Innholdsfortegnelse for December 2021 i Good Food

FREE with this issue!* FESTIVE BAKING A 24-page guide to Christmas treats Don’t miss Learn a new skill with us! Take a masterclass in cake decorating, cheese pairing, making sourdough, homemade pasta or macarons. Find out more and watch any time at: bbcgoodfood.com/learn Even if the kitchen is your favourite place, at this time of year, it’s good to have a break from cooking to spend more time with loved ones. Encouraging friends and family to share their recipes makes everyone feel involved and takes some of the stress off whoever’s hosting. It’s also a great chance to make some new food discoveries. Our ‘bring a dish’ feature on page 51 highlights four spectacular party ideas from friends Melissa, Melek, Tiffany and Benjamina that are easy to make, wrap and…

Biggest and best We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Recipes for everyone There are at least 70 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…

I’ve been making brownies since I was a child, and my mum always threw a handful of dried fruit in to pep them up. Chopped prunes work particularly well – trust me! Now that I live in Greece, I’m always trying to find ways to give my favourite recipes a local twist, and tahini is widely used here. It makes these cake-like brownies less cloyingly sweet, while giving them a lovely hint of sesame. They’re now a firm favourite for me, and even more delicious served warm with vanilla ice cream. CUTS INTO 12 PREP 20 mins COOK 35 mins EASY V 125g unsalted butter, softened, plus extra for the tin125g dark or milk chocolate, roughly chopped125g self-raising flour1/tsp baking powder75g walnuts, roughly chopped100g mixed dried fruit (use any that…

If you’re looking for a unique and practical gift, we have the solution. Why not treat a friend or loved one to a customised 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. FROM JUST £20 Customise your cover and include a personal dedication, creating memories for years to come. ORDER NOW Create your customised cookbook in time for Christmas at mycookbooks.bbcgoodfood.com…

‘This is my nod to the wonderment of South Indian fish curries. To make it accessible, I reduced the chilli in this dish, but still wanted to recreate that uniquely tangy tamarind punch that you get from a golden Goan beach shack fish-curry breakfast.’Nisha Tamarind salmon curry SERVES 4 PREP 20 mins COOK 30 mins EASY 150ml vegetable oil2 tsp mustard seeds1 tsp cumin seeds1 dried red chilli1 onion, halved and thinly sliced6 garlic cloves, crushed2 thumb-sized pieces of ginger, peeled and grated600g skinless salmon fillet, cut into bite-sized pieces1/tsp ground turmeric400g can chopped tomatoes1/tsp chilli powder2 tsp tamarind concentrate3 tbsp brown sugar small bunch of coriander, chopped cooked rice or flatbreads, to serve 1 Heat 100ml oil in a large pan over a high heat and fry the mustard…

Jewelled pork & pistachio pie A nod to everyone’s favourite Christmas trimming, pigs in blankets, this striking pie will be the crowning glory of your Boxing Day table. With sausage and bacon, as well as hints of sage and nutmeg, and a little sweetness from dried fruits, this is packed with flavour and keeps in the fridge for a few days – so, ideal for last-minute guests or a late-night snack with pickles and cheese. The hot water crust pastry means it doesn’t require a delicate touch, and there’s no jelly layer to worry about either. SERVES 10-12 PREP 45 mins plus cooling and at least 4 hrs chilling COOK 2 hrs 5 mins MORE EFFORT ❄ 8 rashers smoked streaky bacon, finely chopped600g boneless pork shoulder, rind removed, chopped…

MELISSA THOMPSON’S One-pot chicken, pumpkin & pepper rice Ideal for bring-a-dish parties, you can time this one-pot so it’s ready for when it’s time to leave, then transport it in the pot it’s cooked in, so it won’t take up already limited fridge space and there will be no scrabbling around, looking for containers. This is an easy, tasty and comforting dish with warming spices that give it a Christmassy feel. I make it with chicken, but you can use leftover turkey, too – ideally leg meat. SERVES 4-6 PREP 15 mins plus resting COOK 45 mins EASY 1.8-2kg whole chicken, jointed and the breasts divided in two, or use four legs, jointed into drumsticks and thighs5 garlic cloves5cm piece of ginger, peeled5 spring onions, 2 roughly chopped,3 finely chopped2…

