Innholdsfortegnelse for January 2015 i Good Food

We’re great believers in the health benefits of cooking at home. When you make a dish, you know what goes into it and you have control over the portion sizes too. Still, after the festive excess, it’s not always easy to adjust to a healthier regime. That’s why we’re tempting you with an unbeatable choice of lighter dishes – just pick the one that suits you. Our light vegetarian plan (p13) is all about cleansing and recharging – the ideal start to your New Year. If sugar is your weakness, we guarantee satisfaction with truly low-sugar bakes (p22) including a warming Cinnamon apple pecan pudding. For hearty and healthier, look no further than the Hairy Dieters’ recipes (and, let’s face it, it’s worked for them). As they say on page…

Your New Year 3-day diet • Nourish your body with alkaline foods • Low-calorie meals and energy-boosting snacks • Meat-free plan to help your body rebalance Natasha Corrett started her company, Honestly Healthy, after years of yo-yo dieting had left her feeling fatigued, bloated and under-nourished. She nowfollows an alkalineway of eating, which focuses predominantly on vegetarian foods and wholegrains, while avoiding foods that put strain on our digestive systems. ‘We all know that processed foods, high sugar and refined foods are “bad” for us. Why is that? One reason is that they are all acid-forming when digested. Foods like meat, sugar, wheat, gluten, cows’ dairy products, coffee and alcohol can react when we digest them to become acidic. When you hear about detoxing the body, this is exactly what…

Choosing a juicer What to look for There are two types of juicer: ‘masticating’ and ‘centrifugal’. ■ Masticating juicers ‘chew’ the fruit and veg into a pulp without using a blade, then push it through filters to extract the juice. They are usually slower than machines with blades, but they incorporate less oxygen – which gives juice a longer nutritional shelf life and a clearer appearance. They cope really well with leafy greens as well as hard and soft fruits. ■ Centrifugal juicers use a spinning blade to shred the fruit and veg, which flings out fibre and collects the juice. They are very fast and usually much noisier than masticating machines. They blitz hard fruit and root veg efficiently, but aren’t so well suited to leafy greens, which can…

Hearty, rich and satisfying, cassoulet is just the dish for this time of year – but the meat that makes it so comforting also means that it’s alarmingly high in fat and calories. Typically, cassoulet can include pork belly, duck confit, streaky bacon or lardons, and sausages – with even more fat coming from pork rind and goose fat! I began by trying various replacements before settling on a selection of leaner cuts of pork. However, the totally lean diced pork leg I added just wasn’t succulent enough, so I swapped it for shoulder. Although I trimmed off the excess fat, the bit of marbling that rippled through the meat meant that it responded far better during the slow cooking. Depth of flavour came from Toulouse sausage and ultra-lean smoked…

THE NEW COMFORT FOOD Poutine THE NEW BURGER Duck confit burger 1 POUTINE A Canadian import, Poutine is, in its purest form, chips, gravy and cheese curds – serious comfort food. However,we’re starting to see the bar raised with exciting extra toppings such as pulled pork, kimchi or coq au vin.This is our take on the classic Canadian recipe, as we’ve used stringy mozzarella instead of the traditional cheese curd. Poutine SERVES 6PREP20minsCOOK1 hr 30mins 125g pack mozzarella or 140g/5oz cheese curd, torn or cut into small chunks FOR THE GRAVY 400g/14oz chicken wings 5 tbsp plain flour 1 tbsp sunflower oil 50g/2oz butter 1 onion, finely diced 1 carrot, chopped 1 bay leaf 500ml/18fl oz chicken stock 500ml/18fl oz beef stock 4 garlic cloves, crushed FOR THE CHIPS 1.5kg/3lb…

Carrot tarte Tatin, p58 Hot mustard lentils with & spicy sausages, p58 Swede, lamb & feta bake, p60 ‘SWEDE Sadly, an unloved vegetable, as many of us remember it as watery cubes in school dinners. Baking or roasting it is the way to go, as this will caramelise the natural sugars and concentrate the flavour – while boiling dilutes it. Choose smaller swede, as they tend to be sweeter’ ‘CELERIAC A surprisingly soft, velvety flesh, with the same creaminess as potato and the subtle flavour of celery. It results in a first-class winter mash. It’s also great roasted. Classically, it is eaten raw – cut into thin matchsticks and tossed in a creamy dressing – to make a crunchy coleslaw-style remoulade’ Pot-roast loin of pork in cider with celeriac, p60 CARROTS Smaller…

