Innholdsfortegnelse for October 2021 i Good Food

When it comes to understanding how you like to eat, BBC Good Food knows the score. Why? Because you tell us, in emails and calls, commenting under recipes on bbcgoodfood.com, in Facebook Together discussions and on Instagram – our community is a constant source of inspiration. As Britain’s biggest food media brand, we never take our number-one status for granted, so we also invest in wider research to spot new patterns and trends and plan content ideas. This year’s Good Food Nation survey, in which we spoke to 3,000 nationally representative people, revealed how children are keen to do more cooking, but lack the skills. Read Keith Kendrick’s report on page 54 and watch this space for a new series in which we’ll skill-up the new generation. Family time in…

COOKING THE SUBCRIBER COVER Here are some of the fantastic efforts of readers who made our September chicken tikka pot roast using the free spice blend sachet included with the subscriber issue I love to hear your stories and feedback, and this one from Rich really caught my attention I’m loving the ‘cook the cover’ feature; it’s even better with the free gift this month. It takes me back to school days, when the Beano free gift was a triangular piece of cardboard and paper that went bang! Seriously though, I have resubscribed after nearly 30 years, when I had a marriage break-up and needed some serious self-teach, good cooking techniques. I confess, I had been lazy in leaving the kitchen regime to my ex-wife, who was very adept at…

Because I have a busy life, cooking is often a balance between speed and flavour – and I’d rather not compromise on flavour. So, I take a few shortcuts and keep dishes simple, while ensuring they’re still delicious. Aloo chole certainly is, and it’s a perennial favourite – serve it with plain basmati rice, naan or chapatis. SERVES 2 PREP 10 mins COOK 15 mins EASY V 2 tbsp vegetable oil¼ small red onion, finely chopped200g new potatoes, boiled, peeled and halved1 tsp garlic paste1 tsp ginger paste1 tsp ground coriander1 tsp ground cumin½ tsp ground turmeric½ tsp chilli powder400g can chickpeas, drained and rinsed½ tsp tomato purée1cm piece of ginger, peeled and finely chopped½ small bunch of coriander, leaves picked and roughly chopped½ tsp garam masala½ green chilli, thinly…

you may have noticed the B Corp logo on some food labels, which means the producer or business is certified as promising to balance purpose and profit. They’re legally required to consider the impact of decisions on workers, customers, suppliers, the community and environment. Instead of focusing solely on profit, B Corp companies are assessed through environmental and social responsibility, from diversity and worker’s rights, to emissions and waste and corporate governance. They must believe in interdependence and that each is responsible for the other’s as well as future generations. The certification is earned and it’s a rigorous process. Only 3,500 companies have been certified so far, and as many as two in three fail. While it isn’t widely publicised yet, you may already buy food and drink from one…

YES, I WOULD LIKE TO SUBSCRIBE BY DIRECT DEBIT AND PAY £29.99 EVERY 12 ISSUES, RECEIVING HOMEMADE CHRISTMAS Order by phone or online, or complete the order form below and send it to: FREEPOST IMMEDIATE MEDIA (please write in block capitals) GFP1021 Offer deadline date: 28 October 2021 *This offer is available to UK delivery addresses and via Direct Debit only. You will pay £29.99 every 12 issues – saving 52% on the usual shop price. Homemade Christmas is available to customers subscribing by Direct Debit only, not single payment. Homemade Christmas is subject to availability and while stocks last; we reserve the right to fulfil all subsequent orders with a product of equal value. Please allow up to four weeks for delivery and note that it will arrive separately…

Sticky paneer mango naans with herby yogurt SERVES 1 (easily doubled) PREP 20 mins COOK 5 mins EASY V 115g paneer1 tbsp mango chutney1 tsp curry paste (we used madras)1 lime, juiced85g red cabbage, finely chopped1 carrot, finely shredded85g natural yogurt handful each of coriander and mint, leaves picked and finely chopped, keep a few mint leaves whole to serve¼ small garlic clove, crushed1 large naan 1 Cut the paneer into six cubes. Mix the mango chutney with the curry paste and a squeeze of lime juice in a bowl, and carefully toss the paneer in the sauce to coat, being careful not to break the pieces up. Leave to soak up the flavours while you prepare the veg and herby yogurt.. 2 Mix the cabbage and carrot with the…

