Innholdsfortegnelse for February 2015 i Good Food

February 2015 Okay, it’s on a bigger scale (four ovens, several testers and a kitchen that’s busy five days a week), but we’re as conscious as any home cook about sticking to our budget, avoiding waste and, of course, creating realistically priced recipes for you to cook. So with our focus firmly on moneywise meals, this issue proves that you can enjoy fabulous, filling food with family or friends, without blowing your budget (p54). This month’s highlights include cheap but very cheerful ways to entertain, from hearty chillies (p80) to our cover star dish (posh toad!) on page 7. We’re also serving up new nourishing, healthy recipes that deliver on nutrition, but cost far less than you’d think. Enjoy all your cooking this month, P.S. Talking of food you’re sure…

Ultimate toad-in-thehole with caramelised onion gravy There are a few rules for achieving a perfect toad-in-the-hole. Use a heavy metal roasting tin or an enamel baking dish – something that will hold the heat well. A glass or ceramic dish just won’t do. Whatever you do, don’t open the oven until the pudding is gloriously puffed and on the darker side of golden brown. If your oven doesn’t have a glass door, be brave and wait! SERVES 4-6PREP 20 mins plus 2 hrs resting COOK40mins 140g/5oz plain flour 4 large eggs 300ml/1/2pt semi-skimmed milk 1 tbsp wholegrain mustard handful of woody herbs, leaves picked and chopped (we used 6 sage leaves, 4 rosemary sprigs and 4 thyme sprigs), plus a handful, fried until crispy, to serve (optional) 2 tbsp sunflower…

Whatever the season, this course will transport you far from its central Cambridge setting to a welcoming Italian kitchen. Classes are led by Tine Roche, the school’s managing director, who also runs culinary trips to Le Marche in Italy. Her love and knowledge of seasonal Italian cooking is infectious, as she weaves her accounts of the sights, smells and customs of Italy into the lesson. The dishes vary with the seasons, but the four-hour class will always involve making bread and fresh pasta, followed by a main course and dessert. On the day, our dishes included focaccia; tagliatelle with wild mushrooms, and a wonderful lemon cake with pear & almonds. Tine gave lots of tips, ranging from how to choose yeast to how to fit bread-making into a busy schedule.…

At their best now Fruit & veg • Bananas • Blood oranges • Brussels sprouts • Cabbage – red, white, green and Savoy • Cavolo nero and curly kale • Celeriac • Chicory • Forced rhubarb • Jerusalem artichokes • Kale • Leeks • Lemons • Limes • Onions • Oranges • Parsnips • Pomegranates • Pineapple • Purple sprouting broccoli • Satsumas • Seville oranges • Spring greens • Swede Fish & seafood • Crab • Haddock • Hake • Mackerel • Mussels • Oysters • Scallops Game • Rabbit • Turkey • Venison…

VEG BOX CHALLENGE PORTOBELLO MUSHROOMS These oversized chestnut mushrooms are fantastically versatile. They work equally well baked or grilled whole, or slice and use as you would chestnut or button mushrooms. As with all mushrooms it’s a good idea to brush or wipe them before cooking to remove any dust or soil – don’t be tempted to wash them unless they’re really dirty, as they could absorb the water and lose the best of their flavour. On toast Slice then fry with garlic, butter and chicken livers. Season and mix with chopped parsley. Serve on toasted brioche. Stuffed Turn upside down, remove the stalks and fill the cavity with blue cheese. Top with a mix of breadcrumbs and chopped herbs, then bake gently until the cheese has melted and the…

My conscious strategy to only shop in a supermarket once a month began after I lived in Strasbourg for four years. I discovered that the French don’t do all their food shopping in hypermarkets or ‘grandes surfaces’, because they prefer to buy their fresh food more frequently in independent food shops and markets. Why? Quite simply, they believe that these sources offer better quality. I adopted this Continental way of shopping, and once back home in the UK, I just couldn’t resume the weekly supermarket trip that I had previously never questioned. I found it tedious and depressing. I loaded up with the same stuff, overbought, filled my bin with packaging, and wasted too much food. I hated the experience so much that, in 2004, I even wrote a book…

