Innholdsfortegnelse for October 2018 i Good Food

Autumn calls for comforting foods, and this issue has plenty of warming one-pots and indulgent desserts, including these amazing profiterole and salted toffee ice cream sandwiches (below). They’re part of Tom Kerridge’s fun menu for a crowd (p78), designed for sharing with family and friends to raise funds for BBC Children in Need. We’ve given you plenty of notice ahead of the Appeal Show on 16 November, but if you don’t want to be distracted on the night, throw your party whenever you like. Tom’s been careful to keep the costs down – the menu comes in at around £4 a head to encourage your guests to donate generously – visit mydonate.bt.com/fundraisers/bbcgoodfood to see how you can make a difference. Snap, post and tag your recipes using #DonateForDinner and we’ll…

John Ellison, head chef at Tish Bar & Restaurant in London (tish.london) guides us through the key dishes and ingredients in Jewish and Jewish-Hungarian cuisine. Kneidlach Traditional chicken soup (popularly known as Jewish penicillin) is served with kneidlach; fluffy dumplings made from matzo, unleavened bread made for the festival of Passover. Hungarian bean soup Specific to the Jewish community in Hungary, this soup is a thick nourishing blend of red kidney beans on a chicken stock base with a sprinkling of kneidlach on top. Chicken schnitzel Jews from Germany and Austria brought the schnitzel to North America, Israel, the rest of Europe and beyond as they have relocated over the last 150 years. Commonly made by coating chicken or veal in breadcrumbs or…

Diners in Cambridge are a very discerning and intelligent bunch. They’re also very wine-conscious, so it’s important that our food menu ties in well with the wine menu. Local produce is integral to Parker’s Tavern. We work tirelessly with local suppliers, searching for excellent-quality, seasonal ingredients from nearby locations. My three favourite dishes on the menu at Parker’s Tavern are Isaac Newton’s apple, which is part of Parker’s Tavern afternoon tea. It’s an apple mousse paired with an apple compote – a sweet little reminder of the apple that fell on Newton’s head when he discovered gravity! Our chicken tikka pie is another favourite – it’s two of my favourite British dishes combined into one dazzling treat. Finally, it’s got to be the scallops because of their clear, unique and…

BEER GOGGLES Jubel And now for something completely different: Alpine-inspired beer, flavoured with peach or elderflower. Perhaps not the obvious choice for the traditional beer-drinker, Jubel has gone down a storm since it was founded last year by Jesse Wilson and Tom Jordan. The friends were skiing in the Alps when they discovered demi-pêche, a local drink combining beer and peach syrup. Finding nothing like it back in the UK, they made 5,000 bottles of infused light lager and sold out almost immediately. It’s now stocked all over Britain. jubelbeer.com GIN CORNER Chapel Down Kent-based winemaker Chapel Down, renowned for its sparkling wine, has released a limited-edition gin. Produced with distilled Bacchus grapes, it counts elderflower, orris, angelica, lavender, orange peel and lemon among its botanicals. Try it in an…

If you’ve ever doubted your ability to cook hearty, wholesome, delicious food, take a leaf out of Asma Khan’s (cook)book. When she moved to the UK from India in 1991, she couldn’t even boil an egg. Today, she’s one of Britain’s most fêted chefs: owner of London’s renowned Darjeeling Express restaurant (staffed by an all-female team) and named as one of the 100 most influential women in British and Irish hospitality by CODE Hospitality. She did it by drawing inspiration from her childhood spent in Kolkata (then Calcutta); learning recipes that had been in her family for generations; and then following her dream to open a food business after two decades working in law. Asma proves you’re never too old to learn something new – and never too old to…

THREE TWISTS Hot chocolate orange An intense hit of flavour cuts through the rich chocolate. Serves 1 Heat 150ml milk, 50ml cream and the zest of1/ 2 an orange in a saucepan until simmering, then remove from heat. Pour through a sieve into a jug to remove the orange zest. Pour the infused milk mixture back into the pan and add 50g dark chocolate. Stir until melted and smooth. Put the pan back on the heat to warm through, then add 25ml orange liqueur. Pour into a cup or mug to serve, and garnish with a strip of orange zest. Salted caramel rum hot chocolate Dark rum brings out those deep, burnt sugar notes in the caramel. Serves 1 In a small bowl, mix 25ml dark rum and 2 tsp…

Natasha Illingworth I started making this caraway cake for my stepdad. His mum used to make it and it’s still his favourite. It took a while to get the temperature and cooking time right, but I think I’ve perfected it now; it gets a nice crisp top, without being burnt, and is lovely and soft inside. I’ve managed to convert other family members who initially thought caraway seed cake was a strange idea!’…

Miriam Nice is a published author and illustrator. She has written over 300 recipes for BBC Good Food. @miriamjsnice When I think of October my mind wanders straight to thoughts of apples. The fresh apple harvest, apple tasting days (see right) and the promise of toffee apples when Bonfire Night comes around. When I was a student, I remember spending the day at Borough Market in London watching the October Plenty procession, which informed my research for my dissertation about apples and their symbolic duality. Both as a 'forbidden fruit' – although now it's thought to have been quince – and a device to promote healthy eating ('an apple a day…'). Even now it’s contrast that inspires my cooking, particularly in autumn. At its most simple, steaming bowls of soup…

