Innholdsfortegnelse for October 2023 i Good Food

So many kitchen appliances are our best friend for a month or two, then become cumbersome, boring or too high maintenance. The air-fryer, however, is proving to be an ever-popular, long-term companion for many. Why? Because saving money and eating healthily coincide in their compact, countertop form. As we discover in this year’s Good Food Nation Survey, in which over 2,000 nationally representative UK consumers (aged 16+) tell us how they shop, cook and eat today, almost half say they have one; and another 23% are planning to buy one soon. Their energy-efficiency and health benefits are appealing; little wonder over a fifth use an air-fryer every day (you can find out more on page 24). This month, Sam Goldsmith’s adventurous recipes (p80) show that the air-fryer makes it easy…

Black pepper chicken & lemon yogurt We tend to think of pepper as seasoning rather than a spice, but this recipe proves just how much heat and flavour it can bring to a dish when you make it the star of the show. Here, we’ve spatchcocked the chicken for quick cooking and to give the marinade maximum coverage, but it can also be used on a standard whole chicken or budget-friendly chicken pieces. SERVES 4 PREP 30 mins plus 1 hr marinating COOK 45 mins EASY 1 tbsp black peppercorns5 garlic cloves, grated, plus1 whole garlic bulb1 tsp ground turmeric2 lemons, 1 juiced, plus extra wedges to serve1.5g whole chicken, spatchcocked (see tip, right)1 tbsp olive oil400g Greek yogurtsmall bunch of coriander, roughly chopped (optional)peppered rice, to serve (see right)…

Invitation to a Banquet Cook and writer Fuchsia Dunlop tells the story of China’s gastronomic culture through a selection of classic dishes, challenging Western pre-conceptions of simplified Cantonese cooking. Catch up on BBC Sounds. My World Kitchen Perfect for half-term, this CBeebies series inspires children to experience tastes from around the world, with young cooks serving up dishes from their family’s background or area. Catch up on BBC iPlayer. Nadiya’s Simple Spices Nadiya Hussain shows us how spices can transform everyday British favourites into something new and exciting, championing eight simple spices and a secret mix in four recipes each week. Watch on Wednesdays on BBC Two.…

1 A KETO DIET IS THE FASTEST WAY TO LOSE WEIGHT “Keto is a fast way to lose weight – the aim of ketogenic diets is to send the body into a state of ‘ketosis’ by using a very strict low-carb diet. Ketosis is a state in which the body burns fats instead of carbohydrates as its main fuel source. However, if weight loss alone is your goal, there are probably more joyful ways to go about it. Keto is primarily a therapeutic diet, with weight loss being the side effect. You can lose a lot of weight in the first week or two, but a lot of that will be water weight, and there can be quite a few side effects such as ‘keto flu’. Longevity is key, and…

Gluten-free mixed berry crumble Swap traditional flour and oats for gluten-free versions so everyone can enjoy this comforting pud. SERVES 4 PREP 10 mins COOK 1 hr EASY V 500g frozen mixed berries (we used blackberries, strawberries and raspberries)1 tbsp cornflour2 tbsp light brown soft sugar150g gluten-free plain flour65g cold unsalted butter, cut into cubes30g gluten-free jumbo oats1 tbsp demerara sugarcustard or clotted cream, to serve (optional) 1 Heat the oven to 180C/160C fan/gas 4. Toss the berries, cornflour and brown sugar together in a large bowl (if you’re using very tart berries, you can add a little more sugar, if you like). Tip into a pie or baking dish (ours was 22 x 22cm). 2 Put the flour and a pinch of salt in a large bowl, and rub…

Emma Crawforth Is a qualified horticulturist, trained at the Royal Botanic Gardens, Kew, and is the gardening editor for BBC Gardeners’ World. Here, she shares more advice on what to grow this month. ● What to look for when broad beans are ready. It will be spring before autumn-sown broad beans are ready for harvest. You’ll see flowers first, then when the pods form, you can check for the bean bumps inside them. ● What time of year are they grown? You can sow in autumn or from late winter to late spring. Autumn-sown crops overwinter in the ground (but can perish in a severe winter), showing very little growth, but having survived winter, the tough plants will produce an early crop at a time of year when there’s not much…

