Innholdsfortegnelse for January 2016 i Good Food

Creamed swede & butternut soup SERVES 4 PREP 10 mins COOK 40 mins Soften 1 chopped onion in a pan with 1 tsp butter. Add 1 peeled and chopped swede and about 400g peeled and chopped butternut squash. Add 700ml vegetable stock and pinches of ground mace and nutmeg. Bring to a simmer, then cover and cook for 20-30 mins or until both veg are tender. Cool for 5 mins, then whizz to a smooth soup in a blender, or with a stick blender. Stir in 100ml each milk and single cream, season and serve scattered with chunky croutons, snipped chives and a drizzle more cream, if you like. PER SERVING 152 kcals • fat 8g • saturates 4g • carbs 15g • sugars 10g • fibre 4g • protein…

January Kitchen table business New year – new career? If you’re keen to launch a food venture, The Little Food Academy (littlefoodacademy.co.uk) offers online training for aspiring food producers, covering the practical elements of starting a business from scratch. Food start-up mentor Kitchenette (wearekitchenette.com) offers a venue and support to burgeoning pop-ups. Grub Club (grubclub.com) approves and promotes up-and-coming supper clubs across the UK. February Craft posh chocolates Create something delicious, impress your Valentine and acquire a skill for life! Investigate Hotel Chocolat’s Bean to Bar Experiences (£65, 11/2hrs, hotelchocolat.com) in London, Cambridge or Leeds. Make your own bar of chocolate and take home a goody bag. Or try Paul A Young’s Chocolate Tasting and Making Workshop (London, £200, 12-5pm, paulayoung.co.uk) – an introduction to high-end chocs, from tempering to…

My first recipe I baked brownies to get my cookery badge in the Brownies, when I was seven or eight. Brown Owl came to our house to see me make them. I always helped with the cooking at home – my mum went out to work, so it was expected. I was good at apple tarts and pastry, as I liked them. I made an apple tart recently and it was a disaster – I reckon my partner, chef Neil Borthwick, took it out of the oven too early! Most memorable meal This was on New Year’s Eve, 1999, when we went to a restaurant called Val Ceno, near my grandmother’s village in Emilia-Romagna, Italy. There were about 20 of us and the weather was freezing. We ate anolini in…

Orange & raspberry granola You can serve organic cow’s milk or yogurt with this no-added-sugar granola, however homemade oat milk is easy to make, and much cheaper and more natural than shop-bought. SERVES 4 PREP 15 mins plus at least 1 hr chilling COOK 25 mins 400g/14oz jumbo oats juice 2 oranges (150ml/ 1/4pt juice), plus zest of 1 /2 1 tsp ground cinnamon 2 tbsp freeze-dried raspberries or strawberries (see tip, below)) 25g/1oz flaked almonds, toasted 25g/1oz mixed seeds (such as sunflower, pumpkin, sesame and linseed) TO SERVE 2 large oranges, peeled and segmented mint leaves (optional) 1 Put 200g oats and 500ml water in a food processor and blitz for 1 min. Line a sieve with clean muslin and pour in the oat mixture. Leave to…

Almost one million bees are needed to pollinate California’s almond groves – the largest managed pollination event in the world. A single almond needs around 5 litres of water to grow. Around 80% of the world’s almonds are grown in drought-stricken California, where critics blame them for worsening water shortages. Ground almonds are the key ingredient in marzipan, believed to originate in Toledo, Spain, as early as the 9th century. It remains the region’s most celebrated dessert. If you’re snacking on almonds, choose nuts with the skin on – the outer covering is where most antioxidants are concentrated. Cherries, peaches, apricots and plums belong to the same family as almonds. Sweet almonds are the ones we eat. Bitter almonds are used in extracts and liqueurs, and also to make soaps.…

Is there anything nicer than coming home from work to find dinner is ready? This is why we love slow cookers! There are a few simple rules, but once you get the hang of it, it can make meal times so easy. For most recipes, you need to prep your ingredients before they go into the slow cooker: browning meat, sweating onions and cooking spices will add a much deeper flavour to the finished dish. If you’ve got time to do it in the morning, great - otherwise prep the night before, put everything in a big bowl and store it in the fridge overnight. Before you leave the house in the morning, tip the mixture into the slow cooker, then let it work its magic. ESSENTIAL PREP Browning meat…

