Innholdsfortegnelse for February 2016 i Good Food

It’s easy to write off February as an in-between month, with New Year behind us and spring still some way off. Which is why we’re giving it some love - not least because there are plenty of opportunities to enjoy special food over the next few weeks. Take Pancake Day. Try something new this year: sweet or savoury, piled high, or filled and rolled. Turn to page 20 where Cassie Best, our Food editor, serves up a variety of pancakes, inspired by global dishes. If a home-cooked Valentine’s dinner is in your diary, make steak with all the extras (p78) - and find out how to cook all the different cuts in our useful guide on page 132. Finally, the wonderful Ken Hom treats us to the tastes of China…

Pulled pork has taken the nation by storm, but did you know how easy it is to cook at home? PULLED PORK FAMILY FEAST Serves: 6, plus leftovers Preparation time: 25 minutes Cooking time: Around 6 hours Ingredients 1.6kg (3lb 8oz) shoulder of pork (remove the rind if you wish) 2tsp each salt and freshly ground black pepper 2tsp each ground cinnamon and ginger 1½tbsp dark brown sugar To serve 1kg (2lb 4oz) new potatoes 2tbsp olive oil, plus extra to drizzle 12 plums, halved 500g (1lb 2oz) purple sprouting broccoli A knob of butter 1. Preheat your oven to 220°C (fan 200°C), Gas Mark 7. Line a roasting tin with foil, large enough to cover the pork later. Unroll the joint and place in the tin. 2. Mix the…

Fruit & veg • Blood oranges• Brussels sprouts• Cabbages (red, white green and Savoy)• Cavolo nero and curly kale• Celeriac• Chicory• Forced rhubarb• Jerusalem artichokes• Kale• Leeks• Onions• Parsnips• Pomegranates• Purple sprouting broccoli• Satsumas• Seville oranges• Spring greens• Swede• Sweet potatoes• Turnips Fish & seafood • Crab• Haddock• Lobster• Mackerel• Mussels• Oysters• Scallops Meat & game • Goat• Rabbit• Turkey• Venison…

You’ve got to hand it to Jerusalem artichokes - along with just a few others (salsify, celeriac, kale), they’ve stuck it out in our cold winter soil where lesser veg have given up by now. Let’s welcome them indoors and onto our table. JAs (as they are known in kitchen shorthand) are often seen as a purée on chefs’ menus at this time of year, offering a comfy bed for a plump scallop or medallion of venison - a creamy foil to stronger flavours, but definitely with a personality of their own. Confusingly, Jerusalem artichokes are neither artichokes nor from Jerusalem. The Jerusalem bit comes from girasole, the Italian word for sunflower (and the family to which this tuber belongs). The artichoke part refers to the flavour - similar to…

Paris has been a constant source of inspiration for me. Patisserie is a proud tradition there, however French bakers still manage to be innovative and at the forefront of trends. The city always has a new patisserie, and recently they seem to specialise in something different, such as Japanese-influenced angel food cakes, or a fresh take on eclairs. Aside from these wonderful sweet treats, I also love the flea markets and homeware stores, particularly in Le Marais district. Cookware isn’t really any cheaper in Paris, but the brocante (second hand) markets that spring up around the capital can be a fun and sometimes inexpensive way of finding those vintage items you’ve always wanted. Where to stay Many tourists choose to stay near the Eiffel Tower or Arc de Triomphe, however…

Creamy gnocchi with smoked trout & dill SERVES 2 PREP 5 mins COOK 5 mins 350g pack gnocchi 150ml pot double cream 1 large courgette, coarsely grated 2 hot smoked trout fillets, flaked into large pieces small pack dill, chopped, a few fronds reserved to garnish 1 Put a large pan of water on to boil and cook the gnocchi following pack instructions. Meanwhile, heat the cream in a saucepan. Stir in the courgette and cook for 1-2 mins until it has softened. Turn up the heat and bubble until quite thick. Stir in the trout and the chopped dill. Heat through, then season, taking care not to add too much salt, as the fish is already salty. 3 Drain the gnocchi and stir through the sauce. Sprinkle with the…

