Innholdsfortegnelse for Oct-22 i Good Food

This year’s Good Food Nation report (p22) – in which more than 2,000 adults and 1,000 children told us about how they eat today – chimed with what we are hearing from you online and on our social channels. As we head into the colder months, you want healthy, hearty recipes, made with the best-value ingredients and cost-efficient cooking methods, such as using a slow cooker or microwave rather than the oven. With some clever tweaks and the right kitchen tools, we can continue to enjoy the traditions we treasure most. Try our flavour-packed slow-cooker chicken, for example, or rich pork casserole as an alternative to roast on Sunday (both on page 68). Batch-cooking is another economical option, and our lamb ragu, chicken pesto lasagne and seasonal root veg hotpot…

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…

Out in selected stores now. Can’t get to the shops? Order yours at magsdirect.co.uk Collect our other great titles Visit the Apple app store to download digital issues in the Home Cooking Series, including Good Food’s Vegetarian, One-Pots and Ultimate Cakes. HOME COOKING SERIES Thoroughly tested recipes from BBC Good Food…

As a child in Sierra Leone, Maria Bradford would break out her mum’s ingredients and “force-feed friends”. She explains that, “I’ve been cooking since I can remember. It’s always been a love of mine.” It was not until 2017, however, that this passion – previously expressed in cooking for family weddings or for events at her husband’s company – became a profession. After completing a professional cookery course at Leiths, Maria, now 41, left her work in accountancy and launched herself into private catering, cookery classes and selling her own drinks and chilli sauces, focusing on popularising food from Sierra Leone, “a tiny country of big flavours”. Soon, fans on social media were tagging Maria’s cooking, a mix of traditional and modern ‘Afro-fusion’ dishes, as #shwenshwen (meaning ‘fancy’ in the…

HOW TO USE OUR GUIDE This collection of recipes is designed for children aged 7-11 to cook with a little help from an adult. Younger children will need extra support. Older children and teenagers can still enjoy making these recipes and may want to adapt or further develop them, swapping in their favourite ingredients, or adding extra spices and seasonings to make them their own. The recipes in this series are written in step-by-step format, with clear lists of ingredients and equipment, in order to make them easier for children to follow. There are three recipes to support each new skill: one basic recipe, one that’s more of a challenge, and one for more advanced little cooks. It’s a good idea to practice the cooking skill with your child before…

HEALTH TREND Dairy-free wholemeal pumpkin muffins These don’t have any added fat, it’s the pumpkin that keeps them lovely and moist. It only takes five minutes to cook the pumpkin in the microwave – a great way to use up any flesh left over from carving Halloween lanterns. MAKES 10 PREP 15 mins plus cooling COOK 25 mins EASY V vegetable oil, for the tin200g coarsely grated pumpkin or butternut squash2 tsp ground cinnamon1 tsp ground mixed spice½ tsp ground ginger175g Greek-style oat yogurt2 eggs125ml oat milk1 tbsp maple syrup175g wholemeal spelt flour100g raisins1 ½ tsp baking powder25g pecans, chopped 1 Heat the oven to 200C/180C fan/gas 6 and line a muffin tin with 10-11 cases and very lightly oil them (otherwise the fat-free mixture tends to stick to the…

The BBC Good Food website is filled with popular slow-cooker collections, and for good reason. Slow cookers are a hard-working kitchen gadget, and they can do it all, from curries and roasts, to puddings and drinks. They are a great budget purchase as they are inexpensive to buy, efficient and economical to run. Slow cookers and pressure cookers are excellent for cooking cheaper cuts of meat and batch-cooking to fill your freezer. The hands-off approach to cooking means you are not bound to the stove. Just add the ingredients and let it do the work for you. How long? You can adapt most recipes to a slow cooker using our handy guide below: If a dish usually takes: ● 15-30 mins 1-2 hrs on high or 4-6 hrs on low…

I’ve always been a fan of autumn. Not only is comfort food making a comeback, it’s also when outerwear can be worn without the worry of having to take it off 10 minutes later because the weather is indecisive. Pumpkins are at their best, and aren’t just good for carving. They work very well in a stew (see page 102) and a myriad other recipes – browse our collection at bbcgoodfood.com/pumpkin-recipes. While most of us think of the carving variety, there are over 150 types of pumpkin. So, if you have the option of buying something different, give it try. For example, the Marina di Chioggia is famed not only for its flavour, but also its striking looks. We often think of the daffodil as the symbol of Wales, but…

