Innholdsfortegnelse for Christmas 2021 i Good Food

For Nadiya, it’s fesenjān, the Iranian sweet-and-sour dish sprinkled with jewel-like pomegranate seeds, while Ben makes his mum’s crunchy ‘forcemeat’ balls, and Hetty’s family celebrates with spiced rice with beef. In Christmas at Ours on page 33, five of our team highlight their favourite festive dishes and invite you to try them. We’d love you to share your own celebratory recipes in our BBC Good Food Together group on Facebook using #BBCGFCelebrateTogether – we’ll feature the best on our social channels. By making each other’s recipes, we create new traditions and a richer, warmer table. Our columnist Melissa Thompson continues the theme of togetherness by speaking to three refugees who share their powerful stories and the importance of sharing food from their cultures (p166). Finally, we have amazing roasties, pig(let)s…

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1 MAKE A SHOPPING LIST ESSENTIAL BUYS FOR NOVEMBER • Kitchen foil Invest in a larger roll of foil before stock runs out. Ideal for covering your turkey or larger pieces of meat and keeping platters of veg warm before serving. • Condiments Stock your cupboards with condiments ready for Christmas. It takes the load off if you start buying bit by bit. Mustard, pickled onions, cornichons and cranberry sauce are all favourites. • A new platter Treat yourself to a new serving platter for the table. Use it on the big day and impress your guests. • Good candles A good candle or two in the kitchen or on the dining table is essential for festive ambience. Get yourself a big bag of tea lights and some beeswax candles…

Veggie ‘forcemeat’ balls SERVES 4-6 (makes about 14) PREP 15 mins COOK 20 mins EASY V ٭ 240g vegetable suet240g fresh white breadcrumbslarge bunch of parsley, roughly chopped2-3 medium eggsvegetable oil, for the tray 1 Mix the suet, breadcrumbs, parsley and two eggs together in a large bowl. If too dry, add the third egg – when squeezed, the mixture should clump together. Roll into golf-ball-sized balls (you should get about 14) and arrange in a single layer on a lightly oiled baking tray. Will keep covered and chilled for up to 24 hrs or frozen for three months. 2 Heat the oven to 180C/160C fan/gas 4 and bake for 15-20 mins until golden brown, then serve warm alongside Christmas dinner or as a starter with cranberry sauce. PER SERVING…

fesenjān SERVES 6-8 PREP 8 mins COOK 1 hr 20 mins EASY 500g walnutsolive oil, for frying1 medium onion, finely chopped½ tsp ground turmeric1kg skinless, boneless chicken thighs6 tbsp pomegranate molasses (myfamily uses Secret Garden)1½ tbsp demerara sugar (optional)½ tsp each saffron and ground cardamom (optional)2 tbsp pomegranate seeds, some parsley leaves and rice, to serve 1 Blitz the walnuts in a food processor until fine – you want to get rid of as many chunks as you can. Slowly add 900ml water until you have a watery paste. 2 Tip the mix into a large saucepan over a medium heat and bring to the boil. Reduce the heat, cover and simmer for 1 hr, stirring often until the walnut oil rises to the surface. 3 Meanwhile, heat a drizzle…

We’ve teamed up with renowned Spanish chef José Pizarro to plan a special lunch at his London restaurant, José Pizarro Broadgate. José’s restaurants serve simple, authentic, honest Spanish food, and he’s created a special sharing menu for the event. Jamón Ibérico is one of the treasures of Spanish cuisine, and croquetas de jamón Ibérico is a signature dish on José’s menus. He works with only the best-quality ingredients from Spanish and British producers. José will join you for lunch, where you’ll enjoy a glass of sherry on arrival, followed by a seven-course sharing menu seated at tables of two. At the end of the afternoon, you’ll receive a goody bag (see page 16) to take home. @josepizarrorest @josepizarrorestaurants DATE Saturday 11 December LOCATION José Pizarro Broadgate Circle, London START TIME…

