Innholdsfortegnelse for November 2014 i Good Food

Some of us are planners, and get ahead wherever we can. Others pull their festivities out of the bag at the last minute, seemingly able to spin plates while dishing up! Then there’s the food itself, with new trends favoured by some, and others sticking firmly with trusted, traditional favourites. Here at Good Food we have no option but to be planners, as we work on this issue from midsummer onwards, typically tasting Christmas puddings during a heatwave. This means that we’ve spent plenty of time considering what we believe you want from us. We’re here to help and inspire – whether you like to get organised, or ignore it all for a month before starting your seasonal sprint. This issue includes classic festive dishes, tips and timeplans (p52), but…

Sweet chestnuts are in abundance at this time of year – just make sure you don’t get them mixed up with horse chestnuts (conkers), which are inedible. The sweet variety can be identified by their dense, prickly covering of soft spikes, encasing pointy-ended nuts. Stout boots are essential wear for stamping on the chestnut husks to release the nuts themselves, while good gardening gloves – the kind used for handling roses – allow you to extract the nuts without getting attacked by the husks. On a good year, our basket will be full of plump, shiny chestnuts to take home and roast over the fire. I also like to peel and cook a batch to freeze, ready to be made into stuffing for turkey or goose. Chestnuts are fiddly to…

Edd Kimber 2010 What’s your earliest Christmas memory? Standing on a stool, helping my mum make mince pies. Does your family have a baking tradition? My mum has made her mother’s Christmas cake recipe for as long as she can remember. Have you got a signature bake? I always bake a huge batch of my family’s mince pies. They’re made with a rich pastry and a nugget of almond paste under the mincemeat – it makes them extra special. Any tips for staying calm in the kitchen? Get someone else to do it! No, only joking, the best thing you can do is prepare in advance. What do you look forward to most? Relaxing. It’s a rare break for me, so spending quality time with family is really appreciated. Jo…

We’ve worked out everything you need to do for a traditional turkey with all the trimmings. Not having turkey this year? We’ve suggested two alternative menus on p76. UP TO 1 MONTH AHEAD Make and freeze Cherry pecan Christmas pudding (or make and chill 1 week ahead) Cranberry & marmalade sauce Creamy bread & onion sauce Devil pigs on horseback Red cabbage with juniper & pears 2-3 DAYS AHEAD Make, or prepare and chill Sausage & Bramley stuffing. Can be baked now and reheated on the day, if you like Red cabbage with juniper & pears (if not already frozen) Cranberry & marmalade sauce (if not already frozen) Creamy bread & onion sauce (if not already frozen) The base for the gravy CHRISTMAS EVE Prepare and chill Devil pigs on…

Toasted malt loaf with pressed ham terrine & spiced apple compote I’ve adapted this dish from one we serve in my restaurant at Manchester235. It’s always very popular and will be with your guests too. SERVES 4 PREP 2 hrs plus cooling and chilling COOK about 2 hrs 15 mins 25g/1oz butter 1 shop-bought malt loaf (about 250g/9oz), cut into bite-sized pieces FOR THE HAM TERRINE 1kg/2lb 4oz ham hocks 1 onion, quartered 2 bay leaves 1 cinnamon stick 1/2 tsp black peppercorns 3 gelatine leaves 3 tbsp chopped flat-leaf parsley 2 tbsp chopped tarragon FOR THE APPLE COMPOTE 400g/14oz Bramley apples 25g/1oz butter 1 cinnamon stick 1 star anise 4 cloves 2 tbsp light brown sugar FOR THE VINAIGRETTE 1 tbsp chopped tarragon 1 tbsp cider vinegar 2 tbsp…

KEEP-IT-CASUAL MENU FOR 8 Cranberry sours Spicy satay wings with peanut sauce Sticky pork & pineapple hotpot Spinach & squash salad with coconut dressing Oven-baked fragrant rice Christmas crumble friands I always joke that when feeding my family and friends, as long as a meal has the words sticky or spicy in the menu, I’m onto a winner. It’s certainly the case at Christmas, when the usual suspects – turkey, ham, sprouts – have perhaps already made a few appearances, and we’re more eager than ever to have our taste buds tickled in a different way. This menu will work for any occasion, from coming back from a carol concert to a New Year’s party. Or you can pick and choose one dish and use it as you like –…

