Innholdsfortegnelse for Sep-22 i Good Food

Our cover star is the dish of dreams – and not just because it’s so easy on the eye. Cooked in just one pot on the hob, it will fill your kitchen with delicious aromas and uses great-value ingredients. It’s also versatile (swap lamb for beef, or plant-based mince instead) and makes entertaining easy, as everyone can help themselves. And wow, it packs a flavour punch. Find the recipe on page 30. “Food is one of the clearest markers of our well-being,” says Melissa Thompson in her introduction to tips from brilliant cooks to help reduce your food and fuel costs (p114). This month, we’re continuing our Cook Smart series by creating a nutritionally balanced seven-day meal plan (p36) and highlighting recipes to make in your microwave (p62) to help…

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.…

During busy weeks, you may feel you don’t have enough time to think about what you’re going to cook every night. However, setting aside an hour to plan a menu and shopping list at the start of the week will save you lots of time, and cuts down on food waste. MONDAY Morning boost Breakfast muffins FIND IT ONLINE Convenient for grabbing on days when you’re on the go – they’ll keep you fuelled until lunchtime. Afternoon treat Coffee & pecan squares PAGE 13 If you have a bake sale looming, you’ll be onto a winner with these moreish little bites. Meat-free dinner Spinach & ricotta penne PAGE 59 This healthy veggie meal provides two of your five-a-day, and it’s on the table in just 30 minutes. TUESDAY Plant-based lunch…

Monday Tuna, spring onion & sweetcorn fritters p38 Tuesday Sausage & broccoli pasta p41 Wednesday Chickpea & courgette pilaf p39 Thursday Turbo beans & cheese on toast p42 Friday Coconut fish curry & rice p40 Saturday Spiced chicken kebabs with chopped salad & flatbreads p40 Sunday Stir-fried beef with ginger p38 Scan the code or visit bbcgoodfood.com to discover low-cost ideas Claire Thomson is a professional chef and food writer. She has written for various publications and appeared on BBC One’s Saturday Kitchen, BBC Radio 4’s Woman’s Hour and on Cerys Matthews’ BBC Radio 6 show. Claire is the author of seven cookery books, including Camper Van Cooking and The Art of the Larder. Her new book, Tomato (£22, Quadrille) is out this month. @5oclockapron your shopping list FRIDGE 4…

HOW TO USE OUR GUIDE These recipes are suitable for children aged seven to 11, but younger children can also get involved with support from an adult. Older children and teenagers can also enjoy making these recipes, and may want to adapt or further develop them, 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 recipe, 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…

“These swirled buns are my twist on a manoushe, a traditional Levantine morning flatbread that’s topped with olive oil and za’atar. They’re one of my favourite breakfasts. If I’m fasting, I’ll eat them straight up or with a plate of crunchy radishes, cucumbers and olives on the side. When I’m not fasting, I might add some labneh to dip the buns in. You can use a shop-bought za’atar mix, but it’s easy to make your own.” Little za’atar buns MAKES 9 PREP 25 mins plus at least 1 hr 30 mins proving COOK 30 mins EASY V 1 tbsp caster sugar7g sachet fast-action dried yeast500g strong white bread flour, plus extra for dusting¾ tsp sea salt125ml extra virgin olive oil, plus extra for proving and the tin6 tbsp za’atar½ tsp…

Spinach & ricotta penne Most people know that spinach is a powerhouse of nutrients, but we also use leeks in this recipe, a veg that is known to improve digestion, strengthen the immune system and reduce inflammation. LOW CAL VIT C FIBRE SERVES 2 PREP 10 mins COOK 20 mins EASY V 175g wholemeal penne2 tsp rapeseed oil2 large garlic cloves, finely grated2 thin leeks (160g), thinly sliced250g baby spinach leaves85g ricotta3 tbsp milk1 tbsp finely grated parmesan or vegetarian alternativegrating of nutmeg 1 Cook the pasta following pack instructions until al dente, about 12 mins. 2 Meanwhile, heat the oil in a deep frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3…

