Honey & mustard ham hock pie with flaky cheese pastry l Tomato & chorizo risotto l Lobster

rolls l Cauliflower crust pizza l Black & white brownies l Banana tarte Tatin l

Baked pumpkin fondue l Salted caramel pear puffs l Treacle apple tart l Coconut & lime fish l Pomegranate chicken with almond couscous l Glazed sesame salmon l Hot apple pie punch l Freaky finger red velvet cake l Beef rendang & turmeric rice l Pork vindaloo l
BIRTHDAY ISSUE 2014
bbcgoodfood.com 107 recipes youll
love to cook
Hot mocha puddings l Apple & celeriac mash l Venison meatball & wild mushroom stroganoff l Rosy quince & cranberry jelly l Nutty Florentine bars l Squidgy pumpkin & ginger loaf l Garlicky wild mushrooms & egg on toast l Sweetly spiced rabbit pilaf l

Celebrate with us!

Its our hday

25th birt
Youll
love our c
lassy cakeYSuper-smooth meringue buttercr
eam
Luscious
spongeYPerfect for all your special occasions
Vani lla party ca
ke, created for our birthday by Bake Off winner Edd Kimber

OUR RECIPE
ST
SW
U

Inside
DWTR

EVERY
TE

ON
E TR S
IPLE TE
A MONTH OF FABULOUS FOOD
ON THE TABLE IN 20 MINUTES Midweek meals for busy families
SATISFYING SEASONAL DISHES New ways with venison, pumpkins, mushrooms, apples
PLUS YEssential kitchen gadgetsYFood lovers New YorkYDelicious suppers with healthy grains
THE BEST FOR 25 YEARS
and still just right for the way you cook now
l Italian meatballs with orzo l Moroccan-spiced cottage pies l Smoked haddock gratin l Spiced duck & date tagine l Chicken schnitzel with coleslaw l Chocolate-dipped cardamom fudge l Malaysian mess
 PRESENTS

The Bake Face. The magnificent side-effect of a chocolate brownie baked with Billingtons. Youre welcome,
taste buds. You see unlike other sugars, we lock in rather than refine out the lovely natural molasses of the sugar cane,
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UK, ROI, CI, IoM only. Under 18s require parent/ guardian consent to enter. Entries open 15/09/2014, close 23:59pm on 28/12/2014. Bonus Draw closes 23:59pm on 29/03/2015. Prizes consist of a Billingtons #bakeface Experience, 15
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 25th Birthday issue

Welcome
2014

Were celebrating with a fresh look, more to

read, and a bumper crop of seasonal recipes

New this month: our Canny Cook, who

is here to solve your meal dilemmas. Find
out how she comes to the rescue of one
busy family (p82). Whats cooking (p45)
is where youll nd food news, trends and To celebrate our birthday, weve created
best buys selected by our team and 25 new recipes guaranteed to become rm
theres more on seasonal food and local favourites for families, for friends or for the
two of you. Why you love Good Food (p18).
producers, plus where to shop and eat, in
our expanded Seasonal & local section
(p72). Also this month, we go further aeld
to reveal New Yorks food gems (p74).
Our aim is to be the go-to destination for
all the food in your life. Thats why weve run
our biggest-ever survey to learn more about
the nations food habits. Read the highlights
(p12) and discover more at bbcgoodfood.com.
Finally, one thing hasnt changed. From
simple suppers to stunning cakes,
our recipes are created with you in mind,
and tested by our expert team so theyll Use in-season apples for this delicious
always work rst time for you at home. Crackle roast pork with sausage-stuffed
apples & onions (p54).
Trust us, were here to make your food
adventures even better.

Gillian Carter, Editor

Food lovers
New York
Check out Bake
Off winner Edd
Kimbers tips
on the Big Apples
Save 10% at best food, drink
If your discount card is missing Robert Dyas and shops (p74).
from here, call 01795 414754* Use your exclusive
Sorry, but this discount is not available to discount card in
readers overseas or in the Republic of Ireland. store or online.
*Standard BT charges apply See page 17 for
further details.

12 issues for 25 Special birthday subscription offer

Treat a friend to a gift that lasts the whole year for just 25. Theyll never miss out on any of our tested,
trusted recipes and will keep up to date with food news and trends. Turn to page 76 for details.

Birthday 2014 bbcgoodfood.com 3

 plus
Were so much more than a magazine. Discover more great food,
good reads and inspiring ideas for food lovers on your tablet,
phone and online and enjoy a day out at our live shows...

How to
contact us For new interactive
Subscription enquiries quizzes, more results
and back issues from our nationwide
For new subscriptions, survey, plus 25 skills
to tell us about changes of name every cook should
or address, or for any other know and 25 foods we
subscription queries: cant live without, visit
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Bakes & Cakes and 30-Minute Suppers. or turn to page 89.
Join the conversation Video ar
Meet and catch up with cooks like you, comment On your magazine
on our recipes and discover what were up to in app this month,
the Good Food Test Kitchen. former Bake Off
Visit bbcgoodfood.com for extra-healthy eating champion Edd Were now available on
advice and exclusive diet plans, plus online Kimber shows iPhone, so youre never
conversion charts, a handy roasting calculator, you exactly how more than a tap away
and thousands of triple-tested recipes to try. to decorate his from a recipe idea.
Find us at Follow us @ spectacular Maple
facebook.com/ bbcgoodfood & pear rufe cake.
bbc goodfood
Our promise to you Our cookbook apps
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Well bring you the best recipes youll nd We know that healthy eating is important youll make again and
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Find out more on page 168. Above all, whatever kind of cook you are,
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Birthday 2014 bbcgoodfood.com 5


Editor Gillian Carter
Deputy editor Elaine Stocks
Creative director
Elizabeth Galbraith
PA to Gillian Carter and
Ale Lewis Emma Bales
Senior food editor
Barney Desmazery
Food editor Cassie Best
Acting Commissioning food
editor Helen Barker-Beneld
Home economist Miriam Nice
Cookery assistant
Katy Gilhooly
Art editor Andrew Jackson
Deputy art editor
Rachel Bayly
Designer Suzette Scoble
(Acting) Picture editor
Tania Cagnoni
Deputy chief sub-editor
Art Young
Senior sub-editor
Fiona Forman
Staff writer
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 Sara Buenfeld, Neil
Darby, Emma Godwin, Emily
Kydd, Gary Lockerby, Rebecca
Owen, Imogen Rose, Elena
Silcock, Todd Slaughter
Publishing director
Ale Lewis
Publisher Lorna East
Senior marketing and events
executive Hayley Marsden
Reader Offer Manager
Liza Evans liza.evans@
immediate.co.uk
Subscriptions director
Jess Burney
Senior direct marketing
manager Emma Shooter
Subscriptions marketing
manager Lynn Swarbrick
Digital marketing manager
Phil Byles
Advertising director
Jason Elson
Senior display sales
executive
Catherine Nicolson
Display sales executives
Rosie Bee, Candice Burrow
Classied sales executive
Lloyd Meeks, Aimee Vince
Regional agency sales
Nicola Rearden
Inserts Harry Rowland
Advertising enquiries
020 7150 5044
6 bbcgoodfood.com
WE ARE 25! Our favourite chefs and
The answers are at the
Contents Birthday 2014
Group head Partnerships
Nicola Shubrook
Senior Partnerships
executive Charlie Farr
Partnerships executive
Abigail Snelling
Partnerships coordinator
Lisa Folkson
Head of Production
Koli Pickersgill
Production manager
Kate Willey
Head of advertising services
Sharon Thompson
Head of newstrade
marketing Martin Hoskins
Newstrade marketing
manager Alison Roberts
Finance Len Bright
Press ofce Toby Hicks
Director of International
Licensing & Syndication
Tim Hudson
Licensing & Syndication
international@immediate.co.uk
Chairman
Stephen Alexander
Deputy chairman
Peter Phippen
CEO Tom Bureau
22 60
bbcgoodfood.com
Editor Hannah Williams
Food editor Caroline Hire
Your 25 new
Health editor Roxanne Fisher
Senior writer Lily Barclay
Writer Natalie Hardwick
Digital assistant
Everyday
Sarah Lienard
Brand executive
Natasha Gandotra
favourites 79 Make it tonight
Fuss-free cooking for busy weeknights
Group head Digital sales 18 To celebrate our birthday, weve created 82 NEW SERIES Canny cook Our Food editor,
James Florence
25 recipes we know youll love Cassie Best, helps a family stuck in a recipe rut
Magazine editorial advisers 85 Super-fast suppers
Tam Fry
Spokesman, National
Obesity Forum
Aisling OConnor
In season 87 Global flavours for your favourites
Four fresh ideas for salmon llets
52 Stars of the month Get creative with autumnal
Commissioning Executive
Daytime (BBC Television)
Alison Kirkham
Commissioning editor,
produce squash, wild mushrooms, apples,
pears, quinces and nuts Weekend
Knowledge Commissioning, 67 Lets eat more Wild rabbit 108 Bonfire feast for friends A cosy laid-back
BBC 72 Seasonal & local Ideas for using up your veg menu to enjoy around the re
Clare McGinn
Head of Network Radio & box, plus chefs notebook and artisan producers 114 Cast a spell Spooky treats and bakes to make
Music Production, Bristol 74 Food lovers weekend in New York Halloween magical
Camilla Schneideman
Managing director, Leiths
Edd Kimber reveals his favourite cafs, bakeries 119 Chefs braised beef BBC chef Tom Kerridge
School of Food and Wine and restaurants in Manhattan and Brooklyn transforms an underused cut oxtail
James Winter
123 NEW SERIES Cake Club
Series producer, Saturday
Kitchen, Cactus TV Bake Off winner Edd Kimber creates three
stunning birthday cakes
BBC Worldwide, UK
Publishing 129 Try a taste of Malaysia Impress your guests
Director of publishing with MasterChef winner Ping Coombes menu
Nicholas Brett
Head of publishing 134 Comfort in a bowl A hearty vegetarian stew
Chris Kerwin
Publishing coordinator
Eva Abramik uk.publishing@
bbc.com
Birthday 2014
 In season

cooks have been lining up to help us celebrate our birthday. Can you name them all?
bottom of the page For more fun photos, visit our website, bbcgoodfood.com

Food news & trend

s

On our cover this month Whats cooking th

is month
BOOKS FOR COOK
S Feast with a che
CRUMB
by Ruby Tandoh (20,
Good Food offer price
17,
Chatto & Windus).
A treat
from one of last years
Bake Off nalists.
are cakes, breads, There
biscuits and desserts,
from elegant Rose
& burnt honey
Florentines to comfortin
g Steamed
orange & ginger pudding.
Best of all is the
insider info on what
makes baking work,
guaranteeing showstop
ping results.
NANBAN: JAPANESE
SOUL FOOD
by Tim Anderson
(25, Good
Food offer price 21,
Square
Peg). Tim, who won
MasterChef 2011 with
innovative take on his
Japanese food, now
runs the pop-up restauran
t Nanban. He
demysties the food
of southern Japan,
which manages to
be both hearty and
healthy. You will need
to stock up on some
specialist ingredien
ts, but youll be
rewarded with authentic
- tasting dishes,
from dumplings to
curries, and the
all-important ramen.
GLUTEN-FREE
CHRISTMAS
by Hannah Miles (9.99,
Good Food offer price
9.49, Ryland Peters
& Small). This little
book contains simple-to
follow recipes for
all the traditional
- Offering diners a
Yuletide
baking favourites
plus stufngs and
and some easy canaps,
sauces, all reworked
former MasterCh by
ef nalist Hannah
them gluten-free. to make
BBC Good Food readers
can buy any of this
months books at a
discount, plus youll
receive a free bookmark also
. Simply call 01326
569444, p&p is free.
sparkledirect.com/g
Or buy online at
oodfood.
Gadget
f HOLLYS TROLLEY
Edible gold leaf, 3,
Sainsburys
This exciting new
product means
itll be easier than
ever to
create a stunning
bake. Try
experimenting with
autumnal
leaf shapes, or add
pieces to
chocolate trufes.
Dell Ugo fresh spinach
gnocchi, 1.99, Waitrose
Unlike most packet
gnocchi,
this spinach variety
uses fresh
potato and you
can really
taste the differenc
cook in seconds and e. They
look attractive served
with salmon or with
tomato and basil.
Edinburgh Gin Loch
Etive smoked trout,
6/100g, rrspink.c
o.uk
This beautifully smoked
trout is given extra
depth
from the juniper,
heather
and milk thistle used
to
infuse Edinburgh
Gin. It
looks great on the
plate too!
This summer has
seen chefs taking
up residence in tempora
We asked you:
kitchens all over
the country, bringing ry
in the form of festival fine dining to the
banquets and long-tab masses
8 November, Great le feasts. On
British Menu chef How much would
her twist on the
trend, serving a
Emily Watkins is
putting spend on a bottle you
feast of game dishes of wine
Ashton village hall,
near Bristol. at Long for a special occasio 13%
n?
chance to
try different game at a very affordabl
e price in a really
feathered she is
furred and
serving her
unstuffy, friendly
setting. Over 25
four-course banquet The chefs love being
for just 40 able to
per head. The meal
is part of a
cook for an audience
wouldnt normally
that they 15-24.99 24%
series of relaxed evenings reach people
of might feel too intimidate
rst-class food at
Long Ashton d to go to
village hall, curated a Michelin-starred
by food restaurant, but
journalist Clare Hargreav in a village hall, its
es, a different atmosphe
a completely
10-14.99
regular contributor
to Good Food. re.
Book tickets for Emilys
35%
Clare explains: My
philosophy is to Game
get top-notch food Feast, and nd out
to the guests about future
events, at feastwith
achef.co.uk. Averag
cost e
The Spiralizer
This US gadget shreds
15. 20

update
vegetables
into long spaghett
i threads. Were
HUGHES

divided in the Good

is it the most innovativ
Food kitchen
8-9.99 17%
e way to
Book reviews SALLY

serve veg you can

make fun
salads or crazy coleslaw

or is it a gadget too
far? Let
us know what you 6-7.99
think at
6%
enquiries@bbcgoo
dfood 5.99 and under
magazine.com. 3%
Lurch Spiralizer, If youd like to join
our reader panel,
2%
32.95, visit
ukjuicers.com
www.immediate insiders.
com/register
None of the
Birthday 2014 above/not sure

115 150
bbcgoodfood.com

45

New series
Food news, p45

Eat well Every month Reader offers

145 Quick lunchbox idea 5 Good Food plus Enjoy even more Good Food
146 Grain power Make the most of nutritious grains online, on social media and at our shows Huge discounts on
154 Make it healthier Lighter Lancashire hotpot 8 Recipe index Denby cookware
157 Healthy sides 9 Menu planner Save up to 25%
43 This month were Celebrating! p136

Good reads 45
76
Whats cooking Food news, reviews and trends
BBC Good Food subscriber offers
12 Cooking makes you happy its official 89 Book for the BBC Good Food Shows Save on kitchenware
Results from our exclusive birthday survey 104 In next months issue Christmas preview From just 12.99 p128
15 From sushi to salted caramel 139 Chefs specials TV recipes
25 game-changers that have shaken up the 168 From your kitchen
way we cook, shop and eat 168 Get the best from our recipes
93 Our fabulous food journey Sheila Dillon looks 169 Reader recipe Smoked haddock tarts
at how the food landscape has changed 172 Classified advertisements Exciting Euro breaks
94 My kitchen At home with James Martin 178 NEW SERIES The food chain Ken Hom From 539pp p171
99 Our top 25 gadgets And you can win the lot! and Ching-He Huang share memories

Cook school Esecially for you

159 Do it better Preparing lemongrass 17 Save with your Robert Dyas discount card Y Shelina Permalloo
160 James Martins masterclass Cont of duck 144 WIN! A foodie tour of Vietnam H Allegra McEvedy D Raymond Blanc A Ping Coombes
I Tom Kerridge R Antonio Carluccio T Mary Berry
163 Kids in the kitchen Teach children a life skill 153 River Cottage courses Get 25% off 5 Brian Turner TH Frances Quinn B Marcus Wareing
167 NEW SERIES Storecupboard heroes Mustards P Rachel Khoo Y Michel Roux Jr 2 Gennaro Contaldo
Left to right H Monica Galetti A Jack Monroe P John Torode
Answers

Birthday 2014 bbcgoodfood.com 7

This months recipes 107
RECIPE KEY Healthy option Low fat
151
Salads, breakfasts,
starters, drinks & sides
Apple & celeriac mash 54
Apple crisps 110
Beetroot, bacon, cranberry & grain
salad 85
Buckwheat salad with beetroot, orange &
feta 150
Celeriac & parsnip bake 157
Charred sweetcorn salsa 112
Cheesy corn atbreads 112
Chia & mixed berry compote with yogurt &
toasted coconut 150
Crunchy smoked sweet potato
chips 110
Dukkah-crusted squash wedges 157
Garlicky wild mushrooms & egg on toast 57
Granola with banana & maple 151
Griddled lettuce & peas 157
Horseradish mash 134
Hot apple pie punch 110
Minced chicken & prawn lettuce parcels 130
Nutty apricot bircher 63
Pickled cauliower & carrot salad 70
Pigs in blankets 140
Potato salad with anchovies & quails
eggs 145
Puy lentils & pancetta 160
Roast parsnip, quince & caramelised onion
salad with preserved lemon 55
Rosy quince & cranberry jelly 60
Stir-fried lettuce 132
Turnip gratin 121
140
8 bbcgoodfood.com
Gluten free Suitable for freezing
83
Vegetarian dishes
Baked courgette fritters with marinara
sauce & roasted garlic skinny dip 142
Baked pumpkin fondue 54
Cauliower crust pizza 30
Coconut & squash dhansak 83
Curried udon soup 79
Garlicky wild mushrooms & egg on
toast 57
Mushroom-in-the-hole 81
Mushroom stifado 134
Pear & blue baguettes 58
Ricotta gnudi with sage butter 32
Roast parsnip, quince & caramelised onion
salad with preserved lemon 55
Speedy Mediterranean gnocchi 85
Poultry
Buttermilk roasted poussin with rosemary
polenta chips 28
Chicken schnitzel with coleslaw 35
Dandan noodles 22
Green Thai noodle broth 85
Harissa roast chicken with quinoa &
couscous salad 148
Honey-roast cont of duck 160
Pomegranate chicken with almond
couscous 84
Saffron chicken with coriander dip 25
Spiced duck & date tagine 31
Warm chicken & ciabatta salad 80
Whole roasted masala chicken &
potatoes 140
84
Fish & seafood
Brown butter-poached halibut with celeriac
pure & caper crumbs 26
Coconut & lime sh 81
Glazed sesame salmon 88
Harissa roast salmon with lemon chickpea
couscous 20
Lobster rolls 28
Nioise-style pizza 79
No-fuss sh pie 163
Poached salmon with tarragon 88
Salmon sh nger sandwich 88
Smoked haddock gratin 30
Smoked haddock tarts 169
Spaghetti alle vongole 35
Spaghetti with smoky tomato & seafood
sauce 84
Tarator-style salmon 88
26
exciting
new recipes
for you
36
Meat
Beef rendang & turmeric rice 132
Cajun rice with chorizo meatballs & fried
eggs 82
Crackle roast pork with sausage-stuffed
apples & onions 54
Creamy cider & sausage braise with apples
& mash 80
Crisp-fried rabbit with herb mayonnaise 68
Honey & mustard ham hock pie with aky
cheese pastry 22
Italian meatballs with orzo 80
Kale & smoky bacon pasta 79
Korean crusted roast lamb 36
Lamb & aubergine pastitsio 32
Lamb meatballs with freekeh & spicy
tomato sauce 148
Lighter Lancashire hotpot 154
Moroccan-spiced cottage pies 25
Oxtail with stout gravy & suet
crumble 120
Pork & chorizo enchiladas 31
Pork vindaloo 21
Pulled recracker brisket 110
Rabbit & pork terrine with
peppercorns 70
Rabbit au vin 68
Roasted autumn vegetables with
spelt & sausages 147
Sizzled chipotle steak sarnies 83
Steak & blue cheese en crote 20
Sweetly spiced rabbit pilaf 70
Tomato & chorizo risotto 26
Venison meatball & wild mushroom
stroganoff 57
Vietnamese-style caramel pork 81
Wild mushroom, potato & pancetta
gratin 59
Birthday 2014
 Menu planner
Four seasonal menus using recipes
from this special Birthday issue

Spiced-up supper for 4

Baked courgette Harissa roast chicken Dukkah-crusted Malaysian mess

fritters with marinara with quinoa & squash wedges p157 (makes two extras
sauce & roasted couscous salad p148 for second
garlic skinny dip p142 helpings!) p133
38
Autumnal Sunday lunch for 6

Hot apple pie Crackle roast pork Turnip gratin p121 Treacle tart (plus a
punch p110 with sausage-stuffed couple of slices left
apples & onions p54 over) p141

Friday night treat for 2

116

Baking & desserts

Autumn crunchy crumble 164 Crisp-fried rabbit Crunchy smoked Griddled lettuce & Hot mocha puddings
Banana tarte Tatin 40 with herbed sweet potato chips peas p157 (makes two more for
Black & white brownies 38 mayonnaise p68 (with leftovers) p110 the freezer) p38
Chocolate-dipped cardamom fudge 36
Frankenstein cupcakes 116
Freaky nger red velvet cake 115
Children in Need bake sale
Honey-nut roast quinces 60
Hot mocha puddings 38
Malaysian mess 133
Maple & pear rufe cake 126
Nutty Florentine bars 63
Passion loaf with coconut cream cheese
icing 40
Peanut butter & chocolate cake 126
Salted caramel pear puffs 58 Nutty Florentine Maple & pear rufe Chocolate-dipped Passion loaf with
Scary speech bubble cookies 116 bars p63 cake p126 cardamom coconut cream
Spiced apple tarte Tatins 143 fudge p36 cheese icing p40
Spiced maple & pecan cheesecake bars 112
Squidgy pumpkin & ginger loaf 64
Treacle apple tart 60 Dont miss the BBC Children
Treacle tart 141 in Need appeal show on
Vanilla party cake 124 Friday 14 November on BBC One.
To get involved, visit
bbc.co.uk/childreninneed
COOKING MAKES YOU
HAPPY - ITS OFFICIAL
For our 25th birthday, weve discovered what makes the nation tick when it comes to
NATION food. Our survey of 10,000 people, conducted by YouGov, reveals how we eat, cook, shop
THE BIG FOOD SURVEY and enjoy our food today. Discover more about trends in your area at bbcgoodfood.com

28%
67
HOW OFTEN DO YOU
OF US HAVE EAT TOGETHER?
AT LEAST HAVE NO

%
ONE SCREENS ON
WHILE WE EAT
SCREEN

20%
ON WHEN
WE EAT
OF US HAVE AT
LEAST TWO
SCREENS ON 48% 23% 6% 7% 3%
WHEN WE EAT EVERY DAY FEW TIMES ONCE A LESS THAN NEVER
A WEEK WEEK ONCE A WEEK

WHAT KITCHEN
51% 26%
47%
ITEM CANT
YOU LIVE
WITHOUT?
56%
MICROWAVE
24%

Cooking and happiness

CHINESE We asked you to rate your cooking

expertise on a scale of 1-10, where

FOOD
1 was a complete beginner and 10
was an expert. Those of you who
gave yourselves a higher score revealed
that you feel happier, more inspired
IS THE UKS and less stressed when cooking

WHAT MEAL FAVOURITE

for those with less expertise. Overall,
whatever your skill level, cooking

DO YOU COOK TAKEAWAY

is a feelgood activity (see right), with
36% of respondents saying they felt

REGULARLY?

50%
happy, and 19% saying they felt
comforted when cooking. We were
pleased as punch to discover this.
AGE 16-24s BBC Good Food has been teaching the
nation to cook for 25 years, and we
MOST POPULAR think we can take some responsibility
TAKEAWAY IS for making the UK a happier place!

ITALIAN
Look out for more follow-ups from

SAID ROAST DINNER

good food nation in the next few issues,
and at bbcgoodfood.com

12 bbcgoodfood.com Birthday 2014

 Good food survey

COOKING

15%
EXPERTISE
RATED THEMSELVES
BETWEEN 8-10

OF US CONSUME 15 SCOTLAND

%
THE NORTH

LESS MEAT
MIDLANDS
WALES

THAN WE DID THE EAST

A YEAR AGO
LONDON

19 THE SOUTH
AS WERE TRYING %
TO CUT
FOOD COSTS 18
%
17
41% 14
% 17 %
TEA %

WHAT IS YOUR 29% 18

%
BREAKFAST COFFEE
DRINK OF CHOICE?

38%
32%
OF US ALWAYS
THINK ITS
UNHYGIENIC
MAKE OUR TO EAT AT
OWN LUNCH YOUR DESK
HOW DO YOU

FEEL 36% 19% 15% 12% 9% 2%

Illustrations CHARLY WESTCOTT

WHEN COOKING? HAPPY INSPIRED STRESSED EXCITED SEXY

COMFORTED

All gures, unless otherwise stated, are from YouGov Plc. Total sample size was 10,287 adults. Fieldwork was undertaken between 21-29 July 2014. The survey was carried out online.
The gures have been weighted and are representative of all GB adults (aged 16+).

Birthday 2014 bbcgoodfood.com 13

From sushi to
salted caramel
To mark our birthday, heres our
list of the 25 game-changers
the people, places and trends
- that have shaken up the way
we cook, eat and talk about
food in the past quarter century

1 The cupcake
The most hyped baking trend of the past
25 years, this over-the-top confection emerged
in the Nineties from the New York baking scene,
home to the Magnolia Bakery. After featuring
in Sex and the City, cupcakes became mainstays
at all-girl get-togethers, from engagement
7 Farmers
markets
As an antidote
parties to baby showers. to superstore
shopping, and as

2 Hugh Fearnley-Whittingstall
Posh Hugh sold us a grow-your-own country
dream, plus rustic recipes with his River Cottage
a way to deliver
local produce
to local people,
TV series in 1999, gradually introducing powerful farmers markets
campaigns for better animal welfare and developed in the
sustainable sourcing. He combines ethical food late Nineties (Bath
policies with good-life idealism, making us all was rst, in 1997).
consider where our food comes from and Shoppers chatted
how its been produced. to farmers and
went home with

3 Chorizo
Spanish food wasnt really on our home
paper bags full of
muddy veg and
cooking radar 25 years ago, but it emerged as
part of the appreciation of artisan produce, the 6The River Caf
Co-founded by Ruth Rogers and
artisan breads.
Markets like
inuence of Moro restaurant in London, and our
willingness to experiment with different avours.
Rose Gray in 1987, this was originally
the employees canteen for Richard Rogers
architectural practice next door. The
Borough, in
London where
producers sell
8 Yotam Ottolenghi
Once you did a Delia when entertaining
now we serve crowd-pleasing platters of

4 The recession
This was an opportunity for quick-thinking
food lovers, who started small-scale enterprises
from bread shops and baking businesses to
microbreweries, and used empty shops as
pop-up restaurants. The downturn also saw the
expansion of discount stores like Aldi and Lidl,
which wooed thrifty shoppers away from the
big four supermarkets and won awards for
their food and drink too.
Thames-side restaurant made a splash
for its use of well-sourced, quality Italian
ingredients cooked simply. This was long
their own wares
blossomed as we
worried about
spiced grains and pulses, strewn with roasted
veg and pomegranates. Israeli-born
Ottolenghi opened his rst deli in Notting Hill
before restaurant menus regularly credited provenance and in 2002, and published Plenty in 2010,
local ingredients and producers, and when our local followed by his BBC Four series Jerusalem on
ne dining was far more fussy. The River Caf economies. a Plate. His name has become a byword for
has also been a training ground for many Meanwhile, farm cool, laid-back entertaining, with an on-trend
notable chefs, including Jamie Oliver, Theo shops developed Middle Eastern inuence even if we
Randall, Sam and Sam Clark of Moro, and from small shops sometimes complain that there are an
Hugh Fearnley-Whittingstall. to destination awful lot of ingredients per recipe.
outlets with cafs
and cook schools.

5 Heston
He opened his groundbreaking The Fat Duck in Bray,
Berkshire, in 1995 it has three MIchelin stars and is regularly
9Online shopping
Ocado started trading in 2002 and hit
50,000 weekly deliveries in 2006. Online
voted the best restaurant in the world. His fanciful food creations shopping still has only 4 per cent of the grocery
make us rethink familiar combinations Bacon & egg ice cream market share, however analysts predict that
anyone? or offer a visual surprise, like his best-selling Hidden this will increase as new developments such
Orange Christmas Pudding. Hes questioned the science of as click-and-collect (order online, then pick
cooking, to the extent that many chefs now cook meat at lower up the goods in your local store) make it more
temperatures for a more succulent result, and sous vide useful. For food lovers everywhere, online means
machines and meat thermometers have become kitchen that were never more than a tap away from the
must-haves for budding home chefs. most unusual spices, ne wines and chocolate-
coated popping candy.

Birthday 2014 bbcgoodfood.com 15

25 years

10 Burgers & BBQs

From zero to hero! Once mass-
processed, soggy patties of dubious provenance,
the new burger is key to the street-food
revolution, found on the smartest menus
wearing a 100% beef label with pride. Were
also more likely to be cooking them in
our gardens, as the trend for eating outdoors
around the BBQ or pizza oven continues to grow.

11 Jamie Oliver
From the moment he bish-bash-boshed
around his TV kitchen on BBC Twos The Naked
Chef in 1999, Jamie made cooking cool and
fun. His Fifteen foundation helps kids from
underprivileged backgrounds, and he used his
considerable inuence to spearhead national
campaigns for better school dinners, and to get
the nation cooking. Hes a national treasure with
a global reach, who captures the food zeitgeist,
from speedier cooking to meals on a budget.
22 Sushi Exotic and daring 25 years ago,

12 The Great British Bake Off

Fabulous cakes and gentle jeopardy, plus
the cheeky catchphrase soggy bottoms its
no wonder the BBCs Bake Off has entered the
national conversation almost 8 million watched
the rst episode of this series. The show,
launched in 2010, also introduced Mary Berry
to a generation who had no idea that she
published her first book (Hamlyn All Colour
Cookery Book) 44 years ago.
17 Salted caramel
A palate-pleasing pairing of two favourite
avours that may have its origins in Brittany,
France, with its culture of salted butter and
sweets. Now every chocolate brand and
selection box includes a salted caramel option.
16 18 Couscous
MasterChef
The original series
An alternative to potatoes and rice,
couscous is usually called a grain, but is actually
today sushi is a regular take-out lunch from a
local supermarket. More Japanese food has
come our way, as health experts encourage
us to follow this more nutritious way of
eating. Chains YO! Sushi, Wasabi and
Wagamama have also introduced us to
miso soups, soba noodles and bento.
23 The 5:2 diet
Intermittent fasting took off following

13 Nigella
From her rst cookbook How to Eat in
1998 (which had no photographs), Nigellas lively,
personal writing conjured up an aspirational
lifestyle where all in the kitchen is lovely. Her
TV series reinforced the image of her as our
presented by Loyd
Grossman (above)
ran from 1990-
tiny balls of pasta. Traditionally, this Middle
Eastern staple is steamed in a couscoussier, but
once easy-cook couscous arrived, we started
a BBC Horizon documentary in August 2012.
The idea of dieting only two days a week (500
calories a day for women, 600 for men) had
2001. Shot in a stocking up on it for everything from midweek huge appeal for anyone whod ever broken a diet
bright kitchen set, meals to North African dinner-party dishes. out of sheer boredom. Devised by Dr Michael
competition was Mosley and journalist Mimi Spencer, this exible

Words GILLIAN CARTER | Photographs ALAMY, GETTY IMAGES, MATTEO PIAZZA (RIVER CAF), GARETH MORGANS/OLIVE, CHRISTINE HAYES/OLIVE, BBC
domestic goddess, with a penchant for nibbling
from the fridge, she reminds us of the sheer
keen, but it never
reached the high 19 Coffee shops
Big chains, cappuccinos and milky lattes
trend broke the diet mould.

pleasure of indulgent eating. stress levels of the

revamped version,
dominated the Nineties, but now were seeing a
wave of independent coffee shops offering 24 Food on the web
Booking a restaurant, browsing food

14 Baking
The recession led to a renewed interest
in domestic thrift and craft, which included
baking, and was helped along by The Great
British Bake Off, and nurtured by Nigella and
Kirstie Allsopp. Its increasingly popular
among the young, with surveys showing 16- to
25-year-olds now bake more than older cooks.
which returned in
2005. Now
competitors
freshly roasted single-origin beans, stronger
coffee and a more personal service. Coffee
acionados re-create the scenario at home with
sites, tweeting, blogging and Instagramming our
meals food on the web means we share and
discover more about it than we dreamed possible
sweat it out in top-of-the-range coffee machines, and attend 25 years ago. Its also launched online careers,
professional coffee tastings and barista training. such as Jack Monroes blog agirlcalledjack.com.
kitchens and
serve their efforts
to Michelin-
starred chefs.
20 Street food
The UK street-food movement is
inspired by immigrant cooking and American
25 Food scares &
welfare issues
From BSE in 1987 to last years horsemeat

15 Gordon Ramsay
The original scary, sweary TV chef, but
behind the bluster, a brilliant cook and total
perfectionist. Restaurant Gordon Ramsay,
opened in Londons Chelsea in 1998, still has
three Michelin stars. As well as setting the bar
high with his own restaurant cooking, and
becoming a key name in British food, he trained
and mentored a second generation of kitchen
talent, including Jason Atherton, Angela
Hartnett, Marcus Wareing and Clare Smyth
who now runs Restaurant Gordon Ramsay.
l Dont agree with our choices? Let us
know whats on your list. Get in touch at
the addresses on page 5.
l Turn to page 93 to nd out how the food
world has changed over the last 25 years.
The show,
presented by John
Torode and Greg
food culture and a desire for authentic
global food at affordable prices. Its given us
quality burgers, Korean specialities, churros and
scandal, bad-news stories put us on our guard
about mass-produced food, animal welfare and
misleading labelling. Many of us have become
Wallace, spawned North African stews, usually served from a van more choosy about what we eat, and one
genuinely talented at a music festival, a food fair, or in your local positive outcome is that weve supported
winners, including market. The British Street Food Awards are now small-scale food production, which has
Thomasina Miers an annual event (britishstreetfood.co.uk). allowed smaller producers to thrive.
(2005), who
established
the Wahaca
restaurant chain. 21 Delia Smith
With her no-nonsense approach, Delia taught millions
how to cook from the Seventies onwards with her best-selling
Cookery Course series. She only had to mention an ingredient or
utensil for it to sell out. The Delia effect had cranberries ying
off the shelves in 1995, and sales for the mini chopper soaring by
80 per cent after she used it. She continues sharing her expertise
online, but for many of us, Delias books are her legacy she has
sold 21 million copies.

16 bbcgoodfood.com Birthday 2014

Save 10% at READER
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Use your exclusive Robert Dyas discount card, on page 3,
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Birthday 2014 bbcgoodfood.com 17

 Why you
25 new recipes youll make again and again
Lets not be modest, we work hard each
month to pack the magazine with recipes
that youll want to cook because theyre
relevant to you, your lifestyle and they always
work. To celebrate our 25th birthday, weve
created brand-new recipes that highlight the
reasons you come back to us again and again.
Its our birthday gift to you
Photographs SAM STOWELL

YOU L VE
Food styling KATY GREENWOOD | Styling REBECCA NEWPORT

Dishes that feed a crowd

Impressive food for friends

Harissa roast salmon with lemon chickpea couscous

18 bbcgoodfood.com Birthday 2014

 Your 25 new favourites

Steak & blue cheese en crote

YOU L VE
Freeze-ahead meals
Cut down the stress by getting ahead

Birthday 2014 bbcgoodfood.com 19

 1 Harissa roast
salmon with lemon
chickpea couscous
Theres only 30 minutes hands-on
time involved here, then the oven does
the rest of the work. You can buy sides
of fresh salmon in packs from the
supermarket, but if you dont want to
remove the skin yourself, ask at the
fish counter and they will prepare the
sides from a whole salmon for you.
SERVES 8-10 PREP 30 mins COOK 50 mins
A LITTLE EFFORT FOLATE FIBRE OMEGA-3 2 OF 5
A DAY
FOR THE SALMON
2 tbsp olive oil
2 large onions, halved and thinly sliced
1 large fennel bulb, halved and thinly sliced
1 garlic clove, chopped
1 tsp cumin seeds
zest 1 lemon
2 tbsp harissa
1 tbsp agave nectar or clear honey
2 x 1kg/2lb 4oz boneless sides of salmon,
skin removed
2 Steak & blue cheese
en crote
Buying a big piece of steak seems
expensive, but this dish works out at
about 5 per head, so its a bargain
compared to a restaurant dish. It also
makes a very special main course that
can be kept in the fridge for two days,
or frozen before baking.
SERVES 6 PREP 40 mins plus chilling
COOK 1 hr 20 mins plus resting
1 OF 5
MORE OF A CHALLENGE IRON A DAY
1 tbsp olive oil
800g/1lb 12oz piece of lean llet steak
(ask for a piece from the middle of the
llet with an even thickness)
25g/1oz butter
1 banana shallot, nely chopped
1 garlic clove, chopped
500g/1lb 2oz button mushrooms, very
nely chopped in a food processor
2 tsp chopped soft-leaf thyme
12 slices prosciutto
50g/2oz Claxton blue cheese or Stilton,
crumbled
25g/1oz walnuts, roughly chopped
500g pack all-butter puff pastry
plain our, for dusting
1 egg and 1 yolk, beaten
seasonal vegetables, to serve
20
FOR THE COUSCOUS
1 vegetable stock cube
2-3 tsp harissa
50g/2oz currants
300g/11oz couscous
2 x 400g cans chickpeas, drained
juice 2 lemons, zest of 1
2 tbsp olive oil
big bunch at-leaf parsley, chopped
small bunch mint, chopped (optional)
50g/2oz toasted aked almonds
lemon wedges, to serve
1 Heat the oil in a large non-stick frying pan,
add the onions, fennel, garlic and cumin
seeds and fry, stirring frequently, for about
15 mins until the vegetables are soft and
golden. Stir in the lemon zest and season.
Leave to cool.
2 Stir the harissa with the agave or honey.
Place a salmon llet, skinned-side down,
on a large sheet of baking parchment and
spread with half the harissa mixture. Top
evenly with the vegetables, then cover with
the other salmon llet, positioning it so
that the thickest end is on top of the thinnest
end of the other llet. Can be made up to this
point, covered and chilled the day before.
FOR THE GRAVY
1 banana shallot, nely chopped
1 garlic clove, chopped
150ml/5 oz red wine
1 large thyme sprig
2 bay leaves
600ml/1pt beef stock
2 tbsp plain our, mixed to a paste
with 3 tbsp water
seasonal vegetables, to serve
1 Heat the oil in a large frying pan and fry the
steak for 8-10 mins, turning to brown it all
over. Remove from the pan and leave to cool.
To make the gravy, add the shallot and garlic
to the pan juices and cook, stirring, until
softened and golden. Pour in the wine, add
the herbs and leave to bubble for 2 mins.
Pour in the stock and stir in the our paste,
stirring all the time until the gravy has
thickened. Cover and cook for 5 mins over
a low heat, then strain into a bowl or small
freezer container, pushing through as much
liquid left in the shallots as you can.
2 Wash the pan, then melt the butter and
cook the shallot and garlic until softened.
Add the mushrooms and thyme, and fry for
10 mins, stirring frequently, to drive off as
much moisture as possible. Season with
black pepper and sparingly with salt. Cool.
3 Lay a couple of sheets of cling lm on
the work surface, side by side and slightly
overlapping, then arrange the prosciutto
down the centre in two overlapping rows.
Spread the mushroom mixture on top, then
scatter evenly with the cheese and walnuts.
bbcgoodfood.com
3 Heat oven to 200C/180C fan/gas 6 with a
large baking sheet inside. Brush the salmon
with the rest of the harissa mixture, then lift
(still on the parchment) onto the hot baking
sheet and bake for 30 mins. Remove from
the oven and check that the sh is cooked
all the way through; if not done to your liking,
cook 5 mins more and check again.
4 To make the couscous, crumble the stock
cube into a large bowl and add the harissa,
currants and couscous. Meanwhile, put the
chickpeas in a bowl with the lemon juice, oil
and seasoning. Just before serving, pour
450ml boiling water over the couscous, stir
well, then cover with a plate and leave to
soak for 5 mins. Add the lemon zest, parsley
and mint (if using) to the chickpeas and stir
well, then toss through the hot couscous with
the aked almonds. Serve on a big, warm
platter with the salmon (the easiest way to
transfer the salmon is to lift it still on the
parchment, then slide it on top), with lemon
wedges on the side. To serve, cut the salmon
in slices, or cut thicker slices and halve to
make chunky squares
PER SERVING (8) 802 kcals protein 62g carbs 46g
fat 39g sat fat 6g fibre 8g sugar 11g salt 1.1g
Place the steak on top, then tightly wrap the
prosciutto round it, using the cling lm to
help you. Finally, tightly wrap in the cling
lm and chill for 30 mins.
4 Roll out the pastry on a lightly oured
surface until you think it is large enough
to completely wrap round the steak roll.
Unwrap the meat, place on top of the pastry
and brush round it with the egg mixture.
Tightly roll up in the pastry, trimming the
excess as you bring the pastry together
down the length and ends, sealing well.
If you want to add decoration, cut out leaf
shapes from the trimmings and use the
egg mixture to stick them to the pastry.
Chill until ready to cook. Will keep for 2 days.
(If freezing, wrap in new cling lm, then
foil, and freeze along with the gravy and
egg glaze. The day before, take everything
out of the freezer and put in the fridge,
unwrapping the steak roll and covering it
loosely with kitchen paper.)
5 Heat oven to 220C/200C fan/gas 7 with
a baking sheet inside. Place the (completely
thawed) meat on a piece of baking
parchment and brush with the egg glaze.
Place on the hot baking sheet and cook for
45-50 mins. Insert a meat thermometer into
the centre of the beef: for rare it should be
50C, for medium-rare 55C, and for medium
60C. Cover loosely with foil and leave to rest
for 15-20 mins. Trim off the pastry end, then
thickly slice and serve with the gravy, heated
in a pan, and seasonal vegetables.
PER SERVING 785 kcals protein 53g carbs 35g
fat 46g sat fat 20g fibre 2g sugar 2g salt 3.1g
Birthday 2014
 Your 25 new favourites

YOU L VE
Our foolproof dishes
We take pride in triple-testing
our recipes in the Good Food Test
Kitchen we want them to work
rst time for you at home

3 Pork vindaloo
Curry with a kick! For the sake of
authenticity, weve kept this curry very
spicy. For less heat, just decrease the
number of dried chillies the other
spices add loads of aromatic flavour.

