Innholdsfortegnelse for October 2016 i Good Food

This month we’re revealing the results of our annual Good Food Nation survey, where we ask 5,000 people across the UK how they cook and eat. The results are fascinating, and they allow us to keep in touch with what you – our audience – wants from Britain’s biggest food magazine. One of the striking findings is that 78% of us would like to have a good butcher on our high street. Happily, there’s been a rise in the number of independent butchers – and we meet some of them on page 19. For more findings, visit bbcgoodfood.com/ good-food-nation or search #gfnation. Also this month, our columnists tackle food issues and share their knowledge in our new opinion section. Award-winning critic Marina O’Loughlin reviews a hot new Thai restaurant (p29), wine…

Eating turmeric once a week has been linked with a reduced risk of dementia, according to recent research. Kerry Torrens, our nutritional therapist, says: ‘Piperine in black pepper increases absorption of curcumin, the active component in turmeric, so combine the two to get maximum benefit.’ We’re adding turmeric to curry sauces, salads and even using it to flavour butter. Find recipes at bbcgoodfood.com…

Inspiration for one of the cheapest and most versatile ingredients in your storecupboard. Recipes include classics like eggs Benedict, tarts and Pavlova, as well as global dishes such as Tunisian baked eggs, Thai salad, Moroccan meatball tagine and Japanese ramen. Whether you want a lazy brunch, speedy midweek meal or something more challenging, this book has it covered. The steak & fried egg baps with mustard butter is next on my list for an indulgent weekend lunch. What we cooked Bibimbap, a Korean dish of rice, veg and spicy meat topped with a fried egg. Traditionally, bibimbap is cooked in a dolsot (stone bowl), which makes the rice crispy. But for this version you don’t need any special kit – the meat and veg are stir-fried in a wok and…

TRENDING Geode cakes Coloured sugar rocks are made to look like crystal formations within these dazzling tiered cakes, which have taken the wedding world by storm. Emoji menus For a limited time, diners at The Little Yellow Door in Notting Hill, London, and various Pizza Hut branches across the country, had to decipher menus depicted only in emojis. Fun or plain stupid? Coriander It may be the Marmite of the herb world, but coriander is now the UK’s best-selling herb. With the rise in popularity of coriander-heavy cuisines such as Asian, Mexican and Peruvian, we can’t say we’re surprised. DESCENDING Pricey gluten-free Unless you are coeliac, there’s nothing to suggest that avoiding gluten is better for you. Yet supermarkets sell more and more ‘free-from’ products, often at up to four…

Every autumn, British hedgerows heave with sloes, and have done so since the 17th century. The saying goes that you should wait until the first frost before picking these teeny tart plums. However, seasons are often much milder these days, so the best thing is to fill your boots, bags and baskets, then pop them in the freezer overnight instead. This will simulate the first frost, helping to split the skins and release the juices. Sloe gin is easy to make, but takes at least two months to infuse (find a recipe at bbcgoodfood.com), and shop-bought is just as good for this cocktail. We’ve based this recipe on a gin Bramble, classically made with gin, lemon juice, sugar syrup and crème de mûre (blackberry liqueur). Here the botanical gin notes…

Skinted Morphy Richards Sear and Stew Slow Cooker, £29.99, morphyrichards.co.uk With a 3.5-litre capacity, this is lightweight and compact enough to store away, but still large enough to feed a family of four. Its hob-proof pot means that meat can be seared in it too, saving on washing-up. Both pot and lid go in the dishwasher, so it’s easy to clean. Minted Sage by Heston Blumenthal Fast Slow Pro, £199.95, sageappliances.co.uk This 6-litre multi-cooker does it all. A combination of slow cooker and pressure cooker, settings include searing, sautéing, reducing and steaming. Pick from a list of dishes on the LCD screen and the work is done for you. Food can be kept hot for up to two hours after cooking.…

GF SHOWS Discover a BBC Good Food Show near you – find out more on page 92. Subscribers save 20% on tickets! GF ON YOUR PHONE OR TABLET Download our interactive app at the Apple App Store. GET SPIRALIZING Good Food Eat Well Spiralizer Recipes (£4.99, BBC Books) is out now, packed with 100 inspiring recipes. SPOOKY SPECIAL Thought Halloween was for kids? Think again! Download our exclusive and free murder mystery game pack from bbcgoodfood.com for a dinner party to remember. Find the recipes on p104.…

‘TV shows have given the job a glamorous air. In reality, most chefs work 70-80 hours a week’ Next time you eat at your local Italian, Greek or Indian restaurant, take a moment to think about who’s doing the cooking – or not. Restaurateurs are having a tough time recruiting staff, with almost half of the vacancies (47 per cent) proving difficult to fill, according to the UK Commission for Employment and Skills. Indian restaurants in particular are struggling, with many expected to close next year because they can’t afford to sponsor chefs coming from the subcontinent. If this situation continues, it’s going to be harder to find well cooked, authentic versions of popular cuisines – as opposed to more watered-down versions – when we eat out. Theoretically, being a…

Cassie Best, our Senior food editor, trained as a chef at Leiths School of Food and Wine. Over the past five years she has written hundreds of recipes for Good Food. @cassiecooks Melting meatball macaroni Anything containing pasta and stringy cheese qualifies as comfort food in my book, and this dish is my ultimate – melty cheese-stuffed meatballs in a sea of rich tomato sauce and macaroni. Italians may shudder at the ratio of sauce to pasta, but the sauciness means you have more than enough left to mop up with a chunk of crusty bread. SERVES 6 PREP 20 mins COOK 30 mins EASY 300g pork mince 400g beef mince (with around 10% fat) 1/2 tsp fennel seeds 1/2 tsp chilli flakes 2 tsp dried oregano 200g taleggio or…