#GFLetsCookTogether Share your recipes, tips and photos with us Funfetti cupcakes SERVES 12 PREP 15 mins plus cooling COOK 25 mins EASY V 180g unsalted butter, softened180g caster sugar3 eggs, beaten180g self-raising flour1 tsp vanilla extract½ tsp baking powder80g sprinkles, plus extra to decorate (ensure vegetarian, if needed) For the buttercream 200g unsalted butter, softened400g icing sugar, sifted1 tsp vanilla extract 1 Line a 12-hole muffn tin with paper cases and heat the oven to 200C/180C fan/gas 6. Beat the butter and sugar together in a stand mixer, or use an electric whisk. Slowly whisk in the egg, a little at a time, along with a spoonful of the flour and the vanilla extract. Fold in the remaining flour, the baking powder and sprinkles. Divide the batter between the cases…

Aromatic chicken biryani Whether it’s for a midweek dinner, weekend meal or big celebration, biryani is always my go-to. What I’m saying is, you don’t need a reason. With saffron-infused rice and aromatic chicken, this biryani is baked in the oven for ease and left to steam until just perfect. SERVES 4-6 PREP 10 mins COOK 50 mins EASY 100ml olive oil5 garlic cloves, minced3 onions, chopped2 tbsp tomato purée3 tbsp garam masala1 tbsp paprika450g diced boneless chicken2 tbsp cornflour For the rice 250g basmati rice1 large cinnamon stick large pinch of saffron strands large bunch of spring onions, sliced, and lemon and lime wedges, to serve 1 Heat the oven to 190C/170C fan/gas 5. Put the oil, garlic, onions, tomato purée, garam masala, paprika, chicken and 2 tsp salt…

Every Saturday, I batch-cook a week’s worth of meals for my teenage boys to pop into the oven when they get home from school. That gives me time to cook something special for me and my hard-working wife, so this new cookbook from Orlando Murrin is a welcome addition to my shelves. He also points out, “There are times when it’s fun to embark on a complicated cookery project involving myriad ingredients combined in intricate ways, but what I’m usually looking for is inspiration for tonight’s dinner.” Not only is this book packed with inspiration for everything from store cupboard winners to special occasion spectaculars, it’s also incredibly useful for the times we live in, with limited ingredients, nearly half the recipes either vegetarian or based on fish, and almost…

Get 5 issues for only £5 £1 AN ISSUE! * Try a subscription to BBC Good Food’s sister magazine, O, for just £5!* 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 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 20 summer entertaining recipes 3 easy ways to subscribe Scan the QR code to subscribe straightaway Order online at buysubscriptions.com/OLGF922 Call us on 03330 162 127** and quote OLGF922 *This offer is open for UK delivery addresses, via Direct Debit only, and is subject to availability. You will pay £5 for your first five issues, then £22.50…

The Blue Danube – Vienna, Budapest & Salzburg Eight days/seven nights from £1,299pp* Up to October 2022 and April-October 2023 Unwind on a magical river cruise and enjoy an escorted tour to imperial Budapest, the Pearl of the Danube. See Bratislava, Esztergom, Melk, Salzburg and unforgettable Vienna along the course of Eastern Europe’s mightiest river. Your tour price includes: • Guided tours of Vienna and Salzburg• Visit to Baroque Bratislava, capital of Slovakia• Cruise through the scenic Wachau, Austria’s premier wine region• Visit to Melk Abbey, central Europe’s most spectacular Baroque monastery• Visit to medieval Dürnstein, where Richard the Lionheart was imprisoned• Explore the amazing basilica at Esztergom, Hungary’s oldest cathedral• Tour of Budapest, Pearl of the Danube• Live classical quartet recital on board Plus, of course: • All meals…

HOW DO I INCORPORATE RYE FLOUR INTO MY BREAD FOR THE BEST RESULTS? There are now two types of rye flour that are readily available: wholemeal, which makes breads more granary rustic, and light or white rye flour, to keep bread white. Both add lots of nutty, malty flavour, but they’re harder to work with than wheat flour, as the gluten in rye flour forms differently and becomes very sticky when you add water. So, there are two ways of tackling it. First, for a normal rye ‘flavoured’ bread (the sort of bread that’s sold as a rye loaf in bakeries), you can simply take about a fifth of the strong bread flour from a basic recipe and replace it with rye, then just add the water gradually, as you…

