BBC Good Food

70+recipes January 2021Britain’s biggest-selling food magazine January 2021 Paneer & chickpea fry • Honey, soy & five-spice baked chicken • Salted caramel & apple pudding tuck in, WARM UP • Crispy beer-battered fish tacos • Sticky toffee chocolate pudding • Chicken arrabbiata stew & cheesy dumplings EASIEST EVER BATCH-COOK MEALS Less-meat family suppers 10 EXCITING FOODS TO TRY THIS YEAR BOOST £5.25 YOUR SKILLS • Perfect Persian rice • Next level bangers & mash • How to make marmalade YOUR 2021 HEALTHY DIET PLAN • Kick-start the year with our 17-page extra • Recipes to lift your mood • Support your overall well-being • Energising breakfasts, lunches and dinners



WelcoJmae tonuary CREATE YOUR OWN ‘Sharing food with friends and family Star contributors is a tonic – it lifts the spirits and acts YOUR BBC GOOD as a soothing balm. So whenever you Keshia Sakarah FOOD COOKBOOK can, share a meal with others. Set a welcoming table. Pencil in some Watch Keshia make IS HERE! dates with people you’ve missed.’ Montserrat’s national As we head into 2021, we’re embracing dish, goat water (see See page 21 for details columnist Joanna Blythman’s advice p117), as part of our on page 132. While it may be some World in Your Kitchen video series. NEW LOOK weeks before we can get everyone Find it at bbcgoodfood.com. olive magazine together, we’ll use this time to plan a meal like no other. Influencing this Nadiya Ziafat Did you know the team behind menu will be ingredients we’ve not Good Food also creates olive cooked with before, thanks to Melissa Nadiya makes Persian magazine? It has all the easy Thompson’s suggested top 10 (p126), basmati rice chelo cooking skills we’ve acquired in the with tips from Sabrina recipes you love, updated Boost section (p109), and, Ghayour on page 110. added inspiration finally, the dessert to end all desserts: Tune in to the Rookie Chef podcast on from the UK Liberty Mendez’s self-saucing sticky Acast, Spotify, iTunes and more. restaurant toffee chocolate pudding (p32). scene and foodie Mayur Patel destinations, plus What will be on the menu for your contemporary first big meal together again? Restaurateur Mayur kitchen interiors shares his method ideas to make the Wishing you the happiest start for Gujarati dhokra, most of your time to 2021. a fermented batter at home. olive magazine has recipe (and his ultimate comfort three new sections: Christine Hayes, editor-in-chief food), on page 136. [email protected] Cook Stunning and seasonal Esther Clarke recipes, all beautifully @bbcgoodfood @ChrisHayesUK photographed. Our deputy food Discover Try something editor makes the new with global recipe ideas. most of January Unwind Relax while learning produce with her new cooking skills. seasonal recipes, including a dark chocolate & passion fruit tart (p90). You can pick up a copy at magsdirect.co.uk, or see page WE ARE 147 for a subscription offer. Subscribe to BBC COOK THE COVERp28 Good Food this month RECIPE Join our Subscriber Club and get access to exclusive free events, discounted special offers Esther Clark and much more. Find out how on page 48. PHOTOGRAPH Karen Thomas FOOD STYLIST Katie Giovanni STYLIST Faye Wears SHOOT DIRECTOR Ben Curtis JANUARY 2021 bbcgoodfood.com 3

SIMPLY MINCE AVAILABLE IN SELECTED BOOTHS AND SAINBURYS STORES. SPRING MINCE & CHICKEN ITALIA AVAILABLE IN SELECTED SAINSBURYS STORES.