SERVES 46 PREP 15 mins plus 8 hrs marinating

COOK 55mins
1 OF 5
EASY A DAY

1kg/2lb 4oz pork shoulder, trimmed and

cut into bite-sized cubes
3 tbsp vegetable oil
2 large onions, nely chopped
1 tbsp mild chilli powder
250ml/9 oz chicken stock
handful coriander leaves
cooked basmati rice and naan, to serve
FOR THE MARINADE
6 green cardamom pods
1
/2 tsp black peppercorns
125ml/4 oz red wine vinegar
1 heaped tbsp nely grated ginger
4 large garlic cloves, nely grated
1 tsp golden caster sugar
8 small dried chillies
pinch of ground cloves
2 tsp ground coriander
1 tsp ground cumin
1
/4 tsp turmeric

1 To make the marinade, remove the seeds

from the cardamom pods and grind with the
peppercorns using a pestle and mortar. Mix
with the rest of the marinade ingredients,
then pour over the pork. Mix everything
together well, then cover and leave to
marinate overnight or for at least 8 hrs.
2 Heat the oil in a large pan over a medium
heat and cook the onions for about 5 mins
until starting to soften. Add the chilli powder
to the pan and cook for 1 min. Using a slotted
spoon, remove the pork from the marinade
and add to the pan. Turn up the heat a
little and cook for about 5 mins, stirring
all the time. Add the leftover marinade to
the pan with the stock. Bring to the boil,
then turn down to a simmer and cook for
40-45 mins until the pork is soft and the
sauce thickened it should be thick rather
than saucy. Pick out the dried chillies, if you
like, season, scatter with the coriander leaves,
and serve with steamed rice and naan.
PER SERVING (6) 394 kcals protein 31g carbs 9g
fat 26g sat fat 8g fibre 2g sugar 5g salt 0.3g

Birthday 2014 bbcgoodfood.com 21

4 Dandan noodles
This noodle dish is a bit like a Chinese
version of spaghetti Bolognese.
Traditionally it was sold by street
vendors who carried the dish over
We give you all the nutritional info that
their shoulders using a pole called a
dandan. This isnt a wholly authentic
version, but it uses ingredients youll
be able to find easily.
SERVES 4 PREP 10 mins COOK 20 mins
EASY LOW
CAL FOLATE
1 tbsp sesame oil
1 garlic clove, nely chopped
2.5cm/1in piece ginger, peeled and nely
chopped
1 tsp Sichuan peppercorns, lightly crushed,
plus extra to serve
500g/1lb 2oz 3% fat turkey thigh mince
250g pack dried udon or other wheat
noodles
2 x 90g packs baby pak choi or other
Asian greens, trimmed and separated
2 tbsp unsweetened crunchy peanut
butter (we used Whole Earth)
2 tbsp chilli bean sauce (we used Lee
Kum Kee)
3 tbsp low-salt soy sauce
3 tbsp Shaohsing wine (Chinese rice wine)
50g/2oz unsalted peanuts, roasted
4-5 thinly sliced spring onions and large
handful roughly chopped coriander,
to serve
1 Bring a large pan of water to the boil.
Heat the sesame oil in a wok or large frying
pan. Once really hot and almost smoking,
throw in the garlic, ginger and crushed
Sichuan peppercorns. Cook, stirring, for
30 secs. Add the mince and stir, breaking
it up as you do. Cook the mince over a high
heat for 10-12 mins until all the liquid has
evaporated and its becoming crisp here
and there dont worry if it sticks to the
wok a little, just keep stirring.
2 Meanwhile, cook the noodles in the boiling
water following pack instructions, adding the
pak choi for the nal 2 mins. Drain, reserving
the cooking water, then run under cold water
to stop the noodles sticking.
3 To make a sauce, combine the peanut
butter, chilli bean sauce, 3 tbsp of the soy
sauce and 2 tbsp of the Shaohsing in a small
pan. Add 300ml of the reserved cooking
water, bring to a simmer and reduce for
5 mins. Once the mince is cooked, stir
through the remaining soy sauce and
Shaohsing. Pour the sauce into 4 shallow
bowls, top with the noodles and pak choi,
then spoon over the mince. Scatter over
the peanuts, spring onions, coriander, and
more crushed Sichuan peppercorns for
an extra kick.
PER SERVING 385 kcals protein 36g carbs 21g
fat 17g sat fat 3g fibre 3g sugar 4g salt 2.9g
22
YOU L VE
1 For the pastry, wrap the butter in foil and
place in the freezer the night before you
need it. Put the ham hocks, bay leaves and
peppercorns in a large pan. Cover with water
Lighter recipes and a lid, and simmer for 3 hrs or until really
tender you may need to top up the water
level during cooking. (Alternatively, cook in a
you need to make informed choices slow cooker for 6-8 hrs.) Leave to cool in the
liquid, then chill overnight if you have time.
2 To make the pastry, tip the our into a big
bowl with 1/2 tsp salt and the mustard powder.
Hold the butter block in the foil (peeling back
a little at a time as you need to) and coarsely
grate straight into the bowl of our, dipping
the end of the butter into the our every
so often this helps to stop all the butter
clumping together. Grate in the cheese too.
Use a cutlery knife to lightly stir together,
then stir in 175-200ml cold water to bring
the dough together. Wrap in cling lm and
chill for 30 mins.
3 Meanwhile, cook the potatoes in a pan of
boiling water for 8 mins or until just cooked,
then drain. Melt the butter in another large
pan and add the shallots. Cook gently for
10-15 mins until tender and golden, shaking
the pan now and then to roll them around
in the butter. While they cook, drain the ham
hocks, reserving the cooking liquid the
meat should be nice and tender. Shred with
two forks, discarding the fat and bones.
5
4 When the shallots are tender, scoop them
Honey & mustard out of the pan and add to the ham. Add the
our and mustard powder to the butter,
ham hock pie with stirring around the pan to make a paste.
aky cheese pastry Cook for 1-2 mins, then splash in a little of the
milk, stirring until smooth. Continue adding
Some pie lovers would argue that its the milk, bit by bit, stirring well after each
not a real pie unless it has pastry top addition, until you have a very thick, smooth
and bottom well rest assured, all sauce. Add enough of the hams cooking
you connoisseurs, this is as real as liquid to thin the sauce to a double cream
it gets! Its well worth investing in consistency, about 300ml. Taste and season
a pie plate or tin to ensure that you with pepper it should be salty enough from
have a nice crisp base it will totally the ham stock, but add a little extra if it
transform an apple pie. needs it. Stir in the ham, potatoes, shallots,
wholegrain mustard, honey and parsley,
SERVES 6-8 PREP 50 mins plus chilling and overnight then leave to cool.
freezing COOK 4 hrs 10 mins 5 Heat oven to 200C/180C fan/gas 6 and
A LITTLE EFFORT CALCIUM
place a baking sheet on the middle shelf to
heat up. Remove the pastry from the fridge.
2 ham hocks, about 3kg/6lb 8oz in total Divide into 2 balls, one a little larger than
4 bay leaves the other keep the smaller one wrapped
1 tbsp whole peppercorns until later. On a lightly oured surface, roll
400g/14oz potatoes, cut into bite-sized out the large ball of dough to the thickness
cubes of a 1 coin. Use this to line the base of a
85g/3oz butter 23cm metal pie plate or shallow cake tin.
350g/12oz shallots Fill with the pie lling, then brush the
75g/21/2oz plain our edges with a little beaten egg. Roll out the
1 tbsp dried English mustard powder remaining pastry, lay over the top, then
400ml/14 oz milk trim the excess. Crimp the sides of the pie,
2 tbsp wholegrain mustard if you like. Brush with more egg wash and
2 tbsp clear honey poke 2 steam holes in the top with a sharp
small bunch parsley, chopped knife. Place the pie on the hot baking sheet
1 egg and bake for 45-50 mins until crisp and
green veg and gravy, to serve (optional) golden. Serve piping hot with green veg
FOR THE PASTRY and gravy, if you like.
175g/6oz butter, frozen in foil overnight PER SERVING (8) 1,003 kcals protein 59g carbs 56g
350g/12oz plain our, plus extra for fat 59g sat fat 28g fibre 5g sugar 10g salt 7.2g
dusting
11/2 tbsp English mustard powder
100g/4oz mature cheddar
bbcgoodfood.com Birthday 2014
 Your 25 new favourites

YOU L VE
A pie!
Comfort food that
always hits the spot

Birthday 2014 bbcgoodfood.com 23

 Your 25 new favourites

YOU L VE
New ideas for your
favourite ingredient
Chicken gets your vote every time!

6 Saffron chicken with

coriander dip
A punchy new recipe to add to your
chicken repertoire. Chicken thighs
are a great-value option.

SERVES 4 PREP 15 mins plus 1 hr marinating

COOK 35 mins
EASY GLUTEN

7
FREE

YOU L VE Moroccan-spiced 1 Heat oven to 200C/180C fan/gas 6. Heat

8 chicken thighs, skin on
zest and juice 2 large lemons, plus extra
wedges to serve
2 tbsp olive oil
small bunch thyme, leaves picked
4 garlic cloves, chopped
100g/4oz crme frache
small pack coriander, nely chopped
pinch of saffron, soaked in 1 tbsp warm water
2 tbsp clear honey
50g/2oz pistachios, roughly chopped
1 Make 2 cuts in the skin of each chicken
thigh and place in a non-metallic dish. Mix
the lemon zest, 4 tbsp lemon juice, the olive
oil, thyme and garlic, and pour over the
chicken. Cover and chill for at least 1 hr.
2 Heat oven to 200C/180C fan/gas 6. Take
the chicken from the marinade, pat dry and
season. Heat a large non-stick frying pan to
medium high, add the chicken, skin-side down,
and cook for 3-4 mins until golden brown.
3 Lift the thighs into a roasting tin, skin-side
up, and bake in the oven for 20 mins.
Meanwhile, mix together the crme frache,
coriander, 1 tbsp lemon juice and seasoning.
4 Mix 1 tbsp lemon juice, the saffron with its
soaking water, honey and pistachios, then
spoon over the chicken and bake for another
5-10 mins. Serve the chicken with the dip and
extra lemon wedges.
PER SERVING 546 kcals protein 32g carbs 13g
fat 40g sat fat 13g fibre 3g sugar 11g salt 0.3g
Getting cottage pies
ahead These pies can be made a day in
Preparing your advance and kept in the fridge, or
dish in advance frozen and reheated individually
puts you when you need them.
in control
MAKES 4 PREP 20 mins COOK 1 hr 15 mins
A LITTLE EFFORT FOLATE VIT C IRON 2 OF 5
A DAY
1 tbsp olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 small carrot, chopped
pinch of cayenne pepper
10 cardamom pods, green pods discarded
and black seeds ground
10 cloves, ground
2 tsp cinnamon
500g/1lb 2oz lean beef mince
1 tbsp tomato pure
500ml/18 oz beef or chicken stock
1kg/2lb 4oz oury potatoes, such as
Maris Piper
400g can chickpeas
75g/21/2oz butter
4 tbsp milk
3 tsp zaatar (a mix of Middle Eastern
herbs and spices, often made with
marjoram, oregano, ground sumac,
cumin and sesame seeds)
200g/7oz frozen peas
small pack parsley, chopped
the oil in a large saucepan and add the onion,
garlic, carrot, spices and a pinch of salt.
Cover and cook for 10-15 mins on a low heat
until softened. If the onion starts to brown,
add a splash of water.
2 Meanwhile, cook the mince in a large
frying pan until brown and starting to
caramelise. Stir the beef in with the onion,
add the tomato pure and stock, and
simmer for 30 mins until most of the stock
has been absorbed.
3 While the beef is cooking, peel and cut the
potatoes into chunks. Tip into a saucepan
and cover with cold salted water. Bring to the
boil, then turn down and simmer for 20 mins.
Drain the potatoes and mash together with
the chickpeas, butter, milk and zaatar.
4 Stir the peas into the mince and simmer
for 2 more mins, then take off the heat and
stir in the chopped parsley. Divide between
4 small freezer-proof pie dishes. Top each
with mashed potato and rough up the
top with a fork.
5 If serving straight away, put the pies on a
baking tray and cook in the oven for 30 mins.
To freeze, leave the pies to cool completely,
then wrap well in cling lm and foil. To cook
from frozen, put the pies on a baking tray in
a cold oven, turn to 160C/140C fan/gas 3 and
cook for 1 hr-1 hr 20 mins until piping hot.
PER PIE 761 kcals protein 45g carbs 63g fat 34g
sat fat 16g fibre 14g sugar 10g salt 1.7g

Birthday 2014 bbcgoodfood.com 25

Your 25 new favourites
YOU L VE
Simple family
suppers
Weeknight inspiration
using supermarket buys
8 Tomato &
chorizo risotto
This is like a simple paella or
jambalaya: easy to make, kids
will love it and you can use your
favourite veg broad beans or
canned sweetcorn also work well.
SERVES 4 PREP 10 mins COOK 25 mins
1 OF 5
EASY A DAY
1 tsp olive oil
400g/14oz cooking chorizo, peeled and
diced
1 onion, chopped
350g/12oz risotto rice
1 tbsp red wine vinegar
400g can chopped tomatoes
1 litre/13/4 pints hot chicken stock
85g/3oz frozen peas
1 tbsp grated Parmesan, plus extra to
serve (optional)
small pack parsley, chopped (optional)
1 Heat the olive oil in a saucepan and sizzle
the chorizo for 1 min until some of the oil
starts to come out. Add the onion and cook
for 5 mins until soft, then add the risotto rice
and cook for 1 min. Splash in the vinegar,
then add the tomatoes and stir well.
2 Gradually add the hot stock, a ladleful at a
time stir the rice until the stock is absorbed,
then add the next ladleful. With the last
ladleful of stock, add the peas and keep
stirring until the rice is cooked. Turn off the
heat and stir through the Parmesan and
parsley, if using. Serve straight from the pan,
with extra Parmesan, if you like.
PER SERVING 695 kcals protein 35g carbs 77g
fat 26g sat fat 11g fibre 5g sugar 8g salt 2.3g
26
9 Brown butter-
poached halibut
with celeriac pure
& caper crumbs
Dont be alarmed by the amount of
butter used in this recipe you wont
YOU L VE be eating all of it! Its used to poach
A treat
the fish, giving it a delicate flavour and
for two texture. If you cant find halibut, use
another firm white fish like pollack
No-fuss food or plaice, and adapt the cooking
to enjoy with time depending on the thickness
someone special of the fillets.
SERVES 2 PREP 25 mins COOK 40 mins
1 OF 5
EASY CALCIUM FOLATE FIBRE A
DAY
200g/7oz butter
1 shallot, nely chopped
1 bay leaf
4 peppercorns
2 skinless, boneless halibut llets,
cut from the thick end, about
100-150g/4-51/2oz each (we bought
ours from Marks & Spencer)
cavolo nero, kale or spinach, to serve
FOR THE PUREE
knob of butter (from the amount above)
300g/11oz celeriac, peeled and cut into
bite-sized pieces
200ml/7 oz milk
75ml/21/2 oz double cream
FOR THE CRUMBS
knob of butter (from above)
4 tbsp fresh breadcrumbs
1 heaped tsp capers, roughly chopped
1 tbsp roughly chopped parsley
fat 54g sat fat 32g fibre 9g sugar 9g salt 1.8g
bbcgoodfood.com
1 To make the pure, melt a small knob of
butter in a saucepan, add the celeriac and
cook over a medium-high heat until starting
to brown a little, about 5 mins. Pour over the
milk and cream, and season well the celeriac
should be just covered, so add more milk if
needed. Bring to a simmer, cover and cook
for 15 mins or until tender. Drain, reserving
the cooking liquid, and transfer to a food
processor. Blend until smooth, then sieve
into a clean saucepan, pushing the celeriac
through with the back of a spoon or spatula.
Add a little of the cooking liquid to loosen the
pure if needed, and taste for seasoning.
2 To make the crumbs, heat a small knob of
butter in a frying pan, add the breadcrumbs
and cook, stirring, until golden brown. Throw
in the capers and cook for 30 secs more. Tip
into a bowl and leave to cool a little, then stir
through the parsley.
3 Heat oven to 140C/120C fan/gas 2.
Gently melt the butter in a small ovenproof
saucepan or frying pan, big enough for the
sh llets to t snugly. Once melted, add
the shallot, bay leaf and peppercorns. Keep
heating until the butter turns a light brown
colour and smells nutty. Leave to cool a little.
Gently lower the sh llets into the warm
butter, basting any exposed sh, and transfer
to the oven. Cook for 3-4 mins, depending on
the thickness of the sh, then turn the llets
over and cook for a further 3-4 mins or until
just opaque and feeling rm.
4 While the sh cooks, reheat the pure and
steam the greens. To serve, spoon the pure
into the centre of each plate; use the back of
the spoon to spread out slightly into a circle.
Top with the greens, then carefully place
the halibut on top. Drizzle with a little of the
poaching butter and scatter with the crumbs.
PER SERVING 753 kcals protein 32g carbs 31g
Birthday 2014
 1 The day before you want to have the
poussin, remove it from its packaging,
cutting away the string tied round it, and
place in a large freezer bag or baking dish.
Combine the buttermilk, lemon zest, half the
garlic (save the rest for the polenta chips),
the honey, mustard, the leaves from 1 thyme
sprig, a small pinch of salt and a good
grinding of black pepper to make a marinade.
Pour into the bag, then seal it and squish
everything around so that the poussin is
coated in the marinade if using a baking
dish, coat the bird in the marinade, then
cover with cling lm. Chill overnight.
2 To make the polenta chips, line a 2lb loaf
tin with cling lm. Cook the polenta following
pack instructions, then stir in the Parmesan,
remaining garlic, the rosemary and season
well. Tip into the tin, spread out and smooth
the surface. Leave to cool, then cover and
chill for at least 30 mins (can be left in the
fridge overnight).
3 Heat oven to 200C/180C fan/gas 6.
Remove the poussin from the marinade
and sit in a roasting tin. Stuff with the lemon
quarters and remaining thyme sprigs. Drizzle
with oil, season and tie the ends of the legs
together with string. Roast for 35-40 mins,
10
basting every so often. Meanwhile, turn the
Buttermilk roasted chilled polenta out onto a chopping board
and cut into fat chips you should have 10.
poussin with Heat half the oil in a large frying pan, add
rosemary polenta chips some of the polenta chips and cook, turning
every so often, until really crisp, then transfer
This is essentially posh chicken to a plate lined with kitchen paper. Repeat
& chips. Marinating the poussin with the remaining chips, adding more oil as
in buttermilk is a simple way to needed. Transfer to a baking tray. Remove
guarantee the meat stays juicy. the poussin from the oven and leave to rest
Everything can be prepared ahead, in the tin for 20 mins. Keep the polenta chips
so you only have to pop the bird warm in the oven while the poussin is resting.
YOU L VE in the oven and crisp up the chips 4 Sieve the juices from the poussin roasting
Delicious before serving. tin into a small saucepan. Remove the top
recipes SERVES 1 PREP 10 mins plus chilling and overnight
layer of fat, then bring to a simmer. Add
the Sherry vinegar, heat through, taste for
for one marinating COOK 45 mins seasoning, then transfer to a serving dish.
Spoil yourself A LITTLE EFFORT CALCIUM
Sprinkle the polenta chips with salt. Serve
when its the poussin on a plate with some lambs
just for you 1 poussin lettuce and the chips, with the poussin
150ml/1/4pt buttermilk juices and some mayonnaise alongside
1
/2 lemon, zested and quartered for dipping the chips.
1 garlic clove, crushed PER SERVING 1,074 kcals protein 65g carbs 53g
1 tsp clear honey fat 66g sat fat 16g fibre 2g sugar 14g salt 1.4g
1 tsp wholegrain mustard
3 thyme sprigs
drizzle of olive oil
1 tsp Sherry vinegar
small handful lambs lettuce
good-quality mayonnaise, to serve
FOR THE POLENTA CHIPS
50g/2oz instant polenta
1 tbsp grated Parmesan
1 rosemary sprig, leaves picked and
nely chopped
2 tbsp sunower oil
28 bbcgoodfood.com
YOU L VE
Casual food
for friends
This on-trend recipe is a winner
11
Lobster rolls
Starting as a takeaway street-food
favourite in New England in the US,
this simple yet super-luxe dish is now
on menus at the coolest restaurants
over here and the trend is set to
continue, as frozen lobster can be
found at good prices. Yes, its still a
luxury item, but this recipe stretches
it out so the lobster itself comes in at
just over 3 a head.
SERVES 6 PREP 30 mins COOK 5 mins
EASY
500g/1lb 2oz cooked lobster
5 tbsp mayonnaise
1 tbsp lemon juice
2 celery sticks, stringed and diced
small pinch of cayenne, plus extra to serve
1 tbsp melted butter
6 good-quality hot dog buns (brioche if
you can get them)
snipped chives (optional)
good-quality potato crisps and gherkins,
to serve
1 Crack the lobster, remove all the meat, cut
it into large chunks and set aside. (Lobster
shells can be kept to make a delicious soup.)
2 Mix the mayonnaise with the lemon juice,
celery, cayenne and a small pinch of salt,
then fold the lobster through to combine.
Taste and adjust the seasoning. If eating
straight away, leave at room temperature
or chill for up to 1 day in advance.
3 To serve, split the rolls and lightly butter
on all sides, including the outside. Heat a
griddle pan and griddle the rolls in batches
on all sides. Divide the lobster mix between
the rolls, scatter with chives (if using) and
serve on a platter with napkins, a bowl of
crisps and some gherkins.
PER SERVING 311 kcals protein 21g carbs 19g
fat 17g sat fat 5g fibre 1g sugar 6g salt 1.3g
Birthday 2014
 Your 25 new favourites

Birthday 2014 bbcgoodfood.com 29

 1 Heat oven to 200C/180C fan/gas 6.
Remove the leaves from the cauliower and
trim the stalk end, then cut into chunks. Blitz
half the cauliower in a food processor until
nely chopped, like rice. Transfer to a bowl
and repeat with the remaining half. Tip all
the cauliower in a bowl, cover with cling
lm and microwave on High for 5-6 mins
until softened. Tip onto a clean tea towel
and leave to cool a little. Once cool enough
to handle, scrunch up the tea towel and
squeeze as much liquid as you can out of
the cauliower, then transfer to a clean bowl.
Stir in the ground almonds, egg, oregano
and plenty of seasoning. Line a baking tray
with baking parchment and grease with oil.
Mound the cauliower mix into the centre of
the tray, then use a spoon and your hands
to spread out into a 30cm round. Make it a
little thicker at the edges to create a crust.
Bake for 15-18 mins until golden brown and
starting to crisp a little at the edges. YOU L VE
2 Meanwhile, heat a griddle pan, brush each
aubergine slice on both sides with a little of
One-pan cooking
the oil, season and cook for 5-6 mins, turning Easy to make less washing up

13
once, until softened and charred youll need
to do this in batches. Transfer to a plate. Smoked haddock
Brush the onions with oil, season and griddle
for 5-8 mins until softened and charred. To
gratin
make the tomato sauce, whizz the canned Inspired by Smoked haddock chowder,
tomatoes, tomato pure, garlic and some this is comfort food that everyone will
seasoning in a blender until smooth. Transfer love. Serve the dish at the table and let
to a small saucepan, bring to a simmer and your family or friends dig in.
cook gently for 8-10 mins until thick (you
dont want any watery tomato soaking into SERVES 6 PREP 15 mins COOK 1 hr 35 mins
EASY GLUTEN
the cauliower base). Tear half the basil FREE

leaves and stir through the sauce.

12
3 Once the cauliower base is cooked, set small knob of butter
YOU L VE Cauliower aside to cool a little. Turn the oven up to 4 rashers smoked streaky bacon
240C/220C fan/gas 8. Drain the mozzarella 1 onion, nely sliced
Full-of- crust pizza and pat dry with kitchen paper. Spread 1
/2 small pack thyme, leaves only
flavour It seems unlikely, but trust us, this the tomato sauce over the base, sprinkle 1kg/2lb 4oz baking potatoes, washed

gluten- cauliflower base really is a great,

gluten-free alternative to traditional
over the Grana Padano, then arrange the
aubergines, red onion and mozzarella on top.
and sliced
350g/12oz skinless smoked haddock,
free pizza dough. Its not quite as crispy, Scatter over the chilli akes and return to the cut into large chunks
dishes but its just as tasty, and you can still
pick it up and eat it with your hands.
oven for 10-12 mins. Before serving, shave
over a little more cheese and scatter with the
300ml/1/2pt half-fat crme frache
crisp green salad, to serve
More of you remaining basil leaves.
want to cook SERVES 4 (makes 1 large pizza) PER SERVING 463 kcals protein 26g carbs 12g 1 Heat oven to 200C/180C fan/gas 6. Heat
without gluten PREP 15 mins COOK 45 mins fat 33g sat fat 9g fibre 8g sugar 10g salt 0.7g the butter in a shallow ameproof casserole
CALCIUM FOLATE FIBRE VIT C 3 OF 5
heres our new EASY A DAY dish and sizzle the bacon until it changes
GLUTEN
favourite recipe FREE colour. Add the onion and thyme and fry
with the bacon for 5 mins until the onion is
FOR THE BASE starting to soften. Lower the heat, add the
1 cauliower (about 750g/1lb 10oz) potatoes to the onion and cover the pan.
100g/4oz ground almonds Steam-fry the potatoes for 25-35 mins until
2 eggs, beaten they soften, stirring occasionally to stop
1 tbsp dried oregano them sticking to the bottom of the pan.
FOR THE TOPPING 2 When the potatoes are ready, stir through
227g can chopped tomatoes the haddock, crme frache and a good
1 tbsp tomato pure grinding of black pepper, and mix until
1 garlic clove, crushed everything is combined. Flatten down
1
/2 large aubergine, thinly sliced with a sh slice and bake in the oven
lengthways into long strips for 40 mins until golden. Serve with a
2 tbsp olive oil, plus extra for greasing green salad.
1 small red onion, cut into 8 wedges PER SERVING 346 kcals protein 20g carbs 35g
1
/2 small bunch basil, leaves picked fat 13g sat fat 7g fibre 4g sugar 4g salt 1.9g
125g ball mozzarella
25g/1oz Grana Padano or Parmesan (or
vegetarian alternative), grated, plus
extra to serve
a few pinches of chilli akes

30 bbcgoodfood.com Birthday 2014

 Your 25 new favourites
YOU L VE
Slow
cooker
dishes
This method
means you
get the
ultimate depth
of avour
plus its so
simple to
manage

14 Spiced duck
& date tagine
If you dont have a slow cooker, this
recipe can be cooked in the oven
follow step 1, then place in the oven
for 4 hrs at 160C/140C fan/gas 3 until
the duck is meltingly tender and the
sauce is intensely flavoured.

SERVES 6 PREP 15 mins

COOK 5 hrs 20 mins (or longer if you like)
EASY IRON 2 OF 5 GLUTEN
A DAY FREE

2 tsp sunower oil
6 duck legs, skin removed
1 large onion
2 garlic cloves
1 red chilli, deseeded
thumb-sized piece ginger, peeled
1 tbsp each cumin, coriander and cinnamon
1 tsp ground ginger
2 preserved lemons, halved, pulp and pith
scooped out and discarded
200g/7oz dates
400m/14 oz passata
100g/4oz blanched almonds, very roughly
chopped
mint leaves and couscous, to serve
1 Heat the slow cooker on Low. Meanwhile,
heat the oil in a frying pan and brown the
duck legs in batches until golden. When all
the legs are done place in the slow cooker.
While youre browning the duck, put the
onion, garlic, chilli, ginger, spices and
preserved lemon in a food processor and
blitz to a chunky paste. Tip the paste into
the hot pan and cook for 5 mins to soften.
Meanwhile, add half the dates to the
processor with 200ml water, and blitz
until smooth. Cut the remaining dates into
chunky pieces. Tip the onion paste and all
the dates into the slow cooker, add the
passata, season, stir, cover with the lid
and cook for 5 hrs (or up to 7).
2 Scatter the almonds into the tagine
and stir. Serve with couscous, scattered
with mint leaves.
PER SERVING 527 kcals protein 53g carbs 30g
fat 20g sat fat 3g fibre 5g sugar 27g salt 0.5g
Making a 15
YOU L VE Pork & chorizo
enchiladas
batch This makes two batches each
serves four people, so you can eat one
Saves you time now and save one in the freezer for
and youve got another day. Its a great family meal,
one stashed in and a good choice for a casual evening
the freezer too if friends come round.
SERVES 8 PREP 30 mins COOK 1 hr 10 mins
EASY CALCIUM FIBRE VIT C 3 OF 5
A DAY
1 tbsp olive oil
2 large onions, halved and thinly sliced
3 garlic cloves, chopped
1 tbsp ground cumin
2 heaped tbsp smoked paprika
2 tsp cinnamon
2 red chillies, halved, deseeded and sliced
500g pack pork mince
2 x 200g packs cooking chorizo sausages,
removed from their skins
680g bottle passata
1 pork or chicken stock cube
2 red and 2 green peppers, deseeded,
quartered and sliced
2 x 400g cans borlotti beans, drained
30g pack coriander, chopped
500g tub fromage frais (not fat-free)
1 large egg
2 packs of 8 soft corn tortillas
140g/5oz mature cheddar, grated
green salad, to serve
fat 41g sat fat 18g fibre 8g sugar 19g salt 3.2g
1 Heat the oil in a large, deep pan and fry the
onions and garlic for about 10 mins. Add the
spices and half the chilli, and cook for 1 min
more. Tip in the pork and chorizo, turn up the
heat and fry the meat, stirring and breaking
it down until it changes colour. Pour in the
passata and 300ml water, then crumble in
the stock cube. Pile in the peppers, stir, cover
and simmer over a low heat for 30 mins until
the meat and peppers are tender. Stir in the
beans and two-thirds of the coriander.
2 Meanwhile, tip the fromage frais (with any
liquid in the tub) into a bowl, and beat in the
egg, remaining coriander and seasoning. Get
out 2 ovenproof and freezer-proof dishes.
3 Spoon the meat onto the centre of the
tortillas, roll up and arrange 8 in each dish.
Spoon half of the fromage frais mixture on
top and smooth it to cover the tortillas.
Scatter each with half the cheese and
remaining chillies. If eating now, heat oven to
190C/170C fan/gas 5 and bake for 25 mins
until golden, then serve. If freezing, when
cold cover with cling lm and foil. Will keep
for 3 months. To serve, thaw in the fridge and
reheat uncovered as above, adding an extra
15 mins to the time, checking that it is hot all
the way through. You can also bake from
frozen. Put the dish (covered with fresh foil)
on a baking tray in the oven, then heat oven
to 180C/160C fan/gas 4 and bake for 2 hrs.
Dont put the frozen dish in a preheated oven
as it might crack its better to let it heat
slowly. Remove the foil and bake for 20 mins
more. Serve with a green salad.
PER SERVING 812 kcals protein 46g carbs 60g

Birthday 2014 bbcgoodfood.com 31

 YOU L VE
Vibrant
vegetarian food
16
Ricotta gnudi
with sage butter
These light dumplings are essentially
the filling that goes into ravioli but
without the pasta, hence their name
gnudi which means naked in Italian. in the semolina dish and roll around so that it
Its important to use fine semolina,
as the coarser stuff will give the gnudi
a gritty texture.
SERVES 4 as a starter PREP 15 mins plus 4 hrs
draining and 12 hrs chilling COOK 5 mins
A LITTLE EFFORT CALCIUM
350g/12oz good-quality ricotta (we
used Galbani)
25g/1oz Parmesan (or vegetarian
alternative), nely grated, plus extra
to serve
1 egg yolk
grated nutmeg
225g/8oz ne semolina or semolina our
50g/2oz butter
16 small sage leaves
1 heaped tbsp pine nuts, toasted
rocket & red onion salad, with balsamic
dressing, to serve
1 Line a sieve with a piece of muslin
or a new J-cloth and place over a bowl.
Tip the ricotta into the cloth, gently
gather up the ends and secure with
an elastic band. Leave the ricotta to
drain for 4 hrs.
2 Transfer the drained ricotta to a clean
bowl. Beat in the hard cheese, egg yolk,
a good grating of nutmeg, then season
32
YOU L VE
Great-
value,
great-
tasting
suppers
We cost our
everyday
recipes so you
can keep track
of your food
budget
well. Tip the semolina into a baking dish
or large plastic container. Wet your hands,
dip them in the semolina and, working
quickly, scoop 1 heaped tsp of the ricotta mix
into your hands and gently roll into a ball
(dont worry if its not perfect). Place the ball
is totally covered. Pick it up and roll between
the palms of your hands to create a smooth
ball, then pop back into the semolina.
Continue with the rest of the mixture. You
should make about 24 balls. Once all the balls
are formed and are sitting in the semolina,
cover loosely with baking parchment (not
cling lm), put the dish in the fridge and
leave to chill for at least 12 hrs, although
24 hrs is better this is so the balls of ricotta
form a skin around the outside.
3 When ready to serve, bring a large pan
of salted water to the boil. Turn down to a
simmer and lower in half the gnudi. Cook
gently for 2-3 mins theyre ready when
they oat to the top then scoop out with a
slotted spoon and transfer to a sieve. Repeat
with the remaining gnudi. Slowly melt the
butter in a small frying pan. Add the sage
leaves, making sure they dont overlap,
and let them sizzle until crisp. Transfer to a
plate lined with kitchen paper. If the butter
has turned a nutty brown, remove from the
heat; if not, continue to bubble until lightly
browned. Divide the gnudi between warmed
plates, drizzle over the browned butter, top
with the sage and pine nuts, and serve with
grated cheese, black pepper and a rocket &
red onion salad.
PER SERVING 501 kcals protein 19g carbs 44g
fat 28g sat fat 14g fibre 2g sugar 2g salt 0.6g
bbcgoodfood.com
17 Lamb & aubergine
pastitsio
Everyday meal planning can be tough,
especially when youre on a budget.
This clever recipe stretches out the
protein with extra veggies and cheesy
pasta, to give you a tasty meal that
comes in at just 1.92 per serving!
Any leftovers will freeze well, giving
you another meal for a rainy day.
SERVES 6 PREP 20 mins COOK 1 hr 50 mins
EASY CALCIUM 3 OF 5
A DAY
1 tbsp olive oil
2 onions, chopped
3 garlic cloves
300g/11oz frozen lamb mince
2 tsp cinnamon
1
/2 tsp ground allspice
1 tbsp dried oregano or mixed herbs
1 large aubergine, cut into small cubes
1 lamb or beef stock cube
2 x 400g cans chopped tomatoes
400g/14oz macaroni
FOR THE BECHAMEL SAUCE
1 litre/13/4pints semi-skimmed milk
2 bay leaves
85g/3oz butter
85g/3oz plain our
75g Parmesan, plus extra for the top
1 Heat the oil in a large pan. Add the onions
and cook until softened, then add the
garlic and stir around the pan for 1 min more.
Scoop the onions to one side of the pan, add
the lamb and cook until browned. Pour off
any excess oil from the pan.
2 Add the spices and oregano, then tip in
the aubergine. Fry for another 5 mins
until the aubergine has softened a little,
then crumble in the stock cube and add
the tomatoes, along with half a can of
water. Season, cover the pan and simmer
for 30 mins.
3 Uncover the lamb mince and continue to
simmer until the sauce is thick and clinging
to the meat about 15 mins. Meanwhile,
make the bchamel sauce. Warm the milk
in a large pan with the bay leaves. Melt the
butter in another large pan, stir in the our
to make a paste, then add the warm milk,
ladle by ladle, stirring well between each
addition, until you have a thick, smooth
sauce. Season well and add the Parmesan.
Meanwhile, cook the pasta following pack
instructions, then drain.
4 Heat oven to 200C/180C fan/gas 6.
Tip the mince into a large baking dish. Mix
the macaroni into the cheesy sauce and
pour this over the lamb. Sprinkle with the
remaining cheese. Can now be frozen,
defrost before cooking. Bake for 35-40 mins
until golden brown and crispy on top. Leave
to cool for 5 mins before serving.
PER SERVING 750 kcals protein 36g carbs 77g
fat 31g sat fat 16g fibre 9g sugar 17g salt 1.4g
Birthday 2014
 Your 25 new favourites

Birthday 2014 bbcgoodfood.com 33


YOU L VE
Classic dishes to impress
Sometimes you cant beat an all-time favourite
heres a simple version youll love
18 Spaghetti alle
vongole
A popular dish throughout Italy with
many variations this is our favourite.
The cherry tomatoes work well, but
leave them out if you prefer.
SERVES 4 PREP 15 mins COOK 10 mins
EASY FOLATE FIBRE VIT C IRON
1kg/2lb 4oz clams
400g/14oz spaghetti or linguine
2 tbsp olive oil, plus extra for drizzling
3 garlic cloves
2 red chillies, nely chopped
140g/5oz cherry tomatoes, cut in half
100ml/31/2 oz dry white wine
large bunch at-leaf parsley, chopped
crusty bread, to serve
1 Put a large pan of cold salted water on to
boil. Sort through the clams and get rid of
those with broken shells. Tap any clams that
are open on the work surface if they dont
close, throw them away. Wash the remaining
clams in 2 changes of cold water.
2 Cook the pasta in the boiling water
following pack instructions. Meanwhile,
heat the oil in a saucepan and fry the garlic,
chilli and tomatoes for 3-4 mins. Add the
clams, pour in the wine and quickly put on
the lid. Cook for 3-4 mins, shaking the pan
occasionally until all or most of the clams
have opened. Discard any that dont open.
3 Drain the spaghetti and mix with the clams
and parsley. Drizzle with olive oil and serve
with crusty bread to soak up the juices.
PER SERVING 503 kcals protein 24g carbs 75g
fat 8g sat fat 1g fibre 6g sugar 5g salt 1.1g
Birthday 2014
Your 25 new favourites
YOU L VE
Cooking 19 Chicken schnitzel
with coleslaw
1 For the coleslaw, get your child to mix all
the ingredients in a large bowl. Season a little
and set aside.
with Children will recognise this as a posh
version of chicken nuggets. Most kids
2 Place a layer of cling lm on your work
surface and pop the chicken llets on top.
kids will love helping to bash the chicken, Cover with another piece of cling lm and,
Weeknight cover it in crumbs and Parmesan, and using a rolling pin, ask your child to bash the
inspiration using combining all the coleslaw ingredients. chicken until it is 2-3mm thick.
supermarket They also love eating it! 3 Put the our on a plate and season, then
buys put the egg on another plate. Get your child
SERVES 4 PREP 30 mins COOK 10 mins to dip the chicken in the our to coat, then
1 OF 5 GOOD
A LITTLE EFFORT CALCIUM A
DAY 4 YOU into the egg.
4 Mix together the breadcrumbs and
FOR THE SCHNITZEL Parmesan in a shallow bowl, then ask your
4 small chicken breasts child to toss the chicken in the mixture to
3 tbsp grated Parmesan completely coat in the crumbs. Put the
100g/4oz our chicken on a plate and chill in the fridge
1 large egg, beaten until ready to eat if youre not cooking
75g/21/2oz dried breadcrumbs (we them straight away.
used panko) 5 Heat the oil in a large frying pan over
75ml/21/2 oz vegetable oil a fairly high heat and cook the chicken
FOR THE COLESLAW schnitzels two at a time. Sizzle them for
300g/11oz white cabbage, shredded 2-3 mins each side until completely golden,
1 large carrot, peeled and grated then lift out onto kitchen paper to drain. You
6 spring onions, sliced diagonally can keep them warm in a low oven while
1 red-skinned apple, grated you cook the rest. Serve with the coleslaw.
150g pot natural yogurt PER SERVING 430 kcals protein 36g carbs 26g
juice 1/2 lemon fat 19g sat fat 5g fibre 5g sugar 13g salt 1.1g
2 tsp English mustard
bbcgoodfood.com 35

20
Chocolate-dipped
cardamom fudge
Youll need to invest in a sugar
thermometer for this recipe, but
other than keeping an eye on the
temperature gauge, theres really
nothing complicated about making
this recipe. The fudge is spiked with
fragrant cardamom, left plain or dipped
in dark chocolate its to die for!
CUTS INTO roughly 20 pieces PREP 25 mins plus
overnight cooling COOK 35 mins
MORE OF A CHALLENGE
20 cardamom pods
450g/1lb golden caster sugar
400g/14oz double cream
50g/2oz butter
1 tbsp glucose syrup
200g/7oz dark chocolate, nely chopped
freeze-dried raspberries (optional)
1 Crack the cardamom pods using a pestle
and mortar, then remove the seed pods.
Finely crush the seeds to a powder.
2 Line a 20 x 20cm tin with baking
parchment. Put the crushed cardamom
seeds, sugar, cream, butter and glucose
syrup in a large, heavy-bottomed pan. Gently
heat until the butter has melted and the
sugar has dissolved, then turn up the heat
and place a sugar thermometer in the pan,
making sure the end is completely covered
by the syrup if not, transfer the mixture to a
smaller pan (with enough space for the syrup
to bubble up). Increase the heat and bring
the syrup to a steady boil. Keep bubbling,
36
stirring occasionally to stop the sugar from
catching, until the mixture reaches 116C this
is known as the soft ball stage (its important
that the mixture hits this temperature,
otherwise the fudge wont set).
3 Remove the pan from the heat and leave
to sit, undisturbed, for 5 mins until the
temperature drops to 110C. Stir in a good
pinch of salt.
4 Keep the sugar thermometer in the
pan and begin beating the mixture with
a wooden spoon, quite vigorously, until
the temperature cools to about 60C. By
this time, the fudge will be really thick and
will have lost its glossy shine. Remove the
thermometer and continue beating for a few
mins more. (This process is very important
when making fudge, as it creates small sugar
crystals, which give the fudge its lovely
smooth and creamy texture.)
5 Before it sets completely, quickly pour the
fudge into your prepared tin and smooth
over the surface. Leave to cool at room
temperature overnight dont put the fudge
in the fridge as it wont set properly.
6 Melt the chocolate in a bowl set over
a small pan of gently simmering water, or
in the microwave. Remove the fudge from
the tin and cut into pieces we cut ours into
long, thin rectangles. Line 2 baking sheets
with parchment. Dip one end of each piece
of fudge into the chocolate, then place on
the baking tray. Sprinkle with freeze-dried
raspberries, if you like, then leave to set.
Wrap up in cellophane bags to give as a gift.
Will keep for 2 weeks.
PER PIECE 268 kcals protein 1g carbs 27g
fat 17g sat fat 10g fibre 1g sugar 25g salt 0.1g
bbcgoodfood.com
21 Korean crusted
roast lamb
The crust on this roast is based on
the Korean barbecued beef marinade
called bulgogi, in which the ingredients
used add a subtle savoury seasoning
rather than anything fiery or spicy.
SERVES 6 PREP 20 mins plus 2 hrs marinating
COOK 2 hrs
EASY IRON
bunch spring onions, roughly chopped
large piece of ginger
1 tbsp sesame oil
3 tbsp soy sauce
2 tbsp mirin
1
/2 tsp golden caster sugar
2 tbsp sesame seeds
1 tsp black peppercorns
2kg/4lb 8oz whole leg of lamb
1 tbsp sunower oil
Baby Gem lettuce leaves, shredded carrot,
cucumber and Korean chilli sauce to
serve (optional)
1 Put the spring onions, ginger, sesame
oil, 2 tbsp of soy sauce, the mirin, sugar, half
the sesame seeds and the peppercorns in a
mini chopper and blitz to a paste. Stab holes
all over the leg of lamb with a small sharp
knife. Put the lamb in a dish and tip the paste
YOU L VE over, massage it into the holes and where the
meat naturally splits by the bone. If any of
To make the paste falls off, pack back onto the lamb
or bake with your hands, then cover and put in the
fridge to marinate for at least a couple of
a gift hours or overnight.
A homemade 2 Take the lamb out of the fridge 1 hr
present always before you want to cook it. Heat oven to
means a lot 200C/180C fan/gas 6. Place in a large
roasting tin and sit the lamb, crust-side up,
on the rack. Pour any marinade into the
roasting tin with 100ml water, then place
in the oven. After about 30 mins, drizzle
the crust with a little oil to help it crisp
slightly, and if at any point its becoming too
brown, cover loosely with foil. The juices
in the bottom of the pan will caramelise
and become sticky, but top up with water if
necessary so that they dont burn. Cook the
lamb for 1 hr 30 mins if you like it pink by the
bone but cooked. If you prefer it rare, cook
for 10 mins less; if you prefer it more cooked,
give it 20 mins extra.
3 About 10 mins before the lamb is done
to your liking, scatter with the remaining
sesame seeds and continue to roast. When
the lamb is cooked, carefully lift it onto a
board and add the remaining soy to the
roasting tin. Taste and add a splash more
mirin, soy and water if it needs it. Bring to the
boil and scrape any crusty bits off the bottom
of the tin, then pass through a sieve into a
gravy jug. Serve the lamb with traditional
roast accompaniments or with lettuce leaves,
shredded vegetables and chilli sauce for a
crowd to wrap up and enjoy.
PER SERVING 470 kcals protein 50g carbs 4g
fat 28g sat fat 12g fibre 1g sugar 3g salt 1.6g
Birthday 2014
 Your 25 new favourites

YOU L VE
A Sunday lunch
Reinvent your roast

Birthday 2014 bbcgoodfood.com 37

 23 Black & white
brownies
Can you improve on a classic brownie?
We think so! Gooey chocolate batter
is topped with a creamy cheesecake
mixture, which cuts beautifully
through the richness of the dark
chocolate. It just so happens that
they look fantastic too.

CUTS INTO 20 squares PREP 20 mins COOK 35 mins

EASY

250g/9oz butter, plus extra for greasing

200g/7oz dark chocolate
50g/2oz white chocolate
375g/13oz golden caster sugar
5 medium eggs
50g/2oz plain our, plus 1 tbsp
85g/3oz cocoa
1
/2 tsp baking powder
200g tub cream cheese

1Heat oven to 180C/160C fan/gas 4.

Grease and line a 20 x 30cm tin with baking
parchment. Finely chop 150g of the dark
chocolate, and roughly chop the remaining
dark chocolate and the white chocolate.
Put the nely chopped chocolate in a
YOU L VE bowl and melt over a small pan of gently
simmering water, or in the microwave.
Quick Set aside to cool a little.
desserts 2Put the butter and 350g of the sugar in
a bowl, and beat until light and uffy. Add
Everyones
4 of the eggs, one at a time, beating well
favourite course
between each addition, then sift in the our,
made simple cocoa, baking powder and a good pinch of
and speedy salt. Finally, stir in the melted chocolate and
the chopped chocolate chunks. Scrape the
mixture into the prepared tin and smooth
the surface.

22
3Working quickly, tip the cream cheese into
Hot mocha 1Measure the milk in a large jug, then a bowl and beat to soften with a spatula.
blend with the prunes and coffee in a food Add the remaining egg, our and sugar, and
puddings processor until smooth. Add the butter, mix until just combined. Spoon blobs of the
It takes only a few minutes to sugar, egg, almonds, cocoa, our and a pinch cream cheese mixture onto the brownie
mix, microwave and top these hot of salt, then blitz again to make a thick batter. until all used up, and use the end of a cutlery
chocolate puds with a scoop of ice 2Scrape evenly and cleanly (dont take the knife or a skewer to swirl the 2 mixtures
cream and a drizzle of coffee liqueur. mixture up the sides) into 4 x 175ml ramekins together to create a marbled effect. Bake
(dont use any with metal on them!). Cook for 30 mins until just set it should still have
MAKES 4 PREP 5 mins COOK 5 mins plus standing in the microwave, spaced round the edge a little wobble when it comes out of the
EASY
of the turntable, on Medium for 6 mins. The oven, and a skewer inserted into the centre
puddings will still look a bit moist, but thats should come out with sticky crumbs. Cool
150ml/1/4pt milk ne. Stand for 5 mins, then serve topped completely in the tin before cutting into
50g/2oz pitted prunes with a scoop of ice cream and a little liqueur, squares to serve.
2 tsp instant coffee if you like. PER BROWNIE 330 kcals protein 4g carbs 27g
50g/2oz soft butter PER SERVING 414 kcals protein 10g carbs 35g fat 22g sat fat 13g fibre 3g sugar 23g salt 0.4g
50g/2oz icing sugar fat 26g sat fat 12g fibre 2g sugar 29g salt 0.4g
1 large egg
50g/2oz ground almonds
2 tbsp cocoa
1 tbsp self-raising our
4 scoops coffee or vanilla ice cream and
4 tsp coffee liqueur, to serve (optional)

38 bbcgoodfood.com Birthday 2014

 Your 25 new favourites

YOU L VE
A traybake
Simple to make, cut and serve, this
is a jazzed-up version of a favourite

Birthday 2014 bbcgoodfood.com 39

Your 25 new favourites

YOU L VE
Delicious
desserts
and why
not?
We always need
new ideas for
puds to serve our
friends

25 Banana
tarte Tatin
Caramel, bananas and buttery pastry
is a winning combination. The rum
spiced cream is decadent, but worth
every mouthful.

