 7g carbohydrate

PHOTOGRAPHS WILL HEAP

The kidney beans bulk out the meat for a punchy burger with a smoky chipotle kick.

Tip Serve the vegetable kebabs with grilled ﬂatbreads or a vegetable couscous salad

GREAT FOR VEGGIES Marinated paneer, halloumi and vegetable skewers (recipe page 60)

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BARBECUE TIME

Transport your tastebuds to sunnier climes with Greek-style skewers, a light and refreshing Persian salad and Caribbean chicken Shirazi salad

These are a brilliant vegetarian alternative to meat skewers and incredibly tasty. READY IN 20 MINUTES, PLUS MARINATING SERVES 4 EASY/PREPARE AHEAD (MARINATING ONLY)

2 sweetcorn cobs, cut into thick slices 3tbsp olive oil 2tbsp red wine vinegar 1tbsp Dijon mustard 5 garlic cloves, crushed a large handful of rosemary leaves, ﬁnely chopped 225g pack halloumi cheese 226g pack paneer cheese 1 courgette, cut into chunks 2 red peppers, cut into chunks you will need 4 metal skewers 1 Steam the sweetcorn pieces for 5 minutes – it will make them easier to put onto the skewers. In a large bowl, mix the oil, red wine vinegar, mustard, garlic and rosemary. Add the cheeses and vegetables, and gently toss to coat. Cover and set aside to marinate for 1 hour or overnight in the fridge. 2 Prepare your barbecue for direct heat. Thread the cheese and vegetables onto the skewers and cook for 3-4 minutes on both sides, basting with the marinade. Drizzle any remaining marinade over to serve. Per serving: 423 calories, 28g fat (14g saturated), 15g carbohydrate

Shirazi salad

Make this Persian salad ahead of time to allow the ﬂavours to develop. READY IN 30 MINUTES, PLUS MARINATING SERVES 6-8 AS A SIDE DISH EASY/PREPARE AHEAD 1 ridged cucumber 500g ripe tomatoes 1 medium red onion, ﬁnely chopped zest and juice of 2 limes 2tbsp chopped fresh mint 2tsp sumac 1 Halve the cucumber, scoop out the seeds and discard. Sprinkle over some sea salt, then leave in a colander to draw out the water. Leave for around 20 minutes before dicing into small pieces. Halve and deseed the tomatoes, then dice them. 2 Put the cucumber, tomatoes and onion in a large bowl with the lime zest and juice. Leave it at room temperature, covered, for around 1 hour. When ready to serve, stir through the mint and scatter over the sumac. Per serving: 28-21 calories, 0g fat, 4-3g carbohydrate

Tip Shirazi salad is a great accompaniment to any grilled meats or ﬁsh. Be sure to cut the veg into small, even dice

Caribbean chicken platter

A carb-free meal with spicy chicken and fabulous fresh ﬂavours. READY IN 50 MINUTES SERVES 4 EASY/PREPARE AHEAD 4 part-boned chicken breasts 2 garlic cloves, crushed 1 onion, ﬁnely chopped 1tbsp chicken seasoning (Bart Blends) 1tbsp paprika juice of 2 lemons 4 sweetcorn kebabs (from Waitrose) 50g garlic butter (we used Lurpak) for the salad 1 red onion, chopped 2tbsp wine vinegar 250g cherry tomatoes, halved 1 bunch spring onions, chopped 1 yellow pepper and 1 red pepper, chopped 150g baby spinach 2 baby hass avocados, sliced 1tbsp balsamic vinegar 1 Heat the oven to 180C fan, gas 6. Put the chicken into a large, ﬂameproof casserole. Season with black pepper, rub over the garlic, onion, seasoning and paprika. Squeeze over the lemon juice. Cover and cook for 15 minutes, then remove the lid. 2 Put the sweetcorn in a roasting tin, topped with garlic butter, and add to the oven with the chicken. Cook both for 15 minutes, until the chicken is golden and the corn tender. 3 For the salad, put the red onion into a large bowl, then add the vinegar, tomatoes, spring onions, peppers, spinach and avocado. Toss to combine, then drizzle over the balsamic. Serve with the chicken and corn. Per serving: 489 calories, 23g fat (10g saturated), 21g carbohydrate

PHOTOGRAPHS WILL HEAP, CHARLOTTE TOLHURST

Marinated paneer, halloumi and vegetable skewers

Caribbean chicken platter

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Chilli lamb cutlets (recipe page 64)

PHOTOGRAPHS ADRIAN LAWRENCE, TOBY SCOTT

BARBECUE TIME

Tip The beef ribs can be cooked the day before and kept chilled. The following day, baste with the sauce and barbecue

Bourbon beef short ribs (recipe page 64)

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BARBECUE TIME

Chilli lamb cutlets

There’s a real kick to this dish – serve with a herby potato salad (see below) made with our favourite Jersey Royals.

Bourbon beef short ribs

Always slow-cook ribs before barbecuing them to get a melt-in-the-mouth result.

READY IN 35 MINUTES SERVES 4 EASY/PREPARE AHEAD

READY IN 3 HOURS 30 MINUTES SERVES 4 EASY/PREPARE AHEAD

1tbsp oil 2 banana shallots, ﬁnely sliced 5 garlic cloves, crushed 4 red chillies, seeds removed, ﬁnely chopped 1tbsp black peppercorns, crushed 4tbsp dark soy sauce ½tbsp light brown sugar 12 lamb cutlets lime wedges, to serve

1 rack beef short ribs (ask your butcher) 2tsp smoked paprika 2tbsp Jack Daniel’s Tennessee Whiskey 2tbsp maple syrup 1 beef stock cube (we used Kallo) 1-2 red onions, sliced juice of ½ lemon cornbread loaf (we used Sainsbury’s) a little oil, for brushing

1 Heat the oil in a heavy-based frying pan over a medium-low heat, cook the shallots for 5 minutes or until translucent, add the garlic, chillies and peppercorns, and cook for another minute. Add the soy sauce, sugar and 1tbsp water, mix well, turn up the heat and bubble for 2 minutes, then remove from the heat. Once cooled, coat the lamb cutlets in the mixture and set aside until ready to cook, or marinate overnight. 2 To cook, heat the grill or barbecue and grill the cutlets for a few minutes on each side until browned and crispy. Serve with lime wedges and potato salad. Per serving: 280 calories, 15g fat (6g saturated), 5g carbohydrate FOR THE POTATO SALAD Steam 700g Jersey Royals until tender (about 15 minutes) and, just before the end of cooking, add 200g fresh or frozen peas. Add lots of chopped parsley, coriander and a good knob of butter.

1 Put the ribs in a large roasting tin with the paprika, Jack Daniel’s, maple syrup and stock cube. Season, then toss to coat. (If you like, marinate the ribs overnight in a sealed plastic food bag.) Add 300ml hot water and cover the tin with foil. 2 Heat the oven to 160C fan, gas 4. Cook the ribs for 2-3 hours. Once cooked, slice between the bones to make individual portions. Keep warm. Pour the juices into a jug and skim off the fat. Pour into a pan and bring to the boil. Bubble for around 5 minutes, or until reduced. 3 Put the onions into a bowl with a generous sprinkling of salt and the lemon juice, and set aside. 4 Baste the ribs with the sauce, then transfer to a hot barbecue and cook, turning until glazed and browned. Baste again with any remaining sauce and cook until piping hot. Brush the cornbread with oil and grill until warmed. Serve the ribs with the cornbread and onions. Per serving: 460 calories, 13g fat (3g saturated), 38g carbohydrate

The best hot dogs

Everyone loves a hot dog – try one of our three ideas. READY IN 20 MINUTES EACH VERSION MAKES 6 EASY/PREPARE AHEAD

THE BEST BLT HOT DOG 12 bacon-wrapped chipolatas 2 baguettes shredded iceberg lettuce, quartered, cherry tomatoes, sliced, and natural yogurt (optional), to serve 1 Cook the chipolatas on the barbecue, until cooked through (about 10 minutes). 2 Divide each baguette into 3. Fill each third with 2 sausages, lettuce and cherry tomatoes. Top with natural yogurt. Per hot dog: 535 calories, 21g fat (7g saturated), 57g carbohydrate

A MIDWEST ORIGINAL

6 Bratwurst sausages 6 submarine rolls sauerkraut, caraway seeds and mustard sauce, to serve Cook the sausages on the barbecue, until cooked through. Toast the rolls. Fill each one with a sausage, some sauerkraut and a sprinkling of caraway seeds. Add a drizzle of mustard sauce on top. Per hot dog: 432 calories, 23g fat (8g saturated), 35g carbohydrate

HOWDY COWBOY

6 hot dog sausages 2 onions, sliced 1tbsp sunﬂower oil 6 hot dog rolls 200g Monterey Jack cheese, grated barbecue sauce or ketchup, to serve 1 Cook the sausages on the barbecue for 5 minutes, until piping hot. Fry the onions in the oil until crispy. 2 Toast the rolls; divide the onion among them. Add a sausage to each, then top with cheese. Serve with barbecue sauce or ketchup. Per hot dog: 381 calories, 22g fat (10g saturated), 30g carbohydrate

PHOTOGRAPH TOBY SCOTT

Experiment with spicy marinated lamb cutlets, ﬁnger-lickingly good ribs, or mix things up with a theme, like these American-style dogs

ONE DOG – THREE WAYS!

Hot dogs, from top: The best BLT hot dog, A Midwest original and Howdy cowboy

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If you can’t get portabellini mushrooms, use large chestnut mushrooms instead

GREAT FOR VEGGIES

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Pesto portabellini sliders

Vegetarians will love these mini mushroom burgers – and meat lovers too. READY IN 20 MINUTES MAKES 12 EASY/PREPARE AHEAD 12 portabellini mushrooms (baby portobello mushrooms) 2tbsp olive oil 2 garlic cloves, crushed 2tbsp pesto 150g goats’ cheese log, sliced into 12 12 slices roasted red pepper from a jar 12 mini slider buns (available from Marks & Spencer) 3tbsp reduced-fat mayonnaise, to serve 30g baby salad leaves, to serve

1 Heat the grill to high, or ﬁre up the barbecue. Arrange the mushrooms in a single layer on the grill. Mix together the olive oil, crushed garlic and pesto, and brush half the mixture over the mushrooms. Grill for 3 minutes to soften. 2 Turn the mushrooms, brush with the remaining mixture and grill for a further 3 minutes until cooked through. 3 Put a slice of goats’ cheese on the top of each mushroom and add the peppers to the grill. Grill for a further 3 minutes until the cheese is warmed through. 4 Cut the buns in half and toast the cut sides. Spoon a little mayonnaise onto each bun base. Top each with a mushroom and cheese slice and a slice of pepper. Put a few baby salad leaves on the top and serve with the bun lids. Per slider: 429 calories, 17g fat (5g saturated), 49g carbohydrate

PHOTOGRAPHS CHARLOTTE TOLHURST

Tip

BARBECUE TIME

Pulled chicken bikini burgers

This takes four hours to cook, but you don’t have to do much – just let your oven work its magic. READY IN 4 HOURS 25 MINUTES SERVES 6 EASY/PREPARE AHEAD 1 onion, chopped 2 garlic cloves, crushed 1tbsp olive oil 2tbsp chipotle paste 400ml passata 5tbsp barbecue sauce (we used Stokes, available from Ocado) 1.5kg whole chicken 2tbsp chicken seasoning 6 brioche burger buns 6tbsp sweetcorn relish (we used M&S), to serve salad leaves, to serve

1 Heat the oven to 150C fan, gas 3. Put the onion and garlic in a ﬂameproof casserole with the oil, chipotle paste, passata, barbecue sauce and 100ml water. Stir to mix everything together. 2 Rub the chicken all over with the chicken seasoning and put in the casserole. Cover and cook for 4 hours. 3 Using 2 forks, shred the chicken, removing all the bones. 4 Halve and toast the brioche buns. Spoon some sauce over the bun bases. 5 Pile pulled chicken on the top with sweetcorn relish and salad leaves. Secure the bun lids on the top with a small wooden skewer. Per serving: 449 calories, 13g fat, (5g saturated), 40g carbohydrate

Tip Any leftover pulled chicken can be used as a ﬁlling for baked potatoes, wraps or stirred through soup

Texan-style barbecue brisket

So tender! You can slow-cook this on the barbecue ﬁrst rather than in the oven, but it will need around 8 hours, so that’s not practical if you don’t have a gas variety. We ﬁnished ours on the grill with a good kick of smoke. READY IN 6 HOURS, PLUS OVERNIGHT MARINATING SERVES 6-8 EASY/PREPARE AHEAD

Sumac chicken skewers (recipe page 70)

2kg piece boned and rolled beef brisket 4tbsp Master barbecue rub (recipe on page 74) 200ml Master barbecue sauce (recipe on page 74) 1 Rub the brisket with the barbecue rub, pop into a plastic bag and leave to marinate overnight in the fridge. 2 Heat the oven to 130C fan, gas 2. Put the brisket into a ﬂameproof casserole dish and add the barbecue sauce and sufficient water to just cover the meat. Bring to the boil on the hob and stir well. Put the dish into the oven and cook for 5 hours. Give it a baste now and then. 3 Prepare your barbecue, then push the coals to one side so you have indirect heat. Add hickory-soaked chips for an authentic smokehouse ﬂavour, if you like. Take the meat out of the sauce and leave to smoke on the grill for around 30 minutes. Meanwhile, bring the sauce to the boil and simmer for 15 minutes or until thickened. Serve with the sliced or pulled beef. You can eat it in a bun or serve with baked potatoes and a salad. Per serving: 513-385 calories, 20-15g fat (8-6g saturated), 11.5-9g carbohydrate

DAIRY FREE Coconut summer slaw (recipe page 70)

Texan-style barbecue brisket

BARBECUE TIME

Tip

PHOTOGRAPHS ADRIAN LAWRENCE, WILL HEAP

Ask your butcher to trim the brisket of any excess fat

woman&home PASSIONATE ABOUT FOOD 69

BARBECUE TIME

Rice and bean salad

This Caribbean-inspired side dish is the perfect partner to barbecued meat. dash of hot pepper sauce 2tbsp fresh parsley, chopped, plus extra to serve

300ml basmati rice 600ml hot vegetable stock 400g can mixed beans, drained 1 red pepper, chopped 4 spring onions, trimmed and chopped 4 gherkins, drained and chopped 5tbsp French dressing

Put the rice and stock into a pan. Cover, bring to the boil and simmer for 10 minutes until the rice is tender. Leave for 5 minutes for the rice to plump up, then stir in the other ingredients. Serve scattered with parsley. Per serving: 284 calories, 5g fat (1g saturated), 49g carbohydrate

