Good Food

SEPTEMBER 2013 bbcgoodfood.
com 3
Got a glut of summer-ripe tomatoes?
Make the most of your produce with exciting new recipes,
including this full-of-avour tomato dish p39.
Anna Beattie, creator of The Great British Bake Off,
tells us how her children have been bitten by the baking
bug and reveals some of the surprise ingredients that
will be featured in this years challenge (p133).
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September 2013
PS Talking of really useful, our new-look
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4 bbcgoodfood.com SEPTEMBER 2013
Everyday In season Cook school
Weekend Healthy
Contents September 2013
O On our cover this month
Cover recipe
SARAH COOK
Photograph
DAVID MUNNS
Food styling
JENNIFER JOYCE
Styling
VICTORIA ALLEN
24
48
118
76
54
Smoked haddock chowder
with herby garlic bread
Smashed curried marrow
Make Paul Hollywoods milk loaf
Caramel button cupcakes
Hake with stewed peppers
115 Do it better Making a piping bag
116 Edd Kimbers fancy iced biscuits
Brand-new recipe from the 2010 winner
of the BBCs Great British Bake Off
118 Paul Hollywoods milk loaf Step-by-step
120 From our kitchen
Baking special essential tips, cake decorating
kit and best books
Find our
cover features
p7 Our cover recipe
p19 Plan this months meals
p102 Pack a healthy lunchbox
p118 Paul Hollywoods loaf
p120 Bake everything better
38 Summers harvest Make the most of
plentiful, cheap and avoursome veg
45 Lets eat more marrow
50 Souvenir suppers The BBC Good Food team
share their favourite holiday dishes
56 Jane Hornbys kitchen diary Blackberries
58 James Martin cooks with British cheeses
64 Best of the festivals Food-lovers calendar
66 My kitchen garden How to freeze your
produce, plus a recipe for runner beans
19 Make it tonight
All your midweek dinners for the month
ahead all costed, plus shopping lists
20 Week 1 Healthy choices
23 Week 2 Family suppers
27 Week 3 Meat-free meals
30 Week 4 Suppers for two
70 Sunday lunch in the garden
Relaxed help-yourself family meal
74 Tuck shop treats
Fun bakes inspired by childhood favourites
83 A taste of India Rick Steins lamb curry
88 Rainbow rippled meringues
So pretty perfect for a party
93 Just for two Make the weekend special
with restaurant-quality meals at home
99 Maisie makes sh cakes Kids cooking
102 Pack a healthy lunchbox
Inspiring new ideas and practical advice
for children, teenagers and adults
109 Healthy side dishes
111 Bake it better
Give your coffee-shop mufn a miss and
whip up one of these instead
112 Make it healthier
Crispy chicken and Crunchy coleslaw
40
Ratatouille chutney

Reader
offers
SEPTEMBER 2013 bbcgoodfood.com 5
p110
Every month
GoodDeals
Great
savings in
this issue of
Even more
Thousands of recipes at your ngertips
126
46
Blue cheese, butternut & barley
salad with maple walnuts
Inside Jo Wheatleys kitchen
Marrow & pecan cake
with maple icing
The iPad edition has everything you love about
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Download it today from the Apple App store.
Q BBC Good Food magazine is also published in Bulgaria, Hungary, India,
the Middle East, Romania, Singapore and Turkey
Also see our great range of cookbook apps
with recipes, tips and cooking tools, from
healthy baking to one-pots. Available to
download on iPhone or Android.
Collect our range of
handy cookbooks,
each featuring 101
foolproof recipes
from the BBC
Good Food team,
4.99 each.
Plus Search our
recipe website for
more inspiration at
bbcgoodfood.com
Impress friends and
family with our summery
selection of delicious
bakes, in the latest issue
of BBC Good Foods
Home
Cooking
Series.
On sale
now,
just
3.70.
Bakes & cakes
7 Our cover recipe
Frozen raspberry & white choc cheesecake
8 Recipe index
12 Menu planner
13 Make of the month Orchard crumble
14 This month were Fired up by chilli
62 BBC Good Food Show Winter
Book your tickets and save 20%
67 In next months issue Sneak preview
80 BBC Good Food subscriber offers
123 On test Flour
125 In Hollys trolley Food and wine buys
126 My kitchen Jo Wheatley, the 2011 winner
of the BBCs Great British Bake Off
129 TV recipes As seen on screen
138 Classied advertisements
144 Get the best from our recipes
145 From your kitchen
Your letters and photos
146 Reader recipe
5-a-day couscous
Multi-purpose
non-stick pan
SAVE 30
p108
FREE* owers for
every reader
100 FREE BULBS
*just pay postage
p122
Quality cuts
of meat
SAVE OVER
50%
p124
Christmas on
the Continent
by rail
FROM 729 pp

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Frozen raspberry &
white choc cheesecake
EASY

CUTS INTO 15 squares PREP 1 hr 15 mins
plus freezing overnight COOK 5 mins
200ml pot double cream
200g bar white chocolate, broken
into chunks, plus extra to serve
300g/11oz raspberries, plus extra
to serve
500g/1lb 2oz cream cheese
50g/2oz golden caster sugar
300g/11oz vanilla or white chocolate
ice cream all will taste good,
but ice creams without too
many chunks in are best
FOR THE BASE
175g/6oz crunchy butter biscuits
we used Foxs Butter Crinkle Crunch
140g/5oz ginger nuts
140g/5oz butter, melted
1 Brush a 20 x 30cm baking tin with a
little oil, then line well with two layers of
cling lm, leaving overhang for lifting out
or use a tin with a loose bottom. Put the
biscuits into a food processor and whizz
to crumbs, then tip in the melted butter
and mix again. Press the crumbs rmly
into the base of the prepared tin, then
chill while you make the lling.
2 Put the cream and chocolate in a small
pan. Melt very gently, stirring, until no
lumps of chocolate remain. Clean out the
food processor and add the raspberries
and creamy chocolate mixture.
Whizz together until it cant get any
smoother, then rub through a sieve to
get rid of the raspberry seeds.
3 Put the cream cheese into a mixing
bowl with the sugar and the sieved
raspberry mixture. Beat with an
electric whisk until smooth.
4 Let the ice cream soften in a big bowl,
but not melt, then fold in the cream
cheese mixture a little at a time until
well mixed and no ice-cream lumps are
visible. Scrape into the prepared tin and
Cheesecake is always a winner, so were certain youll love Sarah Cooks easy frozen
version a good make-ahead dessert for summer entertaining Photograph DAVID MUNNS
Our cover recipe
Any leftovers?
Just pop back in
the freezer for
another occasion
level the top. Cover with cling lm, not
letting it touch the top of the cheesecake,
then freeze at least overnight or up
to 3 months before serving.
5 To serve, remove the covering cling
lm, lift out the cheesecake, or slide out
if in a loose-bottomed tin. Remove any
remaining cling lm. Decorate the top
with fresh raspberries and drizzle with
a little more melted white chocolate.
PER SERVING 502 kcals, protein 5g, carbs 30g,
fat 40g, sat fat 25g, bre 1g, sugar 22g, salt 0.7g

Martha Bernie from Pasadena, California, says that macaroni
& cheese always cheers her up. Her favourite cookbook is
her mums old copy of one by American chef James Beard.
Antonia Morosi and Laura Hogger, from Surrey,
set up their own private catering company last year.
Theyve cooked for royalty and want to prove that
women are just as good as men in the kitchen.
Hilary Barker is from Exeter. Her day-to-day recipes include
traybakes and pastas. The recipe that never lets her down is
curried sausages she says dont knock it until youve tried it!
To take part in our reader taste team, write to CJ Jackson at the
address on page 144, or email CJ at [email protected].
Every month, BBC Good Food readers volunteer to test some
of our recipes at home and give us their verdicts.
Sandra Alhoubani, from Shropshire, is a fan of Mary
Berry and loves to try out new cake recipes. She also
cooks a lot of European and Middle Eastern food.
Introducing this
months taste team
Editor Gillian Carter
Deputy editor Elaine Stocks
Creative director Food Group
Elizabeth Galbraith
PA to Gillian Carter and Ale Lewis
Emma Bales
Food editors Barney Desmazery,
Sarah Cook
Assistant food editor Cassie Best
Cookery assistant Emily Kydd
Art editor Andrew Jackson
Deputy art editor Rachel Bayly
Picture editor Food Group
Gabby Harrington
Production editor/Chief sub-editor
Jo Gately
Deputy chief sub-editor Art Young
Senior sub-editor Fiona Forman
Editorial assistant Holly Brooke-Smith
TV editor Kathryn Custance
TV recipes Petra Jackson
Speciality food consultant
Henrietta Green
Nutritional therapist Kerry Torrens
Reader taste team CJ Jackson
Wine editor Sarah Jane Evans MW
Thanks to Brengre Ariaudo De
Castelli, Helen Barker-Beneld,
Sara Buenfeld, Madeline Burkitt,
Lee Henry, Miranda Keyes, Dominic
Martin, Todd Slaughter, Jenny Wackett,
Myles Williamson
Publishing director Ale Lewis
Publisher Lorna East
Senior marketing and events
executive Hayley Marsden
Mail order marketing manager
Liza Evans [email protected]
Subscriptions director Jess Burney
Subscriptions marketing manager
Emma Davis
Subscriptions marketing executive
Natasha Bartman
Digital marketing manager
Phil Byles
Advertising director Jason Elson
Group head Display Myrto Koutsia
Senior display sales executive
Catherine Nicolson
Display sales executives
Rosie Bee, Candice Burrow
Classied sales executive
Chris Bell, Aimee Vince
Regional agency sales Nicola Rearden
Inserts Harry Rowland
Advertising enquiries
020 7150 5044
Group head Brand Solutions
Nicola Shubrook
Senior Brand Solutions executives
Adam Foster, Emma Newman
Brand Solutions coordinator
Lisa Folkson
Group production manager
Koli Pickersgill
Production manager Kate Willey
Head of advertising services
Sharon Thompson
Head of newstrade marketing
Martin Hoskins
Newstrade marketing manager
Fay Stevens
Finance Len Bright
Press ofce Toby Hicks
Head of Licensing & Syndication
Joanna Alexandre
[email protected]
Chairman Stephen Alexander
Deputy chairman Peter Phippen
CEO Tom Bureau
bbcgoodfood.com
Editor Hannah Williams
Food editor Caroline Hire
Writer/sub-editor Roxanne Fisher
Writer Lily Barclay
Web assistant Natalie Hardwick
Group head Digital sales
James Florence
Magazine editorial advisers
Fiona Beckett
Food and drink journalist
Lindsay Bradbury Executive editor
daytime & early peak, BBC
Alison Kirkham
Commissioning editor, Knowledge
Commissioning, BBC
Dan Saladino
Senior producer, The Food Programme,
BBC Radio 4
Camilla Schneideman
Managing director, Leiths School of
Food and Wine
James Winter
Series producer, Saturday Kitchen,
Cactus TV
BBC Worldwide, UK Publishing
Director of publishing Nicholas Brett
Head of publishing Chris Kerwin
Head of editorial Jenny Potter
Publishing coordinator Eva Abramik
[email protected]
This months recipes
RECIPE KEY Healthy option Low fat Gluten free Suitable for freezing
Poultry
5-a-day couscous 146
Chicken & sweetcorn egg-fried rice 20
Chicken & sweet potato curry 25
Chicken stuffed with goats cheese
& tarragon 60
Crispy chicken 112
Lebanese poussin with spiced
aubergine pilaf 94
Peri-peri roast chicken with new
potato slaw 20
Roast chicken & roots with
lemon & poppy seed sauce 31
Spatchcock chicken with celeriac
remoulade 136
Tapenade chicken pasta with
runner beans 66
Turkey burgers with sweet potato chips 24
Vietnamese chicken baguettes
(Bhan Mi) 104
Salads, sides & soups
Black bean chimichurri salad 104
Blue cheese, butternut & barley salad
with maple walnuts 60
Chapatis 85
Chicken gumbo 106
Chipotle hasselback sweet
potatoes 109
Chopped herb & pomegranate
salad 54
Crunchy coleslaw 112
Fennel Dauphinoise 96
Garam masala 85
Green beans with mustard, lemon
& mint 72
Grilled aubergine salad 136
Japanese-style brown rice 109
Late-summer tomato & carrot
salad 72
Little Gem & pea salad 72
Moroccan chickpea soup 106
Pizza pasta salad 104
Ratatouille chutney 40
Scandi salmon salad 106
Semi-dried tomatoes 40
Smoked haddock & sweetcorn chowder
with herby garlic bread 24
Succotash 109
Tomato cont 40
Turkey meatball Caesar salad 21
31
106 104

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brand-new
tested
recipes for
you
77
Fish & seafood
Cheesy seafood gratin 33
Fettuccine with seared scallops
& prosciutto 94
Fish cake ngers 100
Hake with stewed peppers 54
Japanese-style bento box 104
Smoked salmon with spiced
beetroot salad 135
Tuna pasta with rocket & parsley pesto 21
Meat
Avocado on toast with chorizo & fried eggs 31
Baked marrow amatriciana 46
Cauliower & bacon pasta 24
Creamy leek, potato & ham pie 72
Lamb kleftiko 52
Mr Singhs slow-cooked lamb curry with cloves & cardamom 85
Oven-baked ratatouille & sausages 25
Pan-fried venison with sloe gin & plum sauce 96
Sticky gammon steaks with apple & bulghar salad 32
Sumac-spiced lamb pides 54
Thai beef with coconut dressing 30
Baking & desserts
Apricot & pistachio tifn 131
Blackberry & apple mallow traybake 56
Breakfast mufns 111
Brie, courgette & red pepper
mufns 42
Caramel button cupcakes 76
Cheddar & sage scones 60
Curly twirlies 77
Fancy iced biscuits 116
MAKE OUR COVER RECIPE Frozen
raspberry & white choc cheesecake 7
Fudgy g roll 78
Giant jaffa orange cake 75
Gingery plum cake 42
Goats cheese, red onion & caraway
seed tart 135
Homemade caramel buttons 76
Jammy heart drops 76
Lemon cheesecake with baked
plums & blackberries 73
Lemon syllabub 133
Marrow & pecan cake with maple icing 46
Milk loaf 118
Orchard crumble 13
Rainbow rippled meringues 90
Spiced & iced carrot cake 130
Vegetarian dishes
Black bean chimichurri salad 104
Butternut ricotta tart with ery
rocket salad 28
Fattoush 106
Harissa roasted tomatoes
with couscous 29
Layered aubergine & lentil bake 28
Margherita risotto balls 52
Oven-baked sweet potato fajitas 21
Roasted pepper linguine with
crisp crumbs 28
Sesame-crusted tofu with gingery
noodles 29
Smashed curried marrow 48
Summer vegetable roll-ups 40
85
130
52
33
135

Menu planner
September
Gillians Proms
picnic in the park
Rachels girly
night in for four
Four ways to enjoy recipes
in this issue, chosen by
the BBC Good Food team
Cheddar & sage scones p60
Butternut ricotta tart with ery
rocket salad p28
Summer vegetable roll-ups p40
Harissa roasted tomatoes with
couscous serve as a side dish p29
Orange meringues with cinnamon
cream (freeze the leftovers) p90
Frozen raspberry & white choc
cheesecake (refreeze leftovers) p7
I look forward to the
Last Night of the Proms
every year its a fantastic
occasion for music lovers.
This time my husband and
I plan to enjoy the music
al fresco with a posh picnic for two and
a bottle of bubbly. Lets hope it stays dry.
I always get to the end
of the summer holidays
feeling a bit broke after an
overseas break and lots of
day trips. Im cooking the
girls a veggie meal to cheer
us all up. This clever menu, just 4.85
per person, wont break the bank.
Rachel Bayly, Deputy art editor
Cassies summer
kids party
Turkey burgers with sweet
potato chips p24
Late-summer tomato & carrot
salad p72
Fancy iced biscuits p116
My nephew Charlie is
starting school I cant
believe hes all grown up. To
make him feel extra special
before the big day, Ill throw
him and his friends a party.
There will be food and games for the kids
and boxes of tissues for the mums!
Cassie Best, Assistant food editor
Sarahs Sunday
lunch send-off
Lamb kleftiko p52 Fattoush p106 Lemon cheesecake with baked
plums and blackberries p73
My brother heads back to
university this month
hes a canny cook, but I
know a proper roast wont
be high on his to-do list.
This one-pot lamb will
make a great last family meal, and I can
teach him to cook it at the same time.
Sarah Cook, Food editor

Make
of the
month
A fruitful harvest
Orchard crumble
EASY

3 OF 5
A DAY
SERVES 5-6 PREP 30 mins
COOK 45-55 mins
400g/14oz apples, peeled, cored
and cut into small pieces
400g/14oz stoned plums, cut into
chunky wedges
2 tbsp sugar (any type)
300g/11oz gs, woody stalks trimmed,
quartered
300g/11oz blackberries or brambles,
washed well
cream, custard or ice cream, to serve
FOR THE TOPPING
140g/5oz plain our
140g/5oz wholemeal our
175g/6oz butter, cut into
small pieces
100g/4oz soft brown sugar
1 First make the topping. Put the
ours in a bowl with a pinch of salt,
then rub in the butter with your
ngertips to form crumbs. Stir
in the sugar with a fork, and
chill until needed.
2 Heat oven to 180C/160C fan/
gas 4. Tip the apples, plums
and sugar into a big
saucepan with 50ml water
and cook, stirring, for
about 5 mins, until the
apples are soft and
juicy. Stir in the gs
and blackberries, and
tip into a baking dish.
Scatter over the
crumble and bake
for 45-55 mins
until the topping
is golden and the
fruit is bubbling.
PER SERVING (6)
537 kcals, protein 7g,
carbs 71g, fat 25g,
sat fat 15g, bre 7g,
sugar 42g, salt 0.5g
Been out picking blackberries? Or got a glut of fruit from your garden
or allotment? Use this seasons bounty to bake this gorgeous pud
Recipe SARAH COOK Photograph PETER CASSIDY
Family pud for
Sunday lunch
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Rick Steins German Bite
Beginning in the shing villages, bustling
harbours and sh markets of Germanys
North Sea coast, Rick Stein heads inland
towards Dusseldorf and the beautiful
Rheingau region to nd out more about
German cuisine and his own Germanic
ancestry: As a nation, I think we know more about
Thailand and the sunnier parts of Turkey than we do
about Germany and German cuisine. This one-off
programme is on BBC Two in August.
Turn up the heat with Holly Brooke-Smiths buys
Fired up by chilli
This month were
Whats on TV
Franks Red Hot
cayenne pepper sauce,
1.49/148ml, ocado.com
Gran Luchito
smoked
chilli paste,
4.99/110g,
gran.luchito.
co.uk
Gnaw Gnorfolk chilli milk
chocolate, 3/100g, lisaangel.co.uk
Cool Chile chile ancho powder,
3/60g, coolchile.co.uk
Seggiano organic extra
virgin olive oil infused
with chilli, 9.99/
250ml, selfridges.com
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Kew Gardens chilli-growing
kit, 5.50, ocado.com
Worm salt adds smokiness to salads and salsas,
8.95/40g, fortnumandmason.co.uk
Nudo Extra Virgin Olive Oil with
Sicilian Chillies, 5.99/250ml,
nudo-italia.com
Jamie Oliver chilli mug,
9.61, tesco.com
Manfood
achar pickles
(a Malaysian
chilli veg pickle),
3.95/300g,
weloveman
food.com
James Chocolates mini chilli chocolate
selection, 5/80g, John Lewis
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Great British Bake Off
Once again well all be talking soggy bottoms,
signature bakes and showstoppers over the
next couple of months, as Mary Berry and Paul
Hollywood return to the Bake Off marquee at
Harptree Court in Somerset. Turn to page 130
for two great bakes from the new series
contestants and page 133 for a behind-the-
scenes peek at this years contest. Great British
Bake Off starts in August on BBC Two.
The Incredible Spice Men
If you only reach for the spices when
cooking a curry, this series will be a
revelation. Top chefs Cyrus Todiwala and
Tony Singh are both renowned for
combining British ingredients with Indian
spices, and these programmes are packed
with great tips on how to use Asian
avours to enhance traditional British
dishes. For recipes from the series, starting
in August on BBC Two, turn to page 135.

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So, what will you enjoy next?
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Make it tonight
A
month of
great-value
cooking
Turkey meatball
Caesar salad
V Week 1 Healthy meals
V Week 2 Family suppers
V Week 3 Meat-free meals
V Week 4 Suppers for two
Four weeks of easy dinners all costed, plus shopping lists
Photographs SAM STOWELL

Peri-peri roast chicken
with new potato slaw
EASY

FOLATE

VIT C

1 OF 5
A DAY
SERVES 4 PREP 10 mins COOK 1 hr 20 mins
1 large whole chicken, about 1.8kg/4lb
270g jar peri-peri marinade
1 lime, halved
FOR THE NEW POTATO SLAW
400g/14oz new potatoes, halved,
larger ones quartered
white cabbage, shredded
1 large carrot, grated
1 small red onion, halved and sliced
2-3 tbsp low-fat soured cream
(save the rest for Wednesday)
2 tbsp cider or white wine vinegar
small pack coriander, chopped
(save the rest for Wednesday)
1 Heat oven to 200C/180C fan/gas 6.
Brush the chicken with the peri-peri
sauce, add some seasoning, then leave
to marinate if you have time. Place half
the lime in the cavity. Roast in the oven
basting frequently for 1 hr 20 mins or
until the chicken is cooked, covering with
foil if the skin is getting too dark.
2 Cook the potatoes in boiling salted
water for 12-15 mins until tender, drain
and steam-dry for a few mins in the
colander. Tip into a large bowl with the
juice from the remaining lime half, the
rest of the ingredients and some
seasoning. Toss everything together.
3 Serve warm or at room temperature
with the roast chicken, saving 1 chicken
breast for Tuesday.
Chicken & sweetcorn
egg-fried rice
EASY

LOW
FAT
LOW
CAL
FOLATE

1 OF 5
A DAY
SERVES 4 PREP 5 mins COOK 10 mins
Using cold rice for this dish works best, so
cook it the night before, then leave it in the
fridge overnight 250g of dried rice will give
you the cooked quantity you need.
1 tbsp sunower oil
3 eggs, beaten with some seasoning
320g pack mixed stir-fry veg
1 tbsp mild curry powder
140g/5oz frozen sweetcorn
600g/1lb 5oz cooked rice (see above)
1 roasted chicken breast (leftover
from Monday), nely shredded
2 tbsp low-salt soy sauce
2 tbsp sweet chilli sauce
2 tbsp ketchup
1 Heat a splash of oil in a large frying pan
and tip in the beaten eggs. Swirl the pan
to coat in a thin layer of egg and cook for
a few mins until set. Tip onto a chopping
board, roll up, slice thinly and set aside.
2 Heat a little more oil, add the stir-fry
veg, curry powder and sweetcorn with
a splash of water. Cook for 1-2 mins until
the veg starts to wilt, then tip into a
bowl. Add the last of the oil to the pan,
tip in the rice and chicken, mix well, then
add the soy sauce, sweet chilli, ketchup,
a splash of water and some black pepper.
3 Finally, add the eggs and the veg, toss
together and heat through until hot. Tip
into bowls and serve immediately.
YOUR SHOPPING
LIST FOR THE WEEK
Fruit & veg
1 lime
400g/14oz new potatoes
white cabbage
1 large carrot
3 red onions and 2 onions
small pack coriander
320g pack mixed stir-fry veg
2 large sweet potatoes
1 large red pepper
small iceberg lettuce
small pack chives
large pack parsley
1 garlic clove
100g bag rocket
2 cos lettuces
1 lemon
200g/7oz cherry tomatoes
Meat, sh and dairy
1 large whole chicken, about
1.8kg/4lb
small pot low-fat soured cream
3 eggs
100g/4oz reduced-fat feta
500g pack lean minced turkey
125ml/4 oz buttermilk
4 tbsp grated pecorino or
Parmesan
Dry goods and bakery
x 270g jar peri-peri marinade
30g sachet fajita seasoning
8 small tortilla wraps
1 small ciabatta roll
400g/14oz dried pasta shapes
185g can tuna in sunower oil
185g can tuna in spring water
Frozen
140g/5oz frozen sweetcorn
140g/5oz frozen ne green beans
Check your storecupboard and fridge
2 tbsp sunower oil
1 tbsp mild curry powder
250g/9oz rice
2 tbsp sweet chilli sauce
2 tbsp ketchup
1 tbsp vegetable oil
2 shakes Tabasco
1 tbsp Worcestershire sauce
squeeze lemon juice
Monday Tuesday
MAKE IT
GLUTEN
FREE
Use a gluten-free
variety of peri-peri
sauce.
Week 1 Healthy meals
Shop wisely and eat well with our new recipes
A week
of dinners
27.32

Everyday
Tuna pasta with
rocket & parsley pesto

EASY

LOW
CAL
VIT C

1 OF 5
A DAY
GOOD
4 YOU
If youve got bunches or bags of herbs
leftover at the end of the week, use them
to make this quick pesto.
400g/14oz dried pasta
140g/5oz frozen ne green beans
200g/7oz cherry tomatoes, halved
large pack parsley, roughly chopped
100g bag rocket
185g can tuna in sunower oil, drained
but reserve the oil
zest and juice 1 lemon
185g can tuna in spring water, drained
2 tbsp leftover soured cream (from
Wednesday), or cream cheese
1 Cook the pasta in a large pan of salted
boiling water, adding the green beans
and cherry tomatoes for the nal 3 mins
of cooking time. Drain, reserving a
mug of cooking water.
2 Whizz the parsley, half the rocket,
3 tbsp of oil from the tuna, the lemon
zest and juice, and some seasoning
with enough of the reserved water in
a food processor to form a spoonable
pesto dressing.
3 Tip the pasta and veg back into the
pan and add the pesto, both cans of tuna
and the soured cream or cream cheese,
stirring through until hot. Remove from
the heat and toss the rest of the rocket
through the pasta.
MAKE IT
GLUTEN
FREE
Simply replace the pasta with a
gluten-free variety.
Oven-baked
sweet potato fajitas
EASY

LOW
FAT
FIBRE

VIT C

3 OF 5
A DAY
Keep the skin on the potatoes for extra
fibre and a nice crispy texture just give
them a quick wash first.
2 large sweet potatoes
1 onion, 2 red onions
1 large red pepper, deseeded
30g sachet fajita seasoning
8 small tortilla wraps
(left over from Monday)
small pot low-fat soured cream
(left over from Monday, save the
rest for Friday)
small iceberg lettuce, shredded
100g/4oz reduced-fat feta, crumbled
Chop the veg into chunky wedges and
toss in a large bowl with the oil, vinegar
and fajita seasoning. Arrange in a single
layer on a large baking tray and cook
for 40 mins, turning halfway through.
2 Meanwhile, warm the wraps following
pack instructions. Once the veg is
cooked, sprinkle with coriander, then roll
up in the wraps with a dollop of soured
cream, some lettuce and crumbled
feta on top.
MAKE IT
GLUTEN
FREE
Use a gluten-free variety of fajita spice mix
and corn tortilla wraps.
Turkey meatball
Caesar salad
EASY

LOW
FAT
LOW
CAL
CALCIUM

FOLATE

2 OF 5
A DAY
GOOD
4 YOU
Choose minced turkey breast rather than
thighs to cut down on fat and calories.
500g pack lean minced turkey
1 onion, nely chopped
small pack chives, snipped
1 garlic clove, crushed
4 tbsp grated pecorino or Parmesan,
plus extra to serve (optional)
2 shakes Tabasco
1 tbsp Worcestershire sauce
1 small ciabatta roll, chopped or torn
into chunks
squeeze lemon juice
2 cos lettuces
In a bowl, mix the mince, onion, half
the chives, 1 tbsp of the buttermilk, the
garlic, 2 tbsp of the Parmesan, half
the Tabasco and half the Worcestershire
sauce with some seasoning. Shape into
about 20 small meatballs (lightly oiled
hands will make this easier).
2 Arrange the turkey balls in a single layer
in a roasting tin and cook for 10 mins.
Remove, turn the turkey balls and arrange
the bread chunks in between. Cook for
a further 10 mins.
3 Meanwhile, tip the rest of the buttermilk
into a bowl with the remaining Parmesan,
Tabasco, Worcestershire sauce and the
lemon juice. Season and mix. Put the
lettuce on top, toss together just before
serving and divide between plates. Top
with some meatballs and baked croutons,
then sprinkle with chives. Serve with
extra Parmesan, if you like.
Wednesday Thursday Friday
Taste
team
comment
This
tuna
pasta
recipe makes
really generous
portions. I
enjoyed making
the pesto and
liked the fresh
taste of the
herbs and
lemon. SANDRA

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Everyday
Week 2 Family suppers
Satisfying, child-friendly
food to enjoy together
YOUR SHOPPING
LIST FOR THE WEEK
Fruit & veg
2 spring onions
1.5kg/3lb 5oz sweet potatoes
x cucumber (or 1 small
Lebanese cucumber)
2 x salad to serve with Turkey
burgers and Cauliower & bacon
pasta (optional)
3 onions
small pack at-leaf parsley
1 cauliower
3 courgettes
1 red pepper
8 garlic cloves
100g bag baby spinach
Meat, sh and dairy
500g/1lb 2oz turkey thigh mince
225g/8oz cheddar
300g/11oz streaky bacon
300g/11oz smoked haddock
8 large pork sausages
450g/1lb boneless, skinless
chicken thighs
5 soft wholemeal rolls
325g can sweetcorn
1 baguette
300g/11oz dried pasta shapes
2 x 400g cans tomatoes
165g jar korma paste
7 tbsp olive oil
tomato ketchup
400ml/14 oz chicken stock
200g/7oz potatoes
25g plain our, plus 2 tbsp
900ml/1pts milk
about 165g/6oz butter
1 tsp Dijon mustard
1 tbsp sunower oil
basmati rice
A week
of dinners
29.93
Oven-baked
ratatouille
& sausages

Turkey burgers with
sweet potato chips
EASY

FIBRE

VIT C

IRON

1 OF 5
A DAY
500g/1lb 2oz turkey thigh mince
2 spring onions, nely chopped
85g/3oz cheddar, grated
1kg/2lb 4oz sweet potatoes, peeled
and cut into chips
3 tbsp olive oil
4 soft wholemeal rolls
x cucumber (or 1 small Lebanese
cucumber), thinly sliced
tomato ketchup
salad, to serve (optional)
Put the turkey mince in a large bowl, with
the spring onions, cheddar and some
seasoning. Mix well, then shape into
4 even-sized burgers. Chill for 15 mins.
2 Put the sweet potato chips on a large
non-stick baking tray, and toss in 2 tbsp
of the oil and some salt. Cook in the oven
for 30 mins, turning halfway through.
3 Heat the remaining oil in a large frying
pan over a medium heat and cook the
burgers for 10 mins until golden. Turn
over and repeat for the other side until
they are cooked through. Split the rolls,
place a burger into each with some sliced
cucumber and a dollop of ketchup, and
serve alongside the sweet potato chips
and salad, if you like.
Cauliower & bacon pasta
EASY

