Innholdsfortegnelse for October 2020 i Good Food

For some, it’s sticky toffee pudding. A bowl of aromatic noodles does it for others. Or, perhaps sticky pork belly, fried rice, chilli or roast chicken are top of your list. We’re talking about comfort food and the dishes we so often crave, especially as the season changes. This month, we’ve covered it all, from Rosie Birkett’s pear & blackberry crumble (p90) to Original Flava’s ackee & saltfish (p137) to a next level chicken pie (p102). They’re all timeless classics, so they’ve gone straight into my saved recipes in My Good Food (on bbcgoodfood.com) so I can find them again instantly. Family favourites and dishes shared with friends – these all have the power to transport us to happy times and make us feel good. Is it too early to…

Biggestandbest We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Recipesforeveryone There are at least 70 new recipes in every issue – that’s more than any other food magazine in Britain. We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when you want to take your skills up a notch. Look out for our regular easiest-ever recipes. Testedandtrusted All our recipes are all thoroughly tested by experts to ensure they’ll work…

• Cate Allan My new favourite comfort food is Polish potato pancakes (placki ziemniaczane). I’ve had them at my local Polish restaurant for a starter with soured cream and as a main course with a rich beef stew. They are light and crispy with a satisfyingly soft, yielding centre. I’m going to make some right now with a soft-poached egg! • Geraldine Witter Bobotie is a South African dish that’s absolutely delish. It’s a great recipe to make ahead as it freezes really well. Definitely a crowd-pleaser! • Sally Sutton As an American, I’ve introduced Cincinnati-style chilli to my British family. It’s made with dark chocolate and served on spaghetti. It’s become our annual tradition to make it when the dreary wet October days start. • Șizen Yiacoup Cypriot-style kleftiko stew and bulgur pilaf…

What it is N’duja (pronounced en-doo-yah) is a spicy, spreadable salami that originated in Calabria, in the south of Italy. It’s made from the same cuts as sliceable salami, including pork belly and shoulder, sometimes offal, plus lots of Calabrian chilli pepper, which gives it its red colour and spicy flavour. Where to get it As well as certain delis and online grocers like Fine Food Specialist (finefoodspecialist.co.uk), Sous Chef (souschef.co.uk) and Farm Drop (farmdrop. com), it’s also available from Waitrose & Partners and Ocado. How to use it N’duja doesn’t need to be cooked before eating. It can be spread on bread, but its texture also allows it to be used in cooking to add colour, heat and a salty, meaty flavour. Try stirring through pasta, adding to scrambled…

KIND salted caramel dark chocolate bar (40g), £1.50, Sainsbury’s or Ocado For an afternoon pick-me-up, try this sweet, sticky bar studded with salty peanuts and drizzled with dark chocolate. It’s a satisfying snack with less sugar than your average chocolate bar. Katie’s Food Co’s banana crisps (32g), £1.49, Amazon Made from banana, these crisps are seriously moreish. Choose from Thai sweet chilli, mixed herb, salt & vinegar and Himalayan salt flavours. Boundless nuts & seeds, cayenne & rosemary (30g), £1, Sainsbury’s Great for serving alongside drinks, we love this mix of nuts and seeds flavoured with punchy cayenne and rosemary.…

Brioche frangipane apple pudding This comforting pudding is perfect for Sunday lunch, served warm with ice cream, custard, cream or crème fraîche. SERVES 8 PREP 20 mins COOK 40 mins EASY V 175g butter, softened, plus extra for the dish 1/2 brioche loaf (250g) 175g caster sugar 1 tsp almond extract 175g ground almonds 3 eggs, beaten 25g plain flour 2 red apples, skin on, cored and thinly sliced 2 tbsp apricot jam 1 tbsp flaked almonds, toasted icing sugar, for dusting 1 Butter a large, shallow ovenproof dish about 28cm in diameter. Heat the oven to 200C/180C fan/gas 6. 2 Cut the brioche into thin slices and arrange over the base of the dish, filling in all the gaps without overlapping them. 3 Put the butter and sugar in…

Keith Kendrick, magazines editor You’ll recognise Keith from his monthly cookbook challenge (see his latest on page 106). Keith edits this magazine, as well as Easy Cook, our special interest Home Cooking Series and sister title, olive. Beef, beer and cheese are his passions (you can check out his review of 15 of the best British artisan cheese subscription boxes on bbcgoodfood.com). Keith is hosting our weekly We Are BBC Good Food Q&A series on Instagram, Facebook and YouTube every Thursday, interviewing new and regular contributors – look out this month for Shivi Ramoutar, Lopè Ariyo and the Original Flava brothers.…