Sweet grazing wreath SERVES 6-8 PREP 20 mins plus at least 3 hrs chilling COOK 5 mins EASY V For the chocolate salami 100g biscuits (we used speculoos and digestives)50g pretzels200g dark chocolate, roughly chopped50g unsalted butter2 tbsp golden syrup2 tbsp icing sugar For the chocolate jazzies 100g white chocolate1 tsp hundreds and thousands To serve chocolate coins (we used ruby chocolate) pink or gold lustre (optional) large figs, quartered bay leaves, finger wafers, pink sugar mice chocolate cigarellos 1 For the chocolate salami, put the biscuits and pretzels in a food processor and blitz to coarse crumbs or put in a bag, seal, then crush using a rolling pin. 2 Put the chocolate, butter, syrup and a small pinch of salt in a heatproof bowl, and melt in the…

Enjoy a gala dinner with James Martin Eight days from £2,295pp* 22-29 October 2022 James Martin has said that France is the food destination that has it all, and Emerald Cruises is delighted that he’ll be joining readers on this special cruise along the Rhône. On this unique eight-day itinerary, James will share his expertise and love of French cuisine as you sail through Provence and Burgundy, while wine expert Susy Atkins will be on hand to guide you through the best vintages, plus tastings. Your itinerary begins in Arles and takes you to the centre of Burgundy’s wine region, as well as to wonderful destinations including Tournon, Avignon, Viviers and Lyon. You’ll have the chance to walk along Lyon’s secret lanes and bountiful food halls and learn why it’s…

Plum gin MAKES 1 litre PREP 20 mins plus at least one month steeping EASY 600g ripe plums150-200g caster sugar1 litre gin 1 Wash the plums and remove any leaves and stalks. Pierce them all over with a fork or the tip of a sharp knife, then halve (leave the stones in). Tip into a large, sterilised, sealable jar (about 2 litres) with a wide neck – the plums should easily fit inside. Or divide between two smaller jars. 2 Sprinkle over 150g sugar and pour in the gin (reserve the gin bottle if you’re planning to decant the plum gin back into it later). Seal the lid and give the jar a good shake. Store in a cool, dark place for at least a month, giving it a shake…

Sweet & sour chicken If you’d like to make this vegetarian, you can quite easily swap the chicken for mushrooms, tofu, aubergines or courgettes (or any type of vegetable that you want to make sweet and sour). SERVES 4 PREP 20 mins COOK 20 mins EASY 125g plain flour2 tsp baking powder2 eggs160ml semi-skimmed milk1 tbsp groundnut oil, plus extra for deep-frying4 chicken breasts, cut into3cm pieces For the sweet & sour sauce 240ml orange juice3 tbsp caster sugar1 tbsp tomato purée1 tbsp tomato ketchup3 tbsp white wine vinegar3 tbsp cornflour, mixed with6 tbsp water 1 For the sauce, put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins.…

'During my time as a housedad to our three kids, I reduced all of my parenting to three steps – “put your pyjamas on, brush your teeth, go to sleep” being the main one. And, when it came to feeding them: “boil stuff, put in bowls, weep over mess they’ve made.” “Three” works, which is what Selin Kiazim’s book encapsulates. Selin, a British chef of Turkish-Cypriot heritage who owns and runs Oklava in London, explains: “The idea behind Three is simple: to share with fellow passionate cooks the tools I use in order to make flavourful dishes that sing with acid, texture and contrast, the building blocks that make a good dish a knockout one.” Three is divided into three sections: basics and foundations, ideas and inspiration, and recipes. It’s…

Marverine Cole Our beer columnist shares her pick of the best stouts for cosying up indoors this month, plus lower-alcohol brews that are perfect for parties (p133). Tracey Raye Health editor Tracey gives insight into 10 good habits to pick up this holiday season, from well-being advice to making smart eating choices (p119). Kwoklyn Wan Master takeaway favourite sweet & sour chicken at home with chef and presenter Kwoklyn’s easy recipe on page 140. Robin and Lydia Read how chef Robin van Creveld inspired Lydia Wilkins to write a cookbook to help people with autism, and try Lydia’s stuffed peppers recipe (p84). WE ARE BBC goodfood COOK THE COVER p36 RECIPE Cassie Best PHOTOGRAPH Karen Thomas FOOD STYLIST Katie Marshall STYLIST Luis Peral SHOOT DIRECTOR Ben Curtis & Sarah Snelling…

