Innholdsfortegnelse for Apr-22 i Good Food

There’s a baking focus this month, with a rich chocolate hot cross pudding on page 34, our centrepiece cover cake for Easter (p32) and a special 10-page section designed to boost your bread-making skills (p73). Afternoon tea bakes are the star of our new recipe-swap feature, in which we invite you to share your recipes as part of our Let’s Cook Together community (p10). The kitchen has never been cosier, scented by the cinnamon rolls (p30), jaffa cakes (p102) and next level carrot cake we’re making (p130). Not a baker? Take the guesswork out of the best supermarket buys with our annual Easter Taste Awards (p116), in which we blind-tasted over 80 products. Balance is everything, of course, so along with treats, we’re making the most of new-season spring veg.…

At Immediate Media, publishers of BBC Good Food, we respect and value differences. We understand that when people from different backgrounds and with different points of view work together, we can create the most value – for our readers, our people and society. We always strive to be inclusive, but we need to do better. We have been taking time to listen and understand how we can make positive changes, and how we can better support and increase diversity across all our brands. We continue to work on a comprehensive plan to create and drive authentic change.…

Breakfast tacos Elevate your usual brunch with these Tex-Mex-style tacos. They’re filled with soft scrambled eggs, oozing cheese, crispy potatoes and bacon. We’ve borrowed the method of coating the rashers in flour from Joe’s Bakery in Austin, Texas – it helps the bacon crisp up as the fat renders down. SERVES 4 PREP 15 mins plus overnight chilling COOK 45 mins EASY 8 rashers streaky bacon2 tbsp plain flour1 Maris Piper potato, cut into1cm-thick slices2 tbsp vegetable oil4 eggs50ml milk8 small soft flour tortillas100g monterey jack cheese or cheddar, grated1 avocado, stoned, halved and sliced, to serve (optional)100g mixed cherry tomatoes, sliced, to serve (optional) 1 The day before you want to serve, arrange the bacon rashers in a single layer on a large plate or tray. Sprinkle over half…

your shopping list FRUIT & VEGETABLES 2½ small garlic cloves300g salad leaves265g cauliflower florets1 lime1 lemon2 onions120g baby spinach100g mangetout thumb-sized piece of ginger250g baby corn150g baby mushrooms FRESH HERBS ½ small pack of parsley½ small bunch of coriander STORECUPBOARD 1 tbsp each dried oregano, turmeric and curry powder2 tbsp smoked paprika½tsp chilli flakes5 tbsp olive oil1 tbsp rapeseed oil1 tbsp vegetable oil 2 flatbreads4 tbsp pickled red cabbage75g plain flour50ml hot sauce2 tsp honey250g cooked lentils150g tagliatelle150g basmati rice1 vegetable stock cube150g red lentils2 tbsp vegan mayonnaise DAIRY & CHILLED 200g low-fat natural yogurt200g low-fat crème fraîche15g parmesan65g paneer110g coconut yogurt100g tempeh FROZEN 100g frozen peas HEALTHY Vegan kebabs SERVES 2 PREP 10 mins COOK 6 mins EASY V 100g tempeh2 tbsp olive oil1 tbsp smoked paprika1 tbsp dried…

Ever since my daughter, Cici, six, has been old enough to interact, we’ve cooked together once a week. To start with, it was just an extension of messy play, just quality time spent with each other and me giving her child-friendly jobs like whisking, mixing or picking basil leaves off the stalk. But now she’s started school, she loves to get involved with the family cooking. Here are our favourites, a mix of the simplified versions of the recipes she loves to eat in my restaurants and things that are practical to make over the holidays. Paul Ainsworth Panuozzo sandwich I’m obsessed with all things pizza, which is how I came across this, an inventive way Neapolitan pizza chefs turn leftover dough into baguette-shaped rolls. I now make the dough…

HEALTH TREND Spicy beef taco bowl Get all five of your five-a-day in this flavourful, Mexican-inspired dish, which can be partly prepped ahead. SERVES 4 PREP 15 mins COOK 25 mins EASY ❄ beef only 1 tsp olive oil1 large red pepper, deseeded and finely diced500g pack 5%-fat beef mince1 tbsp chipotle paste1 tsp ground cumin1 tsp ground coriander200g can chopped tomatoes2 tbsp tomato purée20g coriander, stalks chopped, leaves reserved To serve 2 red onions, thinly sliced2 limes, juiced2 x 250g packs cooked wholemeal basmati rice400g can black beans, drained200g cherry tomatoes, halved198g can sweetcorn (salt- and sugar-free)2 small avocados, sliced 1 Heat the oil in a non-stick pan and fry the pepper for 5 mins until starting to soften. Add the beef, chipotle paste and spices, and cook, stirring,…