EARLIEST FOOD MEMORY Mum’s roasts. They were always overcooked and falling off the bone, but they had dripping and flavour to die for. I also remember her cheese & potato pie – proper teatime food. BIRTHDAY CELEBRATION I’m taking my son to The Ledbury (theledbury.com) for his 40th birthday. It’s got two Michelin stars and Brett Graham is one of the top chefs in London. He does a tasting menu with fine wines to match, so we’re going to go the whole hog. It will be three lads – me and my two sons. MOST AMAZING MEAL One of my most memorable meals was while I was filming in Hong Kong 14 years ago. I was taken for dinner at the Man Wah on the 25th floor of the Mandarin…

Subscribe this month and we’ll send you a copy of James Martin’s new book, Home Comforts. It’s packed with many of the warming favourites James likes to cook in his own kitchen, from pies, steak and sticky ribs to more exotic dishes such as Indian soft-shell crab and Lebanese lamb flatbreads. There’s plenty of bakes and puddings too. Great reasons to subscribe • Pay just £18.99 every six issues and receive a bonus James Martin book, worth £20 • 75+ brand-new recipes from the BBC Good Food team and celebrity chefs in every issue, plus expert practical advice and tips • And so much more: best buys, kitchen tips, food issues and inspiration • Exclusive subscriber-only offers and discounts Gillian Carter, Editor Whatever you like to cook, a subscription to…

Meet this month’s family HayleyDavies, whoworks part-time for a graphic design company, lives inBristol with her husband, Nigel, an accounts director. Their two sons, Michael, 30, andGary, 29, have left home, but regularly return for dinner. HayleyandNigel arekeentopackmoreveg intotheirdiets for2015. Shesays: ‘We lovegoodfood–Icookusingfresh ingredientsmostdays, but sometimesweforget, orfind ithardtogetour5-7portionsof fruitandvega day.We decided to set ourselves aNewYear’s resolution of eating lessmeat andmoreveg, togiveusahealthboost.We’renot fussy, sothere’snoneed toconceal theveg, I justneednewideas forusingthemindifferentways.’ HERE’S OUR CANNY COOK’S SOLUTION ‘I’vecreatedtastyandcomfortingmeals, perfect formidwinter. They’refull of vegetables, used inwaysyoumaynothavethoughtofbefore. I’vereplaced someof themeat intherecipeswithextraveg, orswappedstarchycarbs, such as potatoes, for hearty, health-boosting vegetables such as parsnips.’ CAN OUR CANNY COOK HELP YOU? If you want help to plan and cook your meals, email Cassie, our Canny cook, at enquiries@bbcgoodfoodmagazine.com Fruity Caribbean curry SERVES 4PREP10 mins COOK50 mins 2 tsp vegetable…

Florence, who trained at Leiths School of Food and Wine, worked for baker Richard Bertinet before becoming head chef at Russell Norman’s Polpetto, in London, five years ago. The restaurant relocated to Berwick Street and reopened last year to critical acclaim. Florence lives with her husband, Richard, and two dogs, in their newly refurbished Grade II-listed house, in central London. How long have you lived here? For 18 months– and it was a really long process getting it to this point. The building had previously been bedsits and we restored the whole thing. We took down a wall in the kitchen, which needed planning permission, but we got there in the end. What did the work involve? There’s so much detail to think about – the exact thickness and weight…

When BBC chef James Martin cooks comfort food, you just know it’s going to be good Spoil-yourself fillet steak with fries & Béarnaise sauce SERVES 1 (easily doubled) PREP 15 mins COOK25 mins flavourless oil, such as sunflower or groundnut oil, to deep-fry 100g/4oz unsalted butter, plus a knob for frying 3 tbsp tarragon vinegar 3 tbsp white wine 1/4 tsp white peppercorns 1/2 small banana shallot, finely chopped 3 egg yolks 1 tbsp chopped tarragon leaves juice 1/2 lemon (optional) 1 tbsp olive oil 200g/7oz good fillet steak (I love Yorkshire wagyu for a special occasion) 100g/4oz frozen chips 1 Heat oven to 200C/180C fan/gas 6. Heat a deep-fat fryer to 190C, or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and…

