Innholdsfortegnelse for May 2015 i Good Food

From vibrant veg in markets and shops to slender shoots in your window boxes, pots and plots, it’s in abundance now – so enjoy! British asparagus is so versatile – try our new silky soup and superfood salad recipes, or mix it up with beans, peas and (surprise, this is the Sicilian bit) sultanas, as we’ve done in our cover recipe (p24). We’re also serving up elegant, modern vegetarian dishes (p74) and suggesting what to cook when some of your family eat meat, but others don’t – we’ve got plenty of solutions (p62). Finally, how green is your kitchen? For ways to cut down on water, waste less food and be more eco-aware, our practical ideas really will make a difference (p46). A month of fabulous food starts here……

All the recipes in Good Food magazine are tested thoroughly before publication, so they’ll work first time for you at home. Most are developed in our Test Kitchen by our cookery team, with additional recipes from food writers, TV chefs or cookery books. However, no matter who writes the original recipe, each one is tested rigorously before being included in the magazine. Your time and money are precious, so we want to guarantee you a great result every time. Developing and testing Good Food recipes • We aim to make recipes practical, keeping ingredients lists to a minimum and avoiding lengthy preparation.• We help you to avoid waste by using full packs, cans and jars where possible. When it’s not possible, we try to include suggestions for leftovers.• We…

On the night of the party, we announced our BBC Good Food Great Game Changers – our hotlist of people and organisations that have influenced the way we shop, cook and eat today. From the creator of the Great British Bake Off and a dedicated food scientist, to the brains behind Wahaca and FoodCycle, a charity tackling the problem of waste, we wanted to recognise all their achievements. James Martin The talented chef, with a down-to-earth touch, has hosted 400 episodes of BBC One’s Saturday Kitchen. This makes it the longest-running Saturday morning programme with the same presenter in UK history. James’s relaxed style has won him legions of fans and, during his tenure on Saturday Kitchen, he’s encouraged many up-and-coming chefs to cook with him on the show. Anna…

Ricotta, aubergines and paneer. Each is wonderful to cook with, but without the herbs, spices, vanilla or sugar to lift them into that curry, pasta or tiramisu, they’re not all that interesting to eat. The same can be said for tofu (also know as bean curd), so why do we treat it with such disdain? Like paneer and the rest, tofu’s blandness is its biggest virtue. A kitchen shape-shifter, silken tofu can replace dairy and eggs in smoothies, desserts and baking, while firm tofu can become anything from a burger with barbecue sauce to a cannelloni filling. Interestingly, despite these times of clean and meat-free eating, tofu isn’t getting much of a look-in. Tofu, which is made from soya, is a processed food. However, it’s been around for 2,000 years,…

JAMIE OLIVER’S NOTEBOOK The chef, restaurateur and campaigner reveals his favourite places to shop and eat in the UK and around the world Standout producer Adam, Mat and Matt, who set up Cobbled Lane Cured, are enthusiastic, entrepreneurial butchers selling cured meat in north London. They source only higher-welfare animals and, last time I asked, they were creating more than 20 different cured meats. They’ve got British, Polish, German and Italian completely covered. Find them at the weekend near their Islington base, or at various other London markets (cobblelanecured.com). Favourite pub Run by Derek Dammann, a dear friend , who is also an incredible cook, Maison Publique is devoted to celebrating the produce of French Canada. It’s a humble, British-style pub in Montreal. Everything from prepping to curing to fermenting…

Watercress This is available all year round, but British-grown watercress is best between April and October. It has a pungent, slightly bitter flavour and is highly nutritious: rich in vitamin C, calcium, iron and folic acid. As watercress perishes quickly, it is best kept in the fridge with its stems in a container of water, covered with kitchen paper. Wash thoroughly before use and trim off any tough stems. Pesto Whizz 1 crushed garlic clove with 100g watercress in the bowl of a food processor. Add a handful each grated Parmesan and pine nuts, 1 tbsp lemon juice, some seasoning and 50ml extra virgin olive oil. Blitz until smooth and serve stirred through pasta or mashed potato. Raw juice Blend 85g watercress with 150ml fresh orange juice and 150ml carrot…

