Innholdsfortegnelse for December 2014 i Good Food

In the busy fortnight before Christmas, we'll help you stay calm and bright in the kitchen. In the spirit of keeping things simple, we’ve selected foodie gifts that don’t need wrapping (p15) and created festive bakes (p108) for excited children – harness their energy in a positive way! These gifts will be ideal for teachers and grandparents. Naturally, we’ve got Christmas dinner sorted (p18) – it’s wonderfully straightforward and delicious. From savoury nibbles to a magnificent freeze-ahead chocolate dessert, every recipe is easy to prep and cook. We’ve also included a one-trip shopping list and cook’s timeplan (p29) so you stay organised. New Year’s Eve food can be far less formal than the Christmas ritual. There are no rules, except to enjoy it. Our canapés and cocktails (p113) are guaranteed…

SERVES 8-10 PREP 25 mins plus 3-4 hrs freezing NO COOK 200g/7oz milk chocolate, melted and cooled 2 x 250g cans sweetened chestnut purée 100g/4oz soft amaretti biscuits, roughly crumbled 2 oranges, peeled, segmented and roughly chopped, plus zest 1 orange 450ml/16fl oz double cream, softly whipped 50g/2oz dark chocolate, coarsely grated, to decorate 1 Rinse a 22 x 10 x 7cm deep loaf tin (about 1.5 litres in volume) with cold water, but don’t dry it. Line the tin with cling film, smoothing out as many of the wrinkles as you can. 2 Stir the chocolate, chestnut purée and amaretti biscuits together, then stir through the orange and zest. Gently fold in the cream until combined, then spoon the mixture into the tin. Smooth the top and cover with…

Clementine & vodka-baked salmon with beetroot crème fraîche sauce If you’re planning a casual supper for friends over the Christmas season, try this – it’s such an easy dish to prepare for a crowd. The sticky glaze adds a glorious shine to the salmon, and the candied clementine slices make it look so special. Divide the salmon into fillets before baking means that everyone can help themselves to a piece. SERVES 8 PREP 15 mins COOK 45 mins zest and juice 4 clementines or 2 oranges (about 175ml/6fl oz), plus 2 clementines, unpeeled and cut into thin slices 100ml/3 1 /2fl oz vodka 5 tbsp clear honey 1kg/2lb 4oz side of salmon, bones removed FOR THE BEETROOT CRÈME FRAÎCHE SAUCE 250g pack cooked beetroot (not in vinegar), drained…

BBC chef Rick Stein reveals his favourite places to eat across the UK FANTASTIC GASTRO The Wellington Arms, Berkshire (thewellingtonarms.com) I have only recently discovered this enchanting pub. It is an unashamedly quality ‘gastropub’ with the sort of food I love – local rabbit, proper fish cakes and roe deer pie & mash. It also has a fabulous wine list. I especially love the beautiful herb garden out the back. COOL CAFE The Hidden Hut, Portscatho, Cornwall (hiddenhut.co.uk) The coastline on the Roseland Peninsula, between St Mawes and Portloe, is particularly beautiful and, just off the beach at Porthcurnick, you’ll find The Hidden Hut. It looks like the type of place that’s good for buying bottled water and crisps, but it’s so much more than that – great lunch salads…

CHAMPAGNE The symbol of celebration worldwide. It’s aged in cool cellars in the Champagne region in northern France for a minimum of 15 months for non-vintage (NV), and three years for vintage. The longer it spends in the cellar, the more it develops the typical aroma of toasted brioche. Champagne is composed of up to three grape varieties: Chardonnay, Pinot Noir and Pinot Meunier. Once made into wine, it is stored in bottles with added yeast and a little sugar: the yeast ferments and the resulting carbon dioxide creates the bubbles. This is the ‘traditional method’ of making a sparkling wine, and you really do get what you pay for. If you’re looking for something under £15, consider other ‘traditional method’ fizz such as French Crémant de Loire or Crémant…

Prawn, fennel & rocket risotto SERVES 4 PREP 15 mins COOK 35 mins 1.2 litres/2 pints vegetable stock 1 tbsp olive oil 1 onion, finely chopped 1 large garlic clove, finely chopped 1 small fennel bulb, cored and finely chopped 300g/11oz risotto rice 300g/11oz peeled raw king prawns 1 lemon, 1 /2 zested and 1 tbsp juice 70g bag rocket 1 Put the stock in a large saucepan, bring to the boil, then lower to a simmer. Meanwhile, heat the oil in a large saucepan. Add the onion, garlic and fennel, and cook on a low heat for 10 mins until the vegetables have softened but not coloured. Add the rice and stir for 2 mins until the grains are hot and making crackling sounds. Increase the heat…

