Innholdsfortegnelse for October 2014 i Good Food

My favourite night of the week to cook is a Sunday. Maybe it’s because I’ve wound down over the weekend, but I really enjoy taking my time, pottering, and even clearing up as I go along. On the menu? A ‘big-dish’ meal, a risotto, maybe a curry, a seasonal stew; it has to have plenty of flavour – and I like it to be easy to enjoy with a fork in one hand and a glass of red in the other. This issue is full of ideas for your own weekend cooking, including one-pot dishes with intriguing flavour combinations like our rich, sweet Brazilian pork stew (p84), and a divine lentil dhal with fish curry (p83). Also this month, two recipe masterclasses from Mary Berry, both dinner party classics –…

Akshay Shah, 19, a third-year History student at King’s College London, usually cooks a lot of Thai and Vietnamese broths, big pasta dishes, and ‘anything that involves peanut butter! I also love making burritos.’ Aimee Wood, 20, is in her first year at the Royal Academy of Dramatic Arts in London, and shares a flat with Akshay. Her favourite thing to cook at home is Endive, blue cheese, prawn & pear salad. Harriet Denis Le Seve, 21, is a third-year History student at King’s College London, and says: ‘Before uni my cooking was rather restricted to baking, but now I’ve broadened my outlook and love making healthy dishes.’ Want to be one of our Taste Team testers? Write to CJ Jackson at the address on p153, or email CJ at…

Toffee apple pops MAKES 8-10 PREP 10 mins plus cooling COOK 15 mins sunflower oil, for greasing 2-3 small crunchy apples roasted chopped pecans (optional) melted dark chocolate (optional) FOR THE TOFFEE 200g/7oz golden caster sugar 50g/2oz golden syrup ½ tsp white wine vinegar knob of butter 1 tbsp double cream 1.  Grease a large baking tray, a spatula and a metal tablespoon with oil. For the toffee, put the sugar, golden syrup, vinegar and butter in a small saucepan and heat gently until the sugar has dissolved.2.  Meanwhile, cut the apples into chunky slices, about 1cm thick, and push a lollipop stick or wooden skewer through the edge so that the point reaches the centre – if your skewers are very long, cut them in half before using.3.  Once…

Espresso, chocolate & chilli cake with coffee cream SERVES 8-10 PREP 20 mins COOK 40-45 mins 3 tbsp plain flour, plus extra for the tin 250g/9oz dark chocolate, broken into pieces 250g/9oz salted butter, softened and chopped, plus extra for greasing 1 tbsp instant espresso powder 2 red bird’s-eye chillies, deseeded and finely chopped ¼ tsp chilli powder (optional) 6 medium eggs, separated 4 tbsp brown sugar 175g/6oz caster sugar ½ tsp cream of tartar 4 tbsp ground almonds cocoa powder, to serve FOR THE COFFEE CREAM 300ml/½pt double cream 1 tbsp instant espresso powder 1.  Heat oven to 180C/160C fan/gas 4. Grease a 22cm springform cake tin with soft butter and line the bottom with baking parchment. Shake a little flour around the buttered edges.2.  Melt the chocolate and…

Rosehips are the fruit of the rose flower, and it’s the wild dog rose that is most often used to make jellies and preserves. Rosehips have been used medicinally and in cooking for centuries, so they are one of the original superfruits. They are packed with vitamin C, although cooking greatly reduces the benefits. They also contain vitamin A, which helps the immune system to fight off infections. A cup of rosehip tea will give your kidneys a boost, and rosehips are also thought to help relieve aching joints. Just one reason to head down the nearest country lane and get harvesting. When ripe, they should be orange to red and feel firm with a slight give when you pinch them. If you’re making jam or tea, you’ll need to…

Make room in your school bags, kids. Pots and pans are taking their place alongside pens and pencils as essential kit. Cookery lessons – previously an optional part of Design and Technology (D&T) – will be on the curriculum, and compulsory in England for pupils in Key Stages 1, 2 and 3, right up to the age of 14. In fact, cookery was never officially taken off the timetable, but it was not made mandatory when the National Curriculum was introduced in 1988. However, with 20 per cent of children now leaving primary school clinically obese, and a recognition that kitchen skills are key to good health, good old Domestic Science is back although it’s now called ‘Cooking and Nutrition’. But it’s much more than just a cosmetic name change.…