On the go? Wrap the buns in foil and tuck in – they’ll stay warm for 30 mins if well wrapped. Just don’t forget the napkins! Cooking for little tums? Smaller children who are eating solid foods may find it easier to eat the pork mince mixed with rice. If you’re at the weaning stage and your baby is on purées, scoop out a few spoonfuls of the mince before adding the barbecue sauce and seasoning, and purée it with some of the beans. Fussy eaters? Warm the beans through with a few spoonfuls of the mince and serve separately for those who like them. Adult flavours Serve pickled jalapeños on the side for those who like a little heat.…

Slow cooker pork casserole Spend a little time properly browning the meat as it adds lots of flavour to the dish. Chopped apples, added for the final hour of cooking, would make a nice addition. SERVES 4 PREP 15 mins COOK 6-8 hrs EASY * 1 tbsp vegetable or rapeseed oil 4 pork shoulder steaks (about 750g), cut into large chunks 1 onion, chopped 1 leek, chopped 1 carrot, chopped bundle of woody herbs (bouquet garni) – we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve 1 chicken stock cube 2 tsp Dijon mustard 1 tbsp cider vinegar 2 tsp cornflour 1 tbsp honey 1 Heat your slow cooker. Drizzle the oil in a wide frying pan over a high…

Avocado & black bean eggs Don tempted as really seasons the beans, especially if you’re omitting salt to make this dish healthier. SERVES 2 PREP 5 mins COOK 5 mins EASY V 2 tsp rapeseed oil 1 red chilli, deseeded and thinly sliced 1 large garlic clove, sliced 2 large eggs 400g can black beans 1/2 x 400g can cherry tomatoes ¼ tsp cumin seeds 1 small avocado, halved and sliced handful fresh, chopped coriander 1 lime, cut into wedges 1 Heat the oil in a large non-stick frying pan. Add the chilli and garlic and cook until softened and starting to colour. Break in the eggs on either side of the pan. Once they start to set, spoon the beans with their juice and the tomatoes round the pan,…

3 DAYS BEFORE Braise the beef, shred and chill until needed. 2 DAYS BEFORE Boil the chips and leave to cool, then chill until needed. Make the toffee sauce and keep in an airtight container. 1 DAY BEFORE Bake the profiteroles and keep in an airtight container. Bake the taco shells and keep in an airtight container. Make and chill the dips. ON THE DAY In the morning Scoop and refreeze balls of ice cream. Shred the cabbage and grate the carrot, chill but don’t dress the slaw. 5.30pm Turn the oven on. 6pm Start roasting the chips. Cook the rice. Assemble the serving suggestions. Reheat the chilli with the beans.…

We’ve teamed up with legendary chef Michel Roux Jr for an exclusive event at Le Gavroche. Located in Mayfair, Le Gavroche is one of London’s culinary institutions; and since opening in 1967, has attracted internationally renowned chefs to its kitchen. While many of you will have seen him regularly on BBC One’s Saturday Kitchen and even in person at BBC Good Food Shows, this event is a chance to meet Michel, get cooking advice, and experience classically French cuisine from a Roux, one of the most famous chef dynasties in the country. On the evening, you’ll enjoy champagne on arrival, followed by a four-course dinner with paired wines. Michel’s new cookbook, The French Revolution, will also be available to buy, and Michel will sign it for you. At the end…

Cynics might slam a restaurant for creating dishes for social media appeal, but when they’re as good as Cora Pearl’s cheese and ham toastie (with homemade pickle), we’re grateful to Instagram for drawing it to our attention. The menu at this small, buzzing Covent Garden restaurant is reassuringly comforting: leek terrine, fish stew, pork and onions and a seasonal trifle for two to share. Everything sounds familiar – confit potatoes (aka domino potatoes) are listed simply as chips, modestly downplaying the kitchen’s skills. We asked chef George Barson to create an October menu, simplifying some of the dishes to make them easy to create at home. Here, we’ve used a time-saving shortcut by buying sponge for the pear trifle – at Cora Pearl, expect it to be lovingly made from…

CRUSHED Just broken up a few times to absorb other flavours or if you’re going to re-fry or ‘hash’ your potatoes. MASHED Spoonable but still with some texture, these have been pounded with a masher for the ultimate side or for topping a fish pie or other mash-topped pie. RICED Pushing the potatoes through a ricer or food mill for a lump-free finish turns the humble mash into a posh pomme purée.…

'All the terminology that surrounds beef can be a little daunting but a bit of insider knowledge is all you need to cook and serve a quality steak' 1 GRASS-FED BEEF Grass-fed cattle get to walk around and graze on pasture which means the meat is leaner with a richer, gamier flavour that tastes of the environment it was reared in. This is why Scottish grass-fed beef will taste different to Irish. 2 GRAIN-FED BEEF Popular in America, grain-fed cattle spend their last six months being fed a grain-based diet. This gives the meat the same flavour irrespective of where it's reared and is considered, by some, to improve the succulence of the beef. 3 MARBLING Marbling is the fat found interlacing the inside of a cut of meat. As…