AOP Best Online Brand: Consumer 2021 bbcgoodfood.com Best Online Brand: Consumer 2019 bbcgoodfood.com PPA Awards 2021 Media Brand of the Year BBC Good Food PPA Awards 2020 Special Interest Brand of the Year, Gold BBC Good Food magazine The Guild of Food Writers Awards 2020 Food Magazine of the Year BBC Good Food magazine British Media Awards Digital Project of the Year 2019 bbcgoodfood.com The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com Webby Award Apps, Mobile & Voice: Food & Drink 2019 BBC Good Food Voice Skill British Media Awards Launch of the Year 2018 BBC Good Food Companion App for IOS, Android & Windows AOP Digital Publishing Awards Best Digital Publishing Launch 2018 BBC Good Food Companion App for IOS, Android & Windows PPA…

Make your Christmas to-do list Next level cosmopolitan At this time of year, many of us have a big bowl of clementines on the table, and they’re just the thing to bring a seasonal twist to the classic cosmopolitan. The extra sweetness also helps balance the citrus notes from the triple sec with the sharpness of the cranberry juice. SERVES 1 PREP 10 mins EASY V 50ml vodka1 tbsp triple sec25ml cranberry juice1 tbsp lime juice1 tbsp freshly squeezed clementine juice (or use mandarin orange or satsuma juice) ice strip of clementine or orange peel, to garnish 1 Put a cocktail or coupe glass in the fridge to chill. Meanwhile, pour the vodka, triple sec and fruit juices into a cocktail shaker. Add a large handful of ice, then shake…

rum Discarded banana peel rum This innovative distillery is all about turning the drinks industry’s trash into bottled treasure. For example, rum that’s used to season whisky casks is often thrown away after use. Discarded takes this rum and blends it with an unlikely partner: banana peel extract. It’s smooth and tastes like liquid Jamaican ginger cake. Enjoy as is, or use to make a banana-flavoured mule – a classic rum and ginger beer combo. 21% ABV, £30 (70cl), clinkspirit.com craft spirit Damson negroni This three-star Great Taste Award-winning damson negroni balances sweet and bitter flavours perfectly, with a long, lingering finish. Made using a blend of vermouths, Wye Valley damson-infused gin and Campari, this bottle makes a wonderful gift. Simply serve over ice with a slice of orange. 30%…

For more product reviews and gift guides, visit bbcgoodfood.com/reviews…

New Year’s Eve hot chocolate station Whether you’re hosting a movie night, children’s party or family New Year’s Eve get-together, a hot chocolate station is a fun, interactive way to get everyone chatting and feeling festive. Include plenty of sweet treats for toppings and the option of a liqueur twist for the adults. SERVES 4-8 PREP 20 mins COOK 10 mins EASY V 1 litre milk300ml double cream5 tbsp cocoa, plus a little for dusting50g light brown soft sugar150g dark chocolate, finely chopped For the toppings (to serve) whipped cream or squirty creamchocolate shavings or buttonsmini marshmallowsmini choc chip cookiesfestive sprinklesground cinnamon, for dustingcandy canes 1 Put the milk, cream, cocoa, sugar and dark chocolate in a large saucepan. Heat gently for 5-10 mins, stirring continuously until the chocolate has…

FREE GOODY BAG WORTH £40 Start 2022 with a fabulous foodie day out in Oxfordshire. Le Manoir aux Quat’Saisons, a Belmond Hotel, is a country house for all seasons. In winter, the gardens remain a treat to discover and inside, the fires are lit and Raymond Blanc’s menus celebrate the best winter produce. On the day, enjoy tea, coffee and homemade biscuits on arrival before you are introduced to The Raymond Blanc Cookery School team as they demonstrate dishes from Raymond’s repertoire. Next, you’ll enjoy a winter warmer with Cambridge Distillery as they guide you through an exclusive tasting of their gins with their master distiller William Lowe and Le Manoir’s head mixologist. Veuve Clicquot Champagne and canapés will follow before a delicious three-course lunch with wines, coffee and petits…