Sumac chicken skewers

Coconut summer slaw

Just a few ingredients… but this no-fuss dish is fresh and spicy. READY IN 20 MINUTES, PLUS MARINATING SERVES 4 EASY/PREPARE AHEAD 2tbsp sumac zest and juice of 1 lemon ½tsp dried chilli ﬂakes 1tbsp oil 500g boneless, skinless chicken thighs, cut into chunks 500g mixed tomatoes, sliced 2tbsp extra virgin olive oil sea salt a few sprigs of fresh basil you will need 4-6 skewers, soaked if wooden 1 Mix the sumac with the lemon zest and juice, chilli ﬂakes and oil. Add the chicken and mix well to coat. Set aside to marinate if there’s time – 1 hour or up to overnight. 2 Thread the chicken onto skewers. Heat a griddle pan or the grill to medium-high, or ﬁre up the barbecue. Cook the skewers for about 10-12 minutes, turning frequently. 3 Put the tomatoes in a serving bowl, drizzle over the olive oil with a sprinkling of sea salt, and set aside for 5-10 minutes. Scatter over the basil before serving with the chicken and some crusty bread. Per serving: 230 calories, 12g fat (2g saturated), 4g carbohydrate

This is dairy free and utterly delicious! Invest in a julienne peeler for the carrots. READY IN 25 MINUTES SERVES 8 AS A SIDE DISH EASY/PREPARE AHEAD 4 large carrots, julienned 1 head of chicory 1 fennel 1 celery heart 4 spring onions, trimmed zest and juice of 2 limes 1tbsp Dijon mustard 320ml (2 small cans) coconut cream (not block) 6tbsp chopped fresh coriander handful of micro cress, to garnish Finely slice all the vegetables, toss together with the remaining ingredients and garnish with micro cress. Per serving: 180 calories, 14g fat (12g saturated), 8g carbohydrate

Tip Try adding ﬁnely shredded radicchio, courgettes and crisp apples to the coleslaw

Rice and bean salad

Asian-style barbecue scallops

You can also just put these under the grill to cook – it’s a great dish for a posh barbecue or as a starter at a dinner party. READY 15 MINUTES MAKES 6 EASY ½tsp Thai ﬁsh sauce juice of 1 lime 2½tbsp mirin rice wine a pinch of dried chilli ﬂakes 6 king scallops in their shell (or you can buy shells from a ﬁshmonger) 20g unsalted butter, cut into small cubes sea salt 1 Prepare your barbecue for direct heat. In a bowl, mix the ﬁsh sauce, lime juice, mirin and chilli ﬂakes. Set the scallops into the shells or loosen with a knife if they come whole. 2 Divide the mirin mixture between the shells, dot on a little butter and sprinkle over some sea salt. Cook for 3-5 minutes or until just cooked through. Per serving: 60 calories, 3g fat (2g saturated), 0g carbohydrate

PHOTOGRAPHS CHARLOTTE TOLHURST, WILL HEAP

READY IN 25 MINUTES SERVES 6 EASY/PREPARE AHEAD

Asian-style barbecue scallops

woman&home PASSIONATE ABOUT FOOD 71

BARBECUE TIME

Salt and pepper potato salad

Serve hot or at room temperature. READY IN 40 MINUTES SERVES 6-8 AS A SIDE DISH EASY/PREPARE AHEAD 1kg new potatoes, unpeeled and cut into small chunks oil, for shallow frying 3 red onions, sliced 8 garlic cloves, sliced 2 large red chillies, sliced sea salt and freshly ground black pepper 5tbsp chopped fresh coriander 1 Steam the potatoes until just cooked. Heat a few tbsp of oil in a frying pan. Fry the onions, then the garlic, then the chillies, in batches, removing with a slotted spoon onto kitchen paper. Add further oil so it’s an inch deep, then fry the potatoes in batches until crisp. 2 To serve, gently mix the potatoes with the onions, garlic and chillies, and season with sea salt and pepper, then stir in the coriander. Per serving: 247-185 calories, 11-8.5g fat (1.5-1g saturated), 30.5-23g carbohydrate

Green pasta salad

We’ve used orzo, a small pasta, so that the salad is more about the veg than the pasta! READY IN 30 MINUTES SERVES 6-8 AS A SIDE DISH EASY/PREPARE AHEAD 250g orzo 4tbsp extra virgin olive oil 200g green beans 3 medium courgettes, trimmed 5 spring onions, ﬁnely chopped 150g pitted green olives, sliced 3tbsp small (non pareil) capers zest and juice of 1 lemon 2 avocados, chopped 5tbsp chopped ﬂat-leaf parsley Cook the pasta in boiling salted water. Drain and run under cold water. Add the oil and stir. Blanch the beans in boiling salted water for 2 minutes. Run under cold water; chop into pieces. Using a ribbon peeler, shred the courgettes. Combine all the ingredients, season and serve. Per serving: 372-280 calories, 23-17g fat (4-3g saturated), 35-27g carbohydrate

GREAT FOR VEGGIES Salt and pepper potato salad, and Green pasta salad

Tip

PHOTOGRAPH WILL HEAP

If you’re not serving the pasta salad straight away, swap the avocado for blanched asparagus tips and broad beans

woman&home PASSIONATE ABOUT FOOD 73

BARBECUE TIME

Grilled sprats

Packed with omega-3 ﬁsh oils, sprats are sweet, succulent and quick to cook.

24 sprats oil, for brushing lemon wedges and chopped parsley 1 Using sharp scissors, snip a very thin strip off the belly of the ﬁsh, then rinse

Master barbecue rub This dry rub can be used on any meats. Make a big batch and store in an airtight container for up to 2 months. It’s great with ribs, on a joint of meat or chicken. You can also add it to potato wedges before baking. Just mix it all together ﬁrst. 50g smoked paprika 50g sea salt 15g mild or hot chilli powder 25g crushed coriander seeds 50g freshly ground black pepper 50g soft brown sugar

under a tap to remove the insides. 2 Put the ﬁsh on oiled foil under a hot grill and grill for 3-4 minutes each side or until browned. Alternatively, brush with oil and cook on the barbecue. Serve with lemon wedges to squeeze over and a little chopped parsley. These are delicious with slices of brown bread and butter. Per serving: 283 calories, 19g fat (4g saturated), 0g carbohydrate

Master barbecue sauce

Here’s your go-to barbecue sauce for the summer. Serve as a dip for sausages, as a baste for ribs or chicken, or as a marinade. This makes up a big batch – around 600ml – that will keep for a month in the fridge.

Grilled sprats

Southern-style chicken

The trick with this is to baste little and often so you build up the ﬂavours. READY IN 1 HOUR 10 MINUTES SERVES 4-6 EASY 1 free-range roasting chicken 150ml Master barbecue sauce (see recipe, left)

2 large shallots, peeled 10 garlic cloves, peeled 2 large red chillies, trimmed 3tbsp olive oil 8 sprigs of fresh rosemary, leaves only 2tbsp fennel seeds 2tbsp smoked paprika 3tbsp soy sauce zest and juice of 2 lemons 1tbsp mustard powder 150g soft brown sugar 225ml tomato ketchup 175ml orange or apple juice sea salt and freshly ground black pepper

1 Firstly, spatchcock the chicken. To do this, you’ll need a sharp pair of kitchen scissors or poultry shears. Cut out the backbone, then turn the chicken over and push it down quite strongly to ﬂatten it out. 2 Prepare the barbecue, then push the coals to one side for indirect grilling. Season the chicken well and put on the barbecue. As it starts to cook, keep brushing with the barbecue sauce until it’s fully cooked through, around 1 hour. Check both thighs are cooked. Serve with some chargrilled asparagus and potato salad. Per serving: 351-234 calories, 11-7g fat (3-2g saturated), 12-8g carbohydrate

1 Simply put all the ingredients in a blender and whizz until combined. Put into a saucepan, bring to the boil and then simmer for 15 minutes. To sterilise jars, 2 Leave to cool and then heat the oven to 120C store in a sterilised jar.

Tip

fan, gas 1. Wash jars and lids and put in oven for 20 minutes until dry

Barbecue sauce and rub

PHOTOGRAPHS CHARLIE RICHARDS, WILL HEAP

READY IN 10 MINUTES SERVES 4 AS A LIGHT LUNCH EASY/PREPARE AHEAD

Mastering the easy skill of spatchcocking a chicken will make it cook more evenly on the barbecue

Southern-style chicken

woman&home PASSIONATE ABOUT FOOD 75

BARBECUE TIME with Rich Harris

RICH HARRIS’S

Spatchcock chicken with chermoula READY IN 1 HOUR 10 MINUTES, PLUS MARINATING SERVES 4-6 EASY

“AT THE FAINTEST GLIMMER OF SUNSHINE, PEOPLE DUST OFF THEIR BARBECUES AND DECLARE THE SEASON OFFICIALLY OPEN. BARBECUING SHOULD BE ENJOYABLE RATHER THAN LABORIOUS; BARBECUES ARE OFTEN SPUR-OF-THE-MOMENT AFFAIRS, SO FIRE & SMOKE HAS PLENTY OF SPEEDY RECIPES TO SUIT. I’D NEVER COOK SOMETHING ON THE BARBECUE JUST FOR THE SAKE OF IT – THERE HAS TO BE A GOOD REASON.”

1 large free-range chicken, weighing approx. 2kg FOR THE CHERMOULA 4 preserved lemons or coarsely grated zest of 2 unwaxed lemons 3 garlic cloves, peeled 100ml olive oil juice of 2 lemons 1 tablespoon sweet paprika 1 teaspoon chilli ﬂakes 1 teaspoon ﬁne sea salt, plus extra to season the sauce 2 tablespoons cumin seeds, toasted 100g fresh coriander freshly ground black pepper YOU WILL NEED 2 metal or wooden skewers (soak wooden ones in warm water for 1 hour) 1 Lay the chicken breast-side down on a chopping board with the neck end facing away from you. Take a pair of poultry shears or sturdy kitchen scissors and cut to one side of the parson’s nose, cutting all the way down the backbone. Make the same cut on the other side then discard the strip of bone you’ve removed. Turn the chicken over on the board, lay your hand ﬂat across the breasts and push down ﬁrmly to ﬂatten out. Transfer to a large dish or roasting tray and set aside. 2 Halve the chermoula ingredients; you need half for the marinade, and half for the sauce. For the marinade, quarter the lemons and

scrape away the ﬂesh and seeds then roughly chop into a food processor. Add the remaining marinade ingredients and blend until smooth. Pour over the chicken and ensure that all of the bird is covered, working some the marinade under the skin on the breasts. Cover with clingﬁlm and transfer to the fridge for a couple of hours or overnight if possible. 3 Remove the chicken from the fridge 30 minutes before cooking and preheat the barbecue for direct grilling (ie position the grill directly over the heat source). Lay the chicken breast-side up on a board and insert a skewer diagonally through the chicken; the aim is to thread it through the leg, thigh and breast and then out the other side. Repeat with a second skewer through the other side of the chicken to form an ‘X’; this will keep the bird ﬂat, helping it to cook evenly. 4 Lay the chicken on the grill breast-side up and cook for 40–50 minutes, turning every 10 minutes. To check that the chicken is cooked, insert a sharp knife into the thickest part of the thigh. No pink ﬂesh and juices running clear? The chook is cooked. Transfer to a board and set aside to rest for 15 minutes while you make the chermoula sauce. 5 Prepare the preserved lemons as for the marinade, but ﬁnely chop the skin into a bowl with the remaining garlic, oil, lemon juice, paprika, chilli ﬂakes and salt. Grind the remaining cumin seeds to a coarse powder with a pestle and mortar and add. Finely chop the remaining coriander, stir in and season to taste. 6 Remove the skewers from the chicken, carve into chunks and arrange on a serving platter. Scrape up any resting juices, pour over the chicken and serve with the chermoula sauce.

RICH HARRIS’S FIRE & SMOKE (Kyle Books, £19.99) Rich is a passionate chef, food stylist and home economist. Inspired by his travels, working with some of the best chefs in the world on TV shows and, of course, his love of ﬁring up the barbecue, Fire & Smoke will see you through the summer and beyond. Packed with exciting ﬂavour combinations, winning recipes include Dirty pork chops and Galician octopus, plus sides like Chipotle slaw and Roast radishes with crumbled Parmesan. Rich also offers essential barbecue know-how.

76 woman&home PASSIONATE ABOUT FOOD

EXTRACTED FROM FIRE & SMOKE: GET GRILLING WITH 120 DELICIOUS BARBECUE RECIPES BY RICHARD HARRIS. PUBLISHED BY KYLE BOOKS. PRICED £19.99. PHOTOGRAPHY BY MARTIN POOLE

North African chermoula is often used as either a marinade or sauce for ﬁsh. However, I think it goes beautifully with chicken and didn’t want to settle for marinade or sauce; I wanted both. Preserved lemons work beautifully with the crisp, charred chicken skin.

“The greatest joy of outdoor cooking is the social aspect – people gather together” Rich Harris’s Spatchcock chicken with chermoula

Essential to your summer get-together is a selection of drinks to match your delicious food

SMART IDEAS

Summer drinks

Lazy days in the garden call for long cocktails over ice. Although classic cocktails are just that, with so much fruit and herbs in season, you can play around with new ﬂavour combinations. Whether you want alcohol-free or lightly boozy ideas, we’ve plenty of great suggestions for you… For the non-drinkers, Beck’s Blue and country making small-batch craft gins. Bitburger Drive are two of our favourite For a proper G&T, pour gin over lots alcohol-free lagers. Alcohol-free wines of ice with a squeeze of fresh lime aren’t too bad, though they won’t and extra wedges of lime to serve. replace the real thing – try served Top with Fever-Tree tonic, which very chilled (even the red), or is crafted to bring out the over ice. Fever-Tree mixers ﬂavour of the gin. You are additive-free and could try adding one have a grown-up taste of our fruit shrubs too on their own, served (see right). Gin is also Use our fruit shrub over ice with lots a good addition to (right) as a base topped of fresh lime. Pimm’s, which can up with sparkling wine Gin is the spirit be too sweet for some. and a touch of gin du jour, and there Though try serving it are small distilleries with ginger ale instead popping up all over the of lemonade for more kick.

Try this

WORDS JANE CURRAN PHOTOGRAPHS TIMEINCUKCONTENT.COM

Smart ideas

for drinks parties Jam jars, straws and glass mugs with lids are everywhere! When you’re drinking al fresco, we love this idea of cupcake cases punched through a straw to keep any bugs out of your drink. Also a big hit for a large gathering is Kilner’s ﬁve-litre drinks dispenser (£21.99 from lakeland.co.uk). With its sealed lid and tap, it’s perfect for summer drinks. We made a new version of sangria using peach juice topped up with white wine (a quarter juice to wine), with slices of fresh mango and peach, loads of ice and plenty of fresh mint. Delicious!

