Innholdsfortegnelse for September 2019 i Good Food

This month, Good Food celebrates 30 years at number one. The magazine, launched in 1989, is Britain’s best-selling food magazine, with more original, thoroughly tested recipes than any other title. It’s been our pleasure to serve you healthy, flavour-packed midweek meals, weekend challenges and insider cooking tips and techniques from the Test Kitchen. We’re encouraged to keep Good Food fresh and exciting with the feedback we receive from you, our readers, and I’m always thrilled to see what you make from the magazine, using the hashtags #bbcgoodfoodmagazine and #bbcgoodfoodrecipes on Facebook, Twitter and Instagram. Thanks for sharing your foodie moments with us! It’s been fun to indulge in a little nostalgia as we’ve explored the food milestones of the last 30 years, but we’ve got our eye on the future,…

THE HAIRY BIKERS RIDE ROUTE 66 Si King and Dave Myers ride the Mother Road of America from Illinois to California. Driving through eight states, the Bikers experience everything from the latest city restaurant trends to unexpected regional specialties. The six-part series starts on BBC Two in September. THE FOOD PROGRAMME ‘Gastronaut’ Stefan Gates and professor of epidemiology, Tim Spector, join Sheila Dillon on 22 September to explore the world of food additives, followed by a debate on the use of these additives on the 29th. BBC Radio 4, Sundays at 12.30pm. Sheila marks 40 years of The Food Programme on page 142. Kathryn Custance…

Gennaro’s Pasta Perfecto by Gennaro Contaldo (£18.99, Pavilion Books) Legendary Italian chef Gennaro Contaldo shows how to master the art of pasta and make delicious fresh, filled and baked pasta dishes. From Sicilian-style penne with cauliflower to cheesy pasta croquettes and tagliatelle with lamb shank ragu, all the recipes are achievable and his passion for the cuisine shines through in every dish. Must-try recipe Baked pasta shells filled with mushrooms & ham Apple: Recipes from the Orchard by James Rich (£20, Hardie Grant) After growing up on a cider farm in Somerset, James certainly knows a lot about cooking with apples and cider, and shares his knowledge in this beautiful book. On the savoury side there are warming stews, roasts, curries, soups, tarts and salads, while…

Sidecar This sophisticated tipple is easy to adapt to your taste. Use cognac or go with equal parts cognac, triple sec and lemon juice if you prefer. SERVES 1 PREP 5 mins EASY V 50ml cognac 25ml triple sec 25ml lemon juice handful ice To serve dash Angostura bitters (optional) 1 Put a coupe glass in the fridge to chill. Tip all of the ingredients into a cocktail shaker. 2 Shake well, until the outside of the shaker feels cold, then strain the cocktail into the chilled glass. If the lemon juice is too sharp, add the bitters to taste. GOOD TO KNOW vegan • gluten free PER SERVING 239 kcals • fat none • saturates none • carbs 18g • sugars 18g • fibre none • protein 0.1g •…

Meatball black bean chilli SERVES 4 PREP 10 mins COOK 30 mins EASY * 2 tbsp olive oil 12 beef meatballs 1 onion, finely sliced 2 mixed peppers, sliced ½ large bunch coriander, leaves and stalks chopped 2 large garlic cloves, crushed 1 tsp hot smoked paprika 2 tsp ground cumin 1 heaped tbsp light brown soft sugar 2 x 400g cans chopped tomatoes 2 x 400g cans black beans, drained and rinsed cooked rice, to serve ■ Heat the oil in a large flameproof casserole dish over a medium heat. Fry the meatballs for 5 mins until browned, then transfer to a plate with a slotted spoon. ■ Fry the onion and peppers with a pinch of salt for 7 mins. Add the coriander stalks, garlic, paprika and cumin…

“We should feel excited as home cooks, as there are so many delicious ways to use this fruit” Blackberries are criminally underrated in my humble opinion. While strawberries, raspberries and cherries hog the limelight all summer long, the early autumnal berries seem to have less of a fanfare surrounding them. But when the brambles start to burst with deep purple, lip-staining, mouth-puckering fruits, we should feel excited as home cooks, because there are so many delicious ways to use them. Whether you have the surroundings conducive to what I like to call a ‘bramble ramble’: going for a bit of a forage in the hedgerow, or can simply pick up some punnets from the greengrocer, blackberries in the height of season are cause for celebration, with their natural balance of…

