Innholdsfortegnelse for Jun-22 i Good Food

In this month’s interview with his son Jack on page 66, Rick Stein says: ‘When people are sitting down together and sharing an eating experience, they’re likely to be optimistic about everything.’ We couldn’t agree more: add a little sunshine and relaxed food designed for sharing, and the atmosphere becomes even more positive. If you give our Jubilee party menu a whirl, let us know what lively conversations are started over the tear-and-share loaf and chicken shawarma salad during this Summer of Good Food (find all recipes from page 27). We’re looking forward to seeing you at the BBC Good Food Show Summer at NEC Birmingham from 16-19 June. Shop, sample and meet BBC chefs and our team. Find out more and book your tickets at bbcgoodfoodshow.com. christine.hayes@immediate.co.uk free with…

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…

My strawberry lemonade cake (p24) is fun, simple and fruity – ideal for a party. It’s full of fresh flavours – I think we grow some of the most delicious strawberries, so the cake is about celebrating British produce, too. I hope you like it as much as I enjoyed creating it with Good Food’s food director, Cassie. This isn’t the first time I’ve made a cake to celebrate the Queen. In 2016, not long after I won the sixth series of The Great British Bake Off, I was contacted by email to see if I would bake a cake for Her Majesty’s 90th birthday. At first, I thought it was a hoax, but it was like a fairy tale. Seeing the Queen in person and baking for her was…

Pork & sundried tomato sausage rolls MAKES 8 or 16 PREP 20 mins plus cooling and chilling COOK 30-40 mins MORE EFFORT ❄ 2 tsp sunflower oil2 banana shallots, finely chopped8 pork sausages10 sundried tomatoes, chopped1 tsp fennel seeds2 sage sprigs, leaves picked and chopped2 x 320g sheets ready-rolled puff pastryflour, for dusting1 egg, beaten1 tbsp nigella seeds 1 Heat the oil in a small frying pan over a medium heat and cook the shallots for 5 mins until soft but not golden. Remove from the heat and cool slightly. 2 Squeeze the sausagemeat from the skins into a large bowl. Mix in the tomatoes, fennel seeds, sage, cooled shallots and some seasoning using your hands until evenly combined. Set aside. 3 Unravel the pastry onto a lightly floured surface.…

“Growing up, the Sunday roast was the highlight of the week, when we’d all sit down together” Every year, Rick Stein and his sons Ed, Jack and Charlie pack up their fishing gear and head off for a boys’ weekend. With such busy lives working for the Steins’ food businesses, it’s a special time when they can all be together – father and sons, enjoying each other’s company, reforging their connections over fishing and food. This year, they’ll be heading to Iceland, and Jack, especially, is looking forward to it because, of the four, he is the best angler – yet he’s the only one who hasn’t netted a salmon! Jack adds, ‘Charlie caught a 20-pound salmon last time, and he goes on about it! So this year we’re going…

FROM THIS ISSUE Smoky bubble & squeak brunch Chop any leftover charred cabbage from page 86 and scrunch together with leftover boiled, roasted or mashed potatoes. Fry in a little oil until crisp and serve with an optional topping of smoked salmon or crispy bacon and a poached or fried egg on top. Cheese & herb jacket topper Stir chopped chives, parsley, mint or basil through any leftover whipped goat’s cheese dip from page 28 and use to top hot jacket potatoes or for dipping new potatoes into. Simple tomato tarts Use any leftover tomato, onion & parsley salad from page 86 to top a simple puff pastry tart. Unravel ready-rolled puff pastry, cut into squares or rounds, then top with the salad, leaving a border. Bake at 200C/180C fan/gas…

Sponsored by Winter may feel like a long way off, but It’s never too early to start planning your festivities, and this is one date that should be on every food lover’s calendar. Enjoy a day out jam-packed with our fabulous line-up of top chefs and experts cooking live, the best British artisan producers, your favourite big brands, the return of our popular Tasting Theatre and hands-on workshops. Don’t forget those extra-large shopping bags for all the mouth-watering food to taste, try and buy. You won’t be disappointed! For a limited time enjoy our 25% early bird saving on tickets – visit the website and book today! The cooking stars you won’t want to miss We guarantee you won’t be disappointed by this year’s Big Kitchen lineup! We’re delighted to…