About Anna Anna Jones started her cooking career as an apprentice at Jamie Oliver’s Fifteen and then went to work for his recipe development team. She is now a food stylist and writer. Her first book, A Modern Way to Eat (£25, Fourth Estate), brings vegetarian food bang up to date. Christmas galette You will need a food processor to blitz the crust ingredients finely enough to get the right texture. SERVES 6 PREP 40 mins COOK 50 mins ½ small butternut squash, peeled, halved lengthways, deseeded and cut into slices 125ml/4fl oz olive oil 100g pack shelled pistachios 100g pack sunflower or pumpkin seeds 100g/4oz vacuum-packed chestnuts zest and juice 1 lemon 1 tbsp maple syrup small pack thyme, leaves only 1 red onion, finely sliced 1 red chilli,…

The party season for me means entertaining at home. That way I can be together with my husband and young daughter, and I can enjoy the delights of cooking the dishes I was brought up with, and sharing them with friends. Of course I am biased, but for me Malaysian food is made for entertaining. Warm spices, exciting textures, subtle flavour combinations… this really is a cuisine for everyone. For the cook, there’s masses of flexibility – you can mix and match the curries and accompaniments as you fancy. It only remains for me to wish you and everyone dear to you a joyful, relaxing and flavoursome Christmas. Ping’s tip I use powdered chicken stock rather than a cube, as I find it has more flavour and I can use…

Sesame paneer wraps SERVES4 PREP20 mins COOK 20 mins 4tbsp chilli sauce, or to taste (not to be confused with sweet chilli sauce or hot sauce, such as Tabasco; we used Lingham’s, which is mild, sweet and spicy) 100g/4oz natural yogurt 2 x 225g packs paneer, each cut into 10 cubes 100g pack sesame seeds 2 tbsp sunflower oil 1 carrot, peeled and grated ½ cucumber, halved, deseeded and sliced into batons 2 Baby Gem lettuces, shredded 4 tortilla wraps, warmed following pack instructions 1 Mix 1 tsp of the chilli sauce with the yogurt and some seasoning, and set side. Brush the paneer cubes with the remaining chilli sauce and roll each cube in the sesame seeds. 2 Heat the oil in a large frying pan over a medium…

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 perfect 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…

MAKES 16-20 PREP30 mins plus 5 hrs freezing and chilling COOK 20 mins 300g/11oz plain flour, plus a little extra for dusting 200g/7oz salted butter, diced 120g/4 1  /2oz golden caster sugar 2 large egg yolks 2 tsp vanilla extract 1 /2 tsp rosewater, or 25g/1oz freeze-dried raspberries, whizzed to a powder – we used Waitrose (optional) red or pink food colouring 1 Tip the flour and butter into a food processor and whizz to fine crumbs. Add the sugar and yolks then whizz to a smooth dough. Remove one-third of the dough, add vanilla to what’s left and pulse to whizz in. Wrap this dough in cling film and leave at room temperature. 2 Put the reserved dough back in the processor with the rosewater or dried raspberries,…

SERVES 10 PREP45 mins plus chilling COOK50-55 mins 375g pack sweet shortcrust pastry, roughly chopped 4 tbsp cocoa powder 1 tsp vanilla extract 50g/2oz plain flour, plus extra for dusting 3 large eggs, 1 separated 75g/2 1  /2oz dark chocolate, broken up 75g/2 1  /2oz milk chocolate, broken up 50g/2oz butter, diced 140g/5oz jam 85g/3oz golden caster sugar couple of handfuls fresh cherries, pitted, plus extra to serve icing sugar and crème fraîche, to serve 1 Make chocolate pastry by pulsing the pastry, 2 tbsp cocoa and the vanilla in a food processor. Roll out on a lightly floured work surface until it is the thickness of a £1 coin and use to line a 22-23cm loose-bottomed tart tin. Chill for 30 mins. 2 Heat oven to 200C/180C…

