Innholdsfortegnelse for May-22 i Good Food

We’re excited to get outside this month to celebrate the bank holiday weekend with friends, family and fantastic food. In this issue, you’ll find plenty of inspiration for welcoming the new season with the best British ingredients, from our butterflied salmon with tangy watercress sauce (p28) and our cover star pea, asparagus & ham hock tart (p22), to a big batch of rhubarb & custard scones to make everybody very happy (p24). With the Jubilee weekend at the start of June too, our 14-page prepahead guide, beginning page 67, includes pies, bakes and cocktail ideas to get your party started with a bang. This month we also kick off Kids’ Kitchen, a new series designed to equip children with key cookery skills so they can create simple, useful recipes 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…

It’s great to hear your stories and feedback. This one from Andrea caught my attention this month: ‘I loved reading the article in the January issue about the month’s to-do list and New Year’s resolutions. It reminded me of the time last year when we came across my mother’s old cookbooks. She now sadly suffers from dementia and has gone into care. But, one of our fondest cookbooks is her first, Good Housekeeping Picture Cookery, which she bought when she was married in 1951. She was a wonderful cook and it brought back so many memories of meals we’d had during our childhood. She inspired us all with her love of cooking, and was never one to shy away from trying something new! I’ll certainly be trying some of our…

HOW TO USE OUR GUIDE These recipes are suitable for children aged seven to 11, but younger children will need extra support from an adult. Older children and teenagers can still enjoy making them, though, and may want to adapt or further develop the recipes, swapping in their favourite ingredients or adding extra spices to make them their own. The step-by-step recipes come with clear lists of ingredients and equipment so they’re easy to follow, and there are three to support each new skill: a basic one, one that’s more of a challenge and another for advanced mini chefs. Talk through and practice the cooking skill with your child before making the dishes. Follow this collection of monthly recipes as you would a cookery course, making each recipe with your…

When Yvonne Cobb first met Camilla Arnold three years ago, they instantly bonded over their shared love of cooking. Yvonne, 48, who is profoundly deaf, is used to making connections with people in the deaf community through her cooking lessons and workshops but had a special connection with Camilla, 34, who is also deaf. The pair were introduced while filming for BBC Two’s See Hear, a programme exploring various issues affecting the deaf community. Camilla is a producer for the show and Yvonne works as a co-presenter and cookery presenter. Camilla says, ‘We instinctively clicked when we met as we both share a deep-rooted love for cooking. For the first episode we worked on, I asked her to make a cake to bid farewell to an interpreter on the show.…

Veggie tahini lentils SERVES 4 PREP 10 mins COOK 10 mins EASY V ❄ Combine 50g tahini with the zest and juice of 1 lemon and 50ml cold water in a jug. Season, then set aside. Heat 2 tbsp olive oil in a wok or large frying pan over a medium-high heat and fry 1 thinly sliced red onion with a pinch of salt for 2 mins until starting to soften and brown. Add 1 garlic clove, crushed, 1 yellow pepper, thinly sliced, 200g green beans, trimmed and halved, and 1 courgette, sliced into half-moons, and fry for 5 mins, stirring frequently. Tip in 100g shredded kale, 250g cooked puy lentils and the tahini dressing. Cook for 2 mins, stirring until the kale is wilted and everything is coated in…

How to make a salad jar Choice of dressings CHIPOTLE & LIME SERVES 4 PREP 5 mins NO COOK EASY V Whisk 2 tbsp chipotle paste with the juice of 2 limes and 80ml light olive oil. Will keep chilled for a week. GOOD TO KNOW vegan • gluten free PER SERVING 57 kcals • fat 6g • saturates 1g • carbs 0.3g • sugars 0.3g • fibre none • protein 0.1g • salt 0.1g EASY VINAIGRETTE SERVES 4 PREP 5 mins NO COOK EASY V Slowly whisk 100ml olive oil into 1 tbsp Dijon mustard. Gradually mix in 2 tbsp white wine vinegar and 1 tsp water to make a creamy dressing. Season with a small pinch of sugar and large pinch of salt. Will keep in a sealed…