Pomegranate is at its peak in December and January. Look out for the deep, ruby-red-skinned type rather than those with paler skin, because the quality of the fruit inside will be much better. The seeds have a sweet, tart flavour, delicious scattered over a salad or rich chocolate cake, or with tender slow-cooked lamb flavoured with Middle Eastern spices. I’ve used mine as part of a cure for a festive gravlax (on page 100). The tart flavour of the fresh pomegranate combined with deep, unctuous molasses makes a lovely sweet and savoury complement to the fish, plus it looks impressive as well as tasting great, so it’s ideal for serving on Christmas Day or New Year’s Eve. Cranberries are traditionally cooked into a sauce over Christmas as part of a…

We strive to make all our midweek meals balanced or healthy. Learn more about our guidelines on page 161 your shopping list LEFTOVERS 510g roasted root vegetables300g roast potatoes200g cooked turkey or chicken140g cooked ham or gammon handful of mixed soft herbs MEAT/FISH 70g smoked salmon HERBS 2 small bunches of coriander small bunch of parsley FRUIT & VEGETABLES 3 limes2 lemons4 clementines1/red cabbage1 red pepper1 large onion1 red onion1 celery stick 8 spring onions 2 large leeks 2 garlic cloves 100g rocket 1/butternut squash 170g brussels sprouts FROZEN 200g edamame beans DAIRY/CHILLED 200g light crème fraîche or soured cream4 eggs2 tbsp hummus STORECUPBOARD 2 tbsp peanut butter2 tsp honey50g peanuts5 tbsp rapeseed or olive oil2 tsp smoked paprika1 tbsp Dijon mustard200g pouch cooked puy lentils2 tbsp curry paste4 tbsp…

1 UP YOUR VEG With so many festive dishes often emphasising carbs and proteins, it’s easy to push aside the greens. Instead, fill half your plate with vegetables of your choice to stay properly nourished. 2 STAY HYDRATED You’re more likely to become dehydrated with all the extra booze, fizzy drinks, teas and coffees on offer at this time of year. Even mild dehydration can lead to a headache, especially combined with the diuretic effects of alcohol. Aim for about eight glasses of water a day. 3 TRY NON-ALCOHOLIC DRINKS To easily manage the quantity of alcohol you’re consuming, alternate between alcoholic and non-alcoholic drinks. There are so many great zero-alcohol beers, wines, vodkas and gins out there, or try one of our mocktails at: bbcgoodfood.com/christmas-mocktail-recipes 4 GET MOVING Whether it’s a…

@joannablythman Recently, I dropped by Glitch in Brighton, an enterprise that’s home to a café, florist’s shop, hairdresser’s parlour and yoga studio. It was, I’ll admit, an unusual experience. While enjoying an espresso and brownie, I watched a woman having her highlights done; then, I got a free class on tropical plant care by observing the florist dusting down, then misting, luxurious green foliage. An unusual mix all under one roof. Yet, it seems to be a trend. Glitch has a sister concern in Bristol, and many more multifunctional spaces like it – teaming activities we previously thought of as distinct business types – are springing up all over. One new mother tells me enthusiastically about Peace+Riot in Dulwich, south London, which was set up this year and caters to…

KITCHEN HACK Skimming gravy If you want to skim the fat from your gravy quickly, pour it into a large roasting tin or baking dish and put in the freezer for 20 minutes. The gravy will cool down very quickly and you will be able to scoop off the solidified fat more easily.…

• Check your roasting tin and oven size. You want a little room around the bird in the tin so the heat can circulate properly, and you need to make sure it will actually fit in the oven to avoid that last-minute Christmas Day panic! • Take the bird out of the fridge about an hour before you want to cook it to let it come up to room temperature. Remember to check inside for the giblets, too. • A trussed bird looks pretty, but it can stop it cooking evenly. You can always tie it afterwards and add a flourish of bay leaves or other herbs to garnish instead. • Be generous with the butter! Ease the breast skin away from the meat with your fingers, then gently push…

