Innholdsfortegnelse for September 2021 i Good Food

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.…

COOKING THE COVER It was great to see so many of you making our big barbecue chicken kebab from the August issue. Yours (below) looks fantastic, Charlotte! Star letter I love reading your feedback and stories, and this one made me smile. I make a meal plan and shopping list every week and Good Food is always right by my side. I use both my subscription issues and the BBC Good Food website to pick and choose recipes to follow or simply be inspired. Deciding what to cook and serve my family always feels like the biggest chore but the July issue made it so much easier. I followed the midweek recipe suggestions as they all sounded right up our family’s street. Five 15-minute, no-cook dinners: what’s not to like?…

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 BREAKFAST Fruit & nut granola Start the week with this healthy and filling breakfast – just add yogurt and fruit. LUNCH Carrot soup A big batch of soup (with cheesy muffins for dunking) is ideal for taking to work. DINNER Red lentil pasta Who can resist a big bowl of pasta, especially when it counts as three of your five-a-day? Tuesday BREAKFAST South American-style quinoa with fried eggs Filling, healthy and packed with protein for energetic days.…

If you’re a fan of heat, then this one’s for you. Pasquale’s Peppers is a range of chilli peppers in olive oil, plus a chilli jam. The company launched during the 2020 lockdown by Serena Mariani and her husband Han Wei Teo in homage to Serena’s grandfather, Pasquale, who passed away the previous year. As a keen cook, Pasquale would often have ‘peperoncino’ (the Italian name for chilli peppers) on the table. Serena explains, ‘In Abruzzo, during the summer, it’s not uncommon for a plate of fresh chillies to be brought to the table, along with a pair of scissors, in authentic trattorias. Served together with salt, pepper and parmesan, they’re snipped onto the food according to each diner’s taste.’ She adds, ‘This is the experience I wanted to replicate…

‘In Bengal, the fish used for this recipe would be rohu, a local carp, which requires some skill to debone. It makes sense to use fish that has been filleted to make things easier.  If you can source a good mustard oil, it gives this dish a wonderful flavour (see tip below).’ Asma Macher jhol (Bengali fish curry) SERVES 6 PREP 20 mins plus marinating COOK 35 mins EASY 1.5kg skinless, boneless fish fillets, such as cod or halibut 1½ tsp ground turmeric 6 tbsp vegetable oil or mustard oil (see tip, right) 1 large white onion, finely grated 4 garlic cloves, crushed 2.5cm piece of ginger, finely grated 1 tbsp ground coriander 1 tsp ground cumin 1 tsp medium chilli powder 3 tbsp tomato purée 200g large tomatoes, cut…

Two’s Company by Orlando Murrin (£18.99, Ryland Peters & Small) If you’re cooking for two, you’ll often find yourself scaling down recipes or eating leftovers for days on the trot. Former Good Food editor Orlando Murrin has cleverly solved this problem with this book for two. His recipes are exciting but doable and, above all, comforting, with dishes like easy cheesy enchiladas and fudgy chocolate lava pudding. Cookbooks are rarely funny, but this one is – I love Orlando’s witty intros and cooking tips. Must-try recipe Paella in the oven (above) Comfort Mob (£18.99, Hodder & Stoughton) This book is pure delicious joy. Whatever you fancy – lasagne, a really good chicken pie, toad-in-the hole, noodles, a spicy curry, cheeseburger, or warm, gooey chocolate orange pud – you’ll find it…

Chorizo veg fritters SERVES 4 PREP 20 mins COOK 15 mins EASY * 340g can sweetcorn, drained 1 small courgette, coarsely grated 4 spring onions, finely chopped ½ ring cured chorizo (110g), cut into small chunks 4 tbsp plain flour 1 tbsp chopped coriander leaves 1 tsp paprika 2 eggs, beaten 3-6 tbsp milk vegetable oil, for frying For the quick salsa 4 medium tomatoes, finely chopped 1 spring onion, finely chopped ½ garlic clove, grated ½ lime, juiced 1 tbsp coriander leaves, chopped 1 tbsp oil 1 Put all the ingredients for the fritters, except the oil, in a large bowl. Season and mix well. 2 For the quick tomato salsa, mix together all of the ingredients in a medium bowl with a pinch of salt. 3 Heat 1…