MARWAH EL-MURAD We learn about how Marwah found her closest friends through food in a tumultuous time at the start of the pandemic (p52). NADIYA HUSSAIN The BBC cook brings us some of her favourite meals that will be ideal for feeding a crowd at your next gathering (p90). VICTORIA PREVER Celebrate Rosh Hashanah with Victoria’s twist on a traditional beef brisket, featuring pomegranate seeds (p84). JOSE GARZÓN Valencia-born chef Jose shares his passion for Spanish cuisine, and his ultimate recipe to recreate your own traditional dish at home (p106). WE ARE…

BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise: 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…

Slow-roast five-spice pork belly & gravy With its blend of cinnamon, fennel seeds, star anise, Sichuan peppercorns and cloves, Chinese five-spice provides a simple shortcut for aromatic pork. If you only have the option of buying pork belly pieces, go for the thicker end. If the ribs are attached, ask your butcher to remove them, then freeze them to cook another time. SERVES 5-6 PREP 20 mins plus optional overnight marinating COOK 3 hrs EASY 1 tbsp Chinese five-spice powder3 tbsp soy sauce1 tbsp honey100ml Shaohsing rice wine or dry sherry2 tbsp malt vinegar thumb-sized piece of ginger, peeled and finely grated4 garlic cloves, finely grated½ red chilli, roughly chopped (optional)1-1.2kg piece of boneless pork belly, lightly scored all over1 tsp sunflower oil200ml chicken stock2 tsp cornfloursliced spring onions, chillies…

Three-piece set of pre-seasoned cast-iron frying pans These pre-seasoned cast iron skillet pans from Cooks Professional make life easier in the kitchen. They’ve been individually baked with oil at a high temperature, so have a naturally non-stick surface – and the more they’re used, the more effective the coating becomes. Being oven-safe up to 250C, they’re ideal for cooking a range of meals, with even heat distribution for perfect results every time. The set contains 10-inch, 8-inch and 6-inch pans, and comes with a two-year warranty. Product code: G4214 HOW TO ORDER Visit cooksprofessional.co.uk, search for G4214 and use the code GF226 at the checkout. *Offer ends 31 October 2022. JUST £19.99 (RRP £24.99) inc. p&p*…

They say birds of a feather flock together, and it couldn’t be truer for charity worker Marwah El-Murad. She and husband Andrew, known as Tibbs, moved in with four others during the Covid-19 lockdowns, but none could have imagined the enduring strength of the bonds they’d forge. “I feel so lucky that even though many of our plans, including our wedding, were cancelled, lockdown helped create such happy memories. We built ourselves a family and community in our little corner of south-east London,” Marwah says. Brought together by a few twists of fate, Marwah, now 30, and Tibbs, 34, moved in to a large Victorian rental in Brockley in early 2020 with friends Lauren, 32, and John (known as Eli), 27, as well as Nicole 30, and Clare, 27. “In…

Celebrity MasterChef The remaining starry cooks face the challenge of cooking a celebrated restaurant’s signature dish, serving the chef’s table and, finally, preparing a three-course meal for John Torode and Gregg Wallace. Don’t miss it on 12 September on BBC One. The Food Programme Fancy a change of career? Jaega Wise tries her hand at bartending and asks what it takes to make it big in the world of cocktails and mixology. Listen on Radio 4 on Sunday, 11 September, or catch up on BBC Sounds. People Fixing the World Reporters Craig Langran and Lucy Burns take a look at the future of protein and meat alternatives, and how cutting-edge technology could change what we eat. Available on BBC World Service, or wherever you get your podcasts.…

When it comes to authentic Spanish tapas, Chester probably isn’t the first place that springs to mind. But, at Porta, created by brothers Joe and Ben Wright, the city has a restaurant that –in plates of pan con tomate, presa Iberica pork with mojo verde, and Picos de Europa blue cheese served with caramelised walnuts, sultanas & honey – sets a notable bar for Spanish food. In the Wright brothers, Valencia-born chef Jose Garzón recognised fellow believers in the power of exceptional ingredients. “There wasn’t any fuss about trying to do anything fancy,” says the 37-year-old, who has been head chef at Porta since 2017. “The idea, even before I arrived, was to do traditional tapas the same way you would in Spain. Joe and Ben love Spanish food, travel…

