Innholdsfortegnelse for February 2023 i Good Food

Are they’re reliable and everyone likes them? Veggie traybakes, chicken and meatballs are hardworking crowd-pleasers, so this month we’ve shared our very best versions and added twists to elevate them as a midweek treat, or to serve when you’re entertaining (p9). Our foolproof pancake recipe – in honour of Shrove Tuesday on 21 February – is the basis of our stunning cover star. No oven required to make this showstopper cake (p18). This month, we go beyond the roast for Sunday lunch, with an inspiring menu created by Sabrina Ghayour on page 90. BBC Good Food’s Save Sunday Lunch campaign is our way of keeping a much-loved tradition alive, with budget-friendly, energy-efficient recipes to enjoy together over the weekend, or on other days you relax with friends and family. As…

everyday Beef stew Once you’ve mastered this versatile stew, you can stash a few portions in the freezer for a delicious meal, anytime. Cassie Best SERVES 4 PREP 15 mins COOK 4 hrs EASY 900g braising steak (such as chuck or brisket), trimmed of large pieces of fat or gristle and cut into large chunks1 tbsp plain flour1-2 tbsp vegetable or sunflower oil2 onions, chopped2 celery sticks, chopped2 carrots, halved and cut into chunks2 bay leaves6 thyme sprigs, leaves picked150ml red wine (optional)1 tbsp tomato purée2 tsp Worcestershire sauce1 beef stock cube or 600ml fresh strong beef stockcooked green veg and mash, to serve (optional) 1 Season the beef generously and toss in the flour. Heat 1 tbsp oil in a large flameproof casserole over a medium-high heat. Cook the beef…

In the space of just six days, Imad Alarnab lost his livelihood and home in a series of bomb attacks in Damascus, Syria. It set in motion an escape for life and liberty that eventually brought Imad, his wife Betul, and their three daughters to the UK. He says, “I always miss Syria, but not the Syria that exists now. Not even the Syria that existed when we lived there. It wasn’t the same Syria I’d grown up in, with the very face of the cities changing. “Before the bombings, I had three restaurants, five juice bars and four coffee shops. But, you don’t have the luxury of stopping to think about it all. When the bomb went off in our daughter’s bedroom, we ran for our lives. I wasn’t…

Gnocchi breakfast hash Fry the leftover tomato gnocchi from p34 in a non-stick pan over a low-medium heat with bacon lardons, leftover cherry tomatoes, halved, and sliced mushrooms. Continue to fry until everything is browned and crisp. Serve topped with a fried egg. Quick cucumber pickle Tip 150ml white wine vinegar and 2 tbsp caster sugar into a pan and warm over a low heat until the sugar has dissolved. Stir in a large pinch of salt and leave to cool. Thinly slice any leftover cucumbers from the Turkish egg flatbreads on p34, tip into a non-reactive bowl and pour over the pickling liquid. Add a handful of leftover chopped dill. Will keep chilled for up to three days. Zingy halloumi salad Slice any leftover halloumi from the beetroot fritters…

Peter Sawkins, an accounting and finance student at the University of Edinburgh, is the youngest-ever winner of The Great British Bake Off. A passionate baker since childhood, he credits the show as one of the reasons he embarked on his culinary journey. His new book, Peter’s Baking Party (£20, Black & White Publishing), is out now. @peter_bakes Fluffy pancakes This is a go-to pancake recipe for a breakfast treat on the weekend, or to serve for ‘breakfast for dinner’, as a way of switching up your evening meal. MAKES about 12 medium pancakes PREP 5 mins COOK 20 mins EASY V 250g self-raising flour1½tsp baking powder30g caster sugar (optional)2 eggs250ml milk50g butter, plus extra for fryingvegetable oil, for fryingcrispy bacon and maple syrup, to serve (optional) 1 Tip the flour,…

