Innholdsfortegnelse for Jan-23 i Good Food

Urvashi Roe’s story is an inspiring one to start the year. Born in Tanzania (her Gujarati family left East Africa in the 1970s), Urvashi is a languages graduate who saw how food brought international students together while studying in Europe. A former contestant on The Great British Bake Off, she ran a community café in London, and now works part time as a recipe developer, tutor and writer. She has recently published her first book, Biting Biting, about traditional snacking foods, such as samosas and kachori from the Gujarati region, collectively known as farsan. Her recipe for spiced rotli soup (p108) is the perfect antidote to January’s chilly days, and takes just 30 minutes from prep to bowl. We have more fast, feel-good meals, like our cover star green shakshuka…

SERVES 2-4 (makes 6 fishcakes) PREP 5 mins COOK 20 mins EASY 2 medium potatoes, cut into chunks1 fresh or frozen flaky white fish fillet, (about 200g; we used cod loin)4 spring onions, sliced2 tsp curry powder (gluten-free, if needed)2 crushed poppadums, or a handful of breadcrumbs (gluten-free, if needed)2 tbsp vegetable oil salad, mango chutney and lemon wedges, to serve 1 Cook the potatoes in a pan of boiling water until tender, about 15 mins. Add the fish fillet to the pan for the final few minutes of the cooking time. Drain and leave to steam-dry for a few minutes, then tip the potatoes and fish into a bowl along with the spring onions. Roughly crush the mixture together using a fork. Season, mix in the curry powder, then…

SERVES 4-6 PREP 10 mins COOK 20 mins EASY V 5 bananas, peeled1 tsp lemon juice50g light brown soft sugar, plus 2 tbsp85g unsalted butter100g plain flour50g porridge oats1 tbsp golden syrup50g dark chocolate, chopped cream, custard or ice cream, to serve 1 Cut the bananas into ½cm-thick slices on an angle, then arrange in a baking dish (ours was 22cm). Squeeze over the lemon juice, add the 2 tbsp brown sugar and lightly toss together to combine. 2 Weigh the remaining sugar and the butter, flour and oats into a bowl. Rub the butter into the dry ingredients using your fingertips, then drizzle in the syrup and add a pinch of salt. Mix everything together using a cutlery knife. Stir in the chocolate pieces, then scatter the crumble over…

This year is going to be a bumper one for food. Now more than ever, there’s a hunger for learning about different global cuisines, with the resources to do so hitting the mainstream, and new, exciting prospects in the form of restaurants, chefs, businesses and more. It’s not a moment too soon, and these are some of the people, places and cuisines to watch out for in 2023. 1 THE RESTAURANT Akub Palestine’s culinary landscape is rich and fruitful, but underrepresented on the restaurant scene. Akub opened at the end of 2022, and will fully spread its wings under head chef Fadi Kattan and business partner Rasha Khouri. Akub is a marriage of different influences. Palestinian produce from Fairtrade co-operative Zaytoun is paired with seasonal British ingredients and memories from…

£3.96 per serving good to know All recipes were cooked in a 750W microwave. Please refer to manufacturer’s instructions for more guidance on cooking times. £3.24 per serving your shopping list FRUIT, VEG & HERBS small handful of coriander7 garlic cloves15g piece of ginger1 lime½ small onion1 orange2 pak choi small handful of parsley2 red chillies2 shallots2 spring onions1 basil sprig2 sweet potatoes (about 200g each) STORECUPBOARD 300g arborio rice400g can black beans775ml chicken stock½ tsp chilli powder400g can chopped tomatoes2 tsp fish sauce1 tsp ground cumin½ tbsp honey3 tbsp laksa or Thai red curry paste400ml can light coconut milk450ml passata2 nests of vermicelli rice noodles1 tsp smooth peanut butter2 tbsp soy sauce150ml tomato & garlic pasta sauce550ml vegetable stock DAIRY & CHILLED 35g fresh lasagne sheets30g grated mozzarella50g grated…