THE BASICS Essential kitchen kit for students If you’re heading to uni this year, equip yourself with must-have kitchen kit and save money Slow cooker Slow cookers are a great gadget for eating well on a budget as you’ll be able to turn the cheapest cuts of meat into something spectacular with minimal prep. They’re energy efficient, too, and if you set your timer before leaving the house, you can arrive home from lectures to a hot meal. A good quality knife A proper chef’s knife will make the world of difference to your cooking experience if you can ‘borrow’ one from home. Although they tend to come with high price tags, those serious about their cooking will keep theirs throughout their entire student life and beyond. Chopping boards A…

Turkey escalopes & giant couscous SERVES 4 PREP 15 mins COOK 45 mins EASY 3 tbsp rapeseed oil 1 onion, finely chopped 1 aubergine, cut into 3cm cubes 2 large garlic cloves, crushed ¼ tsp chilli flakes 400g can chopped tomatoes 70g black olives, pitted and sliced 1 lemon, zested 4 turkey escalopes 250g giant couscous ½ small bunch basil, chopped, plus some extra torn leaves to serve 20g parmesan, shaved, to serve 1 Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion and aubergine for 15-20 mins, or until softened. Add the garlic and chilli flakes and cook for 1 min more. Tip in the tomatoes and olives and cook for another 10 mins. 2 Meanwhile, heat the grill high. Mix the…

Food! I’m immensely proud to be part of everything you guys do. Just like Good Food, I’ve also been cooking for about 30 years. These have been in British cooking – it’s been nothing short of a food revolution. That said, some dishes are timeless classics and have stayed with me over my career, and these are the dishes I’ve chosen to celebrate this milestone. So cheers, and here’s to another 30 years of cooking for all of us! Tom x 30 TH  BIRTHDAY MENU FOR 6 Chicken liver parfait Beef ragout with hand-cut pappardelle Autumn vegetable salad, with saffron dressing Classic bread & butter pudding Beef ragout Bolognese, for me, is a true part of growing up. Although this recipe is a bit more ‘me of today’, the…

1 Divide the mixture between three bowls and dye one a deep blue, the other a dark pink and keep the third bowl undyed. 2 Dollop a spoonful of mixture into the centre of each tin, using a different colour in each, then top with alternate colours. 3 Keep alternating the mixtures, still working from the centre, until it’s all been used up. 4 Very gently tap and shake the tins to spread the mixture out evenly.…

Don’t miss our top columnists 1989 The luxury ice cream era is kicked off by the arrival of Häagen-Dazs in the UK – today, this manifests itself in our love of exotic, precise flavours in fresh gelato. 1990 Modern British cooking is born as Gary Rhodes begins reinventing lost classics such as braised oxtail, faggots and bread ‘n’ butter pudding at London’s Mayfair restaurant The Greenhouse; a concept he explored further on the BBC show, Rhodes Around Britain. Up north, chefs including Paul Heathcote were also reviving regional working class dishes. 1991 Pesto hits supermarket shelves, sealing Italian as the 90s’ coolest cuisine. The Independent calls it: ‘Pestomania’. 1992 A generation becomes obsessed with East Asian food as Wagamama makes its debut in London. Pho, ramen, banh mi, bao: every…

Monica Galetti has judged Masterchef: The Professionals for the last 10 years, was the first senior female chef at Le Gavroche, and now owns and runs Mere restaurant in London, named after her Samoan mother. For BBC Good Food’s 30th birthday present, she shared her recipe for baked Alaska. And on your behalf, I bravely cooked it when she came to my house to discuss her remarkable life. Monica I was born in Samoa and was one of five kids. Mum was the main breadwinner, so we were looked after by her sister who had polio and was in a wheelchair. She minded the kids while Mum went out and made enough money to feed everyone. Emma How did it feel not being brought up by your mother? M I…