It was the porridge oats that did it. Last time I looked, they’d cost me 69p a kilo, this time the price had gone up to £1.39. At first I thought this steep hike was because I buy organic oats from a refill shop. Then I price-checked them against supermarkets and found that large retailers charge anything between £1.30 and £2.40 a kilo for non-organic oats, depending on how swanky the packaging is. While I’d clocked the steadily increasing cost of fruit, vegetables, meat, dairy and fish, and adjusted my shopping list accordingly, I used to see oats as a cheap staple that wouldn’t break the bank. Now, for the first time, even the humble oat is a price consideration. We’re in the midst of a major cost of living…

The Weekend Cook by Angela Hartnett (£26, Bloomsbury Absolute) Hotly anticipated, this is the first cookbook from the chef and restaurateur in 10 years. Known for her laid-back Italian food, Angela shares relaxed recipes she makes for friends and family at home in east London, from simple lunches and impressive dinners to street-party staples. I turned straight to the pasta and rice chapter and want to make them all – her Sunday night cupboard spaghetti using just a handful of ingredients sounds genius in its simplicity. Another recipe I’ll be cooking is her poached chicken, which would make a fabulous summer dinner followed by her strawberry ice cream. Seared by Genevieve Taylor (£20, Quadrille) Go beyond the usual burgers and sausages with this guide to barbecuing meat. Alongside flavour-packed kebabs,…

WHAT CHARCOAL SHOULD I BUY? • LUMPWOOD This is the natural stuff – it burns quickly at a high temperature, so you can get your fire started quickly. But, it will also need topping up regularly if you’re cooking something for a long time. Ideally, look for sustainably produced lumpwood charcoal made from coppiced wood or approved by the Forestry Commission. This lights easily, burns better and won’t taint the flavour of your food. • INSTANT LIGHTING This is easy to light, but the charcoal comes in a paper bag with accelerants that can taint the flavour. Also, the price per weight means you end up paying a lot more than you would for loose charcoal. • BRIQUETTES A compound of coal dust, combustibles and charcoal, there’s no doubt this…

• Save 20% on Stellar stainless steel tri-ply frying pans, p44 • Join the Good Food Cheese Club in partnership with cheesegeek, p88 • Get a discount on a mixed case of wines from Laithwaites, p108 • Book the ultimate palaces tour with insider Robert Hardman, p124 • Buy two Callistemon trees this summer from YouGarden, p130 • Save on a complete blueberry growing kit, p144 Our commitment 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…

Sticky red onion & thyme crown with whipped goat’s cheese Bread is a must at any gathering, but you could also make it a feature. Here, we’ve captured the flavours of an onion and goat’s cheese tart in a buttery tear-and-share loaf. We’ve used shop-bought red onion marmalade, which can be sweet, so taste it before adding – you may need to balance it with more red wine vinegar. SERVES 10-12 PREP 40 mins plus resting, at least 2 hrs proving and 1 hr chilling COOK 40 mins MORE EFFORT V 600g strong white bread flour, plus extra for dusting10g fast-action dried yeast4 eggs, beaten200ml lukewarm milk150g softened butter, cut into pieces500g red onion marmalade1 tbsp red wine vinegar small bunch of thyme, chopped50g parmesan or vegetarian alternative, finely grated1…