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CAULIFLOWER Choose tight, creamy curds with a good covering of fresh green leaves. Winter cauliflower takes kindly to pickling and has a natural affinity with spices such as cumin, chilli and ginger – so don’t hold back! You’ll find a great recipe for piccalilli at bbcgoodfood.com. CRANBERRIES These bittersweet fruits should arrive from the US and Canada this month following September’s harvest. Get ahead of the game and make a few batches of cranberry sauce to stow in the freezer. I also love to use cranberries in place of raisins in autumn chutneys. HORSERADISH Fresh horseradish looks like a long, hairy parsnip and is worth growing, even in the smallest plot, as a little of this fiery root goes a long way. Horseradish sauce is simple to make. Mix a…

FIVE GIFTS THAT KEEP ON GIVING Garlic Lovers’ Club membership £19.95 a month, thegarlicfarm.co.uk A monthly selection of five gourmet garlic bulbs and a different jar of garlic chutney or sauce. Tea subscription £90 for a year, waterlootea.com Each month 50g of carefully selected loose-leaf tea arrives at your door – chosen for its seasonality and freshness. Cocoa Runners £14.95 a month, cocoarunners.com A letterbox-sized delivery of bean-to-bar chocolate, introducing you to a world of flavours and artisan cocoa producers every month. La Dinette macaron deliveries £42 for three months, ladinette.co.uk Patisserie in the post, with a monthly treat of six macarons. Flavours include blueberry, pistachio, coconut and sesame. Beerbods £36 for 12 weeks, beerbods.co.uk…

Refresh the look of your kitchen with this contemporary stoneware dinner set. Try the plain white 16-piece dinner set for everyday use, or make a statement with the black option when friends and family come to stay. This glossy stoneware set includes four of each of the following: dinner plates, side plates, bowls and mugs, and they are dishwasher and microwave safe. Exclusive price for BBC Good Food readers: Only £29.99 (was £49.99), saving £20. Please add £3.95 p&p per order. To order, send a cheque payable to JEM Marketing, with GF/0182 written on the back, to: Good Food Reader Offer, JEM House, Littlemead, Cranleigh, Surrey GU6 8ND, or call 01483 204455 quoting GF/0182, or visit shopatjem.co.uk/goodfood.…

Mince pies get a makeover Tradition has it that you should eat a dozen mince pies between Christmas and Twelfth Night. If that seems heavy going, try this new, lighter recipe. 1 MINCEMEAT SAMOSAS MAKES 18 PREP11/2 hrs plus soaking COOK15-20 mins 1 cooking apple, peeled, cored and finely chopped zest and juice 1 orange 50g/2oz dried ready-to-eat apricots, chopped 25g/1oz shelled pistachios 50g/2oz dried cranberries 175g/6oz sultanas 1 tsp cinnamon 1/2 tsp grated nutmeg 2 tbsp brandy 1 tbsp clear honey 50g/2oz butter, melted and kept warm 6 sheets filo pastry (270g pack) icing sugar, to decorate 1 Mix together the fruit, dried fruit, nuts, spices and brandy. Leave the mixture in the fridge for 30 mins to allow the flavours to develop, then stir in the honey. Heat…

Suits-all Christmas cake MAKES 1 x 20cm or 22cm round or square cake (each cuts into 20 pieces) PREP30 mins plus overnight soaking COOK3 hrs-3 hrs 20 mins zest 1 orange or 2 clementines, plus 100ml/31/2fl oz juice zest 2 lemons, plus 100ml/31/2fl oz juice 1 tbsp orange blossom water 1 tsp rosewater 3 tbsp clear honey 200g/7oz glacé cherries 200g/7oz mixed peel 200g/7oz dried apricots, diced 175g/6oz golden sultanas 140g/5oz dried cranberries or sour cherries, or a mix 100g/4oz dried mango, diced 280g/10oz butter at room temperature, plus extra for greasing 140g/5oz golden caster sugar 140g/5oz light muscovado sugar 4 large eggs, beaten 250g/9oz plain flour 100g/4oz ground almonds 2 tsp ground cinnamon TO FEED THE CAKE 1 tsp orange blossom water 50ml/2fl oz orange juice 1 Mix together…