Chinese chicken wraps Reheat any leftover honey and soy chicken thighs from page 37 in a low oven. Finely shred and mix with some hoisin sauce. Steam Chinese pancakes or heat flour tortillas following pack instructions. Shred the chicken, then drizzle over the pan juices and wrap in the pancakes or tortillas with cucumber sticks, shredded spring onions and extra hoisin sauce to drizzle over. Pulled beef chilli nacho one-pot Heat oven to 180C/160C fan/ gas 6. Spoon any leftover chilli from page 80 into a shallow gratin dish and cover with a thick layer of tortilla chips. Grate over a good chunk of cheese and bake for 15 mins until the cheese has melted and started to brown. Serve scattered with any other leftover accompaniments from p80-81 or guacamole…

KOLKATA & LUCKNOW Among the street food from this region, expect to find little gems like pani puri, puffy discs of deep-fried flour, and khasta kachori (or kochuri), spicy fried puff pastry – although there are variants in other areas too. NORTHERN INDIA/MUGHAL Mughal cuisine dates back to medieval India, specifically from 1526 when the Mughal Empire was founded. It’s typified by richness – the Mughals introduced paneer (now an Indian staple), ghee (clarified butter) and yogurt. The opulent rice dish biryani along with nalli gosht (slow-braised lamb shank with saffron), chicken lababdar made with cashews, and chicken in makhani (a creamy, buttery sauce) are steeped in its heritage. GOA Vinegar is a characteristic ingredient here as a result of the Portuguese influence, while the prevalence of coconut milk, coconut…

Your food heaven? My special carrot cake. People try it and always say, ‘Can I have the recipe?’ and I say, ‘No.’ And hell? Oysters. The idea of something slimy in my throat sends shivers down my spine. Favourite celebrity chef? I have to say Tommy Banks because we are presenting The Big Family Cooking Showdown together. Before that, I’d seen him on television and read his book. The first time we met to talk about the show, we went for a drink afterwards and were chatting for hours. We both love cooking but we are not formally trained – he taught himself because his family bought The Black Swan at Oldstead. Describe yourself in three words: Driven, loyal and fun. Your ideal weekend? It…

“Nobody believed we’d made the profiteroles ourselves as they’d all seen that episode of the Bake Off” When my eldest son was six, he asked if he could help raise money for Red Nose Day, the charity co-founded by his dad. We sat him down with the fundraising pack and tried to find an activity that would suit him. ‘I’ve got it’, he said. ‘I’ll get sponsored to eat only sweets for an entire day’. ‘I don’t think you’ve quite understood, Jake…’ I interjected. ‘No honestly, Mum, it’s fine. I don’t mind doing it – it’s for charity.’ He persuaded various godparents to sponsor him for the sacrifice, and on the Saturday before Red Nose Day he ate a vast selection of sweets for breakfast elevenses lunch and…

Ngapi is a key ingredient in Burmese cuisine, providing umami as well as saltiness. Literally meaning ‘pressed fish’, ngapi is a fermented fish paste similar to Malaysian belacan and Thai shrimp paste, and can be used wherever a recipe calls for fish sauce. Turmeric is added to chutneys and pickles, and used as a marinade for fish or chicken and as a base for curries. It’s popular for its bittersweet flavour, as well as its health benefits. Garlic permeates throughout Burmese cuisine. It forms part of the Burmese equivalent of mirepoix (a mixture of diced veg), along with onion and tomato, and is also used in salad dressings, infused oils, salsas and as a fried garnish. Some types of Burmese garlic are so sweet and mild that their clovesa are…

The Knife Sharpener Guy The Knife Sharpener Guy sells the World’s BEST knife sharpener and customers love the exciting new range of colours. These became available for the first time in November 2017. Copper, Brass and Wolfram made their debut alongside the ever-popular stainless steel version. Check out the website to find the ideal gift but be aware you’ll want to treat yourself first. 07910 944 826 theknifesharpenerguy.co.uk Six Generations of Risotto Rice Riso Gallo brings you the best Italian Risotto Rice selected from the rice fields of the Po Valley, motherland of Risotto and Risotto Rice. Gran Gallo traditional risotto rice has a plump stubby grain and a high starch content, which give it a perfect balance of creaminess and bite, making it ideal for a perfect risotto. www.risogallo.co.uk…

I absolutely loved your ‘create your own spice blend’ recipes (September). I’ve been making my own fajita mix for ages and, as you’ve pointed out, most of these spice mixes are made from what anyone with an interest in cooking already has in their spice drawer. It’s easy to pick up packets or jars, but these often have not-so-natural additives in them. If you make them at home, you know what you’re eating, plus there’s less packet waste and it’s cheaper! I made hoisin sauce last week, which I would never have thought to do before. I look forward to more features that show how easy it is to make your own blends. Katherine Jamieson, Shetland Katherine wins 12 bottles of Errazuriz Max Reserva Cabernet Sauvignon 2016 (£15.10, Waitrose Cellar).…

Each month, we ask a Good Food fan to recommend a great place to eat or shop in their area. This month, Morgan Lawrence recommends Lewis’s restaurant in Moseley ( lewissdeli.co.uk ) Starting as a small café, Lewis’s has earned a name for itself in Moseley due to its fantastic breakfasts and Gemmayzeh nights’ evening menu. The vegan breakfast is outstanding, and includes chilli avocado, crisp potato rösti and garlic roasted portobello mushrooms. Know a great place to eat? Let us know on Facebook and Twitter using # gfeatsout…