Can you hack it? Yes, you can. A Hotpoint #hothack is a clever little way of hacking into your kitchen equipment to make things easy for yourself while cooking. Try it this Christmas, like Lisa Faulkner, and see the difference it makes At Christmas, food is an integral part of the celebrations. Feasting on traditional dishes such as turkey with all the trimmings and Christmas pudding is par for the course – but when the lion’s share of the cooking falls to you, it can be overwhelming. That’s where Hotpoint steps in. With a kitchen equipment range that’s great at multi-tasking, the clever team at Hotpoint is helping you to hack it this Christmas. With a Hotpoint #hothack, you can make light work of some of the more demanding festive…

DINNER FOR 4 Butternut soup with crispy sage & apple croutons Baked sea bass with lemon caper dressing Sauté potatoes with sea salt & rosemary Wilted spinach with nutmeg & garlic Merlot-poached pears with vanilla & cinnamon Butternut soup with crispy sage & apple croutons The apple and sage contrast beautifully with the naturally sweet butternut squash. This makes quite a small amount, but don’t be tempted to increase it – soup can be quite filling as a starter, and you don’t want to spoil appetites for the courses to come. SERVES 4 PREP 20 mins COOK 30 mins 1 tbsp olive oil 1 large onion, chopped 1 garlic clove, chopped 1 butternut squash, about 1kg/2lb 4oz, peeled, deseeded and chopped 3 tbsp Madeira or dry Sherry 500ml/18fl oz gluten-free…

• Exciting on-trend flavours• 5 canapés with just 10 ingredients• Sweet after-dinner bites• Plus! New cocktails to try Cool new cocktails Mix these ahead, ready to serve with your canapés Bourbon cocktail MAKES 2 (easily doubled) PREP 5 mins plus chilling NO COOK 2 tbsp bourbon 2 tbsp crème de cacao 2 tbsp lemon juice dash of grenadine 2 tsp golden caster sugar TO SERVE pared orange zest Put all the ingredients in a cocktail shaker with some ice. Shake together, then pour into Martini glasses, add the zest, and serve. Alternatively, serve over ice in highball glasses. Serve with Serrano-wrapped pear with goat’s cheese (p117). PER COCKTAIL 95 kcals • protein 1g • carbs 6g • fat 2g • sat fat 1g • fibre none • sugar 5g • salt none Tropical coconut…

This year the bar was set high (or should that be low?) with the entries to the Kenwood Disaster Chef competition. From the hundreds of kitchen novices who shared their cooking calamities in a bid to transform their kitchen skills, 15 of the most terrible were chosen. And with the help of Kenwood’s food experts and a Kenwood CHEF Sense – the new ultimate kitchen machine for passionate novices and seasoned chefs alike – these contestants are now progressing on the road from kitchen disaster to culinary master. Here are the cooks in the making, fighting it out in the hope of being crowned the Kenwood Disaster Chef Champion 2014: 1. Saffron from Marlborough, Wiltshire, works in the wedding industry, but had always struggled to make a happy marriage of…

Made from high-quality enamelled cast iron, these casserole dishes can be used on the hob, in the oven and under the grill, making them so useful for one-pot cooking. They’re also an attractive addition to your table, where food can be served directly from the casserole. Cast-iron has excellent heat retention qualities, meaning it keeps food warmer on the table for longer, as well as being energy efficient. Each piece comes with a matching lid with a steel knob, and can be used on all heat sources, plus it is safe to use in the dishwasher. Exclusive offer for BBC Good Food readers La Cuisine classic casserole set, only £99.99* (was £169.99) Set of two casseroles measuring 24cm and 20cm, great for everyday use. Both casseroles…

Eggnog SERVES 4-6 PREP 10 mins plus chilling NO COOK 50g/2oz golden caster sugar 4 egg yolks 1 tsp vanilla essence 397g can of condensed milk 100ml/3 1 /2fl oz brandy 1 Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill. 2 Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well. Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice. PER SERVING (6) 335 kcals • protein 7g • carbs 43g • fat 10g • sat fat 5g • fibre none • sugar 43g • salt 0.3g Test Kitchen verdict If you like a creamy coffee liqueur, you’ll appreciate the…

Vegetarian Chrismas Our special collection features impressive Christmas main courses and lots of modern ways with seasonal vegetables. Plus, plenty of recipes to take you through winter, including quick suppers, vegan dishes, party food and festive bakes. Packed with 121 trademark tested recipes, it’s our biggest collection to date! iPAD AND iPHONE All you love about the magazine in our stunning and easy-to-use iPad and iPhone versions. This month’s exclusive video comes from our Food editor, Cassie Best, who shows you how easy it is to make Pappardelle with rabbit & chestnut ragu – winter comfort food at its best. We like a recipe that delivers on its promise, and so do you, which is why our Unbelievably easy mince pies were the most popular recipe on bbcgoodfood.com in the…