CALCIUM

FOLATE

VIT C

1 OF 5
A DAY
200g/7oz streaky bacon
300g/11oz dried pasta
1 cauliower, cut into large orets
25g/1oz butter
25g/1oz plain our
300ml/pt milk
1 tsp Dijon mustard
1 soft wholemeal roll, whizzed to
breadcrumbs
salad, to serve (optional)
1 Heat the grill to high and bring a large
pan of salted water to the boil. Grill the
bacon slices for 5 mins or until crispy,
then drain on kitchen paper and cut into
small pieces.
2 Cook the pasta following pack
instructions. Add the cauliower to the
pasta pan for the nal 8 mins, so that it is
just tender, then drain, reserving 2 tbsp
of the cooking water.
3 Melt the butter in a small pan over a
low heat, then stir in the our and cook
for a couple of mins. Gradually stir in the
milk, mixing well between each addition.
Bring to a simmer, then cook for a few
mins until thickened. Season, add the
mustard and half the grated cheese.
Stir until the cheese has melted and
the sauce is smooth.
4 Tip the pasta and cauliower back into
the pan along with the reserved cooking
water. Stir through the cheese sauce and
bacon, then transfer the mix to a baking
dish. Mix together the breadcrumbs and
remaining cheese, then sprinkle over the
pasta. Cook for 5 mins under the grill until
browned. Serve with a salad, if you like.
Smoked haddock &
sweetcorn chowder
with herby garlic bread
EASY

1 OF 5
A DAY
1 tbsp olive oil
100g/4oz streaky bacon, chopped
200g/7oz potatoes, chopped into
small pieces
2 tbsp plain our
600ml/1pt milk
300g/11oz smoked haddock, skinned
and cut into 1cm pieces
325g can sweetcorn, drained
FOR THE HERBY GARLIC BREAD
1 baguette
140g/5oz butter, softened
4 garlic cloves, crushed
small pack at-leaf parsley,
nely chopped
Mix together the butter, garlic and half
the at-leaf parsley, then spread the mix
between diagonal cuts in the baguette.
Wrap the bread in foil and set to one side.
2 Heat the oil in a large pan over a
medium heat. Fry the onion and bacon
for about 5 mins until softened, then add
the potato and cook for another 5 mins.
Meanwhile, put the garlic bread in the
oven and cook for 15 mins, opening the
foil for the last 5 mins to brown.
3 Stir the our into the bacon and potato,
and cook for a couple of mins, then
gradually add the milk and stock. Bring
to the boil, then reduce the heat and
simmer gently for 10-15 mins until the
potato is almost cooked. Add the
haddock and sweetcorn to the pan,
and simmer for a further 5 mins. Stir
the remaining parsley into the chowder
and serve alongside the garlic bread.
CHOWDER PER SERVING 382 kcals, protein 30g,
carbs 37g, fat 13g, sat fat 4g, bre 3g,
sugar 15g, salt 3.1g
GARLIC BREAD PER SERVING 435 kcals,
protein 5g, carbs 34g, fat 30g, sat fat 19g, bre 3g,
sugar 4g, salt 1.2g
Wednesday Monday
Tuesday

Everyday
Chicken & sweet
potato curry
EASY

LOW
CAL
VIT C

3 OF 5
A DAY
1 tbsp sunower oil
1 onion, chopped
450g/1lb boneless, skinless chicken
thighs, cut into bite-sized pieces
165g jar korma paste
500g/1lb 2oz sweet potatoes, cut into
small chunks
400g can chopped tomatoes
100g bag baby spinach
basmati rice, to serve
Oven-baked ratatouille
& sausages
EASY

VIT C

2 OF 5
A DAY
1 onion, cut into 16 wedges
3 courgettes, cut into bite-sized pieces
1 red pepper, cut into bite-sized pieces
3 tbsp olive oil
8 large pork sausages
Place the onion, courgettes and red
pepper in a baking dish, large enough
to t them in a single layer. Drizzle over
2 tbsp of the olive oil and season. Cook in
the oven for 20 mins.
2 Meanwhile, heat the remaining olive
oil in a frying pan and cook the sausages
for about 5 mins until lightly browned
on all sides.
3 Stir the garlic and chopped tomatoes
into the veg, season again, then place the
sausages on top and return to the oven
to cook for a further 20 mins until the
vegetables are tender.
1 Heat the oil in a pan, add the onion and
cook over a low heat for about 5 mins
until softened. Increase the heat slightly,
add the chicken pieces and brown.
2 Stir in the curry paste and garlic,
cooking for 2 mins before adding
100ml water, the sweet potatoes
and chopped tomatoes. Simmer for
20-30 mins until the chicken is cooked
through and the sweet potato is tender
add a splash more water if it starts to
look dry. Season to taste and add the
spinach, removing the pan from the heat
and stirring until the spinach has wilted.
Serve with basmati rice.
Mild enough
for kids
Thursday
Friday
Taste
team
comment
The korma
paste was just
right for avour
this is great
for a midweek
meal. Id make
it again.
SANDRA

Everyday
Week 3 Meat-free meals
YOUR SHOPPING
LIST FOR THE WEEK
Fruit & veg
1 butternut squash
(about 800g/1lb 12oz)
a few sage leaves
1 lemon
70g bag of rocket
2 red chillies
4 mixed peppers
small pack basil
2 aubergines
5 onions
9 garlic cloves
12 big plum tomatoes
small pack mint
small pack parsley
4 carrots
bunch spring onions
Dairy
320g sheet ready-rolled puff pastry
250g tub ricotta
125g ball of mozzarella
4 tbsp Greek-style yogurt
300g block tofu
100g/4oz fresh white bread
1 egg
8 tbsp olive oil
good grating of nutmeg
25g/1oz pine nuts
pinch of chilli akes
300g/11oz linguine
85g/3oz green pitted olives
25g/1oz butter
140g/5oz Puy lentils
1 tbsp harissa
1 tbsp tahini
200g/7oz couscous
50g/2oz toasted aked almonds
400g can chickpeas
3 tbsp cornour
3 tbsp sesame seeds
150ml/pt sunower oil
50g/2oz stem ginger in syrup
250g pack medium egg noodles
1 tbsp soy sauce
Exciting new dishes everyone will love
A week
of dinners
27.42
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Butternut ricotta tart
with ery rocket salad

Butternut ricotta tart
with ery rocket salad
EASY

CALCIUM

FOLATE

VIT C

1 OF 5
A DAY
SERVES 4 PREP 15 mins
COOK 45-50 mins
1 butternut squash (about 800g/1lb
12oz), peeled and cut into 2cm cubes
2 tbsp olive oil
320g sheet ready-rolled puff pastry
250g tub ricotta
a few sage leaves, nely chopped
good grating of nutmeg
zest and juice lemon
70g bag of rocket
1 red chilli, deseeded and nely chopped
25g/1oz pine nuts
Put the squash on a baking tray. Toss in
half the oil, season and spread out into a
single layer (you may need 2 baking trays).
Roast for 30-35 mins or until tender.
2 Meanwhile, place a large rectangle of
baking parchment on a baking tray. Unroll
the pastry and lay it on top. Score a 1cm
border with the tip of a knife and prick
the inside part all over with a fork. Bake
in the oven for 15 mins.
3 Mix the ricotta, sage, nutmeg, lemon
zest and plenty of seasoning in a bowl.
Once the pastry and squash are cooked,
remove from the oven. Gently press the
centre of the pastry case down with the
back of a spoon. Spread the ricotta mix
into the centre. Lay on two-thirds of the
squash, cooling and then chilling the
remaining third to use on Wednesday.
Bake for a further 10-15 mins until the
pastry is golden and crisp. Mix the lemon
juice, rocket, chilli, pine nuts and 1 tbsp
oil. Scatter half over the tart and serve
the rest on the side.
Roasted pepper linguine
with crisp crumbs
EASY

LOW
FAT
LOW
CAL
VIT C

2 OF 5
A DAY
GOOD
4 YOU
4 mixed peppers, deseeded and sliced
2 tbsp olive oil
2 garlic cloves, nely sliced
pinch of chilli akes
100g/4oz fresh white bread, whizzed
to breadcrumbs
300g/11oz linguine
85g/3oz green pitted olives, halved
small pack basil, torn, saving a few
small leaves to garnish
zest lemon
25g/1oz butter
Put the peppers in a roasting tin and
toss in half the oil. Season and spread
into a single layer. Roast for 30 mins or
until tender.
2 Add the remaining oil to a frying pan.
Tip in the garlic and soften over a low
heat for 10 secs. Add the chilli akes,
breadcrumbs and seasoning, and toast
until golden brown and crisp. Tip onto
a plate and set aside.
3 Cook the pasta following pack
instructions, then drain reserving a
few tbsp of cooking water. Toss together
with the roasted peppers, olives, torn
basil, lemon zest, reserved cooking
water, butter and some seasoning.
Sprinkle with the crisp crumbs, extra
basil leaves and serve.
MAKE IT
GLUTEN
FREE
Use gluten-free pasta and bread.
Layered aubergine
& lentil bake
EASY

LOW
CAL
FOLATE

FIBRE

IRON

4 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
2 aubergines, cut into 0.5cm/in
slices lengthways
3 tbsp olive oil
140g/5oz Puy lentils
2 onions, nely chopped
3 garlic cloves, nely chopped
leftover cooked squash from Monday
(or about 300g cooked squash if you
havent made the tart)
small pack basil leaves
125g ball of mozzarella, torn
Brush both sides of the aubergine slices
with 2 tbsp of the oil, lay on baking
sheets, season and bake for 15-20 mins
until tender, turning once. Cook the
lentils following pack instructions.
pan. Tip in the onions and garlic and cook
until soft. Stir though the squash and the
tomatoes, plus can of water. Simmer for
10-15 mins until the sauce has thickened.
Stir in the lentils, basil and seasoning.
3 Spoon a layer of lentils into a small
baking dish. Top with aubergine slices
and repeat, nishing with a layer of
aubergine. Scatter with mozzarella and
bake for a further 15 mins until the
cheese is golden and bubbling.
Wednesday
Monday
Tuesday
Taste
team
comment
I liked
layering
up the
ingredients, and
my vegetarian
friends who
joined me for
dinner loved it.
Ill certainly
cook this again.
MARTHA

Everyday
Sesame-crusted tofu
with gingery noodles
EASY

CALCIUM

1 OF 5
A DAY
1 egg, beaten
300g block tofu, patted dry and cut
into triangles
3 tbsp cornour
3 tbsp sesame seeds
150ml/pt sunower oil, for frying
4 carrots, cut into matchsticks
1 red chilli, thinly sliced
3 garlic cloves, nely sliced
50g/2oz stem ginger (around
4-5 balls), nely chopped,
plus 2 tbsp syrup
bunch spring onions, shredded
lengthways
250g pack medium egg noodles
1 tbsp soy sauce Harissa roasted
tomatoes with couscous
EASY

LOW
CAL
FIBRE

3 OF 5
A DAY
GOOD
4 YOU
12 big plum tomatoes, halved
1 tbsp harissa
3 tbsp olive oil
3 onions, very thinly sliced
4 tbsp Greek-style yogurt
1 tbsp tahini
200g/7oz couscous
small pack mint, roughly chopped
small pack parsley, roughly chopped
50g/2oz toasted aked almonds
400g can chickpeas, drained and rinsed
1 Heat oven to 200C/180C fan/gas 6. Toss
the tomatoes in harissa and 2 tbsp of the
oil. Season and spread in a roasting tin,
cut-side up, and bake for 40-45 mins.
pan. Tip in the onions and sizzle for a
couple of mins. Turn down the heat,
season and cook for 15 mins or until
golden and caramelised. In a bowl, mix
the yogurt, tahini and garlic with some
seasoning. Set aside.
3 Tip the couscous into a large bowl.
Pour over 400ml boiling water. Cover
with cling lm and leave to stand for
10 mins or until all the water has been
absorbed. Fork though the herbs,
almonds, chickpeas and half the onions.
Top with the tomatoes and the remaining
onions, and serve with a dollop of the
yogurt sauce.
1 Tip the beaten egg onto a plate and
coat the tofu in it. On a plate, mix the
cornour, sesame seeds and seasoning
and dip the tofu pieces into it. Set aside.
2 Heat the wok and add 2 tbsp of the oil,
plus the carrots, and stir-fry until tender,
adding a few splashes of water if they
start to stick. Add the chilli, garlic, ginger
and most of the spring onions, and fry for
a few more mins. Meanwhile, cook the
noodles following pack instructions,
drain, then toss into the vegetables,
along with the syrup and soy.
pan. Carefully shallow-fry the tofu pieces,
a few mins each side, until golden.
Remove and drain on kitchen paper.
Scatter with the remaining spring onions
and serve with the noodles and a little
extra soy sauce, if you like.
MAKE IT
GLUTEN
FREE
Use gluten-free noodles and substitute the
soy sauce for Japanese tamari.
Much better
value than
a takeaway!
Thursday
Friday

YOUR SHOPPING
LIST FOR THE WEEK
Fruit & veg
1 red chilli
1 lime
200g pack green beans
small pack coriander
1 large ripe avocado
6 carrots
2 large beetroots
1 shallot
1 lemon
small pack parsley
1 apple
2 celery sticks
pot of cress
3 leeks
Meat, sh and dairy
250g/9oz beef steak (we used rump)
85g/3oz chorizo
2 chicken legs
150ml pot soured cream
2 gammon steaks
250g sh pie mix (ours contained
haddock and salmon)
350g/12 oz pot cheese sauce
2 eggs
2 tbsp green Thai curry paste
160ml can coconut cream
2 tbsp crispy onions from a pot (we
used Danfood Onion Salad Crispies)
small loaf wholemeal bread
2 tsp vegetable oil
1 tbsp soft brown sugar
300g pack cooked jasmine rice or
100g uncooked rice
1 tbsp pumpkin seeds
2 tbsp olive oil, plus 3 tsp
1 tbsp poppy seeds
1 tsp sweet paprika
1 chicken stock cube
3 tbsp clear honey
100g/4oz bulghar wheat
2 tsp wholegrain mustard
Thai beef with
coconut dressing
EASY

IRON

1 OF 5
A DAY
2 tbsp green Thai curry paste
250g/9oz beef steak (we used rump)
2 tsp vegetable oil
160ml can coconut cream
1 tbsp soft brown sugar
1 red chilli, thinly sliced
zest 1 lime, juice of (put the other
half in the fridge for Tuesday)
200g pack green beans
300g pack cooked jasmine rice, or
100g rice, cooked and drained
small pack coriander, leaves picked
(save the rest for Tuesday)
2 tbsp crispy onions from a pot (we
used Danfood Onion Salad Crispies)
Week 4 Suppers for two
A week
of dinners
24.91
Smart, easy food to share plus every recipe can be doubled
1 Rub 1 tbsp of the curry paste over the
steak. Heat the oil in a frying pan and
bring a small pan of water to the boil.
Cook the steak for 2 mins on each side
for medium rare, or to your liking.
Transfer to a plate and cover with foil
to keep warm. Add the remaining curry
paste, coconut cream, sugar, chilli and
lime zest and juice to the pan, and bubble
until slightly thickened. Meanwhile, add
the beans to the boiling water and cook
for 3 mins, then drain.
2 Pour any resting juices from the steak
into the sauce, then slice the steak into
strips. Heat the rice (if not already hot),
then divide between 2 bowls. Top with
the beans, steak, coconut dressing,
coriander and crispy onions.
Start the week
off with a treat
MAKE IT
GLUTEN
FREE
Use a gluten-free
variety of curry
paste and fry your
own crispy onions.
Monday

Everyday
Avocado on toast with
chorizo & fried eggs
EASY

1 OF 5
A DAY
1 tbsp pumpkin seeds
85g/3oz chorizo, sliced into chunks
1 large ripe avocado, stoned and
peeled
juice lime (left over from Monday)
(left over from Monday)
2 eggs
4 thick-cut slices wholemeal bread
(save the rest for Friday)
1 Heat a large frying pan, add the
pumpkin seeds and toast for a few mins
until they crack and pop, then tip out
into a bowl and set aside. Add the chorizo
and cook for 5 mins until it releases
some of its oils and becomes crisp.
Meanwhile, roughly mash the avocado
with the lime juice, half the coriander
and a pinch of salt.
2 Heat a griddle pan and cook the bread
for a few mins each side, or pop in the
toaster. Push the chorizo to the edge
of the frying pan, crack in the eggs and
fry to your liking.
3 To serve, divide the toast
between 2 plates, spread with the
mashed avocado, and pile on the
chorizo, fried eggs and pumpkin seeds.
Scatter with the remaining coriander.
MAKE IT
GLUTEN
FREE
Swap regular bread and chorizo for
gluten-free varieties.
Roast chicken & roots with
lemon & poppy seed sauce

EASY

FOLATE

FIBRE

2 OF 5
A DAY
2 chicken legs
1 tbsp olive oil, plus 1 tsp for the sauce
6 carrots, cut into long chunky pieces
2 large beetroots, cut into wedges
FOR THE SAUCE
1 shallot, nely chopped
1 tbsp poppy seeds
1 tsp sweet paprika
200ml chicken stock (made from
a stock cube wrap up the rest
for Thursday)
1 tbsp clear honey
zest 1 lemon, plus juice of (put the
other half in the fridge for Thursday)
150ml pot soured cream
small pack parsley (save the rest
for Friday)
Put the chicken on a large baking tray,
drizzle with 1 tsp oil and season well.
Cook for 20 mins.
2 Toss the veg in the remaining 2 tsp
oil and some seasoning, scatter around
the chicken and return to the oven
for 30 mins.
3 Meanwhile, prepare the sauce. Heat
the remaining 1 tsp oil in a pan, add the
shallot and poppy seeds, and cook for
5 mins. Add the paprika, chicken stock,
honey, lemon zest and juice, and simmer
until the liquid has reduced by half. Add
the soured cream and some seasoning,
bubble for 2 mins, then add half the
parsley and keep warm until the chicken
is ready. Remove the chicken and veg
from the oven, scatter with the remaining
parsley and serve with the sauce.
MAKE IT
GLUTEN
FREE
Use a gluten-free stock.
Wednesday
Tuesday
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GET READY
TO ENJOY
Our new Ready to Enjoy range
RI VXFFXOHQW VDOPRQ OOHWV IHDWXUHV
four fabulous sauce combinations.
SEPTEMBER 2013
Sticky gammon steaks
with apple & bulghar salad
EASY

1 OF 5
A DAY
100g/4oz bulghar wheat
150ml/pt hot chicken stock (made
from a stock cube left over from
Wednesday)
1 tbsp olive oil, plus a drizzle for frying
2 gammon steaks
2 tbsp clear honey
1 apple, cut into matchsticks or grated
2 celery sticks, nely sliced
pot of cress
juice lemon (left over from
Wednesday)
1 Tip the bulghar wheat into a bowl,
pour over the hot chicken stock,
cover with cling lm and set aside for
15-20 mins. Meanwhile, heat a drizzle of
oil in a large frying pan, add the gammon
steaks and cook for 5-7 mins on each
side until cooked through and starting to
brown. Add the honey to the pan and add
a splash of water, move the gammon
around until it is coated in the sauce then
leave to bubble for 1-2 mins until sticky.
2 Unwrap the bulghar wheat and uff
up with a fork. Add the olive oil, apple,
celery, cress, lemon juice and some
seasoning and mix everything together.
Serve the gammon with the bulghar salad
and any juices from the pan poured over.
Thursday MAKE IT
GLUTEN
FREE
Swap the bulghar
wheat for a
gluten-free grain
such as quinoa or
millet, and use a
gluten-free variety
of stock.
Taste
team
comment
I hadnt
cooked
with
bulghar wheat
before and I
was surprised
how easy it was
to use. This was
a really light and
tasty meal.
HILARY

7KH 'RFN LV 7+( SODLFH IRU IUHVK VK
inspiration, recipes and know-how!
Set sail to the Saucy Fish Dock website
now by hovering your smart phone
over the QR code to the right or visit
GRFNWKHVDXF\VKFRFRP Enjoy!
Simply unwrap, drizzle and enjoy for
an effortless summertime dish.
So, what will you enjoy next?
SEPTEMBER 2013
Everyday
Cheesy seafood gratin
EASY

CALCIUM

FOLATE

1 OF 5
A DAY
2 tsp olive oil
3 leeks, halved and thinly sliced
small pack parsley, nely chopped
(left over from Wednesday)
250g sh pie mix (ours contained
haddock and salmon)
350ml/12 oz pot cheese sauce
wholemeal bread (left over from
Tuesday), to serve
1 Heat oven to 200C/180C fan/gas 6 and
heat the oil in a large frying pan. Add the
leeks and some seasoning, and cook for
10 mins until really soft. Stir in half the
parsley and spoon into 2 gratin dishes.
2 Divide the sh between the 2 dishes,
mix the mustard into the cheese sauce
and spoon over the top of the sh. Place
on a baking tray and cook for 15 mins
you can put the bread in the oven to
warm through for the last few mins if it is
a little stale. Remove the bread from the
oven and turn the grill on to brown the
tops of the gratin for 2 mins, then remove
from the oven. Scatter the gratin with the
remaining parsley and serve with chunks
of bread to mop up.
Friday
MAKE IT
GLUTEN
FREE
Make your own
cheese sauce
using gluten-free
our and serve
with gluten-free
bread or a
green salad.

In season
Fruit & veg
s Apples
s Aubergines
s Autumn raspberries
s Beetroot
s Blackberries
s Carrots
s Cobnuts
s Courgettes/marrows
s Cucumbers
s Damsons
s Figs
At their best in September
s Grapes
s Hazelnuts
s Maincrop potatoes
s Pears
s Peppers
s Plums
s Shallots
s Spinach
s Sweetcorn
s Tomatoes
s Watercress
s Wild mushrooms
Fish & seafood
s Brown crab
s Cornish sardines
s Mackerel
s Mussels
s Scallops
s Sea bass
s Squid

Game
s Goose
s Mallard
s Partridge
s Venison

Summers
harvest
Reap the benets of all your hard work in the garden or simply enjoy seasonal veg while its plentiful,
cheap and full of avour with Mary Cadogans late-summer recipes Photographs STUART OVENDEN

In season
Even though I have a small vegetable
plot at my home in France, I always
seem to end up with more than I can
cope with especially courgettes,
peppers, aubergines, tomatoes
and chillies. Plus, friends often
leave a box of their excess produce
on my doorstep so thinking of
fresh ways to cook more of the
same is a summer-long challenge.
Here are some of my new ideas
Semi-dried tomatoes
Tomato cont

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Summer vegetable roll-ups
EASY

FOLATE

FIBRE

VIT C

3 OF 5
A DAY
GLUTEN
FREE
SERVES 4 as a light lunch or 6 as a starter
PREP 20 mins COOK 25 mins
I like to serve these as part of a help-yourself
summer lunch in the garden the quantities
are easily doubled or tripled to feed a
crowd. If you prefer, you can barbecue
or griddle the vegetables.
2 aubergines, preferably long and
thin ones
3 courgettes, ideally about the same
length as the aubergines
6 tbsp olive oil
3 red peppers
100g/4oz ricotta
2 tsp pesto
50g/2oz pine nuts
basil leaves, to serve
1 Cut each aubergine and courgette
into 6 slices lengthways. Line a grill pan
with foil and arrange the aubergine and
courgette slices over it. Brush them
liberally with oil, then season. Grill until
lightly browned, then turn over and
repeat. Remove and leave to cool,
keeping the 2 vegetables separate.
2 Quarter the peppers and remove the
seeds. Place on the grill, skin-side up, and
grill until the skins are blackened. Transfer
to a bowl and cover with foil. When cool
enough to handle, peel off the skins.
3 Mix the ricotta and pesto with a little
seasoning. Put an aubergine slice on your
work surface and spread with a little
ricotta mix. Cover with a courgette slice
and spread with a little more ricotta mix.
Top with a pepper slice, then roll up from
one end and secure with a cocktail stick
if necessary. Place on a platter and
repeat with the remaining vegetables
and ricotta mix to make 12 roll-ups.
4 Toast the pine nuts in a dry frying pan
until golden. Drizzle a little oil over the
roll-ups, then scatter with pine nuts and
basil leaves. Serve at room temperature.
PER SERVING (4) 360 kcals, protein 8g, carbs 13g,
Semi-dried tomatoes
EASY

PREP 10 mins COOK 3 hrs
I eat these like sweeties straight from a jar in
the fridge. They are also great scattered over
salads or stirred into couscous. Alternatively,
warm them through with a little olive oil,
lemon juice and garden herbs, then spoon
over grilled chicken or fish.
Heat oven to 140C/120C fan/gas 1. Halve
some tomatoes (any size from cherry to
plum) and arrange over a baking sheet,
cut-sides up. Brush lightly with olive oil
and put a small piece of shredded
basil or oregano on each. Sprinkle
with seasoning and bake for 2-3 hrs,
depending on size, until semi-dried.
Pack into jars and pour over a little more
olive oil. Use for salads, sauces, pizza and
pasta. Store in the fridge for up to a week.
Tomato cont
EASY

VIT C

1 OF 5
A DAY
GLUTEN
FREE
MAKES enough to ll 3 x 300ml/pt jam jars
PREP 5 mins COOK 2 hrs
When tomatoes are going cheap in the
market, its worth making a batch or two
to see you through the winter.
1kg/2lb 4oz plum tomatoes
2 garlic cloves, thinly sliced
good handful fresh thyme
100ml/3 oz olive oil, plus extra
2 tbsp balsamic or Sherry vinegar
1 tbsp icing sugar
1 Heat oven to 110C/90C fan/gas .
Halve the tomatoes and place in a
roasting tin with all the other ingredients.
Mix everything together with your hands,
then arrange the tomatoes in rows,
cut-sides up. Roast for 2-2 hrs, turning
the tomatoes over after 1 hr. Can be
cooled and kept in the fridge for up
to a week.
2 Tightly pack the cont tomatoes and
tray juices into 300ml jars within 1cm of
the tops and screw on lids that have
been boiled for 10 mins.
3 Place in a large, heavy-based saucepan
with a heatproof plate covering the base.
Pour in enough water to cover the jars,
then bring to the boil. Reduce the heat
and simmer gently for 45 mins. Turn off
the heat and leave to cool in the water.
4 Wipe the jars and store in a cool place
for up to 6 months. After opening, use
within a week.
PER JAR 389 kcals, protein 3g, carbs 17g,
Bottle
all those
sunshine
avours
Ratatouille chutney
EASY

GLUTEN
FREE
MAKES about 2.5kg (enough to ll 8-10 large
jars) PREP 30 mins COOK 1 hr
If you make this using your vegetable glut,
youll have a spoonful of summer flavour all
winter long. If you happen to have a good
crop of chillies, simply freeze them whole in a
plastic bag they take only minutes to defrost.
1.5kg/3lb 5oz mix of red peppers,
aubergines and courgettes
500g/1lb 2oz ripe tomatoes
500g/1lb 2oz onions
500g/1lb 2oz apples
500ml/18 oz white wine vinegar
2 tsp black mustard seeds
2 tsp lightly crushed coriander seeds
1 tbsp paprika
1 red chilli (deseeded if you dont like
to too hot), nely chopped (optional)
300g/11oz light muscovado sugar
1 Chop the peppers, aubergines and
courgettes into very small pieces. You
can chop them roughly and pulse them
in a food processor, if you like. Peel and
chop the tomatoes. Finely chop the
onions. Peel, core and nely chop the
apples. Put everything in a large wide pan
with the vinegar, 2 tsp salt, the mustard
and coriander seeds, paprika and chilli,
if using. Bring to the boil, stirring, then
simmer for 25-30 mins until all the
vegetables are very tender.
2 Stir in the sugar until it has dissolved,
then boil until the chutney is thickened
and pulpy. Pot into warm, sterilised jars
(see right), seal and label.
PER TBSP 14 kcals, protein none, carbs 3g,
fat none, sat fat none, bre none, sugar 3g, salt 0.1g
STERILISING YOUR JARS
Wash jars and lids in soapy water. Rinse
but dont dry just put in the oven for
ve minutes at 180C/160C fan/gas 4
and ll while still warm.
USING
YOUR
TOMATO
CONFIT
s 3ERVE WITH GOATS
cheese on your
cheeseboard.
s5SEASA
bruschetta
topping.
s3TIRTHROUGH
pasta with
pitted olives.
s3ERVEALONGSIDE
steak & chips.
s!DDTOAN
antipasti platter.

In season
Make ahead for a relaxed lunch

Gingery plum cake
EASY

CUTS INTO 16 squares PREP 25 mins
COOK 1 hr
Choose firm plums so that they keep their
shape in the cooking. This cake would also
work well using raspberries instead of plums.
butter, for greasing
2 tbsp demerara sugar
500g/1lb 2oz plums
FOR THE CAKE
175g/6oz butter
175g/6oz dark muscovado sugar
140g/5oz golden syrup
2 eggs, beaten
200ml/7 oz milk
300g/11oz self-raising our
tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp mixed spice
Grease and line the base of a 23cm
square cake tin with baking parchment.
Butter the paper generously and sprinkle
with the demerara sugar. Halve the
plums and arrange in the base of the
tin in 1 layer, cut-sides down.
2 For the cake, melt the butter,
muscovado sugar and syrup in a large
pan over a low heat, stirring until smooth.
Cool for 10 mins, then stir in the eggs and
milk. Sift in the our, bicarbonate of soda
and spices, then mix to a smooth batter.
3 Pour the batter into the tin, over the
plums, and bake for 45-55 mins until
rm to the touch. Cool in the tin for
10 mins, then turn out onto a wire rack
and leave to cool. Will keep in the fridge,
wrapped in baking parchment and foil,
for up to 5 days.
PER SQUARE 252 kcals, protein 3g, carbs 36g,
Brie, courgette &
red pepper mufns
EASY

MAKES 10 PREP 25 mins COOK 35 mins
These are great for lunchboxes or picnics.
knob of butter
2 small or 1 large courgette, cut into
small cubes
1 tsp baking powder
1 tbsp fresh oregano leaves or
1 tsp dried
3 eggs, lightly beaten
100ml/3 oz milk
5 tbsp sunower oil
2 red peppers, skinned (see far right)
and cut into bite-sized pieces
100g/4oz Brie or Camembert
Line 10 holes of a mufn tin with paper
cases. Melt the butter in a pan and gently
cook the courgettes for about 5 mins
until softened.
2 Mix the our, baking powder, oregano
and some seasoning in a large bowl.
Make a well in the centre and add the
eggs, milk and oil, stirring all the time
to draw the our into the centre. Beat
for 1 min or so to make a smooth batter.
3 Add the courgettes, peppers, two-
thirds of the cheddar and all the Brie or
Camembert to the batter, stirring well.
Divide between the mufn cases and
sprinkle with the remaining cheddar.
Bake for 25-30 mins until the mufns
feel rm to the touch and are golden
and crusty on top. Serve warm or at
room temperature.
PER MUFFIN 246 kcals, protein 9g, carbs 20g,
Best eaten on the day theyre made, ideally fresh from the oven
SKINNING PEPPERS
Blacken whole peppers by sitting them
over an open ame, using tongs to turn
them so that they are charred all over
(this can also be done under a hot grill).
Place the peppers in a bowl, cover with
cling lm and allow to cool.
When cool enough to handle, use a
small knife to scrape away all the charred
skin. If it gets too messy, you can rinse
the peppers under the cold tap.
Cut around the top of each pepper,
then pull out the stalk and pale membrane
to remove the seeds.