Penne with a punchy tuna sauce This quick dish is packed with Mediterranean flavours. Leftovers will keep well for lunch the next day. SERVES 4 PREP 5 mins COOK 15 mins EASY 350g penne 1 tbsp olive oil 5 tbsp capers, drained, rinsed and patted dry with kitchen paper 185g jar pitted black olives, drained and roughly chopped zest and juice 1 lime 2 x 200g tins tuna in spring water, drained 4 tbsp grated Parmesan 1/2 small pack basil, leaves picked 1 Bring a large pan of salted water to the boil and cook the penne for 1 min less than pack instructions. Drain, reserving a cup of the cooking water, and leave the pasta in the colander. 2 Heat the oil in the same pan you cooked the…

Good Food’s contributing editor John Torode, a chef, food writer and TV presenter, has been a judge on MasterChef for 11 years. Each month he reinvents one of the most popular recipes from our website. @JohnTorode1 As much as I love all things meat, I’m also a big fan of vegetables. Sadly, vegetarians are often served poor adaptations of meat recipes, but meat-free shepherd’s pie feels like a culinary creation of its own, and few dishes are more comforting. It’s easy to see why the original recipe – veggie shepherd’s pie with sweet potato mash – is so popular. It’s a proper pie, with a filling and a browned vegetable crust. I’ve gone one step further and made a vegan version. Instead of a sweet potato topping, I’ve stuck…

Halloween in Manhattan is massive. It may have begun its undead life as a pagan ritual, but in modern New York those cultural roots have been left far behind. Now Halloween has nothing to do with remembering the departed and everything to do with a lavish and witty pumpkin-flavoured celebration of stupid, sexy, gothic mischief, which begins a week before the big night at the Tompkins Square Halloween Dog Parade. Desperately trying to embrace our new town’s major cultural event in order to fit in, we dressed our small dog in a Supergirl outfit, complete with logoed T-shirt, satin cape and netting tutu, and wondered if she’d win a prize. What fools we were. As we approached Tompkins Square, we discovered the full extent of our competition: there were groups…

Halloween has come a long way from children knocking on doors for sweets. Now everyone is getting in on the act with fantastical themed events – which is why we’ve created this grown up-menu for you to enjoy at home with a murder mystery game. Full of seasonal flavours, much of the food can be prepared ahead, leaving you free to light the candles and set the scene. Inspired by classic murder mystery plots, the crumpled singed leeks on the flame-bright Catalonian style sauce are like that crucial piece of evidence that singes in the embers, just leaving a few clues for our intrepid sleuth to discover. And naturally there’s a killer chocolate dessert. DOWNOAD OUR EXCLUSIVE MURDER MYSTERY GAME Imagine the scene: you and your dinner party companions step…

I think food in the UK has become much more exciting in the past 10 years. There is now a real interest in growing your own, and we’ve continued, as always, to explore influences from all over the world. It pleases me that the people who I’d rate as the best and most influential chefs are interested in provenance, not just showing o their skills. Twenty-five years ago, our food revolution was all about Michelin-starred food and nouvelle cuisine. Sometimes it was delicious, but it didn’t always show a fundamental respect or passion for the ingredients. Today, most serious chefs recognise that if the produce is really good, you don’t have to do anything that crazy with it. I now regularly cook with ingredients that I didn’t use a decade…

As autumn arrives, why not treat yourself to a well-earned break? There’s no better place to enjoy the seasonal landscape and tranquillity than the English countryside. More than 60 Old English Inns are dotted throughout England in beautiful locations – picturesque rural villages, coastal retreats and lively market towns. Just as fascinating are the historic buildings these pubs, inns and hotels are housed in. Make the most of the outdoors and go walking or cycling, visit historic houses and gardens – or simply relax and enjoy good food and cask ales in the cosy bar or restaurant of your lodging. Book a two-night break for two, including breakfast, from just £99. For more information, visit oldenglishinns.co.uk/  bbcgf1016 or call 0845 608 6040. Exclusive offer for subscribers of…

Honey-glazed chicken wings SERVES 6 (as a snack) PREP 10 mins COOK 20 mins EASY 1kg pack chicken wings 2 tbsp clear honey 2 tbsp soy sauce 1 tbsp sesame seeds 100ml soured cream 100ml buttermilk 100g mayonnaise 2 tsp lemon juice pinch of smoked paprika 2 red chillies, deseeded and finely sliced celery sticks, halved, to serve baby carrots, peeled, to serve 1 Heat oven to 220C/200C fan/gas 6. Put the chicken wings in a large roasting tin. Mix the honey, soy and 1/2 tbsp sesame seeds in a bowl, then pour over the wings. Use your hands to mix and ensure all the wings are coated, then roast for 20 mins until cooked through, sticky and golden. 2 Meanwhile, combine the soured cream, buttermilk, mayonnaise, lemon juice and…

Would you like to have your say in the development of BBC Good Food magazine? Every year, we carry out research on behalf of BBC Worldwide that invites readers to share their views about this magazine and other BBC Worldwide titles. This essential research is used by BBC Worldwide and the editors to shape future content and strategy for the magazines. We would really appreciate your time to help us with this research. To take part in the research and be entered into a prize draw to win a £250 Amazon voucher, please visit: bbcworldwide.com/survey The survey will take less than 10 minutes and is being conducted according to Market Research Society guidelines. All of your responses are completely confidential. Terms and conditions The prize is one £250 Amazon voucher.…

A home-cooked meal that tastes fantastic deserves to be shared – especially one that’s been brought to life with Philadelphia. Fresh in taste and creamy in texture, everyone loves the quality cream cheese, whether it’s in a sweet treat or savoury feast. Good Food reader and rookiecook.org blogger, @rookiecook, created a recipe so good she knew she had to share it. She posted her #Philadelphiaheaven on Instagram for the chance for it to appear in this issue, and won! Try her delicious savoury tart recipe (opposite), which stood out from all the other competition entries. The fresh Philadelphia Original in it is the ideal counterpart to the rich, buttery pastry. And if that’s not enough to inspire you, try food writer and TV baker Jo Wheatley’s quick and tasty pasta…

