Innholdsfortegnelse for March 2015 i Good Food

Whatever your plans, this issue is brimful of inspiration for the food in your life. Why not celebrate Easter with a gorgeous Greek-style lunch? Food writer Tonia Buxton grew up in a traditional Greek family, where Easter is the food celebration of the year. Her amazing slow-roast lamb with lemons and olives, followed by syrup-drenched rose baklava, is an authentic feast to enjoy with your family – see page 74. If you want to spruce up your kitchen before friends come over, Aggie MacKenzie is your go-to girl – check out her commonsense tips for a sparkling kitchen on page 66. Finally, we’re delighted to invite you to an exclusive lunch at the legendary Le Manoir aux Quat’Saisons. Why not treat yourself this spring? For more details, see page 69.…

Chocolate. Just saying the word cheers me up – and that’s before even one seductive square has passed my lips. I get my chocolate fix more or less every day with a chunk or two after dinner instead of dessert. I love the shine, the snap, the melt. Chocolate melts at body temperature with a sensuous and addictive effect, and this – combined with caffeine, sugar and other compounds within it – makes it one of our most popular treats. No wonder that the Latin name for cacao is theobroma , meaning ‘food of the gods’. The subject of choosing chocolate has become as complex as that of coffee or wine, with single-estate growers, artisan bean-to-bar producers and flavour profiles. When I want to bake with chocolate, I consider my…

Duck egg sponge cake Duck eggs are becoming more readily available, either through farm shops or bigger supermarkets. They make the best sponges (both for flavour and texture), but if you can’t get hold of any, substitute 250g weight of beaten hen’s eggs. CUTS INTO 12 slices PREP 1 hr COOK 35 mins FOR THE SPONGE 250g/9oz butter, melted, plus extra for greasing 5 duck eggs (we used Clarence Court Braddock Whites) 250g/9oz white caster sugar 1 tsp vanilla extract 250g/9oz self-raising flour 1 tsp baking powder FOR THE BUTTERCREAM 250g/9oz unsalted butter, chopped, at room temperature 600g/1lb 5oz icing sugar 2 tbsp milk 1 vanilla pod food colouring (optional) FOR THE DECORATION cocoa powder, for dusting selection of mini chocolate eggs 1 Heat oven to 180C/160C fan/gas 4. Grease…

Shaun Hill is chef-patron of the Michelin-starred Walnut Tree Inn ( thewalnuttreeinn.com ) near Abergavenny. His previous restaurant, the Michelin-starred Merchant House, helped to put Ludlow on the food map. He tells Clare Hargreaves about his food haunts and favourites. Earliest food memory My mum was a wonderful person but she was not a cook, although she did make decent soda and potato breads. One day my dad appeared with some live eels. My mother had been brought up in Connecticut, so didn’t have a clue what to do with them. She rang my uncle and asked him to come to cut them up. Most memorable meal This was about 20 years ago, at the Fischerzunft hotel on the Rhine in Switzerland – it was a…

Friday night bite The pleasingly short menu at Turl Street Kitchen (turlstreetkitchen.co.uk), which changes twice a day, signals that chef Carl Isham’s priorities are freshness, seasonality and local sourcing. This relaxed all-day café-restaurant – across three floors of a Georgian townhouse in the heart of the city – has been wowing with its honest cooking since it opened in 2011. Well-priced supper dishes might include a Braised lamb shoulder with spring veg, sourced from Sandy Lane Farm, while puddings could include Beetroot ripple iced parfait. There are ace cocktails too. If you’re there at elevenses or teatime, relax on the sofas with coffee and cake. Profits go to the Students’ Hub, a collection of student-run charities, so you can indulge with a clear conscience. If you prefer a pub atmosphere…