Turkey Bolognese pasta bake SERVES 4-6 PREP 20 mins COOK 1 hr 10 mins 1 tbsp olive oil 2 onions, finely chopped 500g/1lb 2oz turkey mince (thigh is best) 1 garlic clove, crushed 2 x 400g cans chopped tomatoes 1 tbsp chipotle paste 300ml/ 1/2pt chicken stock 400g/14oz large pasta shells 250g tub mascarpone 200g/7oz cheddar, grated 2 tbsp grated Parmesan 1 Heat the olive oil in a large pan. Add the onions and cook for 8-10 mins until softened. Add the mince and brown all over. Once browned, add the garlic, tomatoes, chipotle paste and chicken stock, and bring to the boil. Turn down to a simmer and cook, uncovered, for 35-40 mins, adding a splash of water if it looks too dry. 2 While the turkey cooks, boil…

‘I grew up on a farm in Ireland where the food was plentiful and hearty, and consequently there has always been a generosity to my cooking, no matter how smart the dining room that showcases it. ‘The sign of a great cook is how well they do when limited to a budget, and just how creative they can be with cheaper ingredients. ‘With this menu, I’ve taken humble but seasonal ingredients and given them a few chef’s touches to create three courses you can cook for a group of friends without having to blow the budget. The starter and dessert can be made ahead, so you can enjoy yourself on the night too.’ Richard Corrigan was born in Dublin and brought up on a 25-acre farm. He has been involved…

Classic lasagne This is my easiest-ever lasagne recipe. It doesn’t even need a white sauce, as it uses crème fraîche instead. You can use the ragu in other pasta dishes too, so it’s a useful one for older children to learn. You will need • Vegetable peeler• Grater• Sharp knife• Chopping board• Large saucepan with fitted lid• Kitchen scissors• Wooden spoon• Large casserole dish or roasting tin (about 30 x 20 x 8cm) SERVES 4-6 PREP 15 mins COOK 1 hr 1 tbsp olive oil 2 rashers smoked streaky bacon 1 onion, finely chopped 1 celery stick, finely chopped 1 medium carrot, grated 2 garlic cloves, finely chopped 500g beef mince 1 tbsp tomato purée 2 x 400g cans chopped tomatoes 1 tbsp clear honey 500g pack fresh egg lasagne sheets 400ml crème fraîche 125g ball mozzarella, roughly…

AFTER READING A newspaper article about following your passion, Anna Jones quit her job and enrolled at Jamie Oliver’s Fifteen training programme in 2003. She went on to work as a chef in London, Spain and Tuscany before rejoining Jamie’s team four years later as a food stylist and writer. Her first book, A Modern Way to Eat, was published last summer, and a follow-up, A Modern Way to Cook, will be out in June. She lives in east London with her partner, John. Describe your kitchen The previous owners were furniture designers, so the fittings came with the house. Half of the appeal when we bought it was the lovely details they’d put in. I love being able to look out into the garden too. We moved here in…

Create delicious cakes, pastries and bread with this classic food mixer from Morphy Richards. Ideal for all your baking needs, it has an orbital spinning action and the 10-speed knob control caters for a variety of mixing needs, always ensuring a light, even bake. The tilting head gives you easy access to the mixture and makes kneading, whisking and mixing a breeze. The mixer is available in red, cream or black, and comes with the following accessories: • Flat beater• Wire whip• Dough hook• Two stainless-steel mixing bowls (four-litre and three-litre)• Splashguard The 1600W food mixer measures 27.5 x 37.5 x 35.8cm, has a durable die-cast base and weighs 9kg. Comes with a 12-month guarantee. Exclusive price for BBC Good Food readers How to order your food mixer Please send…