Are you scheduled to attend a work meeting between 12.30 and 2pm today, either in-person or virtually? Lots of us now find that our job is encroaching on our personal time, as the expectation of a ‘working lunch’ has become normalised. Employers and many colleagues routinely set up midday commitments, overlooking the fact that they clash with the essential need to eat and take a break. So many meetings these days are conducted during once traditional lunch hours to a background chorus of crisp-, salad-and sandwich-munching. This relatively recent habit barely seems professional or focused, but what else can we expect when few people now seem to bat an eyelid if a work meeting or call is arranged for this time? In the British workplace, midday meals have been downgraded…

As the cold nights draw in, I start to seek solace in darker beers. My favourites have a richer aroma, and are almost liqueur-like and viscous. They’re just what we need on an autumnal evening to bring us some joy. Autumn and dark brews are happy bedfellows, but beers that are black in colour tend to have a bad reputation. Words like ‘heavy’ and ‘stodgy’ are thrown around. But, I see it as my mission to help peel away any uncertainty you might have, and I reckon Vocation Brewery’s utterly fabulous 7% ABV Honeycomb Chocolate Stout could do the trick (see top, right). This West Yorkshire brewery is said to be one of the fastest-growing indie breweries on the block. The beer is definitely not smoky, which my husband Austen…

Master this weekly essential and you’ll never go back to shop-bought – see page 132 THIS MONTH…

Corpse reviver no.2 Whereas the corpse reviver no.1 is typically made with cognac, calvados and vermouth, this is a fresher, citrus-led drink with a hearty hit of absinthe. SERVES 1 PREP 5 mins EASY V 25ml London dry gin25ml white wine-based aperitif25ml triple sec25ml lemon juice1 tsp absinthe1-2 tsp sugar syrup (optional)icestrip of orange peel, to serve 1 Pour all of the ingredients into a cocktail shaker with a large handful of ice. Shake until the outside feels cold and frosty. 2 Strain into a chilled coupe or martini glass. Garnish with a strip of orange peel. GOOD TO KNOW vegan • low fat • gluten free PER SERVING 162 kcals • fat none • saturates none • carbs 4g • sugars 4g • fibre none • protein 0.1g •…

from £23.99 only SEE OUR FULL RANGE OF MAGAZINES ONLINE Christmas comes around only once, but our magazines can last all year. Celebrate the holidays with our special best-sellers and give a gift they will really appreciate. FOOD HOMES AND GARDENING LIFESTYLE SCIENCE AND NATURE HISTORY SPORT CRAFT 'It’s the gift that keeps giving! A new magazine every month to look forward to'- Elizabeth 2 EASY WAYS TO ORDER Visit buysubscriptions.com/christmas Call 0330 053 8660 quote code X22AD SCANE ME This offer closes on the 31st December 2022 and is valid for UK delivery addresses only. The discounts shown are savings calculated as a percentage of the full shop price, excluding Match of the Day which is calculated as a percentage of the Basic Annual Rate. For overseas rates visit…

ROOPA GULATI Learn about Diwali, the Hindu Festival of Light, and create an Indian feast to celebrate using Roopa’s guide and recipes (p12). MARIA BRADFORD Maria, a food writer from Sierra Leone, talks about the country’s cuisine and shares her res kanyah snack recipe (p38). JANE DUNN Scare up a spooky treat for the kids or your next Halloween gathering with Jane’s ghoulish bakes, including cute skeleton biscuits (p44). NADIYA HUSSAIN Find out how the Bake Off winner saves on her weekly shop – Nadiya shares her tips for stretching your food budget (p114). WE ARE BBC goodfood…

Macarona bechamel Macarona bechamel (Egyptian baked macaroni) is the perfect comfort food. This fusion dish was the product of sheer diversity in Egypt, organically created by local Egyptian, Italian and Greek expats who lived and thrived in Egypt until the mid-20th century. Rumour has it, the mastery of this dish made some marriages happen, too! Marie Lucas Eggs mornay For me, comfort food has to be simple, satisfying and a little bit indulgent. Eggs mornay served over rice was a staple of my childhood – quick, filling and a bit of a treat, it still ticks all the boxes for me today. And, when even that’s too much effort, you can’t beat beans on toast – with plenty of cheddar (pickle optional). Ben Curtis, BBC Good Food’s creative director Nigerian…