Nadine Brown is a recipe writer and food editor who has written recipes for Tesco, Weight Watchers and Vitality magazine. @n0sh.17 your shopping list FRUIT & VEGETABLES 200g mangetout7 garlic cloves2 small red onions1 small onion1 large potato800g new potatoes1 courgette320g asparagus320g baby spinach1 green chilli1 avocado4 lemons3 limes200g strawberries120g frozen peas10g mint6 thyme sprigs10g parsley10g coriander10g basil STORECUPBOARD ¼ tsp chilli flakes1½ tsp ground turmeric1 tsp smoked paprika½ tsp ground cumin2 tsp Dijon mustard1½ tbsp ginger and garlic paste4 tbsp plus 1 tsp olive oil1 tbsp rapeseed oil1 tbsp vegetable oil60g hazelnuts½ tsp poppy seeds400ml light coconut milk4 wholemeal chapatis3 x 198g cans sweetcorn1 tbsp maple syrup240g wholemeal dried lasagne sheets DAIRY & CHILLED 50g parmesan or vegetarian alternative15g butter2 x 280g packs extra-firm tofu900ml fresh vegetable stock60g feta…

EASY EDIBLE GIFTS A treat for dad Let your kids take charge in the kitchen and cook something for dad on Father’s Day. For more ideas on treating dad, go to: bbcgoodfood.com/fathers-day-projects-kids •  Easy breakfast in bed Scrambled eggs take just minutes to make, but with a few additions, can feel like a very special breakfast. Using a microwave to cook the eggs makes it even easier for kids. Serve with some buttered toast or an English muffin and smoked salmon. Microwave scrambled eggs SERVES 1 PREP 2 mins COOK 2 mins EASY V 2 eggs2 tbsp whole milktoast, to serve 1 Use a fork to beat together the eggs, milk and a pinch of salt in a microwave-safe jug. Cook in the microwave on high for 30 seconds, then…

HEALTH TREND Iced hibiscus tea The rich colour the flowers impart to this tea couldn’t be brighter, while the flavour is tart, a bit like cranberry juice. If you’re avoiding sugar-laden squashes, this is refreshing while doing you good, too, as hibiscus contains many beneficial compounds that act as antioxidants, including anthocyanins, phenolic acids and flavonoids. Why not experiment with additional flavourings when steeping the flowers? You could add a few strawberries, slices of orange, a cinnamon stick or vanilla pod. See right for more on the health benefits of hibiscus. SERVES 2 PREP 5 mins plus 16 mins steeping EASY V 10g whole dried hibiscus flowers ice and clear honey (optional), to serve 1 Boil a kettle of water, then leave for around 1 min to cool to around…

Jane Dunn is a food writer and photographer. She received a Culinary Arts Diploma from Ashburton Chefs Academy and now shares her sweet ideas on her blog, janespatisserie.com. She’s also appeared on ITV’s Saturday Morning and This Morning. Her debut cookbook, Jane’s Patisserie (£20, Ebury Press), is out now. @janespatisserie Lemon curd cheesecakes SERVES 4 PREP 20 mins plus at least 1 hr 10 mins chilling NO COOK EASY V 100g digestive biscuits50g unsalted butter, melted For the filling 250g lemon curd300ml double cream100g full-fat soft cheese For the decoration 75ml double cream1 tbsp icing sugarlemon slices, to garnish 1 Tip the biscuits into a food processor and blitz to fine crumbs, or crush in a large bowl with the end of a rolling pin. Tip into a bowl and…

I love big get-togethers. After all those lockdowns, it’s wonderful to feel the energy that’s created when friends and family share food – that mix of generations and personalities, and kids running around making happy noise. It’s a celebration of life. But, how do you feed them all? I’ve always felt that the crowd-pleasing barbecue favourites, like sausages and burgers, are stressful for the cook, who has to stand there grilling one of everything. If you throw some steaks into the mix, you’ve then got to make sure they’re cooked how everyone likes them. No, thanks – it’s meant to be my day off! What you want is a centrepiece that can be thrown in the middle of the table for everyone to help themselves. That’s where my side of…