Pip & Nut limited edition cherry bakewell almond butter £3.95, Sainsbury’s Great swirled into porridge, yogurt or on toast with sliced banana. The Butter Works with Hill Farm (250g), £2, Waitrose & Partners Cornish butter is combined with extra virgin cold-pressed rapeseed oil in this spreadable butter. KeVita Master Brew kombucha ginger (450ml) £3.50, Sainsbury’s A real kick of ginger and not too acidic, this is a great place to start if you’ve never had kombucha before. Howdah onion bhaji (150g), £2.75, harveynichols.com Crunchy and extremely moreish, these onion bhaji-flavoured snacks didn’t last long in the office. Arctic iced coffee cafe latte (330ml), £1, Morrisons A good hit of creamy coffee flavour, these iced coffees are great if you’re on-the-go.…

A lot has changed in the world of food since BBC Good Food magazine launched 30 years ago. In fact, many of the food-related words and phrases we use today didn’t exist back then. You might be surprised to learn that words like ‘pescatarian’ and ‘gastropub’ have only been around since the 1990s. Here are some of the other food terms that have come about in the past three decades. Flexitarian (1990s) A person who eats a predominantly vegetarian diet, with meat and fish only eaten occasionally. Hangry (1992) When you feel irritable because you’re hungry (a portmanteau of angry and hungry). The first use was recorded as early as the 1950s but it didn’t enter common use until the 1990s. Pescatarian (1993) Someone who eats a vegetarian diet, plus…

Founders of Black Bee Honey (blackbeehoney.co) Paul and Chris discovered their passion for bees and honey after taking a course in beekeeping for a friend’s birthday. The pair say they ‘couldn’t believe how delicious honey was straight from the hive and wanted to spread the love to everyone who thinks honey is the bland, blended stuff you get in a supermarket.’ So, they started looking after hives across London and harvesting raw, unpasteurised single-origin honey from those, and now also offer quality honey from hives in the New Forest and Exmoor. You’ll find the name of both the beekeeper and apiary (the term used for a collection of beehives) stamped on every jar, whether it’s their London Honey with notes of citrus and elderflower; Summer Honey, made by bees on…

Good Food’s Healthy Summer Get a copy of our latest collection, which has plenty of nutritious, feel-good recipes for the summer. On sale now, £3.90. On your tablet Download our interactive app at the Apple App Store. Good Food how-to videos  Sharpen your cookery skills with our videos. Find over 200 at bbcgoodfood.com/ feature/videos. Visit the Show Enjoy a fabulous day out at the BBC Good Food Show Winter at Birmingham’s NEC – see p75. Readers save 20% on tickets!…

Railway lamb curry by Maunika Gowardhan ‘This spicy lamb curry was introduced in the 1900s by chefs working aboard the Indian railways during the British Raj. It was served to first class passengers on long journeys. Adding vinegar or tamarind ensured it would keep a little longer. This classic curry is traditionally cooked with mutton, but I’ve opted for lamb on the bone which gives loads more flavour.’ SERVES 4 PREP 35 mins plus at least 1 hr marinating COOK 1 hr 45 mins EASY * 8 garlic cloves, crushed thumb-sized piece ginger, finely grated 2 tsp turmeric 800g leg of lamb on the bone, cut into bite-sized pieces 3 tbsp vegetable oil 10-12 curry leaves 1 onion, finely chopped 450ml lamb stock 1 medium potato, peeled and…

Take the hassle out of food prep with this powerful 1000W hand-held stick blender by Cooks Professional. It’s a kitchen multitasker, with stainless steel blades, six variable speed settings and attachments for chopping, blending and whisking. The included beaker and bowl are transparent, so you can keep an eye on things and get the consistency you desire. Exclusive price for BBC Good Food readers How to order Call 0844 493 5654 quoting 93908 or visit clifford-james.co.uk/93908 £34.99 (usually £39.99) plus £4.95 p&p…