How often have you gone shopping and popped cans of beans and vegetables in your trolley, then got home to find that you already have plenty? I seem to do it all the time, and I’m not alone - many of you who took part in our recent Good Food Nation survey told us that you have stockpiles of pulses, tomatoes and soup. So, this month, I’ve created a batch of new family-friendly recipes that will help to use them up in satisfying ways, avoiding waste and saving money. My easy recipes will also clear out underused spices, dried herbs, and the odd leftover bits and pieces you find in the fridge on a weekly basis. Tomato & chickpea curry A can of chopped tomatoes works as well as plum…

The Good Food team very much look forward to welcoming you to what is sure to be a truly memorable experience. Tickets for the three-course lunch, including a welcome drink and a glass of wine to accompany each course, cost £120 each. About Simon Rogan Simon opened L’Enclume, his restaurant with rooms, in Cartmel, Cumbria, in 2002, and it has quickly become one of the UK’s most esteemed culinary destinations, with two Michelin stars and a host of other accolades. He launched Fera at Claridge’s in May 2014, which now has a Michelin star and has become one of London’s top destination restaurants. THE DATE Tuesday 12 April THE VENUE Fera at Claridge’s, London THE TIME 12pm-3pm THE OCCASION A lunch for Good Food readers with…

‘So much has happened in the world of chocolate in the past 10 years. Expectations are higher and customers know which questions to ask now, which is good. And not just about cocoa bean origin – but also about specific flavour profiles, texture, colour. ‘Traditionally, you expected to spend a certain amount (and had to go to specific places) for ‘good’ chocolate, and you went to the supermarket for everyday or cooking chocolate. But now there’s much more crossover. The chocolate taste test we did in the Good Food kitchen (April 2014) demonstrated that point – the Tesco bar of 43% Peruvian chocolate (£1.50) shone out among lots of other artisan brands that were far more expensive. That’s why it’s important to keep trying new things. ‘Restaurants are also thinking…

‘Fresh is best for this dish, and seafood is particularly good at this time of year’ When I get home from a long week in the Good Food Test Kitchen, the last thing I want to do is spend hours cooking. However, I do want to make something a bit indulgent that goes well with a glass of wine. As my boyfriend and I love seafood, this is my go-to dish. It’s got plenty of rich, bold flavours but will be ready in just over half an hour, meaning less time in the kitchen and more time on the sofa - my ultimate Friday night! Spicy seafood spaghetti Feel free to vary the seafood and use your favourites – such as prawns or crab instead of lobster. You don’t have…

‘This is delicious on its own or alongside a Thai curry as part of a vegetarian or vegan menu’ Thai broccoli rice Replacing rice with broccoli that has been blitzed to grains makes a colourful and healthy quick-cook meal. My version is full of Eastern spice, which adds a welcome touch of heat at this time of year. SERVES 4 (or 6 as a side) PREP 25 mins COOK 10 mins 100g/4oz salted peanuts 1 head of broccoli, cut into florets and the stem cut in half 2 tbsp olive oil 1 red onion, finely diced 1 garlic clove, crushed 1 tbsp grated ginger 1 medium red chilli, deseeded and finely diced 1/2 small red cabbage, shredded 1 red pepper, deseeded and sliced into strips small pack coriander, roughly chopped…

This menu proves that you can treat your mates to a gastropub-style dinner for about the price of a starter, per person. Food for friends on a budget is about choosing good-value ingredients, and coaxing out their flavours with the right method. Mackerel is cheap, but when fresh, it can’t be beaten. By blowtorching or grilling it, you add a layer of charred flavour. Lamb neck is massively underused and has the perfect meat-to-fat ratio for braising in a hotpot topped with seasonal root veg - which is cheap and plentiful right now. And because no one wants to be stressing in the kitchen all evening, I’ve made sure that everything, apart from the starter, can be prepared ahead. Tom Kerridge WINTER MENU FOR 6 Chargrilled mackerel with sweet &…

Patents for dishwashers exist from before the 1880s, but none worked as well as that designed by Josephine Garis Cochran of Illinois, in 1886. A wealthy socialite, she had so much time on her hands that she spent it fretting about the state of her china. One night, she got so irritated by the clumsiness of her maids that she did the washing up herself. She found out how difficult it was to avoid chipping cups and plates, and vowed to invent a machine that could do the job better. Her invention was crude and cumbersome, but effective. There was a small foot-pedal-driven version and a larger steam-powered one. The latter, which could wash and dry 200 dishes in just two minutes, was the sensation of the 1892 World’s Fair…

