Innholdsfortegnelse for November 2015 i Good Food

Whether you’re planning a full-on family Christmas or a special day for two, I find that the trick is to do some planning so that you have the time to enjoy the preparation as much as the occasion. We’re here to help - this issue is packed with inspiring new recipes and plenty of practical know-how. Filling your freezer now will give you a glow of satisfaction, as well as a selection of homemade goodies - turn to page 32 to find canapés, desserts and mains, including a crowd-pleasing fish pie. Bakers and kitchen crafters - now’s the time to stir up your cake and pudding (p20), and get creative with our gingerbread Christmas jumpers (p124). These get my ‘office present’ vote - or encourage the kids to decorate them…

1 Christmas cake I’ve got a new recipe for mine that’s fudgy with dates, treacly with marmalade, sumptuously dark, and happens to be gluten and dairy free – which means that it has almost universal appeal. For me though, the gorgeousness of the taste is the lure. It is also very easy, because everything is melted together in a saucepan before being transferred to a tin and baked, and you can do it at the last minute. Delicious and easy are the bywords! 2 Pickles I’m the condiment queen at Christmas, and I make quick pickles that don’t involve hours of faffing. I give them as presents, but keep plenty to eat with roast meats, cold cuts and cheese, or to spruce up the many meals that need to get…

Classy canapés Spanish skewers A nod to my favourite Spanish tapas, these are a doddle to assemble, cook from frozen and will go down brilliantly at any party. MAKES 24 PREP 20 mins COOK 25-30 mins 200g/7oz waxy potatoes, such as Charlotte, peeled and cut into 24 x 2cm/ 3/4in chunks 1 tbsp mild olive oil or sunflower oil 2 tsp finely chopped fresh rosemary or 1 /2 tsp dried rosemary 1 large red pepper, deseeded and cut into 24 x 2cm/ 3/4in chunks 1 large yellow pepper, deseeded and cut into 24 x 2cm/ 3/4in chunks 200g/7oz cooking chorizo, cut into 24 pieces FOR THE GARLIC DIP 200g/7oz half-fat crème fraîche 1 garlic clove, crushed 1/2 small pack flat-leaf parsley, finely chopped YOU WILL NEED 24 short…

CELEBRATION LUNCH FOR 8 Crispy bacon-basted turkey SENSATIONAL SIDES Best-ever roast potatoesGinger & orange glazedbaby carrotsFestive red cabbageCreamed sproutswith chestnutsSalted maple-roastedparsnips ALL THE TRIMMINGS Pigs in puff pastry blanketsTriple nut & applestuffing ballsorStuffing baublesSticky Port gravyPersian cranberry sauceButtered toast bread sauce • Step-by-step to your perfect Christmas meal. Follow our timeplan on page 182 and you’ll get everything cooked on time – without forgetting anything! Crispy bacon-basted turkey During my career as a chef, then all my years with Good Food, I’ve roasted more turkeys than I can remember. My all-time top tip is to lightly salt your bird a day ahead, for a really deep flavour and juicy, never-goes-dry meat. By making a bacon butter as well, not only does the turkey baste in smoky bacon goodness, but you also get…

‘I’m a huge fan of Christmas, and a big ham like this is great to have around for a few days of the festive period. It makes a stunning centrepiece served hot - for a party or as a turkey alternative on the big day - but my favourite time to serve it is Boxing Day. I just love the cold meats, the bubble & squeak and all the jars of pickles. This ham, served cold, is absolutely perfect for that.’ Tom’s tips Buying ham and soaking When it comes to buying pork, I would only ever go British, as it supports our farmers and guarantees a high standard of animal welfare. It’s up to you whether you buy smoked or unsmoked ham, but I prefer the flavour of smoked.…

Chai coconut & mango creams Vegan, dairy, gluten, wheat and nut free – and delicious – this dessert will go down a storm. SERVES 4 PREP 30 mins plus chilling COOK 20 mins 4 allspice berries4 cardamom pods1 cinnamon stick3 cloves1 vanilla pod, split, or 1 /2 tsp vanillaextract2 x 400ml cans full-fat coconut milk200g/7oz caster sugara little vegetable or sunflower oil,for greasing1 ripe mango, 1 cheek cut into smalldice and set aside to serve,remaining 140g/5oz roughlychoppedjuice 1 /2 lime4 tbsp agar agar flakes toasted coconut shavings, 2 crinklypassion fruits and mint leaves,to serve 1 Put the allspice berries and cardamom pods in a large saucepan. Use the end of a rolling pin to gently split open the cardamom pods and crack the allspice into a…

In the run-up to Christmas, I love to spend time rustling up imaginative presents for family and friends, and tailoring my recipes to their particular likes. A handmade gift is always appreciated, and they’re so satisfying to do. So before you get too busy with all your festive preparations, enjoy a creative session in your kitchen! Chocolate nut butter cups These make a lovely after-dinner treat with coffee. MAKES about 24 PREP 1 hr plus 2 hrs chilling COOK 15 mins 300g/11oz dark or milk chocolate, chopped 125g/4 1 /2oz butter, softened and chopped 250g/9oz icing sugar 140g/5oz nut butter (I used smooth peanut butter, hazelnut butter and pistachio nut butter – but you can use just peanut butter if you prefer) 25g/1oz nuts (I used peanuts, hazelnuts…