At Turnips, chef Tomas Lidakevicius is challenging food’s established hierarchy. ‘All my life, everyone’s gone crazy about meat and fish being the stars,’ says the 34-year-old. ‘To be honest, they’re not.’ Reflecting this, his Borough Market restaurant – which is a collaboration with the specialist grocer and wholesaler whose premises and name it shares – celebrates incredible seasonal vegetables using: ‘Meat or fish as the garnish’. For example, even in a dish of caviar-topped celeriac: ‘Celeriac is the star. Same with the Jerusalem artichoke and buckwheat dish with lamb on the side. The menu is 80% vegetables. I’ve learned that I and other chefs were wrong.’ Given the meat-heavy diet Tomas grew up on in Lithuania and his 15 years in top London kitchens, this veg-forward conversion is radical. But…

With energy costs rising and food shopping bills costing more and more, it’s time to up your savvy when it comes to tackling supermarket shopping and become more canny in the kitchen. Planning ahead, scrupulous use of a budget, exploring more economical buying options and exercising some common sense when it comes to best-before dates should go some way to buffering the rising cost of putting food on the table. 1|PLANNING AHEAD & BUDGETING • Make a budget and try to stick to it. That way, you won't be tempted to waste money on food you don't need. • Write down a shopping list that corresponds to a meal plan. Knowing what food you want to cook and when you plan to cook it throughout the week will mitigate food…

1 Coconut bowl £15, Panda Packaging at Iamfy.co Instead of being wasted, coconut shells are polished to create these smooth brown shatter-resistant bowls. Fill them with crisps and nuts at your next get-together. 2 Tuscany salad hands £11.99, tg-woodware.com Crafted from durable acacia wood, these salad ‘hands’ have round, palm-shaped indentations to give you good grip. The dark wood will contrast well against a bright Greek salad or green pesto pasta while you serve. 3 Tropical fruits tea towel £6.49, ulsterweavers.com Inspired by the pop art movement, this bold tea towel adds a splash of colour to the kitchen. Dry the washing-up in style or hang in a frame. 4 Insulated wine bottle and tumbler set £29.50, wearthlondon.com Stylish but effective, the set keeps drinks cold for up to 24 hours or hot for…

• Keep it simple Classic shortbread requires just three ingredients: flour, butter and caster sugar. There are many flavours you can add, but the simple version is just as good. • Bake it low Shortbread should just be lightly golden, so bake it at a lower temperature – 170C/150C fan/gas 3 is about right. This will ensure the biscuits don’t turn deep golden. • Combine well Whether you choose to rub the ingredients together using your fingers or beat the butter and sugar together, you need to ensure that everything is mixed together well so you achieve an even bake and the short texture that gives the biscuits their name. • Butter beats margarine Shortbread’s traditional texture is more easily achieved with butter than margarine, and butter also imparts a…

Fastest ice cream maker VonShef stainless steel ice cream maker Star rating: 4/5 Discreet and simply designed, this model churns ice cream in just 20 minutes, making it the fastest model we tested. It only has an on/off switch, so it’s easy to use, too. Our ice cream had a soft-serve texture, and was nicely whipped and creamy. Sorbet came out very soft, so we recommend popping it in the freezer straightaway to firm it up a bit more – ours was delicious after further freezing. Available from VonHaus (£44.99) Best for a range of settings Sage the Smart Scoop Star rating: 4.5/5 If you’re after a precision ice cream maker, this model hits the mark. With settings for sorbet, frozen yogurt, gelato and ice cream, plus 12 hardness settings,…

From the people who bring you BBC goodfood Storecupboard saviours New ways with ice cream Healthy suppers Subscribing to BBC Easy Cook is simple Order online at buysubscriptions.com/ECGF622 or call us on 03330 162 122** and quote ECGF622 *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 of the full shop price. Should the magazine ordered change in frequency; we will honour the number of issues and not the term of the subscription. We reserve the right to reject or cancel subscriptions at any point if the customer…