Meat-free Monday Light Thai green curry I’ve reduced the fat by using homemade oat milk instead of coconut milk, and I’ve boosted the flavour by making my own simple curry paste. SERVES 2 PREP 50 mins COOK 35 mins 25g/1oz rolled oats, soaked in 200ml/7fl oz cold water for 20 mins 1 1 /2 tbsp creamed coconut, grated 1 tsp coconut oil or sunflower oil 2 carrots, sliced 1 parsnip, cut into small chunks 1 small sweet potato, chopped into small pieces 1/4 tsp Marmite 2 kaffir lime leaves (dried or fresh) 6 spears purple sprouting broccoli, halved lengthways 50g/2oz frozen peas 1 lime cut into 6 wedges FOR THE PASTE 1 green pepper, chopped 1/2 small pack coriander 1 garlic clove, peeled 2cm/ 3/4in piece of ginger,…

Baked sweet potatoes with lentils & red cabbage slaw The spiced lentils will continue to thicken after they have been taken off the hob. If you’re making this in advance, you’ll need to add a little extra water when reheating. SERVES 2 PREP 20 mins COOK 40 mins 2 sweet potatoes (about 175g/6oz), washed and patted dry 1 tbsp cold-pressed rapeseed oil 1 medium onion, finely sliced 2 garlic cloves, crushed thumb-sized piece ginger, peeled and finely grated 1 long green chilli, finely chopped (deseeded if you don’t like it too hot) 2 tsp each ground cumin and ground coriander 85g/3oz dried split red lentils finely grated zest 1 /2 lemon, plus 2 tbsp juice 2 medium-large tomatoes, roughly chopped 1/2 small pack coriander, roughly chopped, plus a…

The king of the crustaceans, lobster - with its sweet, succulent meat - always feels like a luxurious treat, even though the price has dropped recently. Frozen Canadian lobster has become widely available, turning it into an affordable ingredient for trendy street food and burgers, as well as remaining the staple of any good fruits de mer selection. Our native British lobsters are sweeter than the Canadian ones, and fresh lobster, wherever it’s from, is juicier than frozen. However, it’s a buyers’ market and, whichever price point you choose, the method for preparing it doesn’t change. Lobster makes a special meal for two, such as a Valentine’s supper. Follow my step-by-step guide, opposite, then turn the page for my Lobster with lemon & herb butter sauce. BARNEY’S TIPS Cooking your…

YOU’VE BEEN BAKING! When I saw your Millionaire’s ice cream bombe (Dec), I decided it would be ideal for Christmas Day. It was my partner’s dream dessert. Michelle Murphy, Lytham St Annes Thank you for the stunning Cranberry-topped raised pie recipe (Dec). Here’s the result – all ready for our family Christmas party. Emma Galloway, Edinburgh Your Almond-topped mince pies recipe (Nov) was flawless. I don’t think I’ll ever eat a store-bought one again! Stefanie Hillen, Edinburgh Olivia, my five-year-old daughter, and I have rediscovered our love for baking thanks to the Kids’ Christmas kitchen feature (Nov). We had fun making the Rudolph shortbread and she loved showing them off to her friends. Melanie Dowsett, Leicester IMMEDIATE MEDIA CO This magazine is owned by BBC Worldwide and produced on its…

GET THE APP! Our interactive digital edition has exclusive videos from our cookery team, plus added features, such as bookmarking and landscape view, to make reading and following recipes even easier. Visit the Apple App Store to download the app today. BOOK GREAT DAYS OUT Tom Kerridge is just one of the top chefs who will be cooking live at our BBC Good Food Shows this April, May and June. We’re also launching a brand new event in London – the BBC Good Food Show Summer in the City. Find out more about all our shows at bbcgoodfoodshow.com or turn to page 126 for a great discount on tickets. INSPIRATION ONLINE Whether you’re searching for budget recipes, advice on healthy eating, Valentine’s treats or new ways to celebrate Pancake Day,…