FROM THIS ISSUE Pulled piri-piri chicken Take any leftover meat off the bone from the one-pan piri-piri chicken dinner on p53, discarding the skin. Tip the meat into a pan and pour over 100ml chicken stock. Simmer gently until the chicken can be shredded into the stock, then use it to stuff tacos, wraps or burger buns. Roast vegetable frittata Whisk 6 eggs with a handful of grated cheddar and set aside. Slice any leftover roasted new potatoes with lemon & herbs (p27) and roughly chop any roasted carrots with basil pesto (p27). Arrange these in a single layer in an ovenproof frying pan, drizzle with 2 tsp olive oil and heat through over a medium heat. Heat the grill to high. Pour the egg mixture over the veg and…

Our role is to the push the boundaries of Sri Lankan food,’ says Dom Fernando, chef-owner at London’s Paradise. ‘If you want traditional Sri Lankan there are plenty of good places to have it, but we thrive on creativity. We want to do something progressive.’ To that end, his Soho dining room blends high-quality Sri Lankan and British ingredients in dishes which, in cooking techniques or plating, go to new places. Barbecued chicken thighs, for example, marinated in lemongrass, ginger, curry leaves and rampe (pandan leaves), are served skewered on an ambarella fruit curry with petals of Roscoff onion, glazed with Sri Lankan Lion stout. As Dom puts it: ‘We don’t have to be defined by traditional curry.’ Launched late 2019, such innovation has established Paradise as one of Britain’s…

Working on a food magazine, fasting isn’t something that has ever been at the forefront of my thinking, but it is at the centre of the belief system for many religions as a demonstration of commitment to their faith. People from Orthodox faith, for example, can spend up to 200 days a year fasting – or eating in a restricted way. It is ingrained in everyday life. And it is fasting that lies at the heart of Georgina Hayden’s new cookbook, celebrating the food of her Greek-Cypriot heritage. The Greek word nistisima translates as Lenten, or fasting foods which, on the whole, do not contain any animal products. And it’s these plant-based recipes that Georgina – a judge on Jamie Oliver’s Channel 4 show Great Cookbook Challenge – explores in…

Kitchen picks 1 Bronzed plate racks from £18 for small, theforestandco.com Update your kitchen with a vintage-style plate rack in gold. With triangular ridges, the racks come in small and large sizes, so you can bring an art deco touch to the side of your sink. 2 Handmade ceramic fish egg cup £18, hannahturner.co.uk This sweet ceramic fish has a tail that doubles as a handle – great for carrying eggs from pan to table. As April is the start of asparagus season, treat yourself to this egg cup and use the spears as soldiers with a soft-boiled egg. 3 Garlic grater plate £8, thegreatgarlicgrater.co.uk Bring a touch of Spain to your home with this handy grater plate. This beautiful plate can help you grate ginger and garlic without the…

JUST £99.99 (RRP £129.99) inc p&p* As a special offer for readers of BBC Good Food, Tower Housewares is offering a £30 saving on its digital bread-maker (RRP £129.99). This clever, high-quality bread maker, which comes with a built-in fruit and nut dispenser, saves time and effort to give you professional results. Loaves can be ready to eat in as little as 60 minutes. With a variety of different programs, including gluten-free, wholemeal and mixed grain, you’ll be able to make a loaf to suit anyone’s taste. Want to wake up to the smell of fresh warm bread? There’s a programmable timer so you can do just that. And, if you fancy adding dried fruit to your bread, simply use the handy dispenser during the mixing process. You can even…