Take the hassle out of cooking with this 30cm sauté pan with glass lid from Cooks Professional. Perfect for family meals and one-pot cooking, this large capacity non-stick pan is a great addition to your kitchen. Sautéing and frying meals has never been easier thanks to its 4.5-litre capacity and the non-stick ceramic interior that won’t blister or peel. It’s dishwasher-safe and suitable for use in the oven (without the lid) and on all hob types, including electric, gas, ceramic, glass, halogen and induction. Available now at the exclusive price of £24.99 plus £4.95 p&p. HOW TO ORDER To order, call 0844 493 5654** quoting 103916 or visit clifford-james.co.uk/103916 JUST £24.99 plus £4.95 & * p p…

the dilemma I want to make something fun for Halloween that both kids and adults will love. the solution Forget packets of sweets – if wantarealtreatthis you Halloween, these decadent brownies will do the trick. Brownies are my go-to bake for most occasions – birthdays, school bake sales, or served warm as a dessert at dinner parties, with ice cream. They are the most versatile treat, and perfect for a Halloween get-together, too. Here, I’ve made my favourite brownie recipe, then decorated the traybake with spooky cookie eyeballs. They look the part, but are really simple to make, and just require a little hands-on time. For quicker decoration, you can crumble the cookies through the brownie mixture, and use the icing to pipe creepy spiderwebs on top. Spooky Halloween brownies…

DISCOVER Can laughing support the immune system? Ever heard that phrase ‘laughter is the best medicine’? Well, as it turns out, that may well be true. Studies have shown that those who laugh daily have an increase in the number and activity of T-cells and natural killer cells, which help the immune system fight off invaders to keep you healthy. Laughter also decreases stress hormones, which have a negative impact on the immune system, and triggers a release of the body’s ‘feel-good’ chemicals. How to laugh more 1 Laugh at least once a day It may feel forced at first, but making a habit of it will mean you’ll benefit daily. 2 Go for the easy wins Find a comedian you like online or listen to a funny podcast. 3…

I’m often asked how I keep inventing new dishes for TV shows and books, as well as my pub and restaurant menus. I’m a bit of a food magpie – if I try something with great flavour, an element of it will end up in something I make. One of the wonderful things about food is that there’s constant evolution – you can adapt recipes to suit what you have to hand, if you need to. These recipes delve into that a bit. I’ve made four dishes, but have been inspired by eight, and all are made better because of the combination. Tom Tom Kerridge is a BBC presenter and chef-owner of The Hand and Flowers, The Coach and The Butcher’s Tap in Marlow, Kerridge’s Bar & Grill at The…

I think I’ve underestimated the power of the pear in the past. It’s easy for them to be neglected come autumn when the British apples barrel in with their jazz hands, all crunch, juice and acidity. But this gentler, more mellow orchard fruit has unique charms that lend it not just to eating – ripe and juicy in its own right – but for teaming with other seasonal ingredients, too. There are many wonderful things you can do with pears, both sweet and savoury. When we inherited our overgrown allotment from the plotholders before us, we were excited to discover a small Williams pear tree on it. Williams is one of the most iconic pear varieties, with a fat-bottomed bell shape, golden skin with red freckles, and juicy flesh. I…

PEARS Pear trees require a little more warmth than apples, and the flowers may suffer in frost. Like apples, they need a partner to fruit well, can be trained on a wall, and should be pruned carefully. Pick them when firm, then leave to ripen in a bowl. QUINCE You only need one tree for a crop. Plant in a sheltered spot in moisture-retentive soil. Harvest when ripe, before it’s cold. Store in a frost-free place away from other fruits, which they can taint with their scent. PUMPKIN Pumpkins need plenty of ground in a sunny spot. Or, train them up supports and hold the fruits in nets. Wait for a full colour to develop before cutting the fruits away – they should sound hollow when tapped. Cure in the…