HOT TREND Lemon drop chilli Try the Peruvian chilli adding a citrussy kick to everything from jam HOT TREND: LEMON DROP CHILLI Bright yellow, hot and with a citrussy flavour, aji lemon chillies (qillu uchu) are common in Peruvian cuisine. They’ve been featuring on the menus of Peruvian ceviche restaurants and Andina ‘picanterías’ where they add colour as well as flavour to ceviches (cevichefamily.com). Lemon drop chilli is now popping up in different guises; Single Variety Co make a hugely popular lemon drop chilli jam that they recommend serving with cream cheese to cool it down, several brands of sauce are available – we like the Fruity Dog made with mango from Chilli of the Valley (chilliofthevalley.co.uk) – Solkiki chocolate have a white chilli mint bar that has quite a…

Meet the pioneering company helping to tackle two of the country’s biggest environmental problems: food waste and excess packaging. Field Fare (field-fare.com) supplies frozen food to independent retailers nationwide, but what sets them apart from other frozen food companies is that the products are loose-serve, meaning they’re completely packaging-free. Food is stored in compartmentalised freezers, allowing customers to scoop what they want, before weighing it and paying accordingly. Biodegradable bags are provided, but Field Fare’s most recent campaign is encouraging customers to bring their own container. Managing director Karen Deans explains ‘Forty years ago, when Field Fare was launched, the term “zero waste” was unknown. Being environmentally responsible has become increasingly key. We’re pleased to see how readily stockists and customers have embraced the BYO container initiative.’ Anna Lawson…

Prawn & monkfish brodetto Once considered a poor man’s food, Italian fish soup can now be found in the best restaurants along the Adriatic coast. You’ll find traditional brodetti (broths) everywhere from Trieste to Puglia, although the recipe varies between regions. I’ve used prawns and monkfish here, but any white fish would work just as well. Serve with fresh, crusty bread for dunking. SERVES 4 PREP 10 mins COOK 30 mins EASY 2 tbsp olive oil 1 onion, finely chopped 75g diced smoked pancetta 1 celery stick, finely chopped 1 fennel bulb, cored and finely chopped 1 carrot, peeled and finely chopped 400g can chopped tomatoes 100ml dry white wine 400ml hot fish stock 5 fresh basil leaves, shredded, plus whole leaves to garnish 1 tbsp chopped fresh flat-leaf parsley,…

Prue by Prue Leith (£25, Bluebird) This is the Bake Off judge’s first cookbook in 25 years – and it’s well worth the wait. Containing 100 of her favourite recipes, these are dishes everyone will love. Expect family classics, modern dishes for grown-ups, cosy puds and, of course, showstopping bakes. Must-try recipe Apple caramel cake Shetland by James & Tom Morton (£25, Quadrille) Shetland natives James and dad Tom – a baker and broadcaster, respectively – showcase the food of this wild, beautiful island. Situated off the coast of Scotland, Shetland’s proximity to Norway gives the food a Scandinavian feel, with plenty of seafood, smoking and pickling. A fascinating book. Must-try recipe Fresh mackerel pâté Mob Kitchen by Ben Lebus (£14.99, Pavilion…

‘I wanted to create a beef pie that smacks you round the chops with umami richness and these ingredients deliver just that’ Miso, mushroom & brisket pie With miso, soy, parmesan and porcini in the ingredients list, you might be thinking I’ve gone a bit fusion crazy, but rest assured, there’s method in my madness. I wanted to create a beef pie that smacks you round the chops with umami richness and these ingredients deliver just that. It’s an absolute stonker and my new favourite pie recipe. SERVES 6-8 PREP 40 mins plus soaking, cooling and chilling COOK 4 hrs 10 mins EASY * 20g dried porcini mushrooms 4 tbsp olive or rapeseed oil 1 large onion, chopped 200g button mushrooms, halved or quartered 3 thyme sprigs 800g beef brisket,…

Frying pan set These durable frying pans are ideal for everyday use – the smaller one is great for eggs, while the larger one is big enough to cook steaks for the whole family. They can also be used in the oven up to 180 degrees. The outside is coated with a heat resistant copper-coloured paint, making them look stylish in any kitchen. The small pan is 20cm diameter and 4.5cm deep, and the larger pan is 28cm diameter and 5.5cm deep. Product code G2710. *Please add £4.95 p&p per order. Exclusive price for BBC Good Food readers To order Call 0844 493 5654 quoting 85952 or visit clifford-james.co.uk/85952…

Good Food contributing editor Rosie Birkett is a food writer and stylist. Her cookbook, A Lot on Her Plate, is out now (£25, Hardie Grant). @RosieFoodie Gourds always seem to me ultimate harbingers of autumn, having grown and swelled through the heat of the year, finally ready as the leaves turn the same colour as their skins and the nights draw in. After rather impatiently watching my squashes get plump and bulbous over the summer months, from humble beginnings as spongy-leafed seedlings, it’s exciting to finally be cooking with them. The joy of growing squash and pumpkin yourself is that they are reasonably high-yielding (if you keep them well-fed and watered), and you can get experimental with varieties, making a move away from the classic butternut – though of course,…