Celebration cupcakes You can make these cupcakes up to a day ahead, or freeze undecorated ones for a month. Defrost at room temperature, then take inspiration from our decorating ideas, right. MAKES 24 PREP 2 hrs 30 mins COOK 25 mins MORE EFFORT V ❄ un-iced 3 eggs200g natural yogurt2 tsp vanilla extract250g caster sugar280g self-raising flour140g ground almonds250g butter, softened To decorate 250g butter, softened300g icing sugar, sifted, plus extra for dusting500g ready-to-roll fondant a variety of food colouring gels (we used pink, blue, purple, yellow and green)extra icing and decorations, depending on your choice of design (see tips, right) 1 Heat the oven to 160C/140C fan/gas 3 and line two 12-hole muffn tins with paper cases. Tip the eggs, yogurt, vanilla, sugar, flour, ground almonds and butter into…

good food SHOW SUMMER sponsored by: Book your tickets 16 - 19 June 2022 NEC Birmingham There are just a few weeks to go before the BBC Good Food Show Summer opens its doors, so if you haven’t booked your tickets yet for this essential foodie day out, it’s time to snap them up. This is a show not to be missed; you’ll be in food heaven as you discover fabulous producers showcasing mouth-watering gourmet treats, have the opportunity to meet your favourite food brands face to face, watch your culinary heroes cook live on stage, enjoy tasting experiences, mix summer cocktails, and enjoy a three-course menu created especially for the BBC Good Food restaurant. Entertainment at your fingertips Prepare to be entertained and inspired as you take your seat in…

SUMMER CAKE WINNER Asda blueberry cheesecake £13 (1154g) For a summery centrepiece, this cheesecake-inspired cake has a pretty design and tangy blueberry jam that cuts through buttery icing. SCONES WINNER Co-op Irresistible sultana scones £1.80 (pack of four) These have a buttery flavour with plump and juicy sultanas, a deep golden colour and a subtle hit of salt to offset the sweetness. TRIFLE WINNER M&S our best ever trifle £7.50 (900g) This has clear, generous layers that don’t merge once cut into. It also has lovely fruity jam and contrasting textures of custard and cream. TEATIME TREAT WINNER Waitrose cherry bakewell crumble cakes £3.50 (pack of two) With a rich almond flavour and hidden centre of sweet cherry jam, this is a must-try for bakewell tart lovers.…

On the Himalayan Trail by Romy Gill (£27, Hardie Grant) Kashmir is a beautiful region in north India with lakes, meadows and the snow-capped Himalayas, but its unstable political situation makes it inaccessible to tourists, so through Romy’s book we can explore this fascinating culture and cuisine. Kashmiri food is hugely varied, with influences from central Asian, Afghan, Persian and Mughal cooking. You’ll find familiar dishes like pakoras, rogan josh, kebabs and pilau rice alongside lesser-known dishes made with lotus root – a commonly used vegetable in Kashmir – and dadhe maaz, lamb cooked in milk. A captivating insight into a unique, largely undiscovered cuisine. The Dusty Knuckle by Daisy Terry, Rebecca Oliver and Max Tobias (£20, Quadrille) The Dusty Knuckle bakeries in Dalston and Harringay are famous for their…

• Prepare Make sure you have everything to hand that you’ll need to make the caramel, including any additional ingredients – once it’s up to the right temperature, the process happens very quickly. • Sugar Caster sugar is a great all-rounder for caramel. The smaller crystals melt evenly and it’s easy to see the colour change from white to coppery gold. Add the sugar to the pan in an even layer. • Saucepan A wide, heavy-based pan will distribute heat evenly so all the sugar melts at the same speed. Choose a metal or pale-coloured pan so you can easily see the colour of the caramel change and darken (it’s not always possible with a black pan). If you’re adding liquid (such as cream) to the caramel to make a…