SHARING MENU FOR 6 Cranberry & pomegranate mojitos Allspice, cranberry & almond stuffed sea bass Sprout & apple slaw with mustard dressing Celeriac mash Chocolatey ginger sticks & gingered clementines The Hemsley sisters are London-based food writers who specialise in flavoursome, healthy food made from scratch. Their first cookbook, The Art of Eating Well (£25, Ebury Press), is out now – see p189. Cranberry & pomegranate mojitos Our festive take on a summer classic. The rum warms the cockles of the heart, and the tart sweetness of the cranberries and pomegranate seeds are the perfect antidote to the rich Christmas flavours. SERVES 6 PREP 20 minsNO COOK 175g/6oz dried unsweetened cranberries, roughly chopped 175ml/6fl oz white rum large pack mint, leaves only 280g/10oz fresh pomegranate seeds (about 3 tbsp per…

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BECA LYNE-PIRKIS Beca’s Stilton & fig sablés A fantastic gift for the cheese lover at Christmas, these simple yet scrummy sablés would be a lovely addition to a hamper, alongside homemade chutney and a bottle of red wine. They are also great as part of a canapé selection at home. MAKES 20-24 PREP30 mins plus chilling COOK about 20 mins EASY 120g plain flour, plus extra for dusting 80g cold unsalted butter, cubed 100g blue Stilton, chilled, cubed, plus an extra 50g to decorate 80g dried figs, cut into small pieces 1 egg yolk 100g walnuts 1 Put the flour, butter, Stilton and a good pinch of salt into a food processor and pulse until the mixture looks like chunky breadcrumbs (this won’t take long, and you don’t want the…

MONICA GALETTI Gammon ‘pot au feu’ The great thing about this recipe is that it can be left to cook on its own while you get on with other things. Various meats such as ox tongue or pork hocks can be cooked in the same way, although you will need to adjust the cooking time a bit. I like to serve this with lots of bread sauce, as a nod towards the festive season. SERVES 4-6 PREP 40 mins COOK 3 hrs 45 mins EASY FOR THE GAMMON 1-2 gammon shanks, about 1.5kg total small handful black peppercorns 8 cloves 6 star anise 2 cinnamon sticks 3 bay leaves handful thyme sprigs 1 garlic bulb, cut in half horizontally through the middle 2 onions, peeled and halved FOR THE POT…

STAR LETTER The reality of teaching Having recently resigned after more than 30 years of teaching Food Technology in secondary schools, I wanted to respond to Xanthe Clay’s article about food in schools (Oct). Teaching cooking in school is fraught with problems. Class sizes are huge! Can you imagine teaching 25 students with virtually no basic cooking skills to make a lasagne in an hour? It was often a race against the clock, leaving me with a room like a bombsite and the next class waiting outside. A second hurdle is the cost of the ingredients. Typically there is no school budget, parents can’t always provide ingredients, children forget to bring things in and I often spent my own money providing food. I’ve walked away from teaching in schools as…

Welcome to your BBC Good Food calendar, which takes you on an inspirational recipe journey through the year. Some of these new dishes reflect those occasions when you want to cook something a bit special – such as our Simnel share ‘n’ tear buns for Easter – and, of course, they all use seasonal ingredients, from June’s Courgette, dill & feta breads to September’s moreish Plum crumble cake. All these recipes were tested in our Test Kitchen, so you can be sure they’ll work first time for you at home. I hope you enjoy cooking something new every month. Subscribe to BBC Good Food magazine today and get 5 issues for £5! Call 0844 848 3414 and quote GFCAL15…

SERVES 2 (makes 6 pancakes, easily doubled) PREP15 mins plus cooling COOK30 mins 140g/5oz floury potatoes (weighed after peeling), cut into large chunks 50g/2oz self-raising flour 1 /2 tsp bicarbonate of soda 3 large eggs 5 tbsp milk 3 spring onions, finely chopped 2 tsp sunflower oil, plus extra if needed knob of butter 6 rashers streaky bacon (smoked or unsmoked) 1 Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool. 2 Put the cooled mash in a bowl with the flour and bicarb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir…

