Innholdsfortegnelse for August 2023 i Good Food

Our number one tip for elevating your barbecue spice blend: toast whole spices for just a minute or two in a dry frying pan before blitzing. This makes the final blend far more aromatic, and will give your marinades a richer, more robust flavour. Find our ultimate spice blend recipe on page 10 – subscribers will find a pre-made sachet free with this issue. (Not a subscriber yet? Turn to page 28 to find out more about the benefits of the Good Food Subscriber Club). There’s more cooking-over-coals inspiration throughout the magazine, with influences from Japan, Patagonia and Afghanistan, as well as closer to home: Tom Kerridge’s hand-line caught smoky mackerel (p90) is all that’s good about the British summertime. @bbcgoodfood Subscribe to and get five issues for just £5…

SERVES 6 PREP 1 hr plus at least 1 hr marinating and cooling COOK 4 hrs 30 mins MORE EFFORT 2.5kg bone-in lamb shoulder3 tbsp vegetable oil10g ground coriander10g ground cumin10g carraway seeds few dashes of Worcestershire sauce5 garlic cloves1 red pepper, roughly chopped2 red onions, chopped1 red and 1 green chilli, chopped2 tbsp apple cider vinegar500ml lamb stock6 flatbreads handful of parsley, chopped For the charred salsa criolla 100g chillies500g peppers2 large red onions250g tomatoes1 garlic bulb50ml extra virgin olive oil about 100ml apple cider vinegar30g mint leaves, chopped For the sumac shallots 300g banana shallots, sliced20g sumac1 tsp sugar2 tbsp extra virgin olive oil70ml red wine vinegar 1 Pierce the lamb all over using a sharp knife. Drizzle over the oil, then sprinkle over the spices, a good…

Jersey Royals “One of my all-time favourite ingredients, these versatile spuds have a unique, nutty flavour and firm texture. They’re harvested into July, and, in summer, I love using them in salads with a simple mint dressing, or barbecued as a side. When cooking the potatoes, seaweed is a great way to add natural seasoning. Interestingly, Jersey Royals were first planted on sloping fields facing the sea, and farmers sometimes use seaweed as a fertiliser when growing them.” Paul Ainsworth, chef-owner of No6, Padstow Scottish venison “The full, rich flavour of Scottish venison works brilliantly with Indian spices in curries and biryanis. Meat pickles – dishes created to preserve fresh meat and cooked with varying regional pickling spices – are common across India. My favourite, hiran ka achaar, is a…

gf good to know We strive to make all our midweek meals healthy or balanced. Find out more about our guidelines on page 136. BALANCED Broad bean, pea & ricotta frittata If you have the time, pod some fresh broad beans. Otherwise you can opt for frozen. SERVES 2 PREP 5 mins COOK 20 mins EASY V 200g new potatoes, thinly sliced1 tbsp olive oil100g broad beans, defrosted if using frozen100g peas, defrosted if using frozen2 garlic cloves, sliced3 spring onions, sliced10g dill, finely chopped½ lemon, zested4 eggs2 tbsp milk25g ricotta green salad, to serve 1 Tip the sliced potatoes into a saucepan and cover with boiling water. Bring to a boil and cook for 3-5 mins until tender. Drain and set aside to steam-dry. Meanwhile, heat the oil in…

Sticky aubergine & peanut salad SERVES 2 PREP 15 mins COOK 40 mins EASY V 2 aubergines, halved2 tbsp soy sauce or tamari2 tbsp maple syrup1 tbsp sriracha2 tbsp sesame oil50g peanuts, roughly chopped4 tbsp chopped coriander4 tbsp chopped mint3 spring onions, thinly sliced1 red chilli, thinly sliced For the sweet & spicy peanut sauce 2 tbsp peanut butter1 tbsp sriracha1-2 limes, zested and juiced1 tbsp maple syrup 1 Heat the grill to its highest setting. Use a knife to cross-hatch the aubergine flesh, then grill in a roasting tin for 10 mins, or until charred. Remove and heat the oven to 220C/200C fan/gas 7. 2 Meanwhile, whisk together the soy, maple syrup, sriracha and sesame oil. Put the aubergine on a baking sheet lined with baking parchment and drizzle…