MEET THIS MONTH'S FAMILY Suzette Scoble, BBC Good Food’s designer, lives in London with daughter Tegan, aged nine. Tegan attends after-school dance and music classes throughout the week, and Suzette has a daily commute to tackle, so cooking time is limited. ‘Much to my despair, Tegan has always been pretty fussy,’ says Suzette. ‘I try to include plenty of veg in our meals, but all too often it ends up in a pile on the side of her plate. Tegan doesn’t like anything that is covered in sauce, and because she is very active, she’s constantly asking for snacks that are high in sugar and saturated fat to boost her energy. I’d love some new recipe ideas and tips on getting her to eat a well-balanced…

Things are heating up as we get closer to our Summer Show in June; with seasonal inspiration, entertainment and recipes from the hottest chefs along with gardening and grow your own tips. Find new producers, brands and suppliers offering all the ingredients, gadgets and accessories you need for a glorious summer full of sunny pleasure; alfresco dining, stylish outdoor living, picnics, BBQs and more. Follow our top show tips for all you need to make this your best summer day out. A taste of summer Discover the latest food trends, new seasonal recipes and useful culinary tips from an amazing line up of chefs and experts cooking live on the Summer Kitchen stage, including new healthy Eat Well and indulgent Bakes & Cakes themed sessions too. The Good Food Kitchen…

As we continue the celebrations for our 25th birthday, we are thrilled to invite BBC Good Food readers to a Champagne reception by Laurent-Perrier and a fabulous lunch at Raymond Blanc’s restaurant Belmond Le Manoir aux Quat’Saisons – which has two Michelin stars – in Oxfordshire on Monday 20 April. Tickets for the three-course lunch, including the Champagne reception and specially selected wine with every course, cost £199 each. This also includes a demonstration in the Raymond Blanc cookery school and a tour of the impressive gardens. The team at Le Manoir and I very much look forward to welcoming you there, for what is sure to be a truly memorable experience. THE DATE Monday 20 April THE PLACE Le Manoir aux Quat’Saisons, Oxfordshire THE TIME 10.30am-3pm THE ITINERARY Demonstration…

Whether you pour over fragrant stock, swirl them into curry, or stir-fry with garlic and soy, noodles soak up all the savoury rich flavours they’re paired with. From fat, chewy udon to silky thin ramen, each type is prized for its unique character. Last year saw the rise in popularity of more and more Asian cuisines, particularly Japanese, Korean and Vietnamese. Ramen bars are popping up all over the country, and Japan is no longer loved just for its sushi. It’s also easier to buy a wide variety of noodles, so you can try the recipes yourself at home. When it comes to eating them, let’s be honest, there isn’t an elegant way to do it – just hunch over the bowl, get your face close to inhale the aromas,…

The dishes I create for Good Food are the sort of thing I like to cook at home for my friends. Quite a lot of the time I find myself reinventing classic British comfort food recipes to put my own stamp on them. Take this fish pie – I’m not keen on mash-topped pies as a rule as I don’t think there’s enough contrast of textures. So my version gets a more crispy topping, using filo pastry instead of mash, which also makes the dish seem lighter. Secondly, I think that too many types of fish and seafood just confuses things. I prefer a more focused and clearly defined flavour, so I use one key ingredient – the bacon of the fish world – smoked haddock. And here it is…

Mary Berry is sitting in her favourite place – her family kitchen – with her two dogs at her feet, daffodils on the table, and a view of her beloved garden. Her test kitchen and her office are next door, so work is never far away. Easter, though, is always a time for family. ‘This Easter we’ll visit my daughter Annabel. We’ll have a big family lunch, the grandchildren will do an Easter egg hunt and we’ll go to church. For Mary, April also means starting work on a new series of BBC’s Great British Bake Off. Alongside fellow judge Paul Hollywood, and presenters Sue Perkins and Mel Giedroyc, she will meet this year’s contestants in April, and most weekends until June will be spent in the marquee. ‘At my…

