Innholdsfortegnelse for July 2023 i Good Food

“In the UK, we enthusiastically embrace food from non-native cultures and assimilate them into our home cooking,” says Joanna Blythman on page 131. In her exploration of why we’re such adventurous eaters, she wonders if, alongside our admiration of the food we enjoy from beyond these shores, we lack belief in traditional British food. Not so at Good Food. We’re delighted to celebrate the influences our multicultural society has in our kitchen, in recipes like courgette & sausage timballo (p64) and merguez wraps with minted date & yogurt sauce (p44). We’re also proud of homegrown classics – this month, we introduce a new series in which we celebrate dishes from around the British Isles, such as Cambridge burnt creams and Devonshire splits (p104). And, we advocate making the most of…

Food has a way of bringing back fond memories of childhood holidays. For many of us, those memories include family time by the sea, especially along the British coastline. So, here, we’ve brought a few traditional seaside dishes up to date using seasonal coastal produce, helping you to relive those days, enjoying sandy picnics between rows of buckets and spades, or eating your favourite seaside snack on a windswept bench overlooking the sea. Cook in the oven or air-fryer Fish with salt & vinegar chips, pickle & dill mayo & minted crushed peas For a quintessentially British seaside experience, you need to have fish and chips, but you don’t necessarily need a deep-fat fryer – use the oven or air-fryer. SERVES 4 PREP 25 mins plus drying COOK 45 mins…

University professor Priya is a busy academic, and some nights, the energy to cook escapes her. But then she’ll call on an old family favourite, and before long, she’s tucking into pithla – a quick dhal made with gram flour, green chillies and coriander – eating it with her fingers, just as her mother and grandmother once did. “This is the same vegan dish my mother Ai used to rush home from her pathology job to cook for us on her lunch break. It’s comforting, easy to make and packed with flavour,” says Priya. Priya, now 62, was born in London, but grew up in Delhi. Though she never got to meet her maternal grandmother, Aaji, who died during childbirth at 27, Aaji’s memory and stories live on through family…

20cm pasta pan with strainer This versatile pan can be used on an induction cooker, gas stove, electric stove or ceramic cooker, with a thick base that ensures even heat distribution and retention, so your pasta will be cooked to perfection every time. It comes with a removable strainer, making it easy to drain the pasta without having to pour it into a separate colander; a glass lid so you can keep an eye on progress without having to lift the lid; and riveted handles for a comfortable and sturdy grip when lifting the pot on and off the stove. HOW TO ORDER visit cooksprofessional.co.uk, search for ‘pasta pan’ and use the code GF258 at the checkout. Offer ends 31 August 2023. JUST £34.99 (RRP £39.99) incl. P&P…

For over 400 years, there has been a harvest festival in Northern Ireland’s Ballycastle, and the vibrant Ould Lammas Fair (Ireland’s oldest) coincides with this to celebrate food and farming. Over 100,000 people are expected to visit between 26-29 August. One of the stall holders, La Tia Juana’s, serves Latin American street food – co-founder Michael and his wife lived in Venezuela for 15 years. “We make corn breads on the griddle, the same way you would make a soda bread called arepa, and deep-fried corn pancakes called empanadas, which we stuff,” he says. Also at the fair is The Lamb Van, run by Wendy. During lockdown, she was furloughed and in need of a project, so she upgraded her old horsebox to a food cart and used it to…

HEALTH TREND Healthy chocolate milkshake If you have a high-powered blender, you can add a few ice cubes to this. If you don’t, the frozen avocado still makes this a cooling treat. SERVES 2 PREP 5 mins EASY V 1 small banana, peeled and cut into quarters75g frozen avocado chunks350ml cold fortified soya milk2 tbsp cocoa powder2-3 tsp xylitol, or to taste4 tbsp bio yogurt, plus extra to servegrated dark chocolate, to serve (optional) 1 Put the banana, avocado, soya milk, cocoa powder, xylitol and yogurt in a food processor or blender and blitz until smooth. 2 Divide the shake between two tall glasses. Spoon over a little extra yogurt and scatter over grated chocolate to serve, if you like. GOOD TO KNOW healthy • lowcal • fibre • 3…