■ TURMERIC We use fresh, whole turmeric in pickles, but we also use it dried and ground as a powder in almost every savoury dish. ■ CUMIN It’s my favourite spice. We use it whole or ground in a variety of savoury dishes, from curries to biscuits, and always toast it first to release the flavours. ■ CORIANDER This is essential in Gujarati cooking. We use the leaves, stalks, whole seeds, and ground version. It’s used in curries, chutneys and as a garnish. ■ ONIONS Finely chopped onions are the base of many curry sauces, but we also enjoy them chopped with cucumber, tomatoes and lemon juice in kachumber salad. ■ GARLIC AND GINGER I’ve grouped them as I couldn’t choose! Both are used whole, minced or chopped. Ginger can…

There’s an art to making pies, and Calum Franklin is an artist. The creations he posts on Instagram (@chefcalum) are so beautiful, you could hang them on your wall. But, they’re even tastier to eat, I’d wager, as visitors to the British brasserie Holborn Dining Room will testify. At the heart of the restaurant is The Pie Room, which Calum describes as, ‘A room made of marble, brass and copper that houses chefs handcrafting hundreds of pieces of savoury pastry a day. It’s a celebration of a constant in British food culture stretching back 600 years, and it’s where we try to make the most beautiful pies in the land.’ Self-taught by working his way up from dish-washer to pie master, Calum opened Holborn Dining Room in 2014, with a…

1 Chicken & chorizo ragu Shred the chicken from the recipe on page 82, and stir it back into any leftover veg. Reheat with a can of chopped tomatoes. Serve with rice, or any leftover saffron mash. 2 Coronation guinea fowl Shred any leftover guinea fowl (p72) and mix with mayo, mango chutney and curry powder to taste. Use to fill sandwiches or top jacket potatoes. 3 Easy chicken empanadas Cut 10cm circles out of ready-rolled shortcrust pastry and spoon some chicken chilli (p54) onto one half of each circle. Brush the sides with beaten egg, fold and seal with a fork. Brush the tops with more egg, then bake at 200C/180Cfan/gas 6 until golden. 4 Instant udon noodle soup Pour hot vegetable stock over any leftover…

EXPERT ADVICE HALLOWEEN DRINKS We asked events expert Sam Bompas of Bompas & Parr for his best spooky cocktail and drink ideas 1 HOW CAN YOU EASILY CREATE A REALLY CREEPY COCKTAIL? To make a really spooky drink, get some novelty eyeball decorations (or edible sweets) to add to whatever you and your guest are drinking. We’ve sourced glass eyes for our events in the past, but lychees or peeled radishes are both easy options for drinks. You could also add a thickening agent to wine to make it flow like blood, but only do this with terrible wine. Otherwise, you risk ruining the bottle – which is a horror in its own right. 2 DO YOU HAVE ANY TIPS FOR MAKING A NON-ALCOHOLIC PUNCH FOR HALLOWEEN? Hollow out fruits…

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 amounts).…

At Immediate Media, publishers of BBC Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value – for our readers, our people and society. We always strive to be inclusive, but we need to do better. We have been taking time to listen and understand how we can make positive changes, and how we can better support and increase diversity across all our brands. We have begun work on a comprehensive plan to create and drive authentic change.…

Your creations what you’ve been cooking You’ve been busy making our recipes – here are some of our favourites. Tag yours using @bbcgoodfood or #bbcgoodfood 1 @littlewelshfoodie We can’t get over Naomi’s picture-perfect version of our salted caramel, banana & tahini pavlova (September). 2 @about_taste Check out Laura’s gorgeous version of our patatas bravas meatballs (August). 3 Sophie, age 5, made our unicorn poo meringues (find the recipe at bbcgoodfood.com) and was chuffed with the results! Amy and Sophie, North Yorkshire 4 @isla_eats_out Isla cooked up a very enticing version of Tom Kerridge’s peanut butter chicken curry (September). 5 Owen, age 8, made our blackberry & orange cake (September) for his mum, Ally. Ally and Owen, Wiltshire Your advice You asked... you answered Members of our BBC…

SPAGHETTI FRITTERS AND PARMESAN CREAM AT NORMA, LONDON On the snack menu at Norma, chef Ben Tish’s spaghetti fritters with parmesan sauce tap into three comforting classics – pasta, fried food and cheese. Ben explains, ‘These are a version of a Sicilian peasant dish, using up leftover cooked pasta mixed with the last remnants of meat sauce. Frugality at its most creative. When I opened Norma, they were an instant hit – we sold hundreds of portions a week!’ ROTISSERIE BAKED POTATO WITH RAW STEAK AT BULL & BEAR, MANCHESTER Chef and Good Food contributor Tom Kerridge (p70) elevates one of the simplest comfort foods – the humble jacket potato – to another level. The potato is rotisserie-baked to create a super-crispy skin and fluffy interior, then topped…

