Innholdsfortegnelse for February 2021 i Good Food

Optimism, togetherness and cooking will get us through the next few weeks. This is the time to enjoy the food you love: comforting family favourites, easy bakes, pancakes (p48) and weekend roasts (p102). Keep small hands and minds occupied in the kitchen making ever-popular pizza, burgers and rocky road, all given a plant-based twist by CBBC’s Omari McQueen (p55). Challenge yourself to learn something new, too. Our vegetable gyoza recipe is fun to master (p100), and new online masterclasses will keep you busy (find out more on page 54). But, take some time out, too, and be as kind to yourself as you are to others. Make life easier with batch-cooking (p23), one-pots (p38), and storecupboard pastas that take little effort to put together, but feel like a treat. Finally,…

your letters I only hope that everyone will take note of Joanna Blythman’s article, ‘My charter for a brighter food future’ (Jan), and put it into practice. Me and my husband plan our meals and shop according to our needs. We have a very good local butcher, fishmonger and farm shop, and we bulk-buy meat and fish for the freezer. We keep a list of our freezer food, which includes any meals prepared in advance, and, where possible, buy fruit and veg according to the season – this is easy from our farm shop, as the majority of veg is grown on the farm. All our veg peelings go into the compost bin, and if we have any surplus veg, our dog has a veggie treat. Of course, for us,…

Where it comes from The majority (around 70%) of the world’s maple syrup comes from Canada, most often from Quebec. How it’s made Did you know maple syrup has a season? Between February and April, farmers extract the sugary sap from maple trees, which is then heated to evaporate off any water, resulting in a syrup. Cost and definition A massive 40 gallons (150 litres) of maple sap is needed to make just one gallon (3.8 litres) of syrup, which is why pure maple syrup is expensive. Always check the label to see what you’re getting as many of the cheaper options are only ‘mapleflavoured’, so made using cheaper sugar syrups with just a small amount of real maple syrup added.…

Chow mein The name means ‘stir-fried noodles’, and this egg noodle dish is as popular in the West as it is in southern China. You can add almost any ingredient, such as meat, fish, poultry or your favourite veg. SERVES 4 PREP 10 mins plus marinating COOK 20 mins EASY 225g dried or fresh egg noodles 1 tbsp sesame oil, plus 1 tsp 100g boneless, skinless chicken breasts, cut into thin lengths 21/2 tbsp groundnut oil 2 garlic cloves, finely chopped 50g mangetout, finely shredded 50g parma ham or cooked ham, finely shredded 2 tsp each light and dark soy sauce 1 tbsp Shaoxing rice wine 1/2 tsp freshly ground white pepper 1/2 tsp golden caster sugar 2 spring onions, finely chopped For the marinade 2 tsp light soy sauce…

A recent survey by cake specialists Jack & Beyond (jackandbeyond.com) revealed that 71% of people asked voted cheesy pasta as their favourite comfort food. This was followed by pizza 68%, roast dinner 67%, curry 65%, cheese toasties 62% and Chinese sweet & sour chicken 59%. We wanted to know what our readers thought, so we took to the BBC Good Food Together Facebook group to ask, ‘what’s your best comfort food of all time?’ Rebecca Greatrex Roast chicken with all the trimmings. Donna Keerns McBain Baked gooey camembert with a huge baguette stick. Hilary Gough Chilli on a crispy jacket potato, pan haggerty or homemade bacon soup and crusty bread. Gemma Polatajko Syrup sponge with custard. Sandra Ferguson Homemade fish pie! Liz Lee Steak and kidney suet pudding, chips, mushy…