Leek, bacon & cheddar scones MAKES 8 PREP 20 mins COOK 30 mins 225g/8oz self-raising flour, plus extra for dusting 2 Earl Grey tea bags 1 tbsp oil 2 rashers rindless smoked bacon, chopped 1 small leek, finely chopped 50g/2oz butter 1/2 tsp cayenne pepper 50ml/2fl oz milk, plus extra for brushing 1 tbsp maple syrup 1 tsp English mustard 75g/2 1 /2oz strong cheddar, grated 1 Heat oven to 200C/180C fan/gas 6 and lightly dust a baking tray with flour. Put the tea bags in a small heatproof jug, cover with 50ml boiling water, then set aside to steep. 2 Meanwhile, heat the oil in a frying pan over a medium heat and add the bacon. Cook for 5 mins until golden. Stir in the leek and…

Carbon-steel woks need to be seasoned before use – find out how at typhoonhousewares.com/season-a-wok. Over time, a well-used wok develops a naturally non-stick surface; to clean, wipe with kitchen paper or wash lightly. For a crash course in wok cooking, watch the opening sequence of the Chinese film Eat Drink Man Woman, in which a father prepares Sunday lunch. Traditional carbon-steel woks are inexpensive, light and quick to heat. Cast-iron woks are heavier. The latest Colourful Ceramica woks from Lakeland, £31.99, are non-stick, or try the funky Boomerang wok (above, £99, homearama.co.uk). Woks are incredibly versatile You can use them to stir-fry, steam, poach, boil, braise, sear, stew, roast and smoke. They’re cheap to use too, as they don’t take long to heat up. The world’s largest stir-fry was cooked…

We want our recipes to work first time for you at home, so we create and triple-test them in our own kitchen. We also rigorously test recipes from other food writers, chefs and cookbooks before including them 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 measuring spoons, and never mix metric and imperial measures.…

‘Pancakes are popular the world over, from pillowy sweet breakfasts, American style, to savoury street food snacks across India and Asia. Why not cook up something different on Pancake Day this year?’ ‘In India, you’ll see street vendors swirling the thin batter over a hot pan – a tava – in the same manner as the French do with crêpes’ Sweet potato masala dosa with coconut raita Dosas are thin savoury pancakes, traditionally made from fermented rice and lentils that have been ground to a paste and mixed with water. This vegetarian dish originates in southern India, where it’s often eaten for breakfast and served with chutney, sambar (lentil & tamarind stew) or a spiced potato filling, which transforms it into a masala dosa. Getting a crispy paper-thin texture at…

VEG BOX CHALLENGE – TURNIPS Turnips are root vegetables distinguished by their peppery taste. There are two harvests a year: summer varieties, also known as ‘baby turnips’, are often eaten raw as they have a mild, sweet flavour, whereas winter turnips are better cooked. Choose turnips that feel heavy for their size and have a smooth exterior. Turnips, like most root veg, can be roasted, boiled or pan-fried. To prepare winter turnips, peel and chop before cooking; the summer varieties can be eaten with their skins on. If buying whole, the leaves should be intensely green and fresh. The greens can be boiled, steamed or grated into salads, and are delicious in stir-fries. Turnip rösti Peel and grate 500g winter turnips. Squeeze out any excess moisture, then combine with 4…

Pavé au chocolat Pavé means ‘pavement’ or ‘cobblestone’, and a box of these truffles really does look like its namesake – a small cobbled street. Traditionally, these come as tiny squares, often served in a box barely bigger than a matchbox, with a little skewer to help you eat them. MAKES 30 truffles PREP 5 mins plus 1 hr cooling and chilling COOK 5 mins 175g dark chocolate (60-70 per cent cocoa solids), finely chopped 175ml whipping cream 10g light brown sugar cocoa powder, for coating 1 Line a 23 x 13cm loaf tin with a large piece of cling film. Put the chocolate in a heatproof bowl and set aside. Tip the cream and sugar into a small pan and bring to the boil. Remove from the heat and…

CHUTNEY • Mix equal parts of chutney and mayonnaise and use as a spread for sandwiches with meat and cheese. • Combine 2 tbsp mango chutney with 2 tsp soy sauce, 1 tsp grated ginger, 2 tbsp rice wine vinegar and 50ml chicken or veg stock. Heat in a small saucepan as a dipping sauce for Asian-style vegetable dishes, or a sauce for stir-fries. • Add 1 tbsp onion chutney to gravies to make them slightly sweeter. CUMIN SEEDS • Next time you’re baking flatbreads, sprinkle crushed cumin seeds over the top. • Toast a handful in a small frying pan and scatter over shredded cabbage or broccoli. • Add new life to shop-bought houmous – stir through some cumin and a little olive oil. TURMERIC • Make a breakfast…