We've got two great offers for you this month. Book a trip to explore Europe with a selection of luxury river cruises and treat yourself to a professional stand mixer at an incredible discount. This stylish stand mixer has a powerful 800W motor that allows you to create a range of delicious, homemade bakes. Ideal for preparing fluffy meringues, bread dough, cake mix and more, with the choice of three attachments – beater, whisk, and dough hook. The large 4.5-litre mixing bowl is great for mixing large quantities without spillage, while the six speed settings and pulse function make mixing, whipping, whisking and kneading quick and simple. Mains powered, the stand mixer comes complete with a tilting head for easy removal of the bowl. The main body of the mixer…

As a cook, I get a lot of pleasure from creating food that makes people happy. These new recipes are guaranteed to cheer – they take indulgence to another level, with favourite flavours and layers of rich, comforting ingredients. Of course they’re not for every day – they’re the ultimate treat and made for sharing. Whether your guilty pleasure is creamy, cheesy, salty or crispy (or a combination), you’ll find something here to leave you feeling blissfully happy. Barney Desmazery Melty cheese & potato pie Once baked, this gooey cheese in pastry becomes molten like fondue – pure decadence. Drawing from the ultimate après-ski comfort food classic tartiflette, I’ve added some creamy sliced potatoes. SERVES 8-10 PREP 40 mins COOK 35 mins 750g/1lb 10oz floury potatoes (such as King Edwards),…

When you have a hungry family to feed, you want hearty meals that are quick and easy to make so you can enjoy having everyone together at home. And, with a little Bisto Best Chicken Gravy poured over the top, you can make those everyday meals taste extra special too. Bisto Best Gravy is made with real meat juices for that authentic rich and roasted flavour, with all the convenience of granules. Bisto Best Chicken Gravy is perfect enjoyed with everything from a classic Sunday roast dinner to a midweek chicken pie and more – see the delicious recipe, right. You can achieve great-tasting gravy in an instant with Bisto Best Gravy. Simply pour boiling water over the granules and stir. Chicken wrapped in bacon with balsamic cherry tomatoes SERVES…

Take the guesswork out of your pressure cooking with the Instant Pot - the number-one brand of electric pressure cookers in the US, now available in the UK. The six-litre Instant Pot Lux 60 has six different functions: • It’s an automatic pressure cooker • Slow cooker • Rice cooker • Steamer - for healthy cooking • Food warmer • Plus, you can sauté directly in the cooking pot. You don’t have to adjust the heat to regulate pressure, and it doesn’t rattle or hiss like other pressure cookers. The stainless-steel cooking pot, which is dishwasher-safe, can also be used on the hob (except induction) or in the oven. Accessories include • A stainless-steel steam rack • Rice paddle • Soup spoon • Measuring cup • Instruction manual • Recipe booklet, cooking timetables and a quick-start…

Neeps & tatties soup For the full effect, raise a glass of whisky and toast the haggis in honour of poet Robert Burns! SERVES 2 for lunch or 4 as a starter PREP 15 mins COOK 35 mins 25g/1oz butter 1/4 tsp ground coriander 1 onion, chopped 1/2 medium-sized swede (about 200g/7oz), peeled and chopped into small pieces 1 carrot, sliced 1 celery stick, sliced into small pieces 140g/5oz potatoes, chopped into small pieces good grating of nutmeg 400ml/14fl oz milk 140g/5oz cooked haggis or black pudding, chopped or crumbled into pieces 2 tbsp double cream a few celery leaves, torn 1 Melt the butter in a large saucepan over a medium heat. Add the coriander and the vegetables, fry for 4-5 mins, then cover with 400ml water and bring…

THIS MONTH The Great Sport Relief Bake Off Saturday Kitchen Live Rick Stein’s Taste of Shanghai The Great Sport Relief Bake Off Mary Berry and Paul Hollywood return to the Bake Off tent this month to judge a special four-part celebrity Sport Relief fundraiser on BBC Two. Here are two easy bakes, perfect for a Sport Relief cake sale Amongst the 16 celebrities entering the tent are two former Celebrity MasterChef champions, comedian Ade Edmondson and singer Kimberley Wyatt. This year the presenting is shared between Jennifer Saunders, Sarah Millican, Ed Byrne and regular Bake Off host Mel Giedroyc. Quick berry muffins These lovely fresh fruit muffins are a great way to practise making a creamed cake mixture.…