Slow cooker beef goulash SERVES 8 PREP 25 mins COOK 7 hrs EASY * 3 tbsp olive oil 2kg braising or stewing steak, cut into chunks 2 large onions, finely chopped 4 mixed peppers, cut into 4cm chunks 3 garlic cloves, crushed 2 tbsp flour 2 tsp caraway seeds 2 tsp hot smoked paprika 1 tbsp sweet smoked paprika, plus extra to serve 4 tbsp tomato purée 4 large tomatoes, cut into small chunks 400-500ml beef stock 300ml soured cream small bunch parsley, chopped 1 Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate. 2 Put the remaining oil in the pan and…

Blackberry & goat’s curd toasts This is more of a simple suggestion than a recipe, but it works very nicely as a breakfast or brunch dish, or even an afternoon snack. SERVES 1 PREP 5 mins NO COOK EASY V Brush a little extra virgin olive oil onto 1 slice of warm toasted sourdough, spread over 2 tbsp goat’s curd and add a few twists of freshly cracked black pepper. Top with 3-4 ripe and juicy halved blackberries (and a couple of pickled ones from the recipe on the right, if you like). Scatter over some chopped basil or tarragon, drizzle over some honey and add a pinch of sea salt. PER SERVING 399 kcals • fat 16g • saturates 9g • carbs 44g • sugars 10g • fibre 3g…

Sourdough September 1-30 September Try the posh BLT on page 44 or visit The Swan Inn to try José Pizarro’s aubergine pintxos – see page 140. Zero Waste Week 2-6 September Make the most of your leftovers by heading to page 110 for recipes including a chilli-spiked, Bombay-style brunch. Tower of London Food Festival 12-15 September Delicious eats and cooking demos. International Chocolate Day 13 September In this issue, we’re getting our hit in biscuits (p49) and easy puddings (p64). Discover more chocolate recipes on bbcgoodfood.com. BBC Good Food cookery class pop-ups 28-29 September Learn new kitchen skills with us and enjoy expert-led drinks tastings. Turn to page 33. The September issue of BBC Gardeners’ World magazine is on sale now. For more seasonal recipes, visit bbcgoodfood.com/ summer…

Snack attack Slice an apple, then put it back together as a whole and tie a rubber band around it. This discourages browning and keeps the slices nice and juicy until lunch. Ditch the sandwiches Make extra portions of pasta salad, or double up when cooking homemade pizzas then serve the surplus the next day as instant, thrifty lunchbox fillers. Beat the heat Add a frozen bottle of water to your child’s lunchbox in the morning to help keep their food cool, and it should make a refreshing lunchtime drink by midday, too. Fun crafts for kids Did you know we have plenty of easy, step-by-step guides to making everything from playdough to edible slime? Discover them all at bbcgoodfood. com/activities-kids.…

Curried spinach & lentil soup SERVES 4 PREP 10 mins COOK 45 mins EASY V * soup only 2 tbsp rapeseed oil 1 onion, finely chopped 2 large garlic cloves, crushed ¼ tsp hot chilli powder 1 tsp cumin seeds 1 tbsp medium curry powder 160g dried brown lentils 1.2 litres low-salt veg stock large bunch coriander 30g unsalted cashew nuts, toasted 2 lemons, zested and juiced 500g spinach 1 Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat. 2 Put the coriander, remaining oil and…

Last year someone on Twitter posed one of those questions that provokes an endless thread, strong feelings, even arguments. All they did was ask this: if you could have only one fat for the rest of your life, would you go for olive oil or butter? They’re both glorious, mouth-filling and rich, but they couldn’t be more different. If you’re British – and over 50 – you probably didn’t grow up with olive oil at all, except on foreign holidays, but once we discovered it we embraced it with the fervour of converts. My first experience of it was in France, on one of those life-altering teenage trips. At home we used sunflower oil for everything, including vinaigrette, which we made by shaking the ingredients in a jar. I can…

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. THIS MONTH’S FAVOURITE TARANTELLA Wine type Italian merlot Characteristics Bitter cherries, fresh, juicy, ripe tannins Goes well with Pizza, spaghetti Bolognese, veal Milanese Tastes similar to Chianti A wine for every dish Ever wondered which white wine to match with your pasta? Or curious as to the best reds for steak night? Get clued-up with our handy guide to food and wine pairings and…