Quesadilla pancakes SERVES 4 PREP 20minsCOOK 10 mins 2 red peppers, chopped into small pieces 140g/5oz red Leicester, grated 4 tbsp chopped fresh coriander 8 shop-bought pancakes 1 tbsp butter 1 garlic clove, crushed 1/2 tsp ground cumin 400g can kidney beans, drained juice 1 lemon 1 red chill, deseeded if you don’t like it too hot, sliced (optional) 2 avocados, sliced 2 Little Gem lettuces, sliced 1 Heat oven to 180C/160C fan/gas 4. Scatter the peppers, cheese and coriander over 4 pancakes. Season well and cover each one with another pancake to make a sandwich. Place the quesadilla pancakes on baking sheets and cook for 5 mins in the oven until the cheese starts melting (you may need to do this in batches). Repeat with the other 3 and…

Growing up in Chicago in the early sixties, Ken Hom earned pocket money working in his uncle’s Chinese restaurant. He started giving cookery classes to fund his university fees and was spotted by Madhur Jaffrey, who recommended him to the BBC. Since his first TV series, Ken Hom’s Chinese Cookery, in 1984 he’s been one of our most revered authorities on Chinese food. How will you be celebrating Chinese New Year? I’ll be having a big Chinese banquet in London with friends, as I’ve done for more than 30 years. London has some of the best Chinese food in Europe. What are the main food traditions? Think of it as Christmas, New Year and Easter rolled into one. In China it lasts for about two weeks. The food is linked…

Everyone thinks that because I’m a modern chef, my kitchen at The Hand & Flowers pub is packed with water baths and smoke guns. The truth is that my food is based more around traditional cooking methods than it is about any new bits of kitchen equipment. Slow-cooking in salt crust, you could say, is the ancient equivalent to the modern-day sous vide – cooking in a water bath. Both methods amplify the flavour of the ingredients as they steam in their own juices. However, I prefer the salt crust as it adds a sense of drama and there is more technique for you to learn. Saying all that, I do then blast the lamb with a blowtorch, which is more up to date! If you want to up your…

RICK & JACK’S MENU FOR FRIENDS Cantabrian prawn cocktail Grilled miso salmon with rice noodles Floating islands with caramel sauce Tell us about the new restaurant. RICK We’ve had an eye out for our first place beyond Cornwall for a while. Winchester has a particular pull for us because my oldest son Ed lives just outside the city and my brother was at Winchester College years ago. I’ve been coming to this city forever. JACK The site was a restaurant before, so a lot of the infrastructure was in place, which helped. Even so, it’s been quite stressful, but very exciting. Have you discovered good local suppliers? JACK We announced we were opening in Winchester and within two days we had our new fruit, veg and dairy suppliers on board.…

‘I have a steam oven, warming oven, grill and owave. The steam is fantastic for baking ds and roasting. My Magimix has a p attachment, which I to sieve all the fruit for my jars of jam’ Thane Prince began her career as food columnist for the Daily Telegraph. After leaving the paper in 1999, she opened the successful Aldeburgh Cookery School in Suffolk and wrote several recipe books. This year, she is again judging contestants’ preserving skills on the second series of the BBC Two’s The Big Allotment Challenge. She lives in central London with her husband. You can watch previous episodes of the series on BBC iPlayer and find recipes at bbc.co.uk. Good reads When did you move back to London? We’ve been here six years. When my…

Veggie wholewheat pot noodle Yuzu, a small orange fruit, has been hailed as the latest superfood for its high vitamin C content. It looks a bit like a tangerine and has a zesty citrus flavour.You’ll find yuzu juice inWaitrose and Asian supermarkets. SERVES 2(easily doubled)PREP15 minsCOOK8mins 100g/4oz dried wholewheat noodles 2 tsp groundnut oil 1 red pepper, cut into fine strips 1/2 large courgette, cut intomatchsticks 50g/2oz frozen shelled edamame beans 25g/1oz beansprouts 1 carrot, peeled and cut intomatchsticks handful baby spinach 2-4 tbsp crispy onions, from a tub 2 tbsp roughly chopped coriander FOR THE DRESSING 1 tbsp sesame oil 2 tbsp yuzu juice (or 2 limes, juiced) 1 garlic clove, finely chopped 1 red chilli, deseeded and finely chopped 1 tsp grated ginger 1 Fill a large saucepan…