MAKES12 rolls PREP 30 mins plus rising time COOK35 mins 500g pack white bread mix (we used ciabatta) 450g/1lb courgettes, half grated, half thinly sliced into rounds small pack dill, two-thirds finely chopped 100g/4oz feta, crumbled 2 tbsp good olive oil, plus extra for oiling 1 Tip the bread mix into a big mixing bowl and stir in the grated courgettes and chopped dill before making up following pack instructions – but only adding half the liquid the pack states (the courgettes will add moisture, the longer they are left in the dough). Knead in a bowl for a couple of minutes (don’t worry if it is a bit dry), then leave to rise in an oiled bowl covered with oiled cling film, until doubled in size. 2 Line a…

MAKES 4 x 500ml jars PREP20 mins COOK1 hr 10 mins 2 tbsp sunflower oil 3 onions, finely chopped thumb-sized piece ginger, finely chopped 1 tbsp yellow mustard seeds 2 tsp coriander seeds, lightly crushed 1 tsp turmeric 1 /2 tsp each ground cloves and chilli flakes 3 red peppers, deseeded and diced 400ml/14fl oz white wine vinegar 400g/14oz granulated sugar 100g/4oz sultanas 1kg/2lb 4oz peaches, stoned and chopped 1 Heat the oil in a preserving pan or large wide saucepan. Add the onions and fry for a few mins until starting to soften. Add the ginger and cook until soft, another 1-2 mins. 2 Stir in the spices for 1-2 mins to release their aroma, then add the peppers, vinegar and sugar. Simmer for 10 mins until the sugar…

SERVES 6-8 PREP 25 mins COOK 1 hr 40 mins 1 large butternut squash, deseeded and cut into chunks 2 tsp olive oil, plus a drizzle 1 onion, finely chopped 15 sage leaves, 6 finely chopped 85g/3oz butter 85g/3oz plain flour 2 tsp English mustard powder 1 litre/1 3  /4 pints semi-skimmed milk 250g pack extra mature or mature cheddar, grated 50g/2oz Parmesan (or vegetarian alternative), finely grated 450g/1lb macaroni 1 Heat oven to 180C/160C fan/gas 4. Toss two-thirds of the butternut squash with the olive oil and seasoning, and roast for 20 mins until nearly tender (it will finish cooking later). Chop the remaining squash coarsely, put in a heatproof bowl with 100ml water and cover with cling film. Microwave on High for 8-10 mins until tender. Drain…

Dishes to feed a crowd Chicken & ham lasagne SERVES 6-8 PREP 20 mins COOK 50 mins 6 boneless, skinless chicken breasts (around 700g/1lb 9oz) 1/2 medium onion, sliced 2 bay leaves 200ml/7fl oz white wine 100g/4oz butter 100g/4oz plain flour 500ml/18fl oz semi-skimmed milk 140g/5oz sliced smoked ham, cut into strips 200g/7oz young spinach leaves 225g/8oz no pre-cook dried lasagne sheets (about 20 sheets) 200g/7oz ready-grated mozzarella 25g/1oz Parmesan, finely grated 1 Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid…

Classic deli treats like oils, caviar and charcuterie – all so popular at Christmas – are now produced in the UK. Prices may be a little higher, but it’s worth it as you know that you’re buying a quality product and supporting local producers. Henrietta Green , our speciality food expert, has been scouring the countryside Camembert-style cheese Creamy Tunworth, made in Hampshire, is as close to a Camembert as you’ll find in the UK. Put a round into an ovenproof pot, designed by Yorkshire’s Courtyard Dairy, and you have a perfect sharing starter. Cheese pot and 250g Tunworth round, £22.90 + p&p, thecourtyarddairy.co.uk. Make mine a pickle The latest whiskey-drinking craze in the US is the pickleback – downing a whiskey with pickle-brine chaser. London’s Pickle House makes a…

CANAPES & STARTERS Baked cheese A large cheese that melts down to a thick, dippable sauce, and comes in its own case, ready to bake. The chutney is tasty and not too sweet. Baking Camembert With Red Onion Chutney, 580g, £5, Co-op Simply smoked This fish has been cut fairly thickly. It’s pale in colour and has a subtle smokiness, which would work well as a starter or canapé. Smoked Scottish Salmon, 200g, £2.65, Lidl Sweet smoked salmon Rich and sweet-tasting salmon, with nice depth and an attractive dark colour. Not overly smoky, but still an interesting flavour. Scottish Smoked Black Treacle-Cured Salmon, 200g, £9, M&S Pulled pork Little squares of toasted brioche topped with a slice of cheese and sticky pulled pork – finished with a tangy red pepper…