Visit Sineu market in the centre of the island on a Wednesday for a full local experience, complete with livestock auctions (get there around 8am for these). Market shopping is an excellent way to immerse yourself in a culture, and any stall selling kitchenware reveals how the locals cook at home, along with being a good source of useful souvenirs. El Sol bar and restaurant (sunshine-bar.net) is the only joint on Son Serra beach and here, in a slightly hippie setting, you’ll find cocktails and cake, plus lavish salads, Thai curry and black rice with prawns. Come here to watch kite surfing and chill out. Santa Catalina indoor food market (mercatde santacatalina.com) is the oldest in Palma (open Mon- Sat, 7am-5pm). Shop or eat tapas standing at one of the bars.…

Best for NEIGHBOURHOOD CAFES & BISTROS Paris The French capital is still a city where locals shop little and often – fresh bread is bought once, if not twice, daily, and every neighbourhood is a foodie microcosm. In Montmartre, you’ll find the ‘bobo’ (bohemian-bourgeois) Rue des Martyrs, where you should stop for coffee or a brunch of Comté, ham and boiled egg at Café Marlette (cafemarlette.fr), with its wood and white-bricked walls, or a drink at La Fourmi (standing room only at the weekends). Go to Rue Caulaincourt to buy chocolate from Arnaud Larher (arnaudlarher.com). On Rue des Abbesses, Le Grenier à Pain (legrenierapain.com) offers award-winning baguettes, from €2 (£1.75); La Butte Fromagère has plenty of cheeses to try, and La Cave des Abbesses offers a good selection of wines,…

Barney, our Food editor- at-large, has worked as a chef internationally and is a pro at adapting restaurant recipes to make at home. @barney_desmazery BUTCHER’S BLUFF Truss Rosie Birkett calls for her pheasant to be trussed in her recipe on p114 . Trussing means tying poultry and game to keep the legs and wings tucked in, so that they don’t splay while in the oven, which ensures the bird cooks more evenly. Use butcher’s string, as it won’t burn. Trussing also makes the bird easier to sear in a pan and looks neat when cooked. In addition, trussing holds bacon over the breast of a bird to flavour and baste it as it roasts. ASK THE EXPERT Q What’s the best shop-bought puff pastry? A Edd Kimber, winner…

SERVES 6 PREP 20 mins COOK 1 hr 10 mins EASY 3 red dessert apples juice1/2 lemon 4 tbsp golden caster sugar 397g can caramel (we used Carnation) 6 brioche finger rolls, sliced into rounds 3 eggs 400ml full-fat milk 200ml double cream 1 tsp vanilla extract ice cream, to serve (optional) 1 Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp sugar. Spread about2/3 of the caramel over the base of a large baking dish (ours was 20 x 30cm). 2 Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out. In a jug, whisk the eggs, milk, cream,…

Garlic & herb roast lamb on boulangère potatoes SERVES 8 PREP 30 mins COOK 1 hr 45 mins EASY 2kg leg of lamb 4 garlic cloves, sliced few rosemary sprigs few thyme sprigs 2kg large potatoes, such as King Edward 2 onions, thinly sliced 600ml chicken stock 50g butter 1 Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the leg of lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic and a few leaves of rosemary, and scatter with thyme sprigs. Put in a roasting tin, season well with salt and freshly ground black pepper, then cover with foil. 2 Peel and thinly slice the potatoes, rinse under the cold tap and pile…

New potato salad with bacon & blue cheese SERVES 4 PREP 10 mins COOK 40 mins EASY 500g salad potatoes, halved 2 tbsp olive oil 2 red onions, each sliced into 6 wedges 4 rashers smoked back bacon, trimmed and cut into large pieces 140g mushrooms, sliced 1 tbsp wholegrain mustard 1 tbsp red wine vinegar 100g bag mixed watercress & spinach salad 85g creamy blue cheese (we used St Agur) 1 Heat oven to 220C/200C fan/gas 7. Place the potatoes in a roasting tin, then rub with 1 tbsp oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving the tin a good shake. Roast for 20 mins more until the potatoes have turned a deep golden brown and the…

Toffee apple & pecan cake CUTS INTO 10 slices PREP 15 mins COOK 1 hr EASY * without frosting 175g unsalted butter, softened, plus extra for greasing 200g Carnation caramel 50g light muscovado sugar 3 large eggs, at room temperature 175g plain flour 1 tsp baking powder 1 tsp vanilla extract 1 tangy eating apple, peeled, half chopped, half thinly sliced 50g pecans, half finely chopped, half roughly broken FOR THE FROSTING AND DRIZZLE 50g icing sugar 25g unsalted butter, just softened but not greasy 2 tbsp Carnation caramel 1 Grease and line a 900g loaf tin with a strip of parchment. Heat oven to 180C/ 160C fan/gas 4. Using electric hand beaters, beat the caramel, sugar and butter until smooth and even. Add the eggs, flour, baking powder and…

Pear & blackberry crumbles SERVES 4 PREP 10 mins COOK 35 mins EASY * 700g (or 4 large) ripe English pears, peeled and cubed 100g golden granulated sugar 250g punnet frozen blackberries 200g plain flour 100g unsalted butter, cold, cut into small pieces 85g shelled pistachios, chopped 100g demerara sugar ice cream, to serve (optional) 1 Heat oven to 190C/170C fan/gas 5. Place the pears in a medium-size pan, add the granulated sugar and cook on a medium heat until the fruit starts to soften and releases its juices, about 10 mins. Add the blackberries and bring back to the boil, then remove from the heat. Spoon the fruity mixture into 4 individual ovenproof ramekins, or 1 large baking dish. 2 Place the flour, butter and a pinch of salt…

INTRODUCING Lardo The porky back fat we can’t help but love, lardo is cured with herbs and spices. When thinly sliced, the white ribbons melt on your tongue. Why it’s on-trend? After years of urging people to avoid fat, many health experts now recommend eating a diet that includes natural, unprocessed fats, which provide energy and help the body to absorb nutrients. Lardo is a great source of natural saturated fats and is fast becoming a staple in restaurants around the country. Where to find it? Friends of Ham, the Leeds charcuterie specialist, offers lardo as part of its cured meat platters (friendsofham.co.uk). Try melted lardo on pizza with spinach & egg at Lardo in east London (lardo.co.uk). Enjoy it at nearby wine bar Verden (verdene5.com) or at Theo Randall…