Feta & kale loaded sweet potatoes SERVES 2 PREP 10 mins COOK 50 mins EASY V Heat the oven to 200C/180C fan/gas 6. Prick 2 small sweet potatoes all over, put in a roasting tin and bake for 40 mins. Add a 400g can chickpeas, drained, and roast for 10 mins more. Meanwhile, mix 1 finely sliced red onion with 2 tbsp red wine vinegar and a pinch each of sugar and salt. In another bowl, marinate 30g diced feta in 1 tbsp olive oil and a pinch of chilli flakes. Wilt 100g kale in a heatproof pan using 50ml boiling water. Halve the potato and top with the chickpeas, kale, pickled onion (keep the vinegar), feta and 1 tbsp pumpkin seeds. Toss a handful of rocket with the vinegar…

Air fryer roast dinner You don’t need to turn on the oven to cook the big Sunday meal – make the main components in an air fryer. Use a microwave to heat the gravy rather than on the hob. SERVES 2 PREP 15 mins plus 30 mins soaking COOK 45 mins EASY 2-3 medium potatoes, peeled and cut into quarters3 tsp vegetable, olive or rapeseed oil1 large or 2 small skin-on chicken breasts3 medium carrots, peeled and cut into batons100g frozen peas gravy, to serve 1 Soak the potatoes in water for 30 mins, then drain and rinse. Heat the air fryer for 2 mins. Dry the potatoes thoroughly, then put in a bowl, drizzle over 1 tsp of the oil and season with salt and pepper. Using your hands…

I like really relaxed recipes – something that people are actually going to cook at home – so I set myself a challenge to make £1 meals. I planned one-pan meals by using spreadsheets to itemise every ingredient I needed, researching on websites to find out how much a meal would cost. Then, I’d buy them on the way home from work and make a £1 meal in the evening. 1 TURN CHEAP INGREDIENTS INTO SOMETHING LOVELY Dhal is a great example. It’s cheap to make, but you can turn it into something nutritious. Find recipe ideas at bbcgoodfood.com/dhal-recipes. 2 DON’T BOTHER SOAKING CHICKPEAS I use a can of chickpeas to make chickpea curry in just 20 minutes – there’s no need to pre-soak them. 3 USE GRAVY GRANULES I…

With the economic climate affecting us all, going out to a restaurant has become a rare treat. Unfortunately, it’s becoming increasingly stressful because of how we’re forced to order food by phone in some restaurants. You’re told to train your smartphone camera on a QR code that takes you to a web link, or download an app. Forget about being greeted by a host and presented with a menu to consider at your leisure, you just wander in off the street and order online. A downbeat way to start a meal that hobbles any sense of occasion from the get-go. This pared-down service guarantees that everybody’s phone comes out at the start of a meal. And given the nation’s creeping digital addiction, it more or less ensures that they remain…

Umami, which translates as essence of deliciousness, is a flavour profile (like sweet, sour and bitter) that is best described as savouriness. Umami is naturally occurring in a list of ingredients, and by simply adding them to a recipe you will give it more depth. KETCHUP Tomatoes are big in umami, and ketchup has the bonus of being cooked down, sweet and tangy. As well as a condiment, add a squeeze to ragus or marinades, or use instead of tomato purée in stews and braises. PARMESAN Whenever you’re using milder cheeses, like mozzarella on a pizza, use a grating of parmesan as well to up the salty cheese flavour. YEAST EXTRACT Used sparingly in gravies and sauces, it will add meatiness, especially when you’re making a vegetarian gravy that needs…

Cosori Pro 4.7L Wattage: 1500W This Cosori air fryer is equipped with seven different presets (chicken, bacon, fries, frozen, steak, seafood and veg), and its 4.7 litre capacity is a good size for two mains. For ease, all removable parts are dishwasher-safe. We found its comparatively low yet powerful 1500 watts a little ferocious for some dishes – namely, roast chicken – so reduced the temperature by 10C. Available from Amazon (£109.99) Daewoo 1.5L slow cooker Wattage: 160W Despite the low price and its relatively cheap steel outer, this Daewoo is a front-runner for its ability to cook gently, creating deliciously tender meat for our beef stew, and softening vegetables overnight without singeing around the inside. This is a 160W slow cooker with the capacity to feed a family of…