Celery parmigiana SERVES 4-6 PREP 20 mins COOK 50 mins EASY V 2 heads of celery (about 700g), trimmed1 tbsp olive oil1 red onion, chopped3 garlic cloves, chopped2 thyme sprigs2 x 400g cans chopped tomatoes1 tbsp tomato purée2 tbsp red wine vinegar2 tsp sugar250g mozzarella or vegetarian alternative, torn or chopped into small pieces70g dried breadcrumbs60g parmesan or vegetarian alternative, grated 1 Snap off the thick end of the celery sticks and pull off any stringy bits. Cut them so they fit into the base of a 30 x 20cm ovenproof dish. Bring a large pan of salted water to the boil. Cook the celery for 6-8 mins until just tender. Drain, then set aside. 2 Heat the oil in the same pan over a medium-low heat. Cook the onion…

your shopping list FRUIT, VEG & HERBS 1.5kg pumpkin2 ½ onions2 celery sticks2 carrots9 garlic cloves300g potatoes, such as Maris Piper200g long-stem broccoli100g chestnut mushrooms100g baby button mushrooms1 shallotsmall handful of parsleysmall handful of coriander1 sage sprig1 small fennel bulb200g butternut squash STORECUPBOARD 9 tbsp olive oil50g jumbo oats2 tsp coriander seeds1 ½ tsp chilli flakes1 tsp tamari1 tsp maple syrup1.4 litres vegetable stock50g fresh white breadcrumbs3 anchovy fillets in oil1 tsp dried mixed herbs1-2 tsp chipotle paste2 x 400g cans chopped tomatoes1 tsp garlic granules75g lasagne sheets8 medium wholemeal tortillas½ x can cannellini beans200g tagliatelle DAIRY & CHILLED 1 egg65g cheddar10g parmesan25g ricotta MEAT & FISH 300g white fish fillets, skinless and boneless2 chicken breasts FROZEN 200g frozen sweetcorn HEALTHY Pumpkin soup with savoury granola SERVES 4 PREP 20…

Kat Reynolds lives in Lymm, Cheshire, with her daughter Gabi, 12, and partner Paul. When the government announced the Homes for Ukraine scheme, she had to get involved. “The thought of children like Gabi being displaced from their home and forced to leave their friends and family behind was sad. We wanted to help,” Kat says. After reading about the eligibility requirements online, Kat contacted a Ukrainian family via Facebook. Valentyna Kandaurova (Valya), 26, along with her son Daniel, three, and sister Kateryna (Katya), 21, had fled Kyiv and were in temporary accommodation in Bulgaria. Kat and Valya chatted at length and filled in the lengthy applications before the trio’s visas were approved a month later. They arrived in April 2022, leaving Valya’s parents, grandparents and husband Olexandr in Ukraine.…

Vegan biryani SERVES 4 PREP 15 mins COOK 45 mins EASY V LOW CAL 5 OF 5-A-DAY FIBRE 240g brown basmati rice11/tbsp rapeseed oil1 large onion (220g), finely chopped1 cinnamon stick1 red chilli, deseeded and finely chopped (optional)3 large garlic cloves, finely chopped20g fresh ginger, peeled and finely chopped11/tsp cumin seeds1 large red pepper, deseeded and roughly chopped1 large aubergine (320g), cut into cubes2 tbsp curry powder400g can chopped tomatoes2 tsp vegan bouillon powder320g small cauliflower florets30g coriander, stems and leaves separated and chopped40g flame raisins50g unsalted cashew nuts, toasted 1 Rinse the rice until the water runs clear, then cook in a pan of fresh cold water following pack instructions for about 20 mins, or until almost tender. 2 Meanwhile, heat the oil in a large, deep frying pan…