3 TO TRY 1 SINODUN HILL One of Britain’s newest cheeses. While similar in style to many French goat’s cheeses, this award-winner made in Oxfordshire has a rich, nutty flavour and a mousse-like texture. 2 GRACEBURN Made in Kent but based on a Persian feta recipe, this soft cheese is made from raw cow’s milk and marinated in oil with garlic, black pepper and thyme. With a truffle variety also available, this is a versatile cheese to have in your fridge, 3 BURRATA DI BUFALA One of Italy’s most loved cheeses taken to another level. Made with buffalo milk, the mozzarella ball is filled with fresh curds and cream, which spill out when torn apart. Fresh cheese is cheese in its youngest form. Think creamy mozzarella, velvety goat’s cheese and fluffy ricotta.…

Paul Ainsworth Encourage your kids to learn new cooking skills with Paul’s recipes and ideas for spending time together in the kitchen over the bank holiday weekend (p49). Mars Elkins-El Brogy Food writer Mars shares a spring tabbouleh recipe, as well as details about the Muslim celebration of Ramadan (p59). Dom Fernando The chef-owner of Paradise restaurant in London talks about Sri Lankan cuisine and provides his recipe for empanada-style fish patties (p108). Mandy Yin Try an alternative Sunday lunch with Mandy’s coconut & lemongrass chicken, inspired by a Malay dish (p47).…

Rhian’s rose & pistachio cacen ffenest (‘window cake’) SERVES 12 PREP 40 mins plus cooling COOK 25-30 mins MORE EFFORT V 175g butter, softened, plus extra for the tin175g caster sugar3 eggs175g self-raising flour50g pistachios, ground in a blender few drops each of green and pink food colouring2-4 tbsp milk50g ground almonds few drops of rose essence100-150g good-quality apricot jam icing sugar and caster sugar, for dusting400g marzipan a few crushed pistachios and dried rose petals, to decorate (optional) 1 Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin. Cut a sheet of non-stick baking parchment into a 40cm x 20cm rectangle. Fold in half, so the short ends meet, then lower into the middle of the tin, ensuring the fold sticks up to divide the tin…

“The inspiration for this comes from an excellent Malay dish called ayam percik, where chicken is grilled over charcoal flames after being marinated in a coconut and lemongrass sauce. I chose to use more luxurious duck in my original recipe, but I have reverted to using chicken here, so it’s perfect for a Malaysian-inspired Sunday roast. The sauce also works simply slathered over some skin-on boneless thighs, left to marinate.” Coconut & lemongrass roast chicken SERVES 4 PREP 20 mins plus cooling and resting COOK 1 hr 15 mins EASY 120ml coconut milk1 whole chicken (around 1.6kg) For the spice paste 4 lemongrass stalks, roughly chopped100g onion, roughly chopped4 garlic cloves1½ tsp ground turmeric4 red chillies, roughly chopped2 tbsp fish sauce2 tbsp white sugar2 tbsp oil 1 The day before you…

Creamy sausage & harissa pasta SERVES 1 PREP 10 mins COOK 20 mins EASY 2 tsp olive oil1 small red onion, chopped2 sausages1 garlic clove, crushed8 cherry tomatoes, halved2 tsp harissa paste75g mascarpone or soft cheese100g rigatoni or penne small handful of parsley, chopped 1 Heat the oil in a large frying pan over a medium heat and cook the onion until softened and translucent, about 8 mins. Push to one side of the pan. 2 Squeeze the sausagemeat from the skins into the centre of the pan. Cook for 5-8 mins until browned, squashing into smaller chunks with the spoon as it cooks. Add the garlic and tomatoes. Let the tomatoes soften for a few minutes, stirring now and then to prevent sticking. Stir in the harissa paste and…

Try a subscription to BBC Good Food’s sister magazine, O, for less than £10*. Each issue is packed with stunning thoroughly tested recipes, restaurant recommendations and expert tips to level up your cooking skills. Enjoy these great subscriber benefits • Save a huge 70% on the shop price• The convenience of free delivery direct to your door• Delivered in plastic-free, recyclable paper packaging• Unlock access to O’s pies and tarts recipes Subscribing is easy Call us on 03330 162 127** and quote OLGF422 Order online at buysubscriptions.com/OLGF422 *This offer is open for UK delivery addresses, via Direct Debit only, and is subject to availability. You will pay £9.99 for your first six issues, then £22.50 every six issues thereafter – still saving 32% on the usual shop price. You will…