Coconut is an important ingredient in many south Indian fish curries for the special creamy richness it provides. However, it’s also high in fat, especially saturated fat. So I have come up with ways to keep the characteristic creaminess and taste, while dramatically lowering the amount of fat and calories. My first challenge was to create a silky-smooth sauce using reduced-fat coconut milk. Unlike the full-fat version, it has a tendency to separate when it’s heated. I found that by simmering half of it first until it thickened, then pouring in the rest and letting it simmer again, I created a stable sauce. However, simmering the reduced-fat version for too long can also cause splitting, so to cut down the cooking time, I part-cooked the fish on the hob, then…

Gyoza These meat or vegetable dumplings, wrapped in a thin dough, are popular in Japan, and a similar version (called jiaozi) is eaten in China. The dumplings can be steamed, cooked in a broth, deep-fried or, as here, crisped on the underside and steamed – known as yaki gyoza. This variety of dumpling is also known as ‘pot stickers’. filling and wrappers separately SERVES 4-6 (makes 26 gyoza) PREP 40 mins COOK 10 mins 2 tbsp cornflour 26 ready-made gyoza skins, defrosted if frozen (see ‘Where to buy’, opposite) 2-3 tbsp vegetable oil FOR THE FILLING 4 spring onions, ends trimmed, roughly chopped 2 large leaves of Savoy or pointed cabbage, hard stem removed, roughly chopped a 1.5cm/ 5/8in piece of ginger, peeled and chopped 1 garlic clove 50g/2oz water…

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. Julia Tufnail, from Northamptonshire, often cooks with ingredients from her own garden. Her mum gave her a cookbook when she left home and she still uses her granny’s rolling pin. Luke Hayward, from Somerset, recently turned vegetarian. Homemade bruschetta, using sourdough from his local farmers’ market, always puts a smile on his face. Mo Tulloch, from Kent, is a Nigella Lawson fan. She loves using pulses like chickpeas and kidney beans to make meals more nutritious while adding depth and…

Food writer Jack Monroe, pictured at the party, later posted this tribute on Instagram Such a happy evening at @bbcgoodfood anniversary party, I had a bit of a cry when they asked what @bbcgoodfood meant to me, as it’s basically how I taught myself to cook, by looking up recipes online and practising the basics. Having such an easy-to-access resource and such clear instructions gave me the confidence to experiment in the kitchen… and I hope my blog does something similar today 10 years on. This is me being really really happy, standing in a room that represents everything I admired as a teen and could never ever in my wildest dreams have thought I would be a part of… tonight was a truly happy, humbling thing.’…

It’s easy to understand why we love chicken so much. It’s succulent, versatile, and as delicious roasted with a simple seasoning as it is paired with strong, punchy flavours. But that doesn’t mean it should find its way into every meal you cook – I’ve changed the way I buy and eat chicken in the past few years, and we now have it less often. When I do cook chicken for my family, we make an occasion of it and splash out on the best quality – which is also the tastiest – we can afford. Spring roast chicken If you want to buy the best-quality chicken pieces at the cheapest price, opt for thigh portions. They cost less than breast meat and are better suited for roasting in dishes…

Natural yogurt Woodlands Organic Sheep Milk Natural Yoghurt, 450g, £2, available from Waitrose and Sainsbury’s (woodlandsdairy.co.uk) This is produced on a family farm and, when first opened, it has a sliver of rich cream. Woodlands also produces skimmed sheep’s milk powder. Wensleydale cheese Sheep’s Milk Wensleydale, 200g, £4.95 (wensleydale.co.uk) Smooth and creamy, with a clean milky flavour, this cheese is crafted in Hawes, North Yorkshire. Today, most Wensleydale cheeses are made from cow’s milk, but the first cheeses made in Wensleydale by Cistercian monks back in 1150 used sheep’s milk. Try it with fruitcake and apple slices. Ewe’s milk cheese Parlick Fell Pure Sheep’s Milk Cheese, 150g, £2.25, available at Sainsbury’s (grandma-singletons.co.uk) This ewe’s milk cheese, with a brilliant white colour, has a semi-soft,…