Spinach & tuna pancakes SERVES 2 PREP 15 mins COOK 10 mins EASY First, make a salad by combining 200g canned sweetcorn, drained, 1 finely chopped red onion, 85g cherry tomatoes, quartered, 10 chopped basil leaves, 4 pitted Kalamata olives, sliced, and 2 tsp balsamic vinegar. Heat 1 tsp rapeseed oil in a non-stick pan over a medium heat and briefly fry 2 chopped garlic cloves. Stir in 250g baby spinach to wilt, then 1 tbsp tomato purée, 120g canned tuna in water, drained, and 200g cottage cheese. Remove from the heat and set aside. Beat 2 eggs with 4 tbsp wholemeal flour and 2 tbsp water. Heat 1 tsp rapeseed oil in a non-stick pan over a medium heat, add half the batter and swirl to coat the base…

THE BENEFITS OF GROWING YOUR OWN Discover the satisfaction of nurturing produce from seed to plant, then turning your homegrown harvest into something delicious. As well as lowering your shopping bills, garden-fresh fruit and veg is more nutrient-rich than shop-bought, and only picking what you need reduces waste. Plus, being outdoors or losing yourself in a kitchen project can improve your sense of well-being. You can find out more at: bbcgoodfood.com/sow-grow-glow Courgette brownies MAKES 16 PREP 15 mins plus 1 hr cooling COOK 20-25 mins EASY V 200g unsalted butter, cut into cubes, plus extra for the tin120g plain flour50g cocoa powder200g dark chocolate, broken into pieces4 eggs300g caster sugar1 courgette (about 300g), grated100g milk chocolate chips 1 Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm…

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One of the best nights I’ve ever had was in Valencia, stamping my feet with flamenco dancers. Then, with a clack of the castanets, one of the dancers summoned a waiter to bring the house paella. It was a revelation: silky, smoky rice, with real saffron, plus braised chicken and rabbit. I’ve eaten it since, but nothing as good as that. Enter chef Omar Allibhoy, founder of Tapas Revolution, who opened his first restaurant at Westfield London in 2011. His book, Paella, is a homage to the dish. There are meat, seafood and veg options, but I wanted to recreate what I’d enjoyed in Valencia – “the original and best,” he says. Omar’s love for paella started at an early age, at Posada de San Miguel in Altea, Valencia. “It…

• VonShef two-person picnic backpack with blanket If you take your picnicking seriously, this is the rucksack for you. Designed with practicality in mind, the padded handles mean it’s comfortable if you’re walking long distances. There’s a good choice of pockets, from a large insulated cool bag to small zip pockets. The bag is made for two and includes cutlery and tableware, as well as thoughtful extras like a cheese knife and board. Best for comfort Available from Amazon (£43.98), Von Haus (£49.99) • Mountain Warehouse four-person picnic set Ideal for family days out, this rucksack has a deep, insulated main section with plenty of room – we fitted in two big and four smaller boxes. In the zip-up crockery compartment, you’ll find four plates, cutlery, cups and salt and…

BEER Innis & Gunn Islay whisky cask beer If you’re a beer lover who also likes whisky, this is a must-try. This Scottish red ale (7.4% ABV) is matured in Laphroaig casks. Chestnut in colour, the aroma has peat smoke with chocolate, spice, hints of heather and coffee. The flavour pairs well with brisket and sticky toffee pudding. £6 per 330ml bottle, innisandgunn.com SPIRIT Yuzucello Every part of the yuzu fruit (zest, juice and pith) is used to infuse this vodka-based citrus liqueur, which has sherbet lemon, mandarin and grapefruit notes. £29 (50cl, 22% ABV), thewasabicompany.co.uk COCKTAIL Bolney Sussex negroni Bolney Wine Estate already produces gin and vermouth. Now, it’s developed a bitter amaro liqueur and combined all three into a bottled negroni, ready to be served over ice. £28…