Healthy tuna pasta SERVES 2 PREP 10 mins COOK 14 mins EASY 150g wholemeal penne1 large leek (200g), halved, and thinly sliced1 tsp olive oil160g cherry tomatoes, preferably on the vine198g can sweetcorn, drained75g ricotta160g can tuna in spring water, drainedhandful of basil, chopped, plus a few whole leaves to serve 1 Boil the penne with the leek in a large pan of salted water following pack instructions, until al dente. 2 Meanwhile, heat the oil in a large pan over a medium-high heat and fry the tomatoes for a few minutes, until they start to burst and soften. Add the sweetcorn and cook for 2-3 mins to heat through. Drain the pasta and leeks, reserving a little of the pasta water. Tip the drained pasta and leeks into the…

MAKE MORE OF pickled red cabbage Red cabbage toasties Upgrade cheese on toast (and use up leftover bread and cheese) by adding a layer of pickled red cabbage. Great in gravy A spoonful of pickled red cabbage and its pickling juices will add extra depth of flavour to gravies – it’s especially good served with sausages or venison. Taco topping Mix chopped chilli, coriander and a squeeze of lime through picked red cabbage and use it as a topping for tacos and burritos, or serve with quesadillas. Pickled slaw Drain the cabbage well, then mix with lots of coarsely grated carrot. Dress with a mustard dressing or mayonnaise. DON′T THROW AWAY cauli stalks Cauliflower leaves and stalks can be tougher and more bitter than florets, but you can still get great flavour…

Fuchsias are an absolute must for any summer flowering display, and a firm favourite for gardeners throughout the UK. With layer upon layer of delicate petals they are breathtakingly beautiful and uniquely shaped – what’s more, they’re versatile, easy to grow and perform superbly all summer long. Skilfully grown over last winter, these stunning fuchsia columns (or fuchsia trees) will be delivered direct to your door at around 0.8-1m (3ft) tall – in bud and flower ready to make a dramatic impact on your patio or terrace, or to frame a door or gateway! Exclusive offer for BBC Good Food readers* TO ORDER CALL 0844 502 0050† quoting GF162 VISIT yougarden.com/GF162 or SEND your contact details, address and the codes and quantities of the item(s) you wish to order, along…

Eight days, seven nights from £3,045pp* 22-29 October 2022 James Martin has often 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 the country’s gastronomic heart,…

Exclusive subscriber offer SAVE 40% ON A SPECIALLY CURATED CASE – TURN TO P38 FOR MORE OFFERS Pinot Grigio is one of the most popular grapes in Britain. In fact, there are few pubs that would omit it from the wine list. Most are simple dry wines from northern Italy, ideal for drinking cold on sunny days. But, in Alsace, where it’s known as Pinot Gris, it makes perfumed wine dripping with honey and spice. You could say it has a split personality. Wine Club star Campanula Pinot Grigio 2020 From Hungary, this is a Pinot Grigio that overdelivers on flavour, with green apple, peach and a touch of honey. It’s a distinct step up from your usual pub Pinot Grigio. It’s spice-friendly, so pair with vegetable stir-fries and prawn…

MUST-TRY RECIPE Feel Good Food by Joe Wicks (£20, HQ) Fitness guru Joe Wicks is on a mission to help everyone eat better, and he’s back with energy-boosting recipes for the whole family. I’m always looking for recipes my toddler will enjoy (particularly ones with lots of veg) as I don’t have the time or energy to cook two separate dinners, and Joe’s recipes have been a hit so far – I’ve made the chicken caprese burgers, baked feta with roasted veg, creamy courgette & basil pasta, Thai green chicken & pea curry, and beef & black bean burgers, all with great success. Recipes are easy to make, colourful and there are brilliant ideas for everything from breakfast to quick weeknight meals to sweet treats. I can’t wait to try…

1 Fairfields crisps £2 (150g bag), Ocado With a good crunch and generous seasoning, Fairfields crisps come in classic flavours like cheese and onion, as well as unusual combinations like bacon and tomato. 2 Pack’d smoothie kits From £1.85 per kit, packd.co.uk Pack’d take the pain (and waste) out of smoothie-making with their pre-portioned kits. Just whizz a frozen pouch with water or juice along with a booster sachet. We loved the Nourish mix with avocado, banana and kale. 3 Crumpetorium crumpets £6.50 (pack of 6), crumpetorium.com Handmade in small batches, these crumpets come in a variety of flavours including chocolate orange and cheddar, and have soft, airy pockets with a crisp base. Free of preservatives, they won’t keep for long, but can be frozen. 4 Odysea feta & Greek…