Donald Russell takes pride in producing deliciously tender meat. The awardwinning online butcher, based in Aberdeenshire, Scotland, specialises in grass-fed, traditionally matured beef and lamb, reared by farmers who care about their animals’ welfare. At Donald Russell, traditional methods are used to mature beef and lamb for up to 21 days, allowing time for the rich flavours to develop and for the meat to become incredibly tender. The Butcher’s Steak Selection includes: Q 2 Ribeye Steaks individually packed (pack weight 190g) Q 4 Pavé Rump Medallions in pack of 4 (pack weight 200g) Q 2 Pavé Rump Steaks individually packed (pack weight 150g) Q 4 Grand Steak Burgers in packs of 2 (pack weight 300g) Q Plus, you will receive 6 Mini Steak Burgers (pack weight 270g) and 4 Pork…

Easy Steam mop, only £24.99 (was £79.99), plus p&p* $$$without resorting to harmful detergents. The mop heats up instantly and eliminates dust mites, bacteria and grime. Featuring a clever triangular mop head and swivel joint to allow it to reach into corners and tight spaces, the mop has a 1300Wmotor that generates temperatures of 90-100C. Suitable for all heat-resistant floors, including hardwood, tiles and stone, the mop comes apart for easy storage. A glider attachment is included for use on carpets. Two handy microfibre cloths are also included. Q Available inwhiteandgreen (order code D6430) or white and blue (order code D7149) Q Apackof threesparemicrofibrecloths is also available for £9.99 (order code D6431) Compact sewing machine, only £49.99 (was £99.99), plus p&p* This compact mini sewing machine is designed to be…

My year in recipes Thank you Good Food for inspiring me in the kitchen all last year. From your delicious Valentine’s Day Stout-braised steak last February (right) to the delightful Crispy filo tart with seasonal veg (May) and your warming One-pan tikka salmon (Nov), I have enjoyed and delighted in trying your recipes. But you excelled yourselves at Christmas! I made 12 Snow globe hot chocolate snowmen in jam jars for my son’s friends, a lovely batch of the Chorizo jam, and more batches of mince pies than ever before – all due to the melt-in-the-mouth, gluten-free pastry recipe (all Nov issue). Thank you, and here’s hoping for another year of scrumptious recipes and interesting articles. Lucy Henderson, Hampshire • Find all these recipes at bbcgoodfood.com. Lucy wins three bottles…

Richard began training as a baker in his native Brittany aged 14, and has worked as a chef and baker in Britain for more than 20 years. He opened his award-winning cookery school, The Bertinet Kitchen, in Bath with his wife, Jo, 10 years ago. Angela is such a darling. We met about 15 years ago. She was working for Gordon Ramsay and I was working with Jean-Christophe Novelli. My first impression of her? There are only a few people in the world who have got an aura about them. She’s got a personality that puts everyone at ease, she has that warmth about her. Angela cooks like she is – she’s very generous, the kind of cooking that comes from the heart. When she teaches at the school, people…

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. Gareth Thomas, from Chorley, Lancashire, likes the spice of Italian and Mexican dishes. His top tip is to put garlic cloves in the microwave for 10-15 seconds so that they peel more easily. Adam and Clare Dolphin, from Hampshire, say they aspire to fine dining with friends, but occasionally they get it disastrously wrong! Chocolate brownies always cheer them up. Jim McGuckian, from Selkirk in Scotland, is keen on Middle Eastern food and his favourite chef is Yotam Ottolenghi. Jim’s…

Season with seaweed As an island race,maybe it’s not surprisingwe’ve been eating seaweed forcenturies.Youmightbefamiliarwith laver–mostcommonlyused inWelsh laverbread–which is thesamevarietyof sea lettuce(as it’ssometimescalled)as Japanesenori, used insushi. More recently, foodwritersandtopchefs, includingReneRedzepi fromDanish restaurantNoma, havebeenusing seaweedtoaddasavouryumami flavour to dishes on theirmenu. Nowwecanall addalittleof thedeep, savouryrichnessof seaweedtoour plates as supermarkets are starting to stock seasoningwith added seaweed – for example, salt grinders fleckedwith seaweed(Bartorganicsalt&seaweed, £3.99,Waitrose, below). Oneof thebenefitsof seaweedasa seasoning is its naturally high iodine content, which is vital for good thyroid function. Inaddition, it isagoodsource of ironandhigh invitaminC. Dried seaweed alsomakes a good table seasoning without any salt; scatter small crumblesofdriednori overmiso soupsor rehydrate it (asyou would driedmushrooms) and add it tostickyricetoserve withakatsucurry. Ifyouwant totryotherdried varieties, such as kombu, dulse orseaspaghetti, they’reall availablefromtheCornish Seaweed company (cornish seaweedcompany.co.uk). Aswell as seasoning, fresh seaweed ismaking…