When there’s just a little left in the jar… • Pour milk into an almost empty Nutella jar, pop the lid on and shake for a chocolate mix to add to a milkshake. • If a pot of honey has crystallised, stand it in a bowl of hot water and give it a good stir to loosen. • Add a little warm water to the remains of a jar of Marmite, replace the lid, shake, then tip into a meaty sauce for added flavour. Spend a winter afternoon Making a big batch of tomato sauce to stash in portions in the freezer. Add chunks of fish, chopped peppers and basil for a quick fish stew. Stir it through pasta, or spread it onto halved French sticks with toppings for speedy…

1 Whizz into breadcrumbs using a food processor, bag up and store in the freezer to use as a topping for pasta bakes or gratins. 2 Stale bread and stem ginger are key ingredients for our Stem ginger & treacle tart –find the recipe on our website, bbcgoodfood.com. 3 Mix sugar with cinnamon and toasted breadcrumbs for a topping for ice creams or puddings. 4 For a savoury twist on the classic bread and butter pudding, try our Cherry tomato & ham bread & butter bake – it’s a great family dinner made with only eight ingredients (recipe at bbcgoodfood.com). 5 Make simple croutons by tearing bread into bite-sized pieces and tossing with oil, garlic and herbs, then bake until golden brown.…

Transform fruits and vegetables into ‘spaghetti’, spirals or slices with the Cooks Professional spiralizer. The three interchangeable blades allow you to create interesting salads or garnishes, and you can also cook your spiralized veg – for instance, courgetti makes a healthy alternative to spaghetti if you’re trying to cut carbs. Measures L30 x H22 x W16cm. Exclusive price for BBC Good Food readers Just £19.99 (was £39.99) plus £4.95 p&p. To order, call 0844 493 5654 quoting 56288 or visit clifford-james.co.uk/56288.…

HELPING YOU EAT WELL The new issue of our healthy eating magazine, Eat Well, is on sale now. Whether you want to cut down on sugar, reduce your calorie intake or boost your 5-a-day, our collection of 131 triple-tested recipes from the Good Food team has everything you need to kick-start your health regime for the New Year. Pick up your copy for just £3.90. Ask your newsagent to order the magazine for you – or download the digital edition from the Apple App store. PLUS We’ve also got two healthy eating books in our BBC Good Food Eat Well series: Superhealthy Suppers and Low-Carb Cooking. Both titles cost £4.99 and are available from 7 January at bbcshop.com. A GREAT DAY OUT There are lots of BBC Good Food Shows…

un-iced sponges CUTS INTO 15-20 slices PREP 1 hr plus at least 1 hr chilling COOK 55 mins FOR THE BANANA SPONGES (FOR A FOUR-TIER CAKE) 550g/1lb 4oz slightly salted butter, very soft, plus extra for greasing 550g/1lb 4oz light muscovado sugar 6 very ripe bananas (about 250g/9oz peeled weight) 6 large eggs 150g/5 1 /2oz natural yogurt 2 tbsp vanilla bean paste (or extract) 550g/1lb 4oz self-raising flour 2 tsp baking powder 6 tbsp custard powder FOR THE CUSTARD ICING 4 tbsp custard powder 2 tsp vanilla bean paste 4 tbsp milk 500g pack slightly salted butter, very soft 800g/1lb 12oz icing sugar FOR THE CHOC DRIZZLE AND TO DECORATE 300g/11oz white chocolate coloured hundreds & thousands (the brighter the better!) 2 tsp vegetable oil yellow food…

Rococo artisan chocolate bars, £4.95 each, rococochocolates. com Rococo ensures a fair price for cocoa farmers in Grenada Olive Branch extra virgin olive oil, £4.99, myolivebranch.co.uk Harvested on a family olive grove in Crete that works closely with the local community cooperative Winterdale Shaw cheese, £2.19/100g, winterdale.co.uk This Kent dairy offsets its carbon emissions and uses solar energy Yellow Prison Calendar tea cosy, £49, finecellwork.co.uk Fine Cell Work is a social enterprise that trains prisoners in paid, skilled, creative needlework Charles Viancin daisy lid (28cm), £10.50, amazon.co.uk Stop using (and throwing away) cling film with this brilliant silicone food cover that works by creating a…