Christmas tree napkin These napkins can also double up as a festive place-card holder. green square paper or fabric napkinsgold cardmini pegsgluestring, name tags and small tree decorations (optional) 1 Lay a green napkin in front of you so it looks like a diamond. Fold the left and right corners into the middle at such an angle that it creates a point at the top. 2 Fold the bottom flap upwards to the middle to make a long triangle shape, like a Christmas tree. Turn over so the flat side is facing up. 3 Cut out some stars from the card and attach to the flat side of a peg using glue. Clip the peg to the top of the napkin to act as a star on the top of…

Book your tickets 25 - 28 November 2021 Birmingham NEC Sponsored by There are just weeks to go until the BBC Good Food Show Winter opens its doors, and we have a Christmas cracker of a Show in store. See your favourite culinary heroes cooking live, indulge in plenty of retail therapy from a range of fantastic artisan food producers, get hands-on in our workshops, enjoy a tasting session, plus there will be an abundance of festive treats to feast on throughout the day. Best of all, we’ll be celebrating our 30th birthday, belatedly – what a year to join us! Head to the website to find out more and book! With thanks to our sponsors and supporters: Book your tickets today and save 15%*– quote GFR6 | bbcgoodfoodshow.com Show…

This month’s true star is the apple. British-grown varieties are actually at their best at this time of year, especially Russet, Pippin and Cox, which all have delicious texture and a slightly tart flavour. Baked apples are a real treat – leave them whole but remove the core, then pack the gap in the middle with mincemeat before baking and drizzling with whisky cream. Or, if you’re looking for an alternative to traditional Christmas pudding, why not make a grand pavlova? Apples aren’t a classic topping, but once baked, they soften and work a dream with the crisp meringue shell – that’s especially so when paired with maple and pecans, as on page 115. Slow-cooked apples are a joy, too, and make a great base for chutney to serve with…

NEXT LEVEL LOBSTER THERMIDOR Reinvent the classic dinner party dish with a lighter cream sauce (overleaf) THIS MONTH Use up your leftovers and more tips, p129 Mix a festive tipple, p132 Upgrade your cheeseboard, p134 Watch our skills videos on entertaining this Christmas at bbcgoodfood.com/video We love to see what you’re making, too: share your recipes on our BBC Good Food Together Facebook page and on Instagram #wearebbcgoodfood…

Exclusive offer for BBC Good Food readers Miniature decorated living Christmas conifers (pack of 3) Dress tabletops or windowsills with mini Christmas Chamaecyparis Thyoides, or ‘Top Point’, trees • Set of three small ‘Top Points’, each with artificial snow flocking.• Set in red zinc pots and completed with simple decorations for an instant hit of festive cheer.• Once you’re done using them for decorations, plant outside for future years (flocking will wash off outdoors).• Supplied as three trees, approximately 20-22cm tall each, in 9cm black pots with a red zinc cachepot surround. Item code: 170028 Christmas in a box – tree, wreath and garland Bring that pine-fresh fragrance into your home with this beautiful live decoration collection • A one-stop decorating kit that’s sure to bring you the perfect Christmas.•…

Potato latkes This recipe was handed down to me from my mother (below) who learned how to make them from my paternal grandmother. In the words of my mother; ‘a potato latke is the closest thing to heaven that there is!’ Though they’re traditionally made for Hannukah, my family eat these all year round. We use a hand grater to get the best consistency, but you can use a food processor with a grating blade if you prefer. To serve, top with apple sauce, or smoked salmon with a dollop of sour cream and a sprinkling of capers and chives. MAKES 12 large or 24 small PREP 15 mins plus resting and draining COOK 20 mins EASY V 4 Maris Piper potatoes, peeled1 medium onion Your recipes 2 large eggs2…

FOOD &DRINK GADGETS &KIT, HOME & KITCHEN Turn the page for our six top cookbooks of 2021 to fill a food-lover’s stocking…