TheUKFairtradeFortnight (23February-8March) is celebrating its20thanniversarythismonth. The global organisation launched in Britain in 1994 when it certified the first Fairtrade products on sale in the UK – Green & Blacks Maya Gold bars of chocolate and Clipper tea bags. It started the annual fortnight in 1995. The Fairtrade mark is now a familiar sight on our supermarket shelves, with more than 4,500 certified products available in the UK including Fairtrade rum, quinoa and even footballs. Any product with a Fairtrade mark has been produced by small-scale farming organisations that meet standards to protect workers’ rights and the environment, and support their community (fairtrade.org.uk).…

Blood orange, blossom & pomegranate cake This has a triple whammy of blood orange yumminess – a whole boiled fruit whizzed into the cake batter, candied slices to adorn and punchy sticky syrup to drench it all in. SERVES 8-10 PREP 35 mins COOK 1 hr 45 mins 6 blood oranges, 3 whole, juice of 3 250g pack butter, softened 50g/2oz clear honey, plus 2 tbsp 300g/11oz golden caster sugar 200g/7oz self-raising flour 100g/4oz ground almonds 1 tsp baking powder 4 large eggs 1 tbsp orange blossomwater, plus 1 tsp 140g/5oz full-fat Greek yogurt, plus extra to serve 1 small pomegranate, halved 1 Cover 1 of the whole oranges withwater in a saucepan and bring to the boil for a couple of mins. Get rid of thewater and start again,…

It may look a little different on the fish counter, but hake is a dead ringer for haddock and cod once cooked. Yet, incredibly, we eat a tiny fraction of the UK’s catch (just 1.5 per cent), according to The National Federation of Fishermen’s Organisations – the rest is exported. Most of the hake sold in supermarkets in the UK is the Pacific species rather than our more local European species. This is because stocks of Pacific hake have been more plentiful in recent years. However, the population of local hake from the northern waters (around the Bay of Biscay up to the northern North Sea) is booming and is currently a good choice whenever you can find it. But make sure that you avoid immature hake, which is less…

Fresh ideas formidweek Every meal £2 or less per head Japanese-style mackerel rice bowl SERVES4PREP10 minsCOOK 20 mins 300g/11oz sushi rice 200g/7oz frozen soya beans 150ml/1/4pt teriyaki sauce 1 large garlic clove, crushed zest and juice 1 lemon 4 smokedmackerel fillets, skin removed 4 spring onions, halved and shredded lengthways wasabi paste, to serve (optional) 1 Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins. 2 Meanwhile, mix together the teriyaki sauce, garlic, lemon zest and juice. Heat a non-stick frying pan over a medium-high heat. Brush a little of the teriyaki sauce mixture over the mackerel and sear the fillets, skin-side down, for 1-2 mins. Turn the fish over and add the teriyaki sauce mixture to the pan, bring to…

Signs of spring will start to appear and days will get lighter which will mean that the BBC Good Food Show Spring is almost here! Don’t miss your chance to discover the tastiest spring ingredients as you eat, drink, shop and explore Good Food, brought to life in all its mouth watering glory. Experience the finest seasonal entertainment as you pick up cooking inspiration to freshen up your culinary repertoire and enjoy a delicious day of discovery in Harrogate. With 20% off* tickets start from just £14.80 bbcgoodfoodshow.com | 0844 581 1345 Irresistible ingredients You’ll struggle to resist all the local produce, samples and demonstrations from big name brands and seasonal foods to taste, buy and enjoy. Brand new exhibitors include preserves from Mercers of Yorkshire, treats from A Taste…

MY2015DREAMMENU Flirtini cocktail Ultimate onion rings with bacon mayo Braised ox cheekWellingtons with peppercorn gravy Salted caramel popcorn pots ‘This year, James and I celebrate our tenth Valentine’s Day together On 14 February, we avoid busy, overpriced restaurants and cook a special meal together at home. This time, my menu is dedicated to James’s favourite things – but next year it’ll be his turn to cook for me!’ Ultimate onion rings with bacon mayo This is more of a nibble to serve with a cocktail, rather than a sit-down starter. I like to lightly pickle the onions before cooking, to soften their texture and add a sweet & sour flavour that cuts through the rich batter. SERVES 2 PREP 20 mins plus 1 hr resting and 1 hr picklingCOOK20mins 100g/4oz…