Throughout December, chef Tom Kerridge reveals secret tips and tricks for the party season. Discover how to create easy nibbles for a crowd, cook all the key elements of Christmas lunch, and learn brilliant ways to use up leftovers – all with bonus recipes that you can pause anytime as you cook along with Tom. Plus, Tom shares his Christmas traditions and memories in this entertaining new series. CHRISTMAS BAKING Make your own mince pies, gingerbread, Christmas cake and more. Tom’s tips ensure your kitchen is filled with the sweet scent of festive baking. TURKEY AND ALTERNATIVE MAINS Want a juicy bird with crispy skin or need inspiration for something completely different? Tom’s on hand to ensure your main course is a roaring success. SNACKS, STARTERS AND SIDES Quick nibbles…

Rusty nail One of the easiest cocktails to make, this is perfect for informal parties and friends dropping by last-minute. SERVES 1 PREP 5 mins EASY V ice50ml scotch whisky1 tbsp honey-flavoured whisky liqueur strip of lemon peel, to garnish 1 Fill a tumbler with ice, then pour over the scotch whisky and whisky liqueur. Stir gently to combine. 2 Drop in a strip of lemon peel to garnish before serving. GOOD TO KNOW gluten free PER SERVING 150 kcals • fat none • saturates none • carbs 4g • sugars 4g • fibre none • protein none • salt none Godfather Take your time savouring this cocktail after a rich meal. SERVES 1 PREP 5 mins EASY V 50ml scotch whisky25ml amaretto ice strip of orange peel, to garnish…

Sweet fruited focaccia SERVES 6-8 PREP 20 mins plus 2 hrs rising and resting COOK 25 mins EASY V 350g strong white bread flour, plus extra for dusting7g sachet fast-action dried yeast30g golden caster sugar1 tsp ground cinnamon1 tbsp olive oil, plus extra for the bowl and tin100g mixed dried fruit or raisins1 tbsp granulated sugar, for sprinkling1 tsp maple or golden syrup, for brushing (optional) 1 Tip the flour, yeast, caster sugar and cinnamon into a bowl with 1 tsp salt. Pour over 200ml warm water and the oil, then bring together into a sticky dough using your hands. Tip onto a lightly floured surface and knead for about 5 mins until the dough comes together into a smooth, tight ball. Scatter over most of the fruit and knead…

GENERAL ENQUIRIES 0207 150 5865 (Mon-Fri 9.30am-5.30pm) goodfoodmagazine@immediate.co.uk BBC Good Food, Immediate Media, 44 Brook Green, Hammersmith, London W6 7BT VISIT US ONLINE bbcgoodfood.com FOLLOW US facebook.com/bbcgoodfood @bbcgoodfood SUBSCRIPTION ENQUIRIES 03330 162 124 buysubscriptions.com/help WEBSITE ENQUIRIES 0207 150 5845 goodfoodwebsite@immediate.co.uk READER OFFER ENQUIRIES 020 7150 5358 liza.evans@immediate.co.uk BBC GOOD FOOD SHOWS For tickets: 0844 581 1363 For show enquiries: 020 3405 4286 bbcgoodfoodshow.com…

You can get in touch with Tami through our social channels, or email goodfoodmagazine@immediate.co.uk Celebration round ours Share your Christmas at Ours stories using #BBCGFCelebrateTogether. Here are some of your fantastic recreations from the Christmas issue Christmas disasters! Sometimes, things just don’t go to plan over the festive period. I’m sure we can all look back and laugh, just like these readers My mum had no space in the fridge for the turkey, so used the cold Victorian safe in the basement. By Christmas morning, it had turned a festive green. Thankfully an aunt had a spare turkey, and the day was saved! Nat, Bexhill When I was at university, I couldn’t afford to go home for Thanksgiving, so I stayed with my aunt and uncle. Their oven caught fire,…

kitchen projects 1 GET TOGETHER FESTIVE FILM FOOD Get in the Christmas spirit by hosting a movie night for friends. You could theme the menu around the film’s foodie scenes – think banoffee pie from when Juliet visits Mark in Love Actually; hot chocolate from The Polar Express; or Kevin’s macaroni cheese from Home Alone – or, dig into seasonal favourites, like hot dogs or bratwurst with fried onions, mulled wine or eggnog, mince pies and gingerbread people and maybe a festive cheeseboard. 2 SWITCH UP YOUR SNACKS CHESTNUTS ROASTING Warm roasted chestnuts make a wonderful Christmassy snack, but you can also serve them with roasted meats, fold them into stuffing or use them to bulk up vegetarian mains. Lay the chestnuts on a board, flat sides down, and cut slits crossways…