Inside JANUARY 2021 UPDATE WEEKEND 11 Find out how to refresh your 80 TOM’S TAKEAWAY cooking routine and what Make Tom Kerridge’s homeware we love this Indian-inspired dishes month. Plus, make Jane at home Devonshire’s Italian-style butter bean traybake 84 DIANA HENRY New ways to use dried fruit COVER STORY in your cooking 23 TUCK IN, WARM UP 90 IN SEASON Recipes to make the most Hearty, comforting mains 43 of this month’s produce and desserts that are perfect for cosying up on those cold 57 96 GUEST CHEF winter evenings Indulgent desserts to make 86 over the weekend EASY 36 100 GF TREASURES MIDWEEK Warming soups you can make ahead 36 BATCH COOKING Effortless dinners you can 104 WEEKEND BAKE freeze ahead or keep chilled Treat the family with our lemon layer cake 41 READER RECIPE Cinnamon custard pie COOKING SKILLS 43 WEEKNIGHT BAKE 109 KNOW YOUR STUFF Make our salted caramel Expert cooking tips, & apple pudding know-how and recipes, plus sustainability advice 44 TWO WAYS WITH... We share vegetarian and OPINION beef shin lasagne recipes 122 THE FUTURE OF KITCHENS 50 FREEZER FILLERS We look at how our cooking How to prep ahead our habits are evolving, and how chicken parmigiana, plus our kitchens could look in some nifty freezing tips years to come FAMILY 126 MELISSA THOMPSON The ingredients you should 55 VEG-PACKED MEALS try this year 60 Get more vegetables into 130 MIRIAM’S DRINKS your child’s diet with these Low and alcohol-free nutritious recipes beers, wines and spirits FAMILY MATTERS 132 JO BLYTHMAN Try Jo’s 10 ways to make After-school snacks, and a positive difference in 2021 how to stay active during the winter months 134 MY FAVOURITE DISH Tony Naylor talks to Bradford HEALTH restaurateur Mayur Patel about his favourite dish, 61 HEALTHY DIET PLAN Gujarati dhokra Our seven-day meal plan will help you start the year feeling your best – and there’s option for dessert! JANUARY 2021 bbcgoodfood.com 5