One-pot prawn & lentil curry The base of this curry is everything I want in February: cheap, easy and really versatile. I was inspired by the structure of Indian restaurant cooking. From my understanding, the chefs prepare the deeply flavoured base sauces ahead, then these are added to whatever meat or fish you order. That’s what I’ve done here – you make a batch of the base, then defrost a portion and cook some prawns, chicken or vegetables in it. Or, simply enjoy it as a tomato-based dhal. Barney Desmazery SERVES 4 PREP 30 mins COOK 1 hr 15 mins EASY * 100g dried red lentils 3 tbsp sunflower oil 1 large onion, finely chopped 6 garlic cloves, chopped or grated thumb-sized piece of ginger, peeled and chopped or grated…

liberty ‘Fluffy American-style pancakes are my favourite type of pancake, but I also can never resist those melty cheese-and-ham-stuffed crêpes you get at street-food markets. This got me thinking: what if American-style pancakes could be stuffed with cheese? Win, win! These delicious pancakes have an oozing brie and cheddar centre, and are served with optional crispy bacon instead of ham. They’re the best of both worlds, and sure to be a winner with cheese-lovers – the gooey cheese-pull you get when you break into them is bound to get you lots of social media attention, too.’ Liberty Mendez, recipe developer barney ‘Pancake Day often falls during February half-term, and this pancake cake was born when trying to keep my kids busy on a wet, windy Tuesday a few years back.…

FROM THIS ISSUE Boston baked bean pie Spoon any leftover Boston baked beans from p30 into a pie dish. Brush the rim of the dish with some beaten egg, and top with a sheet of shop-bought puff pastry. Bake at 220C/200C fan/gas 7 for 35 mins, or until golden brown. Or, if you have some mash, spoon the mash over the beans, sprinkle with some grated cheddar and bake at the same temperature for 25-30 mins. Serve with green veg. Falafel buddha bowl Toss together a colourful salad bowl with some cold, leftover falafel from p26, salad leaves, sliced radishes, shredded carrots, cooked beetroots, hummus, nuts and seeds. Buttered cumin cabbage Use the other half of the cabbage from the recipe on p72 in a simple side dish. Melt a…

NUTRITION A vegan diet for the whole family Is it safe to bring your child up as vegan? Dietitian Emer Delaney explains what you need to know The short answer is yes, with the right planning and knowledge, a child can get everything they need following a vegan diet. The biggest concern in early childhood is nutritional inadequacy. Parents need to be well informed, or there’s a risk some nutrients might fall short, such as vitamin D, calcium, iron, omega-3 fatty acids and vitamin B12. • Vitamin D This is found in a very limited variety of foods, the best source being sunlight absorbed by the skin. Dietary sources for vegans include fortified plant-based milk, spreads and cereals. The Department of Health recommends that all children aged between 1-4 years…

1 Prawn & salmon burgers with spicy mayo SERVES 4 PREP 15 mins COOK 10 mins EASY Briefly blitz 90g raw prawns, peeled, 2 skinless salmon fillets, 3 roughly chopped spring onions, the zest of 1 lemon and 1/2 small bunch of coriander in a food processor until it forms a coarse paste. Tip into a bowl, stir in another 90g raw prawns, peeled and roughly chopped, and another 2 skinless salmon fillets, cut into small chunks. Season well and shape into four burgers. Chill for 10 mins. Mix 60g mayonnaise with 4 tbsp chilli sauce, season and add some lemon juice to taste. Toss 2 shredded Little Gem lettuces with 1 cucumber, peeled into ribbons, then dress with a little lemon juice and 1 tsp olive oil. Set…

Having grown up in his family’s Cantonese restaurant, Kwoklyn is now a chef and BBC Radio Leicester regular, and has published three Chinese Takeaway cookbooks. His latest, Chinese Takeaway in 5, is out now. @kwoklynwan Honey-glazed chilli wings Sweet and spicy, sticky and juicy; it’s going to get messy, but what’s not to love about these wings? Forget the popcorn, these are the perfect movie night nibbles. SERVES 4 PREP 5 mins plus 2 hrs marinating COOK 1 hr EASY 500g chicken wings 8 tbsp sweet chilli sauce 4 tbsp runny honey 1 tbsp dark soy sauce 2 tbsp light soy sauce 2 tbsp vegetable oil 1 tbsp toasted sesame seeds 1 Put all of the ingredients except the toasted sesame seeds in a large bowl. Use your hands to…