Baked rice pudding Warming, creamy and very simple to throw together, this classic rice pudding is best served with a big dollop of jam for a feel-good, midweek treat. SERVES 4-6 PREP 5 mins COOK 1 hr 30 mins EASY V butter, for the dish130g pudding rice70g caster sugar2 tsp vanilla bean paste or 1 vanilla pod, split and seeds scraped out800ml whole milk170ml double cream grating of nutmeg fruit jam of your choice, to serve (strawberry or apricot work well) 1 Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr…

HEALTH HACKS Low-carb swaps Trying to reduce your carb intake? Discover our easy, healthy swaps for effortless low-carb meals. LIGHT LUNCH Miso & butternut soup Make lunch more exciting with this silky and deeply savoury soup that’s also bursting with goodness. SERVES 2 PREP 10 mins COOK 35 mins EASY V 2 tsp rapeseed oil1 large onion, chopped400g butternut squash, skin-on, cut into chunks2 garlic cloves, chopped210g can butter beans, drained2 tsp vegetable bouillon80g shredded kale, finely chopped2 tsp sesame oil2 tsp toasted sesame seeds2 tsp finely grated ginger1 tbsp brown rice miso 1 Heat the oil in a large pan and fry the onion for 5 mins to soften. Add the squash and garlic, and stir for a minute. Add the beans and bouillon along with a litre of…

Onions ‘The base of every tagine. In a similar way to using flour in French cooking, the onions bind the sauce. Some like their tagine more watery. I like it on the thick side.’ Chermoula ‘Made with cumin, paprika, garlic, olive oil, lemon and herbs, this condiment, marinade or seasoning is at the centre of many Moroccan dishes. A lot of salads are seasoned with chermoula as is tagine mchermel. It can be a roast chicken marinade, too.’ Orange blossom water ‘90% of Moroccan sweets, cookies and cakes have orange blossom water in them. Fifty years ago, my grandfather used to make his own.’ Saffron ‘Really important in Moroccan cuisine. Essential for tagine mqualli but we also put saffron in cookies and the chicken filo pie, pastilla. It’s expensive. If you didn’t…

Emma Crawforth is a qualified horticulturist, trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World. Here, she gives advice for growing veg. CAULIFLOWER How do you know when cauliflower is ready? Harvest cauliflower as soon as the ‘curds’ – the white, purple or green immature flower heads – are a good size, but still dense and hard. What time of year is it grown? Sow autumn-harvested cauliflowers in mid-to-late spring and transplant to their final positions in June or July. You can harvest mini cauliflowers now; they have a similar timetable but are planted closer together. By sowing the right type for each season, you can harvest cauliflower practically all year round. Are there different varieties? Start autumn-harvesting ‘Skywalker’ and finish with ‘Belot’.…

@joannablythman Who has travelled the world exploring food more extensively and adventurously than Dan Saladino, the much-loved presenter on Radio 4’s Food Programme? In a globalised world where the food in one country increasingly resembles that in many others, and where local cuisines have had fast food superimposed on their traditions, Dan has been hot on the trail of distinctive ingredients and dishes with deep roots in their respective cultures, everything from wild honey harvested by nomads in Tanzania to the genetic ancestor of all the world’s oranges that’s found in the mountain forests of India. Dan’s new book, Eating to Extinction: the world’s rarest foods and why we need to save them, is a real attention-grabber, an exceptionally wide-ranging, informative clarion call alerting us to the diminishing biodiversity in…

Recycling is an essential part of all our lives, and it’s often necessary to split the different types of waste in your home, especially in the kitchen. The Ecocasa collection from EKO Home provides an ideal, practical solution, whether you’re separating general waste from recycling, or dividing different types of recyclable materials. Expertly designed, these multi-compartment bins fit snugly against the wall, and the Ecocasa will continue to look good for years, as they’re made with high-quality, brushed stainless steel and finished with a fingerprint-proof coating. The soft-close lid has a quiet, smooth action and, if you have a lot of waste, there’s a stay-open function, too. The colour-coded, removable inner buckets make waste separation easy. Finally, the waste bags available with this offer are secured with a cleverly designed…