As winter rages on and spring is still a good few weeks off, you’ll want to make meals for your family that will add a little warmth and excitement to even the darkest midweek evenings. With OXO Stock Pots, it couldn’t be any easier to add extra flavour to your recipes. The perfect blend of meat juices, vegetables, herbs and seasoning in a concentrated stock, OXO Stock Pots can help you to create meals that are wonderfully rich in taste. What’s more, they’re free from gluten, artificial colours and flavour enhancers. They also come in three versatile flavours, so you can create an array of meals. Simply melt and stir them into recipes to add depth of flavour. Try stirring the OXO Garden Vegetables with Parsley & Bay Stock Pots…

All-American T-bone The T-bone is a favourite American cut, taken from the sirloin. The steak includes a T-shaped bone with meat on each side (fillet on one side and sirloin on the other), making this perfect for sharing. Pair this juicy steak with all-American onion rings and a lettuce wedge salad for the ultimate steak dinner for two. SERVES 2 PREP 5 mins COOK 12 mins 700g/1lb 9oz T-bone steak (see our guide to steak cuts, p132 ) 2 garlic cloves, bashed 1/2 small pack thyme 1/2 tbsp olive oil 50g/2oz butter 1 Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak…

‘Part of the joy of leaving London after 20 years and coming home to coastal Kent is getting to spend more time sitting down and eating with my family - and that’s never more important than on Sundays. I’m not talking about anything fancy, just friends and kids sitting around the table while I cook a roast with lots of seasonal veg. ‘I’m very lucky living in Kent, as the local produce is outstanding, such as the pork. It is reared in orchards where the pigs are fed the windfall apples.’ Mark Sargeant FAMILY LUNCH FOR 6 Lemon & sage stuffed loin of pork Caramelised apples with cider Garlic & rosemary roast potatoes Cumin-spiced roasted carrots Purple sprouting broccoli with almonds Pointed cabbage in white wine with fennel seeds Gypsy…

This Valentine’s Day, instead of navigating the plethora of restaurant options offering limited set menus and rigid ‘sittings’ where you’re shoulder-to-shoulder with other couples enjoying the exact same experience at the same time, how about spoiling your significant other with special home-cooked treats, made with love? But that doesn’t mean you have to spend hours slaving over a hot stove in the kitchen: if anything, you’ll be keeping your cool over an intelligent induction hob instead. Plus, a few clever little hot hacks – like making the most of a kitchen appliance’s features, for instance – will help make things even easier. Whether it’s an ingenious preparation technique, a smart way to use your equipment or another hassle-free cooking trick, a #hothack frees you up so you can spend more…

You don’t need an occasion to make a standout homemade meal – simply having your family and friends around the table is enough of an excuse. It doesn’t have to require much time or effort either with Bisto Best Pork Gravy. Bisto Best Gravy is made with real meat juices for that authentic rich, roasted flavour, with all the convenience of granules. Bisto Best Pork Gravy is perfect with everything from classic bangers and mash to pork chops and potatoes – as you’ll discover with this tasty recipe. You can make great-tasting gravy in an instant with Bisto Best. Pork chops with apples & crushed garlic potatoes SERVES 4 • PREP 15 mins • COOK 25 mins • EASY 2 tbsp olive oil 4 pork chops 1 large onion, sliced…

Maple spiced parsnips SERVES 4 PREP 5 mins COOK 30 mins 1 1 /2 tbsp rapeseed oil (or any flavourless oil) 3/4 tsp turmeric 1 1 /2 tsp ground cumin 1 1 /2 tbsp maple syrup 1kg/2lb 4oz parsnips, peeled and quartered lengthways Heat oven to 200C/180C fan/gas 6. Mix the oil, turmeric, cumin and maple syrup, then toss with the parsnips on a baking tray and season lightly. Bake in the oven for 30 mins or until soft and slightly blackened – the caramelising will give them more flavour. PER SERVING 252 kcals • fat 7g • saturates 1g • carbs 34g • sugars 18g • fibre 15g • protein 5g • salt 0.1g Kale with lemon tahini dressing SERVES 2 PREP 5…