Hazelnut latte cake The perfect cake for the coffee-shop generation, this will cause a stir at any bake off or birthday. If you want to make the cake but feel nervous about the topping design, readmy tip (right) on how to create your own riff on latte art with very little effort. SERVES 16PREP1 hr 30mins plus cooling and chilling COOK 25 mins FOR THE CAKES 100g/4oz unsalted butter, plus extra for greasing 100g bag chopped toasted hazelnuts 300g/11oz light brown soft sugar 6 tbsp semi-skimmedmilk 1 tsp fine instant coffee powder (we used NescaféAzeraAmericano) – seeWhy use ground coffee?, right 6 large eggs, at roomtemperature 2 tbsp cornflour 175g/6oz plain flour FORTHECOFFEESYRUP 50g/2oz light brown soft sugar 1 tsp fine instant coffee powder 1 tbsp Frangelico (hazelnut) liqueur, or…

‘These are two of my favourite bakes and can be made quickly and cheaply. ake is moist and full of flavour, and raybake is always a hit with my ly. I like to decorate each square with a cherry made from marzipan, but a simple icing drizzle will be finz’ Orange & coriander drizzle cake CUTS INTO10-12 slicesPREP 5 mins plus cooling COOK 1 hr 30mins - 1 hr45 mins 1 large orange 175g/6oz golden caster sugar 2 tbsp coriander seeds 50g/2oz polenta 175g/6oz butter, softened 150g/51/2oz self-raising flour 1 tsp baking powder 3 eggs FOR THE DECORATION 1 orange 50g/2oz golden caster sugar 100g/4oz icing sugar 1 To make the cake, put the orange in a saucepan, cover with water, bring to the boil and simmer for 1 hr…

YOUR SHOPPING LIST We used supermarket own brands to keep the cost down and included the price of curry powder, honey, tomato purée and other items you might already have – so your bill could end up being less than ours. Meat, fish & dairy • 200g tub 0% fat Greek-style yogurt 50p • 360g pack of 2 chicken breast portions £2.53 (if you are vegetarian, use 300g pack Quorn chicken pieces, £2) • 1 large mackerel, ask the fish counter to remove both the fillets £2.20 (if you are vegetarian, use a 200g pack lighter feta, £1.35) • 6 eggs 89p Vegetables & fruit • 2 oranges 60p • 1 lime 25p • 1 garlic bulb 30p • 1 avocado £1 • pack coriander 70p • twin pack of…

Warming and rich, the traditional cauliflower cheese recipe is laden with fat from cheese, milk and butter. For my updated version, I’ve discovered ways to lighten it and still create a silky-smooth sauce, without compromising on the indulgent cheesy taste. The cheese sauce makes or breaks this dish – you want the flavour and texture to offset the mildness of the cauliflower. I was off to a good start when I decided to abandon the traditional roux so that no butter was used. Instead I warmed some semiskimmed milk, then thickened it with cornflour. The sauce was definitely silky, but it lacked flavour and richness. I had also replaced the traditional cheddar with Edam, as it’s lower in fat, and that wasn’t helping either. I found a remedy by infusing…

Here are Barney’s three tips to help you make the best pancakes ever (recipe, right) this Shrove Tuesday – 17 February. The right consistency Your pancake batter should be the same as double cream or runny custard – pourable, but not liquid, and it should leave behind a thin layer on the back of a spoon. Coat the pan Swirl the mixture around the hot pan and, when it’s completely coated, pour any excess back into the jug. If you haven’t poured enough in, fill the gaps with spoonfuls of batter. Turn it over When properly cooked on the bottom and curling away at the sides, loosen the pancake completely with a spatula and turn it over with one quick twist of the wrist. Feeling brave? If you want to…

Golden caster sugar You may be familiar with the refined white version of this storecupboard staple, but the unrefined golden variety will bring a golden hue and subtle buttery taste to your cakes and bakes. This is the highest-quality caster sugar available (see Buy the best, below), and a real all-rounder that works for light sponges, shortbread, biscuits, meringues and macaroons. On the rare occasions that you want a super-white result – say, making meringues – you may want to forfeit flavour for colour, but otherwise golden is our favourite by far in the Good Food Test Kitchen. Granulated sugar This is the one you put in your cuppa, and it adds crunch and sparkle when sprinkled over biscuits or berries, or used in crumble toppings in place of finer-ground…