PACK A PICNIC Eating outdoors is a great way to get the kids away from screens and encourage more conversation. Help them pack a picnic with foods they love, then head to the beach, a park or your own back garden. GO TO A MARKET Visiting a food market with your family can help expose children to foods they may have never tried (or heard of) before. Instead of heading straight to the hotdog stall, look closely and talk about each food stall you pass – ask for samples and discuss where in the world the food comes from. PICK FRUIT OR FORAGE Pick-your-own farms are not only fun, they’re a good way to help children make the connection between the food they eat and where it comes from. If…

Simple sausage traybake SERVES 2 PREP 10 mins COOK 50 mins EASY Heat the oven to 200C/180C fan/gas 4. In a baking tray or 20 x 20cm baking dish, toss together 1 chopped red onion, 4 thinly sliced new potatoes, 6 jarred artichokes, 100g cherry tomatoes, 4 spring onions, halved lengthways, 2 pork sausages, cut into chunks, 1 tsp fennel seeds and 1 lemon, cut into wedges. Drizzle over½ tbsp olive oil and season to taste (you won’t need a lot of salt as sausages are already seasoned). Roast for 20 mins, then add 400g canned flageolet beans, drained, and 150ml low-salt vegetable stock. Roast for 35 mins more, then remove from the oven, swirl through 2 tbsp fresh pesto. Serve with crusty bread, if you like. GOOD TO KNOW…

Born in the UK and of Nigerian descent, Ayo Adeyemi has cooked in restaurants around the world, including Taj Campton Place in San Francisco, The Hind’s Head and The Fat Duck in Bray, and Tippling Club in Singapore. His Akoko menu draws inspiration from his travels around the world and his West African roots. I was a passionate cook from a very early age. My mum taught me a lot about the different Nigerian flavours and how to create key cultural dishes, such as jollof rice (see recipe, p62). Unfortunately, when it came to English food, Mum was a terrible cook – but everything that she cooked that was Nigerian was outstanding! Signature dishes were pounded yam with stew, plantain, jollof rice, my mum’s puff puff (which is a traditional…

Air-fryer pork, apple & sage sausage rolls If you’ve got a larger machine or a couple of drawers, feel free to double the recipe. MAKES 6-8 PREP 20 mins COOK 30 mins EASY 6 pork sausages10 sage leaves, finely sliced2 tbsp apple sauce320g pack ready-rolled puff pastry plain flour, for dusting1 egg, beaten2 tbsp nigella seeds (optional) 1 Squeeze the sausagemeat out of the skins into a bowl, then stir through the sage, apple sauce and a good pinch of salt and freshly ground black pepper. Set aside. 2 Unroll the pastry, peel away the parchment and lay the pastry on a lightly floured surface. Shape the sausagemeat into a log across the centre of the pastry. The sausage should be 4-5cm thick and reach both ends of the pastry.…

Beetroot & lentils I always set out to the local greengrocer with the best of intentions, aiming to buy some veg, thinking, ‘I’ll be really healthy’ that week. I buy loads of wonderful vegetables that just sit in the fridge, and Neil (my husband), will despair and end up turning these forgotten vegetables into gorgeous salads. SERVES 4 PREP 15 mins plus marinating COOK 1 hr 10 mins EASY V 500g beetroot2 garlic cloves, crushed2 thyme sprigs1 tsp light brown soft sugar115ml red wine vinegar100ml extra virgin olive oil1 tsp Dijon mustard200g puy lentilshandful of flat-leaf parsley, leaves and stems finely chopped 1 Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with foil, leaving enough overhang to be able to wrap the foil over the top…

Chicken & chorizo summer stew Our smoky one-pot will evoke holiday memories. Plus, the recipe is easily doubled to feed eight. SERVES 4 PREP 15 mins COOK 1 hr EASY 2 tbsp extra virgin olive oil1 onion, thinly sliced150g chorizo, cut into 1cm discs1 red and 1 yellow pepper, each deseeded and sliced into strips1 tsp sweet smoked paprika4 garlic cloves, finely chopped400g can chopped tomatoes150g pitted green olives400g can butter beans, drained and rinsed8 bone-in, skin-on chicken thighssmall handful of parsley, chopped (optional) 1 Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and black pepper for 15 mins until the veg has softened…