THE FULL-TIME CARER Shelagh Thompson, 55, cares for her sons David, 28, and Karl, 26, and lives with her husband Peter, 57, who is a nurse, in Liverpool. FOOD BUDGET £110 per week Both of our sons have profound and multiple learning disabilities, autism and David is non-verbal. We have a lot of extra living costs to help take care of our sons and also keep them fed as they are both fussy with food. Everything from colour, texture and composition of meals can cause them to be physically ill, or refuse to eat if different bits of the meal are touching on the plate. I’m a vegetarian, too, so it’s a juggling act cooking and serving something everybody likes. There isn’t any more money to put towards our food…

We are all affected by the cost-of-living crisis, with every struggle unique to each person or family. I truly understood it was a crisis when I popped into a shop on my travels home and saw ‘luxury’ items like butter and cheese were security-tagged. I wouldn’t consider butter a luxury item – it’s not up there with cured meats, fresh seafood or expensive drink. Butter is the kind of thing we all have, right? How can this be? I did find myself staring and just looking around for a few moments to see if anyone else was as baffled as I was. Tagging those kinds of food items suggests to me that in these seriously tough times, people are resorting to desperate measures to simply eat, feed and provide. In…

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 digital access to Olive’s top 20 entertaining recipes 3 easy ways to subscribe Scan the QR code to subscribe straightaway Order online at buysubscriptions.com/OLGF1022 Call us on 03330 162 127** and quote OLGF1022 *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 every six issues thereafter – still saving 32% on the usual shop price. You will be notified of any future price changes before they take effect. We reserve the right to reject or cancel subscriptions at any…

Little Vic patio plum ● Now everyone can grow the gorgeously sweet and juicy Victoria plum ● It’s compact, ideal for small gardens, balconies and patios ● Produces summer crops of sweet red plums, as well as lovely white blossoms ● Unique dwarfing rootstock ● Supplied as an established 70cm tall tree in a 4.5-litre pot. Eventual height and spread is 1.2-2 metres Product code: 300125 Porthos cherry bush ● Produces fabulously sweet and aromatic cherries ● Each bush will produce up to 5kg of fruit per season, once established ● Perfect for small gardens and patios ● Fruiting branches grow from the stem base, so picking cherries is safe and easy from ground level ● Supplied as a 50cm tall plant in a 3-litre pot. Eventual height is 2…

MASTIHA SPIRIT Axia Extra Dry Mastiha This Greek-inspired light spirit has a taste somewhere between gin and tequila. Containing notes of rose, cypress, citrus and bergamot, it works well in a citrussy margarita. £34.99 (70cl), Amazon FLAVOURED GIN Caorunn Blood Orange This small-batch Scottish gin balances fruity flavours and a hint of warmth with zesty sharpness and earthy juniper notes. It makes a full-flavoured serve. £29 (70cl), caorunngin.com ALCOHOL-FREE Bax Botanics Smooth Sea Buckthorn & Tonic A non-alcoholic spirit with fruity sea buckthorn, bittersweet orange and aromatic herbs, expertly blended with crisp tonic. £28.80 (12 x 25cl cans), baxbotanics.com COFFEE SPIRIT Bardinet Coffee Brandy We love the marriage of French brandy and bittersweet, rich coffee flavours in this smooth spirit. Great for classic coffee cocktails or delicious sipped neat over…

PPA Awards 2022 Media Brand of the Year (Consumer Media) BBC Good Food PPA Awards 2022 Editor of the Year (Consumer Media) Lily Barclay bbcgoodfood.com and olivemagazine.com PPA Awards 2022 Writer of the Year Melissa Thompson, BBC Good Food 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 The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com AOP Best Online Brand: Consumer 2019 bbcgoodfood.com The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com…

Diwali spans five days and represents the triumph of good over evil, light over darkness and wisdom over ignorance. In the weeks leading up to Diwali, people decorate their homes and exchange gifts. On Diwali night, most Hindus offer prayers to Ganesh, a god representing good fortune and wisdom, and Lakshmi, the goddess of wealth. There are ceremonies held every day, with the third day being the main event. Kebabs, samosas, bhajis, aloo tikki (griddled potato patties), chicken drumsticks with cashews (p14) or aloo chaat (p14) are often served as party snacks, with curries for mains. Then, a creamy, sweet dessert like semiya payasam (p14) is ideal for rounding off the celebrations. Roopa Gulati lived in India for 20 years, working as a chef at the Taj Hotel, and as…