NEXT LEVEL CARROT CAKE Make a luscious version of this classic bake, topped with a pecan praline (see page 130) Watch our skills videos at bbcgoodfood.com/videos We love to see what you’re making, too: share your recipes on our BBC Good Food Together Facebook page and on Instagram #wearebbcgoodfood THIS MONTH A plant-based take on a classic side, p128 Fresh cheeses to try, p133 Make your own sushi rice, p135 Easter cocktails, p136 Five of the best stand mixers, p132…

GET ORGANISED Make a list before going out to the shops. It does take time but will cut down on unnecessary buys. Do a quick inventory check of your storecupboard and fridge shelves beforehand, too. THINK BEYOND DINNER Plan your packed lunches for the week when doing a big shop – it will save you a lot of money in the long run. STOCK UP ON BASICS Do monthly shops of the basics like pasta, rice, pulses, cereal and frozen goods. Then each week you’ll just need to pick up a few fresh ingredients. WORK WITH YOUR VEG BOX If you get a veg box, coordinate shopping day with your veg box delivery. It’s easier to plan meals when you know what veg you’ll have to work with. PLAN AHEAD…

1 Coconut margarita Lime zest, golden caster sugar and salt highlight the toasty coconut flavours in this drink. SERVES 1 PREP 5 mins EASY V 50ml tequila reposado25ml lime juice25ml coconut rum ice For the coconut-lime rim 1/2 tsp sea salt flakes1/2 tsp golden caster sugar1 tsp dessicated coconut1 lime, zested 1 First, make the garnish for the rim. Combine the salt, sugar, dessicated coconut and lime zest on a shallow plate. Dampen the rim of a margarita glass and dip into the mixture. Chill the glass until needed. 2 Pour the tequila, lime juice and rum into a cocktail shaker and add a handful of ice. Shake until the outside of the shaker feels ice-cold. 3 Drop a few ice cubes into the prepared glass, then strain in the…

● 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…

Star letter I love to hear your stories and feedback. Reader Hayley shares her cooking journey with us. I have been a subscriber for over 20 years now, which is mildly alarming – I’m sure I’m still in my 20s! Having lost my husband very unexpectedly in 2020, I had to learn to live again and to cook for one. Having been a household of strapping fellas, meals were never light or without seconds. I’m trying to adapt recipes each month to suit my needs and failing that, my boys get portions for their freezers. Life is very different to the one I thought I would be living, but as the saying goes, life goes on and we all need to eat! Thanks, Good Food, for accompanying me on this…

Stanley Tucci: Searching for Italy The celebrated actor and bon viveur Stanley Tucci tours Sicily, rhapsodising over local dishes and produce, showing how the diversity of the region’s cooking offers a gateway through which to glimpse its history and culture. Catch it on BBC Two on Sunday 3 April, or watch the whole series on BBC iPlayer. The Food Programme Sheila Dillon delves into legumes and beans that are often overlooked in the UK. She heads to Spain, where beans are a large and celebrated part of the diet, to see how they’re grown, processed and served. Listen to the episode on Radio 4 on the 24 April, or catch up on BBC Sounds. Big Cook, Little Cook The much-loved pre-school children’s cookery show has returned after almost 20 years, with Big Cook…

Observed by millions of Muslims worldwide, Ramadan is an interesting mix of austerity and celebration. Fasting means nil by mouth from sunrise, so it’s crucial to eat and drink wisely to avoid dehydration and maintain energy levels. The two main meals during this month are suhoor (served pre-dawn) and iftar (served at sunset). Suhoor should be a hearty meal to provide energy throughout a day of fasting. Having a list of quick and easy-to-make dishes for suhoor is useful. Think homemade muesli oats with dates and berries or Egyptian egg salad, which contains slow-burning fava beans, rich in fibre and protein. Iftar in many households is a feast. Quintessential iftar dishes include stuffed vine leaves, various baked proteins cooked tagine-style, traditional soups, such as lentil and roasted tomato, as well…