I’ll Bake! Liberty Mendez (£22, Pavilion) This book is a charming read, full of joy and positivity, and no recipe feels like too much effort, as they’re all five steps or less. There’s something for every mood and occasion, whether you need to find solace in a hog roast sausage roll or to impress the in-laws with a brown sugar pavlova. (Turn to page 96 for a few of Liberty’s recipes.) Must-try recipe: Roasted plum cake with cream cheese frosting Sweet Salone Maria Bradford (£30, Hardie Grant) We’re taken on a culinary exploration of Sierra Leone with this book, celebrating its traditional West African ingredients with twists from the UK, such as cassava and plantain croquettes with parmesan. Maria doesn’t shy away from the challenges Sierra Leone has faced –…

Buy frozen pineapple chunks to use in this recipe, or freeze your own canned or freshly sliced pineapple ahead of time. SERVES 4 PREP 10 mins EASY V 1 tsp sea salt flakes, for the rim1 ½ limes, 1 zested, all juiced400g frozen pineapple chunks100ml tequila75ml triple sec 1 Tip the sea salt and lime zest onto a saucer and stir to combine. Dip the rims of four margarita glasses in water, then in the lime salt, twisting to coat. Set aside. 2 Tip the lime juice, pineapple chunks, tequila and triple sec into a blender and blitz until smooth. Pour into glasses and serve immediately. (If the mixture is very thick, leave to stand for a few minutes to loosen.) GOOD TO KNOW vegan • gluten free PER SERVING…

The glorious month of August is birthday central for my family: my husband and I, my dad and eldest brother, are all Leos and Virgos. There’s so much else to celebrate, too. It’s peak summer and the school holidays, and festivals are in abundance. And for me, I can often enjoy the best festival-style atmosphere by packing a picnic to enjoy in my own back garden or a local park. My ideal picnic beers speak to sunny summer vibes, with a healthy dash of fruit, too. Loah 0.5% Lager Lime (see right) hits the spot when you want a thirst-quencher without the headache. Hugo Tapp came up with the idea during the first lockdown, when he wanted an innovative alternative to alcohol. Centennial hops and natural fruit extracts make this…

Peanut & banana cheesecake SERVES 10 PREP 15 mins plus at least 4 hrs chilling NO COOK EASY V 230g digestive biscuits30g roasted salted peanuts, plus a handful of chopped peanuts to serve100g unsalted butter, melted2 ripe bananas (about 225g), peeled and roughly chopped500g soft cheese80g icing sugar1 tbsp smooth peanut butter225g double cream 1 Line the base of a 20cm spring form tin with a circle of baking parchment. Blitz the biscuits to crumbs in a food processor, then tip into a bowl. Blitz the peanuts in the food processor until roughly broken up, retaining some texture. Tip into the bowl with the biscuit crumbs, then stir in the melted butter until the mixture has the consistency of wet sand. 2 Pour into the tin and press into the…

AOP Digital Publishing Awards 2023 Editorial Team of the Year: Consumer BBC Good Food and olive AOP Digital Publishing Awards 2023 Best Online Brand: Consumer BBC Good Food 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…

SERVES 6 PREP 45 mins plus at least 1 hr 30 mins steeping COOK 1 hr MORE EFFORT 500g boerewors sausage6 brioche hot dog bunsAmerican mustard, to serve (optional) For the lager onions 2 tbsp rapeseed oil300g white onion, finely chopped1 tsp garlic purée5g thyme, leaves picked2 bay leaves50g caster sugar2 tbsp malt vinegar100ml lager For the monkey gland sauce 100ml tomato ketchup50ml malt vinegar1 tsp Worcestershire sauce100g smooth tomato chilli chutney For the pink pickled onions ½ large red onion, thinly sliced200g red wine vinegar100g caster sugar1 bay leaf 1 To pickle the onions, put the onions in a small non-reactive bowl. Pour the vinegar into a saucepan and stir in the sugar and bay. Bring to a simmer, then pour this over the onions. Cover and chill for…

SERVES 4-6 PREP 20 mins COOK 40 mins EASY V 3 medium courgettes (about 600-700g), sliced 2cm-thick300g green beans, trimmed2 x 200g blocks of feta, each cut in half4 tbsp olive oil4 garlic cloves, chopped bunch of thyme, leaves picked2 red chillies, finely chopped (optional)3 oranges, zested50g fresh breadcrumbs75g hazelnuts, roughly chopped4 tbsp extra virgin olive oil, to serve 1 Spread the courgettes and green beans out on a baking sheet. Put the feta in a small flameproof tin – a small enamel roasting tin is ideal, but you could even bake it on a sheet of foil. Drizzle 3 tbsp of the olive oil over the veg, and remaining 1 tbsp over the feta. Add about two-thirds of the garlic and thyme to the veg, along with most of…

