Innholdsfortegnelse for May 2020 i Good Food

As your most-trusted cooking and recipe source, Good Food is here to give you exactly what you need while we’re staying home. With changes in ingredient and shopping slot availability, we recognise the value of simplicity and how important it is to create recipes that are relevant to what’s happening now. This issue includes flavour-packed family meals for those of us with children that can be scaled back for just one or two people. If you need a hand with measurements, just ask us on social media using #askbbcgoodfood, or email goodfoodmagazine@immediate.co.uk, and we’ll answer you as soon as we can. Plus, we continue to bring you plenty of inspiration to make the most of the time we now have to spend in the kitchen. Let’s lift each other’s spirits…

Home baking With everyone stuck at home, searches for baking recipes have sky-rocketed. Searches have been particularly high for homemade bread, as well as simple bakes, like scones. Find all the inspiration you need for easy treats and more challenging bakes at bbcgoodfood.com. Delivery boxes Supermarkets aren’t the only place to find ingredients. Home deliveries are soaring in popularity right now, and you can find a box for almost anything, from craft beer to gin, charcuterie, cheese and even pasta-making kits. Restaurant take-outs As all are now closed, restaurants that never previously offered takeaway options are doing so. This could be your chance to try something new – from the comfort of your own sofa or dining table. Home mixology No pubs? No problem! We’ve spotted a huge spike in…

There’s been an increase in the number of savoury snacks available recently, especially those involving cheese. From cheesy biscuits, to cheese-flavoured nuts and even bars of cheese studded with seeds and dried fruit, we’ve tried them all. But these are different: rather than just being flavoured, they’re made entirely of cheese. Yep, these morsels are simply cheese (cheddar, emmental or gouda) that is baked and dried. It might sound odd, but these salty, crunchy bites are addictive, and a great snack to have alongside a beer. Available from cheesies.co.uk (£11.99, 12 x 20g bags).…

Healthy Indian Vegetarian by Chetna Makan (£20, Mitchell Beazley, out 14 May) Great British Bake Off semi-finalist Chetna Makan’s fourth cookbook focuses on the food she eats at home – nutritious veggie and vegan Indian dishes. It takes a fresh approach to Indian cooking, with exciting recipes made using unique flavour combinations to elevate even the humblest veg to something special. All are simple to make, and include flavour-packed soups and salads, snacks, dhals and curries. Must-try recipe Courgette kofta curry Home Bird by Megan Davies (£16.99, Ryland Peters & Small, out 12 May) In her first cookbook, food writer and stylist Megan Davies shares recipes in her favourite style of cooking, which she describes as ‘nostalgic, yet innovative’. It’s the kind of everyday food you…

take one pack of ramen Mix & match ramen SERVE 1 PREP 5 mins COOK 10 mins EASY V 80g pack instant noodles (look for an Asian brand with a flavour like sesame) 2 spring onions, or 1 shallot or 1/4 bunch of chives, finely chopped ½ pak choi, or handful of spinach or 2 tbsp frozen edamame beans 1 egg 1 tsp sesame seeds sesame oil (if there is none included with the noodles), to serve sweet chilli sauce, chilli sauce or gochujang sauce, to serve 1 Cook the noodles with the sachet of flavouring provided (or use stock instead of the sachet, if you have it). Add the spring onions, or shallot, or chives and pak choi or other veg for the final minute. 2 Meanwhile, simmer the…

