Innholdsfortegnelse for April 2024 i Good Food

There’s so much to celebrate this month and, as ever, we’re here to help you make the most of those occasions that bring family and friends together over the thing that connects us all: good food. Easter is on the horizon, so get ready for the long weekend with centrepiece recipes, including Good Friday fish, Sunday lamb stew and crispy-skinned chicken for Easter Monday (p15). You’ll also need sweet treats to hand around, so try making our fun cover cupcakes (p10). This month, Ramadan comes to an end with the festival of Eid, a time to enjoy Zaynah Din’s spicy and fragrant menu from her Desified cookbook (p104). Plus, April marks the start of Passover, which for Chelsie Collins means baking with cinnamon (p138). Let’s bring the joy by cooking…

association with Win a KitchenAid stand mixer worth more than £500! See p10 for details make our cover recipe Mini malt chocolate cupcakes MAKES 24 PREP 20 mins plus cooling COOK 15 mins EASY V 125g self-raising flour70g cocoa powder¼ tsp bicarbonate of soda1 tbsp malt drinking powder125g caster sugar60ml vegetable oil2 eggs, beaten1 tsp vanilla extract75ml full-fat natural yogurt75ml milk For the icing and decoration 150g butter, softened1 ½ tbsp malt drinking powder200g icing sugar1 ½ tbsp milk yellow food colouring gel (optional)12 Maltesers Mini Bunnies and 12 Maltesers, to decorate 1 Heat the oven to 170C/150C fan/gas 3 and line a 24-hole mini muffin tin with mini paper cases. Sift the flour, cocoa powder, bicarb and malt powder into a large bowl, then stir in the sugar and…

To mark Allergy Awareness Week (22-28 April), we’ve created a full week of meals that are not only packed full of flavour and nutrients, but are also free of the most common allergens, including nuts, eggs, dairy, gluten and sesame. Plus, the meal plan uses up all the fresh ingredients, resulting in better value and less waste. When using shop-bought products such as bread and pasta, always check the labels to ensure there’s been no cross-contamination with other allergens. If you’re in doubt, contact your healthcare professional. Spicy rice noodle salad with smoked mackerel The spicy dressing provides pleasant heat, but you can use less chilli if you prefer. SERVES 2 PREP 15 mins COOK 5 mins EASY 120g rice noodles1 tsp reduced-salt tamari10g ginger, peeled and finely grated1 lime,…

Minieton mess cheesecake tarts These easy meringue-topped tarts don’t require cooking, so they’re ideal for young children to get involved with making. MAKES 18 PREP 10 mins NO COOK EASY V 75g raspberry jam or compote18 mini pastry tart cases (about 5cm)150ml double cream100g soft cheese2 tsp vanilla extract2 tbsp icing sugar18 mini multi-coloured meringues 1 Spoon ½ tsp jam into the base of each tart case. Weigh the cream, soft cheese, vanilla and icing sugar out into a bowl and whisk to combine. Divide the cheesecake mixture between the tart cases by spooning or piping it on top of the jam. If you’re making ahead, chill for up to 6 hrs until ready to serve. 2 Top each tart with a coloured mini meringue and arrange on a plate or…

Spring chicken in a pot SERVES 4 PREP 20 mins COOK 45 mins EASY Heat 1 tbsp olive oil in a large, heavy pan over a medium heat and fry 1 roughly chopped onion for 5 mins until softened. Add 500g boneless, skinless chicken thighs and fry until lightly coloured. Add 300g small new potatoes, 425ml low-salt vegetable stock and plenty of black pepper, then bring to the boil. Cover and simmer for 30 mins until the potatoes are tender and the chicken is cooked through. Add 350g chopped broccoli, 350g shredded spring greens, 140g petit pois and 1 small bunch of sliced spring onions, stir well, then return to the boil. Cover and cook for 5 mins more. Stir in 2 tbsp pesto and warm through. GOOD TO KNOW…

PLANET FRIENDLIER New potatoes The first new potatoes of the year are a joy for both gardeners and cooks. ‘First early’ new potatoes crop in June and July. Second earlies (also called ‘new’ potatoes) take a few more weeks to mature and are harvested in July and August. Neither store for long so are best eaten fresh. New potatoes have a firm, waxy texture and earthy flavour – ideal for a potato salad. Crispy smashed new potatoes with asparagus, jammy eggs & pickled radish Here’s a real celebration of spring produce. You can add podded broad beans or sweet peas, too, when they come into season in late spring. SERVES 4 PREP 30 mins COOK 45 mins EASY V 750g waxy potatoes, such as Jersey Royals, Charlotte, Anya or Pink…