In 2010, Hami Sharafi said goodbye to his mum, dad and sister, and left Tehran for the UK. Hami, 42, says, “I wanted the opportunity to do something big with my life, but in Iran, opportunity didn’t exist. Instead, you had to make your dreams limited.” Growing up, Hami helped his mum Azam and dad Hossein at the family restaurant in Shahsavar in Mazandaran Province, a city located on the beautiful northern coast. “We had so much fun, our guests didn’t want to leave. We’d party together until 1am every night. Coming to the UK was an amazing opportunity – one I’d been looking for my whole life – but it was very sad being apart from so many people I loved.” Hami’s lack of access to Persian food became…

Abergavenny is a market town situated on the border of the Brecon Beacons National Park in Wales. The festival (16-17 Sept) takes place throughout the town and around the castle ruins. It’s been running since 1999, and now has over 20,000 visitors. Award-winning barbecue experts Sam Evans and Shauna Guinn (authors of Hang Fire Cookbook) will host the fire stage at the castle. In 2012, they quit their jobs and road-tripped around the southern states of America to learn the secrets of barbecuing. One of their top tips is to “only put charcoal on one side, so if something looks like it’s cooking too quickly, you can move the food over to the cool side of the barbecue and put the lid on – you’ve essentially got an oven.” Nick…

Record your own cookery show Dress the set (in other words, get the kids to tidy the kitchen!), pop on your aprons and cook a meal together while recording ‘the show’ on your smartphone. This builds confidence and presentation skills. You can even use a video editing app to put the whole thing together, then screen it for the family. Make edible necklaces Tip mini pretzels, hoop cereal and sweets onto a tray and let kids thread these onto string to make their own edible necklaces. Plant herbs Plant herbs in a pot for your doorstep, window or balcony. Let the kids taste and pick their favourite herbs to plant, then label with pegs or lolly sticks and encourage them to nurture the plants all summer before using them to…

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 Fig leaf crème caramel with roasted figs MAKES 8 PREP 15 mins plus at least 2 hrs chilling and 1 hr infusing COOK 35 mins MORE EFFORT V 250ml whole milk250ml double cream3 fig leaves, dried or fresh (see tip, opposite)butter, softened, for the moulds160g caster sugar2 eggs, plus 3 yolks (freeze the extra whites to use in another…

Out in selected stores now. Can’t get to the shops? Order yours at magsdirect.co.uk Easy traybakes Impressive puddings PLUS Make the most of your air-fryer with our 10-page special Collect our other great titles Visit the Apple app store to download digital issues in the Home Cooking Series, including Good Food’s Healthy, One-Pots and Vegetarian Summer. HOME COOKING SERIES Thoroughly tested recipes from BBC Good Food…

Porthos cherry bush This cultivar forms a neat clump of fruiting branches right from the base of the stem, making picking your crops easy. The cherries have an incredibly sweet flavour, and you’ll pick up to 5kg per season once your tree has established – so you could save a small fortune over the life of your tree. It’s 100% self-fertile, which means you won’t need a second tree to pollinate it, and it has an iconic cherry blossom that will bring your garden to life with colour and fragrance in early spring. It’s easy to grow and completely winter-hardy – perfect for any small garden or even a patio pot. It is supplied as a 50cm tall plant in a 3-litre pot. Eventual height is 2m (6ft). Product code:…

Granitas are a Sicilian treat that often consist of a fruit purée mixed with a simple syrup of sugar and water. They can be made from almost any liquid: espresso, roasted and stewed fruit, or even cocktail mixes. After mixing and putting in the freezer, you use a fork to break up the granita mixture regularly to encourage the formation of large ice crystals. Keep doing this at intervals and after a few hours, you’ll have the perfect texture. Sorbets, on the other hand, are a smoother affair, but contain the same simple syrup that granitas do. Dissolving the sugar in water when creating the syrup creates liquid with a lower freezing point than water alone. This helps contribute to a smooth and luscious sorbet. The key to full-flavoured sorbets…