The Truffle Company British business, The Truffle Company, is making the mysterious ingredient of truffle accessible to everyone with a passion for food and good cooking. The Truffle Co supplies all seasonal varieties of fresh truffles sourced from traditional partners in Italy and Spain. It also supplies premium truffle products (think oils, sauces, seasoning etc.) made with natural ingredients, and a much higher-than-average real truffle content (some are 70% truffle!). Its fresh truffles and products are used in many of the UK’s top restaurants, and it has a 5-star satisfaction rating from customers. thetruffle.co.uk Sea Hampers from Wight Salt TASTE THE WAVES: From local Seawater naturally evaporated by Sun and Wind, enjoy Ventnor Bay Sea Salt’s sweetness and depth of flavour. SPRAY THE WAVES: Seasoning Sprays, Lemon and Lime, Lemon,…

Adriana Cavita The chef talks about her Mexican heritage and the region’s diverse cuisine, and shares her aunt Margarita’s bacalao a la vizcaína recipe (p170). Lucy Roxburgh Our reviews & ecommerce editor has the holidays covered with the results of our annual Christmas Taste Awards (p155) and a gift guide (p175). Dina Macki and Bibi Read how Dina and her grandmother Bibi became social media stars in lockdown by cooking, and how they’ll celebrate Christmas (p81). Barney Desmazery Try Barney’s luxurious lobster thermidor (p126) and see our skills & shows editor at the BBC Good Food Show Winter (p102). WE ARE…

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…

Frozen blackberry smoothie SERVES 1-2 PREP 10 mins EASY V 10 frozen blackberries½ banana (or 1 small one), sliced1 ball of stem ginger, from a jar100ml pomegranate juice or red grape juiceice1 thyme sprig and 1 frozen blackberry, to garnish 1 Put all of the ingredients, apart from the garnish, in a high-speed blender with a few small ice cubes, then blend until smooth and thick. 2 Pour the smoothie into a margarita glass or a tumbler and garnish with a thyme sprig and a frozen blackberry. GOOD TO KNOW vegan • low fat • vit c • 1 of 5-a-day • gluten free PER SERVING 122 kcals • fat 0.2g • saturates none • carbs 27g • sugars 27g • fibre 3g • protein 1g • salt 0.01g Apple…

1 Ottolenghi pecan snowballs £6, (180g), ottolenghi.co.uk Rich with maple, brown butter and toasted pecans, these snowball-shaped cookies are fantastic with a morning espresso or glass of sherry by the fire. 2 Cornish Sea Salt Co roasting salt £2.95 (50g), cornishseasalt.co.uk This blend of garlic, onion, rosemary, sage and Cornish sea salt is key to perfectly crisp turkey skin. Or, toss with roasted parsnips and carrots for an umami kick. 3 Daylesford sweet and smoky nut selection £18 (300g), daylesford.com Cashews, almonds and pecans are tossed with smoked paprika and cayenne pepper for a smoky kick. Serve the nuts as a pre-dinner nibble or include as part of a cheeseboard with fresh figs. 4 Something & Nothing French rosé + hibiscus & rose spritz £29.75 (12 x 330ml cans), somethingandnothing.co…

Spiced rice with beef SERVES 6 PREP 20 mins plus marinating COOK 2 hrs 30 mins MORE EFFORT ٭ thumb-sized piece of ginger, peeled and chopped4 large garlic cloves, roughly chopped800g stewing beef, cut into chunks (shin, chuck or brisket work well)1 tbsp ground allspice1 tsp ground cloves2 tbsp vegetable oil2 onions, finely chopped8 cardamom pods2 cinnamon sticks8 thyme sprigs, leaves picked, or use 2 tsp dried thyme2 tbsp all-purpose seasoning (we used Dunn’s River), or use an extra beef stock cube500ml beef stock made with 1 beef stock cube400g basmati rice25g butter 1 Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt.…

Chocolate cream pie SERVES 8-10 PREP 10 mins plus 3 hrs chilling COOK 20-30 mins MORE EFFORT V 75g caster sugar625ml whole milk6 egg yolks (freeze the whites for another recipe)2 tbsp cornflour100g salted butter, chopped200g dark chocolate (at least 70% cocoa solids), chopped1 tsp vanilla extract For the base 25 chocolate crème-filled sandwich biscuits75g butter, melted For the topping 300ml whipping or double cream2 tbsp icing sugar1 tsp vanilla extractchocolate shavings, to decorate 1 First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon.…