SERVES 6 PREP 5 mins COOK 45 mins

A LITTLE EFFORT

100g/4oz golden caster sugar

YOU L VE 75g/21/2oz butter, cut into cubes
A teatime treat 4-5 rm bananas
pinch of sea salt
Thats why we help you 1 orange, zested
keep the cake tin lled 500g pack ready-rolled all-butter
puff pastry
200ml/7 oz double cream

24
Passion loaf with
coconut cream
cheese icing
Move over, carrot cake, theres a new
girl in town, and shes totally tropical!
This cake is a cross between a carrot
and a banana cake, with pineapple
thrown in for juicy sweetness. Weve
topped ours with coconut cream
cheese icing who could resist?
CUTS INTO 10 slices PREP 25 mins COOK 50 mins
EASY
un-iced
227g can pineapple pieces, in juice
50g/2oz sultanas
175ml/6 oz sunower oil
2 medium eggs
3 tbsp coconut yogurt (we used Rachels)
200g/7oz self-raising our
1
/2 tsp bicarbonate of soda
1 tbsp ground cinnamon
200g/7oz soft light brown sugar
50g/2oz walnuts, chopped
100g/4oz carrot, grated (roughly 1 carrot)
1 overripe banana, mashed
FOR THE ICING
200g/7oz cream cheese
50g/2oz coconut yogurt
50g/2oz icing sugar
dried sliced coconut shavings, to serve
(optional)
1 Drain the juice from the pineapple into a
small saucepan, add the sultanas, simmer
for 1-2 mins until the sultanas are plump,
then set aside to cool. Heat oven to
180C/160C fan/gas 4 and line a 900g loaf
tin with a strip of baking parchment.
2 In a jug, whisk the sunower oil, eggs
and yogurt. In a large bowl, combine the
our, bicarbonate of soda, baking powder,
cinnamon, sugar, walnuts and 1/2 tsp salt.
Pour the wet ingredients into the dry, add the
pineapple, drain the sultanas and add these
too, along with the carrots and banana. Mix
with a spatula until combined, then scrape
into the tin and bake on the middle shelf of
the oven for 50 mins until a skewer inserted
into the centre comes out clean. Cool in the
tin for 10 mins, then transfer to a wire rack.
3 To make the icing, whisk together the
cream cheese, yogurt and icing sugar in
a large bowl until just combined be careful
not to overmix. When the cake is cool,
spread the icing on top and scatter with
coconut shavings, if you like.
PER SLICE 518 kcals protein 5g carbs 48g
fat 33g sat fat 10g fibre 2g sugar 34g salt 0.6g
1 tbsp each icing sugar and dark rum
1 tsp cinnamon
1 Heat oven to 200C/180C fan/gas 6. Melt
the sugar and butter together on a low heat
without stirring the mixture. Once the sugar
has melted, turn up the heat and bubble until
it turns a deep caramel colour. If the butter
separates from the caramel, take the pan
off the heat and add 1 tbsp of warm water,
stirring until the butter emulsies again.
2 Pour the caramel into a 23cm cake tin
with a solid base and spread the caramel
out quickly with the back of a warm spoon.
Slice the bananas into 2cm-thick pieces and
arrange them, cut-side down, in concentric
circles in the tin, then sprinkle over a pinch
of sea salt and half the orange zest.
3 Cut the pastry into a circle 3cm larger than
the tin. Lay the pastry on top of the bananas
and tuck the edges down inside the tin. Bake
in the oven for 25-30 mins until the pastry is
risen and cooked through. Whisk the double
cream with the icing sugar until soft peaks
form. Add the rum, cinnamon and remaining
orange zest, and whisk until just combined.
4 Leave the tart to cool in the tin for 5 mins,
then carefully turn the tart out onto a large
plate, wearing oven gloves in case the hot
caramel splashes. Serve with the cream.
PER SERVING 722 kcals protein 7g carbs 64g
fat 48g sat fat 27g fibre 1g sugar 34g salt 1.0g

40 bbcgoodfood.com Birthday 2014

Are you a
Border hoarder?

People conceal their Border biscuits in the most extraordinary places.

We, on the other hand, have nothing to hide. For 30 years now our
Classic biscuits have been made exactly the same way. The best we can
bake, simple as that. The only secret is where you decide to hide them.
 This month were

Throwing a party!
Whatever youre celebrating, make your table extra special with Holly Brooke-Smiths good buys

Talking Tables Party Porcelain bunting

(4m), 8.50, John Lewis Lobster melamine platter tray
(37cm), 24.99, oakroomshop.co.uk

Pom Pom
party picks
(19cm), 3.75 for 18, Alessi parrot
oakroomshop.co.uk sommelier
corkscrew, 36,
John Lewis

Artichoke
place card holder,
13.50 for 4, LSA glass trie bowl (22 x 20cm),
alisonathome.com 34.99, Lakeland

Copper
Lassi jug,
19cm tall,
89,
idyllhome.
co.uk

Meri Meri paper party cups (9oz),

3.25 for 8, quinceliving.co.uk

Silver-plated top hat

wine cooler by Culinary
Concepts (16 x 26cm),
120, cuckooland.com

Edible gold
stars, 4.49,
Lulu assorted Lakeland
Rose-gold barrel handmade
taper candle holder, Champagne
10, in-spaces.com utes, 41.75
for 4, annabel
james.co.uk

Birthday 2014 bbcgoodfood.com 43

 50P OFF
to the customer
This 50p coupon may be used as part payment towards your next purchase of any
Mission Deli Wrap pack product. One coupon per person. Coupon must be presented
at time of purchase , can only be used once and must be surrendered upon use. Not to
be used in conjunction with any other ofer, promotion, discount or other coupon. Only
original and undamaged coupons accepted. Void if reproduced, altered or tampered
with. Not for sale or auction. Not available online. valid until: 12/12/14
to the retaiLER
Mission Deli will redeem this coupon at the value of 50p provided it has been taken
as part payment towards any Mission Deli Wrap pack product in accordance with the
Customer terms. Mission Deli reserves the
right to request proof of purchase or to
refuse redemption of defaced or damaged
coupons or those that have not been
correctly redeemed as per instructions.
Send coupons to Valassis, PO Box 6199,
Nuneaton CV11 9HQ. within 3 months 9 913811 490506
of the Customer validity date.
1652/ 00064

Whats cooking this month
BOOKS FOR COOKS
CRUMB
by Ruby Tandoh (20,
Good Food offer price 17,
Chatto & Windus). A treat
from one of last years
Bake Off nalists. There
are cakes, breads, biscuits and desserts,
from elegant Rose & burnt honey
Florentines to comforting Steamed
orange & ginger pudding. Best of all is the
insider info on what makes baking work,
guaranteeing showstopping results.
NANBAN: JAPANESE
SOUL FOOD
by Tim Anderson (25, Good
Food offer price 21, Square
Peg). Tim, who won
MasterChef 2011 with his
innovative take on Japanese food, now
runs the pop-up restaurant Nanban. He
demysties the food of southern Japan,
which manages to be both hearty and
healthy. You will need to stock up on some
specialist ingredients, but youll be
rewarded with authentic- tasting dishes,
from dumplings to curries, and the
all-important ramen.
GLUTEN-FREE
CHRISTMAS
by Hannah Miles (9.99,
Good Food offer price
9.49, Ryland Peters
& Small). This little book contains simple-to-
follow recipes for all the traditional Yuletide
baking favourites and some easy canaps,
plus stufngs and sauces, all reworked by
former MasterChef nalist Hannah to make
them gluten-free.
BBC Good Food readers can buy any of this
months books at a discount, plus youll also
receive a free bookmark. Simply call 01326
569444, p&p is free. Or buy online at
sparkledirect.com/goodfood.
Gadget
update
Book reviews SALLY HUGHES
Birthday 2014
Food news & trends
Feast with a chef
HOLLYS TROLLEY
Edible gold leaf, 3,
Sainsburys
This exciting new
product means
itll be easier than ever to
create a stunning bake. Try
experimenting with autumnal
leaf shapes, or add pieces to
chocolate trufes.
Dell Ugo fresh spinach
gnocchi, 1.99, Waitrose
Unlike most packet gnocchi,
this spinach variety uses fresh
potato and you can really
taste the difference. They
cook in seconds and look attractive served
with salmon or with tomato and basil.
Edinburgh Gin Loch Etive smoked trout,
6/100g, rrspink.co.uk
This beautifully smoked
trout is given extra depth
from the juniper, heather
and milk thistle used to
infuse Edinburgh Gin. It
looks great on the plate too!
This summer has seen chefs taking up residence in temporary
kitchens all over the country, bringing fine dining to the masses
We asked you:
in the form of festival banquets and long-table feasts. On How much would you
8 November, Great British Menu chef Emily Watkins is putting spend on a bottle of wine 13%
her twist on the trend, serving a feast of game dishes at Long for a special occasion?
Ashton village hall, near Bristol.
Offering diners a chance to at a very affordable price in a really Over 25
try different game furred and unstuffy, friendly setting.
feathered she is serving her The chefs love being able to 15-24.99 24%
four-course banquet for just 40 cook for an audience that they
per head. The meal is part of a wouldnt normally reach people
series of relaxed evenings of might feel too intimidated to go to
rst-class food at Long Ashton a Michelin-starred restaurant, but
village hall, curated by food in a village hall, its a completely 10-14.99 35%
journalist Clare Hargreaves, a different atmosphere.
regular contributor to Good Food. Book tickets for Emilys Game
Clare explains: My philosophy is to
get top-notch food to the guests
Feast, and nd out about future
events, at feastwithachef.co.uk.
Average
c o st
15.20
The Spiralizer
This US gadget shreds vegetables
into long spaghetti threads. Were
divided in the Good Food kitchen 8-9.99 17%
is it the most innovative way to
serve veg you can make fun
salads or crazy coleslaw
or is it a gadget too far? Let 6-7.99 6%
us know what you think at
enquiries@bbcgoodfood 5.99 and under 3%
magazine.com.
If youd like to join 2%
Lurch Spiralizer, our reader panel, visit
32.95, www.immediate insiders. None of the
ukjuicers.com com/register above/not sure
bbcgoodfood.com 45
Food news & trends

TAKE A COOKERY COURSE Discover fabulous

Dinner Party Secrets,
Northcote, Lancashire (01254
freeze-dried fruit
240555, northcote.com) Every month we reveal whats hot
Ive wanted to go to Northcote ever
since Nigel Haworth won the BBCs
in the food world right now
Great British Menu, writes Senior food editor Once reserved for extravagant The powders add an intense
Barney Desmazery. So when he opened a patisserie, chocolates and natural avouring to cakes, bakes
cookery school, I jumped at the chance to meet desserts, freeze-dried fruit and desserts. We like passion
the great chef. Set in a modern, glass-fronted has gone mainstream. Youll fruit, mango, pineapple and
room in the heart of Northcotes Michelin-starred have seen it popping up on cookery cranberry powders, available from
kitchen, this course is a must for any budding Head tutor Michael Vanheste shares his tips programmes like The Great British souschef.co.uk. Use the whole or
chef. You may be lucky enough to cook alongside Bake Off, and in recipe books. crushed fruit for decoration or to
Nigel, but head tutor Michael Vanheste is also Verdict A great balance of educational and Its available as whole pieces, add texture and colour.
a knowledgeable and jovial teacher. entertaining. As the room doubles as a chefs crushed or as a powder, and there Try crushed freeze-dried
The day is totally hands-on and, as well as table, you get the added excitement of being in are many varieties on the market. strawberries and raspberries,
printed recipes to take home, everyone gets a a busy working kitchen. These freeze-dried products are available from Waitrose,
tablet device to use during the day. The recipes Cost 95-250. Michael teaches most courses, produced using the same process or whole fruit pieces from
focus on perfecting an impressive dinner party but Nigel and his head chef, Lisa Allen (another thats used for instant healthysupplies.co.uk.
menu we cooked Twice-baked cheese soufs, Great British Menu winner), also do a few dates coffee, and its this
Braised pork cheeks with licorice & fennel and each month. A full day includes a two-course process that
Strawberry millefeuille. Nigel explains all lunch with wine in the restaurant. You also get to concentrates the fruits
techniques fully, including knife skills. take home everything you have cooked. avour, preserves the
colour and nutritional
content, and means it can
100 cookbook covers be kept for years.
We love this box of postcards with 100 images Fruit is frozen, then placed
of iconic cookbook covers. Its a potted history in a vacuum where the water
of the tomes on our kitchen shelves from the past 60 years, turns from ice into vapour.
including titles such as Wilson Midgley and Ethelind Fearsons Once all the moisture has been
The Reluctant Cook. On sale from 1 November. extracted, the fruit is either
Cookery Postcards from Penguin: 100 Covers left whole, crushed or powdered
in One Box, 14.99, amazon.co.uk and stored at room temperature.

Drink notes Sneak peek Whats on TV

Sarah Jane Evans picks Heres some of the key looks youll see Our favourite new food
new bottles to try when you start Christmas shopping shows to hit the small screen
Meet the Street
2014 is the year James Martin is
of the bombe! heading a nationwide
Domes and campaign to bring
bombes are communities together,
Jim Beam Maple, 35%, 19, Tesco everywhere this featuring celebs such
Why wait for Christmas to sip liqueurs? Open a year, both sweet as Hairy Biker Dave
bottle of Maple for Thanksgiving on 27 November. and savoury. This Myers (BBC One).
Its gloriously over the top American whiskey Morrisons turkey
infused with honeyed maple avours. bombe (9.99/kg)
is a wrapped dome Paul and Marys
of turkey breast, Masterclass
bacon and stufng. The Bake Off judges
reclaim the tent and
Antlers and stags Weve seen demonstrate how this
antlers on cakes, stags on years technical
Valdobbiadene Prosecco Spumante DOCG, cocktail sticks (8.50 for 12, challenges should be
11%, 7.49, Aldi What better way to toast talkingtables.com), and reindeer done (BBC One).
Good Foods 25th birthday than with this fruity gurines to decorate the table.
zz. Its Extra Dry, which actually means its
less dry than Brut. Cheers! Jamies Comfort Food
New series from
Jamie Oliver, with
Piata cakes Hidden centres recipes to warm the
and cakes with surprise contents cockles. Expect
are huge this year. updated twists on
Pasico Old Vine Monastrell Shiraz 2013, traditional dishes
Jumilla, Spain, 13.5%, 6, Sainsburys Start planning your festive food. (Channel 4).
This is a fantastic combo the two grape Our bumper Christmas issue is
varieties are bursting with roasted plums and on sale from 31 October Turn to page 139 for recipes from
spice. Brilliant with Bonre Night treats. top TV chefs and shows.

46 bbcgoodfood.com Birthday 2014

 In season
New recipes to make the most of this months freshest produce

At their best now

Fruit & veg Game
u Apples u Marrows u Goose
u Aubergines u Parsnips u Grouse
u Beetroot u Pears u Partridge
u Carrots u Peppers u Pheasant
u Celeriac u Pumpkins u Venison
u Celery u Quince u Wild rabbit
u Chestnuts u Shallots u Wood pigeon
u Fennel u Sloes
u Figs u Squash Fish &
u Grapes u Swiss chard seafood
u Hazelnuts u Walnuts u Cornish sardines
u Leeks u Wild mushrooms u Mackerel
u Mussels
u Oysters
u Sea bream
u Sea trout
u Squid

Birthday 2014 bbcgoodfood.com 51

 S tars of the month
o n , bring s m
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nty o fh om
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Baked pumpkin fondue

52 bbcgoodfood.com Birthday 2014

 In season

Crackle
roast pork w
ith sausag
e-stuff
ed app
les & o
nions

Birthday 2014 bbcgoodfood.com 53

PUMPKINS & SQUASHES
Carved pumpkins look pretty (and their seeds roast perfectly for snacks),
but their esh is a little bland and watery, best destined for the soup pot
or a pie where it can be beefed up with sugar and spices. If its a creamy,
sweet, deeply avoured veg youre looking for, youre better off with
squashes. From green, knobbly kabochas, with their dense, rich esh, to
round, bright-orange hubbards and acorns, enjoy them from October. Once
the seasons over theyre scarcer than a Bonfire Guy come 6 November.
Baked pumpkin fondue
The beauty of this recipe is how easy it
is to scale up the fondue element to fill
your pumpkin. Serve one of these on
Bonfire Night and dont be surprised if
everyone misses the fireworks!
SERVES as many as you like PREP 20 mins
COOK 1-2 hrs
EASY 1 OF 5 GLUTEN
CALCIUM A DAY FREE
1 whole squash or pumpkin choose
a size to match the number of people
you want to feed
small roasted or boiled potatoes, crusty
bread, breadsticks and chicory leaves,
to serve
FOR 300ml/1/2 PT OF FONDUE
100g/4oz Emmental, grated
100g/4oz Gruyre, grated
100g/4oz mature cheddar, grated
1 tbsp cornour
100g/4oz crme frache
2 tbsp white wine
1 shallot, nely chopped
1 garlic clove, crushed
1 Heat oven to 180C/160C fan/gas 4. Start
to prepare your pumpkin as you would for
carving: cut off a lid and scoop out all the
seeds and membranes. Put the lid back on
and sit the whole pumpkin on a sturdy baking
tray. Bake following our size guide, right.
2 Mix the grated cheeses with the cornour
until completely coated and no excess our
remains. Remove the pumpkin from the
oven, discard the lid (or scrape off the roasted
esh and save for our Squidgy pumpkin &
ginger loaf, p64) and increase the oven to
200C/180C fan/gas 6. Layer up the cheese,
crme frache, white wine, shallot and garlic
inside the pumpkin. Lift back into the oven
and bake for 30 mins or until the fondue
is melted and bubbling. Eat with spoons,
scooping out chunks of soft, roasted
pumpkin with the melted cheese.
PER SERVING 332 kcals protein 15g carbs 14g
fat 23g sat fat 15g fibre 2g sugar 5g salt 0.8g
54
Crackle roast pork
with sausage-stuffed
apples & onions
If your apples explode while baking,
dont worry. Theyll taste just as lovely
in fact it means theyll be even
fluffier, almost making an apple
sauce inside their skins.
SERVES 6 PREP 35 mins plus overnight drying
COOK 3 hrs 10 mins
1 OF 5
A LITTLE EFFORT A DAY
2kg/4lb 8oz rolled pork belly joint, skin
scored and tied
6 small eating apples
6 small onions, peeled but skins kept
6 Cumberland sausages
50g/2oz breadcrumbs
1 tbsp fennel seeds
2 tsp ground mace
50g/2oz walnuts, chopped
2 tbsp sunower oil
3 tbsp plain our
300ml/1/2pt cider (we used medium dry)
700ml/11/2pt pork or chicken stock
1 tbsp honey (optional)
roast potatoes and green vegetables,
to serve
1 The day before, sit the pork on a wire rack
over a dish and put in the fridge, uncovered,
so the skin has time to dry out.
2 Using a sharp knife, cut a roughly 3cm-
wide core from all the apples and onions.
Coarsely grate as much apple esh as you
can from their cores before you hit the
seeds. Put the grated apple in a mixing bowl,
snip the skins of the sausages and squeeze
the meat out into the bowl too. Add the
breadcrumbs, fennel seeds, mace and
walnuts. Mix well with a little seasoning.
Push some of the stufng mixture into
every onion and apple, packing it tightly
and mounding the top as it will shrink a
little during cooking (any extra stufng
can be rolled into the size of golf balls and
roasted alongside).
BAKING 3 Heat oven to 220C/200C fan/gas 7.
WHOLE Rub the pork with 1 tbsp of the oil and
SQUASHES & plenty of sea salt. Break up the onion cores
PUMPKINS and reserved skins to build a trivet in the
Anything larger than middle of your largest roasting tin, then
these measurements sit the pork joint on top. Roast for 1 hr, then
will take the same lower the oven to 180C/160C fan/gas 4
amount of time as and roast for another hour.
the largest below, 4 Rub the outsides of the apples and
since once squashes onions with another 1 tbsp of oil, then sit
and pumpkins just the onions around the pork, loosely
reach a certain covered with some foil. Roast for a further
size, the cavities 35 mins, then add the apples to the tin too,
tend to increase removing the foil from the onions. Bake for
proportionally a further 25 mins until all the stufng is
so the thickness cooked through, and the onions and
of esh remains apples are tender but the apples are still
roughly the same. holding their shape. Lift the pork, apples
Munchkins: 30 mins and onions onto a serving platter and
1kg/2lb 4oz squashes cover loosely with foil to keep warm. If the
& pumpkins: about 1 hr onions arent soft enough for your liking,
1.5kg/3lb 5oz: about re-cover with foil and keep baking in the
1 hr 30 mins oven while you make the gravy.
bbcgoodfood.com
5 Pour any juices from the roasting tin into
a jug. When the fat has separated, discard it
and pour the meaty juices back into the tin.
Put the tin on the hob and stir in the our
to a smooth paste. Cook, stirring, for 1 min,
then gradually whisk in the cider, followed
by the stock. Bring to the boil and bubble
until the gravy has reduced a little and is of
a good consistency. Sieve into another pan
or gravy jug to get rid of all the onion bits
and season well if it needs sweetening,
add some honey to taste.
6 Thickly slice the rested pork at the table,
making sure everyone gets a good portion
of crunchy crackling, then share out the
sausage-stuffed apples and onions. Add
roasties, some green veg, and a generous
glug of the cider gravy.
PER SERVING 778 kcals protein 50g carbs 25g
fat 51g sat fat 16g fibre 4g sugar 11g salt 1.6g
WHY NOT TRY
Making more of your mash
Apple & celeriac mash
SERVES 6 PREP 20 mins COOK 30 mins
EASY LOW 1 OF 5 GOOD GLUTEN
FAT A DAY 4 YOU FREE
Peel and chunk 450g celeriac, and peel,
core and chunk 3 eating apples. Boil
together in salted water until tender, then
drain and leave to steam-dry for a few mins
before whizzing in a food processor or
blender to a pure.
Meanwhile, peel and chunk 750g floury
potatoes and boil until tender too. Drain well,
allow to steam-dry for a few mins, then tip
back into the saucepan and mash with the
apple-celeriac pure, 25g butter, 100ml
milk, a good grating of nutmeg and plenty
of seasoning. Good with sausages.
PER SERVING 179 kcals protein 4g carbs 28g
fat 4g sat fat 2g fibre 6g sugar 8g salt 0.4g
APPLES
British apples are at their best when theyre
harvested between September and November.
Varieties vary dramatically, so its worth
experimenting to nd your favourites.
Food styling SARAH COOK | Styling LUIS PERAL
Bramleys, our native cooking variety,
collapses to a uffy pure at the rst sign of
heat so even if your crumble or pie recipe calls
only for eaters, a couple of cookers will create a
gorgeous thick apple sauce around the sturdier
chunks. Just remember, as soon as you peel the
crisp skin away, theyll begin to brown unless
doused in citrus juice.
Birthday 2014
 In season

Roast parsnip, quince & QUINCES

caramelised onion salad
with preserved lemon
Roasting quinces intensifies their
flavour, but its important to
thoroughly boil them first so that the
texture becomes tender and creamy,
rather than woody. This is a salad to
impress, and although the addition
of stem ginger may seem unusual,
it adds a real punch to the dressing.
Part of the apple and pear family, these
perfumed native fruits require a little love and
generally long, slow cooking to yield the best
from their rock-hard esh. This means that they
are sadly under-used, since they are inedible
when raw. But with a little perseverance and
patience youll come to love their mellow
sweetness, which works well in both sweet
and savoury dishes.
While youre waiting for a quiet weekend to
show them some love in the kitchen, store them
in your linen cupboard or drawers theyll leave
your cottons smelling of roses and honey.

SERVES 4 PREP 40 mins COOK 1 hr

EASY FOLATE FIBRE VIT C IRON 2 OF 5
A DAY

2-3 quinces, halved lengthways, woody

cores cut away, chopped into thick
slices (drop into water with a squeeze
of lemon juice while preparing, to
stop them browning)
500g/1lb 2oz parsnips, peeled and cut into
long wedges
4 tbsp rapeseed oil
1 tbsp cumin seeds
1
/4 tsp ground turmeric, plus 2 pinches
2 balls stem ginger from a jar, nely
chopped, plus 4 tbsp syrup from the jar
50g/2oz whole almonds with skins
350g/12oz giant couscous
2 onions, sliced
2 preserved lemons from a jar, halved,
seedy middles discarded and skin diced
juice 3 lemons
small pack at-leaf parsley, roughly
chopped

1 Heat oven to 200C/180C fan/gas 6 and

put a large saucepan of water on to boil.
Boil the quinces for 20-25 mins until almost
tender when poked with a knife. Drain well,
then leave sitting in the colander to steam-
dry. Repeat with the parsnips, but only boil
for 3-4 mins before draining.
2 Mix 2 tbsp of the oil, half the cumin seeds,
the turmeric, 1 tbsp ginger syrup and some
seasoning in a big roasting tin. Toss in the
steam-dried parsnips and quinces, then roast
for 25 mins until golden, caramelising and
tender. Tip the almonds onto a baking tray
and toast for 5 mins in the oven after the
veg comes out.
3 Meanwhile, cook the couscous following
pack instructions, with 2 pinches turmeric
in the water, then drain well. Slowly cook
the onions in the remaining 2 tbsp oil with
remaining cumin seeds until really soft,
golden and beginning to caramelise.
4 Whisk the remaining 3 tbsp ginger syrup
with the chopped ginger, chopped preserved
lemons, lemon juice and plenty of seasoning.
Tip the couscous, roasted vegetables,
caramelised onions and chopped parsley
onto a serving platter or into a big bowl.
Roughly chop the toasted almonds a few
times, then add them too, before drizzling
over the lemon dressing. Toss everything
together well and serve. Any leftovers will
taste great the next day.
PER SERVING 674 kcals protein 17g carbs 98g A fragrant multi-textured salad
fat 20g sat fat 2g fibre 15g sugar 20g salt 0.1g

Birthday 2014 bbcgoodfood.com 55


Venison meatball & wild
mushroom stroganoff
If you havent tried venison at
home, this is a great way to do so.
Most supermarkets sell packs of
mince now, and it has a similar
flavour to beef. Removing the
mushrooms before simmering the
sauce might seem unnecessary, but
In season
1 Gently cook the onion and garlic in 1 tbsp WHY NOT TRY
oil until really soft. Cool for 10 mins, then tip A brunch for one
into a big bowl with the nely chopped dill,
1 tbsp of the wholegrain mustard, the Garlicky wild
venison, breadcrumbs and egg with 1 tsp
salt and 1/2 tsp ground black pepper. Squelch
mushrooms &
together with your hands, squeezing the egg on toast
mince well to tenderise it as you mix.
2 Heat the remaining oil in a large frying SERVES 1 PREP 15 mins COOK 10 mins
EASY 1 OF 5
FOLATE FIBRE A
pan or saut pan and fry the meatballs in DAY

it means theyll retain a nice texture small batches until well browned add a
without going too soft, and youll splash more oil if needed towards the end. Clean a big handful wild mushrooms,
still get lots of their lovely flavour Set aside the meatballs in a dish. then halve or slice any larger ones. Melt
from frying in the same pan. 3 Add the butter to the pan and fry the a knob of butter in a small frying pan,
mushrooms over a very high heat until the then add the mushrooms with 2 crushed
SERVES 5 PREP 15 mins plus cooling COOK 40 mins juices have evaporated and the mushrooms garlic cloves and 1 tbsp chopped parsley
1 OF 5
EASY IRON A DAY are turning golden. Lower the heat and stir and fry until golden. Season well, then push
in the paprika and our for 1 min. to one side of the pan.
1 onion, nely chopped 4 Stir in the stock and brandy, and bring to Add a drop of oil to the clear side and,
2 garlic cloves, crushed a simmer, scraping up any bits stuck in the while tilting the pan, crack 1 egg into the
2 tbsp sunower oil pan. Lift out the mushrooms with a slotted space. Fry to your liking while you toast a
small bunch dill, roughly chopped plus spoon to a dish. Boil the sauce for 3 mins, thick slice of granary or walnut bread.
1 tbsp nely chopped then stir in the remaining 1 tbsp wholegrain Spoon the mushrooms onto the toast, top
2 tbsp wholegrain mustard mustard, the Dijon mustard, tomato pure with the fried egg and season once more
400g/14oz venison mince and soured cream. Simmer the sauce until it before tucking in.
100g/4oz fresh white breadcrumbs has reduced again and is a good consistency PER SERVING 320 kcals protein 19g carbs 25g
1 medium egg, beaten anything up to 15 mins depending on your fat 15g sat fat 5g fibre 6g sugar 2g salt 1.1g
25g/1oz butter pan. Return the meatballs and any juice and
400g/14oz wild mushrooms, larger ones simmer gently until they are cooked through.
sliced (see Wild mushrooms, p59) Stir in the mushrooms to warm through, and
1
/2 tsp smoked paprika season to taste, plus a pinch of sugar if
1 tbsp plain our needed. Scatter with the remaining dill and
400ml/14 oz beef stock eat with buttered tagliatelle, rice or sauted
150ml/1/4 pint brandy potatoes.
2 tsp Dijon mustard PER SERVING 547 kcals protein 30g carbs 31g
1 tbsp tomato pure fat 25g sat fat 12g fibre 4g sugar 13g salt 2.6g
300ml pot soured cream
pinch of sugar (optional)
buttered tagliatelle, rice or sauted
potatoes, to serve

Seasonal twist on a family favourite

Birthday 2014 bbcgoodfood.com 57

PEARS Salted caramel water. Use a vegetable peeler to pare the base of each pear so theyll sit at, then
zest from the lemon, then drop that in the dip in some of the caramel sauce and
Just as with apples,
their close relatives,
pear puffs pan too. Heat gently until the sugar has transfer to a plate for a minute for the
there are thousands These individual desserts are a melted, then bring to a simmer. Meanwhile, excess to run off (you can tip this back in
of varieties of pear, cross between a Yorkshire pud and juice the lemon and peel the skin from the with the rest of the sauce).
but only a handful are a French clafoutis a dessert thats pears, rubbing with the lemon juice as you 4 Working quickly, sit a pear in each hole of
commonly grown and traditionally studded with fruit. go, to stop the esh browning. Carry on the tin, and pour the batter in and around.
harvested in Britain. Any leftover caramel sauce (youll peeling until the pears are reduced to a size Put back in the oven and bake for 16-20 mins
Unlike apples and, be lucky!) will last in the fridge for that only takes up about half of one of the until the puffs are risen and golden. Warm
for that matter, most a few days and is delicious poured holes of a mufn tin. Put the pears in the the caramel sauce while the puffs are baking,
other fruit, pears over vanilla or chocolate ice cream. pan with the poaching liquid, cover and turn then serve together immediately, with extra
improve in both down the heat. Gently poach for about cream or crme frache.
texture and avour SERVES 6 PREP 45 mins COOK 1 hr 30 mins until they are really soft test with PER SERVING 511 kcals protein 4g carbs 53g
1 OF 5
A LITTLE EFFORT A
after picking and DAY a skewer at the widest part. Keep the fruit fat 30g sat fat 19g fibre 4g sugar 43g salt 0.9g
on keeping. So its submerged in the poaching liquid in the
worth bringing home 500g/1lb 2oz light soft brown sugar fridge until ready to nish the pudding. WHY NOT TRY
bullets and allowing 1 vanilla pod, split in half lengthways 2 Meanwhile, make a salted caramel sauce A gourmet lunch
them to ripen in your 1 lemon by melting the remaining 200g sugar and the
fruit bowl, since once 6 rm pears butter together in a saucepan. Once the sugar Pear & blue baguettes
theyre fully ripe their 100g/4oz unsalted butter has dissolved, add the cream, bring to the boil
delicate skin and 170ml pot double cream and bubble for 2 mins while stirring. Remove MAKES 2 PREP 15 mins NO COOK
EASY 1 OF 5
FIBRE VIT C A
esh wont survive 1 tsp sea salt akes from the heat and stir in the salt. Make the DAY

much of a journey a little sunower oil batter by whizzing the milk, egg and our
before bruising. single cream or crme frache, to serve in a food processor or blender until smooth Core 2 rm pears and cut into matchsticks
Firmer pears poach FOR THE BATTER (or whisk by hand). Transfer the batter to a theres no need to peel. Mix with 1 tbsp
and slice beautifully. 100ml/31/2 oz milk jug. Both can be made up to 24 hrs ahead, wholegrain mustard, 1 tbsp clear honey
Use them in slaws, 1 large egg just chill until youre ready. and 2 tbsp cider vinegar. Season. Split
salads, cakes and 85g/3oz plain our 3 To nish, heat oven to 200C/180C fan/ 2 small, warm baguettes down the middle
puddings before gas 6. Divide about 1/2 tsp sunower oil and add a good handful of rocket to each.
theyre ready for 1 Put 300g of the sugar and the vanilla pod between 6 holes of a deep, metal mufn tin. Cut enough slices of rm blue cheese
eating au naturel. in a narrow, deep saucepan with 1 litre of Put in the oven to heat for 10 mins. Trim the (Stilton, Stichelton or Blacksticks Blue are
nice) to add a layer to each baguette, then
spoon some of the pear slaw on top. Wrap
in paper and tie with string if adding to
a lunchbox, or tuck in straight away.
PER SERVING 605 kcals protein 18g carbs 101g
fat 12g sat fat 6g fibre 10g sugar 32g salt 2.8g

Mostly prepared ahead, then just

a few minutes work before serving

58 bbcgoodfood.com Birthday 2014

 In season
WILD MUSHROOMS
There is an endless variety of wild mushrooms
during the short season but, whether youre
foraging or buying from your local farmers
market, youre most likely to encounter ceps (or
porcini), chanterelles, horn of plenty (trompette
de la mort), puffballs, morels, vibrant yellow
chicken of the woods (named for its lemony,
meaty flavour) and, if youre lucky, the odd truffle.
The height of the season is generally October,
and by December theyll be a distant memory,
so add them to soups, stews and pasta sauces
while you can.

Wild mushroom, potato

& pancetta gratin
Theres no escaping the fact that
this dish is rich, and intended to be
that way. But the leftovers freeze
beautifully so if you cant manage
the whole thing, chill whats left,
then slice into neat chunks and
freeze. During the rest of the year,
you can make the dish with half
the weight of chestnut mushrooms,
plus some rehydrated dried porcini
to give a bit of extra flavour.

SERVES 6-8 as a side, 4 as a main course

PREP 30 mins, plus infusing COOK 2 hrs 45 mins
EASY GLUTEN
FREE leftovers only

6 garlic cloves
1 onion, halved
3 bay leaves
3 thyme sprigs, plus a sprinkle of leaves
600ml pot double cream
600ml/1pt whole milk
140g/5oz diced pancetta
25g/1oz butter, plus a knob
250g/9oz wild mushrooms, roughly
chopped after cleaning
1.25kg/2lb 12oz medium potatoes
(we used Maris Piper)
1 whole nutmeg
green salad, to serve (optional)

1 Put the garlic cloves, onion, bay leaves,

thyme, double cream and milk in a pan.
Bring slowly to the boil over a low heat,
partially cover with a lid and cook for
20-30 mins until the onion is tender and
the cream mixture slightly thickened. Turn
off and leave everything to infuse for 1 hr.
2 Strain the cream mixture into a jug (or
bowl) and discard the herbs. Put the garlic
cloves and onion in a food processor or A great addition to Sundays roast chicken
blender and whizz until smooth add a
drop of the cream if it helps. Stir the paste
back into the rest of the cream and season
with 2 tsp salt. baking dish with a little more butter. Layer bake for 35-45 mins more until golden
3 Put the pancetta in a cold frying pan and up the potato slices, scattering over some and crispy on top. Poke a knife in to check
cook gently, over a low-medium heat so the of the cooked pancetta, the mushrooms and the potatoes are tender, then leave for
fat melts into the pan, until the pancetta is a little freshly grated nutmeg and pepper 10-15 mins to settle, before serving with
really crispy. Lift out with a slotted spoon, as you go. Finish by slowly pouring over a salad, if you like.
add the butter and mushrooms and turn the cream so that it settles among all the PER SERVING (8) 650 kcals protein 12g carbs 32g
up the heat, frying the mushrooms, until layers, then scatter over a few more thyme fat 52g sat fat 31g fibre 4g sugar 7g salt 2g
golden and dry. leaves. Cover with foil.
4 Leave the skins on the potatoes and 5 Heat oven to 180C/160C fan/gas 4. Bake
slice as thinly as possible. Grease a large the gratin for 1 hr, then remove the foil and

Birthday 2014 bbcgoodfood.com 59

 Makes a gorgeous
and unusual gift
Rosy quince &
cranberry jelly
Squirrel away a jar for your
Christmas turkey, then enjoy the
rest with cheese, pork pie or ham,
or give it as a gift to friends.
MAKES 3-4 standard jam jars PREP 30 mins, plus
overnight straining COOK 1 hr 30 mins - 1 hr 45 mins
LOW GLUTEN
A LITTLE EFFORT FAT FREE
4 large quinces, roughly chopped
450g/1lb Bramley apples, roughly chopped
dont worry about coring
450g/1lb fresh or frozen cranberries
1kg bag preserving sugar (not with added
pectin)
1 tsp rosewater
a few small, fresh bay leaves, to decorate
the jars (optional)
1 Put the quinces, apples and cranberries
in a large pan. Cover with water and bring
to the boil, then turn down the heat and
cook more gently for about 1 hr until the
fruit is really soft.
2 Hang a jelly bag over a large mixing bowl,
tip the fruit in and let it drip overnight dont
be tempted to squeeze the bag, or the pulp
will come through and your jelly will be murky.
3 The next day, measure the amount of juice
you have and, for every 1ml of liquid, match
with grams of the sugar (so for 500ml youd
need 500g sugar). Tip both into a preserving
pan, or large pan, and bring slowly to the boil,
stirring until the sugar dissolves. Increase the
heat once the sugar has gone and boil until
it reaches 110C on a sugar thermometer.
60
4 Skim any scum off the surface of the
liquid, then stir in the rosewater. Ladle
into sterilised jars (see below right), adding a
bay leaf to each one, if you like, and cover
with lids or wax discs, cellophane and
elastic bands.
PER TBSP 46 kcals protein none carbs 11g
fat none sat fat none fibre none sugar 11g salt none
WHY NOT TRY
An easy seasonal pud
Honey-nut
roast quinces
SERVES 4 PREP 10 mins COOK 1 hr
1 OF 5 GLUTEN
EASY A
DAY FREE
Halve and core 4 quinces and immediately
rub the cut side with a little lemon juice
to stop them from browning. Melt 100g
golden caster sugar in 600ml water in
a deep saucepan. Bring the liquid to a
simmer, add the quinces, then partially
cover and simmer for 25-30 mins until
tender. If the liquid level lowers too much,
so the quinces become uncovered, top
up with water. Using a slotted spoon,
lift the quinces into a baking dish, then
mix 150ml of the cooking syrup with
6 tbsp clear honey, and pour this over.
Dot over 25g butter, scatter with
25g aked almonds and bake at
180C/160C fan/gas 4 for 30 mins until
caramelised. Serve with vanilla ice cream.
PER SERVING 272 kcals protein 2g carbs 45g
fat 9g sat fat 4g fibre 2g sugar 33g salt 0.1g
bbcgoodfood.com
Treacle apple tart
One of my all-time winter favourites,
this is a lovely way to end a Sunday
lunch. If youve found treacle tart
a bit too sweet for your liking in the
past, try this version. The apple and
lemon cuts through the syrup nicely.
SERVES 10-12 PREP 30 mins plus chilling
COOK 1 hr 30 mins
EASY
375g pack sweet shortcrust pastry
a little our, for dusting
600g/1lb 5oz golden syrup, plus a
little extra
225g/8oz fresh white breadcrumbs
zest and juice 2 lemons
3 large eggs, broken up with a fork
5 small eating apples choose your
favourites
custard, vanilla ice cream or clotted
cream, to serve
1 Roll out the pastry on a our-dusted surface
until big enough to line a 23cm uted tart tin,
about 3cm deep. Lift the pastry into the tin
to line, then cover and chill for 30 mins.
2 Heat oven to 200C/180C fan/gas 6.
Scrunch up a big sheet of baking parchment
and use to line the pastry before lling with
baking beans (or dried lentils or rice). Bake
STERILISING for 20 mins, then remove the beans and
YOUR JARS parchment and bake for 10-12 mins more
Once your jelly is until the pastry is golden and biscuity.
on the go, heat the 3 Meanwhile, put the golden syrup,
oven to 160C/140C breadcrumbs, zest from both lemons and
fan/gas 4 and wash juice from 1, and the eggs in a big mixing
your jars in hot soapy bowl. Peel 2 of the apples and coarsely grate
water. Stand upside into the bowl. Mix everything together.
down, still wet, on 4 Reduce oven to 160C/140C fan/gas 3. Use
a baking tray and an apple corer to core the 3 remaining
leave in the oven for apples, then slice thinly into rings. Toss the
10-15 mins, then ll slices with the remaining lemon juice to stop
while still warm. them from browning. Tip the syrupy crumbs
into the tin and arrange just enough of the
apple slices in an overlapping ring. Brush an
extra 1-2 tbsp syrup over the apple slices until
theyre covered, then return the tart to the
oven and bake for 55 mins1 hr until the
exposed lling feels set to the touch.
5 Cool for 10 mins in the tin, then carefully
remove, drizzle a little more syrup over the
top and serve warm with custard, ice cream
or dollops of clotted cream.
PER SERVING (12) 403 kcals protein 6g carbs 70g
fat 11g sat fat 3g fibre 2g sugar 42g salt 1.1g
Bakes&cakes Love baking? Dont
SHOW miss the rst BBC Good
Food Bakes & Cakes Show at the Business
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Visit bbcgoodfoodbakesandcakesshow.com
for details and tickets.
Birthday 2014
 In season

food classic
rt-
on a comfo
twist
Fruity

Birthday 2014 bbcgoodfood.com 61

In season
New way to fill the biscuit tin

62 bbcgoodfood.com Birthday 2014

NUTS
Although were used
to buying nuts all year
round, autumn is their
true season so whether
youre harvesting your
own cobnuts or buying
ready-dried and roasted
varieties, this is the month
to embrace them.
In the botanical sense,
only hazelnuts and
chestnuts strictly t the
bill, but in the common
usage of the term we
include any hard-walled
edible kernel so pecans,
almonds, pistachios,
walnuts and Brazil nuts
can be counted. These
little gems add crunch and
depth to almost any dish.
Macadamias have
a unique crispness that
is retained through
cooking try them
chopped in cakes or whole
in tagines.
Cashews blend
to almost unparalleled
creaminess; use in pesto
instead of pine nuts, or try
blitzing into a homemade
butter for toast. 2 Heat oven to 180C/160C fan/gas 4. Peel
The delicate, sweet
avour of pistachios
improves upon toasting,
so scatter over biscuits
and cookies before baking
and substitute versatile
pecans in almost any
recipe you like.
WHY NOT TRY
Something
different
for breakfast
Nutty Florentine bars
Love shortbread? Love Florentines?
Then this is the recipe for you.
CUTS INTO 18-21 bars PREP 15 mins plus chilling
COOK 40-50 mins
EASY
225g/8oz salted butter, at room
temperature
175g/6oz golden caster sugar
1
/4 tsp almond extract
200g/7oz plain our, plus 1 tbsp extra
100g/4oz ground rice
75ml/3 oz double cream
50g/2oz toasted aked almonds
25g/1oz whole blanched almonds
25g/1oz walnuts, roughly chopped
25g/1oz pecans
25g/1oz blanched hazelnuts, halved
50g/2oz glac cherries, sliced
25g/1oz dried cherries
50g/2oz dark chocolate, melted
1 Start with the base. Line a 20cm square tin
with some baking parchment. Put 200g of
the butter and 100g of the sugar in a food
processor and whizz until smooth. Add the
almond extract, our and ground rice, and
pulse until the mixture comes together.
Press the mixture into the base of your tin,
attening the surface as much as possible.
Chill for at least 30 mins, or for up to 2 days.
off the cling lm, prick the base a few times
with the prongs of a fork. Bake for 25 mins.
3 Meanwhile, put the remaining 25g butter,
75g sugar and 1 tbsp our in a small pan. Heat
gently, stirring, until the butter and sugar
have melted. Stir in the cream until smooth,
then the nuts, glac and dried cherries.
4 When the base has baked, dot the hot
nut mixture all over the top and gently
spread with the back of a spoon. Return
to oven and bake for another 10-20 mins
until the top is golden check every 5 mins.
Cool to room temperature, then melt
the dark chocolate in a microwave or in
a bowl over, but not touching, a pan of hot
water. Drizzle the chocolate all over the
top, and leave to set solid before removing
and cutting into thin bars.
PER BAR 257 kcals protein 3g carbs 24g
fat 16g sat fat 8g fibre 1g sugar 12g salt 0.2g
Nutty apricot bircher
SERVES 4 PREP 15 mins NO COOK
1 OF 5
EASY FIBRE A DAY
Mix 200g whole porridge oats with
150ml apple juice and 250g natural
yogurt. Coarsely grate in 2 apples, then dice
100g dried apricots and stir these in too.
Finally, roughly chop 100g mixed nuts,
stir them in, then leave the bircher overnight
in the fridge to soften. Serve with a dollop
more yogurt, an extra scattering of nuts and a
drizzle of honey, if you like. Keeps for 1-2 days.
PER SERVING 490 kcals protein 20g carbs 54g
fat 19g sat fat 4g fibre 11g sugar 25g salt 0.4g
In season

Squidgy pumpkin
& ginger loaf
Tastes even Dense and sticky, the sweet earthiness
better after of pumpkin or squash pairs perfectly
maturing with ginger and best of all, you
for a couple wont waste a scrap from your
Halloween pumpkin carving.
of days
CUTS INTO 10-12 slices PREP 15 mins COOK 1 hr
EASY

250g/9oz chunk of pumpkin or squash

esh (the scoopings from your Halloween
pumpkin are perfect)
50g/2oz black treacle
140g/5oz golden syrup
140g/5oz light soft brown sugar
100ml/31/2 oz semi-skimmed milk
100g/4oz cold butter, diced, plus extra
for greasing
225g/8oz self-raising our
1 tsp bicarbonate of soda
1 tbsp ground ginger
2 tsp mixed spice
2 medium eggs, beaten
8-10 chunks crystallised ginger,
thinly sliced

