Innholdsfortegnelse for August 2021 i Good Food

Every dish tells a story, and Robert Ortiz’s beef estofado is a fascinating one. The Birmingham-based chef, who came to the UK from Peru, explains how his grandmother’s slow-cooked comforting stews, flavoured with fragrant herbs, influenced his own recipe. ‘My family worked in the fields, picking coffee, cane sugar, papaya and avocados, and in the early morning, my grandmother and I would take massive bowls of soup to them.’ Find his recipe on page 136. This issue, we’ve explored more recipes that put us in mind of sunny holidays, from Greece’s fluffy pitta and tzatziki to Spain’s smoked paprika-spiked salpicón de marisco, Mediterranean spatchcocked chicken, and Jamaica’s ackee & saltfish. We hope you enjoy making and sharing them all this summer. See you next issue, out 26 August. @bbcgoodfood New!…

You can get in touch with Tami through our social channels,  or email goodfoodmagazine@immediate.co.uk COOKING THE COVER Some of the fantastic efforts from readers who made our July issue’s cover-starring peach panna cotta trifle Star letter I love hearing your stories and feedback. This one from Gill Richards in Herefordshire caught my attention The article on the Sikh charity, Nishkam Swat, was inspiring (June). It struck a raw nerve in me as a local meal delivery service in an impoverished area near to me is being closed down. It’s brilliant work coming from this charity – they truly do serve others in times like these. SUBSCRIBE FOR EXCLUSIVE RECIPES Get access to exclusive recipes like this one – turn to p42 for details. Dina Ghali from Bath made our beetroot…

1 THE GLORIO US 12TH GET READY FOR GAME SEASON The 12 August is known as ‘the glorious 12th’, when, traditionally, game-hunting season begins – initially with grouse. Feathered and furred game is some of the most sustainable meat in the UK, but the meat industry was one of those hardest hit by lockdown restrictions as restaurants are a cornerstone of the trade. Game is also a great lean meat that’s low in cholesterol and high in protein, with the added advantage of being full of flavour. Although some people are put off by the strong taste of game, pheasant, partridge and guinea fowl are milder options. Find our game recipes at bbcgoodfood.com. 2 EATING OUTDOORS RESTOCK THE PICNIC BASKET Your picnicware may have had a lot of use over…

BBQ IT Wrap small beetroot bulbs tightly in foil and bake directly on the hot embers of a barbecue for 45mins-1 hr or until tender when a cutlery knife is inserted. Slice the beetroot and toss with olive oil, balsamic vinegar and goat’s cheese, and serve in a leafy salad. MAKE A RÖSTI Turn your beetroot into moreish, crispy fritters. Grate the raw bulbs, then fry with seasoned shallots and onions. Shape into patties and bake or fry until golden brown on both sides. Serve with poached eggs, smoked salmon or trout and soured cream for a Scandi-inspired brunch. BAKE IT IN A CAKE Beetroot pairs beautifully with rich chocolatey flavours. Try baking it into a brownie or chocolate cake. It adds a slightly savoury edge to balance the sweetness…

One of our Good Food Together members, Leigh Brannon, told us about Corry Shaw, who has been Leigh’s hero since she joined the Facebook group last year. ‘Corry is so positive, funny and down-to-earth,’ Leigh says. ‘She shares recipes, plus support and encouragement. She goes out of her way to send gifts to those who are struggling, even sending ingredients or books abroad, despite her own physical challenges.’ Corry gave up her career as a comedy producer after being diagnosed with progressive spinal and brain diseases, which make everyday tasks difficult. ‘I struggle with my mobility and dexterity now,’ Corry says. ‘It can make cooking a challenge and means I have a good supply of plasters in the kitchen!’ An avid cook, Corry has been a Good Food magazine subscriber…

If you’ve ever been to Mexico or an authentic Mexican restaurant, you’ll know how different the tortilla chips are from the ones you find in the crisps aisle at the supermarket. Blanco Niño is on a mission to bring authentic corn tortillas to our homes, having been producing them for Mexican restaurants such as Wahaca for several years from its base in County Tipperary, Ireland. When Blanco Niño founder Philip Martin travelled to Mexico in search of the key to making perfect tortillas, he found it – an ancient process called nixtamalisation that involves selecting the best non-GMO corn, then cooking and steeping it overnight before grinding it into masa (a corn dough) using hand-carved volcanic stones. While hot, the masa is shaped and baked into tortillas, which are cut…