A Taste of Britain ‘A Taste Of Britain’ is the UK’s monthly Artisan Food & Drink subscription, focussing on a different County every month! Compiling quality produce from small businesses, farms and sustainable sources, including a varied and interesting selection of snacks, drinks and store cupboard items. Highlighting the importance of supporting local, we work hard to bring British Artisans to the rest of the UK. Single gift boxes and gift subscriptions also available. 01732 667644 tastebritain.co.uk Father’s Day Treats Treat your Dad, or someone special, to a bag of Walker’s Double Dipped Chocolate Covered Toffees this Father’s Day. Each creamy toffee is generously covered in thick Milk Chocolate, the taste and chew are second to none. They’re great for giving and perfect for sharing. Family company Walker’s Nonsuch have…

Fish gratin with vegetables & prawns (Gratíneraður fiskur með grænmeti og rækjum) I lived in Reykjavík, Iceland between 1985 and 1996. After owning and running a coffee shop there, I worked as a translator and interpreter. I brought quite a few Icelandic recipes home to the UK, like this comforting fish gratin. We have this at weekends, eaten out in the garden with a fresh salad during the summer. SERVES 4 PREP 20 mins COOK 20-25 mins MORE EFFORT softened butter, for the dish150g long-grain rice100g carrots, cut into 1cm cubes (or use canned or frozen carrots)100g leeks, sliced into½cm-thick rounds400g white skinless fish fillets (haddock or seabass work well)150g cooked prawns2 eggs, separated75g mayonnaise75g crème fraîche150g cheddar, grated 1 Heat the oven to 180C/160C fan/gas 4 and butter an…

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…

Tower food processor and blender Slice, mix, shred and blend your favourite ingredients with ease • 2-in-1 functionality so you can blend and process a range of ingredients• Large capacity, 2-litre bowl and 1.8-litre jug blender• Powerful 750W motor• 2 speeds and pulse function at the touch of a button• Stainless steel attachments – chopping blade, dough blade, emulsifying disc and slicing/grating disc• Non-slip feet and dishwasher-safe Offer deadline date: 30 June 2022 *This offer is available to UK delivery addresses and via direct debit only. You will pay £44.99 every 12 issues saving 35% on the usual shop price. You will be notified of any future price changes before they take effect. The Tower food processor and blender are subject to availability and while stocks last; we reserve the…

“I’m coeliac (unable to process gluten), and have been following a strict gluten- and wheat-free diet for years, but I discovered that if you swap a few ingredients here and there, you can make anything gluten-free! This recipe is a school classic. There’s something so comforting about jam on a cake. I like to serve it warm with custard.” Jam & coconut cake CUTS INTO 12 slices PREP 20 mins plus cooling COOK 50 mins EASY V 225g unsalted butter, at room temperature225g caster sugar4 eggs225g gluten-free self-raising flour300g jar strawberry jam100g desiccated coconut shavings 1 Heat the oven to 180C/160C fan/gas 4. Line the base and sides of a 32 x 22cm traybake tin with non-stick baking parchment. Put the butter and sugar in a large bowl and beat together…

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…

Lazy summer pasta SERVES 2 PREP 15 mins COOK 30 mins EASY V Heat the oven to 220C/200C fan/gas 7. Chop 1 medium red onion into wedges and 2 courgettes into chunks. Put these and 3 unpeeled garlic cloves in a large ovenproof dish. Add 3 tbsp olive oil, season and stir. Roast for 15 mins. Stir in 250g cherry tomatoes and roast for a further 15 mins. Meanwhile, bring a large pan of salted water to the boil and cook 140g fusilli following pack instructions. Drain the pasta, remove the veg from the oven and peel the garlic cloves when cool enough to handle. Mash the garlic using a fork against the side of the dish and add the pasta. Toss everything together with a handful of basil leaves.…

As the summer days get warmer, the season’s harvest flourishes. There’s so much choice when it comes to fresh produce that excitement builds, too, around the many possibilities for cooking with it. Berries, especially raspberries, are top of my list. At their best, British raspberries are a sweet, pillowy bite of pleasure. It’s easy to eat mountains of them straight from the bush, but in my cake on page 99, I’ve baked them into the batter, making the most of their sweetness and sharpness. The cake is made with oil and yogurt which adds a lovely yielding texture. If you’re left with a bounty of raspberries, use them to make jam or infuse in gin or vodka. As June progresses, cucumbers start to make an appearance, too. Often used as…