Food is one of the clearest markers of our financial well-being. Feeling flush, we barely think about what we eat, but once our budget shrinks, cost becomes a primary focus as soaring energy prices put some long cooks out of reach. Treats once purchased with reckless abandon now become rarities, if affordable at all. A number of brilliant chefs, recipe writers and bloggers are working to help people make the most from ingredients, both sourcing good food inexpensively, as well as sharing the most cost-effective ways to cook and make the most of ingredients. Our Cook Smart campaign (see page 62) also aims to lower the cost of cooking with clever tips and tricks to bring a meal in at £1.25* per serving or less. Here, we’ve compiled advice from…

India Express by Rukmini Iyer (£22, Square Peg) If you’re in need of quick meals after work, you may appreciate the simplicity of one-pan cooking. If you also like to swerve the washing-up, you’ll be glad that Rukmini Iyer, the author of the hugely popular Roasting Tin series, has returned with her family’s minimal-effort recipes from East and South India – think mini naan pizzas with lime & coriander paneer, and all-in-one aubergine, tomato & nigella seed curry. There are options for the weekend as well, including spiced potato cakes with eggs & chilli butter for brunch. Recipes are helpfully grouped into menus at the back of the book, so you know which dishes work together. MUST-TRY RECIPE Chilli, coconut & lime salmon Small Batch Bakes by Edd Kimber (£18.99,…

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 Try a different cut of pork on Sunday, p126 Bake colourful cakes, p135 Try a blackberry tipple, p132 Discover bloomy rind cheeses, p131 We pick five of the best microwaves, p130 WEEKEND PROJECT Perfect roast pork Master crisp crackling and tender, juicy pork for a special Sunday lunch using a cut that also offers good value for money Roast pork shoulder SERVES 6 PREP 20 mins plus resting COOK 3 hrs 30 mins EASY 2kg pork shoulder joint1 tbsp vegetable oil1½ tsp fine sea salt1 large onion, sliced 1 Heat the oven to 240C/220C fan/gas 9. Remove any packaging…

Named after their velvety, almost fluffy coats, this group of cheeses are creamier and more complex and intense than younger, fresh cheeses. Their fantastic vegetal, mushroom like flavours and silky, oozing pastes are the result of the ripening process, and often the reason they are the first ones to be devoured on a cheeseboard. What are bloomy rind cheeses? Brie and camembert are perhaps the most famous within this family of cheeses, and while there are hundreds of other varieties that stand up to these giants, we often compare them back to their French cousins. They can be identified by their white rinds, some of which will turn a pinkish-brown as they age. Bloomy rinds can be made with raw or pasteurised cow’s, goat’s and ewe’s milk, and can be…

Make & mature Christmas cake CUTS INTO 12-15 slices PREP 25 mins plus cooling COOK 2 hrs 10 mins EASY V 1kg mixed dried fruit (use a mixture of raisins, sultanas, currants, cherries, cranberries, prunes or figs)1 orange, zested and juiced1 lemon, zested and juiced150ml brandy, sherry, whisky or rum, plus extra for feeding250g butter, softened200g light brown soft sugar175g plain flour100g ground almonds½ tsp baking powder2 tsp mixed spice1 tsp ground cinnamon¼ tsp ground cloves100g flaked almonds4 eggs1 tsp vanilla extract 1 Put the mixed dried fruit, the zest and juice of both citrus fruits, the alcohol, butter and brown sugar in a large pan set over a medium heat. Bring to the boil, then reduce the heat to a simmer and cook for 5 mins. Tip the mixture…

• Save on a three-piece set of cast-iron frying pans, p38• Book a Mediterranean cruise with chef Aldo Zilli, p60• Save £10 on a Cooks Professional food processor, p78• Get a great deal on a mixed case of wine from Laithwaites, p104• Get a flowering bulb collection for half the price, p109• Book an unforgettable river cruise with Riviera Travel, p134 GENERAL ENQUIRIES 020 7150 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 READER OFFER ENQUIRIES 020 7150 5358 liza.evans@immediate.co.uk BBC GOOD FOOD SHOWS bbcgoodfoodshow.com…