This recipe embodies all the qualities I like in a chicken dish – sticky, savoury, spicy, crunchy and utterly delicious. It reminds me of Cantonese sticky chicken, but with  more oomph, and it can be recreated at home. Sticky harissa, sesame & pistachio chicken SERVES 3-4 PREP 5 mins COOK 10 mins EASY 500g boneless, skinless chicken breasts vegetable oil, for frying 1 tsp ground cinnamon 1 tsp garlic granules 3 tbsp clear honey 2 tbsp rose harissa 25g sesame seeds, toasted 50g pistachio nuts, roughly chopped 1 Lay the chicken flat on a chopping board and roughly chop into strips. 2 Heat a drizzle of oil in a large frying pan over a high heat, add the chicken and quickly toss in the oil. Cook until opaque all over…

Camper Van Cooking by Claire Thomson & Matt Williamson (£20, Quadrille Publishing) Chefs Claire and Matt have done camper van holidays with their three children for the past five years, and prove that cooking on the road doesn’t have to mean endless cans of beans. Instead, you can make dishes such as fish tandoori with mango raita & cucumber, then finish off with malt loaf toasted and stuffed with chocolate buttons. Whether you’re cooking on the go or not this summer, this book is a fabulous collection of family-friendly recipes that everyone will love. Must-try recipe: Pork & pineapple skewers From the veg patch by Kathy Slack (£25, Ebury) After suffering burnout, Kathy quit her job and turned to her garden and growing her own produce for solace. From that,…

your shopping list FRUIT & VEGETABLES 2 lemons 4 red onions 1/4 small cabbage 2 watermelon radishes or 6 small radishes 1 cucumber 2 large beetroots 4 white onions 6 celery sticks 6 garlic cloves 8 carrots 2 baby pak choi 300g long-stemmed broccoli 1 red pepper 1 large thumb-sized piece of ginger 4 spring onions 300g baby spinach HERBS & SPICES 1 small bunch of dill 1 small bunch of basil 1/2 small bunch of parsley 3/4 tsp chilli flakes 1 tbsp toasted sesame seeds 1 tsp ground cumin STORECUPBOARD 1 tbsp caster sugar 200g couscous 400g can mixed beans 400g wholemeal pasta 11/2 litres low-salt chicken stock 2 tbsp chipotle paste 2 x 400g cans chickpeas 4 tbsp teriyaki sauce 400g cooked brown rice 4 wholemeal pittas 2…

Blackberry picking is one of our favourite British summertime traditions, but there are a few things to consider when foraging: • Don’t pick blackberries by the side of a busy road – they’ll be coated in pollution and car fumes. • Avoid any brambles that are below knee-height, where dogs may have relieved themselves. • Take thick gardening gloves to prevent any thorny injuries. • A coat hanger can help you reach and pull down higher branches, which hold the juiciest berries. • Take only what you will eat, leaving a fair share for the birds and wild animals who may rely on the berries, as well as for other foragers.…

KIDS IN THE KITCHEN Tropical rocky road Pack these fruity bites for your next day out. You can use any dried fruit, nuts or biscuits you have in the cupboard. Dried pineapple and mango give them a lovely tropical twist. CUTS INTO 16 squares PREP 25 mins plus 2 hrs chilling COOK 5 mins EASY 100g butter 100g golden syrup 200g dark chocolate, chopped 100g milk chocolate, chopped 100g coconut Nice biscuits 80g dried banana chips 100g dried tropical fruit (we used mango and pineapple), roughly chopped 50g Brazil nuts, roughly chopped 50g mini marshmallows 50g desiccated coconut 1 ball of stem ginger, finely chopped 1 Line a 20 x 20cm baking tin with baking parchment. Put the butter, syrup, chocolate and a pinch of salt in a saucepan. Set…