Menu Starter Jamón & wild garlic croquetas, p100 Main Arroz con gambas y calamar p100 Dessert Olive oil chocolate mousse with PX & almond biscuits, p101 Jamón & wild garlic croquetas After they’ve been coated, the raw croquetas can be frozen, so you can make them ahead of time. SERVES 6 PREP 30 mins plus 1 hr 30 mins chilling COOK 30 mins MORE EFFORT ❄ 150g wild garlic leaves350g whole milk45g olive oil or unsalted butter, plus extra for the tray and for shaping65g plain flour35g manchego, grated80g jamón ibérico, chopped1 egg75g panko breadcrumbs1 litre light olive or vegetable oil 1 Wash the wild garlic leaves well in a colander, then pour over boiling water from the kettle until just wilted. Immediately rinse under cold running water, then squeeze…

Lerato is the award-winning author of cookbook Africana, a chef, and a leading voice in contemporary African cuisine. Lerato also runs supper clubs, cookery classes and cooking holidays, and writes a newsletter called Cook with Lerato (leratofoods.com) where she shares recipes and stories. I started cooking at a young age, growing up in a home where food was an event. We had a family cook called Papa – originally, he was a chef at a hotel health club my mum visited, she enjoyed the food so much, she convinced him to join our family. That’s my mum, very persuasive! Papa would cook most of our meals during the week and I was such a curious child, always asking questions. We were really spoilt with great food. I loved curries, rice,…

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. You can compare these amounts with…

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Veggie centrepiece Asparagus, rocket, caper & hollandaise tart Our unctuous tart showcases seasonal asparagus, teamed with creamy hollandaise and a tangle of rocket on top for peppery freshness. Ailsa Burt SERVES 6-8 PREP 30 mins plus 1 hr 30 mins chilling and cooling COOK 1 hr MORE EFFORT V 1 bunch of asparagus (about 250g), trimmed4 eggs250g butter½-1 tbsp vinegar, such as sherry or white wine¼ tsp ground mace1 tbsp capers, drained10g parsley, finely chopped30g rocket For the pastry 200g plain flour, plus extra for dusting100g cold butter, cut into pieces1 egg yolk (freeze the white for another recipe) 1 First, make the pastry. Tip the flour and butter into a food processor, and blitz to fine crumbs. Alternatively, rub the butter into the flour using your fingers. Add the egg…

Spicy bean & avocado quesadillas FIBRE LOW CAL 3 OF 5-A-DAY SERVES 2 PREP 5 mins COOK 15 mins EASY V 1 small red onion, halved and thinly sliced1 lime, ½ juiced, ½ cut into wedges to serve½ tbsp rapeseed oil, plus a drop1 large garlic clove, finely grated2 tsp smoked paprika1 tsp ground cumin400g can black beans1 tomato, chopped1 tbsp tomato purée1 tsp vegetable bouillon powder2 large wholemeal tortillas1 avocado, peeled, stoned, halved and sliced2 tbsp chopped coriander, plus a few sprigs to serve 1 Combine half the onions with the lime juice in a non-metallic bowl and set aside to pickle. 2 Heat the oil in a non-stick pan over a medium heat and cook the remaining onions for a few minutes until softened. Add the garlic and…

MAKE TONIGHT Garlic & parmesan breaded chicken with quick giardiniera SERVES 4 (with leftovers) PREP 40 mins COOK 25 mins EASY 600g frozen vegetable mix of cauliflower, broccoli and carrots150ml white wine vinegar1 ½ tbsp caster sugar1 tbsp dried oregano4 tbsp olive oil, plus extra for the tray200g dried breadcrumbs100g plain flour300g low-fat yogurt4 tbsp milk1 tbsp garlic granules40g parmesan, finely grated1 ½ tbsp dried mixed herbs6 medium chicken breastsboiled new potatoes, to serve 1 First, make the giardiniera (Italian-style pickled veg). Tip the veg mix into a pan, pour over boiling water, bring back to the boil and cook for 4 mins until tender. Drain thoroughly and set aside. Return the pan to the heat and pour in 150ml water, the vinegar, sugar and 1½ tsp salt. Bring to…