As we have a new Swedish sister-in-law, my children wanted to make the St Lucia Day cakes they’d seen in Sweden to give as Christmas presents to their teachers. Imagine our surprise and delight when we saw the recipe in December’s Good Food! As a Cornish family, we use saffron in several recipes, and it is lovely to add to our list. Our cakes, baked by Edward, 12, looked wonderful and made a delicious gift. Jess Lancaster, Stevenage Jess wins three bottles of Taittinger Prestige Rosé NV Champagne (£49, Oddbins). With a hint of spice and delicate red fruit, this pink Champagne is perfect for Valentine’s Day.…

Earliest food memories When I was about eight, I had a little children’s cookbook that had a recipe for a Russian egg. It was the simplest thing – you took out the yolk of a hard-boiled egg, mixed it with mustard and mayonnaise, then put it back. Another recipe was the Jewish equivalent of a sausage roll, called Moses in a Basket, using chicken or turkey. I remember making those and feeling very proud of myself. Most memorable meal It was 20 years ago, when I lived in Amsterdam. I drove to Belgium with two friends to eat at De Karmeliet (dekarmeliet.be/en), a three-Michelin-starred restaurant in Bruges. It was in a beautiful, cavernous building and I had pressed duck. The thing I’ll never forget is the cheese trolley, which is…

The UK is one of the few places in the world where goat is not commonly eaten - however, that is starting to change. Since chefs began putting goat meat on their menus, it has grown in popularity and become more widely available. British-reared goat meat is produced in small batches, which guarantees its quality, and means that by buying it, you will be supporting British producers. Lean and full-flavoured, it’s an alternative to lamb that works particularly well in hearty, warming dishes. I often make this dish at home, and my tip is to toast the couscous in nut-brown butter, which gives it loads more flavour, and goes brilliantly with the meat. Goat tagine with toasted nut couscous SERVES 4 PREP 20 mins COOK 1 hr 10 mins FOR…

Fairtrade Fairtrade Fortnight 29 February-13 March The promise The food has been produced in line with international standards aimed at reducing poverty and empowering farmers in the poorest countries. What this means Farmers are paid a fair price so they can produce food sustainably and ethically. The price includes a Fairtrade Premium that must be reinvested in the business, the community or an environmental project. The Fairtrade mark guarantees the product has not been made using forced or child labour. The scheme also gives farmers access to export markets; more than 5,000 products now bear the Fairtrade mark. The bottom line Buying Fairtrade gives the poorest producers in the world a better deal. Soil Association The promise The food is produced on organic farms using environmentally and animal-friendly farming methods.…

Salmon & leek parcel SERVES 2 (easily doubled) PREP 10 mins plus chilling COOK 20 mins 250g/9oz leeks (about 3 small ones), thinly sliced 85g/3oz mascarpone 1 tbsp chopped dill, plus 1 tsp 2 skinless salmon fillets 1/2 lemon, grated zest of 1 /4, plus a good squeeze of juice 2-3 tsp capers baby potatoes and wilted spinach, to serve (optional) 1 Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface. 2 Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some…

Planet cookies This recipe makes enough dough for two sets of planets, but we’ve given instructions to make just one set of 10 biscuits. The remaining half of the dough can be frozen or chilled. If you want to make two sets at the same time, cut out twice the number of biscuits, then double the royal icing sugar to 500g and use 5-6 tbsp water. MAKES 20 PREP 1 hr 30 mins COOK 10-12 mins 100g/4oz unsalted butter, softened 100g/4oz golden caster sugar 1 egg, lightly beaten 1 tsp vanilla extract 280g/10oz plain flour, plus extra for dusting 250g/9oz royal icing sugar red, blue, green, yellow, orange and black gel food colouring caramel flavouring (for brown colour) gold edible glitter (optional) 1 Heat oven to 190C/170C fan/gas 5. Line…

‘I often change the chocolate in my jars – they get refilled each week after being eaten or cooked’ After training as a chef, Paul worked as head pastry chef at Marco Pierre White’s restaurants, Quo Vadis and Criterion. He began to specialise in chocolate, and opened his first boutique shop in London, in 2006. His imaginative flavours and passion for bean-to-bar chocolate have earned him a reputation as one of Britain’s most exciting chocolatiers. He lives in central London with his partner, Hamza, and miniature dachshund, Billi. Have you done much to the kitchen since you moved in? It was totally empty when we arrived, with just the base units and the dishwasher, which are still there. I hate closed cupboards and I didn’t want to block off the…