1 Put the pumpkin or squash in a microwave-

proof bowl with a dribble of water. Cover
with cling lm, pierce with a couple of
holes and cook in a microwave on High for
5-10 mins, or until the pumpkin is soft and
mashable. Drain off the water and mash
until smooth. Put the treacle, syrup, sugar
and milk in a pan and heat gently until the
sugar has dissolved.
2 Heat oven to 180C/160C fan/gas 4. Grease
and line a 900g loaf tin with a strip of baking
parchment. Sift the our, bicarb, spices and
a pinch of salt into a bowl together. Tip in
the diced butter and rub with your ngertips
until no big lumps remain.
3 Whisk the mash and the egg into the
lukewarm syrupy mixture, then stir everything
into the dry ingredients. Pour the batter into
the prepared tin, scatter with most of the
crystallised ginger and bake for 45 mins until
a skewer poked into the centre comes out
with just moist crumbs attached. Scatter
over the remaining sliced ginger to stick,
then cool in the tin. This cake tastes delicious
once thoroughly cooled and sliced, but even
better if wrapped in parchment and foil, and
left for a couple of days to mature. Perfect
with a cuppa, smeared with some butter.
PER SLICE 256 kcals protein 4g carbs 41g
fat 8g sat fat 5g fibre 1g sugar 27g salt 0.7g

64 bbcgoodfood.com Birthday 2014

 Introducing the
Kenwood CHEF Sense
Bake with condence with specially
designed features, including soft start
and a unique fold function

Exclusively available at John Lewis

5-year guarantee included at no extra cost

Kenwood CHEF Sense

449.95

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See our Never Knowingly Undersold leaflet in our shops or online for details. Kenwood CHEF Sense is exclusively available at John Lewis until 31 December 2014.
 In season

Lets eat more

Wild rabbit
Plentiful, avoursome and easy to cook, rabbit is the ideal alternative
to chicken, says food writer Jane Hornby Photographs WILL HEAP

n
um
ut
ra
fo

t
rea
g
ats
th
ur
lavo
f
ey
gam
a
Rabbit a has
u vin this dish

Birthday 2014 bbcgoodfood.com 67

 Wild rabbits
are a regular
xture in
the elds,
butchers and
market where
I live in Oxfordshire but
you dont have to be a
country dweller to make
the most of this delicious
and underrated game.
Some supermarkets sell it in season
(its at its best through the autumn
and winter), but ask your butcher and
theyll nd, and prepare, some for you.
Rabbit is an unchallenging start for
those new to game: its mild in avour
and easy to prepare. The meat tastes
a bit like chicken but has a depth that
brings something special to stews,
pies and terrines. Bacon, garlic,
mustard, wine, onions and root veg
are all good partners; but you will nd
that like chicken its versatile
enough to use in many dishes.
As with all game, wild rabbit is lean
and robust, with little fat. Farmed
rabbit, by contrast, is paler and fatty,
and has less avour. The meat should
be a taupe-ish pale pink. Rabbit is
hung for a short time and will have
a slightly gamey aroma as you unwrap
it. But dont be unnerved give it a
rinse (taking care not to splash the
kitchen), remove any offal (you can
use the liver and kidneys), and when
the meat is cooked there will be only
good smells, I promise.
Being low in fat, rabbit needs
either quick frying, to mingle with
plenty of other fat, or to slowly simmer
for a tender result. Just as with pork
tenderloin or chicken breast, the loins
are more delicate to eat but can be
overcooked easily, while the meat with
more connective tissue needs longer.
If I still havent convinced you, then
hows this? A prepared medium rabbit
costs about 4 (often less), and will
feed two generously. Rabbit is
economical, healthy and abundant.
Not something to twitch your nose at.
Brining your rabbit
When writing these recipes, Jane experimented with brining
just as people do with a turkey at Christmas. The tougher
rabbits were denitely more tender and avoursome after their
overnight saline bath, so its worth the extra bit of effort. You
can use brined meat for every recipe here, except the terrine.
For a basic brine to soak 1 rabbit, mix 50g aky sea salt
with 1 litre of water. The rabbit should be completely covered;
multiply the quantities if you need to.
Soak jointed meat for a few hours and whole rabbits ideally
overnight in the fridge, then drain, pat dry and follow your recipe,
adding less salt when seasoning.
68
Rabbit au vin
Rabbit probably gives back to this dish
what is lost when we use a regular
chicken instead of the traditional coq;
a slight gaminess that enhances the
wine sauce and mingles perfectly with
mushrooms. Ensure the rabbit pieces
are nestled well into the liquid as they
simmer to tenderness. The timing can
vary depending on your rabbits, so
check after one hour. If you like, speed
up the browning in step 2 using two
pans, then unite their contents later.
SERVES 6 PREP 20 mins COOK 2-21/2 hrs
EASY 2 OF 5
A DAY
450g/1lb shallots
2 onions, thinly sliced
2 celery sticks, thinly sliced
300g/11oz carrots, thickly sliced
200g pack unsmoked bacon lardons
(or use streaky bacon)
3 wild rabbits, jointed into shoulders, legs
and saddle pieces (mine were 600g/
1lb 5oz each, gutted weight, no heads)
2 tbsp plain our, seasoned well
25g/1oz butter, plus a knob
1 tbsp olive oil
600ml/1pt full-bodied red wine
400ml/14 oz chicken stock
2 bay leaves
few thyme sprigs, plus extra to garnish
300g/11oz button mushrooms
Crisp-fried rabbit with
herb mayonnaise
So there we were, at dusk in a caf
in a Chianti town square, when the
couple sat next door were served
a bulging brown paper bag, full of
something crisp and golden, with
lemons, salt and a finger bowl. In
faltering Italian, I asked what it was.
Coniglio, they said. Rabbit. Heres my
version of that finger-licking recipe.
Youll have some of the dip leftover,
but it keeps for a few days in the fridge.
SERVES 3 (easily doubled) PREP 15 mins
COOK 30 mins
A LITTLE EFFORT
FOR THE RABBIT
1 litre/11/2 pints sunower or vegetable oil
100g/4oz plain our
50g/2oz Parmesan, nely grated
2 x 50g sachets panko breadcrumbs
(we used Waitrose)
2 eggs
1 wild rabbit, jointed and each leg also
jointed into a drumstick and thigh
lemon wedges, to serve
FOR THE HERB MAYONNAISE
2 garlic cloves, roughly chopped
1 heaped tbsp capers in vinegar, drained
285g jar chargrilled artichokes, drained
bbcgoodfood.com
1 Soak the shallots in boiling water for
5 mins, drain, then peel this makes it a
lot easier to remove the skins. While they
are soaking, slice the rest of the vegetables.
Heat a large, wide ameproof casserole
dish, then add the lardons. Fry for 5 mins
or until the fat has run from the meat,
then tip in the vegetables and cook for
10 mins until golden and starting to soften.
Tip into a bowl.
2 Toss the rabbit meat with the our, then
tap off the excess. Heat half the butter and
oil in the dish, then brown half the rabbit
for 10 mins until golden all over. Add a good
splash of water, scrape around the dish and
tip the juices into a jug. Repeat with the
second batch of rabbit, but use the wine
to deglaze the pan this time, letting it
reduce by about a third.
3 Add the rabbit and the vegetables to
the wine, pour in the stock, stir in the herbs
and bring to a simmer. Cover, leaving just a
small gap for steam to escape, then simmer
for 11/2-2 hrs or until the meat falls away
from the bones. If you like a thicker sauce
to your stew, you can lift out the meat and
vegetables and boil the sauce to thicken it a
little. To nish, heat the knob of butter in
a frying pan and cook the mushrooms with
salt, pepper and a few thyme leaves over
a high heat until browned. Spoon these over
the stew, sprinkle with thyme leaves and
bring to the table.
PER SERVING 600 kcals protein 65g carbs 12g
fat 24g sat fat 10g fibre 5g sugar 9g salt 1.8g
small pack curly parsley, leaves only
5 tbsp good-quality mayonnaise
zest and juice 1 lemon
1 Heat oven to 160C/140C fan/gas 3 and
have ready a large baking tray with a wire
rack placed over it. Heat the oil in a large,
deep saucepan (or use a deep-fat fryer)
until the oil reaches 140C. Meanwhile, put
the our on a plate and season. Mix the
Parmesan and breadcrumbs on another,
and beat the eggs in a bowl.
2 Coat a piece of rabbit in our, tap off the
excess, then dunk into the beaten egg. Drain
off, then coat in the crumbs. Repeat with
a couple more pieces. Lower into the fat
and fry for about 12 mins for larger pieces,
9 mins for smaller, until deep golden and
cooked through. Dont overcrowd the pan as
this can cause the temperature of the oil to
drop. Lift out with a slotted spoon and drain
on the rack in the oven while you do the next
batch. Never leave the pan unattended.
3 To make the herb mayonnaise, put
everything except the mayo and lemon
juice in a processor and pulse until chopped.
Stir in the mayo and juice, and season to
taste. Serve the rabbit with the mayonnaise
for dipping, a sprinkling of aky salt and
plenty of lemon wedges.
PER SERVING (rabbit) 722 kcals protein 55g
carbs 48g fat 34g sat fat 10g fibre 2g sugar 1g salt 1.2g
PER SERVING (mayo) 286 kcals protein 2g
carbs 4g fat 28g sat fat 4g fibre 6g sugar 1g salt 2.2g
Birthday 2014
 In season

Cr g
isp e
-fr i harin valu
ed rabbit - made for s d

o
go
This terrine taste

is
s lu

et
xurious y

Preparing rabbit at home

Buy your rabbit without fur and fully cleaned. Most butchers will also joint it
for you. If you have ever jointed a chicken, or boned a saddle of lamb, then
some of this will feel familiar. As always with butchery, having a sharp knife
is the most important thing.

To joint
1 Remove the back legs by putting
the rabbit belly-up on your board
and cutting through the hip joints.
2 The front legs (known as the
shoulders) come away really easily
as they dont have a socket. Keep
them for stock or use whole in your
recipe, as removing the meat from
the shoulders is too much of a ddle
(like trying to llet a chicken wing).
3 The belly aps that run along the
length of the belly are delicious,
especially fried in crumbs, and
should be trimmed away and kept.
I used scissors for this.
4 The middle section of the rabbit,
or the saddle, is made up of the
tely spiced and fr
backbone and ribcage, and the
f delica agr
tenderloins run along either side of
pila an
it t
the back. Mark out the loin into two
or three sections about 5cm long, abb
R
depending on the size of the rabbit,
and use a cleaver (or place your
large knife where it needs to go
and whack the back of the knife
with a rolling pin) to cut through
the bones. Discard the uppermost
part of the saddle, where there is
more bone than meat. Its a good
idea to remove the thick, white-ish
membrane that runs over the whole
saddle, then any silvery membrane
under that, especially for the Crisp-
fried rabbit recipe.

To llet
1 To remove the meat from the legs, make a cut along the inside of the leg,
following the line of the bones, until you reach them. Work the tip of your
knife around the bone. Cut the meat into chunks.
2 For the loins, remove the meat from either side of the saddle, cutting as
close to the bones as you can with feathery sweeps of the knife. Remove
any shiny sinews, as these will shrink around the meat as it cooks.

Birthday 2014 bbcgoodfood.com 69

In season
Rabbit & pork terrine
with peppercorns
For cooks who really like to get their
hands in, making a terrine from
scratch is satisfaction guaranteed.
Pressed and matured overnight, its
an ideal make-ahead starter or rustic
lunch. Eat the terrine close to room
temperature for the fullest flavour
and with a sharp pickle, like the
cauliflower salad (below) to cut
through the richness.
SERVES 8 as a starter or lunch PREP 30 mins
plus marinating, pressing and chilling COOK about
2 hrs 15 mins
A LITTLE EFFORT
meat from 3 wild rabbits, 500g/1lb 2oz
brown meat from the back legs and
trimmings, 200g/7oz from the loins
500g/1lb 2oz boneless pork belly,
cut into chunks
25g/1oz butter
2 garlic cloves, bruised
3 shallots, nely chopped
a few thyme sprigs
good pinch of ground allspice
1 tbsp green peppercorns in brine,
drained
3-4 tbsp brandy
splash of vegetable oil
16-20 rashers dry-cured streaky
unsmoked bacon
about 100g/4oz small cornichons, plus
extra to serve
1 Ask your butcher to remove the meat from
the rabbit, or do it yourself (see Preparing
rabbit at home, p69). The leg meat can be
as roughly prepped as you like, but keep the
loins as neat as you can.
Sweetly spiced
rabbit pilaf
This is a great recipe to ease you
into rabbit for the first time, with
Middle Eastern influences, and lots
of interesting textures and flavours.
After a couple of tries, I found the
most successful rice for this recipe
was Tilda Everyday Rice, as the
grains become fluffy yet are still well
separated, with a few crisp, golden
nuggets at the bottom.
SERVES 4 PREP 10 mins plus standing COOK 30 mins
EASY FIBRE IRON 2 OF 5
A DAY
FOR THE PILAF
1 tbsp butter
1 tbsp olive oil
2 onions, thinly sliced
3 garlic cloves, sliced
meat from legs and loins of 2 wild rabbits,
cut into bite-sized chunks
2 cinnamon sticks
1 tbsp cumin seeds
1
/2 tsp chilli powder or hot paprika, plus
a sprinkle
70
2 Put the leg meat, trimmings and pork
belly in a processor, nely chop, then tip into
a large bowl. Melt the butter and cook the
garlic, shallots and thyme together gently for
8 mins or until the shallots are soft but not
coloured. Tip onto the minced meat, add the
allspice, peppercorns and 3 tbsp brandy, then
mix well. Leave to mingle for 1 hr, or longer if
you like, in the fridge.
3 Add the oil to the pan and quickly brown
the loins; you dont need to cook them
through. If you fancy, add 1 tbsp brandy to
the pan and amb them to nish. Set aside salad, below, and remaining cornichons.
on a plate and tip any pan juices into the
minced mixture.
4 Heat oven to 160C/140C fan/gas 3.
Remove the garlic from the mince and
season generously. Its a good idea to fry
a small ball of the mixture, let it cool, then
taste to check the seasoning. Line a 900g
loaf tin with a strip of foil. Stretch each
piece of bacon a little with your knife.
Arrange the rashers so that the base of
the tin is covered with overlapping bacon
and the rashers come neatly up the sides
in a single layer and overhang generously.
Boil a kettleful of water.
5 Press a third of the mince into the tin.
Make a lengthways channel along one side,
then poke in a line of loin pieces, so that
they meet end-to-end. Scatter half the
cornichons over the other side. Add the
next third of mince and repeat, this time
with the loins and cornichons on the
opposite sides. Cover with the remaining
mince, then bring the bacon over to seal.
Wrap tightly in foil and put in a deep roasting
tin. Pour in enough hot water to come
halfway up the terrine and bake for 2 hrs
or until a skewer comes out hot from the
middle of the terrine, and the juices run
clear. Top up the water if needed.
250g/9oz long-grain rice, well rinsed
350g/12oz butternut squash, peeled and
sliced into half-moons
85g/3oz pitted prunes
400ml/14 oz chicken stock
TO SERVE
handful mint (or coriander, or dill)
2 tbsp toasted pine nuts or toasted
aked almonds
low-fat Greek yogurt
pomegranate molasses or lemon juice
1 Melt the butter and oil in a wide, lidded pan,
and add the onions and garlic. Soften gently
for 5 mins, then tip in the rabbit and cook for
5 mins more, stirring until it changes colour
all over (it doesnt need to be particularly
browned). Turn up the heat a little, add the
spices and fry for 2 mins until aromatic. Lift
out the pieces of loin and set aside.
2 Tip in the rice, squash and prunes, cover
with the stock and season. Bring to a simmer,
cover and cook gently for 10 mins. Put the loin
meat on top of the rice, re-cover and cook for
another 5 mins or until you can see channels
appearing in the surface of the rice and most
or all of the liquid has disappeared. Remove
from the heat and set aside for 10 mins.
bbcgoodfood.com
6 To press the terrine, sit the loaf tin on a
rack in a roasting tin. Tear some cardboard
to t the top of the loaf tin as neatly as you
can (I used egg box lids). Add a few layers
and sit something extremely heavy on
top to press the cardboard and terrine
down (I used a cast-iron dish). Cool to
room temperature, then chill completely,
ideally overnight. Remove the weight and
re-wrap the terrine in clean foil or cling
lm. Ideally, let it mature for 2 days in the
fridge before eating. Serve with the pickle
PER SERVING 406 kcals protein 41g carbs 1g
fat 25g sat fat 10g fibre 1g sugar 1g salt 1.5g
Pickled cauliower
& carrot salad
SERVES 8 PREP 10 mins COOK 5 mins
EASY LOW
FAT
Break 200g cauliower into very small
orets and shave 2 carrots into thin
ribbons using a peeler. Plunge into salted
boiling water for 2 mins, then drain and
cool quickly in iced water. The veg should
still be just crisp.
Mix 4 tbsp white wine vinegar, 1 tbsp
oil, 1 tsp sugar, 1/2 tsp salt and 1 tsp
wholegrain mustard. Add the vegetables,
toss together, then cover and chill overnight.
They will be pickled within 24 hours, and will
last at least 1 week in the fridge.
PER SERVING 32 kcals protein 1g carbs 2g fat 2g
sat fat none fibre 1.4g sugar 2g salt 0.3g
3 Fluff up the tender rice with a fork, check
the seasoning and scatter with the fresh
herbs and the nuts. Serve each portion with
a blob of yogurt topped with a sprinkling
of chilli or paprika, plus a drizzle of tangy
pomegranate molasses or lemon juice.
PER SERVING 687 kcals protein 64g carbs 70g
fat 15g sat fat 7g fibre 6g sugar 12g salt 0.7g
Food styling JANE HORNBY | Styling REBECCA NEWPORT | Wine notes SARAH JANE EVANS MW
Rabbit au vin Pick a hearty,
Wine deeply avoured country
notes red. Taste the Difference
Languedoc Red 2013, 14%
(8, Sainsburys), with its blend of ripe red
grapes, ts the bill. Crisp-fried rabbit Bring
on a crisp, refreshing lager. Go Italian with
Peroni Nastro Azzurro, 5.1% (from 2.57,
widely available). Rabbit & pork terrine
The fresh cherry and dark-plum fruits of
Beaujolais pair perfectly with a classic rabbit
terrine. Try Henry Fessy Beaujolais-Villages
2011, France, 12.5% (9.75, Oddbins).
Rabbit pilaf Match the aromatic pilaf
with a delicately scented, pale-coloured
ros such as Mirabeau 2013, Ctes de
Provence, France, 13% (8.99, Waitrose).
Birthday 2014
 Toughened
non-stick surfaces.
Not what dreams are
usually made of.
Trish Griffths from Oxford says her Le Creuset pan is a dream
come true. Like all our pans, it was forged at an extremely
high temperature so it doesnt warp when cooking on the
hob or in the oven. It means that food cooks quickly
and evenly. Our pans also have 3 layers of non-stick
coating and steel riveted handles that are
guaranteed to last a lifetime. Tough as
well as dreamy, what more
could you ask for?

See what other people are saying about their Le Creuset

and tell us about yours facebook.com/lecreusetUK www.lecreuset.co.uk
 OST
HE M ONTH

PLE
W
SIM HATS I
TO M
AK
AYS EASON
NS
E T
THIS
M
VEG BOX CHALLENGE
OF W Jerusalem artichokes
These knobbly roots (left) are not
actually artichokes, but the edible
tuber of a variety of sunower from
North America. Theyre shaped like
root ginger and their brown-purple
skins can be tricky to peel, but par-
boiling makes it easier. The raw, peeled
vegetables will turn brown quickly, so
put them into cold, lemony water.
Risotto Poach sliced artichoke in milk with
nutmeg, peppercorns and a bay leaf. Pure
the artichoke with some of the strained
poaching liquor, then stir through a risotto.
Rosti Grate par-boiled artichokes onto
a tea towel and twist to squeeze out excess
water. Mix with a little our, beaten egg
and seasoning, then shape into patties
and fry in butter.
Winter salad Dice par-boiled artichokes
into 2cm cubes, toss in olive oil and bake in
a high oven until caramelised. Serve with
chiocory, radicchio and blue cheese
drizzled in a simple vinaigrette.
Celeriac
This root is available all year, but at
its best from September to April. To
prepare, cut off the tough skin with
a sharp knife, then cover in cold water
and lemon juice to prevent it turning
brown. Celeriac can be steamed,
roasted or served raw in salads. It is
similar in avour to celery stalks, but
milder and sweeter.
Starter Make a classic remoulade with
julienned celeriac, plus mayonnaise,
mustard and lemon juice, and serve with
prosciutto and toast.
Dauphinoise Layer thin slices of celeriac
with chopped cooked chestnuts and
thyme, pour over warm cream and stock,
sprinkle with Parmesan and bake at
180C/160C fan/gas 4.
Chips Par-boil 1cm-thick celeriac chips
for 2 mins, then drain, toss with olive oil,
seasoning and ground fennel seeds, and
bake in a hot oven for 30 mins.
Swede

SEASONAL
Known as neeps in Scotland and
rutabaga in the US, swedes are in
season in the UK from October to
February. The roots should be peeled

&
and then roasted, steamed or boiled.
The leaves and stalks are also edible,

LOCAL
and can be blanched then warmed
in butter with seasoning and a
squeeze of lemon.
Pie topping Mash boiled swedes and carrots
together with milk and butter, and use to
top your favourite shepherds or sh pie.
Wedges Slice into wedges, toss in oil,
diary
Dates for yourd Sho
seasoning and a pinch of ground cardamom,
and roast for 20 mins in a hot oven. Drizzle
w London, Olympia
14-16 Nov BBC Good Foo Good Food with honey and roast for a further 10 mins
n.com) 27-30 Nov BBC
(bbcgoodfoodshowlondo ood sho ww inter.com) until caramelised.
ingham (bb cgo odf
Show Winter, NEC Birm ye.co.uk) Crisps Thinly slice on a mandolin, mix

Feature compiled by CLARE HARGREAVES | Veg box challenge KATY GILHOOLY | Photographs ALAMY, JEAN CAZALS, DAVID COTSWORTH, SUPERSTOCK
(hay-o n-w
ter Food Festival
29 Nov Hay-on-Wye Win tival, Cho rley, with sunower oil, salt and cracked black
istmas Foo d Fes
29-30 Nov Dickensian Chr ens ian-christmas) pepper, then bake at 160C/140C fan/gas 3
festivals.co.uk/dick
Lancashire (thebritishfood for 20-30 mins.

New charcutiers on the block

Theres a growing number of British charcutiers springing
up, and one of the most exciting is Cobble Lane Cured,
established in a backstreet in Islington by three former
butchers from Jamie Olivers Barbecoa barbecue steakhouse
in London. Matt Hill (far left), Adam Brudnowski (left) and
Matt Atkinson (not pictured), source free-range pork from
Annas Happy Trotters in Yorkshire, to produce salamis and
coppa, frankfurters and pancetta. Their bestseller, though,
is bresaola, produced from Scottish beef.
Although the meats are British, the charcuterie draws
on a range of worldwide traditions. The salami with fennel
and garlic, for example, is a take on the classic Italian
nocchiona, the black peppercorn salami is French in style,
and the smoked frankfurters are distinctly German. The
company sells its produce online (cobblelanecured.com),
and youll also nd it at Daylesford farmshops, several
London markets, Jamies Italian restaurants and Cobble
Lanes pop-up shop off Upper Street, Islington, at weekends.

72 bbcgoodfood.com Birthday 2014


Chefs notebook
James Durrant
Every month Clare Hargreaves quizzes
leading British chefs about their favourite
places to eat and sleep. This month:
Great British Menu champion James
Durrant, chef-patron of The Plough Inn
(below left) at Longparish in Hampshire.
MOST MEMORABLE MEAL
At Per Se (perseny.com) in New York in
2005. I went for a week away with my
girlfriend, Lindsay, and popped the question
over dinner. I adore New York and if we didnt
have kids, wed probably live there. I always
dreamed of working for Thomas Keller at
The French Laundry. At Per Se we ate the
16-course menu and it was perfection from
start to nish food, service and ambience.
NEXT ON MY WISH LIST
This has to be Daniel Cliffords Midsummer
House (midsummerhouse.co.uk) in
Cambridge. Its a long way, so wed need a
babysitter. I met Daniel on Great British Menu,
Jamess Asparagus, duck egg & rye bread
with burnt butter & bacon vinaigrette
By 4pm on Sunday,
I realise all Ive eaten is
pork scratchings and
Yorkshire puddings, and
Im starving. So I jump in
the car to get a curry
as he critiqued me. Hes been tipped to get
three Michelin stars Id really love to see
someone else achieve that in this country.
DINNER ON MY DAY OFF
My 12-year-old, Charles, is a burger fanatic, so
on Sunday evenings we often enjoy a burger
and bun together at 7Bone Burger Co
(7bone.co.uk) in Southampton. Its a really
cool burger joint, as good as places in London
or New York. They use meat from a local
butcher and brioche buns made by the Naked
Community hero
Toni Dipple (left) was born and raised in Ilford,
east London, and as a child ate food grown on
the family allotment. When she returned home
in 2012, she was disheartened to see the high
street full of fast food outlets and betting
shops but no fresh produce.
So she began volunteering at the Growing
Communities Starter Farm in Dagenham, which
inspired her to create a community-led veg box
scheme, Organic Ilford (organicilford.com). It
launched last January, buying from small farms
in London, Essex and Norfolk to keep its carbon
footprint down, and now supplies 50 households.
The company invests in projects beneting the
local community, and next Toni is setting up a
farm in nearby Redbridge, where people can
learn how to grow fruit and vegetables.
Birthday 2014 bbcgoodfood.com
In season
Baker. We always try different ones, but the
Trufed mac & cheese side has to be our
Top of favourite. Its great bonding time with my son.
Jamess SUNDAY NIGHT CURRY
If its not a burger, its a curry at a brilliant
list Indian in Whitchurch called Blue Ginger
(bluegingerwhitchurch.co.uk). By 4pm on
Sunday, I realise all Ive eaten is pork
scratchings and Yorkshire puddings, and Im
starving. So I jump in the car to get a curry
from Blue Ginger. They do a chefs
recommendation, so I often try that.
GOURMET NIGHT WITH MY TEAM
I recently took the guys from my kitchen to
eat at the chefs table at Jason Athertons
Thomas Kellers Social Eating House (socialeatinghouse.com).
Per Se in New York It was lovely to see head chef Paul Hood
my sous chef at Maze in London putting his
own touch on the food. The dishes have
simple avours but show high-level technical
skills, and I love the Ham, egg & chips. Our
favourite though was the Trufed mac &
Dinner at
Midsummer House
in Cambridge
cheese seems to be a bit of a theme!
LOCAL PRODUCERS
I buy most of my meat from Walter Rose &
Son in Devizes (walterroseandson.co.uk). Its
not cheap, but the quality is second to none,
and his steaks are rst class. Tom Kerridge
uses his meat too. For English rose veal, I go
to Jurassic Coast Meats (jurassiccoastmeats.
co.uk) for locally reared veal calves.
FOOD TREND
People want simple, tasty food in an unstuffy
environment. When we opened Maze in
Jason Athertons 2005 we tried to break the mould so we
Social Eating House had no tablecloths and there was loud music,
in Soho but the food was top quality. Since then
weve seen informal places like Hawksmoor
and Polpo spring up. I run a pub (theplough
inn.info), so people can choose to sit down to
a three-course meal or to grab a snack in the
bar. Fish & chips is our most popular dish and
we do takeaway for the villagers the lads,
mostly in their seventies, come in for a pint,
then go home with their sh supper.
Three of the best
game butchers
The Dorset Game Larder
(thedorsetgamelarder.co.uk)
More than three-quarters of the game on sale here is
from Dorset reared on owner Chris Torys own farm, or
bought from local shoots. He mostly sells pheasant and
partridge, but also offers wild venison, pigeon, wild duck
and rabbit. Available at The Dorset Larder in Blandford,
from the roving Dorset Game Larder Mobile Stall and in
local butchers and farm shops.
Touch of Hart (touchofhart.com)
This Devon butcher sells fresh venison meat and
charcuterie (including salami, jerky and bresaola) from red and
fallow deer that roam in Bridwell Park, near Taunton. Order online.
The Blackface Meat Company (blackface.co.uk)
This family business which supplies The Ivy and Fergus Hendersons
St John sources game from Scottish estates, starting with grouse in the
summer and moving on to pheasant, partridge and others. Order online.
73
Edd Kimber, winner of the BBCs rst Great
British Bake Off, takes a bite out of the Big
Apple, recommending places to eat, drink GREENPOINT
and shop in Manhattan and Brooklyn

er
y
swa

East Riv
res RIDGEWOOD
s Exp
en
SOHO Que

Food lovers weekend LOWER William

sburg Bro
yn-
okl Metropolitan Ave

New York
EAST Bridge
SIDE Grand St
MANHATTAN
WILLIAMSBURG
Bro
adw
ay

Since winning Bake Off in 2010,

Ive been lucky enough to work in
many countries. I always carry
BROOKLYN
a notebook wherever I travel, so
that when I spot ideas for new
recipes, I can jot them down.
My new book, Patisserie Made
Simple (Kyle Books), for example,
was inspired by trips around
France over the past few years. Explore
New York is another source of
inspiration. The bakery scene is so vibrant and MANHATTAN
varied, you cant help but be excited. On my most recent
visit I stayed in Brooklyn, which tourists might easily DONT GO HUNGRY!
overlook, but shouldnt its a massive part of the city, There are hundreds of coffee
packed with thrilling culture and fantastic food. shops to choose from, but
Turn to page 123 for three new cakes from Edd, Stumptown Coffee Roasters
created exclusively for our birthday issue. (stumptowncoffee.com) near
Washington Square Park (theres
another close to Madison Square
Park) has to be one of the best.
Discover

BROOKLYN
If its a warm day, then try the
cold brew itll denitely cool
you down and energise you for
WHERE TO STAY a vast choice of styles and a day of sightseeing and eating.
New York can be an prices, including the loft For some true old-school
expensive place to nd apartment I rented for New York grub, head downtown
accommodation, but a 85 a night in the heart to the new diner from Lower
bargain can still be had of Williamsburg an East Side stalwarts Russ &
with a bit of research. area brimming with Daughters (russanddaughters.
Airbnb (airbnb.co.uk) has energy and great food. com). I love the bagel with lox
COFFEE & BRUNCH & cream cheese, washed down
Check out Tobys Estate Roastery with an egg cream.
LAID-BACK LUNCH (tobysestate.com) and start your day Youre never too far from a
On Saturdays, head towards the East River and spend with some of the best coffee in the good sweet spot in Manhattan. If
a few hours eating your way around Williamsburgs city. Its really relaxed, friendly and you fancy ice cream with a fun,
Smorgasburg (smorgasburg.com), a street-food market with with no attitude. If youre after left-eld slant, check out Big Gay
an amazing view of the Manhattan skyline. Here youll something more substantial, head to Ice Cream (biggayicecream.com)
nd everything from the ramen burger to Asian-inspired Egg (eggrestaurant.com), an extremely shops in the East Village and
hot dogs. On Sundays, it turns into a brilliant ea market popular brunch spot. Be sure to order West Village, or OddFellows Photographs ALAMY, MATT MUNRO/LONELY PLANET, SIVAN ASKAYO/LONELY PLANET, EDD KIMBER.
where you can pick up vintage cookware and bakeware. the Eggs Rothko, a slice of brioche (oddfellowsnyc.com) in the East
with an egg cooked in the middle Village. But if its the best in
and topped with melted cheese. American-style baking that
youre looking for, try Baked
DINNER & DRINKS (bakednyc.com) in Tribeca, one
For glamorous cocktails of the best bakeries in the city.
with a view to match, CHOCOLATE HEAVEN
visit the rooftop bar Brooklyn has loads of choice
at the Wythe Hotel when it comes to sweets.
(wythehotel.com) and My favourite is Mast Brothers
watch the sunset over Chocolate the Cacao nib
Manhattan. For a rela xed fudge cake is a dense slice
meal, I like Robertas of deliciousness. Theres a
(robertaspizza.com), shop and a brew bar, and
which is deservedly they also do factory tours,
famed for its pizzas. although youll need to book in
advance (mastbrothers.com).

74 bbcgoodfood.com Birthday 2014


RETAIL THERAPY
Manhattan is great for
Christmas shopping. For
quirky homeware, pay a visit
to Fishs Eddy (shseddy.com)
near Union Square the
beautiful shop displays alone
are worth a look.
If browsing book stores is
more your thing, head down
to Bonnie Slotnick Cookbooks
in the heart of Greenwich
Village (bonnieslotnick
cookbooks.com), an Aladdins
cave of antique and out-of-
print cookery books.
END WITH A VIEW
After a day walking around
Manhattan, seeing the city
from up high is a great way
to unwind. If you fancy
some culture with your
view, visit The Metropolitan
Museum of Art (metmuseum.
org) and have a drink at the
roof garden Martini Bar.
However, if you simply want
a picture-postcard view of
the citys skyline, then the
Top of the Rock is unbeatable
(topoftherocknyc.com).
In season
COFFEE STOPS
Blue Bottle Coffee Co (bluebottleco
ffee.com)
has lots of outlets in the city. It does
a great iced coffee, and the in-house
bakeries serve up a delicious spic
y
ginger biscuit. El Rey (elreynyc.co
m),
on the Lower East Side, is a sma
ll but
perfectly formed coffee shop. It also
turns out fabulous comfort food,
but
most importantly serves up a very
well-brewed cup of coffee.
CITY SWEETS elevated rail (thehighline.org)
Bakeri (bakeribrooklyn.com) does grown-up artisanal candy.
in Williamsburg is a relaxed I particularly like the Beer &
coffee shop and bakery with pretzel caramels.
a European slant and lots of
Scandinavian inuences.
Doughnut Plant (doughnutplant.
com), in Chelsea and the Lower
East Side, makes my favourite
doughnuts in the city, with bold,
playful avours.
Lady M Confections (ladym.com)
on the Upper East Side offers
rened French cakes with a
Japanese twist it makes the
best crpe cake Ive ever had.
Liddabit Sweets (liddabitsweets.
com) in Chelsea Market near
the High Line, an amazing
public park built on a historic
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 Everyday

MAKE IT TONIGHT Fresh inspiration for your storecupboard

regulars, plus some new ingredients to try
Recipes KATY GREENWOOD Photographs ROB STREETER

Curried udon soup

SERVES 4 PREP 10 mins COOK 15 mins
EASY 1 OF 5
FIBRE A DAY

1 tbsp olive oil

1 onion, thickly sliced
2 tbsp medium curry powder
400ml can coconut milk
1 tbsp clear honey
2 tbsp soy sauce, plus extra to serve
(optional)
300g pack stir-fry vegetables
200g/7oz tofu, cut into bite-sized cubes
2 x 150g packs straight-to-wok
udon noodles
4 spring onions, sliced diagonally

1 Heat the oil in a large wok or saucepan

and add the onion. Cook for a couple of
mins to soften, then stir in the curry powder
1.35 per and cook for 1 min. Gradually add the
serving coconut milk, stirring all the time, until saucy.
Kale & smoky Add 600ml water to the pan, then stir in the Nioise-style 1.04 per
bacon pasta honey and soy sauce. Bring to the boil and
pizza serving
cook for 5 mins.
2 Add the stir-fry vegetables, tofu and
SERVES 4 PREP 5 mins COOK 15 mins udon to the pan, cover and cook for another SERVES 4 PREP 15 mins COOK 1518 mins
EASY FIBRE VIT C EASY
3-4 mins. Taste, season and add a little more
soy sauce, if you like. Divide between bowls
300g/11oz pasta (we used and scatter with the spring onions. 500g pack ciabatta bread mix
wholewheat fusilli) PER SERVING 437 kcals protein 14g carbs 35g 4 tbsp red pesto
1 tbsp olive oil fat 26g sat fat 16g fibre 7g sugar 12g salt 1.6g 1
/2 red onion, thinly sliced
180g pack smoked bacon lardons 50g/2oz green beans, trimmed and
2 large garlic cloves, nely chopped halved
1 red chilli, deseeded and nely chopped 100g/4oz Brie, sliced into strips
4 tbsp pine nuts 6 anchovies
200g/7oz chopped curly kale 1.87 per 8 black pitted olives, halved
3 tbsp cream cheese serving handful basil leaves
1
/2 lemon, juiced
1 Heat oven to 220C/200C fan/gas 7.
1 Boil a large pan of water and cook the Put a large baking sheet, about 38 x
pasta following pack instructions. 28cm, in the oven to heat up. Make up
2 Heat the oil in a non-stick frying pan the bread mix following pack instructions.
over a medium-high heat and cook the Roll out the dough on a large sheet of
lardons for a few mins until golden and baking parchment to a rough rectangle
a little crisp. Stir in the garlic, red chilli of about 35 x 25cm.
and pine nuts, then cook for 1 min more 2 Spread the pesto over the dough, then
until the garlic and chilli are softened scatter on the red onions. In a chevron
and the pine nuts just toasted. pattern, arrange the beans and cheese
3 Turn up the heat and add the kale to over the top. Add the anchovies along
the pan with a splash of water, cover the middle and dot with the olives.
Food styling KATY GREENWOOD

and cook for 3-4 mins until wilted. Drain Put the pizza, on the baking parchment,
the cooked pasta and add to the pan onto the hot baking sheet. Turn the oven
with the cream cheese and lemon juice. down to 200C/180C fan/gas 6 and bake
Toss together, taste, and season with for 15-18 mins. Scatter with basil leaves
black pepper. just before serving.
PER SERVING 574 kcals protein 22g carbs 53g PER SERVING 467 kcals protein 20g carbs 58g
fat 29g sat fat 8g fibre 8g sugar 3g salt 1.4g fat 17g sat fat 7g fibre 3g sugar 4g salt 3.0g

Birthday 2014 bbcgoodfood.com 79

 1.30 per
Warm chicken & serving
ciabatta salad
SERVES 4 PREP 15 mins COOK 20 mins
EASY LOW 1 OF 5
CAL A DAY

500g/1lb 2oz skinless and

boneless chicken thigh llets,
cut into chunks
3 tbsp olive oil
1
/2 ciabatta loaf, torn into chunks
2 large garlic cloves, nely chopped
140g/5oz pickled red cabbage, plus
4 tbsp of the pickling juices
1 red onion, sliced
100g bag baby leaf & herb salad
110g pack pomegranate seeds

2.15 per 1 Heat oven to 200C/180C fan/gas 6. Creamy cider &

serving Toss the chicken pieces with 1 tbsp of the oil,
season and arrange on a baking tray. Roast
sausage braise with
Italian meatballs for 10 mins. Toss the torn ciabatta with the apples & mash
chopped garlic, a little seasoning and the
with orzo remaining oil. Add this to the chicken and SERVES 4 PREP 10 mins COOK 25 mins
cook for another 10 mins. 1 OF 5
EASY A DAY
SERVES 4 PREP 10 mins COOK 15-20 mins
1 OF 5
2 Toss together the red cabbage and red
EASY A DAY meatballs only onion. Once the chicken is cooked, cool for a 500g/1lb 2oz Maris Piper or King Edward
couple of mins, then add to the cabbage mix. potatoes, peeled and cut into chunks
small pack basil Stir together, then toss with the pickling 4 tbsp crme frache
500g/1lb 2oz beef mince juices from the cabbage, and the salad knob of butter
2 garlic cloves, crushed leaves. Sprinkle with the pomegranate 1
/2 tbsp olive oil
1 tbsp dried oregano seeds. 2 apples, cored and each cut into 12 wedges
1 tbsp olive oil PER SERVING 456 kcals protein 35g carbs 44g 8 sausages
540g jar passata fat 15g sat fat 3g fibre 4g sugar 10g salt 1.5g 1 onion, sliced
300g/11oz orzo 2.25 per 500ml/18 oz medium-dry cider
Parmesan shavings, to serve serving 1 tbsp English mustard

1 Chop half the basil leaves and reserve the 1 Put the potatoes in a large pan, cover
rest for serving. Mix the chopped basil with with water and bring to the boil. Cook for
the mince, garlic and oregano. Season and 15-20 mins until tender, then drain and
roll into 20-24 meatballs. mash with 2 tbsp of the crme frache.
2 Heat the oil in a frying pan over a fairly Season to taste.
high heat and brown the meatballs all 2 While the potatoes cook, heat the butter
over for 5-6 mins. Stir in the passata and oil in a large lidded frying pan. When the
and bring to the boil. Turn down to a butter is just foaming, add the apple wedges.
simmer and cook for another 10 Cook over a medium heat for about 2 mins
mins. each side, or until just turning golden.
3 Bring a large pan of water to the Remove from the pan with a slotted spoon
boil and cook the orzo following and set aside.
pack instructions. Once cooked, 3 Add the sausages and onion to the pan
drain and spoon onto a and cook for 6-7 mins turn the sausages
serving platter or so that they brown all over, and stir the
individual plates. Top with onion so it doesnt catch. Pour in the cider
the meatballs, then shave and bring to the boil, then cover and cook
over the Parmesan for 10 mins.
and scatter with the 4 Stir in the mustard, remaining crme
reserved basil leaves. frache and the apples. Season to taste and
PER SERVING 632 kcals serve with the mash.
protein 36g carbs 65g PER SERVING 563 kcals protein 17g carbs 43g
fat 24g sat fat 9g fibre 3g fat 31g sat fat 12g fibre 5g sugar 15g salt 3g
sugar 1g salt 0.3g

80 bbcgoodfood.com Birthday 2014


Coconut & lime sh
SERVES 4 PREP 10 mins COOK 15-20 mins
EASY
2 limes
100g/4oz creamed coconut from
a block, chopped
1 green chilli, deseeded and roughly
chopped
handful coriander
large knob of ginger, peeled and chopped
2 garlic cloves, chopped
1
/2 tsp sh sauce, plus extra to taste
4 pieces white sh, skin on (we used
sustainable cod)
steamed rice and thin-stemmed broccoli,
to serve
1 Heat oven to 200C/180C fan/gas 6. Zest
and juice the limes. In the small bowl of
a food processor, whizz together the lime
zest and juice with the remaining ingredients,
except the sh, until a smooth paste forms.
Taste and add a little more sh sauce if
you feel it is needed.
2 Put the sh on a baking tray and spread
over the coconut mixture. Bake in the
oven for 15-20 mins until the sh is cooked
through. Serve with steamed rice and
thin-stemmed broccoli.
PER SERVING 307 kcals protein 30g carbs 6g
fat 18g sat fat 15g fibre 2g sugar 2g salt 0.4g
2.05 per
serving
Birthday 2014
Everyday
Vietnamese-style
caramel pork
SERVES 4 PREP 10 mins COOK 20 mins
EASY
11/2 tbsp groundnut oil
500g/1lb 2oz pork shoulder steaks, cut
into bite-sized chunks
2 shallots, nely chopped
1 tbsp nely grated ginger
1 red chilli, deseeded and nely chopped
75g/21/2oz brown sugar
1 tbsp sh sauce, plus extra to taste
1-2 tsp chilli sauce (we used sriracha)
4 spring onions, halved and shredded
lengthways
steamed rice and pak choi, to serve
1 Heat 1 tbsp of the oil in a wok over a high
heat and stir-fry the pork in batches until
browned all over. Remove with a slotted
spoon and set aside.
1.30 per 2 Turn the heat right down and add the
serving remaining oil, then stir in the shallots, ginger
and chilli. Cook over a low heat for a couple
Mushroom-in-the-hole of mins until just starting to soften. Add the
sugar, sh sauce and 200ml water to the pan
SERVES 4 PREP 10 mins COOK 15-20 mins and stir everything together. Bring to the
EASY 1 OF 5
A DAY
boil, stirring, so that the sugar dissolves, then
return the pork to the pan. Bubble vigorously
75ml/21/2 oz sunower or vegetable oil for 8-10 mins until the sauce thickens to coat
140g/5oz plain our the meat and become glossy. Taste and stir
300ml/1/2pt milk in a little more sh sauce, if needed, along
2 large eggs with the chilli sauce. Sprinkle with the
handful sage, nely chopped spring onions and serve with steamed
4 at mushrooms, each sliced into 4 rice and pak choi.
200g tub half-fat crme frache PER SERVING 350 kcals protein 24g
1 garlic clove, crushed carbs 19g fat 20g sat fat 6g fibre none
2 tbsp wholegrain mustard sugar 19g salt 0.9g
1 Heat oven to 200C/180C fan/gas 6. Pour
the oil into a baking dish, about 20 x 30cm, 1.33 per
and put in the oven for 10 mins to heat up. serving
2 While the oil heats, put the our in a
large bowl and make a well in the centre.
Beat together the milk and eggs, and pour
into the well gradually, whisking all the
time, until a batter is formed. Season
and stir in the sage.
3 Remove the dish from the oven,
carefully pour in the batter and top
with the thick slices of mushroom.
Return to the oven for 15-20 mins
until the batter is golden and puffy,
and the mushrooms are cooked.
4 While the dish is in the oven,
mix the crme frache, garlic and
mustard together in a small pan.
Heat gently over a very low heat
so it doesnt split, season and serve
on the side.
PER SERVING 488 kcals protein 13g carbs 34g
fat 32g sat fat 9g fibre 3g sugar 8g salt 0.7g
bbcgoodfood.com 81
 NEW SERIES!

Cannycook
ALL
READY
IN 20!
Stuck in a recipe rut? Looking for new meal ideas? Our Canny Cajun rice with chorizo Cassies
cook, Food editor Cassie Best, is here to help. This month she meatballs & fried eggs time-saver
creates 20-minute meals for a busy family Photographs ROB STREETER Save time by using
SERVES 4 PREP 5 mins COOK 15 mins frozen chopped
EASY FOLATE FIBRE VIT C 2 OF 5
These recipes use quick-cook A DAY onions. Theyre
cheap as chips
ingredients and clever cheats 6 chorizo-style cooking sausages (1 for 500g), and
to help you get tasty and nutritious 100g/4oz frozen chopped onions can sit in your
2 peppers, sliced (any colours will do) freezer ready for
food on the table in no time! 3 garlic cloves, crushed those days when
2 tbsp Cajun spice mix (we like Bart) the fridge is bare.
2 x 200g bags frozen cooked
short-grain rice
1 tbsp vegetable oil
4 eggs
200g/7oz frozen peas

1 Heat a large frying pan with a lid. Squeeze

the sausagemeat into the pan in small,
meatball-sized chunks. Fry for 2 mins until The verdict
their oil leaks into the pan, then push to This was such an
one side and add the onions and peppers. easy recipe, and
Cook for a few mins until the onions have one that we will
defrosted and softened, then stir in the garlic denitely cook
and Cajun spice mix. After 1 min, add the again. We usually
frozen rice, season and stir, then cover with a have most of the
lid and cook for 2 mins until totally defrosted. ingredients in the
2 Meanwhile, heat the oil in another small house, so it is ideal
pan and fry the eggs to your liking. Uncover when we need
the rice, add the peas, give everything a a quick meal.
good stir, cover and cook for 1 min until the Richard
peas are defrosted. Serve the rice topped
with the fried eggs.
PER SERVING 590 kcals protein 30g carbs 44g
fat 31g sat fat 11g fibre 6g sugar 11g salt 1.7g

1.55 per
serving
Meet the family
Philippa, a nurse, and Richard Shirtcliffe, a civil servant,
live in Hampton, south-west London, with their daughters
Katy, 12, and eight-year-old Amy.
Family favourites include lasagne, garlic prawn
linguine, mushroom risotto and sh pie. Philippa says:
We like food with a lot of avour, and can handle a bit
of heat! The one thing were not keen on is goats cheese.