Turkey roasing times Calculate the cooking time by weighing your turkey after you have stuffed it. Heat your oven to 220C/200C fan/gas 7. Cook the turkey for the first 20 mins of the calculated cooking time at this temperature, then reduce the heat to 180C/160C fan/gas 4 for the remainder. All ovens cook differently, so it’s essential to check the turkey is cooked by piercing the thickest part of the thigh and making sure the juices are clear. If you’re using a meat thermometer, the temperature of the turkey thighs should be 80C and the breast should be 72C. Always test in a few different areas to make sure. Defrosing a frozen turkey If possible, defrost it in the fridge in a dish large enough to catch any liquid as…

Nancy’s Rudolph Christmas cake This is my very own simple, moist and rich Christmas cake. It’s a great one to get the children involved in – they love making Rudolph and his friends! I like to cook this cake slowly overnight (see tip, below right), but in the recipe I’ve given a speedier option. SERVES 12-15 PREP 1 hr 15 mins plus soaking and cooling COOK 2 hrs un-iced cake only 2 x 500g packs mixed dried fruit and peel 100g/4oz glacé cherries, washed, dried and cut into quarters 4 tbsp Cointreau, brandy or Madeira (or the juice from the orange, below), plus a little extra for soaking, if you like 250g pack salted butter 250g/9oz soft dark brown sugar 1 tbsp golden syrup 5 large eggs, lightly beaten 250g/9oz…

As a chef, I have always embraced the seasons and got immense pleasure – and excitement – from cooking with all that the countryside can provide, writes Phil Vickery. The first grouse in late summer, the first wild duck and partridge in early autumn, and pheasant a few weeks later – these are events I look forward to. Knowing that you only have a limited time to enjoy nature’s bounty makes cooking an even more pleasurable experience. For me, game is a particularly good source of protein. Take venison, for example. Mostly, it’s wild, reared on a naturally balanced diet with no hormones or additives, and it’s extremely low in fat. In fact, it’s so low in fat that you might occasionally have to add some to a recipe! Now…

I didn't have the sort of childhood Christmases I can get nostalgic about, so in the last few decades my small family has created our own traditions - the tree, decorations, stockings and food. I relish them - mostly because they're not like my Christmases as a child, which seemed, each year, to gather into one day everything that made my parents' marriage so unhappy. She was a great cook, gregarious, hospitable. He was jealous, antisocial, and didn't care what he ate, as long as it was meat and two veg (or, at breakfast, bacon and eggs). So Christmas was never going to work. I formed my own early ideal of Christmas from books, including Louisa May Alcott's Little Women ('...ice cream, actually two dishes of it, pink and white,…

• Turkey is a relative newcomer to our Christmas tables. The first birds were brought over from North America in the Tudor period, and were seized upon for their size and taste, which made them ideal for impressive feasting all year round, but they were especially good in winter. Roasting was fairly inefficient then and took effort, equipment and staff, so serving roast meat really showed off your wealth. Peacock was another choice for the rich, as was swan, which was eaten at Christmas up until the 19th century. Goose was a more reasonably sized option for those with less money, or fewer friends. Working-class Victorians would often join a ‘goose club’, saving money each month towards their Christmas bird. But to have a truly British Christmas you needed beef…

Meet this month’s family Jo Bennett works in the research and development department of her local hospital in Sutton Coldfield. She has three children – Sophie, 15, James, 13, and six-year-old Jessica. Jo says: ‘With two hungry teenagers in the house, I tend to buy more food than we need, especially at this time of year. A lack of planning means we throw a lot of it away, either because I cook too much or buy too much, which ends up spoiling and getting chucked. ‘I’d love some new recipes to use up the ingredients that end up in the bin week after week’, says Jo. ‘I usually cook a large piece of meat at the weekend with the intention of using the leftovers in sandwiches, but often we don’t…

Our subscription offer is just £18.99 for six issues (saving 20%) or £39.99 for 12 issues (saving 15%) and you’ll receive a copy of Mary Berry Cooks the Perfect. With over 100 step-by-step recipes, Mary covers everything from quick suppers to impressive dishes and of course, beautiful cakes and puddings. SUBSCRIBE NOW AND NEVER MISS Great reasons to subscribe Pay just £18.99 every six issues and receive a bonus Mary Berry book, worth £25 75+ brand-new recipes from the Good Food team and celebrity chefs in every issue, plus expert practical advice and tips Plus so much more: best buys, kitchen tips, food issues and inspiration Exclusive subscriber-only offers and discounts…