In season
Serve for afternoon tea or as a pudding
with a dollop of something creamy

In season
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Lets eat more
marrow
Continuing our series showcasing often-overlooked
British ingredients, Barney Desmazery creates
new recipes for marrows Photographs STUART OVENDEN
Baked marrow amatriciana

Baked marrow amatriciana

EASY

CALCIUM

VIT C

3 OF 5
A DAY
GLUTEN
FREE
sauce only
COOK 1 hr 15 mins
As marrow has such a mild flavour, you need
to serve it with a more-than-an-average
tomato sauce, so punchy bacon-packed
amatriciana is ideal.
1 marrow, cut into 6cm/2in
thick slices
125g ball mozzarella, grated
FOR THE AMATRICIANA SAUCE
2 tbsp olive oil
150g pack pancetta cubetti
1 large onion, chopped
2 garlic cloves, chopped
large sprig thyme
1 bay leaf
sprinkle golden caster sugar
2-3 tbsp red wine vinegar
2 x 400g cans chopped tomatoes
large glass red wine
pinch dried chilli akes
1 For the sauce, heat half the oil in a pan
and sizzle the pancetta for 5 mins, until
just starting to crisp. Then add the onion,
garlic, thyme, bay and sugar, and cook
until the onions are golden. Splash in the
vinegar, sizzle for a moment then tip in
the tomatoes. Swoosh the wine around
the tomato tins to wash out every last
bit and tip into the sauce. Season with
chilli and a pinch of salt and simmer
for 30 mins until rich and thick.
2 Meanwhile, heat the oven to
200C/180C fan/gas 6. Scoop out the
middle of the marrow, leaving a little
in the bottom to form a base. Keep the
middle to make the cake (opposite) or
discard. Drizzle a baking dish with a
little oil, arrange the marrow in the
dish and roast for 30 mins.
3 Spoon the sauce into the middle of
each marrow slice, cover with foil and
bake for 30 mins. Remove the foil, scatter
over the mozzarella and return to the
oven for 10 mins until the cheese has
melted and the marrow is tender.
Marrow & pecan cake
with maple icing
EASY
un-iced
CUTS INTO 16 slices PREP 25 mins
COOK 1 hr 20 mins
Like carrot, courgette, parsnip or beetroot,
using grated marrow in a homely cake gives
it a wonderful texture and will have people
guessing what the secret ingredient is.
250ml/9 oz sunower oil, plus extra
for greasing
3 tsp mixed spice
tsp baking powder
250g/9oz light soft brown sugar
4 large eggs
nely grated zest and juice 1 orange
300g/11oz marrow esh, coarsely
grated and squeezed of any liquid (or
roughly chopped if using from the
recipe opposite)
200g/7oz pecans, roughly chopped
FOR THE ICING
250g/9oz cream cheese
4 tbsp maple syrup
Grease and line a 22cm round springform
cake tin with baking parchment. Sift the
our, spice and baking powder into
a bowl and crumble in the sugar. In a
separate bowl, beat the eggs with the
orange zest and juice, then pour in the
oil. Add the marrow and 150g of the
pecans to the oil mixture, then beat
into the our until combined. Tip into
the cake tin, smooth the top and bake
for 1 hr 20 mins, or until a skewer comes
out clean. Leave to cool for 30 mins in
the tin before removing and placing on
a wire rack to cool completely.
2 While the cake is cooling, make the
icing by beating all the ingredients
together. When the cake has cooled,
use a spatula to spread the icing over
the top. Sprinkle over the rest of the
pecans to decorate and serve.
Over the years, Ive
probably been asked
about marrows more
than any other
ingredient, writes
Barney Desmazery.
A marrow is a
cucurbit, which means
its from the same family as the melon,
cucumber and squash just like a courgette.
In fact, it turns out that it is just a large
courgette. I had never been sure, so I asked a
colleague on BBC Gardeners World magazine.
Basically the two are the same thing, he said.
If you leave a fruit on the plant too long it
grows into a marrow, and if you pick a marrow
when small it counts as a courgette.
Just like the courgette, marrows can be
insipid when cooked badly. Traditionally, they
have been paired with bland items such as
simmered mince or white sauce. With
mild-tasting veg, you need to pile on the
avours citrus, chilli, garlic, bacon, spices
and robust herbs, like rosemary and thyme,
all elevate the marrow wonderfully. Then you
can steam, bake, boil, fry or roast it.
Size matters too youre not aiming to win
the giant marrow category in a horticultural
show or impress your neighbours at the
allotment. In the kitchen, you want the
smallest marrow you can get, no bigger
than your forearm. Marrows that require
wheelbarrows may win prizes but will
taste bitter, be very watery and are
only t for chutney.
A good-sized marrow will have edible
skin and seeds but if you are roasting or
frying, you might want to still remove the
seeds and stringy middles so that you
just enjoy the esh.
Just like a cucumber or a melon, I love the
juiciness of marrow and nd its avour subtle
and refreshing. So try my recipes and eat
more marrows theyre cheap, versatile and
nutritious and, at the end of the day, theyre
just large courgettes.
Next month
Lets eat more
wood pigeon
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In season
Delicious way to use
up a garden glut

In season
Smashed curried marrow
EASY

LOW
FAT
LOW
CAL
VIT C

2 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
SERVES 6 as a side dish PREP 10 mins
COOK 30 mins

Here is a delicious side dish that will spice
up a Sunday lunch. It goes well with roast
lamb or chicken.
1 marrow, peeled and cut into
large chunks
2 tbsp sunower oil
2 tsp black mustard seeds
1 tsp cumin seeds
1 large onion, nely sliced
tsp turmeric
tsp chilli powder
1 tsp ground coriander
juice lemon
small pack coriander, roughly
chopped
1 Bring a large pan of salted water to the
boil. Simmer the marrow for 5-7 mins
until softened, then drain well. Heat the
oil in a large shallow pan and fry the
mustard and cumin seeds until they start
to crackle. Add the onion, garlic and
remaining spices, and fry for 10 mins
until soft and starting to brown. Add
the marrow and cook for 5-10 mins
until the liquid has evaporated and the
marrow is really soft.
2 Smash the marrow with a wooden
spoon to lightly crush and soften the
edges. Serve seasoned with the lemon
juice and chopped coriander.
fat 7g, sat fat 1g, bre 3g, sugar 11g, salt none
Healthy yet
indulgent

The door to our
showroom is
always open
Visit a Miele kitchen showroom today and start
planning your perfect kitchen. With your own
personalised tour, youll get hands-on product
demonstrations and all the one-to-one advice you
need to help make your dream kitchen a reality.
For the full Miele experience, why not try one of our
Creative Living courses? Youll learn all about the art
of great cooking, discover kitchen secrets from the
professionals and much more.
To book your Miele showroom tour or enrol on
a Creative Living course, call 0845 365 6610
or visit www.miele.co.uk/creativeliving
Gallery
15/19 Cavendish Place
London W1G 0QE
Experience Centre
Fairacres
Marcham Road
Abingdon OX14 1TW

Cook
favourite
holiday
recipes
Margherita
risotto balls
Souvenir
suppers
Bring back memories of lazy sunny days as the BBC Good Food
team recreate dishes from their summer breaks Photographs PETER CASSIDY

In season
Lamb kleftiko

ITALY
Margherita
risotto balls
A LITTLE EFFORT

CALCIUM

2 OF 5
A DAY
MAKES 12 PREP 10 mins COOK 1 hr
On a recent city break to Rome, I fuelled my
sightseeing by snacking on deep-fried risotto
balls. The Romans called these suppli (al
telefono) because, when broken into, the
oozing mozzarella centre forms strings
resembling telephone wires. This snack is
popular across Italy, with fillings and names
varying. Heres my version, incorporating
the classic flavours of a Margherita pizza.
Emily Kydd
1 tbsp olive oil
1 onion, chopped
500ml/18 oz passata
850ml/1pts vegetable stock
300g/11oz arborio rice
small glass of white wine
25g/1oz Parmesan (or vegetarian
alternative), grated
knob of butter
3 tbsp roughly chopped basil
125g ball mozzarella, cut into 12 pieces
75g/2oz seasoned our
2 eggs, beaten
125g pack dried breadcrumbs
1.5 litres/2 pints oil, for deep-frying
rocket, to serve
1 Heat the olive oil in a heavy-based
saucepan. Add the onion, cover and sweat
until soft. In another pan, mix the passata
and stock, and warm over a low heat.
2 Add the garlic to the onion, cook for
30 secs, then tip in the rice and stir to
coat in the oil. Increase the heat, pour in
the wine and let it simmer until absorbed.
Keeping the pan over a medium heat,
start adding the tomato stock mixture
to the rice a ladleful at a time, letting the
rice absorb most of the liquid after each
addition. Keep stirring as you go, adding
liquid until the rice is al dente you may
not need all the liquid. You dont want
this to be as wet as a normal risotto,
so keep cooking until your wooden
spoon can stand up in it. Turn off the
heat, stir through the Parmesan,
butter and basil, then cover for 5 mins.
Season and tip onto a tray to cool
completely, then chill until rm.
WHAT TO DRINK
Vividly fruity yet bone dry, Etna Bianco
2012, Sicily, 13% (10.99, Marks & Spencer)
is a lively choice with the risotto balls. Its a
chance to discover the intense avours of
volcanic wine, one of the latest fashions
in the wine world. As the name suggests,
its grown on the slopes of Mount Etna.
WHAT TO DRINK
This classic calls for a glass of the
fruity Greek St George. Thats the English
name of the Agiorgitiko grape. Pick the
refreshing cherry red Semeli Feast 2012,
Peloponnese, 11.5% (8.50, Oddbins)
and serve it cool if the day is warm.
GREECE
Lamb kleftiko
A LITTLE EFFORT

FOLATE

VIT C

IRON

1 OF 5
A DAY
GLUTEN
FREE
SERVES 6 PREP 10 mins plus overnight
marinating COOK 5 hrs 20 mins
Kleftiko means stolen meat and legend has
it that bandits would snatch grazing lambs
from hillsides, then cook them for hours
buried in deep sealed pits to ensure that
the smoke wasnt detected. Today this is
replicated by sealing the lamb in a parcel and
cooking it low and slow in the oven. The
result is meltingly soft lamb flavoured with
garlic, lemon and herbs, and potatoes that
have soaked up the meaty juices.
Emily Kydd
6 garlic cloves
3 tbsp roughly chopped oregano
1 tbsp roughly chopped rosemary
zest 1 lemon and juice of 2
tsp ground cinnamon
3 tbsp olive oil
2kg/4lb 8oz leg of lamb
1kg/2lb 4oz Desire potatoes,
halved or quartered
5 bay leaves
FOR THE MINT YOGURT
250g/9oz Greek yogurt
juice lemon
1 tbsp olive oil
handful mint, shredded
FOR THE GREEK-STYLE SALAD
1 tsp red wine vinegar
1 tbsp extra virgin olive oil
100g/4oz baby spinach
small bunch parsley, roughly chopped
red onion, nely sliced
cucumber, halved lengthways,
deseeded and sliced
75g/2oz Kalamata olives, stoned
and quartered
1 Crush together the garlic cloves
and 1 tsp salt using a pestle and mortar.
Add the herbs, lemon zest, cinnamon,
some black pepper, crush a little more,
then stir through 2 tbsp of the olive oil.
Using a sharp knife, create lots of holes
all over the lamb, and rub in the paste,
pushing it deep into the holes. Transfer
the lamb to a large food bag, pour in the
lemon juice and marinate overnight.
2 The next day, take the lamb out of the
fridge 1 hr before you want to cook it.
Heat oven to 160C/140C fan/gas 3. Lay
2 long pieces of baking parchment on top
of 2 long pieces of foil one widthways,
the other lengthways to form a cross.
Pop the potatoes in the centre of the
parchment and toss with the remaining
oil and some seasoning. Bring up the
sides of the foil, then pour the marinade
from the lamb over the potatoes and
throw in the bay leaves. Set the lamb on
top of the potatoes and scrunch the foil
together tightly to completely enclose
the lamb. Lift into a roasting tin and roast
in the oven for 4 hrs until very tender.
3 Remove tin from the oven and increase
the temperature to 220C/200C fan/gas 7.
Unwrap the parcel and scrunch the foil
and parchment under the rim of the tin,
baste the lamb with the juices and return
to the oven for a further 20 mins until
browned. Remove the lamb from the tin,
wrap in foil and rest. Turn the potatoes
over and return to the oven for 30 mins,
then season with salt.
4 While the potatoes are cooking, stir
together all the ingredients for the
yogurt. Combine the red wine vinegar, oil
and some seasoning to make a dressing
for the salad. Toss together the remaining
salad ingredients, adding the dressing
when youre ready to eat. Serve the lamb
with the potatoes and meaty juices, with
the salad and yogurt on the side.
3 Shape the risotto into 12 large balls.
Make a hole in the centre with your nger
and stuff in a piece of mozzarella, then
reshape into a ball. Now start a little
production line, dipping the balls in the
our, then the egg and coating with the
breadcrumbs then chill for 30 mins.
4 Heat the oil to 160C in a large deep
saucepan and heat the oven to 180C/
160 fan/gas 4. Deep-fry the risotto balls
for 8-10 mins youll need to do this in
batches. Drain on kitchen paper, then
transfer to a tray and pop in the oven for
6-8 mins to make sure the mozzarella is
completely melted. Sprinkle with salt,
then leave to cool for a few moments
before tucking in. Serve with some
dressed rocket.
PER BALL 845 kcals, protein 25g, carbs 106g,
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In season
Hake with
stewed peppers

WHAT TO
DRINK
Pick an Albario
from Spains
Atlantic north-west:
crisp, pure, a little
peachy perfect
seafood wine.
The value
choice is Caixas
2011, 12.5% (9.99,
down to 6.99
when you buy two
or more). Or try
Deusa Nai 2011,
12% (12.99 down
to 9.99), which is
superbly intense
with a tang of lime.
Both wines from
Majestic, offers
close 2 September.
TURKEY
Sumac-spiced
lamb pides
A LITTLE EFFORT

IRON

1 OF 5
A DAY
MAKES 4 PREP 45 mins plus rising and
proving COOK 30 mins
On a recent holiday in Kusadasi, my boyfriend
and I spent most afternoons in a beachfront
caf eating these Turkish boat-shaped pizzas.
There were two options spinach, green
peppers and a whole egg for the veggie
topping, and sticky spiced lamb mince with
feta. This was my favourite.
Cassie Best
FOR THE DOUGH
500g/1lb 2oz strong white bread our
1 tsp (or 1 sachet) fast-action yeast
1 tsp golden caster sugar
2 tbsp olive oil
semolina, for rolling
FOR THE TOPPING
1 tbsp olive oil, plus extra for brushing
1 onion, chopped
300g/11oz lamb mince
1 tbsp cumin
2 tsp sumac, plus extra to serve
(see Ingredient know-how, right)
tsp allspice
1 tbsp tomato pure
2 tomatoes, nely chopped
2 tbsp pomegranate molasses
(see Ingredient know-how, right)
100g/4oz feta, crumbled
1 tbsp sesame seeds
salad (see recipe, right) and pickled
Turkish chillies, to serve (optional)
1 First make the dough. In a large bowl,
mix the our, yeast, sugar, olive oil, a
pinch of salt and 300ml warm water.
Bring together with your hands or in a
tabletop mixer, then knead for 10 mins by
hand or 5 mins in a mixer, until soft and
elastic. Put the dough in a clean, oiled
bowl, cover with a sheet of oiled cling lm
and leave to rise for 2 hrs or until doubled
in size. You can also pop the dough in the
fridge and leave to rise overnight. (Take
out of the fridge and leave for 1-2 hrs to
bring back to room temperature to use.)
2 For the topping. Heat the oil in a large
frying pan, add onion and cook for a few
mins until soft. Add garlic and cook for
1 min more. Add the lamb, increase the
heat and fry until starting to brown, about
8 mins. Sprinkle in spices and stir for 1 min,
then add pure, tomatoes, pomegranate
molasses and seasoning, along with 50ml
water. Simmer for 10 mins, stirring now
and then the mince should be sticky
rather than saucy. Leave to cool.
3 Dust 2 large baking sheets and the work
surface with semolina. Knock any air
bubbles out of the dough, then tip onto
work surface and divide into 4. Working
with 1 piece at a time keeping remaining
dough covered with the oiled cling lm
roll into a thin oval shape, roughly 30cm
long. Place the rolled dough on baking
sheets. Divide mince mixture between
the 4 pides, leaving a 1cm border around
the edges. Roll the edges over the lling
and pinch the ends together to form a
pointy boat shape. Cover with the oiled
cling lm and leave to prove for 20 mins.
Uncover pides and brush the edges with
Chopped herb &
pomegranate salad
EASY

LOW
FAT
VIT C

2 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
SERVES 4 PREP 15 mins NO COOK
In a large bowl, whisk together the
juice and zest 1 lemon, 1 tbsp
pomegranate molasses, 1 tbsp olive
oil, 1 tsp sugar and some seasoning.
Add 2 Mediterranean cucumbers (or
1 regular), deseeded and nely chopped,
2 large tomatoes, deseeded and nely
chopped, 110g tub pomegranate seeds
(or seeds from 1 pomegranate) and
a small bunch each parsley, dill and
mint, all chopped. Toss everything
together and serve.
fat 3g, sat fat 1g, bre 2g, sugar 10g, salt none
INGREDIENT KNOW-HOW
Sumac, a brick-red spice, is made from sumac berries, which grow
in the Mediterranean. Its tart, lemony avour is popular in Turkish
and many other Middle Eastern cuisines. Youll often nd it sprinkled
over houmous, pilafs and salads, as well as meat and sh dishes.
Pomegranate molasses is the concentrated juice from
pomegranates. It has a sweet and sharp avour, similar to aged
balsamic vinegar. You can make your own by boiling pomegranate
juice until syrupy. Use in dressings, marinades and sauces.
s 9OU CAN BUY 4URKISH INGREDIENTS FROM LARGE SUPERMARKETS
speciality stores or online at melburyandappleton.co.uk.
a little oil. Sprinkle the feta, sesame seeds
and a good pinch of sumac over each pide
and bake for 15 mins until puffed up and
golden. Serve with salad and pickled
Turkish chillies, if you like.
PER PIDE 814 kcals, protein 36g, carbs 96g,
SPAIN
Hake with
stewed peppers
EASY

LOW
CAL
VIT C

2 OF 5
A DAY
I recently spent an amazing 48 hours in the
Basque town of San Sebastin, which is well
known for its gastronomy. We stayed at the
hotel Astoria 7 (astoria7hotel.com), where the
chef makes a much more refined version of
this fish dish. This is my simplified version,
but the Basque flavours are still the same.
The peppers in this dish are a basic
preparation and crop up all over the place
they can be found mixed with anchovy
and served as tapas on small bits of toast.
Barney Desmazery
3 each red and yellow peppers
6 tbsp good Spanish olive oil
1 onion, nely sliced
4 thyme sprigs, leaves removed,
stems reserved
1 tbsp clear honey
3 tbsp Sherry vinegar
large pinch of smoked Spanish paprika
(pimentn)
small handful green olives,
stoned and halved
3 tbsp our
4 small hake llets (or cod if
you cant nd it)
1 Blister the peppers under the grill or
over a ame until blackened, then put in
a bowl, cover with cling lm and leave to
cool. Peel and deseed the peppers,
catching any juices by straining them into
a small bowl and setting aside. Cut the
pepper esh into thin strips and set aside.
2 Put 3 tbsp of the olive oil in a shallow
pan with the onion, garlic and thyme
stems, and sweat over a low heat for
WHAT TO
DRINK
The lightly spiced
red fruit of Turkeys
Karasi grape in
Kalecik Karasi
2011, 13.5% (9.50,
winesociety.com),
is spot-on with
the sweetly
spiced lamb
and its crunchy
pomegranate
accompaniment.
15-20 mins until softened and starting
brown. Add the pepper strips, half the
honey, half the pepper juice and 2 tbsp
Sherry vinegar, and cook until it makes a
sticky relish. Season with the paprika, stir
through the olives and set aside this is
best served at room temperature.
3 Mix the remaining pepper juices,
vinegar and honey with 2 tbsp olive oil
and half the thyme leaves to make a
dressing, then set aside. Toss the our
with the rest of the thyme leaves and
some seasoning, and use to dust the
hake. Heat the remaining olive oil in a
large non-stick frying pan and fry the
hake for 6-8 mins, skin-side down until
golden, then ip over and continue to fry
until cooked through. Spoon a puddle of
the pepper mix onto each plate and top
with a piece of hake. Drizzle the dressing
over the plate and serve.

In season
Sumac-spiced
lamb pide

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Blackberry & apple
mallow traybake
A LITTLE EFFORT
without meringue
MAKES 16 squares PREP 30 mins
COOK 1 hr
I make mine in a square tin as its easy to
divide into dainty pieces, but a 23cm round
tin also works well for a more rustic result
bake for 45-50 minutes in step 3.
FOR THE CAKE
140g/5oz unsalted butter, softened,
plus a little for greasing
1 egg and 2 yolks, beaten together
tsp vanilla extract
100g/4oz ground almonds
1 tsp baking powder
1 tsp freshly grated nutmeg
(or tsp ground)
1 large Bramley apple, about
200g/7oz, peeled and sliced
(to give about 140g/5oz)
125g/4oz blackberries (avoid
dessert blackberries, as they
lack bite)
FOR THE MALLOW AND TO FINISH
25g/1oz blackberries
100g/4oz white caster sugar,
plus 1 tsp for the ripple
2 egg whites
1 tsp lemon juice
1-2 tbsp toasted aked almonds
a little icing sugar, to dust (optional)
1 First make the blackberry sauce to
ripple through the mallow. Put the berries
and 1 tsp sugar in a small bowl and cover
with cling lm. Microwave for 30 secs on
High. Alternatively, add 1 tsp water then
soften in a pan over a low heat. Mash
well until saucy, then leave to cool.
Grease and line the base and sides of a
23cm square traybake tin, leaving some
overhang. Using electric beaters or a
hand whisk, beat the butter and sugar in
a large bowl until very pale and creamy,
then beat in the egg and yolks, followed
by the vanilla. Mix the our, almonds,
baking powder, nutmeg and a pinch of
salt, then fold into the uffy mix to make
a very thick batter.
3 Fold in the apple, then spoon into the
tin and smooth over the top. Scatter with
the blackberries, poke them in just a
little, then bake for 45 mins until golden
and a skewer inserted into the middle
comes out clean. After removing, leave
the oven on.
4 For the mallow topping, youll need a
large piping bag with a 1cm nozzle, or a
food bag with a corner snipped off. Whisk
the egg whites, lemon juice and a pinch
of salt to stiff peaks. Add the sugar
1 tbsp at a time, whisking well after each
spoonful, to make a shiny, stiff meringue.
Ripple with the cooled blackberry mix,
then spoon into the bag. Pipe 16 evenly
spaced, walnut-sized meringues on top
of the cake (youll have some left over),
scatter with the toasted almonds, then
bake for 10-12 mins until the meringues
are just set. Cool in the tin for 30 mins,
then remove to a rack to cool completely.
Add a dusting of icing sugar, if you like,
then cut into squares.
PER SQUARE 207 kcals, protein 3g, carbs 21g,
kitchen diary
Janes
Berried
treasure
Cookery writer Jane Hornby nds creative ways to use
ingredients that grow wild in the Oxfordshire countryside
and new friends to help eat the results Photographs STUART OVENDEN
F
ew things come for free these days, but blackberrying
in late summer is a true pleasure of the season, no
matter where you live. Blackberries, along with
elderowers, were more or less the only hedgerow freebies
I picked in London site of harvest discerningly chosen
and pickings well washed, of course. Im no Ray Mears, so
I wouldnt go so far as to call it foraging, but still, it was fun
and connected us back to nature a little.
In the country, however, there are brambles everywhere,
not to mention sloes, cherry plums and rosehips. But
youve got to be quick before the other happy hunters
human or otherwise get there rst.
After a session of blackberry picking, all purple ngers
and scratches to show for it, I cant wait to get to the
kitchen. Most of my bounty is destined for cakes and
pies (nowadays involving tart Bramleys from orchards
at nearby Waterperry Gardens), or Ill freeze them, ready
to add a burst of berry avour in midwinter crumbles,
sauces and compotes.
As fellow keen bakers will sympathise, one downside
of cooking so much is what to do with all the cake. But
by getting to know fellow freelancers here, Ive found new
ways to get my baking x.
In the spring, I began catering for a friends craft sewing
workshops, setting out a table of tea-break temptations.
The brief was to create yummy, non-messy bites that
looked the part on my vintage (okay, charity shop) plates. I
soon gured that traybakes were the way to go, for versatility,
easy portioning and value. Theres always a seasonal slice
like this months recipe among the offerings.
Ill be cooking the cake a few more times as a gift
this month too, as we have several birthdays in our circle.
I usually make a fruity cake as our present, to serve as
dessert with cream, or just with coffee. The mallow
pompoms are a frivolous extra but, rippled with blackberry,
theyre something fun to try if you have the time. A few
minutes with a piping bag, like the star ingredient, costs
nothing extra after all.
Last year, Jane, a former Food editor of BBC Good Food magazine,
left London for Oxfordshire with her partner, Ross. She now
creates recipes for magazines, websites and books, and also
teaches at the WI Cookery School at Denman, near Abingdon.
Next month
Jane makes some
Pumpkin chutney

In season
If youre buying a punnet rather than picking your
own, make sure you go for the tart, traditional-style
blackberries for baking. Some dessert varieties wont
cut it against the sweetness of the cake and meringue

British cheeses have had a bit of a renaissance in recent years.
Pop into any farm shop or market and youre sure to nd a local
cheesemaker selling their produce. Theyre a delicious addition
to any cheeseboard, but also great to cook with. Ive created
these recipes using some of my favourite widely available British
cheeses but be adventurous and try something local to you.
Say
cheese!
BBC chef James Martin
shares new recipes with British
cheeses as the star ingredient
Photographs PHILIP WEBB
Cheddar & sage scones

In season
Blue cheese, butternut &
barley salad with maple walnuts
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In season
TIP All the cheeses mentioned are
available in larger supermarkets or from
cheese supplier Neals Yard Dairy
(nealsyarddairy.co.uk).
Cheddar & sage scones
EASY

Make sure you use a mature cheese that
packs a punch, so that the flavour shines
through. Ive used Wookey Hole Cheddar,
made in Dorset, but you could also use
Lincolnshire Poacher, Westcombe,
Montgomerys or Isle of Mull cheddars.
1 tsp English mustard powder
50g/2oz cold butter, cubed
100g/4oz mature cheddar, grated
1 tbsp nely chopped sage, plus
8 small leaves
1 egg, beaten
Mix the our, mustard powder, tsp salt
and a grinding of black pepper in a large
bowl. Rub in the butter until the mixture
resembles ne crumbs. Stir in half of the
cheese and the sage. Mix together the
egg and buttermilk in a separate bowl.
2 Make a well in the centre of the our
mix and pour in all but tbsp of the
buttermilk mix. Working quickly, stir until
the mixture forms a soft, spongy dough.
Tip onto a lightly oured surface and
knead briey until smooth. Roll out to a
3cm-thick square. Cut into quarters, then
half each quarter diagonally, so you have
8 triangles. Place the scones on a oured
baking tray, brush with the remaining
buttermilk, sprinkle over the remaining
cheese and top each with a sage leaf.
Bake for 12-14 mins until they are well
risen, golden and sound hollow when
tapped on the bottom. Eat while still
warm, spread with butter.
PER SCONE 207 kcals, protein 7g, carbs 21g,
James Martin presents
BBC Ones Saturday Kitchen
Taste team comment
Id never tried this combination
before, but I was surprised just
how good the pearl barley and
blue cheese tasted together. SANDRA
Taste team comment
I love baking and this is a great
savoury scone recipe easy
and straightforward. I enjoyed
them buttered, straight off the rack.
A great breakfast alternative. HILARY
Blue cheese, butternut
& barley salad with
maple walnuts
EASY

FOLATE

2 OF 5
A DAY
If you find blue cheeses a little overpowering,
try using Wensleydale Blue. If you love a
deeper tangy flavour, go for a Colston Bassett
Stilton, Stichelton or Strathdon Blue.
1 butternut squash, peeled and cut
into large chunks, seeds reserved
2 red onions, each cut into quarters
3 garlic cloves, peeled and bashed
handful thyme sprigs, leaves stripped,
plus extra to garnish
300g/11oz pearl barley
50g/2oz walnuts, roughly chopped
1 tbsp maple syrup
1 tsp brown sugar
tsp chilli akes
2 tsp balsamic vinegar
1 tsp Dijon mustard
100g/4oz baby spinach, shredded
140g/5oz blue cheese, thinly sliced
Toss the squash, onions and garlic with
2 tbsp of the oil and some seasoning.
Roast for 35-45 mins or until the
vegetables crisp up in places turning
halfway through cooking and adding the
thyme leaves. Remove from the oven and
allow to cool, discarding the garlic. Cook
the barley, following pack instructions,
until al dente. Drain and cool.
2 Meanwhile, rinse the squash seeds,
removing any esh, and dry thoroughly.
Put the walnuts and squash seeds in a
frying pan and toast until golden brown.
Add tbsp oil, the maple syrup, sugar,
chilli akes and some salt. Let it bubble
for a few mins, until the sugar has
caramelised. Tip onto a tray, allow to cool,
then bash into pieces. Make a dressing
by mixing the balsamic, mustard,
remaining oil and some seasoning.
3 Toss the squash and onions through
the barley, followed by the spinach and
dressing. Scatter over the cheese, nuts
and some extra thyme sprigs to serve.
Chicken stuffed with
goats cheese & tarragon
EASY

GLUTEN
FREE
Ive used a soft, rindless cheese from Wales,
which has an almost mousse-like texture and
a mild, citrus flavour, but any soft goats
cheese would work well.
140g/5oz soft goats cheese (I used
Pant-Ysgawn Farm Organic)
zest lemon
long red chilli (deseeded if you dont
like it too hot), nely chopped
1 tbsp nely chopped tarragon
4 skinless chicken breasts
8 slices prosciutto
Beat together the goats cheese, lemon
zest, chilli, tarragon and some seasoning.
Cut a slit in the side of each chicken
breast, ensuring that you dont pierce
through the other side. Using your
ngers, make a pocket and stuff the
cheese mix inside. Season the chicken
breasts, then wrap 2 slices of prosciutto
around each, covering the pocket tightly.
2 Put on a baking tray, drizzle with
olive oil and cook for 18-20 mins until
cooked through but still moist, and the
juices run clear.
PER SERVING 328 kcals, protein 47g, carbs none,
fat 16g, sat fat 8g, bre none, sugar none, salt 2.5g
Taste
team
comment
I like
stuffed
chicken
and I loved the
cheese stufng
in this recipe. I
cooked this for
six friends and
they enjoyed it!
MARTHA
s 4O WATCH A VIDEO
of Sarah Cook
showing how
easy it is to stuff
a chicken breast,
download the
September BBC
Good Food
magazine iPad
app from the
Apple App Store.