Confined to our homes in lockdown, many of us saw an opportunity to try new things – baking sourdough, kneading dough for cinnamon buns, mastering homemade ‘takeaways’ – and 12-year-old Alfred Moisan from Kent (pictured) decided to write his own cookbook in just six months. In Conversation With… features funny anecdotes from chefs and winemakers from all over the world, as well as some of their fondest recipes. It’s since been featured in the top 30 cookbooks on Amazon, and raised close to £1,000 for the charity FareShare, tackling poverty and food waste. Alfred explains how he first had the idea. ‘I started cooking basic things from the age of seven, mostly from books and magazines. My parents kept complaining that I was spending too much time on my Xbox…

MONAZ DUMASIA A food writer, stylist and recipe developer, Monaz also contributes family-oriented articles and guides to bbcgoodfood.com. She enjoys developing fun recipes in her home kitchen, and especially loves creating new twists on classic ideas. When she isn’t cooking, she also practises calligraphy – and her artistic side has definitely informed her Good Food website content, which includes craft activities that will keep the whole family busy over the holiday period. Find her simple but effective DIY Christmas card guide and plenty more ideas at bbcgoodfood.com/author/monaz-dumasia.…

CARROT BUNDT CAKE Nadiya’s Fast Flavours by Nadiya Hussain (£22, Michael Joseph) In Fast Flavours, you’ll find all the recipes from Nadiya’s new programme on BBC Two. Packed with clever shortcuts, it’ll help you get dinner on the table in no time. Chapters are divided into things you might fancy on your way home from work – herby, spicy, cheesy, fruity or sweet – taking the hassle out of deciding what to cook. There are fabulous bakes (Nadiya was the 2015 Bake Off queen, after all) and brilliant midweek meals. Must-try recipe Carrot bundt cake • Receive a copy of Nadiya’s Fast Flavours when you subscribe today – see page 49. At Christmas We Feast by Annie Gray (£12.99, Profile Books) Take a trip through time with food historian Annie Gray,…

SAVE 47% Together Jamie Oliver Welcome friends and family back to your table with Jamie’s brand-new cookbook – a joyous celebration of incredible food to share. (RRP £26) Love to Cook Mary Berry In this brand-new tie-in book to the BBC series Love to Cook, Mary Berry will help you see your meals in an entirely new light. Every recipe is infused with a love of simple home cooking and fresh ingredients to feed the body and mind. (RRP £26) Fast Flavours Nadiya Hussain When Nadiya cooks, it’s all about flavour – inside are her quickest and easiest shortcuts for creating meals that are guaranteed to get your tastebuds going. (RRP £22) GREAT REASONS TO SUBSCRIBE: • Great savings on the magazine cover price• Exclusive subscriber club recipes in every…

Extra-special hummus Everyone’s favourite dip gets a makeover here. This creamy, silky hummus is topped with bursts of pomegranate, pistachio and fresh herbs, ideal for a casual gathering with drinks. SERVES 6 PREP 10 mins NO COOK EASY V 400g can chickpeas1 small garlic clove, crushed2 tbsp tahini1 tbsp extra virgin olive oil, plus a drizzle to serve1 lemon, juiced25g pistachios, chopped25g pomegranate seeds1 tsp black or white sesame seeds pinch of chilli flakes or Aleppo pepper handful of herbs, mint, parsley or dill work well 1 Drain the chickpeas over a bowl to catch the liquid. Tip the chickpeas into a blender or food processor and blitz with the garlic, tahini, olive oil, lemon and a generous pinch of sea salt. With the motor running, trickle in half the…