HEALTH HACKS Does gut health affect our weight? Your gut bacteria affects a number of bodily processes, from digestion and immunity to mental wellbeing. Evidence suggests that gut bacteria may also have an impact on our weight. Not only do the bacteria in your gut affect digestion and energy storage, they also appear to influence when and how much you eat by producing important chemicals, which can make you feel full – all factors that contribute to a healthy weight. The health of this gut bacteria is heavily influenced by diet and nutrient availability, so eat nutritious wholefoods and prebiotic fibres to help support this system. For more, visit bbcgoodfood.com/ does-gut-health-affect-weight. DISCOVER HEMP SEEDS Seeds of the hemp plant, cannabis sativa, are incredibly nutritious HEALTH TREND Raspberry kefir overnight oats…

Emma Crawforth is a qualified horticulturist, trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World. Here, she shares her tips for growing your own veg. RUNNER BEANS When are runner beans ready? They’re best when the pods are around 15cm long and tender. They can grow to twice that length, but will become tough and stringy. Harvest twice a week (from three months after sowing) as this prolongs the pod production time. What time of year are they grown? Sow from mid-spring for harvests from midsummer to mid-autumn. Are there different varieties? Runner beans develop ‘strings’ down each side as they age, but some newer varieties are bred to be stringless, such as Galaxy. Dwarf varieties like Hestia suit smaller gardens or containers.…

Use a pestle and mortar to bash together ingredients for pesto, salsa verde, romesco and dressings. There is a level of control with a pestle and mortar that you don’t quite get with a food processor. As you bash away and the flavours develop, you can decide whether to go for a chunkier or smoother texture. Buy a good quality, heavy-duty pestle and mortar, if you can, that sits comfortably on your kitchen worktop – it will last a lifetime and is wonderful to use.…

I love barbecuing. When I was a stay-at-home dad to my three kids, I ran their primary school fire-ups and it was great fun, but I haven’t barbecued for years because we have limited outside space. So I initially dismissed Chasing Smoke until I flicked through and saw that every recipe comes with advice about how to achieve brilliant results in your oven. That’s great news, because everything in Sarit and Itamar’s new cookbook is right up my street. The couple met as chefs in Tel Aviv 18 years ago and moved to London. Their three much-raved-about restaurants – Honey & Co, Honey & Spice and Honey & Smoke – serve traditional Middle Eastern food. They are places I’ve always wanted to go – obviously difficult in recent times –…

I like garlic, I really do, but I think this country needs some education in how to use it. We have a tendency to overdo this aromatic bulb. Whether it’s garlic bread, hummus, aïoli, or guacamole, too often we’re served overpowering, mouth-mugging renditions. I have never encountered such belligerently garlicky dishes in any of the countries we associate with garlic production. The French classic, poulet aux 40 gousses d’ail – chicken roasted in a cocotte (a cast-iron or ceramic cooking pot) in the oven with no fewer than 40 unpeeled cloves – is mellow and rounded by the time it is cooked. Gazpacho served in Spain tastes more of tomatoes and sherry vinegar than garlic. In Palestine, the hummus I tasted daily was all about the chickpea and tahini flavours,…

Limes In Peru, the best limes for ceviche are from the Piura region, particularly Catacaos. They’re green-yellowish, thin-skinned and sharply acidic with a sweet kick. In October, when we run out, limes become extremely expensive. One kilo can cost US$10 – it’s terrible. Chillies Our chillies all play specific roles: dried and smoky ají panca, sun-dried ají mirasol, fresh yellow ají amarillo and spicy, citrussy ají limo. Rocoto peppers are so hot, we wear double gloves at Chakana to clean them! Papa seca The Andes famously has over 3,000 potato varieties. Papa seca are potatoes dried in very cold weather to preserve them. It’s said they can keep for years. Once rehydrated, they’re cooked with chicken or pork in carapulcra stew. Yuyo This seaweed is used a lot in Peru’s…

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.…

Pickle it Try making your own pickled beetroot. Cook the beetroot in boiling, salted water until tender, then slice and pack into sterilised jars with pickling liquid made using white wine vinegar, sugar and salt as a base. Add a few aromats, if you like, such as fennel seeds, chilli or dill. Turn it into a chutney To make your beetroot last even longer, make it into a chutney to serve with cold meats and cheese in winter and at Christmas. Beetroot holds itself really well in a chutney and develops its flavour over time. Find beetroot chutney recipes online at bbcgoodfood.com.…