LIQUEUR Flora’s Elderflower Elderberry Liqueur Sweet and heady floral elderflower is balanced by tart elderberry in this versatile liqueur produced in Eller’s Farm’s carbon-neutral distillery. £16 (20% ABV), shop.ellersfarmdistillery.com BEER Gulf IPA Farmyard Brewing Co is the result of Steven Holmes wanting to make his farm near Lancaster more sustainable, generating 50% of its own energy. This IPA has citrus, pine, and a malty backbone. £4.10 (440ml can), farmyardbrew.co.uk CIDER Sandford Reserve cider This multi-award-winner is matured in large wine casks to create a cider that tastes like an oaky chardonnay, with flavours of honey, madeira and dried fruits. A perfect companion for spicy foods. £32.55 (12 x 500ml bottles), sandfordorchards.co.uk RUM Hawksbill Caribbean spiced rum A sweet, aromatic rum with notes of vanilla and cinnamon warmth. Plus, 10% of…

PPA Awards 2022 Media Brand of the Year (Consumer Media) BBC Good Food PPA Awards 2022 Editor of the Year (Consumer Media) Lily Barclay bbcgoodfood.com and olivemagazine.com PPA Awards 2022 Writer of the Year Melissa Thompson, BBC Good Food BSME Awards 2021 Editor of the Year, Food & Drink Lily Barclay PPA Awards 2021 Media Brand of the Year BBC Good Food PPA Awards 2020 Special Interest Brand of the Year, Gold BBC Good Food The Guild of Food Writers Awards 2020 Food Magazine of the Year BBC Good Food The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com AOP Best Online Brand: Consumer 2019 bbcgoodfood.com The Drum Online Media Awards B2C Website of the Year Award 2019 bbcgoodfood.com…

Pad see ew gai This one-wok dish of noodles stir-fried with chicken, egg and light and dark soy sauces, finished with pepper and prik nam som (vinegar-pickled chillies), beats pad Thai anytime. The key elements are: fresh rice noodles from your local Asian supermarket, as much heat as possible when the egg goes in, and Thai (not Chinese) oyster sauce, which isn’t as salty. You can also substitute expensive Chinese broccoli for British spring greens. As a kid, it’s one of the first dishes I remember mum making, as it would always stick to the wok and I’d have to do the washing-up! Andrew Chongsathien, chef-owner, Brother Thai, Cardiff Biryani “My go-to one-pot is a flavoursome, versatile crowd-pleaser. I love it with goat, and it’s a nutritious, filling way to…

Your casserole dish • Made from revolutionary cast aluminium, it looks like cast iron, but is lightweight and easily manoeuvrable• Enables hob-to-oven cooking• Robust non-stick with two layers of anti-scratch resistant surface• Both induction- and dishwasher-safe• Measures 24cm wide Subscribe today to receive this casserole dish, plus a copy of One-Pots magazine – packed full of hearty winter recipes to try using your new pot! Use your new casserole dish to cook this hearty meal from One-Pots magazine One-pan roast duck legs with white beans SERVES 4 PREP 20 mins COOK 2 hrs 30 mins EASY 4 duck legshandful of thyme sprigssunflower oil, for drizzling500g carrots, sliced4 garlic cloves, finely chopped2 x 400g cans white beans, drained 1 If you have time, lightly salt the duck legs a day or…

“‘It’s not a pizza,’ insisted Noor, when referring to this baked polenta, which does in fact look like a giant pizza. It ended up with multiple names at the Test Kitchen, such as: ‘polizza’ or ‘polenta not-a-pizza’. It’s a happy-looking pie, with its yellows and reds. Keep this gluten-free by swapping out the flour for gluten-free flour, if you like.Yotam Ottolenghi” Baked polenta with feta, béchamel & za’atar tomatoes SERVES 6 PREP 15 mins plus cooling COOK 1 hr 30 mins EASY V 80g unsalted butter50g plain flour750ml whole milk4 garlic cloves, crushed200g quick-cook polenta65g pecorino romano or vegetarian alternative, grated180g Greek feta, roughly crumbled (ensure vegetarian, if needed)5g oregano sprigs For the za’atar tomatoes 400g datterini or cherry tomatoes120ml olive oil1 ½ tbsp balsamic vinegar2 garlic cloves, crushed2 tbsp…