Frying pan pizza bianco with mushrooms & egg SERVES 1 PREP 20 mins COOK 30 mins 175g/6oz self-raising flour 2 tsp oil, plus a drizzle for frying 1 garlic clove, thinly sliced 4 rosemary sprigs, chopped 140g/5oz mushrooms, sliced Star buy! 22p per 100g in Tesco* 85g/3oz light cream cheese 1 egg good pinch of chilli flakes 1.  In a large bowl, mix the flour with the oil, 85ml water and a pinch of salt to make a dough. Tip onto the work surface and knead for 1-2 mins to bring together into a smooth ball, then return to the bowl, cover with a tea towel and set aside.2.  Heat a drizzle of oil in a flameproof frying pan, roughly 22cm wide. Add the garlic and most of the rosemary…

One-pan lentil dhal with curried fish & crispy skin SERVES 2 PREP 20 mins, plus marinating COOK 1 hr This simple dhal is made special with a sprinkling of crispy fish skin and onions. 2 onions, chopped 1 tbsp grated ginger 1 tbsp sunflower oil, plus a splash 2 tbsp mild curry powder, plus ½ tsp 1 tsp brown mustard seeds 1½ tsp onion or nigella seeds 85g/3oz red lentils 85g/3oz split peas or chana dhal lentils 1¼ tsp ground turmeric 400g can coconut milk 3 tbsp natural yogurt, plus extra for serving 2 firm white fish fillets with skin - we used sustainably sourced cod 2 plum tomatoes, diced juice 1 lime, plus 1 cut into wedges, to serve handful coriander leaves 2 tbsp crispy onions from a tub…

Tom Kerridge’s excitement for anything he cooks is a big part of why he is so engaging on TV, but he turned up to this month’s Good Food photo shoot with particular affection for this dish: ‘Being a West Country lad, I love roast pork – it’s the one meat that I can honestly say has been a main course on the menu since I opened my pub. I’m from Gloucester, so everyone always thinks I’ll champion the Gloucestershire Old Spots breed of pig, but Middle White, Tamworth or any pork that’s been properly reared is delicious – just ask your butcher for the best they’ve got in that day.’ Tom then shared with us a new way of cooking pork: ‘I now cook a lot of my meat at…

Though it may be quicker to get a takeaway Sweet & sour pork, it’s not exactly a healthy option. Not surprising when you consider what’s involved – battered, deep-fried pork served in a sauce made with lots of sugar, soy sauce and tomato ketchup. Even with bought jars of the sauce, sugar usually comes high up the ingredients list. Before I began rethinking this recipe, I contacted Fuchsia Dunlop, author of Shark’s Fin & Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Ebury Press), to learn about the origins of the dish. ‘It is said to have been invented in the Cantonese south of China to please westerners who didn’t want to eat pork ribs on the bone,’ she said. ‘Personally I much prefer the Sichuanese version to the…

There are more than 100 forms of arthritis – the most common being osteo and rheumatoid – and there is, as yet, no cure, writes Helen Barker-Benfield. It can affect any of us, at any age, causing stiffness, inflammation, swelling and pain in joints and muscles. As the condition progresses, it can make the simplest of tasks difficult or even impossible. While experts say that there is no definitive ‘arthritis diet’, research in this country and the US suggests that eating anti-inflammatory foods can help to ease the pain, as can identifying and cutting back on those that may trigger flare-ups. However, what works for one person may make no difference to another, so it really is a case of trial and error. There are, however, some rules that make…

Most of a chilli’s heat is in its seeds and membrane, so remove them if you want warmth, not fire! Learn how below, then try our new chilli recipes on page 22 . 1 Cut the chilli in half lengthways. 2 Hold onto the stalk and use the tip of a knife or a teaspoon to scrape out seeds and membrane. 3 Remove the stalk. Flatten the chilli and, with the knife at a low angle, slice off any remaining membrane. 4 Cut each half into thin strips. Bunch the strips together, then chop into small dice. TIP Don’t touch your eyes while you’re preparing chillies...and rememember to wash your hands well afterwards. Make Mary’s Salmon en croûte with watercress sauce and Chocolate & Irish cream roulade – see…