Fajita chicken one-pot Inspired by a clever Rukmini Iyer traybake, this one-pot makes the most of a classic combination – chicken and chorizo.  Samuel Goldsmith SERVES 4-6 PREP 15 mins COOK 45 mins EASY 2 tsp olive oil200g cooking chorizo, roughly chopped6 boneless and skinless chicken thighs, roughly chopped2 red onions, roughly chopped2 romano peppers, roughly chopped1½ tbsp fajita seasoning400g can pinto beans, drained and rinsed350g new potatoes, halved, or quartered if large300ml chicken stock, made with1 stock cube3 corn on the cobs, halved or quartered100g soured cream, to serve handful of parsley, chopped, to serve (optional) 1 Heat the oil in a large, lidded, heavy-based saucepan over a medium heat and fry the chorizo for 4 mins to release the oils and brown it a little. Remove to a…

Baked honey & lemongrass chicken bánh mì MAKES 2 PREP 25 mins plus at least 3 hrs marinating COOK 40 mins EASY 400g boneless and skinless chicken thighs4 tsp butter, softened2 tsp vegetable oil2 medium baguettes6 tsp mayonnaise8 tsp coarse pâté½ cucumber, deseeded and cut into matchstaickssmall handful of coriandersmall handful of mint leaves2 spring onions, cut into matchsticks½ red chilli, sliced2 tsp crispy fried shallotslarge pinch of crushed black peppercorns (optional) For the carrot & daikon pickle 125ml rice wine vinegar125g granulated sugar125g carrots, cut into matchsticks125g daikon, cut into matchsticks For the chicken marinade 1 tbsp light soy sauce1 tbsp oyster sauce2 tsp rice vinegar1 tsp fish sauce2 tsp granulated sugar3 tsp honey2 tbsp finely chopped lemongrass stalks (2-3 stalks)2 garlic cloves, finely chopped or grated½ tbsp finely…

+ January’s veg box star parsnips Blood orange upside-down cake Using blood oranges in this recipe makes the most of their flavour and beautiful colour. SERVES 6-8 PREP 30 mins COOK 35 mins EASY V 2 blood oranges, zested200g butter, softened, plus extra for the tin200g light brown soft sugar4 eggs125g plain flour75g polenta or cornmeal2 tsp baking powder100g natural yogurt2-3 tbsp milk (optional) 1 Carefully remove the pith from the zested oranges, being careful to keep them whole. Slice into thin rounds, picking out and discarding the pips. Set aside. 2 Heat the oven to 180C/160C fan/gas 4. Butter and line the base of a 23cm loose-bottomed cake tin with baking parchment. Put the tin on a baking sheet, then arrange the orange slices in the base, overlapping slightly to…

WHAT MAKES THE PLAN BUDGET-FRIENDLY? Along with providing nutritious inspiration that caters to a variety of dietary requirements, a core focus of this year’s plan is cost, so you’ll find recipes that don’t require expensive ingredients, lots of equipment or high-energy cooking methods. We’ve also concentrated on storecupboard and freezer-friendly items, while reducing the selection of ingredients so you can buy in bulk and keep costs down. The secret to success is preparation and planning, which is why we suggest using the Saturday before you start the plan to shop for ingredients and do some food prep to help you through a busy week. We’ve also cut down the time you’ll spend in the kitchen – the majority of recipes serve four or more so you’ll only need to cook…

JUST £19.99* BUY ONE GET ONE FREE STELLA CHERRY TREE If you only have space for one fruit tree in your garden, Stella is the sweet cherry to grow. Unlike most of the common varieties, the UK’s favourite sweet cherry will thrive in slightly exposed locations, but can also be grown in a pot on your patio or balcony. Its beautiful cherry blossom will mark the beginning of spring from early March. And, the sweet, dark-skinned, plump and juicy, aromatic fruits are ready to pick from mid-to late-July, with upwards of 5kg of cherries per tree from the third growing season onwards. The Stella is self-fertilising, and since it has great resistance to late frosts is a reliably heavy cropper. Grown on a dwarfing ‘Colt’ rootstock to provide a compact…