NOVEMBER 1989 The first ever issue of BBC Good Food is published NOVEMBER 1990 The first BBC Good Food Show takes place in Birmingham SUMMER 2004 Our sister title, Easy Cook, is launched OCTOBER 2004 Our 15th anniversary issue and the only one to feature a celebrity chef as the main image on the cover, Gordon Ramsay OCTOBER 2006 Our website, bbcgoodfood.com launched JANUARY 2009 Our Twitter page launches… OCTOBER 2012 …followed by our Instagram page OCTOBER 2017 The launch of the BBC Good Food app AUGUST 2018 Our Alexa skill launched, allowing people to use our recipes in the kitchen via voice activation JULY 2019 BBC Good Food launches its online masterclasses SEPTEMBER 2019 Tom Kerridge guest stars on our first ever podcast.…

You probably already know that British drinking habits are less than savoury, but even so, it might come as a shock to learn that they are the worst in the world. The latest Global Drug Survey found that Britons report getting drunk almost once a week, meaning that of the 36 countries surveyed, we topped the global league for binge drinking. Now that I come to think about this sad indictment on our attitude to alcohol, I’m not that surprised. If you ask me, the classic British separation of alcohol consumption from food consumption is sure to be at the heart of it. It wasn’t until I lived in France that I realised how off British drinking habits are. Although total alcohol consumption there is fairly high, the French typically…

• Fort Point Beer Co. is a quintessential San Francisco brewery that crafts all its beers in the Presidio district. Its beer garden, located under the north arcade of the Ferry Building, offers up small batches of seasonal brews, often incorporating local ingredients like charred manzanita wood or dried apricots. fortpointbeer.com • Cowgirl Creamery’s Mt Tam Cheese is a Bay Area staple and a must-try for any visiting foodie. Our office’s lunchtime go-to is the Mt Tam Cheese & Fig Sandwich from Acme Bread. cowgirlcreamery.com • Frog Hollow Farm Shop extends the use of their seasonal ingredients. They grow peaches, avocados, olives, pears, cherries, and more. At the height of the season you can get fresh fruit at their shop in the Ferry Building and as the season goes on…

This month’s food news, trends, Ching-He Huang’s oyster sauce chicken, and what’s on the BBC The dessert that goes by many names; œufs à la neige (‘eggs in snow’), and île flottante (‘floating island’) in French, or sciumette in Italian. Whatever the name, we’re seeing this old-school pud making a comeback, and what’s not to love when it’s that good? Poached meringues sit on vanilla custard, topped with caramel. We’ve spotted it at London’s Brasserie Zédel (brasseriezedel.com) and Bellamy’s (bellamysrestaurant.co.uk) in its most traditional format, or try Black Axe Mangal’s rainbow île flottante with popping candy (blackaxemangal.com). Whip up more meringue and try making Monica Galetti’s white chocolate baked Alaska on p126. Floating islands SERVES 4 PREP 15 mins plus chilling COOK 30 mins MORE EFFORT V For the crème…

You’ve heard of cold brew coffee, but the latest trend in drinks is cold brew tea – in other other words, tea made by steeping teabags (or loose tea leaves) in cold, rather than hot, water, usually for a longer period of time. Tea giants Tetley and Twinings launched cold tea infusion products last summer, and more have followed this year, including Lipton and Teapigs. We love the new range from Teapigs. Just chuck a bag in your water bottle before you go to work or let one steep in a glass on your desk (between 7 mins and 8 hrs) et voilà – a naturally flavoured, low-cal drink with no added sugar or sickly syrups! Our favourite is the lychee and rose flavour. teapigs.co.uk…