Sussex pond pudding SERVES 6PREP40minsCOOK3hrs ALITTLE EFFORT 150g unsalted butter, cut into 1-2cm cubes, plus extra for greasing 200g self-raising flour, plus extra for dusting 20g caster sugar 125g suet 2 large lemons 150-175ml full-fat milk 150g light soft brown sugar PER SERVING energy 600 kcals • fat 40g • saturates 24g • carbs 55g • sugars 29g • fibre 1g • protein 4g • salt 0.4g Make the pastry Grease a 1.2-litre pudding basin with a little butter, dust with flour and shake out the excess. Put the flour, caster sugar and suet in a bowl and grate in the zest from 1 lemon. Gradually stir in enough milk to form a soft, slightly sticky dough. Recipe adapted from Paul Hollywood’s British Baking (£25, Bloomsbury). Photographs © Peter Cassidy.…

STAR LETTER Classroom baking Asaretiredprimary school teacher, I nowenjoybakingwiththe six-year-oldsatTownLane Infant School, Wirral.Helping toweigh the ingredients, before dividing the dough between the class, involves plenty of counting, sharing and problem-solving before eachchildmakestheirown breadtotakehome. It is amazingtoseesuchyoung pupilscookingsoconfidently. We’veusedtheLessons in Loaf guide available at realbreadcampaign.org. Wealso grow fruit and veg in theschool garden. I feel that it is vital forchildrento learnabout what is intheir foodandwhere itcomes from, ifwearetobegin to stemthe obesity epidemic. The demands on teachers todeliveran increasingly prescriptive curriculummakes fitting in activities like baking particularly challenging, especially as the government seemstothinkthat infantsare capableof littlemorethan assemblingafruitsalad.But I hopetheywill continueto try,withalittlehelpfrom folk likeme. Jackie Jenkins, Wirral Jackie wins 12 bottles of Cune Reserva 2010Rioja (£14.99, Waitrose).Thiswine has rich aromas of bramble and comes fromone of the oldestwineries in Spain; visit cvne.com. Cookery…

‘My dad wrote history books, so our holidays were always places he wanted to research. There was that obsession with culture and history. What Claudia taught me was how to translate that to food’ Claudia was born in Cairo and educated in Paris and London. She is loved and respected worldwide for her scholarly and accessible books – particularly on Middle Eastern food – which have won many awards. They include The Food of Italy, The Book of Jewish Food and Arabesque: A Taste of Morocco, Turkey & Lebanon. I’ve known Allegra since she was a little girl. I met her parents through a mutual friend who worked at the Maudsley (the psychiatric hospital in London) where Colin, Allegra’s dad, was a psychiatrist. Her father was also a historian and very humorous, and…

Each month, BBC Good Food readers are the first to cook some of our brand-new recipes before they appear in the magazine. We send them the recipes and pay for the ingredients; they test the dishes at home and give us their verdicts. Read their comments on our recipe pages. Kate Everett, from Kent, has used her mum’s copy of Mary Berry’s Baking Bible since she was little. She also loves Delia Smith’s scones, and has been known to bake them for breakfast! Mark Heal, from Nottinghamshire, says a bacon & egg sandwich always cheers him up. Ken Hom’s Vietnamese chicken curry is his all-time favourite recipe. Rachael Mowat, from Newcastle upon Tyne, is fond of the Hairy Bikers; Si King is from her hometown. She cooks hearty meals for…

Moroccan orange & cardamom cake I’ve used the sweetener xylitol in this wonderfully moist cake, which is made by puréeing a whole boiled orange instead of adding oil or butter. If you are short of time, you can cook the oranges in the microwave – simply pierce them all the way through with a sharp knife, then microwave in a covered bowl with a dash of water on High for 6 minutes. SERVES10-12PREP15 minsCOOK2 hrs 5 mins 2 oranges, scrubbed seeds of 6 green cardamompods, crushed 225g pack xylitol (we used Total Sweet) 6 large eggs 200g pack ground almonds 50g/2oz polenta 25g/1oz self-raising flour 2 tsp baking powder 1 tbsp flaked almonds Greek yogurt or cream, to serve 1 Put the whole oranges in a pan, cover with water…