Swede isn’t the most beautiful of vegetables, nor is it the most popular. It’s often disguised by other veg, either mashed with potatoes or roasted with other root vegetables. But, I think there’s something really delicious about swede, and luckily for me, I’m regularly left with one in my veg box. It has a nice bite when cooked, and pairs well with dark meats and rich, buttery slow-cooked or minced lamb, or cream sauces, as in a gratin. My favourite way to use swede is to cook it with onions and celery, then whizz the veg with cream to make a soup, as I’ve done on page 95. It holds itself well in a soup as the star, and it pairs beautifully with curried spices. You can finish it with…

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. Boscwood Petit Verdot Wine type Shiraz Characteristics A smooth red with velvety black fruits Try it with Tom Kerridge’s beef fillet & Marmite mash, p72 La Multa Viñas Viejas Wine type Tempranillo Characteristics A bold red with black fruits, wild herbs and spice Try it with Chorizo & purple sprouting broccoli carbonara, p89 Henry’s tasting notes and recipe pairings for other wines can be…

It’s all about the rice Use decent risotto rice – aborio or carnaroli are both widely available, characterised by grains that are small and fat with a pearl-like colour. The better the quality, the better the balance of starch you’ll have to give your risotto a creamy texture. Have a good base Make sure the base of your risotto is perfect before you go any further. Chop your onion as finely as possible, then sweat it in a good quality light, olive oil and a pinch of salt over a very low heat for 15-20 mins, or until softened and translucent. A crunchy, half-raw onion will spoil the risotto. Fry the rice Add the rice to the base and fry for 2-3 mins to crack the grains and help it…

What’s the best type of yeast to use?  I’m no scientist, but yeast is yeast whether it’s fresh or dried, and as long as it’s used properly, it will give you the same results. The insistence on using fresh yeast, which is hard to find and doesn’t keep for long, just makes bread-making more exclusive and mysterious. I use dried, instant or fast-action yeast. If you have a recipe that uses fresh yeast over dried or instant, you can adapt it – use half the amount of dried yeast to fresh. Should I knead or slap-and-fold my dough?  It doesn’t matter. With both techniques you’re doing the same thing, which is stretching the gluten to make the dough more elastic. It really depends how wet your dough is – a…

“Wecando ourbitby recycling andby supporting sustainable businesses” Christina Rasmussen is a yoga-practising, nature-loving millennial whose Instagram feed is filled with pictures of birds – and wine tanks and vineyards. In 2020, she launched a new venture, Littlewine (littlewine.co). Part digital magazine and slick information resource, part wine shop, Littlewine’s focus is on low-intervention, organic and biodynamic wine. For Christina, promoting growers who look after the planet is as much of a creed as drinking good wine. Not all wine businesses have such purity of purpose, but more and more are putting green credentials high on the agenda. To be fair, wine producers were early adopters; as gardeners of vines, they are acutely aware of climate change and man’s impact on the biosphere. In South Africa and New Zealand, they embarked…

Palm oil ‘Nigerians finish dishes with palm oil as you would a really good olive oil. The cheap oil you get in the West has no nutrients. But in Nigeria, palm oil is revered. It’s used as food but also in prayer and naming ceremonies.’ Chillies ‘People may disagree, depending on where they come from. But in Western Nigeria we love chillies, like the miango and anambra, which is almost like a proper scotch bonnet with fruity heat.’ Grains of selim and indigenous spices ‘Certain dishes must have that native flavour that requires selim, calabash nutmeg or aidan fruit – a seed pod you cut in half to flavour dishes or use powdered.’ Ogiri ‘A kind of African miso, made from fermented sesame or egusi seeds [dried melon or squash…