• Look for beef mince with a decent amount of fat – around 10-15% is good. This will baste your burgers from within and keep them juicy. If you have a good butcher, ask for aged beef mince, which will give you the deepest, beefiest flavour. • Once you’ve shaped your patties, oil the outside lightly, then season heavily. This will help create the caramelised crust on the burger. • For frying, choose a heavy griddle or frying pan and get it smoking hot. This is why it’s important to oil the burger, not the pan, as you’d create lots more smoke and splatter if you add oil to the hot pan. • Use a fish slice or spatula to squash the patty down and make sure all the surface…

TRUE OR FALSE? VINEGAR HELPS ACHIEVE PERFECT POACHED EGGS We’re often told to add a splash of white wine vinegar to the water when poaching eggs in order to help set the white. Vinegar does have some effect in this case, but the best way to ensure you have nicely rounded poachers is to look for the freshest eggs. As eggs get older, the composition of the whites changes and becomes more liquid. A fresh egg white will form a neat little parcel around the yolk.…

When it comes to the nights drawing in, there’s little more comforting than a slow-braised dish with crusty bread or root veg. But stews can sometimes feel a little repetitive. In this column, I’m offering up tips on how to change up your casseroles, simply by trying out a new cut. RAGU Instead of beef shin, try lamb neck. On or off the bone, dare I say that lamb neck makes the most delicious ragu you’ll find. Cooked for three to four hours with plenty of tomatoes, wine, garlic and onions, lamb neck reduces down until it melts, producing a rich and flavourful sauce for your ragu. BOURGUIGNON Instead of chuck steak, try thick slices of feather blade. The feather blade has a layer of sinew running through the middle,…

Hot cocoa – rich, creamy, velvety goodness – is amazingly comforting during the colder months. Our love for it far exceeds the bog-standard powdered stuff from a tin. From the traditional to the luxurious, these ideas offer some new and interesting takes on the classic cup. Bicerin Italian hot chocolate Bicerin is as traditional as hot chocolate gets, dating back to 1678 when it was imported to Italy via Spain. Its popularity quickly spread across Europe. With an added shot of espresso, expect a good kick from this grown-up, layered hot chocolate – a specialty of Turin. SERVES 2 PREP 4 mins COOK 3 mins EASY V 125ml double cream250ml whole milk or single cream50g dark chocolate (at least 70% cocoa solids), finely chopped demerara sugar, to taste2 shots of…

Nargisse Benkabbou The chef and author talks about growing up in a Moroccan community in Brussels (p106) and shares her harira recipe. Humayun Hussain Good Food reader Humayun makes aloo chole, a simple but delicious vegan chickpea dish that’s perfect for busier days, on page 12. Vuyelo Ndlovu The drinks expert and journalist explores hot chocolate drinks from around the world, including a vegan chai option, on page 144. Joanna Blythman Our columnist finds inspiration in stories of international food producers and how they’re keeping old traditions alive (p123). WE ARE BBC goodfood COOK THE COVER p32 RECIPE Barney Desmazery PHOTOGRAPH Myles New FOOD STYLIST Esther Clark STYLIST Luis Peral SHOOT DIRECTOR Ben Curtis & Sarah Snelling…

1 Mojo Sauce mild sweet & smoky From £2.50 (250g), Ocado Fruity and smoky with a mild kick of heat, this Spanish-inspired sauce is made for dipping and marinating, but also works wonders stirred into hearty stews or chilli. 2 Borough Broth Co tonkotsu ramen broth £5.45 (450g), Ocado Ramen broth takes skill and patience to make from scratch, but these pouches, made with organic ingredients, mean you can have an umami-laced ramen, layered with flavour, on the table in minutes. 3 Hobbs House Bakery bake-at-home almond croissants £5 (pack of four), hobbshousebakery.co.uk These sweet, flaky croissants are filled with frangipane, scattered with flaked almonds and frozen, ready for baking at home. Get that buttery, freshly made pastry texture and a kitchen that smells like your favourite bakery, with zero effort. 4 Crosta…