Theres a clear reason Norwegian
cod tastes so good. Our water.
The pristine seas off Norway are perfect for cod, giving them
chunky, favoursome white fesh. And because we fish responsibly,
theres plenty to share around. Ask for Norwegian in all good
supermarkets and fishmongers.
@norwayseafood seafoodfromnorway.co.uk

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Dates for your diary...
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ticket offer. Book today! Quote GF20 by 6 September 2013.
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reat yourself
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ore
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ith our
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ebsite for
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BBC Good Food Show Scotland
18-20 October 2013, Glasgow SECC
Reader tickets with 20% off from 14.60
BBC Good Food Show London
15-17 November 2013, Kensington Olympia
BBC Good Food Show Winter
27 November-1 December 2013, Birmingham NEC

Follow us on:
bbcgoodfoodshow.com 0844 581 1345
Supertheatre sponsor Kitchen appliance supplier
The Great British Bake Off, live!
Queen of cakes Mary Berry and master
baker Paul Hollywood will be demonstrating
recipes and sharing tips live in the
Supertheatre at all three shows. Plus new,
The Great British Bake Off Village where
bakers will nd all their essentials, new kit and
gorgeous accessories too. BBC Good Food
Show Winter visitors will nd The Great British
Bake Off stage, with a fabulous day-long line
up of pure baking entertainment from past
winners and contestants.
Much more than ever before
Of course thats just a taster of whats
on offer at the shows, with exciting
demonstration theatres, hundreds of
independent artisan food and drink
producers to buy from, big brands with
tasty free samples and celebrity chefs
to rub shoulders with the shows are
the ultimate food-lovers day out.
This year every ticket holder gets
a free seat in the awe-inspiring
Supertheatre in front of a top
celebrity chef, so book soon to avoid
disappointment!
The World Cheese Awards at the
BBC Good Food Show Winter
Cheese lovers, makers and experts unite to nd
the worlds greatest cheeses at the BBC Good Food
Show Winter. Judging of around 3,000 cheeses takes
place on Wednesday 27 Nov, then demonstrations,
tastings and a cheese deli open for everyone to
get involved and celebrate their love of cheese. So
dont miss your chance to taste, buy, learn and be
inspired by the spectacle of the World Cheese Awards!
Michel Roux Jr
BBC Good Food Subscribers
refer to your Editors Welcome letter
for your preferential subscriber ticket rate.
Supertheatre
Artisan Produce
Mary Berry & Paul Hollywood
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Autumn is ripe with food events, each delicious in their own special way. Clare Hargreaves recommends eight to visit
Best for crab & lobster
Clovelly Lobster and Crab Feast,
Devon clovelly.co.uk
Enjoy the fabulous avours of fresh seafood with a
clear conscience. Eat on the quay of this Devonshire
shing village or treat yourself to a seafood platter in
the harbourside restaurant. Theres lobster and crab
to buy, cookery demonstrations and food stalls. You
can watch the National Lobster Hatchery releasing
baby lobsters into Clovelly Bay at the end of the day.
Best for oysters
Hillsborough International
Oyster Festival, County Down
hillsboroughoysterfestival.com
Held annually in the pretty Georgian village of
Hillsborough for the past 21 years, this is the
highlight of Northern Irelands food calendar. The
main action is on Saturday when the streets ll with
food and drink stalls, music, entertainment and local
Dundrum Bay oysters. There are demos by local chefs
and dont miss the World Oyster Eating Championship
last years winner ate 233 in three minutes!
Best for food trails
Ludlow Food Festival, Shropshire
foodfestival.co.uk
Food trails are always a popular part of this festival,
as well as a great way to explore this stunning
medieval town. Saturday kicks off with the Sausage
Trail sample ve sausages made by different
butchers, mark each out of 10, then enjoy your
favourite banger in a locally baked bun. Theres also
ale and bread trails, more than 160 producer stalls,
chef demos, pudding tastings and a waiters race.
Best for lake views
Rutland Food & Drink Festival
discover-rutland.co.uk
Many know Rutland for its famous Birdfair, but the
countys culinary event, held on the shores of
Rutland Water, has been going from strength to
strength since it started four years ago. Gather tips
at cookery demos from local chefs and stock up on
goodies from nearby producers. There are artisan
beers and ciders, live music and kids activities, too.
Best for experts
Stratford-upon-Avon Food Festival,
Warwickshire stratfordfoodfestival.co.uk
If youre a fan of BBC Twos Great British Bake Off,
heres your chance to watch judge Paul Hollywood
baking live the master baker will be doing three
demos during the festival at Stratford Racecourse.
Also look out for demos showing how to cook steak
and make perfect shortcrust pastry. Another
must-see is a taste and talk session by David Jowett,
who makes Alpine-style, raw-milk cheese locally.
Best for rising stars
Abergavenny Food Festival,
Monmouthshire
abergavennyfoodfestival.com
Meet a whole host of new culinary talents at this
annual Welsh favourite. Swedish chef Magnus
Nilsson will talk about Nordic foraging, while The
Ethicureans, based in the Mendips, will present their
British version of Nordic. Other must-sees include
Spanish tapas king Omar Allibhoy, Florence Knight,
from Polpetto, and BBC MasterChef winner Shelina
Permalloo cooking her fragrant Mauritian food.
aldeburghfoodanddrink.co.uk
Theres a great line-up of chefs at this annual event,
held at the charming Snape Maltings arts complex
on the banks of the River Alde. Valentine Warner,
Henry Harris, Lucas Hollweg and East Anglia-based
chefs Galton Blackiston and Madalene Bonvini-
Hamel are among those cooking live. Sample Suffolk
delicacies from some 90 producers, and attend
tutored cider, beer, wine and spirits tastings from
Aspall and Adnams or workshops on cupcake
decorating and pasta making. This opening
weekend marks the start of a two-week fringe
festival showcasing local cuisine around the region.

This weekend festival has a lovely local feel
run by the community for the community on
the towns scenic clifftop. Highlights include
demonstrations by the areas students and chefs,
including Dev Biswal (from The Ambrette in
Margate), more than 100 stalls selling Kentish
produce, offers and menu specials in local
restaurants, and a seven-course gala dinner at
East Kent College, cooked by the students. There
are free workshops for children aged 3-14, too.
Dont forget British Food Fortnight 21 September
to 6 October. Visit lovebritishfood.co.uk for
details of events nationwide.
Best of the festivals
3-8
SEP
13-15
SEP
1
SEP
14-15
SEP
21-22
SEP
4-6
OCT
14
SEP
Ludlow Food Festival
Stratford-upon-Avon Food Festival
Abergavenny Food Festival
Hillsborough International Oyster Festival
Clovelly Lobster and Crab Feast
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13 OCT

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In season
By late summer, the garden can be
overrun with produce, but it is far
too precious to waste. Onions,
some roots, apples and potatoes
will store in a dry, pest-free shed,
while cabbages and sprouts can
sit it out in the veg patch.
But unless youre making
chutney or jam, freezing is the
best way to make the most of
a glut (except for produce with a
high water content like courgettes,
strawberries or tomatoes).
Blanch veg before freezing its
the best way to keep them at their
peak. Boiling water kills the enzymes
and bacteria that gradually cause
them to lose their vitamins and
avour. The easiest way to do this
is in a pasta pan a tall pan with
a removable colander inside.
Bring the pan of water to the boil,
lower in the vegetables and start
timing when its boiling again.
Here are some helpful timings:
s 1-2 mins Spinach
s 2 mins French and runner beans,
cabbage, thickly sliced peppers
s 3 mins Cauliower and broccoli
orets, small sprouts, sliced fennel
s 4 mins Sliced carrots, large sprouts
s 4-8 mins Corn cobs, depending
on their size.
When the time is up, remove the
colander section of the pan and cool
the veg under the cold tap, then in
iced water. Meanwhile, return the
colander section with more veg to
the boiling water for another batch.
Once the vegetables are cold, dry
well, pack into portion-sized bags
and freeze. Use straight from frozen.
Fruit needs less preparation.
Open-freeze raw soft fruits like
currants on their stems and berries
on trays to stop them clumping
together when you put them in
a bag or box in the freezer.
Apple varieties that wont
store, pears and plums can all be
sliced and frozen in packs, then
tossed with lemon and sugar for
pies and crumbles. You can also
make juice and pures, and freeze
in small quantities.
For tomatoes, make pasta sauce
or passata and freeze. Visit
bbcgoodfood.com for recipes. You
will also nd recipes for jams, jellies,
chutney and pickles on the website.
Tapenade chicken
pasta with runner beans
EASY

LOW
CAL
2 OF 5
A DAY
Chicken and runner beans are a great combo,
and this gutsy pasta dish can be eaten hot for
supper or cold with a picnic. Leave out the
chicken and it will make a delicious salad to
eat with fresh salmon, too. For a more
piquant flavour, add some capers. Its easy to
miss a few runner beans when youre picking
them, only to discover them later when they
are really tough, with protruding beans. These
beans can be dried before planting next year
for a new crop.
2 skinless chicken breasts
3 tbsp extra virgin olive oil, plus
extra for drizzling
290g jar pitted Kalamata olives in
brine, drained
4 anchovy llets
300g/11oz penne
500g/1lb 2oz runner beans, sides
peeled if stringy, thickly sliced on
the diagonal
1 red chilli, chopped (deseeded if you
dont like it too hot)
handful basil leaves
1 Heat oven to 200C/180C fan/gas 6. Rub
the chicken with a drizzle of oil, season and
roast for 20 mins until cooked through.
2 Meanwhile, put the olives and
anchovies into a jug with 2 tbsp of the oil
and blitz to a rough paste with a hand
blender (or do this in a food processor).
3 Bring a large pan of water to the boil,
add the penne and cook for 5 mins. Add
the beans and cook for 5-8 mins more
until they are both al dente, then drain.
4 Shred the roasted chicken breasts into
bite-sized pieces. Heat the remaining oil
in a deep saut pan or wok, add the garlic
and chilli, and stir-fry for 1 min. Tip in the
tomatoes and cook for another 5 mins
until softened. Add the olive mix, pasta,
beans and chicken to the pan, and toss
everything together. Season, stir through
the basil leaves and serve.
This is a busy time for picking and preserving homegrown produce. Sara Buenfeld advises
how to freeze it and creates a new recipe for a British garden favourite, runner beans
My kitchen garden
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Freezing garden produce

In next months issue
Great-value family recipes
Autumn harvest
Cook something special
Midweek inspiration O Storecupboard suppers O New ideas for grains
Orchard fruit and nuts O Spicy squash chutney O Fresh sh dishes
Halloween party treats O Venison Wellington O Brilliant bakes
ON SALE FROM
30 AUGUST
New 5:2 diet recipes Vanilla & poppy
seed swirl cake
Pumpkin soup
Learn to carve pheasant Hearty cheese
& potato pie
Pigeon & beetroot salad
FREE
COOKBOOK
One-pot
meals

Laid-back cooking with impressive results
Weekend
Relaxed
meals and
family
garden
menu
Special meals just for two, p93
Treats with a twist, p74
Rainbow
meringues,
p88
Cooking with kids, p99

Sunday lunch in
Green beans with mustard,
lemon & mint
Late-summer tomato
& carrot salad
RELAXED MENU FOR 6-8
s #REAMY LEEK POTATO HAM PIE
s 'REEN BEANS WITH MUSTARD
LEMON MINT
s ,ITTLE 'EM PEA SALAD
s ,ATESUMMER TOMATO CARROT SALAD
s ,EMON CHEESECAKE WITH BAKED
PLUMS BLACKBERRIES

Weekend
the garden
While the sun is still shining,
keep it simple with this help-yourself
family meal for late summer
Recipes ANGELA BOGGIANO Photographs DAVID MUNNS
Creamy leek,
potato & ham pie
Little Gem
& pea salad
WANT TO GET AHEAD?
s 4HE PASTRY FOR THE PIE CAN BE MADE
DAYS AHEAD AND CHILLED
s 4HE CHEESECAKE AND THE BAKED
FRUITS CAN BE MADE THE DAY BEFORE
AND CHILLED
s 4HE PIE CAN BE MADE AND BAKED
HOURS BEFORE EATING

Creamy leek,
potato & ham pie
A LITTLE EFFORT

COOK 1 hr 10 mins
FOR THE PASTRY
120g/4oz butter, cut into cubes
300g/11oz plain our, plus extra
for dusting
good pinch of salt
FOR THE FILLING
600g/1lb 5oz small oury potatoes,
roughly the same size
2 tbsp olive oil
500g/1lb 2oz leeks, cleaned and
roughly chopped
3 tbsp snipped chives
150ml/pt half-fat crme frache
200g/7oz Lancashire cheese, grated
200g/7oz thinly sliced ham (we used
Italian cooked ham)
1 medium egg, beaten
1 First, make the pastry. Put the butter
in a bowl with the our and salt. Using
your ngertips, rub the butter into the
our until the mixture resembles coarse
breadcrumbs. Add about 6 tbsp water
to the mixture and use a knife to mix
together until you have a rm dough.
Cut the dough in half and shape each into
a at disc. Wrap in cling lm and put in
the fridge while you make the lling.
2 Put the potatoes in a medium saucepan
and cover with water. Bring to the boil
and simmer for 5-7 mins until part-
cooked. Drain well and allow to cool.
3 Heat the oil in a large saucepan.
Add the onion and leeks, and gently
cook for 10-15 mins until they are
very tender, being careful not to brown
them. Add the garlic and cook for a
few mins more, then remove from the
heat, tip into a bowl and allow to cool.
Stir in the chives.
Put a baking tray in the oven to preheat.
Roll out 1 disc of the pastry on a lightly
oured surface to 5mm thick. Use this
to line a 24cm round x 4cm deep pie tin,
leaving any excess pastry to overhang
the tin. Prick the pastry all over with a
fork, place on the heated baking tray and
bake for 10-12 mins. Return the baking
tray to the oven.
5 Slice the cooled potatoes into very thin
rounds. Start to assemble the pie by
arranging half of the potatoes in the base,
then top with half the leeks, half the
crme frache dotted over the top and
half the cheese. Arrange half the ham on
top, then repeat again with all the
remaining ingredients.
6 Roll out the remaining disc of pastry to
about a 26cm circle. Brush the top edge
of the pastry in the tin with the beaten
egg. Lay the circle of pastry over the top
and trim the edges, crimping with your
ngertips or a fork to seal. Brush all over
with the beaten egg and decorate the
top with any leftover pastry cut into
leaves or a decoration of your choice.
7 Place on the hot baking tray on the
lowest shelf and bake for 45 mins until
golden. Set aside for 15 mins to cool in
the tin before transferring to a wire rack
to cool. Cut into wedges and serve.
Green beans with
mustard, lemon & mint
EASY

LOW
FAT
GOOD
4 YOU
400g/14oz green beans, trimmed
25g/1oz butter
zest and juice 1 lemon
1 tbsp Dijon mustard
3 tbsp chopped mint
1 Bring a medium saucepan of water to
the boil. Add the green beans and cook
for 5-6 mins until tender. Drain well and
refresh under cold water. Set aside.
2 When ready to serve, melt the butter
in the saucepan and add the lemon zest
and juice, mustard, a good pinch of
salt and plenty of ground black pepper.
Add the green beans and toss well
until evenly coated.
3 Tip into a serving dish, scatter over the
fresh mint and serve.
MAKE IT
GLUTEN
FREE
Replace the Dijon mustard with a gluten-
free variety.
Little Gem & pea salad
EASY

LOW
FAT
FOLATE

2 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
4 Little Gem lettuces, each trimmed
and cut into 6 wedges
300g/11oz peas, fresh or frozen
1 shallot, nely chopped
juice 1 lemon
1 Put the Little Gem wedges in a large
bowl or on a serving platter. Bring a
medium saucepan of water to the boil,
add the peas and cook for 2 mins. Drain
well and refresh under cold running
water until cooled. Add the well-drained
peas to the lettuce and toss together.
2 In a small bowl, combine the shallot,
lemon juice and vinegar, plus a pinch
of salt. Leave to stand for 10 mins,
then add the olive oil and season with
ground black pepper. Add the dressing
to the Gem wedges and peas, and
toss together.
Late-summer
tomato & carrot salad
EASY

LOW
FAT
VIT C

2 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
600g/1lb 5oz mixed ripe tomatoes,
such as red and yellow cherry, plum
and medium vine
2 medium carrots, peeled and nely
shredded or grated
bunch spring onions, trimmed
and nely chopped
1 red chilli, deseeded and
nely chopped
25g/1oz pumpkin seeds
2 tbsp balsamic vinegar
1 Chop the large tomatoes, halve
the cherry ones and tip into a large
serving bowl. Add the carrots, spring
onions, chilli and pumpkin seeds,
and toss together.
2 Mix the extra virgin olive oil with the
balsamic, a pinch of salt and a good
grinding of black pepper. Pour over
the tomatoes and toss together.
Taste team comment
The pie is good if you have a
lot of people to cater for the
pastry didnt go soggy at the
bottom, it was crisp and short.
I loved the freshness of the green
beans with the mint, and the Little
Gem & pea salad would be good for
a barbecue the dressing was sharp
but it worked with the sweet peas.
The cheesecake recipe was easy to
follow, quick to make and it cooked in
no time. We enjoyed it. ANTONIA
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Weekend
Lemon cheesecake with
baked plums & blackberries
EASY

COOK 50 mins
200g/7oz shortbread biscuits
25g/1oz butter, melted
600g/1lb 5oz full-fat cream cheese
4 large eggs
zest 1 large lemon
3 tsp vanilla extract
100ml/3 oz soured cream
FOR THE BAKED FRUIT
8 plums, halved, stone removed, then
cut into wedges
300g/11oz blackberries
Line the base of a 22cm round,
springform tin with baking parchment.
Put the biscuits in a food processor
and whizz to ne crumbs. Tip into a
bowl, add the melted butter and mix
well. Press the biscuits into the base of
the cake tin and put in the fridge to chill.
2 Beat together the cream cheese and
sugar with an electric hand whisk until
smooth. Carefully add the eggs, 1 at
a time with the lemon zest and vanilla
extract until well mixed, but dont
overwhisk. Pour the mixture onto the
chilled biscuit base and bake in the
middle of the oven for 50 mins until
just set. Set aside to cool for 10 mins,
then remove from the tin and allow
to cool completely.
3 Meanwhile, turn the oven up to
200C/180C fan/gas 6. Put the plums,
blackberries and sugar in a large roasting
tin and toss together well. Bake in the
oven for 10-12 mins until the fruits have
collapsed and the sauce is syrupy.
Remove from the oven and leave to cool.
4 When the cheesecake is completely
cooled, spoon the soured cream over
the top and spread in a thin layer. Serve
in wedges topped with some of the
baked plums and blackberries, and
the rest on the side.
MAKE IT
GLUTEN
FREE
Use gluten-free biscuit in place of the
shortbread.
Seasonal fruits make this special

Tuck shop
treats
Caramel button
cupcakes with
a secret centre
Sarah Cook and Cassie Best take a trip
down memory lane to create ve gorgeous bakes
inspired by sweet shop favourites Photographs MYLES NEW

Weekend
Giant jaffa orange cake
A LITTLE EFFORT
sponge only
CUTS INTO 10 SLICES PREP 35 mins plus
setting and cooling COOK 1 hr 5 mins
Chocolate and orange is one of my favourite
flavour combinations, writes Cassie Best. Ive
bought them together in this special occasion
cake, giving it a layer of zingy orange jelly and
luxurious chocolate ganache.
250g pack butter, softened, plus extra
for greasing
4 large eggs
100g/4oz full-fat natural yogurt
300g/11oz plain our
2 tsp baking powder
zest 4 large oranges (use the
oranges below)
FOR THE ORANGE JELLY
juice 5 large oranges (about 500ml/
18 oz), save the zest of 1 orange
to nish
6 gelatine leaves
FOR THE CHOCOLATE GANACHE
300ml pot double cream
200g/7oz milk chocolate, nely
chopped
100g/4oz dark chocolate, nely
chopped
TO FINISH
2 tbsp apricot jam
zest 1 orange
1 First make the jelly. Grease a 20cm
round cake tin and line with cling lm
(you can use the 23cm tin that you will
bake the cake in, but youll have to make
this the day before so that you can
remove it before making the cake).
Remove the zest from 4 of the oranges
and set aside for the cake. Tip the orange
juice and sugar into a saucepan and gently
heat to dissolve the sugar. Meanwhile,
soak the gelatine leaves in cold water
for a few mins until soft. Remove the
gelatine from the water, squeeze out
any excess and add to the warm
orange juice, stir until the gelatine
has dissolved. Pour the liquid into the
lined cake tin and chill for at least 4 hrs
or preferably overnight.
line a 23cm round cake tin with baking
parchment. Tip all the cake ingredients
into a large mixing bowl and combine with
an electric hand whisk until smooth. Spoon
into the tin and smooth over the surface.
Bake in the centre of the oven for
55 mins, or until a skewer inserted
comes out clean. Cool in the tin for
15 mins, then invert onto a wire rack
and leave to cool completely.
3 Now make the ganache. Heat the
cream in a small pan until hot. Put the
chocolate in a small bowl and pour over
the cream, leave for 10 mins, then mix
well you should be left with a smooth
chocolate sauce. Leave at room
temperature until the ganache cools
and thickens a little (you can put it in
the fridge to speed this up, but keep
an eye on it, as it will set quickly).
4 To assemble the cake, place it on a
cake stand and trim the top to give you
a at surface. Warm the apricot jam in
the microwave until a little runny. Paint
it over the top of the cake, then ip the
orange jelly out of its tin, and position on
top. Using a palette knife, swirl the
chocolate ganache over the orange jelly,
letting it dribble down the sides of the
cake a little. Serve straight away or
within 24 hours.
PER SLICE 822 kcals, protein 10g, carbs 85g,
Plenty of
wow factor
Caramel button cupcakes
EASY
uniced cupcakes only
MAKES 12 cupcakes PREP 30 mins
COOK 20 mins
2 large eggs
2 tbsp milk
Homemade caramel buttons
(see recipe below)
FOR THE ICING
397g can Carnation Caramel
200g tub full-fat cream cheese
100g/4oz salted butter, softened
450g/1lb golden icing sugar
line a 12-hole mufn tin with cases. Put
the butter and sugar into a mixing bowl,
cream with an electric whisk until smooth
and pale. Add the eggs and whisk again,
then add the our and milk, and mix with
a spatula until well combined. Divide the
mixture between the mufn cases. Bake
for 18-20 mins until springy and a skewer
comes out clean. Leave to cool.
2 Mix 140g of the Carnation Caramel with
the cream cheese, butter and icing sugar
with an electric hand whisk, until smooth.
Chill for 10 mins. Cut a hole in the centre
of each cupcake (we used an apple corer)
and ll with remaining Carnation Caramel.
Transfer the icing to a piping bag tted with
a round nozzle and swirl over the cupcakes.
Will keep for 3 days if kept in the fridge.
PER CUPCAKE 667 kcals, protein 5g, carbs 87g,
Homemade caramel buttons
2 x 30g bars Caramac, broken up
10 soft toffees
splash of milk
Place the Caramac into a bowl and melt
in short blasts in the microwave, stirring
every 20 secs or so. Place the toffees in a
saucepan with the milk and gently heat
until melted. Transfer to a piping bag.
Line a baking tray with baking
parchment and spoon small blobs of
the melted Caramac on top. Swirl the
toffee sauce over the Caramac discs
and leave to set.
Jammy heart drops
EASY

MAKES 18 biscuits PREP 55 mins
COOK 8-12 mins
250g pack unsalted butter, softened
300g/11oz plain our
jar seedless raspberry jam
2 tbsp custard powder
85g/3oz icing sugar
1 Beat the butter and sugar together
until pale and uffy. Beat in the vanilla
for a few secs, then use a wooden spoon
to stir in the our with tsp salt. Roll
the dough into 36 small balls (the easiest
way to get this right is to divide the
dough into quarters each quarter
then makes 9 balls).
Line two baking sheets with baking
parchment. Squish 2 balls of dough
together on the paper, keeping the
round edges of the balls at the top, but
pinching together at the base where they
meet, so they make a rough heart shape.
Flatten with the palm of your hand to a
biscuit, then press in heart-shaped dent
for the jam thumbs and ngers are
perfect for this. Repeat with remaining
dough balls leaving a little space between
each nished heart shape for spreading.
3 Spoon the jam into a food bag (or
disposable piping bag), snip off the end
and pipe roughly 2-3 tsp jam into the
thumb-heart dips you have made in each
biscuit. Bake for 8-12 mins until pale
golden and crisp. Cool on the trays.
4 Mix the custard powder and icing
sugar, then dribble in enough water
to make a runny icing. Drizzle all over
the cooled biscuits, allow to set for at
least 10 mins, then serve or store in
a biscuit tin.
PER BISCUIT (18) 265 kcals, protein 1g, carbs 37g,
fat 12g, sat fat 7g, bre none, sugar 25g, salt 0.1g
Kids, old and young,
will love these
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Weekend
Curly twirlies
EASY
re-crisp in a low oven before eating
These have just the right amount of
gooey stickiness when eaten warm.
140g/5oz soft toffees
2 x tubes of 6 ready-to-roll croissants
(we used Jus Rol)
100ml/3 oz milk
50g/2oz dark chocolate drops or use
a block of chocolate and roughly chop
golden icing sugar, for dusting
Put the toffees into a small pan with
the milk and melt over a very low heat,
stirring occasionally to bring together
to a smooth sauce. Cool off the heat for
1-2 mins until a little less molten and
thickened slightly.
2 Cover two baking sheets with baking
parchment. Unroll one tube of croissant
dough. Pinch together the diagonal
perforated seams, but divide the dough
into three rectangles along the straight
crossing seams. Cut each rectangle into
4 long, thin strips so you end up with 12.
Drizzle a little toffee along the length of
each strip, then scatter with some
chocolate drops. Unroll the other dough
and cut into the same size strips, then
sandwich together with the toffee-choc
covered ones. Holding the ends of each
strip, twist tightly and lay on the prepared
baking sheets theyll expand a little.
3 Once all are shaped, bake for 12-15 mins
until golden and crisp. Dust with a little
golden icing sugar to serve and enjoy
best, freshly baked.
PER TWIRLY 246 kcals, protein 4g, carbs 28g,

Weekend
Fudgy g roll
A LITTLE EFFORT

CUTS INTO 10 slices PREP 1 hr plus
softening and cooling COOK 12-15 mins
140g/5oz soft dried gs, chopped
1 medium very ripe banana
knob of butter, for greasing
3 large eggs, separated
1 tsp bicarbonate of soda
1 tsp ground cinnamon
good grating fresh nutmeg (optional)
4 tbsp golden caster sugar
FOR THE FILLING
300ml double cream
4 tbsp icing sugar, sifted
about 250-300g g jam or conserve
1 Cover the gs with boiling water in a
bowl and set aside to soften for 30 mins.
Drain and mash well with the banana.
Grease a Swiss roll tin about 34 x 24cm.
Line the base with baking parchment.
3 Separate the eggs, collecting the
whites in a large clean bowl. Beat with
an electric whisk until stiff peaks hold on
the end of your whisk, then add half the
sugar and beat until thick and glossy.
4 In another mixing bowl, beat the yolks
with the remaining sugar until pale. Whisk
in the mashed g mixture. Fold this mixture
into the meringue mixture until well
combined. Mix the our, bicarbonate of
soda, spices and a pinch of salt. Sprinkle it
over the wet mixture and very gently fold
in, again until well combined. Gently scrape
and spread the batter into the tin. Bake
for 12-15 mins until springy to the touch.
5 Meanwhile, lay a clean tea towel on
the bench (this helps keep the cake nice
and moist). Scatter the caster sugar over
the towel, ip on the cake, peel off the
parchment, then roll up from the shortest
side, rolling the tea towel inside, into a
Swiss roll. Lift onto a wire rack to cool
completely.
6 Gently unroll the cake removing the tea
towel. Using electric beaters, whisk the
cream and icing sugar together to soft
peaks. Spread the g jam over the cake,
followed by the cream. Roll up again
and slice to serve.
PER SLICE 456 kcals, protein 5g, carbs 67g,
Bananas not ripe enough?
Stick one in the freezer overnight is ideal
then gently defrost in the microwave (or
at room temp) the next day. It should now
be squishy, perfect for making a cake.
My dad loves g rolls, so usually all that
was left for me in the biscuit box was an
empty wrapper with a few crumbs. With
my new cake version, no one needs to miss
out as it makes plenty of generous slices
Sarah Cook

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Weekend
In his BBC series, Rick Stein explored India to discover the authentic dishes of
each region. He returned from his travels with this recipe for slow-cooked lamb curry
Mr Singhs slow-cooked
lamb curry with cloves
& cardamom
India
A taste of

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Weekend
Mr Singhs slow-cooked
lamb curry with cloves
& cardamom
EASY

COOK 2 hrs 45 mins
Im sure there are unpleasant Sikhs out there,
its just that Ive never met one. They all seem
to be immaculately turned out: smart clothes,
sensible shoes, trim beards, tidy turbans and
always a welcoming smile.
About to fly from Delhi to Amritsar,
I noticed the captain through the window,
checking the engines. He was magnificent
in navy blue, big moustache and gold braid,
and I thought, hell look after us.
Mr Balwant Singh was no exception.
Charming, full of great information about
choosing the right cut of mutton for this
curry, and then cooking a most immaculate
example of it for us outside on a sunny day
well, its always sunny in the Punjab, apart
from the monsoons. He took us to where his
father had set up refugee camps on their
family land and cooked this curry to give the
displaced people a taste of home cooking.
Ive used lamb shoulder, with goat as an
option; you could also use lamb neck fillet.
tsp cardamom seeds (from about
8 green pods)
4-6 cloves
3 medium onions
200g tomatoes
50g/10 cloves garlic
20g/4cm ginger
75ml vegetable oil or 75g ghee
100ml thick Greek-style yogurt
700g boneless lamb shoulder, trimmed
of excess fat, cut into 4cm pieces,
or 1kg goat on the bone, cut into
7cm pieces
1 tsp salt
1 tsp Garam masala (see recipe, right)
1 tsp Kashmiri chilli powder (see right)
1 tbsp single cream
fresh coriander, roughly chopped
Chapatis, to serve (see recipe, right)
1 Grind the cardamom and cloves into
a powder; set aside. In stages, using
a mini food processor and rinsing out
in-between, roughly chop the onions
then blend to a pure with a little
water; roughly chop then pure the
tomatoes; roughly chop then blend
the garlic and ginger with 1 tbsp of
water to a slack paste.
2 Heat the oil or ghee in a heavy-based
casserole pan over a medium heat.
Gently fry the onion paste for 10-15 mins
until golden, then add the ginger and
garlic and fry for 3 mins. Stir in the
Garam masala
MAKES 50g PREP 5 mins COOK 2 mins
I cant stress too strongly how much better
it is to make your own garam masala than
to buy it.
1 tbsp black peppercorns
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tsp cardamom seeds
(from 30-40 green pods)
4 tsp whole cloves
7cm piece of cinnamon stick
1 whole nutmeg
Roast all the spices, apart from the
nutmeg, in a dry frying pan over a
medium heat for a couple of mins until
toasted and aromatic. Cool. Grate the
nutmeg and add to a spice grinder along
with whole spices (you might want to
break up the cinnamon stick) and grind
everything to a ne powder. Store in a
sealed container out of the sunlight. It
will keep its most aromatic condition
for about a month.
Chapatis