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 suggestions for leftovers. •…

LIVE SHOWS O ONLINE O DIGITAL O MOBILE This month, great food that costs less and healthy meals that taste great good food eat well SHOW Lorraine live! Our new Eat Well Show, featuring an exciting line-up of food, health and fitness experts, is dedicated to showing you how to balance your love of food with a healthier lifestyle. Watch TV chef and author Lorraine Pascale demonstrate some of her new healthy recipes on stage. Her recent book, A Lighter Way to Bake, is a collection of sweet and savoury treats with less sugar, fat and salt. • BBC Good Food Eat Well Show, London Olympia, 27 Feb–1 March. For tickets, visit bbcgoodfoodeatwellshow.com. New healthy eating magazine Make it easier to stick to New Year resolutions with our collection of…

NATURAL FOODS Deliciously Ella by Ella Woodward (£20, Good Food offer price £18, Yellow Kite) When Ella developed a rare condition affecting her nervous system, she was determined to fight back through diet. She read all she could and started blogging about her efforts to devise plant-based meals that were healthy and delicious. Her recipes are all free from dairy, sugar and gluten, and are also easy to cook. Included are snacks packed with superfoods, plus menus for casual entertaining. An inspiring book whether you have to avoid sugar, dairy or gluten, or just want to cut down. EASY FIVE-A-DAY Five by Rachel de Thample (£14.99, Good Food offer price £13.49, Ebury Press) We know that we should eat five or more portions of fruit and veg a day, but…

TVpresenterDavinaMcCall gave up processed sugar for threeyears, thenhadtoeat it againwhen she trained for a500-miletriathlonacrossBritainforSports Relief lastspring. She’ll beat theBBCGood FoodEatWell showinLondon(Feb27-1March) toexplainhowsheditchedsugar forasecond time, andwhy it’sworththeeffort ‘Ihadtostarteatingsugar togetall thecalories I neededduringmySportsRelief challengeasIwas exercising17hoursaday, everydayforaweek,’ explainDavina. ‘Theywere just forcingcaloriesinto meandalotof itwasstuff likeexercisegels,which arepackedwithsugar. Itall just rebootedmysugar addiction. But I’ve managed to kick the habit again,andwrittenabook intheprocess–Davina’s 5Weeks toSugar-Free(£16.99,Orion). ‘The recipes do include sweet ingredients – no artificial syrups,butsomenaturallysweet things suchasmaplesyruporhoney. I’manti refinedsugar. WhenIwantsomethingsweetnow,Imakeapeppermint teaandpossiblyaddaspoonful ofhoney.AndIeat lotsof nuts.Myfirst rule istoneverevereatanythingthatsays lowfatonthe label – lowfatgenerallymeanshighsugar. Ourbodiesneedfat, but theydon’tneedprocessedsugar. ‘Ano-sugarbreakfast isachallenge. Thefirst thing I’ddo isbanishwhitebreadfromyourbreakfast–banish allwhitecarbs infact.Andget ridof jam. I likeatoasted wholemealbagelwithavocadoornutbutter.Andanything witheggs.Ormakeyourownmuesli – it’ssoeasy, just put theoatsandnutsonatray,andbake intheoven. ‘Thething I’venoticedsince I’vestoppedeatingsugar again isthat feelingof freedom–Ifeel liberated. There’s nopointdoingthe exercise if you don’t double it upwith healthyeating,soit’snicetoputmymoneywhere mymouth iswiththisbook!’ Formore details and to book…

Leek & freekeh pilaf with feta & toasted pine nuts Freekeh is made from durum wheat, the wheat used to make pasta flour. Harvested green, it is sun-dried.The piles of grain are then carefully set alight, so only the straw and chaff is burned.The high moisture content of seeds prevents them burning – but they do gain a slightly smoky flavour. Freekeh has a mild taste and creamy texture, and you can use it in all your favourite bulghar and quinoa recipes. LEEKS Leeks are a great way to add flavour to a wide range of dishes, and are surprisingly versatile. Boiled or steamed, the white part in particular is mild and refined in flavour; you can even purée it with a little butter to make a silky onionflavoured sauce.…