EVERY ISSUE 102 98 Why you can 92 trust 8 RECIPE INDEX Where to find all the recipes in this issue BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food 9 YOUR FEEDBACK Share your and cooking. While recipes are at the heart views and photos with us of what we do, we are committed to helping you have the best food experience you 34 LEARN ONLINE Don’t miss our can, whether you’re shopping for food, webinars and promotions in your kitchen or eating out in the UK or abroad. This is what we promise… 48 SUBSCRIBER CLUB Find out about exclusive offers Biggest and best We’re proud to be Britain’s biggest-selling 129 NEXT MONTH A preview food magazine and the UK’s No 1 food website, of our February issue bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, 146 TONIGHT’S SPECIAL outspoken columnists – are experts in their Easy coconut, salmon & fields. Meet us at the UK’s biggest food shows prawn traybake (visit bbcgoodfoodshow.com for dates and details). Our best-selling cookbooks feature our READER OFFERS trusted recipes – you’ll find these in bookshops. !Save on a Cooks Professional Recipes for everyone food processor, p89 There are at least 70 new recipes in every issue !Book a culinary river cruise, p99 – that’s more than any other food magazine in Britain. !Save 25% on Le Creuset We always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when cookware, p103 you want to take your skills up a notch. Look out for !Order an exclusive Laithwaite’s our regular easiest-ever recipes. wine case, p106 Tested and trusted !Luxury cruises in Europe, p108 All our recipes are all thoroughly tested by experts to ensure they’ll work for you. We put our gadgets through HOW TO CONTACT US 50 a rigorous testing process and carry out our taste tests fairly. Our restaurant and travel recommendations have GENERAL ENQUIRIES all been tried by one of us. 0207 150 5865 Ethical (Mon-Fri 9.30am-5.30pm) We care about the food we eat, the people who [email protected] produce it and the effect this has on the world. BBC Good Food, In our Test Kitchen, we use humanely reared British Immediate Media, meats, high-welfare chicken and eggs and 44 Brook Green, sustainable fish whenever possible. We aim to help Hammersmith, you avoid food waste, with advice on using leftovers London W6 7BT (tune in to Facebook Live to see our #FridayFood challenge, when we use up leftovers). VISIT US ONLINE Healthy eating bbcgoodfood.com Every recipe is analysed by our BANT-registered nutritionist, so you can be informed when you choose FOLLOW US what to eat. We flag up vegetarian, vegan and gluten-free recipes. Find out more about our health facebook.com/bbcgoodfood philosophy on page 145. @bbcgoodfood Families and children SUBSCRIPTION ENQUIRIES Families can need help to create harmonious mealtimes, so we address this by flagging up ‘family’ 03330 162 124 recipes. We encourage children and teenagers to get buysubscriptions.com/help cooking with recipes that help them to learn new skills. Find out more at bbcgoodfood.com/recipes/category/ WEBSITE ENQUIRIES family-kids. 0207 150 5845 Eating like a local [email protected] One of the joys of travel – both in the UK and overseas – is discovering great food. 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index 72 recipes in this issue INSTANT 55 Linguine with avocado, tomato & lime 73 Moroccan freekah traybake 76 RECIPE FINDER Noodles with crispy chilli oil eggs 24 Parsnip gnocchi 73 BREAKFAST Salmon tacos 30 Roast cauliflower & hazelnut pilaf 74 Spicy ‘vedgeree’ 70 Baked banana porridge 64 make it, Spicy fish stew 68 Vegetable curry with brown rice Banana oat pancakes 64 snap it, post it Poached eggs with broccoli, POULTRY kitchari 69 We’ll share the best on Vegetarian enchiladas 75 tomatoes & wholemeal Twitter and Instagram @bbcgoodfood Afghan-style chicken korma with SIDES, STARTERS & EXTRAS flatbread 65 #bbcgoodfood dried sour plums 86 Beetroot rosti with green yogurt & smoked MEAT Chicken & lemon skewers 68 salmon 92 Chicken arrabbiata stew Brandy sour 119 Carrot pakoras 82 Bangers ’n’ mash with onion gravy 114 & parmesan dumplings 28 Charred onion & whipped feta flatbreads 95 Chicken noodle & sweetcorn soup 102 Chorizo & chickpea tagine 36 Chicken noodle egg bowls 24 Crispy onion rings 95 Curried squash, lentil & coconut Lamb bhuna 82 Chicken parmigiana 50 soup 102 Meatballs with fennel & balsamic Chicken wraps 57 Dhokra 136 Oxtail soup 101 beans & courgette noodles 70 Chilli chicken & peanut pies 67 Paneer & chickpea fry 82 Persian basmati rice chelo 110 Slow-cooked chunky beef lasagne 46 Crispy za’atar chicken pilaf with Quick & puffy flatbreads 83 Smoky chickpea & red pepper soup 54 Stuffed jackets with mushrooms pomegranate 93 Sticky cider onion hot dogs 95 Ultimate Seville orange marmalade 112 & pancetta 40 Fridge-raid fried rice 56 Wilted spinach with nutmeg & garlic 75 Winter tabbouleh 88 The big double cheeseburger & secret Honey, soy & five-spice baked chicken 38 BAKING & DESSERTS sauce 26 Ramen-fried chicken 116 Apple & custard doughnuts with maple FISH VEGETARIAN MAINS syrup 98 Beer-battered fish tacos 30 Aubergine arrabbiata stew 29 Cinnamon custard pie 41 Fragrant coconut, salmon & prawn Butter bean & broccoli Italian-style Dark chocolate & passion fruit tart 91 Lemon layer cake with soft cheese icing 104 traybake 146 bake 17 Ricotta & chocolate tart with hazelnuts King prawn & squid tacos 30 Caramelised squash & spinach lasagne 46 Miso roast salmon, lentil & pomegranate Chickpea, spinach & almond butter bowl 58 & grapes 98 Chipotle, sundried tomato & pepper Salted caramel & apple pudding 43 salad 66 Schmarren with raisins 86 One-pot fish curry with noodles & pak paella 38 Self-saucing sticky toffee chocolate Hidden veg ragu 59 choi 37 Lentil lasagne 74 pudding 32 Prawn & harissa spaghetti 71 Stewed apple 77 Tomato & halloumi slice 58 Vegan nut butter cups 77 RECIPE KEY Vegan Vegetarian Balanced Low cal Low fat Gluten free Suitable for freezing This magazine is published by Immediate Media Company Limited under licence from BBC Studios © Immediate Media BBC Good Food magazine is available in both audio and electronic Company Limited, 2020. BBC Good Food provides trusted, independent advice and information that has been gathered formats from National Talking Newspapers and Magazines. For without fear or favour. When receiving assistance or sample products from suppliers, we ensure that our editorial integrity and more information, please contact National Talking Newspapers independence are not compromised by never offering anything in return, such as positive coverage, and by including a brief and Magazines, National Recording Centre, Heathfield, East Sussex credit where appropriate. We make every effort to ensure the accuracy of the prices displayed in BBC Good Food. However, TN21 8DB; email [email protected]; or call 01435 866102. If you they can change after we go to print. Please check with the appropriate retailer for full details. Printed by Walstead Bicester in the are enquiring on behalf of someone who has trouble with their sight, please UK. Text paper Novapress, supplied by StoraEnso from Veitsiluoto Mill in Finland. Immediate Media is working to ensure that all of consult them first. its paper is sourced from well-managed forests. This magazine is printed on Forest Stewardship Council® (FSC®) certified paper. This magazine can be recycled, for use in newspapers and packaging. We abide by IPSO’s rules and regulations. To give feedback about our magazines, visit bbcgoodfood.com, email [email protected] or write to Christine Hayes, Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT. 8 bbcgoodfood.com JANUARY 2021