Try the MasterChef winner’s moreish snack ‘On a cold and drizzly afternoon, these crisp pakoras with a side of tamarind chutney – and the greedy fingers of family members rushing to grab the fresh batch out of the fryer – is my idea of broccoli heaven.’Saliha Mahmood Ahmed Broccoli pakoras SERVES 4 PREP 5 mins COOK 15 mins EASY V 75g gram flour1 heaped tbsp cornflour or rice flour½ tsp bicarbonate of soda1 tsp chilli powder1 tsp each cumin and coriander seeds, coarsely ground using a pestle and mortar1 tsp nigella seeds2 tbsp lemon juice200g long-stemmed broccoli, roughly chopped into3-4cm pieces vegetable oil, for deep-frying½ tsp chaat masala and tamarind chutney or coriander green chutney (see tip right), to serve 1 Mix the gram flour, cornflour, bicarbonate of soda, chilli…

Rick Stein at Home by Rick Stein (£26, BBC Books) During lockdown, Rick rediscovered the importance of cooking at home and spending time with family during a time when, ‘the almost limitless possibilities of modern life had been suddenly shut down’. Here, he reflects on that time and shares his favourite recipes from his life, from childhood favourites including his mum’s chicken risotto and apple charlotte, to dishes from his travels in India and Southeast Asia, as well as fish and seafood recipes from his BBC series, Rick Stein’s Cornwall. Must-try recipe Salmon wellington with a white wine & cream sauce One Pot: Three Ways by Rachel Ama (£22, Yellow Kite) Add some sunshine to your winter cooking with Rachel Ama’s big, bold Caribbean, African and Asian flavours. In this…

Spooky Halloween marshmallow cheesecake SERVES 12 PREP 30 mins plus at least 2 hrs chilling COOK 1 hr 30 mins MORE EFFORT V 300g crème-filled chocolate sandwich biscuits75g butter, melted180g white mini marshmallows (ensure vegetarian, if needed)50ml milk500g full-fat soft cheese200ml double cream1 tsp vanilla extract For the meringue ghosts 2 egg whites200g caster sugarblack writing icing or edible ink pen 1 Tip the biscuits into a food processor and blitz to fine crumbs. Pour in the melted butter and blitz again to combine. Line the side of a deep 20cm springform or loose-bottomed cake tin with baking parchment. Tip in the crumb mixture and press it into the base and up the side of the tin using the back of a spoon. You should be able to press the…

your shopping list ◆ Need clever ways to use up sumac, breadcrumbs and other surplus ingredients? VEGETABLES & FRUIT 200g long-stem broccoli9 garlic cloves3 lemons2 spring onions2¼ red onions6 red peppers2 large onions1.1kg ripe tomatoes3 aubergines2 carrots2 celery sticks STORECUPBOARD 3 tbsp olive oil200ml vegetable oil3 tbsp extra virgin olive oil1 chicken stock cube1 vegetable stock cube160g dried short pasta250g floury potatoes2 ½ tsp sumac◆3 tbsp plain flour20g cornichons60g plain breadcrumbs◆100g red rice 2 x 400g cans mixed beans1 tbsp white miso1 tsp honey1 tbsp smoked paprika2 tsp ground coriander1 tbsp cumin seeds1 tsp fennel seeds1 tbsp chipotle paste1 tsp light brown muscovado sugar1 tbsp tomato purée130ml red or white wine FROZEN 100g frozen peas MEAT & FISH 200g cooked chicken250g skinless, boneless salmon fillets DAIRY 150g crème fraîche◆30g parmesan1…

Easy piri-piri pulled pork Even with only 10 minutes prep, you can produce a dish that feels special. As well as that, this recipe transforms a cheap cut into tender meat that you can use in a range of family meals, from simple sliders to a build-your-own burrito spread. SERVES 4 PREP 10 mins plus at least 1 hr marinating COOK 3 hrs EASY ∗ 1 red chilli4 garlic cloves1 tbsp smoked paprika1 tbsp dried oregano1 tsp cumin seeds½ tsp dried chilli flakes, plus a pinch to serve (optional)100ml red wine vinegar400g can chopped tomatoes800g-1kg piece skinless pork shoulder 1 Tip all the ingredients except the pork into a small blender or mini chopper, season with salt and blitz until smooth. Sit the pork in a casserole dish and pour…