Everyone is looking for value these days, and that’s what the supermarket own-brands promise. But how do they add up when it comes to flavour? We enlisted four Good Food readers to join us in our Test Kitchen in London as we undertook a marathon session of cooking, tasting and testing to discover the best range of budget choices. Together, our team and our readers tried more than 200 products from the UK’s nine leading supermarkets to come up with our 23 star buys. To ensure that we judged solely on taste and appearance, we removed all packaging and served it all in plain bowls and cups. Our testers Vivienne Kennedy, 47, mature student from Somerset ‘I live with my two youngest children Simon, 17, and Dominic, 18. I do…

Meet this month’s taste team We sent Cassie and Jack’s brilliant budget recipes to Gemma Jacob, who lives in St Albans, Hertfordshire, with her husband Damian and their children Harry, seven, Bobby, three, and six-month-old Nancy. Gemma says: ’Cooking cheap meals is easy enough, but eating a varied and interesting diet on a budget is another challenge altogether.’ Read her verdicts overleaf Jack Monroe came to prominence two years ago with her blog, A Girl Called Jack, documenting how she fed herself and her young son on just £10 per week. Her thrifty, nutritious recipes and tips quickly gained a following, and she has since written two recipe books. Her most recent is A Year in 120 Recipes (£18.99, Michael Joseph). ‘I didn’t set out to write about food when…

Look forward to summer and get ahead by booking a date with themost gloriously seasonal food and drink Show of the summer. With sizzling entertainment from top chefs, summery inspiration to get your taste buds tingling, shopping opportunities at every turn and plenty to indulge in as you taste your way around the show. Get all the ingredients, equipment and accessories you need for a summer full of alfresco dining, barbeques, fabulous outdoor living, growing your own and gorgeous gardens. With 20% off* tickets start from just £19.40 bbcgoodfoodshow.com | 0844 581 1345 Shop until you drop You’ll discover a shopping paradise as you explore the aisles full of small producers, big brands, high street heroes and retailers with food, drink, gadgets and accessories too. Meet, sample and buy from…

The Ultimate Chilli, p84 The vegetarian Chilli, p84 Whenever inspiration fails for a family supper or party, one dish that always fits the bill is chilli con carne. Likemy favourite little black dress, it can be dressed up or down. A spoonful of soured cream and snipped chives, grated cheddar or slices of avocado smarten it up while quelling its heat. Guacamole and cheesy tortilla chips turn it into a feast. Chilli’s origin is vague but rooted in Texas, where it is associated with the famous ‘chili queens’ of San Antonio, who set up their stalls in the late 1880s. Chili, or chilli as it became known in this country, is a corruption of the Spanish ‘chile con carne’, meaning chilli with meat. Those early meat and chilli stews were…

‘Smarter than your average vegetable tart, these dinner party pastries have layers of flavour, from the caramelised onions on the base to the fresh of crumbled feta on top’ Spiced beetroot & feta tarts with tahini-dressed leaves To get ahead, you can make the caramelised onion base and cook the beetroot in the morning or the day before. Once cool, store in the fridge in an airtight container.The dressing can also be made in advance – it may thicken up when chilled, so simply add a splash of water before serving. SERVES4PREP 35 minsCOOK 21/2 hrs 6 beetroots (about 750g/1lb 10oz), roughly the same size, scrubbed and trimmed but not peeled 4 garlic cloves, unpeeled 4 tbsp olive oil, plus 2 tsp 2 tsp each of coriander seeds and cumin…

This month Q The Great Comic Relief Bake Off Q A Cook Abroad Q Saturday Kitchen The Great Comic Relief Bake Off Mary Berry and Paul Hollywood return in February for a celebrity fundraiser on BBC One. These recipes from The Great Comic Relief Bake Off are ideal for a Red Nose Day bake sale Mary’s Florentines MAKES 18PREP50minsCOOK15 mins 50g unsalted butter 50g demerara sugar 50g golden syrup 50g plain flour 25g dried cranberries, finely chopped 50g candied peel, finely chopped 25g blanched almonds, finely chopped 25g walnut pieces, finely chopped 200g dark chocolate (70% cocoa) 1 Heat oven to 180C/160C fan/gas 4. Line 3 baking sheets with baking parchment. Add the butter, sugar and syrup to a pan and heat gently until the butter has melted. 2 Remove…