Mum and author Lorna Cooper shares tips, tricks and recipes for saving on your weekly shop at fyf20quid.co.uk. Listen to her interview with Jane Garvey on Woman's Hour on BBC Sounds. @fyf20quid Recipes adapted from Feed Your Family For £20 a Week by Lorna Cooper (£20, Ebury Press). Photographs Andrew Hayes-Watkins. Easy one-pot rice You can make this with pretty much any leftover cooked meat, like roast chicken or gammon, or cooked sausages. Or, use a mixture, if you like (see tip, below, for more alternatives). SERVES 4-6 PREP 5 mins COOK 25 mins EASY 300g long grain rice 600ml vegetable stock 100g mixed peppers, sliced, or frozen sliced peppers 100g frozen sliced carrots, or baby carrots 100g frozen peas ½ tsp ground turmeric 1 tbsp roughly chopped parsley 100g…

the dilemma Everyone in our family eats at different times, and often they want different meals. How do I keep everyone happy without cooking multiple dinners throughout the evening? the solution Batch-cook own your freezer-friendly ‘ready meals’ and label them with cooking instructions so everyone can help themselves whenever they want to. If you often find yourself reaching for ready meals to feed the family in the evening, don’t worry. You’re not alone. We’ve all been there, when after a busy day, you find nothing in the fridge, and there are hungry mouths to feed. And, to be fair, ready meals have come a long way, with authentically spiced curries, sourdough-based pizzas and vegan options readily available. It’s all there if you look in the right places. But, they don’t…

DISCOVER Vegan protein swaps If you’re looking to incorporate more plant-based sources of protein, try these clever swaps, all of which contain similar amounts of protein. But, bear in mind that the calories, nutrients and micronutrients will vary, so aim for a balanced diet. Did you know? Just 100g fennel (about half a bulb) provides over 10 per cent of the recommended daily allowance of potassium for adults. HEALTH TREND Goji berry & raspberry cooler SERVES 4 PREP 5 mins plus cooling and at least 2 hrs infusing NO COOK EASY V 40g goji berries 150g frozen raspberries 1 thumb-sized piece ginger, peeled and finely grated 2 tsp honey, or to taste crushed ice, to serve small handful each of fresh raspberries and mint, to serve 1 Tip the goji…

The almond doesn’t sing for attention, unlike the sweet, high-pitched hazelnut – the soprano of nuts – or the deep, bass-like, walnut. The almond seems pure and demure. It’s no surprise that in Christianity, almond branches symbolise the virgin birth, or that, in paintings, almond-shaped halos appear around Christ’s head. The almond may also seem modest because we rarely taste its full-on flavour. I’m always made aware of it at Christmas and Easter because of marzipan, but we often use bags of ground almonds, which don’t smell or taste of much. I didn’t appreciate the almond’s charms until I started to visit France. As soon as you enter a patisserie there, you’re assailed by its rich, sweet smell. It dances in the air, making you long for tarts with a…

WATERCRESS Once harvested from country streams, watercress is easy to grow in a shady spot. From April, scatter batches of seeds over pots of compost that are standing in a tray of water. Keep this topped up continuously, and flush the pots through with fresh water weekly. Snip off the shoots as needed. ASPARAGUS Plant asparagus crowns in a sunny, free-draining bed. Water while they establish and keep the bed weed-free. Avoid harvesting for a couple of years to let the plants build strength, then cut the spears just below the soil with a sharp knife in spring when they’re 15cm high. Mulch in autumn. RADISHES Red-pink summer radishes only take a few weeks to mature, so they’re one of the first crops for harvesting and great for growing between…

Right now, we’re all dreaming of ecaping our home isolation and enjoying an exotic holiday. Many of us would have planned a long-haul trip, excited about experiencing new cultures and cuisines. Of course, Covid-19 has put paid to that, for this summer at least. That’s where cookbooks can help, transporting you to far-flung destinations, and inspiring you to cook the food you would have tried. And – at the time of writing – supermarkets are returning to pre-Coronavirus supply levels, so you can obtain ingredients beyond storecupboard staples. Lara Lee’s Indonesian cookbook, Coconut & Sambal  – named after the classic spicy condiment – is perfect escapism. Take this opening passage, for example, ‘The first time I watched the sky bleed tones of orange and red as the sun set over…