Eggs are in a class of their own: they can complete a meal, perform magic by binding other ingredients together and even provide sustenance all on their own. I love scotch eggs, and my arancini-inspired version is a brilliant way to use up any leftover risotto (p88). Egg and prawn mayonnaise is a dish that was introduced to me by an Icelandic student who stayed in our family home when I was little. It sounds simple – and it is – but it’s also delicious, and makes a lovely breakfast or lunch when you need something quick and filling (p90). My quiche recipe on page 88 celebrates asparagus season – I use crème fraîche to give it a nice tartness, which pairs well with the salty feta. Melissa is one…

April means it’s offcially spring, an exciting and joyful time for British produce. The days are milder and with it, the vegetables fresher. Stars of the show are radishes, new potatoes and asparagus, especially as little needs doing to enhance their flavours and interesting textures. Radishes have a refreshing crunch and peppery taste, which means they team well with creamy, dairy-based foods like butter, yogurt and cheese. In the recipe on page 99 we’ve paired them with a feta and Greek yogurt dip, which is topped with herbs and oil – raw radishes are perfect for dunking. Make the most of your homegrown crop throughout the year by pickling them – they’re delicious piled into tacos or tossed through salads. Small new potatoes are ready to be dug up in…

It’s likely that this year is going to be the first normal Easter many of us have had for some time. So, it’s time to kick back and enjoy the lighter days with a session beer that’s sure to make friendly gatherings stretch out long into the evening. From Attic Brew Co in Stirchley, Birmingham, a microbrewery local to me, comes a fabulous flagship beer. Intuition Pale is just 4.4% ABV – the perfect strength for drinking more than one while not becoming totally incomprehensible. It’s hazy, with the tantalising aroma of peaches and pineapple, translating into a moderately bitter finish. It’s one I can’t put down. The other cool thing about Attic is that owners Oli and Sam, who met at university, have a glorious taproom that’s family-friendly and…

Pie-maker Served piping hot or cold, there’s no beating the great British pie. With the electric pie maker from Judge, you can create your own deep-filled pies in minutes. Simply roll out your pastry, use the template cutter to stamp it out, line the pie-maker and spoon in your cooked filling, whether sweet or savoury. Finally, top with the pastry lid and cook for around 20 minutes. Making your own pies can be as simple as this, and you could also save energy as you won’t need to use the oven to cook the pastry. Search for product code JEA70, then use discount code GF40PIE Judge Sabatier knife block This attractive metallic black knife block holds a range of knives, all of which perform different tasks to help you create…

Best for large quantities • Kenwood Titanium Chef Baker XL Decades of innovation have made Kenwood the go-to brand for keen home bakers and professionals alike, and it’s a key player in the world of stand mixers. This model has a powerful motor and high-quality attachments, and comes with two bowls (seven- and five-litre), plus in-built scales. While it’s less technologically advanced than other Kenwood models, like the Chef Pattisier XL, we couldn’t fault its performance. Each bake, from our lemon and orange cake to Chelsea buns and meringue, was perfect. The Chef Baker is sophisticated but remains humble and unfussy in design, with intuitive controls. This is a must-have if you like to bake in bulk. £499.99, Robert Dyas Haden 5-litre stand mixer Best lightweight option • Haden 5-litre…

Food writer Orlando Murrin has contributed many recipes to Good Food and olive, and also co-hosts the BBC Good Food Podcast with Tom Kerridge, which is now available wherever you listen to podcasts. In this new series Orlando and Tom will share their favourite Easter treats, hear from you on the matter of the world’s most hated foods and talk to guests including renowned chef-restaurateurs Nisha Katona and Paul Ainsworth (see page 49 for Paul’s family recipes). Find out more about the current series at bbcgoodfood.com/podcasts.…

BECOME A MEMBER AT bbcgoodfood.com With over 13,000 recipes to choose from, you’re sure to find plenty of inspiration on our website. Create a free My Good Food account and opt in to receive recipe recommendations direct to your inbox. Flaounes I first made flaounes when I was around 11 – my aunt and I stayed up late, getting them ready for Easter Sunday when they’re traditionally eaten. I now make them with my own kids. They’re so tasty and can be eaten any time of day – they go well with a cup of tea. MAKES 6 PREP 40 mins plus 1 hr resting COOK 30 mins MORE EFFORT V 2 eggs250g grated cheese (a mixture of halloumi and cheddar works well, see tip right)35g semolina12g fresh yeast or…