I’ve recently discovered upon doing some research that feta, like champagne, has a PDO (Protected Designation of Origin) for Greece. Across the wider Mediterranean, Middle East and Balkan regions, it is known as ‘white cheese’, its resilience and wide use being testament to its versatility. I remember my mum mashing up feta with baby biscuits, milk, eggs and a drizzle of tea for nutritious baby food. The cheese was always on the breakfast or lunch table, served with slices of watermelon and crusty white bread. If you had no time or nothing to eat, you’d still have white cheese, black olives and sesame bread with a strong black tea, or ‘çay’ (chai). In my mother and father’s village, my grandmother made lavash bread on the ‘saj’, a concave iron stove…

HEALTH HACKS Is organic better? Organic food presents numerous benefits. For example, if you have concerns about the environment, then going organic may be the right choice for you. The farming methods associated with it can be helpful for improving soil health as well as encouraging wildlife and biodiversity. From a health perspective, conventional produce may have higher levels of pesticides and antibiotics depending on farming practices. Some studies suggest that organic produce may supply more micronutrients such as vitamin C, magnesium and phosphorus, and organic meat and milk may contain as much as 50% more nutrients including omega-3 fatty acids. However, organic food can be pricier and it’s still beneficial to consume non-organic fruit and veg rather than go without in order to achieve your five-a-day. For more, go…

“I’d eat a hot breakfast out in Singapore. Maybe Chinese noodles or roti prata with curry” The precise origin of the curry puff is lost to history. But when Sandra Leong decided to introduce London to real Singaporean food, she felt this curried snack – possibly a 19th-century attempt by Hainanese cooks to recreate a chicken pasty for their British colonial employers – had serious crossover potential. She was right. Working with Singaporean snack-food chain, Old Chang Kee, Sandra opened its first London branch in 2018 and those curry puffs flew out, alongside curries, nasi lemak and laksa. Local office workers loved: ‘Singapore’s Cornish pasty.’ None of this was on the agenda when Sandra first arrived in the UK. A former journalist, she came to London to do a master’s…

Peach & cardamom jam Cardamom adds a wonderful floral note to this sweet peach jam, but you could easily adapt the recipe if you fancy a different flavour. Vanilla seeds, thyme leaves or a splash of almond liqueur are all delicious alternatives. MAKES 3 x 400g jars PREP 10 mins COOK 30 mins MORE EFFORT V 1.2kg ripe peaches (about 12), halved and stoned 1 lemon, zested and juiced 15 cardamom pods, cracked, seeds removed and reserved 800g caster sugar 1 Sterilise three 400g jars (see tip, right) and put a saucer in the freezer to chill (you will use this later to test whether the jam has set). 2 Cut each peach half into six to eight pieces, then tip the fruit into a large saucepan set over a…

Spice and wine are not always the best of friends. Sometimes when you drink wine with chilli-rich dishes, you can barely taste the wine at all. But I can’t order drinks in an Indian restaurant without thinking of my old friend and TV wine pundit Joe Wadsack who once agreed to eat an exceptionally hot curry in front of a rolling camera. His strategy was to go as fast as he could. ‘I thought if I could get the food down really quickly, I’d be able to finish it off before the pain kicked in.’ That went well until he did finish and a tsunami of pain hit from his capsaicin receptors. Letting out a noisy howl, he begged the waiters standing by to bring him a drink: a lassi,…

‘We speak the same language – the language of debate and creativity, empathy and discussion,’ says Sanjeev Bhaskar as he cooks pau bhaji with Emma Freud, describing his joy in becoming part of the creative community behind shows such as Goodness Gracious Me (p114). But, he could also be describing the experiences shared by those of us with a passion for food. This month, we celebrate the versatility of spices and how they can elevate macaroni cheese, roast chicken and brownies (p33); meet the woman reimagining school dinners (p26) and Melissa Thompson’s Pride food heroes (p118); and explore the tastes and traditions of Rosh Hashanah (p54). As we enter September, discover our new baking and health online courses, designed to boost your knowledge through discussion with fellow learners (p93). See…