Perfect for family meals and one-pot cooking, this large-capacity non-stick pan is a great addition to your kitchen cookware. Cooking and frying has never been easier, thanks to its 4.5-litre capacity and the non-stick ceramic interior that will not blister or peel. Easy to clean and dishwasher-safe, the pan is suitable for use in the oven and on all hob types, including electric, gas, ceramic, glass, halogen and induction. Product code: G3585 HOW TO ORDER Visit cooksprofessional.co.uk and use the code GF231 at the checkout. Offer ends 31 October 2022.…

I first had a leek pasta dish at a restaurant called Da Cesare in Monforte D’Alba back in the mid-90s. It was probably one of the best meals I have ever eaten. The fresh pappardelle was almost orange in colour as it had so much egg yolk in the dough. The leeks had been slowly cooked and were so sweet in flavour – a great example of how a single ingredient cooked carefully can turn into something amazing. In this recipe, I’ve used paccheri pasta, which is lovely as the sauce gets stuck inside the tubes. The addition of cream brings out the salty prosciutto flavour. If you prefer, you can use butter. Paccheri with leeks, parmesan & prosciutto SERVES 4 PREP 15 mins COOK 35-40 mins EASY 6 slices…

Jane Dunn is a food writer and photographer who shares sweet ideas on her blog, janespatisserie.com and on television, including a recent stint on the judging panel of The Jubilee Pudding: 70 Years in the Baking on BBC One. Her debut book, Jane’s Patisserie (£20, Ebury Press), is out now. @janespatisserie Skeleton biscuits MAKES 14 PREP 10 mins plus 1 hr chilling COOK 25 mins EASY V 200g unsalted butter100g caster sugar265g plain flour, plus extra for dusting30g cocoa powder1 tsp black food colouring For the decoration 80g icing sugar 1 Put the butter and sugar in a bowl and beat together with a whisk or electric beaters until smooth and fluffy. Tip in the plain flour, cocoa powder and food colouring, and mix again. Chill for 30 mins –…

Paneer, an Indian cheese, is made with milk that requires no ageing or culturing. It is used a lot in Indian cooking — I try to have a couple of blocks of paneer in the fridge at all times. It’s so simple to prepare a snack or meal in minutes with this wonderful ingredient, which is one of the reasons I love it. As paneer has no real flavour and no salt, it acts as a sponge to soak up spices or any other flavours we want to add. Paneer is great in pakoras, sandwiches, curries, rice, flatbreads and even sweets. It’s super-simple to make at home, but if you don’t want to go down that route, then it’s easily available in all supermarkets, too. Chetna Makan is a food…

Puy lentil, spiced roast carrot & feta salad SERVES 4 PREP 10 mins COOK 30 mins EASY V Heat the oven to 200C/180C fan/gas 6. In a large roasting tin, toss together 1 tbsp olive oil, 1 tbsp cumin seeds, 500g carrots, peeled and cut into batons, and a good helping of salt and ground black pepper. Roast for 25 mins, turning halfway through cooking. Drizzle over 1 tbsp honey and roast for 5 mins more. Meanwhile, gently heat a 250g pouch of cooked puy lentils with 1 finely sliced red onion, the juice of ½ lemon, 1 tbsp olive oil and a good pinch of salt and pepper in a pan over a low heat for a few minutes to warm through. Allow to cool slightly while the carrots…

Pork stroganoff Whether it’s for a midweek meal or a casual dinner party main, stroganoff is a great go-to dish. Traditionally, it’s made with beef, but the mushrooms, paprika and soured cream also work well with pork. We’ve added extra mushrooms for more flavour and texture, and Dijon mustard for some heat. For best results, we prefer to freeze it before adding the soured cream, stirring it through once it’s defrosted. SERVES 4 PREP 15 mins COOK 35 mins EASY ❄ 3 tbsp sunflower oil500g chestnut mushrooms, sliced400g pork fillet, cut into 1cm pieces2 onions, sliced into half moons1 tbsp smoked paprika2 tsp Dijon mustard200ml pork or chicken stock284ml or 300ml pot soured cream2 tbsp chopped parsleycooked rice, potatoes or tagliatelle, to serve 1 Heat 2 tsp of the oil…