HEALTH TREND Healthy pesto eggs on toast A speedy, low-fat pesto is a delicious alternative to oil for frying eggs, and it adds great flavour to the dish, too. SERVES 2 PREP 5 mins COOK 15 mins EASY V 2-4 thin slices rye sourdough (about 70g total, depending on the size of the loaf)2 eggs170g tomatoes on-the-vine160g baby spinachpinch of chilli flakes (optional) For the pesto 1 garlic clove10g basil1 tbsp pine nuts1 tbsp rapeseed oil1 tbsp finely grated parmesan or vegetarian alternative 1 To make the pesto, peel the garlic clove and put in a small food processor along with the basil, pine nuts, oil and 2 tbsp water. Blitz until smooth, then stir in the cheese. Or, blitz using a hand blender. 2 Toast the bread and divide…

JERSUALEM ARTICHOKE WHAT TO LOOK FOR Unlike the globe artichoke, which is a thistle, the Jersualem artichoke is a tuber and looks like a root vegetable. They’re a knobbly veg, but try to look for ones with fewer bumps so they’re easy to peel. They should be firm and fresh. OTHER IDEAS A sturdy vegetable, Jerusalem artichokes have a variety of uses, from soups to gratins, and salads to hash. You could also try using them to make gnocchi. OTHER NAMES You might know Jerusalem artichokes by one of their other names – sunchokes. This variety is more commonly used in America, but sometimes found in the UK, especially for sunchoke chips. Mussels with nduja & tomatoes SERVES 4 PREP 20 mins COOK 25 mins EASY 2 tsp olive oil2…

Classical Spain – Seville, Córdoba & Granada Seven days/six nights from £789pp* March to November 2023 Andalusía is one of the most beautiful corners of Europe, where the excesses of modern life do not seem to have taken root and travellers are welcomed as honoured guests. Immortalised by the writings of Ernest Hemingway and loved by Orson Welles, it is the Spain of Carmen, Figaro and flamenco. Fully escorted price includes ● Experience the iconic cathedral and vibrant streets of Seville● Enjoy the authentic tastes and traditions of tapas on an evening introduction to these delicious Spanish dishes in Seville● Explore the mountain-fringed city of Granada and visit the outstanding Alhambra Palace● Visit historic Córdoba, take a guided tour of the Mezquita mosque and marvel at the natural drama of…

THE HOUSE-SHARE SAVER Journalist Dani Cole, 26, lives in a Manchester house-share with four others FOOD BUDGET £20 a week I’m in a privileged position because I don’t have a car or any dependents, but I still think you can’t be too careful when it comes to saving and cutting costs. I work full-time, but have taken on a part-time job in a bar to help me reach my first £10,000 saving goal by January. I hope to eventually save £20,000. I use automatic saving apps for community sharing or receiving extra food and take inspiration from a Facebook group teaching members how to eat for £1 a day, as well as budgeting using an app to keeping track of spending. I’m lucky my rent is below £400 a month,…

Cardamom, rhubarb & ginger French toast traybake Full of flavour and perfect for a sweet, make-ahead brunch, this traybake can be served straight from the dish. SERVES 4-6 PREP 15 mins plus 1 hr chilling COOK 25 mins EASY V flavourless oil, for the dish200g rhubarb, trimmed and cut into 2cm pieces2 tsp vanilla bean paste1 large orange, zested and juiced125g golden caster sugar¾ tsp ground cardamom½ tsp ground cinnamon1 lemon, zested3 balls of stem ginger, finely chopped, plus 3 tbsp syrup from the jar4 eggs, beaten150ml whole milk100ml double cream400g sliced brioche loaficing sugar, for dusting 1 Oil a deep ovenproof baking dish (ours was 20 x 30cm). Tip the rhubarb, half the vanilla, the orange juice and 1 tbsp of the sugar into a saucepan, bring to a…