FRUIT SHRUBS This is a fruit, sugar, vinegar syrup to serve in a cocktail or with sparkling wine or lemonade. You can add fresh herbs such as rosemary or lemon verbena. Use good-quality vinegar – we used balsamic vinegar with strawberries, red wine vinegar with blueberries and Moscatel vinegar with raspberries. 500ml vinegar 500g berries, chopped caster sugar Heat the vinegar in a saucepan with the berries; simmer for 5 minutes then put into a glass bowl. Cool, cover and leave in the fridge overnight or for up to 4 days. Now strain it through a ﬁne sieve into a measuring jug; discard the fruit pulp. Add a third of the liquid volume in sugar, ie if you have 600ml liquid, add 200g sugar. Heat gently to dissolve the sugar. Put into a sterilised jar or bottle and store in the fridge. It will keep for a month. CLICK ONLINE

You can ﬁnd more refreshing summer cocktail ideas at womanandhome. com/cocktails

woman&home PASSIONATE ABOUT FOOD 79

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DELICIOUS BAKES From an Irish coffee roulade to an Apricot, pistachio and rose gateau, there are fabulous ﬂavours for you to try

Planning a celebration? We have bite-sized treats that are perfect for an afternoon tea. Or impress guests with a macaroon showstopper

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

You also can’t beat a classic, so we have included the best lemon drizzle cake – ever!

DELICIOUS BAKES

This fruity, creamy cake is deliciously indulgent – just a small portion, mind! READY IN 1 HOUR, PLUS CHILLING SERVES 16 EASY/PREPARE AHEAD 200g dark chocolate 150g milk chocolate 500g pack Betty Crocker Devil’s Food cake mix 90ml vegetable oil 3 eggs 250g raspberries 2 x 280g tubs cream cheese 50g icing sugar, sieved pink gel paste colour (optional) 4tbsp seedless raspberry jam 75g Sainsbury’s Pink Glimmer sugar you will need 5 x 16cm round cake tins (we used Wilton Easy Layer Cake Pan Set from Lakeland), greased 1 Put the dark and milk chocolate in separate heatproof bowls over a pan of gently simmering water until melted. Pour into a shallow plastic tub; swirl together to create a marbled effect. Chill, then turn out. 2 Heat the oven to 160C fan, gas 4. Mix the cake mix with the oil, eggs and 250ml water, according to the pack instructions. Divide the mix between the 5 tins and bake (in batches, if you need to) for 15 minutes. Remove from the oven; cool on wire racks. 3 Whizz 100g of the raspberries in a food processor until smooth. Add the cream cheese, icing sugar and gel paste colour, if using, and whizz for 10 seconds until just combined and smooth. 4 Remove the cakes from the tins and spread one with 1tbsp jam and 2tbsp of the cream cheese mixture. Spread the cream cheese around the sides and then roll the sides in the pink sugar. Put the next sponge on top and repeat until the cake is complete. Spread the remaining cream cheese over the top. 5 Drag a vegetable peeler over the chocolate block to create large curls. Pile the remaining raspberries in the centre of the cake and surround with the curls. Per serving: 421 calories, 23g fat (11.5g saturated), 46g carbohydrate

84 woman&home PASSIONATE ABOUT FOOD

Celebration raspberry Floral fancies and almond Pretty as a picture, these cubes are worth the effort for a special occasion. macaroon cake Wow guests with this impressive cake, which is easier to make than it looks. READY IN 1 HOUR 10 MINUTES, PLUS COOLING SERVES 16 EASY/PREPARE AHEAD for the cake 300g unsalted butter, softened 300g golden caster sugar 6 large eggs, lightly beaten 300g self-raising ﬂour, sifted 1½tsp baking powder 100g ground almonds 3tbsp milk 1tsp almond extract for the ﬁlling and decoration 150g raspberry jam 300g unsalted butter, softened 600g icing sugar pink food colouring gel 40 macaroons (available in most supermarkets, in a wide variety of colours) you will need 3 x 20cm round cake tins, greased and the bases lined with baking parchment, and cake sparklers 1 Heat the oven to 150C fan, gas 5. Using an electric mixer, cream the butter and sugar until pale and soft. Add the eggs, ﬂour, baking powder, almonds, milk and almond extract. Whisk until smooth. 2 Divide the mixture equally between the 3 tins and level the surface with the back of a spoon. Bake for 30 minutes until risen, golden and a cocktail stick inserted into the centre comes out clean. Turn out on to a wire rack to cool. 3 When cooled, trim to level the tops, then sandwich together with the raspberry jam. 4 Using an electric mixer, beat together the butter and icing sugar until soft and creamy. Mix in a little pink food colouring. Spread the buttercream around the sides and over the top of the cake with a palette knife. 5 Stick the macaroons evenly around the cake and arrange a few on the top. Finish with the cake sparklers. Per serving: 790 calories, 41g fat (21g saturated), 92g carbohydrate

READY IN 1 HOUR 15 MINUTES, PLUS COOLING AND CHILLING MAKES 25 EASY/PREPARE AHEAD for the cakes 250g unsalted butter, softened 250g caster sugar 5 eggs 250g self-raising ﬂour, sifted 1tsp vanilla extract for the decoration 3tbsp apricot jam, warmed and sieved 200g icing sugar, plus extra to dust 250g white marzipan 125g unsalted butter, softened 750g fondant icing sugar pink and yellow food colouring sugar and edible ﬂowers you will need a 20cm square cake tin, greased and lined with baking parchment 1 Heat the oven to 160C fan, gas 4. Beat together the butter and sugar until pale and creamy. Beat in the eggs, one at a time, then stir in half the ﬂour and the vanilla. Fold in the remaining ﬂour. Spoon into the tin. 2 Bake for 35-40 minutes, until a skewer inserted comes out clean. Leave to cool for 10 minutes, then turn out, upside down, onto a wire rack. When cool, spread the top with apricot jam. Dust a worktop with icing sugar and roll out the marzipan thinly. Put it on the cake, trimming to ﬁt. Cut into 4cm squares to give you 25 cubes. 3 Mix the butter and icing sugar with a drop of boiling water to create a smooth buttercream. Cover the sides of each cube with buttercream. Chill for 30 minutes. 4 Sift the fondant icing sugar into a bowl and add just enough water to give a thick pouring consistency – it should coat the back of a wooden spoon thickly and not run off. Divide between 2 bowls and add a different food colouring to each. 5 Pour a little icing over each cube and spread it down the sides. Leave to set on a wire rack. Decorate with ﬂowers. Per cube: 394 calories, 16g fat (8g saturated), 56g carbohydrate

PHOTOGRAPH CHRIS ALACK

Raspberry devil’s food cake

Try this The chocolate needs to be at the right temperature to curl, so a little trial and error is needed

Raspberry devil’s food cake

DELICIOUS BAKES

Try this

Celebration raspberry and almond macaroon cake (recipe page 84)

86 woman&home PASSIONATE ABOUT FOOD

PHOTOGRAPHS CHRIS ALACK, DAN JONES

Watch our step-bystep guide to making macaroons at womanandhome.com/ recipes/536983/ macaroons

Floral fancies (recipe page 84)

Irish coffee meringue roulade (recipe page 90)

DELICIOUS BAKES

Try this

PHOTOGRAPHS STUART WEST, CHRIS ALACK

Make the most of in-season fruit and add some blueberries or raspberries to the strawberries

Pimm’s drizzle cake (recipe page 90)

woman&home PASSIONATE ABOUT FOOD 89

DELICIOUS BAKES

This gluten-free bake is very rich and boozy – one for adults only!

READY IN 1 HOUR 30 MINUTES, PLUS COOLING SERVES 12 EASY/PREPARE AHEAD 4 large egg whites 125g golden caster sugar 2tsp gluten-free cornﬂour 300ml double cream 3tbsp cocoa powder 2tbsp whisky 2tbsp Bailey’s Original Irish Cream 1tbsp icing sugar 50g chocolate-covered coffee beans for the decoration 100g gluten-free dark chocolate 2tbsp double cream you will need a 30x20cm Swiss roll tin, lined with baking parchment 1 Heat the oven to 130C fan, gas 2. In a clean bowl, whisk the egg whites until stiff, then add the sugar and keep whisking until stiff. Whisk in the cornﬂour. Spread the meringue mixture evenly in the tin and bake for 1 hour. Leave to cool in the tin. 2 Whisk the cream, 2tbsp of the cocoa, the whisky and Bailey’s together to form soft peaks. Sift the remaining cocoa and the icing sugar over a sheet of baking parchment and upturn the meringue onto it. Peel away the lining paper. 3 Spread the cream mixture over the meringue and scatter the coffee beans on top. With a short end closest to you, lift the baking parchment to roll the meringue up into a roulade. Carefully lift onto a serving plate. 4 For the decoration, melt the chocolate with the cream and drizzle over the meringue before serving. Per serving: 281 calories, 20g fat (12.5g saturated), 20g carbohydrate

90 woman&home PASSIONATE ABOUT FOOD

For a boozier taste, sprinkle 2tbsp of Pimm’s over the cakes before icing

Pimm’s drizzle cake This cake combines two classic summer ﬂavours – Pimm’s and strawberries! READY IN 40 MINUTES, PLUS COOLING SERVES 10 EASY/PREPARE AHEAD 3 eggs 150g unsalted butter, softened 150g golden caster sugar 150g self-raising ﬂour, sifted ¼tsp baking powder ﬁnely grated zest and juice 1 lemon 5tbsp strawberry jam 400g strawberries 300ml whipping cream, whipped 1tbsp Pimm’s 150g icing sugar, sieved you will need 2 x 20cm sandwich tins, greased and lined with baking parchment 1 Heat the oven to 160C fan, gas 4. Put the eggs, butter, sugar, ﬂour, baking powder, lemon zest and juice in an electric mixer and beat together until smooth. 2 Divide the mixture between the 2 tins and bake for 20-25 minutes until risen. 3 Allow the sponges to cool, then turn out and spread the top of one with the jam. Hull and halve three-quarters of the strawberries and arrange over the layer of jam. Spoon on the whipped cream and top with the second sponge. 4 Stir the Pimm’s into the icing sugar to create a smooth frosting. Spoon over the top of the cake and then decorate with the remaining whole strawberries. Per serving: 462 calories, 26g fat (16g saturated), 49g carbohydrate

Apple and blackberry cake

This cake is so easy to make. You can use raspberries instead of blackberries. READY IN 1 HOUR 20 MINUTES, PLUS COOLING SERVES 8-10 EASY/PREPARE AHEAD 250g plain ﬂour 2tsp baking powder 1tsp ground cinnamon 85g butter, melted 100g light muscovado sugar 150ml milk 2 large eggs 4 eating apples 250g blackberries for the topping 50g butter 2tbsp light muscovado sugar icing sugar, to dust you will need a 22cm springform cake tin, buttered and dusted with caster sugar 1 Sift the ﬂour, baking powder and cinnamon into a large mixing bowl. Add the butter, sugar, milk and eggs and slowly whisk with an electric whisk or mixer until well combined. Pour into the tin. Heat the oven to 170C fan, gas 5. 2 Peel and core the apples, and cut each one into about 8 wedges. Arrange on top of the cake, then add the blackberries, pushing them into the batter a little. Dot over the butter for the topping and sprinkle the sugar over. 3 Bake the cake for 45-55 minutes or until a skewer inserted comes out clean. Remove from the oven and allow to cool in the tin. Turn out and dust with icing sugar before serving. Per serving: 397-317 calories, 17-13.5g fat (10-8g saturated), 52-42g carbohydrate PHOTOGRAPH WILL HEAP

Irish coﬀee meringue roulade

Try this

This cake makes a delicious dessert served warm with a dollop of cream or ice cream

Apple and blackberry cake

ONE DOUGH – TWO WAYS

SWEDISH CINNAMON BUNS These sweet and sticky buns are a great treat for weekend brunch. READY IN 40 MINUTES, PLUS PROVING AND COOLING MAKES 8 PREPARE AHEAD/FREEZE for the ﬁlling 125g unsalted butter, softened 125g light brown sugar 8-15 cardamom pods (depending on taste), seeds ground 1tbsp ground cinnamon for the topping 2tbsp maple syrup 3tbsp golden granulated sugar you will need 20x30cm rectangular tin, buttered

Basic sweet dough

The dough can be made a day ahead. Cover and keep chilled in the fridge. READY IN 30 MINUTES, PLUS PROVING EASY/PREPARE AHEAD 225ml whole milk 90g unsalted butter 500g strong white bread ﬂour 7g sachet of active dried yeast 1tsp salt 1tbsp caster sugar 2 large egg yolks 1 Gently heat the milk and butter in a saucepan until the butter has melted. Mix well, then leave to cool slightly. Put the bread ﬂour, yeast, salt and sugar in a large mixing bowl, make a well in the centre and add the egg yolks. Next, pour in the milk mixture once it has cooled to just warm. Mix everything together

92 woman&home PASSIONATE ABOUT FOOD

until the mixture forms a soft dough. 2 Tip the dough onto a ﬂoured work surface – or put in the bowl of a mixer with a dough hook – and knead for around 12-15 minutes by hand (8-10 minutes at a medium speed if using the mixer). To knead by hand, hold the dough steady on one side then push and press it away from you with the heel of your other hand, then fold it back on itself again and repeat the process. It should feel soft and springy. Once kneaded, put the dough in an oiled bowl and cover with a damp, clean tea towel. 3 Leave the dough in a warm place (such as an airing cupboard, a proving drawer or an oven that’s been warmed up and switched off) for an hour. The dough will be ready to roll once it has doubled in size.

Try this Add 100g ﬁnely chopped pecan nuts to the ﬁlling ingredients for a spiced nutty bun

PHOTOGRAPHS CHRIS ALACK

Swedish cinnamon buns

1 Make the basic sweet dough (left). Beat the ﬁlling ingredients together until combined. 2 Tip the dough onto a ﬂoured work surface and roll into a 20x30cm rectangle. Spread the ﬁlling mixture over the dough. 3 Tightly roll the dough towards you to create a neat log. Cut into 8 even slices. Space evenly in the tin, allowing room for them to rise. Cover lightly with oiled clingﬁlm or a clean tea towel. 4 Leave to prove again for 30 minutes. Heat the oven to 170C fan, gas 5. Bake for 20-25 minutes. Brush with the syrup and sprinkle over the sugar. Leave to cool in the tin for 15 minutes before serving. Per bun: 557 calories, 25g fat (15g saturated), 73g carbohydrate

DELICIOUS BAKES

PEAR AND CHOCOLATE LOAF Throw in some chopped hazelnuts to add a little crunch to this moreish loaf. READY IN 55 MINUTES, PLUS PROVING AND COOLING SERVES 10 PREPARE AHEAD/FREEZE for the ﬁlling 75g unsalted butter, melted 1tsp vanilla extract 100g golden caster sugar 125g dark chocolate, ﬁnely chopped 410g can pear halves in natural juice, drained and sliced

Pear and chocolate loaf

for the topping 2tbsp maple syrup 1tbsp icing sugar, to dust you will need a 1kg loaf tin, greased 1 Make the basic sweet dough (opposite). Tip the dough onto a ﬂoured work surface and roll into a 23x30cm rectangle. For the ﬁlling, mix the butter with the vanilla and spread over the dough, then sprinkle over the sugar, chocolate and pear slices.