Know your dried chillies Chilli powder Made from the ground, dry-roasted skins of red chilli peppers. Some brands include cumin, oregano and garlic, so check the label to find out exactly what you’re buying. How hot? Mild to hot, depending on the variety of chilli and whether several different types have been blended. Uses Ideal for adding a spicy kick to marinades, curries, chilli con carne, breads, or chocolate bakes and desserts. Substitute Use a smaller amount of cayenne pepper or a few dashes of hot pepper sauce such as Tabasco. Chilli flakes or crushed chillies These are made by crushing whole dried red chilli peppers with the pith and seeds intact to give a concentrated spicy flavour. How hot? Hot. The heat in a chilli comes from a chemical…

Great value Heston Blumenthal Precision oven thermometer, £10.78, hartsofstur.com Ensuring oven temperatures are accurate is an easy way to transform your cooking. This stainless-steel thermometer ranges from 60C to 320C and offers good precision compared to some others. The needle is easy to read and measures Fahrenheit and Celsius. Extra long Kilner jam thermometer, £8, wilko.com The best thing about this is its length – great for the biggest batch of jam or marmalade. The handy clip attaches to the side of your pan, which means you can adjust it for any pan size without letting the probe touch the metal. It’s reliable, easy to read, and good value. Professional choice SuperFast Thermapen, £57.60, thermapen.co.uk This digital probe is a serious…

Do you know someone whose culinary skills fail to match up to their enthusiasm for food? Does their family prefer a takeaway to their dinners? It’s frustrating to love food but have no creative kitchen flair. Kenwood is on a mission to transform the cooking skills of foodies who lack the time or skills with its Disaster Chef competition. Whether it’s you, a friend or a family member whose recipes are more of a tragedy than a triumph, those nominated have the chance of becoming a master chef – with a little help from the experts at Kenwood. Fifteen successful competitors will receive six weeks’ training to improve their skills, using step-by-step tutorials and a fantastic Kenwood Chef Sense, worth £449.99. They’ll also get a weekly food hamper over the…

Diana’s Mum’s Sunday tea lemon curd Swiss roll SERVES 8 PREP 1 hr plus chilling COOK 40 mins More of a challenge This simple whisked sponge is very light in texture. It is filled while warm with traditional lemon curd, which infuses it with incredible flavour. Make the lemon curd first, so that it has time to cool. FOR THE LEMON CURD 145g slightly salted butter, diced, plus extra for greasing 145g white caster sugar finely grated zest and juice of 2 large unwaxed lemons 2 medium eggs, at room temperature, beaten FOR THE SPONGE 3 medium eggs plus 1 extra yolk, at room temperature 160g white caster sugar, plus extra for sprinkling 160g self-raising flour 1.  To make the lemon curd, put the butter and sugar into a large…

Peach & apricot pastilles MAKES 30 PREP 40 mins plus setting overnight COOK 55 mins A little effort In Latin, apricot means ‘precious’ and indeed these little jellies twinkle away like sugary jewels. Full of luscious apricots and peaches, they are made with pectin, which can be found in the sugar aisle in your supermarket. vegetable oil, for greasing 125g no-soak dried peaches 200g no-soak dried apricots 475g granulated sugar, plus extra for coating 3 tbsp lemon juice 2 tbsp liquid pectin 2 gelatine leaves 1.  Line a 20cm square cake tin with baking parchment and grease with a little oil. Place the fruit in a pan with 250ml water. Cover with a lid, place on a moderate heat and bring to a simmer for 15 mins, or until the…

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 suggestions for leftovers.• We…

Are you handy with a rolling pin? Whether you’re a first-timer proudly perfecting a tray of scones or a seasoned baker testing their skills with the latest showstopping cake, we have all the help and advice you need for a successful afternoon in the kitchen. Our new Bakes & cakes hub has everything from equipment reviews and step-by-step videos to emergency fixes and special diet tips on gluten and sugar. Plus we’ve got more than 1,000 baking recipes to inspire you to pop on your pinny.…

10 buys for £10 or less Good food on the go Motorway service stations and airport departure lounges are often uninspiring when it comes to food. But a new wave of restaurants and farm shops are revolutionising food on the move. The new Gloucester Services, on the M5, showcases produce from local farms and includes a butcher’s counter, regional cheeses and an in-house pizza oven. It is owned by the Dunning family, who created the artisanal Tebay Services on the M6 in 1972. Gloucester Services is similarly local – working with 130 suppliers (below) within 30 miles. At Heathrow’s Terminal 2, The Gorgeous Kitchen has just opened. Run by four British female chefs – Caroline MiLi Artiss, Jo Pratt, Gee Charman and Sophie Michell (above, from left) – the restaurant…