I developed this recipe after many failed attempts to find a shop- bought granola I really liked. I found many of them to be overly sweet and full of added preservatives, so I decided to develop my own recipe, incorporating my favourite ingredients, flavours and textures. SERVES 10 (makes about 550g) PREP 5 mins COOK 30 mins EASY V 150g rolled oats 150g mixed nuts (we used whole hazelnuts, flaked almonds and whole pecans) 50g mixed seeds (we used a mixed bag containing sunflower, pumpkin, hemp and golden linseed) 50g raisins 1 tsp ground cinnamon 1/4 tsp sea salt 1 tsp almond extract (vanilla works well too, if you prefer) 50ml vegetable oil 100ml maple syrup milk or yogurt, and fruit (optional), to serve 1 Heat the oven to 180C/160C…

Chipotle celeriac tacos Make this recipe vegan by using vegan butter, leaving out the feta and swapping honey for agave syrup – it works just as well. The pickled onions are optional but add welcome zing and crunch. SERVES 4 PREP 15 mins COOK 30 mins EASY V 1 large celeriac (900g unprepped), cut into 3cm cubes 1 tbsp olive oil 3 tbsp chipotle chilli paste 3 tbsp honey 2 tbsp melted butter 8 small corn tacos crumbled feta (optional) For the avocado crema 2 ripe avocados, peeled and stoned 2 limes, juiced 1 small garlic clove, crushed For the salsa 1 small bunch of coriander, finely chopped 3 large, ripe tomatoes 1 lime, zested and juiced 1 Heat the oven to 200C/180C fan/ gas 4. Toss the celeriac pieces…

School dinners have changed a bit since potato smiles and pink custard. You might expect to see dishes like chicken shawarma or edible gardens (featuring guacamole ‘grass’) on restaurant menus, but now, they’re served in some school canteens in the UK. The Chefs in Schools initiative wants to introduce more nutritious, creative meals to improve food education – notably in special educational needs schools. It began when Nicole Pisani (pictured), who was head chef at London’s Nopi, accepted a call-out on social media for a chef to work in a state primary school in Hackney. ‘The first thing I noticed was the lack of fresh produce,’ Nicole says. ‘I started by changing the menus and taught the team to cook from scratch. We took seafood into classes to make them…

beer Really Good Beer Society Two Degrees Craft Lager The Really Good Beer Society is on a mission to help drinking beer feel even better. For every bottle or can sold from its range of six brews, the London-based company donates 2.5% to good causes. The range includes crisp 4.7% ABV Two Degrees Craft Lager (fighting climate change by supporting Soil Association UK); Root Cause West Coast Pale Ale (supporting Rainforest Trust UK); Pipe Dream Bohemian Pilsner (funding water projects through Charity:Water); Tidal Save Session IPA (combatting ocean plastics via Ocean Generation); Hive PA Hazy NEIPA (supporting the Bumblebee Conservation Trust) and Wunderkind DIPA, transforming the lives of children through the charity Right to Play. Available as singles or cases. From £2.20, reallygoodbeers.com gin Silent Pool Green Man Woodland Gin…

The Hairy Bikers Go North Si King and Dave Myers return to their northern roots in this new eight-part series, travelling through Lancashire, Cumbria, Yorkshire, Derbyshire, Northumberland and Newcastle. They meet food producers and restaurateurs who are revolutionising the British food scene. Watch in September on BBC Two or catch up on BBC iPlayer. Celebrity MasterChef After four weeks of intense competition, the remaining celebs, through to the semi-finals, contend with creative sandwich-making, a themed challenge around the iconic seventies film Abigail’s Party, and cook a dish of their own design for three demanding restaurant critics. Watch weekday evenings on BBC One or catch up on BBC iPlayer. My Life in Five Dishes The Food Chain on BBC World Service is always a good listen, and this is one of…