LAURE KOMOE Laure is our video editor, working as part of a busy team to produce all of Good Food’s recipe videos, how-to clips and promos, only hitting pause every now and then to graze on patisserie classics that remind her of her native France. Laure collaborates with our designers to add graphics as well as cut together and package the videos for all our digital platforms. Among this summer’s most popular reels, you’ll find helpful guides on how to make pavlova and ice cream – without an ice cream machine – and mix a refreshing summer cup. We also review restaurant meal kits, gift hampers and chocolate subscriptions in our Unboxing series. To watch all these and more, visit bbc.co.uk/videos.…

non-alcoholic fizz Lyre’s Classico Not only is this a handy can to have in the fridge in case a guest is unexpectedly off the booze, it’s also great for taking to picnics or garden parties. An impressive, alcohol-free alternative to prosecco with good carbonation and delicate hints of apple and pear, it’s also beautifully dry, making it extremely drinkable. Serve on its own, well chilled, or use in spritz cocktails. £8.99 (4 x 250ml pack), lyres.co.uk Available at the end of August. tequila El Sueño Premium Tequila Silver An affordable tequila that’s smooth and fresh-tasting, El Sueno’s Premium Silver is sweet and floral on the nose, with peppery citrus notes. Evocative of green chillies and lime with a creamy finish, this is surprisingly easy to sip neat, chilled, or with a…

Saturday Kitchen Some of Saturday Kitchen’s favourite chefs join Matt Tebbutt in the studio this month, including Paul Ainsworth, Tony Singh and Theo Randall, along with cook and food writer Georgina Hayden. Watch on BBC One from 10am or on iPlayer and join in the conversation at @SaturdayKitchen. Celebrity MasterChef Six weeks of the annual celebrity cooking assault course begin after the Olympics. First up are actors Su Pollard and Rita Simons, pop band Blue’s Duncan James, Happy Mondays legend Bez, and comedian Munya Chawawa. Watch on weekday evenings on BBC One or BBC iPlayer. The Food Programme This month, Jaega Wise interviews Andrew Wong whose London restaurant became the first Michelin two-star Chinese restaurant outside Asia, and Dan Saladino looks at how activist investors are now shaping the policies…

CAMPING TRIP Mango chutney campfire cheese toasties MAKES 4 PREP 10 mins COOK 10 mins EASY V 100g grated mozzarella 100g medium or mild cheddar, grated 2 spring onions, thinly sliced (optional) 8 slices white bread 4 tbsp mango chutney, plus extra to serve small knob of butter, for frying (optional) 1 Combine both cheeses and the spring onions, if using, in a bowl. Pile the cheese mix over four of the bread slices, then spread 1 tbsp chutney over each of the remaining slices. Sandwich the slices together to make four toasties. 2 If you’re cooking over a barbecue, put the sandwiches on a griddle for 2 mins, flip and cook for 2 mins more. Transfer to sheets of foil using tongs and tightly wrap. Return to the griddle…

• Pack a hearty snack, like our fruity flapjacks (p60) to see them through to lunch. Wrap in baking parchment and string to make them feel like proper homemade energy bars. • Make sure your picnic is exciting and filling, but not so much that it will cause drowsiness. Avoid sugary snacks and instead pack a mixture of sandwiches, colourful veg and homemade dips for dunking. Save any sweet treats, like a small cake or biscuits, for the walk back to the car or the journey home. • It’s important to stay hydrated. Fill up bottles of flavoured water (we like to add lemon, lime or orange slices to our bottles, as well as mint sprigs and strawberries) and chill overnight. The fruity water will taste and seem more interesting,…