German zupfkuchen “It was one of my favourite cakes when I lived in Germany. Originally, it was called Russian zupfkuchen, even though it doesn’t have any connection to Russia. It was called that to make it sound more ‘exotic’. It’s basically a cheesecake with cocoa pastry, and it goes really well with tea or coffee.” Iva Kelava, Cambridge Simple summer drizzle cake “Lemon victoria cake cooked in a roasting tray. Served with lemon and elderflower drizzle, fresh cream and summer berries.” Louise & Poppy Davidson, Weston-super-Mare “I make a lemon drizzle cake for bake sales at work. I use an old GF recipe that was for a traybake, but I make it as a loaf. It can be made after a busy day at work without too much effort.” Jo…

A SLICE OF NOSTALGIA Back-to-school season is upon us, and members of the group have been getting nostalgic about their favourite lunchtime school meals. What are your favourite school puddings? Cornflake tart and custard – I still make this one occasionally for my sons and daughter. They love it, and they’re in their 30s with kids of their own. Nadine Aucote I’m from the US, so we didn’t have much in the way of desserts, but in high school, there was a small snack shop run by students that sold frozen chocolate chip cookie dough at break times. It was always a bit of a heated competition to get some before it sold out! Heather Wikle-Gonzales I went to school in Canada – we had cafeteria muffins that I still…

Try a subscription to  and receive your first six issues for only £9.99, plus we’ll send you a copy of Ultimate Cakes, worth £6.99* SUBSCRIBE TODAY Scan the QR code and subscribe right away WORTH £6.99 Good Food’s Ultimate Cakes Whether it’s a birthday or anniversary, an everyday treat, a bake for the kids, Easter or Christmas, we’ve got a cake for the occasion. Enjoy 99 of our best ever recipes, including fruitcakes, traybakes, loaf cakes and more. Subscribe today and get your copy! Offer deadline date: 22 September 2022 *This offer is available to UK delivery addresses and via Direct Debit only. You will pay £9.99 for your first six issues, then £22.50 every six issues thereafter. You will be notified of any future price changes before they take…

SERVES 8-10 PREP 20 mins COOK 1 hr EASY V 250ml vegetable oil, plus extra for the tin260g plain flour400g caster sugar1 tsp baking powder2 medium carrots (around 250g), peeled and roughly chopped2 eggs For the chocolate drizzle 250ml milk30g cocoa powder60g caster sugar 1 Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 20cm springform cake tin. Mix the flour, sugar and baking powder together in a large bowl and set aside. Tip the oil, carrots and eggs in a blender and blitz until smooth. Pour the wet ingredients into the dry, stirring until smooth. 2 Pour the batter into the cake tin and give it a shake to get rid of air bubbles. Bake for 45 mins to 1 hr, until a clean…

HEALTH TREND Sunflower butter If you can’t eat peanuts, try this instead. A high-speed blender will give you the best results. MAKES 550g (about 40 tbsp) PREP 30 mins COOK 5-8 mins EASY V 500g sunflower seeds3 tbsp coconut oil, melted (optional)2 tbsp maple syrup (optional)small pinch of salt (optional) 1 Toast the seeds in a large, dry frying pan over a low heat, stirring so they don’t burn. This will enhance the flavour and help release the oils. Tip the seeds into a high-powered blender and blitz while they’re still warm, until finely chopped and powdery. 2 If your blender is high-speed, you can make the butter from the seeds alone – continue to blitz until the oils are released and the seeds turn into a smooth butter (this…

Crispy paprika chicken with tomatoes & lentils SERVES 2 PREP 10 mins COOK 20 mins EASY Put 2 chicken breasts between two sheets of baking parchment and roll out to a 1cm thickness using a rolling pin. Rub with ½ tsp paprika, the zest of ½ lemon, ½ tbsp rapeseed oil, and a little salt and pepper. Heat 1 tbsp rapeseed oil in a large pan and add 1 crushed garlic clove, 1 tsp fennel seeds and 1 sliced fennel bulb. Cook for 5 mins until starting to soften, then tip in a 400g can cherry tomatoes, 1 tbsp sherry vinegar and 200g cooked puy lentils. Turn down the heat and simmer for 8-10 mins. Heat another non-stick frying pan over a high heat, add the chicken breasts and cook for…