Edd Kimber won the first series of Bake Off in 2010, creating a full British tea party for the final. He has written three books and is now a food writer and stylist. John Whaite won the third series with his showstopping Heaven & hell chiffon cake. He has written two books, and is setting up a cookery school in Lancashire. You can catch John cooking live at the BBC Good Food Bakes & Cakes Show in London (bbcgoodfood bakesandcakesshow.com). Frances Quinn’s imaginative bakes, including the Secret squirrel cake and Hidden carrot cake, won her the 2013 title. Her book, Quinntessential Baking, is out now (£25, Bloomsbury).…

56-piece cutlery sets Plus two free serving spoons, worth £10 Dine in style with this cutlery set from Elia. Each piece has been made to last, crafted from 18/10 rust-resistant stainless steel. The sets come with a lifetime guarantee. Available for just £75* (rrp £120). Choose from four patterns: Bead, Dubarry, Harley or Rattail. Each set includes eight of the following: • Table knives • Table forks • Dessert knives • Dessert forks • Dessertspoons • Soup spoons • Teaspoons Plus TWO FREE serving spoons. Add the mahogany canteen when you purchase any cutlery set for just £22* (rrp £44). Elia dinner service This 16-piece cream bone china dinnerware set from Elia is both practical and elegant, and will suit any occasion, whether it’s a midweek family meal or a…

Beef in red wine with melting onions Beef skirt and shin are underused cuts that are great value, and particularly delicious after slow cooking. This stew freezes well too, so it’s ideal to make ahead and portion up for fuss-free family meals. SERVES 4-6 PREP 20 mins COOK 2 hrs 10 mins 25g/1oz butter 2 large onions, sliced into rings 6 garlic cloves, halved 3 tbsp plain flour 600g/1lb 5oz piece beef skirt or slices of shin, cut into large chunks 2 tbsp olive or rapeseed oil 3 bay leaves 400ml/14fl oz red wine 1 tbsp tomato purée 300ml/ 1/2pt strong beef stock 250g mushrooms, halved (we used small Portobello mushrooms) chopped parsley, to serve (optional) 1 Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish…

Donald Russell takes pride in producing deliciously tender meat. The award-winning online butcher, based in Aberdeenshire, Scotland, specialises in grass-fed, traditionally matured beef and lamb, reared by farmers who care about their animals’ welfare. At Donald Russell, traditional methods are used to mature beef and lamb for up to 35 days, allowing time for the rich flavours to develop, and for the meat to become beautifully tender. Butcher’s Steak Selection (D1188) includes: 2 ribeye steaks, individually packed (pack weight 190g) 2 pavé rump steaks, individually packed (pack weight 150g) 4 pavé rump medallions, in pack of 4 (pack weight 240g) 4 classic steak burgers, in packs of 2 (pack weight 300g) 6 mini steak burgers, in pack of 6 (pack weight 270g) 4 pork sausages, in pack of 4 (pack…

Powerful portable dehumidifier Remove excess moisture from the air and eliminate condensation, damp and mildew in your home with the large capacity Aqua Dri Large Desiccant dehumidifier, a high-performance 650W electric dehumidifier. It uses desiccant, a special humidity-absorbing material, to quietly extract up to 7 litres of moisture from the air each day. It can operate at cooler temperatures, so is ideal for use in garages or sheds. There’s a built-in ioniser filter mode to help purify the air and a laundry mode that provides hot or warm air to dry clothes faster. Other features include a removable 3.5-litre water tank, three speed settings, a timer and an automatic louvre to distribute warm air around the room. Measures H48 x W30 x D18cm. Order code D7926. Step up in safety…

Winter whiskey sour MAKES 2 PREP 10 mins NO COOK Using a small paintbrush (or your finger), brush some honey around the rim of two tumblers and use another small paintbrush to stick edible gold glitter around each. Fill each glass with crushed ice. Put 50ml bourbon into a cocktail shaker with 1 tbsp fresh lemon juice, 1 tbsp fresh orange juice and1/2 tbsp sugar syrup. Shake and strain into each glass, and serve with an orange slice and short straws. PER SERVING 76 kcals • fat none • saturates none • carbs 3g • sugars 3g • fibre none • protein none • salt none White Christmas Serve these in dinky glass milk bottles with rolled chocolate wafers as straws. MAKES 2 PREP 5 mins NO COOK Put a…

Ham, turkey & sprout pie Great for using up leftovers from Christmas dinner. If you don’t fancy turkey again quite yet, make up the filling, then cool and freeze to eat later in the year – or use chicken instead. SERVES 6 PREP 30 mins COOK 55 mins1 onion, diced1 celery stick, diced50g/2oz butter50g/2oz plain flour500ml/18fl oz turkey or chicken stock(or 100ml/31 /2fl oz leftover gravy mixedwith 400ml/14fl oz water)175ml/6fl oz single, double, whippingor soured cream, or crème fraîche –or a mixture1 tbsp Dijon or wholegrain mustard100g/4oz mature cheddar or Stilton,grated, plus 25g/1oz extra to sprinkleon top400g/14oz turkey or chicken, cut intobite-sized chunks200g/7oz ham, diced slightly smallerthan the turkey/chicken100g/4oz Brussels sprouts, halved320g sheet ready-rolled shortcrustpastrysplash of milk or beaten egg, to glazemashed potato and greens, to serve(optional) 1 Heat oven to…