Harumi Kurihara Learn to make simple Japanese dishes, like ginger pork and pickled cucumber, at home with the help of cookery writer Harumi’s recipes on page 96. Barney Desmazery Our skills & shows editor has plenty to keep you busy in the kitchen, from freezable veg gyoza (p100) to next level fish & chips (p124). Omari McQueen At just 12, Omari has become a sensation, with a hit vegan cookery show on CBBC. Find plant-based dishes from his Best Bites Cookbook on page 55. Adejoké Bakare Brixton restaurateur Adejoké shares her Nigerian miyan gyada recipe, a comforting mutton peanut butter soup (see page 142).…

Nudie Snacks toasted coconut chips (35g), £1.29, ASDA These sweet and slightly salty coconut chips are incredibly moreish – they make a great on-the-go snack or try them sprinkled over porridge. New York Bakery Co. Loaded Everything bagels (pack of 5), £1.50, Waitrose & Partners These soft and chewy NYstyle bagels are flavoured with roasted onion and garlic, and studded with poppy and sesame seeds – great for taking sarnies to the next level. Farrington’s Mellow Yellow chilli oil (250ml), £2.95, Waitrose & Partners Love your food with a spicy kick? This cold-pressed rapeseed oil infused with chilli flakes is great for drizzling over pizza, pasta, stir-fries, meat and fish or adding heat to salad dressings. Russel & Atwell creamy milk chocolates (90g), £6.50,…

SPARKLING MEAD Van Hunks sparkling mead Fancy a fizz with a difference? This South African sparkling mead is a unique alternative to sparkling wine. Although made with just honey, yeast and water, it’s not as sweet as you’d expect, thanks to Van Hunks’ process for fermenting the honey, which results in a dry base mead. This means the finished product is surprisingly reminiscent of a fino sherry but with a nice honey aroma and the sparkle of a good champagne. If you prefer something a little sweeter, try the rosé variety, fermented with hibiscus for a more berry-like flavour. 12% ABV, £25 (75cl), vanhunksdrinks.com BEER Marston’s Horninglow No.3 Following on from the success of the historic Burton brewery’s No.1 and 2 special-edition beers comes this double dry-hopped IPA, brewed in…

MasterChef John Torode and Gregg Wallace return this month with a fresh batch of talented home cooks for a 17th series of the BBC’s most popular cookery contest. Filming during lockdown adds an additional challenge for the keen contestants. Watch on BBC One or catch up on BBC iPlayer. Saturday Kitchen Chinese New Year with Ken Hom and Ching-He Huang is a Saturday Kitchen tradition, but due to travel restrictions this year, Ken will celebrate remotely from his home in France as Ching-He Huang cooks live with Matt Tebbutt on Saturday 13 February. On BBC One and BBC iPlayer. RADIO HIGHLIGHT An Invitation to Indian Cooking Madhur Jaff introduced Indian rey cooking to British and American audiences in the 70s through her TV series and groundbreaking cookbook. Follow…

Barney Desmazery, skills & shows editor Barney is the longest standing member of the cookery team, and has written, developed and tested many of the recipes you’ll find across all Good Food platforms. Barney is our resident sourdough expert, developing recipes from a beginner-level white sourdough through to pizza bases and sourdough cinnamon buns. He also runs a micro-bakery from his own kitchen, turning out loaves weekly. ‘I honestly think there’s no finer piece of kitchen magic than taking three of the most basic ingredients, flour, water and salt, and turning them into a beautiful loaf of bread. There’s something unique to baking your own sourdough. No two loaves are ever exactly the same and you’re constantly learning, which keeps your interest sparked.’ Barney also hosts our very popular Success…

Shakshuka with preserved lemons & feta Great for supper as well as brunch, shakshuka is a saviour of a one-pot. Don’t be alarmed at the amount of olive oil here; it brings a fruity richness that’s offset by the salty acidity in the preserved lemons. Still, tomatoes are the star of the show, so do buy the best canned variety you can afford, or use fresh ones in summer. Green peppers can be easily swapped for red, but I enjoy the savouriness that green bring to this dish, balancing the sweet vegetables. SERVES 4 PREP 15 mins COOK 45 mins EASY V 125ml extra virgin olive oil 2 onions, peeled and finely sliced 1 red pepper, thinly sliced 1 green pepper, thinly sliced 4 garlic cloves, finely grated 1 tsp…