Mojito SERVES 1 PREP 5 mins EASY V Muddle the juice of 1 lime, 1 tsp granulated sugar and a small handful of mint leaves in a small jug using a muddler or the end of a rolling pin. Pour into a glass with ice. Stir in 60ml white rum, and top up with soda water. GOOD TO KNOW vegan • gluten free PER SERVING 176 kcals • fat none • saturates none • carbs 9g • sugars 8g • fibre none • protein none • salt 0.02g Martini SERVES 1 PREP 5 mins EASY V Pour 60ml gin or vodka, 1 tbsp dry vermouth and some ice into a glass. Stir, tasting until diluted to your liking, or shake in a cocktail shaker. Strain into a martini glass. Serve…

Lahpet (or fermented tea leaves) is made by steaming and pressing fresh green tea leaves and letting them ferment for several weeks. Some say the taste reminds them of pesto or cheese. Available at lostteacompany.com. Ngapi or shrimp paste is a key ingredient in Burmese cooking. It has a strong, distinctive odour and salty fishiness. It adds that extra kick to many Burmese curries, salads and dipping sauces. Available at souschef.co.uk. Toasted gram flour, or chickpea flour, is used in Burmese cuisine to bring flavour and texture to salads. Toasting brings out a wonderfully nutty flavour in the flour. Available in most supermarkets. Onions are king in Burmese cooking, and are the foundation of many dishes. Take them to new depths by slow cooking until rich in colour and flavour.…

I’m one of those people who will pay £3.50 (or even more) for a sourdough loaf, providing it’s a really good one. In that case, the elevated price is justified. As Good Food’s sourdough supremo, Barney Desmazery, puts it, ‘Real sourdough takes a lot longer, and a lot more skill to produce.’ But many think this makes me a fool, as they expect no loaf to cost more than £2, ever. I’ve tried to evangelise to them the benefits of real sourdough: the slightly acidic, fermented tang that makes the crumb lively; the crunchy crust that yields a treacly nuttiness as you chew it; the heft that sates the appetite, yet proves surprisingly digestible; the natural moistness that helps it keep well. But, they’re not convinced. They say they can’t…

What is it Za’atar is a Middle Eastern spice blend named after a herb of the same name. It’s similar in taste to oregano. Varieties Za’atar spice blends can vary, but usually contain dried thyme or oregano (or dried za’atar itself), sumac, sesame seeds and salt. Additional ingredients can include other spices, such as cumin and coriander seeds. Uses It can pep up lots of dishes, from soft-boiled eggs, to salads, croutons and croissants. (Try it in our chicken recipe on page 40). It’s a great storecupboard spice to keep on hand.…

Gradz Bakery gluten-free dark sourdough with seeds £3.85 (400g), OcadoThis doesn’t taste like sourdough, but it does have a good texture and is great toasted. We like the nutty taste that the seeds add. Seedful gluten-free loaf £2.99 (350g), Holland & Barrett Made entirely from seeds, this has a uniquely satisfying taste and texture. It’s dense, moist and nutty and great for open sandwiches. Schar wholesome seeded loaf £2.50 (300g), Tesco Light and fluffy, this loaf is a good shape and texture for sandwiches. We did find it a little sweet though, likening it to American-style white breads.…

Salt-baked seabass with an edible flower salad Cornish salt is the key to this dish – the salt flavours the fish and it steams inside its own case. I was also inspired by the great seabass I get from Jimmy at Flying Fish. Based in Cornwall, they deliver to most of the best restaurants in the UK. On my visit to the Isles of Scilly, I learnt that it was famous for its cut flowers that were sent to the mainland, so I decided to marry this dish up with an edible flower salad – it makes a great combination. You could also use smaller fish, such as trout or farmed seabass, but reduce the cooking time accordingly. SERVES 6 PREP 30 mins COOK 45 mins EASY 500g plain flour,…