WhenGoodFoodrananationwide survey last year,one of the most surprising discoveries was that less than a third of us eat the recommended five portions of fruit and vegetables a day or more. Many of us simply aren’t convinced that it’s worth making the effort, or that it will make any difference to our health. Others said they found it a struggle to incorporate fruit and veg into their daily meals. So we’ve created this wallchart to inspire you to hit that daily target all year round. Kerry Torrens, BBC Good Food’s Nutritional therapist, reminds us of the proven health benefits of eating fruit and veg. The current UK government guidelines are that we should eat five portions of fruit and veg a day. The good news is that is that every single…

‘Your food – and your gut –deserves more respect’ 1 We use virgin coconut oil for cooking and baking, in smoothies, or even just on toast instead of butter. It’s high in saturated fat, but the type of fat – lauric acid – helps to boost good cholesterol, and is digested in a way that keeps you satisfied for longer. We’ve met athletes who eat it straight from the tub, as it’s so good for energy. It has a mild flavour – your food isn’t going to taste of coconut. 2 Be mindful when it comes to food: from where you buy it to how you chew it. This is the opposite of sitting on the sofa and piling in food without noticing. Your food – and your gut –…

LEITHS Leiths School of Food and Wine, London (020 8749 6400, leiths.com) Course Leiths Diploma in Food and Wine How long? Three academic terms Cost £21,265 What do you learn? The course offers culinary training in cuisines ranging from Italian to Middle Eastern to Japanese, plus essential techniques such as knife skills, pastry, breads and sauces. Students also complete a Wine and Spirit Education Trust qualification. Teaching is divided between half-day demonstrations and practical classes. There are regular guest lectures from chefs such as Atul Kochhar of Benares and Bruce Poole of Chez Bruce, and trips to London industry markets. There is the added opportunity of various work experience placements, including a six-month placement at BBC Good Food magazine. Graduating students gain a Level 4 Diploma in Professional Culinary Arts.…

Warm kale salad with almonds & Serrano ham I like to quiz friends about what’s on their food radar, the ingredients they’d like to use, or even avoid. So when I heard some of them talking about kale, my ears pricked up. But rather than talking cooking, they were talking shakes. A fast-track way to get your greens, no doubt, but what’s wrong with eating them? The nation’s renewed enthusiasm for kale is mainly down to the healthy benefits it bestows. High levels of vitamins, especially vitamin C, plus folate and calcium (not forgetting all that fibre) make kale a true superfood. But for the cook, kale has plenty more redeeming features, and is one of the few homegrown greens we can get our hands on in the depths of…

EDINBURGH The Scottish Café & Restaurant (Scottish National Gallery, contini.com/scottish-cafe-and-restaurant) Run by the Scottish-Italian Contini family, the menu at this stylish café combines sustainable Scottish produce – such as hake, mussels and salmon – with Italian family favourites. Breakfasts include butteries (traditional Aberdeen butter pastries) with Lanark blue cheese, Crowdie cream cheese, spinach & walnuts. Three-course set lunch, £22.95, or try the traditional Sunday roasts, £14.95. POWYS Café Glas (Museumof Modern Art,Machynlleth, Wales,momawales.org.uk Cake isthestar inJane Parry's café, which opened four years ago in the museum’s oak-beamed foyer. Favourites include herGinger&pearcake, Rich dark chocolate cake and herButtermilkwith sugaredrosepetals.Washthemdownwithacup of coffee or one of the speciality teas on offer. LONDON Rex Whistler Restaurant (Tate Britain, tate.org.uk) The reopened restaurant in the Tate’s basement displays Rex Whistler’s 1927 mural The Expedition in…

Spanish chicken with crispy paprika potatoes SERVES4PREP 15 mins COOK 40 mins 4 baking potatoes (about 750g/1lb 10oz), cubed 2 tbsp olive oil 1 tbsp smoked paprika 4 tsp balsamic vinegar 6 roasted peppers from a jar, finely chopped 140g/5oz cream cheese 8 boneless, skinless chicken thighs 140g/5oz cooked chorizo slices 100g bag mixed salad leaves 1 Heat oven to 200C/180C fan/gas 6. Tip the potatoes onto a large baking tray. Mix 1 tbsp oil with the paprika, 2 tsp balsamic vinegar and seasoning, then pour over the potatoes and toss together. Bake in the oven for 10 mins while you prepare the chicken. 2 Mix the peppers with the cheese and seasoning. Open out the chicken thighs and spoon some of the cheese mixture into the centre of each.…