St John Welsh rarebit mixture, £4.25, Ocado The rarebit at St John restaurant in London is renowned. Lucky for us, it has started selling the topping as a ready-made mix. Spread it on lightly toasted bread and whack it under the grill for oozy, cheesy deliciousness. This is Good macadamia nut oil (500ml), £14.99, thisisgoodoil.com thisisgoodoil.com Packed with omega-9 and essential fatty acids, this is the new healthy oil on the block. Its lightness and nutty, delicate flavour make it good in dressings. And it has a high smoke point, so nutritional benefits aren’t lost when cooking. UniqueItalia courgetti nests (20g/2 nests), £2, Sainsbury’s These dried nests are genius! Once cooked, they’re less watery and more pasta-like than freshly made courgetti, plus there’s no need to buy a spiralizer. Nomnom…

Marcus Wareing is back next month with a fresh batch of ambitious chefs seeking stardom. Away from the MasterChef studio and his restaurants, the Michelin-starred chef likes more relaxed cooking, as you can see from this recipe in his new book, Marcus at Home . The new series of MasterChef: The Professionals starts in November on BBC Two. Harissa-glazed aubergine with coconut & peanuts Aubergines absorb flavours really well. They do release a lot of liquid when cooked, though, so it’s important to chargrill the slices until really golden, otherwise the other flavours will become diluted. SERVES 4 PREP 20 mins COOK 30 mins EASY V 2 aubergines 3 tbsp olive or rapeseed oil 1 tsp flaked sea salt, plus extra for seasoning 150g dairy-free coconut yogurt grated zest and…

Top tip from the series? Soak almost any fish or meat in brine before cooking to improve the flavour and texture. Most memorable dish? Marcus Wareing’s custard tart from the second series, 10 years ago. Biggest change over the years? Chefs have become more skilled and imaginative, putting huge time and energy into concepts, rather than just doing what they usually do in their restaurants. Favourite dish at home? Burrata with lavender oil, cracked coriander seeds & blood orange. Secret ingredient? Pearled spelt and cracked wheat, instead of rice or couscous. Next UK restaurant on your list? Michael Bremner, who competed for Scotland this year, has a restaurant in Brighton called 64 Degrees, which sounds great. It did well in the National Restaurant Awards – above Heston and Ramsay! Interesting…

Quality meat is a must for many cooks, with three-quarters of us saying we’d like to see a good butcher on our high street, according to our latest Good Food Nation survey (see p22). Happily, the number of independent butchers is on the increase, with many o ering a wider variety of cuts, easy-to-cook options as well as rare-breed meat. A few will even cook your meat for you! PRIME CUTS & RARE BREEDS Rachel Hammond (previous page) worked in IT before becoming a butcher charcutier four years ago. She’s based in Eyemouth in the Scottish Borders and sells most of her meat at Edinburgh Farmers' Market.hammondcharcuterie.co.uk My butchery di ers from the traditional UK style, as I cut like a European butcher. It’s called seam-butchery and it doesn’t use…

‘Ox cheeks, salted for 24 hours, are so melting you could almost slurp them through a straw’ When Som Saa first landed in Climpson’s Arch, the coffee roastery in a grimy backstreet in London’s Hackney, I fell in love. I hadn’t had such a Thai thrill ride since Songkran Festival in Patpong. In fact, not since Thai evangelist David Thompson’s Nahm had I experienced such a marriage of fine ingredients to uncompromising sour/sweet/incendiary flavours. It’s no surprise to hear that chef-owner Andy Oliver worked under Thompson – and at Bangkok’s wonderful Bo.Lan. But could this, the ‘difficult second album’ and first permanent site for the team, fulfil the promise? The place, bigger than I expect with its expansive front bar and sultry backroom restaurant, is heaving. The first thing that…

Good Food’s contributing editor Tom Kerridge is chef-owner of The Hand & Flowers and The Coach pub – both in Marlow, Buckinghamshire. Each month he creates exclusive new seasonal recipes for us. @ChefTomKerridge Pumpkin & bacon soup Check your local farmers’ market for Crown Prince pumpkins – they have a silvery, blue-green skin and sweet, firm flesh. Butternut or onion squash are a good alternative. SERVES 4 PREP 10 mins COOK 1 hr 10 mins EASY * without garnishes 1 tbsp vegetable oil 50g butter 1 onion, finely chopped 150g maple-cured bacon, cut into small pieces 1/2 Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh) 1 litre chicken stock 100ml double cream 3 tbsp pumpkin seeds, toasted maple…

Chocolate-orange steamed pudding with chocolate sauce A steamed pudding is often thought of as the ultimate comfort food, and this low-sugar version won’t disappoint. SERVES 8 PREP 25 mins COOK 1 hr 30 mins MORE EFFORT V * For the chocolate sauce 50g cocoa 50g butter, plus extra for greasing 100g Total Sweet (xylitol, see tip, left) 1 tsp vanilla extract 200ml semi-skimmed milk For the pudding 1 small orange 100g Total Sweet (xylitol) 225g self-raising flour 50g cocoa 150ml semi-skimmed milk 1 tsp vanilla extract 2 large eggs 1 First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the…

“Ideal for a quick meal, very versatile and easy to carry in my handbag and take to work” Sharon from Leeds A busy life and a love of food can make mealtimes tricky, but that’s what makes John West Creations ideal. Handy shortcuts with a great balance of flavours and textures, the deliciously exotic mixes of grains, vegetables and fish can be enjoyed on their own hot or cold, in a salad, with a bit of crusty bread, as a side dish, or even in recipes, such as the easy one below. So go on, try the full range for yourself – find it in all leading supermarkets. Salmon with bulgur wheat and chickpea salad, grilled peppers and green tahini dressing SERVES 4 PREP 4 mins COOK 8 mins…