PEA & HAM PICNIC EGGS Like a scotch egg but oh-so-much-easier, we used to eat these straight from the pack before the picnic blanket was even down. I’ve updated them here with a pea & ham twist – a traditional soup typically made with split or fresh peas, and the cooking liquor leftover from boiling a ham. We’ve captured those flavours in bite-sized morsels with fresh green peas and salty ham hock. Anna Glover MAKES 16 PREP 30 mins plus chilling COOK 25 mins MORE EFFORT 6 large eggs, at room temperature 90 g frozen defrostedand peas, water drained any 90 g cooked ham hock, shredded 3 tbsp mayonnaise 650g sausagemeat 1 tbsp Dijon mustard 3 tbsp finely chopped parsley 1/2 tsp dried sage 70g plain flour 130g dried breadcrumbs…

Ramen noodles Buy Asian brands of ramen and you’ll have more interesting flavours to choose from, like sesame and kimchi. You can also buy frozen ramen in some supermarkets. Sesame oil Toasted sesame oil has a rich flavour and a little goes a long way. Add a drizzle to noodles or rice dishes or use it to dress cooked frozen spinach. Lentils This might sound obvious, but if you have, for example, red lentils, then you have a meal, even if you just cook them in water and add butter and a twist of black pepper. You can also use them to bulk out soup and ragus or thicken a casserole. Capers Choose capers in salt for the best flavour, but rinse them well. A handful of capers will lift…

Slow cooker chicken soup SERVES 6-8 PREP 15 mins COOK 6-8 hrs EASY * 1 onion, finely chopped 2 celery sticks, finely chopped 2 carrots, chopped into 1.5cm pieces 2 leeks, halved and sliced 1 bay leaf and 3 thyme sprigs, tied together 1 whole medium chicken (about 1.4kg) 2 litres chicken stock 1 lemon, juiced ½ small bunch of dill or parsley, finely chopped crusty bread, to serve (optional) 1 Set your slow cooker to low. Tip in the onion, celery, carrots and leeks, and nestle in the bunch of herbs. Sit the chicken on top of the veg and pour over the stock. Cook for 6-8 hours. 2 Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two…

Ultimate hash browns These clever cook-from-frozen hash browns are ideal for brunch. SERVES 8 PREP 10 mins plus cooling COOK 30 mins EASY V * 1kg floury potatoes (such as Maris Piper), unpeeled 2 onions, chopped 2 tbsp vegetable oil butter, for frying 1 tsp each chilli flakes and cumin seeds, or 1 tsp dried oregano fried eggs and hot sauce to serve 1 Cook the potatoes in boiling salted water for 15-20 mins until softened on the outside but firm in the centre. Drain, then leave to cool. 2 Meanwhile, fry the onion in 1 tbsp oil and a knob of butter until soft but not golden, about 8 mins. Add the spices or oregano, and leave to cool. 3 Peel the potatoes, then grate. Mix with the fried…

KIDS IN THE KITCHEN No cooking necessary Interacting with ingredients through playful projects can help nurture a lifelong love of food. Try these easy no-cook ideas to start. Fruit skewers This is a fun way to encourage kids to eat fruit while learning the colours of the rainbow. Prepare a selection of different fruits, such as strawberries, tangerine segments, mango chunks, pineapple pieces, kiwi slices and grapes. Children can then thread them onto wooden skewers in the correct order. Remember to always cut grapes in half for very young ones. Whizz up a dip Hummus, guacamole or salsa can be made in minutes if you have a blender – get the kids to tip the ingredients in, then blitz everything on their behalf. No kitchen kit? You can still stir…

Healthy pasta primavera SERVES 4 PREP 10 mins COOK 20 mins EASY V Put a steamer or colander over a pan of boiling salted water and steam 75g young broad beans, 200g asparagus tips and 170g peas until just tender. Set aside. Cook 350g spaghetti or tagliatelle following pack instructions. Fry 175g sliced baby leeks in 1 tbsp olive oil and 1 tbsp butter for 5 mins, or until soft. Add 200ml fromage frais or crème fraîche, stirring so it doesn’t split. Add a handful of chopped herbs (we used mint, parsley and chives), the veg and a splash of the pasta water. Drain the pasta and stir into the sauce. Season, then top with grated parmesan or a vegetarian alternative and some olive oil. GOOD TO KNOW healthy •…