Merguez sausage baps & harissa ketchup North African merguez sausages are made with lamb and richly spiced with chilli, cumin and fennel. They’re irresistible topped with a crispy fried egg and served in a soft bap alongside smoky homemade ketchup – a riff on a classic breakfast bap. If you can’t get hold of merguez, try using another spiced sausage, such as a good-quality cooking chorizo. SERVES 4 PREP 20 mins COOK 1 hr EASY 8 merguez sausages 2 tbsp vegetable oil 4 eggs 4 crusty white baps chopped parsley and chilli flakes, to serve (optional) For the harissa ketchup 3 tbsp olive oil 2 red onions, chopped 2 celery sticks, roughly chopped 2 large garlic cloves, chopped 2 tsp coriander seeds, crushed 2 tsp fennel seeds, crushed ½ tsp…

WHAT TO EAT FOR ROSH HASHANAH Honey This is said to help bring a sweet year. Many families dip apples and/or challah (a traditional Jewish festive bread) in it, but it’s also given as gifts and used in savoury dishes, like tzimmes – a carrot-based dish sweetened with honey and served as a side. Apples Also symbolic for a sweet new year, many start their celebrations by dipping apple slices in honey. Challah bread This traditional sweet bread, eaten by many families each Friday night to celebrate the Sabbath, is usually a long, plaited loaf. For Rosh Hashanah, it’s shaped into a round to represent the never-ending circle of life. Good-luck foods Simanim is the name given to foods that are thought to bring luck. These include veg that grow…

Cookies & cream fridge cake SERVES 12-14 PREP 20 mins plus at least 24 hrs chilling NO COOK EASY V flavourless oil (such as vegetable), for the tin 600ml double cream 200ml mascarpone or soft cheese 1 tsp vanilla extract 3 tbsp icing sugar 4 x 154g packets chocolate cream-filled sandwich cookies, plus extra to serve 200g dark chocolate, broken into small pieces 1 Oil a 20cm loose-bottomed or springform cake tin and line with baking parchment, ensuring the inside of the tin is fully covered. Whisk the cream, mascarpone, vanilla and icing sugar together in a large bowl until smooth and holding soft peaks. 2 Line the base of the tin with a single layer of the cookies, (don’t worry if there are small gaps, as these will be…

Quick chana chicken curry Strip leftover meat from the one-pot spiced roast chicken (p36) and stir it through leftover sauce, then tip in a 400g can chickpeas, drained, and heat over a low heat until piping hot. Scatter with coriander, if you have any, then serve with rice or in a flatbread, if you like. Smoky tomato sauce Simmer leftover smoky tomato gazpacho (p58) over a low heat until reduced and thickened. It can then be tossed with cooked pasta or spread over a pizza base. Cod & beetroot hash browns Flake leftover cod from the roasted cod with zingy beetroot salad (p60) and mix it with any leftover slaw, a handful of breadcrumbs and 1 egg yolk. Shape into fishcakes and fry over a medium heat in a little…

Spicy yogurt chicken SERVES 4 PREP 5 mins plus optional marinating COOK 20-25 mins EASY With a sharp knife, make a few slashes in 8 skinless chicken drumsticks. Combine 142ml natural yogurt, 1 tsp chilli powder, 1 tbsp ground cumin, 1 tbsp ground coriander and 2 tsp ground turmeric in a bowl and season to taste. Add the drumsticks, tossing to coat and rubbing the mixture into the meat. If you have time, cover and chill for 30 mins. Remove the drumsticks from the marinade, shaking off the excess, then cook on a hot barbecue for 20-25 mins, turning occasionally until cooked through. To check the meat is cooked, pierce the thickest part of the drumstick – the juices should run clear. GOOD TO KNOW healthy • iron PER SERVING…

Dried anchovies I fry them to snack on or add them to noodle or rice dishes for a salty, umami hit. We also use ground-up anchovies to start soup stocks. Rempah A base seasoning paste of things like shallots, chillies, candlenuts, galangal and lemongrass – every family has their own recipe. It’s ground with oil, then fried. Freeze it in ice cube trays, then use from frozen, adding meat for a stir-fry or coconut milk for a curry. Belachan This shrimp paste comes in a block and you cut little strips off it and toast it in a pan. I put fermented shrimp paste in my rempah and use it to make shrimp fried rice or in omelettes, if you want a big salty taste. Fish balls Processed surimi fish…