Chocolate peppermint shooting star cake SERVES 12-15 PREP 30 mins plus cooling and freezing COOK 50 mins un-iced FOR THE CHOCOLATE CAKE 225g/8oz butter, plus plenty for greasing 200g/7oz self-raising flour, plus a little for dusting 100g/4oz cocoa powder 300g/11oz golden caster sugar 4 large eggs 1 tsp baking powder 100g/4oz soured cream FOR THE PEPPERMINT CAKE 225g/8oz butter 300g/11oz golden caster sugar 4 large eggs 300g/11oz self-raising flour 100g/4oz soured cream 1 tsp peppermint extract FOR THE WHITE CHOCOLATE ICING 100g/4oz white chocolate, finely chopped 300g/11oz icing sugar 200g/7oz butter, softened 1/4- 1 /2 tsp peppermint extract (depending on its strength) Maltesers, rolled in edible silver lustre dust (see Trend spotter on p35 for more info) YOU’LL ALSO NEED 2.5 litre bundt tin 6cm star cutter 1…

Christmas tree pops You can make this a shorter activity by baking the sponge in advance, ready to decorate. MAKES 8 PREP 1 hr plus setting COOK 20 mins before cutting and decorating 100g/4oz butter at room temperature, plus extra for greasing 100g/4oz golden caster sugar 1 tsp vanilla extract 2 medium eggs 100g/4oz self-raising flour 3 tbsp cocoa powder 3 tbsp milk 300g/11oz icing sugar, sifted green food colouring sprinkles, for decorating (we used sugar snowflakes and mini Smarties) 8 lollipop or cake pop sticks, to serve 1 Heat oven to 180C/160C fan/gas 4. Grease a 20cm round cake tin and line the base with a circle of baking parchment. 2 Put the butter in a big mixing bowl with the sugar and vanilla extract, and mix until it…

Christmas Kitchen Looking for different centrepieces this year? Try these special roasts from the new Saturday Kitchen Suppers book. For more festive inspiration, join James Martin, Brian Turner and guest chefs weekday afternoons at 3.45pm on BBC One until Friday 19 December GENNARO CONTALDO Christmas porchetta with rosemary & garlic potatoes Roast pork stuffed with herbs, dried fruit and mortadella, plus lovely crackling. This tastes spectacular. Ask the butcher to butterfly the meat for you, then all you have to do is mix the stuffing and you’re well on your way to a delicious Christmas dinner. SERVES 8-10 PREP 1 hr 10 mins COOK 3 hrs 30 mins 3kg pork loin, boned and butterflied (alternatively use pork belly or shoulder) 2 lemons, grated zest only FOR…

We’ve made the most of seasonal kale and given this soup added depth with sweet apple and a crunchy walnut topping. SERVES 2 (easily doubled) PREP 20 mins COOK 15 mins 8 walnut halves, broken into pieces 1 onion, finely chopped 2 carrots, coarsely grated 2 red apples, unpeeled and finely chopped 1 tbsp cider vinegar 500ml/18fl oz reduced-salt vegetable stock 200g/7oz kale, roughly chopped 20g pack of dried apple crisps (optional) 1 In a dry, non-stick frying pan, cook the walnut pieces for 2-3 mins until toasted, turning frequently so they don’t burn. Take off the heat and allow to cool. 2 Put the onion, carrots, apples, vinegar and stock in a large saucepan and bring to the boil. Reduce the heat and simmer for 10 mins, stirring occasionally.…

There is no escaping it – this popular pâté is shamefully rich. The combination of butter and cream gives it an exquisite silky texture, but means it is hugely calorific. I was determined to create a lighter version that tasted just as special. Chicken livers are a good source of iron, and not fatty, so I focused on reducing the butter and cream. I remembered a pâté recipe I’d worked on with Mary Berry – we weren’t trying to make it lighter, just a bit different. Mary suggested replacing some of the chicken livers with aubergine, and I was impressed at how this complemented and mellowed the intense taste of the livers. If I adapted this idea, the aubergine’s creamy texture might allow me to eliminate some or all of…

Do it better A tray of freshly roasted chestnuts is a wonderful festive Roasting chestnuts snack, but you can also serve them with roasted meats, fold them into your stuffing mixture, or chop them up to add to crumble toppings. They add depth to both sweet and savoury dishes – see Cassie’s recipe for Pappardelle with rabbit & chestnut ragu (p46). Available from late September until January, chestnuts are at their peak over the festive season. For maximum flavour, look for the largest chestnuts you can find and choose those that are shiny and feel heavy for their size. 1 Heat oven to 200C/180C fan/gas 6. Lay the chestnuts on their flat sides and, with a sharp knife, make a long slit crosswise over the top. Make sure you cut…