FROM THIS ISSUE Cauli-roni cheese Chop any leftover cauliflower from the whole baked cauliflower cheese recipe on page 114 and mix this with cooked macaroni and any leftover cheese sauce. Spoon into a gratin dish, sprinkle with grated cheddar and bake at 200C/180C fan/gas 6 for 30 mins until golden. Pulled pork burgers Shred and reheat any leftover pulled pork (p77) and stuff into toasted burger buns with sliced tomatoes, shredded lettuce, sliced gherkins, mustard and ketchup. Ginger & apple crumble Break up any leftover vegan ginger cake (p111) into small crumbs, then toss with melted butter (use non-dairy spread, if needed) and oats. Mix peeled, cored and chopped apples with brown sugar and ground cinnamon, tip into a baking dish and sprinkle over the crumble mixture. Bake at 200C/180C…

Chilli chicken with peanut noodles SERVES 2 PREP 15 mins COOK 10 mins EASY Heat 2 tsp rapeseed oil in a wok over a high heat and add 2 skinless, boneless chicken thighs, chopped, 3 grated garlic cloves, 1 tbsp ginger, peeled and cut into matchsticks, 1 red chilli, finely chopped, 175g long-stem broccoli, sliced diagonally, and 1 chopped red pepper. Fry for 1 min, tossing the ingredients. Cover, reduce the heat to medium and cook for 5 mins. Meanwhile, cook 2 wholewheat noodle nests in a pan of boiling water for 5 mins. Drain, reserving the water. Mix 1 tbsp sugar-free peanut butter, the juice and zest of1 /2 lime, 1 tsp cumin and 3 tbsp of the reserved water, then toss with the noodles. Add ½ tsp tamari to…

Vegan ginger loaf cake SERVES 8-10 PREP 15 mins COOK 45-50 mins EASY V ∗ 100ml vegetable oil, plus extra for the tin275g self-raising flour150g dark muscovado sugar1 tsp baking powder1 tbsp ground ginger50g treacle50g stem ginger from a jar, finely grated, plus 1 tsp of the ginger syrup150g icing sugar½ lemon, juiced4 crystallised stem ginger pieces, sliced 1 Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon. 2 Pour the cake mixture into the…

Pumpkin pickle MAKES 3 x 400g jars PREP 20 mins plus overnight salting COOK 20 mins MORE EFFORT V 850g pumpkin or squash (600g prepared weight), peeled and chopped into 1cm pieces1 large onion, chopped2 eating apples, cored, peeled and chopped into 1cm pieces2 tsp black mustard seeds2 tsp coriander seeds2 tsp nigella seeds200g caster sugar450ml cider vinegar2 bay leaves1 ½ tsp turmeric2 tbsp plain flour thumb-sized piece of ginger, peeled and cut into thin slices1 green or red chilli, finely chopped 1 Put the prepared pumpkin in a bowl and sprinkle over 2 tbsp sea salt. Toss well, cover and leave at room temperature for 24 hrs. 2 Sterilise your jars before you start (see tip, right). Drain and rinse the pumpkin, then tip into a large pan. Add…

Autumn is definitely here and boy, didn’t that come around quick? I try my best not to let it get me down. October holds fond memories for me of ghosts and ghouls gliding about our house at one messy Halloween party – our friends crowed for weeks about not wanting to dress up. But, cometh the hour, they all obliged and hammed it up with monstrous make-up and £1 plastic props. A beer that could be the making of any spooky celebration is one that’s been dubbed the unofficial drink of Halloween: Hobgoblin Ruby Beer. It pours dark brown with a ruby-red hue and offers a lip-smacking combination of raisin, fig and toffee-like sweetness, all balanced with a pronounced bitterness. Made by Wychwood Brewery, you might find it on draught…