• Plenty on fourth Sunday in October at Borough Market, see thelionspart.co.uk/octoberplenty for more details. • Apple days The National Trust are hosting a mixture of apple days and festivals – see local properties for more details or visit nationaltrust.org.uk for information, but here are a few happening in October: DEVON Apple festival at Killerton, 13-14 October; Celebrating the harvest at Arlington Court, 20-21 October GLOUCESTERSHIRE Apple Weekend at Westbury Court Garden, 13-14 October EAST SUSSEX Applefest at Alfriston Clergy House, 7 October HAMPSHIRE Harvest Time at Mottisfont, 1-31 October LONDON Hogs Hole Apple Weekend at Red House, 6-7 October NORFOLK The Hall at Harvest, Felbrigg Hall 29 September-5 October DERBYSHIRE Apple Day at Calke Abbey, 7 Oct LINCOLNSHIRE Apple Day at Woolsthorpe Manor, 14 Oct YORKSHIRE Apple Celebrations at…

Banana colada SERVES 2 PREP 5 mins COOK 5 mins EASY V Make your porridge (use coconut milk for an extra-tropical taste). Split a banana lengthways and place one half on top of each bowl of porridge. Squeeze over a little lime juice and top with a spoonful of coconut yogurt, toasted coconut shavings and a maraschino or glacé cherry. GOOD TO KNOW gluten free PER SERVING 218 kcals • fat 17g • saturates 15g • carbs 12g • sugars 10g • fibre 3g • protein 3g • salt 0.1g Maple squash, bacon & blueberry SERVES 4 PREP 5 mins COOK 30 mins EASY Heat oven to 200C/180C fan/gas 6. Toss 200g frozen chopped butternut squash with 2 tsp vegetable oil,1/ 2 tsp ground cinnamon and a pinch of salt.…

Curried chicken pie SERVES 4 PREP 20 mins COOK 25 mins EASY 2 tbsp cold pressed rapeseed oil 500g chicken breasts, cut into chunks 4 spring onions, sliced 3 garlic cloves, grated thumb-sized piece ginger, grated 1 tbsp curry powder 1 large head broccoli, cut into florets, top of stalk thinly sliced 1 tsp soy sauce 250ml low-fat coconut milk, plus a splash 250ml chicken stock 1 heaped tsp cornflour mixed with 1 tbsp hot water 4 large handfuls kale 4 sheets filo pastry 1/2 tbsp nigella seeds 1 Heat oven to 220C/200C fan/ gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Add the chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside. 2 Pour1/2…

DISCOVER What are anthocyanins? All brightly coloured fruit and vegetables contain antioxidants – compounds that play a key role in protecting our bodies – but many naturally purple-hued foods contain a certain type of antioxidant called anthocyanins. These are plant pigments that give fruit and veg their deep red, purple or blue colour. While studies are still ongoing, previous research has linked anthocyanins to a wide variety of health claims, including increased longevity, cardiovascular health and cognitive function. Anthocyanins are found in foods including açaí berries, blackberries, blackcurrants, and blueberries, as well as aubergine (in the skin), red cabbage and cherries. Discover more at bbcgoodfood.com/purple-foods Açaí bowl These fruit-packed breakfast bowls are quick, easy and full of flavour. Vary your toppings according to the season – in…

Belgian waffles with plum compote & amaretto cream I was head chef at Duck & Waffle for six years, so this sweet brunch classic has been a big part of my life for a long time, but I’m not bored with them yet! There are so many fruit combinations alone; think toffee apples, cinnamon butter roasted pears or fresh strawberries. It’s worth investing in an electric waffle maker for the best results, but if you don’t have one, try cooking the batter in an oiled griddle pan, flipping when the underside is golden. SERVES 4 PREP 20 mins COOK 20 mins EASY V For the wa le mix 180g plain flour 2 tsp golden caster sugar 1 tsp baking powder ½ tsp bicarbonate of soda 180ml buttermilk 35g butter, melted…

Pumpkin pie s’mores MAKES 8 PREP 5 mins COOK 1-2 mins EASY V Heat the grill to high and line a baking sheet with parchment. Put 8 gingernut biscuits on the tray and top each with a marshmallow. Grill until the marshmallows are turning brown and melty. Mix 8 tsp warmed, canned pumpkin purée with a pinch of cinnamon and put 1 tsp each on another 8 gingernuts. Sandwich together. PER S’MORE 118 kcals • fat 3g • saturates 2g • carbs 20g • sugars 10g • fibre 1g • protein 1g • salt 0.2g Cookie s’mores MAKES 8 PREP 5 mins COOK 1 min EASY V Heat the grill to high and line a baking sheet with parchment. Put 8 chocolate chip cookies on the tray and top each…

Wine expert Henry Jeffreys, along with the BBC Good Food team, tasted his way through over 100 wines to choose our Wine Club selection. Henry writes about wine for The Guardian and The Spectator, and on his blog, worldofbooze.wordpress.com. He’s also a judge in the Best Drinks Producer category for the BBC Food and Farming Awards. His first book, Empire of Booze, is out now. Affogato Rosso 2015 A sip of this is like a swim in a cold river on a hot day. That invigorating bitter cherry fruit and fresh acidity will cut through anything: pizza, spicy sausages, pasta, even pasta with anchovies. It’s the ultimate food wine. Made from a blend of Primitivo, Aglianico, Montepulciano from Puglia in the heel of Italy, this is a red that knows…

1 Choose a good quality steak with a good amount of marbling, it’s better to spend a little extra for a much better steak. 2 Steaks must be room temperature before you cook them – take out of the fridge at least two hours before cooking. 3 All you need is olive oil, salt and pepper. Rub the mixture into the steak and leave to marinate for two hours. 4 Cooking steak on a grill is my preferred way. Make sure the grill is very hot and cook the steak for 4-8 mins each side, depending on how you like it cooked. 5 After cooking, let your steak rest for the same amount of time as you cooked it. This will improve the tenderness.…