your feedback this is your We love seeing photos of what you’ve been cooking at home, hearing your thoughts, and reading your tips and advice. For more, join our BBC Good Food Facebook Together Group at facebook.com/groups/bbcgoodfoodtogether Your creations Your letters what you’ve been cooking ‘I was thrilled to see the recipe in You’ve been busy making our recipes – here are some of our the Christmas issue favourites. Tag yours using @bbcgoodfood or #bbcgoodfood for Finnish spoon biscuits by Maria Armishaw. I loved @beefandbrioche making them, and my Alicia baked our sprinkle family loved eating them! and spice fault-line cake It took us right back to our (our Christmas cover star), hotel in Lapland, where but with a choc-orange twist. they were served every day. These will now be a yearly tradition in our house!’ Jo Hall, Bedford ‘On receiving my first subscription copy of Good @documenting_my_dinner Food (December), I sat down and turned it over Kerry has perfectly plated page by page. What a surprise to find page 56 our Cantonese char sui [Christmas dinner pie for one]! Because of pork (Oct). covid-19 rules, my eldest son and I had to spend Christmas on our own because my other son @amateurcookingdad @swediebird_ lives in Nigeria. So, we made two of the pies. It’s We’re mesmerised by Nuno’s is_cooking so good to find a magazine that thinks of people beautifully plaited version of living on their own.’ Sheila Hazell, Arundel our chocolate orange babka. Jennie made wreath (Christmas issue). our Catherine Join our Facebook community, BBC Good Food Together wheel toad- in-the-hole Connect with us and others to share recipes, with gravy cooking tips and the kind acts you’re doing or (bbcgoodfood. noticing. Check out what everyone’s cooking com) – perfect for cold days. and post your own kitchen creations. @mrslindsaysutherland Comfort food doesn’t get much better than this oozy apple, cheese and potato pie with a crispy topping (Oct), as cooked by Lindsay. WAYS TO SHARE Write to BBC Good Food, Immediate Media Co, 44 Brook Green, Hammersmith, London W6 7BT Email [email protected] Find us on social media @bbcgoodfood and tag us #bbcgoodfood JANUARY 2021 bbcgoodfood.com 9



What we’re drinking in January, Jane Devonshire’s veggie butter bean bake, and what’s on the BBC this month compiled by ANNA LAWSON HAPPY NEW YEAR Brand new start Bring in 2021 with fresh ways to cook, eat and drink. From new cookery techniques to fun weekend kitchen projects (homemade dumplings, anyone?), there’s sure to be something you haven’t tried yet Turn over for ways to refresh your routine JANUARY 2021 bbcgoodfood.com 11

new year, fresh start easy ways to refresh 6 your food routine by ANNA LAWSON Stuck in a food rut? Forget unattainable goals – we share six ways to gently shake up how you cook, eat and drink this year, from eating more mindfully, to trying new ingredients. Lift your mood, improve your health or sharpen your kitchen skills with these tips 2 MAKE VEGGIE VERSIONS OF MEATY FAVOURITES These days, it’s easier than ever to reduce your meat consumption. We’ve spotted a huge growth in plant-based meat alternatives recently, from vegan sausages and mince, to burgers. Check out our food picks, overleaf, to read more about one of our favourites, and try swapping your usual mince, sausages or other meat dishes for a veggie version this month. 1 PRACTICE z Pay attention to your hunger cues 3 MINDFUL EATING and ask yourself, ‘Am I eating out of EXPERIMENT WITH Mindful eating is rooted in habit, boredom or true hunger?’ A NEW KITCHEN the Buddhist practice of z Engage your senses: notice the GADGET colours, textures, lavours and With many of us mindfulness, and involves giving smells on your plate. spending more time in z Ask yourself, ‘How do I feel after the kitchen last year, we your full attention to your food in eating this? Do I feel satis ied and saw searches for certain energised, or tired and bloated?’ kitchen gadgets rise the moment, without external dramatically. The most Eating mindfully can feel a little popular searches were distractions. This is particularly strange at irst, but over time, it’s for air fryers, rice a great way to train your body to cookers and soup supportive of the cephalic phase get back in touch with its natural makers. If you fancy rhythms of appetite and digestion. giving one a go, check of digestion, the stage in which Try it for at least a week and see out the reviews section how you feel. on bbcgoodfood.com to your stomach prepares its ind out which are best. digestive juices in response to the sight, taste or smell of food. Mindful eating basics: z Slow down and remove all distractions while eating. 12 bbcgoodfood.com JANUARY 2021