At the end of each year, our choice of fruit dwindles somewhat, and the plump berries and luscious stone fruits of months past become a distant memory. Thankfully, one fruit arrives nice and early in the New Year, and I always get a little obsessed. Blood oranges are the elegant and vibrant relative of more common orange varieties, and with their rosy-hued flesh, they are a bright light in the middle of winter. Buying blood oranges with a flawless ruby-red interior is sometimes akin to winning the lottery. The outside skin, while dark red in colour, doesn’t really reveal much about what’s hidden within. The colour - a result of the pigment anthocyanin, a powerful antioxidant - develops in the oranges at different rates, and there’s no easy way of…

VEG BOX CHALLENGE – CHICORY Chicory - also known as endive - is generally eaten as a salad leaf in the UK. But it can also be baked or griddled, and its mildly bitter flavour makes it a good match with salty meats, creamy cheeses and sweet balsamic vinegar. With crisp white or red leaves, it is at its best during the winter months. Store your chicory away from strong light or in the fridge, and eat within a few days of buying. To prepare, trim the base and separate the individual leaves, then eat whole or tear into smaller pieces. Chicory with white bean dip Drain a can of white beans, then blitz with 1 garlic clove, juice 1 lemon and some sea salt and black pepper to taste.…

Avocado, labneh, roasted carrots & leaves Making your own low-fat soft cheese – labneh – from bio yogurt is surprisingly easy. It’s delicious in salads and wraps, as a dip in crunchy vegetables or melting it into baked sweet potatoes. SERVES 2 PREP 20 mins plus overnight chilling COOK 30 mins 200g/7oz full-fat bio yogurt grated zest 1 lime, plus 1 tbsp juice, cut into wedges, to serve 1/2 small pack coriander, leaves finely chopped 300g/11oz carrots, cut into batons 1 tbsp cold-pressed rapeseed oil 1/2 tsp ground cumin 1 ripe but firm avocado 50g bag mixed salad leaves 1 tbsp mixed seeds (such as sunflower, pumpkin, sesame and linseed) 1 To make the labneh, mix the yogurt, lime and coriander together in a bowl. Line another small bowl with…

Although the majority of health experts say we should be able to get all the nutrients we need from our food - and vitamin D from sunlight - the latest evidence suggests that many of us are still falling short. Thirteen per cent of 11 to 18-year-old girls have lower than adequate levels of vitamin A, according to the government’s 2014 National Diet and Nutrition Survey (NDNS). Almost half of women don’t get enough selenium, and more than a fifth are low in iron. Many of us are deficient in vitamin D - as we cover up or use sunscreen during the summer, and get little sunlight during our UK winter. Also, as we age our bodies become less efficient at absorbing the nutrients from our food, and manufacturing vitamin…

Baked salmon with potatoes & fennel SERVES 2 PREP 5 mins COOK 30 mins 2 small baking potatoes (about 350g/12oz), thinly sliced 1 large fennel bulb, sliced into thin wedges, fronds reserved 2 boneless, skinless salmon fillets 2 tbsp olive tapenade 1/2 lemon, cut into wedges 1 Heat oven to 200C/180C fan/ gas 6. Toss the potatoes and fennel with 1 tbsp olive oil and arrange on a baking tray or in a roasting dish. Season and roast on the top shelf for 15 mins. 2 Turn the veg, then top with the salmon. Season and roast for another 15 mins. Meanwhile, mix 1 tbsp olive oil with the tapenade to loosen it. 3 Once roasted, drizzle the salmon and vegetables with the tapenade. Sprinkle over the fennel fronds and…

Slow cookers are the thrifty cook’s friend. They use a heat source roughly equivalent to two bright light bulbs at 200-250 watts running for three to 12 hours, compared to an oven, which uses about 700 watts. WHAT TO LOOK FOR • In the lower price range, we found small and medium slow cookers had a more reliable heat distribution. More expensive models tend to have good distribution all round. • You can’t fill a slow cooker to the rim, so a 5-litre model will produce about 4 litres of food. • Make sure the inner ceramic pot is hob-safe so that you can brown meat before it goes in (unless your machine has a ‘sear’ setting). GOOD ALL-ROUNDER Russel Hobbs 3.5-litre slow cooker, £24.99, ocado.com A no-frills…