Figs are at their best at the end of summer, when they’re plump, slightly squishy and hanging loosely from the tree. The flesh is sweet, sticky and delicious in all types of dishes. Poach them in masala with a sabayon cream, roast and churn pieces through ice cream or pair with salty cured meats and cheeses. I also love figs with burrata piled on toast with along with ribbons of prosciutto (p106). If you cant get burrata, a good-quality mozzarella or fontina cheese will do the trick. In the UK, plums are in season from May to October, but by the end of the warmer months, they’re ready to be baked into one of my favourite treats of all time: ricotta cake (p108). Sharp plums and a buttery ricotta sponge…

“When I was growing up, the difference between the Asian and British cultures in my life was the thickness of our front door” I’ve admired Sanjeev Bhaskar since he changed the nature of mainstream broadcasting 25 years ago with Goodness Gracious Me. I’ve known him since he acted in Notting Hill (a movie I script-edited) and I appreciate him for the amount of time he’s devoted to Comic Relief over the years (the charity I work for). But, until he came to my home with a special recipe he created for BBC Good Food and we ate (and talked, and talked, and talked), I hadn’t realised he is also the greatest of humans. Emma: The recipe that you’ve created for us – why did you choose this? Sanjeev: It’s my…

Beef shin & prune borsch There are many variations of borsch – even within Ukraine. Each region (and even places in each region) might have a special version of it. The stock base is simple to make, and creates a gorgeous base for the soup, so it’s worth taking the time to do. SERVES 4-6 PREP 20 mins COOK 2 hrs EASY For the stock 1kg fatty beef shin, cut into large chunks 1 onion, peeled and left whole 1 bay leaf For the broth 2.2kg potatoes, peeled and chopped 2 tbsp sunflower oil 1 onion, finely chopped 1 carrot, roughly grated 200g beetroot, peeled and cut into matchsticks 1 red pepper, chopped (optional) ½ x 400g can chopped tomatoes 6 prunes, pitted ½ white cabbage, shredded 400g can red…

Feeding my teenagers is a continual process of appeasing their appetites and preferences. One week they’re locusting their way through a couple of loaves each; the next they’ve moved on to other foodstuffs, leaving me to come up with creative ways to use up stale bread (our leftovers feature on page 80 is great inspiration for this). The latest victim of their fickleness is bananas. I’d buy three bunches a week; now I watch in despair as said bananas change from green to yellow to mottled to black, like a time-lapse horror movie. I hate food waste more than anything – and our kids have tired of banana bread. So thank goodness for Big Zuu’s Big Eats, a new BBC Books title from the rapper, songwriter and TV star –…

ASK AN EXPERT We asked Luke Bensley, founder of Birmingham’s Japanese-inspired cocktail bar Ikigai, to help us better understand sake. 1 ARE THERE DIFFERENT TYPES OF SAKE? If you’ve tried one variety and weren’t impressed, it doesn’t mean that you won’t like a different sake – it can be aged, sparkling, flavoured, sweet, sharp, light, cloudy, clear and everything in-between. If you’re new to the world of sake and find a place that has a good selection, ask the bartender for recommendations. Or, if you’re feeling brave, dive in. If you find a sake you like, make a note of the style and flavour – this will help you choose something similar in future. 2 HOW DO I ORDER SAKE? Traditionally, a standard serving size is called a…

Great Cooking, Perfectly Done Thermapen is for the cook who knows that temperature, not time, is the key to creating great food, helping you know exactly when your food is tasting at its very best. Quick, accurate and easy to use, its designed to take the guesswork out of every cooking challenge, from perfect roasts, to triumphant BBQ, magnificent cakes and delicious jams. Visit our website using voucher code PERFECT-09 to receive 20% off your order – offer ends 30th September 2021. 01903 202151 thermapen.co.uk Podiatrist-Designed Orthotic Flip Flops FootActive ‘SUBER’ orthotic flip flops with biomechanical arch support, firm and supportive cork footbed, and a soft leather strap. Designed to provide relief for Plantar Fasciitis (heel pain) and other foot complaints, including overpronation, fallen arches and flat feet. Treat your…