4 GET INVOLVED 5 TRY A NEW IN COMMUNITY KITCHEN COOKING PROJECT We’ve noticed Did you take on great community spirit kicking a kitchen project in throughout 2020, with during last year’s people sharing food and lockdowns? Keep the cooking skills. Whether momentum going by shopping for a neighbour, trying something new in swapping homemade dishes 2021. There are plenty of with friends, or hosting virtual ideas on bbcgoodfood.com, but drink tastings and cookalongs, these are three of our favourites… we do hope this feeling of togetherness lives on in 2021. Make your own fruit leather Got a glut of fruit to use up? Try (Turn to page 14 to read about making homemade fruit roll-ups. It’s surprisingly easy to do, and the Olio food sharing app.) kids will love rolling them up (and eating them!) Search ‘fruit leather’ on bbcgoodfood.com. with it? It’s incredibly simple: just Churn your own butter whip double cream with an electric So, you got into breadmaking during whisk until it starts to separate into last year’s lockdowns, but now how buttermilk and butter, then sieve out about making your own butter to go the buttermilk (the latter is great for making lu y pancakes) and you’re left with homemade butter. Or, check out another method that involves a jar and a marble by searching ‘home-churned butter’ on bbcgoodfood.com. Master dumpling-making Dumplings have been trending across social media, in restaurants and in online searches. Whether you choose Polish pierogis, Japanese gyoza, Nepalese momos or Chinese siu mai, there are many to master, so what are you waiting for? Find the recipes at bbcgoodfood.com. 6 EXPLORE A CUISINE nori, gyoza wrappers, wasabi, has a large online marketplace THAT’S UNFAMILIAR pickled sushi ginger and bonito for all kinds of Asian ingredients, TO YOU lakes, to Japanese sweets like covering Chinese, Korean, mochi and matcha Kit-Kats, and Japanese, Thai, Malaysian, Filipino, If you’ve never tried sake. You can also buy kitchen Taiwanese, Indonesian, Vietnamese tools and kit, such as sushi mats, and Singaporean cuisines. your hand at cooking authentic ramen bowls, bento boxes and orientalmart.co.uk sake cups. japancentre.com Sous Chef Japanese, Mexican, Korean or Oriental Mart Covering everything from unique As well as having two physical ‘che y’ ingredients, to specialist other cuisines, because certain stores in Nottingham, Oriental Mart storecupboard ingredients for all kinds of cuisines, Sous Chef is a ingredients have been too di icult real go-to among the Good Food to ind, there’s never been a better team. souschef.co.uk Fine Food Specialist time to start. Specialist online This is another site covering various speci ic ingredients grocery sites are now available for that can be di icult to ind in regular supermarkets, just about anything. Here are some from Spanish Iberico ham to French cheeses, and of our favourites... much more in between. inefoodspecialist.co.uk Mex Grocer Photographs GETTY IMAGES Your one-stop shop for Mexican ingredients, from authentic corn tortillas to seasonings, sauces and salsas. mexgrocer.co.uk Japan Centre An online superstore for all things Japanese, from JANUARY 2021 bbcgoodfood.com 13

Making a difference The food-sharing app reducing waste Log on to help out your local community and donate any unused food Did you know that a third of the food get through? What might have produced globally is thrown away? previously ended up in the bin can In fact, in the UK alone, the average now easily be shared among people family throws away £700 worth in the local area. Since its launch, of food each year. Enter Olio, a free the app has seen a huge growth in food-sharing app, set up in 2015 by users, especially during the national Tessa Clarke and Saasha Celestial- lockdown, when food sharing One. The concept is simple: rather among neighbours increased by than throwing away surplus or 30%. It now has around 2 million unwanted food, you share it. Anyone users and over 6 million portions can download the app for free and of food have been shared overall. post a picture of any food they have We even used Olio to distribute going spare, or browse to see what’s the leftovers from our annual available in their area, then arrange supermarket Christmas Taste a pick-up. Got a bunch of bananas Awards this year. Download the going brown in the fruit bowl, or a app for free on the Apple App bag of onions you know you won’t Store or Google Play. Have you tried? Urfa chilli What is it? not super-spicy, but rather provide Where can I get it? Words ANNA LAWSON Photogrpahs ISTOCK GETTY IMAGES PLUS Urfa chilli or urfa pepper, also a rich, rounded warmth and You can buy urfa chilli lakes online known in Turkish as isot biber or unique lavour. at souschef.co.uk (£3.49, 100g), urfa biber is a type of chilli pepper thespicery.com (£2.99, approx. grown in the Urfa region of Turkey. So, what should I do with them? 70g) and rootedspices.com (£2.95, Vibrant red urfa peppers turn dark In Turkish cuisine, urfa biber 35g), and urfa chilli paste online at red as they ripen, at which point is traditionally used to lavour belazu.com or in store at Waitrose they are sun-dried then wrapped kebabs and stews or sprinkled & Partners (£2.99, 170g). up and left to sweat overnight, over lahmacun (a Turkish which results in an increased labread topped with lamb richness of lavour and means they mince) but it’s very versatile – retain some of their natural oils try adding a pinch to your too. The chillies are then crushed. breakfast eggs or avocado The resulting chilli lakes are deep toast, to grilled meat, ish or burgundy, almost black, in colour halloumi or even in brownies (it and have a slight oiliness rather pairs well with dark chocolate). than being crisp-dry like many You can now also buy urfa chilli other types of chilli lakes. paste from Belazu (see right) – a delicious and interesting blend What do the chilli lakes taste like? of urfa chilli lakes, oil, red pepper A truly unique chilli pepper, urfa paste, balsamic vinegar and spices. lakes are slightly smoky, with It’s great for marinating meat, dried fruit sweetness, earthiness using as a chilli oil in noodles and and just a hint of citrus. They’re stir-fries, or in dips and dressings. 14 bbcgoodfood.com JANUARY 2021