For many of us home cooks, our mothers are the inspiration for our own adventures in the kitchen as grown-ups. My late mum wasn’t much of a cook, but she made the best apple pie I’ve ever tasted, partly because her recipe was so good, but mainly because it evokes so many childhood memories. It was the dish that set me off on my own cooking journey. Reading Asma Khan’s new cookbook triggered that nostalgia as it’s dedicated to her own mum – her ammu – who taught her daughter how to cook ‘and live’. Asma is well-known for employing an all-female team of South-Asian chefs in her London restaurant, Darjeeling Express. But when it was forced to close during the pandemic, she started to reminisce and, while her mum…

1 Yarlington cheese £11.20 (220g), finecheese.co.uk This new soft cow’s milk cheese has been created in collaboration with Sam Wilkin (follow on Instagram @cellarman) and the award-winning Cotswolds-based King Stone Dairy. Washed in bittersweet wild-fermented cider from Oliver’s in Hereford, it’s rich and fruity, with a silky smooth finish. 2 Flower celebration cake £38, Booths This made-to-order cake is an all-butter vanilla sponge with two layers of raspberry conserve and vanilla buttercream sandwiched in the middle. It makes a gorgeous centrepiece for Jubilee celebrations. 3 Higgidy petit pois & whipped feta quiche £4.25 (400g), Sainsbury’s Packed with green veg, this quiche has a whipped feta and ricotta base for a balanced, salty flavour and soft texture. There’s also a hint of fresh mint and it’s topped with more feta and pumpkin seeds…

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 NEXT LEVEL RING DOUGHNUTS Spend a little time making these fairground treats at home, p128 THIS MONTH Learn to make homemade ravioli, p126 Shortbread secrets, p127 Summer spritz ideas, p132 Our guide to barbecuing this season, p134 & Five of the best ice cream makers, p131…

TRY A NEW COCKTAIL No-alcohol granadilla passion fruit spritz Granadilla, a type of passion fruit, is both sweet and sour – it makes a fruity spritz with slight tartness. SERVES 1 PREP 5 mins EASY V ½ ripe granadilla passion fruit, pulp only (see tip below)⅓ lime, juiced1 tbsp sugar syrup handful of ice125ml sparkling water 1 Tip the passion fruit pulp, lime juice and sugar syrup into a wine glass and gently muddle using a muddler or the end of a rolling pin. 2 Add the ice and sparkling water and stir before serving. GOOD TO KNOW vegan • low fat • gluten free PER SERVING 65 kcals • fat 0.1g • saturates none • carbs 15g • sugars 15g • fibre 0.7g • protein 0.5g • salt 0.1g…

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 recipes, like this one, every month in olive Sticky hoisin duck with duck-fat fried rice effortless! The secret to good fried rice is using cooked, cold rice. Fridge-cold rice gets crispy and fluffy without the worry of it becoming mushy. SERVES 2 | 25 MINUTES | EASY duck breasts 2, skin-onhoisin sauce 3 tbsprice vinegar 1…

You can grow your own bountiful crop of blueberries with this complete and easy kit. Eat your blueberries fresh from the bush – delicious, sweet and juicy – or use them to make jams and puddings. You’ll receive three top-performing varieties: early-cropping heavy fruits and mid-season and late-season blueberries. ● One bush can produce up to 5kg of fruit once established, saving you around £100 each year at the supermarket ● Perfect for a patio or balcony ● Blueberries are packed with vitamins and antioxidants ● Supplied as a complete kit ready for planting, including three blueberry plants in 9cm pots, three metallic-effect square planters and a 60-litre bag of ericaceous compost For the complete blueberry growing kit, use code 310083 Free lemon tree Every blueberry growing kit order will…