Flipping perfect pancakes with Judge Faultless pancakes are that much easier to make using a specifically designed pan Reach for the Judge Speciality Crepe Pan – with its superb Xylon Plus non-stick coating to ensure your pancakes don’t end up in the bin. It’s suited to every hob type. EXCLUSIVE PRICE – JUST £20 (RRP £25) INC P&P HOW TO ORDER Search product code ‘JA30’ at horwood.co.uk and add to your basket, then enter code BBCGFCREPE20 at the checkout. Offer valid from 21 January to 31 March 2021.…

1 Fluffy scones If a scone recipe calls for buttermilk, you can replace it with yogurt. Simply loosen the yogurt with 1 tbsp milk before using. 2 Meat marinade Mix the yogurt with ground turmeric, grated ginger and garlic, season well, and use as a marinade for chicken thighs. Yogurt tenderises the meat, allowing the flavours to penetrate. 3 Flatbreads or pizza bases Mix equal quantities of natural yogurt and self-raising flour with a pinch of salt to make the dough. Press or roll into a flat disc, then use as a pizza base. Or, cook for a few minutes on each side in a dry frying pan until puffed and browned, then brush with garlic butter and serve with a curry. 4 Smoothie lollies Blitz leftover…

DISCOVER 5 ways to activate your love hormone Sometimes called the ‘love’ hormone, oxytocin boosts feelings of contentment towards another person. Here’s how to get it flowing this Valentine’s Day Listen to music: Studies suggest it can help raise oxytocin levels. Share a meal: While eating certain foods can boost positive feelings, actually cooking and sharing a meal with someone is a great way to feel bonded. Have a cuddle: Physical intimacy, whether that be hugs, cuddles or hand-holding can boost oxytocin levels, whether with a partner, a friend or even a pet. Take vitamin D: This won’t in itself increase oxytocin, but it plays a central role in its activation and control within the body. Speak to your GP about vitamin D testing or supplementation, especially during the winter…

Cooking for two on Valentine’s Day gives you a chance to make a bit more of an effort, and seek out some special ingredients without breaking the bank. There’s a rhythm and calmness I love about cooking for two – you can spend more time on each job and show it more care and attention; it’s also the best time to recreate something you’ve eaten before, or try an idea you’ve had, because there’s less pressure and cost involved. Here are my favourite recipes for the occasion (though they’re just as delicious any time of year) – they’re mostly standalone main courses, but I’ve also given you a make-ahead dessert recipe. Enjoy! Tom x Tom Kerridge is a BBC presenter and chef-owner of The Hand and Flowers, The Coach and…

February is the last of the dark winter months before we move into spring. This time still requires comfort and satisfaction, and I’ve created three hearty recipes to see you through to warmer days – a creamy fish pie with a buttery pastry lid (p90), a pulse-packed winter salad (p92), and an indulgent pasta (opposite). Oranges are at their best now, and will be out of season by spring. During the cold months, they’re well-balanced and have sharp, juicy flavour. Two of my favourite types are navel and blood oranges – blood have marbled pink flesh, and slightly sharper acidity and more fragrant flavour than their common sister, while navel are tangy and tart, with a robust texture, making them a perfect partner to cured meats, smoked mackerel and mozzarella…

Harumi Kurihara is one of the best known cookery writers in Japan. She has written many cookbooks, has a quarterly magazine, Suteki Recipes (Lovely Recipes), and owns more than 60 shops and cafés in Japan. Easy pickled cucumber SERVES 4 PREP 5 mins plus 2-3 hrs marinating NO COOK EASY V 100ml soy sauce 100ml rice vinegar 4 tbsp caster sugar 6 mini cucumbers 1-2 red chillies, chopped 2.5cm piece of ginger 1 Combine the soy sauce, vinegar and sugar together in a bowl. 2 Trim the ends of the cucumbers and bash them with a rolling pin until they crack. Cut each cucumber into two or three pieces. 3 Put the cucumbers and chopped chillies into a reusable food bag or container and add the soy sauce mixture. Seal…