Characterised by a dense, almost fudgy texture, alpine cheeses carry an array of flavours, from nutty and fruity, to spicy and herbal. What makes these cheeses special is the art of transhumance – a method of moving cattle to different altitudes depending on the season. With the cows grazing in their own microclimates on pastures with diverse flora, nuances in the milk come through in the cheese. They also have a longer ageing period, resulting in deep, complex flavour. Traditionally made in Switzerland, France and Italy, ‘alpine cheese’ now broadly refers to the centuries-old methods used to make them. HOW THEY’RE MADE Using raw cow’s milk, the curd is cut into smaller pieces and heated to a higher temperature than cheddars, for example, resulting in a much denser texture. The…

HOW DO I CREATE BIGGER AIR BUBBLES IN MY BREAD? Breads with larger pockets of air inside are called ‘open crumb’. But, this doesn’t necessarily mean the bread is better, though. They’re simply a type of bread, and many types – such as bagels, pretzels and plaited loaves – rely on a ‘closed crumb’ structure with smaller bubbles. To create larger bubbles in your dough, you’ll need the dough to be loose – the looser it is, the bigger the bubbles will be. But, loose doughs have more water in them, which makes them trickier to work with. Water makes bread dough more elastic, but also means it doesn’t hold its shape as well. This is why you can’t plait a loose dough. If you’re not used to working with…

For days out and staycations, our 2 for 1Entry Card will save you £££s with every garden visit. Includes the 2 for 1 Entry Card & Guide 2022 ✔ Reusable card valid until April 2023✔ 392 gardens to explore nationwide·✔ Allows one free entry with one full-paying adult Plus ■ 6 packs of free seeds worth £13.80 ■ The May issue, packed full of garden know-how and inspiration ■ 10% off online shopping - plants and gardening accessories ON SALE: 14 April or buy Online at https://bit.ly/MDGWMay22GFP Terms & conditions: • some restrictions may apply. Seeds available in mainl and UK only. The 2 for 1 Entry Card & Guide is available in the UK and Republic of Ireland only. Additional P&P charge for online sales.…

Paneer makhani This was usually made when my parents hosted dinner parties in Delhi. Paneer is a cheesy delight for vegetarians, especially in north India. It’s equivalent to butter chicken for veggies. No Indian dinner party or celebration is complete without paneer. When I invite my friends over now, I make a paneer dish for vegetarians or just as a side. I love carrying on my culinary traditions from back in Delhi. SERVES 4 PREP 20 mins COOK 25 mins EASY V 2 tsp butter2 tbsp vegetable oil4 tomatoes, chopped, or use a400g can chopped tomatoes1 tsp tomato purée6-7 garlic cloves, roughly chopped4-5 cardamom pods, roughly bashed1 small cinnamon stick1 bay leaf4 cashew nuts, finely chopped and soaked in water until soft1cm piece of ginger, peeled and finely grated1 tsp…

• Save 20% on Stellar stainless steel tri-ply chef pans, p36 • Book a wine discovery river cruise along the Rhine, p89 • Get a discount on a mixed case of wines from Laithwaites, p104 • Book a special European tour with Riviera Travel, p106 • Grow your own citrus trees with an exclusive offer from YouGarden, p124 GENERAL ENQUIRIES 0207 150 5865 (Mon-Fri 9.30am-5.30pm) goodfood@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 Our commitment At Immediate Media, publishers of BBC Good…