Whats the problem?

We usually cook from scratch, but were often too tired
or busy to try new things during the week, so our meals
have become quite repetitive. It would be great to try some
new recipes that are really quick and simple, but a bit
more exciting than our usual midweek staples.

Heres the Canny cooks solution

Brand-new exciting suppers with very minimum prep and
cook time, plus useful time-saving tips.

Get in touch with our Canny cook If you want help planning and cooking
your meals, contact Cassie at enquiries@bbcgoodfoodmagazine.com

82 bbcgoodfood.com Birthday 2014

 Everyday
2.67 per Coconut & squash Cassies
serving time-saver
dhansak
Cooking squash
SERVES 4 PREP 5 mins COOK 15 mins in the microwave
EASY FOLATE FIBRE VIT C IRON 4 OF 5
A DAY is much quicker
than on the hob.
1 tbsp vegetable oil If you dont have
500g/1lb 2oz butternut squash (about a microwave, roast
1 small squash), peeled and chopped the squash in the
into bite-sized chunks (or buy a pack oven with your
of ready-prepared to save time) previous nights
100g/4oz frozen chopped onions meal. Youll save
4 heaped tbsp mild curry paste (we used time (and money
korma) on your energy bill),
400g can chopped tomatoes and cooked squash
400g can light coconut milk keeps in the fridge
mini naan breads, to serve for up to four days.
400g can lentils, drained
200g bag baby spinach
150ml/1/4pt coconut yogurt (we used
Rachels Organic), plus extra to serve

1 Heat the oil in a large pan. Put the squash

in a bowl with a splash of water. Cover with
cling lm and microwave on High for 10 mins
Sizzled chipotle or until tender. Meanwhile, add the onions
to the hot oil and cook for a few mins until
steak sarnies soft. Add the curry paste, tomatoes and
coconut milk, and simmer for 10 mins until
SERVES 4 PREP 10 mins COOK 10 mins thickened to a rich sauce.
EASY 2 OF 5
A DAY 2 Warm the naan breads in a low oven or in
the toaster. Drain any liquid from the squash,
1 small red onion, thinly sliced then add to the sauce with the lentils,
juice and zest 2 limes spinach and some seasoning. Simmer for
400g/14oz thin-cut steak or minute steak a further 2-3 mins to wilt the spinach, then
1 tbsp chipotle paste stir in the coconut yogurt. Serve with the
2 ripe avocados warm naan and a dollop of extra yogurt.
4 roasted red peppers from a jar, torn PER SERVING 320 kcals protein 9g carbs 29g fat
into pieces 17g sat fat 9g fibre 7g sugar 17g salt 1.0g
1 large baguette, split lengthways
handful coriander, leaves picked
100ml/31/2 oz soured cream
The verdict
1 Put the onion in a bowl with the juice This dish was super-speedy but still packed
of 1 lime and set aside to pickle. Heat a with avour. We loved the lentils, it made
griddle or frying pan. Smear the steaks with the curry feel really substantial. It was also
the chipotle paste and season. Mash the a great way of getting the girls to eat more
avocado with the lime zest and remaining of their 5-a-day. Philippa
juice, and a pinch of salt.
2 Cook the steaks for 30 secs-1 min each
side or until just cooked, then transfer to
a plate, cover loosely with foil and set aside. 2.07 per
Add the peppers to the pan and cook for serving
1-2 mins to warm through. To assemble
the baguette, spread the mashed avocado
over one side. Pile on the peppers, slice
the steak and add to the baguette, along
with any juices from the plate. Top with
the pickled onions, lots of coriander and
dollops of soured cream. Cut into 4 chunky
sandwiches before serving.
PER SERVING 555 kcals protein 30g carbs 46g
fat 27g sat fat 9g fibre 6g sugar 7g salt 1.0g

The verdict
We tried this on a Friday night, after swimming lessons
and walking the dog. We were all starving, and it was
really fast to make, and tasty. I helped mash the avocado,
and we all assembled our own sarnies. Katy

Birthday 2014 bbcgoodfood.com 83


1.91 per
serving
Spaghetti with smoky
tomato & seafood sauce
SERVES 4 PREP 5 mins COOK 15 mins
1 OF 5 GOOD
EASY FIBRE A DAY 4 YOU
4 tbsp olive oil
4 garlic cloves, crushed
1 red chilli, deseeded and nely sliced
11/2 tsp fennel seeds
400g/14oz spaghetti
2 tsp smoked paprika
2 x 400g cans chopped tomatoes
2 tsp sugar
400g pack frozen mixed cooked seafood,
defrosted
small bunch parsley or basil, chopped
1 Boil the kettle and heat the oil in a large,
deep frying pan. Add the garlic, chilli and
fennel seeds, and sizzle for a few mins.
Pour the boiling water into a large pan and
cook the pasta following pack instructions.
2 Add the paprika, tomatoes, sugar and
seasoning to the pan and simmer for 8-10
mins while the pasta cooks.
3 Drain the pasta 1 min before the end of the
cooking time, reserving a cup of the water.
Add the pasta to the sauce with the seafood.
Simmer for 1-2 mins, adding a splash of the
reserved pasta water if it looks too thick.
Toss the pasta through the sauce as it cooks.
Add the herbs and black pepper, then serve.
PER SERVING 638 kcals protein 35g carbs 80g
fat 19g sat fat 3g fibre 7g sugar 11g salt 0.7g
The verdict
We cook quite a lot of sh; Richard and
the girls love it. This dish was a hit with
everyone the chilli added a gentle
warmth, and we loved the avour of the
fennel and smoky paprika. Well be adding
this to our regular midweek meals. Philippa
84
Pomegranate chicken 1 Boil the kettle and heat the oil in a large
frying pan. Put the couscous in a bowl with
with almond couscous some seasoning and crumble in half the
stock cube. Add the onion to the pan and fry
SERVES 4 PREP 5 mins COOK 15 mins for a few mins to soften. Pour boiling water
1 OF 5 GOOD
EASY A DAY 4 YOU over the couscous to just cover, then cover
the bowl with a tea towel and set aside.
1 tbsp vegetable oil 2 Push the onion to one side of the pan,
200g/7oz couscous add the chicken llets and brown on all sides.
1 chicken stock cube Stir in the tagine paste or harissa and the
1 large red onion, halved and thinly sliced pomegranate juice, then crumble in the rest
600g/1lb 5oz chicken mini llets of the stock cube and season well. Simmer,
4 tbsp tagine spice paste (available uncovered, for 10 mins until the sauce has
from Tesco or Marks & Spencer), thickened and the chicken is cooked through.
or 2 tbsp harissa Stir through the pomegranate seeds, saving
190ml bottle pomegranate juice (not a few to scatter over before serving.
sweetened; we used Pom Wonderful) 3 After 5 mins, uff up the couscous with a
100g pack pomegranate seeds fork and stir through the almonds and mint.
100g pack toasted aked almonds Serve the chicken on the couscous with the
small pack mint, chopped sauce spooned over.
PER SERVING 590 kcals protein 50g carbs 50g
fat 20g sat fat 2g fibre 4g sugar 14g salt 0.4g
The verdict
We have chicken all the time, but never like this!
Flavour
I loved the popping pomegranate seeds, and even boost
Dad (who doesnt like couscous) liked it. Ive Use leftover tagine
already asked Mum to make this again. Amy paste to smear over
fish before baking,
stir into soups, or as
a base to a fragrant
lamb tagine.
2.77
per serving
Cassies time-savers
Food styling KATY GREENWOOD | Styling REBECCA NEWPORT
Inject instant avour with spice pastes and mixes. If you dont have
time for slowly sweating onions or browning meat, cheat with these
ready-made mixes. I love curry and tagine pastes for fragrant dishes,
chipotle paste for smoky heat, and Cajun spice mix for a savoury hit.
Choose quick-cook carbs, such as couscous or thin spaghetti, to ll
you up. Potatoes, grains and raw rice need too much pot-watching.
Alternatively, include bread or ready-cooked rice, grains and pulses.
Fill up your freezer and youll always be able to make dinner in a hurry.
As well as chopped onions, my favourite freezer ingredients include
rice, seafood, peas and peppers theyre cheap, they cut waste and
the veggies often have higher nutritional value than their fresh
counterparts as theyre frozen soon after picking.
bbcgoodfood.com Birthday 2014
 Everyday

SUPER-FAST 1.98
per serving

SUPPERS Five-
minute
Quick meal ideas from our Canny cook meals

Speedy Mediterranean Beetroot, bacon,

gnocchi cranberry & grain salad
SERVES 2 TAKES 5 mins SERVES 2 TAKES 5 mins
EASY LOW LOW 1 OF 5 EASY LOW 2 OF 5
FAT CAL A DAY CAL FOLATE FIBRE A DAY

Boil a large pan of salted water. Add 400g Drain a 300g pack cooked beetroot (not
gnocchi, cook for 2 mins or until it rises to in vinegar) and chop into chunky pieces.
the surface, then drain and tip back into the Put in a large bowl, add 50g dried
pan with a splash of reserved cooking water. cranberries, then empty in a 250g pouch
Add 200g chargrilled veg (from the deli cooked grains (we used Bulgur wheat, green
counter), chopped into pieces if large lentils & barley from Tesco), squeezing the
(I used chargrilled peppers, aubergines, pouch well rst to break up the grains.
artichokes and semi-dried tomatoes, 2 tbsp Drizzle over 1 tbsp balsamic vinegar and
red pesto and a handful of basil leaves. Serve 1 tbsp extra virgin olive oil. Crumble over
with shavings of Parmesan or pecorino (or 25g cooked crispy bacon (from the deli aisle)
vegetarian alternative). and scatter with a handful of rocket, then
PER SERVING 353 kcals protein 7g carbs 68g toss well, transfer to plates and serve.
fat 5g sat fat 1g fibre 5g sugar 7g salt 2.0g PER SERVING 489 kcals protein 21g
carbs 67g fat 12g sat fat 3g fibre 14g
sugar 31g salt 1.3g
Green Thai noodle broth
SERVES 2 TAKES 5 mins
1 OF 5
EASY A DAY
2.46
per serving
Empty a 600g pot green Thai chicken soup
(I used Waitrose own) into a large saucepan.
Half-ll the empty soup pot with water, swish
around to wash out all the soup, and add to
the pan. Bring to a simmer, then add 100g rice
noodles, 200g halved sugar snap peas and
a large handful of beansprouts. Cook for 1-2
mins until the noodles are cooked but the
peas are still crunchy.
Ladle into deep bowlsnd scatter with
coriander leaves, if you like.
PER SERVING 453 kcals
protein 19g carbs 55g
fat 17g sat fat 10g
fibre 6g sugar 11g
salt 1.7g

Next month
Cooking healthy 1.98
family suppers per serving

Birthday 2014 bbcgoodfood.com 85

 with the new 3N1 hot tap

It's easy as . . .

1 2 3

Hot water Fresh cold water Up to 98C steaming hot fltered water

From instant hot drinks to cooking shortcuts and countless kitchen tasks, whats not to love about the 3N1
hot tap from InSinkErator? All the water you need, in one contemporary and affordable Italian-designed
appliance. The food lovers kitchen just got even more attractive.

Visit insinkerator.co.uk for more information.

 Everyday
Poached salmon with tarragon Glazed sesame salmon
2.76 per serving 2.27 per serving

Global
flavours
for your
favourites
SALMON FILLETS
Four exciting ideas to transform one of your weeknight staples
Recipes KATY GREENWOOD Photographs ROB STREETER

Tarator-style salmon Salmon fish finger sandwich

2.51 per serving 2.75 per serving

Birthday 2014 bbcgoodfood.com 87

Everyday

Glazed sesame Poached salmon

salmon with tarragon
SERVES 4 PREP 10 mins plus marinating SERVES 4 PREP 10 mins COOK 1015 mins
COOK 15-20 mins 1 OF 5 GLUTEN
EASY OMEGA-3 A DAY FREE
EASY OMEGA-3

2 tbsp chilli sauce (we used sriracha)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice wine
1 garlic clove, crushed
2 tsp nely grated ginger
4 salmon llets
1 tbsp sesame seeds
boiled rice and stir-fried
vegetables, to serve 1 Heat oven to 200C/180C fan/gas 6.
In a shallow dish, mix together the
chilli sauce, soy, sesame oil, rice wine,
garlic and ginger. Lay the pieces of
salmon in the marinade, skin-side up,
and set aside for 15 mins.
2 Put the marinated salmon on
a baking tray, skin-side down, and
spoon over a little of the leftover
marinade. Sprinkle with the sesame
seeds and roast in the oven for
15 mins, or until done to your liking.
Serve with steamed rice and
stir-fried vegetables.
PER SERVING 320 kcals protein 31g
carbs 3g fat 21g sat fat 4g fibre none
sugar 2g salt 1.9g
1 lemon
200g/7oz half-fat crme frache
small pack tarragon, leaves only,
chopped
1 garlic clove, crushed to a paste
400g/14oz green beans, trimmed
and halved
4 salmon llets
cooked baby new potatoes, to serve
1 Zest the lemon and cut into 3 Bring the pan back to the boil,
wedges. Mix together the crme then turn the heat down to a very
frache, tarragon, garlic, lemon zest gentle simmer and slide in the
and a squeeze of juice, season to salmon pieces. Poach for 8-10 mins
taste and set aside. or until cooked to your liking.
2 Bring a large shallow pan of salted Remove from the pan and put on
water to the boil and cook the green kitchen paper before plating up.
beans for 3 mins until just done. Serve with the green beans and
Remove with a slotted spoon, baby new potatoes.
drain and cool under cold running PER SERVING 383 kcals protein 34g
water before tossing with the carbs 5g fat 25g sat fat 8g fibre 3g
crme frache mixture. sugar 4g salt 0.2g

Salmon sh Tarator-style
nger sandwich salmon
MAKES 4 PREP 15 mins COOK 15 mins SERVES 4 PREP 10 mins COOK 15 mins
EASY FOLATE OMEGA-3 EASY OMEGA-3

3 tbsp plain our 50g/2oz walnuts, nely chopped

1 large egg, beaten
100g/4oz dried breadcrumbs (we
used panko)
4 skinless and boneless salmon
llets, sliced in half lengthways
2-3 tbsp vegetable oil (optional)
1 Little Gem lettuce, leaves
separated
4 sub rolls, split
FOR THE TARTAR SAUCE
5 tbsp mayonnaise
1 heaped tbsp capers, chopped
2 spring onions, nely chopped
1
/2 small pack tarragon, leaves
chopped
juice 1/2 lemon
1 Make the tartar sauce: mix together
all the ingredients and season to
taste. Set aside.
2 Put the our, egg and
breadcrumbs on separate plates.
Season the our, then dip the strips
of salmon in it to coat. Dust off any
excess, then dip in the egg and nally
roll in the breadcrumbs. Heat a grill
to high and grill the sh ngers for
3-4 mins each side, or add the oil
to a non-stick frying pan and cook
for 3-4 mins each side.
3 Arrange the Little Gem leaves in
the split sub rolls, then stuff each
with a couple of sh ngers, followed
by a good dollop of the tartar sauce.
PER SANDWICH 741 kcals protein 44g
carbs 61g fat 35g sat fat 6g fibre 4g
sugar 4g salt 1.9g
large handful parsley leaves,
nely chopped
2 tsp sumac, see tip below
1
/2 red onion, nely chopped
zest and juice 1 lemon
4 salmon llets
2 tbsp houmous
couscous, pitta bread or atbreads,
and yogurt, to serve (optional)
Tarator is a Middle-Eastern sauce
made from walnuts, lemon juice,
herbs and yogurt, and is usually eaten
as a dip. Here it makes a delicious
topping for salmon llets.
Sumac is a lemony avoured
seasoning made from ground, dried
berries. If you cant nd it, add a
touch more lemon zest.
1 Heat oven to 200C/180C fan/gas 6.
Mix together the chopped walnuts,
parsley, sumac, red onion, lemon zest
and juice of half the lemon. Season
lightly and set aside.
2 Put the salmon on a baking try
and roast for 12 mins, then remove,
spread with the houmous and return
to the oven for another 3 mins.
Sprinkle over the walnut mixture and
serve with the remaining lemon half
to squeeze over along with couscous,
pitta or atbreads, and yogurt on the
side, if you like.
PER SERVING 398 kcals protein 34g
carbs 4g fat 27g sat fat 4g fibre 2g
sugar 2g salt 0.4g

88 bbcgoodfood.com Birthday 2014

 BBC Good Food Shows

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A day to discover
The ultimate shopping experience
comes to life at the BBC Good Food SAVE
Shows; with tasting opportunities,
fabulous entertainment and
15%
quote
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inspiration at every turn youll be GF3

spoilt for choice.

SECC Glasgow 17 - 19 October 2014

Olympia London 14 - 16 November 2014
NEC Birmingham 27 - 30 November 2014
 Fabulous
shopping!
Discover great
new flavours
Amazing artisan produce
Youll nd a fantastic range of artisan produce in the Producers
Village, hand crafted by skilled, passionate producers. From
handmade chocolate to boutique liqueurs; taste, learn recipe
ideas and add something special to your next meal.
Rewarding talent
Were proud to support the British food and drink industry
through our Producers Bursary Awards, which oer small,
exceptional producers free support to attend the show. Taste
these worthy winners incredible produce, learn their story and
buy from outstanding British producers.
Cream of the crop
Were sure youll nd something
new, unique and delicious from our
handpicked selection of Good Food
Champions. Discover an incredible
selection of award winning producers in
the Great Taste Market; spot the gold
stars on their fantastic gourmet goodies.
SECC Glasgow 17 - 19 October 2014
Olympia London 14 - 16 November 2014
NEC Birmingham 27 - 30 November 2014
Plus free
Supertheatre
seat to see
your favourite
chef!
The very best kitchen
gadgets and cookware
Quality kitchen kit
Discover the ultimate kitchen kit as you
watch exciting demos, test new products
and treat yourself to new equipment
or an upgrade. With top brands like
Kenwood, Supertheatre sponsor, youll
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Hottest innovations
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to see, feel and learn to use; saving you time and eort in the
kitchen. Dont miss Lakeland, Interview Stage sponsor at
Scotland + London and Saturday Kitchen Stage sponsor at Winter,
wholl have fantastic stands for you to explore at the shows.
Essential equipment
Find the latest in kitchen equipment including ovens from
brands like Belling our kitchen appliance supplier. Watch live
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on as you test, touch and get your questions answered from the
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Tasting
galore!
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Quench Give your taste

your thirst buds a treat!

Tasty tipples A taste of good food

Discover an impressive range of wines, beers and spirits to Relax as you dine on our favourite dishes inspired by the
sample and buy. Whether youre looking for a touch of luxury with bbcgoodfood.com recipe collection at the BBC Good Food
champagne, great oers on wine deliveries or to nd your new Kitchen. Its the delicious destination to sit down and plan the
favourite range of wines and spirits, youll be spoilt for choice! rest of your indulgent, food-lled day.

Brilliant beer, wine and spirits Baking heaven

Beer lovers will enjoy the range of ale, lager and craft beer on
oer from a variety of producers and brewers. The Wine Market
is a must do too with boutique, artisan vineyards and importers,
discover new avours and styles and enjoy speciality liqueurs and
spirits at the Drinks Cabinet.
Tutored tastings
Therell be opportunities to get involved
in educational and fun tutored tastings
from celebrated drinks experts. Whether
its the unique WineTubeMap Tasting
Tours or the World of Macaroons and
Wine, youre sure to have a great time and
impress friends with your new skills.
Bakers and cake makers will love the Bakes
& Cakes Village lled with equipment,
ingredients and accessories from the
industrys best to test, try and buy. Watch as
your baking heroes demonstrate their skills
and latest recipes live on the Winter Shows
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Fabulous fromage
The prestigious World Cheese Awards take place at the London
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bbcgoodfoodshow.com
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for details.

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favourite star in the unmissable Supertheatre

Merry Berry photo Credit: Georgia Glynn Smith

Paul Hollywood James Martin Mary Berry Michel Roux Jr Tom Kerridge

Super star entertainment

Glasgow SECC 17 - 19 Oct 2014
The heroes of the food world unite to entertain, inspire
and tickle your taste buds at the BBC Good Food Show
Scotland. Youll nd Paul Hollywood, Mary Berry, John
Torode, James Martin and Tom Kitchin in the Supertheatre;
just choose your free session when you book.

London Olympia 14 - 16 Nov 2014
Culinary royalty
Find an irresistible mix of Michelin stars and culinary royalty
at the BBC Good Food Show London. See Michel Roux Jr,
Tom Kerridge, Paul Hollywood, Mary Berry, James Martin
and John Torode in the Supertheatre. Remember, each
entry ticket includes a free Supertheatre session.

Exciting live cooking

NEC Birmingham 27 - 30 Nov 2014
The glitterati of celebrity chefs take to the stage at the
BBC Good Food Show Winter this year. Choose from Paul
Hollywood, the Two Greedy Italians: Antonio Carluccio &
Gennaro Contaldo and many more! Check the website for
timetables and to book your seat today.

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Follow us on:
or 0844 581 1345
*15% o valid on Adult and Over 65s Advance tickets (excluding VIP) purchased before 30 November 2014. See our next issue for
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features appear on all days at all shows, check the website for details. Details correct at time of print.
details of our exciting
Good Food Good Food logo BBC Worldwide. The BBC Good Food Shows are organised and presented by River Street Events. 25th birthday plans!

Top: Rick Stein helped shape a food revolution.
Above: The nations evolving tastes and aspirations
fuelled the growth in farmers markets.
Below: BSE changed our attitude to what we eat
Photographs JOHN FROST NEWSPAPERS
Birthday 2014
Our fabulous
food journey
How has our food landscape changed in
the past quarter century? Sheila Dillon,
presenter of BBC Radio 4s Food Programme,
considers where weve come from, and
what the future might look like
In 1989, the winner of the Glenddich Award
for the food book of the year was Richard Steins
English Seafood Cookery, published by Penguin.
No photos, just line drawings. By the mid-
nineties Richard had become TV star Rick,
and the author of many more books, mostly
television spin-offs all illustrated with highly
styled photographs. From locally acclaimed chef
to mass-market phenomenon. Its a rise that
tells a bigger story about how food moved
mainstream in the 25 years since this
magazines rst issue, and how a great wave
washed over us, changing the way we
shop, cook and eat.
Post-war legacy
Wed come out of the Second World
War and rationing healthier than
ever before or since but people
were bored of unimaginative dishes
and sick of food being in short
supply. So almost everyone,
unthinkingly, signed up to a government-led
policy of cheap food. Anything cheap and widely
available was good; anything else was middle
class and a silly distraction for those with
nothing better to do. Back then you werent
supposed to talk about food because it was a
womens concern and not a serious subject.
So we went on, through the Sixties and
Seventies until, slowly but steadily,
affordable foreign travel and the arrival of
immigrants from the Commonwealth and
southern Italy began to undermine those
attitudes, exposing us to notions of
pleasure, taste, simplicity and regionality.
Then, in late 1987, there was a strange
tipping point in the UKs food story the
sudden appearance of BSE, or mad cow
disease. Farmers had been giving cows a
high-protein feed in which the protein
(unknown to them) was made from the
carcasses of cows, sheep and chickens,
plus chicken droppings and other nasties.
All in the pursuit of cheaper milk.
Suddenly, watching the nightly news and
seeing cows collapsing, we grasped that we
Over to you What are your memories, thoughts and concerns about our recent food past? And what do you
think the future might hold? Wed love to hear from you get in touch at enquiries@bbcgoodfoodmagazine.com
bbcgoodfood.com
Good reads
might be paying a high price for our cheap
food. It was a shocking story that immediately
made food a serious subject worth exploring.
And explore it is what weve done for the past
25 years. In 1989, the number of graduates who
wanted to be cheesemakers, bakers, butchers or
chefs could have gathered in one medium-sized
room. Today, you could ll dozens of sports
stadiums with young people who want to make
their living in the business of producing good
food. Farmers markets can now be found
everywhere, packed with some of those
young people, selling and buying high
quality, locally sourced produce.
Supermarkets are trying to buy
local to appeal to this market, but
we still like a bargain witness
the rise of Aldi and Lidl (although
with our new interest in shopping
weve realised that they also
carry award-winning items
worth buying). Weve learned to
shop around again, getting something from
this place and something from that. During
the recent horsemeat scandal butchers got
a much-needed boost, as tens of thousands of
shoppers voted with their wallets against risking
their health with cheap, ill-sourced meat.
Food lovers get web-savvy
Cookbooks have dominated the bestseller lists
for nearly 20 years, but even bigger now are food
and recipe websites. This magazines website,
bbcgoodfood.com set up four years ago gets
over 8 million hits a week from some 3 million
users, while sortedfood.com, with its cool
informal daily video recipe, has an audience
that outnumbers most TV food shows. The BBC
Radio 4 Food and Farming Awards, in their 14th
year, received thousands of nominations in 2014.
Its a long list rich with good news stories.
Faced with health crises and dark predictions
of declining cooking skills its easy to despair, but
a look back over 25 years tells a cheerier story of
more and more of us valuing good food and the
people who produce it. That should buoy us up
as we embark on the next quarter century.
93
 My kitchen has big doors
that open into the garden so
we have wonderful natural
light, which is key for still
photographs. The mezzanine
means we can shoot BBC
Twos Home Comforts from
above, and as the TV crew
prefer to work with articial
lights I have blackouts
that I can pull down

During TV lming in here

I like to cook with no shoes
on. Ive got to wear them on
Saturday Kitchen because
theyre in shot, but on Home
Comforts I can wear just
socks. I have a piece of new
carpet behind the worktop
and it feels really nice on your
feet. It means I relax more

94 bbcgoodfood.com Birthday 2014

 My kitchen
The Victorinox knife
at the bottom is one
of the rst I ever
owned, as a teenager

My uncle is
a stonemason
and I appreciate
anything thats
been made by
someone with This block is an old cash register
craft and care drawer that I use for seasonings

All my signs and the clock (above, centre) are from

My kitchen
the Porte de Clignancourt ea market in Paris

James Martin
The BBC chef and regular Good Food contributor shows
Holly Brooke-Smith how he cooks at home
Photographs DAVID MUNNS

Having worked in kitchens all his
life, James Martin has become an
inuential gure on the British
food scene. His father was catering
manager on the Castle Howard estate
in North Yorkshire, and James studied
catering at Scarborough College. After
moving to London to work for Antony
Worrall Thompson and Marco Pierre
White, he was appointed head chef at
the rst Hotel du Vin, in Winchester,
at just 22. James went on to appear on
the BBCs Ready Steady Cook in 1996
and later Saturday Kitchen, which he
has presented for the past eight years.
He lives near Winchester.

This is my
Home Economics
exercise book
from school

Heres my Craft
Guild of Chefs
award with a
trophy from
Scarborough
College, a Through
and its the Keyhole
covered in lots key and a TV
of red pen! Times award

Birthday 2014 bbcgoodfood.com 95

My kitchen
Tell us about the room
I spend a lot of time in this kitchen,
testing all the recipes for my
cookbooks. Its also where we lm
Home Comforts for the BBC. Although
its not a kitchen that most people
would have at home, because its
been adapted to make space for
the cameras, it works in my house
because of my job but I do cook
for myself in here too.
Do you cook outside often?
When I have friends over, we normally
re up the clay oven and have pizzas.
I built it seven years ago and I love it.
I also have my Josper [a hybrid oven
and grill] outside I got it because I like
to test new recipes for my restaurants
on exactly the same equipment as
they use in their kitchens.
Youve got so many gadgets!
I have three Thermomixes, two
Pacojets [a mousse and sorbet-maker],
a dehumidier, two Vitamixes, a
vacuum packer, a water bath, two
full-sized commercial fridges, a Big
Green Egg barbecue, and several
domestic and professional food mixers.
When Im cooking for a location,
well do everything here, then
vacuum-pack the whole lot. Taking
the food in a sealed pack means you
just snip the bags and throw them
away. Then youre not left with
hundreds of dirty trays and bowls to
bring home. I even use it when Im
going on holiday to seal all my clothes,
and t more in the suitcase.
What gets the most use?
The stovetop. I dont use induction,
I prefer gas its also much better
visually, for lming. Weve just put in
a fantastic Wolf stove its a mix
between a domestic and a commercial
model, and really solid.
How about your knives?
I love my Kin knives theyre all
handmade. You get what you pay
for, and prices for these run into the
hundreds. But theyre the tools of
my trade, so its worth investing.
And chopping boards?
A lot of people use plastic
I hate glass but I use wood.
Youve just got to look after it
and clean it properly. Im a chopping board is from a
big fan of wood in general.
Do you eat in here?
My 25 years in food
James recalls the milestones in his career
When the very rst issue of Good Food came out in November 1989, James
was not long out of catering college. Aged just 17, he was in London, learning
the ropes from Marco Pierre White in the kitchens at Harveys. A quarter of a
century later, he is a household name, with several of his own restaurants, a string
of cookery books and a record-breaking TV show. So how did he get to where he is?
1989 Harveys
I was a real junior in Marcos kitchen at Harveys, with 1994 Hotel du Vin I arrived in Winchester to take
Gordon Ramsay as his sous chef. I remember knocking the role of Head chef at the original Hotel du Vin. From day
on the door of Pierre Koffmanns around that time, then one we had a waiting list of six months for a table. Chris,
running off because I was so scared of him he was who still works with me, was my sous chef. I was used to the
called The Bear. Now he comes round my house. hours, so it wasnt a shock, but it really was seven days a
week, 365 days a year. There was a running joke on
1996 Ready Steady Mondays when we asked
Cook My rst show was which days off you wanted,
in 1996. A magazine did because no one had any.
a feature around then
on Britains most eligible 1998 The first
bachelor, and I came cookery book
second. They printed where Eating In with James
I worked and the restaurant Martin is published,
bookings went through the roof! followed by The Deli
Cookbook, in 2000.
2001 The TV career grows James is the
resident chef on the BBCs Housecall for ve years and 2005 Strictly Come Dancing
co-presents UK Foods Good Food Live. Some of the rst Id never wanted to do anything like that, but my PA, Pippa,
people I cooked for were Kylie Minogue and the Bee Gees. is a massive fan and I came back from a trip to nd my diary
clear for 14 weeks. She said, Weve got something in but I
2006 Saturday cant tell you what it is yet. That Friday a crew walks in and
Kitchen Most of the starts lming me for Strictly! It was pretty amazing, and my
programmes Ive made career snowballed before Id just been a geezer with a
have been live, so on bandana on Ready Steady Cook.
Saturday Kitchen I can
put to use everything Ive 2011 Operation Hospital Food
learned on television so Scarborough Hospital was the only
far. Generally, people walk one out of 300 we asked that agreed
into that studio and think to take part. When I arrived, some
its a nightmare youve got of the people I had trained with at
autocue, an earpiece, an interview Scarborough College were in the
but because Ive been drip-fed these skills throughout kitchens that was a big thing for
my career, the shocks not there. The only hard bit is the me. I wanted to really help them
autocue, because Im dyslexic, but I dont get nervous. and Im still doing it ve years later.
2012 2013 The big award James is
The Talbot awarded the Special Award at the
James opens a 20th Craft Guild of Chefs awards.
restaurant at this Thats the Oscar for me. Its voted
Yorkshire hotel, for by my peers, which means a lot.
followed by James Portraits of the past 19 winners are
Martin Manchester all hung around the hall, and its a
the following year. real Whos Who of food.
My big round What have you learned? What has changed?
Im a chef by trade thats what I do. TV is such a great medium to be a part of its constantly
Chinese supermarket in TV is great but when everything moving forward. And food has evolved and changed so
Soho. Its carved from goes away, Ill still be a chef. Its all much since 1989. Baking is big now, but in time it will be
one solid piece of wood about the food its always food something else that has its moment in the limelight.
Photographs BBC PHOTOSALES, REX FEATURES

We do sometimes bring
a big table in, when I have
my mates down. I had
Michel Roux Sr here
for a dinner with 12 people
recently, which was a bit
nerve-racking! But its a good
space and it does get used a lot.
and its really heavy. rst. I think the key to having a
long-term job in this industry is
not being any different whether
youre on camera or off. Nothing
is easily given as a chef you
have to earn your success and people
who cant cook are easily found out.
And the future?
Ive no idea where everything is going. Id love to do another
series of Food Map of Britain Im hugely passionate about
farmers and producers across the country.
For James Martins duck cont masterclass, see p160.

96 bbcgoodfood.com Birthday 2014

Surprisingly, your toothbrush only cleans up to 60% of your teeth.
Thank goodness TePe Interdental Brushes get between your teeth to
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 advertisement feature

A marriage of

taste
Coupling up key ingredients can lead to a taste sensation.
This month, marry Galbani Mascarpone with
something sweet for a fruitful dish

G
ood pairings are the making of a successful
dish: when you combine time-honoured
recipes with fresh ingredients, the results
are a triumph. Galbani has always been fond of
prosperous pairs, as even in its origins over
130 years ago, father and son duo Edigio
and David Galbani created the trademark
taste of Galbani cheese.
Galbani featured in BBC Good Food s
first issue 25 years ago and joins the
magazine today to commemorate its
birthday. Why not celebrate the spirit
of these partnerships with a plum
and mascarpone torta? With a creamy
texture complementing the sugary
plums, its a match made in heaven
thats ideal for dessert.

Plum & Galbani

Mascarpone torta
SERVES 8 a PREP 20 MINS a COOK 15 MINS
EASY a CANT BE FROZEN
22cm shortcrust tart case (ready-made
or bake your own)
8-10 plums, halved and stoned
140g icing sugar, sifted, plus extra
for dusting
juice 1 lemons, zest 1
2 x 250g tubs Galbani Mascarpone Segreti di famiglia
seeds from 1 vanilla pod, or 2 tsp
vanilla paste
Tip from Joes aunty, Tina: Add a little
1. Heat oven to 180C/160C fan/gas 4. sugar to Galbani Mascarpone for a
Arrange the plums in a baking dish. Dust
generously with icing sugar, then squeeze
brilliant addition to any sweet dish.
Galbani and Dolcelatte are registered trademarks

over the juice from half a lemon. Roast for

15 mins or until tender but not completely Joe and his family boast an
collapsed. Cool to room temperature. authentic Italian heritage and
2. Put the icing sugar, mascarpone, vanilla havent lost sight of their native
and the zest and juice from 1 lemon in a traditions especially when cooking
bowl. Whisk until smooth, then chill. and eating is involved. Like many
3. To assemble, spread the mascarpone Italians, they always use Galbani
lemon mixture into the pastry case. Spoon cheese in their family recipes due
over the plums and any leftover juices, then to its superior quality.
dust again with icing sugar before serving.

For more everyday recipes and Italian inspiration, visit galbani.co.uk

 Best buys

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OUR TOP
25 GADGETS
To celebrate 25 years of Good Food expertise, weve compiled
a list of the essential kit that no kitchen should be without
Since 1989, we 11 Julienne
have spent most peeler
3.29, Lakeland
weekdays creating, This natty gadget
9 Cuisinart cooking and testing makes it simple for
mini chopper home cooks to achieve
500ml, 60, Debenhams recipes thats a lot of time in a cheffy technique.
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the kitchen! Over the years,
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items, so heres our collection 12 Premium
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of the 25 ultimate buys. And zester & grater
10 Krisk to celebrate our birthday, one 17.95, kitchenbuddies.co.uk
bean slicer Microplanes revolutionised
4.99, Lakeland reader will WIN the lot see graters the only way to zest an
Makes short work of orange or shave Parmesan.
preparing French beans.
page 169 for how to enter.

Birthday 2014 bbcgoodfood.com 99

Be buys

13 Salter Aquatronic
digital scales
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Measures liquids and 14 kMix hand
solids invaluable. mixer
65, Debenhams
Extremely powerful
whips cream and
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Stands neatly on its
end and the cord is
stored in the base.

15 Heston
Blumenthal
dual-ended
spatula 16 Premier
15.99 for two, folding stainless-
argos.co.uk steel steamer
The shape and size 28cm, 8.99, amazon.co.uk
of these silicone This classic piece of kit turns any
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20 Oxo Good Grips

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The clever design means you can
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instead of holding the jug up to your
eye-line. So simple and so useful.

17 Oxo Good Grips narrow less

tainongs 19 Le Creuset casserole
measuring spoons 18 teel t o.com
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The perfect width for getting into
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23 Hand blender 24 Curved dough pastry a ats
Photographs ADRIAN TAYLOR

700W, 80, dualit.com
Chop, pure, whisk and blend this powerful
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such as a jug and balloon whisk.
nd icing
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scraper 2, souschef.co.uk
A bakers best friend this cleans the
proving bowl, divides dough and can Do you think weve missed anything? What
also be used in wet kneading. do you rely on in your kitchen? Get in touch
at enquiries@bbcgoodfoodmagazine.com.

100 bbcgoodfood.com Birthday 2014

 advertisement feature

Taste the
passion
From humble beginnings to its status today as the home
cooks key to flavour-packed meals, Knorr and its team
of chefs have sought to innovate for more than 175 years

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nnovation takes curiosity and passion.
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When Carl Heinrich

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in 1838, he was
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For more information, inspiration and recipes from the Knorr Chefs, visit knorr.co.uk
 Bursting with
f lavour Whatever youre cooking at home,
bring exciting accents to your
meals with the range of Knorr
Stock Pots and Flavour Pots.
Making use of avours from around
the world, these little pots of
goodness come stamped with
the approval of the Knorr Chefs

Lamb shoulder
SERVES 4 a PREP 10 MINS a COOK 2 HRS
a EASY

1 Knorr Mixed Herbs Flavour Pot

1 tbsp lemon juice
1 tsp Colmans English Mustard
2 garlic cloves, crushed
2 tbsp olive oil
1.5kg shoulder of lamb, rolled and tied
1 Knorr Lamb Stock Cube
150ml red wine
2 red onions, cut into wedges

1 Heat oven to 180C/160C fan/gas 4.

Combine the Knorr Mixed Herbs Flavour
Pot, lemon juice, Colmans English
Mustard, garlic and olive oil, and mix well.
2 Rub the herb mix over the lamb, working
into the meat with your ngers, and leave
to rest for at least 20 mins.
3 Mix together the Knorr Lamb Stock
Cube, 300ml hot water and the red wine.
4 Put the lamb in a roasting tin with the
red onions and roast for 1 hrs. Add the
Pots of flavour stock mixture to the roasting tin and
With new Knorr Flavour Pots, you can create delicious meals infused with the intense avours of continue cooking for another 30 mins.
fresh herbs and spices in no time at all and with all the convenience of dry products. Great for quick Use the liquid to baste the lamb. Rest the
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their agenda. Choose from ve original Flavour Pots Mixed Herbs, Garlic, 3 Peppercorn, Mixed Chillies Knorrs award-winning Gravy Pot.
and Curry, and four new varieties Garden Herbs, Ginger and Lemongrass, Paprika and Mexican.
 advertisement feature

H
es known for his discerning taste and his
expertise in the kitchen Marco Pierre Whites
no-nonsense approach to cooking recognises
that, for everyday cooks, insider tips, tricks and
shortcuts can be the key to a range of exciting
meals the whole family will love. And thats why
he recommends Knorrs stocks.
Chicken chasseur
SERVES 4 a PREP 30 MINS a
But its not just amateur cooks that can benet. COOK 25 MINS a EASY
Professional chefs, including Marco himself, swear by
Knorr to help season their dishes. Back in 2007, Marco 2 tbsp olive oil
Pierre White shared one of his professional culinary tips 1 tbsp plain our, for coating
to the world that hed been using Knorr Stock Cubes 1 small chicken jointed into 8 pieces,
in his cooking as seasoning, believing they enhanced or 8 chicken thigh portions (skin on
avours more subtly than salt and pepper. Ive used or skinless)
Knorr Stock Cubes in my kitchens for 30 years. 2 shallots (100g), very nely chopped
Its been my secret ingredient, he said. 50ml brandy (optional)
It was after this that Knorr approached Marco to be its 100ml white wine
brand ambassador, to promote good, simple cooking in 1 Knorr Chicken Stock Pot
the home. Marco shares his Michelin-starred experience 600ml tomato juice
through inspirational recipes using Knorr Stock Cubes 250g button mushrooms, peeled and
and Stock Pots to enhance the avours of fresh nely sliced
ingredients. Marco recommends stirring Knorr Stock Pots 3 tbsp chopped tarragon
directly into sauces, for a burst of avour without diluting 2 tbsp chopped parsley
the richness of the dish. 2 tomatoes, skinned, deseeded and
nely diced
parsley sprigs

1 Gently heat 1 tbsp olive oil in a large

heavy-based frying pan you want the oil
to be hot but not so hot that it scorches the
oured chicken.
2 Spread a layer of our on a plate or
tray. Coat the chicken pieces evenly and
thoroughly in the our, shaking o the excess.
3 Add the chicken to the hot olive oil, skin-side
down. Fry the chicken, without moving the
pieces, until golden brown underneath, around
8-10 mins. Turn over the chicken and fry
until browned on the other side.
4 Add the shallots to the frying pan,
underneath the chicken pieces. If using
brandy, pour it in around the edge of the
pan so that it runs underneath the chicken.
Cook for 2-3 mins.
5 Add the wine, again pouring it in round
the sides of the pan. Cook for 2-3 mins so
that the alcohol from the wine cooks o and
its acidity is reduced.
6 Add the Knorr Chicken Stock Pot and the
tomato juice. Shake the pan to gently work
it in, turning the chicken pieces to coat them
in the liquid.
7 Slowly bring to the boil, dissolving the
Knorr Chicken Stock Pot. Add the tarragon
and simmer for 5 mins.
8 While the chicken is simmering, heat the
remaining olive oil in a separate frying pan.
Add the sliced mushrooms and fry for
3-5 mins. Add the parsley, shaking the pan
to mix it in well. Add in the diced tomato,
again shaking to mix in well.
9 Spoon the mushroom mixture over the
chicken pieces, garnish with parsley sprigs
and serve at once.