Flowerpot chocolate chip muffins MAKES 10 mini muffins PREP 10 mins COOK 12-15 mins 3 tbsp vegetable oil 125g plain flour 1 tsp baking powder 25g golden cocoa powder 100g caster sugar 1 large egg 100ml milk 150g milk chocolate chips 25g chocolate cake decorations such as vermicelli sprinkles or chocolate-coated popping candy 20 rice paper wafer daisies (these come in packs of 12, so get 2 packs) YOU WILL NEED 10 mini terracotta pots (see below) 1 Heat oven to 180C/160C fan/gas 4. Lightly oil the inside of the terracotta pots with a little vegetable oil and place on a baking tray. Place a paper mini muffin case in the bottom of each pot. 2 Put the flour, baking powder and cocoa in a bowl and stir in the…

As a health writer and editor, I was curious about this much-talked-about regime and wanted to see if it would work for me. After a week of gorging on whole foods, I felt clean from the inside out, my skin was glowing and I felt truly nourished. However, by week two I was feeling lethargic and fed up. My body wasn’t used to relying solely on fat and protein for energy, and was crying out for carbohydrates. I struggled to concentrate, and simple daily tasks became a challenge, while the prospect of exercise seemed impossible. I lasted three weeks – nine days shy of the 30 you’re advised to commit to. I’d lost half a stone, but felt tired and low. Once I started eating normally again I quickly put…

Striped chocolate Easter egg This is a really satisfying ‘I made that’ project. Getting familiar with tempering – or the art of creating chocolate with the perfect shine and snap – will take your chocolate work to another level. It will also give Florentines, macaroons and choc- chip cookies a professional finish. MAKES 1 x 14cm, 2 x 10cm or 4 x 8cm eggs PREP 45 mins plus cooling and chilling COOK 10 mins 200g/7oz good-quality milk chocolate, about 36% cocoa solids TO DECORATE 200g/7oz good-quality white chocolate pink food colouring gel (optional) 100g/4oz plain chocolate, 70% cocoa solids (optional) PER 8cm EGG energy 674 kcals • fat 42g • saturates 24g • carbs 64g • sugars 60g • fibre 2g • protein 10g • salt 0.2g Equipment you’ll need…

Josceline Dimbleby, 73, one of Britain’s best-loved food writers, has published more than 20 cookbooks and won many awards. Her childhood, as the daughter of a diplomat, inspired a love of travel that has influenced her cooking and writing. She has three children with her ex-husband David. When Henry was about 12, we all went to India after Christmas. We knew a woman who ran a hotel and she put us up for free. Henry realised ‘free’ meant free food too, and ordered huge amounts of room service. I was really bad at letting my children cook because when they were young I was always doing cookery books. It’s very laborious, in the kitchen by yourself, writing down every single ingredient. The children came home from school and I’d say…

Each month, BBC Good Food readers are the first to cook some of our brand-new recipes before they appear in the magazine. We send them the recipes and pay for the ingredients; they test the dishes at home and give us their verdicts. Read their comments on our recipe pages. Sarah Hargreaves, from Cheshire, enjoys making tapas and Middle Eastern food for friends. If she needs cheering up, fresh pasta with homemade sauce does the job! Edward Devine, from Cumbria, loves Worcester sauce, and uses it in all types of cooking – even on bacon sandwiches. His signature dish is slow-braised peppered beef. Ann Scott is from Cheltenham. Her favourite recipe is for Cornish pasties – her grandma taught her to make them. She uses her 2009 Christmas issue of…

When I began creating recipes for this feature, I felt like Baldrick, the character from Blackadder, lusting after his beloved turnip. Compared with a crinkly Savoy, black cavolo nero, spring greens and even crisp red and white varieties, a plain old cabbage with a round head of tightly packed green leaves can seem an unlikely object of desire. But I’m not alone in my love of the humble vegetable. Eating out recently, I enjoyed a stand-alone dish that was simple yet stunning – no more than a wedge of steamed and buttered green cabbage with toasted nuts and sharp cheese. It was fresh, expertly cooked and seasoned, and hands-down the winning plate that evening. Most of the brassica family, to which cabbage belongs, go well with a few usual suspects:…