Pea, asparagus & ham hock tart Few things say spring more than fresh peas and asparagus. Showcase their grassy sweetness in a luxurious quiche, encased in golden, flaky pastry. The ham hock provides a savoury depth, while optional mustard powder adds a gentle kick of heat. Try it for a picnic or party spread. SERVES 6-8 PREP 25 mins plus at least 1 hr 30 mins chilling COOK 1 hr 25 mins EASY 200g fresh podded peas, or use frozen (defrosted)8 asparagus spears, halved4 eggs200g double cream200g crème fraîche handful of flat-leaf parsley or mint (or use a mixture), finely chopped6 spring onions, finely chopped1 lemon, zested and juiced25g parmesan, finely grated150g cooked ham hock, shredded For the pastry 250g plain flour125g cold unsalted butter, cut into cubes2 tsp mustard…

Eid al-Fitr, known as ‘the festival of breaking the fast’, marks the end of Ramadan, an intense month of fasting, prayer, self-reflection and charity, during which Muslims abstain from food and drink between dawn and sunset. Eid celebrates the end of Ramadan and is centred around spending time with family and friends. Giving thanks to God is also core, which is why on the morning of Eid, Muslims offer a special congregational prayer. Towards the end of Ramadan, the head of each family pays a charitable tax, known as Fitra or Zakat al-Fitr, to help those who are less fortunate celebrate Eid, which comes during the first three days of Shawwal, the tenth month of the Islamic calendar. This year, it falls on 2-3 May. HOW IS EID CELEBRATED? In…

THE BENEFITS SPIRULINA Grown in mineral-rich waters, spirulina is typically sold as a powder or tablet and has a distinctive dark green colour. Here are some of the ways it can support your well-being. • Source of antioxidants • Anti-inflammatory properties • May improve symptoms of hay fever • Rich in iron and B vitamins • Source of plant-based protein • Supports healthy cholesterol balance HEALTH TREND Green spirulina smoothie As well as nutrients, the deep colour of spirulina adds rich vibrancy to this smoothie while the avocado adds silky texture. SERVES 1-2 PREP 5 mins EASY V ½ small avocado, peeled and stoned1 tsp spirulina powder50g baby spinach¼ cucumber, roughly chopped1 lime, zested and juiced10g mint, plus a sprig to garnish (optional)75ml apple juice (not from concentrate), chilled1 tsp…

Cheesy soda bread croutons Heat the oven to 220C/200C fan/gas 7. Rub 1 whole garlic clove over any leftover stale slices of cheese, oat & spring onion soda bread from p86. Tear into small pieces or cut into cubes and toss with 1 tbsp olive oil. Put on a baking tray and bake for 10 mins until golden and crisp. New potato & salmon hash Crush any leftover parmesan new potatoes from the one-pan watercress-stuffed salmon recipe on p28 and fry in butter in a frying pan until crisp. Flake any leftover salmon and stir through the potatoes. Warm through and serve with poached eggs. Ham & cheese rarebit Mix 225g grated cheddar with 1 tbsp butter, 2 tsp Worcestershire sauce, 1 tsp mustard powder and 2 tsp flour in…

Summer berry cake with rose geranium cream To get ahead, the un-iced sponges can be frozen for up to a month. Cool completely and wrap well before freezing, then defrost at room temperature before filling. SERVES 12-15 PREP 40 mins plus cooling COOK 35 mins EASY V ❄ un-iced sponges 325g butter, at room temperature, plus extra for the tins425g caster sugar2 tsp almond extract½ lemon, finely zested250g natural yogurt4 eggs, at room temperature375g self-raising flour225g ground almonds For the filling and to decorate 200g mascarpone300ml double cream1 tbsp lemon juiceicing sugar to taste, plus extra for dusting1-2 tsp rose geranium water or rosewater, to taste (see tip, right)800g mixed seasonal berriescaster sugar, for dustingrose geranium flowers or other edible flowers (optional) 1 Heat the oven to 180C/160C fan/gas 4.…