Heading back to the UK after a holiday abroad, I often look forward to going back to my usual food staples. I’m not thinking about a traditional roast dinner, although I’m always up for one. Instead, I’m craving homemade curries and a meal out in a favourite Thai or Korean restaurant. Staked out on a Greek beach, I’m happy to eat wall-to-wall gyros and spanakopita. In Vietnam, I’ll be savouring pho and banh mi. In Tunisia, variations on couscous and brik are more than acceptable for a week. But, I soon start pining for the variety and diversity of cuisine that we we take for granted in these isles. If you’ve lived or travelled abroad, you will probably have noticed that non-indigenous food possibilities are more limited elsewhere. Italy is…

BSME Awards 2023 The Readly Award BBC Good Food What’s Your Perfect Comfort Food? (October 2022) The Publisher Podcast Awards 2023 Best Food & Drink Podcast BBC Good Food Podcast 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…

Shivi Ramoutar, TV chef and author of Cook Clever (£20, HarperCollins): “In Dartmouth, for ice cream, there’s The Good Intent, in front of the ferry. I get rum & raisin and mint choc chip. In Dittisham, there’s Anchorstone Café, just off the water. The seafood is fresh, and you can watch the boats. South Milton Sands looks more like the Caribbean than England – people go from the water to Beachhouse, a café-pub with the best fish & chips.” Sam Evans and Shauna Guinn, chefs and founders of Hang Fire Kitchen: “We walk or cycle from Cardiff Bay to Penarth. There are ice cream parlours, fish & chip shops and Bar 44, a tapas bar by a brother-and-sister team. He’s a sherry aficionado – they make their own. In Pembrokeshire,…

THREE EASY WAYS TO SUBSCRIBE Scan the QR code and subscribe right away 1 Subscribe for just £24.50 every six issues and we’ll send you a Cook’s Professional slow cooker* 2 Receive our ultimate BBQ spice blend with your August issue† 3 Use your slow cooker and BBQ spice blend to cook the August cover recipe! Don’t miss out – subscribe by 20 July to receive your August issue!* SUBSCRIBER CLUB When you subscribe to BBC Good Food, you’ll automatically become a member of our Subscriber Club and enjoy access to all these benefits. Exclusive recipe each month Unique dining experiences with leading chefs Monthly newsletters packed with offers Free workshops and tasting sessions Luxury competitions Plus, special discounts on wine, travel and more Offer deadline date: 27 July 2023 *This offer is available…

Caribbean Food Made Easy A four-part series from 2009 in which Levi Roots travels around Jamaica and across the UK. He starts by returning to Jamaica, where he grew up, to cook spicy lamb in his childhood village, and eats yam mash with the family of Jamaican Olympic hero Usain Bolt. Catch up on iPlayer. On Your Farm, BBC Sounds Anna Hill visits the UK’s first year-round vertical strawberry farm in Essex. The Food Programme Leyla Kazim explores the world of wood, fire and flame, and discovers the ancient art of smoking food. Listen on Sunday 16 July on Radio 4.…

1 ‘DIET’ FOOD IS THE ONLY WAY TO LOSE WEIGHT It seems like the best option, but healthy weight loss is about the overall nutrient profile of your diet. Base meals around high-fibre foods, lean proteins and fruit and veg for long-term success. 2 YOU MUST CUT OUT CARBS With a restrictive diet, you might see slightly faster initial loss. But, most studies show there’s no difference long-term. You don’t have to cut out carbs, but reducing them slightly and eating more protein could help. It’s worth a try if that suits you. If not, keep enjoying the carbs. Just choose the right type, such as fibre-rich wholegrains. 3 A VEGAN DIET IS BEST FOR WEIGHT LOSS Many think a vegan diet is inherently healthier, but that’s not always the case.…

Banh mi This crunchy, veg-packed banh mi (pictured above) is great to use up any odds and ends you have in the fridge. Finely chop 150g leftover veg such as cabbage and carrots. Toss with 3 tbsp white wine vinegar, 1 tsp golden caster sugar and 1 tsp salt in a bowl. Slice 1 long baguette into four, then cut each piece horizontally in half. Put in the oven for 5 mins until toasted. Spread over 100g hummus, and top with 175g cooked tempeh, tofu or chicken before piling the veg on top. Sprinkle over a handful of chopped coriander and mint before drizzling with hot sauce. Top with the baguette halves. Bean, olive & anchovy Drain a 400g can white beans, such as butter beans or cannellini. Tip into…