• Giant cookie To transform the dough into a giant sharing cookie, butter a 25cm ovenproof frying pan, spoon in the cookie dough and flatten into an even layer using the back of the spoon. For a gooey dessert, bake for 20 mins, then scoop warm straight from the pan and serve with ice cream, if you like. For a firmer cookie, bake for 30 mins, then leave to cool completely before cutting into wedges. • Chocolate chip For a more traditional cookie dough, omit the cocoa powder and swap the white chocolate for some chunks of dark chocolate. • Chocolate & nut While these cookies are just chocolate, nuts are a nice addition. For this amount of dough, you can add about 100g toasted hazelnuts, almonds or pecans, roughly…

Jamaican curry chicken In Jamaica, curry is up there with soups and stews as a daily staple. The dish is a lingering legacy of the indentured Indian population who came to the shores of the Caribbean. The most popular curries are those laden with chicken. For best results, marinate for as long as possible. Riaz Phillips SERVES 4 PREP 20 mins plus marinating COOK 50 mins EASY 700g boneless chicken (thigh or breast), cut into chunks1 lime or lemon, juiced (optional)1 tbsp vinegar of your choice (optional)4 tbsp oil of your choice, for frying2 carrots, cut into 1.5cm rounds or finely chopped300g potatoes (ideally Irish or Russet), cut into 3-4cm pieces400ml can coconut milk1 tsp dark soy sauce (optional)½ tsp brown sugar (optional)1 tbsp coriander leaves, roughly choppedavocado, cooked white rice…

Reclaim your weekend Shake up a cocktail Picante If you like a margarita, you’ll love this fiery, tequila-based drink – sweet honey balances the spice, but it’s still punchy and warming. SERVES 1 PREP 5 mins EASY V 50ml tequila10g coriander leaves½ red chilli, plus a slice to garnish1 tbsp honey1 lime, juicedice 1 Put the tequila, coriander and chilli in a cocktail shaker, and bash with a muddler or the end of a rolling pin to release the chilli oils. 2 Add the honey, lime juice and a handful of ice. Cover the shaker and shake until the outside feels cold. 3 Dampen the rim of a tumbler and dip in salt. Strain in the cocktail and garnish with a slice of chilli to serve. GOOD TO KNOW gluten free…

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…

Pea hummus Cover 200g frozen peas with boiling water. Let stand for 5 mins, then drain and tip into a food processor with 1 small garlic clove, 1 tbsp tahini, ½ x 400g can of chickpeas, drained, a drizzle of olive oil and squeeze of lemon juice. Blitz until smooth. Season well. Will keep covered and chilled for up to three days. Pea pesto Cover 150g frozen peas with boiling water. Let stand for 5 mins before draining. Tip into a food processor with 1 garlic clove, 2 tbsp extra virgin olive oil, 3 mint sprigs, 30g walnuts and 25g grated parmesan. Blitz until chunky, season and add more oil, if needed. Toss through pasta. Any leftover pesto will keep chilled for three days. Pea tortellini Cook 1 pack spinach &…

tip Cut the top off one of the mini pumpkins, hollow it out with a spoon and fill with hummus or chutney. Char-spookery board SERVES 8-10 PREP 25 mins NO COOK EASY 2 x 250g camembertpunnet of black grapesmini pumpkins or gourds (see tip below)hummus or dips of your choicecaramelised onion chutney100g pitted green olives100g mixed nutscharcuterie of your choice (we used prosciutto, peppered salami and chorizo)breadsticks or grissini4-6 figs, halved or quartered1 pomegranate, halvedhandful of dried apricots2 celery sticks, cut into cruditéscrackers (charcoal look good)small baguette, slicedHalloween decorations, such as spiders or eyeballs, to decorate (optional) 1 Get out a large board or platter. Cut semi-circles from each side of the rind of the camembert and small triangles from the bottom so they look like skulls. Halve two grapes…

FREE POSTAGE* PRE-ORDER NOW Discover 100+ air-fryer recipes to revolutionize the way you cook, from family dinners and entertaining guests, to sweet treats. Plus, top tips to get the most from your air-fryer. Quick, wallet-friendly meals for any day of the week Your seven-day budget meal plan, with costs included Cakes, bakes and more – all easily made in the air-fryer On sale 4 October, or pre-order your copy now buysubscriptions.com/airfryer *Free postage and packaging only available on UK orders. Cover price £7.99. Postage available to EU and ROW with additional postage charge. Pre-orders must be made by 28/9 to guarantee delivery by 4 October.…