It was summer 1951 when Major General Sir Guy Salisbury-Jones solved the problem of what to do with the field below his home in Hambledon, Hampshire: he planted vines. The idea came from his stepson John, and as Guy had spent time in France as a diplomat in Paris, it seemed a good one. He enlisted the help of champagne house Pol Roger and in 1952 – when Elizabeth II acceded the throne – he planted England’s first commercial vineyard of the modern era. Much has changed since: the UK now has a thriving wine industry, though it’s still small. England and Wales together have around 180 wineries, 800 vineyards and 3800 hectares under vine, which is roughly equivalent to twice the vineyard area of Tasmania. But, the quality is…

Watch our skills videos 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 #letscooktogether NEXT LEVEL GNOCCHI Learn to make fluffy Italian potato dumplings, p128 THIS MONTH Whip up a chocolate swiss roll, p126 Alpine cheeses to try, p131 Make a pink gin cocktail, p132 Top money-saving tips, p134 & Five of the best food processors, p130…

BSME AWARDS 2021 Editor of the year, food & drink Lily Barclay group digital editor 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 AOP Best Online Brand: Consumer 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…

your shopping list VEGETABLES & CITRUS 3 onions2 red onions8 garlic cloves4 celery sticks6 mixed peppers400g carrots300g long-stemmed broccoli1 lemon2 limes200g baby corn200g cherry tomatoes½ small bunch of mint STORECUPBOARD 7 tbsp rapeseed oil1 tbsp chilli oil400g can chickpeas3 low-salt vegetable stock cubes2 tbsp tahini360g wholemeal linguine3 tbsp sriracha2 tbsp low-salt dark soy sauce300g cooked brown basmati rice300g pearl barley2 x 400g cans chopped tomatoes2 tbsp rose harissa400g mixed grain pouch1 tbsp honey50g pine nuts1 tbsp cornflour½ tsp chilli flakes1 tsp Sichuan peppercorns2 tsp paprika DAIRY 130g feta MEAT & FISH 280g raw king prawns300g thin-cut steak65g diced chorizo FROZEN 200g frozen peas HEALTHY Carrot & tahini soup SERVES 4 PREP 5 mins COOK 30 mins EASY V 2 tbsp rapeseed oil400g can chickpeas, drained and rinsed2 onions, roughly chopped2…

Claire Thomson is a professional chef and food writer. She has written for various publications and has appeared on BBC One’s Saturday Kitchen and BBC Radio 4’s Woman’s Hour. Claire is the author of seven cookery books. Her new book, Tomato (£22, Quadrille), is out next month. @5oclockapron Love pizza? Try this: Flamiche Here’s a northern French dish that’s halfway between a pizza and a quiche. Crème fraîche mixed with cheese and eggs makes an excellent topping together with soft, buttery leeks. SERVES 2-4 (4 as a light meal) PREP 30 mins plus 1 hr proving COOK 35 mins EASY V ❄ 250g strong white bread flour, plus extra for dusting5g salt5g fast-action dried yeast2 tbsp olive oil, for the bowl20g butter500g leeks, white and pale green part only, thinly sliced2…

“Childhood memories of my mum’s kitchen come flooding back when I make these. She used to make them with us kids hanging around the kitchen, happily licking the sugar from our fingers, waiting until the next batch was ready. I’ve used plain and wholemeal flour in these vegan-friendly fritters because I like the nuttiness, but use just plain if you prefer. I love serving them with chocolate sauce – it’s like a Caribbean version of churros!” Caribbean cinnamon banana fritters with chocolate sauce dip MAKES 14-16 PREP 15 mins plus resting COOK 16 mins EASY V 4 large, very ripe bananas100g plain flour50g wholemeal flour2 tsp baking powder1 heaped tbsp desiccated coconut3 tbsp brown sugar½ tsp ground nutmeg½ tsp ground cinnamon½ tsp vanilla extractsunflower oil, for deep-frying For the chocolate…