As well as her showstopping cakes, Nadiya Hussain, 30, the current champion of BBC One’s Great British Bake Off, loves creating simple bakes for her family – husband, Abdal, and their three young children. Black Forest brownies I love cherries and chocolate and these fudgy brownies bring together the two flavours perfectly. I’ve decorated them with cute cherries for a retro feel. CUTS INTO 20 squares PREP 30 mins COOK 40 mins 250g/9oz unsalted butter, softened at room temperature, plus extra for greasing 1 tbsp instant coffee powder 350g/12oz light brown soft sugar 4 medium eggs 75g/2 1 /2oz cocoa powder 100g/4oz self-raising flour 1 tsp cherry essence (optional), available from Lakeland 100g/4oz dried sour cherries, chopped TO DECORATE 200g/7oz dark chocolate (60% cocoa solids) 25g/1oz unsalted butter,…

Kale & quinoa patties Quick and easy to prepare, these are perfect for lunch, or serve with a green salad for a light dinner. SERVES 4 PREP 30 mins COOK 30-35 mins 140g/5oz quinoa 500ml/18fl oz hot vegetable stock 100g/4oz kale, stalks removed, leaves roughly chopped 3 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, crushed 75g/2 1 /2oz fresh white breadcrumbs 2 medium eggs, beaten 50g/2oz sundried tomatoes, roughly chopped 100g/4oz goat’s cheese, cut from a round log green salad, to serve (optional) FOR THE PESTO 1/2 small pack basil, leaves only 1/2 small pack parsley, leaves only 2 garlic cloves, crushed 50g/2oz pine nuts, toasted 50g/2oz Parmesan, grated 150ml/ 1/4pt olive oil juice 1 lemon 1 Put the quinoa in a saucepan and…

Hotpoint Dual Flow Oven The brilliant thing about this oven is its Dual Flow technology, which eradicates the problems associated with hotspots that you get with many standard ovens, where dishes may cook unevenly. With a reliably even temperature, you can expect excellent results with minimal supervision.…

Exclusive offer for readers All bookings will receive two free tickets to a BBC Good Food Show * Pompeii, Capri and the Bay of Naples Eight days half-board from only £799pp** Selected departures from April to October 2016 The Sorrento peninsula and the Bay of Naples form one of the most beautiful corners of Europe, and have attracted visitors for centuries in search of outstanding scenery and wonderful sights. Add the excellent food and wine, and you have all the ingredients for a memorable tour. Fully escorted price includes • Return flights to Naples from Birmingham, Bristol, Dublin, East Midlands, Glasgow, London Gatwick, London Luton, London Stansted, Manchester and Newcastle. • Seven nights in a choice of three- and four-star hotels in Sorrento, with breakfast and dinner. • Walking tour of Sorrento, one…

If your oven temperature isn’t accurate, you’ll struggle to get good results from your cooking – especially baking. In our Test Kitchen we rely on oven thermometers that we can see through the door so we don’t have to open the oven to keep checking the temperature. The moment you open the oven door you risk spoiling your bake as the cold air rushes in. We particularly like the Kitchen Craft Stainless Steel Oven Thermometer (£3.85, ocado.com  ).…

Rude Health Almond Drink, £2, Sainsbury’s A rich almond taste, with hints of marzipan. This has a pleasant consistency, heats up well and tastes good on cereal and oats – we also used it to make a delicious spiced chai tea. It is naturally thickened with rice and 100% organic too. Alpro Almond Original, £1.80, ocado.com With sugar the second ingredient listed, this is definitely one of the sweeter milks on offer. But it’s good value and the sweetness works well in pancake batter or rice pudding. For a more neutral taste, try the Alpro Almond Unsweetened (£1.80). Rude Health Ultimate Almond, £3.85, ocado.com Made with nothing more than almonds, water and a pinch of salt, this is a really versatile, top-end choice. It…