Cheat’s cauli ’n’ broc cheese SERVES 4PREP 10 mins COOK20mins Cook 650g frozen cauliflower & broccoli florets in a pan of boiling water for 5 mins until tender, then drain and steam-dry. Heat grill to high. Put 250g mascarpone, 1 tbsp plain flour, 100ml milk, 75g grated Parmesan and 2 tbsp wholegrain mustard in a large saucepan. Whisk until smooth and gently heat through. Add the veg to the pan and stir everything together, then transfer to an ovenproof dish and scatter over a little more Parmesan. Put under the hot grill until golden and crisp. PER SERVING energy 448 kcals • fat 36g • saturates 22g • carbs 11g • sugars 6g • fibre 6g • protein 17g • salt 1.0g Speedy red pepper chana masala SERVES 4PREP 5…

‘This is an old-fashioned recipe, but it really is the best of British. Collar of bacon is a pork joint from the shoulder of the pig, near the neck, with a higher fat content than leaner middle-cut bacon – so it has a more intense flavour’ Rosemary-stuffed collar of bacon with parsley butter sauce SERVES 6PREP 25 mins plus resting COOK2 hrs 10 mins 1.5kg/3lb 5oz smoked bacon collar joint, soaked overnight if needed (see Ask your butcher, opposite) 1 small pack rosemary, leaves picked and very finely chopped 1 onion 20 cloves 4 bay leaves 1 carrot, halved 2 celery sticks, halved (see celery tip, opposite) 1 garlic bulb, halved through the equator 1 tbsp black peppercorns FOR THE SAUCE 50g/2oz butter 25g/1oz plain flour 300ml/1/2pt bacon stock (use…

Saturday Kitchen Michael Caines is one of the chefs cooking livewithJamesMartin thismonth. Catch the showeverySaturday from10amonBBCOne Wild mushroom soup You wouldn’t believe just five ingredients plus a bit of seasoning could produce such delicious results. Many supermarkets now sell mixedmushroom selections, or look out for some at your local market. Alternatively, you can use driedmushrooms. Soak them in hot water for 10 minutes before using, then strain through a sieve lined with kitchen paper to remove any grit. SERVES 4PREP20minsCOOK30mins EASY FOR THE SOUP 2 shallots, finely chopped 100g butter, at room temperature 400g wild mixed mushrooms, trimmed and cleaned, or use 250g mixed dried mushrooms 300ml chicken or vegetable stock FOR THE GARNISH 100g wild mushrooms, trimmed and cleaned 50g shelled hazelnuts, toasted if you like 1 Sweat the…

Chickpeas Their nutty flavour makes them popular in many Spanish, Moroccan, Middle Eastern and Indian dishes. They are the main ingredient in houmous and, if you use canned chickpeas, you can rustle up a homemade dip in under 10 minutes. They’re also delicious roasted in a little oil and chilli powder for a low-fat snack, or used to bulk out spicy soups – simply add a canful before blitzing in a food processor, leaving some whole for texture. Using and storing Canned beans and pulses simply need draining and rinsing. Pouches of ready-to-eat lentils can be eaten as they are or heated. Whatever you buy, check that no salt or sugar has been added to get maximum nutritional benefit. Kidney beans A distinctive red bean commonly used in Mexican cooking.…

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. •…

goodfood eatwell SHOW Davina joins our show Our newest live show, Eat Well, comes to London’s Olympia from 27 February–1 March. Davina McCall will be at the show on Saturday 28 February, when she’ll be on stage with chef Marcus Bean as they create recipes from her new book, 5 Weeks to Sugar-Free. Davina will also be signing copies of her book and joining in live interviews. Also at the show will be health expert Natasha Corrett discussing her take on eating well – she has created an exclusive three-day diet plan for the magazine this month (p13). Find outmore, and check out the timetable of events, at bbcgoodfoodeatwellshow.com. EATWELL WITH US THIS MONTH Our EatWell magazine is a collection of BBC Good Food’s best triple-tested healthy recipes, from simple…

How much weight have you lost? Dave I’ve lost about three stone in total, and I’ve kept it off. Si I did lose over three stone, but I’ve put about a stone back on. I had a brain aneurysm at the beginning of last year, and because I wasn’t sure what to do for the best, I haven’t been very active, so I weigh a little more than I should do at the moment. On your diet, how quickly did you notice the changes? Dave Within a month. We didn’t drink any alcohol for the first four weeks and it made a huge difference. It was so encouraging being able to fit into jeans that had been sat at the back of the wardrobe for ages. Brilliant! Have you had…