Thai fried prawn & pineapple rice This quick supper is perfect for a busy weeknight. To get ahead, you could cook your rice in advance, run it under cold water to chill quickly, then freeze in a food bag for up to one month. SERVES 4 PREP 10 mins COOK 15 mins2 tsp sunflower oil bunch spring onions, greens and whitesseparated, both sliced1 green pepper, deseeded and choppedinto small chunks140g/5oz pineapple, chopped intobite-sized chunks3 tbsp Thai green curry paste4 tsp light soy sauce, plus extra to serve300g/11oz cooked basmati rice (brown,white or a mix – about 140g/5ozuncooked rice)2 large eggs, beaten140g/5oz frozen peas225g can bamboo shoots, drained250g/9oz frozen prawns, cooked or raw2-3 limes, 1 juiced, the rest cut intowedges to servehandful coriander leaves (optional) 1 Heat the oil in a…

Fig & Serrano ham picnic bread Eat this as it is with extra virgin olive oil and balsamic vinegar for dunking, or smear with soft goat’s cheese and top with a handful of rocket. SERVES 8 PREP 30 mins plus rising and proving COOK 30 mins500g pack bread mix (we used ciabatta)15 sage leaves, 5 finely shredded, therest left whole4 tbsp good-quality olive oil2 garlic cloves, crushedplain flour, for dusting4-5 fresh figs, thickly sliced1/2 onion, sliced as thinly as possible100g/4oz Serrano ham slicesflaky sea salt, for sprinkling 1 Tip the bread mix into a large mixing bowl with the shredded sage and 1 tsp freshly ground black pepper. Put 2 tbsp of the oil and the garlic in a jug with the amount of water stated on the bread mix…

All our recipes are tested thoroughly, so they’ll work first time for you at home. Most are developed in our Test Kitchen by our cookery team, with extra recipes from food writers, TV chefs or cookbooks - and every single one is tested before being included in the magazine. • We keep ingredients to a minimum and prep time no longer than it needs to be. • We help you to avoid waste by using full packs, cans and jars where possible, or give suggestions for using up leftovers. • Where possible, we use humanely reared meats, free-range chickens and eggs, and sustainably sourced fish. • We use unrefined sugars (such as golden caster sugar), unless we want white icing. • Where egg size is important, it is stated in…

STUNNING SAVOURY PIES This year, no festive buffet will feel complete without a hand-decorated savoury pie. You’ll see all kinds of twists on this British classic as Christmas specials find their way onto supermarket shelves. We love these two: • Collection Christmas pork pie, £4/275g, Marks & Spencer Chestnuts, bacon, thyme and British pork encased in charming pastry puds (right). • Three-bird pie, £12/850g, Waitrose This makes a proud centrepiece: turkey, pheasant and duck liver pâté, layered with pork, and topped with cranberries and glazed pastry holly leaves. Fancy making your own? Find our Chicken, apricot & pork pie at bbcgoodfood.com . And look out for a new recipe from John Torode in next month’s issue – Cranberry-topped game pie. NATIONAL TREASURES As part of the National…

Mark Sargeant Mark, who owns Rocksalt restaurant in Folkestone, recently opened Morden & Lea in London’s Soho. He worked with Gordon Ramsay for more than a decade and was Head chef at Claridge’s, when it was awarded a Michelin star in 2002. Spiced salmon coulibiac This is a great main for Christmas Day as it can all be made in advance. The unbaked coulibiac can be kept in the fridge for up to a day or, if the salmon has not been previously frozen, you can put it in the freezer for up to 2 months. SERVES 6-8 PREP 20 mins plus cooling COOK 50 mins 2 tbsp vegetable oil1 onion, finely chopped2 garlic cloves, crushed2 cardamom pods, crushed1 cinnamon stick1 tsp fennel seeds2 star anise1 tsp fenugreek seeds3 clovesthumb-sized…

MODERN DINNER PARTY FOR 6 Shukhi – warm beetroot & mushroom salad Stuffed festive porchetta Black & white rice salad with cumin-roasted butternut squash Ponche de crème bread pudding Meet the cooks Sabrina Ghayour, food writer and self-taught chef, teaches cookery classes and runs pop-up food events around London. She is author of the critically acclaimed Persiana: Recipes from the Middle East & Beyond. Her second book, Sirocco, is out next May. Read her blog at sabrinaghayour.com. Ukrainian-born Olia Hercules trained at Leiths cookery school before becoming a chef at Ottolenghi, and then a food stylist. She published her first cookbook, Mamushka, in June. Find out more at oliahercules.com. Shivi Ramoutar was born in Trinidad and runs Caribbean supper clubs in London (details at shiviramoutar.com). She recently published her cookbook,…

Hotpoint Openspace Oven This genius oven can help you prepare meals in double-quick time with an intelligent divider that separates the single oven into two cooking spaces, each operated by its own set of controls. And don’t worry about size - it’s big enough to ensure you’ve got plenty of space to meet your needs.…