Stuffed paratha This is a popular Punjabi breakfast, but in fact, parathas are cooked up and down the country in India in so many different ways and forms. A homemade one is a real treat. MAKES 12 PREP 30 mins COOK 25 mins MORE EFFORT V 550g chapatti flour, plus extra for dusting25ml vegetable oil3 tbsp ghee For the potato filling 550g Desiree potatoes, peeled and cut into chunks5 green chillies, finely chopped2.5cm piece ginger, peeled and finely chopped50g coriander, finely chopped1 red onion, finely chopped1 ½ tsp carom seeds1 ½ tsp chilli powder To serve (optional) 200ml Greek yogurt1 tsp sugar1 tsp cumin seeds, crushed50g salted butter, to serve (optional) 1 Mix together the flour, 1 tsp salt, the oil and 225ml water in a bowl to make a…

Spend time at the weekend making this fudgy chocolate cake with rich, thick chocolate frosting. It’s suitable for those following a gluten-free diet, too. Gluten-free chocolate cake SERVES 10 PREP 45 mins COOK 35 mins EASY V 150ml vegetable oil, plus extra for the tins175g plain gluten-free flour1 tsp xanthan gum50g cocoa powder1 tbsp baking powder½ tsp bicarbonate of soda75g dark brown soft sugar75g caster sugar2 tbsp golden syrup2 eggs100g Greek yogurt100ml milk2 tbsp instant coffee, dissolved in4 tbsp hot water For the chocolate buttercream 65g dark chocolate300g icing sugar25g cocoa powder150g soft salted butter3 tbsp milk 1 Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix together the gluten-free flour, xanthan gum, cocoa, baking powder, bicarb, a…

Nicolò says, ‘At Eataly (eataly.co.uk), we use around 500 litres of milk per day to make cheese for our restaurants and customers, acidifying the milk, creating curds and whey, then stretching by hand into the various styles of mozzarella (see right). But you can make it in your own kitchen with some special equipment and patience!’ Homemade mozzarella You’ll need a non-reactive pan, such as stainless steel, that will comfortably fit five litres of milk, a larger pan, and a kitchen thermometer (an instant-read one is best for this). MAKES 2-3 balls PREP 5 mins COOK 3 hrs 30 mins A CHALLENGE V 5 litres whole milk150ml natural whole yogurt3ml vegetarian rennet (just over½ tsp – see tip below) 1 Pour the milk into a large deep pan and set…

• Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list. • Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt. • Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood. • To help avoid waste, we suggest how to use any leftovers you may have from our recipes. • Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella. • We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it’s vital to the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions.…

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 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 many easy recipes. Tested and trusted All our recipes are thoroughly tested by experts…

1 SUPPORT OUR ORCHARDS ENJOY BRITISH APPLES Now’s the time for British apples, so seek them out at farmers’ markets or visit an orchard – these will often offer much more than just apples. Look out for eating apples such as Pearmain, Egremont Russet, Golden Pippin, Herring’s Pippin and Laxton’s Reward. Buying tip: rather than looking for perfect, unblemished apples, choose ones with a bit of scarring. These will be the sweetest, as the scar is from the leaves rubbing against the fruit as it forms – this only happens on the outside of the tree, which gets the most sunshine. 2 MAKE A SHOPPING LIST ESSENTIAL BUYS FOR OCTOBER • Invest in a cast-iron pot If you haven’t invested in one yet, this is the right time of year…

beer Wild Dog IPA Fauna is a new craft beer brand inspired by, and created for, African wildlife. Founded by Phil F Howard, a former bush ranger in Botswana, each of the London-based company’s brews is dedicated to an endangered species, partnering with three small charities who work round-the-clock to protect animals at risk. As well as this hoppy and juicy Wild Dog IPA with flavours of tropical and stone fruit, the range includes a bright and grassy Cheetah lager (4.5% ABV); and Pango Table beer (2.8% ABV). 4.2% ABV, £2.70 (330ml), faunabrewing.com boxed wine Laylo Vino Rosso Vulcanico Online business Laylo is all about sourcing top-notch wines from indie winemakers and boxing them up to keep the carbon footprint to a minimum. We’ve been sipping on its Vino Rosso…