As this year’s batch of bakers began lining their tins and cracking eggs, I spent a day in the marquee, in Berkshire, alongside the team who mastermind the hit show. The tent is bigger than it appears on screen, with room for the 45-strong crew to work without being caught on camera. That’s three producers, a researcher, five cameras, three home economists, a food producer and two make-up artists, as well as Mel and Sue. Planning, shopping, washing-up - and sleepless nights! FAENIA MOORE, Chief home economist, and her team ensure every baker has exactly what they need on the day How would you describe your job? I filter through recipes and compile a list of ingredients a week before each episode is filmed, then I do a massive shop.…

There’s nothing new about ‘nose to tail’ eating, but how many of us save the concept for eating out, rather than at home? Restaurants have brought innards and offcuts back to the fore, and most world cuisines tuck into tripe and testicles with no hesitation. But we seem to shy away from offal, and especially cooking it ourselves. I’ll admit to being a bit of a wimp, selectively dabbling in offal cookery. I’d rather eat a steak pie than a steak & kidney pie, and I’m not sure I’ll be cooking with brains any time soon. But I love liver. I’ve been making pâté since I was a kid, and I even used to like the faggots and peas, or liver, bacon and onions, served up for lunch at primary…

SALSIFY This root vegetable is white inside with a thick brown skin. Sometimes called the ‘oyster plant’ because of its mild sea flavour, salsify goes well with fish. To prepare it, scrub and peel the skin, then pop in a bowl of cold water and lemon juice to stop it turning brown. Simmer in lemony water for 15-20 mins. MASH Simmer in milk with a shallot, bay leaf and peppercorns. Drain most of the milk, then purée with butter. FRY Pan-fry par-boiled salsify in butter with a splash of white wine, then stir in chopped flat-leaf parsley. POACH Simmer in red wine, flavoured with garlic and thyme, then serve with a meaty fish such as halibut. TEMPURA Par-boil for 5 mins, dip in a tempura batter, then deep-fry. Serve with…

Key stage 1 (Age 5-7) Children will learn about healthy diet and the ‘eatwell plate’ – a pie-chart-style illustration that shows what proportions of fruit and vegetables, protein, carbohydrates, dairy and sugary or fatty foods to eat. Pupils will do a bit of cooking, but without using any heat, so it will be along the lines of salads, dips and fruit kebabs. Key stage 2 (Age 7-11) This aims to increase independence with the planning of meals and dishes. Pupils are allowed to use a cooker, so more ambitious recipes can be tackled, as well as techniques such as grating and kneading. They will learn the basics of nutrition and food processing, such as how butter and flour are made. Key stage 3 (Age 11-14) Pupils will learn more about…

NEW SERIES Global flavours for your favourites Meatball stroganoff SERVES 4 PREP 15 mins COOK 30 mins 500g/1lb 2oz beef mince drizzle of oil 1 red onion, sliced 2 garlic cloves, crushed 200g pack small button mushrooms, sliced 2 tbsp tomato purée 1 tbsp sweet paprika 1 tbsp plain flour 1 beef stock cube, made up to 300ml/½pt stock 150ml pot soured cream small pack parsley, chopped rice, mashed potato or tagliatelle, to serve 1.  Season the beef and shape into walnut-sized meatballs. Heat the oil in a pan and cook the meatballs until brown on all sides. Scoop out of the pan and set aside. Add the onion to the pan and cook for a few mins to soften. Add the garlic and mushrooms, and fry for a few…

‘The great thing about this dish is that it only needs a simple salad alongside. I like it with the houmous and leaves I’ve suggested here, but you could add some roasted sweet red pepper as well. Or try a bitter chicory leaf salad, tossed with golden raisins, walnuts and shaved pecorino (or the Greek equivalent, Kefalotyri), dressed with olive oil and red wine vinegar’ Aubergine, tomato & feta baklava SERVES 4-6 PREP 5 mins plus cooling COOK 2 hrs For the best results, make the filling the day before to allow the flavours to infuse. 100ml/3½fl oz olive oil, plus extra for brushing 2 onions, halved and finely sliced 500g/1lb 2oz aubergine, cut into long 5mm/¼in-thick slices 2 garlic cloves, finely chopped 2 tsp ground cinnamon 5 tbsp tomato…