Cheese, leek & potato pide MAKES 6 PREP 1 hr 15 mins plus overnight proving COOK 1 hr 15 mins MORE EFFORT V ❄ (dough only) 6 large leekssunflower or vegetable oil, for frying3 floury potatoes, peeled3 tsp dried oregano3 tsp sesame seeds50g butter, melted100g tulum cheese (available in Turkish shops), or use feta or goat’s cheese, crumbled For the dough 600g strong bread flour, plus extra for dusting1 tsp golden caster sugar7g sachet fast-action dried yeast1 tbsp extra virgin olive oil For the cheese sauce 60g unsalted butter40g plain flour500ml whole milk60g pecorino, parmesan or vegetarian alternative, grated80g halloumi, grated 1 First, make the dough. Tip the flour into a bowl, stir in the sugar and 1 tsp salt. Add the yeast, then make a well in the centre…

Best for the family ● Char-Broil Kettleman barbecue This generously sized kettle barbecue from Char-Broil is sturdy and robust. It offers enough grilling space for up to four people, ideal if you’re a family looking to make the most of the good weather, or a couple who like to entertain for a small gathering. There are many features we loved – among them, the responsive temperature gauge, easy to use vents and sturdy wheels. Available from BBQWorld (£170), Amazon (£170) Best value ceramic barbecue ● Kamado Joe, Kettle Joe charcoal barbecue With a striking red exterior, this generously sized barbecue is more than a functional means for outdoor cooking – it’s a statement crowd-pleaser that cooks and smokes large quantities well. Building it is a two-person job and the ceramic…

BEER Zappa Saison Heady with aromas of mint, spices, passion fruit and other tropical fruits, this Belgian-style hazy pale ale from Durham Brewery (5.5% ABV) is the perfect summer thirst-quencher. £4.85 for a 500ml bottle or £32.10 for a case of six, durhambrewery.com GIN Penrhos Handcrafted Wonky Raspberry This flavoured gin has sustainability at its core, reducing food waste by using surplus raspberries and 100% recycled, reusable aluminium bottles. It’s juicy, well balanced and makes a tangy G&T. £38 (70cl), penrhosspirits.co.uk NON-ALCOHOLIC Belvoir Farm Summer Spritz Serve this versatile and wonderfully jammy strawberry spritz on its own for a special soft drink, add a splash to prosecco or use to make a simple strawberry mojito. £3.50 (750ml), Ocado COCKTAIL Nohrlund Bramble gin cocktail Created by bartenders, Nohrlund’s 100% organic bottled…

● Read the recipe before starting. Basic storecupboard ingredients, like salt, aren’t included in the ingredients list. ● Use standard measuring spoons for accuracy, especially for things like spices, yeast and salt. ● Where possible, we use humanely reared and produced British meats, poultry and eggs, and sustainably sourced seafood. ● To help avoid waste, we suggest how to use any leftovers you may have from our recipes. ● Eggs carrying the British Lion mark guarantee that all hens are vaccinated against salmonella. ● We try to avoid using plastic. You’ll find instructions to wrap or cover, but we won’t specify what to use unless it’s vital to the recipe. Helping you to eat well Our BANT-registered nutritionist analyses our recipes on a per-serving basis, not including optional serving suggestions.…

BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food and cooking. While recipes are at the heart of what we do, we are committed to helping you have the best food experience you can, whether you’re shopping for food, in your kitchen or eating out in the UK or abroad. This is what we promise: 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…

SERVES 4-6 PREP 30 mins plus 1 hr marinating COOK 25 mins EASY 3 onions, 2 chopped and 1 finely sliced50g bunch of coriander1 green chilli2 lemons, juiced50ml sesame oil120ml apple cider vinegar1 tbsp ginger and garlic paste1 tsp chaat masala1 tsp ground cumin1 tsp ground turmeric500g skinless, boneless chicken thighs, cut into bite-size pieces To serve naan or flatbreads (optional)1 onion, finely sliced3 vine tomatoes, cut into wedges 1 Blitz the chopped onions in a food processer, then press through a sieve over a bowl to extract the onion juice. Set the juice aside and discard the onion pulp. 2 Put the coriander, chilli, lemon juice, sesame oil, vinegar, ginger and garlic paste, chaat masala, cumin, turmeric, the onion juice and some seasoning in a food processor. Whizz together…