For more information, inspiration and recipes from the Knorr Chefs, visit knorr.co.uk
 ON SA
L
31 OCTE

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WITH F
RECIPREE
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Helping you plan all your meals for the festive season!
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Make a list Christmas
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Plus

Easy winter
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Quick suppers
Healthy options
Freeze-ahead meals

104 bbcgoodfood.com Birthday 2014

 New ways to entertain Kitchen fun with kids

Make it really special Easy, stylish starters

2015 Calendar
Slice-and-bake
Valentines bisc
It is not difficult to creat
professional-looking bis

Plus our gift to you

t
give yourself plenty of
dough is made in stage
time to chill. You dont

all the dough at once
the freezer and transfe
an hour before you wa
te
and bake. Serve with
or package as a gift.

mins p
MAKES 16-20 PREP 30
and chilling COOK 20 mins
A LITTLE EFFORT Dough and c

pl
300g/11oz plain our,
extra for rolling
200g/7oz salted butter

Your FREE 2015

JANUARY 120g/4 /2oz golden cast
1

2 large egg yolks

FEBRUARY 2 tsp vanilla extract
1 tsp rosewater or 25g
/2
raspberries, whizzed
used Waitrose (option
red or pink food colour

1 Tip the our and butte

processor and whizz to
the sugar and yolks and
dough. Remove one-th
add vanilla to whats le
in. Wrap this dough in c
at room temp.
2 Put the reserved do
processor with the ros
raspberries, if using, a

Good Food calendar

colouring. Pulse and a
to achieve an intense
has become too soft,
spoonfuls more our
consistency to the va
dough in the fridge, re
it 30 mins before you
3 Thickly roll out the
between baking parc

APRIL 3-4cm heart cutter t

Keep re-rolling and s
MAY dough is used. Line
each other and pres
taking care to retain
in cling lm and free

4 When the heart

12 brand-new seasonal recipes February 2015

vanilla dough usin
3 cylinders the len
Stick one to each
together to form a
roll on your workto
encircles the colou
NEWPORT

SATURDAY SUNDAY frozen heart doug

THURSDAY FRIDAY
TUESDAY WEDNESDAY 1 Chill for 2 hours.
MONDAY 5 Heat oven to 18
KYDD | Styling REBECCA

a sharp knife to s
discs. Place on tra
parchment, allow
and bake for 20 m
Will keep for up t
container.
PER SERVING 159

JULY
fat 9g sat fat 5g
7 8
E HORNBY and EMILY

5 6
AUGUST 2 3 4
SEPTEMBER T
ON
D

BBC Good Food

magazine on sale
14 15
12 13
10 11
9

Birthday 2014 bbcgoodfood.com

18 19 20
105 St Valentines day

21 22
16 17
Marc
M T

OCTOBER
Chinese New Year
Ash Wednesday 3
Shrove Tuesday
27 28 2
6
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 In this section
u Bonre feast for friends, p108
u Spooky Halloween treats, p114
u Tom Kerridges exclusive oxtail recipe, p119
u New! Join our Cake Club, p123
u A taste of Malaysia from MasterChef
winner Ping, p129

Weekend
What to cook for chilly nights, stunning bakes and a delicious Malaysian menu

Birthday 2014 bbcgoodfood.com 107

 feast
Bonfirforefriends
Pull on your woollies and stoke up the re for this annual outdoor ritual with friends, neighbours
and great food. Cassie Bests laid-back menu will ensure everything goes with a bang!
Photographs DAVID MUNNS

WARMING MENU FOR 8

Hot apple pie punch
Apple crisps
Pulled firecracker brisket
Crunchy smoked sweet potato chips
Charred sweetcorn salsa
Cheesy corn flatbreads
Spiced maple & pecan
cheesecake bars

108 bbcgoodfood.com Birthday 2014

 Weekend

firecracker brisk
Pulled et
uth
o
e-m
th
n-
t-i
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M

Birthday 2014 bbcgoodfood.com 109


Hot apple pie punch
SERVES 8 PREP 5 mins COOK 5 mins
EASY LOW 1 OF 5
FAT A DAY
Put 11/2 tsp ground cinnamon, a good
pinch ground cloves, 1/2 whole grated
nutmeg, 2 litres apple juice and 2 tsp
vanilla extract in a large saucepan. Bring
to a gentle simmer.
When the apple juice has warmed
through, add 6 scoops vanilla ice cream
and whisk vigorously with a balloon whisk
until melted and combined with the hot
apple juice the ice cream should make
a frothy top on the juice.
Pour a splash of dark rum into the bottom
of the adults cups and top up with the hot
punch. Garnish with Apple crisps (see below).
PER SERVING 199 kcals protein 2g carbs 31g
fat 7g sat fat 4g fibre none sugar 31g salt 0.1g
Apple crisps
MAKES roughly 16 PREP 5 mins COOK 40 mins
EASY LOW GLUTEN
FAT FREE
Heat oven to 140C/120C fan/gas 1. Thinly slice
1 apple through the core use a mandolin, if
you have one, to get thin slices. Arrange the
slices on a baking tray lined with parchment
and bake for 40 mins (or put them in the
oven with the brisket on a low shelf at
step 2, right, if making). Cool until crisp.
PER CRISP 5 kcals protein none carbs 1g
fat none sat fat none fibre none sugar 1g salt 0.1g
110
1 Heat 1 tbsp oil in a large, deep roasting
Sp tin (one that can go on the hob) or in your
largest ameproof casserole dish. Season
ic
the beef well and sear in the tin until nicely
e
it
browned all over. Lift out and put on a plate
up
or board. Add another 1 tbsp oil and the
onions to the tin and sweat for 8-10 mins
wi
until really soft. Meanwhile, in a small bowl,
th
mix the paprika, mustard powder, cinnamon,
a
cayenne or chilli, treacle, 2 tbsp vinegar,
spla
2 tbsp sugar and the remaining oil. Brush
all over the meat, reserving about 2 tbsp for
sh of rum for the
later. Heat oven to 150C/130C fan/gas 2.
2 Add the garlic, bay leaves and chillies
to the softened onions, stir around the
pan for 1-2 mins, then pour in the passata,
Worcestershire sauce, remaining vinegar
and sugar. Season the sauce, give a good
stir, then put the brisket on top. Wrap the
tin tightly in a few sheets of foil, or cover
with a lid, and bake for 6 hrs, turning once
a
or twice during cooking, until really tender.
d
3 Uncover the dish, give the sauce around
ult
the meat a little stir and brush the remaining
s
spice paste over the meat. Can be made a
day ahead up to this point cool then chill
the meat and sauce; remove from the fridge
and scoop off any fat from the sauce before
reheating. Increase the temperature to
200C/180C fan/gas 6. Cook for a further
20 mins (or 40 mins from cold, covered
for 20 mins) until the meat is dark and sticky.
Remove from the oven, cover loosely with
foil and leave to rest for 15 mins.
4 To serve, skim any fat off the surface of
ADVERTISEMENT FEATURE
Pulled recracker brisket the sauce, shred the meat with 2 forks,
Pop this dish in the middle of the discarding any butchers string as you go,
table and youre guaranteed clean and toss the meat through the sauce,
plates all round. The sweet, smoky discarding the onion and chillies. Pile into
sauce has a gentle chilli kick, but if warm Cheesy corn atbreads and serve with
youre serving it to young children, Charred sweetcorn salsa (see overleaf for
you may prefer to leave out the spice. both recipes) and a dollop of soured cream.
The oven can do all the hard work PER SERVING 599 kcals protein 45g carbs 23g
Perfect partners the day before, just reheat before serving fat 36g sat fat 3g fibre 2g sugar 21g salt 0.4g
Knorr Paprika and pile the meat into warm wraps,
Flavour Pot gives on top of steaming baked potatoes,
your dishes a ery or as it is, with a few simple sides. Crunchy smoked sweet
twist. Just coat
your potato SERVES 8 PREP 25 mins COOK 6 hrs 45 mins potato chips
1 OF 5
EASY IRON A
wedges with a bit DAY
SERVES 8 as a side PREP 10 mins COOK 35 mins
of olive oil, add the
EASY LOW FIBRE 1 OF 5 GLUTEN
FAT A DAY FREE
Knorr Flavour Pot 3 tbsp vegetable oil
and roast for 2-2.5kg/4lb 8oz-5lb 8oz piece beef brisket, Heat oven to 200C/180C fan/gas 6.
45 minutes to rolled (ask the butcher to do this for you) Cut 1.5kg (about 7) sweet potatoes
enjoy a perfect 2 red onions, chopped into chunky chips and put in a large bowl.
side dish. 1 tbsp sweet smoked paprika Drizzle with 3 tbsp vegetable oil, then
1 tbsp English mustard powder sprinkle with 2 tsp sweet smoked paprika,
2 tsp ground cinnamon 2 tbsp ne cornmeal or polenta and plenty
1
/2 tsp ground cayenne pepper or 1 tsp chilli of seasoning.
akes (omit if you want to reduce heat) Toss until well coated, then divide the
11/2 tbsp treacle chips between 2 large baking trays lined
Food styling SARAH COOK | Styling VICTORIA ALLEN
50ml/2 oz red wine vinegar, plus 2 tbsp with baking parchment. Cook for 35 mins
75g/21/2oz soft light brown sugar, plus until golden and crunchy, tossing halfway
2 tbsp through cooking.
3 garlic cloves, crushed PER SERVING 287 kcals protein 3g carbs 53g
4-6 bay leaves fat 5g sat fat 1g fibre 8g sugar 26g salt 0.2g
2-4 fat red chillies, pierced a few times
with a small sharp knife
500ml carton passata
2 tbsp Worcestershire sauce
soured cream, to serve
bbcgoodfood.com Birthday 2014
 Weekend

Charr
ed sw
eetcor
n sals
a and
Crunc
hy sm
oked s
weet p
otato
chips

Birthday 2014 bbcgoodfood.com 111

Charred sweetcorn salsa
SERVES 8 as a side PREP 15 mins COOK 10 mins
EASY 1 OF 5 GOOD GLUTEN
A DAY 4 YOU FREE
Heat a griddle pan. Cook 3 corn on the cobs
in the hot pan, brushing with 1 tbsp olive oil
and seasoning as they cook. Turn the corns
now and then, until cooked with nice charred
lines, about 10 mins. Once cooked, transfer
to a plate and leave to cool.
Halve 3 avocados and remove the
stones. Peel, then cut into chunky pieces.
Toss through the juice and zest of 1 lime.
Hold the corn rmly on a chopping board
and cut away the kernels. Mix the avocado
with the sweetcorn and 1 halved and thinly
sliced red onion, a big handful of coriander
leaves, a good pinch of salt and the juice
and zest of another lime. Keep chilled
until ready to serve.
PER SERVING 176 kcals protein 3g carbs 10g
fat 13g sat fat 3g fibre 4g sugar 2g salt 0.1g
Cheesy corn atbreads
MAKES 16 PREP 30 mins plus resting COOK 35 mins
EASY
In a large bowl, mix 300g self-raising
our, 200g ne cornmeal or polenta,
2 tsp baking powder and 1 tsp salt. Add
100g grated mature cheddar and stir
through with a cutlery knife. Pour in 1 tbsp
vegetable oil and 400g natural yogurt.
Stir with the knife until the mixture forms a
ball, then tip onto a work surface and knead
for 1-2 mins until smooth.
Put back in the bowl to rest for 30 mins,
covered with a tea towel. Heat a griddle pan
over a medium heat. Divide the dough into
16 small balls and, working with one at a
time, roll out as thinly as you can.
One by one, put the atbreads on the hot
griddle pan and cook for 1-2 mins each side
until charred and cooked through. When all
the breads are cooked, stack on a plate and
cover with foil to keep warm. Reheat in a low
oven before serving.
PER SERVING 161 kcals protein 6g carbs 24g
fat 4g sat fat 2g fibre 1g sugar 2g salt 0.8g
112
Bonre
best
buys
Enamel is great for
outdoor eating
theres no risk of
breakages. Try this
with one of the
warming stews at
bbcgoodfood.com
French mint enamel
casserole 24cm, 18,
raspberrymash.co.uk
Ladle 5,
wilko.com Spiced maple & pecan 1 Heat oven to 200C/180C fan/gas 6.
Line a 20 x 30cm brownie tin with baking
cheesecake bars parchment if using a loose-bottomed tin,
Who doesnt love cheesecake? This make sure you line it really well, as the
one is rich with seasonal flavours cheesecake mixture is very runny (this recipe
sweet cinnamon, nutmeg and maple will also work in a deep 23cm cake tin). Put
& pecan caramel. We think it might the biscuits in a food processor and blitz to
be our best one yet! ne crumbs, add the butter and pecans, and
Joules mini blitz again until well combined and the
lantern 10, CUTS into 12-14 bars PREP 30 mins plus 5 hrs cooling pecans are nely chopped but still have a
joules.com COOK 1 hr little texture. Tip into the baking tin and
A LITTLE EFFORT
press to an even, compact layer with the
back of a spoon. Bake for 10 mins, then
250g pack ginger nut biscuits remove from the oven and set aside to cool.
140g/5oz salted butter, melted 2 Beat the cream cheese and soured cream
200g/7oz pecans in a large bowl until smooth and combined.
3 x 250g tubs cream cheese Add the maple syrup, sugar, eggs, vanilla,
300ml pot soured cream our and spices, and blend again until
150ml/1/4 pt maple syrup (buy a smooth. Pour onto the biscuit base, put in
Indoor fireworks for 330ml bottle) the centre of the oven and bake for 15 mins.
cakes 8.50 for 10, 85g/3oz light muscovado sugar 3 Lower the heat to 110C/90C fan/gas 1/2 and
souschef.co.uk 3 medium eggs continue cooking for a further 30 mins. Turn
2 tsp vanilla extract off the oven and leave the cheesecake inside
4 tbsp plain our for 1 hr, then leave for 1 hr more with the door
2 tsp ground cinnamon ajar. Finally, leave at room temperature until
1
/2 whole nutmeg, grated completely cool, then chill for at least 3 hrs
FOR THE MAPLE & PECAN TOPPING or, even better, overnight.
remaining maple syrup (roughly 175ml/ 4 To make the topping, melt the remaining
6 oz) maple syrup with the butter, sugar and
100g/4oz salted butter a good pinch of salt. Bubble for 2-3 mins,
3 tbsp light muscovado sugar then stir in the pecans and leave to cool
100g/4oz pecans, roughly broken and thicken a little. Before serving, remove
the cheesecake from the tin, spoon the
maple-pecan caramel over the top of the
cheesecake (reheat it if its started to set
too much), then cut into bars. Leftovers
will keep in the fridge for up to 3 days.
PER BAR 682 kcals protein 7g carbs 40g
fat 55g sat fat 28g fibre 2g sugar 28g salt 0.8g
bbcgoodfood.com Birthday 2014
 Weekend

Our new favourite cheesecake!

Birthday 2014 bbcgoodfood.com 113

 ch
ary spee bubble
Sc co
ok
ie

Cast a spell
Its that time of year again turn your kitchen
into a spooky witchs lair and get your little
monsters to help create these eye-catching bakes
Food styling KATY GREENWOOD

Recipes JANE HORNBY Photographs WILL HEAP

114 bbcgoodfood.com Birthday 2014

 Weekend
Freaky nger FOR THE FINGERS AND FROSTING 3 For the ngers, line a baking tray with
about 3 x 114g boxes white chocolate parchment. Cut one end from each chocolate
red velvet cake ngers (we found them in Tesco) nger. Mix 50g icing sugar, the milk and a
Beneath the dramatic decoration lies 140g/5oz icing sugar small blob of colouring to make a thick, red
a deliciously chocolatey red velvet 2 tsp milk icing. The icing needs to be thick to stay put;
cake, sandwiched with an easy cream small blob of red food colouring paste add a little more sugar if you need to. Dip the
cheese frosting. Its essential to use 100g/4oz soft butter severed biscuit ends into the icing, let the
food colouring paste rather than 300g/11oz full-fat cream cheese, fridge excess drip off, then paint a red ngernail
liquid, as the colour needs to be cold (we used Philadelphia as it has the on the other end, using a small paintbrush.
very intense inside. rmest texture) Leave to dry on the parchment.
zest 1 orange (optional) 4 For the frosting, use an electric mixer to
SERVES 12-16 PREP 1 hr plus chilling COOK 25 mins beat the butter well until very smooth,
A LITTLE EFFORT
without frosting 1 Heat oven to 180C/160C fan/gas 4. For the then beat in the cream cheese and the zest
cake, grease 2 x 20cm sandwich tins and line (if using) until even. Sift in the remaining
FOR THE RED VELVET CAKE the bases with baking parchment. Cream icing sugar, then fold it into the cheese
175g/6oz soft butter, plus extra for together the butter, sugar and vanilla, then mixture using a spatula until smooth. Dont
greasing add the eggs, one at a time, beating well overbeat. Chill until needed.
225g/8oz white caster sugar after each egg, until uffy and light. Beat in 5 Sandwich and cover the top and sides
1 tsp vanilla extract the colouring. of the cake with the frosting you will only
3 large eggs, at room temperature 2 Mix the dry ingredients for the cake, need a thin layer on the sides of the cake to
1 tbsp red food colouring paste (we used and sift half onto the creamed mix. Fold stick on the chocolate ngers. Stand the
Christmas red from Sugarair) in with a spatula, followed by half of the severed ngers around the cake in a neat
200g/7oz plain our thinned yogurt. Repeat, then spoon the collar, pressing them lightly into the frosting.
50g/2oz cocoa powder (we used Green & smooth batter into the tins and level. Youll have a few left over to put on the top.
Blacks) Bake for 25 mins or until risen and springy Keep the cake in the fridge but enjoy it at
11/2 tsp bicarbonate of soda when pressed lightly in the centre. Cool for room temperature.
1
/2 tsp baking powder 10 mins, then turn out onto a wire rack and PER SERVING (16) 487 kcals protein 6g carbs 45g
1
/4 tsp salt cool completely. fat 31g sat fat 19g fibre 1g sugar 30g salt 1.0g
150g pot low-fat plain yogurt, loosened
with 2 tbsp milk

!
dare
ou
if y
e
Slic

Birthday 2014 bbcgoodfood.com 115

Weekend
Scary speech
bubble cookies
These little lollies are great for
Halloween parties and silly selfies,
and can be adapted to suit other
occasions. You can buy cake-pop
sticks from most cake decorating
shops, or at lakeland.co.uk.

MAKES about 20 PREP 45 mins plus chilling

COOK 10-12 mins
A LITTLE EFFORT
raw dough only

about 20 cake-pop sticks

FOR THE COOKIES
175g/6oz soft butter, plus extra for
greasing
100g/4oz golden caster sugar
1 large egg yolk (save the white for below)
1
/2 tsp vanilla extract
zest 1 lemon
250g/9oz plain our, plus extra for dusting
1
/2 tsp salt
TO DECORATE
400g/14oz icing sugar, sifted
2 large egg whites (freeze the yolk for
Have

another time)
food colouring of your choice
fu

1 Beat together the butter and sugar until

n

re
c

s pale and creamy, then beat in the yolk, vanilla

ati ce
ng fa and zest. Sift the our and salt into the bowl,
frightening then stir in to make a soft dough. Split into
2 at discs, then wrap and chill for 30 mins
or until rm but not rock-hard. Meanwhile,
heat oven to 180C/160C fan/gas 4 and line 2
baking sheets with parchment.
2 Flour the work surface, then roll the dough
to the thickness of a 1 coin. Stamp circles
with an 8cm cutter and re-roll the trimmings.
If you like, pinch a speech bubble point into
the bottom of each round. Chill for 10 mins or
Frankenstein cupcakes cases. Cream the butter with the sugar until rm, then poke cake-pop sticks carefully
You dont need any special skills until pale and uffy. Add the remaining cake into the dough. (I nd putting one hand on
or equipment to create your own ingredients and beat until smooth. Spoon top of the dough as I insert the stick with the
monster, just a lively imagination. into the mufn cases and bake for 20 mins other prevents the stick from popping
or until golden and a skewer inserted into through the surface of the dough.)
MAKES 12 PREP 1 hr plus cooling, chilling and setting one of the middle cakes comes out clean. 3 Bake for 10-12 mins until pale golden.
COOK 20 mins Cool for 5 mins in the tin, then completely Leave on the tray for 5 mins, then lift onto a
EASY
un-iced on a wire rack. wire rack (use a palette knife rather than the
2 Using a small, sharp serrated knife, cut a sticks) to cool completely. To decorate, make
FOR THE CUPCAKES semi-circle piece of cake from the left and an icing by beating the sugar and egg whites
200g/7oz soft butter right of each cake, to make stepped edges, until thick and smooth. Remove half to
175g/6oz golden caster sugar level with the cupcake case. Next, make another bowl, colour it, then spoon into a
250g/9oz self-raising our a widthways cut about 3cm from the top disposable piping bag and snip off the tip (or
1 tsp baking powder of the cake, about 1cm deep. Slice a 5mm use a number 2 nozzle). Pipe a speech
1
/4 tsp salt piece off the surface of the cake to meet bubble border around each cookie and leave
3 large eggs, at room temperature this cut, to make a at, raised face and to set for a few mins.
1
/2 tsp vanilla extract prominent forehead. Chill for 10 mins to do the ta 4 Now loosen the white icing
its lki with a few drops of water until
Food styling JANE HORNBY | Styling REBECCA NEWPORT

100ml/31/2 oz milk, at room temperature rm the crumbs. u

TO DECORATE 3 Mix the icing sugar, milk and green sc n
runny. Spoon a little onto
i

g!
rb

300g/11oz icing sugar, sifted colouring to make a very thick icing that each cookie and let it ood
Let you

2-3 tbsp milk
green food colouring paste (we used Party
Green from Sugarair)
36 mini marshmallows, 12 snipped in half
(for the eyes)
tube of black piping icing or gel
1 Heat oven to 180C/160C fan/gas 4 and
line a 12-hole mufn tin with deep mufn
ows slowly from the spoon. Spoon 1 tbsp to the outline, nudging it up
onto a cake and let it begin to spread to the edge if needed using
itself over the cut shape. Ease it here and a cocktail stick or tip of a
there with a palette knife to coat. Add teaspoon. Dry for 10 mins,
marshmallow neck bolts and eyes. Repeat then pipe your words on top.
for each cupcake. Leave to set, then pipe Leave to dry. Will keep in an
on the faces and hair. airtight tin for up to 3 days.
PER CUPCAKE 278 kcals protein 4g carbs 30g PER COOKIE 214 kcals protein 2g carbs 34g
fat 15g sat fat 9g fibre 1g sugar 15g salt 0.7g fat 8g sat fat 5g fibre 1g sugar 25g salt 0.3g

116 bbcgoodfood.com Birthday 2014

Bake a
showstopper
Thanks to Wiltons Easy Layer Cake Pan Set, you can bake
5 sponges at once to create layer upon layer of loveliness.
Only 14.99, exclusively from Lakeland.

Visit lakeland.co.uk/showstopper to get started

or pop into one of our 68 stores nationwide
 Weekend

Chefs
braised
beef
BBC chef Tom Kerridge continues his
exclusive recipe series, encouraging us to
cook oxtail his favourite cut of beef in
a dish thats all about getting stuck in
and sharing with friends Photographs MYLES NEW

Birthday 2014 bbcgoodfood.com 119

The change of season
has made Tom Kerridge
nostalgic this month.
I didnt grow up with fancy food,
but many of the dishes I cook at
my pub, The Hand & Flowers, conjure
up fond childhood memories.
Take this recipe it reminds me
of coming in from the cold, famished
from swimming, and getting that
comfort-food feeling from the
meatiness of my favourite tinned
soup, oxtail no other soup beats it.
Everyone knows my pub as the
only two Michelin-starred pub in the
country, but our beginnings were
a lot more humble.
Honestly, when we opened I couldnt
afford to buy prime cuts, so I went to
all the top suppliers and told them
I wanted the same quality meat, just
the cheaper bits. For every prime rib
or llet of beef, there is a beautiful
piece of shin, tail or cheek, and it was
this way of producing top-quality food
using honest ingredients that helped
us to build our reputation, and kept
people coming back.
Toms pub, The Hand & Flowers,
is in Marlow, Buckinghamshire. Visit
thehandandflowers.co.uk
120
Oxtail with stout gravy
& suet crumble
Oxtail has to be one of the tastiest
pieces of meat around. In my pub,
the meat is normally painstakingly
removed from the bone, but you wont
want to do that at home. So presenting
it family style, or as we call it in my
pub, family service, means that you
just put it down in the middle of the
table and everybody shreds meat
from the bone using two forks and
helps themselves.
The suet crumble is an optional
extra, but its a nod to the steamed
puddings we associate with this type
of braise, plus it adds a crispness to
what is a rather soft-textured dish.
SERVES 6 PREP 30 mins plus 24 hrs marinating
and 1 hr chilling (optional) COOK 5 hrs
A LITTLE EFFORT IRON
2 whole oxtails, trimmed and cut in half
500ml bottle stout
sunower oil, for browning
1 onion, roughly chopped
2 carrots, roughly chopped
2 celery sticks, roughly chopped
1 garlic bulb, cut in half through the middle
horizontally
1
/2 small pack thyme
300ml/1/2pt beef or veal stock
FOR THE SUET CRUMBLE (OPTIONAL)
140g/5oz self-raising our, plus extra
for dusting
75g/21/2oz beef suet
1
/2 tsp cracked black pepper
1
/2 tbsp dried parsley or sage
wilted kale, to serve
1 The day before you want to cook it, put
the oxtail in a plastic container and cover
with the stout. Cover with cling lm and chill
for 24 hrs to marinate. The next day, lift the
oxtail out of the stout, pat dry with kitchen
paper and season. Keep the stout for later.
2 If you want to make the suet crumble, mix
all the ingredients in a bowl. Measure 100ml
cold water in a jug. Add the water to the dry
ingredients, a little at a time, so as not to
make the mix too wet you may not need
to add all the water, just enough to form
bbcgoodfood.com
a smooth, slightly sticky dough. Wrap the Want to
dough in cling lm and leave to rest in the get ahead?
fridge for at least 1 hr. This dish needs to be
3 Heat oven to 180C/160C fan/gas 3 and started the day before
line a baking tray with baking parchment. you want to eat it so
Once the dough has rested, turn it out onto it makes sense to do
a lightly oured surface and roll into a sheet, some of the other
about 0.5cm thick. Transfer the dough to the prep at the same time.
tray and bake for 40 mins until golden brown The oxtail can be
and cooked through. Leave to cool. completely cooked up
4 Reduce the oven to 150C/130C fan/gas 2. to 2 days ahead then
Heat a drizzle of oil in a large ameproof left to cool in the
casserole dish over a medium-high heat. sauce. To serve,
Add a piece of oxtail to the dish and sear reheat, then remove
all over until an even dark-brown colour. and reduce the
Drain on kitchen paper and repeat with the sauce as in step 6
remaining pieces. of the recipe.
5 Add the onion, carrots, celery and garlic to The day before
the dish, and cook for 10-15 mins until golden l Make the pastry
brown. Put the oxtails back in the dish, add for the suet crumble
the thyme, and pour over the beef stock and and chill it in the fridge
reserved stout. Bring to the boil, put on the until youre ready
lid and place in the oven. Cook for 31/2-4 hrs to cook it.
or until the meat akes off the bone. l Chop the vegetables
6 Transfer the oxtail to a serving platter. for the oxtail
Cover with foil to keep warm while you casserole. Store
make the gravy. Strain the juices from the in a plastic bag in
casserole dish into a jug and leave to settle. the fridge.
Discard the vegetables. Remove any fat that l Make the Turnip
has risen to the top, then return the juices gratin and cook it. Let
to the casserole dish. Reduce the sauce it cool and wrap tightly
until thickened, then taste and season, if in foil still in the dish
needed. Strain through a ne sieve into a then chill overnight.
jug. Glaze the oxtail with the gravy and Reheat (with the foil
Food styling EMILY KYDD | Styling REBECCA NEWPORT
serve the rest in a gravy boat. Break up the still on to prevent the
suet crumble and sprinkle it on top of the top burning) at 180C/
oxtails. Serve with the wilted kale and 160C fan/gas 4
Turnip gratin (opposite). for 40 mins until
PER SERVING (with the suet crumble) piping hot.
457 kcals protein 28g carbs 27g fat 24g
sat fat 7g fibre 4g sugar 8g salt 0.8g
PER SERVING (without the suet crumble)
272 kcals protein 26g carbs 9g fat 12g
sat fat none fibre 3g sugar 7g salt 0.6g
Birthday 2014
 Weekend

Turnip gratin Toms

tips &
SERVES 4-6 PREP 20 mins COOK 1 hr know-how
1 OF 5 GLUTEN
A LITTLE EFFORT A DAY FREE Is oxtail offal?
My view is that offal
600g/1lb 5oz potatoes, such as means internal
Maris Piper, peeled organs, like liver and
600g/1lb 5oz turnips, peeled kidney. Cuts like tail,
600ml pot double cream cheek, shin and shank
3 garlic cloves, grated are underused cuts of
ground white pepper, to taste meat. We can really
large knob of butter, for greasing benet from eating
more of these as
1 Thinly slice the potatoes and turnips to theyre cheap and
about 2mm thick you can use a Japanese when cooked
mandolin if you have one then toss thoughtfully
together in a large bowl. Pour the cream incredibly delicious.
in a pan, then add the garlic, plenty of salt
and some white pepper be generous when Ask your
seasoning the cream as the potatoes and butcher
turnips arent seasoned separately. Bring the The good thing about
cream to the boil, then remove from the heat cooking with cheap
and put to one side. Grease a large gratin cuts is that you can
dish and layer a third of the potatoes and afford to buy
turnips in the dish, slightly overlapping each top-quality meat.
other as if you are building a wall. Pour over Traditionally, butchers
a third of the warm cream, then continue will cut oxtail into
in this way with the remaining potatoes, smaller pieces than
turnips and cream. you want for this
2 Put the gratin in the same oven as the recipe. So give your
oxtail and cook for 20 mins. Remove the dish butcher a few days
from the oven and push the potatoes and notice and ask for two
turnips down with a sh slice. This will help whole oxtails, each cut
to release the starches and the cream will into three pieces.
eventually reduce and thicken. Put the gratin
back in the oven and repeat the process Leftovers
every 10 mins until the potatoes and turnips Shred the meat off
feel tight and rm. Return to the oven for any leftover pieces
another 20 mins and cook until golden of oxtail and stir back
brown and tender test by inserting a into the gravy. The
sharp knife through the potatoes and shredded meat and
turnips. Remove from the oven and gravy can be stirred
leave to cool slightly. through ribbons of
PER SERVING (6) 620 kcals protein 5g carbs 23g cooked pasta, like
fat 56g sat fat 34g fibre 5g sugar 6g salt 0.4g pappardelle, or poured
on top of a basic
risotto. You can also
freeze it and serve
shredded oxtail gravy
with your next roast
beef dinner now how
amazing does that
sound?

Catch Toms new series, Tom Kerridges Next month

Best Ever Dishes, on BBC Two later this Christmas Day for two
month. Turn to page 141 for a Treacle tart with the Kerridges
recipe from the series.

Birthday 2014 bbcgoodfood.com 121

advertisement feature

Cook to
perfection
Last month Kenwood asked the nations
worst cooks to apply for the chance to
finally master their kitchen demons

T
he Kenwood Disaster Chef 2014
competition a nationwide search for the
UKs 15 worst cooks only launched in
BBC Good Food last month, but since then
Kenwood has been inundated with entries from
people who desperately want to learn how to
improve their cookery skills and lack the
confidence or know-how to do so.
Hopeless cooks from all over the country have
shared their culinary woes. From the hilarious to
downright dangerous, read their stories on the
Kenwood Disaster Chef Facebook App now.
Throughout early October, Kenwood will be busy
trawling through all the Kenwood Disaster Chef
entries to find the 15 contestants most in need of
a helping hand in the kitchen. Then, with a little help
from Kenwoods cooking experts and a brand
new Kenwood CHEF Sense to tackle even the
toughest of challenges theyll be taken on a
six-week journey to transform their culinary abilities.
From bread to bchamel and pastry to pasta,
Kenwood will equip them with basic cooking skills
and teach them a selection of recipes that will
put their new-found techniques to the test.

*The competition closing date is 5 October 2014. Fifteen contenders will be announced the week commencing 20 October 2014.
Learning to make dough is just one of the challenges the contestants
will face during the competition. Why not have a go yourself? Heres Kenwood CHEF Sense
a delicious recipe for cumin and fennel corn bread for you to try. Launched this year, the Kenwood CHEF Sense
is the ultimate kitchen machine for passionate novices
Cumin and fennel and seasoned chefs alike. Every element of the
corn bread 1 Heat the oven to 200C/180C fan/gas 6, Kenwood CHEF Sense has been beautifully designed,
SERVES 4 a PREP 10 mins a COOK 30 mins then grease a loaf tin. making it a pleasure to use and ensuring great results
2 Toast the fennel seeds and cumin seeds time and time again. Like its predecessors, the
1 tbsp fennel seeds in a dry pan until theyre fragrant. Set aside. Kenwood CHEF Sense comes with the standard
1 tbsp cumin seeds 3 Add the our, maize, baking powder, ground attachments whisk, K-beater and dough hook as
250g plain our spices, water and salt to the bowl. Attach the well as a huge range of optional attachments, such
250g maize/polenta dough hook to your Kenwood CHEF Sense. as the ultra-tough
1 tbsp baking powder 4 In a separate bowl, mix together the eggs, Thermoresist
1 tbsp ground fennel buttermilk, melted butter and sugar. Add the glass goblet
1 tbsp ground cumin mix to the bowl and knead on a high speed for Blender
50ml water about 10 secs so the mixture remains lumpy. and the
1 tsp salt 5 Pour the mixture into the greased loaf tin, ultra-durable
2 eggs, beaten top with the fennel and cumin seeds and bake Tritan Food
250ml buttermilk for about 30 mins until the dough is rm and Processor
60g butter, melted slightly springy. Leave to cool on a wire rack attachments.
60g caster sugar and serve slightly warm.

Find out more about the Kenwood Disaster Chef 2014 challenge at kenwooddisaster-chef.com*
 Weekend

Cake Club
Welcome to a new series, dedicated to our love of beautiful bakes. Each
month well be giving you a brilliant new recipe to try at home, and asking
you to photograph the results and share them with us. To kick off the
series, Edd Kimber, winner of the BBCs rst Great British Bake Off, creates
three stunning cakes to celebrate our 25th birthday Photographs PHILIP WEBB

I E S!
N E W SER

Ca
k e clu
b

Maple & pear

ruffle cake, p126

Birthday 2014 bbcgoodfood.com 123

 Join our Cake Club!
If youve made one of Edds fabulous cakes, we want to see your photos heres how to join the Club
Send photos to enquiries@bbcgoodfoodmagazine.com
Share them on Instagram or Twitter with the hashtag #gfcakeclub
Ca Well feature our favourite entries in the magazine. So get baking!
k e clu
b
Since winning the rst Great British Bake Off
in 2010, Edd Kimber has been a regular
contributor to Good Food and has appeared
at many of our BBC Good Food Shows. Along
with frequent television appearances, hes
written three books on baking.
His new book, Patisserie Made Simple (Kyle
Books), is published this month and focuses
on French specialities. To nd out more about
Edd, or to book one of his popular macaron-
making classes, visit theboywhobakes.co.uk.
124
Vanilla party cake
When Im planning a celebration cake,
I immediately consider chocolate or
vanilla they always go down well.
This vanilla cake is my favourite, with
its light buttery sponge and silky-
smooth meringue buttercream
which adds even more vanilla flavour.
To give it a celebratory feel, Ive
decorated it simply, with edible polka
dots which may seem childish, but is
guaranteed to put a smile on anyones
face! Dont use golden caster sugar,
as you want the buttercream to be as
pale as possible.
SERVES 16 PREP 1 hr 15 mins COOK 40 mins
MORE OF A CHALLENGE un-iced sponges only
225g unsalted butter, softened, plus extra
for greasing
350g caster sugar
1 tbsp vanilla extract
5 large egg whites
325g plain our
25g cornour
1 1/2 tbsp baking powder
250ml buttermilk
FOR THE MERINGUE BUTTERCREAM
3 large egg whites
240g caster sugar
1 vanilla pod, halved lengthways and seeds
scraped out
360g unsalted butter, softened
1 tsp vanilla extract
multi-coloured edible polka dots, to
decorate
1 Heat oven to 180C/160C fan/gas 4 and
grease 3 x 20cm sandwich tins, lining the
bases with baking parchment and greasing
the parchment too.
2 Beat the butter and sugar in a large bowl
with an electric whisk until light and uffy.
Add the vanilla extract and the egg whites,
a little at a time, beating until fully combined
before adding more. Mix together the our,
cornour and baking powder. Add the dry
ingredients in 3 additions, alternating with
the buttermilk. Divide the batter between the
tins and level the tops.
bbcgoodfood.com
3 Bake for 25-30 mins or until a skewer
inserted into the middle comes out clean.
Allow the cakes to cool in the tins for 10 mins,
Edds
then turn out onto a wire rack, peeling off favourite
the parchment. Cool completely.
4 To make the buttercream, put the egg gadgets
whites and sugar in a big bowl (the bowl of
your tabletop mixer, if you have one) with the
vanilla seeds and set over a pan of gently
simmering water. Lightly whisk until the
sugar has fully dissolved you can test this
by dipping two ngers into the bowl and
rubbing them together; if you cant feel any
grains of sugar, the mixture is ready. Remove
the bowl from the heat and keep whisking
until a thick meringue has formed. Continue Metal turntable
whisking until the meringue has cooled Plastic turntables are
to room temperature, then slowly add in reasonably priced, but
the butter, 1 tbsp at a time. By the time all the they dont spin as
butter has been incorporated, the mixture smoothly, which is
should have transformed into a silky-smooth essential if youre
buttercream. If it hasnt, continue to whisk trying to give your
until it does. If it still refuses to thicken, it may cake a very neat
be the mixture is still too warm, so chill for nish. Its worth
10 mins, then continue whisking. Add the paying a bit extra
vanilla extract and mix to combine. for a metal one.
5 To assemble the cake, place a sponge on
a cake board or serving plate and top with a
thin layer of buttercream. Repeat with the
remaining cake layers and nish by spreading
the remaining buttercream over the top and
sides of the cake (see below). To get a smooth
nish, use the edge of a palette knife, and
drag carefully around the sides of the cake,
smoothing out the buttercream. To decorate Petal icing tip
the cake, press the sides of it with the edible The best way to
polka dot sprinkles creating a full border at create your rufe
the bottom with less and less the further up is to use a smallish,
the cake you go. Best served within 2 days of thin petal-shaped tip.
baking, but the cake will keep for up to 4 days. (I used a Wilton 104.)
PER SERVING 510 kcals protein 4g carbs 55g Both available
fat 30g sat fat 19g fibre 1g sugar 38g salt 0.5g from most good
bakeware shops.
GET A SMOOTH FINISH
Crumb-coating is something that professional
bakers do to give their cakes a polished nish.
Spread a very thin layer of the icing over the Make our cover recipe
whole cake rst before icing properly. It helps to For a glam twist on Edds
stick down any stray crumbs, so you shouldnt Vanilla party cake, we
get any in your nal icing. For a really neat nish, decorated our cover star
chill the cake after crumb-coating (also known with edible silver balls
as masking) before continuing to ice. it is our 25th after all!
Birthday 2014
 Weekend

Make our cover recipe

Happy birthday to us!

Birthday 2014 bbcgoodfood.com 125

 Maple & pear
rufe cake
The flavours of this cake are autumn
on a plate a lightly spiced sponge
is sandwiched with pears that have
been caramelised in maple syrup,
topped off with more maple
syrup and brown sugar in a shiny
Swiss meringue buttercream.
Ive decorated it with a ruffle
technique, which can be a little
tricky and time-consuming, but is
well worth doing even if it takes a
bit of practice. If you prefer, simply
spread the buttercream smoothly
but in that case, reduce the
Zigzag each line quantity by a quarter.
SERVES 16 PREP 1 hr 30 mins COOK 40 mins
MORE OF A CHALLENGE un-iced sponges only
225g unsalted butter, softened, plus extra
for greasing
Pipe in one go 175g golden caster sugar
175g light brown soft sugar
4 large eggs
325g plain our
25g cornour
1 tbsp ground cinnamon
1 tsp each ground ginger and mixed spice
1 1/2 tbsp baking powder
To watch a video of 300ml full-fat milk
Edd decorating his edible gold spray (optional), to decorate
Maple & pear rufe FOR THE CARAMELISED PEARS
cake, download the 4 large conference pears, ripe but rm
Birthday Good Food juice 1/2 lemon
app from the Apple 3 tbsp maple syrup
App Store 2 tbsp unsalted butter
Peanut butter &
chocolate cake
Peanut butter and chocolate is
one of those combos that just
works a little sweet and salty,
it brings out my inner child!
To add a little extra something,
Ive used pretzels as decoration,
which look great and taste
wonderful, as well as adding
another texture dimension.
SERVES 16 PREP 1 hr 15 mins COOK 40 mins
MORE OF A CHALLENGE
un-iced sponges only
200g cold unsalted butter, diced, plus
extra for greasing
2 tbsp cocoa powder
200g dark chocolate (roughly 70% cocoa
solids), roughly chopped
300g light brown muscovado sugar
4 large eggs
175g self-raising our
Next month 1 tsp baking powder
Christmas Cake FOR THE PEANUT BUTTER ICING
Club! Three stunning 250g unsalted butter at room
ways to decorate temperature
your Christmas cake 600g icing sugar
126
FOR THE MERINGUE BUTTERCREAM
4 large egg whites
320g light brown soft sugar
480g unsalted butter, softened
6 tbsp maple syrup
1 Heat oven to 180C/160C fan/gas 4 and
grease 3 x 20cm sandwich tins, lining the
bases with baking parchment and greasing
the parchment too.
2 To make the sponge, put the butter and
sugars in a large bowl and beat with an
electric whisk until light and uffy, about
5 mins. Add the eggs, a little at a time,
beating until fully incorporated before
adding more. In another bowl, mix the our,
cornour, spices and baking powder. Stir in
the dry ingredients in 3 additions, alternating
with the milk. Divide the batter among the
prepared tins, smooth the surfaces and bake
for 25-30 mins or until a skewer inserted
into the middle of the cakes comes out
clean. Allow the cakes to cool in the tins
for 10 mins, then turn out onto a wire rack,
peeling off the parchment, to cool completely.
3 For the caramelised pears, peel, core and
dice them into small cubes, tossing with the
lemon juice as you go. Tip into a frying pan
with the maple syrup and butter, and cook
over a medium-high heat until the pears
have softened and most of the liquid has
evaporated. Set aside to cool.
4 For the buttercream, put the egg whites
and sugar in a large heatproof bowl (the bowl
of your tabletop mixer, if you have one) and
place over a pan of gently simmering water.
Whisk until the sugar has fully dissolved (for
how to test, see step 4 of the Vanilla party
cake on page 124). Remove the bowl from the
300g smooth peanut butter (I used Skippy
other brands Ive tried have a tendency
to split the icing)
100ml double cream
75g salted pretzels
1 Heat oven to 180C/160C fan/gas 4 and
grease 2 x 22cm round cake tins, lining the
bases with baking parchment and greasing
the parchment too.
2 Put the cocoa in a small bowl with 100ml
hot water. Whisk together until smooth, then
set aside. Put the butter and chocolate in a
heatproof bowl set over a pan of simmering
water and melt gently together, stirring
occasionally. Remove from the heat and
allow to cool slightly.
3 In a large bowl, beat the sugar and eggs
together using an electric whisk until thick
and pale. With the blades still running, pour
in the chocolate mixture, mixing until smooth
and fully combined. In a separate bowl, mix
together the our and baking powder. Sieve
the dry ingredients over the chocolate
mixture and fold together until no lumps
remain. Add the cocoa mixture and mix to
combine. Divide the batter between your
prepared tins and bake for 30-35 mins or
until a skewer inserted into the middle comes
bbcgoodfood.com
pan and beat with an electric whisk (or use
your tabletop mixer) until a thick meringue
has formed. Continue whisking until the
meringue has cooled to room temperature.
5 Slowly beat in the butter, 1 tbsp at a time.
The mixture should now look like a silky-
smooth buttercream if it doesnt, see
step 4 on page 124 for how to x. Whisk
in the maple syrup last.
6 To assemble the cake, place the rst
sponge on a cake board or serving plate and
spread with a thin layer of the buttercream.
Top with half of the caramelised pear chunks,
discarding any leftover liquid. Repeat,
nishing with the third sponge.
7 To nish, spread a very thin layer of
the buttercream over the sides and top
of the cake this is called crumb-coating
(see p124). Now spread a thick layer of
buttercream on top of the cake. Put the
remaining buttercream in a piping bag
tted with a small petal piping tip (see Edds
favourite gadgets, p124). Hold the piping bag
with the wide end of the nozzle touching the
side of the cake, at the very bottom. Gently
wiggle the bag side to side, back and forth,
in a zigzag motion, working up the cake in
a strip. Repeat, starting next to the previous
strip each time, working all the way around
the cake until its entirely covered. To nish,
pipe 1 row of buttercream around the edge
of the top of the cake (which will neaten any
rough edges at the top of your zigzags). If
you like a little sparkle, nish the cake with
a coat of edible gold spray. Best served
within 2 days of baking, but the cake will
keep for up to 4 days.
PER SERVING 643 kcals protein 6g carbs 65g
fat 40g sat fat 25g fibre 2g sugar 48g salt 0.5g
out clean. Allow the cakes to cool in the
tins for about 10 mins, then turn out onto
a wire rack, peeling off the parchment,
to cool completely.
4 For the icing, beat the butter in a large
bowl with an electric whisk until light and
creamy. Beat in the icing sugar a little at a
time, then add the peanut butter, mixing
until smooth. Add a pinch of salt and the
cream, again mixing until smooth.
5 To assemble the cake, use a large serrated
knife to slice each cake in half. Place the
rst round of cake onto a cake board or
serving plate and top with a thin layer of
icing. Repeat until all the cake layers have
been used. To decorate, use the remaining
icing to spread over the top and sides of
the cake. Use a spatula or a palette knife
to create a swirl pattern around the outside
of the cake, and nish by pressing the
Food styling EDD KIMBER | Styling LUIS PERAL
pretzels onto the top and sides there is
enough to cover about half the sides, leaving
the icing partially on display. Best served
within 2 days of baking, but the cake will
keep for up to 4 days.
PER SERVING 727 kcals protein 9g carbs 75g
fat 43g sat fat 23g fibre 2g sugar 60g salt 0.7g
Birthday 2014
 Weekend

Bring a modern flavour

twist to the party

Birthday 2014 bbcgoodfood.com 127

Great savings READER
OFFERS

on kitchenware
To mark 25 years of BBC Good Food, we are offering an additional 25% discount
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on the usual reader offer prices for these fantastic kitchen must-haves readers

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How to order your kitchenware
Call 0844 493 5654** quoting 42535 or visit clifford-james.
co.uk/42535 or send your contact details, address and the codes
and quantities of the item(s) you wish to order, along with a cheque
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Terms and conditions Delivery within seven working days to UK mainland
only, some exclusions may apply. **Calls cost 5p per minute from BT
landlines, calls from other networks may vary. If not completely satised
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offered on our website cjoffers.co.uk, and in our retail store between
22 June and 22 September 2014. A signature is required on delivery.
It is a legal requirement in the UK that knives are not sold to under-18s.
To ensure that knives are not sold to under-18s, and in support of the
Government initiative to tackle knife crime, we reserve the right to
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128 bbcgoodfood.com Birthday 2014
 Weekend

Try a taste of
MALAYSIA
Impress friends with an authentic Malaysian menu
from BBC MasterChef winner Ping Coombes
NEW
RECIPES
created for

Photographs CRAIG ROBERTSON

Beef rendang & turmeric rice, p132

Birthday 2014 bbcgoodfood.com 129

 Pings
Malaysian
MALAYSIAN essentials
MENU FOR 6 LEMONGRASS
Versatile with a sweet,
Minced chicken & lemony avour, this
prawn lettuce parcels is used widely in
South-east Asian
Beef rendang &
cooking. I use it in
turmeric rice
many different ways,
Stir-fried lettuce
such as curry pastes,
Malaysian mess stir-fries and desserts.
Peel off the rst
layer and use the
bottom, less brous
Malaysia is a multicultural part only, discarding
the top 5cm. Any
country cut in two by the leftovers freeze well.
South China Sea. The GALANGAL This
rhizome has a distinct
population divides roughly peppery taste that is
into three main groups excellent in curry
pastes and stews. It
the Malays, Chinese and goes particularly well
Indians and this is with chillies and soy.
You can buy it fresh in
reected in our fusion food. this country from
Peranakan cuisine, for example, Asian groceries. Like
is typically found on the island of lemongrass, it freezes
Penang and in the town of Malacca, really well. You can
and blends Malay and Chinese also buy it pured
cuisine, using ingredients such in a jar from larger
as tamarind, kafr lime leaves, supermarkets.
lemongrass, dried shrimps, shrimp DRIED CHILLIES
paste and galangal. These give curry
Then we have Mamak food, which pastes a far more
combines Indian and Malay cooking. pungent and intense
These dishes focus on cardamom, avour than fresh
fennel, cinnamon, curry leaves and chillies. They are often
coriander seeds. rehydrated in hot
You can see that Malaysians have water before being
myriad ingredients at our disposal, blended into a paste.
interlinking with each other to create I use them in stir-fries
an array of sumptuous dishes and to give them a kick.
avour combinations. They keep well in jars.
KAFFIR LIME
LEAVES A fragrant
Food styling LIZZIE HARRIS | Styling REBECCA NEWPORT | Wine notes SARAH JANE EVANS MW
ingredient that gives
a citrus avour to
South China Sea curries. You can now
buy the plant in this
Penang country I spotted
one at the BBC Good
Food Show in June.
Kuala Lumpur Use fresh or frozen
leaves (found in most
Malacca
Asian supermarkets),
which are much better
than dried ones. I also
put them in my G&T!