Chocolate lime fondants with candied lime peel One of my favourite sweets has to be chocolate limes – the richness of the dark chocolate with the tart lime is a dream combination. This dessert is similar, plus it’s also warm and gooey – and you need a spoon. SERVES 6 PREP 35 mins plus cooling COOK 1 hr 200g/7oz butter, plus 25g/1oz melted, for greasing 50g/2oz cocoa powder, for dusting 200g/7oz dark chocolate (70% cocoa solids), melted 200g/7oz golden caster sugar 4 eggs and 4 egg yolks (freeze the egg whites and use for meringues) zest of 3 limes (use the juice for the curd) 200g/7oz plain flour FOR THE CANDIED LIME PEEL 140g/5oz golden caster sugar, plus extra for coating 2 limes, the peel pared into long strips, then…

Coconut chai traybake This teatime bake is inspired by one of my favourite brews – chai. Sweet and milky, it’s perfumed with warming cinnamon, nutmeg and cardamom. I’ve incorporated these Indian flavours into a light, moist coconut sponge, then added a drizzle of coconut icing. CUTS INTO 15 squares PREP 25 mins COOK 25-30 mins 100ml/3 1 /2fl oz vegetable oil, plus a little for greasing 300ml/ 1/2pt coconut milk (not low-fat) – if the cream has separated in the can, give it a good mix before measuring 4 large eggs 2 tsp vanilla extract 280g/10oz light brown soft sugar 250g/9oz self-raising flour 75g/2 1 /2oz desiccated coconut 1 tsp each ground ginger and cinnamon 1/4 nutmeg, finely grated 1/4 tsp ground cloves 10 cardamom pods,…

James Martin: Home Comforts Three dishes to try at home from James’s BBC One series Orange & rapeseed oil cake with cream cheese frosting Olive oil cake is nothing new to anyone familiar with Italian cooking, but rapeseed oil is a great alternative to try as it has a milder flavour. SERVES 8–10 PREP 1 hr COOK 1 hr butter, for greasing 5 oranges 100ml rapeseed oil 4 eggs 450g golden caster sugar 125g self-raising flour 125g ground almonds 2 tsp baking powder 150g cream cheese 150g crème fraîche 25g icing sugar 25g walnut halves, crumbled 1 tbsp basil cress or tiny basil leaves 1 Heat oven to 170C/150C fan/gas 3. Lightly butter a 23cm springform cake tin and line the base with baking parchment. Grate the zest of 3…

Roasted cauliflower tabbouleh You can prepare this in advance – it will keep well in the fridge for several days. SERVES 4 PREP 10 mins plus cooling COOK 12 mins 1 large cauliflower (about 650g/1lb 7oz trimmed weight) 1 tsp allspice 1 tsp ground cinnamon 2 tbsp olive oil 25g/1oz flaked almonds, toasted 1 red onion, finely chopped 200g pack feta, crumbled 110g tub pomegranate seeds juice 1 lemon 1/2 small pack parsley, finely chopped 1/2 small pack mint, finely chopped, plus a few leaves to garnish 1 Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don’t worry about how they look, they are going to be blitzed). Put the cauliflower in the large…

Mix up a creamy, curried sauce with a rich tomato flavour, add some fried spicy meatballs and you have this popular North Indian curry. As the description implies though, it is also high in calories and fat. My aim was to find ways to lower these, but hang on to those special rich flavours. As a really lean lamb mince was a struggle to find, I used a more readily available 20% one, but used less by swapping half of it with green lentils, which gave the illusion of meat once mixed in. Instead of frying the meatballs, I baked them in the oven to improve fat levels further. Reduced-fat coconut milk gave the curry its creaminess - and flavour was maintained with a varied mix of spices. Lighter Lamb…

20s-30s Your metabolism is at its peak, so you’ll use lots of calories just going about your day. But don’t burn the candle at both ends or cut nutritional corners – convenience foods won’t supply key nutrients like stress-busting B vitamins. Invest in the future of your bones now. Post-30, your bones lose density, so optimise their strength by including calcium, magnesium and vitamin D in your diet. Also, if you’re planning to start a family, make sure your diet is as good as it can be. Spinach For iron, B vitamins and magnesium – and vitamin K, which is good for your bones. Green leafy veg is packed with folic acid, which is crucial for pre-conception and the first 12 weeks of pregnancy (you should also take a supplement).…