Broadcaster, author and YouTube personality Riyadh was born in Bray, Co. Wicklow. His mum, Lorraine, is Irish, and dad, Sam, comes from Iraq. In 2017, Khalaf presented the six-part BBC Three documentary series Queer Britain. Two years later, he published his debut novel Yay! You’re Gay! Now What?: A Gay Boy’s Guide to Life. He went on to win the 15th series of Celebrity MasterChef, where he dedicated his semi-final dishes to his father. I was always surrounded by amazing home cooks and international cuisine. My mother and grandmother were instrumental in teaching me the basics of cooking and how it can bring the family together. Being from a mixed Iraqi/Irish household, my mum would often cook dishes that would remind my father of his childhood. This food was always…

Make time for yourself Weekends are precious – it’s our time to focus on what makes us happy. We all need to take a break from work stress, social media noise and everyday admin. Let’s push back on the pressures of modern life and reclaim our downtime to relax, refresh and reset by doing what we love. Be inspired and discover more at bbcgoodfood.com/feature/weekend…

Subscribe to O, BBC Good Food’s sister magazine, and get your first five issues for only £5*. Each issue is packed with thoroughly tested recipes; restaurant recommendations; drinks, health and interior features; and expert tips to level up your cooking skills Just £5.99 £1 an issue 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 Olive’s guide to making sourdough Discount on tickets to BBC Good Food Shows Get subscriber-only discounts on the Olive shop (shop.olivemagazine.com) 3 EASY WAYS TO SUBSCRIBE SCAN THE QR CODE and subscribe right away ORDER ONLINE at buysubscriptions.com/OLGF1023 CALL US on 03330 162 127** and quote OLGF1023 TERMS AND CONDITIONS *This offer is…

First appearing in the 18th century, Bath buns are often credited to Dr William Oliver, who served them to his patients for nourishment. (He eventually replaced them with less fattening crackers called Bath Olivers.) The dough is enriched with butter and eggs, and sometimes includes dried fruit. They’re finished with a sprinking of crushed sugar or sugar pearls, and traditionally served with tea. Bath resident Jane Austen was said to be a fan. MAKES 12 PREP 20 mins plus 2 hrs proving COOK 20 mins V 300ml whole milk3 medium eggs600g strong white flour, plus extra for dusting120g unsalted butter, softened80g golden caster sugar7g sachet fast-action dried yeastsunflower oil, for provingclotted cream and jam, to serve For the glaze & topping 40g golden caster sugar1 ½ tsp caraway or fennel…

I’ve added a new comfort food to my repertoire. It ticks all my boxes: planning ahead, batch-cooking, speedy assembly. That dish is ramen – the savoury Japanese broth to which you add noodles and whatever else you fancy. I’ve become obsessed with it, making litres of collagen-rich stock by cooking chicken wings with water, spring onions, garlic and ginger in my pressure cooker to tub up and chill for super-simple midweek meals. It’s healthy, incredibly tasty and so satisfying – the proverbial soul in a bowl. My inspiration comes from Makiko Sano’s cookbook, a comprehensive guide to creating ramen, plus 80 classic and innovative recipes. Makiko explains the four cornerstones of a bowl of ramen: tare, broth or dashi (meaning extracted liquid), noodles and toppings. Each of these components is…

The key to making a succulent, mouth-watering, smoky roast chicken the Indian way is to marinate the bird for a minimum of 2-3 hours in yogurt, lemon juice, red chilli powder, ginger paste, garlic paste, onion paste, garam masala (freshly ground for the best flavour), salt and oil. This has a dual purpose: it packs flavour, but also tenderises the meat. There is no fixed time for marinating – it depends on the size of the bird and how long you’ve got – but the longer, the better. If you’ve only got a few hours, marinate at room temp, but for any longer (or up to 48 hours), marinate in the fridge. This marinade is perfect for a barbecue, which gives the chicken a smoky tandoor flavour, but to oven…

• 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 team and confident columnists – are experts in their fields. Join the conversation in our twice weekly podcasts. Meet us at our events and shows (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our trusted recipes. Recipes for everyone…

Chocolate mousse “I’m a sucker for chocolate desserts. Very dark, bitter chocolate is my favourite, which pairs so well with contrasting ingredients. I remember a bitter chocolate mousse with honeycomb at Brunswick House restaurant that was simply perfection. Another that really stays in my memory is a warm chocolate mousse with caramelised potato ice cream and potato crisp at Wilson’s in Bristol. I hadn’t thought the flavours would go together so well, but it was both earthy and decadent.” Adejoké Bakare, chef-owner at Chishuru, London Suji halwa “In the 1950s, at his hotel in Kenya, my grandfather would make this sweet, moreish semolina pudding for thousands at a time. He passed the recipe to Dad – the suji halwa king in our family – who passed it to me. It’s…