Fresh ideas We all have cans and jars of ingredients in our cupboards and fridges, but what should we do with them? In our new series, we explore creative ways to use these unsung heroes. Smoky chickpeas on toast SERVES 2 PREP 2 mins COOK 10 mins EASY V Heat ½ tsp olive or vegetable oil in a pan over a medium heat. Tip in 1 small chopped onion and cook until soft, 5-8 mins, then add 2 tsp chipotle paste, 250ml passata, a 400g can chickpeas, drained, 2 tsp honey and 2 tsp red wine vinegar. Season and bubble for 5 mins. Toast 2-4 slices of crusty bread. Heat ½ tsp oil in a pan and fry 2 eggs. Drizzle the toast with a little oil, then top with the…

Arctic roll SERVES 6-8 PREP 35 mins plus 3 hrs 30 mins freezing and 1 hr cooling COOK 20 mins MORE EFFORT V ❄ butter for the tin3 eggs100g golden caster sugar, plus extra for dusting100g plain flour½ tsp baking powder¼ tsp vanilla extract For the ice cream 2 eggs, separated50g icing sugar1 vanilla pod150ml double cream For the jam 200g strawberries, hulled and quartered½ lemon, juiced200g golden caster sugar 1 First, make the ice cream. Whisk the egg whites to stiff peaks in a bowl using an electric whisk. In a second bowl, tip in the yolks and icing sugar, then split the vanilla pod and scrape in the seeds. Whisk until pale and fluffy. In a third bowl, whip the double cream using a clean electric whisk until…

Slice Thom and James Elliot (£12.99, Hardie Grant) A masterclass in all things pizza from the founders of one of London’s coolest purveyors, Pizza Pilgrims. It includes an expert breakdown on making the dough, plus recipes for all of their best toppings from the menu. There’s also a drinks section, so you can sip on a ‘peppergroni’ while you make your pies. Just the thing for anyone who has invested in a pizza oven. Must-make recipe: Kale, anchovy & chilli pizza Japan: the vegetarian cookbook Nancy Singleton Hachisu, (£39.95, Phaidon) This book is a gorgeous exploration of the Japanese vegetarian kitchen, with a focus on cooking for the body and soul “to be satisfied, refreshed, and in some way spiritually fulfilled.” This is a book that teaches you to be present…

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…

Bakewell tart A classic go-to and the perfect end to Sunday lunch, served with an amaretto chantilly cream for maximum flavour. It’s important to roll a thin pastry to prevent it from going soggy. I like to give the frangipane a citrus zing by adding lemon or orange zest. I use raspberry jam (not too much in or it’ll burst as it boils and leak into the pastry), and I embed fresh raspberries underneath and into the top of the frangipane to create extra pockets of flavour. Pastry chef Graham Hornigold, co-founder of Longboys doughnuts, London & We showcase more of the UK’s best puds on page 104 East London pie & mash This iconic dish transcends all London food crazes. Some of the East End pie spots are over…

HEALTHY Harissa fish with bulgur salad Delicate cod takes on the bright flavour of spicy harissa well, ensuring this simple salad is anything but boring. SERVES 2 PREP 15 mins COOK 20 mins EASY 100g bulgur wheat½ small cucumber, deseeded and finely chopped100g cherry tomatoes, quartered25g pitted green olives small handful of parsley, finely chopped2 tbsp rose harissa2 tsp honey1 garlic clove, crushed½ lemon, juiced2 tbsp olive oil½ red onion, finely sliced2 x 120g skinless, boneless white fish fillets, such as cod or haddock 1 Cook the bulgur following pack instructions, then rinse and drain well before tipping into a large bowl. Add the cucumber, tomatoes, olives and most of the parsley. Season well. Combine the harissa, honey, garlic, lemon juice, half the oil and 1 tbsp water in a…