Every month, we provide all the information you'll need to help you choose which Good Food recipes to cook 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…

Antonio Carluccio OBE came to England in 1975 and worked as a wine merchant before managing Neal Street Restaurant, later buying it from Sir Terence Conran in 1989. He still works as a consultant for the company that bought his chain of cafés and delis. Giorgio and I first met about 20 years ago. What I like so much about him is that he’s very true to his natural instinct to cook Italian. In Italy they can be very chauvinist, but Giorgio has an open mind, which is good. The most important thing about Italian food is that recipes are excellent as they are – you don’t need to change them, just to cook them to perfection, with purity, and Giorgio does that. When I came to London in 1975,…

Cauliflower cheese & spinach pasta bakes SERVES 6 PREP 20 mins COOK 45 mins 250g/9oz penne 1kg/2lb 4oz cauliflower (2 medium ones), cut into florets 1 garlic clove 750g/1lb 10oz whole-leaf frozen spinach, defrosted and squeezed dry 25g/1oz toasted pine nuts FOR THE TOMATO SAUCE 3 garlic cloves, sliced 2 tbsp extra virgin olive oil 700g jar tomato passata FOR THE CHEESE SAUCE 850ml/1 1 /2pts milk 50g/2oz plain flour 50g/2oz butter, plus 1 tbsp 1 tsp Dijon mustard 100g/4oz extra mature cheddar, grated 25-50g/1-2oz blue cheese 1/2 tsp finely grated nutmeg 1 For the tomato sauce, cook the garlic in the oil for 1 min, then add the passata. Season, half-cover the pan and simmer for 20 mins until rich. 2 Meanwhile, make the cheese sauce. Put…

Maple mustard pulled pork SERVES 6 with leftovers PREP 15 mins plus overnight salting COOK 8 hrs 200g/7oz sea salt 300g/11oz light muscovado sugar 2kg/4lb 8oz piece pork shoulder 100ml/3 1 /2fl oz maple syrup 100g/4oz wholegrain mustard 2 tbsp English mustard powder 1 Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well – if you don’t have a bag, rub over the pork in a dish and cover with cling film. Leave in the fridge overnight. 2 The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the…

Sticky ginger lemon drizzle cake CUTS INTO 12 slices PREP 45 mins plus cooling COOK 50 mins-1 hr un-iced sponge only 140g/5oz butter, cut into cubes, plus extra for greasing 300g/11oz self-raising flour 1 tsp bicarbonate of soda 4 tsp ground ginger 2 tsp mixed spice 1 tsp ground cinnamon 140g/5oz dark muscovado sugar 140g/5oz black treacle 140g/5oz golden syrup 300ml/ 1/2pt whole milk 1 large egg FOR THE LEMON DRIZZLE zest and juice 1 lemon 50g/2oz granulated sugar 50g/2oz preserving sugar or crushed sugar cubes FOR THE LEMON CURD FILLING about 1 /2 jar good lemon curd 2 balls stem ginger, diced FOR THE CREAMY ICING 4 tbsp syrup from the stem ginger jar 100g/4oz cream cheese 200ml/7fl oz double cream 3 tbsp icing sugar, sieved 1…

Fish & chips with crushed mushy peas SERVES 4 PREP 25 mins COOK 35-40 mins FOR THE CHIPS 800g/1lb 12oz unpeeled, even-sized King Edward or Maris Piper potatoes 2 tbsp olive oil (not extra virgin) FOR THE PEAS 300g/10oz frozen peas 1 tbsp olive oil 2 tsp lemon juice FOR THE FISH about 650g/1lb 7oz skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-sized pieces 50g/2oz self-raising flour, plus 1 tbsp 600ml/1pt sunflower oil, for frying 50g/2oz cornflour 1 egg white 125ml/4fl oz ice-cold sparkling water 1 lemon, cut into wedges 1 Scrub the potatoes, cut into 1.5cm-thick lengthways slices, then cut each slice into 1.5cm-thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil,…

Traditionally, a gammon is boiled for a few hours before being transferred to the oven for glazing. But few of us have a pan big enough for a joint of this size, so I’ve devised a simpler method where all the cooking is done in one roasting tin. Slowly steaming the gammon – a cut of pork from the hind leg which has been cured – in apple juice keeps the meat succulent. Then you can simply pour away the cooking liquid and glaze the ham (as it’s called once it’s cooked) in the same dish. At the butcher’s, ask for an unsmoked or ‘green’ gammon with the bone still in. Sticky maple-glazed ham with baked apple sauce SERVES 15-20 PREP 40 mins plus overnight soaking (if necessary) COOK 6…