During her career as an interior designer, the only plants Estelle Brown (left) dealt with were those printed on fabrics and, by her own admission, she was a dismal gardener and cook. Now she gets her hands dirty growing edible plants all over her West Yorkshire home town of Todmorden. Seven years ago, Estelle and a group of like-minded townsfolk decided self-reliance in food was vital to the formerly rich mining town. So they planted herbs, vegetables and rhubarb in public places, from car parks to the health centre, the railway station and police station. Townspeople can pick and eat the crops when they wish, and all the local schools are now involved. ‘We call them propaganda gardens, because when people see them, they’re inspired to grow food in their…

50s THE AUSTERITY Liver & onion stew with mashed potato Mashed turnip dumplings (made from ‘National Flour’ and margarine) Tea with milk & sugar This menu is from 1952, when the country was still deep in the grip of post-war rationing. In order to conserve precious wheat supplies, the wartime government set milling standards so that all flour was wholemeal. This meant that the grain went further, and we had ‘National Flour’ making the national loaf. Strict rationing continued in some form until 1954 and the home cook had to contend with limited ingredients, a badly equipped kitchen – and no fridge. Shopping for food and preparing every meal from scratch was a monotonous daily chore. In 1950, seven out of 10 husbands still came home for their midday meal,…

Bean & barley soup SERVES 4 PREP 5 mins COOK 1 hr 2 tbsp vegetable oil 1 large onion, finely chopped 1 fennel bulb, quartered, cored and sliced 5 garlic cloves, crushed 400g can chickpeas, drained and rinsed 2 x 400g cans chopped tomatoes 600ml/1 pt vegetable stock 250g/9oz pearl barley 215g can butter beans, drained and rinsed 100g pack baby spinach leaves grated Parmesan, to serve 1 Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins. 2 Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer,…

Having grown up in a small village near the Lake District, I conquered northern comfort food and left Cumbria at 18 to train at London’s Le Cordon Bleu school, before heading to India and a job in Delhi’s luxurious Taj Mahal Hotel. I shared the kitchen with visiting chefs from Michelin-starred restaurants and regional Indian cooks, plus apprentices and artisans. Each of us brought something to the table – a little-known style of cooking, a new skill, a dish for sampling. And it’s this shared experience that has shaped the way I cook for my family today. After a trial test in the Taj kitchen, my first assignment was to make lemon cheesecake for 1,000 guests. I’d made the recipe countless times in Cumbria using my mum’s sturdy Kenwood mixer.…

You don’t have to be a food detective to see how I came to pair these two cakes together. I wanted something that represented Easter, and that has to be a simnel cake with its 11 balls of marzipan that signify the Apostles – minus Judas. But I also wanted to create a lighter cake, more appropriate for tea in the garden – something I associate with spring. This brought me to the chequered floral colours of a Battenberg cake, which also happens to be decorated with marzipan. So here it is: a springtime pink and yellow cake, ideal for Easter or any time of year if, like me, you like extra marzipan with your marzipan. Simnel Battenberg cake The yellow food colouring isn’t essential Ð as the natural colour…

WORTH £14.38 Fresh, sweet, homegrown tomatoes are delicious in a salad or eaten straight from the vine. BBC Good Food readers can claim six free tomato plug plants. *Just pay £3.20 postage. You’ll receive: Gardener’s Delight x 2 Sungold x 1 Sweet Aperitif x 1 Black Opal x 1 Green Zebra x 1 (TCC59141) PLUS We have some great savings on these grow-your-own varieties Offer 1  All-Season Sweet Pepper Collection Pre-order for May delivery. A colourful mix of delicious horn-shaped bell peppers. Easy to grow on a windowsill, in a greenhouse or on a sunny patio. • Six jumbo plugs (two each of Astor, Thor and Black Night) £9.99 (TCC57576P). • 12 jumbo plugs (four each of Astor, Thor and Black Night) £14.98 – saving £5 (TCC59142P). Offer 2  Swiss…