All our recipes are tested thoroughly, so they’ll work first time for you at home. Most are developed in our Test Kitchen by our cookery team, with extra recipes from food writers, TV chefs or cookbooks - and every one is tripled tested before being included in the magazine. • We keep ingredients to a minimum and avoid lengthy preparation. • We help you avoid waste by using full packs, cans and jars where possible, or giving suggestions for using up leftovers. • Where possible, we use humanely reared meats, free-range chickens and eggs, and sustainably sourced fish. • We use unrefined sugars (such as golden caster sugar), unless we want white icing. • Where egg size is important, you’ll find it stated in the recipe. • Always use standard…

MEAD = the new craft beer No longer just the tipple of Game of Thrones fans, mead is gaining a wider following. The fermented honey drink is traditionally quite heavy, but we like Gosnells lighter version (gosnells.co.uk). CONGEE = the new bowl food Highly Instagramable bowls of porridge, Bircher muesli and quinoa pudding are being joined by congee, an Asian savoury rice porridge. BROCOODLES = the new courgetti It’s broccoli’s turn to have a bit of the spira-limelight, and we’re making noodles from the stem. Great with garlic and toasted pine nuts. SEAWEED = the new kale Now found in smoothies, salads and biscuits, to name but a few. One of our favourites is dried Pembrokeshire seaweed – try Welshman’s Caviar (£4.50,…

Warm beet, chorizo & pear salad SERVES 4 as a main or 6 as a starter or side PREP 15 mins COOK 55 mins 1kg/2lb 4oz mixed beets, leaves trimmed 200g/7oz chorizo, skinned and thickly sliced 100g/4oz whole blanched almonds (use Marcona if it’s a special occasion) 2 tbsp membrillo (quince paste) 4 tbsp Sherry vinegar 1 tbsp lemon juice, plus an extra squeeze 1 tbsp extra virgin olive oil 1 large or 2 small firm pears (I used Red Williams) small pack parsley, leaves picked and roughly torn 50g/2oz Manchego, shaved 1 Put the beets in a large pan of water (if you have a mix of colours, cook in separate pans as the colours will bleed). Bring the water to a boil, cover and leave to simmer –…

Exclusive night with Nathan Outlaw at Outlaw’s Fish Kitchen Nathan will host an exclusive evening at his Michelin-starred Outlaw’s Fish Kitchen in Port Isaac, Cornwall, on Tuesday 8 March. On the menu will be Nathan’s latest seafood dishes served in true Fish Kitchen style: as small plates, cooked and served when ready. Cornish wines, selected by Damon Little, Nathan’s sommelier, will complement the evening’s seafood menu, and showcase the winemaking skills of Cornwall’s well-established vineyards, as well as the new producers on the block. THE DATE Tuesday 8 March, 7pm THE PLACE Outlaw’s Fish Kitchen, Port Isaac, Cornwall THE PRICE £110 per person, which includes six seafood dishes and dessert, and accompanying wine DRESS CODE Smart casual TO BOOK Call 01208 881183 (full non-refundable payment of £110pp required on booking)…

Sodo Pizza Café, Clapton and Hoxton, London This café takes pizza making very seriously – despite the questionable name (shorthand for sourdough). The dough is fermented for 48 hours, and toppings are equally sensational, a favourite being the Jon Bon Chovy – tomato, mozzarella, chilli, capers, anchovies and olives. There are daily specials and gluten-free options, and they deliver (sodopizza.co.uk). Flour & Ash, Bristol When ex-banker Steve Gale bought the premises, the kitchen was so tiny he could only fit in a pizza oven. The result is wonderful sourdough pizzas – and queues down the street. The imaginative toppings use local produce, from braised venison shoulder to Somerset cheeses. The homemade ice creams are superb too (flourandash.co.uk). The Hearth, Lewes, Sussex The wood-fired oven is the heart of this place,…

Sweet potato dhal with curried vegetables This rich and comforting spicy dhal, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime. SERVES 4 PREP 25 mins COOK 1 hr 10 mins 1 tbsp cold-pressed rapeseed oil 1 medium onion, finely chopped 2 garlic cloves, thinly sliced 1 tbsp medium curry powder 200g/7oz dried split red lentils 500g/1lb 2oz sweet potatoes, peeled and cut into chunks 2 tbsp lime (or lemon) juice plus lime wedges, to serve 100g/4oz full-fat natural bio yogurt coriander, to serve FOR THE CURRIED VEGETABLES 100g/4oz green beans, trimmed and cut into short lengths 250g/9oz cauliflower, cut into small florets 2 medium carrots, sliced 1 tbsp cold-pressed rapeseed oil 1 medium onion, cut into thin wedges 2 garlic cloves, thinly sliced 1…