FROM THIS ISSUE Smoky chicken sauce If you’re making a white sauce or gravy, use any leftover broth from the smoky chipotle chicken soup on p50 instead of stock. This would work as a pie filling, as a baked pasta sauce or sauce for enchiladas. Calamari rolls Any leftover calamari & aioli from p36 would make a superior sandwich filling. Halve a small crusty roll and spread with the aioli, add shredded lettuce, then stuff with the calamari (cold or reheated in the oven). Lemony lamb & fennel hotpot Make a cheat’s hotpot using Melissa’s Sunday recipes (p96). Shred leftover lamb into an ovenproof dish, cover with leftover fennel & lemon boulangère potatoes, then crumble over any leftover feta. Bake again to reheat the lamb and crisp up the topping.…

There’s nothing better than gathering friends and family in the garden on a warm summer afternoon. Enjoy their company while sipping your cocktail, safe in the knowledge that dessert is already prepared. These make-ahead frozen treats are easy to make, delicious and cooling – ideal for serving in the sunshine. Liberty Mendez, recipe developer Strawberry shortbread frozen yogurt The flavours of strawberry shortcake in this dessert are pure nostalgia, and the addition of frozen yogurt makes it extra summery. Complement the fresh fruit by serving scoops alongside a frozen strawberry daiquiri. SERVES 8-10 PREP 20 mins plus at least 4 hrs freezing NO COOK EASY V ❄ 550g strawberries, hulled 500g Greek-style yogurt 397g can condensed milk 2 tsp vanilla bean paste or extract 200ml double cream 8 shortbread biscuits,…

Ackee & saltfish is Jamaica’s national dish. It’s one of those dishes you can eat any time of day. Ackee is a creamy fruit with a soft texture so it absorbs the other flavours in the dish really well. It’s delicious. You can’t get fresh ackee over here but canned ackee is still good. Jamaican dumplings go well with this. Ackee & saltfish SERVES 4-6 PREP 20 mins COOK 45 mins EASY 600g boneless salt cod 2 tbsp vegetable oil 1 medium onion, finely chopped 4 garlic cloves, finely chopped 3 spring onions, thinly sliced 1 scotch bonnet pepper, deseeded and finely chopped 1 tsp dried thyme 1 tsp ground pimento (allspice) ½ red pepper, deseeded and finely chopped ½ green pepper, deseeded and finely chopped 1 large tomato, chopped…

It’s now prime aubergine season, so it’s the best time to make this Italian classic. In our version, the veg is roasted rather than fried to create meltingly tender chunks of aubergine in a rich tomato sauce. Pasta alla norma SERVES 4 PREP 10 mins COOK 1 hr EASY V 2 aubergines, cut into 3cm chunks 4 tbsp extra virgin olive oil 1 small onion, finely chopped 2 garlic cloves, crushed pinch of chilli flakes 2 x 400g cans chopped tomatoes 350g spaghetti small bunch of basil, shredded, plus a few leaves to serve 1 heaped tbsp capers, drained ricotta salata, parmesan or vegetarian alternative, finely grated, to serve (optional) 1 Toss the aubergines with 1 heaped tsp salt, then tip into a colander set over a bowl to drain…

Whoever invented sausages is a genius. They’re just brilliant. This is quite controversial, but I would even go for a sausage sandwich over a bacon sandwich. There are so many types of sausage. They’re all delicious. Toulouse sausages are packed with big powerful flavours like garlic and pepper. Italian sausages are quite high in fat and full of flavour. Chorizo’s fantastic – when you fry it, the oil comes out, flavouring everything else you add to the pan. And then there’s Merguez sausages – lamb sausages with spicy North African flavours. But my favourite is still a great British sausage with dried herbs running through the pork, nicely seasoned with salt and pepper. You don’t need to prick sausages anymore before you cook them. During the war, the sausage lining…

CRUSHED ICE OR CUBES? London bar manager Simon Dacey explains why using the right type of ice in a cocktail can make all the difference to the way you experience it. 1 WHY IS CRUSHED ICE USED IN COCKTAILS? Ice is generally used in cocktails for two key reasons: chilling and dilution. A drink that should be cold but is served lukewarm isn’t nice, and neither is a drink that is too strong, syrupy or watery. Crushed ice quickly brings drinks to the ideal temperature and dilution, because the smaller chips means there’s more surface area, so the drink cools fast. But, when the drink is cold, the remaining ice is packed together tightly and melts more slowly, meaning your drink won’t be overdiluted. This eliminates the need to…