Oyster sauce chicken with celery & peanuts This is a simple home-cooked dish, no explanations required – easy and delicious, it’s a winner! Serve with steamed jasmine rice. SERVES 2 PREP 10 mins COOK 7 mins EASY 250g boneless chicken thighs, sliced into 1cm strips pinch ground white pepper 1 tbsp cornflour 1 tbsp rapeseed oil 2 garlic cloves, crushed 1 tbsp Shaohsing rice wine or dry sherry 2 large celery sticks, sliced on the diagonal into 2.5cm pieces 1 tbsp low-sodium light soy sauce 1 tbsp oyster sauce pinch dried chilli flakes small handful roasted peanuts 1 tsp toasted sesame oil 1 Put the chicken in a large bowl, season with a pinch of sea salt and the ground white pepper and dust with the cornflour. Mix well to…

LOW-ALCOHOL CIDER Smashed cider, 0.05% Abv Refreshing and dry, Smashed Cider bursts with sweetness from Herefordshire apples – perfect for a late summer garden party. Gluten-free, vegan and with less than 90 calories per bottle, this is, ‘what’s not to like?’ territory. Smashed Cider is one of several new alcohol-free quaffs from Drynks, available online from alcohol-free specialists zeroholic. co.uk and wisebartender.co.uk, £1.99 per bottle. FLAVOURED GIN Verano Watermelon Gin If you’re hosting a late summer BBQ but the prospect of making cocktails feels daunting (not to mention expensive), this could be the answer. Fun and fruity, this new summer gin from Verano is flavoured with slightly sweet, subtle notes of watermelon. For a simple but refreshing summer drink, just add tonic water or lemonade with lots of ice and…

365+ värdefull grater This clever gadget allows for grating in both directions, plus has an area for catching food and two sides for coarse and fine grating. It also sits flat without wobbling, avoiding mess and mishaps. £7, IKEA Tefal Everest stone 28cm wok A stir-fry is one of the quickest and easiest dishes to make, so a wok is essential. This one is good value and easy to clean. Win-win. £40, Dunelm Beech chopping block Our cookery team can testify to how hard-wearing this chopping board is – it’s strong, sturdy and a good size. £19.99, Lakeland Oli & Zo Memphis-style geometric initial mug One way to avoid ever losing your favourite mug? Get one marked with your initial. £14, notonthehighstreet.com 3-piece bamboo kitchen utensil set Essential for most…

Anardana powder This is made from dried and ground pomegranate seeds, which gives the curry a sweet and sour note. If you can’t get hold of it, just squeeze in some lemon juice at the end. Kala namak Also known as Himalayan black salt, this type of rock salt has quite a sulphurous, eggy smell and black colour, although when ground it turns pink or purple. Despite not sounding very appetising, when added to vegetarian and vegan dishes, it creates an added savoury layer. Buy online or from health food shops, or use regular salt as an alternative. Black cardamom A spice similar to green cardamom but a lot smokier as it’s dried over flames. It’s typically used in slow-cooked meat dishes, and adds a subtle smokiness and depth to…

the dilemma It’s all go! The kids are back at school and midweek evenings are full-on – so, what can you cook that takes very little time but the whole family will love? the solution You’ll need just 15 minutes to make these burgers. Versatile and easy, you’ll have dinner on the table in no time. Midweek cooking tends to fall into one of three categories: out of time, out of ingredients, or out of energy. We all have around five to 10 dishes we fall back on when we’re stuck, and these burgers are super-speedy while still feeling like a filling family meal. If you’re catering for veggies, simply omit the chicken and add an extra slice of halloumi. Use any sauce your family loves, and any dip that…

Chocolate fudge crinkle biscuits MAKES 35-40 mini biscuits PREP 20 mins plus 1 hr chilling (optional) COOK 10 mins EASY V * 60g cocoa powder, sieved 200g caster sugar 60ml vegetable oil 2 large eggs 180g plain flour 1 tsp baking powder 70g icing sugar 1 Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined. 2 Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into…

Emily and Lyla, known as The Kitchen Twins, started cooking when they were three. At nine, the twins started their own blog, kitchen-twins.com, creating fresh, natural recipes. They live in the US in New Jersey. @kitchentwins Creamy, crunchy tortilla soup Our dad is a huge fan of Mexican food, so this is one of his favourite dishes. The combination of the hearty soup, cool avocado, sour cream toppings, and the crispy tortillas is irresistible. Don’t let the long list of ingredients in this recipe put you off. Soups often have lots of ingredients, but in this case, they’re easy to prep. SERVES 6-8 PREP 20 mins COOK 25 mins EASY V 2 tbsp extra virgin olive oil 1 medium onion, chopped into small pieces 2 celery stalks, chopped into small…