SERVES 4 PREP 10 mins COOK 15 mins EASY 10 whole sardines (about 1kg), gutted For the oroshi daikon ponzu sauce 100ml soy sauce35ml yuzu juice (or use lemon juice)25ml rice vinegar35ml mirin35ml dashi stock (or use water)200g daikon You will also need 10 flat skewers (see tip, right) 1 Tip all of the ingredients for the ponzu sauce, except the daikon, into a sterilised jar and mix together. (The dashi stock is optional, but it softens the sauce while adding umami in the background. Use water if you don’t have dashi.) Will keep chilled for up to three months. Peel the daikon, then grate it on the finest side of the grater. Squeeze out the water and set aside in a bowl. 2 Rinse the sardines, then sprinkle generously…

Offer deadline date: 24 August 2023 *This offer is available to UK delivery addresses and via Direct Debit. You will pay £5 for your first five issues; your subscription will then continue at the rate of £22.50 every 6 issues – still saving 37% on the usual shop price. This offer closes on 24 August 2023. You will be notified of any future price changes before they take effect. We reserve the right to reject or cancel subscriptions at any point if the customer has previously cancelled their subscription during the trial period for that magazine or any other magazine in the Immediate Media portfolio. All savings are calculated as a percentage of the full shop price. Should the magazine ordered change in frequency, we will honour the number of…

Green olive tapenade Tip 300g olives into a food processor with a large handful each of coriander and parsley, the zest of 1 lemon, 1 small crushed garlic clove, 25g nuts of your choice, 1 tbsp capers, 2-3 anchovies and 75ml olive oil. Blitz until roughly chopped. Season well. Serve with crackers or pitta chips for dunking. Deep-fried stuffed olives Stuff pitted olives with small cubes of cheese. Roll in flour, then beaten egg and finally breadcrumbs. Repeat to ensure they’re well coated. Fill a pan to a 3cm depth with vegetable oil and heat until a cube of bread dropped in browns within 30 seconds. Fry in batches for a few minutes until golden. Drain and season with sea salt. Chicken & olive traybake Halve 100g olives and tip…

Cook dinner together Baked feta & tomato pasta SERVES 3 PREP 5 mins COOK 30 mins EASY V 200g block of feta (vegetarian, if needed)400g cherry tomatoes50g pitted black olives (optional)2 garlic cloves, unpeeled2 tbsp olive oil250g short pasta of your choice handful of basil leaves 1 Heat the oven to 200C/180C fan/gas 6. Put the feta in the middle of a large baking dish, then scatter the tomatoes, olives (if using) and garlic cloves around it. Drizzle over the olive oil and season. Bake for 30 mins until the tomatoes are bursting and blistered, and the feta is golden at the edges. Squeeze the garlic from its skins into the dish, then lightly mash and mix into the tomatoes. 2 Meanwhile, fill a large pan with hot water from…

HEALTH TREND Rice noodle salad with peanut butter tempeh Rice noodles work well in salads, especially with this sweet and sour dressing made with chilli sauce and lime. But, the stars of the show are the crisp nuggets of tempeh – compressed soya beans – with a nutty coating. SERVES 2 PREP 10 mins COOK 20-22 mins EASY V rapeseed oil, for the baking tray2 tbsp crunchy peanut butter1 large garlic clove, finely grated100g tempeh, thinly sliced and cut into bite-size pieces For the salad 100g vermicelli rice noodles1 large lime, zested and juiced1 tbsp sweet chilli sauce1 large carrot (160g), cut into matchsticks160g piece of cucumber, halved, deseeded and thinly sliced at an angle2 spring onions, finely chopped2 tbsp chopped mint2-3 tbsp chopped coriander 1 Heat the oven to…

COOK SMART HELPING YOU TO COOK SMART Rising food and energy costs mean that many of us are having to think carefully about getting the most from our budgets. To help, BBC Good Food has developed Cook Smart, a supportive campaign bringing knowledge and ideas to help you eat well. Cook Smart also explores the best energy-efficient cooking methods, such as hob cooking and microwaving, as well as using slow cookers, multi-cookers and pressure cookers. For more help, advice and budget recipes go to bbcgoodfood.com/cook-smart.…

Universal dressing Make a big batch of this at the weekend for use throughout the week. It stores well in the fridge. Finely chop 2 garlic cloves and tip into a jam jar. Pour in 90ml apple cider vinegar and 90ml olive oil, or use a mixture of oils (such as rapeseed, avocado or walnut) if you find the flavour of olive oil too strong. Mix in 1 tbsp Dijon mustard and 3 tbsp maple syrup. Season and shake well. Add a handful of chopped soft herbs if you have any that need using up, or use wholegrain mustard if you prefer. Will keep chilled for up to five days. Sesame & lime dressing With umami nuttiness, this dressing is excellent served with summer slaws instead of a mayo dressing,…