Healthy chicken stir-fry SERVES 2 PREP 10 mins COOK 20 mins EASY FIBRE 3 OF 5-A-DAY LOW CAL 65g brown basmati rice2 tsp rapeseed oil15g ginger, peeled andcut into thin matchsticks2 small red onions (160g),cut into wedges160g broccoli, broken into florets,stem finely chopped2 carrots (160g), halved lengthways,then cut into diagonal slices1 red chilli, finely chopped (optional)200g chicken breast, cut intothin strips½ tsp ground cumin1 tbsp crunchy peanut butter1 tbsp wheat-free tamari1 tbsp brown rice vinegar 1 Cook the rice following pack instructions, then drain. Heat the oil in a non-stick wok over a high heat and fry the ginger and red onions for 2 mins. Add the broccoli stem, carrots and chilli, if using, and cook for 1 min. 2 Tip in the chicken and cumin, stir-fry briefly, then add…

The origins of coronation chicken We’ve transformed the classic sandwich filling into a pie, adding spinach and dried mango. But, where does it come from? It was first served at the Queen’s Coronation lunch (hence the name), but goes back even further – it’s based on a dish served at George V’s Silver Jubilee that mixed chicken with mayonnaise and curry. Coronation chicken pie This gently spiced chicken pie can be served warm or cold. It’s made easier with ready-made puff pastry, and can be assembled and chilled a day ahead or kept in the freezer for a month. Then, simply bake straight from frozen. SERVES 8 PREP 45 mins plus a few hours marinating, cooling and chilling COOK 1 hr 20 mins EASY ❄ 6 boneless, skinless chicken thighs1…

Benjamina Ebuehi is a cookbook author, recipe developer and food stylist. She appeared on the seventh series of The Great British Bake Off and finished as a quarter-finalist. Her latest cookbook, A Good Day to Bake: Simple Baking Recipes for Every Mood (£22, Quadrille), is out now. Find more of her recipes on her blog, carrotandcrumb.com. @bakedbybenji A bag of oats has always been a permanent staple in my kitchen cupboard. Whether it’s daily bowls of steaming porridge to see me through the winter or batch-baking trays of granola, oats are humble but dependable. When it comes to baking, there’s so much more you can do with them than just make flapjacks (which I do still love every now and then). They’re incredibly versatile and can be used in both…

It’s not just glorious produce that May brings with it. The warmer days and evenings offer a much-needed opportunity to spend more time outdoors. Both delicious, fresh ingredients and sunshine are good for the soul. If you live near salt marshes, you can soak in the sun while foraging for marsh samphire – simply snip or pinch off the top of the stems. For those with more urban roots, samphire is easily found in shops at this time of year. Its salty, citrussy flavour can be enjoyed by simply cooking it in butter with a little chilli, but I’ve used it with other seasonal favourites such as watercress and crab to create a salad that is great for lunch or as a light supper (p95). Thanks to the frozen variety,…

Recipe adapted from Eat Share Love by Kalpna Woolf (£22, Meze Publishing). Portrait Rob Wicks, recipe photographs Paul Gregory. Behind every recipe there is a story. You can see that throughout Good Food, especially in our monthly ‘My favourite dish’ feature (p100). Whether it’s a recipe handed down through generations of a family, one sought out because it sounds delicious, or something you create yourself, influenced by travels and experiences, all recipes come with an anecdote. And that feeling is at the heart of Kalpna Woolf’s Eat Share Love, a cookbook brimming with recipes that reflect the many cultures and cuisines of the UK. After 25 years as head of production at the BBC, overseeing cookery shows featuring The Hairy Bikers and Nigella, Kalpna – who grew up in an…