Esther is a keen baker who also writes our monthly series One for the Cake Tin. Get the recipe for her latest, glorious sponge-based creation on page 108. @ esthermclark “These swirled buns are packed with mozzarella, pesto and some salty sundried tomatoes” Banana & choc bundt cake with peanut caramel A wedge of squidgy banana cake is by far one of my favourite sweet treats. This version is rich with peanut butter and laced with a buttery caramel sauce. It could be eaten warm as a pudding, preferably with a scoop of vanilla ice cream, or left to cool and cut into wedges. I particularly like a bundt cake because of how impressive they look and how easily they can be portioned out. SERVES 12 PREP 35 mins plus…

WHAT IS SOURDOUGH? Sourdough is naturally leavened bread, which means it doesn’t use commercial yeast to rise. Instead, it uses a ‘starter’ – a fermented flour and water mixture that contains wild yeast and good bacteria – to rise. This also produces the tangy flavour and slightly chewy texture you’ll find in sourdough. Wild yeast has more flavour than commercial yeast, and is natural in the sense that it doesn’t contain any additives. THREE SIMPLE INGREDIENTS Basic sourdough is made from nothing more than flour, water and salt – here’s what you need to know about each. FLOUR Sourdough can be made with many types of flour, but for our basic recipe, we’ll be using strong white bread flour. It’s the most readily available, and means you’ll only need to…

WHICH MEAT? A meatball can be made from any meat that can be minced – you can find versions using different types all over the world. For the classic Italian meatball, we suggest a 50/50 mix of beef and pork. The beef gives a big meaty flavour and the pork stretches it out and lightens it to create a more rounded flavour. FAT EQUALS FLAVOUR Fat is one of the key factors to ensure juicy meatballs. You need mince with 15›20% fat, or you can add fat and flavour by finely chopping smoked bacon or pancetta fat and putting it through your mince. THE BEST FILLER You now have a few decisions to make on how you like your meatballs; do you prefer them dense and bouncy, or loose-textured and…

1 Every kitchen should have a potato ricer and a pestle and mortar. A standard masher just won’t give you beautifully smooth mash, and crushing things in a pestle and mortar releases their natural oils and makes them more aromatic, which you don’t get from just finely chopping. 2 Bunched wild oregano is the king of dried herbs. I use it all the time as a seasoning. I crumble it over roasting meats or use it to finish tomato salads. I’ve been making my own olive oil so I’ve been finishing a lot of dishes with a drizzle of that and a sprinkling of aromatic oregano. 3 My go-to four ingredient recipe. I don’t think you can beat a beautiful bit of fish and a butter sauce made with nothing…

1 Crunchy cheesy croutons Tear any stale sourdough from p112 into chunks, put on a baking tray, grate over some parmesan, drizzle with olive oil, toss well and bake at 200C/180C fan/ gas 6 for 20-25 mins until golden. Scatter over salads or soups. 2 Easy egg-drop noodle soup Bring any leftover chicken soup from p59 up to a simmer, season with soy sauce and add some shredded ginger, if you have any. Stir in 1 beaten egg. Simmer for a minute until set in strands, then add cooked noodles. 3 Wild garlic pasta primavera Toss any leftover warm asparagus and peas from p96 with cooked pasta and a splash of the pasta cooking water, alongside any leftover wild garlic butter, the finely chopped wild garlic stalks…

“Superb white wines are often overlooked for famous regional reds” My memories of the Barossa Valley are all imprints of heat: the heavy feel of the hot air, glare of the bright sun, and sight of winemakers in shorts (no double entendre intended). Long hours of sunshine are the reason that Australia’s most famous wine region is best-known for powerful reds – think burly, flavour-saturated syrah with a thump of alcohol at 15% ABV. But, did you know that the Barossa Valley represents just part of a larger region known simply as Barossa? The other part is the Eden Valley. Higher, cooler and more verdant, the Eden Valley makes scintillating white wines from the riesling grape – think of the thrill of a fast ski run, the shock of tart…