Chorizo, orzo & sweetcorn stew SERVES 2 PREP 10 mins COOK 25 mins EASY Heat 1 tsp olive oil in a deep frying pan over a medium-low heat and fry the sliced whites of a bunch of spring onions, 1 cubed red pepper and 50g diced chorizo for 8 mins until the peppers are soft and the chorizo is just golden. Stir in 1 crushed garlic clove, 75g orzo, ½ tsp paprika, 200g can drained sweetcorn and 1 chopped large tomato, and fry for 2-3 mins until the tomato begins to soften. Pour in 350ml low-salt chicken or vegetable stock and simmer for 8-10 mins, stirring often, until the orzo is tender. Stir in ½ small bunch of parsley, chopped, the chopped green parts of the spring onions and the…

Fried chicken waffle sandwich Killa Waffles is famous for its waffle cones filled with fried chicken, mac ’n’ cheese, or sweet options such as berries, cookies and cream. Find this one at food markets in London and Hertfordshire, and festivals including The Big Feastival. SERVES 4 PREP 35 mins plus at least 2 hrs chilling COOK 35 mins MORE EFFORT 8 chicken tenders or filletssunflower oil, for deep-frying For the coating 320g plain flour1 tbsp cornflour3 tsp baking powder2 tsp cayenne pepper1 tbsp paprika2 tsp garlic powder3 eggs For the buttermilk marinade 300ml buttermilk3 tsp chilli powder or cayenne pepper2 tsp garlic powder For the waffle 320g plain flour1¼ tsp baking powder1 tsp bicarbonate of soda30g light brown soft sugar3 eggs480ml buttermilk50g unsalted butter, melted and slightly cooled4 strips pancetta, cooked…

Q HOW SHOULD I MAKE THE MERINGUE BASE FOR A PAVLOVA? Always start with a very clean, dry bowl. Meringue hates both moisture and oil, which prevent it from achieving an airy, billowing consistency. A good tip is to wipe out the bowl with a cut lemon, then use kitchen paper to dry it. This will remove any residual oils. Make sure you use caster sugar, as this will dissolve quickly and evenly to create the perfect meringue. When whisking, wait until the eggs resemble shaving foam before starting to add the sugar – this will give the meringue a better structure and stop it from weeping later in the oven. Cornflour and lemon juice are the secret ingredients for creating a soft, mallowy centre – add these during the…

Open any storecupboard in most kitchens and you’re sure to find a bottle of soy sauce. There are many types, “each with its own characteristic and purpose,” says Lara Lee, “from deep, umami-flavoured soy pastes and syrupy kecap manis from Indonesia, to light, rounded Japanese shoyu and the assertive light and dark soy sauces of China.” Her book celebrates their value in everyday cooking. I use mine to marinate meat, or give salty depth to stews and casseroles (famously splashed into bolognese – if you haven’t done that, you need to try it). But the sauce – at its purest, made from fermented soy beans, wheat, salt and water – also serves as a component in dipping sauces, a glaze for veg or a seasoning for rice. Simple, useful, delicious…

Our meal plans have been expertly curated to save you time and energy in the kitchen, with handy shopping lists, too. Whether you need budget-friendly dishes, easy family recipes or 30-minute meals, there’s a plan to suit you. DISCOVER YOUR PLAN ON THE APP TODAY Try one month free* “Like an encyclopedia for recipes, this is my go-to app.” *After your one-month free trial, you will be charged £4.49 per month. You may cancel your subscription at any time.…

Summer is the time for picnics and barbecues, and a time when cheese leaves the cheeseboard to find its place under the grill, on the griddle or as part of a salad. Here are four smashing cheeses to savour over the long summer days. The expert Cheesemonger and author Ned Palmer works with cheesegeek and the BBC Good Food team to curate selections for the BBC Good Food Cheese Club. He also judges at the International Cheese Awards. Ned’s first book, the Sunday Times bestseller A Cheesemonger’s History of the British Isles (£9.99, Profile Books), came out in 2019, followed in 2020 by A Cheesemonger’s Compendium of British and Irish Cheese (£14.99, Profile Books). He is currently tasting cheese for his third book, A Cheesemonger’s Tour of France. 1 Pavé…

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