Slow-cooked sticky pork chops SERVES 4 PREP 25 mins plus at least 2 hrs chilling COOK 2 hrs EASY 100g light brown soft sugar, plus 1 ½ tbsp2 tbsp chipotle chilli flakes4 x 250g thick-cut pork chops750ml strong hot coffee2 tbsp molasses or treacle2 garlic bulbs, cloves separated and lightly bashed with the skin on2 tbsp cornflourspicy rice and sliced chilli, to serve For the slaw 3 tbsp sunflower oil2 tsp honey1 tbsp wholegrain mustard2 tbsp apple cider vinegar½ small savoy cabbage, finely sliced2 sticks celery, finely sliced2 spring onions, finely sliced2 carrots, julienned 1 Mix 1½ tbsp salt with the 1½ tbsp sugar and chilli flakes in a shallow dish. Pat the pork dry and toss in the spiced salt. Chill for 2 hrs or overnight. 2 Mix the…

The Joy of Better Cooking by Alice Zaslavksy (£25, Murdoch Books) Full of creative recipes that are instructional and cheery, alongside colourful and kitsch photography, this book is informative and never patronising. Alice Zaslavsky creatively combines ingredients from all corners of the globe, often nodding to her Georgian heritage, with dishes like her aubergine kharcho with Georgian gremolata. Broken down into useful sections such as ‘slapdash’, ‘on autopilot’ and ‘loosen your shoulders’, it makes planning your weekly meals easy, and still inspiring. Whether you’re a novice in the kitchen or a seasoned foodie, there are tips and tricks to enhance even the most mundane meals. Borough Market: The Knowledge by Angela Clutton (£27, Hodder & Stoughton) A joyful ode to one of London’s oldest, most renowned food institutions. Packed with…

• Kuvings whole slow juicer This masticating juicer from popular juicer brand Kuvings ticks all the boxes. We found it easy to assemble, and although none of the parts are dishwasher-safe, cleaning accessories are provided to make clean-up a breeze. This model had no problem with hard veg, leafy greens and fibrous ingredients. The juice produced was bright green in colour, silky smooth and bursting with flavour. Available from UK Juicers, £299 • Hurom slow juicer This sleek-looking product is a great choice for those who are really into their juicing. This model has been well-designed, featuring easy-clean parts and a self-contained pulp bin that contributes to its streamlined appearance. Little to no prep is required for ingredients – simply put them in the large jug and let the self-feeding…

For me, January signals a slow-down – it’s time to rest, recuperate and hibernate. The exhausting festivities are over: the marathon cleaning sessions before visitors arrive, endless hours in the kitchen cooking, and laying out snacks and topping up booze for everyone. That’s now all done and dusted. But, rather than turn to drink, I’m sick of the sight of booze, because December usually sees the wheels crash off our solemn vow of three dry nights a week. This is where low- and zero-alcohol beers come into their own. The past few years, more and more breweries have brought out their own versions, and competition is mounting. One brewery that’s never stopped innovating with its flavours is Big Drop Brewing Co. I’ve been watching it since it bounced onto the…

I’ve always loved making cheesecake and creating different twists, such as baklava cheesecake or rose & saffron cream brûlée cheesecake. We had a special family gathering on the same day that I received some fresh Persian pistachios that my brother had brought back from his travels. The first thing that came to mind was, “I know what we’re going to have for pudding!” @amanikitchen1 Pistachio cheesecake SERVES 8-10 PREP 20 mins plus 24 hrs chilling and 30 mins sitting COOK 50 mins EASY V 500g soft cheese225g caster sugar3 tbsp cornflour1 tsp vanilla extract250g soured cream3 eggs40g pistachios, chopped4 tbsp pistachio cream, melted40g ground pistachios For the base 400g digestive biscuits, crushed140g melted butter 1 Heat the oven to 180C/160C fan/gas 4 and put an ovenproof dish half-filled with water…

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. Tested and trusted All our recipes are thoroughly tested by experts to ensure they’ll work for you. We…