HEALTH HACK 4 ways to de-stress It’s not always possible to prevent stress, but simple lifestyle changes can help to manage it better. Dietitian Emer Delaney shares her tips. Get active You don’t need to be a member of a gym to exercise – taking a brisk walk outside helps to release endorphins, loosen muscles and relax your mind and body. Try meditation Meditation can be a great way to calm your mind during times of stress. Just taking a few minutes out of the day to switch off is enough to be beneficial. Go decaf If you’re sensitive to caffeine, switching to decaffeinated or herbal teas may help to reduce ‘jittery’ feelings. Ingredients such as chamomile and lavender are said to promote relaxation. Pay attention to your diet Make…

Mozzarella, pepper & aubergine calzone MAKES 4 PREP 15 mins COOK 35 mins EASY * 400g strong wholewheat bread flour, plus extra for dusting 1/8 tsp salt (optional) 7g sachet fast-action dried yeast 2 tsp rapeseed oil, plus extra for the baking sheet For the filling 2 tsp rapeseed oil 1 red and 1 yellow pepper, deseeded and cut into small chunks 1 large aubergine, halved lengthways and thinly sliced 2 large garlic cloves, finely chopped 1 tbsp tomato purée 1 tbsp balsamic vinegar small bunch basil, roughly torn 8 pitted Kalamata olives, halved 125g ball mozzarella (drained weight), quartered milk or beaten egg, for brushing 1 Put the flour, salt (if using), yeast, oil and 300ml lukewarm water in a bowl and mix until soft. Knead into a ball…

Celebrate our 30th birthday with us! Make our rippled rainbow sponge, ice it with a simple vanilla and cream cheese buttercream, then top with a flurry of coloured sprinkles for a kitsch festive finish. SERVES 12 PREP 50 mins COOK 30 mins EASY V 375g salted butter, softened, plus extra for the tin 375g golden caster sugar 6 large eggs, at room temperature 375g self-raising flour 1 ½ tsp baking powder 150ml milk blue and pink food colouring (see tip, right) sprinkles, to decorate For the icing 250g salted butter, softened 400g icing sugar, sifted 1 vanilla pod, seeds scraped out 100g full-fat cream cheese 1 Heat the oven to 180C/160C fan/ gas 4. Butter and line three 20cm loose-bottomed sandwich cake tins with baking parchment. 2 To make the sponge,…

CARVE A RIB OF BEEF Here’s how to carve like a pro 1 Stand the joint with the rib bones facing up. Steady it with a roasting fork in the fatty side. 2 Use a long carving knife to cut in a sawing motion between the meat and rib bones. 3 Change the angle of the knife to cut along the flat bone and release the joint. 4 Carve off thin slices by sawing against the grain while still using the fork to steady the joint. Melting chocolate While chocolate can be melted in a microwave, there’s far less danger of overheating (and burning) it if you use this simple method Break or chop the chocolate into bite-sized pieces – this will help it to melt quickly and evenly. Put…

1 For smooth mashed potato, it’s really worth investing in a potato ricer. It’s also great for making smooth mash from other root vegetables, like swede or carrots, and takes away some of the hard work. 2 Mushroom powder should be an essential in your storecupboard. It adds earthiness to dishes and can be used in a number of ways, from boosting the flavour of risotto to adding extra taste to steak. I recently made a mushroom mayonnaise using dried cep powder, which paired well with game. 3 My go-to four-ingredient recipe is a classic carbonara. Egg yolks (never cream!), garlic, good-quality parmesan and silky pasta. Use a little of the salted cooking water to bring the dish together. Simple deliciousness. 4 My guilty pleasure is gammon, eggs and chips.…