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…

Get-ahead freezer fillers A good freezer-filling or batch-cooking session is not only practical but something I find very therapeutic, too. Make anything from a big batch of cookie dough to a curry or stew. Close the kitchen door, hook up to your favourite playlist and let a few dishes bubble away on the stove or bake in the oven, ready to be portioned up and stored away at your convenience. Esther Clark SEASONAL BANK HOLIDAY TREAT May is one of my favourite times of year as I can finally get out into the garden for afternoon tea. Strawberries and elderflowers are just coming into season, too, and this impressive cake is one of my favourite bank holiday treats. Search ‘strawberry & elderflower gateau’ at bbcgoodfood.com. Liberty Mendez Learn to make…

Heck Vegfurters £2.75 (320g), Sainsbury’s Made with mushrooms, carrot and beetroot, these are firm, meaty and satisfyingly frankfurter-like in both texture and shape. They’re well-seasoned, too. Sead chocolate sesame butter £3.99 (170g), Ocado This runny chocolate and sesame spread has a pleasingly bitter note. Try it drizzled over pancakes, ice cream or porridge, spread on toast or use in baking. Bleiker’s Smokehouse smoked salmon from £2.69 (100g), widely available From Yorkshire-based Bleiker’s Smokehouse, this smoked salmon is delicate in flavour and not at all greasy. Hackney Gelato dark chocolate sorbetto £5.49 (500ml), Ocado Made with Belgian dark chocolate, this silky-smooth sorbet is rich and intensely chocolatey. It’s also vegan-friendly. Intune drinks £2.50 (25cl), fortnumandmason.com Unlike many soft drinks, these have a balance of acidity and sweetness, so aren’t sickly.…

BEER Freedom Lager New craft beers, it seems, are launched every week, so it’s easy to overlook something that’s been doing the business for years. Lager is a drink you may have imbibed in days gone by, before it went out of fashion, but Freedom Brewery has launched the ‘Love Lager Again’ campaign, celebrating the beer it has been making in Staffordshire for 25 years. As well as being a light, refreshing quaff, it’s good for your conscience, too, using as one of its four ingredients, water from a spring located beneath the brewery, with waste water being recycled through a natural reed-bed filtration system. This means the water never travels more than half a mile for brewing. 4% ABV, £32.99 for 24 x 330ml bottles (£1.37 per bottle), freedombrewery.com…

Great British Menu: The Final Banquet This year’s literary-themed contest culminates in May as the winning chefs cook at Exeter College, Oxford, where Philip Pullman and JRR Tolkien studied. An esteemed line-up of diners will vote for their favourite dish. Watch on BBC Two or catch up on BBC iPlayer. The Kitchen Cabinet They may not have a live audience, but Jay Rayner and his food-loving panellists are still on hand every weekend to answer listeners’ questions with sound advice and plenty of banter. Tune in Saturdays at 10.30am on BBC Radio 4 until 9 May, or download the whole series on BBC Sounds. Kathryn Custance…

• Weigh out the sausagemeat mixture and divide by 16 to ensure your picnic eggs are all roughly the same size. The more even they are, the more uniform they look. It also helps them cook evenly in the oil. • Use clean, slightly damp hands to form the picnic eggs – if the sausagemeat mixture starts to stick to your palms, wet your hands and start again. • The sausagemeat balls are easier to breadcrumb after chilling, as they hold their shape better. If you find the filling is spilling out when rolling, you may have too much filling in them. Reform in your hands and chill to firm them up again. • When breadcrumbing, keep one hand dry, and the other wet – use the wet hand for…