130 bbcgoodfood.com Birthday 2014

 Weekend
Minced chicken &
prawn lettuce parcels
This is easy to make, fun to eat and
versatile. I like combining different
vegetables with a variety of textures.
Here I serve it as a starter, but its
great for canaps too. Alternatively,
you can put the whole wok in the
middle of the table with lots of lettuce
leaves and toppings, and ask people
to help themselves. A squeeze of
lime before eating serving freshens
up the whole dish.

SERVES 6 (makes 8-10 parcels) PREP 20 mins plus

cooling COOK 20 mins
1 OF 5
A LITTLE EFFORT FOLATE A DAY

50g/2oz glass noodles

2 tbsp vegetable oil
3 garlic cloves, nely chopped
1 birds-eye chilli, nely chopped (seeds
removed if you like it less hot)
2 lemongrass stalks, nely chopped
(tender parts only, see opposite or p159)
10 green beans, nely chopped
1 medium carrot, nely chopped
140g/5oz minced chicken
140g/5oz raw prawns, peeled and chopped
11/2 tbsp oyster sauce
1 tbsp sh sauce
1
/2 tsp rice wine vinegar
2 Baby Gem lettuces or 1 iceberg
140g/5oz roasted peanuts,
coarsely crushed
lime wedges, to serve

1 Soak the glass noodles in boiling water

and leave for 5 mins, then drain and run
under cold water. Using scissors, cut into little
pieces. Heat the oil in a wok, add the garlic,
chilli and lemongrass and fry until fragrant.
Add the green beans and carrot, and stir-fry
for 2 mins until the vegetables lose their
rawness but maintain their crunch.
2 Add the chicken mince and break into
small pieces with a wooden spoon while
mixing with the vegetables. Once the chicken
turns opaque and starts to cook through,
add the prawns. Season with oyster and sh
sauce, and pepper, and cook for 1-2 mins.
3 Add the noodles, mix well, cook for
1 min more making sure that the chicken
and prawns are cooked. Add the rice wine
vinegar, mix well and turn off the heat. Set
aside and cool for 10 mins.
4 Peel the leaves off the lettuce carefully.
If using iceberg lettuce, use scissors and,
following the curve of the leaf, cut away the
green oppy edge. You will be left with a
rmer section, which acts like a cup. Spoon
the chicken mixture onto the lettuce and
sprinkle liberally with peanuts. Squeeze a
little lime juice all over before serving.
PER SERVING 271 kcals protein 18g carbs 14g
fat 15g sat fat 3g fibre 2g sugar 5g salt 1.0g

Casual starter packed with flavour

Birthday 2014 bbcgoodfood.com 131

 Slow-cooked tender beef
Beef rendang &
turmeric rice
A Malaysian favourite, beef rendang
is cooked in coconut milk and spices,
with kerisik toasted coconut
added at the end to give it a rich
texture and thicken the sauce. It is
a dry curry and traditionally served
with lemang, a sticky rice cooked on
charcoal in bamboo, but I find it too
rich, so I serve this with turmeric rice.
SERVES 6 PREP 40 mins COOK about 2 hrs 30 mins
A LITTLE EFFORT FOLATE VIT C IRON
3 tbsp vegetable oil
2kg/4lb 8oz beef shin or skirt, cut into
bite-sized cubes
2 lemongrass stalks, bashed (see p130 for
how to prepare)
2 x 400ml cans coconut milk
4 tbsp desiccated coconut
2 kafr lime leaves, torn
11/2 tbsp chicken stock powder (we used
one from an Asian supermarket)
2 tbsp tamarind paste
1 tsp golden caster sugar
1
/4 tsp salt
FOR THE PASTE
15 dry chillies
6-8 baby shallots
thumb-sized piece ginger, chopped
thumb-sized piece galangal, peeled and
chopped (use ginger if you cant nd it)
3 lemongrass stalks, chopped
FOR THE RICE
2 tbsp oil
2 tsp mustard seeds
2 tsp turmeric
132
10 curry leaves (optional)
700g/1lb 9oz jasmine rice
2 tsp chicken stock powder
1 For the paste, soak the chillies in boiling
water for 15 mins. Drain, remove seeds and
whizz with the rest of the paste ingredients
in a small food processor until smooth.
2 Heat the oil in a wok or a heavy-based
ameproof casserole dish. Fry the paste for
5 mins until the aroma is released. Add the
beef and the lemongrass, and mix well. Once
the beef starts to lose its pinkness, add the
coconut milk and 250ml water. Bring to
the boil, then lower to a simmer, uncovered.
Stir occasionally to avoid sticking, and more
often towards the end.
3 Meanwhile, toast the coconut in a frying
pan on a low heat for 5-7 mins until golden
brown. Set aside to cool. Using a blender,
coarsely blend it to ner pieces but not
too ne. Put to one side.
4 After 2 hrs, add the coconut, kafr lime
leaves, chicken stock powder, tamarind
paste, sugar and salt to the pan. Simmer for
30 mins more. You should start to see the
oil separating from the mix. Its ready when
the meat is tender and almost falling apart.
5 For the rice, use a heavy-based saucepan
with a lid. Heat the oil in the pan and add
the mustard seeds. Once the seeds start
popping, add the turmeric, curry leaves
(if using) and rice, and mix well. Add the
chicken stock and 1 litre of water. Bring to
the boil, then turn down to the lowest
simmer and cook, covered, for 5 mins.
Remove from the heat, with the lid on,
and leave to steam for 25 mins.
PER SERVING 1,405 kcals protein 81g carbs 108g
fat 71g sat fat 37g fibre 4g sugar 8g salt 0.8g
bbcgoodfood.com
Stir-fried lettuce
This is a bit unusual but all my friends
love it. Iceberg lettuce is cheap and
widely available. This dish is good
with any curry and will freshen it up.
To be honest, I happily eat this with
just plain rice and thats coming
from a true carnivore.
SERVES 6 PREP 5 mins COOK 5 mins
EASY LOW 1 OF 5 GOOD
FAT A DAY 4 YOU
1 iceberg lettuce
2 tbsp vegetable oil
3 large garlic cloves, roughly chopped
2 tbsp oyster sauce
large pinch of ground white pepper
1 Peel apart the lettuce leaves and roughly
tear them into smaller pieces. I usually just
halve each leaf. Heat the oil in a wok or a
large frying pan (metal woks, rather than
non-stick, give a better avour to this dish).
Throw in the garlic and fry for 1 min until
fragrant, then add the lettuce leaves they
will make a noisy sizzle.
2 Add the oyster sauce and 100ml water.
Fold in all the lettuce so that it is well coated.
Add the white pepper. Cook all the leaves
until they start to wilt but still have crunch.
PER SERVING 51 kcals protein 1g carbs 2g fat 4g
sat fat none fibre 1g sugar 2g salt 0.4g
Pair fruity wines with this menu
Wine white wine drinkers will enjoy
notes the delicately exotic notes of Via
Esmeralda 2013, Catalunya,
Spain, 11% (8.49, Waitrose), or the young,
plummy red Linda Mora Malbec 2013, Argentina,
13% (5.99, The Co-op).
Birthday 2014

Malaysian mess
Here Ive created a combination
of spiced pineapple compote and
crunchy meringues, bound by a
soft dollop of coconut cream, which
I hope will warm your soul.
The spiced pineapple reminds me
of the pineapple tarts that my mum
baked for Chinese New Year. She
would make the jam around now
and orders from friends and relatives
would start to flood in up to two
months before the celebrations.
SERVES 6 PREP 30 mins COOK 1 hr 30 mins
1 OF 5 GOOD
A LITTLE EFFORT FIBRE VIT C A DAY 4 YOU
4 medium egg whites
100g/4oz caster sugar
100g/4oz icing sugar, sifted
75g/21/2oz desiccated coconut, plus
50g/2oz
FOR THE COMPOTE
1 pineapple
85g/3oz brown sugar
1 small lemongrass stalk, bashed
Birthday 2014
2 star anise
juice 1 lime
FOR THE WHIPPED COCONUT CREAM
100ml/31/2 oz full-fat coconut milk,
chilled
300ml/1/2pt double cream
1 Heat oven to 140C/120C fan/gas 1. Make the
meringues by whipping the egg whites into
soft peaks, add half the caster sugar then
gradually add in the rest until the mixture is
really thick and glossy. Fold in the icing sugar
and the 75g desiccated coconut.
2 Lay 2 baking trays out and cut baking
parchment to t. Put a small dollop of
meringue in each corner of the trays and
put the parchment on top the mixture will
hold the baking parchment in place. Using
a metal spoon, put evenly-spaced tennis
ball-sized dollops of meringue on the trays
I had about 12. (You may have more than you
need.) Bake the meringues for 30 mins,
then reduce the temperature to 120C/
100C fan/gas 1/2 for a further 30 mins. Leave
the meringues to cool in the oven.
bbcgoodfood.com
Weekend
3 Peel and cut the pineapple and remove
the core. Dice into 1cm cubes. Put the diced
pineapple, brown sugar, lemongrass, star
anise and lime juice in a pan and bring to the
boil. Reduce heat and simmer for 15 mins
until the pineapple is soft but still holds its
shape. Remove from the heat and set aside.
Discard the lemongrass and star anise.
4 Toast the remaining desiccated coconut
in a pan on a low heat for 5-7 mins until
golden brown. Set aside to cool. Using a
hand-held electric whisk or a freestanding
one, whisk the coconut milk and cream to
soft peaks. You want it to be just whipped
and still run off the spoon. Assemble the
dessert in a bowl or small glass tumblers.
Layer with pineapple, broken bits of
meringue and coconut cream. Sprinkle
with the toasted coconut.
PER SERVING 683 kcals protein 5g carbs 66g
fat 43g sat fat 30g fibre 6g sugar 62g salt 0.2g
Inspired by a family recipe
133
 Comfort
in a bowl
Maria Elia gives mushrooms the starring role in her meat-free version of a classic
Greek stew. Its so warming and satisfying that youll make it again and again
Veggie
special

Photograph DAVID MUNNS

This warming dish

gets its depth of
avour from the deeply
savoury mushrooms. Try
to seek out Greek honey
and Kalamata olives
Mushroom stifado
This will go down a treat with
friends. Its a rich braise of red
wine, mushrooms, baby onions,
herbs and spices.

SERVES 4 PREP 10 mins plus 1 hr soaking

for an authentic touch
Maria Elia has worked
in restaurant kitchens
around the world,
including elBulli in Spain.
Her Greek-Cypriot
heritage often inspires
her modern, creative
vegetarian recipes. Last year she published
her second cookbook, Smashing Plates:
Greek Flavours Redened (Kyle Books). 4 whole cloves
COOK 1 hr 30 mins
A LITTLE EFFORT FIBRE IRON 3 OF 5 GOOD GLUTEN
A DAY 4 YOU FREE
25g/1oz dried porcini mushrooms
100ml/31/2 oz olive oil, plus extra
for drizzling
500g/1lb 2oz pickling onions
1kg/2lb 4oz mixed mushrooms such as
oyster, cep, chestnut, morel, Portobello
3 garlic cloves, nely chopped
125ml/4 oz dry red wine
1 tbsp tomato pure
4 tbsp red wine vinegar
2 bay leaves
5 whole allspice berries
1 large or 2 small cinnamon sticks
1 tsp black peppercorns
2 tomatoes, peeled and nely chopped
75g/21/2oz Kalamata black olives, pitted
and chopped
2 tsp Greek clear honey
3 tbsp chopped at-leaf parsley
50g/2oz vegetarian kefalotyri/pecorino,
grated (optional)
Horseradish mash (right), to serve
1 Soak the dried porcini in warm water for 1
hr. Heat half the oil in a large, wide-bottomed
pan. Add the whole onions and a pinch of sea
salt, and cook over a low heat until caramelised,
about 20 mins, stirring occasionally. Remove
the onions and set aside.
2 Meanwhile, cut the fresh mushrooms into
vinegar, bay leaves, allspice, cinnamon,
cloves, peppercorns and tomatoes.
4 Cook, uncovered, over a medium-low
heat for about 1 hr, stirring occasionally,
until the liquid thickens. Add the olives and
honey, and season to taste. Sprinkle with
the parsley and cheese and serve with
Horseradish mash (below).
PER SERVING 419 kcals protein 11g carbs 19g
fat 29g sat fat 4g fibre 9g sugar 14g salt 1.4g
Horseradish mash
Along with the mash, Id suggest
serving a bowl of wilted greens, or
some shaved, fried Brussels sprouts
dressed with olive oil, garlic and
lemon juice.
SERVES 4 PREP 5 mins COOK 40 mins
EASY
900g/2lb potatoes such as Desire, King
Edward or Maris Piper, cut in chunks
150ml/1/4pt whipping or double cream
100g/4oz unsalted butter
2 tbsp fresh horseradish, grated, or
creamed horseradish
1 Bring the potatoes to the boil in a pan
of salted water and cook for 2530 mins or
until tender (alternatively, you could steam
them). Drain in a colander and pass through
a potato ricer, or mash thoroughly by hand,
then pass through a sieve.
2 Heat the cream and butter until almost
boiling, then gradually add the liquid to the
potatoes until you have smooth pure. Stir
in the horseradish, season to taste and serve
with a drizzle of olive oil.
PER SERVING 510 kcals protein 5g carbs 39g
Food styling EMILY KYDD | Styling JENNY IGGLEDEN

halves and quarters, to give rough 4cm fat 36g sat fat 22g fibre 4g sugar 4g salt 0.6g
pieces. Once the onions have been removed
from the pan, add the remaining oil and cook Try serving with pasta
the fresh mushrooms and garlic over a The horseradish mash is perfect with this
medium heat for 10 mins until browned, dish, but buttered pasta or soft polenta
stirring frequently. Return the onions to the would be delicious too.
pan, pour in the wine and cook for 5-10 mins
until reduced by half.
3 Strain the porcini, reserving 200ml of the
soaking liquid. Tip the porcini and reserved
liquid into the pan with the tomato pure,

134 bbcgoodfood.com Birthday 2014

 Weekend

Even better made the d

ay b
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re,
to
all
ow
th
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la
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st
od
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elo
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Birthday 2014 bbcgoodfood.com 135

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136 bbcgoodfood.com Birthday 2014
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Birthday 2014 bbcgoodfood.com 137
 We g row all the mulber ries we can
but theres just never enough

Mulber r y trees are rare because they take our Mulber r y Conser ve, or if we even make a
around 25 years to bear fr uit and we only profit on it, but what we do know is that we
have twelve here at Tiptree, some of which l o v e i t p a s s i o n a t e l y, a n d s o d o o u r c u s t o m e r s.
a r e o v e r 1 2 0 y e a r s o l d . We d o nt k n o w h o w When you find some, tr y it and youll discover
much it actually costs to make a single jar of why t h e r e s never enough to go round.

The preser ve of g ood taste

WILKIN & SONS LIMITED TIPTREE COLCHESTER ESSEX CO5 0RF W W W. T I P T R E E . C O M

 TV recipes

This month
The Great British Bake Off
Saturday Kitchen
Tom Kerridges Best Ever Dishes
Lorraine Pascale: How to be a Better Cook

Pigs in blankets

CHEFS
Family favourites get a makeover this month with
a tasty new take on sausage rolls, deluxe versions of
both treacle and apple tarts, and aromatic roast chicken

SPECIALS
Edited by KATHRYN CUSTANCE Recipes tested by Home economist PETRA JACKSON

Birthday 2014 bbcgoodfood.com 139

The Great British Bake Off
Try these sausage rolls with a twist from the new Great British Bake
Off book. The series continues on BBC One at 8pm on Wednesdays
Pigs in blankets
Chunky sausages with plenty
of spice are delicious baked in
a spiral of pretzel dough.
MAKES 8 PREP 40 mins plus proving and
resting COOK 20 mins
A LITTLE EFFORT
FOR THE PRETZEL DOUGH
250g strong white bread our
1 tsp fast-action dried yeast
1 tsp caster sugar
1
/2 tsp crushed sea salt
about 175ml lukewarm milk
FOR THE FILLING
8 top-quality sausages (pork, beef,
chicken whatever you prefer)
1 tbsp your favourite mustard, for
brushing
1 egg, beaten, to glaze
sesame seeds, for sprinkling
1 To make the pretzel dough, put the
our, yeast, sugar and salt into a large
bowl (or the bowl of a freestanding
electric mixer tted with a dough
hook) and mix well. Add the milk and
mix everything together with your
hand (or the mixer on lowest speed)
to make a fairly soft dough.
2 If there are dry crumbs in the bowl,
or the dough feels dry or rm, work
in more milk, 1 tbsp at a time. If the
dough is very sticky and clings to
the side of the bowl or your ngers,
work in a little more our. Leave the
dough uncovered in the bowl to rest
for 5 mins to allow the dough to
become fully hydrated.
3 Turn out the dough onto a lightly
oured worktop and knead for 10 mins
(or 5 mins in the mixer on lowest
speed) until it feels slightly rmer and
is very smooth and pliable. Return to
the bowl, cover tightly with a snap-on
Petra says: Take your sausages out of the fridge and
separate them before you punch out the dough, so that
they lose their chill and cook through evenly.
140
lid or cling lm and leave for 30 mins,
or until the dough looks puffy.
4 Punch down the dough to deate it,
then put onto an unoured worktop
(the slight friction from the unoured
surface will make the dough easier to
shape). Weigh the dough and divide
into 8 equal pieces. Shape each into a
ball, then leave on the worktop to rest
for 5 mins. Line a baking sheet with
baking parchment.
5 With your hands, roll each ball to
and fro on the worktop to make a
30cm-long rope of even thickness.
Lightly brush each sausage with
mustard, just enough to make it
sticky, then wrap a rope of dough
around it in a spiral. Arrange, well
spaced apart, on the baking sheet,
with the ends of each rope of dough
tucked underneath. Leave to rise,
uncovered, for 15 mins or until the
dough looks puffy.
6 Meanwhile, heat oven to 20C/200C
fan/gas 7. Lightly brush the dough with
beaten egg to glaze and sprinkle with
sesame seeds. Bake for 18-20 mins or
until the dough is golden brown and
sausages are piping hot and cooked
through. (Check by piercing centre
with the tip of a small sharp knife.)
7 Eat warm or cool with extra mustard.
Store any leftovers in a sealed
container in the fridge for up to 24 hrs.
Recipe adapted from
The Great British
Bake Off: Big Book
Of Baking by Linda
Collister (20,
BBC Books). You can
buy the book for just
17. Call 01326 569444, p&p is
free. Or buy online at sparkledirect.
com/goodfood.
Behind the scenes at The
Great British Bake Off
Comedian Jo Brand chats to the latest
contestant to leave, along with celebrity
fans, on BBC Two, Fridays at 9pm in The
Great British Bake Off: An Extra Slice.
bbcgoodfood.com
Saturday Kitchen
Madhur Jaffrey will be cooking with James Martin
on 11 October tune in to BBC One from 10am
Whole roasted
masala chicken
& potatoes
The whole chicken
is marinated in
spices before being
roasted to a juicy,
succulent finish.
SERVES 4 PREP 20 mins plus marinating
COOK 1 hr 50 mins
EASY
FOR THE MARINADE
4 tbsp lemon juice
2 tbsp nely chopped ginger
2 tbsp nely chopped garlic
3 green chillies, nely chopped
1 tsp ground coriander
1 tsp garam masala
FOR THE CHICKEN
1.75kg chicken, skin removed
1
/2 tsp chilli powder
FOR THE POTATOES
6 tbsp olive or sunower oil
5 medium potatoes, cut into
even-sized chunks
1 tsp ground coriander
1 tsp ground cumin
1
/2 tsp turmeric
1 tsp Kashmiri (mild) chilli powder
1 Put all the marinade ingredients in
a food processor or blender and mix
to a paste. Using a sharp knife, make
2 deep diagonal cuts into each breast
of the chicken, going right to the
bone. Make 2 equally deep slashes in
the thighs and drumsticks too.
2 Put the chicken, breast-side up in
a roasting tin lined with a large sheet
of foil. (It must be big enough to wrap
up the chicken). Spoon the marinade
over the meat, rubbing it well into the
cuts. Set aside for 30 mins.
3 Heat oven to 200C/180C fan/
gas 6. Sprinkle the chilli powder over
the chicken and about 1/2 tsp ground
black pepper. Wrap in foil, scrunching
up the seam tightly along the top.
Roast in the oven for 1 hr. Unwrap,
letting the juices run out, then return
to the oven for 15 mins, basting every
5 mins or until the juices run clear
and the chicken is thoroughly cooked
through. Leave to rest.
4 Reduce oven to 180C/160C fan/
gas 4. Coat the potatoes in oil and
place in a single layer on a baking
sheet, season and cook for 20 mins.
Meanwhile, mix the spices on a plate.
Using tongs, dip the potatoes in the
spices to coat thoroughly, then return
to the baking sheet and cook for
15-20 mins or until lightly browned
and tender. Carve the chicken and
serve with the potatoes.
Petra says: This
certainly livens up a
roast chicken dinner for
Sunday. Cooked in its tent
of foil, the spices steam
into the meat, making it
deliciously tender. If you have
two ovens, start cooking the
potatoes after unwrapping
the chicken. Some wilted
green spinach cooked in
ghee and garlic makes a
good accompaniment.
For an extra helping of
Saturday Kitchen, tune into
Saturday Kitchen Best Bites on Sunday
mornings at 10am on BBC Two.
Pigs in blankets photograph CRISTIAN BARNETT | Tart photograph WOODLAND BOOKS LTD
Birthday 2014

Tom Kerridges Best Ever Dishes
Michelin-starred Tom creates his best ever versions of some of Britains favourite dishes,
including this deliciously rich tart, in his new series. It starts in October on BBC Two
Treacle tart
In my opinion this is
one of the greatest
puddings of all time.
Its cosy comfort food
thats guaranteed to
raise a smile. I use brioche
breadcrumbs as theyre richer
than normal ones and make the
tart even more indulgent. Im
really fond of the pastry here;
using crushed bran flakes gives
it an interesting flavour.
SERVES 8 PREP 1 hr 15 mins plus chilling and
standing COOK 1 hr 30 mins
MORE OF A CHALLENGE
FOR THE PASTRY
250g softened butter
100g caster sugar
250g plain our
190g bran akes, blended to a
powder in a food processor
Birthday 2014
2 eggs, lightly beaten
FOR THE FILLING
225g butter
675g golden syrup
190g brioche crumbs
75ml double cream
2 eggs and 1 egg yolk,
beaten together
sea salt akes
1 To make the pastry, rst cream
together the butter and sugar, then
fold in the our, powdered bran akes
and a good pinch of salt. Gradually
stir in the eggs to form a paste. Wrap
in cling lm and chill for at least 1 hr
or up to a day.
2 Heat oven to 170C/150C fan/gas 3.
Roll out the pastry on a lightly
oured surface to the thickness
of a 1 coin. Use to line a 24cm
loose-bottomed tart tin. Gently press
the pastry all the way in, allowing the
excess to hang over the side. Line
bbcgoodfood.com
inside with baking parchment and ll
with ceramic baking beans, uncooked
rice or pulses. Place on a baking sheet
and cook for 20-25 mins.
3 Remove the baking beans and
paper and return to the oven for a
further 10 mins or until the tart shell
is cooked through and dried out.
Leave to cool.
4 To make the lling, reduce oven
to 160C/140C fan/gas 2. Melt the
butter in a pan over a medium heat
until it foams and begins to turn a
nutty golden brown. Whisk in the
golden syrup, take the pan off the
heat, then pass through a ne sieve
into a bowl. Stir in the brioche
crumbs, then whisk in the cream,
eggs and 1/2 tsp salt. Leave to stand
for 10-15 mins.
5 Pour the syrup mixture into the
tart case and return to the oven on
the baking sheet. Cook for 25 mins.
Reduce oven to 140C/120C fan/gas 1
TV recipes
Petra says: My goodness,
this is a turbo-charged
treacle tart, which will have
you coming back for more.
So be warned! The pastry
is very, very, very rich, and
short, so needs handling with
care. Take it out of the fridge
about 10 mins before you
want to start rolling, or it
may crack. And a quick tip
on the brioche crumbs: let
them dry out on a plate
before using. I found fresh
crumbs too soft.
You can watch
Tom cooking live
at the BBC Good Food Shows at
Londons Olympia, 14-16 November,
or Birminghams NEC, 27-30 November.
For more information and tickets visit
bbcgoodfoodshow.com.
and cook for 25-30 mins or until
the lling is just set. It should still
have a little wobble to it in the
centre. Remove from the oven
and leave to cool.
6 When ready to serve, trim the
pastry edges to neaten and release
the ring. Place on a serving plate and
sprinkle the top with a few sea salt
akes. Cut into slices and serve with
ice cream or cream.
Recipe adapted from
Tom Kerridges Best
Ever Dishes (25,
Absolute Press). You
can buy the book for
just 20. Call 01326
569444, p&p is
free. Or buy online at sparkledirect.
com/goodfood.
141
 Lorraine Pascale: How to be a Better Cook
Two impressive dishes from Lorraines new series, which
continues on Friday evenings on BBC Two until 17 October
Baked courgette
fritters with marinara
sauce & roasted garlic
skinny dip
As something a bit
different, these baked
courgette fritters are
really rather good I
even got the kiddies to
eat them without so much as a
whisper of complaint.
SERVES 6 PREP 20 mins COOK 1 hr
EASY
FOR THE ROASTED GARLIC DIP
1 tsp extra virgin olive oil
1 large bulb of garlic with the top
sliced off
200g low-fat cream cheese
3 tbsp low-fat Greek yogurt
1
/2 bunch chives, nely chopped
FOR THE MARINARA SAUCE
2 tbsp olive oil
1 large red onion, nely chopped
2 garlic cloves, nely chopped
400g can chopped tomatoes
1 tsp nely chopped thyme leaves
pinch of caster sugar (optional)
142
large handful basil leaves, roughly
torn
FOR THE COURGETTE FRITTERS
3 medium eggs
50g wholemeal or plain our
125g breadcrumbs
2 tbsp Parmesan, nely grated (or
vegetarian alternative)
2 tsp rosemary, nely chopped
2 medium courgettes (as straight as
possible)
spray oil
lemon wedges, to serve
1 Heat oven to 220C/200C fan/gas 7.
Drizzle a pool of olive oil into the
centre of a 20cm square piece of foil.
Sit the garlic bulb, cut-side down, on
top. Wrap up loosely, put on a baking
sheet and roast for 50-55 mins or
until very soft.
2 Meanwhile, prepare the marinara
sauce. Heat the oil in a medium
pan over a low heat. Add the onion
and cook for about 8 mins or until
beginning to soften. Stir frequently.
Add the chopped garlic and cook for
1 min. Stir in the tomatoes, thyme and
sugar if you think it needs sweetening.
Season and allow to simmer for 15-20
mins, whilst you prepare the fritters.
bbcgoodfood.com
3 To make the courgette fritters, line 2
baking sheets with baking parchment.
Beat the eggs in a shallow dish. Put
the our into another dish and season
well. Mix together the breadcrumbs,
Parmesan and rosemary and divide
equally between 2 shallow bowls.
4 Trim the courgette ends. Slice one
lengthways into 3 equal-sized pieces.
Cut each slice into 3 even-sized strips,
then in half across their width to give
18 chips or batons. Repeat with the
second courgette.
5 Working with a few at a time, dip
the batons rst in our, then beaten
egg (gently shake off the excess back
into the bowl) and nally in the
breadcrumbs. Repeat until all the
batons are coated, using the second
batch once the rst has all been used
up. (I like to use a fresh batch halfway
through as they tend to become too
clumpy and sticky to work with.)
6 By now the marinara sauce will be
nice and thick, so remove from the
heat, stir in the basil leaves and keep
warm until ready to serve.
7 Spray the courgettes with oil and
place on baking sheets, a little spaced
apart. Bake in the oven for 6-8 mins
or until golden. Remove from the
oven, turn over and spray again.
Cook for a further 5 mins or until
lightly browned and crispy all over.
8 Whilst the fritters nish cooking,
remove garlic from the oven, unwrap
and squeeze the esh into a bowl.
Discard the papery skins. Mash with
a fork, then stir in the cream cheese,
yogurt and chives. Season to taste
and spoon into a bowl. Pile up the
courgette fritters onto a plate, garnish
with lemon wedges and serve with the
garlic dip and marinara sauce.
Recipes adapted
from How To Be
A Better Cook
by Lorraine
Pascale (25,
HarperCollins).
You can buy the book for just 20.
Call 01326 569444, p&p is free.
Or buy online at sparkledirect.com/
goodfood.
Catch up If you missed the start of
Lorraines series, you can catch up
on BBC iPlayer.
A tempting
veggie supper
Photographs MAJA SMEND
Birthday 2014

Spiced apple
tarte Tatins
SERVES 6 PREP 30 mins plus chilling
COOK 35 mins
A LITTLE EFFORT
3 big eating apples such as Granny
Smith, peeled
1
/2 tsp ground cinnamon
big pinch of ground ginger, plus extra
100g butter, plus extra for greasing
150g caster sugar
plain our, for dusting
340g packet puff pastry
25g pecan nuts, roughly chopped
1 Peel the apples. Then use a sharp
knife to cut off the cheeks. Stand
an apple stem end up on a chopping
board and slice off one of the cheeks
as close to the core as possible.
Then slice off the other cheek and
discard the middle bit. (You can nibble
around this bit if you like as a chefs
perk.) Repeat with the remaining
apples, then toss in a bowl with the
cinnamon and ginger.
2 Use some of the butter to grease
6 x 11cm straight-sided tart tins. Put
the remaining butter in a pan with the
sugar and 4 tbsp cold water. Place
over a low heat and cook gently until
melted. Continue to cook on a
medium heat for about 8-10 mins,
swirling the pan occasionally, until the
sugar has dissolved and caramelised
to a golden brown.
3 Put in the apple cheeks, cut-side
down, in the pan and cook for
2-3 mins, basting frequently. Turn
over and cook for 3 mins, basting
again, until they are beginning
to soften. Remove from the heat
and set aside.
Birthday 2014
TV recipes advertisement feature
The light
touch
4 Line the tins with a disc of baking
parchment and put on a baking
tray. Roll out the pastry on a lightly
oured surface to a rectangle about
40 x 26cm. Using a tart tin as a guide,
start at one corner of the pastry and
cut around the tin with a sharp knife.
Repeat to give 6 pastry discs. Prick
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WIN a foodie tour
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We have teamed up with tailor-made
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our readers the chance to win an
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The lucky winner will embark on an
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enjoying some amazing cultural experiences.
Food is everything in Vietnam. A typical
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144
Fascinating 16-night trip for two
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For a chance to win, complete
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The promoter of this competition is Experience Travel Group,
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com/competitions for full Terms and conditions.
Birthday 2014
 EAT WELL
Cook with grains, plus best buys Lighter Lancashire hotpot
New ideas for healthy sides

Potato salad with

anchovy & quails eggs
SERVES 1 PREP 10 mins COOK 20 mins
EASY LOW LOW 1 OF 5 GOOD GLUTEN
FAT CAL FOLATE VIT C A DAY 4 YOU FREE

4 quails eggs
100g/4oz green beans
100g/4oz new potatoes, halved
or quartered if very large
1 anchovy, nely chopped
1 tbsp chopped parsley
1 tbsp chopped chives
juice 1/2 lemon

1 Bring a medium pan of

water to a simmer. Lower
the quails eggs into the water
and cook for 2 mins. Lift out
the eggs with a slotted spoon
and put into a bowl of cold
water. Add the beans to the
pan, simmer for 4 mins until
tender, then remove from the
pan with a slotted spoon and
plunge into the bowl of cold water.
Pac

2 Put the potatoes in the pan and

ky

boil for 10-15 mins until tender. Drain

the potatoes in a colander and leave
ou

them to cool. While the potatoes are

rs

cooling, peel the eggs and cut them

el

a
f

in half. Toss the potatoes and beans with lo

Recipe KATY GILHOOLY | Photograph ROB STREETER | Food styling KATY GREENWOOD

the chopped anchovy, herbs and lemon juice. w

-c
Top with the quails eggs to serve. al
PER SERVING 174 kcals protein 9g carbs 20g lun
fat 5g sat fat 2g fibre 5g sugar 4g salt 0.5g
ch

Birthday 2014 bbcgoodfood.com 145

 GRAINPOWER
With so many more nutritious grains now available, food writer Ghillie James
shows you how to make the most of them in these new recipes Photographs ROB STREETER
Know your grains
Addthesetoyourstorecupboardtheywillkeepwellinanairtightcontainerinacool,darkplace
FREEKEH
Young green durum wheat, roasted or smoked
and polished to remove the shells. The grain is
then cracked to varying degrees of coarseness.
Taste Rich, earthy, nutty and smoky.
Nutrition Full of minerals and vitamins, including
iron, zinc, calcium and potassium. It has prebiotics,
four times as much bre as brown rice, plus more
protein and fewer carbohydrates than wheat.
Uses Excellent in soups, stews, salads and pilafs,
especially with foods that suit its smoky avour.
Cook One part freekeh to three parts liquid.
Rinse before adding to boiling salted water or
stock. Bring to the boil, cover and simmer for
20-25 mins or until tender. Wholegrain freekeh
will need 30-35 mins cooking.
SPELT
An ancient species of wheat found either in
creamy pearled spelt or brown wholegrain.
TasteFirm, with a nutty, mellow sweetness.
Nutrition Boosts the immune system and
lowers cholesterol, plus it contains more protein
than ordinary wheat and all nine essential amino
acids. Spelt can be tolerated by many people who
are wheat intolerant.
Store Wholegrain keeps for six months in an
airtight container, or up to a year in the freezer.
Uses Add to soups, casseroles and risottos, or
use as a base for roasted vegetable and salads.
Cook Rinse pearled spelt and cook in boiling
water or stock for 20-30 mins (whole spelt for
40-60 mins) or until tender, then drain.
146
COUSCOUS
Though often glassied as a grain, couscous is A pseudo-grain as its a seed and superfood
actually ground semolina (like tiny balls of pasta)
and is available as white or wholegrain. Giant
couscous consists of pearl-sized balls.
Taste Pleasant, creamy and mild.
Nutrition Low in fat with average amounts of
protein, carbohydrate and iron. Wholegrain
couscous is higher in bre.
Uses Eat with tagines or pair with citrus, feta,
fruit, nuts, roasted vegetables and fresh herbs.
Cook Add 11/2 parts boiled water or stock to one
part couscous and a drizzle of olive oil in a bowl.
Stir, cover with cling film and leave for 5-10 mins,
then fluff with a fork. Cook giant couscous in
boiling salted water for 8-10 mins until tender.
CHIA
Another pseudo-grain (actually a seed) that is
part of the mint family.
Taste Raw seeds are hard and crunchy, with a
mild grassy taste. They become gel-like when
added to liquid, but have little avour, making
them easy to add to anything.
Nutrition These wholegrain seeds contain 20%
omega-3 fatty acids, 37% bre, 20% protein and
antioxidants, and are full of vitamins and minerals.
Store Once opened, store in the fridge in an
airtight container.
Uses Use to thicken soups and stews, and add to
mufn mixes, bread, smoothies and porridge.
Cook No cooking required, but grinding makes
chia easier for our bodies to absorb.
bbcgoodfood.com
QUINOA
from the spinach family. The white seeds, (or
even red or black) expand four-fold once cooked.
Taste A bit like crunchy couscous with a little tail
the seeds germ that appears once cooked.
Rinse before use to remove the bitter coating.
Nutrition High in protein and essential amino
acids, it contains more calcium than milk, plus
iron, minerals and vitamins B and E. Gluten-free.
Uses Excellent in soups, stews and salads. Add
to burgers and fritters, or use as a coating for
schnitzels and goujons. Flakes make great
porridge or add to muesli, cakes and biscuits.
Cook One part quinoa to two parts liquid. Cook
in stock or water for 9-12 mins or until tender.
BUCKWHEAT
A pseudo-grain that is related to rhubarb.
Available as our, groats (kernels), akes or as
cereal, and in foods such as soba noodles.
Taste Mildly earthy and nutty in taste. When
toasted, the creamy green triangles are called
kasha, which has a stronger roasted avour.
Nutrition Pure buckwheat is gluten-free, but
products may contain wheat. Full of protein,
amino acids and minerals, its high in soluble
bre, which can help control blood sugar levels.
Uses Use buckwheat our to make pancakes,
blinis, mufns and soba noodles.
Cook Rinse before placing in a pan with two
parts water to one part buckwheat. Boil,
simmer for 10 mins until tender, then drain.
Birthday 2014

Roasted autumn
vegetables with
spelt & sausages
SERVES 4 PREP 15 mins COOK 1 hr
EASY FOLATE FIBRE VITC IRON 3OF5
ADAY
2 small red onions, cut into wedges
2 parsnips, peeled and cut into chunks
425g/15oz butternut squash, cut
into chunks
2 carrots, cut into chunks
5 garlic cloves, unpeeled
8 sausages, such as pork & leek or
spicy merguez
1 tbsp rapeseed oil
700ml/11/4 pts well-avoured
chicken stock
1 heaped tsp Dijon mustard
1 heaped tsp chopped rosemary leaves,
plus extra to serve
200g/7oz pearled spelt
200g can chopped tomatoes
3 bay leaves
Mix new grains with
Birthday 2014
Eat well
1Heat oven to 240C/220C fan/gas 9.
Combine the vegetables, garlic, sausages
and oil with some seasoning in a roasting
tin and bake for 25 mins or until the sausages
are starting to turn brown, stirring once.
2In a jug, mix the stock with the mustard
and rosemary. Sprinkle the spelt over the
sausages, pour over the stock mixture,
and add the tomatoes and bay leaves. Stir
everything together, making sure the spelt
is submerged, then bake for a further
25-30 mins or until the spelt is just tender
and the vegetables are cooked. You may need
to stir it halfway and add in an extra 100-200ml
boiling water or stock if the liquid evaporates.
Serve with a sprinkle of rosemary.
PER SERVING 694 kcals protein 25g carbs 66g
fat 34g sat fat 11g fibre 15g sugar 21g salt 2.8g
fam
ily
fav
ou
rit
es
bbcgoodfood.com 147

Lamb meatballs with
freekeh & spicy
tomato sauce
Lamb and freekeh is a match made
in heaven, especially when combined
with cumin and coriander. Adding
courgette gives this dish a nutritional
boost and helps to keep the meatballs
really moist.
SERVES 4 PREP 20 mins plus 1 hr chilling
COOK 1 hr 10 mins
EASY LOW 2 OF 5 GOOD
CAL A DAY 4 YOU without yogurt
50g/2oz freekeh, thoroughly rinsed
250g/9oz lean lamb mince
1 onion, 1/2 grated, 1/2 chopped
1
/2 courgette, grated
4 garlic cloves, crushed
1
/2 tsp ground cumin
1
/2 tsp ground coriander
2 tbsp rapeseed or olive oil
1 large red chilli, deseeded and nely
chopped
2 sprigs rosemary
2 tbsp white wine
400g can cherry tomatoes in their juice
200ml/7 oz chicken stock
2 tsp balsamic vinegar
good pinch of sugar
TO SERVE
2-3 tbsp Greek yogurt mixed with a
crushed garlic clove, seasoning and
1 heaped tbsp chopped parsley (plus
a little to sprinkle over)
148
Meatballs made healthier
zest 1/2 lemon
salad or green beans
1 Bring 300ml water to the boil and add
the freekeh. Cook for 10 mins, then drain
thoroughly and cool.
2 In a bowl, combine the cooled freekeh
with the lamb, grated onion and courgette,
half the garlic, the cumin, coriander and
seasoning. Using your hands, bring the
mixture together and form into 15 balls. Chill
on a platter or board for at least 1 1/2 hrs.
3 Meanwhile, heat half the oil and add
the chopped onion. Gently cook until
softened then add the remaining garlic and
the chilli and cook for a further 3-4 mins.
Add the rosemary and wine and bring to
the boil. Cook until the wine has nearly
evaporated, then add the tomatoes, chicken
stock, vinegar, sugar and seasoning and
simmer for 15-20 mins, then taste for
seasoning and set aside.
4 When ready to cook the meatballs, heat
oven to 180C/160C fan/gas 4. Heat the
remaining oil in a large frying pan and
brown the meatballs all over, then transfer
to an ovenproof dish. Reheat the sauce,
removing the rosemary stalks. Pour the hot
tomato sauce over the meatballs, then top
with foil and bake for 20-25 mins or until
the meatballs are piping hot. Drizzle with the
seasoned yogurt and sprinkle over the lemon
zest and remaining parsley. Serve with salad
or green beans.
PER SERVING (3) 369 kcals protein 23g carbs 22g
fat 20g sat fat 6g fibre 4g sugar 8g salt 0.5g
bbcgoodfood.com
Harissa roast
chicken with quinoa
& couscous salad
SERVES 4 PREP 25 mins plus marinating
COOK 1 hr 45 mins
EASY LOW 2 OF 5 GOOD
CAL A DAY 4 YOU
11/2 tbsp harissa
2 tbsp plain or Greek yogurt
1 tbsp rapeseed oil
1 large chicken, about 1.8kg/4lb
1 tsp clear honey
FOR THE SALAD
100g/4oz quinoa
600ml/1pt chicken stock
140g/5oz wholewheat couscous
1
/2 tsp ground cinnamon
12 dried apricots, roughly chopped
1 tbsp rapeseed oil
juice 1 lemon
2 tbsp toasted aked almonds, pine nuts
or pistachios, or a mix
1
/2 large cucumber, chopped or sliced
seeds from 1 small pomegranate
6 stoned dates, chopped
small bunch parsley, chopped
small bunch mint, chopped
1 Mix the harissa, yogurt and oil together
with some seasoning. Put the chicken in
a baking dish and skewer all over (about
12 times), then rub all over with the harissa
marinade. Leave to marinate for 20 mins.
2 Heat oven to 190C/170C fan/gas 5. Roast
the chicken for 1 1/2 hrs, basting a couple of
times during cooking. Drizzle over the honey
and return to the oven for 5 mins.
3 Rinse the quinoa thoroughly, bring
300ml of the stock to the boil then add
the quinoa. Bring to a simmer and cook for
12 mins, then drain. Put the couscous in a
dish with the drained still-hot quinoa, the
cinnamon, apricots, seasoning and oil,
and stir in the remaining stock which
must be boiling. Cover with cling lm and
leave for 6 mins.
4 Fluff with a fork and stir in the lemon
juice, nuts, cucumber, pomegranate, dates,
parsley and mint. Remove the chicken from
the oven and rest for 10 mins, then carve and
serve with the room-temperature salad. If
you like, skim a little of the oil from the juices
then serve the remaining juices hot, in a jug,
to drizzle over.
PER SERVING 917 kcals protein 73g carbs 64g
fat 39g sat fat 9g fibre 7g sugar 26g salt 1.0g
Choose your chicken
You could use 12 chicken thighs in place of
a whole chicken: cook for approximately
30 mins or until cooked through.
Birthday 2014
 Eat well

ood quinoa makes

Superf a nu
triti
ou
sa
dd
iti
on

to
as
ala
d

Birthday 2014 bbcgoodfood.com 149

Eat well
Buckwheat salad with
beetroot, orange & feta
Colourful and refreshing, this salad is
delicious with both fish and grilled or
roasted meat, or even as a lunchtime
fix (if youre not keen on feta, top with
some griddled halloumi cheese).
SERVES 6 PREP 15 mins COOK 15 mins
EASY CALCIUM FOLATE FIBRE VIT C 2 OF 5
A DAY
600ml/1pt vegetable stock or water
280g/10oz raw buckwheat, rinsed
thoroughly
200g pack feta, crumbled
3 oranges, peeled and segmented
110g pack baby leaf spinach or
mixed leaves
2 tbsp each sunower and pumpkin seeds
2 tbsp chopped mint leaves
2 tbsp chopped parsley leaves
2 x 250g packs cooked and
peeled beetroot, cut into chunks
150
Chia & mixed berry
compote with yogurt
& toasted coconut
The compote is sweetened with stevia
(a plant-based sweetener). How much
you add depends on the fruits you
use, and personal taste.
SERVES 4 PREP 10 mins COOK 10 mins
1 OF 5 GOOD
EASY VIT C A DAY 4 YOU
25g/1oz unsweetened coconut shavings
275g pack frozen mixed red berries, such
as forest fruits or summer berries
6 tbsp orange or mixed fruit juice, or water
stevia or honey, to sweeten
2 tbsp chia seeds
300g/11oz low-fat Greek yogurt
1 Heat oven to 200C/180C fan/gas 6. Scatter
the coconut over a baking sheet and bake
in the oven for 3-4 mins or until the edges
are just turning toasty brown. Leave to cool.
2 Put the frozen fruits in a pan with the fruit
juice or water and very gently heat until the
fruits have collapsed. Sweeten to taste, stir in
the chia seeds and leave to cool the juices
will thicken as the chia seeds swell.
3 In 4 small tumblers or pots, top a layer of
fruit with yogurt or add several alternating
layers, starting with fruit and ending with
yogurt. Sprinkle with the coconut and serve.
PER SERVING 152 kcals protein 6g carbs 15g
fat 7g sat fat 4g fibre 4g sugar 11g salt 0.2g
FOR THE DRESSING
2 tbsp lemon juice
11/2 tsp light soft brown sugar
1 tbsp rapeseed oil
2 tbsp white wine vinegar
1 Bring the stock or water to the boil in
a pan and add the buckwheat. Bring to the
boil again then simmer for 10 mins or until
the buckwheat is tender but still retains
a bite. Drain thoroughly and cool.
2 Meanwhile, whisk the dressing ingredients
together with some seasoning in a large
bowl, add all the remaining ingredients,
except the buckwheat and beetroot, and
toss together. Sprinkle in the buckwheat
and beetroot for the nal toss. Taste for
seasoning, and spoon onto a platter
and serve.
PER SERVING 449 kcals protein 15g carbs 60g
fat 15g sat fat 5g fibre 7g sugar 20g salt 1.8g
bbcgoodfood.com Birthday 2014
 If you love granola, why
not make your own?