Merchant Gourmet Whole Chestnuts, £2.25/200g, ocado.com Chestnuts and bacon are a classic way to jazz up sprouts, and these cooked whole nuts make it easy – just slice and serve! Posh Pigs in Blankets, £5.99/400g, cookfood.net These bacon-wrapped Cumberland sausages cook straight from frozen and mean you’ll have one less thing to worry about. Brandy Butter with Rémy Martin, £2.65/150g, Waitrose An attractive dark colour, good strong brandy flavour and a slight crunch of sugar – delicious! Higgidy veggie rolls, £2.49, ocado.com Melt-in-the-mouth flaky pastry with a rich feta & red pepper filling – so moreish. Pandoro, £10/700g, Tesco An easy party piece – simply slice this Italian Christmas cake horizontally, layer with cream and fruit, and you have a towering…

Dates for your diary • 13-14 Dec Christmas Food Festival, Arley Hall, Cheshire (greatbritishfoodfestival.com/christmas.asp) • 13-14 Dec Cowes Christmas Festival, Isle of Wight (redfunnel.co.uk/coweschristmas) • 14 Dec Abergavenny Christmas Food & Drink Fair, Wales (abergavennyfoodfestival.com) • 19-23 Dec Real Food Christmas Market, London (realfoodfestival.co.uk) VEG BOX CHALLENGE Turnips By winter, these have grown bigger than the radish-sized first crop. Their peppery taste is quite strong, so they go well with sweet, creamy flavours. Look for turnips with the bright green leaves still intact – these are also edible and can be boiled, steamed or stir-fried. Potato gratin Thinly slice potatoes and turnips, then cook slowly in a mixture of cream, butter, nutmeg and garlic for a Dauphinoise-style bake. Roasted whole Toss smaller turnips in a little olive oil, then pop…

Tom Kitchin THE BOOK Grand Livre de Cuisine: Alain Ducasse’s Culinary Encyclopaedia by Alain Ducasse (2001) Features 700 recipes listed alphabetically, including 44 different recipes for lobster. There have been several editions since 2001, including volumes on Patisserie and Mediterranean cooking. Tom (left), chef and owner of Kitchin in Edinburgh, says ‘This is a chef’s bible – Alain Ducasse is a culinary legend and one of my greatest mentors. I always revisit his book.’ Raymond Blanc THE BOOK French Cooking in Ten Minutes by Edouard de Pomiane (1939) Pomiane’s book features simple, nutritious meals and a typically French reverence for food. ‘Modern life spoils so much that is pleasant,’ Pomiane says. ‘Let us see that it does not make us spoil our…

Cauliflower, paneer & pea curry SERVES 4 PREP 10 mins COOK 45 mins 2 tbsp sunflower oil 225g pack paneer, cut into cubes 1 head of cauliflower, broken into small florets 2 onions, thickly sliced 2 garlic cloves, crushed 2 heaped tbsp tikka masala curry paste 500g carton passata 200g/7oz frozen peas small pack coriander, roughly chopped basmati rice or naan breads, raita or your favourite chutney, to serve 1 Heat 1 tbsp of oil in a large non-stick frying pan, add the paneer and fry gently until crisp. Remove with a slotted spoon and set aside. Add the remaining oil and the cauliflower to the pan, and cook for 10 mins until browned. Add the onions, and a little more oil if needed, and cook for a further 5…

1 Cook your salad leaves If your leaves are starting to turn limp, stir-fry iceberg or Gem lettuce with some sesame oil, garlic and soy sauce for a speedy Asian-inspired side dish. 2 Got a carrot going spare? Eat it for breakfast Grate 1 large carrot into a bowl, add 50g rolled oats, 4 tbsp apple juice or milk, 1/2 tsp ground cinnamon and 2 tbsp chopped apricots or raisins. Mix well, then chill overnight. To serve, mix in 50g natural yogurt and top with chopped walnuts. 3 Freeze those browning bananas Bananas freeze really well, so as soon as you see those brown spots, peel then pop into freezer bags. Add them frozen to smoothies, or defrost and mash for a delicious banana cake or banana pancakes. 4 Make…