2 Roll into a log, so the shorter side creates the length of the log. Slice in half along the length and turn so the cut side is on top. Press the 2 pieces together at one end and twist them back over each other. Press the other ends together and put in the tin. 3 Leave to prove again for 30 minutes. 4 Heat the oven to 170C fan, gas 5. Bake for 25-35 minutes in the middle of the oven. Brush over the syrup and leave to cool in the tin for 15 minutes. Move to a wire rack to cool completely, then dust with icing sugar. Per serving: 470 calories, 20g fat (12g saturated), 64g carbohydrate

DELICIOUS BAKES

This zingy, moist lemon cake is melt-in-the-mouth gorgeous! The ultimate treat with a cuppa

Luscious lemon drizzle cake

Luscious lemon drizzle cake

To make this lemon drizzle extra special we’ve added a tangy lemon curd cream. READY IN 50 MINUTES, PLUS COOLING SERVES 8 EASY/PREPARE AHEAD/FREEZE (SPONGES ONLY)

PHOTOGRAPHS MAJA SMEND, CHARLOTTE TOLHURST

150g unsalted butter, softened 200g caster sugar 4 eggs 150ml pot soured cream 275g self-raising ﬂour zest of 2 large lemons 3tbsp Limoncello or lemon juice for the ﬁlling 300g full-fat cream cheese 150g lemon curd for the topping zest of 1 large lemon, plus 2tbsp lemon juice 125g icing sugar, sifted lemon jelly slices (optional) you will need 2 x 20cm sandwich tins, greased and the bases lined with baking parchment 1 Heat the oven to 160C fan, gas 4. In a large bowl, whisk together the butter and sugar with an electric whisk until pale and ﬂuffy. Gradually whisk in the eggs one at a time until smooth, then fold in the soured cream, ﬂour and lemon zest. Divide the mixture between the tins and smooth the surfaces. 2 Bake for 20-25 minutes, until springy to the touch and a skewer inserted comes out clean. Leave to cool in the tins before turning out onto a wire rack. Drizzle the underside of each cake with Limoncello or lemon juice and leave to cool completely. 3 For the ﬁlling, whisk together the cream cheese and lemon curd. Put one sponge on a serving plate, spread with the ﬁlling, then top with the second sponge. 4 For the topping, mix the lemon zest and juice and the icing sugar together, then drizzle over the cake. Decorate with lemon jelly slices, if you like. Per serving: 645 calories, 32g fat (19g saturated), 78g carbohydrate

Mini carrot loaves

Mini carrot loaves

An afternoon tea classic – these are so moist and moreish. READY IN 1 HOUR, PLUS COOLING MAKES 12 EASY/PREPARE AHEAD/FREEZE 250ml sunﬂower oil, plus extra for greasing 225g light muscovado sugar 3 large eggs 225g self-raising ﬂour ¼tsp ground cinnamon ¼tsp ground mixed spice 250g carrots, grated for the frosting 50g unsalted butter, softened 250g full-fat cream cheese 50g golden icing sugar, sifted ¼tsp vanilla extract 50g walnuts, chopped you will need 12 mini loaf cases, greased with sunﬂower oil (we used Lakeland’s 12-hole loose-based mini loaf tin)

Try this Replace the vanilla extract in the frosting with the ﬁnely grated zest of 1 small orange

1 Heat the oven to 160C fan, gas 4. In a large mixing bowl, whisk the oil and muscovado sugar together for a few minutes, then whisk in the eggs for a few minutes more until combined. 2 Sift in the ﬂour, ground cinnamon and mixed spice, and fold in. Gently fold in the grated carrots, then pour the mixture into the 12 mini loaf cases. 3 Bake for 25 minutes until well risen and golden. Push a skewer into the centre – it’s ready if it comes out clean. Remove from the oven and set aside to cool. 4 Meanwhile, beat the butter, half the cream cheese, the icing sugar and vanilla extract until just combined, fold in the remaining cream cheese and chill for 15 minutes. Spread the frosting over the cakes and sprinkle the chopped walnuts on top. Per loaf: 436 calories, 28g fat (8.5g saturated), 39g carbohydrate

woman&home PASSIONATE ABOUT FOOD 95

DELICIOUS BAKES

These classic, crisp biscuits are perfect for dunking in your mug of tea! READY IN 35 MINUTES, PLUS COOLING MAKES ABOUT 25-30 EASY/PREPARE AHEAD/FREEZE 350g plain ﬂour 1tsp baking powder 2tsp ground ginger 2tsp ground mixed spice 90g clear honey 175g light, soft brown sugar 60g unsalted butter 1 egg, beaten 2-3tbsp demerara sugar you will need baking trays lined with baking parchment 1 Heat the oven to 160C fan, gas 4. Sift the ﬂour, baking powder, ginger and spice into a bowl. Melt the honey, sugar and butter in a pan over a gentle heat, stirring until the sugar has dissolved. Remove from the heat and allow the mixture to cool slightly. 2 Add the melted mixture and egg to the dry ingredients and mix to form a dough. Divide this into 2, so that it’s easier to work with. Roll each portion into a sausage shape, about 4-5cm in diameter, and cut into slices. Put on baking trays and ﬂatten them slightly by pressing with the prongs of a fork. Scatter over the demerara sugar and press lightly into the surface. 3 Bake the biscuits for 12-18 minutes or until lightly golden. Remove from the oven and leave to cool slightly. Transfer to a wire rack and leave to cool completely. Per biscuit: 115-96 calories, 2.5-2g fat (1.5-1g saturated), 21-18g carbohydrate

Apricot, pistachio and rose gateau

An incredibly pretty cake with rose water – the on-trend ﬂavour of the Middle East. READY IN 2 HOURS, PLUS COOLING SERVES 10-12 EASY/PREPARE AHEAD for the apricots 6 ripe apricots, halved and stones removed 1 vanilla pod, split

96 woman&home PASSIONATE ABOUT FOOD

120g golden caster sugar 2tbsp lemon juice ½tsp rose water for the cake 100g shelled unsalted pistachios 300g golden caster sugar 310g soft unsalted butter 6 eggs 210g plain ﬂour 2tsp baking powder ﬁnely grated zest of 1 lemon, plus 1tbsp juice 4tbsp milk for the icing 250ml double cream 250g Greek yogurt 1-1½tsp rose water, to taste 2tbsp icing sugar 3tbsp chopped pistachios, to decorate rose petals and ﬂowers, to decorate you will need 2 x 18cm cake tins greased with a little butter, and the bases lined with baking parchment 1 Put the apricots in a pan and scrape in the vanilla seeds, also adding the pod, sugar and 150ml water. Bring to a simmer until the sugar has dissolved, then reduce the heat to low for 5-10 minutes, poaching the apricots until they are soft, but still holding their shape. Add the lemon juice and rose water and set aside to cool, then peel the apricots. 2 Heat the oven to 160C fan, gas 4. Put the pistachios in the small bowl of a food processor with 1tbsp of the caster sugar and pulse until quite ﬁnely ground. 3 Using an electric whisk, beat the butter and remaining sugar until light and ﬂuffy. Add the eggs, one at a time. Sift in the ﬂour and baking powder and fold in the pistachios. Add the lemon zest and juice, and the milk, and gently fold in. Divide the mix between the 2 tins. Bake for 50 minutes to 1 hour. 4 Drain the apricots and transfer the syrup to a jug. Douse each cake with 2-3tbsp of the syrup and leave to cool in the tins for 20 minutes, then turn out on to a wire rack. Once cool, slice each one in half horizontally. 5 Whip the cream, yogurt, 1tsp of rose water and icing sugar together until just combined. Taste and add up to ½tsp more of rose water, if you like. Put one cake top upside down on a serving plate. Spread with 2tbsp of the cream mixture. Put 4 apricot halves on top and gently squash to spread them

out. Lay the corresponding base on top, cut-side down and repeat with the cream and apricots. Put the last cake top on this, cut-side up, add cream and the last apricots. Top with the last base, cut-side down. 6 Spread the remaining cream on top of the cake and bring over the sides with a palette knife. Scatter with the chopped pistachios and the rose petals and ﬂowers to ﬁnish. Per serving: 771-643 calories, 51-42g fat (27-23g saturated), 65-54g carbohydrate

Mini cupcakes

The frosting can be ﬂavoured with coffee or vanilla essence. READY IN 30 MINUTES, PLUS COOLING MAKES 36 EASY/PREPARE AHEAD/FREEZE UN-ICED FOR UP TO 1 MONTH 225g plain ﬂour 1 level tsp baking powder a pinch of salt 150g caster sugar 85g butter, softened 2 eggs, lightly beaten 2tbsp milk for the frosting 330g full-fat cream cheese 150g golden icing sugar, sifted a little lemon juice sugar or rice paper ﬂowers, to decorate you will need 3 x 12-hole mini muffin trays lined with mini muffin paper cases, a piping bag and a star nozzle 1 Heat the oven to 160C fan, gas 4. Sift the ﬂour, baking powder and salt into a bowl. In a large bowl, whisk the sugar and butter with an electric whisk until light and ﬂuffy. 2 Gradually whisk in the eggs, then add a little of the ﬂour mixture and milk alternately until the mixture is smooth. Use a large tsp of the mixture to ﬁll each paper case. 3 Bake for 18-20 minutes or until slightly golden on top. Remove from the tin and leave to cool on a wire rack. 4 To make the frosting, mix together the cream cheese, icing sugar and lemon juice. Put in a piping bag with a star nozzle and pipe the icing onto each cake. Decorate with the ﬂowers. Per cupcake: 100 calories, 4.5g fat (3g saturated), 13g carbohydrate

PHOTOGRAPH TERRY BENSON

Ginger nut biscuits

Ginger nut biscuits

DELICIOUS BAKES

Apricot, pistachio and rose gateau (recipe page 96)

98 woman&home PASSIONATE ABOUT FOOD

PHOTOGRAPHS EMMA LEE, GINETTE CHAPMAN

Unsprayed rose petals from the garden add a fabulous ﬁnal touch to this delicious cake

Mini cupcakes (recipe page 96)

DELICIOUS BAKES with Yasmin Khan

YASMIN KHAN’S

Persian love cake

READY IN 1 HOUR 15 MINUTES SERVES 6-8 EASY/PREPARE AHEAD

“MANY OF THE CAKES AND TARTS SERVED IN IRAN FOR SPECIAL OCCASIONS ARE INTERPRETATIONS OF CLASSIC WESTERN DESSERTS. MY RECIPES REFLECT THIS APPROACH, AND CELEBRATE THE FLAVOURS AND INGREDIENTS OF PERSIAN CUISINE IN FAMILIAR WESTERN-STYLE CAKES AND PUDDINGS.”

200g unsalted butter 150g caster sugar 4 medium eggs 12 cardamom pods 100g plain ﬂour, sifted 275g ground almonds Zest and juice of 1 unwaxed lemon 1 tbsp rose water 1 tsp baking powder A generous pinch of ﬁne sea salt For the drizzle topping: 2 tbsp caster sugar Juice of ½ lemon ½ tbsp rose water For the icing: 150g icing sugar Juice of ¾ lemon 2 tsp cold water To decorate: 2 tsp sliced pistachios 2 tsp dried rose petals (optional) 1 Pre-heat the oven to 160°C/Gas 3. Grease a 22cm cake tin (one with a removable base) and line it with baking parchment.

2 In a large mixing bowl, cream the butter and sugar together. When the mixture is thoroughly combined, beat in the eggs. 3 Place the cardamom pods in a mortar and work with a pestle to get the seeds out of the pods. Discard the pods and grind the seeds to a ﬁne powder. Add them to the cake mixture, along with the ﬂour, ground almonds, lemon zest and juice, rose water, baking powder and salt. Mix well. 4 Pour the mixture into the cake tin and bake in the oven for 45 minutes. To check if it is ready, stick a fork in the middle of the cake – it should come out dry. 5 Towards the end of the cooking time, make your drizzle topping. Place the caster sugar, lemon juice and rose water in a small pan over a low heat and heat until the sugar melts. 6 Remove the cake from the oven and place it on a wire rack. Poke holes all over the top of the warm cake and drizzle over the syrup. 7 When the cake is completely cool, make the icing by combining the icing sugar, lemon juice and a few teaspoons of water until you have a smooth, thick icing. Spoon the icing over the cake and ﬁnish with a sprinkling of sliced pistachios and, if you like, rose petals.

YASMIN KHAN’S THE SAFFRON TALES (Bloomsbury, £26) Yasmin Khan is a writer and cook from London who loves to share people’s stories through food. An avid traveller, she runs cooking classes, pop-up supper clubs and writing retreats around the world. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking.

100 woman&home PASSIONATE ABOUT FOOD

EXTRACT TAKEN FROM THE SAFFRON TALES BY YASMIN KHAN (BLOOMSBURY, £26). PHOTOGRAPHY © SHAHRZAD DARAFSHEH AND MATT RUSSELL

This enchanting cake reminds me of a Persian garden in the late spring, adorned with the ﬂoral scent of rose water and citrus, and decorated with bright green pistachios. If it is not devoured in one sitting, the oil in the ground almond base ensures a moist, densely textured cake that will keep well for a couple of days, covered in foil. A sprinkling of dried rose petals looks ever so pretty for special occasions, but don’t worry if you can’t get hold of any. It’s still a cake to win hearts.

“This enchanting cake reminds me of a Persian garden, adorned with the ﬂoral scent of rose water and citrus” Yasmin Khan’s Persian love cake

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CELEBRATE CUPCAKE DAY & help make a diﬀerence!

On Thursday 16 June, Alzheimer’s Society, in association with woman&home, invites everyone to join them in celebrating Cupcake Day. Alzheimer’s Society’s Cupcake Day is a day dedicated to defeating dementia with the small but mighty cupcake. Whether you bake, sell or simply buy as many cupcakes as you can, join our cupcake crusade to raise money and help us defeat dementia. Every cupcake counts!

PHOTOGRAPHS GETTY IMAGES, TIMEINCUKCONTENT.COM

DID YOU KNOW? 850,000 people in the UK have dementia and this ﬁgure is set to rise to more than 1 million by 2025. Every cupcake sold will help Alzheimer’s Society ﬁnd a cure for dementia, fund vital services and campaign for the rights of people with dementia. £20 could pay for a person with dementia to attend one of Alzheimer’s Society’s Dementia Cafes for a month, where they can share stories and advice with people who understand what they are going through. £60 could pay for a blood test in a clinical trial, helping to ﬁnd out whether existing drugs could be used to treat dementia by improving blood vessel function. Alzheimer’s Society’s Cupcake Day is

cupcakeday.org.uk

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your time to shine. Whether you want to bling up your buttercream or ﬁnesse your frosting, we’d love you to bring your own unique style to the table. For fabulous recipes for making and decorating cupcakes, go to womanandhome.com/recipes/cupcake Need some inspiration? Check out our easy-to-follow video on how to decorate your cupcakes. Just visit womanandhome.com/cupcakedecorating

WHAT TO DO NEXT

Sign up at cupcakeday.org.uk for a free Cupcake Kit and discover how you can bring your own unique style to the table and join the cupcake crusade against dementia.