Ricotta, blackberry & pine nuts SERVES 2 PREP 5 mins COOK 5 mins EASY V 2 tbsp maple syrup 150g pack blackberries 4 slices of your favourite bread (we used sourdough) 100g soft ricotta 1 tbsp toasted pine nuts few mint leaves Warm the maple syrup in a frying pan over a medium heat. Add the blackberries and cook for 4-5 mins, squashing some of the fruit with the back of a wooden spoon to soften it and create a fruity syrup. Meanwhile, toast the bread. To serve, spread some ricotta over each slice, spoon over the warm fruit and juices and top with the pine nuts and mint. GOOD TO KNOW fibre • 1 of 5-a-day PER SERVING 486 kcals • fat 13g • saturates 4g • carbs 72g…

Rustic vegetable soup You could add borlotti or cannellini beans to make this more substantial, or perhaps chopped chicken if you have some left over from a roast. SERVES 4 PREP 15 mins COOK 30 mins EASY V * 1 tbsp rapeseed oil 1 large onion, chopped 2 carrots, chopped 2 celery sticks, chopped 50g dried red lentils 1.5 litres boiling vegetable bouillon (we used Marigold) 2 tbsp tomato purée 1 tbsp chopped fresh thyme 1 leek, finely sliced 175g bite-sized cauliflower florets 1 courgette, chopped 3 garlic cloves, finely chopped 1/2 large Savoy cabbage, stalks removed and leaves chopped 1 tbsp basil, chopped 1 Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to…

“So there I was, hanging in Riverdale Bagels in the Bronx, when this guy strolls in like some kind of big shot. He’s there with his posse. Walks up to the counter like he owns the place. Then he starts free-styling his order. ‘Don’t be no tease, give me toasted with cheese. Make it cream like a dream with smoked salmon that gleams’. The whole place went crazy. Even the guy behind the counter cracked a smile. It made my day, I’m telling you. So here’s something that will make yours – all the way from the Bronx. I ain’t so good at rapping, but I can make a bagel sing. Just add some avocado slices or Tabasco sauce for a fresh twist on a New York breakfast classic. Serve…

Ox and Finch A few years ago, Jon MacDonald made a splash in the Glasgow food scene with his Street Food Cartel pop-up, but has now settled permanently into his first restaurant. Ox and Finch is the jewel in the crown of Finnieston, Glasgow’s hottest foodie spot. The menu is made up of small sharing plates from £2.75. Standouts include confit hogget shoulder with tahini yogurt, pomegranate & rose harissa, and gin & beetroot-cured salmon. Tables fill up quickly – advance booking is highly recommended.oxandfinch.com SO, CD Hutchesons Restaurateur James Rusk spent £1.3 million on renovating this A-list building to create one of the most beautiful steak and seafood spots in Scotland. Set over three floors, it’s very Sixties New York – sipping an Old Fashioned at the bar is a…

Making alcoholic drinks had always been a hobby for engineer Andy Hallett. But when he bought a 25-acre farm in Caerphilly in South Wales 17 years ago, he decided to turn his passion for cider-making into a business. ‘Shortly after I moved to the farm, a friend turned up with some cider apples and said, “Let’s make cider”. He had a crushing machine, so we made a press, found some plastic buckets and gave it a go. The cider turned out all right. The next year, I decided to do it again, and things went on from there.’ At first, Andy bought apples from a farmer in Usk. But in 2009 he planted 1,200 trees, including 200 of the Welsh cider apple variety Frederick. He now mostly uses his own…

WHAT WE LOOKED FOR Non-stick quality Our most important criterion. Handle Handles or a lip can make it easier to lift the tin in and out of the oven, but handles that are too high just use up valuable oven space. Flameproof Ideally the tin could be used over a gas flame to make a gravy or sauce from the meat juices. Maximum temperature A tin needs to be able to withstand high heats over and over again, otherwise it’ll eventually buckle. HOW WE TESTED We made an all-in-one roast of chicken thighs, potatoes, garlic (it has a high sugar content, which makes the unpeeled cloves prone to sticking), lemon wedges and herbs, and aimed for an even finish and crispy skin. BEST BLOW OUT Scanpan classic 5-litre roasting pan…

Ben is chef-director of the Salt Yard Group of restaurants, and specialises in Spanish and Italian cuisine. His second book, Grill Smoke BBQ (£25, Quadrille), is out now. @ben.tish . Ben will be appearing at the BBC Good Food Show at London Olympia on Sunday 13 November, visit bbcgoodfoodshow.com  to book tickets. Readers get a discount – find out more on p92. Confit pork belly with cannellini beans & rosemary ‘This is one of the most popular dishes across our three restaurants. The secret to the dish is time. You have to ensure all the processes are adhered to and not rushed – and, of course, you should buy top-quality pork. We use a Gloucester Old Spot variety with…

Alice Tarbert, from East Sussex, recommends The Curlew Restaurant in Bodiam ( thecurlewrestaurant.co.uk ). ‘Housed in what was previously a coaching inn, this lovely restaurant offers fantastic food, much of which takes advantage of outstanding local produce, such as Kentish cherries and Rye Bay shellfish. It has a lovely dining space with a view into the kitchen. My favourite dishes are the intensely cheesy double-baked cheese soufflé and a perfectly cooked duck breast served with soy-glazed pineapple.’ Know somewhere good in your area? Tell us what makes it stand out – we’ll publish a recommendation in every issue. Let us know on Facebook and Twitter using the hashtag #gfeatsout…

Quick braised chard & lentils SERVES 4 as a side or 2 as a main PREP 10 mins COOK 15 mins EASY V 300g Swiss or rainbow chard, leaves and stalks separated 2 tbsp good-quality olive oil, plus a drizzle 1 garlic clove, sliced 1 red chilli, deseeded and chopped 250g pouch cooked Puy lentils squeeze lemon juice 1 Cut the chard stalks into batons and roughly shred the leaves. Heat half the olive oil in a large sauté pan. Add the chard stalks, garlic, chilli and a splash of water. Cook over a low heat for 8-10 mins until softened, then add the leaves and cook until completely wilted. 2 Prepare the lentils following pack instructions. Take the chard off the heat and stir through the lentils. Season, dress…