Breakfast is the most important meal of the day, so we should make sure we look forward to it when we wake up in the morning. There’s nothing like changing up your morning routine every once in a while, so why not try Bonne Maman’s new Breakfast Compote range? Bursting with whole dark cherries, luscious apricot or subtly tart and sweet rhubarb, Bonne Maman Compotes are an easy, convenient new way to add a delicious burst of fruit flavours to your breakfast all year round. They’re made according to an authentic French recipe using over 80% ripe, whole fruit, so the result is lighter and juicier than jam. You’ll find their newly shaped jars with signature gingham lids – this time in green – in Sainsbury’s, Waitrose, Ocado and new…

“Funnily enough, none of the big distillers have tried to market rum with raw meat–but there are lots of spiced options” Yo, ho, ho and a bottle of sweet and smoky Ron Zacapa Centenario Sistema Solera 23 from Guatemala, aged in bourbon and sherry casks and a cool £53 per award-winning bottle. Talk of a rum boom has been going on for two decades, now s actually happening. UK rum broke the £1 billion mark for the first time last year, just 12 months after gin passed the same milestone. And we’re drinking more of the good stuff: rum sales have risen by 18% in volume in the last five years, but by 38% in value. The most popular style is white rum – the clear spirit that nineties bartenders…

“I’m tempted to inaugurate my own “Nothing To Do With Food Today Day” to mark the rapidly diminishing days not yet claimed in the year” How busy is your food calendar? I don’t mean knowing what foods are in season when, but keeping abreast of the astonishing number of ‘food days’. On the traditional front, we’re all familiar with Shrove Tuesday and Burns Night, annual prompts to eat pancakes and haggis respectively, but what about National Hot Cross Bun Day (bizarrely held on 11 September, not Easter), British Yorkshire Pudding Day (the first Sunday in February), National Spinach Day (26 March),or National Biscuit Day (29 May)? Food days are a phenomenon that have spread from the US where there aren’t enough days of the year to accommodate these would-be national…

“The castle f lobby ire luxurious ’s open bedrooms , and are welcoming the perfect pub antidote to the wild outdoors” Ballynahinch Castle, Ireland Best for fabulous seafood and outdoor pursuits The west coast of Ireland is a magical place of mountains, sea, bog and lakes. Soft drizzle, driving rain and brooding skies make its cosy pubs with traditional music particularly inviting in autumn. It’s also the best time for walks on its deserted white sandy beaches, and for exploring Galway city and pretty Clifden without the crowds. Fishing, cycling and mountain hiking are year-round pursuits and at Ballynahinch Castle (ballynahinch-castle.com), waterproofs and wellies are pretty much offered on arrival so you can make the most of the walking trails in the grounds. Join local fisherman John at nearby village…

And the winner is... Peace and Loaf Bakehouse Three years seems like a short time to turn a passion for baking into a national award-winning shop, but given just how much hard work Caroline Davis and her partner, ex-postman Lucas Hogg, have poured into their small artisan bakery in Barrow-in-Furness, Cumbria, you understand how well-deserved the award is. Lucas explains how it all began. ‘I didn’t know anything about baking but Caroline has always loved cooking, then I watched her make a loaf of bread for the first time and became hooked on the magic of the process – I still am. I spent a lot of time reading, practising and learning, and I wanted to do it all day every day. We started out in our tiny kitchen selling…

Your letters... I really enjoyed the article on the new wave of British charcuterie (August). I often buy cured meats to eat alongside a cheeseboard, or in salads to add a bit of interest. Since Brexit, I ve noticed the prices of charcuterie from abroad going up, and worried about the availability when we leave the EU, so it’s good to know that more British charcuterie is becoming available. I also find it exciting that the creators are using local products and flavours so the meats are influenced by the local area. I will definitely be on the lookout for these, to give them a try. Megan Jones, Kent I made the blackberry Bakewell squares (August), using raspberries instead of blackberries – delicious! Claire Cresswell, Essex How refreshing Tony Naylor’s…

@rznutrition We love this shot of Rachel’s colourful sweet potato nachos (August) with some chunky avocado on the side. @cookingwith robertobrads Check out Robert’s version of our hearty campfire smoky bean brekkie (July), featuring extra beans and mushrooms. #bbcgoodfood WAYS TO SHARE Write to BBC Good Food , Immediate Media Co, 44 Brook Green, Hammersmith, London W6 7BT Email goodfoodmagazine@bbc.com  Find us on social media @bbcgoodfood and tag us #bbcgoodfood…

Sausage casserole 8 sausages 500g bag frozen mixed Mediterranean veg 2 x 400g cartons tomatoes with garlic and onions 2 x 400g cans butter beans, drained 2 thick slices good, crusty bread 1 Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp vegetable, olive or rapeseed oil in a flameproof casserole dish with a lid. Add the sausages and brown until golden all over, then transfer to a plate. 2 Put the frozen veg in the pan and cook for a few mins to thaw. Add the tomatoes, then half-fill one of the cans with water and pour into the dish. Add the beans, season well and bring to a simmer. Place the sausages on top of the veg, cover with a lid and cook in the oven for 40…