When it comes to Christmas recipes, everyone has their must-haves, the dishes that are never optional. Yet, each year, there’s always room for new, clever tricks and flavour twists to keep things fresh and make cooking as stress-free as possible. There’s a no-cook starter, crisp-skinned turkey, stuffing that doubles as a veggie main and vegan gravy, plus get-ahead tips and a time plan. Christmas should be enjoyed by all, especially the cook – and this menu should ensure everyone’s relaxed for the big meal. MENU Festive seafood sharing platter Peppered lemon & thyme turkey with golden crackling Triple-nut roast & sage stuffing Piglets in pancetta blankets Next level roasties Brown butter carrots & sprout petals Winter-spiced sweet & sour braised red cabbage Microwaved crushed creamy celeriac Vegan gravy base Smoky…

If you’re looking for a unique and practical gift, we have the solution. Why not treat a friend or loved one to a personalised cookbook this Christmas? Choose from 30 chapters of our best-ever recipes, selected and tested by the BBC Good Food team. From showstopper bakes to weeknight family meals and healthy lunches, there’s something for everyone. Customise your cover and include a personal dedication, creating memories for years to come. ORDER NOW Create your personalised cookbook in time for Christmas at mycookbooks.bbcgoodfood.com…

Vanilla & white wine poached pears MAKES 2 x 1-litre jars (serves 8) PREP 15 mins COOK 30 mins EASY V 300g caster sugar2 small cinnamon sticks1 vanilla pod, split and seeds scraped out10 cardamom pods300ml white wine (we used chardonnay)1 unwaxed lemon10 small, firm pears (we used Forelle)ice cream or hot chocolate sauce, to serve (optional) 1 Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later – it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of…

Diwali represents the triumph of good over evil, light over darkness and wisdom over ignorance. It’s linked to the legend of Lord Rama, who was sent into exile for 14 years, but was able to return home after defeating the forces of evil. The festival spans five days and features different ceremonies each day, with the third being the main event. In the weeks leading up to it, people will redecorate their homes, buy clothes and jewellery and exchange gifts. It’s also a season of parties and outdoor food festivals, which build up the excitement ahead of the celebration. On Diwali night, most Hindus offer prayers to Ganesh, a god representing good fortune and wisdom for the coming year, and Lakshmi, the goddess of wealth. Sweetmeat offerings are placed in…

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 growing chard. When is chard ready? Chard can be harvested as baby or mature leaves, so it’s ready to pick as soon as the leaves reach the size you prefer. Mature leaves will be ready nine weeks after sowing. What time of year does it grow? In the warmest areas of the country, you’ll be able to pick leaves all year round. Otherwise, you can harvest from early spring to late autumn outdoors, or pick baby leaves from a windowsill planter any time. Sow outdoors from April to August. Late sowings will generally overwinter to provide leaves for spring harvests. Are there different…

Tempranillo is an Iberian speciality. It’s best-known as the basis for Rioja but it’s grown all over the peninsula in both Spain and Portugal. In recent years, it has been spreading its wings with sizeable plantings in Australia, Argentina and California. Tempranillo is a bit of chameleon grape making everything from fruity light reds to oak-aged wines. Wine Club star Castillo de Epifania Rioja Alta 2020 The Rioja Alta area is famous for producing the most elegant wines of this famed region. With its blackcurrant fruit, ripe tannins and vanilla edge, this pairs well with a slow-cooked shoulder of lamb, pork chops or aubergines. Or, enjoy a glass while lingering over some cured ham and hard cheeses. Wine expert Henry Jeffreys, along with the BBC Good Food team, selects all…

One-pot beef stifado Ideal for freezing, the flavours of this Greek-style stew only intensify when made ahead. Then, if you’re doing some casual entertaining over the holidays, all you’ll need to do is reheat it. SERVES 6 PREP 40 mins COOK 2 hrs 30 mins EASY 3 tbsp olive oil1kg stewing beef, cut into large chunks (chuck or shin works well)600g baby onions or small shallots (see tip, above)pinch of golden caster sugar4 garlic cloves, chopped4 bay leaves1 cinnamon stick pinch each of ground allspice and ground cloves1 tbsp dried oregano1 tbsp tomato purée1 tbsp red wine vinegar2 x 400g cans chopped tomatoes150ml red wine 1 Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all…