250g chapati our, or half wholemeal,
half plain white our, plus extra
for dusting
tsp salt
2 tbsp melted ghee, butter or
vegetable oil, plus extra for brushing
120-150ml warm water
1 In a mixing bowl, mix the our with the
salt, then add the melted ghee or oil and
120ml of the water. Mix together, adding
a little more water if needed, until you
have a soft, but not sticky dough. Knead
in the bowl for 1-2 mins, then cover and
leave to rest for 15 mins.
2 Divide the dough into 8. On a lightly
oured surface, roll each piece into a ball
then use a lightly oured rolling pin to roll
out into a circle about 13-15cm in diameter.
3 Heat a heavy-based frying pan over a
medium heat. When hot, place a circle of
dough in the pan and cook for 1-2 mins,
or until bubbles appear on the surface
and it puffs up. Flip over, press with a
spatula so that it cooks evenly, and cook
for 1 min more, or until golden-brown.
4 Remove from the pan and put on a
warm plate covered by a tea towel while
you cook the rest. Brush with a little
melted ghee, butter or vegetable oil if
you like, or leave plain. Serve warm.
Recipe taken from
Rick Steins India
(25, BBC Books).
Text Rick Stein.
Photography
James Murphy.
You can buy the
book for just 20 and
will also receive a free bookmark. Call
01326 569444, p&p is free. Or buy online
at sparkledirect.com/goodfood
yogurt, then add the meat and salt
and cook over a low-medium heat for
20-30 mins until browned. Stir in the
garam masala and chilli powder, and
after about 30 secs pour over enough
water to just cover the meat (about
300ml). Simmer, covered, for 45 mins.
3 Stir the cream and pured tomatoes
into the lamb, followed by the cardamom
and clove mix. To seal the pan, rst cover
with foil, then a lid. Cook over the lowest
heat for 30-45 mins until the lamb is
tender. Uncover and simmer for a
further 30 mins to reduce the sauce,
if necessary. Scatter over the coriander
and serve with chapatis.
WINE
NOTES
Full-avoured ros
wines are the top
choice with a
spicy meat curry.
Seoro de
Sarra Viedo
No 5 Ros 2011,
Navarra, Spain,
13.5% (8.99-10,
independent
wine merchants),
has it all, with
its berry and
vanilla avours.
The age of the
Garnacha vines
is what gives it
its elegance
and intensity.
INDIAN
SPICES
Kashmiri chilli
powder is made
from chillies that
have a mild-
medium heat.
Buy it from
theasiancook
shop.co.uk.
EASY

When it starts to bubble, stir in the rest of
the sugar, the butter, egg and vanilla extract.
Mix the our, salt and spices in a large
bowl. Pour in the wet ingredients, bringing
together to make a dough.
Place the dough on a lightly oured
surface and knead for 10 mins until its
smooth and silky.
Place in a large, lightly oiled bowl, cover
with cling lm and leave to rise for 1-2 hrs
until at least doubled in size.
Tip the dough out onto a oured surface,
add the fruit and knead in evenly.
Divide into 6 pieces, roll into balls and
place on a lined baking sheet in a circle
about 1cm apart with 1 in the middle.
Cover with a towel and leave to prove
for 30-45 mins until the balls have joined.
Heat oven to 190C/170C fan/gas 5.
Brush with milk and bake for 30 mins
until nicely browned.
Search online for Lincolnshire plum
bread and youll nd a number of
recipes that seem to originate from the
early 20th century, but the fruity tea
loaf (in point of fact, its great at any
time of the day) actually dates back
much further. The clue is in the name.
You see, years ago, the word plum
was used to refer to non-specic dried
fruits the basis for this scrumptious
regional speciality.
Traditionally made using lard, this
moist and succulent loaf is now more
usually made using butter, for a
cake-like sweet bread thats as versatile
as it is delicious. Its still popular
domestically and overseas there is at
least one producer that ships to foreign
shores and Lincolnshire locals are so
proud of their regional bake that in
1977 the Parish council packed it in a
hamper and sent a loaf to the Queen in
celebration of the Silver Jubilee. In
more recent times, it has also appeared
on British Airways First Class menu.
Of course, its at its best when made
with the nest ingredients, so Bake
with the Best for excellent results and
try your hand at this tear-and-share
version of Lincolnshire plum bread.
Enjoy it with the family at breakfast
with jam, buttered for afternoon tea, or
treat friends after dinner, served with
cheese and wine accompaniments.
For more recipes from the East of England and baking hints, visit
A plum choice
NEXT: WALES
EAST OF ENGLAND
Lincolnshire isnt just famous for its sausages baking is also part of the regions heritage, and Lincolnshire
plum bread is globally popular. Bake with the Best and try this recipe for a tasty take on a local favourite
Lincolnshire tear and
share plum bread
SERVES 6 TAKES 30 MINS TO MAKE PLUS
RISING, 30 MINS TO COOK
2 tsp Allinson Easy Bake Yeast
70ml tepid milk
3 tbsp Billingtons Light Muscovado
Sugar
60g butter, melted
1 medium egg, beaten
1 tsp Nielsen-Massey Vanilla Extract
250g Allinson Strong White Bread Flour
tsp salt
tsp ground allspice
125g pitted prunes, roughly chopped
1 heaped tbsp sultanas
1 heaped tbsp currants
a little milk, for brushing
In a bowl, combine the yeast, milk and
1 tbsp of the sugar. Leave for 10 mins.
Allinson our
is made by highly
trained millers who
carefully check
every batch to
ensure each bag
meets Allinsons
standards.
Billingtons
unrened sugars
lock in the natural
molasses of the
sugar cane for a
better taste and
unrivalled depth of
avour and colour.
KEY INGREDIENTS
TIP
Great with
savoury and
sweet llings,
this easy-
share bread
is perfect
for picnics.

Advertisement feature

Rainbow
rippled
meringues
A pile of these multi-coloured
meringues makes a simple but
stunning dessert for a special occasion
Recipe CASSIE BEST Photographs DAVID MUNNS

Weekend

Weekend
SEPTEMBER 2013
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Rainbow rippled meringues
A LITTLE EFFORT

LOW
FAT
GLUTEN
FREE
MAKES 21 meringues (7 each of 3 different
avours) PREP 45 mins COOK 1 hr
4 large egg whites
225g/8oz white caster sugar
PLUS 3 OF THE FOLLOWING FLAVOURS:
LEMON MERINGUES
very nely grated zest 1 lemon
yellow food colouring paste
ORANGE MERINGUES
very nely grated zest 1 orange
orange food colouring paste
PISTACHIO MERINGUES
2 tbsp nely chopped shelled
pistachios
green food colouring paste
BLUEBERRY MERINGUES
2 tbsp freeze-dried blueberries,
pounded to dust using a pestle
and mortar
blue food colouring paste
LAVENDER MERINGUES
tbsp dried lavender, pounded to
dust using a pestle and mortar
purple food colouring paste
RASPBERRY MERINGUES
2 tbsp freeze-dried raspberries,
pounded to dust using a pestle
and mortar
pink food colouring paste
YOU WILL ALSO NEED
disposable piping bags
small paintbrush
extra-large round piping nozzle
line 2 large baking sheets with baking
parchment. First, set up your piping bags.
You will need 3 disposable piping bags
for the 3 avours. Using a wet paintbrush,
paint lines of undiluted food colouring
along the inside of the piping bags (see
photograph, top left). Be quite generous,
because you want bold colours. Wash the
brush well between each colour so they
dont mix. Snip off the end of 1 bag and
drop in an extra-large round piping
nozzle, then put the bags to one side.
2 Tip the egg whites into a large mixing
bowl or table-top mixer make sure its
grease-free before you start. Whisk the
eggs with an electric hand whisk or in
your mixer, until they hold soft peaks.
Begin adding the sugar 1 tbsp at a time,
whisking continuously, until you have
a thick and glossy meringue, which
will hold up in a stiff peak on the end
of the whisk. Divide the meringue into
3 bowls and swirl through your chosen
avourings (to correspond to the piping
bag colours). You want to achieve a
marbled effect rather than thoroughly
mixing it all in.
Passion fruit cream
with lemon meringues
In a bowl, whisk 400ml double cream
with 2 tbsp icing sugar until it just holds
it shape. Swirl through the pulp and
seeds from 3 passion fruits, then chill
until ready to serve.
Cardamom yogurt
with pistachio meringues
Break the seeds from 10 cardamom
pods into a mortar. Add 1 tbsp golden
caster sugar and pound with a pestle to
a ne powder. Swirl the cardamom sugar
into a 500g pot Greek yogurt, then chill
until ready to serve.
Sweet basil cream
with raspberry meringues
Put 10 basil leaves into the small bowl of
a food processor with 100g icing sugar.
Blitz to a powder.
Whisk 400ml double cream until it
just holds its shape, then add the basil
sugar and briey whisk again until just
combined. Chill until ready to serve.
3 Put the piping bag tted with your
nozzle into a tall glass or jug and roll the
piping bag down over the lip of the jug to
hold it in place. Fill the bag with the
correct avoured meringue to match the
colour in the bag. Lift up and twist the
end to seal.
4 Hold the piping bag about 2cm
vertically above the baking tray. Apply an
even pressure to the bag, slowly lifting
the bag as you squeeze, to make a
smooth round meringue, approximately
6cm wide. To nish with a nice peak at
the top, push down a little on the mixture
then quickly pull the nozzle away.
5 Continue until all the mixture in the bag
is used up, leaving enough room for the
meringues to spread a little. Quickly remove
the nozzle, wash it and dry well, then
drop in the next piping bag. Continue
with the remaining mixtures until it they
are all used up and you have 2 trays
covered with 3 colours of meringues.
6 Bake for 1 hr, turning the heat down
to 120C/100C fan/gas for the nal
30 mins. Remove from the oven and
cool on wire racks while you make
another batch of meringues with the
remaining 3 avours, if you like. Can be
made up to a week ahead and kept in
an airtight container.
PER MERINGUE 60 kcals, protein 1g, carbs 12g,
fat 1g, sat fat none, bre 1g, sugar 12g, salt none
SERVE YOUR BATCH OF MERINGUES WITH SOME OF THESE FLAVOURED CREAMS
I like to serve these meringues in a big pile with avoured creams and fruit on the side, so guests can mix and match avours. Here are my favourite combinations
Cinnamon cream
with orange meringues
Put 400ml double cream, 2 tbsp icing
sugar and 1 tsp ground cinnamon in a
bowl. Whisk until it just holds its shape,
and chill until ready to serve.
Lemon curd cream
with blueberry meringues
In a bowl, whisk 400ml double cream
with 2 tbsp icing sugar until it just holds
its shape. Swirl through 3 tbsp lemon
curd and chill until ready to serve.
White chocolate & mascarpone
cream with lavender meringues
Break 100g white chocolate into a small
microwaveable bowl and melt in 20-sec
blasts in the microwave, stirring in
between. Leave to cool a little.
In another bowl, whisk 200ml double
cream and 200g mascarpone until it
just holds its shape. Swirl through the
chocolate, but dont overmix. Chill until
ready to serve.
With a small
paintbrush, paint
stripes of food
colouring inside
your piping bag
Use an extra-
large, round
piping nozzle
to pipe the
meringues onto
a baking tray
T
heres nothing better than
stepping into your local
Italian deli and browsing
the delicious delights on
offer, sourced from across the UK and
Italy. Friendly deli owners are keen to
impart their expertise and passion for
ne produce, and its the same passion
that inspired the Bertolli family when
in 1865 they began selling olive oil
beneath the family home in Lucca.
This is why Bertolli is giving the
public the chance to support their
local delis by launching the Bertolli
Spread Olive DOro Awards, to nd
the nations favourite Italian delis.
Vote now at bertolli.co.uk/competition
and youll be entered into a prize
draw to win a ve-night stay in
Parma, Italy, worth 2,500.
Go to bertolli.co.uk/competition to
vote for your favourite Italian deli
Show love to
your local deli
Vote for your favourite Italian deli in the Bertolli Spread Olive DOro Awards and win a luxury ve-night stay in Italy
IS YOUR DELI A WINNER?
Vote for your favourite Italian deli in one of these
six categories so they are in with a chance of being
voted as one of the UKs best:
s Best Deli Caf
s Best Deli Store Cupboard
s Best Family Run Deli
s Best Produce
s Best Deli Dish
s Best Customer Service
Italian vegetable pie
SERVES 6-8 TAKES 60 MINS
FOR THE DOUGH
250g plain our
30g Bertolli spread
7g dried yeast dissolved in
150ml lukewarm water
FOR THE FILLING
500g potatoes, sliced
1 tbsp extra virgin olive oil, plus a bit extra
25g Bertolli spread
1 small onion, nely sliced
300g courgettes, nely sliced
4 artichokes preserved in oil, sliced
600g spinach
2 eggs
50g grated Parmesan

For the dough, combine the our and
tsp salt in a large bowl. Melt the Bertolli
spread in a microwave, mix into the yeasty
water, then tip into the our. Mix together
to form a dough and knead for 10 minutes.
Cover and let it rise for 2 hours.
Heat oven to 200C/180C fan/gas 6.
Place the potatoes on a lightly greased
baking tray, season and drizzle with oil.
Bake for 15 minutes.
Heat 1 tbsp oil and the Bertolli spread
in a frying pan, and sweat the onion until
softened. Add the courgettes and saut
for 10 minutes. Add the artichokes and
cook for 5 minutes. Add the spinach,
cover with a lid and cook for 5 minutes.
Remove from the heat to cool. Turn oven
to 220C/200C fan/gas 8.
Beat the eggs, add the Parmesan, then
season. Add the vegetables and combine.
Divide the dough in half. Roll out 1 piece
and line a pie dish. Arrange potatoes on
the bottom, then the vegetable lling. Roll
out the other piece of dough and cover the
pie. Prick with a fork and brush with more
oil. Bake for 30-35 minutes until golden. R
e
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Weekend
Just for two
When theres only two, the cooking is easier
and you can afford to be more extravagant
with the ingredients. So set the table and enjoy
one of Sara Buenfelds restaurant-quality
main courses at home
Photographs PHILIP WEBB
Fettuccine with seared scallops & prosciutto
Three
special
suppers

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Weekend
WHAT TO
DRINK
Pick a young,
fresh Italian
white that wont
dominate the
delicate scallops.
Winemakers
Selection Tuscan
White 2012, Italy,
12.5% (6.99,
Sainsburys), is
a crisp blend of
three grape
varieties, and a
good choice for
sh recipes.
Fettuccine with seared
scallops & prosciutto
EASY

SERVES 2 PREP 15 mins COOK 5-10 mins
Choose big fat scallops with corals for this
speedy but smart recipe. You have to be
careful not to overcook scallops, but their
prosciutto wrappers will protect them, as
well as adding an extra savoury hit. Dont
be tempted to up the amount of thyme or
it will overpower the other flavours.
6 scallops with corals
6 slices prosciutto, halved lengthways
175g/6oz fresh egg fettuccine or
tagliatelle
3 tbsp extra virgin olive oil, plus extra
for drizzling (optional)
tsp thyme leaves
zest 1 lemon and juice
4 tbsp dry white vermouth (I used
Noilly Prat)
good handful chopped at-leaf parsley
WHAT TO
DRINK
Made from a grape
variety also used
for Port, Finest
Touriga Nacional
Ros 2012,
Alentejo, Portugal,
13% (7.99, Tesco),
is bursting with
oral, fruity charm,
and plenty of
avour to match
the spicing here.
1 Cut the orange corals from the scallops
and nely chop them. Halve the white
scallops to make 2 fat pieces and roll
them up in the strips of prosciutto.
2 Cook the pasta in salted water
following pack instructions it should
only take about 4 mins. Meanwhile, heat
the oil in a large, deep saut pan and sear
the scallops for 1-2 mins, to brown the
prosciutto and lightly cook the scallop
inside. Lift from the pan onto a warm
plate and leave to rest.
3 Add the garlic to the pan juices and fry,
stirring, until golden. Tip in the chopped
corals and thyme, and stir-fry for a few
mins more. Add the lemon zest, juice and
vermouth, let it bubble down to at least
half, then toss in the parsley. Drain the
pasta and add to the pan with salt and
plenty of black pepper, then toss to make
sure the strands are well coated. Add the
prosciutto-wrapped scallops and serve
drizzled with a little extra oil, if you like.
Lebanese poussin with
spiced aubergine pilaf
A LITTLE EFFORT

IRON

3 OF 5
A DAY
GLUTEN
FREE
I love browsing in specialist grocers
whether Middle Eastern, Polish or Asian
then coming home to cook with some
different ingredients. If you cant find
pomegranate molasses, buy pomegranate
juice from the supermarket and boil it
down by two-thirds to make a thick syrup.
1 aubergine, roughly diced
1 tbsp olive oil, plus a bit extra
2 small poussins
tsp allspice, plus 2 good pinches
2 bay leaves
1 onion, halved and thinly sliced
100g/4oz basmati rice
2 tbsp pine nuts
tsp ground cinnamon
good pinch of ground cloves
200ml/7 oz hot chicken stock
(or gluten-free alternative)
2 tbsp currants
1 large tomato, chopped
1 tbsp each chopped mint and dill,
plus a few leaves and sprigs to serve
2 tbsp pomegranate molasses
sumac, for sprinkling (optional
I used Bart)
1 Heat oven to 200C/180C fan/gas 4. Toss
the aubergine in 1 tbsp of the oil until well
coated. Pour into a large roasting tin, then
push to the sides of the tin to make a
space for the poussins. Rub some oil onto
the skin of the poussins, sprinkle with the
pinches of allspice, salt and lots of black
pepper, pop a bay leaf inside each bird,
then roast for 35 mins. (Leave to cook for
about 10 mins before you start the pilaf
so they are ready at the same time.)
2 To make the pilaf, heat the
remaining 1 tbsp oil in a medium pan
and fry the onion for 5-8 mins until
golden. Tip in the rice and pine nuts,
stir for about 1 min, then add the spices,
including the tsp allspice. Pour in the
stock, stir in the currants, then cover
the pan and cook for 7 mins.
3 Take the lid off the pan, add the
tomato, mint and dill, then cover and
cook 2-3 mins more until the stock has
been absorbed and the rice is tender.
Set aside, covered, to keep warm.
4 Meanwhile, once the poussins
have had their 35 mins, drizzle the
pomegranate molasses over them and
return them to the oven for 10 mins more
until they and the aubergines are tender.
5 Set the poussins aside to rest for a few
mins while you toss the aubergine into
the pilaf. Serve the poussins whole, or
portion and serve on top of the pilaf.
Scatter with the dill and mint leaves, and
sprinkle with a little sumac, if you like.

Its always a treat to cook a meal for just my husband
and me. We both love trying different ingredients,
combinations and cuisines so weekends give me
a chance to take a bit more time with food shopping,
and then relax in the kitchen and experiment

Weekend
WHAT TO DRINK
It takes a big wine to stand up to fruity
sloes and plums. Malbec from Argentina
does the job nicely. Septimo Da Malbec
2010, Mendoza, 14% (9.99 down to 7.99
when you buy two until 2 September,
Majestic), is packed with mulberry and
plum fruit, with a ne undertone of tar.
Fennel Dauphinoise
EASY

CALCIUM

GLUTEN
FREE
SERVES 2 PREP 15 mins COOK 1 hr
Heat oven to 180C/160C fan/gas 4. Put
225g very thinly sliced medium-sized
potatoes, 1 small sliced fennel bulb
(fronds reserved), and 1 nely chopped
garlic clove in a medium non-stick pan.
Pour in 75ml whole milk and 100ml
double cream, season well and simmer
gently, covered, for 10 mins, stirring halfway
through, until potatoes are just tender.
Divide the mixture between 2 small
(about 150ml) buttered ramekins and
scatter with 2 tbsp nely grated
Parmesan (or vegetarian alternative).
Bake for 40 mins until the potatoes are
golden and tender when pierced with a
knife. Snip the reserved fennel fronds
over before serving.
fat 33g, sat fat 21g, bre 5g, sugar none, salt 0.4g
Pan-fried venison with
sloe gin & plum sauce
EASY

LOW
FAT
IRON

1 OF 5
A DAY
GLUTEN
FREE
6 juniper berries, nely chopped
2 venison steaks
15g/oz butter
3 plums, 2 quartered, 1 nely chopped
1 garlic clove, nely chopped
3 tbsp sloe gin (or use 2 tbsp Port)
125ml/4 oz hot beef stock made
with 1 tbsp liquid beef stock
(or gluten-free alternative)
thyme sprigs
wilted spinach, to serve (optional)
1 Press the juniper and lots of black
pepper onto the steaks. Heat the butter
in a frying pan until foaming, add the
plum quarters and the steaks. Cook to
your liking, turning halfway through.
Remove and keep warm.
2 Tip the chopped plum and garlic into
the pan juices and cook, stirring, until
softened. Pour in the sloe gin, allow to
sizzle, then add the hot stock. When the
plums are really soft, press the mixture
through a sieve to remove the skins. Try to
get as much pulp through as you can, as
this will add avour and body to the sauce.
If it's too thick, add a dash of boiling water.
3 Put the steaks on warmed plates, top
with the plum quarters and spoon round
some sauce. Scatter over the thyme and
a little black pepper. Serve with Fennel
Dauphinoise (below) and wilted spinach.
Rich seasonal avours

In partnership with
When youre looking for inspiration for what to make for
family meals, sometimes a look in the kitchen cupboards
is all it takes for cooking creativity to strike.
You want something easy to make thats tantalising
enough to tempt everyones taste buds, but that doesnt rely
on the same old tried and tested recipes. Experiment with
Green Giant vegetables they can help you make original
creations youll love. After all, vegetables are versatile,
plentiful and delicious, and a great way to celebrate summer.
Green Giant always brings you the best-quality vegetables.
For instance, Green Giant Sweet Corn is picked at the peak
of perfection and then steam-cooked within hours so its
crisp, juicy and delicious every time.
Green Giant Sweet Corn is a storecupboard secret. Spying
a can of Green Giant Sweet Corn sitting on the shelf can stir
all sorts of summer eating ideas including this recipe for a
delicious family chicken salad with sweet corn, which was
developed in collaboration with Latelier des Chefs cooking
school in London. Try serving it as a starter, or as a main
with crusty bread a meal that the whole family can enjoy.
For more information and recipe inspiration, visit
greengiant.co.uk or facebook.com/GreenGiantUK
Its in the can
Make your summer sensational with a simple and scrumptious sweet corn
salad that the whole family is guaranteed to fall in love with
Family chicken salad
with Green Giant
TM
Sweet Corn
SERVES 2 AS A MAIN COURSE,
4 AS A STARTER TAKES 10 MINS TO
MAKE, 20 MINS TO COOK
400g chicken breasts
1 tbsp olive oil
FOR THE DRESSING
2 tsp red wine vinegar
1 tsp Dijon mustard
3 tbsp sunower oil
FOR THE SALAD
198g can Green Giant
TM
Salt Free
Sweet Corn
cucumber, halved lengthways
and thinly sliced
1 carrot, grated
100g bag mixed salad leaves,
washed and dried
Heat oven to 180C/160C fan/
gas 4 and heat a griddle pan until
very hot.
Rub the chicken breasts with the
olive oil, then season with a pinch
of sea salt and ground black pepper.
Put the chicken on the griddle
pan and cook on both sides for
2 mins or just until you have good
char marks.
Transfer the chicken to a baking
tray and cook in the oven for about
10 mins more, or until cooked
through. Allow to cool, then cut
into thin slices.
For the dressing, whisk together
the vinegar and mustard. Gradually
whisk in the sunower oil. Season
to taste.
Drain the sweet corn. In a large
bowl, toss the cucumber, carrot,
sweet corn and salad leaves together.
Pour over the dressing and mix
well. Serve with slices of chicken
arranged on top of the salad.
CHEFS TIP
Dress the salad just before you
serve it so the leaves dont wilt.
TASTY TIP
Did you know Green Giant has
an exciting range of canned
vegetables that includes
Asparagus, Artichokes, Hearts
of Palm and Baby Cobs? Add them
to pasta dishes, pies, salads and
other dishes for an easy, tasty
way to reach your ve-a-day.

Weekend
Barney Desmazery helps
his seven-year-old daughter
Maisie cook a big batch
of sh cakes for a family
supper or for the freezer
Photographs DAVID MUNNS
fish
cakes
Maisie makes
For more great recipes
you can cook with
your children, visit
bbcgoodfood.com/
kidscookingrecipes

The food in this photo was
made by Maisie, seven
HEART
HEALTHY
WHAT YOU NEED
Large saucepan
Slotted spoon
Colander
1 small and 2 large
mixing bowls
Potato masher
Wooden spoon
Small and large
shallow dishes
Whisk
Frying pan
Spatula
Lemon juicer
Kitchen paper
Plastic spoon
BEFORE YOU START
Clear a surface so
you have a clutter-
free cooking area.
If your child cant
reach the cooking
surface, make sure
that they stand on
something secure.
Roll up sleeves or
wear a T-shirt.
Put on an apron, tie
back long hair or
use a hair band, and
wash hands well.
Gather all the
ingredients and
equipment together.
Place a damp piece
of kitchen towel
under their chopping
board to stop it from
sliding around.
Never leave a child
unattended not
only is it unsafe but
they may add
ingredients that will
spoil the recipe.
SAFETY FIRST this
recipe involves a
bit of cooking which
will need to be done
by an adult.
W
e try to eat together as a family at least twice
a week, but for this to be a happy and relaxed
occasion, I have a list of kiddy food quirks that
need to be adhered to otherwise there will be grumpy
faces from the moment we start.
My solution to this frustration is to come up with a
collection of what I call blueprint recipes. These are
dishes that can be easily tweaked to suit every family
member so theres no moaning at the table. Maisie tells me
that she doesnt like sh cakes, but once she has made
them into large ngers, they become yummy. Neither of
my children will eat anything with green stuff (chopped
herbs) in it, but my wife and I wouldnt want to eat them
without so I make a basic sh cake mixture that the kids
like, then divide it into two and pack one half with more
grown-up avours like capers or horseradish. This keeps
everyone happy without having to do too much extra work.
Here are some general points on sh cakes:
V Kia loj wooa Wo?ja ih Mj?aWmM^ ?ha xh W?Lj ?j
a great way to include omega-3-rich sh into a childs diet
without them having to deal with ddly bones. Its also a
good way to introduce smoked sh to younger kids.
V 0hjj ?j ljh ow lilj joM wo aiwwjjh ?~j ~o
:oh~j Whilajh will jhjo m?hih~ ?ha m?hih~^ whilj
older kids will have fun shaping the cakes.
V 0hj xh W?Lj W?h Mj m?aj l?~j o m?ll o ?aiioh?ll
shaped whatever your child prefers.
Fish cake ngers

EASY

800g/1lb 12oz oury potatoes
2 skinless salmon llets (about
250g/9oz) cut into chunks
3 smoked mackerel llets (about
140g/5oz)
zest 1 lemon, saving juice to serve
plain our, for dusting
3 eggs
100g/4oz dried breadcrumbs
3 tbsp sunower oil, plus more
if needed
TO SERVE
6 tbsp mayonnaise
lemon juice, from above
1 small garlic clove, chopped (optional)
200g/7oz frozen peas, cooked
few handfuls watercress
FISH CAKE FINGERS PER SERVING 275 kcals,
protein 15g, carbs 26g, fat 12g, sat fat 2g,
bre 1g, sugar 1g, salt 0.5g
MAYONNAISE PER SERVING 96 kcals,
protein 2g, carbs 2g, fat 9g, sat fat 1g,
bre 1g, sugar 1g, salt 0.2g
ADDING OTHER FLAVOURS
You can gauge how adventurous your kids
are and what you can add to your sh
cakes. At their most basic, they can be
nothing more than sh and potatoes, but
lots of other avours like different herbs,
chopped capers, mild curry powder
or mustard can be added as well.
FOR EXTRA CRUNCH
For really well-coated sh cakes, dip them
twice in egg and breadcrumbs. However,
this does make for a thicker coating that
will absorb more oil while cooking.
COOKING FROM FROZEN
Heat oven to 180C/160C fan/gas 4. Drizzle
some olive oil over the Fish cake ngers
and bake for 25-30 mins, until cooked
through and golden.
NEXT MONTH Maisie makes
Marvellous meatballs

KIDS the writing in red is for you GROWN-UPS the writing in black is for you
F
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Weekend
WHAT WE LEARNT
Three key skills that will be useful
for many other recipes:
MASHING A good basic skill
once mastered, your child can
help in the kitchen every time
youre mashing vegetables.
MOULDING This is a skill kids
can relate to from playing with
Play-Doh. It comes in useful when
making burgers or rolling up
biscuit dough before its chilled.
BREADCRUMBING This is a
very child-friendly kitchen task,
but it can get messy! It can also
be applied to making your own
sh or chicken nuggets or to
attened meat or poultry.
2

Flake the sh.
While the potatoes cook, peel away the skin
from the mackerel llets and get your child to
ake the meat into a small bowl they can taste
some at this point, if they like.
3

Mix it all up.
Add the lemon zest to the potato, and mash
some more. Then add all the aked sh and mix
together well dont worry about breaking up
the sh. If you want, divide the mix in half and
add any grown-up ingredients at this stage.
Leave until cool enough to handle.
4

Roll out into long sausages.
Lightly our a surface and crack the eggs
into a dish. Get your child to whisk them while
you tip the breadcrumbs into another dish. Then
ask them to divide the mash into eight and roll
them on the our into long, fat cylinders.
5

Dip them in the egg.
Working methodically, roll the sausages
carefully in the egg.
6

Coat in crunchy breadcrumbs.
Once the sausages are completely coated
in egg, roll them in the breadcrumbs, making
sure that they are well coated (for extra crunch,
see opposite). The ngers can now be kept in
the fridge for 2-3 days, or frozen for 1 month.
To cook from frozen, see opposite.
7

Get a grown-up to cook them.
Heat the oil in a frying pan and cook the
ngers in batches. Sizzle them for 8-10 mins,
turning regularly until completely golden, then lift
them out onto kitchen paper to drain. Keep them
warm in a low oven while you cook the rest.
8

Make a tasty sauce.
While you are cooking the ngers, your
child can mix the mayonnaise with the lemon
juice and garlic then get them to tip it into a
small dish. Serve the sh cake ngers on a plate
with the peas, watercress and some of the
mayonnaise dip on the side.
1

Make some mash.
Tip the potatoes into a pan of cold water
and bring to the boil. Boil for 10 mins then lower
the heat and drop in the salmon. Turn down the
heat and simmer for about 3-5 mins more until
the sh is cooked. Lift the sh onto a plate with
a slotted spoon. Continue cooking the potatoes
until soft, then drain. Tip the potatoes into a
bowl and get your child to mash them.