update Anna’s food picks of the best New year shopping inspiration from food & reviews writer Anna Lawson dairy alternatives Vadasz raw kimchi (400g), £4.50, M&S Scottish heather honey (340g), for Veganuary We bet even those who are on the fence about kimchi £10.49, scottishbeecompany.co.uk will love this – it has just the right amount of spice and Nooj nut pastes acidity without being overwhelming. Try it in everything This unique honey has a rich (150g), £3.50, Sainsbury’s from fritters, pancakes and scrambled eggs, to fried caramel lavour without being These clever, creamy almond rice and cheese toasties. sickly sweet. It makes a delicious and cashew nut pastes can be diluted to make nut milks, Moving Mountains addition to a Burns Night or used in curries, smoothies plant-based mince cranachan, or and porridge. (260g), £4.50, Ocado try it spooned Super meaty in both taste Oatly Greek-style and texture, this is an onto yogurt oatgurt impressive plant-based with fruit and (400g), alternative. Great for ragus, £2.20, Tesco lasagne and noodle dishes. granola, or This stirred through dairy-free, En Root’s Raja Bonnet hot sauce a warming bowl oat-based (250ml), £5, enrootldn.co.uk Greek yogurt of porridge. alternative Using iery scotch bonnet, Kesar mango works well and Gujarati spices, this packs a real in curries, smoothies, or punch spice-wise but it’s nicely balanced with granola. out by sweet, fruity mango, warming spices and a good level of acidity. Flora plant butter (250g), £1.80, Tesco Tim’s Dairy ke ir (450g), Helen Browning’s organic corned beef This plant-based butter £2.20, Waitrose & Partners (150g), £5, helenbrowningsorganic.co.uk alternative comes highly Ke ir is a fermented milk Many of us have childhood recommended by our food product packed full of memories of corned beef – editor Cassie Best – it’s the most gut-friendly live cultures. and not always good ones! butter-like and creamy of the Although usually very sour, But this is di erent. Made alternatives we’ve tried. this Greek-style version is from British grass-fed beef, smooth and creamy, plus this is cured, cooked, pulled it’s lactose-free, so great for and set in its own juices and those with allergies. Try topped has a soft, buttery texture with granola or whizzed in smoothies. that melts in the mouth. I’m loving Sustainable Scottish sea salt This special new sea salt is made in a unique and highly sustainable way: sea water from the west coast of Scotland is slowly trickled through a large graduation tower (the only one in the country) made from tightly packed blackthorn branches (pictured left). As the water drips slowly down the twigs and thorns, this maximises its exposure to the powerful coastal winds and sunshine, meaning that the droplets partially evaporate and any remaining liquid becomes a more concentrated brine. This brine is then gently heated to leave the sea salt crystals. This results in a really natural inished product, which has an o -white colour, delicate texture and unique taste – when blind-tested against other sea salts, we found it to have a more prominent taste of the sea and a nice mellowness. It also retains more natural minerals (particularly magnesium). It’s great as a inishing salt on meat and ish, or sprinkled over veg and tomatoes. £6.40 (240g), blackthornsalt.co.uk JANUARY 2021 bbcgoodfood.com 15