West Indian spiced aubergine curry SERVES 2 PREP 30 mins COOK 15 mins EASY V 1 tsp ground cumin 1 tsp ground coriander ½ tsp ground turmeric 1 large aubergine 2 tbsp tomato purée ½ green chilli, finely chopped 1cm piece ginger, peeled and finely chopped 2 tsp caster sugar ½-1 tbsp rapeseed oil 3 spring onions, chopped ½ bunch of coriander, shredded cooked rice, natural yogurt, roti and lime wedges, to serve 1 Mix the dry spices and 1 tsp salt together in a bowl and set aside. 2 Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board.…

cassie In our house, we have a rule to include something green in every meal. Mac ‘n’ cheese is served either with a big dressed salad on the side, or with some greens mixed into the cheese sauce. Personally, this is my favourite version – I love the different textures and bright green colour. I use an all-in-one method for making white sauce these days– when you have two small, hungry children nipping at your ankles, any shortcuts to reduce hands-on cooking time are welcome! I only ever buy mature or extra-mature cheddar, as you need to use much more of the milder varieties to get a good cheesy flavour in a white sauce. For added crunch, I like to include nuts or seeds in the topping – this also…

Egg-less mayo sandwiches MAKES 16-20 sandwiches PREP 5 mins plus 30 mins draining NO COOK EASY V 400g block of medium-firm tofu in water 6 tbsp vegan mayo 1/2 tsp Dijon mustard 1/4 tsp ground turmeric 1 tbsp nutritional yeast 2 tsp finely chopped chives 1 large white sandwich or wholemeal loaf (10-12 slices), or 12 mini rolls (use gluten-free bread if necessary) 1 punnet cress (optional) 1 Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins. 2 Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper. 3 Crumble the tofu into a bowl, leaving large chunks to create a chopped…

• Even if you can only venture out as far as the garden, make an occasion of it. Pop a shower curtain or tarpaulin under a blanket to avoid soggy bottoms on damp ground. • Freeze refillable water bottles the night before and use these as ice packs to keep your food cool. • Sandwiches will stay fresh if wrapped in beeswax wraps or baking parchment tied with string. • To keep drinks insect-free, cover the top with upside-down paper cupcake cases. You can still pierce them with a paper straw, if you like. • Layer your salads in jars. Add the dressing first, then robust ingredients (like chickpeas or feta), then finish with more delicate herbs or salad leaves.…

Jackfruit bolognese with vegan parmesan SERVES 4 PREP 10 mins COOK 40 mins EASY V * sauce only 1 tbsp rapeseed oil 320g carrots (3 medium), finely chopped 4 large celery sticks (320g), finely chopped 4 large garlic cloves, finely grated 410g can jackfruit in water, drained and finely chopped 100g red lentils 3 tbsp tomato purée 4 tsp vegetable bouillon powder (check it’s vegan) 1 tbsp chopped thyme 325g wholemeal spaghetti chopped parsley, to serve (optional) For the vegan parmesan 40g cashews 4 tsp nutritional yeast 1 tsp garlic granules 1 Heat the oil in a large non-stick pan and fry the carrots, celery and garlic for 10 mins, stirring every now and then. 2 Meanwhile, make the vegan parmesan. Tip the cashews, nutritional yeast and garlic granules into…

This recipe, from food writer and stylist Jane Hornby, calls for mace blades – the web-like membrane that surrounds nutmeg in its shell. I don’t have these to hand at home, so I left them out, but you can find them online. I was also curious to see whether I could muck about with different types of radish, so I filled one jar with 250g watermelon radishes, one with 250g mooli, one with 500g French breakfast radishes and one with 500g round radishes. The pickled watermelon radishes would be sensational in a fried chicken burger or fish finger sandwich, and the other radishes were great with falafel, couscous, noodles and in poke bowls. Pickled radishes with ginger & chilli MAKES four 450ml jars PREP 30 mins plus overnight brining COOK…