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womanandhome.com/summer1

SUMMER PARTIES Now’s the time to invite a gang over to (hopefully) celebrate in the sunshine. Be inspired by our prepare-ahead fabulous salads and lighter meals

We’ve reinvented the classic quiche with a fabulous twist that everyone will love. And no one will resist our new take on salmon – Mexican-style!

PHOTOGRAPH MYLES NEW PROP STYLING SUE ROWLANDS

Buffet parties just became easier with wow ingredients and delicious ﬂavour combinations

Summer salads & sides

GREAT FOR VEGGIES Middle Eastern couscous feta salad

A fresh and colourful summertime salad with delicious Middle Eastern ﬂavours

SUMMER PARTIES

Middle Eastern couscous feta salad

Make up a large bowlful and keep it in the fridge – it’s great as a main meal or accompaniment. READY IN 40 MINUTES SERVES 8 EASY/PREPARE AHEAD

PHOTOGRAPHS CHARLOTTE TOLHURST, TERRY BENSON

400g can chickpeas, drained 2tsp Middle Eastern spice (we used Marks & Spencer) 2tbsp virgin olive oil 200g giant couscous (we used Merchant Gourmet) 1 vegetable stock pot (we used Knorr) 1 red onion, chopped 2tbsp wine vinegar 200g tomatoes, chopped ½ cucumber, chopped 150g radishes, halved 2tbsp chopped coriander 2tbsp chopped mint 200g cooked baby beetroot, quartered 200g light sheep’s feta cheese, sliced 100g pomegranate seeds a few mint leaves pomegranate molasses or balsamic glaze, to serve 1 Heat oven to 180C fan, gas 6. Tip the chickpeas into a roasting tin, sprinkle over the Middle Eastern spice and drizzle with 1tbsp of the olive oil. Roast for 10 minutes until golden. 2 Heat 1tbsp oil in a non-stick frying pan, add the couscous and fry for a few minutes, to toast lightly. Add 450ml boiling water and the stock, stir to combine, then cover and simmer for 10-15 minutes until the couscous is tender and the liquid absorbed. 3 Put the onion into a bowl, add the vinegar, tomatoes, cucumber and radishes. Stir to combine. 4 Stir the coriander and mint into the couscous and put into a bowl with the chickpeas. Top with the tomato salad, beetroot, feta cheese, pomegranate seeds and mint leaves. Drizzle over pomegranate molasses or balsamic glaze to serve. Per serving: 202 calories, 6g fat (2g saturated), 32g carbohydrate

GREAT FOR VEGANS Avocado, grapefruit and rocket salad

Avocado, grapefruit and rocket salad

This zesty salad is a refreshing addition to any summer meal or buffet table. READY IN 10 MINUTES SERVES 6 EASY/PREPARE AHEAD 2 pink grapefruit 140g pack rocket 2 avocados, peeled, stoned and sliced for the dressing 6tbsp olive oil 2tbsp sherry vinegar 1tbsp honey 1 Peel the grapefruit and cut the ﬂesh into segments. Squeeze the membranes/pulp to extract as much juice as possible. 2 To make the dressing, pour all the ingredients into a bottle or jar and add the grapefruit juice. Season with salt and pepper.

3 Put the rocket in a bowl, add the grapefruit segments and avocados, and drizzle over the dressing just before serving. Per serving: 236 calories, 21g fat (4g saturated), 8g carbohydrate

Try this To make this salad into a light main course add ﬁnely sliced fennel, fresh white crab meat and cooked tiger prawns

woman&home PASSIONATE ABOUT FOOD 109

Know how

Yuzu is a sour Japanese citrus fruit. The bottled juice is available from good supermarkets

Sticky miso chicken

Miso is Japanese fermented soy bean paste used in soups, dressings, sauces, dips and marinades. READY IN 1 HOUR, PLUS MARINATING SERVES 6 EASY/PREPARE AHEAD

Sicilian broad beans and artichokes with saffron dressing

Sicilian broad beans and artichokes with saffron dressing

Too often consigned to a supporting role, broad beans take the lead in this recipe. READY IN 15 MINUTES SERVES 6 AS A STARTER OR 4 AS A LIGHT LUNCH EASY 400g podded broad beans 2tsp olive oil 2-3 shallots, chopped 1-2 garlic cloves, chopped ½tsp dried chilli ﬂakes 2tbsp raisins soaked in boiling water, drained 2tbsp toasted pine nuts around 15g mint leaves for the dressing 2tbsp lemon juice or white wine vinegar a good pinch of saffron threads 1tsp honey 280g jar artichoke pieces in olive oil 1 To make the dressing, put the lemon juice or vinegar in a small pan with the

saffron and heat for 30-60 seconds until the saffron softens and colours the liquid. Cool, then whisk in the honey and 5tbsp oil from the jar of artichokes. 2 Cook the beans in boiling water until tender – around 5 minutes. Drain, run them under cold water, then slip off the skins. 3 Warm the olive oil and sauté the shallots until soft and just starting to caramelise. Add the garlic and chilli and cook for another couple of minutes. 4 Drain the artichokes. (Pour any remaining oil back into the jar for making other salad dressings.) Put them in a salad bowl, and stir in the beans and raisins. Sprinkle over the shallot mixture and toasted pine nuts. Season well and sprinkle with shredded mint leaves or whole small leaves. Stir in the dressing and serve. Per serving: 252-168 calories, 15-10g fat (1.5-1g saturated), 15-10g carbohydrate

1 Put the miso paste, mirin, yuzu, honey, crushed garlic, soy sauce, lime zest and juice and the orange juice in a large mixing bowl and mix until smooth. 2 Add the chicken thighs and mix well with the miso mixture. Cover with clingﬁlm and leave to marinate for 30 minutes. 3 Heat the oven to 160C fan, gas 4. Put the chicken and the sauce into a heavybased casserole dish, along with the lime leaves, halved oranges and whole garlic cloves, and roast for 40-50 minutes, until sticky, crispy and golden. 4 Top with micro herbs and coriander and serve with a fresh green salad. Per serving: 303 calories, 9g fat (2g saturated), 24g carbohydrate

PHOTOGRAPHS TERRY BENSON, MYLES NEW

GLUTEN FREE

150g miso paste 2tbsp mirin 2tsp yuzu (see above) 3tbsp honey 3 garlic cloves, crushed 2tbsp dark soy sauce zest and juice of ½ lime juice of ½ orange 900g bone-in, skin-on chicken thighs 3 kaffir lime leaves 3 small oranges, halved 1 whole bulb of garlic, separated into cloves small handful micro herbs, to garnish small handful chopped coriander leaves

SUMMER PARTIES

Sticky miso chicken

woman&home PASSIONATE ABOUT FOOD 111

GREAT FOR VEGGIES Rice-crumbed cauliﬂower steak salad

SUMMER PARTIES

Try this Add the zest of 1 lemon and 2tbsp grated Parmesan to the rice crumbs before roasting the cauliﬂower

Rice-crumbed cauliﬂower steak salad Perfect for vegetarians – a satisfying and very tasty dish. READY IN 35 MINUTES SERVES 3-4 EASY/PREPARE AHEAD

PHOTOGRAPHS CHRIS ALACK, TOBY SCOTT

1 large cauliﬂower 1 large egg, beaten 75g rice breadcrumbs (we used Orgran Gluten Free 1tsp Dijon mustard 1tbsp cider vinegar 2tbsp olive oil 250g pack cooked mixed grains 200g mixed tomatoes, sliced 100g pea shoots 30g sliced almonds, toasted 30g pine nuts, toasted 1 Heat the oven to 180C fan, gas 6. Trim the leaves from the cauliﬂower and set ﬂat on a chopping board. Using a large knife, cut it in half and then into 2.5cm “steaks”. 2 Coat the steaks in the egg and then in the rice crumbs to coat. Lay them on a large baking tray and roast for 20-25 minutes, until golden and crisp. 3 Meanwhile, mix together the mustard, vinegar, oil and freshly ground black pepper and sea salt until emulsiﬁed, to make the vinaigrette. In a large bowl, toss the mixed grains, tomatoes and pea shoots in the vinaigrette. 4 To serve, spoon the grains onto a platter, top with the cauliﬂower steaks and sprinkle over the toasted almonds and pine nuts. Per serving: 545-409 calories, 26-20g fat (3-2.5g saturated), 49-37g carbohydrate

Kale and chicken Caesar salad

Kale and chicken Caesar salad

A retro favourite with a modern twist – guaranteed to please a crowd. READY IN 30 MINUTES, PLUS MARINATING SERVES 6 EASY/PREPARE AHEAD 1.2kg boneless chicken breasts 2 garlic cloves, chopped zest and juice of 1 lemon 2tsp Dijon mustard 4 anchovy ﬁllets in oil, chopped 150g plain yogurt, plus 2-3tbsp 125ml olive oil, plus 1tbsp 1 green chilli, sliced 1 egg yolk a good dash of Worcestershire sauce 200g bag prepared kale 50g bag croutons 50g Parmesan 1 Put the chicken in a large food bag with half the garlic, lemon zest and juice, mustard and anchovies, reserving half for the dressing. Add 150g yogurt, plus 1tbsp

oil, the chilli and freshly ground black pepper. Mix well and leave to marinate for 2 hours. 2 Cook the chicken under a grill or in a griddle for around 15 minutes, turning until cooked through with crispy skin. If using thighs, they may take a little longer. Set aside to rest, then slice. 3 To make the dressing, put the remaining garlic, a squeeze of the lemon juice, mustard and anchovies in a bowl with the egg yolk and Worcestershire sauce. Blitz with a hand-held blender, then slowly whisk in the 125ml oil until you make a mayonnaise. Stir in 2-3tbsp of yogurt, and a splash of water to make a creamy dressing. Season to taste. 4 To serve, put the kale in a large serving bowl and top with hot sliced chicken, drizzle over the dressing and scatter with croutons and Parmesan. Per serving: 492 calories, 29g fat (7g saturated), 8g carbohydrate

woman&home PASSIONATE ABOUT FOOD 113

Parties & picnics Get-ahead delicious treats for an al fresco feast – not a soggy sandwich in sight!

Asparagus and ham tart

SUMMER PARTIES

Hot-smoked salmon pâté

This fantastic prepare-ahead dip is so easy to make.

Asparagus and ham tart

Intensely favoured ham hock offset by zingy English asparagus gives a new twist on a quiche. READY IN 2 HOURS 15 MINUTES, PLUS CHILLING SERVES 8-10 EASY/PREPARE AHEAD

PHOTOGRAPHS ADRIAN LAWRENCE, CHARLIE RICHARDS

300g shortcrust pastry 500ml Elmlea Double Light Cream 5 egg yolks 75g Parmesan, ﬁnely grated freshly grated nutmeg 350g asparagus spears, trimmed 90g pack cooked ham hock 2tbsp grated Parmesan mixed with 2tbsp chopped ﬂat-leaf parsley you will need a 20cm deep ﬂuted tart tin, greased, and baking beans 1 Roll the pastry to the thickness of a £1 coin, line the tin, but leave a little pastry hanging over the sides. Chill for at least 20 minutes. Meanwhile, mix the cream, egg yolks, 40g of the Parmesan, the nutmeg and some salt and pepper. Set aside in the fridge. 2 Heat the oven to 160C fan, gas 4. Blanch the asparagus for 1 minute, drain then cool under cold running water. Set aside. 3 Line the pastry with foil and ﬁll with baking beans. Bake for 20 minutes, remove the beans and cook for another 5-10 minutes until lightly browned. Once cool enough to handle, trim the excess pastry from the edges with a sharp knife to create a neat crust. 4 Lower the oven to 130C fan, gas 2. Pour half the cream mixture into the pastry case, and scatter over the ham hock and asparagus. Carefully add the remaining cream mixture and scatter over the remaining Parmesan. Bake for 1 hour-1 hour 15 minutes until just set in the centre. Remove from the oven and allow to cool to room temperature before serving. Per serving: 440-352 calories, 35-28g fat (21-16g saturated), 17-14g carbohydrate

READY IN 10 MINUTES SERVES 4 EASY/PREPARE AHEAD 125g smoked salmon 185g hot-smoked salmon, ﬂaked 200ml half-fat crème fraiche 1tbsp horseradish sauce zest 1 lemon ½ pack fresh dill, ﬁnely chopped sliced seeded bread, rocket leaves and 1 lemon, cut into wedges, to serve 1 Put the smoked salmon and hot-smoked salmon in a food processor. Season well

with black pepper and pulse to a chunky paste. Add the crème fraîche, horseradish, lemon zest and dill, and pulse until combined. Chill. 2 Toast the bread and serve with the pâté, rocket and lemon wedges. Per serving: 212 calories, 13g fat (6g saturated), 1g carbohydrate OTHER IDEAS TO TRY Smoked mackerel and ricotta pâté with capers Smoked trout and horseradish pâté Kipper pâté with lemon and dill Crab pâté with Tabasco and lime

Hot-smoked salmon pâté

woman&home PASSIONATE ABOUT FOOD 115

Chicken and chorizo pie Traditional, easy-to-make hot water crust pastry is essential for this pie. READY IN 2 HOURS, PLUS COOLING AND SETTING SERVES 8 PREPARE AHEAD

Tomato, goats’ cheese and basil tartlets

Tomato, goats’ cheese and basil tartlets

Delicious when made with homemade fresh basil pesto – but for ease, buy a jar. READY IN 35 MINUTES MAKES 12-20 EASY/PREPARE AHEAD 320g ready-rolled puff pastry sheet beaten egg, to glaze 2-3tbsp basil pesto (see recipe, right) 1-2 x 120g goats’ cheese logs, sliced 3-4 tomatoes, thinly sliced 1-2tbsp shredded basil olive oil, for drizzling 1 Heat the oven to 200C fan, gas 7. Unroll the puff pastry and trim away the edges. Brush with egg glaze, then cut into 12-20 squares. Put the squares on a baking tray and spoon a little pesto on to each. Top with a slice of goats’ cheese and 1-2 slices of tomato. Scatter over the basil and add a little more pesto. Drizzle over olive oil.

2 Bake in the oven for 15-20 minutes until they have puffed up and are lightly golden. Per tartlet: 187-112 calories, 13-8g fat (7-4g saturated), 10-6g carbohydrate

FRESH BASIL PESTO (makes about 250g) 50g pine nuts, toasted 50g Pecorino, ﬁnely grated 150ml virgin olive oil 2 garlic cloves, peeled and crushed a large bunch of basil Put the pine nuts into the bowl of a small food processor and whizz until ground. Add the remaining ingredients and blend until well mixed and smooth. Keep refrigerated until using. It can be kept in the fridge for up to a week.