Pack a healthy
lunchbox
Good Food takes up the challenge to create
packed lunches that boost energy, brighten
the day and keep you going until dinner time
Recipes KATY GREENWOOD Photographs WILL HEAP
Advice
& recipes
for all
ages
z Write a message or your
childs name onto a boiled
egg or a banana skin.
z Make fruit more exciting with a fruit
slaw. Cut apple, rm mango, peaches
and plums into ne matchsticks, add
a few blueberries and toss together
with a little lime juice. Serve in tubs.
z Freeze berries, banana slices or grapes
before packing into containers they
will defrost by lunchtime but keep
the lunchbox cool.
z Swap the tuna mayonnaise in their
sandwiches for tinned mackerel or
salmon mixed with mayonnaise
these will provide a higher amount
of essential omega-3 fatty acids.
z Instead of a sandwich, give them
a little tub of houmous with blanched
broccoli, raw carrot, red pepper or
cucumber sticks for dipping.
Get kids to eat up!
With more than half of children taking a
packed lunch to school thats a staggering
5 billion lunches a year not to mention
the many ofce and outdoor workers who
rely on them, its clear what a vital contribution
lunchboxes make. That said, thinking up
inspiring ideas can be a challenge. It's tempting
to fall into the trap of using packaged, ready-
made options. Although these seem like
the easy answer, they tend to be high in fat,
saturated fat, salt and sugar.
Keep choices varied, fresh and tasty our
lunchbox recipes not only look and taste great,
theyre also high in protein, veg, fruit and bre,
but low in fat, salt and sugar. Lunch is an
important point in the school day and should
provide at least a third of your childs daily
requirements without it youngsters struggle
to concentrate in the afternoon. Pack plenty
of sustaining, nutritious options to make the
school day a productive one.
Exciting ideas for children
Coping with a fussy eater
Involve your child in planning and preparing their
lunchbox kids are more likely to try foods that
theyve been involved in selecting and making.
Children are happier choosing from a small range
of foods. If your child seems to pick just one or
two favoured things every day, this is not unusual
gradually introduce more options but be prepared
to be patient.
If they refuse wholegrains, like wholemeal bread,
dont worry some small children nd brous foods
too lling and they may even upset their small
stomachs. Instead, supply bre by opting for beans
and pulses pured into a creamy dip or add to salads
or sandwich llings. Introduce brown versions of rice,
pasta and bread when your child is a little older.
Talk with other mums and use their childs healthy
appetite as an example for yours to follow.
Dont use food as a reward this reinforces the
idea that sugary, fatty foods are better options
than healthy whole fruit or dairy products.
How much does my child need?

Youve probably noticed that some food labels display
the percentage of your Guideline Daily Amount
(GDAs) that the food supplies many manufacturers
show these gures to help you make sense of the
information on the label. GDAs are a guide to the
amount of calories and nutrients an adult or child may
have as part of a balanced, healthy diet. Remember,
WE ALL VARY IN SIZE AND ACTIVITY LEVELS SO THESE lGURES
are only a guide, but they can help you to see how
much a food is contributing to your childs daily diet.
Guideline Daily Amounts for children aged 5-10
Whats a lot Whats a little
Fat -ORE THAN G
per 100g
3g or less
per 100g
3ATURATES More than 5g
per 100g
1.5g or less
per 100g
3UGAR -ORE THAN G
per 100g
5g or less
per 100g
3ALT More than 1.5g
per 100g
0.3g or less
per 100g
Energy 1,800 kcal
Protein G
Carbohydrates G
Sugar 85g
Fat G
Saturates G
Fibre 15g
Salt G
Buy healthier what to check on the label
When you do buy ready-packaged options, read the
label this is key to making good choices. Heres the
information you need at your ngertips:
For more information on food labels and food values, visit nhs.uk/livewell
Find recipes at
Lemon & coriander
houmous
Tortellini with pesto
& broccoli
Mango & banana
smoothie

Healthy
A drink ideal options include water, pure
100% fruit juice, milk or yogurt-based
drinks (with less than 5% added sugar).
Portion sizes for little ones (5-10 years)
Fruit
The amount your child can t in
the palm of their hand typically
one small apple or banana, or
three or four cherry tomatoes.
Protein is important for helping
your child to grow. It will also
keep them feeling fuller for
longer. Good choices include
skinless chicken, oily sh,
eggs and dairy foods, as well
as beans and pulses for
vegetarians. Give your child
the amount they can t in the
palm of their hand.
Starchy carbs such as bread, noodles,
pasta, rice or potatoes. These are
important for energy and should make
up a third of their lunchbox opt for
wholegrain versions or, for sandwiches,
try one of the high-bre white breads.
Dairy
s 9OGURT/FROMAGE FRAIS, CHILDSIZE POTS VARY FROM S0100G.
s (ARD CHEESE LIKE CHEDDAR, APPROXIMATELY 1SG20G.
s 3OFT CHEESE, APPROXIMATELY 202SG.
s 'LASS OF MILK, APPROXIMATELY 1S017SML.
Calcium is essential for bone-building. Good sources are milk, cheese,
yogurt and fromage frais, as well as green leafy veg and canned sh.
Vegetables Aim for two
portions of fruit and veg,
with at least one being veg
OR SALAD. &RESH, FROZEN,
dried, canned or you can
use a juice they all count.
.
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Pizza pasta salad
EASY

1 OF 5
A DAY
85g/3oz pasta, use a favourite shape
1 tsp olive oil
1 tbsp sundried tomato pesto
85g/3oz baby plum tomatoes, halved
50g/2oz light mozzarella, cubed
3-4 black olives, halved
4 slices salami, sliced into ribbons
handful basil leaves
Cook the pasta following pack instructions. Drain,
rinse under cold water to cool, then drain well.
Toss with the oil and sundried tomato pesto,
season to taste. Place in a jar or plastic box and
scatter over the remaining ingredients in layers,
ending with the basil.
teenagers
Interesting lunches for
Black bean chimichurri salad
EASY

FIBRE

VIT C

3 OF 5
A DAY
GLUTEN
FREE
400g can black beans, drained and rinsed
1 tomato, roughly chopped
red onion, nely chopped
avocado, chopped
50g/2oz feta, crumbled into chunks
FOR THE CHIMICHURRI
large handful coriander
large handful parsley
garlic clove, roughly chopped
tsp chilli powder
tsp ground cumin
1 Whizz all the chimichurri ingredients together in
a blender or the small bowl of a food processor,
until combined. Season to taste and set aside.
2 In a bowl or plastic container toss together all
the salad ingredients. Drizzle over the dressing,
or keep it separate in a small jar to stir through
the salad just before eating.
Vietnamese chicken baguettes
(Bhan Mi)
EASY

LOW
FAT
1 OF 5
A DAY
1 small chicken breast
1 tsp olive oil
1 tsp rice vinegar
tsp golden caster sugar
juice lime
small carrot, peeled and grated
2 spring onions, thinly sliced
2cm/1in piece cucumber, deseeded
and sliced
red chilli, thinly sliced into rounds
1 sandwich baguette
3-4 Little Gem leaves, washed
1-2 tbsp sweet chilli sauce
1 Put the chicken breast between 2 pieces of
cling lm and bash with a rolling pin to about
1cm thick. Heat a griddle pan until hot. Rub the
chicken with the oil, cook for 2-3 mins per side,
or until cooked through. Set aside to cool.
2 Mix together the rice vinegar, sugar and lime
juice, stirring until the sugar is dissolved. Add the
carrot, spring onions, cucumber and chilli.
3 Split a sandwich baguette along the top. Stuff
with the Little Gem leaves and shred the chicken
on top. Pile on the carrot mixture and wrap or
place in a plastic box. Put the sweet chilli sauce
in a small portable pot and when its time for
lunch, pour over the sauce just before tucking in.
Japanese-style bento box
EASY

FOLATE

FIBRE

VIT C

OMEGA-3

2 OF 5
A DAY
SERVES 1 PREP 20 mins, plus cooling
COOK 25 mins
100g/4oz fresh edamame in the pods (or
frozen soya beans)
handful of a favourite fruit, such as fresh
pineapple, blueberries or strawberries
FOR THE SUSHI
100g/4oz sushi rice
1 tbsp rice vinegar
tsp golden caster sugar
1 sheet nori
1 smoked mackerel llet, about
75g/2oz, aked
1 tbsp light mayonnaise
2 spring onions, chopped
pea-sized blob wasabi (optional)
red pepper, thinly sliced lengthways,
about 6 slices
1 Bring a pan of water to the boil and cook the
edamame for 3-4 mins (or 1-2 mins if using frozen
soya beans) until tender. Drain, sprinkle with salt
and set aside.
2 Rinse the rice well in cold water until the water
runs clear. Put the rice in a heavy-based pan with
a tight-tting lid and cover with 200ml water.
Bring just to the boil, then put on the lid, turn the
heat to its lowest point and cook for 15-20 mins,
until the liquid is absorbed. Remove from the
heat and leave with the lid on for another 10 mins.
3 Spoon the cooked rice into a wide bowl and
leave to cool a little. Stir together the rice vinegar,
sugar and a small pinch of salt, until the sugar
and salt dissolve. Mix this into the cooled rice.
Lay the nori sheet on a sushi rolling mat or sheet
of cling lm. With damp hands, spread the rice
over two-thirds of the nori sheet.
4 Mix the smoked mackerel, mayonnaise and
spring onions, season well with black pepper.
Spread a line of wasabi down the middle of the
rice, if using, and layer on the red pepper pieces,
then the sh mixture. Roll the sushi up, starting
from the end covered with rice. Dampen the
uncovered end to help it stick. Slice into about
6 x 3cm thick pieces.
5 Pop the sushi rolls into a bento box or
lunchbox, adding the edamame and fruit
to the other compartments.
MAKE IT
GLUTEN
FREE
Swap the mayonnaise for a gluten-free variety.
This is the time that kids start to exert
more control over what they eat, which
makes guiding them towards the right
choices all the more difcult. It's worth
reminding your teenager that eating
well not only helps them to perform at
their best, but its key for looking and
feeling fab. Our on-trend recipes will
not only make their mates envious,
but are designed to provide the vital
nutrients they need at this stage.
Do include
Iron girls, especially, are at risk of being
low in this mineral, so include plenty of
iron-rich choices like lean meat, dark green
leafy veg, dried fruit like apricots, as well as
chickpeas, lentils and beans.
Zinc growing kids need this mineral,
especially as teens, so include good sources
like lean beef, eggs, Brazil nuts and almonds
(taking into consideration your child's school
guidelines about nuts) as well as seeds
including pumpkin and sesame.
Omega-3 fatty acids these all-important
fatty acids keep the brain well-oiled and help
to establish healthy, balanced hormones.
Try oily varieties of sh including salmon,
tuna, sardines, trout and mackerel.
Teens love snacking so pack some handy
nibbles like homemade popcorn, avoured
with chilli or paprika instead of salt or sugar.
Avoid
Empty calories from the likes of zzy drinks
and squash swap them for yogurt-based
smoothies, 100% fruit juice or plain water.
8

Healthy
Black bean
chimichurri salad
Pizza pasta salad
Japanese-style
bento box
Vietnamese chicken
baguettes (Bhan Mi)
New ideas
for your
teenager

Moroccan chickpea soup
EASY

LOW
FAT
3 OF 5
A DAY
GOOD
4 YOU
1 tbsp olive oil
1 onion, chopped
1 red chilli, deseeded and roughly chopped
1 tbsp grated fresh ginger
1 tsp cumin
1 tsp ras el hanout
tsp cinnamon
200g/7oz roasted red peppers, from a jar
2 x 400g cans chopped tomatoes
400ml/14 oz vegetable stock
400g can chickpeas, drained and rinsed
2 preserved lemons, rind chopped (discard
the pulp and seeds)
1 tbsp clear honey
50g/2oz wholewheat couscous
1 Heat the oil in a large lidded pan. Add the
onion and garlic, put on the lid and cook for
5 mins, stirring halfway through. Stir the chilli,
ginger, cumin, ras el hanout and cinnamon into
the pan and cook for 1 min. Add the peppers,
tomatoes and stock. Bring to the boil, turn down
to a simmer, put on the lid and cook for 10 mins.
2 Blitz the soup with a stick blender, or in a food
processor until smooth. Return to the pan and
add more liquid to thin the soup, if you like. Stir
in the chickpeas, preserved lemons, honey and
some seasoning. If eating straight away, add the
couscous and heat through for 5 mins. (If taking
to work, add the couscous just before reheating).
MAKE IT
GLUTEN
FREE
Swap the couscous for cooked quinoa or lentils.
Chicken gumbo
EASY

LOW
FAT
VIT C

2 OF 5
A DAY
GOOD
4 YOU
1 tbsp olive oil
500g/1lb 2oz skinless, boneless chicken
thighs, cut into chunks
1 onion, chopped
1 green pepper, deseeded and chopped
3 celery sticks, nely chopped
1 garlic clove, nely chopped
tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1 bay leaf
1 heaped tbsp plain our
100g/4oz okra, sliced into 2cm rounds
small handful sage, leaves chopped
crusty bread or microwave rice, to serve
1 Heat the oil in a large pan over a medium
high heat. Add the chicken and cook in batches
for about 5 mins to brown all over. Remove the
chicken with a slotted spoon and set aside.
2 Add the onion, green pepper and celery to the
pan, put on the lid and cook for 5 mins, stirring
occasionally until softened a little. Stir in the garlic,
spices, thyme and bay leaf and cook for 1 min
until fragrant. Return the chicken and any
juices to the pan with the our, stirring to coat
everything. Pour in the tomatoes and stock, and
bring to the boil, cook for 5 mins, then add the
okra and half the sage. Turn down to a simmer,
put on the lid and cook for 10 mins. Then season
and serve, scattering the rest of the sage over.
Satisfying recipes for adults
Avoid that mid-afternoon slump by packing
foods that help to balance blood sugar. The B
group of vitamins and chromium are important
for this, so include wholegrains and lean meats
as well as tomatoes, potatoes and onions.
Combining protein and bre with carbs will
also help to get you through the afternoon.
Aim to
Fill up on bre by adding grains such as barley
or pulses (including lentils) to soups both help
manage cholesterol levels.
Vary the bread you use by opting for granary,
rye, pumpernickel or seeded varieties of wraps,
rolls, bagels or pitta. Omit the butter or spread
when using moist llings in sandwiches to help
keep fat and calories down.
Slash salt levels by using low-sodium stocks in
soups and opt for rice, pasta or potato salads
in place of sandwiches at least 2-3 days a week.
If you love sandwiches, choose lower-salt
llings such as chicken or turkey salad.
Make the most of leftovers these save time,
money and can offer a healthier choice (eg
cold, sliced frittata served with a green salad).
Be good to your heart and include oily sh once
a week choose from sardines, salmon, trout
or mackerel.
Choose a healthy snack to get you through
the day a handful (30g) of unsalted nuts or
seeds are full of stress-busting nutrients.
Avoid
Sweets, chocolate and biscuits use fruit
or dairy options to satisfy that sweet need.
Too much tea and coffee opt instead
for water, 100% fruit juice, milk, a yogurt
smoothie, green or herbal teas.
Fattoush
EASY

FOLATE

FIBRE

VIT C

3 OF 5
A DAY
GOOD
4 YOU
2 tomatoes, chopped into chunks
cucumber, deseeded and sliced
red onion, sliced
1 small head Romaine lettuce, shredded
handful mint leaves, roughly chopped
handful parsley leaves, roughly chopped
2 pitta breads
1 tsp sumac
FOR THE DRESSING
garlic clove, crushed
2 tbsp red wine vinegar
juice lemon
1 The night before, toss together all the salad
ingredients except for the pitta bread and sumac.
Make up the dressing and season to taste. Leave
these separate until the morning.
2 The next morning, toast the pitta breads until
lightly golden. When cool, tear into pieces and
combine with the salad and dressing. Spoon into
2 plastic boxes and sprinkle over the sumac.
Scandi salmon salad
EASY

FOLATE

VIT C

OMEGA-3

1 OF 5
A DAY
400g/14oz baby new potatoes, halved
1 lemon
2 salmon llets (about 250g/9oz)
150ml/pt half-fat crme frache
pack dill, nely chopped
pack at-leaf parsley, nely
chopped
1 tbsp French mustard
red onion, nely chopped
100g/4oz radishes, quartered
1 Heat oven to 200C/180C fan/gas 6. Boil the
potatoes in a large pan of salted water. Bring
to the boil and cook for 15 mins, or until tender.
Drain and set aside to cool.
2 Meanwhile, zest the lemon, set the zest aside
and thinly slice half the lemon. Put the salmon on
a baking sheet, season and top with the lemon
slices. Roast in the oven for 12-15 mins, until just
cooked through. Leave to cool.
3 Mix together the crme frache, dill, parsley,
mustard, the reserved lemon zest and one
squeeze of the remaining lemon half. Toss
together the cooled potatoes with the onion,
radish and dressing. Flake over the salmon
and season. Take the part-squeezed lemon
half with you to squeeze over just before eating.
fat 26g, sat fat 10g, bre 4g, sugar 8g, salt 1g
8
8

Healthy
Fattoush
Scandi salmon salad
Moroccan
chickpea soup
Chicken gumbo
Great
choices
to take to
work

GoodDeals
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savings in
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This non-stick, multi-purpose pan from Viners
is ideal for quick weeknight suppers, one-pot
family meals, roasting and frying. Made from
induction-compatible stainless steel, with a
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The pan has a glass lid with a large loop
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measures 30cm in diameter and has a capacity
of 3.96 litres. The pan is dishwasher safe and
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Really useful
non-stick pan
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Healthy
Healthy sides
Chipotle hasselback
sweet potatoes
EASY

LOW
FAT
1 OF 5
A DAY
GOOD
4 YOU
SERVES 4 PREP 10 mins COOK 1 hr
4 sweet potatoes
2 tbsp olive oil
1 tbsp chipotle paste
zest and juice 1 lime
handful coriander leaves, to serve
1 Heat oven to 200C/180C fan/gas 6. Slice
the potatoes to about three-quarters
of the way through at 1cm intervals.
Brush with tbsp of the olive oil, place
on a baking tray and bake for 35-40 mins.
Meanwhile, mix together the remaining
oil, the chipotle, lime zest and juice.
2 Remove the potatoes from the oven
and brush all over, and down into the
slits, with the chipotle mixture. Return
to the oven for another 15-20 mins or
until cooked through. Scatter with the
coriander leaves just before serving.
Japanese-style brown rice

EASY

FOLATE

GOOD
4 YOU
250g/9oz brown rice
175g/6oz frozen soya beans
2 tsp nely grated ginger
4 spring onions, thinly sliced
on the diagonal
1 Cook the brown rice following pack
instructions, adding the soya beans for
the nal 2 mins of cooking. Meanwhile,
mix together the soy sauce, olive oil,
ginger and garlic.
2 Drain the cooked rice and beans,
transfer to a serving bowl and stir
in the soy sauce mixture. Scatter
with the spring onions and serve.
Succotash

EASY

LOW
FAT
1 OF 5
A DAY
GOOD
4 YOU
GLUTEN
FREE
4 sweetcorn cobs
1 tbsp olive oil
100g/4oz frozen baby broad beans
1 red chilli, deseeded and chopped
large handful basil, chopped
large handful mint, chopped
1-2 tsp Sherry vinegar
1 Use a knife to cut down the length of
the sweetcorn to remove the kernels.
Heat the oil in a large lidded pan. Cook
the kernels and garlic over a medium
heat for 5 mins, stirring all the time.
2 Add the frozen beans to the pan,
cover and cook, stirring every so often,
for another 4-5 mins or until the beans
are cooked through. Turn off the heat
and add the chilli, herbs and vinegar.
Taste and add seasoning, if you like.
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Serve with your
favourite roast
or a BBQ
Delicious with
pork or chicken
Good with
oily sh or
grilled meats

Christmas on the
Continent by rail
Board a train and celebrate with a festive
cultural break in Europe this December
GoodDeals
Great
savings in
this issue of
FROM
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PER PERSON*
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quoting FOOD XMS SEP13 or visit traveleditions.co.uk/goodfood
CHRISTMAS ON LAKE ANNECY
Eight days half-board, departing 20 December 2013
Enjoy a tranquil Christmas surrounded by the Alpine
majesty in one of Frances most spectacular regions.
The fantastic family-run Les Grillons Hotel, which sits
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offers the perfect base, with roaring res and local
cuisine thats received rave reviews. A relaxed touring
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sights Chamonix, Geneva, Lake Geneva, vian-les-Bains,
Yvoire, Chambry and Aix-les-Bains.
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Eight days half-board, departing 21 December 2013
The magnicence of the Italian Riviera has been extolled
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and peaceful Alassio, and discover the dramatic coastline,
tumbling villages and colourful harbours with visits to
Genoa, Cervo and Portono, with a full day trip to the
principality of Monaco. The centrally located, family-run
Hotel Toscana has excellent facilities and a restaurant
that uses both local and Tuscan produce.
OTHER CHRISTMAS-BY-RAIL TOURS:
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All tours include:
s Return Eurostar and TGV from St Pancras or Ebbseet
via Paris/Lille.
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s Full coach touring itinerary of the regions highlights,
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Lake Annecy
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Strasbourg, Alsace

Healthy
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Bake it better
Packed with apple, blueberries, banana and seeds, these lighter mufns are full of goodness
Recipe CASSIE BEST Photograph ROB STREETER
Breakfast mufns
EASY

This healthier version of a coffee shop
muffin uses mashed banana and apple
sauce to provide natural sweetness, while the
blueberries give you an extra hit of vitamins.
2 large eggs
150ml pot natural low-fat yogurt
50ml/2 oz rapeseed oil
100g/4oz apple sauce or pured
apples (nd with the baby food)
1 ripe banana, mashed
4 tbsp clear honey
50g/2oz rolled oats, plus extra
for sprinkling
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
100g/4oz blueberries
2 tbsp mixed seeds (we used
pumpkin, sunower and axseed)
1 Heat oven to 180C/160C fan/gas 4. Line
a 12-hole mufn tin with 12 large mufn
cases. In a jug, mix the eggs, yogurt, oil,
apple sauce, banana, honey and vanilla.
Tip the remaining ingredients, except the
seeds, into a large bowl, add a pinch of
salt and mix to combine.
2 Pour the wet ingredients into the dry
and mix briey until you have a smooth
batter dont overmix as this will make
the mufns heavy. Divide the batter
between the cases. Sprinkle the mufns
with the extra oats and the seeds. Bake
for 25-30 mins until golden and well risen,
and a skewer inserted into the centre of
a mufn comes out clean. Remove from
the oven, transfer to a wire rack and
leave to cool. Can be stored in a sealed
container for up to 3 days.

Crispy chicken

EASY

GOOD
4 YOU
SERVES 4 PREP 15 mins, plus 1 hr or
overnight marinating COOK 20 mins
150ml/pt buttermilk
2 plump garlic cloves, crushed
4 x skinless, boneless chicken breasts
(total weight 550g/1lb 4oz),
preferably organic
50g/2oz Japanese panko breadcrumbs
2 tbsp self-raising our
rounded tsp paprika
rounded tsp English
mustard powder
rounded tsp dried thyme
tsp hot chilli powder (see tip, left)
tsp ground black pepper
3 tbsp rapeseed oil
1 Pour the buttermilk into a wide shallow
dish and stir in the garlic. Slice the
chicken into chunky slices, about 9.5cm
long x 3-4cm wide. Lay the chicken in the
dish and turn it over in the buttermilk so
it is well coated. Leave in the fridge for
1-2 hrs, or preferably overnight.
2 Meanwhile, heat a large, non-stick
frying pan and tip in the panko crumbs
and our. Toast them in the pan for
2-3 mins, stirring regularly so they brown
evenly and dont burn. Tip the crumb
mix into a bowl and stir in the paprika,
mustard, thyme, chilli powder, pepper
and a pinch of ne sea salt. Set aside.
3 When ready to cook, heat oven to
230C/210C fan/gas 8. Line a baking tin
with foil and sit a wire rack (preferably
non-stick) on top. Transfer half the crumb
mix to a medium-large plastic bag. Lift
half the chicken from the buttermilk,
leaving the marinade clinging to it.
Transfer it to the bag of seasoned
crumbs. Seal the end of the bag and
give it a good shake so the chicken gets
well covered (you could do all the crumbs
and chicken together if you prefer, but
its easier to coat evenly in 2 batches).
Ive heard some people describe takeaway
fried chicken as mouth-watering, while
others call it greasy. This highlighted my
challenge, to keep it mouth-watering, but
in a much healthier way. A traditional
coleslaw salad accompaniment isnt
much better either, as Kerry Torrens, our
nutritional therapist, pointed out. Typically,
this meal is high in fat, saturated fat and
salt from coating and frying the chicken,
plus all the mayonnaise in the coleslaw.
I tried eliminating all the oil for oven-
cooking the chicken, but that left me with
dry pieces that were denitely not crisp.
Skinless chicken breasts were the leanest
to use I made them tender by marinating
them in buttermilk for as long as I could.
For the coating I tried crumbs, then just
our but as I wasnt deep frying, neither
were right. So I used a combination of the
two, which gave a much lighter, crispier
effect. I mixed in a selection of herbs and
spices for the coating and, instead of
relying on avoured salts such as celery
and garlic for extra taste, I stirred some
crushed fresh garlic into the buttermilk
instead to give a depth of avour.
As I wouldnt be able to crisp the chicken
by deep frying, I managed to get the same
effect by browning the crumbs and our
rst to give them colour, then briey
frying the coated chicken in just a few
tablespoons of oil (both of which gave the
illusion of having been deep-fried). I then
completed the cooking in a high oven on
a wire rack so that it didnt go soggy.
For the coleslaw, I replaced the
mayonnaise with a few choice ingredients
and added a bigger selection of veg. This
gave me a fresh-tasting salad that still had
creaminess and crunch.
The verdict
Finger-lickin good for you! My version has
62 per cent less fat than the classic and
the saturated fat and salt are reduced by
80 per cent. Yet my tasters agreed that the
chicken was moist and juicy while the
coating was crisp without being greasy.
Crispy chicken
& coleslaw
If you love fried chicken then youll be
amazed by Angela Nilsens low-fat recipe
Photographs DAVID MUNNS
Make it
HEALTHIER
Crunchy coleslaw

EASY

VIT C

1 OF 5
A DAY
GOOD
4 YOU
SERVES 4 PREP 20 mins plus chilling
NO COOK
small white cabbage (300g/
11oz total weight)
2 carrots, coarsley grated (175g/
6oz total weight)
6 spring onions, trimmed and chopped
2 tsp rapeseed oil
2 tsp white wine vinegar
2 tbsp natural yogurt
2 tbsp half-fat crme frache
2 tbsp orange juice
2 tbsp toasted sunower seeds
1 Cut out and discard the hard core from
the cabbage then nely shred it. Mix in a
bowl with the carrots and spring onions.
Season with pepper and a pinch of salt,
then chill for 1-2 hrs (optional).
2 Mix together the oil, vinegar and
mustard in a bowl. Stir in the yogurt,
crme frache and orange juice. Set aside.
3 When ready to serve, pour the dressing
over the veggies, add the sunower
seeds and toss together. Let it sit
for 10-15 mins to blend the avours.
PER SERVING 123 kcals, protein 4.1g, carbs 10.1g,
fat 7.2g, sat fat 1.6g, bre 4.7g, sugar 8.7, salt 0.4g
TIPS
The hot chilli
powder gives a
nice bite to the
coating mix but
if you prefer it
milder, add just
a pinch of hot or
mild chilli powder.
Or leave it out
altogether.
Panko
breadcrumbs
are Japanese dried
bread akes, used
traditionally in
coating chicken
in katsu curries.
When fried, they
absorb less fat
than regular
breadcrumbs and
stay light and crisp
once cooked.
Next
month
Angela
creates a
healthier
treacle tart
4 Remove the chicken from the bag. Heat
1 tbsp of the oil in a large, non-stick frying
pan, then add the chicken pieces and fry
for 1 mins without moving them. Turn
the chicken over, pour in another tbsp
of the oil to cover the base of the pan
and fry for 1 min more, so both sides are
becoming golden. Using tongs, transfer to
the wire rack. Repeat with the remaining
seasoned crumbs, oil and chicken.
5 Bake all the chicken on the rack for
15 mins until cooked and crisp, then
serve with the Crunchy coleslaw.
PER SERVING 319 kcals, protein 37.1g, carb 18.6g,
fat 10.5g, sat fat 1.1g, bre 0.8g, sugar 2.2, salt 0.7g

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Healthy
How I made it healthier
s I reduced fat and saturated fat by
using lean, skinless chicken breasts.
s Using buttermilk provided a low-fat
coating for the crumb mix to stick to.
s Fat and saturated fat were reduced
further by frying the chicken in
rapeseed oil, then baking it in the oven.
s Toasting seeds and adding mustard
to the coleslaw dressing gave extra
avour, so I used less salt.
What if I
used chicken breasts with the skin on?
The fat would increase to 24.2g
(5.1g sat fat) per portion.
used full-fat milk instead of buttermilk?
The fat would increase to 11.8g
(2g sat fat) per portion.
used 4 tbsp mayonnaise in the
coleslaw instead of yogurt and half-fat
crme frache? The fat would increase
to 17.2g (2.4g sat fat) per portion.
The incredible results
Per
serving
Classic
crispy chicken
Healthier
version
Classic
coleslaw
Healthier
version
kcals 412 319 189 123
fat 27.7g 10.5g 17.3g 7.2g
sat fat 6g 1.1g 2.6g 1.6g
bre 0.7g 0.8g 3.1g 4.7g
salt 3.5g 0.7g 1.5g 0.4g
Half the fat and salt
of the original and
just as irresistible

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Cook school
Expert advice, techniques,
ideas and best buys from
the BBC Good Food team
Sarah Cook
Food editor
Cassie Best
Assistant food editor
Emily Kydd
Cookery assistant
Barney Desmazery
Food editor
Learn
new
skills
1
Unroll a length of baking paper and fold
one corner down to meet the bottom
edge. Mark the crease, then cut along it
to create a triangle.
2
With the longest edge nearest to you,
take the right-hand corner and fold it so
that it meets the top tip of the triangle,
forming a cone.
3
Holding the two top points together,
wrap the left-hand corner right around
the cone until its pointed end joins up
with the rst two points.
4
All three tips should now be aligned
and the bottom of the cone should be
completely closed if its not, pull and
tweak the tips until it is.
5
Fold the points over several times to secure
the piping bag you could use a paperclip or
stapler to reinforce it. Fill with some icing,
then roll over the top to seal it in.
6
Snip off the tip and start piping, or, for very
precise icing, you can snip the tip off rst,
drop in a nozzle, then ll it with icing.
Do it better
Making a
piping bag
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If you need to decorate biscuits or
cakes and havent got a piping bag,
follow these quick and easy steps
to making your own.
All you need is some baking
parchment and a pair of scissors.
Bear in mind that a homemade bag
is perfect for smaller, ddly jobs,
but not for piping large amounts.
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Edd Kimbers
fancy iced biscuits
The winner of BBC Twos Great British Bake Off
in 2010 shows how to master piping and ood icing
to create these cute biscuits Photographs DAVID MUNNS
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Fancy iced biscuits
EASY
uncooked or un-iced
MAKES 20 PREP 1 hr plus chilling
and setting COOK 15-17 mins
FOR LIME & VANILLA BISCUITS
300g plain our
tsp salt
150g golden caster sugar
zest 3 limes
150g cold unsalted butter, diced
1 large egg
1 tsp vanilla bean paste
TO DECORATE
400g royal icing sugar
juice 1-2 lemons (about 75ml),
or 2-4 limes
gel food colours we used orange,
pink and yellow
PER BISCUIT 210 kcals, protein 2g, carbs 36g,
1
Line a couple of trays with baking
parchment and heat oven to
180C/160C fan/gas 4. Mix together
the our, salt, caster sugar and lime zest
(keep the zested limes for the icing). Add
the butter and rub together until the
mixture resembles ne breadcrumbs.
2
Beat the egg and vanilla bean paste
together with a fork, then mix into
the other ingredients. Knead until
even. Chill until rm, then roll on a lightly
oured surface until about 4-5mm thick.
Stamp out 8cm rounds, transfer to baking
trays, then chill again for 15 mins before
baking for 15-17 mins until golden. Remove
from the oven, transfer to a wire rack and
leave to cool before decorating.
Gel food colours give the
intensity of shade that you
need, without making the
icing too runny.
This technique is called ood
or run-out icing, where a hard
icing barrier is created
which can then be easily
lled with a runnier icing.
TIP
Using vanilla bean paste
means the biscuits will
taste as good as they look.
Edd Kimber hasnt stopped baking since winning BBC
Twos rst Great British Bake Off and has two gorgeous
books out The Boy Who Bakes and Say It With Cake.
To try more of Edds recipes, visit theboywhobakes.co.uk.