Maltesers ®  surprise cake SERVES 15 • PREP 40 MINS • COOK 1 HRS 20 MINS PLUS COOLING • A LITTLE EFFORT 175g caster sugar 175g butter, softened 2 medium eggs 1 medium egg yolk 175g self-raising flour 1/2 tsp vanilla extract 1 x 121g packet Maltesers ® a little apricot jam FOR THE ICING 1 x 121g packet of Maltesers ® 2-3 tbsp single cream or milk 1 Heat the oven to 160C/140C fan/gas 3. Lightly grease a dome-shaped cake tin or 20cm heatproof Pyrex bowl. 2 Beat together the sugar, butter, eggs, egg yolk, flour and vanilla extract using an electric food mixer for about 2 mins until pale. Spoon into the prepared tin or bowl, level the surface and bake for 1 hr 5-10…

Egyptian-born author Claudia Roden went to school in Paris, then studied at St Martin’s School of Art in London. In the late Fifties, she started collecting recipes from the growing expat community of Egyptians who had fled the Suez crisis – beginning a lifelong passion for chronicling recipes and food cultures. Her first book, A Book of Middle Eastern Food, was published in 1968 and her 19th, The Food of Spain, in 2011. Claudia has won many international awards throughout her career, including the Life Achievement Award from the Guild of Food Writers in 2012. She lives in north London. How has your kitchen evolved? I’ve been here for just over 40 years. When we arrived, we didn’t do any breaking of space or anything like that – just painted…

Lighter Coronation chicken & avocado sandwich A traditional Coronation chicken would be drenched in a creamy curried mayonnaise sauce. This version substitutes the calorie-heavy mayo with a fat-free Greek yogurt, but keeps all the delicious spicy, fruity flavours of the original. SERVES 2 (easily doubled) PREP 15 mins NO COOK 3 tbsp fat-free Greek yogurt 1 tbsp mild curry powder 4 dried apricots, chopped small bunch coriander, chopped 1 red chilli, chopped (optional) juice 1 lime 100g/4oz cooked chicken, chopped into small pieces 1 avocado 4 slices rye or sourdough bread 160g pack ready-chopped mango, sliced 1 Little Gem lettuce 1 In a large bowl, mix the yogurt, curry powder, apricots, coriander, chilli (if using) and half the lime juice. Add the chicken pieces and stir to coat in the…

Lighter Chicken cacciatore An Italian classic, which means ‘hunter’s stew’, this dish is often traditionally cooked with a whole jointed chicken, pancetta and a good slug of olive oil. All delicious, but high in fat. With just a few small changes, I’ve reduced the fat levels and the calories, but it still tastes so good. It’s also smart enough to serve for a gathering with family or friends. SERVES 4 PREP 15 mins COOK 50 mins 1 tbsp olive oil 3 slices prosciutto, fat removed, chopped 1 medium onion, chopped 2 garlic cloves, finely chopped 2 sage sprigs 2 rosemary sprigs 4 skinless chicken breasts (550g/1lb 4oz total weight), preferably organic 150ml/ 1/4pt dry white wine 400g can plum tomatoes in natural juice 1 tbsp tomato purée 225g/8oz chestnut mushrooms,…

Udon noodles A favourite in Japanese cuisine, these thick, chewy noodles have a springy bite and are eaten in stir-fries (yaki udon), soups or served cold with a dressing. You need to cook them in a large pan as they are very starchy and can easily stick together. The thickness of the noodles varies, so cook following pack instructions, then rinse well in hot water. Most supermarkets sell the dried variety and also a ready-to-use or ‘straight-to-wok’ type, which is great for stir-fries. The dried noodles have a better flavour, but – for the best quality – visit an Asian food store and try frozen udon noodles. They have an amazing toothsome texture and can be boiled straight from frozen. Soba noodles Made from both ground buckwheat flour and wheat…

All the recipes in Good Food magazine are tested thoroughly before publication, so they’ll work first 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 great result every time. 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 it’s not possible, we try to include…