Easy banoffee pie SERVES 8-10 PREP 25 mins plus 1 hr chilling NO COOK V 225g digestive biscuits150g unsalted butter, melted397g can caramel or 400g dulce de leche3 small bananas, peeled and sliced300ml double cream1 tbsp icing sugar1 square dark chocolate (optional) 1 Crush the biscuits, either by hand using a wooden spoon or in a food processor, until you have fine crumbs, then tip into a bowl. Mix in the melted butter to fully combine and create a wet, sandy texture. Tip into a 23cm loose-bottomed fluted tart tin, then press into the base and up the side in an even layer. Use the the back of a spoon to smooth the surface and put in the fridge to chill for 1 hr. 2 Beat the caramel to loosen…

Bao & Dim Sum by Orathay Souksisavanh (£16.99, Hardie Grant) This book is a dumpling lover’s dream. With firm favourites such as the classic soup dumplings, all the way to two-coloured bao buns with sundried tomatoes and coppa, there’s something here for novices and experts. Orathay does a great job of demystifying the art of the dumpling in the tips and tricks section, and includes a thorough specialist product breakdown. With gorgeous recipe pictures, the only problem you’ll have is deciding which one to make first. What’s for Dessert? by Claire Saffitz (£26, Murdoch Books) If you read pastry expert Claire Safftz’s first cookbook, Dessert Person, you might have high hopes for this one. Full of creative flavour combinations, she uses her advanced knowledge to break down showstopping recipes, such…

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…

good to know We strive to make our midweek meals healthy or balanced. Find out more about our guidelines on page 136. GLUTEN FREE Grilled trout with dill & mustard sauce If you want to prep ahead, the sauce keeps chilled for two days. SERVES 2 PREP 10 mins COOK 15 mins EASY 2 boneless, skin-on rainbow trout fillets1 tbsp Dijon mustard½ lemon, juiced2 tsp honey2 tbsp, plus 1 tsp sunflower oilsmall bunch of dill, finely chopped2 spring onions, finely sliced2 tsp capers, rinsed and drained250g pouch of pre-cooked grains, we used quinoa120g watercress 1 Heat the grill to high. Pat the trout dry using kitchen paper and put skin-side down on a baking tray. Sprinkle over a large pinch of fine sea salt and grill for 6-10 mins, depending…

Kwoklyn Wan is a professional chef, restaurateur and Kung Fu instructor, and had a weekly lunchtime presenting slot on BBC Radio Leicester. @kwoklyn1 Wok-fried aubergine Here, soft aubergine fingers soak up the garlic and salty soya bean sauce like delicious sponges. SERVES 2 PREP 5 mins COOK 10 mins EASY V 3 large aubergines2-3 tbsp vegetable oil, plus extra for frying, if needed5 spring onions, finely chopped, whites and green parts separated3 garlic cloves, minced1 tsp grated ginger2 tbsp soya bean sauce rice or noodles, to serve (optional) 1 Cut the aubergines into roughly 3 x 12cm lengths. Place a wok over a medium-high heat and drizzle in 2 tbsp oil. Once hot, add the aubergine slices and fry until golden brown on all sides (do this in batches if…

Healthy meatloaf with spaghetti sauce This will soon become a family favourite. Make sure you chop the veg nice and small – the easiest way to do the carrots is to slice them thinly lengthways, then stack, thinly slice into strips and cut across into small pieces. SERVES 4 PREP 25 mins COOK 45 mins EASY ❄ 2 tsp rapeseed oil, plus extra for the dish320g carrots, finely chopped2 celery sticks (about 135g), finely chopped1 onion (about 125g), finely chopped500g lean 5% fat pork mince1 egg25g porridge oats1 tbsp smoked paprika, plus 1 tsp30g basil, leaves and stems separated1 ½ tsp vegetable bouillon powder3 large garlic cloves, finely grated500ml passata40g mature cheddar, grated350g wholemeal spaghetti 1 Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large non-stick…