1 To make the hot water crust pastry, sieve the ﬂour and 1 level tsp salt into a bowl. Add the egg and cover it with some of the ﬂour. Put the lard in a pan and heat to melt. Add 200ml water and bring to the boil, taking care as the mixture may spit, then tip into the ﬂour mixture, again taking care in case it bubbles up, and beat quickly before the egg cooks. Beat the mixture until it binds together to form a ball, then either wrap in a freezer bag or cover the bowl with a clean tea towel and leave for about 30 minutes or until the pastry is cool enough to handle. 2 Heat the oven to 180C fan, gas 6. To make the ﬁlling, tip the chicken into a bowl and add the chorizo, thyme and lemon zest. Season and mix well. Reserve about ¼ of the pastry for the lid, then knead the rest lightly to give a smooth ball. Roll it out on a lightly ﬂoured surface to line the loaf tin, with a little hanging over the edge. Pile the meat mixture into the tin, pressing it down fairly well. Brush water around the top rim of the pastry. 3 Roll out the reserved pastry for a lid and put it on top, pressing the edges to seal. Cut of any excess pastry, leaving it slightly wider than the tin, then crimp around the edge and lightly score the top. 4 Use the tip of a piping tube to cut 2-3 holes in the top of the pastry and remove. Brush beaten egg over the top as glaze.

PHOTOGRAPHS TONY BRISCOE, CHRIS ALACK

for the pastry 500g plain ﬂour 1 medium egg 150g lard beaten egg, for glazing for the ﬁlling 500g chicken breast, diced 250g boneless chicken thigh, diced 200g pack chorizo, diced 1tbsp freshly chopped thyme zest of 1 lemon for the jelly 4 leaves of gelatine 300ml pork or ham stock you will need 1kg loaf tin, lined with a strip of double-thickness foil and well greased with lard or white vegetable fat a large, plain round piping tube

SUMMER PARTIES

Try this For a real Spanish take on this delicious pie, replace 100ml of the ham stock for the jelly with medium dry sherry

This brilliant chicken and chorizo pie makes a perfect picnic centrepiece! 5 Put the tin in the oven and bake for 20 minutes, then reduce the oven temperature to 160C fan, gas 4. Bake for a further 45-60 minutes or until the temperature is at least 75C on a probe thermometer. Cover the pie with a sheet of foil if it starts to brown too quickly. 6 Transfer to a wire rack to cool in the tin. Chill it in the fridge for a few hours or overnight.

7 To prepare the jelly, soak the gelatine leaves in cold water until they have softened. Bring about a ¼ of the stock to the boil in a pan, then remove from the heat and pour the stock into a jug. Squeeze any excess moisture out of the gelatine and add it to the hot stock. Stir until it dissolves, then add the remaining stock. Use a funnel to pour it through the holes to the pie, ﬁlling it with as much

as it will take. Return the pie to the fridge for a few hours until the jelly has set. 8 Remove the pie from the tin and slice to serve. It’s best served at room temperature rather than chilled. If it’s not all going to be eaten at once, only let the amount that’s going to be eaten to warm up and keep the remainder chilled. Per serving: 618 calories, 30g fat (12g saturated), 49g carbohydrate

woman&home PASSIONATE ABOUT FOOD 117

Chicken satay – two ways Yum! Chicken, coconut and nuts – one of our favourite ﬂavour combinations

GLUTEN FREE Cashew satay chicken

SUMMER PARTIES

Cashew satay chicken This delicious, fragrant stew can also be made with peanut butter.

READY IN 45 MINUTES SERVES 6 EASY/PREPARE AHEAD/FREEZE 2tsp rapeseed oil 6 chicken breasts, cut into chunks for the cashew sauce 2 banana shallots, chopped 5 garlic cloves, crushed 1 red chilli, seeds removed and ﬁnely chopped 100g cashew nut butter 200ml can coconut milk 100ml coconut water 1tsp honey ½tsp ﬁsh sauce zest and juice of 1 lime 150g tatsoi or pak choi, bottom stalks removed to garnish 1 chilli, ﬁnely sliced 4 spring onions, ﬁnely sliced 1tbsp coconut ﬂakes 2tbsp cashew nuts, roughly chopped 1tbsp coriander leaves

Cashew satay chicken salad

This salad is also delicious using chargrilled pork tenderloin. READY IN 35 MINUTES SERVES 4 EASY/PREPARE AHEAD for the dressing 1 banana shallot, chopped 3 garlic cloves , crushed ½ red chilli, seeds removed and ﬁnely chopped 50g cashew nut butter ½ x 200ml can coconut milk 50ml coconut water ½tsp honey a dash of ﬁsh sauce zest and juice of ½ lime for the salad 2 baby gem hearts, ends trimmed, quartered 4 small chicken breasts 3tsp rapeseed oil

½ cucumber, ribboned ¼ red cabbage, ﬁnely sliced 100g cherry tomatoes, halved 140g bag of mixed leaf salad 2tbsp cashew nuts 1tbsp coconut ﬂakes 1 Whisk all the dressing ingredients together and season well. Set aside. 2 Heat a griddle pan over a high heat. Brush the baby gem then the chicken breasts with the oil. Griddle the lettuce for 30 seconds to 1 minute per side. Now griddle the chicken; heat until cooked through, turning halfway. 3 Slice the chicken then add to a large bowl, along with the rest of the salad ingredients, drizzle with the dressing and serve. Per serving: 406 calories, 22g fat (9g saturated), 12g carbohydrate

PHOTOGRAPHS MYLES NEW

1 Heat the oil a heavy-based casserole over a medium heat and brown the chicken on all sides. Remove from the pan and set aside. 2 Put the shallots, garlic and chilli in the pan and cook gently for 5 minutes, until the shallots are soft but not brown. 3 Return the chicken to the pan, along with the cashew nut butter, coconut milk, coconut water, honey and ﬁsh sauce, and cook on a medium heat for 20 minutes or until the chicken is cooked through. 4 Stir in the tatsoi and heat for 1 more minute. Top with all the garnishes and serve with rice noodles or basmati rice. Per serving: 400 calories, 22g fat (10g saturated), 8g carbohydrate GET AHEAD If you wish to freeze this dish, reduce the cooking time by 5 minutes and complete the recipe to the end of step 3. Cool the chicken then freeze in a lidded container for up to 1 month. Defrost overnight in the fridge. Return to a heavy-based casserole and slowly heat through until piping hot, then complete stage 4.

Cashew satay chicken salad

woman&home PASSIONATE ABOUT FOOD 119

Summer roasts

Mexican barbecue side of salmon

PHOTOGRAPHS MYLES NEW, WILLIAM LINGWOOD

Sunday lunch reinvented… spiced up dishes with a lighter touch, which you can prepare ahead

SUMMER PARTIES

Try this Add 1tbsp of the barbecue sauce to 2tbsp mayo and 2tbsp plain yogurt to make a ﬁery dip

Mexican barbecue side of salmon

Serve the salmon with a black bean salsa and ripe avocados sprinkled with lime juice. READY IN 40 MINUTES SERVES 8-10 EASY/PREPARE AHEAD 1 large side of salmon 250g cherry tomatoes, halved a large handful oregano leaves for the chipotle barbecue sauce (you will only need half) 2 shallots, roughly chopped 10 garlic cloves 1 green chilli, roughly chopped (add seeds to taste) 1tbsp fennel seeds ½tbsp coriander seeds 1tbsp smoked paprika pinch of oregano pinch of crushed chipotle 1tbsp soy sauce zest and juice of 2 limes juice of 1 orange 4tbsp tomato purée 125g maple syrup 1tsp cracked black pepper 1 Heat oven to 180C fan, gas 6. Put all the ingredients for the barbecue sauce in a blender and whizz until combined. 2 Scrape into a saucepan, bring to the boil then simmer gently for 15 minutes. Set aside and leave to cool. It will keep for up to a week in an airtight container in the fridge. 3 Put the side of salmon on a large baking tray and cover it with barbecue sauce. Bake for 15-20 minutes or until the salmon is cooked through. 4 Top with the tomatoes and oregano to serve. Per serving: 487-389 calories, 30-24g fat (5.5-4.5g saturated), 14-11g carbohydrate

Brined roast chicken with roasted sweet potatoes and tahini yogurt

Brined roast chicken with roasted sweet potatoes and tahini yogurt

Brining chicken is a simple technique and gives the moistest, tastiest result. READY IN 2 HOURS, PLUS OVERNIGHT BRINING SERVES 6 EASY/PREPARE AHEAD 150g sea salt 25g caster sugar 10 black peppercorns a small bunch of thyme 1.8-2kg free-range chicken 2 lemons 1 head of garlic, 2 cloves crushed for the sauce and the rest left unpeeled 800g sweet potatoes, peeled and cut into thick chunks 2tbsp olive oil 200g natural yogurt 3tbsp tahini 5tbsp ﬂat-leaf parsley, ﬁnely chopped 1 Dissolve the salt and sugar in 500ml boiling water, add the peppercorns and

3 thyme sprigs, and mix well with 2 litres cold water in a large bowl until dissolved. Submerge the chicken in the brine, cover and put in the fridge overnight. 2 Heat the oven to 150C fan, gas 3. Drain the chicken and rinse well under cold running water, pat dry with kitchen paper and put in a roasting tin. Stuff the cavity with one of the lemons cut into quarters, add the unpeeled garlic and tuck around the remaining thyme, season well and roast for 45 minutes. 3 Spread the potatoes on a baking tray, drizzle with the oil and sprinkle over some seasoning. Turn up the oven to 180C fan, gas 6. Cook the potatoes for 50-60 minutes, with the chicken. 4 Meanwhile, mix the yogurt with the tahini, the juice of the remaining lemon, the parsley and crushed garlic, and season well. Serve with green beans. Per serving: 455 calories, 15g fat (3.5g saturated), 30g carbohydrate

woman&home PASSIONATE ABOUT FOOD 121

SUMMER PARTIES with Tom Byng & Fred Smith

TOM BYNG & FRED SMITH’S

Nachos

READY IN 20 MINUTES SERVES 4 EASY “WE KEEP OUR MENUS SIMPLE AT BYRON, BUT FRED AND I HAVE ALSO INCLUDED DISHES THAT WE’VE LOVED ON OUR TRAVELS. OUR GOAL HAS BEEN TO DESIGN DOABLE RECIPES THAT LIFT THE SPIRITS AND WARM THE SOUL.”

250g tortilla chips 200g grated Monterey Jack cheese 75–100g sliced jalapeños, to taste (optional) Tomato salsa and guacamole, to serve 90ml sour cream A handful of coriander leaves, roughly chopped

1 Preheat the oven to 200˚C (400˚F). 2 Place half the tortilla chips in a medium ovenproof dish. Sprinkle over half the grated cheese, then top with the rest of the tortilla chips. Scatter over the jalapeños, if using, then add the remaining cheese. 3 Bake in the preheated oven for 7–10 minutes until the cheese is completely melted and gooey. Keep an eye on the dish, as the tortilla chips can burn easily – as soon as the cheese has melted, remove the dish from the oven. 4 Dot the tomato salsa, guacamole and sour cream over the top of the tortilla chips, pushing some down into the lower layers. Scatter with the coriander leaves and eat immediately.

“This is the food to get people round for… this is properly sociable food”

TOM BYNG & FRED SMITH’S BYRON: THE COOKBOOK (Quadrille, £20) Tom Byng founded Byron in London in 2007, inspired by the classic diner hamburgers he enjoyed as a student in the US. Its focus was on food made with great ingredients and cooked fresh. A couple of years later, Tom ate one of chef Fred Smith’s burgers and persuaded Fred to come and work with him. In this book, you can enjoy creating Byron’s proper hamburgers at home, as well as delicious sides, sharing plates, desserts and more.

122 woman&home PASSIONATE ABOUT FOOD

EXTRACTED FROM BYRON: THE COOKBOOK BY TOM BYNG AND FRED SMITH (QUADRILLE, £20). PHOTOGRAPH © MARTIN POOLE

Granted, they’re a little trashy, but made properly these remind you why nachos became so popular in the ﬁrst place. If you want to make your own tortilla chips, cut shop-bought tortilla wraps into eight wedges, drizzle with oil and bake in a 180˚C (350˚F) oven for 8–10 minutes until crisp.

Tom Byng & Fred Smith’s Nachos

SUMMER PARTIES with Da-Hae and Gareth West

DA-HAE AND GARETH WEST’S

Sticky, spicy pork ribs

READY IN 2 HOURS SERVES 6 EASY/PREPARE AHEAD

“WE COVER THE RECIPES THAT I’VE GROWN UP WITH ALONG WITH OUR OWN TAKE ON KOREAN FOOD. THEY MIGHT NOT ALWAYS BE TRADITIONAL, BUT THEY’RE THE FOODS WE LOVE AND WE HOPE EVERYONE ELSE ENJOYS THEM AS MUCH AS WE DO.”

500g (1lb 2oz) pork spare ribs 50g (1¾oz) fresh root ginger, roughly chopped 5 whole garlic cloves, peeled 125ml (4ﬂ oz) light soy sauce 2 spring onions, trimmed and ﬁnely chopped, to garnish SAUCE 1 tablespoon sesame oil 4 tablespoons gochujang (Korean red chilli paste – see tip) 4 tablespoons apricot jam 1 tablespoon regular soy sauce 1 tablespoon honey 1 tablespoon roasted sesame seeds 1 tablespoon white rice vinegar 8 garlic cloves, minced 5-cm (2-inch) piece of fresh root ginger, peeled and very ﬁnely chopped 1 Put the ribs in a large saucepan or stockpot with the ginger, garlic, soy sauce and enough water to cover. Bring to the boil, reduce the heat to a simmer and

leave to cook gently for 1½ hours, until the ribs are tender and cooked through. 2 Meanwhile, combine all the sauce ingredients in a bowl and mix together well. Line an oven tray with foil (this will make everything a lot easier to wash up later) and preheat the oven to 200°C (400°F), Gas Mark 6. 3 Arrange the cooked ribs on the prepared tray and brush with the sauce to coat evenly. Roast in the oven for 20 minutes, turning and basting the ribs with more sauce halfway through cooking. 4 Remove the tray from the oven and put the grill on to high. Brush the ribs once again with the remaining sauce, then grill for 2–3 minutes until the sauce is sticky and is just beginning to char at the edges. Scatter over the spring onions and serve. TIP Gochujang is as an essential Korean ingredient. Made from fermented soybean powder, sweet rice ﬂour and dried Korean chillies, gochujang is sweet and spicy but has a real depth of ﬂavour and an earthiness that’s very unique.

DA-HAE AND GARETH WEST’S K FOOD (Mitchell Beazley, £20) This is the ﬁrst cookbook from the founders of the popular street food company Busan BBQ. Da-Hae was born in Busan, South Korea, but raised in England. Husband Gareth’s career in food began with a job at restaurant group D&D London. Da-Hae uses her Korean background to explain the details of traditional recipes, and Gareth shows how Korean and Western ﬂavours can be fused together to create really delicious combinations.

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EXTRACTED FROM K FOOD: KOREAN HOME COOKING AND STREET FOOD PUBLISHED BY MITCHELL BEAZLEY, £20. © DA-HAE AND GARETH WEST 2016. FOOD PHOTOGRAPHS © DAVID MUNNS 2016

These ribs are a tender, juicy, joy to eat. In fact, they’re so good, we’ve even managed to convince our friends to help us move house on the promise of payment with them a couple of times. If you want to use these ribs as a new form of currency like this, just boil them up and pop them in a ziplock bag full of the sauce the night before, then ﬁnish them in your new oven as you kick back and enjoy a well-deserved beer the following day.