Crispy roast potatoes, turkey, sprouts and cranberry sauce… you will find all the much-loved flavours of Christmas here, plus some alternative main courses, lots of choices for side dishes and a few modern twists along the way. The festive season is all about enjoying family favourites, and creating new ones for the next generation. And our handy timeplan will ensure that everything goes smoothly on the day. Merry Christmas from the Good Food team! Turkey & trimmings Our best-ever recipes for the festive bird and all its classic side dishes Bay & bacon roast turkey with make-ahead gravy These timings are for a standard 5-5.5kg turkey. For all other turkeys, such as Norfolk Black or Kelly Bronze, please follow our timings on page 76. SERVES8 PREP 30 mins plus resting…

Chocolate orange & cranberry red velvet bombe Serve this stunning centrepiece for all those Christmas pudding refuseniks. Or offer it to guests alongside mince pies and tea. SERVES 15 PREP 1 hr 10 mins plus chilling COOK45 mins 175g/6oz butter, very soft, plus extra for greasing 200g/7oz plain flour, plus extra for dusting 200g/7oz golden caster sugar 4 large eggs 2 tbsp cocoa 1 tsp bicarbonate of soda 1 1 /2 tsp baking powder 75g/2 1 /2oz buttermilk 2 tsp vanilla extract 2 x 10g tubes red food colouring (make sure it’s a bake-safe variety – we used Dr. Oetker) 2 tbsp white wine vinegar FOR THE GANACHE AND FILLING 450ml/16fl oz double cream zest 2 oranges 100g bar white chocolate, finely chopped 100g bar dark…

Christmas Day is one of the few times of the year that I get to chill with my wife, Beth, and our dogs. This doesn’t mean that the food takes a back seat, it’s just that we tend to eat our three courses over the day, rather than at one sitting. We often spend Christmas on the Kent coast, so the Lobster muffins would be made with locally caught lobster – but, due to my shellfish allergy, it’s smoked salmon for me. As lobster is one of Beth’s favourite things, I’ll always cook it for her. Then we take the dogs for a long walk on the beach to build up an appetite for the rest of the meal – all of which can be prepared the day before. Yes,…

Jacko’s Chocolate orange MAKES 4 x 75ml glasses (easily doubled) PREP15 mins COOK10 mins First make an orange syrup. Combine 100ml water, 100g golden caster sugar and the zest of 1 orange or clementine in a pan and bring to the boil. Cool and strain the syrup. Chill 4 coupé glasses, then dampen the rims with a little water and dip in grated dark chocolate. In a cocktail shaker, shake 100ml vodka, 100ml crème de cacao, 60ml orange syrup and 40ml orange juice with ice (you may need to make in 2 batches). Pour into the glasses. PER COCKTAIL 232 kcals • protein 1g • carbs 19g • fat 4g • sat fat 2g • fibre 1g • sugar 18g • salt none Mince pie Martini MAKES 4 x 75ml…

Wine notes Turn breakfast into a glamorous brunch with sparkling wines. The Champagne to choose is The Co-op’s Les Pionniers Vintage 2004, 12% (£24.99), a worthy winner of three top trophies. Or go English and choose newcomer Digby Fine English Reserve Brut NV 2009, 12% (£39.99, Selfridges) – winner of a best English sparkling wine award. Made with classic Champagne grapes, it is crisp with ripe apple notes. For something just a little fruitier, either alone or in a Buck’s Fizz or Bellini, seek out the super-smooth pear and apple San Leo Prosecco NV, Italy, 11% (£10.49, Waitrose). Homemade crumpets with burnt honey butter Fresh crumpets simply cannot be beaten – light and fluffy inside and crispy on the outside. This sweet and salty burnt honey butter works so well…