WHAT IS LOW-GI? It’s based on the Glycaemic Index – the rate at which our bodies break down carbohydrates in our food into energy in the form of glucose, writes nutritional therapist Kerry Torrens. Foods with low-GI ratings – such as lentils, beans, pasta, wholegrains, nuts and seeds – release energy more slowly, helping to prevent sugar highs and lows. If you typically eat a lot of high-GI foods (such as white bread, processed breakfast cereals, cakes and biscuits) you will have a lot of readily available energy in your blood, and your body will use this energy rather than drawing on your fat stores. When this ready energy is used up, you may feel tired and want to eat more, leading to weight gain. THERE ARE PLENTY OF HEALTH…

We’re all looking for balance in our daily lives, but trying to create nutritious family dinners without compromising on taste can be a tricky task. That’s why Jo Pratt has created a series of recipes inspired by Gold from Flora – a new blend of butter and Flora* with around 40% less fat than butter. Her saucy salmon recipe (below) is ideal for a wholesome family meal – and is a palate-pleasing treat for teatime. Jo says, ‘Nowadays, stir-fries are commonplace and much loved by kids. This one goes down particularly well with my lot: sweet chilli gives it great flavour. This dish also has the added benefit of being loaded with veg. ‘For time-pressed parents, this simple meal can be prepared ahead, popped in the fridge and then cooked…

Salmon en croûte with watercress sauce A LITTLE EFFORT OMEGA-3 1 OF 5 A DAY uncooked and unglazed (as long as salmon and pastry haven’t been frozen before) SERVES 8 PREP 40 mins COOK 45 mins 750g shop-bought puff pastry (preferably all-butter) 2 x 500g pieces salmon fillet, skinned and pin-boned 1 tbsp hot horseradish sauce 1 egg, beaten FOR THE MUSHROOM FILLING 3 tbsp olive oil 3 shallots, finely chopped 200g chestnut mushrooms, finely chopped 3 garlic cloves, finely chopped 1 tbsp lemon juice 125g watercress, chopped 2 tbsp full-fat crème fraîche FOR THE SAUCE 20g butter 1 shallot, finely chopped 15g plain flour, plus extra for dusting 400ml vegetable stock 100g frozen peas 100g watercress, chopped 5 tbsp full-fat crème fraîche 1 tbsp fresh mint, finely chopped…

Every month we tell you what’s trending in the food world right now. This month it’s a speciality from South Africa. Biltong is sliced raw meat that has been marinated in a vinegar solution, rubbed with a spice mix, then air-dried. It’s been around for years, but the fact that it’s high in protein and low in fat has boosted its popularity. Eat as a snack or with breads and in pies, stews or salads. Beef is most commonly used for biltong – now produced in the UK too – but you can also find buffalo, game and ostrich. It’s available from supermarkets, online specialists and ocado.com. We like Raging Bull Meats biltong, available from their North London shop or at ragingbullmeats.com (£10 for 330g), and Limpopo Butchers biltong, available…

Isle of Wight oak-roasted tomatoes with sunflower oil, £2.95, thetomatostall.co.uk Cherry tomatoes gently cold-smoked over oak and steeped in a rich and smoky oil. They’re a brilliant little tapas dish on their own, or mix them through spaghetti with a handful of basil for a dead-simple pasta sauce. Large tapas set by Rick Stein, £25, Tesco Part of Rick Stein’s new tableware range, these tapas bowls and board are ideal for olives and dips. Or decant jams into them for a weekend breakfast. The shades of blue are a nod to Rick’s home on the Cornish coast. Chef’n Buttercup butter maker, £14.99, Lakeland Artisan butter has been big this year – and if you fancy having a go at making your own, this little gadget makes it…

‘The idea for my chocolate company, The Hungry Dog, came when I was doing my Cordon Bleu patisserie diploma. I really enjoyed doing the chocolate work and the way that, in a little nugget, you can have a whole world of flavour. I don’t think you can achieve that in the same way with a cake. ‘When I started making chocolates at home for my family and friends, they all said I should sell them. I couldn’t mass-produce because I don’t have the space, but thought it might work if I kept it limited and artisan. Selling online was the obvious way. ‘The name comes from the idea that you have to “hunt” for the limited-edition chocolates. My granddad always said, “The hungry dog hunts best”, and I want people…