FISH CANAPÉS & MAINS From smoked salmon and stollen, to Christmas cake and cranberry sauce, our expert panel blind-tasted more than 175 products to find the best UK supermarket buys to grace your table this holiday season. HOW WE DID IT We invited 13 supermarkets to enter their best Christmas products for consideration across 23 categories. All food was prepared and cooked following pack instructions, then presented to our panel by two independent home economists. Packaging was removed and judges tasted all items blind. Judges submitted their comments and a score out of 10 for each product in the category via anonymous online forms. In addition to the winning products here, the judging team also awarded ‘highly commended’ status to high-scoring favourites that they felt also deserved recognition. Find the…

1 TARKARI by Rohit Ghai (£25, Kyle Books) Chef and restaurateur Rohit has worked at some of the UK’s best Indian restaurants, including Trishna and Bombay Bustle, but in Tarkari, his first book, he goes back to his roots and home-style cooking. Paying tribute to his mother, he shares his favourite vegetarian and vegan dishes to cook at home, from paneer makhani, dal and aloo gobi, to lesser-known regional specialties. This book is a must-have for any fan of Indian cooking. 2 TOGETHER by Jamie Oliver (£26, Penguin Michael Joseph) This is the new bible for weekend cooking. We all missed the simple joy of eating with loved ones during the pandemic, and to celebrate us being reunited, Jamie has put together this fun collection of 18 menus. There’s something…

• 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.…

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You can get in touch with Tami through our social channels, or email goodfoodmagazine@immediate.co.uk Christmas wouldn’t be Christmas without: FESTIVE MUST-HAVES I asked our Facebook Together community, ‘What does Christmas mean to you?’ ‘Snuggling on the sofa with my two sons (aged 16 and 21) watching a Christmas film they loved as kids.’ Suzanne Millership-Liddle, Derbyshire Dales ‘Bubble and squeak with homemade pickles.’ Sally-ann Harris, Weymouth ‘A stocking on the bottom of your bed on Christmas morning.’ Libby Taylor, Kirkintilloch ‘Michael Bublé on 24/7 and happy hours in the kitchen.’ Fiona Leyshon, Rome, Italy ‘A smile on my face as I watch my children open up gifts from Father Christmas.’ Em Wood, Swindon ‘Family, and spending a weekend just before Christmas batch-cooking mince pies.’ Rebecca Greatrex, Halesowen MEMORIES TO KEEP…

Another stand-out member of our Good Food Together group has been getting people into baking. Elizabeth Ashton, from Matlock in Derbyshire, has been reading Good Food magazine since she was 16. She taught herself to cook, and hosted themed dinner parties for friends by the time she was 18. Recently, she made a huge birthday cake of British rapper KSI for her daughter that went viral on Twitter, and regularly bakes impressive tiered cakes. ‘Our home has been taken over by all the equipment I need to produce my bakes,’ Elizabeth laughs. ‘I often use Good Food brownie recipes. ‘I have a congenital malformation of my hands and feet, which is hereditary and was born with one finger on each hand. At five years old, I had my largest abnormal…

We leave no dry stone wall unturned in our search for the very best Yorkshire produce. Then, we lovingly craft our soups in small batches, using only natural ingredients, just as you would at home. Our Roast Chicken Soup with traditional vegetables, often described as 'Sundey roast in a bowl' is finished with handfuls of fresh Yorkshire parsley, grown in Thirsk, just a stone's throw awey from our kitchen. It's how soup should be made. @yorksprovender…