“Back then, English wine wasn’t so much considered a joke as it was an oxymoron” Frankly, neighbours thought we were potty at the time,’ says Bob Lindo, recalling his first months on the Cornish sheep farm that he and his wife Annie turned into a vineyard. The year was 1989 – the same one in which the first issues of BBC Good Food ran off the press. It’s fair to say that back then, English wine wasn’t so much considered a joke as it was an oxymoron – if it was considered at all. ‘We had no money to lose and did all the work ourselves,’ says Lindo. ‘Annie and I dug 8,000 holes, hoed for three years (while looking after 300 ewes) and, magically, the first wine [we produced]…

Long-haul: Santiago, Chile For dramatic scenery, fresh ceviche and punchy pisco sours Chile is a country of extremes with towering mountains, pristine Pacific coast, lush farmland and rolling vineyards: terrain that yields a huge variety of produce. If you want a far-flung foodie adventure, this South American country, now connected to the UK by a non-stop flight (15 hours), is about as good as it gets. Set in a valley surrounded by snow-capped peaks, the capital, Santiago, is a great place to recharge. Treat yourself to the ‘completo’, not just a hot dog but a Chilean national treasure, with as many toppings as you can handle – avocado and mayo among them. Got a sweet tooth? Chase the dog with a classic ‘mote con huesillo’, a delectable peach nectar, laced…

In the Surrey town of Claygate, the venue for Spanish chef José Pizarro’s fourth restaurant is, perhaps unexpectedly, a pub. Here, he serves familiar dishes with a tapas-style twist such as the coca recipe on page 141 (a bit like a pizza), Scotch eggs made with butifarra negra (black pudding) and Estrella Damm fish & chips, making for a casual yet refined dining experience. Snack on crab croquetas (p140), Iberian charcuterie, hand-carved 100% 5J jamón Ibérico and, at the weekends, instead of a roast, tuck into paella. Visit for the sunshine food, excellent wine and the laidback feel of a country pub, or try making his dishes at home. josepizarro.com Fig martini MAKES 1 PREP 5 mins plus chilling and infusing COOK 15 mins EASY V Chill a martini glass…

Add a splash of YELLOW to your day Farrington’s Mellow Yellow cold pressed rapeseed oil is produced on our family farm in Northamptonshire to environmentally sustainable LEAF Marque standards. We also produce a range of additive-free and gluten-free salad dressings and mayonnaises. Low in saturated fat, rich in Omega 3 and with a high smoke point, Farrington’s Mellow Yellow Cold Pressed Rapeseed Oil is a fantastically healthy and versatile choice for your kitchen. hello@farrington-oils.co.uk farrington-oils.co.uk Trug Makers For a handmade Sussex Trug. An historic and treasured accessory for both chefs and kitchen gardeners to harvest their produce in the traditional way. Our No.5 or No.6 (£38.80) are perfect as a kitchen receptacle for fruit, herbs, eggs or edible flowers etc. The No.7 or No.8 are both ideal for bringing home…

Always read the recipe thoroughly before starting, and use standard measuring spoons for accuracy. Where possible, we use humanely reared British meats, high welfare chicken and eggs produced under the British Lion Code of Practice, and sustainably sourced fish. We avoid waste by using full packs, or suggesting how to use leftovers. If egg size is important, we’ll state it in the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the official amount an adult should consume daily: Energy 2,000 kcals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note, RIs for total fat, saturates, sugar and salt are the maximum daily…

Tropical breakfast bars SERVES 10 PREP 5 mins COOK 40 mins EASY V 3 tbsp vegetable oil, plus extra for the tin 2 large, very ripe bananas 1 large egg, beaten 70g light brown soft sugar 250g nutty muesli 100g tropical dried fruit mix 1 Heat the oven to 180C/ 160C fan/gas 4. Lightly oil and line a 20cm deep square tin with baking parchment. 2 Mash the bananas in a bowl until smooth, then stir through the oil, egg and sugar. Fold through the muesli, most of the tropical mix and a pinch of salt. Spoon the mixture into the tin and sprinkle with the remaining tropical mix. Bake for 35-40 mins, leave to cool in the tin, then turn out on to a board and slice into 10…