Craig and Shaun McAnuff The YouTube stars and authors share their recipe for a classic Jamaican dish, ackee & saltfish, on page 118. Robert Ortiz Meet the chef who popularised Peruvian dishes in the UK (p134), and make Robert’s beef estofado at home with his recipe on page 136. Rukmini Iyer The author of the popular Roasting Tin cookbook series shows us how to have a fuss-free midweek barbecue, with vegetables as the star (p66). Tami Aktar Good Food’s Tami loves hearing from you, our readers. She shares your recipes, tips and highlights from our Facebook Together group on p10.…

Baking takes me back to being young; helping mum in the kitchen making jam tarts, sponge cakes. My love of baking comes from her, and she’s my biggest inspiration. Having a chronic illness means I’m limited in what I can do, but I still love to bake. I’m often flicking through old and new recipe books, planning my next bake. Blood oranges are one of my favourite fruits, but when they’re not in season, I use grapefruit. I knew I wanted to incorporate it into one of my bakes, and a variation on a drizzle cake was the perfect way to allow its zingy flavour to shine. SERVES 8 PREP 20 mins COOK 40 mins EASY V 185g unsalted butter, plus extra for the tin 185g caster sugar 1 grapefruit,…

If you lead a busy life, you may feel you don’t have enough time to think about what you’re going to cook every night. However, setting aside an hour to plan a menu and shopping list for the next seven days will save you lots of time when flitting between other things. Monday SNACK Carrot cake fridge flapjacks Just the thing with a cup of tea mid-morning – or afternoon! LUNCH Beetroot risotto with feta It’s lovely to eat something warming for lunch, especially if the weather isn’t as summery as you’d hoped. DINNER Aubergine parmigiana lasagne You can make this pasta and chill or freeze some of it for busier days. Tuesday BREAKFAST Akoori (Indian scrambled eggs) Spice up breakfast time with this easy-to-make dish and serve with shop-bought…

1 Filippo Berio Rustico unfiltered extra virgin olive oil £8.99, Tesco and Ocado This has fresh, fruity olive flavour and mild peppery notes. Whisk into salad dressings or marinades, or dunk bread into it. It’s also packaged in a pretty reusable bottle. 2 Nuii caramel white chocolate & Texan pecan ice creams £3.89 (pack of three), widely available If you like sweet-and-salty flavours, you’ll love these. Vanilla ice cream swirled with caramel is coated with caramelised white chocolate and crunchy, salted pecans. 3 Odysea creamy feta & Greek yogurt spread £2.50 (180g), Waitrose & Partners Made with just feta and Greek yogurt, this thick spread is creamy, tangy and deeply savoury. Enjoy it with crusty bread, on flatbreads piled with barbecued lamb or as a dip for pitta crisps. 4…

TEQUILA COCKTAILS During the first lockdown, tequila surged in popularity as we took to making cocktails at home, and demand has been rising ever since. UK-based Google searches for ‘tequila cocktail recipes’ are up by 180% , ‘margarita recipes’ by 170% and ‘paloma cocktail recipes’ by 130%. See left for our latest tequila find. HOMEMADE PIZZA Another lockdown trend that’s taken off is pizza-making – we’ve spotted an increase in Google searches for recipes and kit, including ‘how to make pizza dough’ (up by over 5000%), ‘homemade pizza ideas’ (up by 140%), ‘pizza oven’ (up by 180%) and ‘pizza peel’ (up by 120%). FLAVOURED MAYOS AND KETCHUPS Up your condiment game this barbecue season with a flavoured mayo or ketchup. Shops now sell mayos spiced with turmeric (The Foraging Fox),…

1 Set of three Levantine dip bowls £8, John Lewis & Partners This set of three Levant-inspired dip bowls are deep orange, cobalt blue and turquoise inside. They look great together on the table, filled with dips and nibbles. 2 Glass Sophie lantern £9, heavenlyhomesandgardens.co.uk Add ambience to your dining table or garden patio with this simple glass lantern – just fill with a candle or battery-powered LED light. 3 Laura Jackson design leaf napkins £30, iamfy.co These pretty, leaf design, cotton napkins look great on the table, and are machine-washable. 4 Palma yellow wine glasses (set of four) £32.50, Oliver Bonas Evoke that summer holiday feeling with these brightly coloured, palm-tree decorated wine glasses – they’re great for cocktails too! 5 Kitchen Craft olive wood salad servers £17.50, partridgeshadleigh.co.uk…