Chicken, bacon & potato stew SERVES 6 PREP 20 mins COOK 4 hrs 30 mins-6 hrs 30 mins EASY * 1 tbsp olive oil 6 bone-in chicken thighs, skin removed 12 rashers smoked streaky bacon, chopped 200g shallots 350g baby new potatoes, larger ones halved few thyme sprigs 200ml white wine 500ml hot chicken stock 280ml pot buttermilk (optional) squeeze lemon juice 2 tbsp tarragon, chopped 1 Heat the oil in a large saucepan, or if your slow cooker has a browning function, then use this. Brown the chicken thighs for about 10 mins, until they have a nice golden colour, then remove and set aside. Tip in the bacon and shallots, and brown these, too. 2 Tip everything apart from the buttermilk, lemon juice and 1 tbsp tarragon into…

SERVES 4 PREP 5 mins COOK 10 mins EASY 2 tsp olive oil 400g sausagemeat 2 tbsp roughly chopped sage leaves 1 garlic clove, crushed 2 tsp fennel seeds 2 Granny Smith apples, peeled, cored and diced 100g lardo, cut into very thin slices 1/2 baguette, toasted then cut into 8 thin slices on the diagonal 1 Heat the oil in a non-stick pan over a medium-high heat and fry the sausagemeat until brown all over. Season well, then add the sage, garlic and fennel seeds, and stir for 1 min. 2 Toss in the apples and cover with a lid for 4 mins or until they have softened. Season to taste. 3 Spread a little mixture on each slice of toast and top with a couple of slices of…

Rocky road Melt 100g dark chocolate and crush 6 digestive biscuits and 1 Crunchie into small pieces. Push a lollipop stick through the middle of 6 apples, then drizzle over the chocolate and stick on the crushed pieces of digestive and Crunchie, plus a handful of mini marshmallows. Leave to set. Very vegan Mix 6 tbsp melted coconut oil with 6 tbsp cocoa powder and 3 tbsp maple syrup. Push a lollipop stick into the middle of 6 apples, then dunk in the chocolate mixture and sprinkle over 50g coconut flakes. Put in the fridge to harden. Salted peanut Melt 225g white chocolate. Push a lollipop stick into the middle of 6 apples, then dunk in the chocolate and cover with 115g chopped salted peanuts. Eat once set. Autumn glow…

Each month we explore a new restaurant trend key ingredients, dishes and drinks to go with them. This month Tiago Duarte, head chef of Chicama, the Peruvian-inspired seafood restaurant, explains what you need to know. chicamalondon.com  @chicamalondon Ají amarillo A yellow chilli, normally used raw in sauces, with a very fresh flavour. Ají panca A Peruvian pepper with a mild heat. Annatto An orange-red condiment and food colouring from achiote tree seeds, with a slightly nutty, sweet flavour and a peppery finish. We use it in burned butter for grilled fish. Arroz chaufa A fried rice dish that is a mix of Peruvian and Chinese cuisines. Ceviche Fresh, raw fish cured in citrus juices and spiced with chilli peppers. Pisco Peru’s national drink, made by distilling…

• 1-2 OCT Polesden Lacey Food Festival, Surrey fantasticbritishfoodfestivals.com • 1-16 OCT Heligan Harvest, The Lost Gardens of Heligan, Cornwall heligan.com • 1-31 OCT London Restaurant Festival londonrestaurantfestival.com • 2 OCT Forest Showcase Food & Drink Festival, Forest of Dean forestshowcase.org • 8-9 OCT Monmouthshire Food Festival, monmouthshirefoodfestival.co.uk • 9-11 OCT Hertford Food & Drink Festival hertford.gov.uk • 13-16 OCT Falmouth Oyster Festival falmouthoysterfestival.co.uk • 14 16 OCT BBC Good Food Show, Northern Ireland bbcgoodfoodshow.com • 21 23 OCT Dartmouth Food Festival dartmouthfoodfestival.com • 22 23 OCT Vegfest UK, Olympia London londonvegfest.co.uk…

BEEF 1 ONGLET Also known as butcher’s steak – the cut they would take home. A classic French bistro steak, it's great value and has an intense flavour. Why now? As there are only four to six pieces of onglet per animal, it isn’t commercially viable for large-scale distribution, but small artisan butchers are buying whole animals and breaking them down themselves so they can sell more interesting cuts. How to cook Best served medium rare. Fry it in a hot pan for three to four minutes per side, then leave on a warmed plate to rest for 10 minutes. Cut it against the grain to enjoy it at its succulent best. 2 FLAT IRON STEAK So called because it’s the same shape as an old-fashioned flat iron, it’s also…

The first time I went to Argentina, I drank malbec and ate steaks as big as my head every night for a week. Actually, that’s not quite true. I drank malbec and ate steak as big as my head every lunchtime for a week. One night some kind person fed me fish instead. And I got full but didn’t really get bored; I loved this luscious bear-hug of a red that tastes of swollen mulberries, fragrant violets, black licorice and leather, and that goes so well with beef – and especially with beef from cattle raised on the Argentine Pampas. Still, however much I loved malbec, I didn’t guess back then how much we would take it to our hearts. Our thirst for this grape seems to be unquenchable. Sales…

Good Food’s contributing editor Diana Henry is an award-winning food writer. Her tenth book, Simple (£25, Mitchell Beazley), is out now. Each month she creates exclusive recipes using seasonal ingredients. @ DianaHenryFood What do keen cooks love about the act of cooking? Most often you hear that they’re ‘feeders’, never happier than when dispensing food to big tables of friends. Then there are the sensual pleasures – the smell of olive oil as it hits a pan of warm beans, the beauty of a whole fish as you wash it, the way you can see citrus oil disperse in the air when you cut a lemon. I notice these details every day. But cooking is also about mastery. From a young age, I got a thrill from practising dishes or…