SERVES 1 PREP 5 mins COOK 10 mins EASY V 1 tsp sesame oil75-100g mixed mushrooms1 garlic clove, sliced pinch of chilli flakes400ml fresh vegetable or chicken stock or ½ stock cube (see tip, opposite)100g-150g ready-to-eat udon noodles½ pak choi large splash of soy sauce squeeze of lime juice1 tsp crispy chilli in oil 1 Heat the sesame oil in a large, deep saucepan over a medium heat and fry the mushrooms for 3-4 mins until evenly coloured. Add the garlic and chilli flakes, and cook for another minute. 2 Add the stock (or crumble in the stock cube and add 400ml water), and bring to the boil. Tip in the noodles and pak choi, reduce the heat and simmer for 3-4 mins until the noodles are warmed through. Ladle…

Mutton patties For me, pies conjure up childhood memories of watching Spurs, the match-day pie keeping my hands toasty, and visiting South London with my mum, exploring my Caribbean heritage. I’m a big fan of the Jamaican patty, a handheld pie stuffed with Caribbean vegetables or meat (I love mutton), where the pastry is coloured bright with turmeric. London has so many good patty spots. Atlantic Bakery in Brixton is legendary. James Cochran, chef-owner, 12:51 and Valderrama’s, London Nigella’s courgette & chickpea filo pie “We don’t do pies in Iran. The closest dish is baked tachin, with its crisp, golden rice casing. However, I do love Nigella Lawson’s Iranian-inspired pie of buttery filo pastry filled with cumin and turmeric-spiced rice, chickpeas and courgettes. It goes down a storm at parties.…

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 pies and tarts recipes• Get subscriber-only discounts on the olive shop 3 easy ways to subscribe Scan the QR code to subscribe straightaway Order online at buysubscriptions.com/OLGF123 Call us on 03330 162 127** and quote OLGF123 Offer deadline: 26 January 2023 *This offer is open for UK delivery addresses by Direct Debit only. You will pay £5 for your first three issues, then £22.50 every six issues. You will be notified of any future price changes before they take effect. This offer ends 26 January 2023. Standard UK subscription price: £77.87/Europe and Republic of Ireland: €111/Rest…

“Impress your lunch partner with noodles in a simple, spicy red curry coconut broth.” Red curry ramen You can serve yourself a hearty bowl of this ramen, cheerful in the knowledge that you’ve got a second helping waiting in the wings! SERVES 2 PREP 5 mins COOK 8 mins EASY 250g pork loin, thinly sliced2 dried ramen noodle nests2 spring onions, thinly sliced2 eggs (optional) For the broth 400ml can coconut milk2 lemongrass stalks, bruised2 shallots, sliced3 tbsp Thai red curry paste thumb-sized piece of ginger, peeled and sliced1 tbsp tomato purée3 garlic cloves, finely grated1 tbsp chicken powder6 makrut lime leaves2 tbsp fish sauce (or light soy sauce, if preferred) 1 Put all the broth ingredients and 1 litre water in a 3-or 4-litre saucepan set over a medium-high…

The very same month that DJ Aimee Vivian bagged her dream job with Capital FM radio in London in 2015, she was diagnosed with coeliac disease – an auto-immune condition affecting the gut. Both the diagnosis and the job had taken many years to achieve, and each would mark the start of life-changing journeys for her. She says, “I was poorly for a long time, suffering lots of different symptoms, including fatigue, bloating and tummy pain. Getting the diagnosis as I started my dream job was both a relief and a worry.” While it was great to finally have answers, Aimee, now 31, was anxious about what her condition (where gluten in food causes the body to attack the lining of the gut) would mean for her life and career.…

The Seine, Paris & Normandy Eight days from £1,649pp* April to October 2023 From Paris, commence a wonderfully scenic cruise along the majestic Seine into the heart of one of France’s most historic and picturesque regions, Normandy. Catch the remarkable sights that line this beautiful river, with visits to Honfleur, Richard the Lionheart’s imposing castle, Château Gaillard, and a charming, ancient fishing port. Fully escorted price includes ● Guided tour of historic Rouen● Tour of Claude Monet’s house and garden● Explore Vernon, one of Normandy’s most picturesque towns● Guided tour of Paris● See the Bayeux Tapestry● Visit the D-Day beaches in Normandy● Stop in Les Andelys and see the winding alleys● Cruise through the delightful Seine Valley Plus ● All meals on board (except one lunch), including welcome cocktails and…