Whipped feta with confit tomatoes SERVES 4 PREP 10 mins COOK 40 mins EASY V 400g mixed cherry tomatoes5 garlic cloves, crushed½ lemon, juiced, plus 3 thin strips of lemon peel½ tsp caster sugar1 tsp coriander seeds¼ tsp chilli flakes4 oregano sprigs60ml extra virgin olive oil200g feta (vegetarian, if necessary)100g thick Greek yogurtsourdough, to serve (optional) 1 Heat the oven to 180C/160C fan/gas 4. Cut some of the larger tomatoes in half and leave some whole, then tip into a roasting tin with the garlic and lemon peel. Season, then sprinkle over the sugar, coriander seeds, chilli flakes and oregano. Drizzle over the olive oil. Bake for 40 mins until the tomatoes are bursting and fragrant. Leave to cool slightly, then discard the garlic and lemon peel. 2 Meanwhile, put…

“Use any soft, seasonal fruit and experiment with different nuts” Blackberry & hazelnut crumble flapjack These flapjacks get even better the day after they’re baked. Use any soft, seasonal fruit you have, such as blackberries, cherries or strawberries, and experiment with different nuts, such as pistachios, almonds or walnuts. MAKES 12 PREP 15 mins plus cooling COOK 35 mins EASY V 225g unsalted butter, plus extra for the tin225g spelt flour1 ½ tsp baking powder225g rolled oats225g light brown soft sugar2 tbsp pomegranate molasses60g chopped hazelnuts200g blackberries 1 Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square cake tin and line with baking parchment. Combine the flour, baking powder and oats in a large bowl. Set aside. 2 Tip the butter, sugar and molasses into a saucepan over…

SERVES 2 PREP 5 mins COOK 20 mins EASY 100g wholemeal linguine2 tsp rapeseed oil1 fennel bulb, finely chopped2 garlic cloves, sliced200g pork mince (less than 5% fat)200g cherry tomatoes1 tbsp balsamic vinegar1 tsp vegetable bouillon powder large handful of basil, chopped 1 Cook the linguine in a large pan of boiling water following pack instructions, about 10 mins. 2 Meanwhile, heat the oil in a non-stick wok or wide frying pan over a medium heat and cook the fennel and garlic for 10 mins, stirring occasionally until tender. 3 Add the pork and stir-fry until just golden, breaking up any large lumps. Stir in the tomatoes, vinegar and bouillon, then cover and cook for 10 mins over a low heat until the tomatoes burst and the pork is cooked. Toss…

Trine Hahnemann is a Danish food writer and chef, and owner of organic food emporium Hahnemanns Køkken in Copenhagen – a bakery, deli, shop and cookery school. She champions sustainable cooking and has written 10 cookbooks, including Scandinavian Green. Trine has appeared on BBC One’s Saturday Kitchen and BBC Radio 4’s Food Programme and Woman’s Hour. Her new cookbook, Simply Scandinavian (£27, Quadrille Publishing) is out now. I never went to cooking school, I’ve cooked since I was a child and just learned through experience. I had a tumultuous upbringing and for a large part of it, lived in a commune, where cooking and eating together was essential. I also went to a small hippie school in the early 1970s – I was on the cooking team and we cooked…

Peaches If you have an excess of ripe peaches, a shrub is the ideal thing to make. You can use most vinegars for this – a mixture of champagne and cider vinegar, or white balsamic and cider. Muddle the fruit, combine with the vinegar and leave for 1 hr. With stronger, fuller-flavoured berries like blackberries, you can use white malt or white wine vinegar. Mix with fizzy water and serve over ice, or turn into a cocktail with a dash of gin and some soda water. You can also roast peaches with a drizzle of honey and a few sprigs of thyme. They pair well with chipotle roast chicken, BBQ pork, or a pavlova. Mangoes If you have hard mangoes that won’t ripen, peel the flesh into strips and use…

YES Fish sauce, sesame oil & maple syrup are best kept in the fridge in an airtight container Mayonnaise will keep in the fridge once opened Mustard & natural nut butters should be stored upside down to stop the oils seperating Soft herbs keep well in a glass of water in the fridge, covered Woody herbs keep well in the fridge wrapped in damp kitchen paper Jams & marmalades will keep in the fridge once opened Wine will keep in the fridge for 3-5 days once opened Vermouth can be stored in the fridge for 1-2 months after being opened Most sherries should be stored in the fridge once opened and used within 1-2 weeks Soy sauce should ideally be kept in the fridge if you don’t plan on using…