Great-value pan This large, non-stick pan from Viners is perfect for quick midweek meals and family suppers. Made from induction-compatible stainless steel, with a ceramic non-stick interior that won’t blister or peel, this versatile pan is suitable for frying on the hob and roasting in the oven. Measuring 30cm, it has a capacity of 3.96 litres, is dishwasher-safe and comes with a five-year guarantee. Exclusive price for BBC Good Food readers: only £27.99 (was £69.99), plus £4.95 p&p. To order, call 0844 493 5654 quoting 65263 or visit cli ord-james.co.uk/65263. JUST £27.99 plus p&p (was £69.99)…

We’ve planned a wonderful lunch at Raymond Blanc’s two-Michelin-starred restaurant, Belmond Le Manoir aux Quat’Saisons – and you’re invited. Belmond Le Manoir, a 15th-century manor house in the Oxfordshire village of Great Milton, is one of the few restaurants in the world to retain two Michelin stars for more than 30 years. Raymond’s menus evolve with the seasons, and his team sources the finest ingredients, many from their two-acre kitchen garden, which produces 90 types of vegetables and more than 70 varieties of herbs. For our special BBC Good Food event, you will start the day with a cookery demo in the Raymond Blanc Cookery School and a flower-arranging demo with award-winning florist, Fabulous Flowers. Then you will be welcomed with a champagne reception, followed by a three-course lunch with…

‘In Cyprus, where I grew up, stu ed vine leaves are a traditional meal,’ says Georgina, from Wilmington, Kent. ‘This recipe has been handed down from my grandmother to my mum, who passed it on to me. Mum would cook these every week for us. We have a large family and, as a teenager, I would often help her by filling and rolling the leaves. She later taught me how to put the ingredients together and cook the filling. ‘These are ideal when time is short and you want a quick meal. They’re best served with a Greek salad.’ Stuffed vine leaves SERVES 10 PREP 40 mins COOK 1 hr 40 mins MORE EFFORT V * 40 large vine leaves, in brine (available from delis, souschef.co.uk or amazon.co.uk ) 5…

Pheasant & mushroom pastry puff slice SERVES 4 PREP 40 mins plus chilling COOK 40 mins EASY 1 tbsp olive oil 20g butter 2 thyme sprigs, leaves picked 5 rashers smoked streaky bacon, finely chopped 2 garlic cloves, finely chopped 3 large shallots, finely chopped 8 mushrooms (preferably wild, oyster or chestnut), finely chopped 100g left-over pheasant meat, finely chopped 1 tbsp Fino sherry or white wine 4 tbsp crème fraîche 320g ready-rolled puff pastry sheet plain flour, for dusting 1 egg mixed with 2 tsp milk (to make an egg wash) 1 tsp nigella seeds 1 Heat oven to 180C/160C fan/gas 4. Heat the olive oil and butter in a heavy-bottomed frying pan along with the thyme and bacon. Cook, stirring, for 4 mins or until the bacon starts…

The Exquisite Collection Marlborough Sauvignon Blanc “Complex white stone fruit and blackcurrant give way to lime-drizzled nectarine flavours, with a soft texture and a long finish.” Philippe Michel Crémant du Jura “Fantastically crisp and elegant with green apples, perfect acidity and persistent bubbles.” The Exquisite Collection Malbec Magnum “Bright and intense ruby red, with youthful purple tints and aromas of fresh fruits – a result of the high-altitude vineyard plots.” Announcing Aldi’s partnership with the BBC Good Food Winter Shows Join the fun at the BBC Good Show Supertheatre this winter (4-6 November, Glasgow SECC; 11-13 November, London Olympia; 24-27 November, Birmingham NEC), sponsored by Aldi. The perfect way to prep for the festive season, celebrity chefs including Mary Berry, Paul Hollywood, Michel Roux Jr and Tom Kerridge will be…

Edd Kimber won the first series of The Great British Bake O in 2010. He is now a food writer, stylist and cookbook author, and blogs at theboywhobakes.co.uk. @theboywhobakes Spider’s web cake This cake uses my all-time favourite icing – silky-smooth Swiss meringue buttercream. The key is to make sure the meringue has fully cooled before adding the butter – if it’s too hot, the butter will melt and the mixture may split. Thankfully, it’s easy to put right. If the buttercream looks too wet, pop it in the fridge for 10 minutes, then continue to whisk. If it looks split, keep whisking and it will eventually combine and become a smooth buttercream. SERVES 15 PREP 1 hr 15 mins COOK 40 mins MORE EFFORT * sponges only For…

Mallorca, or Majorca, is one of those wonderful travel clichés: an island that suits everyone. Glorious sandy beaches and clear blue seas, a food scene that is both traditional and modern, smart bars serving goblets of gin & tonic and inventive tapas, plus miles of winding roads through rugged mountain scenery, perfect for drivers with well-honed clutch control. The island has been brushing up on its cuisine in recent years, from high-end restaurants to cafés and family-run rural establishments that you can eat well in wherever you go, which makes choosing where to stay much easier. Palma, capital of the Balearic Islands, is one of Europe’s most accessible cities. It is set in a sweeping bay with winding old-town streets and a bustling port at its core. It’s worth spending…

• El Perro Negro This regular pop-up is home to Scotland’s finest burgers, and tickets sell out fast. Try the top dog: a rare-breed patty with bone marrow and Roquefort butter. @PerroNegroGlas • Let’s Eat Glasgow! This street food festival of the best restaurants in Glasgow supports social enterprises helping disadvantaged people. letseatglasgow.co.uk • Tantrum Doughnuts Doughnuts to get excited about. Flavours include pistachio & hibiscus as well as sure- fire favourites. tantrumdoughnuts.com • Brew Box Coffee Company A unique micro-café operating from a police ‘Tardis’ in Merchant City serving grilled cheese and coffees. Ask for the flamin’ New Yorker. facebook.com/brewboxcoffeecompany/ • The Big Vegan Fête A monthly event at the Flying Duck club that features independent vegan businesses selling food, arts and crafts. flyingduckclub.com…