Avocado tools The UK’s infatuation with avocados isn’t going anywhere. Lakeland recently reported that sales of its avocado tools and gadgets – such as its three-in-one avocado tool – were up by 280%. Low(er)-sugar cereals As part of the government’s goal to cut sugar levels in breakfast cereals by 2020, Kellogg’s has reduced the amount of sugar in Coco Pops by 40%. It took over three years to finalise the new recipe, which has received mixed feedback. Halloumi fries Halloumi fries certainly aren’t a new phenomenon – we brought you a recipe back in 2016, as the trend was beginning to take off – but this year they’ve really hit the mainstream. When Aldi began stocking them in May, they sold out almost immediately. Hemp products We’re seeing more food…

GREAT BRITISH MENU FINAL What a culinary cuddle this series has been, with the brief to create a menu honouring NHS heroes adding a dash of piquancy to the cooking. Dinner guests will vote for their favourite dish at the final banquet, held in the Great Hall of St Bartholomew’s Hospital. Weekdays on BBC Two until Friday 12 October. THE BIG FAMILY COOKING SHOWDOWN Presenting and judging this time around are last year’s Celebrity MasterChef winner and The One Show presenter Angellica Bell (see page 126), and former Great British Menu champion Tommy Banks. Starts this month on BBC Two. Kathryn Custance…

Gato & Co sticky toffee pudding Nothing says comfort food like sticky toffee pudding. We love this one from Gato & Co, which has all the flavours of sticky toffee but is made from ingredients like courgettes, dates and almonds (although youd never know from the taste). £2.29 (80g), ocado.com Seggiano wild fennel tomato pesto Made with only natural ingredients, Seggiano pestos are packed full of flavour. Tomato, wild fennel, almonds and chilli make this one a real winner. Plus, it’s vegan! £5.30 (220g), seggiano.com Rosebud Preserves pear & brandy jam Made from English pears, and enriched with Somerset cider brandy, this jam is great on toast, swirled through porridge or used in a hot autumnal pud. £3.75 (227g), rosebudpreserves.co.uk Odysea kefalotyri cheese Say hello to the…

Cassie Best Senior food editor ‘Pasta in pretty much any form. Macaroni cheese is a favourite from childhood, but it has to be gooey and properly cheesy, with a crunchy breadcrumb topping. I always serve it on Bonfire Night with bangers and a salad (for good measure).’ Asma Khan Chef and restaurateur (see p18) ‘Paratha. It was something I looked forward to for the whole week when I was a child. Before shallow frying, our cook would make me and my siblings pick our toppings – mine was always sugar!’ Tom Kerridge BBC chef and restaurateur (see p78) ‘I love cheese, all different types of cheese; goat’s cheese, blue cheese, hard cheese, soft cheese, all of it served with grapes and chutney. It’s amazing.’ Dan Doherty Britain’s Best Home Cook…

Roast spaghetti squash with sage butter & pine nuts SERVES 4 PREP 10 mins COOK 40 mins EASY Heat oven to 200C/180C fan/ gas 6. Cut a spaghetti squash in half, scoop out the seeds and drizzle with 2 tbsp olive oil. Season well and place, cut-side down, on a baking sheet. Roast for 30-40 mins until tender. Meanwhile, melt 10g butter in a frying pan with some finely chopped sage. Once the squash is cooked, pour over the butter and use a fork to pull the flesh into strands. Top with toasted pine nuts and parmesan. GOOD TO KNOW 1 of 5-a-day • gluten free PER SERVING 179 kcals • fat 14g • saturates 4g • carbs 6g • sugars 5g • fibre 4g • protein 4g • salt…

Welcome to this new feature, where I’ll offer up an easy recipe and some tips and tricks to help make your mealtimes less stressful. As a working mum with a toddler, I know how tricky it is to get something quick and healthy on the table after a hard day at work, or out with the kids. Getting them to eat the dinner you’ve lovingly (or as is more often the case, haphazardly) cooked, is another battle altogether. But when it all works out, dinner’s on the table, and they’re tucking in enthusiastically, there’s no better feeling. the dilemma With after-school clubs, play dates and work commitments, we all end up eating at different times. How can I avoid cooking three separate meals? the solution Make a one-pot to suit…

Spider biscuits Yes, spiders technically have more eyes – but our eight-legged creatures definitely look cuter than most. MAKES 20 PREP 25 mins plus cooling and setting COOK 12 mins EASY V 70g butter, softened 50g peanut butter 150g golden caster sugar 1 medium egg 1 tsp vanilla extract 180g plain flour ½ tsp bicarbonate of soda 20 peanut butter cups, Rolos or Maltesers 100g milk chocolate, chopped icing eyes, or make your own 1 Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Using an electric hand whisk, cream the butter, peanut butter and sugar together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and1/4 tsp salt. 2 Scoop 18-20 tbsps of the mixture…

It gives me immense pride to put together this menu for one of my favourite causes, BBC Children in Need. This menu is easy to shop for, all prepare ahead, easily adaptable for vegetarians and easy to scale up for bigger numbers. The total food cost is about £4 a head so charge whatever you think people can afford to #DonateForDinner. This isn’t a posh sit-down dinner party – this is about getting friends and family over for a good time to raise as much money as you can for an amazing charity. Happy cooking, Cheesy chips ’n’ dips Everyone loves chips and dips! These proper chunky chips are a bit healthier as they are baked, not fried, but are still decadent served with a sprinkling of cheese and some…