Freaks of Nature sticky toffee puddings (2 x 120g), £3.50, Tesco and Asda These little microwaveable pots are great when you want a hot pudding, fast. We love the gooey sticky toffee pudding – you wouldn’t guess it was gluten- and dairy-free! Tims Dairy vanilla Greek-style yogurt (450g), £1.95, Ocado Rich and creamy with fresh vanilla, this yogurt makes a great dessert by itself, or serve alongside warm apple crumble or with fruit compote. Tea India turmeric chai tea bags (100g), £2, Waitrose & Partners This warming chai blend is great as a tea, but even more comforting in a chai latte. Just simmer in warm milk and add a little honey. Tongue in Peat smoked tomato juice (250ml), £2.45 (or 500ml for £4.79), tongueinpeat.com Take a bloody mary…

FLAVOURED GIN Adnams orange & sea buckthorn gin Originally launched as a limited-edition seasonal gin last year, Adnams’ orange & sea buckthorn proved so popular that it’s back again. The gin is satisfyingly smooth and has an interesting complexity. Sea buckthorn (a berry that grows wild along the eastern coast of Britain) leads in flavour, lending intensely fruity, slightly tropical notes. That’s balanced out by the zestiness, subtle bitterness and gentle sweetness of the orange peel. For best results, serve with tonic, ice and garnish with pared orange peel. 40% ABV, £29.99 (70cl) adnams.co.uk COFFEE LIQUEUR Mr Black Colombia single origin coffee liqueur One for serious coffee aficionados, Mr Black’s new coffee liqueur has an intense, almost umami flavour on its own, but in cocktails it really shines. We used…

Tom’s Pub Rescue Even before the current crisis facing the hospitality industry, many pubs have been struggling to survive. In his new four-part series, Tom Kerridge uses his business knowledge to help communities save their treasured locals. It starts this month on BBC Two and BBC iPlayer. The Kitchen Cabinet Real feel-good radio for anyone interested in cooking or eating. Each week, restaurant critic Jay Rayner and his food-loving panel deliver a menu of advice and anecdotes in response to listeners’ queries. BBC Radio 4 at 10.30am on Saturdays or catch up on BBC Sounds. Eat Well for Less Gregg Wallace and Chris Bavin are back to show cash-strapped households that they don’t need to spend a packet to eat nutritious, tasty meals, sharing tips to get us all eating…

Learn about the fundamentals of wine pairing with Grant Headley, who will discuss your three bottles as you try them. Your deal at a glance: Three bottles for £22 Just £7.33 a bottle FREE delivery (usually £7.99) 100% money-back guarantee Don’t miss this superb offer – order now YOUR TRIO INCLUDES: Roche Lacour Crémant de Limoux One of the historic vintage sparkling wines of France. Belle Côte Blanc A lemony, fresh white, grown in vineyards next to the ultra-trendy Picpoul de Pinet. Boscwood Petit Verdot Shiraz A rich, velvety black red from a family winery in south Australia. bbcgoodfoodwineclub.com/4120002 You will be contacted via email after your purchase with details on how to join the virtual event, hosted on Zoom.…

SERVES 8 PREP 30 mins plus 30 mins soaking COOK 8 hrs EASY V 250g pitted dates, chopped 100g butter, plus extra for the basin 4 tbsp treacle 1 tsp vanilla extract 250g light brown soft sugar 300ml double cream 2 eggs, lightly beaten 200g self-raising flour 1 tsp bicarbonate of soda vanilla ice cream, to serve 1 Put the dates in a heatproof bowl, cover with 150ml boiling water, and leave to soak for 30 mins. Butter a 1-litre pudding basin and line the base with baking parchment. 2 Tip half the butter, half the treacle, the vanilla, 75g of the sugar and the cream into a pan set over a medium heat. Cook for 4-5 mins, stirring, until the sugar dissolves. Turn up the heat, bubble for 3…