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 O’s top pies and tarts recipes• Get subscriber-only discounts on the O shop 3 easy ways to subscribe Scan the QR code to subscribe straightaway Order online at buysubscriptions.com/OLGF223 Call us on 03330 162 127** and quote OLGF223 Offer deadline: 23 February 2023 *This offer is open for UK delivery addresses by Direct Debit only. You will pay £5 for your first 3 issues, then £22.50 every 6 issues. You will be notified of any future price changes before they take effect. This offer ends on 23 February 2023. Standard UK subscription price: £77.87/Europe and Republic of…

In 2014, Baneta Yelda became stranded in Britain. The advance of Isis in Iraq made returning home to Erbil impossible, and Baneta’s visit became an asylum application. Now a UK citizen and co-owner of Manchester bakery Companio, Iraqi food remains close to the 33-year-old’s heart. A scientist, Baneta used to work in the NHS, but in the evenings she would spend hours learning how to cook family recipes, guided by her mum’s video calls. “As a refugee, you feel homesick,” says Baneta, whose Assyrian Christian family remain in Iraq. “Being quiet in the kitchen and those cooking smells take me home. That’s how it all started.” Enthusiastic feedback from flatmates and colleagues confirmed Baneta’s flair for cooking which, over time, inspired her to find work in professional kitchens. When a…

Q HOW DO I GET PERFECT GOOEY BROWNIES? Everyone’s idea of a perfect brownie is different, and the ratio of ingredients in your recipe will have a massive impact on the final texture. Brownies that are lighter and more cakey will typically have a higher flour-to-fat ratio, whereas brownies that are more fudgy and gooey will have a larger ratio of fat to flour. So, to get those gooey brownies, the first step would be using a recipe with a higher proportion of butter and chocolate. You could play around with an existing favourite recipe and add small tweaks until you get something that’s perfect for you. Still, with a recipe that contains more fat, baking time is also important. Underbaking by just a few minutes will help give you…

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Pink negroni Flavoured with pink gin, rose vermouth and Aperol, this tipple is a pretty and punchy drink to share with a loved one. SERVES 1 PREP 5 mins EASY V 35ml pink gin25ml rose or sweet white vermouth15ml Aperolice1 grapefruit or lemon wedge, and 1 basil leaf, to garnish 1 Combine the gin, vermouth and Aperol in a tumbler along with a small handful of ice. Stir until the outside of the glass feels cold. 2 Garnish with a grapefruit or lemon wedge, and a basil leaf, if you like. GOOD TO KNOW gluten free PER SERVING 140 kcals • fat 0g • saturates 0g • carbs 9g • sugars 8g • fibre 0.2g • protein 0.1g • salt 0.02g & Miriam Nice is a food and drinks writer…

When South African Praisy Dlamini thought about the design for the label of her new wine brand, Amandla, she knew she didn’t want “pictures of vineyards, manor houses, dogs, numbers and crests,” she says, listing some of the most common wine label motifs. “[They] don’t tell our story. We wanted the brand to be obviously about us – an all-female, all-black team – but it also had to reflect the vibrancy and colour of our African culture, hence some of the flora and fauna, too.” Instead, Amandla (the word means power, and refers to “the power and resilience of women”) features a striking image of a woman whose head is covered in Cape plants and flowers. Interestingly, it’s also light on words: the front label of Amandla shiraz  zinfandel 2021 (£8.99,…

I’m a mum of four and have a full-time, demanding career. Life is busy, but cooking is how I unwind. So, in my spare time, you’ll find me in the kitchen. It’s really important to me that my family enjoy home-cooked meals and, as my family grew, so did my love of cooking. I love experimenting with flavours and creating unique, inspiring dishes we all love. Nduja lasagne SERVES 6 PREP 20 mins COOK 1 hr 45 mins EASY 1 tbsp olive oil1 onion, finely chopped3 garlic cloves, finely chopped or grated2 tbsp sundried or regular tomato purée500g beef mince4 tbsp nduja2 large tomatoes, chopped400g can chopped tomatoes500ml vegetable stock1 basil sprig, leaves picked and torn9 dried lasagne sheets200g grated mozzarella or cheddar125g ball mozzarella, torn For the white sauce…