Porchetta with bread pudding stuffing and mulled red apple compote SERVES 6-8 PREP 1 hr COOK 3 hrs 30 mins Easy FOR THE PORK 2kg rolled shoulder of pork FOR THE STUFFING 75g butter 1 onion, finely chopped 1 garlic clove, crushed 10 slices white bread, crust on, diced (ideally use a day-old loaf) 2 tbsp chopped sage 1 tbsp chopped parsley 2 eggs, beaten 140ml chicken stock FOR THE COMPOTE 300ml dry cider 1 cinnamon stick ½ tsp cloves 50g butter 10 hard red apples (not too big), quartered and cored, skin on 4 tbsp clear honey nutmeg, grated 1.  Heat oven to 230C/220C fan/gas 7. Oil a roasting tin, put in the pork, season and roast for 10 mins. Turn over and return to the oven for 15…

• Each month BBC Good Food magazine brings you delicious, brand-new, reliable recipes.• Every recipe in the magazine – whether by a TV chef, from a book or created by our team – is tested and re-tested (most in our own Test Kitchen) until we are confident that it will work first time for you at home. For more information, see page 152.• We make the most of fresh, seasonal produce and give helpful costs per serving on many recipes.• Our recipes include vital nutritional information, so you can check the calorie, fat, sugar and salt content at a glance.• You’ll also find expert advice and practical tips – all designed to help you achieve great results in the kitchen.• Visit our website for more recipes and advice: bbcgoodfood.com…

Dinner party for 8 WHAT TO DRINK Exquisite Collection Picpoul de Pinet 2013, France, 13% (£5.99, Aldi), is herby, zesty white wine – and spot-on with salmon. Vegetarian menu for 4-6 Sunday lunch for 6 WHAT TO DRINK Try a hearty red. Les Jamelles Reserve Mourvèdre 2012, France, 13% (£7.49, Co-op), is a savoury, plummy choice. Have a bake sale – these will go down a treat…

Fruit & veg • Apples• Autumn raspberries• Beetroot• Blackberries• Carrots• Chestnuts• Cobnuts• Courgettes• Figs• Grapes• Hazelnuts• Leeks• Maincrop potatoes• Marrows• Pears• Peppers• Pumpkins and squash• Quince• Shallots• Spinach• Swiss chard• Walnuts• Wild mushrooms Fish & seafood • Brown crab• Cornish sardines• Hake• Mackerel• Mussels• Scallops• Sea bass Game • Goose• Grouse• Hare• Partridge• Pheasant• Rabbit• Venison• Wood pigeon…

Autumn is my prime baking time – so many fruits in season and ready to scatter into the tin, and an excuse to dip into the spices and brown sugar, and fill the house with that unbeatable comforting smell. Any normal week will find me baking for a birthday, a cake sale or simply coffee with friends, and a fruity or nutty cake is my first choice, for taste, simplicity and either rustic and homely or patisserie-perfect looks. Apples, pears, plums and berries can be interchanged when you bake, depending on what you have to hand. The aim is for a bit of squidge and sharpness to contrast with the surrounding cake, ready to enjoy as is, or with custard or cream. Sticky pear & pecan toffee cake un-iced CUTS…

Relaxed suppers • Chef Nik Tinney at Saffron (saffronrestauranttruro.co.uk) produces flavoursome dishes using seasonal local produce. At lunch, you can enjoy two courses, plus a glass of wine, for just £15.• Or head in the direction of the Crown Court to Gravy Boesti (gravy-boesti.co.uk), a smashing little restaurant where you see your meal being prepared. Starter might be a Crab & pea salad (£10) while mains could be Pressed belly of pork (£18). Great puds too. Explore the Cornish larder • Artisan bakery Baker Tom (bakertom.co.uk) is run by young entrepreneur Tom Hazzledine. I loved his best-selling Carrot, mustard & thyme loaf and Organic sourdough. And his carrot cake was the best I’ve ever tasted.• Find items from more than 85 small producers – from Cornish Seaweed Salt and Cornish Charcuterie to Moomaid Of…