‘Our Big Lunch unites the community’ Jane Marsden (above right) shares a plot with her best friend, Heather (above left), on the Gilroy Road Community Allotments in West Kirby, on the Wirral. The site holds an annual Big Lunch (thebiglunch.com), which is part of the Eden Project’s nationwide campaign. ‘Our site was set up four years ago by our chairman, Richard Hill, a local police inspector, as the council’s waiting list was so long. We built 64 allotments on a disused horse paddock, which had to be cleared of 12ft brambles. Now it is shared by local groups, including schools, and a project that employs adults with learning difficulties.’ What is the Big Lunch? It’s our biggest gathering of the year, and has grown from a small event with a…

1 Do you really need all that cling film? Stick to reusable plastic boxes, or use a plate to cover a bowl. For half-used fruit and vegetables, Food Huggers – flexible silicone lids that ‘hug’ the leftovers – work brilliantly (£9.99 for 4, lakeland.co.uk). 2 Use microfibre cloths They reduce the need for harsh sprays but need frequent washing – just throw them in the machine with your regular load. 3 Don’t pour fat down the kitchen plug hole Fat gathers in sewers to form a solid mass, clogging them up and costing millions to dispose of. Closer to home, oil around outside drains attracts rats. Small dribbles can be scraped into the food recycling bin, but for larger amounts the advice is confusing, so it’s best to check your…

Aubergine with prawns in oyster sauce SERVES 2 PREP 10 mins COOK 20 mins 3 tbsp sunflower oil, plus 2 tsp 1 aubergine, cut into rounds then 1cm/ 1/2in strips 1 red pepper, cut into strips 6 spring onions, trimmed and cut into matchsticks small piece finely chopped ginger 3 garlic cloves, finely sliced 175g/6oz large raw prawns 3 tbsp oyster sauce cooked rice or egg noodles, to serve 1 Heat the 3 tbsp oil in a wok or large, non-stick frying pan. Toss in the aubergine and cook for 8 mins or so, stirring frequently, until tender. Add the pepper and 1 tbsp water and cook for 3 mins more. Remove from the pan and set aside. 2 Add the remaining 2 tsp oil to the pan and tip…

Blackcurrant coconut slices If you don’t have blackcurrant jam, you can use another tangy one such as raspberry, blackberry or gooseberry. A reduced-sugar jam that contains a high proportion of fruit will also work. MAKES 12 PREP 25 mins plus cooling COOK 25 mins FOR THE BASE 100g/4oz butter, plus extra for greasing 100g/4oz plain flour 100g/4oz white caster sugar 85g/3oz desiccated coconut 3 large egg yolks (save the whites for the topping) 4-5 tbsp blackcurrant jam (with whole blackcurrants) FOR THE TOPPING 3 large egg whites 75g/2 1 /2oz white caster sugar 50g/2oz desiccated coconut handful coconut flakes (optional) 1 Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking…

I have always loved the Eurovision Song Contest and have fond memories of watching it with my dad when I was little. His favourite part was the voting and, as this is right at the end of the programme, it was one of those rare occasions when I was allowed to stay up really late. Now it’s just another excuse to throw a party, and I try to research cocktails from the host country to add even more fun to the occasion. You’ll also probably find us singing along… Winner’s bouquet Often overshadowed by the pyrotechnics, oodles of falling glitter, waving flags, whoops and cheers, the winners receive a rather lovely bunch of flowers in addition to their glitzy trophy. If you’re playing along at home, this is a great…

Queen of Hearts cake This delicate sponge recipe uses a combination of semolina and ground almonds to give the sponge depth while keeping it light. sponges only SERVES 16 PREP 1 hr plus at least 5 hrs chilling COOK 25-30 mins FOR THE SPONGES a drizzle of flavourless oil (such as sunflower), for greasing 5 large eggs, separated 175g/6oz golden caster sugar zest and juice 1 lemon 1 tsp vanilla extract 85g/3oz fine semolina 25g/1oz ground almonds 1 tbsp poppy seeds FOR FILLING AND ASSEMBLING about 650g/1lb 7oz strawberries, hulled 200g/7oz icing sugar, plus extra to serve 4 gelatine leaves 750ml/1lb 10oz whipping cream 3-4 tbsp strawberry jam 1 Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 22-23cm straight-sided, loose-bottomed square tins. 2 To…