Cook school
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3
For the icing, put the royal icing sugar into a
bowl, add about 65ml lemon or lime juice and
use a metal spoon or electric mixer to beat
until it is fairly thick and glossy. If the icing is too thick
though, it will be hard to pipe. Take a quarter of
the icing, put into a piping bag tted with a No 2
(very small round) piping nozzle and set aside.
6
To decorate the biscuits, use the thicker icing
to draw your outline or design onto the
biscuits. Let the icing set for a few minutes.
4
For the ood icing, add another 10ml lemon
or lime juice to the remaining icing, a few
drops at a time until it is pourable. You can
now divide this icing into as many bowls as you like
and colour by mixing in a little gel food colouring.
7
Pipe enough runnier icing to cover the entire
biscuit dont worry about it being neat at
this point. Use a toothpick to spread the icing
evenly inside the hard icing wall. If the surface of
the icing isnt at, gently shake the biscuit back and
forth until you have a smooth covering.
5
Place the coloured icing into three piping
bags, ready for decorating.
8
To add a simple dot decoration, while the icing
is still wet, use the runnier icing again to pipe
dots again this will sink on, leaving you with
a smooth effect. Pop the biscuits onto a baking tray
and place into an oven at its lowest setting for about
30 mins to allow the icing to set hard.
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These hand-iced biscuits look so impressive, but theyre actually
a doddle to make and its surprisingly easy to achieve great results
when you decorate them. In this recipe, Ive kept it simple and just
drawn around the outside of the biscuit. However, once youve got the
hang of this, you can take it further and add any design you wish

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Paul Hollywoods milk loaf
Follow this step-by-step technique for making a simple milk loaf from
How to Bake, by BBC Great British Bake Off judge Paul Hollywood
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Milk loaf
A LITTLE
EFFORT
MAKES 1 loaf PREP 25 mins plus proving
and rising COOK 25 mins
The addition of milk to bread dough creates a
loaf with a soft, light texture and a delicately
sweet flavour. Ive made a traditional loaf
shape, but you could also bake it as a cob,
bloomer or plait (see tip).
Ingredients
500g strong white bread our,
plus extra for dusting
10g salt
25g caster sugar
10g instant yeast
30g unsalted butter, softened
320ml warm full-fat milk
olive oil, for kneading
Equipment you will need
Small bowl
Large mixing bowl
Measuring jug
Cling lm
Pastry brush
1kg (2lb 4oz) loaf tin
Plastic bag
Wire rack
Make double and
freeze the second loaf
Adapted from How to
Bake by Paul Hollywood
(20, Bloomsbury).
Paul Hollywood 2013.
Photographs Peter
Cassidy. You can buy the
book for just 17. Simply call 01326
569444, p&p is free. Or buy online
at sparkledirect.com/goodfood
Before you prove your loaf, slash
down the length of it using a oured
sharp knife to prevent it splitting as
it grows in the oven.
z
Look out for the new series
of The Great British Bake Off
in August on BBC Two. For
more bakes from Paul, visit our website
bbcgoodfood.com.
Tip If you want to plait the loaf, divide the
knocked-back dough into three equal pieces and
roll each into a sausage, at least 25cm long. Join
them together at one end, ready for plaiting.
Start with the outer piece on the right and
lift the piece on the left over the middle. Next,
place the piece on the left over the middle,
then right over the middle, then left over the
middle. Repeat this sequence until the end.
Tuck the ends underneath. Lift the plait onto
a baking tray lined with baking parchment.
Prove and bake as directed in step 6.

Cook school
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Bread-making can be addictive. When you bring your
rst loaf out of the oven and taste it, there will be no going
back you will want to do this time and again. Once you
have tried a few basic breads, your condence will grow
enormously and youll be keen to expand your repertoire
1
Tip the our into a large mixing bowl. Add the
salt and sugar to one side of the bowl and the
yeast to the other. Add the butter and
three-quarters of the milk. At this stage, move the
our around gently with your ngertips. Continue to
add the milk, a little at a time, until youve picked up
all of the our from the side of the bowl.
4
When your dough feels smooth and silky,
put it in a lightly oiled large bowl. Cover
with cling lm and leave to rise until at least
doubled in size a minimum of 1 hr, but its ne
to leave it for 2 or 3 hrs.
2
You may not need to add all the milk, or you
may need to add a little more you want a
dough that is soft, but not soggy. Use the
mixture to clean the inside of the bowl and keep
going until it forms a soft dough.
5
Brush a 1kg (2lb 4oz) loaf tin with a little olive
oil (or you can use melted butter). Tip your
dough out onto a lightly oured surface. Fold
inwards repeatedly until all the air is knocked out
and the dough is smooth. Then form it into an
oblong by attening the dough out slightly and
folding the sides into the middle. Roll the whole lot
up the top should be smooth with a join running
along the length of the base.
3
Coat the work surface with a little oil, then
tip the dough onto it and start to knead.
Keep kneading for 5-10 mins. Work through
the initial wet stage until the dough starts to form
a soft, smooth skin.
6
Put in the prepared tin, making sure the join
is underneath. Dust the top lightly with our
and slash lengthways (see box, opposite). Put
the tin inside a clean plastic bag and leave to prove
for about 1 hr, until the dough has at least doubled in
size and springs back quickly if you prod it lightly with
your nger. Meanwhile, heat oven to 210C/190C fan/
gas 7. Bake for 25 mins or until the bread sounds
hollow when removed from the tin and tapped on
the base. Leave to cool, out of the tin, on a wire rack.
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Whether youve been baking for years or just starting out, these essential tips
from our cookery team will give you improved results every time
From our kitchen
Bake
everything
better
Back to basics
This sort of advice is not always mentioned in recipes, but it will make all the difference to your
bakes. Even if youre an experienced cook, its well worth reminding yourself of the basics
Bake from the books
If youre only buying one
Annie Bells Baking Bible
(25, Good Food offer
price, 20, Kyle Books)
Since buying this book six
months ago, I must have
made a dozen of the cakes, bakes and
biscuits featured. Every recipe is well
written and easy to follow, and the
results always look just like the
photographs. A rm favourite. Cassie
If you cant afford a
patisserie course
Leiths Baking Bible by
Susan Spaull & Fiona
Burrell (20, Good
Food offer price
17, Bloomsbury)
This is the encyclopedia of baking. Not
only will you discover the secrets to a
successful sponge or tart, but also the
tools to rectify any mishaps. Cassie
If youre looking for a
professional touch
The Cake Decorating Bible
by Juliet Sear (20, Good
Food offer price 17,
Ebury Press)
This is a good all-rounder that provides
step-by-step guides for biscuits, cakes
and celebration pieces and inspiration
for taking your decorating skills to the
next level. Sarah
If you adore bread
Dough by Richard
Bertinet (15.99,
Good Food offer price
15.29, Kyle Books)
This comes with a DVD of
Richard Bertinet showing you how to
master his technique of kneading and
shaping dough. Its a great book for
beginners who want to be more
adventurous, but also includes recipes
for experienced bakers. Emily
If youd love to go
on MasterChef
Bouchon Bakery by
Thomas Keller (35,
Good Food offer price
30, Artisan)
A beautiful book with recipes for
everything from patisserie shop
classics to cookies. Although not for
the beginner, the book is packed with
step-by-step photos and tips that
any cook would nd useful. Barney
If youre baking
for the family
Short & Sweet by Dan
Lepard (25, Good Food
offer price 21.25,
HarperCollins)
I want to make every
recipe in this book! Its the rst time
a baking book has had me so totally
hooked. It is lled with Dans quirky
avour combinations that inspire
the home baker. Barney
If youre new to baking
Brownies & Bars
by Liz Franklin
(available on
amazon.co.uk)
Cake-making really is
a science, so if you are nervous about
attempting a proper cake, start with
bars. Ive had this book for years and
made endless recipes from it, all with
great success. Sarah
If you dream of owning
a cake caf
Little Caf Cakes by
Julie Le Clerc (available
on amazon.co.uk)
Julie is famous in her native New
Zealand and has run some of the
loveliest cafs Ive ever been to. This
isnt a new book, but the recipes are
still on-trend. So if cute cakes with
a difference are your thing, this book
will be right up your street. Sarah
z Preheat the oven 10-15 minutes before you
want to use it. If a cake or loaf goes in the
oven before it has reached the required
temperature, it will take much longer to cook.
More importantly, it may not rise properly
without the initial blast of heat, so youll get
a dense, at result.
z Read the whole recipe before you start.
Dont risk getting halfway through the method
only to realise that you dont have any baking
powder or a vital piece of equipment.
z Always measure round cake tins across
the base not the top. Some tins ute
outwards at the top, meaning this measurement
will be bigger than the tin size required.
z Pudding basins are measured by capacity.
To check the measurement, ll your basin with
water then pour this into a large measuring jug
to nd out the amount of liquid it holds.
z No need to sift. Years ago, most recipes called
for our to be sifted rst to remove impurities
and to add air to lighten the sponge. Nowadays,
our is milled to a much higher standard, so
there is no need to sift it.
z Traditionally, loaf tins are measured by the dough
they hold, or the loaf of bread they produce. This
can be confusing if youre not an experienced baker!
As a guide, a standard 2lb/900g loaf tin should
MEASURE ROUGHLY 21.SCM X 11.SCM ACROSS THE TOP,
AND BE ABOUT 6CM DEEP.
z Make sure all your ingredients are at the same
temperature. This means theyll blend together
and the batter wont split (if it does, youll have a
heavy cake). Take butter and eggs out of the fridge
at least 2 hours before using, or zap the butter in
the microwave to soften it, and place the eggs in
A BOWL OF LUKEWARM WATER FOR 1S MINUTES.
z Always use measuring spoons to measure small
amounts. Dessertspoons are not the same! Dont
HAVE MEASURING SPOONS? 5SE YOUR SCALES n 1 TSP
WEIGHS ABOUT SG, 1 TBSP ABOUT 1SG (IT WILL VARY
fractionally depending on the ingredients).
z Dont open the oven door! Resist the temptation
to do this until your cake has had at least three
quarters of its cooking time. Open it too soon and
the centre of the cake is likely to sink. The oven
temperature drops by roughly 30C every time you
open it, so youll also delay the cooking period.
BBC Good Food readers can buy many of this months books at a discount, and you will also receive a
free bookmark. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood
Our cookery team share their must-buys
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Reader offer
Cook school
Cake dummies
Ill let you into a secret whenever I make a tiered cake
and I want it to have the wow factor, I use a cake dummy
to form the bottom layer. This adds height and saves
you from making too much cake. You can buy these
polystyrene drums online, simply cover in the same
icing as the rest of the cakes no one will ever know!
Cake Dummy Chamfered Edge Round 12in, 7.60,
squires-shop.com
Cake decorating kit
Serve your desserts in style
Make your desserts look spectacular with this
great-value set of serving dishes from Anchor
Hocking. The large glass dish (20cm diameter)
is ideal for a showstopping centrepiece, such
as a trie, and you can use the matching smaller
dishes to serve portions of the dessert.
Alternatively, you could use the larger dish
as a fruit bowl and the smaller dishes to make
individual desserts.

The set contains
s 1 LARGE GLASS TRImE BOWL
s 6 INDIVIDUAL TRImE DISHES
Exclusive to BBC Good Food readers
Order now for just 36 (saving 25%
on the rrp of 48.50) inc p&p.
To order, call 01794 527448 quoting
GFO/0057 or visit viners.co.uk/direct/
goodfood
Cake boards
You can pick these up in cook shops or online quite
cheaply. Look out for thicker varieties (to give your
cake good support) and make sure you cover the
cake and the board with icing for a smooth nish.
12mm Round Gold Cake Drum Board, from 1.08,
craftcompany.co.uk
Piping nozzles
I nd that most of the nozzles you get in multipacks are
designed for very specic patterns, meaning I never use
them. Instead, Ive built up my own collection, picking up
good ones individually when I see them.
Little Venice Piping Nozzles, from 1.95, divertimenti.co.uk
Food colouring paste kit
These pastes have a strong concentration of colour and
wont make your icing go runny, like the liquid varieties.
If you want to impress with your cakes, youll need lots
of colours, so its worth investing in a set. I love this one.
SK Professional Paste Food Colour Kit, 39,
squires-shop.com
Turntable
This is great for icing cakes. It has a non-slip base and
you wont have to touch the cake to reach all the sides.
Mason Cash 27cm Cake Decorating Turntable,
7, wilko.com
Icing smoother
Fondant icing has a tendency to show up every lump
and bump of the cake underneath this gadget will
help you to smooth it out and create sharp corners.
Icing Smoother, 3.49, tesco.com
Set of icing tools
Ive been known to use cotton buds, knitting needles and
even screwdrivers to create delicate shapes to adorn my
cakes, but a set of decorating tools will do a much better job!
These will help you mould fondant icing and sugar ower
paste into everything from pretty petals to cartoon gurines.
Tala Icing Modelling Tool Set, 6, beales.co.uk
Long non-stick plastic rolling pin
When rolling out fondant icing to cover a large cake,
you want to make sure its super smooth. Smaller
wooden rolling pins can leave lines and markings
from the wood, so buy a professional pin like this one.
White Polyethylene 60cm Rolling Pin, 12.52,
russums-shop.co.uk
Small offset palette knife
A large straight palette knife is great for covering large
cakes but this angled palette knife is my secret weapon
for getting into tight corners and icing individual cakes.
Ateco 4in Palette Knife Spatula, 3.35, cake-stuff.com
Cake lifter
Once your cake is decorated, you dont want to ruin the
icing. This slides under the cake so you can move it without
touching it. Its a simple tool but one I use again and again.
Kitchen Craft Sweetly Does It Cake Lifter, 12.99,
wayfair.co.uk
Cook shops and websites are packed with baking gadgets but which ones are worth the money?
Cassie Best RECOMMENDS HER TOP 10 ITEMS TO HELP YOU ACHIEVE A PROFESSIONAL lNISH
Cassies
best
buy
U
se the correct size eggs
If a recipe calls for large eggs, dont
assume you can swap them for medium
or vice-versa, as it will make a huge
difference to the result. If you buy your
eggs from a farm shop, theyre likely to
vary, so weigh them yourself. Medium
EGGS WEIGH S0G60G, LARGE EGGS 6070G.
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Unbeatable blooms
Fabulous FREE Alliums (just pay postage), plus other great offers
GoodDeals
Great
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B
A
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D
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F
Four fantastic plants

Test
Kitchen
favourite
High
gluten
No
gluten
No
gluten
P
h
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o
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a
p
h
s

A
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T
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Doves Farm Gluten Free Plain White Flour
Blend, 2.09/1kg, dovesfarm.co.uk
Made from a mix of rice, potato and tapioca our,
we found this was the best all-rounder. We had great
results with Sara Buenfelds Lemon & raspberry cake
(see page 66). You can substitute it gram for gram
with normal plain our, but you may need to add
a touch of xanthan gum to replace the gluten,
depending on the recipe visit coeliac.org.uk
for tips. Good for gluten-free baking.
Whether youre making bread,
cakes, pastry or pasta or if you
have dietary requirements using
the right our will give a better
result. The way our cooks depends
on the grade of milling and the level
of gluten it contains.
The gluten in our is the protein
that will bind your mixture together,
so strong our which has a high
gluten content will result in a
tighter bread with a spring in it.
If you are making aky pastry,
however, a lower-gluten plain our
is better for a light, crumbly texture.
Flours without gluten behave
differently and you may need to
adapt a conventional recipe to
achieve a good result for example,
using xanthan gum to retain elasticity.
Flour Bin Nut Brown Malt Flour,
2.70/500g, ourbin.com
Golden brown barley malt is a great addition to
bread recipes, giving sweetness, depth and
colour. We also used it in a classic ginger cake
and it added an extra avour dimension.
Flour Bin does a great range of malt ours,
as well as French patisserie ours for light
pancakes. Good for bread and dark cakes.
Waitrose Extra Fine Sponge Flour,
1.10/1kg
Very nely milled our results in a lighter cake with
a more delicate crumb. This version includes a
raising agent, so use in place of self-raising our
but check the packet if youre using another
brand as they vary. Good for Victoria sponges,
chocolate fondants and posh cupcakes.
Moretti Tipo 00 Soft Wheat Flour,
1.45/1kg, souschef.co.uk
The Italian grading system ranges from 0
(which is like a powdery semolina) to 000 (as
ne as cornour). The 00 grade is traditionally
used to make pasta and gives a real silky nish,
but just like the sponge our (below), it will add
the same lightness to bakes. Good for pasta,
sponges, choux buns and pastries.
Allinson White Very Strong Bread Flour,
1.80/1.5kg, Sainsburys
At almost 14% protein, this strong our makes a
bouncy, chewy loaf. We made a traditional white
bloomer, which had a lovely crust and a pillowy
middle the perfect loaf for a bacon butty!
Waitrose Canadian & Very Strong White Bread
Flour (1.69/1.5kg) also gave very good results.
Good for bread.
On test Flour
Selecting the correct grain and grind for your recipe will make a big difference to the result.
Holly Brooke-Smith tested a range of ours in the BBC Good Food Test Kitchen to nd the best
Marriages Organic Light Brown Self Raising
Flour, 1.99/1.5kg, ocado.com
This has a nutty avour and a good coppery colour.
When we baked with it, we found that it beneted
from an extra pinch of raising agent because brown
ours are naturally a little heavier but the taste
was lovely. Good for wholemeal scones.
Redbournbury Watermill Stoneground
Organic Flour 100% Wholemeal, 2.25/1.5kg,
bakerybits.co.uk
This has a nutty avour and texture. You might
need to add a little more liquid if adapting a
recipe, because wholemeal bran absorbs more
than standard our. Good for savoury bakes
and rustic cakes.
Tobia Teff Flour Wholegrain White, 7.11/1kg,
goodnessdirect.co.uk
This is the Ethiopian grain used to make traditional injera
atbread and is naturally gluten free. It comes in brown
and white varieties, and has a savoury, chestnut avour.
Good for banana bread.
Doves Farm Organic Wholegrain Rye Flour,
1.49/1kg, dovesfarm.co.uk
Many rye bread recipes combine different ours
to keep the texture light. We made a loaf using only
rye, which was dense yet had a fantastic avour.
Just the thing with butter and a big bowl of soup.
Good for bread.

GoodDeals

Great
savings in
this issue of
The Butchers Selection includes:
s 4 Grand Steak Burgers in packs of 2 (pack weight 300g)
s 2 Ribeye Steaks individually packed (pack weight 190g)
s 4 Pav Rump Medallions in pack of 4 (pack weight 240g)
s 2 Pav Rump Steaks individually packed (pack weight 150g)
s 6 Mini Steak Burgers in pack of 6 (pack weight 270g)
s 4 Pork Sausages in pack of 4 (pack weight 280g)
Quality cuts of meat
The Butchers Selection, just 29 (rrp 62.50) with FREE delivery*
We will professionally shock-freeze your order, at no extra charge, to help preserve the quality.
Donald Russell Ltd, Harlaw Road, Inverurie, Aberdeenshire, Scotland, AB51 4FR. Lines open Monday-Friday
8am-8pm, Saturday 9am-4pm and Sunday 10am-4pm. Strictly limited to 1 per household. *Free delivery
is available for UK mainland only. Additional surcharges are as follows: Guaranteed AM delivery, 4
(Tuesday-Friday); Saturday delivery, 4; Northern Ireland (Tuesday-Friday), 7. Jersey and Guernsey
(Tuesday-Friday), 7. Selected EU countries: call us to discuss. If in doubt, please call rst to check.
Cannot be used in conjunction with any other Donald Russell offer. Offer expires 30 September 2013.
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love to keep you informed by post, telephone or email of their special offers and promotions. Please state
at time of ordering if you do not wish to receive these from BBC Worldwide or Immediate Media Company.
To order, call 01467 629666 quoting bbcgf1308
or visit donaldrussell.com/bbcgf1308
Exclusive to BBC readers
With every order, you will also receive
16 pork chipolata sausages, worth 8,
and a Meat Perfection booklet.
Donald Russell takes pride in producing deliciously tender meat.
The award-winning online butcher, based in Aberdeenshire,
Scotland, specialises in grass-fed, traditionally matured beef and
lamb, reared by farmers who care about their animals welfare.
At Donald Russell, traditional methods are used to mature beef
and lamb for up to 21 days, allowing time for the rich avours
to develop and for the meat to become incredibly tender.
SAVE
OVER
50%

Holly Brooke-Smith recommends her favourite new buys
In Hollys trolley
What to drink Sarah Jane Evans suggests good matches with summer foods
Brilliant bargain
The Wine Selection Chianti
DOCG 2012, Italy, 12.5%, 5, Asda
A good choice for summers
Mediterranean menus, when
plates are piled high with tomatoes
and peppers, drizzled with olive
oil and balsamic vinegar. Part
of Asdas value 5 range, the
Sangiovese grapes give violet
and herbal aromas with black
cherry fruit. Serve cool. Also try
The Wine Selection Corbires,
France, 12.5%, 5, Asda.
Best of British
Lamberhurst Estate Bacchus
Reserve 2012, Kent, England, 12%,
11.99, Marks & Spencer
This is the month when UK wine
producers will be crossing their
ngers for a ne harvest. This
aromatic white shows what elegant
wine the UK can make. The Bacchus
grape looks set to be Englands best
choice for still wines, with its heady
aromas, and apple and peach
juiciness. Perfect with soy-roasted
salmon or classic roast pork.
Elegant ros
Mirabeau Ros 2012, Ctes
de Provence, France, 12.5%,
8.99, Waitrose
Angelina Jolie and Brad Pitt put the
spotlight on Ctes de Provence ros
with the launch of their Miraval (18.99,
bbr.com). At a lower price, get a taste
of this most famous of ros styles
pale in colour but full of avour, a lively
balance of citrus and red berries. Enjoy
with salad Nioise or grilled sardines.
s 3ARAH *ANE %VANS IS A
-ASTER OF 7INE
RR Spink & Sons
Loch Etive Smoked
Trout, 8.95/150g,
campbellsmeat.com
Delicately avoured,
this trout is cured with
sea salt and demerara
sugar, then gently
smoked with a blend
of woods.
Rude Health Organic
Brown Rice Drink,
1.99/1l, Waitrose
This is the only brown
rice milk alternative on
the market and we like
its slightly nuttier taste.
These new drinks from
Rude Health are
dairy-free, gluten-free
and made very simply
with minimal processing.
Amisa Organic
Gluten Free Fruity Oat
Muesli, 2.99/325g,
planetorganic.com
Oats, sunower
seeds, linseed, apple,
strawberry and
cranberry all go into
this simple, wholesome
cereal. A good way
to start the day.
Dr Karg 3+3 Crispbreads,
2.09/200g, Sainsburys
Stave off the mid-
morning munchies
with these
seed-packed
crispbreads. Sesame,
pumpkin and linseeds on
a crunchy base of wholegrain wheat,
spelt and oat our. Yum!
Jus-Rol Bake-it-Fresh Focaccia Dough,
2/295g, Tesco
A favourite time-saver in the BBC Good
Food Test Kitchen. Simply shape the
dough and drizzle with oil an easy
accompaniment to midweek spaghetti
Bolognese or a main-meal salad.
Rubies in the Rubble Nutty
Plum Chutney, 4.50/300g,
britishnefoods.com
Packed with plums and
onions, this relish goes
well with goats cheese.
The company is a social
enterprise that aims to
reduce food waste and help
people back into work.
Ilumi Chicken Cacciatora,
3.25/275g, ilumiworld.com
Generous pieces of torn chicken in
a classic tomato, rosemary & red wine
sauce. The range of meals from Ilumi is
entirely free from nuts, milk and gluten.
Good Food: Pressure Cooker Favourites
(BBC Books, 4.99), from bookshops and
bbcshop.com
If you have little
time to cook but
love soups, stews
and casseroles,
a pressure cooker
is the way to go.
This book has 101
recipes to try.
Both
gluten
free

Since winning BBC Twos hugely
popular baking challenge show, Jo
Wheatley has written two baking
books and started a home bakery
school in her Essex kitchen. She blogs
at josblueaga.com and appeared at
the BBC Good Food Show Summer.
Have you had this kitchen long?
Weve been here for nine years
and, up until a few weeks ago, the
kitchen was all dark wood and quite
a gloomy space. Its not very bright,
so we had a new central light put
in and more under the units.
How much time do you spend
in here?
I cook almost every day and we
always eat dinner in the kitchen.
We probably only eat round the
dining room table twice a year and I
dont allow the kids to take the food
out of the kitchen. Its not that hard to
keep everyone fed theres always an
abundance of some recipe or other
being developed in this house.
Did you cook much before
the Bake Off?
When the children were little,
I baked a lot my sons were typical
boys, always running around. So
I used to bleach myself into a corner
by cleaning the oor and leaving a
patch by the worktop. Id say they
couldnt come in because their feet
would get burnt on the oor and then
Id bake that was my escapism. The
boys like cookies and they love bread,
but theyre not massively keen on
other sweet stuff, so they really
enjoyed the new savoury traybake
recipes in my latest book, Home
Baking (20, Constable & Robinson).
Where do you keep everything?
This is the room in the house where
I have clutter although none of it is
really clutter. I have a spare room that
has oor-to-ceiling cupboards, which
is where I keep all the stuff for my
cookery classes, too. I need lots of
storage and thats why I bought my
pew, because theres a lot of space
under the seat. There isnt any more
room for the pots and pans, so the big
shelf is the ideal way to display them.
Also, you can nd what you need
straight away its more accessible.
What are the essentials?
I think you only really need mixing
The BBC Great
British Bake Off
champion of
2011 gives
Holly Brooke-
Smith a tour
of her kitchen
Photographs
GEOFF WILKINSON
Jo Wheatley
MY KITCHEN

Kitchen design
bowls, electric scales, a whisk, wooden
spoons, spatulas and good tins. The other
stuff is lovely, but not essential theyre
a luxury. Im a collector. I have my cookery
books, Emma Bridgewater pieces, cake
stands and cookie cutters. If I go to a
shopping centre, I dont go into the clothes
shops I normally go to Lakeland or the
John Lewis homeware section. The problem
is that I end up buying everything.
What do you cook on?
I love my Aga its amazing for breads and
scones, and fantastic for anything that
needs either a really high temperature or
a really low one. My two-door oven runs at
210C and 100C, so theres no in-between.
The electric oven was new when we
moved in, but after nine years we needed
to replace it. I used it right through the Bake
Off though, so after it saw 500 macaroons,
I think it had had enough. If Im developing
recipes, I need the electric oven because
everything has to be spot-on.
Thats a lot of macaroons!
During lming we would go on set for
two days, then wed have four days off and
I wouldnt come out of my kitchen. The
table was always covered. During the bread
basket week I made six they were all
overowing with rolls and you couldnt
see the table for bread. I had to ask my
friends to come and take them. There
was so much food.
Are you a perfectionist?
Ill work on things until I perfect them. If
I think theres a type of bread Ive not done
properly, then I have to make another one
and make sure I can do it. I dont think you
have to be a perfectionist to be a good baker,
but you have to have perseverance.
If you do something wrong, you can
normally still eat it, but it might not look
great, so try it again. Usually its mood that
affects the result if you feel aggravated,
thats not the right time to be baking.
What are your baking plans for
the future?
Ultimately, Id love to have my garage
converted into a really big school with
portable stations and a separate entrance,
and then I could keep my kitchen just
for domestic cooking.
Cupcakes Azure
wipeable
tablecloth, 12.49,
oilclothworld.co.uk
GET THE LOOK
Cuisipro Rasps for
grating, 11.95 each,
divertimenti.co.uk
Emma Bridgewater
Polka Dot four-cup
teapot, boxed, 50,
House of Fraser
Star-shaped cookie
cutters, 1.25, wilko.com
JOS KITCHEN JOYS
z The oilcloth on the table is something
I couldnt live without. Its the best bit of kit
you can knead bread on it and just wipe it
over. You can roll pastry and it doesnt stick.
Its like having a huge silicone mat.
z I have a KitchenAid mixer, which is
amazing. The motor on it is fabulous its
so strong, its like a shire horse! I dont use
it when Im testing recipes though, as not
everyone has one at home.
z We have two blackboards one is mine
and one is for my grandson Harvey.
z I adore cake stands. I think I have about
40 altogether.
z Microplane graters I use them all the time.
z I love my Emma Bridgewater teapot. In
the summer, I put big bunches of traditional
English owers from the garden in it.
LEFT Cookie
cutters and
utensils
are hung to
save space
Two melamine
colanders, 12.50,
Marks & Spencer
RIGHT She loves
her VitBe loaf tin
(available to buy
from antiques-
atlas.com)
LEFT Jos
collection of
cake stands

T
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TVRecipes
This month our pick of recipes from BBC cookery programmes includes exciting salads,
new ideas for the barbecue and fabulous bakes. Edited by Kathryn Custance.
Recipes tested by Home economist Petra Jackson
This month
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s 3ATURDAY +ITCHEN "EST "ITES
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Apricot &
pistachio tifn