Jamaica’s food means many things to me. Joy, excellence, as well as resilience. Many of the island’s dishes emerged from a violent history at the hands of European settlers. They tell a story. The recipes overleaf from my book, Motherland, encapsulate this history, and are my favourites. Ackee and saltfish is Jamaica’s national dish. Ackee was brought to the island on a slave ship from West Africa, also bearing enslaved people whose lives would be marked by unimaginable cruelty at the hands of their British enslavers. It was paired with saltfish, traded as a vital protein source. Enslaved people’s saltfish rations were often rancid, so things like onions, garlic and thyme were used to mask the unpleasantness. It’s a dish I grew up with; Dad stirring the pot and Mum…

Everything tastes better with butter. For a dairy-loving fiend like me, that’s just a fact. Slathered on crumpets, whizzed with herbs on a steak, mixed with lemon and garlic and massaged under the skin of a chicken – and that’s before we even get to baking cakes and pastries. It’s a magic ingredient, but, as BBC star Nadiya Hussain writes on page 114, it has become a precious commodity, pushed to such a high price by the cost-of-living crisis that supermarkets have taken to fitting it with security tags to deter thieves. But, there’s a solution so that you don’t have to miss out on all the glorious food experiences a pat of butter brings: make your own. That’s where Olivia Potts’s book, Butter: A Celebration, comes in. Before you…

Africana by Lerato Umah-Shaylor (£22, HQ) Food writer and cookery-school founder Lerato Umah-Shaylor grew up in West Africa and the UK, and this vibrant collection of modern recipes has roots across Africa, with Nigerian meat pies, Ethiopian berbere buns and Lerato’s version of jollof rice. No plantain will go to waste with this book nearby – Umah-Shaylor uses it as an addition to shakshuka and prawn cakes, baked into chips, and more. There’s a helpful chapter on spice blends too, which you can freshly toast and grind before you start cooking to infuse heaps of flavour into your recipe. With so many mouth-watering mains, you might find it hard to know where to start. Bowlful by Norman Musa (£20, Pavilion Books) Is there anything better in autumn than warming curries…

Would you like to have your say in the development of BBC Good Food Magazine? Every two years, we carry out research on behalf of BBC Studios that invites readers to share their views about this magazine and other BBC Studios titles. This essential research is used by BBC Studios and the editors to shape future content and strategy for the magazines. We would really appreciate your time to help us with this research. To take part in the research and be entered into a prize draw to win a £250 Amazon voucher, please visit: bbcstudios.com/survey The survey will take less than 10 minutes and is being conducted according to Market Research Society guidelines. All of your responses are completely confidential. Terms and conditions: The prize is one £250 Amazon…

Instant Pot Pro multi-use pressure cooker This comes equipped with 10 settings, including five customisable ‘favourites’ you can program yourself, gearing it nicely towards adventurous cooks or those looking for an upgrade. The instruction manual emphasises the pressure-cooking function, which is helpful if you’re a first-timer. We particularly loved the heatproof handles for holding the bowl steady while stirring and safely lifting it. Available from Amazon, £169.99 Crockpot turbo express multi pressure cooker At £100, this multi-cooker is good value for money for the size and versatility on offer: 14 functions plus a generous 5.6-litre capacity. The slow-cooker function created a richly infused chicken korma with tender meat during testing. It also automatically jumped to ‘keep warm’ mode after the cooking time had ended. It’s a versatile machine with plenty…

Last year, I had so many courgettes growing in my garden, I had to find creative ways to use them. Every Sunday, we have breakfast for dinner, so I decided to add courgettes to our normal American-style pancake recipe. As a family with multiple food allergies, I’ve made them gluten-, dairy-, soya-and egg-free, so everyone can enjoy them. Gluten-free courgette pancakes MAKES 12-14 PREP 15 min COOK 25 mins EASY V 1 medium courgette, coarsely grated150ml reduced-fat coconut milk1 orange, zested, plus 150ml orange juice1 tbsp vinegar3 tbsp maple syrup, plus extra to serve1 ½ tsp vanilla extract1 tsp ground cinnamon1 tsp mixed spice1 tbsp powdered egg replacer¾ tsp xanthan gum (omit if your flour mix contains it)2 tsp gluten-free baking powder250g gluten-free plain flour1 tsp sunflower oil, or other…