Food is, quite simply, a way of communicating, believes Urvashi Roe. It breaks the ice and gets people talking. “People form relationships around food, communicating something of their life and what they’re passionate about. Every day, we break down barriers through food,” she says. This explains why, at the same time as forging a highly successful corporate career, the 51-year-old works part-time as a cookery tutor, writer, stylist and recipe developer. A former contestant on The Great British Bake Off, Urvashi ran a community café in north London during a career break and recently published her debut cookbook, Biting Biting: snacking Gujarati-style (£20, Kitchen Press). The book is an exploration of all kinds of tasty snacks, such as samosas, kachori and chickpea flour fafra crispbreads – known collectively as farsan.…

Arnold palmer This lemony iced tea is named after the American golfer, who’s said to have invented it. SERVES 1 PREP 5 mins plus cooling EASY V 2 ceylon teabags ice2 mint sprigs2-3 lemon slices150ml lemonade 1 Put the teabags in a heatproof mug or glass and pour over 200ml boiling water. Steep for 1 min, then discard the teabags. Cool completely. 2 Pour the cooled tea into a large glass with a handful of ice, the mint and lemon slices. Top up with lemonade to serve. GOOD TO KNOW vegan • low fat • gluten free PER SERVING 34 kcals • fat none • saturates none • carbs 8g • sugars 8g • fibre none • protein none • salt 0.03g Shirley temple Combine fruit juice and ginger ale…

Seasoning with spices is one of the easiest ways to give your ingredients a lift. Here, we’ve made our own multi-use mix, a blend of spices, herbs, salt and sweetness that’s incredibly versatile, from sprinkling over macaroni cheese to using as a flavour-packed spice rub for barbecued meat. You can also customise theblend, makingit spicier with chilli or adding another favourite ingredient. BBC GOOD FOOD’S SECRET SEASONING Use a pestle and mortar to crush the bay leaves and a pinch of the salt to a fine powder, then add the peppercorns, fennel and cumin seeds and crush those, too. Put in a bowl with all the other ingredients and mix well. Alternatively, if you have a spice grinder, tip everything into that and grind to a powder. Store in a…

Sponsored by: Book your tickets 15 - 18 June 2023 | NEC Birmingham  Entertainment | Tasting | Shopping | Inspiration It’s offcial. For the BBC Good Food Show Summer 2023, we’ll be joined by the wonderful Nadiya Hussain, Ainsley Harriott, Michel Roux, Paul Ainsworth and James Martin, who will be sharing their top summer recipes as well as tips for amateur and professional chefs! Check out our website for the full Big Kitchen timetable. Buy your tickets now and get 25% off* plus a FREE Big Kitchen Seat, with code GFR2 - available until 31 January! There’s no better time to start looking forward to warmer months and brighter evenings. Book now at bbcgoodfoodshow.com Tantalise your tastebuds Why not treat yourself and your loved ones to a sit-down meal in the…

SERVES 2-4 PREP 10 mins COOK 20 mins EASY V 4 tbsp olive oil2 shallots, thinly sliced1 large onion, finely chopped2 leeks, sliced3 garlic cloves, crushed2 tsp cumin seeds1 preserved lemon, rind only, finely chopped250g leafy greens (such as spinach, spring greens or cavolo nero), tough stalks removed, leaves roughly chopped150g frozen peas large bunch of coriander, mint or dill (or use a mixture), chopped4-6 eggs½ lemon, zested and juiced2 tbsp harissa100g feta, crumbled (vegetarian, if needed) toast or warmed flatbreads, to serve100g natural yogurt 1 Heat 3 tbsp oil in a deep frying pan over a medium heat and fry the shallots for 5 mins, stirring occasionally until crisp. Scoop out using a slotted spoon and set aside on a plate lined with kitchen paper. Season with a little…