CASSIE’S BUDGET SHOPPING TIPS Writing this feature has made me a savvier shopper and a much cannier cook. I’ve trawled the shelves in six of the leading supermarkets, looking for ingredients packed with flavour for minimum cost, finding cheaper ways to buy meat and vegetables, and discovering that the big brands aren’t always the best… • Shop around to save Buying ingredients from a range of supermarkets gets you the best value for your money. I’ve found Aldi, Lidl and local market stalls are the cheapest for fruit and veg; Asda for everyday staples like canned tomatoes, bread and yogurt; Morrisons for meat and fish; Tesco and Sainsbury’s for frozen ingredients; and Asian or specialist shops for spices and herbs.• Don’t waste money on large packets of meat Buy a smaller quantity…

My love affair with Tuscan food began at an early age – unlike my friends who spent their holidays at the beach, my parents chose to drive through rural Italy, writes Theo Randall . Every year they would see how much food and wine they could cram into the boot of our car, which would see us through until our next visit. It was this that made me want to become a chef, and it’s no accident that I went on to head up the kitchen for 17 years at one of the country’s most authentic Italian restaurants, The River Café in London. Italy is such a diverse country, made up of many distinct regions, and whether you are in Tuscany, Sicily or Umbria, the recipes use what is locally…

Hash browns with Gruyère & pancetta SERVES 4 PREP 20 mins COOK 50 mins 800g/1lb 12oz Maris Piper or King Edward potatoes 1½ tbsp olive oil 1 small onion, finely diced 2 garlic cloves 75g/2½oz pancetta, diced 50g/2oz Gruyère, grated small pack parsley, chopped 2 large eggs, lightly beaten roasted cherry tomatoes and mushrooms, to serve (optional) 1.  Peel the potatoes, cut them into large chunks and put them in a saucepan of cold salted water. Bring to the boil and simmer for 15 mins until just cooked (do not overcook or the potatoes will absorb too much water).2.  Meanwhile, heat ½ tbsp of the olive oil in a small pan. Add the onion, garlic and a pinch of salt, then cover and cook over a low heat for 15-20…

WANT TO GET AHEAD? • You can make the dessert up to 2 days ahead.• The dukkah for the lamb can be made up to 2 weeks ahead.• Make the pea & mint houmous in the morning and store in the fridge until ready to use. ‘Eating and sharing food is a daily ritual, so I like to make the most of it – having fun creating menus and working out new ways to present my food. I love the contrast of the white and the red in this dessert. It also looks so intriguing, yet it’s really quite simple to achieve’ DISCOVER DUKKAH This mix of seeds and spices can be used as a rub, a coating or a dip with oil. It keeps well in an airtight container for a couple…

Papaya, beansprout & mangetout salad SERVES 2 PREP 10 mins COOK 5 mins 175g/6oz mangetout 175g/6oz beansprouts 1 papaya, peeled, deseeded and cut into cubes juice 1 lime 25g/1oz unsalted peanuts small handful basil leaves, torn small handful mint leaves, chopped Heat a large frying pan over a high heat. Add the mangetout, beansprouts and 1 tbsp water, and cook for 2-3 mins. Remove from the heat and toss in the papaya and lime juice. Serve scattered with the peanuts and herbs. PER SERVING 198 kcals, protein 10g, carbs 21g, fat 7g, sat fat 1g, fibre 7g, sugar 16g, salt 0.1g Delicious with… Sweet chilli tofu, p60 Puy lentils with spinach & sour cherries SERVES 4 PREP 5 mins COOK 20 mins 2 tsp olive oil 4 shallots, finely…

The Kids’ Cookery School in Acton, London, has long been committed to teaching children how to cook. It was set up by Fiona Hamilton-Fairley in 1995 when the kitchen at her son’s primary school was ripped out to make a computer suite. The cookery school offers classes and workshops all year round for children aged three and upwards. When the Good Food team visited and watched the children create two dishes, Fiona told us: ‘Every child deserves the right to learn to cook from scratch. ‘We’re delighted the Government has put cookery back on the primary school curriculum, but we still need kitchen facilities, equipment and teachers to bring it back to life.’ Visit thekidscookeryschool.co.uk. Cheesy cannelloni SERVES 8• PREP 45 mins• COOK 55 mins 1 tsp olive oil 2…