Help-yourself starters – all can be prepared ahead Layered houmous with spiced tortilla chips You can whizz up your own houmous really quickly and, as this recipe uses canned chickpeas, it will work out cheaper that shop-bought when serving big groups. If you make the houmous and herby oil ahead, you’ll have a super-speedy starter. SERVES 8 PREP 30 mins COOK 10 mins FOR THE HOUMOUS 2 x 240g can chickpeas, drained and rinsed 4 tbsp tahini 3 garlic cloves, crushed 2 tsp ground cumin 5 tbsp extra virgin olive oil zest and juice 1 1 /2 lemons FOR THE HERBY OIL 4 tbsp extra virgin olive oil 1/2 bunch parsley, leaves picked 1/2 bunch mint, leaves picked juice 1 /2 lemon 1 green chilli, deseeded…

Yotam Ottolenghi, the London-based Israeli chef, has changed the face of British cooking. His distinct style is influenced by his childhood in Jerusalem, as well as a passion for the food of the Middle East and the Mediterranean. Along with his business partner, Sami Tamimi, he has opened a string of delis in London, as well as his restaurant, Nopi. His book Plenty became a must-have celebration of vegetables and vegetarian cooking. Earlier this year he published his follow-up book, Plenty More. Mushroom & tarragon pithivier SERVES 6 generously PREP 1 hr plus chilling and resting COOK 1 hr 15 mins 300ml vegetable stock 50g dried porcini mushrooms 3 tbsp olive oil 45g unsalted butter 400g small shallots, peeled 200g chestnut mushrooms, cleaned and quartered 150g shiitake mushrooms, cleaned and…

Whether you’re preparing a cracker of a feast, looking for something unique for the seasonal buffet or making a midweek dinner, you’ll want to make your dishes stand out. Look to the Italians for inspiration. Combining fresh ingredients with a Mediterranean attitude to eating, they lend their culinary ethos to the delicious pear & pine nut salad pictured. It’s a recipe that will make a wonderful addition to your family menu this Christmas: the distinctive flavour of the fruit is balanced by the rich, creamy taste of Galbani Dolcelatte for an indulgent dish. Marked out by its fascinating heritage, Galbani cheese dates back to 1882 in Ballablo, a small village nestled in a lush green Alpine valley, where it was first made by father and son duo Davide and Egidio…

SMART MENU FOR 4 Cured pollack with dill cream & radish salad Roast poussins with wild mushroom sauce Three-cheese risotto Yogurt & ginger creams with blowtorched satsuma My wife Beth and I love having a couple of mates over for dinner on New Year’s Eve. But as we all want to relax and enjoy ourselves, I tend to stick with familiar food pairings, like chicken and mushrooms, that I know everyone will love. On such a special occasion, you’ll want to spend as much time with your friends as possible, so a prepare-ahead starter and dessert, as in this menu, are just what you need. Food like this should be enjoyed around a table to the sound of chatting and laughter – speaking as a chef, I can’t think of…

How do you dramatise a book about a nation’s cuisine for radio? Not as challenging as you may think if the book in question is Nigel Slater’s food memoir Eating For England. After meeting Nigel (above, left) to discuss the book, award-winning dramatist Sarah Daniels fused these conversations with elements from the book to create a dramatic story about Nigel’s Aunt Elvie (played by Celia Imrie), whose thoughtfulness helped him through the bleak Christmas just after his mother’s death. Naturally, food features in every episode – talking about it, cooking it, remembering it, hiding behind it, and, even though this is radio, eating it. In one scene alone, Julian Rhind-Tutt (above, right), who plays Nigel, had to eat five scones with jam and cream. During pre-production, the crew asked people…

Veggie kofta pittas with pick & mix sides SERVES 6 PREP 20 mins COOK 30 mins koftas only 2 onions, chopped 2 garlic cloves, crushed 1 Cal cooking spray, for frying 2 x 400g cans chickpeas, drained 100g/4oz fresh brown breadcrumbs 1 large egg 2 tsp each ground cumin and coriander zest 1 lemon, 1 tbsp juice, plus extra wedges to serve 85g/3oz baby spinach toasted pitta breads, to serve 175g/6oz fat-free natural or Greek yogurt, to serve pickled chillies, or jalepeños (optional), to serve FOR THE CARROT & TOMATO SALAD 200g/7oz carrots, coarsely grated 200g/7oz tomatoes, diced 1/2 red onion, finely chopped 2 tbsp red wine vinegar 1 tsp sugar 1 Soften the onions and garlic with a few sprays of 1 Cal cooking spray and a splash of…