“These ribs are a tender, juicy, joy to eat”

Da-Hae and Gareth West’s Sticky, spicy pork ribs

from Shop w&h Cooks Professional vegetable spiralizer† ONLY £19.99 Plus P&P. Was £39.99, save £20 This spiralizer is perfect for creating salads, coleslaws and healthy vegetable spaghetti. Safe and easy to use, simply secure food onto the holding device, select one of the three blades (shredder, chipper or slicer) and turn the handle to produce fantastic noodles, twists or rings. It features non-slip suction feet and a holding compartment for spare blades. It’s also easy to clean and maintain, with wipe-clean and hand-wash materials. Measuring L33xW16xH21.5cm, the main body is plastic and the blades are stainless steel. Order code D9565.

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SMART IDEAS

10 top tips for teas

With its health-giving properties, there’s no surprise we drink gallons of tea. The options are inﬁnite, from black, green and white to herbal For a morning cleanse and wake-up, have crushed lemongrass stems, slices of ginger and slices of lemon steeped in hot water. It’s great for your digestion too.

It’s worth growing a pot of lemon verbena in the garden. Not only are its citrusy leaves delicious added to a salad, it makes the most wonderful tisane with fresh or dried leaves, which is the perfect after-dinner brew. It really helps digestion after a big meal. Green tea is full of antioxidants but remember it does contain caffeine so it’s not to be drunk in the evening if you have difficulty sleeping. The water should be freshly boiled but then left to stand – too much heat brings out the tannins and bitterness from the delicate leaves.

WORDS JANE CURRAN PHOTOGRAPH TIMEINCUKCONTENT.COM

Camomile is the herb to aid sleep. It has relaxing properties and is often combined in blended bags with rose, valerian and lavender. Homemade iced tea is way better than anything you buy, which tends to be loaded with sugar and ﬂavourings. You can ice any tea you like – just allow it to cool then leave in the fridge before pouring over ice. Add peeled citrus zests and cucumber to serve.

Tea in cocktails is the big thing at the moment! You make the tea and add sugar to make a syrup. Aromatic teas are perfect for this, such as Earl Grey or lapsang souchong, with its characteristic smokiness. Add equal parts of tea syrup to gin, then top up with tonic and slices of lemon.

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Rooibos or redbush tea is from the plant of the same name and free from caffeine. Its cleansing properties are believed to help ﬂush out the urinary tract so it’s a perfect option to drink if you suffer from cystitis. It’s also delicious served over ice in the summer. Add sprigs of mint or lemon balm. For a detox tea, fennel and liquorice are the essential ingredients. Fennel is also a diuretic, which helps to ﬂush out the system. Add slices of lemon for some extra zing. A few drops of milk thistle would really help the system if you’re suffering from morning-after syndrome!

The world is obsessed with matcha, a stone-ground powder of green tea with more antioxidants than green tea leaves. Although you ﬁnd it in ice creams, sorbets, cakes and desserts, you are probably negating its health beneﬁts! For a tea, add boiled water at around 70C then whisk to a froth. It’s expensive, so treat it with respect. After a visit to Sri Lanka, one of my favourite black teas became Ceylon. If you don’t love the strong tannins of a traditional morning tea, Ceylon’s light, crisp ﬂavours will suit, though it is usually classed as an afternoon tea.

All you need for a perfect summer

Diet & health

Want to lose 8lb in two weeks? The Banting diet is the new plan everyone’s talking about

Fashion

Dreading the big reveal? Our swimwear edit has styles to ﬂatter every body shape

Recipes

From easy no-bake cheesecakes to tasty BBQ ideas, our recipes will inspire you

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Still not booked your summer villa? Browse our pick of the best in the Med

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Marcia Nolan said: “Finished The Girl in the Red Coat yesterday and thought it was a good read. Ticked a lot of boxes for me.”

Watch our 5 Cupcake Decorating Ideas video and make Chocolate glitter bomb, Raspberry ripple and Hidden lemon surprise cupcakes

TABLE IDEAS

Al fresco summer dining

When it comes to dining outside, all you need to set the mood are great food, good friends, an inspired table setting – and some sunshine!

Summer garden

Rustic touch

Open the doors and bring the outside in. Friends are coming over so dress a trestle table in a stylish tablecloth with matching napkins in soft pastel colours. Keep china to simple white or cream and add a splash of colour with bright green bowls. Add fresh ﬂowers, sit back and enjoy! Tablecloth and napkins made up in Brighton and Suffolk Check fabric in Mint, from £24.50 a metre, both ianmankin.co.uk

Even if you are in your back garden, imagine you are in the Mediterranean under an olive tree in the sun. A scrubbed and distressed table sets the scene, then choose evocative tableware with vegetable and herb designs. Serve up a pizza on a wooden board and open the wine! Toscana Harvest salad hands, £12.99; side plates, £13.96 for 4; oak pizza board with wheel, £29.99; acacia cheese grater, £11.98, all lakeland.co.uk

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Moroccan style Such a strong trend this year, subtle Moorish designs in black and white on melamine tableware – you really have to feel it to realise it’s not china! Add punched brass tealight holders and brass framed lanterns either on the table or hanging and surround the table with exotic plants for the ﬁnishing touch. Botanist melamine dinner plate, £3; layered pillar citronella candle, £12; gold punched tealight holder, £3; Botanist scatter cushion, £12, all sainsburys.co.uk

TABLE IDEAS

Look to the animal kingdom for on-trend outdoor dining this summer and choose fun pieces adorned with tropical birds, exotic ﬁsh and lush vegetation to enhance that relaxed holiday feeling in the garden

Go tropical!

Under a Tuscan sun

Whether you are hosting a Rio party or just having the family around for afternoon brunch, embrace the tropical look and make like you are in Brazil. Palm leaf designs on tableware are everywhere this year, so they are easy to ﬁnd and at reasonable prices. Raffia placemats are back in style, then add a contemporary touch with angular metal candleholders to add to the festival feel. Amazon dinnerware, from £6; napkins, £12 for 4; acrylic tumbler set, £6 for 2; acrylic wine glass set, £7 for 2; angular candleholders, £12 and £22; rosemary and citronella outdoor candle, £45, all houseoffraser.co.uk

It’s a lovely warm day so let’s eat outside! Start with a rough-hewn wooden table and pull up the garden chairs, but make sure there are plenty of cushions so guests linger in comfort. Dress the table simply, with cotton placemats, then add the latest melamine plates with an oceanic theme. Wooden boards are perfect for bread, cheese and antipasti. Melamine Nautical dinner plates, £17.50 for 4; side plates, £15 set for 4; ribbed placemat, £7.50 for 2; ornate leaf bowl, £25, all marksandspencer.com

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Get the

feel good look

Create a summer look that is bound to please with our latest buys – whatever the weather TRADITIONAL LOOK Aren’t these gorgeous? These stylish domes from design guru Sophie Conran are perfect for all kinds of uses Food cover, £20, sophieconran.com

MEDITERRANEAN VIBE What could be simpler than clear glass bowls for a timeless look to really show off the delicious food inside? Recycled glassware, gardentrading.co.uk JUNGLE FEVER These gorgeous plates are perfect for the tropical look and team perfectly with rustic, retro placemats. Tropical plate, £39.95 for 4, miaﬂeur.com Kubu placemat, £6, gardentrading.co.uk

WORDS ALISON DAVIDSON

On trend The wire legs of this vintage-style drinks dispenser makes it easy to get glasses underneath the tap. £20, goodcookshop.com

CLEAN LINES These stylish mills have the unique CrushGrind system, so they will never let you down. Oblique salt and pepper mills, £34.99 each, tg-woodware.co.uk

CHOOSE THE BEST

Summer kitchen kit

Whether you’re barbecuing or preparing for a picnic in the park, we’ve found the perfect kit to make your al fresco dining go with a bang!

GARDEN PARTY Dress up your garden with bunting and pretty lights and get ready for the guests to arrive. Treat yourself to some stylish melamine plates and glasses that are everywhere this year. Decant juice into water bottles, (only £2.25, ikea.com), light some citronella candles to keep the bugs away, and get the party started!

SUMMER KIT

KEEP ’EM COVERED These pretty covers are held down with beads to protect food. From £3.49, lakeland.co.uk

CHILL OUT A wine bottle cooler that does the job in minutes. Menu picnic wine cooler, £34.90, furnish.co.uk. An insulated ice bucket! Oxo Good Grips ice bucket, £30, oxouk.com

loves Feel Good Food

3 of the best BBQs Entertaining in your garden this summer is made easy with our top picks! Plus some handy and fun cooking accessories…

TABLETOP GRILL Perfect for an impromptu get-together. £79.99, lakeland.co.uk

TUTTI FRUTTI Melamine plates designed with summer fruits and vegetables. £3.99 each, dobbies.com

PORTABLE BARBECUE Versatile and lightweight, ideal for camping. £54.95, annabel james.co.uk

GO TROPICAL! Coloured jar glasses with straws and lids mean no spillages. £2.99 each, dobbies.com

HANDY MULTI-TOOL 5-in-1 BBQ tool kit. £18.95, prezzybox.com

CUSTOMISE YOUR STEAKS IGGI BBQ branding iron with letter pieces. From £12, amazon.co.uk

PHOTOGRAPH TIMEINCUKCONTENT.COM COMPILED BY WENDY SALMON

PICNIC PIECES Picnic hamper for 4, £75, lauraashley.com. Try delicious new M&S Coconut & Lime Rum, £14, marksandspencer.com

SALAD MIX Serve up your summer salad. Bowl, £15; servers, £8, Matthew Williamson at debenhams.com. Vibrant napkins are a great addition. £2.95 for 20, notonthehighstreet.com

PREMIUM 6-BURNER GAS BBQ With 6 gas burners and a side burner, cooking grill, warming rack and temperature gauge. £400, tesco.com woman&home PASSIONATE ABOUT FOOD 135

GOURMET GETAWAYS

SOUTH AUSTRALIA

From the trendy urban eateries in Adelaide to the homely cellar doors in the surrounding wine regions, the food scene in South Australia is exploding right now, and it’s becoming a must-visit foodie destination

Aussies love their food, and know their coffee inside out; whoever would have thought that the cappuccino in the UK would make way for Australian home-grown ﬂat white? With such amazing produce, diverse cultural inﬂuences and exciting culinary styles on offer, it would be criminal not to explore the amazing food scene that has developed there. I worked my way around the very foodie state of South Australia, visiting Adelaide and the surrounding wine growing regions.

FOODIE REGIONS IN A NUTSHELL Take a short drive from Adelaide and you’re deep in the countryside. The landscape is incredibly varied, from vast farmland, lush green valleys, to sprawling sandy beaches and rugged white cliffs. As you drive into the interior, you’ll meet miles and miles of empty desert – the red soils, bright blue skies and stunning sunsets are just incomparable. The food is as diverse as the landscape, with all the many cultures that make up the country after almost 250 years of immigration. The regions around Adelaide – Clare Valley, Barossa Valley and Eden Valley, then Adelaide Hills and McLaren Vale – all offer very different styles of wines with the change in terroir. All the wine producers have their cellar door, which is open for anyone to try the wines – visit a few to enjoy the very different character they all offer. Square Mile Tours does a hosted evening tour of the city’s best eateries, with a chat with the owners and a drink and bite at every stop. Australian wine production was originally based on fortiﬁed wines, which still accounts for a lot of their proto wine. The time to come is February or March when vintage is happening and you can see the wine production from picking to fermenting if you ask.

Adelaide Sydney and Melbourne have always been the foodie destinations of Australia, but with more and more young restaurateurs moving to more affordable Adelaide to set up shop, the city’s food scene has taken off in a big way. The atmosphere is vibrant, with exciting venues offering incredible food. And it’s also the city that started the move back to indigenous Australian cuisine. Led by Glaswegian-Italian chef Jock Zonfrillo – who has worked to promote the quality of the indigenous produce, and help to empower the Aboriginal community with the work of his Restaurant Orana Charitable Foundation – it’s a pretty exciting place to be if you’re a foodie. For amazing Italian food try Osteria Oggi, or for a taste of South East Asian and Filipino cuisine, Niño’s Lamesita is a wonderful casual spot. For the uberhigh experience, try Jock Zonfrillo’s Orana restaurant

– the menu uses lesser-known indigenous ingredients, sometimes 70 different ingredients on the seasonal menu at one time. Gondola Gondola has great Vietnamese street food, while Africola uses indigenous ingredients mixed with South African ﬂavours – it was one of my favourite meals of the trip. Spanish tapas bar Udaberri is great for a lively drink, or try 2KW for an elegant rooftop dinner. Peel St restaurant is pretty special too and one of the ﬁrst to pop up in the popular Laneways area. To get a real taste of how the locals eat, book a tour of the Adelaide Central Market.

Clockwise from top left Jock Zonfrillo’s restaurant Orana serves up to 70 seasonal ingredients; Artisans of Barossa is a co-operative of small winemakers; Adelaide region has lots of different styles of wine to sample

Clare Valley Known for its Riesling, most of the families that settled here 150 years ago are still in the wine making industry. Jim Barry is probably the most famous – their Riesling is divine and it’s still run by Peter Barry. You’re likely to see him around the cellar door, working at the winery behind. They are also renting out cottages near the winery this summer, deﬁnitely one to check out. Thorn Park By The Vines is the most wonderful place I’ve stayed, its B&B hosted impeccably by owners David and Michael, with gorgeous rooms and great food. Shut The Gate offers four styles of Riesling and some interesting reds. You can also buy a picnic hamper to eat on the lawn. Sevenhill is the oldest

woman&home PASSIONATE ABOUT FOOD 137

Barossa Valley The Germanic heritage of this world-renowned wine producing region is still apparent today in the food, with a real love of pickles and cured meat. Seppeltsﬁeld has the oldest and largest collection of ports, where you can taste your birth year. The area is known for the gutsy Shiraz, but many newer winemakers are moving away from that tradition to make lighter styles of wine. Yelland & Papps, for example, make great Pinot Noir and Roussanne. Artisans of Barossa are a co-operative of small winemakers showcasing lots of different styles – they have a great restaurant with stunning vineyard views too. The famed Aussie cookery writer Maggie Beer’s original shop is here too, so save room in your suitcase for some of her pickles and preserves.

Adelaide Hills Hahndorf village is almost a theme park version of a typical German town, a great place for an afternoon walk and coffee. Hahndorf Hill Winery has an incredible restaurant that overlooks the winemakers in action on one side and the lush vineyards on the other. The

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Lane Vineyard is offering something pretty interesting with their chocolate and wine pairing classes, a great experience.