This episode our cookery writer and baking whizz Liberty Mendez shares a foolproof profiteroles recipe and gives her top tips for perfect choux pastry. LIBERTY’S TOP TIPS Ensure the choux mix is cool enough before you add the eggs, or the mixture will split. Before you pipe the profiteroles make sure the consistency of the dough is right. It should just about fall off your spoon. Add the egg gradually and remember, you don’t need to use all the egg. Your oven should be hot enough, around 220C, so invest in an oven thermometer. The sudden gush of heat is a big factor in making the profiteroles rise. Profiteroles freeze very well. Simply pipe the raw dough and put in the freezer on a baking tray, then once frozen, pop…

Sri Lanka is one of those bucket list destinations that has eluded me. In the heady days when holidays were a taken-for-granted part of our lives, many of my colleagues had visited the teardrop-shaped island at the bottom of India and raved about the people, the scenery, the beaches and, most of all, the food. This inspired me to take a course in Sri Lankan cookery (cooksrilankan.co.uk) and then to plan a family holiday to the country in 2019. It never happened. Terrorists struck; our holiday was cancelled. One day, maybe. Until then, I sate myself with cooking, and Peter Kuruvita’s Serendip cookbook is inspirational. Emotionally, it’s a tribute to Peter’s dad, Wickramapala, who had left home on an Indian motorcycle many years earlier to find his fortune in the…

Diabolo grenadine SERVES 1 (with leftover grenadine) PREP 10 mins COOK 5 mins EASY V For the grenadine (makes 150ml) 100ml pomegranate juice (not from concentrate) 100g granulated sugar drop of orange blossom water For the diabolo 30ml grenadine large handful of ice 150ml clear lemonade 1 mint sprig 1 Put the pomegranate juice and sugar in a pan set over a low heat. Stir until the sugar has dissolved. 2 Remove from the heat. Leave to cool. Add the orange blossom water, then pour into a sterilised bottle. Will keep for two weeks. 3 For the diabolo, pour 30ml of the grenadine into a tall glass, add the ice, and top up with the lemonade. Stir gently to combine, then garnish with a mint sprig. GOOD TO KNOW vegan…

When Davina McCall began working on TV over 20 years ago, she changed the game for female presenters. She’s professional and accomplished, but also honest, open, emotional, funny, authentic and relentlessly true to herself. Now in her 50s, she’s added a fitness business to her CV and written four cookbooks. E: You had a complicated childhood (her mother moved to France when Davina was three, so she was brought up in the UK by her gran, only seeing her mum in the holidays). What kind of food did you eat? D: My granny, Pippy, made lots of old-school home food. All the pies, roast everything, plus a smattering of 70s-style convenience food like canned ravioli and chicken noodle packet soup. My favourite was her boiled ham with parsley sauce and…

Biggest and best 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. Recipes for everyone 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. Tested and trusted All our recipes are all thoroughly tested…

During the lockdowns of 2020, Sam and his partner Shivali missed their leisurely strolls around food markets choosing cheeses. In fact, covid-19 had forced British artisan cheesemakers to pour thousands of litres of milk away, putting many in the industry under threat. Meanwhile, food banks were under pressure. The Trussell Trust, the UK’s biggest food bank network, reported an 89% increase in demand, while the Independent Food Aid Network recorded a 175% jump. At the same time, donations fell, and food banks were forced to function with minimal volunteers. Sam, a recruitment consultant, and journalist Shivali decided to do their bit to help by creating The Cheese Collective (thecheesecollective.co.uk). ‘In the pandemic, cheesemakers – who usually sold their products at events, markets and specialist cheese shops – had to give…