If you’re a keen baker, you may well have bought a bottle of extract or essence for flavouring. But what exactly is the difference between them? Vanilla extract is a natural product, whereas essence is chemically engineered. Vanilla extract is made from crushed vanilla pods, water and alcohol. Extract will have high levels of vanillin, which is the primary compound that gives vanilla that delicious taste and aroma. Vanilla essence, an alternative to extract, is chemically designed to taste like vanilla because using vanilla pods can be expensive. However, it does have some advantages. Often, with things that have been baked at higher temperatures, such as cookies, the flavour of vanilla essence can be more pronounced than extract, as it can tolerate higher temperatures. But when it comes to cold…

Just £11.97 (RRP £14.97) plus p&p* Blueberry collection It’s a great time of year to grow your own fresh crop of blueberries on your patio. Packed full of vitamins and minerals as well as antioxidants, blueberries are not only good for you, they taste great, too. Blueberries also provide true season-long interest for your garden, with wonderfully fragrant tubular blossoms in spring, followed by fruits that form and colour, ready for picking from June onwards. Supplied as three 9cm potted plants. 3 varieties included: ● Early ‘New Hanover’● Mid Blueberry ‘Blueray’● Late ‘Ozark Blue’ Blueberries make brilliant patio plants and will grow perfectly in pots. Item: 310022 For more great offers from BBC Good Food, visit bbcgoodfood.com/reader-offers Plus, you’ll also receive a free Blooming Fast Superior Soluble Fertiliser ● The…

SERVES 4 PREP 5 mins plus 1 hr infusing and cooling COOK 5 mins EASY V 1 orange, juiced, zest peeled into large strips3 large rosemary sprigs, plus extra to serve (optional)100g golden caster sugar6 teabagsice 1 Tip the orange peel, rosemary, sugar and 100ml water into a small saucepan and bring to a simmer. Ensuring the rosemary sprigs are submerged, cook over a low heat until the mixture has thickened slightly, about 6-8 mins. Turn off the heat. Leave to infuse for 1 hr.  2 Put the teabags in a large heatproof jug and pour over 1 litre boiling water from the kettle. Steep for 4 mins, then discard the teabags. Leave to cool completely. 3 Stir the orange juice along with the prepared syrup into the cooled tea.…

Recipes are immediately transportative, evoking a time, place and people. They are passed on, crossing borders and continents, but never losing their power. So, what are those extra-special dishes we carry, passed down not only as a means to prepare a meal, but to connect with our heritage, relatives and memories? Here, renowned people from the food world share their ultimate inheritance dishes. 1 “TAMALES WERE PASSED TO OUR GRANDMOTHER FROM HER MUM” Karla Zazueta is a chef and food writer. She also runs Mexican cookery classes (mexicanfoodmemories.co.uk). “Tamales Sinaloenses are parcels made with corn dough, wrapped either in corn husks or banana leaves. These are particular because the dough is coloured with red chilli and has rendered pork added. I remember eating the raw dough as a girl and…

Charred onion & whipped feta flatbreads Find the recipe online at bbcgoodfood.com/recipes/charred-onion-whipped-feta-flatbreads…

Strawberries & cream slice CUTS INTO 9-12 squares PREP 40 mins plus 3 hrs chilling COOK 20 mins EASY 375ml double cream2 tsp vanilla bean paste4 egg yolks (freeze the whites for another recipe)90g golden caster sugar20g cornflour15g plain flour1 gelatine sheet500g strawberries, hulled and thinly sliced3 tbsp strawberry jam, warmed and sieved (optional) For the shortbread base 170g unsalted butter75g golden caster sugar200g plain flour75g cornflour 1 First, make the base. Heat the oven to 200C/180C fan/gas 6 and line a 20 x 20cm square tin with baking parchment, leaving it overhanging the sides. Beat the butter and sugar using an electric whisk until fluffy. Sift over the flour and cornflour, and stir to make a dough. Press into the tin, making sure it’s level. Prick all over using…