Cookery writer Shivi Ramoutar has writen two cookbooks, Caribbean Modern: Recipes from the Rum Islands and The Ice Kitchen. She’s a regular on BBC One’s Saturday Kitchen. @shiviramoutar Pea & mint fishcakes MAKES 6-8 PREP 20 mins plus 1 hr chilling COOK 25 mins EASY * 500g meaty white fish (cod or haddock work well) 2 tbsp vegetable oil, plus a drizzle 350g potatoes, boiled and mashed 1 spring onion, finely chopped 1 egg 1-2 tbsp breadcrumbs (optional) green salad, tartare sauce and lemon wedges, to serve For the pea & mint pesto 100g peas small bunch of mint, leaves picked 25g pine nuts ½ lemon, juiced 3 tbsp extra virgin olive oil ½ garlic clove, crushed 25g parmesan, grated For the crumb coating 10 tbsp flour, seasoned 2 eggs,…

Vegan pumpkin soup SERVES 6 PREP 25 mins COOK 40 mins EASY V * Heat the oven to 200C/180C fan/gas 6. Peel, deseed and cut 1 medium pumpkin or squash into 3cm chunks. Toss on a baking tray with1/ 2 tbsp rapeseed oil and1/ 2 tsp allspice. Season. Roast for 30 mins. Meanwhile, toast 3 tbsp coconut flakes and 3 tbsp pumpkin seeds in a dry frying pan. Leave to cool, then mix with 1 chopped red chilli, a handful of chopped coriander and the zest of 1 lime. Heat1/2 tbsp rapeseed oil in a large pan, and fry 1 large chopped onion for 5 mins until tender but not golden. Add 1 tbsp grated ginger and 2 crushed garlic cloves. Fry for 1 min more, then add 1 litre…

Caramel crunch rocky road There are a few rules where rocky road is concerned; it must be chewy, crunchy and gooey, and, of course, contain lots of chocolate. This recipe has all of that and layers, too. Gooey chocolate-caramel sweets and melted chocolate are mixed with breadsticks for a super-crispy crunch, and layered with salted pistachios, and sweet white chocolate along with chopped apricots and berries. MAKES 12 squares PREP 30 mins plus cooling and 3 hrs 30 mins chilling COOK 2 mins EASY V 50g unsalted butter, plus extra for the tin 8 x 52g caramel-filled chocolates, ideally with biscuit pieces 150g dark chocolate, chopped, or use dark chocolate chips 45g golden syrup 70g breadsticks, roughly broken 150g shelled pistachios, roughly chopped For the white chocolate layer 150g white…

Wine expert Henry Jeffreys, along with the BBC Good Food team, selects all of the wines on offer to BBC Good Food readers. 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 book, The Home Bar (£25, Jacqui Small), is out now. Henry’s tasting notes and recipe pairings for other wines can be found at: bbcgoodfood.com/ wine-club Tarantella Merlot Wine type Puglian Merlot Characteristics Plummy fruit with aromatic spices Try it with Pizza pie (p72). There’s enough bittersweet fruit to stand up to cooked tomatoes and cheese – perfect for pizza nights. Un Vent de Folie Grenache Wine type French Grenache with Syrah and Carignan Characteristics…

Jalebi MAKES 30-40 PREP 5 mins COOK 30 mins EASY V 1 litre vegetable oil, for deep-frying flaked almonds or finely chopped pistachios, to serve For the syrup 200g caster sugar small pinch of saffron ¼ tsp green cardamom powder, or use regular ground cardamom 1 tsp lemon juice For the batter 125g plain flour 2 tbsp cornflour ½ tsp lemon juice 2 tsp natural yogurt ½ tsp turmeric, or a few drops of natural yellow food colouring 1 tbsp ghee ¼ tsp baking powder ¼ tsp bicarbonate of soda 1 First, make the syrup. Put the sugar and 100ml water in a pan set over a medium heat. When the sugar has dissolved, add the saffron and bring to the boil. Continue to boil for 5-6 mins until thickened…

THE BASE For four generous servings, you need 300g risotto rice to about 11/2 litres of stock. The amount of liquid may differ slightly according to how quickly it cooks, but if you heat 11/2 litres, you will always have enough. Generally, a chopped onion is cooked before the rice is added to the pan, the stock is added in increments and the risotto is stirred to release the starch from the rice that thickens the liquid to make it creamy. Risottos can be vegan but are generally finished with parmesan. THE RIGHT RICE For a creamy risotto, use semi-round risotto rice, as it absorbs liquid and flavour and releases starch far better than other long-grain rice. It’s usually pale, stubby and smooth. Some recipes might specify a type of…