Born in New Zealand, Peter Gordon moved to Melbourne to train as a chef. Five years later he opened his first restaurant, The Sugar Club, in Wellington, New Zealand. He moved to London in 1989 and quickly became known for his groundbreaking fusion cuisine. He set up The Sugar Club in Notting Hill in 1995, then opened The Providores and Tapa Room in Marylebone in 2001. He has written seven recipe books and lives in east London. How much of this kitchen is inherited? The red lino floor was here when I bought the house and I thought, ‘Wow, that’s weird’. But by the time I came to do up the kitchen a couple of years later (it was the last room to do in the house), I realised that…

Mexican bean soup with crispy feta tortillas SERVES 4 PREP 10 mins COOK 15 mins 1 tbsp vegetable oil 1 onion, chopped 1 heaped tbsp chipotle paste 500g carton passata 500ml/18fl oz vegetable stock 400g can kidney beans, drained and rinsed 400g can black beans, drained and rinsed 200g/7oz feta 2 garlic cloves, crushed 4 large or 8 small flour tortillas small pack coriander, roughly chopped, to serve 1 Heat the oil in a large pan and cook the onion over a medium heat for 10 mins to soften. Stir in the chipotle paste, passata, stock and all the beans. Season, bring to the boil, then gently simmer for 5 mins. 2 Meanwhile, in a bowl crumble the feta and mix with the garlic. Divide between the tortillas, spreading over…

Chicken & mushroom risotto SERVES 4 PREP 10 mins plus resting COOK 55 mins 50g/2oz butter 85g/3oz smoked bacon lardons 1 large onion, halved and finely chopped 250g pack chestnut mushrooms, thickly sliced 300g/11oz arborio risotto rice 150ml/ 1/4pt dry white wine 1.4 litres/2 1 /2 pints hot chicken stock 140g/5oz cooked chicken, chopped 50g/2oz grated Parmesan, plus extra to serve (optional) 1/2 small pack flat-leaf parsley, chopped 1 Heat the butter in a large pan. Add the bacon and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured. 2 Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the rice and cook over a medium heat…

Every cook wants to find an amazing ingredient that will transform their everyday meals. What better time to start experimenting with ingredients than the New Year? With OXO Stock Pots you can enjoy quick, effortless and yummy results. With a rich flavour base, OXO Stock Pots are made with a special blend of meat juices, vegetables, herbs and seasoning in a concentrated stock. Free from gluten, artificial colours and enhancers, they come in three versatile flavours so you can create a wide range of meals. All you have to do is melt and stir them into your dishes for added depth of flavour. There’s Rich Beef with Onion & Rosemary, Succulent Chicken with Garlic & Thyme and Garden Vegetables with Parsley & Bay for you to try. The Garden Vegetables…

It’s hard to better a simple weekend roast, with its delicious aromas curling around the house like a big cosy hug. If you haven’t managed to catch up with family or friends over the holidays, this is the ideal menu for a chilled-out Sunday. I’ve used some seasonal stars here such as roots and sprouting broccoli, and oranges in the dessert, to help keep the budget realistic and the colours vibrant. After lunch, get your wellies on – this is the sort of meal winter afternoon walks were made for! WANT TO GET AHEAD? • The day before, cook the broccoli up to the end of step 1, then cover and put in the fridge overnight. • Blind-bake the pastry for the Seville meringue pie the day before. Allow to…

‘There is no better way of celebrating British produce in winter than cooking with fish and seafood from our shores. Fish is ideal for a supper for two, as you can splash out on the best and freshest ingredients’ Shellfish soup I’ve gone to town and made all the accompaniments, but if that’s a step too far for only two, simply serve the soup on its own with a drizzle of olive oil. If you can’t get a mixture of different shellfish, just use mussels – which will also keep the cost down. SERVES 2 PREP 20 mins COOK 35 mins 200g/7oz mussels, washed, scrubbed and debearded 200g/7oz clams, washed 200ml/7fl oz dry white wine 1 tbsp olive oil 1 medium onion, diced 1/2 fennel bulb, finely sliced 1 carrot,…