Sandra Leong With Singaporean snack-food chain Old Chang Kee, Sandra brought curry puffs and more to London (p90). Find her nasi lemak recipe on page 92. Resh Sonchhatla & Heena Varambhia The couple behind Chapati Club tell Melissa Thompson what Pride means to them (p119). Sanjeev Bhaskar Emma Freud cooks Sanjeev’s version of pau bhaji (p116) and chats to him about his TV career, growing up and Unforgotten (p114). Melek Erdal Chef, cookery teacher and food writer Melek shares her three inventive ways with feta, inspired by traditional Turkish-Kurdish dishes (p70).…

MAKE IT CHEESY Try a comforting celeriac gratin. Like dauphinoise potatoes, the celeriac is thinly sliced, then baked in cream sauce and topped with molten cheese. CELERIAC REMOULADE A classic celeriac dish, it’s cut into matchsticks and tossed with a silky mayo and crème fraîche dressing. This pairs well with cold beef or cured salmon. WARMING SOUPS Celeriac in soup is always delicious. Browse our favourite recipes on bbcgoodfood. com, from simple bowlfuls to a luxury starter laced with tru le oil.…

1 Cecily’s vanilla & dark choc Lovely Little Bites (162g) £5.95, cecilys.co Made from creamy, coconut-based vanilla-flavoured ice cream and covered in thick chocolate, these little bites are perfect for a snack for one, a treat for kids or a little something sweet after dinner. 2 English Cheesecake vanilla with Lotus Biscoff (2 x 115g) £3, Sainsbury’s Rich, creamy and indulgent, these slices are topped with Lotus Biscoff spread and crumbled Lotus biscuits, and have a thick, crunchy biscuit base. 3 Bertinet Bakery sliced loaves (500g) from £1.95, Waitrose Sourdough bread is easier to digest than other types thanks to the slow fermentation process that breaks down the gluten. Bertinet Bakery’s special technique for achieving softer, springier bread makes this a stand-out loaf – great for packed-lunch sandwiches. 4 Stoats…

VICTORIA PREVER As well as contributing traditional Jewish recipes and holiday guides for BBC Good Food, Victoria Prever is the food editor at The Jewish Chronicle. Her passion for the subject is reflected in her bold decision to leave behind a legal career to train as a professional chef at Leiths School of Food and Wine. She’s also made numerous television appearances, including on BBC One’s Sunday Morning Live. Turn to page 54 to make her honey cake for a sweet way to celebrate Rosh Hashanah (the Jewish New Year, 6-8 September). You can find more of Victoria’s recipes and articles at bbcgoodfood.com/author/ victoriaprever.…

1 Earth Rainbow lunch bag £5, sassandbelle.co.uk We love this bargain lunch bag, which is insulated to keep food cool and made from recycled plastic bottles. 2 Eco Bravo gold portable cutlery set £13.95, ecobravo.co.uk Pack this reusable stainless steel cutlery set for lunch on-the-go – it comes with a fork, spoon, straws and chopsticks – in its own cloth bag. 3 Black & Blum insulated stainless steel food flask (400ml) £24.75, andkeep.com This sleek insulated food flask is great for keeping soup or stew hot, or keeping salads cold, and comes with a spoon attached. 4 Snack boxes set £5.95, rexlondon.com Ideal for kids’ lunches, this trio of snack boxes come in a range of cute designs, and they’re dishwasher-safe, which is very handy.…