Roast rack & fried breast of lamb with peas & wilted lettuce This is effectively a spin on lamb, mint and peas. When it’s warm outside, it’s time to visit the local butcher and ransack the allotment. Ask the butcher to chine the lamb rack, French-trim the bones, and debone the breast. SERVES 6 PREP 1 hr plus at least 2 hrs chilling and resting COOK 4 hrs 45 mins MORE EFFORT 1 lamb breast, deboned rapeseed oil, for rubbing and frying 1 rack of lamb a few thyme sprigs 3 banana shallots, thinly sliced 6 garlic cloves, thinly sliced 100g unsalted butter 150g peas 150g sugar snap peas 150g mangetout 150g lettuce, chopped 150g runner beans 150g broad beans 3-4 mint leaves, torn 1 lemon, juiced 1 egg 100ml…

1 Line a springform cake tin with the pastry, pushing it up the sides and into the corners of the tin (use a small ball of pastry to do this). Leave any excess pastry hanging over the sides of the tin. 2 Tightly pack in the filling – this will expel any air pockets, and create a nice, level surface at the top for the lid. 3 Roll out more pastry to the same thickness, then lift onto the pie. Firmly press into the pastry around the edges and trim off any excess. Crimp the edges, if you like, and brush the top of the pie with beaten egg. Cut a hole in the centre to release the steam as it cooks. Learn to be more confident in the kitchen…

BEST TRADITIONAL NAME Breville two-slice PRICE about £24.99 Breville is probably the best-known brand of sandwich toaster out there. This is a solid and substantial machine that you’d expect to last a long time. Despite the misleading name, it actually makes two sandwiches at a time, so it’s ideal for a small family. It comes with detailed instructions and heats up quickly, plus it has a high hinge so you can make deep-filled toasties. You’re assured of a great grilled sandwich in four minutes – well browned with a good seal. BEST BUDGET NAME George Home 3-in-1 PRICE £18 You get a lot of kit for your money with this sandwich toaster. While it’s unflashy, it’s sturdy and does the work effectively. It comes complete with three sets of interchangeable…

EXPERT ADVICE BARTENDING Denis Broci, bar manager at Claridge’s, shares his must-know classics and favourite recipe books 1 HOW DO YOU REMEMBER SO MANY RECIPES? I recommend breaking things down into three categories: well-known classics, like martinis, bellinis and mojitos; forgotten classics, like the aviation, grasshopper and rob roy; and contemporary classics like the cosmo, espresso martini and moscow mule. Build on each category, adding 10 cocktails each week. 2 WHICH COCKTAIL BOOKS DO YOU READ? I recently read Schofield’s Fine and Classic Cocktails (£15.99, Kyle Books) – it’s great for traditional recipes. The NoMad Cocktail Book (£25.79, Ten Speed Press) and The Dead Rabbit: Mixology & Mayhem (£21.99, Houghton Mifflin Harcourt) are also good, as well as Death & Co: Modern Classic Cocktails (£30, Ten Speed Press).…

Fittingly, I am writing this at the kitchen table – at 7am, to beat the rush. This is Covid-19 Britain: a nation on lockdown in homes where every surface is now a school desk, office, mini-cine, games console and virtual conference room. The kitchen table is hotly contested real estate. “Chopping, mincing, whisking or stirring, in a Zen way, frees your mind and makes you present” Before coronavirus, I might have glibly described this scenario as hell. Now, as normal life evaporates like alcohol-based hand-sanitiser – and in other homes, people are grieving for their loved ones and facing financial ruin – I am trying to remain grateful for what I have: a family, four walls, food and cooking facilities. For food lovers, the kitchen remains a place of ultimate…

Marmite carbonara SERVES 2 PREP 5 mins COOK 15 mins EASY V 175g spaghetti or linguine 2 egg yolks 2 tsp Marmite 30g parmesan or vegetarian alternative, finely grated, plus extra to serve 1 garlic clove, crushed 2 tbsp extra virgin olive oil small handful parsley, finely chopped 1 Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. Mash together the egg yolks, Marmite and grated parmesan in a bowl with a grinding of black pepper. 2 Put the garlic and olive oil in a frying pan set over a medium heat and fry until the garlic is golden and crispy, then remove and discard. 3 Reserve a small cup of the pasta cooking water, then drain. Take the frying pan…