Braised eggs with leek & za’atar This is a quick way to get a very comforting meal on the table in a wonderfully short amount of time. It’s a dish as happily eaten for brunch, with coffee, as it is for a light supper with some crusty white bread and a glass of wine. The leeks and spinach can be made up to a day ahead and kept in the fridge, ready for the eggs to be cracked in and braised. SERVES 6 PREP 10 mins COOK 20 mins EASY V 30g unsalted butter 2 tbsp olive oil 2 large leeks (or 4 smaller), trimmed and cut into ½cm slices 1 tsp cumin seeds, toasted and lightly crushed 30g small preserved lemons, pips discarded, skin and flesh finely chopped 300ml…

Red kidney The classic chilli con carne or vegetable chilli bean, the mealy quality of this pulse also makes a great base to a bean burger when smashed. Pair with Mexican flavours. Butter beans Often used to bulk out a soup or slow-cooked chicken or sausage casserole (see recipe on p162), butter beans work well with tomato-based sauces, or try crushed garlicky butter beans with grilled meats. Pair with Spanish flavours. Cannellini beans These small Italian beans sing when mixed with lots of fresh herbs, pestos or herby salsas, and also make an easy side stirred in with the cooking juices of a roast. They also work well smashed on bruschetta. Pair with Italian flavours. Haricot beans These are baked beans minus the sweet tomato sauce. Try making your own…

1 Whizz the biscuits to crumbs in a food processor or put in a strong plastic bag and bash with a rolling pin. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs into the tin and up the sides until the whole case is lined. Chill for at least 10 mins. 2 Heat oven to 200C/180C fan/gas 8. Halve the bananas lengthways and tip into a shallow roasting tray or baking dish. Squeeze over the lime juice, scatter with the brown sugar and bake in the oven for 15-20 mins until caramelised. Leave to cool slightly, then thoroughly mash and spread evenly over the tart base. 3 Tip the caramel into…

A reliable frying pan is a kitchen essential. Non-stick varieties are easy to clean and enable you to cook using less fat. Here's our pick of the best. STAR BUY 1 Scanpan CTX £72.27 richmondcookshop.co.uk Scanpan excels in pans with longevity and excellent nonstickability. This sturdy ceramic pan has a handle that feels great in the palm and performs excellently on all hob types. It’s ovenproof, lightweight and survived the Good Food drop test, despite being one of the more featherweight fryers. BEST FOR SPACE SAVING 2 SKK Titanium 2000 plus £75 divertimenti.co.uk This pan has excellent heat distribution, plus it’s heavy in an old-school, farmhouse kind of way. The handle is detachable, which saves cupboard space and means it can be used in the oven…

There will always be a place for what we’ve come to love as a ‘traditional’ British curry: the Anglicised chicken tikka masala, with its lurid red sauce, cooked in vats to serve the masses. But there is so much more to the food of India – a country as big as Europe – and a new wave of restaurateurs and chefs are showing us what we’ve been missing, not just in their dishes, but in the experience of eating out. Above all, what distinguishes their approach is an unerring focus on regionality, seasonality and short, sharp menus offering tantalising and surprising taste twists. At Dishoom (dishoom.com), now a restaurant group of six, serving in Edinburgh and sites across London, co-founder Kavi Thakrar, recalls, ‘When we started in 2010, we wanted…

“When we have dinner parties, Michael cooks the main and I do dessert” Angellica Bell presents The Big Family Cooking Showdown on BBC Two with chef Tommy Banks. She was previously the face of CBBC and since 2007, has been a reporter on BBC One’s The One Show . Last year, she demonstrated her passion for food, winning Celebrity MasterChef . The mum-of-two is married to former CBBC co-presenter Michael Underwood. My first food memory is being in my gran’s kitchen in the Caribbean. I remember eating fried plantain, stews with dumplings and macaroni cheese. She was a cook in a school when she first arrived in the UK. I was a massive fan of school dinners. I loved fish…

Want to hear something terrifying? In 2001, the UK spent £12 million on Halloween. Last year, say analysts Mintel, spending was set to hit £320 million. Now our third-biggest event, after Christmas and Easter, Halloween is growing faster than an army of the undead in a zombie apocalypse movie. Quite why is a fiendish riddle inscribed on a goat’s skull placed inside a blood-stained pentagram. American cultural imperialism, rampant consumerism and millennials are all in the blame frame, particularly given that the latter are more likely to blow money on ‘sexy’ witch outfits (never have commas been more inverted) or hand-painted Mexican El Día de Muertos sugar skulls. For those who grew up with 31 October as a trivial precursor to the serious business of Bonfire Night, it is baffling…

For a far-flung holiday with the kids or adventures closer to home, we’ve got you covered this month. Immerse yourself in chocolate or the clear blue sea in St Lucia, go fishing off the west coast of Ireland, or try a taste of the exotic by cooking Burmese tofu at home St Lucia doesn’t have the refined foodie reputation of, say, St Barts, Anguilla or Barbados, but it boasts fresh dishes with local produce from green plantain and white fish, to seafood and superb tropical fruit that makes for child-pleasing smoothies (and adult cocktails). And unlike many Caribbean islands, gated resorts don’t define the tourist offering. There are plenty of local Creole/Caribbean restaurants that are casual, affordable and supremely family-friendly. If you want to splash out, try Jade Mountain (jademountainstlucia.com),…