The potato is probably as perfect an ingredient as you could ever hope for – it has so many great things going for it – so it deserves a whole lot of love. For a start, it tastes delicious whichever way it’s cooked. It also packs quite the punch when it comes to nutrition. It’s naturally fat-free (including saturated), gluten-free and salt-free, plus it’s a good source of fibre and potassium. It’s wonderfully versatile too. There are so many ways to prep and cook a potato, and even more dishes that use them. You’ll find a whole world of exciting new quick, easy and healthy potato recipes to try over at lovepotatoes.co.uk (or potato.ie if you’re in Ireland), many of which take less than 25 minutes to make and come…

gf BEST ALL ROUNDER Deluxe pork sausages, £1.75 for 6, Lidl Meaty with a good texture that hasn’t been over-minced. These are well seasoned and would be great with mash or chips. Following the pack instructions produced well-cooked, crispy-skinned sausages. BEST IN A BUN Irresistible outdoor bred pork sausages, £2.79 for 6, Co-op We were impressed with the succulence of these. The flavour was not dissimilar to a bratwurst or good-quality hot dog, making them most suitable for a sandwich, whatever your choice of bread. HIGHLY COMMENDED Luxury outdoor bred pork premium sausages, £2 for 6, Iceland) A great all-rounder with a thick skin that gives them a nice bite. There is a good depth of herby flavour that would go well with the other elements in a cooked breakfast.…

You’ve been posting our recipes… #bbcgoodfood @breakfastatcarolines Caroline’s version of our summer vegetable & pesto rose tart (August) is sheer perfection. @fatfoodgetsfit Sam has baked up a batch of our breakfast muffins (August) – great for an on-the-go breakfast. I really enjoyed reading Mel Giedroycs ‘My life on a plate’ article (Sept). Her recipe, Mumsys vegetable soup, looked so beautiful that my six-year-old daughter and I made it together. I have many recipes that my mum has given me. Now Mels story has inspired me to ensure I pass these on to my daughter. Hopefully she’ll go on to cook these for her children in years to come. Sarah James-Poole, Cheshire I made your slow cooker muscovado cheesecake with hazelnuts & blackberries (Sept) with blackberries picked by my…

• Always read the recipe thoroughly before starting, and use standard measuring spoons for accuracy. • Where possible, we use humanely reared British meats, free-range chicken and eggs, and sustainably sourced fish. • We help you to avoid waste by using full packs, or suggesting how to use leftovers. Helping you to eat well Our nutritional therapist analyses our recipes on a per-serving basis, not including optional serving suggestions. You can compare these amounts with the Reference Intake (RI), the amount an adult should consume daily: Energy 2,000 cals, Protein 50g, Carbohydrates 260g, Fat 70g, Saturates 20g, Sugar 90g, Salt 6g (please note, RIs for saturates, sugar and salt are maximum daily amounts). How we label our recipes Our vegetarian (V) or vegan recipes are clearly labelled, but check pack…

Greek lamb tray bake SERVES 4 PREP 15 mins COOK 40 mins EASY 50g fresh white breadcrumbs 250g lamb mince 1 egg, beaten 2 onions, halved large handful mint, chopped 2 large potatoes, cut into wedges 2 courgettes, cut into batons 12 cherry tomatoes 2 tbsp olive oil 50g feta, crumbled 1 Heat oven to 200C/180C fan/ gas 6. Pop the breadcrumbs, lamb mince, egg and plenty of seasoning in a bowl. Grate in half an onion and sprinkle in half the chopped mint. Give everything a good mix and shape into 8 patties. Place on a large, shallow roasting tray. 2 Cut the remaining onion halves into wedges. Place them on the tray around the lamb patties with the potatoes, courgettes and cherry tomatoes. Drizzle with olive oil and…

Spicy vegetable pilau with cucumber raita SERVES 2 PREP 20 mins COOK 20 mins EASY V FOR THE PILAU 2 garlic cloves 1 tbsp rapeseed oil 1 large onion, quartered & sliced thumb-sized piece ginger, chopped 1 cinnamon stick ½ tsp cumin seeds seeds from 8 cardamom pods 1 tsp each ground turmeric & coriander 1 red chilli, halved, deseeded & sliced 1 large red pepper, deseeded & diced 50g freekeh 350ml vegetable stock (made with 2 tsp reduced-salt bouillon powder) 25g sultanas ½ pack coriander, chopped 40g cashew nuts FOR THE RAITA 1 garlic clove 150ml pot bio yogurt ¼ cucumber, grated 2 tbsp chopped mint 1 Chop the garlic for the pilau and set aside. Finely grate the garlic for the raita and put in a bowl. Heat…

Dinner for 4 • Butternut soup with crispy sage & apple croutons • Baked sea bass with lemon caper dressing • Sauté potatoes with sea salt & rosemary • Wilted spinach with nutmeg & garlic • Merlot-poached pears with vanilla & cinnamon Butternut soup with crispy sage & apple croutons The apple and sage contrast beautifully with the naturally sweet butternut squash. This makes quite a small amount, but don’t be tempted to increase it – soup can be quite filling as a starter, and you don’t want to spoil appetites for the courses to come. SERVES 4 PREP 20 mins COOK 30 mins EASY V * 1 tbsp olive oil 1 large onion, chopped 1 garlic clove, chopped 1 butternut squash, about 1kg/2lb 4oz, peeled, deseeded and chopped 3…

Cheat’s chicken ramen SERVES 4 PREP 10 mins COOK 15-20 mins EASY 1.2 litres good-quality chicken stock small pack coriander, stalks and leaves separated 1 red chilli (deseeded if you don’t like it too hot), sliced 2 tbsp light soy sauce 100g grey oyster mushrooms, sliced 100g pack baby pak choi 2 skinless cooked chicken breasts, sliced 100g egg noodles 50g sliced bamboo shoots 1 Set a large saucepan over a medium heat and pour in the stock. Finely chop the coriander stalks and add to the stock with most of the chilli. Bring to the boil and add 200ml water. Once boiled, reduce the heat and simmer for 5-10 mins to infuse the coriander and chilli. 2 Add the soy sauce and a grinding of black pepper, then the…