Magill Estate A short drive from the city brings you to Penfolds on the Magill Estate. You can tour the cellars and see the prized Penfolds Grange on its lees if you come at the right time of year. Dine at the high-end Magill Estate Restaurant or the more relaxed but equally amazing Magill Estate Kitchen.

Clockwise from left Jim Barry Wines have been making Riesling in the Clare Valley for decades; Osteria Oggi serves amazing Italian food; cookery writer Maggie Beer’s farm shop sells wines, pickles and preserves; watch the winemakers in action at Hahndorf Hill

McLaren Vale Another big wine producing region, its biggest export is D’Arenberg Wines. They sometimes have 50 blends of bold reds, and you can have a go at blending at their blending bench workshop – bottle your favourite and take it home with you. Primo Estate is another great winery, with a gorgeous courtyard where you can sit and enjoy their ﬁne wines; they also make a great olive oil. On a smaller scale, Dodgy Bros is a great new winery, showcasing easy-drinking wines. 3 Divas Accommodation have two beautiful cottages to rent and also run personalised tours of the region.

USEFUL WEBSITES Fly to Adelaide emirates.com The summer is packed with festivals in Adelaide – visit southaustralia.com for more information to plan your trip

WORDS KATY McCLELLAND

winery in the area, and still run by the Austrian Jesuit monks that ﬁrst settled there. They have a great range, including their big seller – sacramental wine. Another family-owned winery worth a visit is Skillogalee. In the restaurant all the dishes have matching wine suggestions, so make your selection and relax on the veranda under the shade of an old olive tree – an idyllic spot for a lazy lunch.

COMPETITION

WIN

A LUXURY ONE-NIGHT BORDEAUX BREAK We’re giving you and a guest the chance to win an unforgettable Bernard Magrez Luxury Wine Experience in Bordeaux, France The Bernard Magrez Luxury Wine Experience offers wine-lovers an unforgettable opportunity. You’ll try some of Bordeaux’s most prestigious wines from what are known as the Grands Crus Classés Châteaux – Château Pape Clément, Château Fombrauge, Château La Tour Carnet and Clos Haut-Peyraguey – plus enjoy a one-night stay at the Château Pape Clément de Bernard Magrez hotel. Upon arrival in Bordeaux*, you and your guest will enjoy a VIP welcome, where you’ll be chauffeur-driven in a Rolls-Royce Phantom or Bentley to the magniﬁcent Château Pape Clément for a luxurious one-night stay. The 13th-century château comprises ﬁve ornate bedrooms featuring herringbone parquet ﬂoors, handmade fabrics and marble bathrooms. Once checked in, you’ll be taken on a tour of Château Pape Clément, and will have the opportunity to taste some of Bernard Magrez’s world-famous wines, plus explore the history of the Bordeaux wine region.

CLICK ONLINE

You will lunch at the La Grande Maison de Bernard Magrez’s prestigious restaurant, headed up by Michelin-star chef Pierre Gagnaire. The well-known French chef is also head chef and owner of the eponymous Pierre Gagnaire restaurant Paris. Beginning his career in St. Etienne, he tore at the conventions of classic French cooking by introducing jarring juxtapositions of ﬂavours, tastes, textures and ingredients. Your dishes will be expertly paired with wines from the restaurant’s superb wine list. Go to bernard-magrez.com/en to ﬁnd out more about Château Pape Clément.

WORTH OVER £1,000

YOUR PRIZE, FOR TWO, WORTH AROUND £1,100, INCLUDES… One-night’s accommodation in Château Pape Clément A continental breakfast in the morning A tour and a wine-tasting at Château Pape Clément Lunch at La Grande Maison de Bernard Magrez hotel Rolls Royce-Phantom/Bentley car transfer to and from the airport

Terms & conditions *Please note: Flights to and from Bordeaux are not included. Competition closes on 1 July 2016. The competition prize is non- refundable and cannot be exchanged; there is no cash alternative. The prize can not be taken over bank holidays or during school holidays, and must be taken by the end December 2016

To enter, visit womanandhome.com/competitions

VIPs*

*Very important producers & suppliers Every issue of Feel Good Food celebrates our food heroes, the producers behind the brands. Apart from high standards and dedication to producing the best they can, they have all been awarded stars by the Guild of Fine Food’s Great Taste Awards. Each year, in partnership with Great Taste, we give a special Golden Fork Award to one of our featured producers. This award is voted for by you! So cast your vote at womanandhome.com/greattasteawards. Voting opens on 1 June and closes on 31 July 2016.

Quinlan’s Kerryﬁsh smoked Irish organic salmon & smoked Irish organic salmon cured with Atlantic sea salt 3 STARS AND 201 Quinlan’s Kerryﬁsh have become famous for providing the very best wild, organic smoked salmon and fresh seafood to customers in Kerry and across the world. The family seafood business, based in Caherciveen, Co Kerry on the South West coast of Ireland, was started in 1960 and continues to be managed by Michael Quinlan and his three sons, Liam Quinlan, Ronan Quinlan and Fintan Quinlan. Since 1960, the company has operated as Kerryﬁsh. Since 2000, the business has expanded and the Fish Shops and Seafood bars are branded under the Quinlan’s name. They supply the ﬁnest sustainable seafood from Ireland’s West coast to customers all over the world. Put simply, this is a family passionate about ﬁsh! Their philosophy is to use artisan skills, age-old recipes and the ﬁnest fresh ingredients.

Quinlan’s Kerryﬁsh Smoked Irish Organic Salmon

Luckily for those of us not living in Kerry, Quinlan’s Kerryﬁsh sell their smoked salmon online. kerryﬁsh.com

Orange blossom water, Saveur du Maroc BEST IMPORTED FOOD AND 3 STARS Few companies make their Great Taste debut in as spectacular a fashion as Saveur du Maroc, which walked away with a three-star accolade for three of its products. Two of these made the Top 50 and one, orange blossom water, took the Golden Fork for Best Imported Food. Saﬁyah Dahbi Skali (pictured) founded the business with her sister, Amina. “As a direct result, we’ve had enquiries from distributors all over the world.” The sisters spent much of their childhood in Morocco, and their familial roots have been crucial to the success of their business model, which involves working with producers to source authentic Moroccan products. It doesn’t get much more authentic than their aromatic Golden Fork winner… “Orange blossom water frames many of life’s special moments in Morocco”, says Saﬁyah. “From hands sprinkled with it prior to serving mint tea at family gatherings, to fountains ﬁlled with orange blossom at traditional weddings.” It is hand-crafted by an artisan producer near Marrakech. The water is prepared by steeping orange blossom heads in fresh spring water and the distillation method ensures the aroma is captured naturally. “The lady who produces our orange blossom water is very individualistic, a real character”, says Amina. “She and her female co-workers collect the blossom, bring it back to the factory and sing and dance while producing the water in the traditional steamed distillation process.” Their suppliers who buy into the brand are also supporting economic and social development in local communities and empowering women through employment and regular income. The sisters are currently busy expanding their range to include other Moroccan specialities, such as harissa, preserved lemons, saffron and

INSIGHT

Saﬁyah Dahbi Skali of Saveur du Maroc

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; ﬁshforthought.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 also offers groceries, baby food and ready meals. 01686 627979; graigfarm.co.uk

Saveur du Maroc’s Orange Blossom Water

LANE FARM COUNTRY FOODS For fabulous Freedom Food-standard pork, gammon, ham, bacon, sausages and salami. Owners Sue and Ian are happy to help with any cooking queries. 01379 384593; lanefarm.co.uk GODFREYS For more than 100 years, this family butcher has been supplying superb free-range meat – and it’s now online too. (020) 7226 2425; godfreys.co

ras el hanout from the oldest spice merchant in Marrakesh. Use orange blossom water in teas, cakes, smoothies and salads, or add a splash to a cup of hot water. saveurdumaroc.co.uk

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

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Dried porcini mushrooms, Get Funghi 3 STARS AND TOP 50 FOODS

Get Funghi’s dried porcini mushrooms

has been on one of Bengt’s popular fungus forays will be able to conﬁrm that he does exactly that with gusto! Deb, from northern England, has always loved being outdoors and foraging for nature’s bounty, so when Bengt came along he found a willing student ready to absorb as much mushroom-related information as he could provide. The Swedish way is to start, as you would expect, with beginner’s mushrooms that can safely be picked with 100% certainty, and luckily they include some of the tastiest. Deb began her “apprenticeship” picking easy-toidentify and very delicious Chanterelles (Cantharellus cibarius), and has gradually increased her repertoire over ten years of foraging with Bengt. Her favourite dried wild mushroom is the lovely Winter Chanterelle (Cantharellus tubaeformis), a guaranteed taste sensation with all the ﬂavour of the forest ﬂoor in a mouthful, and a little beauty to pick. In 2015 they entered dried porcini in the Great Taste Awards for the ﬁrst time. They won Ambient Product of the Year as well as receiving 3 Stars and being included in the Top 50 products. getfunghi.co.uk

Jess’s Ladies Organic Farm & organic luxurious yogurt Jess Vaughn’s family have been farming at Hardwicke Farm in Gloucestershire for three generations. Her grandparents moved to the farm from Frampton-on-Severn in 1955. Her grandfather had been a tank commander in the Second World War and when he returned to Britain he bought three cows – named after his tanks, Bluebird, Gypsy and Glow-worm. Alongside the pigs he kept, and horses that worked the land, the Vaughan family farm was born. Jess’s dad, Mike, worked alongside and fully took over in 1986, and continued his dad’s tradition of low-input farming. By 2000, Mike decided to get full organic status. The passion for dairy farming passed to Jess and, as a toddler, she remembers sitting in the milking parlour while her parents milked

PHOTOGRAPH ROB WHITROW

Get Funghi is owned by Bengt Saxmark and Deb Hampson. Bengt, from West Sweden, formed his lifelong interest in wild mushrooms when he followed his dad out into the Swedish forests as a lad, and it’s still his favourite place to be. As soon as the funghi start growing, from mid April through to mid November, he’s not happy unless he’s checked at least one of his favourite spots and come home with a bag of something tasty to use in the kitchen. In 2006, he furthered his knowledge by completing a course at Umeå University in Sweden, which qualiﬁes him as a mushroom “consultant”. This training is a thorough grounding in how to educate the public to go out and pick wild mushrooms they know they can then safely eat, and anyone who

INSIGHT

THE CORNISH FISHMONGER Offers a seasonal selection of fabulous ﬁsh from sustainable sources, with great recipes to make the most of your haul. 01726 862489; thecornishﬁshmonger.co.uk

ORGANIC VEGETABLES & FARMERS’ MARKETS ABEL & COLE Award-winning one-stop shop for all things organic. Sign up for a weekly fruit and veg box to be delivered, ﬁlled with produce that’s different every week. 08452 626262; abelandcole.co.uk RIVERFORD ORGANIC FARMS Fantastic home-delivery service for fruit and vegetables, plus a great selection of meat, wine, fruit juices, dairy and eggs. 01803 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

Milk organic double cream TOP 50 FOODS & 3 STARS the cows. After university in Aberystwyth, Jess joined in 2002 to work alongside him. From those three cows, the herd now numbers 80. They are milked every day then the milk is bottled at their own farm dairy so it’s traceable. They know the “Ladies” all by name and they milk them personally to ensure they’re a happy, healthy bunch. Rather than use antibiotics, the herd is treated homeopathically. The milk is not homogenised – the family prefer to leave all its nutrients as nature intended. And because Jess’s Ladies graze on luscious organic pasture, their milk typically contains higher levels of natural omega 3. As well as milk, they also produce single, double and extra-thick cream and yogurt. Many of their “Ladies” are descendants of the original three cows in 1955. theladiesorganicmilk.co.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

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/womanandhome

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

The feel good recipe list 18 Chicken taco bowl 24 Chargrilled steak with basil orecchiette 24 Greek style stuffed chicken and salad 32 Kay Plunkett Hogge’s Calabrian ’nduja sausage 58 Chipotle chilli beef burgers 60 Caribbean chicken platter 64 Chilli lamb cutlets 64 Bourbon beef short ribs 64 The best BLT hot dog 64 A midwest original hot dog 64 Howdy cowboy hot dog 67 Pulled chicken bikini burgers 68 Texan style barbecue brisket 70 Sumac chicken skewers 74 Southern style chicken 76 Rich Harris’s Spatchcock chicken with chermoula 110 Sticky miso chicken 113 Kale and chicken Caesar salad 115 Asparagus and ham tart 116 Chicken and chorizo pie 119 Chicken satay chicken 119 Cashew satay chicken salad 121 Brined roast chicken with roasted sweet potatoes and tahini yogurt 124 Da Hae and Gareth West's Sticky, spicy pork ribs

MEAT FREE 11 11 14

Cucumber and tomato salad Chilled minty cucumber soup José Pizzaro’s Spinach & goat’s cheese croquetas

146 woman&home PASSIONATE ABOUT FOOD

18 Provençal tomato tart 26 Indian spiced rösti and “fried” egg 60 Marinated paneer, halloumi and vegetable skewers 60 Shirazi salad 66 Pesto portabellini sliders 70 Rice and bean salad 70 Coconut summer slaw 72 Salt and pepper potato salad 72 Green pasta salad 74 Master barbecue rub 74 Master barbecue sauce 109 Middle Eastern couscous feta salad 109 Avocado, grapefruit and rocket salad 110 Sicilian broad beans and artichokes with saffron dressing 113 Rice crumbed cauliﬂower steak salad 116 Tomato, goats’ cheese and basil tartlets 122 Tom Byng & Fred Smith’s Nachos

FISH AND SHELLFISH 18 24 26 28 29 30 70 74 115 121

Sweet potato and courgette ﬁshcakes Lightened up sweet-and-sour prawn salad Skinny Spanish style ﬁsh stew Prawn and vegetable rice paper rolls Salmon ﬁllets with mint pesto Cajun salmon wraps with salads Asian style barbecue scallops Grilled sprats Hot smoked salmon pâté Mexican barbecue side of salmon

DESSERTS AND BAKES 36 Pimm’s jam jar jelly 36 Frozen berry yogurt 36 Butterscotch, apple and frangipane tart 41 Retro arctic roll 42 Marshmallows 42 Double decker tart 44 Amaretti parfaits 44 White chocolate and berry cheesecake 46 Summer fruit mousse 47 Rhubarb and pistachio pavlova 49 Peach Melba mille feuille 49 Little Wimbledon cups 50 Fresh berry and lemon tart 50 Mango and lime “sundaes” 50 Summer berry crumble 54 Sabrina Ghayour’s Rose & spice infused berries with citrus and honey yogurt 84 Raspberry devil’s food cake 84 Celebration raspberry and almond macaroon cake 84 Floral fancies 90 Irish coffee meringue roulade 90 Pimm’s drizzle cake 90 Apple and blackberry cake 92 Basic sweet dough 92 Swedish cinnamon buns 93 Pear and chocolate loaf 95 Luscious lemon drizzle cake 95 Mini carrot loaves 96 Ginger nut biscuits 96 Apricot, pistachio and rose gateau 96 Mini cupcakes 100 Yasmin Khan’s Persian love cake

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