From the people who bring you BBC goodfood New family favourites Effortless midweek meals Simple bakes and desserts Subscribing to BBC Easy Cook is simple Order online at buysubscriptions.com/ECGF522 or call us on 03330 162 122** and quote ECGF522 Great reasons to subscribe… ✔ Continue to save 45% after your trial, paying just £23.50 every 10 issues* ✔ Fantastic time-saving family recipes ✔ Lots of tips, ideas and techniques to try ✔ PLUS recipes from your favourite BBC chefs *This offer is subject to availability and valid for UK delivery addresses and Direct Debit customers only and is subject to availability. You will pay £5 for your first five issues, then £23.50 every 10 issues thereafter – still saving 45% on the usual shop price. All savings are calculated as a percentage…

Chocolate swiss roll SERVES 6 PREP 30 mins COOK 10 mins plus cooling EASY V 60g self-raising flour3 tbsp cocoa powder3 eggs75g golden caster sugar, plus extra for sprinkling For the filling 200ml double cream½ tsp vanilla extract50g icing sugar, sifted, plus extra for dusting 1 Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it’s 20 x 30cm, that’s still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside. 2 Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and thick. Use a spoon to…

KitchenAid 2.1-litre food processor This KitchenAid model is about the width of a large kettle, light, easy to unpack and manoeuvre, and has handy grooves at its base. Non-slip feet keep it stable and its components and accessories are of good quality and built to last. This model is a step down from the 3.1-litre, but it’s better suited to those who don’t need to blitz large quantities and just need a smaller machine for everyday use. £38.97, appliancesdirect.co.uk Sage The Kitchen Wizz Peel & Dice Minimalist in design but not stature, this die-cast metal machine is finished to a very high spec. For such an innovative model, it’s easy to use and quiet. While lots of food processors shriek and whine, the Sage produces a pleasingly low whirr. The…

TRY A NEW COCKTAIL Pink gin 75 SERVES 1 PREP 5 mins EASY V 50ml pink gin (berry- or rhubarb-flavoured gins work well)3 raspberries, plus 1 extra to garnish, if you like1 tbsp freshly squeezed pink grapefruit juice1 tsp sugar syrup (optional)icechampagne or prosecco, to top upedible flower petals, to garnish (optional) 1 Tip the gin, raspberries, grapefruit juice and sugar syrup, if using, into a cocktail shaker along with a handful of ice. Shake until the outside of the shaker feels ice-cold. 2 Double-strain the drink into a champagne flute or coupe glass, then top up with champagne or prosecco. Drop in a raspberry or garnish with edible flower petals. GOOD TO KNOW gluten free PER SERVING 186 kcals • fat 0.1g • saturates none • carbs 5g •…

TAKE TIME TO BROWSE THE SHELVES Supermarkets put the most tempting products at eye level. There are bargains to be had, but they’re rarely right in front of you – cheaper items are usually stocked on the bottom. DON’T BE FOOLED Remember, when it comes to ‘two-for-one’ and other offers, it’s only a bargain if you need it. The Love Food, Hate Waste campaign (lovefoodhatewaste.com) helps supermarkets consider the offers they make to customers. WEIGH UP THE COST Shopping for produce can be confusing, as loose items are costed by weight and packaged items sometimes aren’t. Pop both on the scales to see which is cheapest, or just to buy the exact amount of loose items you need. DON’T DISMISS ECONOMY LINES There can be a huge price difference between…

Try a subscription to BBC Good Food’s sister magazine, O, for just £5*. Every issue is packed with stunning thoroughly tested recipes, plus restaurant recommendations and expert tips to help you level up your cooking skills. Enjoy these great subscriber benefits • Save money on the usual shop price• The convenience of free delivery direct to your door• Delivered in plastic-free, recyclable paper packaging• Unlock access to O’s top pies and tarts supplement Try effortless recipes, like this one, every month in O One-pan pesto and cod rice SERVES 4 | 50 MINUTES | EASY brown basmati rice 240gfresh vegetable stock 400mlfrozen chopped spinach 320g, defrostedcod fillets 4, skinless and bonelessgreen pesto 40gmixed cherry tomatoes 320golive oil 1tbspbasil leaves a handful, to serve 1 Put the rice and stock in…