Live from Harrogate Back by popular demand, the BBC Good Food Show Spring returns to Harrogate next month. We’re really excited about our line-up of celebrity chefs, plus the chance to sample and buy quality food from a huge range of artisan producers. Great news – Paul Hollywood will be joining Mary Berry in her Supertheatre sessions, so this is your chance to see the baking duo cooking live. There’s more on-stage entertainment from the Hairy Bikers and James Martin. • BBC Good Food Show Spring, HIC Harrogate, 10-12 April. For details and to book, turn to p61 or visit bbcgoodfoodshowspring.com. Marathon meal plans Whether you’re training for a 5k or taking on a marathon, bbcgoodfood.com’s running hub has a wealth of training and nutrition advice to get you over the line.…

Veg box challenge Spinach This tender green leaf, with a distinctive iron-rich taste, is available year-round, but for the freshest, most tender leaves, pick up a bag in the spring. The mild young leaves (known as baby spinach) can be eaten raw, while older, larger spinach leaves are best cooked. Due to the high water content, it will reduce to a quarter of its size when cooked. Wash thoroughly to remove any grit, and cook quickly by steaming, stir-frying or sautéing. Finish with a knob of butter and sea salt. Green smoothie Blend raw baby spinach, avocado, banana and pineapple with 1 tsp coconut oil for a tropical, protein-filled breakfast. Penne Florentine Coat your penne or pasta of choice with a creamy tomato sauce and toss through handfuls of spinach…

Potato & pesto pizza SERVES 2 PREP 15 mins COOK 35 mins 200g/7oz baby potatoes 145g pack ciabatta bread mix 1 tsp olive oil, plus extra for greasing 2 tbsp green pesto 125g ball mozzarella, grated large handful rocket 1 Bring a pan of salted water to the boil, drop in the potatoes and simmer for 15 mins or until tender. Drain and leave to cool a little, then slice. 2 Meanwhile, heat oven to 220C/200C fan/ gas 7. Prepare the bread mix following pack instructions. Roll out into a rough circle, about 28cm diameter, then transfer to an oiled baking tray. Set aside for 15 mins. 3 Spread the pesto over the pizza base. Scatter over half the mozzarella. Top with the potatoes and remaining cheese. Drizzle the oil…

There’s a fabulously seasonal day out in store for you at the BBC Good Food Show Spring in Harrogate this April. Plan your delicious day with the hottest celebrity chefs in the Supertheatre, discover kitchen secrets on the Interview Stage, meet incredible food and drink producers and taste an amazing range of scrumptious ingredients and gourmet produce. You’re sure to have an inspirational, memorable and indulgent experience, perfect to share with family and friends. 1 Entertainment for starters Don’t miss seeing one of our awe-inspiring headline stars like Paul Hollywood, Mary Berry, James Martin, The Hairy Bikers, John Torode and Brian Turner cooking seasonal dishes live as they entertain you with their amazing talent and witty banter. Every ticket includes a show in the stunning Edwardian theatre, so get your…

Got that sinking feeling? 1 If your stainless-steel sink looks dull or has rusty stains, here’s how to get it to gleam again. Squirt a little washing-up liquid over the surface, then scrub with a dampened pot scourer. Rinse and wipe with a cloth dipped in household white distilled vinegar (but not white wine vinegar, which is different) then buff dry with either kitchen roll or scrunched-up newspaper. You’ll need sunglasses to look at it now! 2 Does your kitchen sink outlet smell, or is water slow to drain away? Put a handful of soda crystals (Dri-Pak, around £1/kg from supermarkets) plus a tablespoon of bicarbonate of soda at the mouth of the drain, then pour over a kettle of boiling water. Stand back and watch the action – it’ll…