Granola with
banana & maple
MAKES 4-6 servings PREP 10 mins COOK 35 mins
EASY FIBRE

Heat oven to 160C/140C fan/gas 3. In a bowl,

combine 250g mixed-grain muesli base or
a mix of aked grains such as oats, spelt or
rye with 50g millet akes, 1 tbsp seeds Ghillie James has
(your favourite or a mix) and 75g pecan created these dishes
nuts, broken in pieces. In another bowl, mix exclusively for Good
2 tbsp rapeseed oil, 2 tbsp maple syrup Food. She has written
with 2 tbsp apple juice. Mix the grains and many recipe books,
spread over a large baking sheet and bake including Amazing
for 25-35 mins until the granola is light Grains, (25, Kyle
golden brown, stirring once halfway and Books). You can buy
adding 75g chopped chewy banana chips the book for just 18.
and 1 tbsp chia seeds for the nal 5 mins. Call 01326 569444,
Leave to cool, then transfer to an airtight tin. p&p is free. Or buy
Serve with mixed berries and yogurt. online at sparkledirect.
PER SERVING (6) 421 kcals protein 8g carbs 45g com/goodfood.
fat 22g sat fat 2g fibre 7g sugar 14g salt 0.1g

LOVES
Pre-cooked pouches of grains
are so useful for a speedy lunch
or side dish.
Seeds of Change
Seven Whole Grains,
2.29/240g, Waitrose
A mix of barley, millet,
red wheat bulghar,
long-grain brown rice,
red quinoa, wild rice and
rye. This has a variety of textures and
is seasoned with tamari soy sauce.
Pack photographs ADRIAN TAYLOR
Merchant Gourmet Mixed
Grains, 1.99/250g, most
major supermarkets
A delicious blend of bulghar
wheat, lentils, red quinoa, wholewheat and
toasted soya flakes, with a splash of olive oil.
Jamie Oliver Mouth-
Watering Moroccan Salad,
2.30/250g, Sainsburys
A tasty salad of bulghar
wheat, spelt, chickpeas and
spices, with preserved
lemon and pieces of apricot.

Tilda Garden
Vegetable & Quinoa,
1.59/250g,
ocado.com
With herbs and diced
veg, this is an instant
lunch. The quinoa is
combined with wholegrain basmati,
which gives a slightly nutty taste.
The Food Doctor
Bio-Organic Spelt Easy
Grains, 2.70/225g,
ocado.com
A no-fuss way to try spelt,
and get more protein into
your diet. Works well stirred through soup
and stews, or as the base of a side dish.

Birthday 2014
 Di ga e Y
M th
of

gi zin ea
a
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Birthday 2014 bbcgoodfood.com 153
 Make it healthier
LANCASHIRE
HOTPOT
Angela Nilsen works her magic again, slashing calories and
fat from one of our favourite comfort foods Photographs ROB STREETER

Before I began this challenge, I quizzed Lighter Lancashire
Nigel Haworth, chef-proprietor of Northcote hotpot
in Lancashire, to nd out what the classic
SERVES 4 PREP 40 mins COOK 2 hrs 30 mins
version should really be like.
Beautifully slow-cooked Lancashire hotpot should be
sticky, stewy, comfort food, with a crispy potato topping and
warming melt-in-the-mouth lamb, said Nigel, who has just
opened a cookery school at Northcote (see page 46). He
uses more than one cut of lamb the trouble is, the meat
can be fatty. Plus, quite a lot of butter is used for frying the
lamb and onions, then again for dotting between the layers
of potatoes to make the topping crisp. I decided to use just
one cut of meat, and to try to get away with no butter.
Unfortunately, my rst attempt was weak and watery.
By cooking the vegetables in stock instead of fat, and not
using enough our and avourings, this version was far
from sticky, stewy comfort food. Id also added cabbage
to increase the veg, which only made it more watery.
Still, these missteps helped me to work out a better
approach. Next time around I fried the vegetables in just
enough rapeseed oil to brown them. This improved the
avour, as did replacing the cabbage with chunks of swede,
and tossing in more herbs. When I saw how caramelised
the bottom of the pan looked after frying, I immediately
poured in stock, plus a splash of Worcestershire sauce. This
gave it more colour and avour, so I could use less salt.
I also adjusted the layering, putting a few potato slices
at the bottom of the dish, and creating two layers of meat
and vegetables rather than one. This helped to bring the
avour and texture of the dish together. A little oil (no
butter!) brushed over the potato layers kept them tender
inside and crisp on top. Fat-trimmed lamb shoulder, with
its slight marbling of fat, provided some of the stickiness
and melt-in-the-mouth texture that Nigel had mentioned,
making this dish a real comfort to eat.
THE VERDICT My tasters agreed that
Id kept all the best characteristics
of a classic hotpot, even though the
doesnt stick, until the vegetables start to
go brown around the edges the bottom
of the pan should be slightly brown and
caramelised too. Pour in the stock; it should
sizzle then bubble in the pan. Immediately
EASY FIBRE VIT C 2
leftovers only
OF 5
A DAY remove the pan from the heat so the stock
does not reduce in volume. Stir in the
650g/1lb 7oz boned lamb shoulder, excess Worcestershire sauce.
fat trimmed 3 Overlap a single layer of the potato
4 tsp plain our slices in the bottom of a 2-litre casserole
1 tbsp rapeseed oil dish (about 20cm diameter x 10cm deep).
2 medium onions, halved lengthways and Lay half the lamb over the potatoes, then
thinly sliced spoon half the vegetable mix over the
3 carrots (350g/12oz total weight), halved meat. Season with pepper. Sit the rest of
lengthways and cut into bite-sized chunks the lamb on top, then tip the rest of the
225g/8oz swede, cut into bite-sized chunks vegetables, herbs and all the liquid over the
3 thyme sprigs, plus extra leaves to garnish lamb. Press down with the back of a spoon,
2 bay leaves if necessary, to make room for the remaining
200ml/7 oz chicken stock, made with potatoes. Start to layer up the potato slices
1
/2 chicken stock cube in 3 tightly overlapping layers, seasoning
1
1 /2 tsp Worcestershire sauce each layer with pepper and brushing with
750g/1lb 10oz potatoes, such as Maris oil as you go save a bit of oil for the top
Piper or Desire, very thinly sliced layer. Cover the dish with a tight-tting lid
and bake for 10 mins.
1 Heat oven to 190C/170C fan/gas 5. Cut the 4 Reduce the oven to 160C/140C fan/gas 3.
lamb into chunky 5-6cm pieces. Tip the our Cook for a further 2 hrs until the lamb is
onto a large plate, season with pepper and really tender and the potatoes are cooked.
a little salt, and toss the lamb in the our to Take the lid off and pop under the grill for
coat evenly and completely. Set aside. 8-10 mins until the potatoes are golden and
2 Heat 2 tsp of the oil in a large, deep frying crisp around the edges. Remove and let
or saut pan. Put the onions, carrots, swede, the hotpot settle for 5-10 mins, then serve
thyme sprigs and bay leaves in the pan and scattered with thyme leaves.
season with pepper. Cook on a medium-high PER SERVING 577 kcals protein 37.7g carbs 53.8g
heat for 6-8 mins, stirring occasionally so it fat 21g sat fat 7.9g fibre 10.7g sugar 17.3g salt 0.9g
How I made it healthier What if I
Angelas
Reduced fat and saturated fat
by trimming off all excess fat Q Used lamb shoulder, but did
not trim off the excess fat?
top tip
from the meat. A The calories would increase to
I reduced the fat (especially 659 kcals per serving. The fat would
saturated fat) even further by increase to 32.4g (13.6g sat fat).

calorie count was almost halved and replacing butter with rapeseed oil on
the potato topping, and by using the
fat levels were cut by more than half. minimum amount of oil for frying.
By including extra vegetables,
Q Added three lambs kidneys?
A The calories would increase
to 604 kcals per serving. The fat
would increase slightly to 21.8g
If your casserole dish is
very full once everything
is layered up, cover the
top layer of oiled potato
Food styling JENNIFER JOYCE

the 5-a-day was increased. (8.2g sat fat) however, it would slices with a piece of
I kept the salt levels low by using also boost the amount of folate, baking parchment this
Worcestershire sauce and herbs to which we need for healthy red will prevent them sticking
increase the avour. blood cells. to the lid of the dish.

154 bbcgoodfood.com Birthday 2014

 Eat well

Less than half the fat

comfort food at its healthiest best

Whats the difference?

Per serving Classic LIGHTER
Lancashire hotpot VERSION

kcals 993 577

fat 56g 21g
sat fat 26g 7.9g
bre 7g 10.7g
salt 1.43g 0.9g

Birthday 2014 bbcgoodfood.com 155

advertisement feature

Naturally
tasty
Its easy to prepare food thats tasty
and good for you and your family
when you use quality ingredients

I
ncreasingly, people are placing more
importance on the provenance of the
ingredients in the food they eat and prepare.
With this in mind, its essential to have confidence
that the people behind the products you use
every day ensure the ingredients used are of
the highest quality.
Did you know that Flora a shopping-basket
staple for the past 50 years and best known
for its sunflower goodness also contains a
nutritious blend of rapeseed and linseed oils?
Whats more, 100% of the rapeseed oil in Flora
is grown and harvested from fields here in the Ask the expert: how do
UK by British farmers. you make margarine?
By next summers harvest, it will also be
100% sustainable, which means the farmers Making margarine is really easy. In fact, you could
Flora works with are looking after their land and make it at home if you wanted to. Flora is made with
local wildlife. This ensures they can continue to the natural goodness of sunflower oil, blended with
grow crops for future generations and help the rapeseed and linseed oil, buttermilk and a pinch
environment too. of salt for taste all ingredients that can
You can make a whole host of delicious be found in your kitchen cupboards or fridge.
meals at home using simple, quality ingredients But Flora just makes it on a much larger scale!
such as Flora. Sue Batty, Flora Chef at Unilever

For simple and tasty family meal inspiration, visit flora.com

 Eat well

HEALTHY
SIDES
Give your meals a good-for-you boost with these new ideas
Recipes KATY GILHOOLY Photographs SAM STOWELL

Griddled lettuce & peas

SERVES 2 PREP 5 mins COOK 10 mins
EASY LOW FOLATE FIBRE VIT C 2 OF 5 GOOD
FAT A DAY 4 YOU
GLUTEN
FREE

3 tsp white wine vinegar

1 tbsp olive oil
1 garlic clove, crushed
1 tbsp chopped parsley
1 tbsp chopped mint
2 Baby Gem lettuces, halved
140g/5oz frozen peas
To make a dressing, mix the vinegar, 2 tsp of
the oil, the garlic and herbs in a small bowl.
Heat a griddle pan. Brush the lettuces in the
remaining oil and cook on the griddle for
3 mins each side until charred. Bring a small
pan of water to the boil, add the peas and
cook for 3 mins. Drain the peas and mix with
the lettuce and dressing. Serve straight away.
PER SERVING 145 kcals protein 6g carbs 10g
fat 7g sat fat 1g fibre 8g sugar 5g salt none
Try with Tarator-style salmon p88
Dukkah-crusted
squash wedges
SERVES 4 PREP 15 mins COOK 30 mins
1 OF 5 GOOD GLUTEN
EASY FIBRE VIT C IRON A DAY 4 YOU FREE
50g/2oz blanched hazelnuts
1 tbsp coriander seeds
2 tbsp sesame seeds
1 tbsp ground cumin
1 large butternut squash
1 tbsp olive oil
1 Heat oven to 200C/180C fan/gas 6. Toast
the hazelnuts in a frying pan over a medium
heat until golden. Add the coriander and
Food styling KATY GREENWOOD | Styling REBECCA NEWPORT
Celeriac & parsnip bake
SERVES 4 PREP 20 mins COOK 1 hr
EASY LOW 3 OF 5 GOOD
FAT FOLATE FIBRE VIT C A DAY 4 YOU
Griddled
lettuce & peas
2 onions, thinly sliced
small bunch thyme, leaves picked
1
/4 tsp mustard seeds, crushed
2 tbsp red wine vinegar
400ml/14 oz chicken stock
1 celeriac, peeled and thinly sliced
500g/1lb 2oz parsnips, peeled and cut
into thin rounds
1 Heat oven to 200C/180C fan/gas 6. Heat
a non-stick frying pan over a medium-high
heat, add the onions, thyme leaves,
mustard seeds and 1 tbsp water, and cook
for 10-15 mins. If the onions start to catch,
add a splash more water. Once the onions are
soft, add the vinegar and bubble for 1 min.
2 Meanwhile, bring the stock to the boil in a
medium pan. Add the celeriac and parsnips,
and simmer for 6 mins, stirring occasionally.
Layer the vegetables with the onions in a
large ovenproof dish. Pour over enough
stock to come halfway up the vegetables,
then bake for 30 mins until golden and
cooked through.
PER SERVING 186 kcals protein 8g carbs 24g
fat 3g sat fat none fibre 16g sugar 13g salt 0.9g
Serve alongside Crackle roast pork with Celeriac &
sausage-stuffed apples & onions p54 parsnip bake

sesame seeds, and toast for 1 min more.

Set aside and leave to cool, then add the
ground cumin and bash together using
a pestle and mortar. Dukkah-crusted
2 Peel the butternut squash, remove the squash wedges
seeds and slice into wedges. Toss the wedges
with the oil, then mix in the dukkah coating.
Spread in a single layer on a baking tray
and cook for 30-40 mins, turning halfway
through, until tender.
PER SERVING 282 kcals protein 7g carbs 28g
fat 14g sat fat 1g fibre 9g sugar 15g salt 0.1g
Good with Chicken schnitzel with coleslaw p35

Birthday 2014 bbcgoodfood.com 157

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 Cook Expert advice,
techniques and

school
ideas, plus best
buys from the
Barney Desmazery Cassie Best Katy Gilhooly Miriam Nice Good Food team

Do it better Masterclass

Preparing lemongrass

The citrus notes in lemongrass are typically associated

with Thai and South-east Asian dishes. Widely available in
supermarkets, usually as a pack of 2-3 stalks, lemongrass
will add zesty avour to soups, curries and stir-fries. Most
of the avour is concentrated at the root end, and a sweet
lemony fragrance is released when the stalks are bashed.
Chop it up or add it whole to stews, then remove it before
the end of cooking.
Lemongrass is similar in appearance to a spring onion,
but with a woodier, tougher stalk (made up of lots of tightly
packed leaves). When buying, look for rm stalks; if theyre
too dry or rubbery in texture, it generally means that they
are past their best. The lower part of the stalk should be
very pale in colour, the upper stalks more green. Avoid
any lemongrass that has gone brown or looks bruised.

1 Bash the stalk with a rolling pin

or the back of a knife to help
release the natural oils in the
2 Trim the knobbly root end
and cut 5-10cm off the top
as these will be too dry and
lemongrass. brous to use.
Main portrait DAVID MUNNS Step photographs MIKE ENGLISH

3 Peel off the tough outer layers

until you come to the pale,
compact centre.
4 Hold the stalk firmly against the
chopping board and slice the core
finely into rings. Make Jamess
Honey-roast cont
of duck with Puy
Or do this If your lentils & pancetta
recipe calls for chopping the Turn to page 129 for Turn the page
lemongrass very nely, you can delicious Malaysian recipes using for the recipe
whizz larger slices briey in a lemongrass from BBC MasterChef
food processor until minced. winner Ping Coombes.

Birthday 2014 bbcgoodfood.com 159

 Learn to make cont of duck
James Martin, host of BBC Ones Saturday Kitchen, shares
his technique for making this hearty French classic Photographs DAVID MUNNS

Honey-roast cont
of duck (follow the
steps opposite)
SERVES 4 PREP 15 mins plus 24 hrs chilling
and cooling COOK 2 hrs 50 mins
A LITTLE EFFORT
duck only

3 thyme sprigs, leaves roughly chopped

2-3 rosemary sprigs, leaves roughly
chopped
2 fat garlic cloves, lightly bashed
1
/2 tsp black peppercorns
4 duck legs (about 800g/1lb 12oz)
750g/1lb 10oz duck fat
2 bay leaves
sunower oil, for covering the duck,
if needed
4 tbsp clear honey

PER SERVING 503 kcals protein 40g carbs 18g

fat 30g sat fat 8g fibre none sugar 18g salt 1.4g

Puy lentils & pancetta

SERVES 4 PREP 15 mins COOK 55 mins
EASY FOLATE FIBRE IRON 2 OF 5 GOOD
A DAY 4 YOU

2 tbsp olive oil

6 slices pancetta (I used smoked pancetta)
1 onion, nely chopped
1
/2 leek, nely chopped
1 celery stick, nely chopped
1 carrot, nely chopped
1 garlic clove, crushed
300g/11oz Puy lentils
175ml/6 oz red wine
500ml/18 oz good-quality beef stock
2 tbsp Sherry vinegar
4 thyme sprigs, leaves picked
small bunch at-leaf parsley, nely
chopped

1 Heat half the oil in a large frying pan, add

the pancetta and cook until really crisp.
Remove from the pan and leave to cool on
kitchen paper, then snap into pieces.
2 Add the remaining oil to the pan along Use up
with the onion, leek, celery and carrot, and your leftover
cook for 10 mins until softened. Throw in the duck fat Why is this cad lle d confit? Catch James cooking
garlic, then stir in the lentils. Pour over the Dont throw away the for preserve, and this live at all our Good
Cont is the French wor
wine, bring to the boil and bubble until delicious duck fat! ld have been used as a way Food Shows in
traditional technique wou duck
reduced by half. Tip in the stock, cover and Store it in the fridge eral months. Curing the Scotland, 17-19 Oct;
to preserve food for sev Once the
simmer for 30-35 mins. Can be made ahead or freeze in portions, its lon g she lf life. London, 14-16 Nov;
with salt gives the meat
up to this point and reheated before serving. then use it to make left to go cold in the fat and Birmingham,
duck has been cooked and up
3 Taste and season, then stir through the extra-crispy like this in the fridge for 27-30 Nov. Visit
(step 4), it can be stored year.
vinegar and herbs. Divide the lentils between roast potatoes. free zer for up to one bbcgoodfoodshow.
to two weeks, or in the
plates, then top with the duck and pancetta. com to book tickets
PER SERVING 439 kcals protein 24g carbs 41g
fat 14g sat fat 4g fibre 12g sugar 6g salt 0.8g

160 bbcgoodfood.com Birthday 2014

 Cook school
This dish takes time but the actual cooking is quite simple.
Best of all, you can make the duck well in advance, which
is why this recipe is such a good dish for a dinner party
no last-minute hassle

1 Mix together the thyme, rosemary, garlic and peppercorns with 2 tbsp aky sea salt.
Tip half into a large baking dish, top with the duck legs, then sprinkle over the remaining
salt and massage well into the duck. Cover with cling lm and chill for 24 hrs.
2 Heat oven to 140C/120C fan/gas 1. Take the duck legs out of the dish, wipe off the salt
mixture with kitchen paper, then set aside.

3 Melt the duck fat in a ameproof casserole dish until just bubbling. Add the bay leaves
and duck legs, and bring to a gentle simmer. The legs should be completely covered, so
top up with olive oil if needed. Transfer the dish to the oven and cook for 2 hrs 30 mins.
4 To check whether the duck is cooked, insert a skewer into the thickest part of a leg it
should go in easily. Leave the duck to cool in the fat. Can now be chilled for up to
2 weeks. While the duck cools, make the Puy lentils & pancetta (recipe opposite).
Food styling JANET BRINKWORTH

5 Heat oven to 180C/160C fan/gas 4. Lift the duck legs from the dish, scrape off the
fat and place, skin-side up, in a shallow roasting tin. 6 Spoon 1 tbsp honey over each duck leg and roast for 25-30 mins until the skin
is browned and sticky. Serve with the Puy lentils & pancetta.

Birthday 2014 bbcgoodfood.com 161

 Cook school

Kids in the kitchen

Continuing our series at the Kids Cookery School, Good Food joined a class of children having fun with food
Photographs DAVID COTSWORTH

Weve been to visit The Kids Cookery School in Acton, West London, to see what theyre cooking,
and to bring you simple, tasty recipes that you can try at home with your children. The school is
committed to teaching children from the age of three how to cook. This month, the children created
two dishes from scratch: No-fuss sh pie, and Autumn crunchy crumble.

What you will need

Chopping board Potato
Measuring jug
masher
Weighing scales Sharp knife
Fish slice or Fork
Dessertspoon
slotted spoon Timer
Lemon zester
Casserole dish Oven gloves
Cheese grater
3 saucepan s Colander
s
Before you start Assemble the ingredient
your child
and equipment needed and check that
sure that
is familiar with using all of them. Make
s an apron.
everyone washes their hands, and wear

1 Heat oven to 190C/170C fan/gas 5. Put the

milk in a saucepan with the bay leaf, garlic and
onion. Add the sh and poach on a medium
heat for 15 mins. The milk should be just
covering the sh, if not, add a little more. The perfect family meal
2 Cut the potatoes and parsnips into everyone will love
equal-sized pieces and put in a saucepan.
Cover with cold water and a lid, bring
to the boil, then simmer on a medium
heat for 10 mins, or until the potatoes
No-fuss sh pie and parsnips are soft (not falling apart).
3 Meanwhile, gently put the eggs in
SERVES 4 PREP 30 mins COOK 25 mins a small pan of water and bring to the
EASY CALCIUM FOLATE FIBRE VIT C 2 OF 5
A DAY boil. Cook for 7 mins, then transfer to
a bowl of cold water and leave to cool.
400ml/14 oz milk Once cool, peel and chop them.
1 bay leaf 4 When the sh is cooked (it should
1 garlic clove, nely chopped be rm to the touch and ake easily),
1 medium onion, thinly sliced remove from the milk, along with the
300g/11oz skinless, boneless sh onion, using a slotted spoon. Strain the
(we used a mix of salmon, smoked milk into a jug and keep it for the mash.
haddock and cod) 5 Flake the sh into bite-sized chunks
5 medium potatoes (checking for bones) and place in the Pour the milk over the sh Peel the eggs
3 parsnips, peeled bottom of a casserole dish, then add the
2 eggs onion, sweetcorn and peas.
125g (drained weight) can sweetcorn 6 Add the herbs, lemon zest, prawns
125g (41/2oz) frozen peas (if using), hard-boiled eggs and the crme
2 tbsp mixed chopped herbs (lemon frache. Season and mix well.
thyme, coriander and chives are nice) 7 Drain the parsnips and potatoes in
zest 1/2 lemon a colander, and return to the saucepan.
150g small pack of cooked small prawns Add the nutmeg, white pepper, mustard
(optional) and a knob of butter and mash well.
4 dsp crme frache 8 Taste to check the seasoning. Cover the
pinch each of ground nutmeg and sh lling with the mashed potato and, using
white pepper a fork, create a wavy pattern, if you like.
1 tsp wholegrain mustard Sprinkle over the grated cheese.
25g/1oz butter 9 Place in the oven for 20 mins or until the
50g/2oz grated cheese cheese is melted and golden brown, remove Mash the potatoes
steamed carrots and broccoli, to serve from the oven using oven gloves and serve and parsnips
with steamed crunchy carrots and broccoli.
PER SERVING 606 kcals protein 32g carbs 59g Chop the eggs Turn over for Autumn
crunchy crumble
fat 25g sat fat 13g fibre 10g sugar 17g salt 1.4g

Birthday 2014 bbcgoodfood.com 163

Cook school

Autumn crunchy
crumble
SERVES 4 PREP 20 mins COOK 30 mins
1 OF 5
EASY A DAY

140g/5oz plain our What you will need

100g/4oz margarine Measuring scales Chopping board
4 tbsp rolled oats 1 tablespoon Sharp knife
Get stuck in mixing the
2-3 tbsp demerara sugar 1 teaspoon Apple corer
crumble mixture by hand
1 tsp cinnamon Sieve Medium ovenproof
4 eating apples or pears or 6 plums Mixing bowl dish
(or a mixture) Fork
handful sultanas, soaked in hot water
for 10 mins
1-2 tbsp honey
natural yogurt, ice cream or crme
frache, to serve

1 Heat oven to 200C/180C fan/gas 6. Sift

the our into a bowl and add the margarine.
2 Using a fork or your hands, mash
together the margarine and our until it
resembles breadcrumbs and there are no
remaining lumps of margarine.
3 Add the oats, sugar, and cinnamon
to the our and margarine mixture.
4 Core the apple and/or pears, and stone
the plums, if using. Chop all the fruit,
keeping the skin on for added avour,
vitamins, and minerals, and put in an Sift the our into a bowl Drizzle honey over Put the crumble mixture
ovenproof dish in layers. the fruit on top of the fruit
5 Drain the sultanas and add to the fruit.
Drizzle with the honey.
6 Sprinkle over the crumble mixture. Bake
for 20-30 mins until the crumble topping
is golden and the fruit is bubbling. Serve
with a large spoonful of natural yogurt,
ice cream or crme frache.
PER SERVING 499 kcals protein 7g carbs 65g Junior MasterChef
fat 22g sat fat 5g fibre 6g sugar 31g salt 0.5g Judges John Torode and young
Irish cook Donal Skehan are back
Clear it up! with a fresh set of challenges
Food styling BARNEY DESMAZERY

Everyone should help with the clearing up and to stretch some talented eight
tidying away. This part is just as important to 12-year-olds in a new series of
as the cooking, and can be as much fun! Junior MasterChef. Starting this
November on CBBC, its must-watch
To nd out more about the Kids Cookery The proud chefs show off their dishes TV for all budding cooks.
School visit thekidscookeryschool.co.uk

164 bbcgoodfood.com Birthday 2014

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Storecupboard heroes
Mustards
Did you know?
Prepared mustards or mustard
powder can be used to stabilise
mayonnaise and to thicken salad
dressings and sauces.
English mustard powder
A combination of white and brown
mustard seeds are milled into our
to make a powder that packs a
punch. In its raw state, the powder
Words EMILY KYDD | Photographs ADRIAN TAYLOR
isnt that powerful, but once
combined with water, a chemical
reaction occurs, which releases the
avour and heat. All ready-made
mustards are made using some form
of mustard powder, but its
the temperature of the
water and the addition
of any acids such
Birthday 2014
All you need to know about this versatile ingredient
to help you make more of it in your cooking
Mustard seeds
There are three main
varieties yellow or
white, brown and black
all from different
mustard plants. Apart
from the colour, the
main difference is their
heat. Yellow or white are
the mildest, while brown
and black are much
hotter. Its the oils in the
seeds that give mustard
its pungency. If you use
seeds whole, they dont
reach their full heat
potential but instead add
a warm, almost nutty,
avour to dishes.
Uses To create a base
for curries and stews, fry
in oil until the seeds pop
to release their avour.
Add to pickles and
chutneys, or grind to
make mustard powder.
How long do they keep?
Although it will happen slowly, prepared
mustards in jars (not the seeds or
powders) lose their pungency over time.
Make sure you close the lids tightly after
opening, and use within three months.
as vinegar, lemon juice and wine
when its made that determine the using milled brown seeds and
strength. The hottest mustards are
made with cold water and less
acidity; mustards made using hotter
liquids and stronger acids are milder.
Uses Add the powder to the base
of white sauces, soufs, salad wine instead. The verjuice
dressings and dips. It can also be
made into a condiment or prepared
mustard simply mix with
water 15 minutes before
you want to use it.
bbcgoodfood.com
Cook school
English
One of the hottest mustards in
the world, its made by mixing
English mustard powder with
water, salt, spices and lemon
juice or citric acid. The white
seeds give the initial kick, and Uses Spread on sandwiches,
the long-lasting heat comes stir through mash, or add to
from the brown seeds. creamy sauces and gravies.
American-style
Sold in squeezy bottles,
this bright-yellow mustard
is an American icon. Its
mild yet zingy, and although
its made from ground yellow
mustard seeds, its colour Uses A must on hot dogs and
comes from the addition burgers. Also good stirred
of turmeric. into sauces, salad dressings
and marinades.
French
Dark brown, mild and sweet,
this is made from ground
yellow and brown mustard
seeds, mixed with vinegar and
spices. It was rst produced in Uses Its a less overpowering
the UK to satisfy a market that accompaniment to meats
found English mustard too and adds a gentle heat to
strong, so it isnt really French! dressings and sauces.
Dijon
The most famous of all French
mustards. With its long history
of mustard-making, Dijon
is regarded as the mustard
capital of the world. Made
traditionally the addition of heat, making this a medium-
verjuice the acidic juice strength mustard.
of unripe grapes rather than
vinegar. However, today most Uses Stir through macaroni
Dijon mustards contain white cheese, add to sauces and
dressings, or simply use
or white wine tempers the as a condiment.
Wholegrain
The seeds are either mixed
whole or lightly crushed
with wine vinegar and spices.
Different combinations
of seeds will give varying
avours and heat. The whole Uses Serve alongside a
seeds give it a great texture. ploughmans or with red
meats. Try stirring through
mash for a speckled effect.
167
FROM YOUR KITCHEN
We love to hear from you and see your photos. Please get in touch with us at the addresses on page 5
My 12-year-old daughter, Isobel,
adapted the delicious Purple velvet
cupcakes recipe (Sept) to make it
gluten-free by adding xanthan gum
and using gluten-free our.
Liz Mohr, Wimbledon
GET THE
BEST FROM
OUR RECIPES
Every month, we provide all
the information youll need
to help you choose which
Good Food recipes to cook
All the recipes in
Good Food magazine
are tested thoroughly
before publication,
so theyll work rst
time for you at home.
Most are developed in our Test
Kitchen by our cookery team, with
additional recipes from food writers,
TV chefs or cookery books.
However, no matter who writes
the original recipe, each one is tested
rigorously before being included in the
magazine. Your time and money are
precious, so we want to guarantee
you a perfect result every time.
168
My 17-year-old niece,
Hannah-Louise, comes
round every Monday for
a baking night, sometimes
with her siblings Georgia, 14,
and Taylor, six. Last week
we made your cover recipe,
the Blackberry & apple
frozen yogurt cake (Sept).
Im very proud of them and
how it turned out (left).
Claire Ottey, Leicestershire
Here is my dad blowing out
his candle on the Spiced
strawberry & cream cake
(August), which I made
for his 87th birthday.
Jules Allen, Staffordshire
Developing and testing
Good Food recipes
We aim to make recipes
practical, keeping ingredients lists
to a minimum and avoiding
lengthy preparation.
We help you to avoid waste
by using full packs, cans and jars
where possible. When its not
possible, we try to include
suggestions for leftovers.
We cost many of our Everyday
dishes to help you budget efciently.
We generally use easily available
ingredients, and seasonal fruit
and vegetables.
Where possible, we create and
test recipes using humanely reared
meats, free-range chickens and
eggs, and sustainably sourced sh.
We use unrened sugars, such
as golden caster sugar, which
contain natural molasses, unless
we want icing to look white.
Where egg size is important,
youll nd it stated in the recipe.
We recommend using standard
level measuring spoons, and
that you never mix metric and
imperial measures.
bbcgoodfood.com
I loved the Apple crumble &
custard cupcakes recipe (Sept)
and had to make them straight
away! I couldnt get hold of an
apple cutter so had to improvise,
but they were still delicious.
Phillipa Kurwie, Tamworth
This is my
six-year-old,
Dara, putting
the nal touches
to our Roasted
ratatouille &
goats cheese
tart (Aug). It
was delicious.
Jane Pike,
Windsor
Please note that recipes created
for Advertisement features are
checked by our cookery team
but not tested in the Good Food
Test Kitchen.
Helping you to eat well
All our recipes are analysed by
a nutritional therapist on a per-
serving basis. Each recipe analysis
includes listed ingredients only,
excluding optional extras such as
seasoning and serving suggestions.
Simple changes can make a
recipe healthier such as removing
chicken skin after cooking, or using
a low-salt stock. If you serve the
portion size suggested, you can
work out how each recipe ts into
your day-to-day diet by comparing
the gures with the Reference
Intake (RI). This has replaced
Guideline Daily Amounts (GDAs)
on food labels and packaging.
Unlike the GDAs, where gures
existed for men, women and
children, there is now only one
set of RI gures these are
effectively the GDA gures for
an average adult female.
Inspiring ideas
Thank you all at Good Food
for helping me get through
these past few months.
Im writing this from my
hospital bed, where Ive
been since May, following
a serious car accident.
It has been a slow and
painful recovery; however,
your magazine has given
me the courage to look
forward and get excited
about the day when I can
return home and start
making some of the
fantastic recipes. I was
a very keen baker before
the accident and feared
I may never be able to
return to my original form,
but Im going home within
the next few weeks and
I now feel more than happy
that I can return to the
kitchen with condence!
Thank you for inspiring
me every month and
making me look forward
rather than back.
Nicole Morrison,
West Yorkshire
Reference Intake (RI)
The RIs are a guide to the amount
of energy (kilocalories), fat, saturated
fat, carbohydrate, sugar, protein and
salt that an adult should consume
each day: Energy (kcal) 2,000,
Protein (g) 50, Carbohydrates (g)
260, Sugar (g) 90, Fat (g) 70,
Saturates (g) 20, Salt (g) 6. The RIs
for fat, saturated fat, sugar and salt
are maximum daily amounts.
What our recipe
symbols mean
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can make, even beginners.
A LITTLE EFFORT Requiring a little more
skill such as making pastry.
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more experienced cooks, who cook
for pleasure and like a challenge.
Suitable for vegetarians But
always check labels on ingredients
such as cheese, pesto and curry
sauces, to ensure they are suitable.
Not suitable for freezing
Suitable for freezing Unless
otherwise stated, freeze for up to
three months. Defrost thoroughly
and heat until piping hot.
Birthday 2014

Eating with
the seasons
Ive just read the article
on seasonal shopping
(Sept), which struck a
chord, as my daughters
and I are buying only
seasonal fruit and
vegetables this year
in an attempt to cut
back on my food
shopping bills. We had
got too used to being
able to buy whatever
we wanted all year
round, and we found
it quite difcult at
rst, especially during
the winter months
when there isnt such a
variety of fruit available
as in the summer.
My wife and
I made Bryn
Williams recipe
for Roast loin
of lamb with
peas, lettuce
& bacon (Aug).
Bryn is from
Denbigh, just
like us, and the
whole family
was delighted
with the dish.
Dan Lloyd, Denbigh
Understanding our
healthy symbols
LOW
12g or less per serving.
FAT
GOOD
4 YOU Low in saturated fat, with 5g
or less per serving; low in salt, with
1.5g or less; and low in sugar,
with 15g or less.
HEART
HEALTHY Low in saturated fat, with
5g or less per serving; low in salt,
with 1.5g or less; and high in omega-3.
LOW
CAL 500 calories or less per main
course; 150 calories or less for
a dessert.
2 OF 5
A DAY The number of portions of fruit
and/or veg contained in a serving.
CALCIUM FOLATE FIBRE VIT C IRON OMEGA-3
Indicating recipes that are good
sources of vitamins or nutrients.
GLUTEN
FREE This indicates a recipe that
is free from gluten, but excludes any
serving suggestions. Also look out
for our Make it Gluten-Free tips,
where we suggest how you can cook
the dish without using gluten. For
more information on gluten-free
cooking, visit coeliac.org.uk.
We regret that we are unable to
answer medical/nutritional queries.
For thousands more of our tested
recipes, visit
Birthday 2014
Where have all our
Food for thought
seasons gone? Cooking with the seasons has always given a
Reader recipe
delicious structure to the cooks calendar, but this
traditional rhythm is in danger of disappearing, New
argues Joanna Blythman potato
es?!!
T
his summer, a snapshot survey tired bulbs hanging around in our
STAR
commissioned by LEAF shops all year, whos to know that?
(Linking Environment And Even if you do try to shop
Farming) found that three-quarters seasonally, you need to have your
of Brits felt clueless when it came to wits about you. In May, many stores
LETTER
seasonality. If it is indeed true that promote asparagus as seasonal,
the vast majority of us dont know making an ostentatious show of
what crops grow when in the UK, let imported Peruvian asparagus on
alone grasp the seasons of produce aisle ends, while tucking a derisory
imported from Europe and beyond, amount of the English crop in some
whose fault is that? less prime spot.
Any switched-on magazine, The supermarkets obsession with
newspaper or food blog uses seasons stocking every fruit and vegetable
English !
to shape its editorial priorities. grown on the planet, every day of the
Most of us have probably got a
es?!
strawberri
year, makes it hard to detect the ebb
recipe book with a chart that gives and ow of seasonal produce but
We use the
a month-by-month guide to whats the old, established food seasons are
best to eat. Seasonality whets our also being blurred by other forces.
appetite, but then most of us shop Our weather has a part to play in
in the supermarket where, rather the seasonal shift thats taken place
than being presented with seasonal in the past three years. Milder winters
seasonal chart bounty, the selection seems pretty
much the same 365 days a year.
Right now, in theory its easy
to ll our plates with lush British
berries, apples, plums, peas, beans,
mean that crops start growing earlier,
but because they dont benet from
the cleansing effect of a proper cold
snap, theyre often attacked by moulds
This leads to a greater take-up of
cultivation crops under protection.
By planting modern varieties,
and pests later.
on the Good ripe tomatoes, squash and perky
salad leaves. In practice, unless you
shop at markets, farm shops, or take
a weekly veg box from a grower, what
Herefordshire potato growers, for
instance, have had a disastrous year,
sowing seed potatoes three times,
only to see them fail. Many growers
designed for early or late cropping,
in hi-tech glasshouses, polytunnels,
and under plastic arcs, growers
can extend the seasons. But is this
progress? In taste terms, its a mixed
constitutes seasonal is about as clear
Food website
throughout Britain have faced the
as mud. For example, garlic's true bag. Im delighted to eat late Autumn
problem that even if the seeds take,
season is June, but with loads of old, Bliss raspberries in November. But
their land is too wet to harvest.
early English asparagus grown under
plastic? No offence, but Id rather wait
'SUMMER' PRODUCE ALL YEAR LONG Find a seasonal a few weeks for the innitely more
as our guide, English strawberries in
March and October is far outside
the traditional summer season.
New potatoes, once a
treat for June, are on our
shelves from February.
British cucumbers are
in season from January
through to December
calendar at
bbcgoodfood.com
click on 'How to'.
Do you shop
avoursome outdoor crop.
Buying fruit and vegetables at
their seasonal peak has always
been the surest way to nose out the
seasonally, or are freshest, best-tasting, ripest produce,
and the only veg you happy to eat
your favourites
all year round?
and that guiding principle is as
relevant as it ever was. Yes, its
much harder than it used to be
Photographs ALAMY
Wed love to hear to distinguish authentic seasonal
we have bought
your thoughts. produce from the stage-managed,
Contact us at season-extended sort, but the
the addresses superior eating quality more than
on page 145. makes up for that extra effort.
SEPTEMBER 2014
out of season is bbcgoodfood.com 33
potatoes. We now
appreciate our food Nicole wins 12 bottles
more and look forward of Villa Maria Reserve
to being able to buy Pinot Noir from
certain things as each Marlborough, New
season brings new Zealand (17.49, Smoked haddock tarts
produce to the Tesco). A good
forefront of our partner to warming MAKES 6 PREP 30 mins plus chilling COOK 25 mins
cooking and eating. winter casseroles and A LITTLE EFFORT
Sara OCallaghan, pasta dishes. Visit
Hitchen villamaria.co.nz 200g/7oz plain our, plus extra for dusting
50g/2oz cold lard, cubed
50g/2oz cold unsalted butter, cubed
Win our top 25 Philip Friend is a 1 egg yolk, lightly beaten
gadgets (p99) maths teacher and FOR THE FILLING
How to enter: self-taught baker from 1 tbsp unsalted butter WGoodF
1 medium leek, thinly sliced ted
oo st
Complete your details Camberley in Surrey.
oo s
dTe
dTe
online at bbcgoodfood. He runs after-school 1 tsp garam masala
com/competitions. baking classes for his 1
/2 tsp turmeric ed
WTGoodF
Terms and conditions students and loves to 150ml pot double cream
Competition closes at 11.59pm
on 30 October 2014. The
bake with fruit and veg 1 medium egg, plus 3 egg yolks
promoter is Immediate Media from his allotment. 140g/5oz undyed smoked haddock,
Company London Limited. cut into bite-sized cubes
Entrants must be UK residents
aged 18 or over. Only one entry
100g bag mixed leaf salad, to serve
per person allowed. Please visit (optional)
bbcgoodfood.com/competitions
for full Terms and conditions.
1 To make the pastry, pulse the our, lard and
butter in a food processor until it resembles
ne breadcrumbs. Sprinkle over 11/2 tbsp cold
This magazine is owned water and pulse again until the pastry just
by BBC Worldwide and comes together. Divide into 6 pieces, wrap in
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by Immediate Media Co. London Limited. Immediate Media
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returned to the BBC for the benet of the licence-fee payer. Roll each ball of pastry into a 12cm disc
BBC Good Food provides trusted, independent advice on a lightly oured surface and use to line
and information that has been gathered without fear or
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are not compromised by never offering anything in return, chill in the fridge for 20 mins. Bake on a tray
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on page 5 and you and lightly whisk together the cream,
could win a prize. egg and yolks, and some seasoning.
Philip wins a 28cm 4 Divide the leek mixture between the tart
BBC Good Food magazine is available Pyrex SlowCook cases, arrange the smoked haddock pieces
in both audio and electronic formats
from National Talking Newspapers and
casserole dish in red on top and ll with the cream mixture to just
Magazines. For more information, please or black, worth 119.99. below the pastry rim. Bake for 15-20 mins.
contact National Talking Newspapers and Visit pyrexuk.com. Allow the tarts to cool a little in their tins,
Magazines, National Recording Centre, Heatheld, East
Sussex TN21 8DB; email info@tnauk.org.uk; or call 01435
then serve with a handful of mixed salad
866102. If enquiring on behalf of someone who has trouble leaves, if you like.
with their sight, please consult them rst. PER TART 479 kcals protein 12g carbs 26g
fat 36g sat fat 19g fibre 2g sugar 2g salt 0.5g
bbcgoodfood.com 169
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Birthday 2014 bbcgoodfood.com 171
People in food
Pioneer chef Ken Hom, 65,
and Ching-He Huang,
36, rst met a decade ago,
and in 2011 were pitted
against each other on
Perfect, a television
cooking challenge
Ken Hom
I met Ching when she had a company
selling Asian drinks and food, and
we appeared on television together.
I instantly liked her; she was very
cute and smart.
We became really good friends
when we made the BBC Two series
Exploring China: A Culinary
Adventure in 2012. It was difcult
because of all the travel; bloody
hard work. We were there for six
weeks and either youre going to love
that person forever or youll never
want to see them again. But Chings
a real trooper, and Im just thrilled
to know her.
We come from different perspectives
Ching was born in Taiwan and Im
from a Cantonese background, so our
foods are different, but we learn from
each other. When I was 11, I began
cooking in my uncles restaurant.
Ching learnt to cook at home, so both
her methods and the food were
very different. Ching grew up with
Sichuan peppercorns, which I had
no clue about, although I am now
a great fan of this fragrant aromatic
berry which, combined with chillies,
has an amazing taste.
My advice to any young chef is be true
to yourself, be who you are. Dont
do things just because you think they
are going to make you successful,
do things because theyre right. Part
of having a great career is also having
a successful life. Whats the use of
having a prosperous career if your
life is a shambles?
178
Ching-He Huang
I rst met Ken on Great Food Live
(UKTV) about 10 years ago. And
I thought, Oh my God, Im going
to be in the studio with Ken Hom!
I have his books! He was super-nice,
but I was so shy at that time, we
didnt really connect.
We did a TV programme called
Perfect (Good Food Channel) together,
then I got the call about Exploring
China. I was really excited, and then
I thought, hang on, six weeks together
weve only just got to know each
other. The moment I realised
we were going to have a great time, we
Ken and Ching in
were in a restaurant in Chengdu, the
Exploring China
capital city of Sichuan Province.
It had been a long day and we were
The food chain exhausted. We drank a shot of rice
wine, then another, then another.
We just burst into laughter.
Ken Hom
Kens so cool, he comes across as
very Zen, and thats truly him, but
he loves to have a good time. At my
& Ching-
wedding, he was outdoing all the boys
dance moves. I dont know where he
gets his energy. He has such resilience,
tolerance and patience. I joke with
him, Sensei, master, shifu, you are
He Huang
like an ox, an unbreakable ox.
Kens style of cooking is classic
and he uses ingredients in a more
traditional manner. For example,
with dried shrimp, hed stir-fry it
In this new series, we talk to two chefs whole, whereas I showed him the
who have made their careers in food, and technique of nely chopping it and
adding it directly to a stir-fry. My
discover how they have inuenced each other food presentation is perhaps more
colourful, as I use a lot of herbs,
whereas Kens approach is less is
more. If we were designers, hed
be Issey Miyake simple and elegant
and I would be Dolce & Gabbana
a bit more ounce and air!
We both experiment in our own ways.
Ken has a more French-Chinese
approach, and I have more of a
Chinese Fu-sian, a fusing of Asian
and Western cusines. However,
Chinese heritage is, of course, at the
heart of both our cooking styles.
He has made me more condent
The chefs have different approaches to cooking, because hes someone who has done
but both draw on their Chinese heritage it for more than 30 years. Im all This
Interviews DEBORA ROBERTSON | Photograph ALAMY
is an amazing opportunity!, and hes
very much Dont say yes to everything,
If we were designers, hed be choose wisely. Hes truly the master.
Issey Miyake simple, sleek and
elegant and I would be Ken Hom is celebrating 30 years as one of our
Dolce & Gabbana a bit more favourite and most respected television chefs.
You can download Kens anniversary booklet,
ounce and air! 30 Years Of Great Food, at kenhom.co.uk.
bbcgoodfood.com Birthday 2014
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