GIFTING Package these pretty florentines in boxes lined with baking parchment. Attach a note so the lucky recipient knows to keep them in a cool place and enjoy within two weeks. White chocolate & ginger florentines MAKES 20-25 PREP 15 mins plus 1 hr setting COOK 30 mins EASY V 75g salted butter75g light muscovado sugar75g golden syrup75g plain flour75g stem ginger (about 4 balls), chopped125g flaked almonds50g pistachios, chopped1 orange, zested200g white chocolate1-2 tsp sea salt flakes 1 Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup together in a small saucepan over a low heat, stirring for 8-10 mins until smooth and combined. Turn off the heat and whisk in the flour, then the ginger,…

Healthy chicken pasta bake SERVES 4 PREP 10 mins COOK 50 mins EASY 300g wholemeal penne2 tsp olive oil2 peppers (we used 1 yellow and1 orange), deseeded and chopped1 large courgette (160g), coarsely grated3 large garlic cloves, finely grated500g carton passata1 tbsp smoked paprika11/2 tsp vegetable bouillon powder 1 tsp chilli powder (optional)25g Kalamata olives (about 8), sliced400g chicken breasts (2 large), cut into pieces large handful of basil, chopped, plus extra to serve100g ricotta20g finely grated mature cheddar 1 Cook the pasta following pack instructions. Heat the oven to 180C/160C fan/gas 4. 2 Meanwhile, heat the oil in a large pan over a medium heat and fry the peppers for 8 mins, stirring until they start to soften. Add the courgette and garlic, stir for a few minutes more,…

As a DJ, artist manager and music events producer, Akwasi Brenya-Mensa has travelled the world, but always with food in mind: ‘I’d have an itinerary, chefs I wanted to speak to, cooking classes I might do.’ The 39-year-old wanted to immerse himself in each country and, ‘for me, food is central to culture’. This fascination with food was cemented in childhood, cooking Ghanaian meals with his mum – and a professional interest in food has run parallel to his work in Black Electronic music. He’s previously launched burger brand Juicy Kitchen and in 2019 created Mensa, Plates and Friends, an immersive supper club that uses music, food and stories to share global discoveries. ‘Essentially, it’s a way for people to travel without actually travelling,’ he says. This winter, Akwasi will…

My Christmas plans have been set for ages: as long as it remains safe to do so, I’ll be wearing a Santa hat in 30C heat, hoovering up my third helping of Christmas turkey in a resort thousands of miles away and washing it all down with a cool, fresh local lager. But if that doesn’t quite go to plan, we’ll be supping Sarah Hughes Brewery’s cheeky festive stout, Snowflake, in the cosy Beacon Hotel in Dudley with friends. What’s not to love about stout? If you’re fearful, there’s no better time than December to try it, because stouts are available in abundance at this time of year. For me, they need to be imperial-style: majestically rich, fruity and hearty. Call me old-fashioned, but there’s nothing better than snuggling on…

TRUE OR FALSE? ROAST POTATOES NEED TO BE BOILED FIRST UNTIL COMPLETELY COOKED We don’t dispute that this method makes for golden and crisp roasties, but it also leaves plenty of room for disasters. The more you boil the potatoes, the more likely they are to break up and become mushy, absorbing more of the oil in the tray when roasting. It’s best to boil them for less time (between two-five minutes), starting with cold, salted water. This way, they’ll be much easier to handle. You don’t need to ruffle potatoes in a colander after draining to get that crunchy exterior either. You’ll get the same results without doing so and the potatoes might break into pieces if you shake them in the colander.…

Is there an easier way of making sourdough? Strictly speaking, what I’m about to suggest isn’t ‘sourdough’, but it’s a great place to start if the idea of constantly caring for a starter is a step too far. Use a sourdough starter for flavour – you won’t be relying on it for leavening – and add a little fastaction yeast (use 3g for every 500g flour). The dough will be better behaved, and as long as you cold-prove it in the fridge overnight, you’ll still get the tangy flavour of sourdough. You’ll need to feed the starter once you’ve used some, but you won’t need to worry about how active it is when you mix the dough. Proper sourdough doesn’t contain yeast, but Good Food is all about kitchen inclusion…