What we’re BEER drinking The Black Farmer Brigg Stow 1155 Our favourite winter tipples Jamaican-born Wilfred Emmanuel-Jones VODKA came to the UK in the Windrush years, and now rears high-welfare meat at his Wry vodka Devon farm – the Black Farmer sausages are legendary! Now, he’s teamed up with From the team behind Surrey-based Silent Pool gin, Dawkins Ales to brew his own beer. ‘Brigg Wry vodka is produced from 100 per cent rye grain Stow’ is the Anglo-Saxon name for Bristol, spirit, and iltered through charcoal made from locally which was incorporated in 1155. Brewed sourced hornbeam wood. This results in a smooth, with English Bramling Cross hops, the creamy, clean-tasting vodka, with a slight malty beer has a slightly spicy, fruity aroma and sweetness and subtle peppery inish. Smooth enough lavour. It’s bottle-conditioned, so it has to sip, it also makes a great vodka martini – just stir natural sediment – let it stand for a few 60ml wry vodka with 15ml vermouth, then garnish with hours before pouring. 4.4% ABV, £16.50 a twist of lemon peel or an olive. Or, try in a vodka tonic (six 500ml bottles), theblackfarmer.com if you fancy a change from your usual gin. 40% ABV, £22 (70cl), silentpooldistillers.com WHISKY GIN Nc’nean organic single malt Scotch whisky Hospitality gin The Nc’nean distillery This ‘drink with a mission’ was created to raise money aims to have as little impact for the UK hospitality industry, which has been hit hard by the Covid-19 pandemic. Industry veteran Tom Lord on the environment as teamed up with Cooper King Distillery in North Yorkshire possible, and runs on 100 to create this London Dry gin with a classic juniper lavour per cent renewable energy and notes of lemongrass, citrus and lavender. Pour – the bottles are made from yourself a G&T garnished with lime or rosemary, sit back recycled glass. The whisky and feel good about the fact that 100 per cent of pro its is smooth, with light citrus from the sale of Hospitality Gin go directly to The Drinks notes, peachy tones, some Trust and Hospitality Action, which support hospitality spice and subtle sweetness. workers. 42% ABV, £37 (70cl), hospitalitygin.co.uk Serve with soda water and ice, garnished with mint – a light tipple for Burns Night (25 January). 46% ABV, £49.95 (70cl), mcnean.com Try a masterclass in cookery We’re all spending more time at home, so why not use the opportunity to improve your Words ANNA LAWSON, KEITH KENDRICK TV picks KATHRYN CUSTANCE skills in the kitchen with courses led by incredible food experts? We’ve partnered with Learning with Experts to create an exciting new collection of online courses you’ll love. Study with BBC Good Food experts creative with others online while being SAVE 15% Barney and Cassie to grow your skills coached by the pros. Choose Essential and culinary knowledge. The live virtual Cooking Skills with Cassie Best to learn with code classes include pre-recorded video knife skills, make spice mixes, cook ish BBCGF15 lectures, guides, and a community area and seafood, and improve your bakes. where you can chat to your peers and In Make Sourdough at Home with share tips and advice. It’s a step up from Barney Desmazery master the simply following recipes – with our sourdough basics in your own kitchen. online masterclasses, you can get Or, take both courses! Book now for your place in the virtual kitchen learningwithexperts.com/gfcollection1 TERMS & CONDITIONS Our site, learningwithexperts.com, is owned and operated by MYONLINESCHOOL LTD, a limited company registered in England under 08877754, whose registered address is Oxford Centre for Innovation, New Road, Oxford, Oxfordshire OX1 1BY. Our VAT number is GB204387031. For full T&Cs, see learningwithexperts.com. 16 bbcgoodfood.com JANUARY 2021