SERVES 25 PREP 45 mins plus 1 hr 45 mins proving COOK 25 mins MORE EFFORT V 230ml whole milk550g strong white bread flour, plus extra for dusting50g golden caster sugar, plus 75g for dusting7g active dry yeast1 orange, zested1 lemon, zested1 tsp mixed spice½ tsp cinnamon½ tsp ground ginger¼ tsp ground cloves2 eggs100g unsalted butter, cut into cubes and slightly softened, plus extra for proving100g raisins or sultanas (or a mixture of both)1 earl grey teabag (optional) vegetable oil, for deep-frying For the cinnamon chocolate dipping sauce 75g dark chocolate, chopped75g milk chocolate, chopped½ tsp cinnamon½ tsp ground ginger50ml milk75ml double cream1 tbsp golden syrup 1 Warm the milk in a small saucepan over a medium heat. Once it begins to steam, set aside to cool slightly. 2 Meanwhile,…

Reclaim your weekend Shake up a cocktail Grapefruit negroni Lengthen a traditionally bitter negroni with sweet, sharp grapefruit juice. SERVES 1 PREP 5 mins EASY V 25ml gin25ml sweet vermouth25ml Campari50ml pink grapefruit juiceicegrapefruit wedge, to garnish 1 Pour the gin, vermouth, Campari and grapefruit juice into a cocktail shaker or jug filled with ice. Stir well until the mixture is fully combined and the outside of the shaker or jug feels cold. 2 Strain into a tumbler filled with ice and garnish with a grapefruit wedge to serve. GOOD TO KNOW gluten free PER SERVING 162 kcals fat 0.1g saturates none carbs 8g sugars 4g fibre none protein 0.2g salt 0.02g Best buys BOTTLES TO LOOK OUT FOR IN APRIL GIN Brancaster gin Inspired by the Norfolk coastline from…

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Cinnamon balls I’ve been making (and eating) cinnamon balls over Passover for as long as I can remember – any excuse to eat traditional Jewish food and I’m there! These are squidgy, cinnamony balls of joy, perfect with a cuppa. They’re naturally dairy-and gluten-free, too. MAKES approx 20 PREP 15 mins COOK 30 mins EASY V 2 egg whites225g ground almonds125g golden caster sugar1 ½ tsp cinnamon½ tsp vanilla paste icing sugar, for dusting 1 Heat the oven to 160C/140C fan/gas 3 and line a large baking sheet with baking parchment. In a medium bowl, whisk the egg whites until stiff peaks form. Using a spatula, mix in all the remaining ingredients, apart from the icing sugar, along with a pinch of salt until fully combined. 2 Roll the mixture…

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“Mealstake centrestage around conversation with family and friends” There is always a lot of talk about whether fat or sugar is the worst offender when it comes to our eating habits, but by focusing on individual dietary components, it’s easy to miss the bigger picture. While it’s important to understand how different foods and nutrients affect our health, a whole diet approach offers a much more helpful way of assessing the choices we make about what we eat. With this in mind, few whole diet approaches have won as much acclaim as the Mediterranean diet (or ‘MedDiet’). Victoria Taylor, senior dietitian at the British Heart Foundation, and registered nutritionist Kerry Torrens review the evidence. What exactly is a Mediterranean diet? The MedDiet encourages an eating pattern that includes staples from…

1 If you only have a little bit to use up, you can add a splash to an egg wash to make it go further, or whisk a bit into your scrambled eggs. Adding milk to mashed potatoes also gives it a great richness and texture. 2 Freeze it. Pour into an airtight container and leave room at the top, as milk expands when frozen. It can turn yellow and separate when defrosted – just shake it to bring it back together. Or freeze it in ice cube trays to add to smoothies or sauces. 3 Is your bolognese or soup too salty? Milk works wonders if you’ve been a bit overzealous with the seasoning, just add a good glug to reduce the saltiness and balance the flavours. 4 Why not…

PLANET FRIENDLIER The picks I’d like to share with you aren’t just good to drink (though, of course, nothing gets in here unless it passes my taste test). They’re also wines that have another feelgood factor to offer, in terms of their commitment to at least one element of sustainability. First up is a smooth Italian red that would be useful as it goes well with lots of different foods. Monticelli Organic Rosso Piceno 2021 Italy (£8.85, Co-op) is made from half Sangiovese and half Montepulciano grapes, and tastes of wild berries with a twist of cherries and the plumpness of prunes. It would bring succulence to slices of roast gammon and has a mild earthiness that would also go well with goat. If you like malbec, then try the…