1 Their very first boat ride Forget the quaint pond at the local park. The canals and waterways of Venice are a far more exciting quest – especially with a whopping authentic gelato in your hand. 2 Their first real history lesson The costumed gladiators guarding Rome’s Colosseum will enthrall younger kids. Older ones will love the ghoulish Santa Maria della Concezione, where over 4,000 skeletons decorate subterranean chapels. 3 Their first bike ride tour Amsterdam is brilliant for bike-loving kids. Pedal round the pretty canals, locks, bridges and tiny houses – the smallest being as wide as a door. Also look out for the science museum Nemo with its roof waterfall. 4 Their first dolphin encounter Take a catamaran cruise at the stunning Arrabida Natural Park in Lisbon and…

SERVES 4 PREP 20 mins COOK 55 mins 750g/1lb 10oz small new potatoes, scrubbed clean sea salt 4 tbsp extra virgin olive oil 4 large organic or free-range eggs bunch of asparagus, woody ends removed 8 mini cornichons, chopped 2 tbsp drained capers good bunch of watercress, roughly chopped a few sprigs each of fresh parsley, mint and tarragon, leaves picked and chopped 1 tbsp red wine vinegar 1 tsp Dijon mustard zest 1 /2 lemon 1 Heat oven to 220C/200C fan/gas 7. Put the new potatoes in a shallow roasting tin with a good pinch of sea salt and pepper, and drizzle over 1 tbsp olive oil. Once the oven is hot, put the potatoes in to roast for 30 mins. 2 Put the eggs in a…

Asian chicken spiralized salad SERVES 2 PREP 15 mins NO COOK 1/2 cucumber, spiralized or sliced into ribbons 2 carrots, spiralized or sliced into ribbons 100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce) 4 spring onions, finely sliced 200g pack roast chicken pieces 2 tsp sesame seeds FOR THE DRESSING 2 tbsp sesame oil 1 1 /2 tbsp rice wine vinegar 1 1 /2 tbsp low-salt soy sauce 1/2 tbsp freshly grated ginger 1 tsp golden caster sugar Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put…

Pearled spelt with tarragon & red grapes SERVES 4 PREP 15 mins COOK 15-20 mins 250g/9oz pearled spelt 1 tbsp Dijon mustard 1 tbsp red wine vinegar 2 tbsp rapeseed oil small pack tarragon, leaves only, chopped 250g/9oz red grapes, halved 1 Rinse the spelt in a sieve under cold running water, then put in a saucepan and cover with more cold water. Bring to the boil, reduce to a simmer and cook for 15-20 mins. 2 Meanwhile, whisk together the Dijon mustard and vinegar, then continue to whisk as you slowly pour in the oil. Season to taste and add the tarragon. 3 Drain the spelt and rinse it again in cold water. Tip into a dish, pour over the dressing and mix well. Stir in the grapes and…

Extra virgin olive oil This is cold pressed, meaning that it has a superior aroma and health benefits – it’s rich in protective compounds called polyphenols. Save extra virgin olive oil for dressings and drizzling, as it loses its aroma when heated. It varies hugely in colour and flavour (not to mention price – up to £100 per litre). As a rule, olives picked when ripe give a more golden colour and milder flavour, while underripe olives yield oil that is greener and more peppery in flavour. Sesame oil Use this distinctive, pungent oil sparingly, as a last- minute touch for Asian dishes and salads. Supplying a good balance of polyunsaturated and monounsaturated fats, the oil is usually made from toasted seeds, which concentrates the flavour and gives it a…

Book now for a summer day out You can’t beat the buzz of a live show, and you’ll enjoy great entertainment at the BBC Good Food Show Summer at the NEC, Birmingham, next month. Experience the excitement of the crowd in the Supertheatre sessions, where you can see stars such as James Martin, Mary Berry and Tom Kerridge cooking seasonal dishes live. Plus, get up close to your culinary heroes in book-signing sessions and live interviews. The Show really does bring your favourite magazine to life – for details and to book, turn to page 69 or visit bbcgoodfoodshowsummer.com. Picnics & parties Whether you fancy baking a simple sponge or want to show off with choux pastry, the easy tips, step-by-step recipes and video guides at bbcgoodfood.com can help. Get…