Meet the family Lucie Flint and Alastair Macfarlane live in Henlow, Bedfordshire, with Lucie’s son, Andrew, 18. With Lucie and Alastair’s wedding coming up in December, they all want to stick to healthy food. Lucie says: ‘I like fresh, punchy food, light on calories but high on flavour. We love Thai salads, fresh fish and a well-cooked steak.’ Andrew, who loves hearty dishes, says: ‘My favourites are chicken tikka, and Alastair’s Salmon with lemon butter linguine.’ What’s the problem? ‘We’d love some ideas for light dishes that are hearty enough to fill us up, or easily bulked out with carbs for Andrew. Also, we tend to eat at different times, so it would be great to have a couple of dishes that would sit in a pot, ready for everyone…

For perfect pastries Pâtisserie Made Simple by Edd Kimber (£19.99, Good Food offer price £17.99, Kyle Books) ‘If you love baking, patisserie is the obvious way to extend your skills,’ says Food editor Cassie Best. ‘Professional recipes can often be really complicated and impractical in a domestic kitchen, so it’s brilliant that Edd Kimber – winner of the first Great British Bake Off – has researched, simplified and brought them together in this beautiful book. It's on my list!’ Beautiful flavours Persiana by Sabrina Ghayour (£25, Good Food offer price £20, Mitchell Beazley) ‘For such a sophisticated cuisine, these recipes are surprisingly easy to make,’ says Commissioning food editor Helen Barker-Benfield. ‘Created by supper club hostess Sabrina Ghayour,…

Sweet muscovado creams with plums This dessert has all the flavours of a Christmas pudding – spices, plums and citrus – with a light touch. So if you’re looking for an alternative to the traditional pud, you‘ve found it. Each part of the recipe can be made at least two days beforehand, leaving you plenty of time to enjoy yourself on the day. SERVES6 PREP2 hrs plus soaking, infusing and chilling COOK30 mins A LITTLE EFFORT FOR THE MUSCOVADO CREAMS 4 gelatine leaves 225ml milk 100g light muscovado sugar 1 1 /2 tbsp black treacle 675ml double cream FOR THE PLUMS 150g golden caster sugar 100ml red wine vinegar 200ml red wine 1 cinnamon stick 1 vanilla pod, split lengthways 1 lemon, pared into strips with a sharp…

Save more than 60% on this food mixer from Cooks Professional This hard-wearing mixer has a multitude of uses, whether you’re preparing bread dough, pasta, mince, cake mix, smoothies or sauces. It’s a real boon for a busy home cook, and it comes with a choice of attachments, including a flat beater, whisk, dough hook, mincing attachment and pasta discs. At the back of the unit, there is also a lift-off panel for attaching the 1-litre blending jug (included). Mains powered, the stand mixer has a tilting head for easy removal of the bowl. The main body of the mixer is made from plastic, the whisk and bowl from stainless steel, and the mincer, dough hook and mixing beater are aluminium. Available in Silver (code D5222), cream (code D5746) or…

Christmas pudding ice cream SERVES 10 PREP 15 mins plus freezing NO COOK 4 large egg yolks 100g/4oz caster sugar 175g/6oz leftover Christmas pudding 2-3 tbsp brandy or orange liqueur 300ml pot double cream 1 Whisk the egg yolks and sugar with an electric whisk for 10 mins until pale and thick. Break up the Christmas pudding with a fork and stir it into the egg mixture so it is evenly distributed, then pour in the brandy and mix again. 2 In a separate bowl, whip the cream until it holds soft peaks, then fold it into the mixture with a large metal spoon. Pour into a freezer-proof container, cover well and freeze for several hours until set. PER SERVING 288 kcals • protein 4g • carbs 21g • fat…

SERVES 4 (or 8 as part of a buffet) PREP35 mins COOK15-20 mins 350g/12oz basmati rice 3 /4 tsp ground turmeric 2 onions 2 tbsp sunflower oil 2 1  /2 tbsp mild curry powder 2 ripe mangoes 250-400g/9-14oz cooked turkey or chicken, pulled or cut into chunks 1 /2 small pack flat-leaf parsley, chopped 100g/2oz whole salted almonds with skins, very roughly chopped natural or Greek yogurt and warm naan bread, to serve FOR THE DRESSING 4 tbsp mango chutney, plus extra to serve 1 tbsp finely grated ginger 1 tbsp sunflower oil juice 2 lemons 1 Cook the rice following pack instructions, adding1 /2 tsp of the turmeric to the water at the start. Drain well, then spread on a platter to cool quickly. 2 Set aside1 /4…