Mashed carrots with hazelnuts SERVES 4 PREP 10 mins COOK 15 mins 8 carrots, chopped 1 tsp butter 3 tbsp chopped hazelnuts 1/2 tsp ground cinnamon 1 Put the carrots in a pan of water, bring to the boil and cook for 10 mins. Drain, add the butter and mash well. Transfer to a serving dish. 2 Toast the hazelnuts in a dry pan. Mix with the cinnamon, then sprinkle over the top of the mashed carrots. PER SERVING 149 kcals • protein 3g • carbs 10g • fat 9g • sat fat 1g • fibre 8g • sugar 9g • salt 0.3g Goes well with Pot-roasted partridges stuffed with coconut rice, pistachios & cranberries – p50 Mint tea couscous SERVES 4 PREP 5 mins COOK 10 mins EASY LOW…

White chocolate hazelnut couronne SERVES 8-10 PREP 30 mins plus rising COOK 30 mins 300g strong white flour 1 1 /2 tsp instant dried yeast 1/2 tsp salt 2 tbsp caster sugar 200ml milk 1/4 tsp almond extract 30g unsalted butter, softened zest of 1 lemon FOR THE FILLING 60g unsalted butter, softened 40g soft light brown sugar 1 tsp vanilla extract 100g blanched hazelnuts 100g white chocolate, coarsely chopped 1 large egg PER SERVING (10) • 344 kcals • protein 8g • carbs 36g • fat 18g • sat fat 7g • fibre 2g • sugar 15g • salt 0.3g To make the dough Combine the flour and the yeast in a large bowl before stirring in the salt and sugar. Warm the milk and almond extract…

We love to hear from you and see your photos. Please get in touch at the addresses, below right Never too old to learn My wife isn’t well enough to cook at the moment, so I’ve had to learn. At 64, this has been a real shock! A friend dropped off some Good Food magazines recently and I came across a recipe for a Simple white loaf in the June 2012 issue (find it at bbcgoodfood.com). With my newfound confidence, I set about making my first-ever loaf. The recipe lives up to its name – it is easy to follow, doesn’t take long and the bread is delicious. My wife was impressed and so was I. You’re never too old to enjoy cooking and, having experienced the joy of someone…

Simple recipes that everyone can make, even beginners. Requiring a little more skill – such as making pastry. Recipes aimed at more experienced cooks, who cook for pleasure and like a challenge. Suitable for vegetarians. You can freeze it. You can’t freeze it. 12g or less per serving. 500 calories or less per main course; 150 calories or less for a dessert. Low in saturated fat, with 5g or less per serving; low in salt, with 1.5g or less; and high in omega-3. Indicating recipes that are good sources of useful vitamins or nutrients. Low in saturated fat, with 5g or less per serving; low in salt, with 1.5g or less; and low in sugar, with 15g or less. The number of portions of fruit and/or veg contained in a…

No-bake chocolate hazelnut cheesecake SERVES 10-12 PREP 30 mins plus at least 6 hrs chilling COOK 5 mins 140g/5oz unsalted butter 300g/11oz digestive biscuits, broken up 500g/1lb 2oz cream cheese, softened 85g/3oz icing sugar 300ml/ 1/2pt double cream 1 tsp vanilla extract 15 hazelnut chocolates (we used Ferrero Rocher) 4 tbsp hazelnut chocolate spread 25g/1oz hazelnuts, roughly chopped 1 To make the cheesecake base, melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill. 2 Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate…

when you subscribe Every month BBC Good Food is packed with new and inspiring recipes for every occasion. Ensure you have the best recipes at your fingertips by subscribing today. GREAT REASONS TO SUBSCRIBE • Pay just £3 for your first 3 issues• Brand-new recipes every month• Full of expert advice and useful tips• Exclusive subscriber-only offers and discounts SUBSCRIBING IS EASY Call the hotline now on 0844 848 3414 and quote code GFSUP1214 OR order online at buysubscriptions.com/goodfood and enter code GFSUP1214 *This offer is only available for UK delivery addresses paying by Direct Debit. After the third issue, the subscription will continue at £18.99 every six issues by Direct Debit (saving 20%). Full UK subscription price for 12 issues: £47.88; Europe/Eire, £60; rest of the world, £72. This offer ends on 31…

This exceptional 44-piece cutlery set from Arthur Price will bring contemporary style to any table. Each piece has been ergonomically designed and manufactured to the highest standard using the finest grade 18/10 stainless steel, for cutlery that’s guaranteed to last. With enough cutlery for six people, the set is supplied in an attractive gift box, and is dishwasher safe with a 50-year manufacturer’s guarantee. Order code D8001. The set includes 6 each of the following: Table knives Table forks Dessert knives Dessert forks Dessertspoons Soup spoons Teaspoons 2 serving spoons TO ORDER Call 0844 493 5654** quoting 44211 or visit www.clifford-james.co.uk/44211 or send your contact details, address, and the code and quantity you wish to order, along with a cheque payable to BVG Airflo, to: Good Food Offer 44211, PO Box…