94p per serving Fliss Freeborn is a Glasgow-based freelance food writer with a passion for thrifty cooking. She is the youngest-ever panel member on BBC Radio 4’s The Kitchen Cabinet, and has recently released her first cookbook, Do Yourself a Flavour (£17.99, Ebury Press). £1.08 per serving Sticky lime & honey wings with crunchy slaw and rice These wings are crispy, sticky and a little bit spicy all at once, and the zinginess of the slaw cuts through the richness of the meat. You can leave out the chilli if you or your children aren’t fans of spicy food. SERVES 4 PREP 15 mins COOK 35 mins EASY 1kg chicken wings1 tbsp reduced-salt soy sauce1 tsp chili flakes (optional)2 tbsp honey1 lime, zested and juiced300g cooked rice, to serve For…

TV chef Stuffed peppers SERVES 4 PREP 15 mins COOK 45 mins EASY V 3 tbsp olive oilknob of butter1 tsp cumin seeds1 onion, finely chopped200g basmati rice, rinsed½-1 tsp ground allspice, to taste1-2 tsp aleppo pepper, to taste, plus an extra pinch to serve2 tomatoes, deseeded and finely chopped, or 1 tbsp tomato purée30g flat-leaf parsley, roughly chopped4 romano or regular red peppers40g walnuts, toasted and roughly chopped 1 Heat 2 tbsp of the olive oil and the butter in a medium saucepan and cook the cumin seeds for 30 seconds until fragrant. Add the onion and cook over a medium-low heat for about 10 mins, or until translucent and lightly golden. 2 While the onion is cooking, tip the rice into a saucepan of salted water, bring to the…

Chickpea salad SERVES 6 PREP 10 mins NO COOK EASY V Mix a 400g can chickpeas, drained, a small bunch each of coriander and parsley, 1 sliced red onion, 2 large chopped tomatoes, 2 tbsp olive oil, 2 tbsp harissa and the juice of 1 lemon together in a large bowl. Lightly mash so the chickpeas are a bit rough around the edges, which will help them absorb the dressing. Can be made a day ahead and kept in the fridge. GOOD TO KNOW vegan • healthy • vit c • 1 of 5-a-day • gluten free PER SERVING 111 kcals • fat 5g • saturates 1g • carbs 10g • sugars 4g • fibre 4g • protein 4g • salt 0.9g Spicy harissa chicken with lentils SERVES 4 PREP…

Healthy cheat’s ragu When paired with your choice of carb, this meat sauce makes a filling lunch or supper – plus, you can easily double the amounts and freeze a batch for later. SERVES 4 PREP 10 mins COOK 40 mins EASY ❄ 1 tbsp rapeseed oil2 large onions (320g), halved or quartered, then sliced3 large garlic cloves, finely grated500g 5% fat steak mince500g carton passata3 carrots (320g), finely chopped1 tbsp thyme leaves1 tbsp vegetable bouillon powder½ tsp ground white pepper200g frozen peas4 jacket potatoes, to serve 1 Heat the oil in a large non-stick pan over a medium-low heat and fry the onions for 10 mins, stirring occasionally until golden. Stir in the garlic, then add the mince and cook, breaking it up with a wooden spoon as you…

sow grow glow 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 Roasted beetroot & feta salad SERVES 4 PREP 20 mins plus marinating COOK 30 mins EASY V 4 beetroot, peeled and cut into chunks (use gloves to prevent staining)1 tbsp olive oil250g pouch cooked puy lentils80g rocket125g feta, crumbled75g walnuts, roughly chopped¼ bunch of chives, finely sliced For the dressing 4 tbsp extra virgin olive oil1…

Fresh ideas We all have cans and jars in our cupboards and fridges. In this series, we explore creative ways to use these unsung heroes. Refried bean quesadillas SERVES 4 PREP 10 mins COOK 20 mins EASY V Heat 1 tbsp sunflower oil in a large frying pan over a medium heat and cook 1 finely chopped onion and 2 finely chopped garlic cloves for 2 mins, until softened and beginning to brown. Add 1 tsp cumin seeds and cook for 1 min more. Tip in 400g can kidney beans, 2 tsp smoked paprika and a splash of water. Mash the beans as they warm to make a rough purée. Season, then spread them over 4 flour tortillas and scatter over 100g grated cheddar or gruyère and a handful of…