Purée de châtaignes (chestnut purée) SERVES 4 PREP 10 mins COOK 40 mins EASY V ٭ 360g whole cooked vacuum-packed chestnuts700ml whole milk1-2 thyme sprigs35g butter2 shallots, sliced1 tbsp crème fraîcheground white pepper, to taste 1 Tip the chestnuts into a saucepan with the milk and thyme. Bring to the boil over a medium heat, then reduce the heat to a gentle simmer and cook for 10-15 mins. The chestnuts are ready when they start to fall apart slightly when pricked with a fork. 2 Meanwhile, heat the butter in a small pan and fry the shallots over a medium heat until softened. 3 Remove the thyme from the chestnuts and discard. Use a slotted spoon to transfer the chestnuts to a food processor, then pour in 100ml of the…

Freeze-ahead These can be frozen a month ahead, then defrosted in the fridge a day or two before. • Triple-nut roast & sage stuffing (p56) • Winter spiced sweet & sour braised red cabbage (p60) • Microwaved crushed creamy celeriac (p60) • Vegan gravy base (p62) • Smoky bay bread sauce (p62) • Easy cranberry & orange relish (p62) To keep chilled If not using the freezer, here’s when you need to prep and chill your sides, along with the turkey. Four days ahead • Easy cranberry & orange relish (p62) Three days ahead • Winter spiced sweet & sour braised red cabbage (p60) • Vegan gravy base (p62) Two days ahead • Turkey seasoning (p54) and seasoning the turkey • Triple-nut roast & sage stuffing (p56) • Boil potatoes…

With winter nights drawing in, entertaining back on the agenda and Christmas around the corner, it’s the best time of year to invest in cookware or buy as a gift for your favourite foodie. For a limited time, Samuel Groves is exclusively offering its top-quality copper induction four-ply cookware range, suitable for all hobs and optimised for induction, for much less than the usual price. Like all Samuel Groves pans, this range is made in the UK in the heart of the Midlands, holds a lifetime guarantee and is supported by the Pan for Life Refurbishment Service. Whether for professional use or at home, copper means one thing: cookware. Its unsurpassed heat conductivity makes it the chefs’ choice in the kitchen, as a copper pan heats up almost instantly and…

There’s a pace and rhythm about cooking a menu for two that I really like – you can stagger your jobs so you get all the elements right, and you’re not rushed when it comes to serving. I’ve written this menu with that in mind. The starter is made ahead and the dessert cooked from frozen, leaving you just the therapeutic task of stirring the rich risotto on the day. For me, this menu is all about Christmas Eve, as that’s the first time I get to wind down, but it would work at any other point over the holidays when you want a bit of quality time with just one other person. I’ve gone with the full three courses should you want to go all-out, but the salmon or risotto…

Food director Cassie has been creating recipes for BBC Good Food for over 10 years. She loves coming up with new and innovative family-friendly dishes as well as putting a fresh spin on comfort food favourites and classic bakes. @CassieCooks Dark & stormy fruit cake Make this Christmas cake a couple of months in advance, if you can, and feed it with rum to give it time to mature and develop deep flavour and texture. But, if you can’t face thinking about Christmas until a week or so before the big day, it will still be delicious. SERVES 10-12 PREP 25 mins COOK 2 hr 10 mins EASY V 1kg mixed dried fruit or mixed dried fruit with mixed peel (we used a mixture of raisins, sultanas and currants)150ml spiced…

We strive to make all our midweek meals balanced or healthy. Learn more about our guidelines on page 193 your shopping list VEGETABLES, FRUIT & HERBS 200g cherry tomatoes2 onions4 red onions2 garlic cloves400g salad leaves1 lime2 lemons1 bunch of spring onions1 red chilli200g cherry tomatoes2 green peppers1 small bunch of basil1 small bunch of coriander1 bunch of soft green herbs (such as basil, coriander and parsley)1 small bunch of mint STORECUPBOARD 200g stale bread7 tbsp olive oil3 anchovy fillets75g pitted black olives2 tbsp capers50g tortilla chips160g can sweetcorn400g pinto or kidney beans200g roasted peppers or sundried tomatoes from a jar200g canned pineapple2 tbsp jalapeños from a jar400g pasta2 tbsp plain flour250g self raising flour3 tbsp peanut butter400ml low-salt chicken stock1 tbsp rice wine vinegar2 tbsp toasted peanuts400g can chickpeas2…