Basic gingerbread MAKES about 16 gingerbread men PREP 15 mins plus chilling COOK 10-12 mins 175g/6oz dark muscovado sugar 85g/3oz golden syrup 100g/4oz slightly salted butter 350g/12oz plain flour, plus extrafor dusting 1 tsp bicarbonate of soda 1 tbsp ground ginger 1 tsp ground cinnamon 1 egg, beaten 1 Put the sugar, golden syrup and butter in a saucepan. Bring to a simmer, then bubble for 1-2 mins, stirring until well combined. Set aside to cool for 10 mins. 2 Tip the flour, bicarbonate of soda and spices into a large bowl. Add the warm syrup mixture and the egg, stir to bring everything together, then gently knead in the bowl until smooth and streak-free. The dough will feel a little soft now, but will firm up once cooled. Wrap…

At this time of year, I love any excuse to get out the bowls and whisks, so I’ve created these fun and festive bakes, which are easy to make and guaranteed to impress. Get the kids involved and spend an afternoon indoors making my reindeer shortbreads - they make great gifts. Having friends over for drinks? My gooey Camembert with bacon-wrapped breadsticks, plus my indulgent brownies, will make you the most popular host this season. And if you need that extra incentive to finish wrapping the presents, do it with a cup of tea, a stollen muffin or a slice of my clementine poppy seed cake. It’s a wrap! Sarah Cook Kids’ Christmas kitchen If you’ve got under-10s, they can probably do everything in the black writing, but make sure…

Simply Nigella Starting this month – Nigella’s new series on Monday evenings Saturday Kitchen Catch James Martin and guests every Saturday at 10am Leftovers Hugh Fearnley-Whittingstall’s series tackles food waste, starting in November Simply Nigella A family favourite from Nigella’s Christmas special. Her new BBC Two series is on Monday evenings from 2 November Spiced parsnip & spinach soup Spiced parsnip soups were the staple of my childhood and teens – those of my vintage, and older, will most definitely remember the popularity of the curried parsnip soup. But this, while inspired by that memory, is very different. It’s rich (though without the butter that was the hallmark of the time), sweet and a glorious snooker-baize green. The spinach improves the texture and taste, adding a robust earthiness – which,…

Butternut squash & lentil dhal SERVES 4 PREP 15 mins COOK 40 mins 600ml/1pt vegetable stock 200g/7oz green lentils, washed 1 large butternut squash (about 1kg/2lb 4oz), peeled, deseeded and cut into small chunks 2 tbsp mild curry paste 1 tbsp olive or rapeseed oil 100g bag spinach small pack coriander, leaves chopped 2 limes, 1 zested and juiced, 1 cut into wedges 1 tbsp desiccated coconut, toasted 50g/2oz pomegranate seeds low-fat yogurt, to serve (optional) 1 Heat oven to 200C/180C fan/gas 6. Bring the stock to the boil in a large saucepan. Tip in the lentils, cover and simmer for 25-30 mins until they are cooked but still have a bit of bite. 2 Meanwhile, mix the squash with the curry paste and oil, and spread out in a…

The best apple crumble If you want to use other apples, make sure you slice them thinly as they don’t cook down as quickly as the Bramleys will. SERVES 4 PREP 15 mins COOK 40 mins FOR THE FILLING 550g/1lb 4oz Bramley apples (3 medium apples), peeled, cored and cut into 1cm-thick slices 2 tbsp golden caster sugar FOR THE CRUMBLE 175g/6oz plain flour 100g/4oz golden caster sugar 100g/4oz cold butter 1 tbsp rolled oats 1 tbsp demerara sugar double cream, clotted cream or custard, to serve 1 Heat oven to 190C/170C fan/gas 5. Toss the apples with the 2 tbsp caster sugar, tip into a baking dish (roughly 23cm round and at least 5cm deep, or a 20cm square dish), then flatten down with your hand (to prevent too…

BOOST THE FLAVOUR Flavoured butters are an easy way to add lots of taste to Christmas dishes. Wrap your butter in cling film, roll into a log and store for up to a week in the fridge or a month in your freezer. Lemon & mustard butter Mix the zest of 1 lemon, 2 tsp clear honey, 1 tbsp wholegrain mustard and seasoning into 100g softened butter. Perfect rubbed over your Christmas turkey before roasting. Porcini & truffle butter Soak 2 heaped tbsp dried porcini mushrooms in boiled water for 15 mins. Mix the drained mushrooms and 1 tsp of the soaking liquid with 100g softened butter, 1-2 tsp truffle oil and seasoning. Melt over steamed greens to serve. Herby hazelnut butter Mix 2 tbsp finely chopped toasted hazelnuts with…

These cotton mattress toppers are filled with white duck feathers, plus an added 10 per cent white duck down, for extra softness and comfort – just the thing for a restful and cosy night’s sleep. The breathable cotton case has internal pockets to keep the filling in place – it won’t migrate to the bottom. The toppers are 5cm deep and are securely held in place with elasticated straps on each corner, so they’ll stay put all night. Available in single, double, king or super king sizes. Exclusive offer for readers – FREE p&p* Order now and save a massive 50% off the rrp Single (90 x 190 x 5cm) £44.99 (rrp £89.99) Double (135 x 190 x 5cm) £54.99 (rrp £109.99) King (150 x 200 x 5cm) £64.99 (rrp…