THE TREND Mindful eating Not just about what you eat, but also the foods you choose, their impact on your body, and the act of eating itself. If you frequently eat while watching TV, checking your emails or working at your desk, your digestion won’t be at its best and you’ll barely taste your meal. Being mindful also means considering all aspects of how and where to shop, as well as animal welfare – it’s a truly holistic approach to the food you put on your plate. THE BOOK Shoku-Iku! by Makiko Sano (£14.99, Good Food offer price £13.49, Quadrille) Shoku-Iku is what the Japanese call ‘conscious eating’. It reveals the relationship the Japanese have with food, from choosing ingredients that energise the body to balancing food types and textures…

A glimpse of the future AtBBCGood Food,weworkmonths in advance and often see shopping trends long before they hit the shelves. Supermarketdevelopersandbuyers workevenfurtherahead–upto12 months–soweaskedthemwhatwe should expect for 2015. It sounds like avariedandexcitingyearahead! When itcomes tothestand-out ingredientsof2015, thedevelopment teamatMarks&Spencersayswe’ll become increasingly health-conscious –andwill seemoreof thesuperfood baobabon ingredient lists. The fruit, whichcomes fromthedistinctiveAfrican baobabtree, iscommonlydriedand powderedtoaddtosmoothiesoryogurt. Sainsbury’s is touting the steady rise ofvegetable juice in 2015 as consumers continue to cut down on sugar. Turn to page 32 for our vegetable juicerecipesandbest-buy juicers to make your own. Susi Richards, head of Sainsbury’s product development, also suggests that frozen foodwill be a big trend forwaste-conscious shopperswho don’twant packs of fresh food to go off. She adds: ‘There’s been a huge step forward in the quality of frozen food andnowit iseasytofind ingredients, such as frozen…

At their best now Fruit & veg ♦ Beetroot ♦ Blood oranges ♦ Brussels sprouts ♦ Cabbages (red, white and green) ♦ Carrots ♦ Celeriac ♦ Chicory ♦ Jerusalem artichokes ♦ Kale ♦ Leeks ♦ Lemons ♦ Parsnips ♦ Purple sprouting broccoli ♦ Seville oranges ♦ Swede ♦ Turnips Meat & game ♦ Goose ♦ Patridge ♦ Pheasant ♦ Rabbit ♦ Turkey ♦ Venison ♦ Wild duck Fish & seafood ♦ Crab ♦ Hake ♦ Mackerel ♦ Mussels ♦ Scallops ♦ Squid…

SIMPLE WAYS TO MAKE THE MOST OF WHAT’S IN SEASON THIS MONTH VEG BOX CHALLENGE Pears Leave pears out of the fridge to ripen, but once ripe, store in the fridge to prolong their freshness. Slightly underripe pears will soften during cooking and add a subtle sweetness to dishes. On pizza Core and slice a pear, skin left on, and put on pizza bases with blue cheese, pecans and prosciutto before cooking. Roasted Roast pears with a little honey and serve with ice cream. Or add to the roasting tin when cooking a chicken. In a toastie Make a sandwich with thickcut sourdough bread, sliced pear, cheddar and grilled bacon. Spread the outside of the sandwich with butter and fry it in a non-stick pan until golden and the cheese…

Thai prawn & ginger noodles Ginger’s benefits are more potent if it isn’t cooked for too long, so a quick stir-fry is ideal. If you can’t find dried rice noodles, use a pack of the straight-to-wok ones – just skip the soaking stage in the recipe. SERVES 2PREP15 mins plus soakingCOOK15 mins 100g/4oz folded rice noodles (sen lek) zest and juice 1 small orange 11/2-2 tbsp red curry paste 1-2 tsp fish sauce 2 tsp light brown soft sugar 1 tbsp sunflower oil 25g/1oz ginger, scraped and shredded 2 large garlic cloves, sliced 1 red pepper, deseeded and sliced 85g/3oz sugar snap peas, halved lengthways 140g/5oz beansprouts 175g pack raw king prawns handful each chopped basil and coriander 1 Put the noodles in a bowl and pour over boiling water…