Healthy lasagne SERVES 4 PREP 15 mins COOK 1 hr 15 mins EASY HEALTHY LOW CAL IRON 1 tbsp olive oil1 large onion (250g), finely chopped320g carrots, finely chopped 2 celery sticks (140g), finely chopped2 bay leaves500g 5% beef mince3 large garlic cloves, finely grated400g can chopped tomatoes2 tbsp tomato purée1½ tsp vegetable bouillon powder400ml semi-skimmed milk30g wholemeal flour generous pinch of nutmeg 6 sheets wholemeal lasagne (125g)25g finely grated parmesan 1 Heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium heat and fry the onion, carrots, celery and one of the bay leaves for 8-10 mins until the veg softens and is starting to turn golden. Add the mince and garlic, and stir-fry until the beef browns, about 5…

WINES TO DRINK AT HOME Les Pionniers Champagne NV France, £18, Co-op (on offer from 20 October-30 November, RRP £19) Year in, year out, this is one of the best (if not the best) own-label champagnes available on the high street, and yet, it’s still an in-the-know secret. Toasty, reassuring and luxurious, you’ll find cheaper, but they won’t be as good. Booths LBV Port 2016 Portugal, £14.50 (50cl) This LBV – or ‘late bottled vintage’ – port is made by Quinta de la Rosa, a family business in a beautiful spot right by the Douro River. It’s beautifully packaged and tastes as good as it looks. Specially Selected Roussanne 2020 Pays d’Oc, France, £6.99, Aldi Like chardonnay, roussanne is a white grape that has roundness and plumpness. This wine is unoaked,…

With the holiday season just around the corner, ensuring your kitchen is well equipped to cook up a storm is a must. The right piece of kit can make cooking your Christmas dinner a much more relaxing and enjoyable experience for everyone. This winter, we have partnered with renowned kitchenware brand Judge to bring power into your kitchen, with an exclusive 40% off for readers. Judge’s Electricals range includes a wide variety of smart appliances, all covered by a two-year guarantee for peace of mind. From cookers, hobs and grills to food preparation appliances, kettles and toasters, Judge’s got all your kitchen tasks covered. There’s no better time to invest in a kitchen helper. Hurry, offer only available while stocks last! MINI CHOPPER With its easy-to-use one-button operation, this handy…

FOOD LIFESTYLE HISTORY HOMES AND GARDENING SCIENCE AND NATURE SPORT CRAFT TAKE THE HASSLE OUT OF YOUR CHRISTMAS SHOPPING AND GIVE A GIFT THAT LASTS ALL YEAR ORDER NOW! Subscribing online is quick and easy. Visit buysubscriptions.com/christmas ✓ mobile-friendly site ✓ safe and secure ✓ easy search or call our hotline 0330 053 8660† QUOTE CODE: X21AD Remember ordering online is safe and secure, choose from any of these payment options SEE OUR FULL RANGE OF MAGAZINES ONLINE This offer closes on the 31st December 2021 and is valid for UK delivery addresses only. The discounts shown are savings calculated as a percentage of the full shop price, excluding Match of the Day which is calculated as a percentage of the Basic Annual Rate. For overseas rates visit www.buysubscriptions.com. All…

Spiced feta, pistachio & clementine salad SERVES 4 PREP 30 mins plus overnight chilling NO COOK EASY V 180g feta, crumbled250g Greek yogurt½ tsp chilli flakes2 tbsp za’atar or mixed dried herbs70ml extra virgin olive oil1 tbsp honey2 tbsp white wine vinegar1 large banana shallot, very thinly sliced into rings150g rocket4 clementines, peeled and sliced horizontally½ small bunch of mint40g pistachios, chopped50g pomegranate seeds 1 Put the feta in a bowl with the yogurt and ½ tsp salt and mash together well with a fork. Put in a sieve set over a bowl for 3 hrs, then chill overnight. Once chilled, roll into 12 balls the size of walnuts. Mix together the chilli and za’atar, then roll the feta balls in the mixture to coat. Put in the fridge to…