• COOK IT IN THE OVEN Heat the oven to 220C/200Cfan/gas 8. Sit the kebab across a roasting tin so it is suspended, or rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through. • ADD ONION Threading the chicken onto the two skewers at once can be a bit fiddly. To hold the skewers in place, you can start and finish with something more solid like half an onion or a thick slice of potato. DISH SIZE Ensure you have the rightsized dishes for this as it will affect the cooking time – if they’re slightly bigger cook for a few minutes more.…

• Prep ahead For the first night of camping, prepare a chilli or bolognese in advance for reheating on site. Or, pack a salad to serve with pan-fried fish or burgers. Pack the dressing in a jar to mix through the salad just before serving. Be sure to eat whatever you’ve prepped within a day of making it. • Take spices Garam masala, ras el hanout or a chipotle spice mix can transform one-pan dishes or add lots of flavour to a campfire curry. Check out Rooted Spices (rootedspices.com) for great spice blends or make your own. • Get the kids involved Bring small chopping boards and knives or veg peelers and get the kids to help you prep fruit and veg around the campfire (under supervision, of course!). It’s…

HOMEMADE TORTILLA CHIPS Cut 4 corn or wheat wraps into triangles using a pizza cutter, toss with 2 tsp vegetable oil and a pinch of paprika, then arrange in a single layer on one large or two small baking trays. Bake for 10-15 mins at 180C/160C fan/ gas 4, tossing the chips around halfway through cooking, until crisp. Subscribe to & never miss an issue Get 6 issues for £19.99, and receive a roasting tray • Turn to page 42 for details *For full terms and conditions, see page 42 ALLERGY ALERT If you’re hosting a play date or party for lots of children, check with parents or guardians for allergies before planning lunch or snacks. Nuts, sesame, milk, eggs, wheat and berries are all common allergies in children.…

Barbecue tofu lettuce wraps with cashews, carrots & nuoc cham This is a combination I first tried in Vietnam. Nuoc cham is such an addictive dipping sauce that it’s tempting to drink it straight up. If you can resist, save some and use it for your crispy tofu instead. SERVES 4 PREP 15 mins COOK 10 mins EASY V 280g firm tofu 1 lime, zested and juiced 1 tbsp soy sauce 1 garlic clove, grated 1 tbsp sesame oil For the carrot pickle 1 medium carrot, cut into matchsticks 1 tbsp rice vinegar 1 tsp caster sugar For the nuoc cham 1 garlic clove, peeled 1 small red chilli, thinly sliced 21/2cm piece of fresh ginger 1-2 tbsp soy sauce 1/2 lime, zested and juiced To serve 1 small Cos…

It’s the unmistakable taste of Spain: smoked paprika is earthy and pungent, with a deep crimson colour. If you haven’t cooked with it, you must. It’s the spice that gives chorizo, paella and romesco sauce their distinctive smoky flavour. Like parmesan or champagne, smoked paprika has a certified Protected Designation of Origin (PDO). It’s produced in La Vera in Extremadura and only 17 companies make it, yielding 4.5m kilos annually. Four varieties of red pepper ripened on the vine are hand-picked, then the peppers are laid out in a room with a small oak-wood fire. There, they slowly dry out and take on the flavour of the gentle smoke. Though traditional methods are still used, the quality control at each stage is rigorous – the peppers are hand-turned each day…

Apricots are one of my favourite summer fruits: squishy, fragrant and delicious in both sweet and savoury dishes. My natural inclination is to bake them in a tart with a thick frangipane layer, or in a clafoutis or almond cake. But, they’re also often used in savoury Moroccan dishes with lamb – providing the inspiration for my lamb meatballs on page 110. The roasted fruit complements the fragrant spices and tomatoes, and balances out an otherwise rich and deeply savoury dish. Try cooking apricots this way, or pile on toast with ricotta or goat’s cheese and a drizzle of honey. Runner beans are another fabulous August vegetable. They’re abundant now and delicious with tomatoes or briefly boiled and tossed with a vinaigrette and anchovies. I also like to deep-fry the…