Even the best intentions to eat well can be scuppered when real life gets in the way. Often, you’re either too busy or lacking motivation when it comes to preparing and creating the healthy meals you committed to getting into the habit of making on 1 January. But sticking to healthy eating resolutions doesn’t have to be difficult, or even that time consuming. A #hothack is a great way of making things easy for yourself in the kitchen, whether it’s saving you time, making tricky jobs easier, reducing washing up or keeping you inspired – or even making kitchen appliances do double duty. Busy TV cook, author and Hotpoint ambassador Lisa Faulkner knows the value of a kitchen shortcut – here she offers up a batch of useful tips that…

To replicate true pretzels, which are cooked in a lye water bath, I bake bicarbonate of soda to increase the pH level. This helps to give the pretzels their characteristic flavour and crust, and is safer than using lye, a potent alkaline liquid that can cause irritation. While bicarbonate of soda is safe to use, don’t be tempted to use more than I have specified in the recipe. Edd Kimber, winner of the BBC’s first Great British Bake Off Soft pretzels MAKES 8 PREP 40 mins plus 1 hr 20 mins rising COOK 20-25 mins 500g/1lb 2oz strong white bread flour 7g sachet fast-action dried yeast 25g/1oz dark brown muscovado sugar 50g/2oz unsalted butter, melted plain flour, for dusting oil, for greasing 3 tbsp bicarbonate of soda, baked (see below)…

vitamin C in particular. Lactobacillus, meanwhile, supports the gut and immune system. • Serving your sauerkraut fresh from the jar is the best way to maintain all the goodness packed in there – it’s like eating a pot of friendly-bacteria yogurt every morning. • Heating does kill the bacteria, but don’t let that put you off some of the delicious recipes you can make with sauerkraut – you’ll still be getting an excellent source of vitamins and fibre, as well as that homemade flavour.…

MAKE THE MOST OF SEASONAL ORANGES with Edd Kimber’s glamorous blood orange bakes (p32), or make a batch of marmalade. Find our triple-tested recipes for Seville orange marmalade and Whisky marmalade at bbcgoodfood.com. WATCH THE DATE and use up cooked meat that has been frozen since Christmas within 1-2 months. Find new ideas for recipes on our website. GET AHEAD OF THE GAME by tipping leftover dried fruit into a large jar, pouring over a tipple (brandy, whisky, Sherry or something equally festive, or a mixture) and leaving to soak for 12 months. Every time you’re left with half a pack of dried fruit, top up the jar and add more booze to cover. By next Christmas you’ll have plump fruit for mincemeat, puddings and cakes. Find recipes and more…

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Kale & coconut hotpot SERVES 4-6 PREP 15 mins COOK 35 mins 2 tbsp vegetable oil 500g/1lb 2oz medium leeks, trimmed and sliced 3 garlic cloves, thinly sliced 1 tbsp hot curry powder 400g can coconut milk 250g/9oz kale 25g/1oz breadcrumbs 1/2 small pack coriander, chopped FOR THE TOPPING 1kg/2lb 4oz floury potatoes, cut into small chunks (I used King Edward) 3 tbsp olive oil generous grating of nutmeg 700ml/1 1 /4pts unsweetened soya milk 500g/1lb 2oz celeriac, peeled and cut into even-sized chunks (350g/12oz peeled weight) 1 Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of cold water and bring to the boil. Simmer for about 12 mins or until tender, then drain. Mash with the olive oil, then season with nutmeg, salt…

Mitch Tonks worked as an accountant before deciding to turn his passion for fish into a career in 1995, when he opened a specialist fishmongers in Bath. He is now an award-winning chef, author and restaurateur, owner of the acclaimed Seahorse restaurant in Dartmouth and four Rockfish takeaway restaurants. I had just opened my first fishmongers when Rick and I ended up on the radio talking about fish. Then he came to the restaurant - the thing about Rick is that he’s the same in real life as he is on the telly: calm and mild-mannered. He’s a very humble person. He came on a truffle trip to Piedmont with me a few years ago. When I first got into the fish business, my son Ben, who was about eight…