BBC GOOD FOOD 25TH PARTY MENU Mini smoked haddock Scotch eggs Pea & feta toasts Butternut soup shots with crispy pancetta soldiers Beef & ale pies Hay-baked lamb Pheasant curry Individual shepherd’s pies Blood orange Bakewell tart Sparkling chocolate lollipops Liquid nitrogen ice creams A showstopping cake, celebration cocktails and fabulous food – all the ingredients for a memorable party to mark our 25 years as Britain’s No 1 food magazine. Scores of Britain’s top chefs joined us for our anniversary bash in London, including James Martin, Antonio Carluccio and Monica Galetti, as well as Great British Bake Off winners John Whaite, Edd Kimber and Jo Wheatley, and MasterChef champions Tim Anderson and Dhruv Baker. But the world of food is not all about glamorous parties and glorious feasts. So…

Free-form asparagus & potato tart SERVES 8 PREP 40 mins plus overnight freezing and chilling COOK 30 mins 400g/14oz Jersey Royals 2 tbsp wholegrain mustard 140g/5oz asparagus (after snapping off woody ends) 140g/5oz Gruyère, coarsely grated 200g/7oz pot soured cream 1 large egg FOR THE PASTRY 175g/6oz block of butter, frozen 300g/11oz plain flour, plus extra for dusting 50g/2oz Gruyère, coarsely grated 1 The morning before you make the pie, put the butter in the freezer – first wrap it in foil, which will help to keep it cold when you grate it later. 2 To make the pastry, put the flour in a big bowl and mix in a good pinch of salt and the cheese. Using a coarse cheese grater, grate in the butter – try to hold…

Organic Standards stipulate that chickens must be left to roam freely during daylight hours and eat organically produced feed. They must have access to shelter and shade, be kept in small flocks, and reared to at least 81 days (soilassociation.org). Red Tractor A food assurance scheme covering production standards throughout the food supply chain. It ensures that the food you buy is from the UK, traceable, safe to eat and has been produced responsibly from farm to pack (redtractor.org.uk). Free-range Chickens must have daytime access to a ranging area for at least half their life. Not all free-range farms have the same standards – some meet the minimum requirements, while others have much higher welfare standards (gov.uk/poultry-welfare-guidance-on-the-farm). Freedom Food A farm animal welfare scheme set up by the RSPCA. Among…

• The National Allotment Society (nsalg.org.uk) Helps gardeners acquire, maintain and manage allotments across the country. Find your nearest plot on the website. • Federation of City Farms & Community Gardens (farmgarden.org.uk) A charity supporting urban gardening spaces, including school- and community-run plots. • RHS Campaign for School Gardening (apps.rhs.org.uk/ schoolgardening) The campaign aims to support and provide resources to school gardens across the UK.…

Excellence in home cooking and baking is something the Women’s Institute has long been famed for, writes Jessica Johnson . In fact, food is the reason the movement was started back in 1915. A year into the First World War, the WI was formed to encourage rural women to get involved in growing and preserving food to help increase the supply of produce across the country. Inspired by the Women’s Institute in Canada, the first WI in Britain was formed under the auspices of the Agricultural Organisation Society in Anglesey, Wales. Since then, its aims have broadened – it is now the largest voluntary women’s organisation in the UK, with more than 212,000 members. Now, as the organisation celebrates its centenary, new members – from city-based businesswomen to country-dwelling mums…

Meet the family Karen and Michael Holland live in London with their three-year-old daughter, Serena. Karen works as an e-commerce manager for a hotel chain, and Michael is Head of education at the Chelsea Physic Garden. Karen gave up meat as a teenager, and has brought up Serena as a vegetarian. Although Michael loves meat, most of the family’s meals at home are meat-free as they find it difficult to prepare two separate suppers. They often eat dinner with Karen’s parents, who are also vegetarian, and like to prepare traditional Indian food with plenty of flavour and spice. Karen says: ‘I’d like to cook meals that we can all enjoy as a family, but it’s hard to please everyone!’ CAN OUR CANNY COOK HELP YOU? If you want help to…