Fiasconaro almond cream (180g), £7.99, souschef.co.uk This sweet almond cream is seriously addictive. Try warming it slightly and drizzling over pancakes or wa›les or use to fill macarons, profiteroles and biscuits. The Little Bakehouse lemon curd with Abernethy butter (200g), £3.50, abernethybutter. com Smooth and buttery with a lovely lemon zing, dollop onto pancakes or swirl through cream. Droitwich Salted Caramel (200ml), £5, droitwichsalt.com A deep, rich caramel with a hefty but not overpowering hit of salt, this is perfect for pancakes, spooned over desserts or used in cakes, flapjacks and brownies.…

Craft whisky subscription box from £29.95 a month, craftwhiskyclub.com Buying for a whisky fan? With this subscription, they can sample different small-batch, artisan whiskies every two months. Burt’s Cheese mini gift set £25, burtscheese.co.uk Blue cheese lovers will go crazy for this gift set, which pairs creamy, earthy and nicely tangy Burt’s Blue with a sweet pear chutney and crisp sourdough crackers. Sous Chef monthly tasting box £27.50 a month, souschef.co.uk Treat the adventurous foodie in your life to a subscription from specialist online grocer Sous Chef. Each month they’ll receive a box of exciting ingredients, from San Marzano tomatoes to tonka beans. It’s truly the gift that keeps on giving! Tom Savano English Garden lychee martini (200ml) £12, tomsavano.com A combination of elderflower vodka, dry…

Star of the month Broke Vegan by Saskia Sidey (£12.99, Hamlyn) Food stylist and recipe developer Saskia Sidey’s cookbook breathes fresh new life into budget-friendly vegan cooking. It contains more than 100 plant-based recipes that won t break the bank, including breakfast and brunch ideas, speedy meals, batch-cooking recipes, crowd-pleasers and sweet treats. Expect clever ways with supermarket staples and plenty of veg, plus tips and tricks to make food go further. Must try recipe: Peanut butter millionaire’s shortbread The World Vegetarian: Mexico by Jane Mason (£20, Bloomsbury Absolute) a living in Mexico City, where she learned about the cuisine from its chefs and restaurateurs. corn tortillas and salsas to chilaquiles and tostadas. There are some clever veggie twists here, such as replacing pork with oyster…

Sweet potato balls In Taiwan, sweet potato balls are a popular night market snack. They’re made with sweet potato and tapioca starch, rolled into balls and deep-fried until golden brown. With a hollow centre, they’re crispy on the outside and chewy on the inside. MAKES 25 PREP 25 mins COOK 45 mins EASY V 175g sweet potato, peeled and roughly chopped (prepared weight) 35g caster sugar 125g tapioca starch vegetable oil, for deep-frying 1 Steam the sweet potato in a steamer over a medium heat for 15-20 mins until soft enough to insert a cutlery knife into. Mash the sweet potato using a potato masher or a fork until smooth. Add the sugar, tapioca starch and a good pinch of seasoning, then mix well with your hands. Gradually pour in…

Cabbage roll enchiladas Many people assume that red meat is unhealthy, but when eaten in moderation, it offers protein, iron and valuable B vitamins. SERVES 4 PREP 15 mins COOK 10 mins EASY 1 tsp olive or rapeseed oil 2 peppers, deseeded and finely chopped 500g 5% fat steak mince 2 tbsp smoked paprika, plus extra to serve 1 tbsp each ground cumin and coriander 400g chopped tomatoes 2 tbsp tomato purée 1 tbsp vegetable bouillon powder (ensure it is gluten-free if needed) 3 garlic cloves, finely grated 1 red chilli, deseeded and finely chopped, plus extra to serve 2 x 400g cans black beans, undrained 1 large sweetheart cabbage, leaves peeled away (you’ll need 12 leaves) 150g bio yogurt 25g finely grated mature cheddar handful of chopped coriander and…