1 You don’t need lots of knives in your kitchen arsenal. A medium chef’s knife, a small paring knife, a serrated knife and a flexible knife, like a fish-filleting knife, will cover every job, savoury and sweet. 2 Bay leaves are underrated and underused. Most savoury dishes I cook involve them. Bay, garlic and thyme are my holy trinity for adding flavour. 3 To take your pasta to the next level, boil it as normal, while frying some garlic and herbs with olive oil in a pan. When the pasta is a few minutes off, add the pasta and some pasta water to the oil. Finish cooking in the herby oil before adding a sauce. 4 A great tomato sauce is the base to so many vegetarian dishes. I start…

Yotam Ottolenghi changed the food industry in the UK. After training to be a philosopher, he radically swapped direction at the age of 28, and has since revolutionised the way we eat. He’s made three TV series, opened six cafés, written eight books, won 14 major awards, and his last two books sold over three-million copies between them. He chatted to me about his passion, mission, and his inspiring test kitchen researcher, Ixta Belfrage, with whom he’s written his latest cookbook, Flavour. E: Thanks to the recipe you’ve given us [on page 118], I’ve made paneer for the first time. Why did you choose this dish? Y: It reminds me of an Indian version of melanzane parmigiana, but with paneer instead of parmesan and mozzarella, dhal instead of tomato sauce,…

Scotch bonnet chillies ‘A fundamental ingredient. Use them whole in soups or rice dishes to get that balanced, aromatic flavour, or chopped in curries and stews for more heat.’ Pimento seeds ‘An important part of jerk marinade. You use pimento ground or whole, say in rice & peas. Pimento seeds (also known as Jamaican allspice) have a smoky, spicy, cinnamon-like flavour with a kick.’ Coconut milk ‘This is important in Caribbean cooking for making fritters, curries, and rice & peas. That coconut curry combination is out of this world. In Jamaica, they make coconut milk from scratch by grating the white flesh, then adding water and squeezing it out.’ Fresh thyme ‘It grows well in Jamaica and is used fresh in a number of dishes. It’s great for marinating meat.’…

Buffalo cauliflower SERVES 4-6 (as a starter) PREP 5 mins COOK 35 mins EASY V 1 tbsp sweet smoked paprika ½ tbsp ground cumin 1 tsp garlic powder 100g plain flour 200ml buttermilk or kefir 1 head of cauliflower (500g), broken into florets 80g hot sauce 1½ tbsp maple syrup 1 tbsp butter celery sticks, to serve For the ranch dip 100g Greek yogurt 3 tbsp mayonnaise 2 tbsp chopped chives 1-2 tbsp milk 1 Heat the oven to 220C/200Cfan/gas 7 and line a baking tray with baking parchment. Mix together the paprika, cumin, garlic powder, flour and 1/2 tsp salt in a large bowl. Make a well in the centre and whisk in the buttermilk. Tip in the cauliflower and toss to coat. Spread out the cauliflower on the…

Nadiya Hussain The Bake Off favourite returns with her new book, Nadiya Bakes, which she shares a preview of with us. Try her versions of classic treats on page 76. Ottolenghi The Israeli-British chef and restaurateur talks to Emma Freud about his clever approach to cooking vegetables on page 115. Lopè Ariyo Food blogger Lopè shares a menu of contemporary African dishes on page 44, ideal for enjoying in front of a film on a relaxed Friday night. Tom Kerridge Be inspired by Tom’s irresistible fusion recipes, like pizza pie and tandoori roast guinea fowl. Find them, and more, in his feature on page 70.…

WHAT WE’RE EATING The new comfort food We look at seriously satisfying dishes you need to try – from curry and congee to modern twists on classics from some of the UK’s top chefs 5 comfort foods you should try now... Here are just a few of the dishes that inspired us from Riaz Phillips’ charity e-cookbook, Community Comfort. Turn to page 23 for more warming recipe ideas 1 MAURITIAN MUTTON CURRY MasterChef 2012 winner, cookbook author and restaurateur Shelina Permalloo shares her family’s mutton curry recipe, a version of which can be tried at her Southampton restaurant Lakaz Maman Mauritian Street Kitchen. In Community Comfort, Shelina describes mutton as ‘a wonderfully rich meat that can handle a lot of spices and chilli really well’. What could be more comforting…