Exclusive BBC Good Food magazine offer All bookings will receive two free tickets to a BBCGood Food Show* Lake Como, St Moritz and the Bernina Express Eight days half-board fromonly£809pp** Selected departures from April to October 2015 Onthisvariedtour, youwill exploreLakeComo, oneof themostbeautiful lakes intheworld, plussomestunning iconsofnorthern ItalyandSwitzerland. These includetheLakesofMaggioreandLugano, theAlpssurroundingStMoritz, a fantasticrail journeyontheBerninaExpress, andthemedieval townofBergamo. Fully escorted price includes: • Return flights fromBirmingham,Bristol,Dublin, East Midlands, Edinburgh, London Gatwick, London Heathrow, London Stansted, Luton or Manchester. • Sevennightshalf-board, staying infour-staraccommodation. • Visit toStMoritz intheheartof theSwissAlps. • Travel onthestunningBerninaExpress, oneof theworld’smostspectacular railway journeys. • Visit toLakeMaggiore. • Guidedtourof thetownofBergamo. • Visit tothecityofLugano. • Lake cruise to the enchanting village of Bellagio. • Privatevisit toVilladelBalbianelloand itsmemorablegardens. • Escorted by an experienced tourmanager. Visit gfdriviera.co.uk to view the video highlights of the trip. Lake Garda,…

Spinach salad with sesame dressing SERVES 2PREP5 minsCOOK1 min 900g/2lb spinach 2 tbsp tahini 1/2 tbsp miso glaze or white miso paste 1 tsp sesame oil 1 tsp golden caster sugar 2 tsp yuzu (or lime) juice 1 tbsp toasted sesame seeds 1 Boil the kettle and put the spinach in a large colander set over the sink. Pour over enough boiled water to just wilt the leaves (you may need to do this in batches), then leave to cool. When cool, squeeze the spinach to get rid of the excess water. 2 Make your dressing by combining all the remaining ingredients (except the sesame seeds) together with 2 tbsp water. (Add a little more water if you want a runnier consistency.) Pour a little dressing over the spinach and…

Steamed bao buns MAKES 18 buns (easily halved)PREP40mins plus 3 hrs 30mins rising and provingCOOK24mins 525g/1lb 3oz plain flour, plus extra for dusting 11/2 tbsp caster sugar, plus a pinch 1 tsp dried fast-action yeast 50ml/2fl oz milk 1 tbsp sunflower oil, plus extra for greasing and brushing 1 tbsp rice vinegar 1 tsp baking powder PER BUN energy 119 kcals • fat 1g • saturates none • carbs 23g • sugars 2g • fibre 1g • protein 3g • salt 0.2g Pickled carrot & mooli MAKES 1 jarPREP15 mins plus at least 1 hr pickling NO COOK 1/2 mooli (about 225g/8oz), peeled and cut into matchsticks 1 carrot, cut into matchsticks 3 tbsp rice vinegar 3 tbsp caster sugar 1 Pack the mooli and carrot into a jar or…

Chicken & mushroom hot-pot SERVES4 PREP 35 mins COOK 25 mins 50g/2oz butter or margarine, plus extra for greasing 1 onion, chopped 100g/4oz button mushrooms, sliced 40g/2oz plain flour 1 chicken stock cube or 500ml/18fl oz fresh chicken stock pinch of nutmeg pinch of mustard powder 250g/9oz cooked chicken, chopped 2 handfuls of a mixed pack of sweetcorn, peas, broccoli and carrots, or pick your favourites FOR THE TOPPING 2 large potatoes, sliced into rounds knob of butter, melted 1 Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions. 2 Once the onion and mushrooms are almost cooked, stir…

Healthy banana & peanut butter ice cream SERVES 4 PREP10 mins plus 1 hr freezingNO COOK 4 ripe bananas, chopped into 3cm/11/4in chunks, then frozen 2 tbsp almond milk 1 tbsp organic peanut butter 1 tsp ground cinnamon 1 tbsp dark chocolate, grated 1 tbsp flaked almonds GiorginaKasler, 24, fromHertfordshire, is an events assistant. Her job involves tastingdishesat top London restaurants so she tries to eat healthilywhen she isn’tworking. 1 Tip the frozen bananas and almond milk into a blender. Blend together to create a smooth consistency. Add the peanut butter and cinnamon, and blend again. Taste and add more cinnamon, if you like. 2 Transfer to a freezer-proof container and freeze for 1 hr. 3 Take out of the freezer and serve with grated chocolate and flaked almonds sprinkled…