MAKES 12 little buns PREP1 hr 30 mins plus rising and proving COOK30 mins 300g/11oz strong white bread flour 140g/5oz plain flour, plus extra for dusting 50g/2oz golden caster sugar 7g sachet fast-action dried yeast zest 1 lemon 200ml/7fl oz warm milk 2 tsp almond extract 1 large egg oil, for greasing bowl/proving FOR THE FILLING 50g/2oz butter, at room temperature 100g/4oz light soft brown sugar 2 tsp mixed spice 1 tbsp lemon juice 50g/2oz mixed peel 50g/2oz currants 50g/2oz marzipan, coarsely grated, plus 50g/2oz extra for the ‘Apostle’ balls TO FINISH 85g/3oz apricot jam 85g/3oz icing sugar, sifted 2 tbsp toasted flaked almonds 1 Mix the flours, sugar, yeast, zest and 1 tsp salt in a big bowl. In a separate bowl, whisk together the milk, almond extract and…

SERVES 10-12 PREP15 mins plus marinating COOK50 mins 50g/2oz sesame seeds 1 tbsp each cumin and coriander seeds 1 tsp each coarsely ground black pepper and paprika juice 1 lemon, plus extra wedges to serve 2 tbsp olive oil 1 tbsp tahini paste 25 chicken wings handful pomegranate seeds (from a tub or whole fruit) small handful coriander leaves, stems discarded lemon wedges, to serve 1 To make dukkah, toast the sesame seeds in a frying pan until lightly golden, then transfer to a bowl. In the same pan, toast the cumin and coriander seeds until fragrant. Now combine all the spices, sesame seeds and some seasoning in a mini food processor, coffee grinder or pestle and mortar and blend to a coarse mix. 2 Mix the lemon juice, olive…

CUTS INTO 10-12 slices PREP 15 mins COOK 1 hr EASY 175g/6oz butter, at room temperature 175g/6oz golden caster sugar 3 large eggs 225g/8oz self-raising flour 1 tsp baking powder 2 tsp vanilla extract 100g/4oz ground almonds 85g/3oz soured cream 5-6 ripe plums, halved and stoned FOR THE CRUMBLE 50g/2oz each of ground almonds, plain flour and golden caster sugar 50g/2oz butter, chopped into pieces soured cream or yogurt, to serve 1 Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm deep, round cake tin (preferably with a loose bottom) with baking parchment. 2 First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly. 3 For the cake, put the butter, sugar, eggs, flour, baking powder, vanilla, ground almonds and soured…

SERVES 6 PREP 15 mins COOK 1 hr plus bangers 700g/1lb 9oz red cabbage, shredded 2 red onions, finely chopped 2 red apples, grated 50g/2oz dried sour cherries or cranberries 200ml/7fl oz blackcurrant cordial or squash (not low-sugar) 200ml/7fl oz red wine vinegar knob of butter 12 Cumberland sausages and mash (or jacket potatoes) to serve 1 Mix the first six ingredients in a large lidded saucepan or flameproof casserole dish. Cover and cook, stirring occasionally, for 1 hr until the cabbage is really tender (or put in a slow cooker and cook on High for 4 hrs). 2 Uncover the cabbage – if it looks watery, simmer, uncovered, for another 10 mins. Stir in the butter and season. 3 Cook the sausages following pack instructions, then reheat the cabbage…

CUTS INTO 16 squares PREP 35 mins COOK 25-30 mins 250g pack butter, at room temperature 100g/4oz golden caster sugar 1 tsp vanilla extract 1 1  /4 tsp ground cinnamon 1 /2 tsp ground cloves 250g/9oz plain flour 140g/5oz ground rice 350g/12oz mincemeat (top-quality or homemade) 2 tbsp granulated sugar 1 Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough. 2 Halve the dough and press one half evenly into the base of the…