You can use Old Bay seasoning or your homemade spice mix in plenty more dishes: • CRAB CAKES Add a little of the spice blend to your crab cake mix, with spring onions and lemon zest. • SEAFOOD CHOWDER Make a spicy version of your favourite chowder with the addition of this spice blend, to taste. • PRAWN COCKTAIL Add a good pinch of the spice blend to the sauce and sprinkle some on top, too. • POPCORN Sizzle the spice blend in butter, then drizzle over hot popcorn, then sprinkle with salt and sugar, and shake. • BLOODY MARYS Muddle a little of the spice blend into this savoury cocktail to give it extra depth. Find a recipe on bbcgoodfood.com.…

We strive to make all our midweek meals balanced or healthy. Learn more about our guidelines on page 145 your shopping list Need clever ways to use up surplus herbs, tomato purée and jarred peppers? Turn to page 80 FRUIT & VEGETABLES 2 limes 1 lemon 3 leeks 1 small fennel bulb 250g long-stemmed broccoli 6 carrots 200g baby new potatoes 1 thumb-sized piece of ginger 1 red onion 2 large raw beetroot 800g tomatoes 200g cherry tomatoes 200g baby spinach 150g asparagus 250g frozen peas HERBS & SPICES 1/2 small bunch each of coriander, mint and chives 11/2 small bunches of basil 1 small bunch of parsley 2 tsp fennel seeds 1 tsp dried oregano 1 tsp smoked paprika 1 tsp cumin seeds 1/2 tsp chilli flakes STORECUPBOARD 6…

Pork & squash goulash cobbler SERVES 2 PREP 15 mins COOK 40 mins EASY 1 tsp olive oil 250g lean pork fillet, trimmed of any visible fat and cut into chunks 3 celery sticks, chopped (160g) 160g butternut squash, peeled and cut into cubes 1 green pepper, deseeded and diced 100g button mushrooms, stalks pulled out, and large ones halved ½ tsp caraway seeds, plus a pinch for sprinkling 2 tsp smoked paprika 1 tsp vegetable bouillon powder 2 tbsp tomato purée 2 garlic cloves, finely grated 160g cooked cabbage, to serve For the cobbler topping 100g spelt wholemeal flour 2 tsp baking powder 1 tsp olive oil 100g pot natural yogurt drop of milk, to glaze (optional) 1 Heat the oil in an ovenproof non-stick pan, then stir-fry the…

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 advises on plums. PLUMS When are plums ready? Pick when they part readily from the tree. For dessert varieties, harvest when fully ripe. It will take a few goes to get each one at its peak and you should eat within a few days. Pick culinary varieties (for cooking) while the fruit is slightly unripe. What time of year do they grow? Dessert types can be harvested in late July, but bullace plums will be ready in November – they’re picked after frost when they’re sweeter. But, most plums are ready in August and September. They grow on trees that need care all year round.…

Try this Swedish style of roast potatoes for your next Sunday lunch. Hasselback means they are thinly sliced across but not all the way through to create more edges that turn golden and crisp when roasted. They take a bit longer to prepare but make a great show-off side. As well as being a delicious replacement for your usual roasties they can be served with steak, too. Hasselback potatoes SERVES 4 PREP 15 mins COOK 1 hr EASY V 1.5kg medium-sized floury potatoes (Maris Piper or King Edward work well) 4 tbsp vegetable oil 4 garlic cloves, bashed a few rosemary sprigs 1 Heat the oven to 200C/180C fan/ gas 6. Use a metal skewer and insert along the back of one of the flatter sides of the potato. It…

Duck & watermelon noodle salad SERVES 2 PREP 20 mins COOK 1 hr 15 mins EASY 2 duck legs 2 tsp vegetable oil 1 tsp five-spice 100g flat rice noodles (or 2 nests) ¼ small watermelon (about 250g), cut into bite-sized pieces small bunch each of mint and coriander, leaves picked 1 red chilli, deseeded and sliced For the dressing 2 tbsp honey, plus a drizzle for roasting 2 tbsp soy sauce 2 tsp black rice vinegar 1 tbsp sesame oil thumb-sized piece of ginger, peeled and finely grated 1 Heat the oven to 180C/160C fan/ gas 4. Put the duck legs on a baking tray and rub with the oil, five-spice and1/2 tsp salt, and roast for 1 hr. Meanwhile, mix the dressing ingredients in a bowl and season.…