Saturday Kitchen Guest chefs this month include Gennaro Contaldo, Yotam Ottolenghi with his co-writer Noor Murad, pastry chef Ravneet Gill, MasterChef’s Monica Galetti, and the acclaimed chef Ollie Dabbous who heads up the Mayfair Hide restaurants and bars. Watch on BBC One from 10am or on BBC iPlayer. The Hairy Bikers Go North The north of England has become a magnet for food lovers, with some of the country’s top restaurants and most innovative food producers. In their new series, Si King and Dave Myers eat their way from Lancashire to Newcastle. Watch on Thursdays on BBC Two until 11 November and on BBC iPlayer. The Kitchen Cabinet Jay Rayner’s culinary panel show is back to answer a fresh batch of listeners’ questions. Along with useful advice on cooking and…

make our gf cover receipe Double sausage & bean casserole with cheese-on-toast crumbs While simple to make, this one-pot still feels special enough for celebrating occasions like Halloween and Bonfire Night. Or, if you’re simply in a rut when it comes to cooking family meals, even the fussiest of eaters will enjoy this. It combines several favourites that are all simmered together with added smokiness from chorizo, plus it reheats well if your family has a busy schedule and everyone eats at different times. SERVES 4-6 PREP 20 mins COOK 1 hr EASY 3 tbsp olive oil8 pork sausages2 small cooking chorizo (about100g), sliced1 large onion, finely chopped2 bay leaves1 tbsp tomato purée½ tsp light brown muscovado sugar1 tbsp red wine vinegar400g can chopped tomatoes2 x 400g cans cannellini beans…

Shawarma-spiced paneer & cauliflower pilaf While shawarma is usually made with meat in the Levantine tradition, this veggie spin is just as filling, rich and aromatic. SERVES 4 PREP 20 mins plus overnight marinating COOK 1 hr 10 mins EASY V 1 small cauliflower, broken into florets, stalk chopped and leaves kept whole225g block paneer, cut into2cm cubes2 tbsp sunflower oil75g Belazu Shawarma Paste, plus 1 tbsp300g basmati rice1 red onion, thinly sliced3 bay leaves700ml vegetable stock75g raisins25g flaked almonds small bunch of coriander, finely chopped (optional) 1 Tip the cauliflower florets and stalk, the paneer, half the sunflower oil and the 75g Belazu Shawarma Paste into a large bowl and season well. Toss everything together with your hands to combine, ensuring the paste is massaged into the cauliflower and…

♦ Look for this symbol on our shopping list on page 63 MAKE MORE OF ♦ Breadcrumbs Chilli crumbs Mix 1 finely chopped red chilli with 50g breadcrumbs. Fry over a low heat for 5 mins in 2 tbsp olive oil until golden. Scatter over pasta or soups. Garlic breadcrumbs Mix 2 finely grated garlic cloves with a handful of parsley leaves, finely chopped, and 50g breadcrumbs. Scatter over pasta bakes and casseroles. Lemon & parmesan crust Mix 25g finely grated parmesan and the zest of 1 unwaxed lemon with 50g breadcrumbs. Use to coat chicken or pork, or sprinkle over fish before roasting. Spiced crumbs Mix 50g breadcrumbs with1 /4 tsp each ground turmeric, ground cumin, ground coriander and cracked black pepper. Use as a breadcrumb coating for chicken or…

Healthy roast dinner SERVES 2 PREP 15 mins COOK 50 mins EASY LOW CAL FIBRE 3 OF 5-A-DAY 285g medium potatoes, thickly sliced4 small carrots (160g), halved lengthways2 x 80g red onions, cut into quarters170g large brussels sprouts (about 8-10), trimmed2½ tsp rapeseed oil2 tsp thyme leaves2 tsp balsamic vinegar1 large garlic clove, finely grated2 pinches of English mustard powder170g thick, lean fillet steak½ tsp vegetable bouillon powder 1 Heat the oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and cook the potatoes for 5 mins. Drain, reserving the water. 2 Toss the potatoes, carrots, onions and sprouts with 2 tsp of the oil to coat. Arrange on a non-stick baking sheet, spaced apart. Scatter with 1 tsp of the thyme, grind over some…