Taleggio tart with walnut pastry Taleggio is an Italian soft cow’s milk cheese. Make sure you check the label, as not all Taleggio is vegetarian (see p132 for a guide to buying vegetarian cheese). The walnut pastry is a lovely, nutty backdrop to the tart filling. SERVES 8 PREP 40 mins plus chilling and cooling COOK 1 hr 20 mins FOR THE PASTRY 200g/7oz plain flour, plus extra for dusting 50g/2oz walnuts (shelled weight) 50g/2oz cold butter, chopped into small pieces 25g/1oz vegetarian hard cheese (or Parmesan if you’re not making a strictly vegetarian version), grated 1 medium egg, beaten FOR THE FILLING 1 tbsp olive oil 6 shallots, sliced 3 large garlic cloves, finely chopped 1 whole egg and 2 egg yolks 200ml/7oz double cream 140g/5oz vegetarian Taleggio, rind…

POSH PICNIC FOR TWO If friends are joining you, just add a shop-bought pork pie plus some olives and cheese to keep everyone satisfied. Smoked salmon & poppy seed palmiers MAKES 10 PREP 25 mins COOK 25 mins 320g sheet puff pastry 1 egg, beaten 1 tbsp poppy seeds 5 tbsp cream cheese 100g/4oz smoked salmon small bunch chives, snipped 1 Unroll the pastry and brush one side all over with the beaten egg. Sprinkle over the poppy seeds, then flip over the pastry. Spread the cream cheese over the pastry and top with the smoked salmon, then scatter over the chives. With one of the longer sides facing you, mark a line roughly down the centre, but don’t cut all the way through. Tightly roll each end in towards…

TOM’S MENU FOR 2 Baked lemon sole with lemon & caper paste New potatoes with cheddar cheese sauce Wilted spring greens in nut oil At this month’s photo shoot, Tom Kerridge was keen to talk to us about understanding flavours and presentation. ‘We often hear that, in the modern kitchen, you shouldn’t serve cheese with fish. I disagree! I prefer to think about how ingredients actually taste, and the balance of the flavours, rather than arbitrary rules. ‘When I’m creating a recipe, or pairing dishes for a meal, I consider the texture, flavour and seasonality of the ingredients, rather than simply accept that cheese and fish don’t work together. Mature cheddar brings a big dairy richness and tangy acidity to what would otherwise be a very subtle pairing of flavours.…

Scotch Beef has been named Scotland’s favourite food, and to celebrate, we’re offering you the chance to win a fabulous culinary experience in the stunning coastal town of St Andrews, worth over £5,000. The winner and their three guests will enjoy two evenings of fine dining at the award-winning Rocca restaurant. Rocca, which offers an exquisite fusion of Scottish and Italian food, is one of only 25 restaurants in the country with three AA Rosettes. You’ll also meet head chef Jamie Scott, the 2014 winner of MasterChef: The Professionals. You’ll stay in two senior suites at the stylish Macdonald Rusacks Hotel, just a stone’s throw from one of the world’s oldest and most iconic sporting locations, the Old Course, with breathtaking views over the golf course and West Sands beach.…

Saturday Kitchen Live Fernando Stovell and Tom Kitchin join James Martin in the studio this May. Catch the show from 10am on BBC One FERNANDO STOVELL Braised & pulled beef tacos Brisket is a fantastic and tasty cheaper cut. It’s cooked long and slow to produce the most marvellous meat that will tenderly fall apart. Ideally, cook the joint a day ahead so all you need do is prepare the salad and salsa. SERVES 6 PREP 45 mins COOK 3 hrs 750g boneless beef brisket 1 small onion, roughly chopped 2 garlic cloves, peeled 1 litre beef stock FOR THE SALSA 1/2 small onion 3 tomatoes, halved 2 small green chillies, stalks removed FOR THE SALAD 6 tbsp extra virgin olive oil 3 tbsp malt vinegar 1 medium onion, finely…