TURKEY & POULTRY Madgett’s Farm (01291 680174, madgettsfarm.co.uk ) A full range of white and bronze poultry grown to full maturity, free to roam in the fresh air. Fosse Meadows Farm (07886 340752, fossemeadows.com ) Chickens, cockerels (capons), geese and turkeys all matured in Leicestershire meadows. Copas Turkeys (01628 499980, copasturkeys.co.uk ) Traditional white or bronze free-range turkeys reared in cherry orchards. KellyBronze (01245 223581, kellyturkeys.co.uk ) Free-range bronze birds, hand-plucked and hung for up to 14 days. BEEF Longhorn Beef (01743 351939, longhornbeef.co.uk ) This heritage breed of cow produces distinctive marbled beef. Choose between ribs, joints, steaks or mixed boxes. LAMB The Blackface Meat Company (01387 730326, blackface.co.uk ) Order individual joints of specialist Scottish lamb and mutton, or a mixed festive…

Ted Mason, 25, is a student from King’s Lynn, Norfolk. Find him on instagram @ somethingclean_ green. When did you begin posting? I got into Instagram quite recently. I wanted to share my blog recipes and improve my photography skills. Describe your style. My recipes are fresh, vibrant, often seasonal and mostly vegan. I try to post ideas that are healthy, exciting and a bit quirky. Your fave Good Food recipes? I love the recent recipe for maple-roasted marrow on cavolo nero salad – so tasty and unusual. What inspires you on Instagram? It’s an endless stream of creativity. I’m always coming across accounts that make me go ‘wow’! BBC Good Food magazine is available in both audio and electronic formats from National Talking Newspapers and Magazines. For more information,…

Finding ways to hack into recipes to make things easier for yourself in the kitchen can also lead to a better outcome when it comes to your culinary creations. Whether it’s a genius shortcut to whipped cream, a quick and smart way to peel garlic, or an intelligent piece of tech that allows you to bake four perfect cakes in the same oven at once, a Hotpoint #hothack is one of the best weapons in your kitchen arsenal. Hotpoint’s range of kitchen appliances has cleverness built in, with functions to make them multi-use and user-friendly – something that Hotpoint ambassador, TV cook and author Lisa Faulkner knows only too well. She uses Hotpoint appliances in her own kitchen and finds the helping hand they offer invaluable. Try the recipe on…

Champagne & raspberry possets These are perfect for Valentine’s Day. If you don’t want to splash out on Champagne, buy Cava rather than Prosecco – the dryness works nicely with the sweet berries and cream. SERVES 2 PREP 10 mins plus 21 /2 hrs chilling COOK 5 mins140g/5oz frozen raspberries, defrosted2 tbsp Champagne (buy a mini bottleand treat yourself to a glass while youprepare dinner!)200ml/7fl oz double cream4 tbsp golden caster sugar2 tsp freeze-dried raspberry piecesshortbread biscuits, to serve 1 Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the purée is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you…

Asparagus pancakes with smoked salmon Make the most of the asparagus season with these versatile buckwheat pancakes. This makes a lovely brunch – or pair the pancakes with crispy chorizo, fried eggs, a handful of salad leaves and some tomato relish to transform them into a satisfying supper. SERVES 4 (easily halved) PREP 15 mins COOK 25-35 mins100g/4oz buckwheat flour100g/4oz plain flour1 /2 tsp bicarbonate of soda284ml pot buttermilk1 egg, beaten50g/2oz butter, melted2 tsp rapeseed or vegetable oil18 asparagus spears, halved to make36 shorter spears140g/5oz smoked salmon150ml pot soured creama few lemon wedges 1 Heat oven to 120C/100C fan/gas 1 /2. Mix the flours, bicarbonate of soda and 1 /2 tsp salt together in a bowl. Whisk the buttermilk, egg and 3 tbsp melted butter together in another bowl, then…

Beef skewers with chimichurri rice salad As the Olympics gets underway in Rio de Janeiro this month, here’s a way to bring some South American sunshine to your plate. SERVES 6 PREP 25 mins plus marinating COOK 35 mins2 tsp cumin seedsjuice and zest 2 limes, plus wedgesto serve3 sirloin or rump steaks, fat trimmed,cut into long strips200g/7oz long-grain or wild rice mix2 x 400g cans black beans, rinsedand drained3 shallots, finely diced2 ripe avocados, chopped intosmall chunks20cm piece cucumber, chopped intosmall chunks200ml/7fl oz Greek or natural yogurt,to serve FOR THE CHIMICHURRI 1 shallot, roughly chopped3 garlic cloves, roughly chopped small pack coriander small pack flat-leaf parsley,leaves picked2 tsp dried oregano4 tbsp olive oil4 tbsp red wine vinegar1 red chilli, finely chopped YOU’LL ALSO NEED 6 large or 12 small…