› Skin is flavour Buy free-range (organic if possible) skin-on chicken breasts or thighs and barbecue them slowly and gently. Cooking skin-on chicken slowly allows the fat to be rendered and create smoke for more flavour. › The most expensive steaks aren’t always the tastiest so ask your butcher about cheaper cuts Bavette or hanger steaks are easy on the pocket and absolutely delicious. Barbecue these steaks over a very high heat, turning constantly for about five minutes, rest, then carve. They’re easy to cook and a real crowd-pleaser. › Sugars and charcoal don’t mix well If you want a little sweetness on your ribs or chicken, glaze in the last five minutes of cooking. Avoid using honey and sugar in barbecue marinades as the flavour will just burn away.…

TRUE OR FALSE? THE LONGER MEAT MARINATES, THE DEEPER THE FLAVOUR BARNEY SAYS: This partly depends on the thickness of what you’re marinating. There’s nothing wrong with applying a marinade the day before – the flavours of the marinade will become more harmonious – but if you’re cooking a thick piece of meat, like a butterflied leg of lamb or whole joint of beef, it doesn’t matter how long you leave it – the marinade will never go any deeper than 5mm from the surface. So, if you come across a recipe that states the need to marinate a thick cut of meat for 24 hours, know that anything more than overnight isn’t going to make much difference. Barney Desmazery, skills & shows editor For our marinade recipes, turn to…

Can I swap brown or wholemeal flour for white flour in a recipe? While brown and wholemeal flour have lots more flavour than white flour, they produce a heavier product and they absorb more water. A straight swap of brown for white will mean you’ll need to up the water content in the recipe and you’ll end up with a denser loaf, so I find a happy medium is 50/50 white and brown or wholemeal. Also, just like white, brown flour is available in plain and strong – you’ll need strong brown flour for the best bread results. How do I increase my favourite bread recipe? One of the happy laws of bread-baking is that, unlike most other recipes, bread dough is really easy to divide if you want to…

I am celebrating a significant birthday this month, and due to the loss of people, places and much of what we took for granted last year, I have an even stronger desire to create long-lasting memories this summer. The guaranteed rollercoaster of emotions on my birthday will be balanced with many celebrations: meeting friends and family in pubs, spontaneous get-togethers in our garden or drinks at one of the many brilliant brewery tap rooms in Birmingham (Attic, Glasshouse and Burning Soul, to name a few). There’s a new crowd-pleasing beer on the block called Haze. It’s a 6.5% ABV New England IPA (NEIPA) that’s produced by one of Britain’s few black-owned breweries, Eko. True to the beer style, Haze tastes like freshly squeezed oranges in a glass with a satisfying…

“I’d climb into orange and mango trees and eat maybe 20 oranges” As a teenager, Robert Ortiz was sold on cooking professionally as a glamorous way to see the world. In the 1980s, his native Peru was in bad shape economically, and, after winning a school cooking competition, a teacher who’d worked on cruise ships advised him that if he wanted to travel, eat the best food and meet great people, he should become a chef. That journey would take him to Britain. But, in the last decade, it’s also drawn him closer to home. When Lima restaurant launched in London, heading a new wave of Peruvian restaurants in the capital, Robert was head chef. He played a key role in popularising Peruvian food in the UK and now, at…

Steak tagliata with lemony lentils SERVES 2 PREP 10 mins COOK 5 mins EASY 1 large or two smaller sirloin steaks (or your choice of steak), about 300g 250g pouch of cooked puy lentils 2 tsp vegetable oil 1 lemon, halved 2-3 roasted red peppers from a jar, torn into smaller pieces 2 large handfuls of rocket 2 tsp red wine vinegar 2 tbsp extra virgin olive oil 25g parmesan 1 Take the steak out of the fridge an hour before you want to cook it. 2 Heat a frying or griddle pan until it’s smoking hot. Meanwhile, warm the lentils following pack instructions, then tip them onto a big plate or platter to cool a little. Rub the oil over the steak and season generously, then put in the…