Let a slow cooker do the hard work for you These slow cookers from Cooks Professional have a built-in thermostat and can be set to cook during the day while you’re away or overnight while you sleep, for maximum freedom and flexibility. The removable, dishwasher-safe ceramic crockpot makes serving easy, while the clear glass lid lets you monitor the cooking process without losing any moisture or heat. Available in two sizes: the 3.5-litre holds up to four main-meal portions and the 4.5-litre up to six portions. Exclusive price for BBC Good Food readers: Order the 3.5-litre slow cooker for only £14.99 (was £19.99) or the 4.5-litre slow cooker for £24.99 (was £29.99), plus £3.95 delivery per order. To order, please call 0844 493 5654 quoting 41308…

BBC Good Food readers can buy any of this month’s books at a discount, plus you’ll also receive a free bookmark. Simply call 01326 569444, p&p is free. Or buy online at sparkledirect.com/goodfood Lovely lunches Salad Love by David Bez (£16.99, Good Food offer price £15.29, Quadrille) Food blogger David Bez has created a year’s worth of desk-top salads to liven up lunchtime. His Italian heritage and career in graphic design make them as pleasing to the eye as to the palate: meat and fish, grains and greens, with adaptations for carnivores and vegans; the dressings are a great addition to your repertoire. Use this for lunches ‘al-desko’ or a quick healthy supper. French fancies Patisserie Maison by Richard Bertinet (£20,…

Refreshing white As Caixas Godello 2013, Martín Codax, Monterrei, Spain, 13%, £9.99, Majestic If you’ve enjoyed Albariño from Galicia, then you’ll be charmed by the Godello grape, the smartest trend in Spanish white wines. Coming from the windswept coastal north-west, it’s fresh with notes of white peaches and herbs. Enjoy with Sea bass, pan-fried scallops or braised fennel. Sicilian red Casa Planeta Nero d’Avola Syrah 2013, Sicily, Italy, 13%, £9.99, The Co-operative Planeta is one of Sicily’s liveliest wineries, a stylish family business with some top-end – and top-priced – wines. This is a more affordable offering, bursting with rich fruits, notes of sour cherry and pomegranate, and a savoury finish. Drink with Lamb cutlets, and pasta with spicy arrabbiata sauce. Great value Winemakers’ Selection Portuguese Red NV, 12.5%, £5,…

Award-winning chef, caterer and food writer Sophie Wright is a regular panellist on Radio 4’s The Kitchen Cabinet . She lives in St Albans with her husband, Tom. Their first child is due at the beginning of September. What’s your earliest food memory? On holiday in France when I was about two or three, being mesmerised by a bowl of mussels. My mother taught me how to eat them using the empty shells as tweezers. It kept me occupied for hours. How did you learn to cook? My mum went back to work when I was quite young and left me with Nanny Vera, who was a fabulous childminder, foster mother and cook. She used cooking to entertain us. I would stand on a stack of…

STAR LETTER Ben, my 10-year-old, was diagnosed with autism when he was three, and although he has had speech and behavioural difficulties, he attends mainstream school. He has become an accomplished cook and loves Good Food. He makes recipes such as Pad Thai and Gumbo, and will go through my magazines working out a family menu considering a balance of budget, meat and vegetarian dishes. Cooking alongside Ben has meant we can really communicate, as he doesn’t have to make eye contact. It’s helped him so much with his self-esteem and has connected him with the outside world. Liza Hunter, Middlesex Liza wins six bottles of Grant Burge Filsell Shiraz 2011 (£25.99, Wimbledon Wine Cellar), from Australia’s Barossa Valley. This powerful Shiraz has intense red berry flavours (…

Lemon & ginger shortbread SERVES 12 PREP 10 mins COOK 40 mins 100g/4oz salted butter, softened, plus a little extra for greasing 50g/2oz golden caster sugar, plus extra for dusting zest 1 large lemon 8 pieces of crystallised ginger, finely chopped 175g/6oz plain flour 1.  Heat oven to 150C/130C fan/gas 2 and grease a 22cm loose-bottomed fluted tart tin. Put the butter in a bowl and beat with a wooden spoon until soft. Beat in the sugar, then stir in the lemon zest and ginger.2.  Stir in the flour and work with your hands to form a soft dough. Tip into the tin and press into an even, flat layer with your fingers. Prick all over with a fork and bake in the oven for 40 mins until pale gold.…