Pear drizzle cake There will be an abundance of British pears and apples in the shops and our gardens right now. You’ll love this new fruity spin on a classic. CUTS INTO 10-12 slices PREP 30 mins COOK 45 minsbutter, for greasing2 pears, peeled, cored and dicedjuice and zest of 1 lemon2 tbsp elderflower cordial300g/11oz plain flour1 tsp baking powder100g/4oz ground almonds250ml/9fl oz sunflower oil250g/9oz golden caster sugar4 large eggs, 3 separated1 tsp vanilla extractplain or gooseberry yogurt, to serve(optional) FOR THE DRIZZLE 3 tbsp elderflower cordialzest and juice 1 lemon100g/4oz sugar cubes, bashed witha rolling pin to crumble 1 Heat oven to 160C/140C fan/gas 3 and grease a roughly 22cm ring or bundt tin. Mix the pears with the lemon juice and zest and the elderflower cordial to stop…

Boozy brownie trifle A naughty chocolate version of a traditional trifle, and so easy to make. SERVES 10-12 PREP 25-30 mins COOK 5-10 mins500ml pot ready-made chilled custard(look for one with real vanilla)100g/4oz dark chocolate, brokeninto pieces400g/14oz shop-bought chocolate brownies3 tbsp coffee100ml/3 1 /2fl oz Irish cream liqueur, plus1 tbsp extra for soaking the brownies121g bag Maltesers500ml/18fl oz double cream25g/1oz icing sugar1 Put the custard and chocolate in a saucepan. Gently heat, stirring, until the chocolate has completely melted into the custard. Cover the surface with cling film to stop the custard forming a skin, then cool. 2 Sit the brownies in a trifle bowl and mix together the coffee with the 1 tbsp Irish cream liqueur. Drizzle all over the brownies. Use a rolling pin or saucepan…

VEGETARIAN CHRISTMAS This special collection of our best festive veggie recipes is on sale now, featuring impressive Christmas main courses and lots of modern ways with seasonal vegetables. There are also recipes to take you through winter, including quick suppers, vegan dishes, party food and bakes. Why not ask your newsagent to order you a copy, or download the digital edition from the Apple App Store. DON’T MISS OUR WINTER SHOWS Looking for festive inspiration? Then head to one of our BBC Good Food Shows. See Paul Hollywood and Mary Berry (above left) do Christmas lunch, get tips from turkey-carving experts, and stock up on presents for the foodies in your life. Michel Roux Jr (above right) and Tom Kerridge are among the chefs appearing from 13-15 November in London…

Make a wish How did the Stir-up Sunday custom begin? Clare Hargreaves delves into the history You have your basin, wooden spoon, dried fruit and spices - but why are you making your Christmas pudding on the last Sunday before Advent? The name Stir-up Sunday derives from the Anglican Church’s collect for the day in The Book of Common Prayer, which starts: ‘Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded.’ The words of the prayer and its timing coincided with pre-Christmas preparations, which evidently stirred a sense of humour in someone in the late Victorian period, and the link was made. But there’s debate about just how long-standing the…

Eat like a local Sample traditional Lyonnaise cooking at a bouchon – a family-run bistro, where you can eat well for £20 a head. Chabert et Fils (chabertrestaurant.fr) is cosy and welcoming, and offers classics such as Sausage & mustard gratin and Chicken livers in a cream sauce. If you’re feeling adventurous, try the Veal head & tongue or the Cow’s foot. If you want to experience Lyon’s signature dish, Quenelles de brochet (creamed fish dumplings), visit Le Café Comptoir Abel (cafecomptoirabel.fr) for the definitive version. Best for brunch Start a relaxed Sunday at Café J’adore (cafejadore.fr) in Croix-Rousse – the heart of the city’s fascinating silk-making district – where you’ll find generous plates of pancakes with maple syrup. The café also serves an exquisite homemade Violet ice cream. Decadent…

‘As the run-up to Christmas is hectic, and Christmas Day is all about family and children, Paul and I have a tradition of making Christmas Eve our time together. I cook a special meal for us, we have a glass of wine and give each other gifts’ Alex Hollywood CHRISTMASEVE MENU Lobster, green bean& radicchio salad Orange-stuffedChristmas duck Potato rösti cakes withsage leaves Red wine jelly Chinon apple tarts Get ahead UP TO A MONTH BEFORE The red wine jelly can be made and stored in a small sterilised jar in the fridge. THE DAY BEFORE You could remove the lobster meat from the shell, cut it into pieces and keep it in an airtight container in the fridge. The basil dressing can be made and kept covered in the…

Goat's cheese, pear & candied pecan salad SERVES 4 PREP 20 mins COOK 7-10 mins 100g/4oz pecans2 tbsp soft brown sugar1 tbsp maple syrup2 red-skinned pears, cut into long,thin strips (use a spiralizer, orjulienne them)100g/4oz wild rocket4 x 35g rounds of goat’s cheese FOR THE DRESSING 1 tsp mustard powder2 tbsp white wine vinegar4 tbsp extra virgin olive oil 1 Heat oven to 200C/180C fan/gas 6 and put the pecans on a non-stick baking sheet. Sprinkle over the sugar and maple syrup, and toss to combine. Roast for 5-7 mins until golden, then leave to cool completely before roughly chopping. 2 Meanwhile, make the dressing by combining the ingredients and seasoning well. In a large bowl, combine the pear with the rocket, and toss with a little of the dressing.…