NORTHERN IRELAND Red Door Tea Room, Ballintoy A couple of miles along the coast from Giant’s Causeway, this little white stone building dishes up hearty local food, scones and a welcome cup of tea – served in traditional cups and saucers. It’s a fantastic pit-stop for walkers or cyclists in need of a break, but worth a visit in its own right. (028 2076 9048) KENT Tiny Tim’s Tearoom, Canterbury In one of the oldest buildings in Canterbury, dating back to the 1600s, you’ll find Tiny Tim’s Tearoom. It sells a range of loose-leaf tea, scones and hot chocolates, as well as lunch. The team also runs a Pudding Society once a month for dessert fanatics to spend a night indulging in classic British puds. (01227 450793, tinytimstearoom.com) DEVON Greys…

Online www.thompson-morgan.com/GFP48 Post Send your order, payment details and name and full address, including £3.20 to cover postage, to: BBC Good Food FREE Tomatoes Offer, Dept GFP48, PO Box 162, Ipswich, Suffolk IP8 3BX. To order any of the additional special offers, simply write the code and quantity required on a piece of paper and send with payment, full name and address. Payment Please make cheques payable to ‘Thompson & Morgan’ and write your details on the back. Or send your credit/debit card details along with your name and address. Phone Call 0844 557 1685 quoting reference GFP48 with your credit/debit card details and stating the item(s) you require. Minimum telephone order £10. Terms and conditions Free tomatoes will be dispatched from April 2015 onwards. Other orders will…

MasterChef To mark the return of MasterChef this month, we have two favourite recipes from former champion Thomasina Miers. MasterChef returns to BBC One this month. Caramelised scallop, avocado & orange salad This is one of the most delicious recipes I have created, and it really doesn’t take that much time to make. I cook it for really special occasions, knowing that it will thrill friends and also involve me in no last-minute work – you can prepare everything in advance and sear the scallops at the very end. SERVES 6 PREP 35 mins plus marinating COOK 15 mins 4 small garlic cloves, peeled 2 tsp coriander seeds, toasted 2 tsp cumin seeds, toasted 1 chile de árbol (see Petra says, right)…

As a chef, I’ve probably cooked more than a million meals over the past 25 years. Increasingly, I’ve found myself wanting to create dishes that tick all the boxes nutritionally. I’ve always been interested in health and well-being, and now – at the age of 40 – I am also a qualified health coach. I first began adapting to a Paleo style of eating about three years ago – it simply means eating the way our ancestors did (see box, right). Before humans began farming and processing food, they lived on nutrient-dense vegetables, fruits and nuts, seeds, fish, shellfish, poultry and game. They ate none of the highly processed and refined foods that form the bulk of Western diets today. Although I favour a Paleo approach, I’m aware that no…

DO IT BETTER A perfectly boiled egg Get the result you want by following these timings. We used large henÕs eggs dropped into boiling water. When done, scoop them out and into cold water (if youÕre not eating straight away) to prevent them cooking any further. 5 mins Set white, runny yolk, just right for a dippy egg. Serve them with toast soldiers or asparagus spears. 6 mins Liquid yolk, just a little less oozy. Use to top a bowl of steaming ramen (see our recipe on page 84). 7 mins Almost set, but still deliciously sticky, perfect for tuna Niçoise – see bbcgoodfood.com for recipes. 8 mins Softly set – this is what you want to make Scotch eggs. They’ll be easy to peel, and won’t overcook when breadcrumbed…

Spiced lamb pilaf SERVES 6 PREP 10 mins COOK 40 mins 2 tbsp vegetable oil 1 large onion, finely chopped 3 garlic cloves, finely chopped 4 cloves 8 cardamom pods, crushed 2 tsp turmeric 1 large cinnamon stick 2 lamb stock cubes 450g/1lb basmati rice 500g/1lb 2oz lamb leftovers, shredded 100g/4oz raisins 5 spring onions, finely sliced 3 tomatoes, deseeded and roughly chopped small bunch each parsley and coriander, roughly chopped, plus a few leaves picked, to serve 50g/2oz flaked almonds, toasted 200ml/7fl oz natural yogurt, to serve 1 Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins. 2 Crumble the stock…