These stunning bakes come from two of this years contestants to nd
out who, dont miss the new series starting in August on BBC Two
The Great British Bake Off
Spiced & iced carrot cake
SERVES 16 PREP 1 hr 30 mins
COOK 55 mins More of a challenge
A richly flavoured, moist cake with plenty of
spice, sandwiched and topped with a vibrant
orange cream cheese icing. The orange curd
can be made a couple of days ahead and
kept in the fridge.
FOR THE ORANGE CURD
3 large navel oranges
2 large eggs, at room temperature
juice lemon
75g unsalted butter, diced
FOR THE CAKE
butter, for greasing
4 large eggs, at room temperature
175ml light olive oil
115g light muscovado sugar
115g dark muscovado sugar
225g plain our
2 tsp baking powder
tsp grated nutmeg
tsp ground cloves
375g coarsely grated carrot (about
6-7 medium-sized carrots)
75g walnut pieces
75g desiccated coconut
100g raisins
nely grated zest 1 large navel orange
FOR THE CANDIED PEEL
1 large navel orange
FOR THE DRIZZLE SYRUP
juice 1 large navel orange
juice 1 lemon
FOR THE ICING
135g unsalted butter, at room temperature
200g full-fat cream cheese, at room
temperature
115g icing sugar
4 tbsp orange curd
8 walnut halves, to decorate
1 To make the orange curd, nely grate
the zest from the oranges into a medium
heatproof bowl. Halve 2 of the oranges and
squeeze the juice into a measuring jug you
will need 100ml. Pour the juice into a small
pan and boil rapidly to reduce to 2 tbsp. Add
this to the bowl containing the zest and leave
to cool until lukewarm.
2 Lightly beat the eggs in a small bowl, just
to mix. Add to the orange juice and zest mix,
along with the lemon juice, sugar and butter,
and set over a pan of simmering water. Stir
constantly with a wooden spoon until the
butter has melted and the sugar dissolved.
Keep stirring until the mixture thickens, but
take care not to let it boil, as it will scramble.
3 Pour this orange curd mixture into another
bowl. Leave to cool, then cover with cling lm
and chill thoroughly until needed.
4 To make the cake, heat oven to 180C/160C fan/
gas 4. Butter 2 x deep 20.5cm sandwich tins
and line the bases with baking parchment. Put
the eggs, olive oil and muscovado sugars into
a large mixing bowl. Using an electric mixer,
mix well for about 5 mins or until very frothy.
Sift the our, baking powder and spices into
the bowl and gently fold with a large metal
spoon. Fold in the grated carrot, walnuts,
coconut, raisins and orange zest.
5 Divide the mixture between the prepared
tins and spread evenly. Bake for 30-35 mins,
or until a skewer inserted into the centre of
each cake comes out clean.
6 While the cakes are baking, make the
candied peel. Using a vegetable peeler,
carefully shave strips of coloured peel off
the orange, leaving the white pith on the fruit.
Cut the strips into very ne shreds and put
into a small pan. Add water to cover. Bring to
the boil, then simmer gently for 10-12 mins
or until soft. Drain the shreds, then return
them to the pan and add the sugar and
3 tbsp water. Heat gently until the sugar has
dissolved, then simmer for a few mins or until
the mixture becomes thick and syrupy. Pour
onto a plate and leave until cold.
7 To make the drizzle syrup, put the orange
and lemon juice into the rinsed-out pan you
used for the candied peel. Add the sugar and
heat gently until it has dissolved, then bring
to the boil for 1 min. Remove from the heat
and keep warm.
8 When the cakes are ready, remove from
the oven and set the tins on a wire rack.
Prick the cakes all over with a skewer, then
spoon 3 tbsp of the hot drizzle syrup over
each cake. Leave to soak in and cool
completely in the tins.
9 To make the icing, put the butter into a
large bowl and beat with an electric mixer
until softened. Beat in the cream cheese,
then sift in the icing sugar and mix on a low
speed. Stir in the chilled orange curd. Cover
and chill the icing until rm enough to spread.
10 When ready to assemble, turn out the
cakes onto a large board. Spread half the
icing on top of each, then set one on top of
the other. Transfer the cake to a serving
platter. Swirl the icing on top. Decorate with
the strips of candied peel and walnut halves.
Store in an airtight container in a cool spot.
Best eaten within 4 days.
Recipes adapted
from The Great
British Bake Off:
Everyday Over
100 Foolproof Bakes
(20, BBC Books).
You can buy this
book for just 17.
Simply call 01326
569444, p&p is free.
Or buy online at
sparkledirect.com/
goodfood

M
Y
LIF
E

O
N

A
PL
A
T
E
JAMES
MORTON
T
V
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Apricot & pistachio tifn
CUTS INTO 20 squares PREP 2 hrs
plus chilling COOK 15 mins
More of a challenge
A glamorous version of a much-loved
family favourite you will need a sugar
thermometer for making the marshmallows.
FOR THE MARSHMALLOWS
5 gelatine sheets (about 8g)
225g white granulated sugar
1 tsp liquid glucose
1 large egg white, at room temperature
about 200g icing sugar, for dusting
100g soft ready-to-eat dried apricots,
roughly chopped
FOR THE DIGESTIVES
200g shelled unsalted pistachios
(slivered or kernels)
100g unsalted butter, at room temperature
50g light brown muscovado sugar
80g plain our
tsp salt
1 tsp baking powder
100g ne oatmeal
FOR THE CHOCOLATE MIXTURE
100g golden syrup
200g salted butter, diced
600g dark chocolate (about 70% cocoa
solids), broken up
200g shelled unsalted pistachios (slivered
or roughly chopped kernels)
200g soft ready-to-eat dried apricots,
roughly chopped
good pinch of sea salt akes
1 To make the marshmallows, put the
gelatine sheets into a bowl and cover with
cold water. Leave to soak and soften until
needed. Put the sugar, 100ml water and
liquid glucose in a heavy-based pan. Stir
frequently over a low heat, without letting
it boil, until the sugar has dissolved.
Meanwhile, put the egg white into a bowl
and, using an electric mixer, whisk until it
forms stiff peaks.
2 Gradually bring the sugar syrup to the boil
and heat without stirring until it reaches
127C on a sugar thermometer. Pour the hot
syrup onto the whisked egg white in a thin,
steady stream while whisking constantly
on high speed. The mixture will turn liquid.
3 Lift the gelatine from the bowl and gently
squeeze to remove excess water. Whisk
into the meringue, along with the vanilla,
for 5-7 mins or until the mixture cools
and thickens enough to hold its shape.
4 Heavily dust an oiled, large baking tin with
icing sugar and spoon half the marshmallow
mixture into the centre. Using a palette knife
dipped in cold water, spread the mixture to a
rectangle about 1cm thick. Scatter over the
apricots evenly, then spread the remaining
marshmallow on top in a very smooth, even
layer (dipping your knife in the water again to
prevent it sticking). Dust with more icing
sugar, then chill for 1 hr or until rm.
5 Using a pizza wheel or very sharp knife,
cut the marshmallow into 2cm cubes. Toss
them in icing sugar to prevent them sticking
together, then set aside until needed.
6 To make the digestives, heat oven to
180C/160C fan/gas 4. Line 2 baking sheets
with baking parchment. Grind the nuts in a
food processor to a fairly coarse powder
(dont overgrind or they will turn sticky).
Cream the butter and sugar until soft and
uffy. Sift in the our, salt and baking powder.
Add the oatmeal and nuts, and gently mix
with a wooden spoon and then your hands.
7 Knead the dough until it just comes
together (if it feels too oily, chill for 20 mins
until rm). Divide the dough in half and roll
out each portion on a lightly oured surface
to 4mm thick. Cut into 5cm squares you
dont have to be too neat because they are
going to be broken up later. Arrange, spaced
apart on baking sheets, and bake for about
12 mins or until golden brown. Leave to cool
on the baking sheets to rm up. Transfer to
a wire rack and leave until cold.
8 To make the chocolate mixture, oil and line
a 20.5 x 25cm brownie tin or cake tin with
baking parchment. Measure the syrup, butter
and chocolate into a large non-stick pan.
Set over a very low heat and stir gently until
melted and smooth. Remove from the heat.
Pour 250g of the mixture into a heatproof jug
or bowl and set aside for the topping. Leave
the rest in the pan to cool to room temperature.
9 Set aside 5 biscuits for decoration and
roughly break the remainder into the cooled
chocolate in the pan. Add half the pistachios,
half the apricots and salt akes. Mix well,
then stir in half the marshmallows. Tip into
the prepared tin and spread evenly, pressing
down with the back of a spoon or spatula
to ensure the surface is at. Pour over the
reserved chocolate mixture (gently warmed
if needed) to give a smooth, even covering.
Scatter over the remaining pistachios and
apricots. Cover the tin with cling lm and chill
for at least 4 hrs or until rm and set.
10 Carefully turn the tifn out onto a board
and cut into squares. Decorate with the
remaining marshmallows and broken-up
biscuits. Store in an airtight container in
a cool place. Best eaten within 4 days.
S
cottish medical student
James Morton charmed
viewers throughout last
years The Great British
Bake Off with his Fair Isle
jumpers and eccentric
bakes, including a
tumbledown gingerbread
barn. He may not have
won the trophy, but we
predict we will see a lot
more of James in the
future, following the
publication of his new
book on bread.
Earliest food memory?
Baking jam tarts with my gran, then scofng them straight
from the oven, burning my entire mouth. My gran inspired me
to bake and gave a traditional grounding in classic cakes and
good shortcrust pastry, which let me move on to other things.
Dish you cook that youre most proud of?
My panettone. There are few recipes out there for genuine,
full-blown, sourdough panettone my recipe is one of these.
Favourite piece of kitchen kit?
Digital scales are brilliant. I weigh everything, whether its eggs
or liquid. After that, a dough scraper its amazing for cleaning
up after making a doughy mess.
Luxury you couldnt do without?
A friend got me into the subtleties
of ne beers and Ive become a bit
of a beer snob. Give me a super
sour Belgian lambic, a Trappist
beer or a super-hoppy Californian
West Coast IPA and Im happy.
Ideal meal?
Id go with my girlfriend to
somewhere like Noma in Denmark
or Fviken in Sweden. Ive never
eaten anywhere remotely like
them and would like to experience it.
Secret ingredient?
Tabasco, Marmite, bouillon and Worcestershire sauce. Added to
any savoury meal, they transform it.
Guilty pleasure?
Cadburys chocolate, Im afraid.
Most-thumbed cookbook?
Tartine Bread by Chad Robertson, who runs the Tartine Bakery in
San Francisco. The authors passion comes across brilliantly.
What are you doing now?
Im still studying to become a doctor, but Im concentrating on
making sure my book does well. Im really proud of it.
The Great British Bake Off returns to BBC Two
in August. Brilliant Bread by James Morton is
published on 29 August (20, Ebury Press). Find
more of Jamess recipes at bakingjames.co.uk.
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W
hen Anna Beattie launched BBC Twos
hit series four years ago, one of her
hopes was that it would inspire the nation to
get baking. Its certainly done that in fact,
one of the shows biggest fans is Annas
nine-year-old son, Zachie.
My children love baking and Zachie has
a mini baking club with his friend Archie.
Last week they made an amazing chocolate
roulade. I must admit my heart slightly sank
when they said they wanted to make it, but
they did it all themselves, and it was brilliant.
Thats the most exciting thing about this
series, and the Great British Sewing Bee,
which we also make for BBC Two. Viewers
say that watching gets them into doing it. So
many people have started baking, especially
kids, or rediscovered it. Its fantastic.
Anna has been overwhelmed by the
shows popularity. We always thought it
was a good idea we pitched it for four
years before it was commissioned. But of
course we had no idea it would do this
well. However, once it was a success here,
we did think that it would probably work
overseas, as so many countries have their
own particular baking traditions and heritage.
The Bake Off has become a year-round
project for Anna and the team at Love
Productions planning for the next series
begins before the current series has nished
airing, and there are spin-offs like CBBCs
Junior Bake Off and next springs The Great
Sport Relief Bake Off.
We used to travel around the country with
the marquee in the rst series, says Anna,
but now we stay in one location the
beautiful garden at Harptree Court in
Somerset. We were nervous about this at
rst, as we loved the event of arriving in
different locations. But I think the show is
really about the baking, the warmth and
passion inside the tent, rather than where
we are located. In a way, staying in one
place helps us to focus on that.
Were always tweaking the series, thinking
how can we make it better, but also making
sure that we stay true to what it is. We made
a few changes in Series 2 to help the show
be a bit clearer introducing the star baker
of the week, for example.
A big challenge is the weather especially
lming in a marquee. We have heaters when
its chilly, but marquees dont really hold the
heat. It can be difcult for proving bread
when its cold, so we have warming drawers.
When its hot, it is so beautiful on site,
but it does make it quite difcult to work with
chocolate. Some other territories, where it is
very hot, have a costumed air-conditioning
unit for their marquees however, thats not
something we have to worry about much in
the UK. Rain is always a concern, particularly
for our sound recordists, but we customised
some soundproong for the marquee to
help as best we can.
Anna has also noted the change in baking
trends each year. Obviously the bakers get
through lots of eggs, sugar, our, butter and
chocolate. But, unexpectedly, this year there
The woman who
got Britain baking
Anna Beattie, executive producer of The Great British Bake Off,
tells Elaine Stocks how she created BBC Twos showstopping hit
Star bakers: Anna with her children, Eliza Blue, ve; Zachie, nine;
and Rafa, 18 months. The older two enjoy regular baking sessions
seemed to be a run on slivered Iranian
pistachios we think it is because they are
such a bright, piercing green colour.
Essences were also more popular this year
mandarin, peach, banana, lemon which
surprised our food team. Whereas in Series 3,
the bakers seemed to work a lot with natural
fruit and vegetable colours and powders.
Series 3 bakers were also fans of gold leaf
particularly the winner, John Whaite!
The Great British
Bake Off returns to
BBC Two in August
JAMES MARTIN
Lemon syllabub
plus chilling NO COOK Easy
A bit of a cheat, this syllabub, as it uses
ready-made lemon curd. But theres no
need to tell anyone

4 lemon shortbread biscuits
110ml sweet white vermouth
250ml double cream
4 tbsp icing sugar
8 tbsp good-quality ready-made lemon curd
2 tbsp aked almonds
mint sprigs
1 Crumble the biscuits into the base
of 4 sundae glasses, then pour 1 tbsp
vermouth into each glass. Pour the
cream into a bowl, add the icing sugar
and whip until soft peaks form. Fold in
the remaining vermouth.
2 Very lightly fold in the lemon curd to
give a marbled effect, then pile into each
of the sundae glasses. Chill for 30 mins.
3 Top each with aked almonds and decorate
with a sprig of mint before serving.
Petra says:
I put these
in the
freezer to chill
quickly, then
forgot about
them. But it was
a delicious error!
Try this version
using freezer-
proof dishes.
s Saturday Kitchen Best Bites can also be
seen at 10am on Sundays on BBC Two.
s *AMES -ARTIN RETURNS WITH A NEW SERIES OF
Saturday Kitchen on Saturday 7 September.
Catch up on highlights you missed with Saturday Kitchen
Best Bites on Saturdays in August at 10am on BBC One Saturday Kitchen
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Cyrus Todiwala, left, and
Tony Singh share two
recipes ideal for a dinner party from
their new series, starting this August
The Incredible
Spice Men
Goats cheese, red onion
& caraway seed tart
SERVES 4-6 PREP 30 mins plus chilling
COOK 1 hr 30 mins A little effort
Goats cheese takes sweetness well, so
weve paired it with an onion marmalade
cut with balsamic vinegar and some caraway
seeds. These flavours work so well with
any goats cheese.

FOR THE SHORTCRUST PASTRY
225g plain our
75g chilled butter, cubed
75g chilled lard, cubed
FOR THE ONION MARMALADE
75g unsalted butter
800g red onions, nely sliced
1 tbsp caraway seeds, toasted in a dry
frying pan
80ml balsamic vinegar
FOR THE FILLING
2 large eggs
200ml double cream
200g soft goats cheese, sliced
TO GARNISH
fresh tarragon and coriander leaves
1 To make the pastry, put the our into a food
processor with a good pinch of salt. Add the
butter and lard and blitz to the consistency
of ne crumbs. Transfer to a mixing bowl and
gradually stir in 4-6 tbsp cold water enough
to bring the mixture together to a ball.
2 Turn out onto a lightly oured surface and
knead briey until smooth. Roll out the dough
to a circle large enough to fully line a 25cm
loose-bottomed an tin. Gently press the
pastry well into the crease at the base, then
prick the base with a fork. Chill for 30 mins.
3 Heat oven to 190C/170C fan/gas 5. Line the
tart case with baking parchment and ll with
baking beans, then blind-bake for 15 mins.
Remove parchment and beans, and set aside.
4 To make the onion marmalade, heat a large
frying pan, add the oil and butter and heat
until the butter begins to foam. Stir in the
onions, season and cook for 5 mins on a
medium-low heat, stirring regularly. Sprinkle
in the sugar and stir again. Cover the pan
and cook for a further 10-15 mins or until
the onions have released their juices.
5 Uncover the pan, increase the heat and
continue cooking for 20 mins, stirring
occasionally, until the juices have reduced.
When the onion mixture reaches a jam-like
consistency, stir in the caraway seeds.
Continue to cook for a couple of mins, then
remove from the heat and stir in the vinegar.
Season and set aside to cool a little. Increase
oven to 200C/180C fan/gas 6.
6 To make the lling, beat the eggs and cream
in a jug or bowl. Mix in the onion marmalade,
then pour into the pastry case. Arrange the
goats cheese slices on top, then bake for
30-35 mins or until the lling is set and lightly
browned on top. Garnish with a scattering of
tarragon and coriander leaves before slicing.
Petra says: To avoid the dreaded
soggy bottom on a tart such as this,
I always put a sturdy baking sheet
to heat in the oven before baking
blind. You can then slide your tart
tin onto it and, when its ready,
its easy to lift out.
Smoked salmon with
spiced beetroot salad
SERVES 4-6 as a starter PREP 20 mins
plus chilling NO COOK Easy
FOR THE BEETROOT SALAD
juice 1 lime
3 tsp clear honey
tsp smoked paprika
tsp ground cinnamon
1 fresh cooked beetroot, about 250g
peeled weight, cut into very ne strips
3 tbsp raisins, preferably golden
small handful fresh mint leaves
FOR THE HORSERADISH CREAM
juice 2 limes
tsp clear honey
4 tbsp horseradish sauce
150ml double cream
pinch of chilli powder, or to taste
small handful chopped at-leaf parsley,
plus extra to serve
200g smoked salmon, thinly sliced
1 To make the beetroot salad, whisk together
the lime juice and honey in a small bowl.
Mix in the paprika, cinnamon and a pinch
of salt. In a separate bowl, mix together
the beetroot, raisins and mint. Pour the lime
dressing over, season, cover and chill for 1 hr.
2 To make the horseradish cream, whisk
together the lime juice, honey and
horseradish sauce in a small bowl. In a
separate bowl, whisk the double cream until
soft peaks form, then fold in the horseradish
mixture. Season with chilli powder and salt
to taste, then sprinkle on the parsley.
3 To serve, arrange the salmon slices on
plates and spoon the beetroot salad on the
side. Spoon over dollops of the horseradish
cream, scatter with parsley and serve.
Recipes adapted
from The Incredible
Spice Men: Todiwala
and Singh, by Cyrus
Todiwala and Tony
Singh (20, BBC
Books). You can buy
this book for just 17.
Simply call 01326
569444, p&p is free.
Or buy online at
sparkledirect.com/
goodfood P
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Try something different when you barbecue this summer with these avour-packed
recipes from Raymond Blancs series, Tuesdays at 8pm on BBC Two until 13 August
Raymond Blanc: How to Cook Well
Petra says:
My dear
Aussie friend
and therefore
barbecue expert
Donna was on
hand when it
came to testing
this. So on an
astonishingly hot
day in early June,
the recipe was
voted a complete
success. It is
important that
the chicken isnt
cooked straight
from the fridge
a cold bird will
mean the cooking
times will be
out of kilter.
TIP if you dont have a barbecue, cook the
chicken for an extra 20 mins in the oven. Remove
the foil and place under a hot grill, skin-side
down. Cook for 5 mins. Turn over and cook,
skin-side, up for 4-5 mins or until crispy. Baste
once or twice during cooking. Allow to rest and
continue from step 7.
Spatchcock chicken
with celeriac
remoulade
plus overnight marinating
and resting COOK 55 mins A little effort
This is a delicious, simplified version of coq
au vin to cook on the barbecue. I always boil
the wine first to remove the alcohol and
reduce the tannins. The aim is to leave
enough acidity, depth of flavour and fruity
qualities of the wine. If you boil it too much,
though, it will taste flat and lifeless. We want
an intense essence of wine.
FOR THE CHICKEN
1.6kg free-range chicken
200ml red wine
100ml Port
2 small bay leaves
4 thyme sprigs
4 strips pared lemon zest
FOR THE CELERIAC REMOULADE
2 medium egg yolks, at room temperature
2 tsp Dijon mustard
150ml extra virgin rapeseed oil
1 tsp white wine vinegar
pinch of cayenne pepper
1 tsp lemon juice, or to taste
200g celeriac, peeled and cut into thin
spaghetti-like strips
1 Using a very sharp knife or poultry shears,
cut down through the backbone of the
chicken, remove the bone and discard. Press
down on the breast bone to open out and
create a buttery effect. Score the esh of
the legs and thighs to the bone. This will
allow the marinade to penetrate the meat
and let the tougher leg meat cook in the
same time as the breasts.
2 Pour the red wine and Port into a large
shallow pan and bring to the boil. Reduce by
three-quarters to about 75ml. Add the garlic,
herbs and lemon zest, and remove from the
heat. Leave to cool.
3 Rub some sea salt and ground black pepper
into the chicken, place in a shallow dish and
pour over the marinade. Work it in well with
your hands, ensuring that you lift the skin
away from the breasts and rub the marinade
into the meat. Cover and chill overnight.
4 To make the remoulade, whisk the egg
yolks and mustard together until pale.
Continue to whisk and very slowly add the
oil to form a thick emulsion. Whisk in the
vinegar and season with a pinch of sea salt,
cayenne and lemon juice. Taste and adjust
the seasoning if necessary. Mix in the
celeriac. Cover and chill until ready to eat.
5 Remove the chicken from the fridge 1 hr
before cooking. Heat oven to 140C/120C fan/
gas 1. Put the chicken and its marinade into
a baking tray. Cover with foil and cook in the
oven for 40 mins.
6 To nish the chicken on the barbecue, heat
the barbecue (if possible gauge it so that its
about 150C). Oil the barbecue rack. Lay the
chicken, skin-side down, in the centre and
cook for 8-10 mins with the lid closed. Turn
over, baste with the cooking liquid and cook
for another 5 mins with the lid closed. Check
the meat is cooked thoroughly, then remove
from the barbecue and place on a carving
board. Leave to rest for 10 mins.
7 Joint the chicken and carve the breasts
into long strips. Serve with the remoulade,
a salad and some crusty bread.
Grilled aubergine salad
SERVES 2 as a main dish, 4 as an
accompaniment PREP 20 mins
COOK 20 mins Easy
This amazing salad has an abundance of
flavours and textures. Its perfect as a main
or a starter, with grilled or barbecued meats.

2 medium aubergines
8 mint leaves
20 coriander leaves
1 date, nely chopped
50g cooked or canned chickpeas
red chilli, nely chopped (or to taste)
squeeze of fresh lemon juice
TO GARNISH
25g feta, crumbled
2 mint leaves, roughly chopped
15g almond akes
2 dates, chopped
25g wholemeal bread croutons
TO SERVE
olive oil
balsamic vinegar

1 Heat a chargrill pan until searing hot.
Put the whole aubergines on and cook for
15-20 mins, turning every few mins until
the aubergine is soft and the skin blistered.
Leave to cool.
2 Halve the aubergines lengthways and
scoop out the esh into a bowl. Discard any
seeds and drain off excess water. Stir in the
mint, coriander, chopped date, chickpeas
and chilli. Season with sea salt, ground black
pepper and lemon juice. Taste and adjust
seasoning if necessary.
3 Spoon onto the middle of a plate and
garnish with the feta, mint, almonds, dates
and croutons. Drizzle with your best olive
oil and balsamic vinegar just before serving.
Ready Steady tour
Ready Steady Cooks Lesley
Waters is reviving the iconic TV
cookery competition with a live
countrywide tour starting this
autumn. Guest host Russell
Grant and chefs including Nick
Nairn, Tony Tobin, Brian Turner and Kevin
Woodford will help Lesley to re-create the
TV format cooking against the clock in the
Red Tomato and Green Pepper kitchens to
win the audience vote, followed by the Quickie
Bag Challenge. The tour starts in Sunderland
on 24 September, nishing in Darlington on
15 April 2014. For more information and tickets,
visit readysteadycooklive.com.

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In season
We knowyou love cheesecake, so we
think this will be a hit! Weve cut it
into bars to make it easy to serve,
but it will work just as well in a
round 23cmspringformtin
Blueberry swirl
cheesecake
We love to hear from you and see your photos. Please get in touch at the addresses, opposite
From your kitchen
If, like me, you keep
your BBC Good Food
magazines, which do
you think is the best
ever? As you can see
by the state of my
May 2009 issue, Ive
used
it constantly. There are so many brilliant
recipes, but I particularly like the Classic
lasagne, Creamy pesto chicken with roasted
tomatoes and Raspberry & orange tiramisu
all made time and time again. I also
planted the free basil and tomato seeds
and had a good crop great for pesto.
Carol Mearles-Pay, Kent
s 7ED LOVE TO HEAR IF YOUVE GOT
a favourite issue of BBC Good Food
magazine, but remember you
can nd many of our recipes at
STAR
LETTER
We loved your cupcake bouquets
Your best-ever issue?
I made this for my
parents-in-law
as it was their
birthday, and
they just loved it.
Jen Rouse,
Leicestershire
Archie, 12, and
Freya, six, helped
me bake this for
a birthday treat.
No one believed
we made it.
Katharine Perry,
Essex
I made this for my
daughters 40th
birthday. It was
really easy to do
and the result
was stunning.
Sandra Roberts,
Worcester
I made the
Cupcake bouquet
for the Hevingham
village fte
bake-off, and won!
Suzanne Benton,
Norwich
Our July Cupcake
bouquet recipe
proved to be
very popular
A fabulous summer bake Hard to resist!
Im sure these wont last long
once the boys and girls in the
operations ofce at ASIG London
Heathrow get their paws on them!
Owen Evans, Egham
I love cooking with my
children, Libby, 13, Ben,
10, and Emmeline, six.
This is what they all made
together. It took longer to
clear up than to eat them!
Kate Watts, Kent
My daughter Lucia, 10, had great fun
making these cakes, and then eating
them. She took some into school for
her friends and they loved them too.
Wendy Beale, Clevedon
Our August cover
recipe Ice cream
cone cakes. Feel
inspired? Find
the recipe at
Our seasonal
Blueberry swirl
cheesecake recipe
featured in the
July issue
The recipe caught my eye as I had 300g
of blueberries in the fridge. It went down
very well. Christine Jackson, Eneld
I adapted the
recipe, using
raspberries
instead, to
make a delicious
raspberry ripple
cheesecake.
Sarla Matthewman, Kent
My husband and
I recently bought some
venison mince at a
farmers market, which
I used to make a chilli con carne. It was
nicer than beef mince, and healthier.
It didnt cost any more, and it was
good to buy from a farmers market
as we felt assured it was 100% venison
mince and really fresh. I hope that
other readers are tempted to try it, too.
Jenny Jackson, Hampshire
Have you tried a new ingredient
RECENTLY 7ED LOVE TO HEAR FROM
you. Turn to page 45 for Food editor
"ARNEYS REGULAR FEATURE THIS MONTH
he recommends marrow.
Jenny wins 12 bottles of
the crisp Errazuriz Single
Vineyard Sauvignon Blanc
from Chile (10.99, Majestic). Its
bursting with fresh aromas and
avours of green apple, citrus
and passion fruit balanced by delicate
acidity (errazuriz.com).

From
your
kitchen
In next months BBC s .EW IDEAS FOR ORCHARD FRUIT AND NUTS s !UTUMN HONEY RECIPES
s &UN (ALLOWEEN PARTY MAKES s #OOK WITH VENISON, PHEASANT & PIGEON s (EALTHY TREACLE TART! ON SALE 30 AUGUST
Reader recipe
2EBECCA 2OBERTS, 22, recently graduated from
Shefeld Hallam University with a Food & Nutrition degree.
This is the recipe that got her through her studies and, most
importantly, made sure she got her 5-a-day! Photograph ROB STREETER
5-a-day couscous
%!39

&/,!4%

&)"2%

6)4 #

)2/.

5 /& 5
! $!9
1 MEDIUM COURGETTE, CUT INTO
SMALL CHUNKS
1 MEDIUM CARROT, CUT INTO SMALL CHUNKS
1 MEDIUM RED ONION, CUT INTO WEDGES
85G MUSHROOMS, QUARTERED
HANDFUL CHERRY TOMATOES (ABOUT 8)
2 GARLIC CLOVES, PEELED
1 TBSP OLIVE OIL
TSP PAPRIKA
TSP DRIED CHILLI mAKES
2 BONE-IN CHICKEN THIGHS, SKIN ON
50G/2OZ COUSCOUS
SMALL PACK PARSLEY OR MINT,
ROUGHLY CHOPPED
DRIZZLE SWEET CHILLI SAUCE (OPTIONAL)
1 Heat the oven to 200C/180C fan/gas 6.
Put the vegetables and garlic on a baking
tray. Season well, drizzle with 1 tbsp olive
oil and mix until everything is coated.
2 Sprinkle the spices and some
seasoning over the chicken thighs,
then rub into the skin and esh. Drizzle
a little oil over the skin and nestle the
thighs among the veg. Roast in the
oven for 25-30 mins until the vegetables
are starting to crisp and the chicken is
cooked through.
3 About 10 mins before the chicken
and vegetables are done, put the
couscous in a bowl and just cover
with boiling water, cover with cling
lm and set aside for 5 mins.
4 Fork through the couscous to separate
the grains. Toss the vegetables and
parsley or mint through the couscous,
Leftovers are
great for lunch
the next day
3(!2% 9/52 2%#)0%3
!.$ 7). ! 02):%!
2EBECCA WINS A *OSEPH *OSEPH BAKING
SET, SCALES, JUICER AND .IELSEN--ASSEY
VANILLA EXTRACT AND PASTE, WORTH a110,
COURTESY OF 3ILVER 3POON.
&OR MORE INFO VISIT
bakingmad.com/
bakewiththebest
TEST KITCHEN VERDICT
Roasting everything together makes this
a really simple recipe. Its a great idea for
using up leftover veggies.
season, then transfer to a serving plate.
Top with the chicken and drizzle over the
sweet chilli sauce, if you like.
F
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Y

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t
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g

J
E
N
N
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N

SATURDAY 7TH SEPTEMBER
Be inspired by an array of tantalising
local food and wines from around the
world as celebrity chef, James Martin,
presents a live cookery demonstration
between a thrilling seven-race card.
TICKETS FROM 18PP.
FINE DINING AVAILABLE.
ascot.co.uk
FOOD & WINE
FESTIVAL OF
RACEDAY

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