Christmas has to be the best time of year to indulge and really enjoy yourself when it comes to food but with so much of the season revolving around it, it’s pretty important to get it right. This means that somebody is going to be spending a lot more time than usual in the kitchen. And if you’re reading this, it’s probably you. But even the most ardent of cooks can feel overwhelmed by expectations and the sheer amount of cooking and preparation that’s required at this time of year. That’s why – if you need a reason – it’s a good idea to look out for great ways to make things easier for yourself in the kitchen. A clever hack into recipes, preparation techniques and even kitchen equipment can…

As a child, I read the story of the gingerbread man again and again. This American tale tells of how he runs away from the woman who baked him, to escape his fate, but he is foiled by a fox who gobbles him up. The story is more modern than we might think, having its first print outing in St. Nicholas magazine in 1875 - but gingerbread itself is one of our oldest bakes, beating sponge hands down. The spice itself, indigenous to China, arrived in Europe via India in the 1st century. Ginger sweetbreads were made in ancient Greece and Asia, but the earliest record we have of a modern-style bake is near Pithiviers, in what is now North-central France, in 992, when an Armenian monk taught the locals…

Bake Off winners John Whaite, Frances Quinn and Edd Kimber tested 117 pieces of baking kit. They rolled and egg-washed pastry, piped buttercream and much more to reveal our top 13 gadgets - a full baker’s dozen! MEASURING SPOONS TOP BUY Professional Stainless Steel Measuring Spoons, £12, boroughkitchen.com The difference between pretty and practical gadgets was most apparent in this category. All three bakers said they wouldn’t use decorated, ceramic measuring spoons. John These narrow ones are the best because they go inside spice jars – I’ve got them at home. Edd I don’t like any of the pretty or stylised ones – they’re never accurate. Frances These narrow ones are a good all-round choice, but the round ones are quite good for balling melons! ROLLING PINS TOP…

When you’re cooking dinner for your family, it’s the taste that’s the most important thing – you want it to be as delicious as possible, so everyone enjoys it so much they ask for seconds. New OXO Stock Pots take the hard work and time out of achieving great-tasting dishes. The range brings together a special blend of meat juices, vegetables, herbs and seasoning in a concentrated stock. They’re also gluten free and don’t have any artificial colours or flavour enhancers. Simply melt and stir them into dishes to help give richness and depth, lifting the flavour of every mouthful. You can choose from three mouth-watering flavours: Rich Beef with Onion & Rosemary, Succulent Chicken with Garlic & Thyme, and Garden Vegetables with Parsley & Bay. Home cooks made the…

You can’t beat a good tray bake when cooking for the family. They’re ideal for those tricky midweek meals as they’re so quick and easy to prepare, plus they’re lovely and warming, and taste delicious. A concentrated paste made with herbs, seasoning and real meat juices, Bisto Tray Bake Made Simple adds a rich, intense flavour. There are a selection of tasty recipes available in the range, so if you’re after an authentic homemade taste – without any overnight marinating – Barbecue Chicken is the one for you. All you have to do is add hot water to the paste and stir, then pour it over your ingredients and bake in the oven. Bisto Tray Bake Made Simple is so quick to prepare, it’s the taste of homemade, made easy.…

Strong cheddar + Christmas cake Stilton + Candied walnuts Soft goat’s cheese + Honey & lavender drizzle Creamy Camembert + frozen grapes Pop them in the freezer at least 2 hrs before you want to serve them Manchego + Chorizostuffed dates PEAR CRISPS These go well with any cheese. Thinly slice 1 pear, sprinkle with 2 tsp golden caster sugar and put on a tray lined with baking parchment. Bake at 140C/ 120C fan/gas 1 for 1 hr until dried out. Leave on a wire rack to crisp further. CANDIED WALNUTS Heat oven to 180C/160C fan/gas 4. Tip 100g walnuts into a heatproof bowl and pour over just-boiled water.…

Winning main courses CLASSIC TURKEY Basted crown with a pork, chestnut & thyme stuffing & maple glaze, £50, Sainsbury’s This generous crown has a tempting glaze and flavoursome meat – slightly gamey. The stuffing is packed with herby flavour too. Feeds eight to 10 comfortably. EASY TURKEY Luxury British basted turkey with sausage & bacon stuffing, 1.8kg, £11.99, Iceland This turkey has a buttery flavour and an attractive bacon lattice that prevents the meat drying out. The stuffing has a firm texture and good meaty taste. Simple to cook, feeds eight. TURKEY FOR TWO Pork, sage & onion stuffed turkey wrapped with bacon lattice, £6, Co-op Very neat and a generous size for two people. This joint is easy to carve; the stuffing doesn’t dry out and infuses the meat…

For the Big Day Red or white – it’s your choice with poultry CLASSIC RED Definition Claret 2010, Montagne St Emilion, France, 14%, £12.99 (£9.74 when you buy any 2 bottles on 25% discount), Majestic Majestic’s new Definition range of classics is spot on with this Christmas regular, red Bordeaux. Mainly Merlot grapes give it a cherry-fruited charm. Serve from a decanter for added glamour. MODERN RED The Lot Series Priorat 2014, Spain, 14.5%, £9.99, Aldi Seek out the five wines in the well-priced Lot Series, all by leading producers. My favourite is this pure and spicy Garnacha, from expert Ricard Rofes. It’s perfect with the flavours of Christmas. CLASSIC WHITE M Signature Chablis Premier Cru 2012, France, 12.5%, £14.99, Morrisons The shelves are groaning with Chablis at this time…