If someone throws the word ‘oats’ at me I’ll immediately think of flapjacks and sigh. It’s not that I’m against healthy eating but I loathe flapjacks. They’re sensible yet oversweet and the oats get stuck in your teeth. Give me an apple any day. Whisper ‘porridge’ to me, though, and my shoulders relax. My eldest has it every morning so I usually come down the stairs to the smell of porridge filling the kitchen. It’s gently sweet and, of course, milky. Weetabix with cold milk – the preferred option of my other son – seems thin and chilly and inadequate in comparison, and now that I’m writing about porridge and, even though it’s mid-afternoon, I guarantee I will have a pan of it on the hob once I’ve finished writing…

Emma Crawforth is a qualified horticulturist, trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World. This month, she answers questions on seasonal leeks... LEEKS When are leeks ready to harvest? Leeks take a long time to mature – those sown in one winter or spring can be harvested the next. You can eat them as baby leeks in summer, but it means you’ll miss out in autumn and winter when fresh veg is hard to get. What time of year are they grown? Sow seeds inside in pots in January or February, and outdoors in a seedbed in March or April. They germinate at 7C, so an unheated greenhouse is ideal. Plant in their final position from mid-spring to late-summer, and let them…

Cheese scones Not only are these scones golden on the outside and fluffy in the middle, but the cheese and chive flavour combo is absolutely divine. Serve with butter and homemade chilli jam (see right) for the ultimate experience. MAKES 8 PREP 15 mins COOK 15 mins EASY V 340g gluten-free self-raising flour, plus extra for dusting 1 tsp gluten-free baking powder ¼ tsp xanthan gum 85g cold butter, cubed 200g extra mature cheddar, grated 2 tbsp finely chopped chives 1½ tbsp mustard powder 180ml milk 1 egg, beaten 1 Heat the oven to 220C/200C fan/ gas 7. Line a large baking tray with baking parchment and put in the oven to heat up. 2 Put the flour, baking powder and xanthan gum in a large mixing bowl. Add the…

“Your baking dish sits in a roasting tin filled with water halfway up its sides” A bain-marie is a hot water bath, used to regulate temperature for delicate cooking. On the hob, it’s most often used in recipes that require melting chocolate. This is where a heatproof bowl is sat over a pan of simmering water – but be careful that the base of the bowl doesn’t touch the water. The rising heat is diffused slightly, preventing the chocolate from splitting or burning. You can also use the bain-marie method in the oven. Here, your baking dish or tin sits in a large roasting tin filled with water that should come halfway up its sides. This approach is very useful for cooking baked cheesecake, preventing the edges from burning before…

Vinegar is used widely in Filipino cuisine as it preserves a lot of our foods, but it also adds a lot of the sour flavours to our cuisine. Back home in the Philippines, we would use vinegars such as coconut vinegar or sugar cane vinegar. These are made with local produce. Here in the UK, you could use a substitute like cider vinegar, or you could even use a Chinese rice vinegar, as a marinade or for cooking. Garlic is probably in 99% of our dishes because of the umami flavour it offers, but another ingredient is bagoong, which is quite unique. It’s a fermented shrimp paste, very similar to a Thai fish sauce. We use that to add a lot of depth and pungency to our dishes. It’s a…

1 WHAT IS YOUR IDEAL DRINK OR COCKTAIL FOR VALENTINE’S DAY? There’s nothing more refreshing, or sexy, than a scoop of passion fruit sorbet floating in a glass of cold champagne. It’s one of my favorite combinations, and a lovely way to start an evening of romance. 2 IN DRINKING FRENCH , YOU DESCRIBE CAFÉS AS THE ‘LIVING ROOMS OF PARIS’. HOW CAN THAT PARISIAN ATMOSPHERE BE BROUGHT INTO OUR OWN LIVING ROOMS? Some French apéritifs on your liquor shelf is a great way to bring the feel of a Paris café home. Some labels are very attractive, such as Cap Corse, Lillet, and Dolin vermouths. 3 WHAT CANAPÉS WOULD YOU PAIR WITH ROSÉ OR PINK CHAMPAGNE? In keeping with the pink theme, I’d serve fresh radishes with some leaves…