SERVES 2-3 PREP 15 mins COOK 15 mins EASY V 600g butternut squash, peeled, deseeded and cut into small chunks (450g prepared weight)1 tbsp olive oil, plus a drizzle (for optional air-frying)2 garlic cloves, crushed160g baby leaf spinach250g mascarpone grating of nutmeg30g parmesan, grated500g gnocchi3 tbsp fresh or dried breadcrumbs 1 Put the squash in a heatproof bowl with a splash of water and pinch of seasoning, then cover and microwave on high for 5 mins. Or, toss the squash in a drizzle of oil and some seasoning, and cook for 12 mins at 200C in an air fryer until soft and caramelised. It can also be roasted in the oven for 25 mins. 2 Meanwhile, heat 2 tsp of the oil in a large ovenproof frying pan over a…

Share your recipes, tips and photos with us @bbcgoodfood | Get in touch with us at goodfood@immediate.co.uk 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 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.…

The Hairy Bikers Go Local 3-6 January, BBC Two Friends Dave Myers and Si King hit the road once more, travelling the country to find the best regional produce, farmers and producers, and put a spin on local recipes with their own creations. Young MasterChef From 2 January, BBC Three Is this where you’ll see a future Michelin-starred chef first? The perennial cookery competition launches a spin-off for cooks aged 18 to 25, with internet cooking sensation Poppy O’Toole and Great British Menu finalist Kerth Gumbs taking the judging duties. Big Zuu’s Big Eats From 17 January, BBC Three and iPlayer The rapper and chef brings his food truck to the BBC, where he cooks up post-gig treats for some best-loved comedians. First up, it’s a seitan kebab to suit…

SERVES 2 COOK 10 mins PREP 5 mins EASY 1 gluten-free vegetable stock cube200g gluten-free pasta, such as penne or fusilli100g green beans, trimmed100g smoked salmon, roughly chopped50g baby spinach1 spring onion, finely sliced50g soft cheese (ensure it’s gluten-free)½-1 lemon, juiced1 tbsp grated parmesan 1 Bring a large pan of salted water to the boil, crumble in the stock cube and stir to dissolve. Tip in the pasta and cook following pack instructions, about 8-10 mins. Add the green beans 1 min before the end of the cooking time. 2 Drain the pasta and green beans, reserving a little of the cooking water. Tip the pasta and beans back into the pan, then stir in the smoked salmon, spinach, spring onion and soft cheese. Add a little of the pasta…

JUST £74.99 (RRP £94.99) inc p&p* Keen cooks will enjoy creating a vast range of delicious meals and recipes using this powerful 1000W food processor from Cooks Professional. It will enable you to chop, blend, mix, grate and do much more with ease. With all the convenience of a hand blender, the processor comes with an extensive range of accessories. Now you can grind coffee beans or nuts, peel potatoes, mix dough, grate cheese and vegetables, beat cakes or blend smoothies in seconds. Plus, its 2-litre mixing and chopping bowl and 1.8-litre blender jug make it easy to whip up large batches of fresh treats, including soups and sauces, whenever you need. The Cooks Professional food processor is an excellent kitchen tool that’s versatile yet compact. It has all the…

Make a warming lunch Try a twist on the familiar Beef birria Birria is an amazing broth, originally from Jalisco, Mexico, that’s popular now across the country. It’s a slow-cooked meat dish with chillies, tomato, onion and spices that create a wonderful, unique flavour. SERVES 6 PREP 25 mins plus cooling COOK 3 hrs 30 mins MORE EFFORT 1 tbsp sunflower oil1.5kg braising steak, cut into15cm cubes4 guajillo chillies (available online), stem and seeds removed, or dried chillies1 large ancho chilli (available online), stem and seeds removed4 arbol chillies (available online; optional)2 medium tomatoes, cut in half1 medium onion, quartered2 garlic cloves½ tsp each dried oregano, ground cumin, ground cinnamon and ground ginger2 cloves3 black peppercorns1 tsp white wine vinegar2 bone marrow discs (ask your butcher)15g sea salt flakes2 bay…