Butter chicken SERVES 4PREP 15 mins COOK 30 mins 25g/1oz butter 1 onion, halved and finely sliced 4 skinless chicken breasts, cut into chunks 2 tbsp garam masala 3 garlic cloves, crushed 1 tbsp finely grated ginger 500g/1lb 2oz passata 2 tbsp cashew nut butter 50ml/2fl oz double cream handful coriander, chopped cooked rice and wilted spinach, to serve 1 Heat the butter in a large pan and fry the onion over a medium heat for 5 mins until soft. Add the chicken and continue to fry until turning golden brown. Add the garam masala, garlic, ginger and passata. Leave to simmer, uncovered, for 20 mins. 2 Just before serving, stir in the cashew nut butter and cream, season to taste and serve scattered with coriander, and with the cooked…

The tastiest days of the year To book tickets go to: bbcgoodfoodshow.com or 0844 581 1345 HIC Harrogate 10-12 April 2015 Spring’s tasty celebration Join us as Harrogate plays host to a glorious gourmet gathering of the season’s finest food, drink and entertainment Discover a seasonal celebration of the very best food and drink in the heart of Harrogate this Spring. You’ll fi nd irresistible inspiration and culinary entertainment to delight, stir your senses and get you cooking like a pro, along with all the equipment, ingredients and accessories you’ll need too. This year we’ve made the show 30% bigger due to the popularity of 2014; with many new and exciting exhibitors and more places to eat, drink and relax, you’ll love what’s in store at the BBC Good Food…

Celebration piñata cake This ismy favourite cake for a kids’ birthday party. It’s quite simple to make and decorate, but has a real wow factor with the hidden cache of sweets inside.You can spread out the baking by making the cakes over three days – just make sure that they are well wrapped in cling film so they don’t dry out. Alternatively, just make the bottom tier, cut the hole in two of the cakes and cover with the uncut cake to conceal the sweets. SERVES 20PREP3 hrs plus4hrs chillingCOOK2hrs FOR THE BOTTOM-TIER CAKE 500g/1lb 2oz butter, softened 500g/1lb 2oz golden caster sugar 8 large eggs, beaten 500g/1lb 2oz self-raising flour 2 tsp lemon extract zest 2 lemons FOR THE BOTTOM-TIER ICING 175g/6oz butter, softened 500g/1lb 2oz icing sugar, sifted…

‘This is one of my favourite winter ingredients,’ says Barney. ‘It’s related to celery, but has been cultivated so it develops a bulbous root, which needs to be cut and sliced before cooking.’ 1 Wash the celeriac to remove any large pieces of mud and grit, then use a large knife to top and tail it. 2 Stand the celeriac upright on its base. Use a small sturdy knife to slice off the skin in even strokes following the curve of the root. Turn and repeat all the way around until the skin and any blemishes have been removed. 3 Slice, diceorgratetheceleriac, depending onyour recipe.Put thepieces inalargebowl ofwaterwithasqueezeof lemon juicetostop it fromdiscolouring until you’re ready to use it. Try our recipe for Pot-roast loin of pork in cider with celeriac…

This month we caught up with the children at The Kids’ Cookery School in Acton as they learned to make two recipes designed to help them incorporate more fruit and veg into their meals. The school was set up 20 years ago by Fiona Hamilton-Fairley to offer cooking classes and workshops all year round to children aged three and upwards. In 2009, they extended their audience by going mobile, packing a kitchen into a van and visiting schools and festivals in London and the surrounding area. The children cook everything themselves and take the food home, with recipes, for their supper. Winterwarmer hearty risotto SERVES 4PREP10 minsCOOK50mins 1 medium butternut squash 2 tbsp olive oil pinch of nutmeg, or pinch of cinnamon 1 red onion, finely chopped 1 vegetable stock…

SERVES4PREP10 minsCOOK 45 mins 1 tbsp olive oil 1 red onion, chopped 1 garlic clove, crushed 50g/2oz harissa 500g/1lb 2oz chicken thighs, skin removed, boned and diced 1 medium carrot, grated 200g/7oz dried Puy lentils 2 x 400g cans chopped tomatoes 1.2 litres/2 pints stock, made from 1 chicken or vegetable stock cube flat-leaf parsley, to serve (optional) 1 Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more. 2 Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed. 3 Reduce the heat and cook, uncovered, for…