JUST £74.99 (RRP £84.99) inc p&p* Available in either black and silver (G3483) or black and rose gold (G3485) Enjoy creating a vast range of delicious meals and recipes with this powerful, 1000W food processor from Cooks Professional. You can chop, blend, mix, grate and much more. The processor gives you all the convenience of a blender, with the added bonus of a range of accessories. They allow you to grind coffee beans or nuts, peel potatoes, mix dough, grate cheese and vegetables, blend and lots more. With a large 3.5-litre mixing bowl that has a 2-litre working capacity, and a 1.8-litre blender jug attachment, it’s quick and easy to make large quantities of fresh treats, like smoothies, for all the family to enjoy. This is an excellent addition to…

During school years and for a while after, when I was a teacher, September was for getting excited about new stationery. Now, for me, September is about making the most of the last of the summer produce and getting excited about autumn fruits. There’s a bounty of produce to keep us busy in the kitchen: beetroot, cabbage, salad leaves, spinach, figs and raspberries are all in season. In the garden of my first-ever flat, I had a tiny Victoria plum tree. After going away one summer and leaving the fruit to go uneaten, my neighbour gave me a good telling off and warned me that if I were to ever do that again, she would pick them herself. Rightly so. Now, I’m keen to make the most of them in…

JUST £14.99 (RRP £29.99) plus p&p* Transform your garden and enjoy six months of colour as your plants flower each year with this fantastic offer – less than half the normal price you would pay for 300 bulbs of this quality. From January through June, you’ll be amazed by the vibrancy of these brilliant plants, perfect for patio containers and flower borders. Best of all, each of these flowers will naturalise, so you’ll get bigger and better displays each year, for years to come. Included in this pack: • 30 x Triumph tulips (mixed) The classic tulip with large, cup-shaped flowers, in a kaleidoscope of vibrant colours during April.• 15 x Miniature Mary Diamond Brightly coloured daffodils in exquisite miniature, from February to April.• 15 x crocus (mixed) Beautiful purple,…

The cost-of-living squeeze means many of us are trying to pare down our spending and looking for alternative buys as our favourites creep up in price. Here are a few tips for getting the most out of your wine budget. Where to shop If you’re spending less than £7.50, supermarkets and discount stores usually have the best bargains; Tesco, Aldi, Morrisons and the Co-op are particularly strong in this price range. Try Chevaliers St Martin Bordeaux 2020 France (£4.99, Morrisons) or Sorso Pinot Grigio 2021 Italy (£4.79, Morrisons). It’s commonly assumed that small wine shops can’t offer good value lower down the price scale because they lack the economies of scale. But, smaller merchants don’t need to focus on wines that are made in huge volumes, so they’re able to…

ADAM SHAW As father to three boys and a chef who trained at Leiths School of Food and Wine, Adam has a passion for creating fun, positive food for families – he posts his recipes on his blog, At Dad’s Table (atdadstable.com). His debut cookbook, How to Grow Your Family (£18.99, Nourish Books) is out now. Find more of Adam’s ideas for weaning babies and keeping toddlers full at bbcgoodfood.com.…

We test them thoroughly to ensure they work for you • 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…

As a first generation, American-born Thai now residing in the UK, I was raised mostly on Thai and Asian cuisines. I now try to recreate dishes that take me back to my earliest food memories. This is comfort food for me: my version of congee, a savoury rice porridge. I like to use soy sauce chicken legs, which I shred and add to the congee. Once you have all the elements, it doesn’t take long to make at all. @atnancystable Congee with chicken SERVES 2 PREP 15 mins COOK 25 mins EASY 1 tbsp vegetable oil2 garlic cloves, finely chopped thumb-sized piece of ginger, peeled and finely chopped or sliced4 spring onions, finely sliced, white and green parts separated360g cooked jasmine rice (100g uncooked rice should make this amount)1 litre…