Mamma Makes is an e-cookbook created by TV producer Fozia Nasir to share and celebrate multicultural recipes and stories from Britain’s migrant mothers and grandmothers, as well as to help raise money for NHS key workers through the charity One Million Meals (onemillionmeals.uk). Fozia explains, ‘As someone who comes from a family of Filipino nurses on my mum’s side and was surrounded by the aromas of her pantry growing up, I wanted to create something that felt celebratory of the rich food heritage that Britain’s maternal migrant community has brought to the UK. It brings something joyous at a time of uncertainty.’ The cookbook features over 50 recipes from chefs, home cooks and food influencers of the black and minority ethnic communities in the UK, along with the stories of…

Maftoul is a traditional Palestinian grain made from bulgur and wholemeal flour. It’s prepared (traditionally by women in Palestine using an age-old technique passed down by generations) of cracking, hand-rolling and drying the wheat in the sun. In fact, the word maftoul means ‘hand-rolled’. This results in fairly large, unevenly sized grains, a bit like giant couscous in size, but with a much firmer texture and a nuttier taste. This means maftoul is not just great in salads but also risottos, stews, tagines and pilafs as it holds it shape and retains bite. Available from zaytoun.org and souschef.co.uk.…

Study with BBC Good Food experts Barney and Cassie to grow your skills and culinary knowledge. The live virtual classes include pre-recorded video lectures, guides, and a community area where you can chat to your peers and share tips and advice. It’s a step up from simply following recipes – with our online masterclasses, you can get creative with others online while being coached by the pros. Choose Essential Cooking Skills with Cassie Best to learn knife skills, make spice mixes, cook fish and seafood, and improve your bakes. In Make Sourdough at Home with Barney Desmazery master the sourdough basics in your own kitchen. Or, take both courses! Book now for your place in the virtual kitchen learningwithexperts.com/gfcollection1 TERMS & CONDITIONS Our site, learningwithexperts.com, is owned and operated by…

Australian Food by Bill Granger (£20, Murdoch Publishing, 15 October) When Australian food writer and restaurateur Bill Granger opened his first restaurant in Sydney in the early 90s, people flocked there to enjoy his legendary brunch dishes. Since then, Bill has opened several Granger & Co restaurants in London. His new cookbook features some of his best-selling brunch dishes, including the iconic ricotta hotcakes with honeycomb butter & banana. Must try recipe: Pineapple lamingtons Clodagh’s Weeknight Kitchen by Clodagh McKenna (£20, Octopus Publishing, 29 October) Stuck in a rut with your midweek meals? Irish chef Clodagh McKenna’s latest cookbook has simple, everyday recipes to liven up weeknight dinners, such as Thai curry noodles and margherita risotto. It’s split into quick fixes (ready in 30 mins or…

Smoky cod, broccoli & orzo bake SERVES 2 PREP 10 mins COOK 20 mins EASY £3.93 per serving 1/2 tbsp olive oil, plus a drizzle 1 onion, chopped 1 tsp smoked paprika, plus a pinch 1/2-1 tbsp chipotle paste 200g long-stem broccoli 400ml hot vegetable stock 150g orzo ½ small bunch dill, chopped ½ small bunch parsley, chopped 50g frozen peas 2 sustainable skinless cod fillets 4 tbsp fat-free yogurt 1 Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a deep ovenproof frying pan, and fry the onion for 5 mins until tender. Add the paprika, chipotle paste, broccoli and stock. Stir in the orzo, and transfer to the oven for 10 mins. 2 Stir in half the herbs and the peas, and nestle the fish…

Lopè Ariyo won the HarperCollins and Redmagazine African food writing competition in 2016, and published her first book, Hibiscus, in 2017. She shares contemporary African recipes on her blog, lopeariyo.com. @lopeariyo Fried coconut rice In Nigeria Celebrate , fried coconut West African rice is saved for special occasions, and usually flavours contains w beef h liver r ti or - prawns, but an I prefer food it with writer mushrooms ger . The rest of the veg in this p recipe è Ariy can also ’s fuss be swapped -free for rec whatever pes you prefer. SERVES 4-6 PREP 15 mins COOK 30 mins EASY 400ml can coconut milk ½ tsp dried thyme 2 bay leaves 1 chicken stock cube 370g long-grain or basmati rice 1 tbsp groundnut or coconut…