‘I became a vegetarian seven years ago, originally as a bit of an experiment, with no intention of doing it forever. It was quite a big thing because I was a chef in a professional kitchen. At the time, saying that I was veggie was a bit like a swear word. I was apprehensive about telling the people I worked with, and it took a while to build up that courage, but I’ve never looked back. ‘I don’t feel like anything is missing in my diet because I have changed my focus and the way I cook. I create dishes with more depth now – layering the flavours and textures, as well as using colour and lots of different veg and grains. It’s been such a brilliant exploration of cooking…

Good digestion is one of the cornerstones of our well-being, and more and more medical experts are turning their attention to how we can look after our gut to keep it working efficiently. All too often we take it for granted – until something goes awry. As we get older, symptoms like indigestion, heartburn and bloating can become more pronounced, and our system gets more sluggish. That’s because our digestive system slows down as we age, while modern-day habits – such as snacking on the go or eating too many processed foods – can put the naturally good gut bacteria out of balance. Also, most of us don’t eat enough fibre, so it’s no wonder problems arise. So what can you do? LOVE YOUR GUT WITH THESE FOODS • A…

Monday Balsamic steak with white bean mash SERVES 2 PREP 10 mins COOK 15 mins 2 x 150g beef fillet steaks sunflower oil, for spraying or brushing 100g baby button mushrooms, halved or quartered if large 125g cherry tomatoes, halved 2 tbsp thick balsamic vinegar green salad, to serve (optional) FOR THE BEAN MASH 2 x 400g cans butter beans or cannellini beans, drained and rinsed 1/2 garlic clove, crushed 1 tsp extra virgin olive oil 1 Trim any hard fat from the beef. Season the steaks with1/2 tsp salt and 1 tsp black pepper. 2 Spray or brush a large non-stick frying pan with oil and place over a medium-high heat. Add the steaks and fry for 3-4 mins each side (5-6 mins each side if you prefer it…

WHICH RAISING AGENT? If you enjoy baking, you probably have both baking powder and bicarbonate of soda in your cupboard. The pots often look similar, but don’t be tempted to swap them – they work differently, and your cake will fall flat if you use the wrong one. Bicarbonate of soda (also called baking soda or sodium bicarbonate) is an alkaline substance. When it is mixed with moisture and an acidic ingredient, it develops gases that make your cake rise. This is why you’ll often see acidic ingredients in recipes that use bicarb, such as lemon juice, yogurt or buttermilk. Baking powder is made from a combination of bicarbonate of soda, and a dried acidic powder, cream of tartar – so it does not require additional acidic ingredients. When mixed…

Lisbon, Oporto and the Douro Valley Eight days from £909pp** Selected departures up to October 2015 You’ll discover the real Portugal on this tour, a rich and varied country with a proud history, reflected in the fascinating cultural spots you’ll visit. It’s one of the world’s oldest countries, Britain’s longest ally and has been ruled by the Romans, Visigoths, the remarkable Moors and almost every other race of invaders ever since, all leaving their legacies. Fully escorted price includes: • Return flights from Bristol, Dublin, Edinburgh, Gatwick, Heathrow, Liverpool, Luton and Manchester.• Seven nights four- and five-star accommodation, with breakfast and four dinners.• Guided tour of Lisbon – with its squares, Baixa and Moorish quarters, cathedral and castle.• Visit to Sintra and its Royal Palace – summer residence of the Portuguese monarchy.• Visit the Monastery…

Akoori (Indian scrambled eggs) SERVES 4 PREP 10 mins COOK 8-10 mins 1 tbsp butter 1 small red onion, finely chopped 1 green or red chilli, deseeded and finely chopped 2 garlic cloves, crushed 1/4 tsp ground cumin 1/4 tsp garam masala good pinch of turmeric 2 large tomatoes, deseeded and finely chopped 7 eggs, beaten small pack coriander, roughly chopped 4 chapatis (or gluten-free alternative), lightly toasted, to serve 1 Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft – about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic. 2 Add the tomatoes, cook for 1 min, then pour in the eggs and lower…