tip If you're out of milk, use water to soak the breadcrumbs for the meatballs. Baked pork, apple & cheddar meatballs SERVES 4 PREP 30 mins COOK 1 hr EASY ❄ 75g dried breadcrumbs2 tbsp milk3 eating apples, grated125g extra mature cheddar500g pork mince2 tsp dried mixed herbs1 tsp garlic granules1 tsp onion granules1 egg, beatencrusty bread and salad, to serve For the sauce 1 tbsp olive oil25g unsalted butter3 large garlic cloves, crushed½-1 tsp chilli flakes (optional)680g passatasmall handful of basil, roughly chopped1 tsp caster sugar 1 Tip the breadcrumbs, milk and apples into a bowl and set aside for 5 mins. Meanwhile, cut about 100g of the cheese into 20 small cubes. Coarsely grate the rest. Tip the mince, herbs, garlic and onion granules and the beaten egg…

Reclaim your weekend Make a gift Mince pie rum A perfect grown-up Christmas gift, this tipple is great in a hot toddy or wintry rum punch. MAKES 600ml PREP 5 mins plus 1 week macerating EASY V 300g mincemeat (vegetarian, if needed)700ml spiced rum 1 Put the mincemeat in a sterilised jar or bottle (find out how at bbcgoodfood.com/guide/how-sterilise-jars) and cover with the rum. Stir well, then leave in a dark place for a week, giving it a gentle shake every few days. 2 After a week, strain the rum into a jug through a clean, food-safe cloth or muslin and sieve, to filter out all of the mincemeat. Discard, or use it to make boozy mince pies. 3 Decant the rum into small sterilised bottles to gift. Shake gently…

More is More by Molly Baz (£26, Murdoch) Fans of Baz’s first book will rejoice, as she is back again with a whole host of punchy recipes. As the title suggests, this book isn’t about delicate, subtle flavours, but more garlic, more anchovies, more everything! Written very much tongue-in-cheek, but also peppered with sound cooking advice, this book feels like going to a really fun party, then coming home with tonnes of delicious leftovers. Must-try recipe: Triple-threat garlic bread The Korean Cookbook by Junghyun Park and Jungyoon Choi (£39.95, Phaidon) We all need titles in our cookbook collection that are the reference point for a particular cuisine. This has become that for me, for all things Korean. It is a weighty tome packed full of 350 well-explained recipes that will…

Reclaim your weekend Cook mindfully Bedtime snacking Could the right nighttime nibble help you sleep well? Tryptophan, an essential amino acid, has been found to improve sleep and reduce anxiety and depression. Your body can’t produce it on its own, but absorbs it via foods such as oats, peanut butter, pumpkin seeds and eggs, all present in these flapjacks. Plus, the high amount of protein means you won’t wake up hungry. Protein flapjacks with peanut butter & raisins As well as supporting your sleep, these are lighter than traditional flapjacks, with minimal natural sugars and no butter, so they’re a great way to restore yourself after exercise, too, or to pack into a lunchbox for an afternoon pick-me-up on busy days. MAKES 12 PREP 10 mins COOK 15-18 mins EASY V…

Now there’s an autumnal nip in the air, I realise I was a dilettante in the kitchen over summer. We still ate well, but with light nights and so many inviting reasons to be outdoors – a splash in the sea, expeditions with old friends, holidays, trips to see family – my cooking went down a gear. I wasn’t exactly slacking, but I certainly didn’t peruse my extensive cookbook library, follow a formal recipe or ring the changes. Instead, I fell back on trusty, easy dishes like classic salade niçoise or melted local goat’s cheese on toast with sharp-sweet cherry tomatoes and Greek basil from the garden. Our plates showcased peak summer ingredients. My habit of making a weekend food shopping list went into abeyance. Weekends lost significance, too. My…

Mini upside-down toffee apple tarts Make these deceptively easy tarts using only a handful of ingredients. They’re a good choice whenever you need a quick dessert, or for handing around while you watch the fireworks. SERVES 8 PREP 10 mins plus cooling COOK 25 mins EASY V 320g sheet puff pastry4 tbsp dulce de leche1 large eating apple, cored and thinly sliced½ tsp ground cinnamon1 egg, beaten1 tbsp icing sugarvanilla ice cream, to serve 1 Heat the oven to 200C/180C fan/gas 6 and line one large or two small baking trays with baking parchment. Cut the sheet of puff pastry into 8 small rectangles. Spread ½ tbsp of the dulce de leche over the parchment on the tray into a rectangle smaller than the puff pastry. Repeat seven more times,…