Cantonese char siu SERVES 3 PREP 5 mins plus 5 hrs marinating COOK 30 mins EASY 3 pork shoulder steaks (choose fattier steaks, if possible) cooked jasmine rice and steamed pak choi, to serve 1 spring onion, finely sliced, to serve For the marinade 2 tbsp hoisin sauce (you can also use oyster sauce, but you’ll need more honey as it’s less sweet) ½ cube red bean curd from a can, plus 3 tsp sauce from the can ½ tsp each light and dark soy sauce 1 tsp Shaohsing rice wine (Chinese cooking wine) 2 garlic cloves, finely grated 6 tbsp honey 1 First, make the marinade. Whisk the hoisin sauce, red bean curd (along with the sauce from the can), the soy sauces, rice wine, garlic and 3 tbsp…

“Arm them with a few simple recipes they can learn off by heart” IN THE KITCHEN Half-term cooking Keep the kids entertained and teach them skills that will last a lifetime. 3-6 year olds Even very young children can help with simple kitchen tasks. Get them washing veg, mashing potatoes or avocados, cutting herbs in a small cup with safety scissors, or mixing ingredients in a bowl. Why not try making homemade pizzas together? They can help squash and stretch the dough, then decorate with their favourite toppings, making funny faces or patterns. For a quicker version, use wraps, pitta bread, crumpets or mini naans as the base. 7-10 year olds As their dexterity and confidence develops, children can take on more challenging tasks in the kitchen. Ask them to…

Chicken, leek & blue cheese pilaf SERVES 2 PREP 10 mins COOK 35 mins EASY 75g brown basmati rice 2 tsp vegetable bouillon powder 1 bay leaf 1 tsp rapeseed oil 2 skinless chicken breast fillets (about 300g), chopped 1 leek (about 190g), thinly sliced 2 courgettes (about 215g), thinly sliced 160g frozen peas 4 walnut halves, broken 25g gorgonzola, chopped 1 Tip the rice into a large pan with 600ml water, the bouillon powder and bay. Cover, bring to the boil, then reduce the heat and simmer for 20 mins. When the rice has been cooking for 10 mins, heat the oil in a large frying pan or wok, and stir-fry the chicken for a couple of minutes over a medium-high heat until just cooked. Remove from the pan,…

Quince paste This is a great recipe from food writer and stylist Mary Cadogan. The smart thing about it is, you can reserve the leftover liquid from cooking the quince, and use it to make some quince jelly. MAKES about 1.7kg PREP 45 mins plus at least 4 hrs draining and overnight chilling COOK 2 hrs 10 mins-2 hrs 25 mins MORE EFFORT V 2kg quinces, peeled, cored and roughly chopped 1 lemon, zest peeled into strips using a vegetable peeler, juiced about 1½ kg preserving sugar 1 Put the quinces, lemon zest and juice in a large, heavy-based pan with enough water to cover the fruit. Bring to the boil, then reduce the heat to a simmer and cook for about 1 hr, or until the quinces are very…

HOW TO prepare squash Learn to peel and deseed this tricky veg easily and safely 1 Hold the squash steady on a chopping board so it’s secure, then cut it in half crosswise, where the bulbous end starts. 2 Pick up the squash and use a vegetable peeler to remove the skin, as you would a potato. 3 Split the bulbous end in half lengthways and scoop out the seeds using a spoon. It can now be sliced or chopped. For the full guide, go to bbcgoodfood.com. Watch Barney’s videos at bbcgoodfood.com/video We love to see what you’re making, too: share your recipes on our BBC Good Food Together Facebook page and on Instagram THIS MONTH Bake next level chicken pie, p102 Master the art of risotto,…

Choose quality cheese from sustainable suppliers, eat modest portions, store it well and make sure to use every bit of it – including the rind 1 KEEP IT WELL Many fridge designs have a little shelf in the door labelled ‘cheese’ or ‘dairy’. Don’t be fooled, says Jason Hinds, director at Neal’s Yard Dairy. ‘Fridges are very dry environments.’ If you’re buying cheese in a packet, then where you store it in the fridge makes no difference; but a quality cheese will suffer if not looked after properly. The best place to put it is in the bottom drawer of the fridge, which is less open and therefore less exposed to cold, dry air, while not being sealed off entirely. ‘If it’s in the same drawer as your lettuce, there…