Nargisse Benkabbou would like to clarify something: ‘We do not have hummus in Morocco.’ Morocco is not known for its baba ganoush, either. Or any of the Levantine dishes which, when Nargisse first arrived in London to study, enthusiastic fans of ‘Moroccan food’ would tell her they loved. ‘In the UK, Moroccan is very mixed with Middle Eastern food. Beirut is a six-hour flight from Casablanca. We’re really far apart. We have some similarities, mostly in desserts, but I’m proud of my culture and, for me, it’s important to say, “Hey, Moroccan food is very different”.’ For the last eight years, after leaving the nine-tofive grind, the 34-year-old has been saying just that. Raised in Brussels, in a large Moroccan community, Nargisse, now an established food writer and chef, has…

This month’s iconic pumpkins aren’t just good for carving – they’re available in a variety of sizes and shapes, all with a slightly different flavour profile. Steer away from the cheaper carving pumpkins in the supermarket and instead go for ones that have deep orange flesh and tough skin. I like to roast them to serve in wedges in a salad with chicory and burrata, or whizz the roasted flesh into a creamy soup topped with the pumpkin seeds. Pumpkin has a naturally creamy texture, so it’s ideal as the base for a pasta sauce, as I’ve done with the rigatoni on page 114. It also works well as a chutney or pickle – try our get-ahead version on page 119 and give it as a Christmas gift in a…

As the days become colder, there’s nothing better than a warming bowl of homemade soup, and with this exclusive offer on the Judge all-in-one soup-maker – saving you £64 – you can whizz up a nourishing batch in a matter of minutes. This useful gadget offers you a safe way to make soup with no more transferring from hob to blender. Large vegetables will need chopping before adding to the soup maker so Judge have included a FREE 15cm Judge Sabatier knife worth £8.90 and a large granite-effect chopping board worth £11 (measuring 35 x 26cm) with every purchase. With the Judge soup maker you can make soup in just 20 minutes. Simply add your chopped ingredients, press the button and you’re away. It will cook, pulse and blend your…

“The flavour you get when cooking in an earthenware pot over wood-fire is unparalleled. I first appreciated this while learning how to make a traditional fish curry at a friend’s home in Cochin on my travels around South India, and his mum gifted me a traditional clay pot to take home. I later brought the pan along with me to university in the UK. I use this to cook Sri Lankan and South Indian curries both over a gas hob and the barbecue.”…

‘Shiok’ in Malay slang means something or an experience that is ‘shockingly good’. That’s the perfect way to describe the lamb ribs I cooked from Mandy Yin’s new book. She describes them as ‘sticky, fiery hot and addictive’. I’m going with ‘shiok’. I’ve rarely had lamb ribs before, mainly because they aren’t the easiest thing to get hold of. When I went to my local butcher, he looked perplexed. ‘Nobody has ever asked for those,’ he said. But he disappeared and came back with two sheets of them. Easily enough for four people – and just £9 in total. Shiok! Mandy’s inspiration for the dish is sambal kambing goreng – fried lamb chops with green chillies – which she had at a Malay restaurant on London’s Edgware Road. ‘It is…

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Baked cod with orzo & spicy sausage SERVES 4 PREP 15 mins COOK 35 mins EASY 2 tbsp olive oil1 onion, finely chopped1 garlic clove, crushed½ tsp hot smoked paprika1 tsp dried oregano350g orzo4 tbsp tomato purée800ml hot chicken or veg stock1 rosemary sprig2 large charred red peppers, from a jar, sliced30g black olives, drained and halved40g nduja sausage, crumbled, or spicy chorizo, finely chopped2 tbsp double cream or mascarpone4 cod loin fillets½ small bunch of parsley, finely chopped salad, to serve 1 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large shallow 30cm casserole dish or large ovenproof frying pan. Tip in the onion and fry with a pinch of salt over a low heat for 10 mins or until softened and translucent. Add the…