Cauliflower & chestnut soup SERVES 4 PREP 30 mins COOK 25 mins 1/2 tbsp olive oil, plus a drizzle to serve1 large onion, finely chopped1 large cauliflower (about 600g/1lb 5oz), cut into florets250ml/9fl oz milk850ml/1 1 /2pts vegetable stock150ml/ 1/4pt double cream200g pack vacuum-packedchestnuts, roughly chopped25g/1oz grated Parmesan, to serve 1 Heat the oil in a large saucepan and add the onion. Cook over a gentle heat for 8-10 mins until the onion softens. Add the cauliflower, milk and stock. Bring to a simmer, cooking for 10-12 mins until the cauliflower is tender. 2 Add the cream, season well and bring back to the boil. Take off the heat, throw in the chestnuts and blend with a hand blender until smooth. Taste and add more seasoning, if you…

Cooking with the seasons is one of the great joys of the year, whether you’re using the month’s freshest ingredients or making a special dish for one of the key events in the calendar. We’ve created 12 brand-new recipes to inspire you throughout the year, from chocolate hot cross buns for Easter to an amazing picnic bread in July – all on a handy calendar for your kitchen. These recipes, all tested in the BBC Good Food Test Kitchen, give just a taste of what you’ll find in every issue of the magazine. Each month you’ll discover fresh, seasonal recipes, easy weeknight meals as well as bakes and menus for the weekend.…

Double choc hot cross buns An indulgent twist on a traditional Easter treat. If you love chocolate and orange, add some orange zest to the dry dough ingredients and soak the raisins in a little orange juice. MAKES 12 PREP 45 mins plus rising and proving COOK 20 mins FOR THE DOUGH 300ml/ 1 /2pt milk400g/14oz strong white bread flour,plus extra for dusting50g/2oz cocoa powder7g sachet fast-action dried yeast50g/2oz golden caster sugar1 tsp ground cinnamon1 large egg, beaten1 tsp vanilla extract100g/4oz raisins100g/4oz milk chocolate chips FOR THE CROSSES 50g/2oz white chocolate2 tbsp milk50g/2oz plain flour 1 For the dough, warm 275ml of the milk for a few mins in a small pan or 1 min in a microwave on High. Mix the flour, cocoa, yeast, sugar and cinnamon in a…

Strawberry & cinnamon streusel bars Pack these in tins for picnics or school fêtes, or serve single bars with a dollop of clotted cream for dessert. When the strawberry season is over, blackberries will work just as well. MAKES 12 PREP 10 mins COOK 55 mins-1 hr300g/11oz hulled strawberriesjuice and zest1 /2 lemon300g/11oz plain flour175g/6oz golden caster sugar,plus 3 tbsp for the topping11 /2 tsp ground cinnamon1 vanilla pod, halved lengthways250g pack butter, 200g at roomtemperature, 50g cold and diced4 tbsp rolled porridge oats3 tbsp chopped hazelnuts2 tbsp strawberry jam 1 Heat oven to 180C/160C fan/gas 4 and line a 22cm square tin with baking parchment. Slice the strawberries thinly and mix well with 4 tsp lemon juice, then put them in a sieve over a bowl and set aside to macerate,…

Lemon roast chicken with chorizo stuffing This Spanish-style stuffing is packed with flavour – and even more so if you make it ahead. You can keep it in the fridge for a few days before roasting with the chicken. SERVES 5 PREP 35 mins COOK 1 hr 45 mins4 onions, 2 unpeeled and thickly sliced,2 finely chopped2 tbsp olive oil, plus extra for greasing3 tsp sweet smoked paprika4 lemon thyme sprigs1.5kg/3lb 5oz whole chicken2 lemons, zested then halved100g/4oz chorizo, diced120g/41/2oz cooking chorizo, meatsqueezed from the skins175g/6oz fresh white breadcrumbs100g/4oz soft dried apricots, chopped4 tbsp chopped flat-leaf parsley1 large egg, beaten250ml glass white wine400ml/14fl oz chicken stock sautéed potatoes and steamed broccoli,to serve (optional) 1 Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting…

Bangers with Welsh rarebit mash This cheesy twist on a British classic will keep everyone warm on Bonfire Night. Use your favourite sausages – herby Lincolnshire, leek or apple-flavoured varieties all work well. SERVES 8 (easily halved) PREP 40 mins COOK 11 /2-2 hrs1.8kg/4lb floury baking potatoes,such as King Edward or MarisPiper, unpeeled16 sausages200ml/7fl oz full-fat milk200g/7oz cream cheese1 tbsp English mustard powder140g/5oz mature or extra maturecheddar, grated85g/3oz Red Leicester, grated FOR THE GRAVY 2 onions, sliced50g/2oz butter50g/2oz plain flour200ml/7fl oz light ale600ml/1pt beef stock (or chickenfor a lighter gravy)1 tbsp Marmite3 tbsp Worcestershire sauce1 tbsp dark brown soft sugarpeas, to serve (optional) 1 Heat oven to 190C/170C fan/gas 5. Put the potatoes in a large roasting tin and bake for 1 hr-1 hr 30 mins until crisp and a…