update Jane’s midweek marvel MasterChef’s Jane Devonshire shares a quick, illing meal using storecupboard ingredients for the base Butter bean & broccoli Italian-style bake SERVES 6 PREP 15 mins plus cooling COOK 40 mins EASY V 2 tbsp olive oil 1 Heat the oven to 180C/160C fan/ is golden and the sauce is bubbling. Recipe adapted 1 onion, inely chopped gas 4. Put the oil in a large frying Leave to cool for around 10-15 mins, from Vegetarian 1 broccoli, stem and lorets cut into pan and fry the onions gently until then serve. Hassle Free, soft but not brown, about 3-5 mins. Gluten Free by bite-sized pieces (about 250g) Stir in the broccoli, garlic and basil GOOD TO KNOW calcium • ibre • vit c • Jane Devonshire 2 3 garlic cloves, grated stalks, and fry for 3-4 mins more. 3 of 5-a-day • gluten free (£22, Bloomsbury 15g basil, leaves and stalks 2 Tip in the olives, olive brine, PER SERVING 316 kcals • fat 18g • saturates 8g • Absolute). tomatoes, passata and beans, and carbs 18g • sugars 7g • ibre 8g • protein 17g • salt 1.3g Photographs by separated, chopped stir. Add the basil leaves. Season. Mike Cooper. 50g chopped black olives from a jar, 3 Pour into a 21cm baking dish, don’t miss it sprinkle over the cheeses and bake plus 50ml of the brine for 20-25 mins, or until the cheese Next month, John Torode and 400g can chopped tomatoes Gregg Wallace return for a new 150g tomato passata series of MasterChef on BBC One. 700g large butter beans from a jar or cans (500g drained weight), drained and rinsed 100g mature cheddar, grated 150g mozzarella, grated TV and radio picks What’s cooking on the BBC this month Rick Stein’s Cornwall Celebrity Best Home Cook RADIO HIGHLIGHTS A real treat, Rick Stein returns to the county Claudia Winkleman, Mary Berry, Angela The Kitchen Cabinet he loves to explore the land and sea that Hartnett and Chris Bavin return with Restaurant critic Jay Rayner and his shapes Cornwall. Along with championing 10 competing celebrities, including panel of food experts are back with local food, history and culture, Rick will Ed Balls, Desiree Burch, Ed Byrne, anecdotes and advice inspired by be cooking simple dishes inspired by his Welsh rugby star Gareth Thomas and listeners’ questions. Listen at 10.30am travels. Weekdays at 6.30pm on BBC Two journalist Rachel Johnson. Starts this on Saturdays and 3pm Tuesdays on from 4 22 January, and on BBC iPlayer. month on BBC One and BBC iPlayer. BBC Radio 4, or catch up on BBC Sounds. JANUARY 2021 bbcgoodfood.com 17

Lawson reactive glaze cereal bowl £14, libertylondon.com Treat yourself to an extra-special bowl for soup, ramen, pasta, porridge and more. We love the golden, earthy tones on this glazed ceramic one. Polkra x Julianna &klevering lemon twig carafe Byrne botanical £24.95, co eeandcloth.co.uk fruits tea towel £9, This gorgeous Mediterranean- inspired jug looks great as it is on polkra.com the kitchen shelf, or it can be used This 100 per cent for serving water or displaying cotton tea towel fresh-cut lowers. is vibrant, and one you’ll want to keep Kids bamboo on display. cutlery set £4, Cookie the Cat egg cup Most wanted sassandbelle.co.uk £4.95, rexlondon.com Kids will love eating This super-cute feline- From colourful tea towels to with this smiling set. inspired egg cup will scented candles, Anna Lawson bring a bit of extra joy shares her best buys for St Eval scented tin to a breakfast of egg and brightening up your kitchen candles from £10.80 soldiers, especially for kids! each, st-eval.com Lighting a candle can Gabriella Abstract enamel colander immediately bring calm. dishcloths £46.50, souschef.co.uk St Eval candles come in £26 (set of six), This isn’t just a useful bit of kitchen kit, many scents, including Anthropologie it’s art! Keep this colourful, golden- bay & rosemary – perfect Make cleaning handled colander right on the counter. for the kitchen. a little brighter with these Sol ceramic cup & multi-coloured saucer set £55 (set of and patterned dishcloths. They’re four), Oliver Bonas machine-washable These delicate cups and can be used and saucers will evoke again and again. fun holiday memories with every sip with their sunny palm-tree design. 18 bbcgoodfood.com JANUARY 2021

update Our local food producers need us Producers join forces to form Food from England of Fine Food, explains: ‘The past eight months have seen disaster within the regional food and drink sector. We need To combat the impact of Brexit and covid-19 on England’s food the support of the food and drink trade, and the new shoppers industry, producers have united. The aim of Food from England who have recently discovered their local producers and is to support the industry by helping producers increase sales, retailers. By supporting your local deli, farm shop, butcher, retain customers and encourage growth, as well as strengthen cheese shop, food and drink shows, and community or village regional identities. Over 30 regional groups representing store, you can support regional producers and the local pound.’ around 43,000 businesses have joined. One of the group’s For more information, visit foodfromengland.co.uk founding members, John Farrand, managing director at Guild WE ARE Each month, we introduce you to the experts who create content for your favourite food brand Gabby Harrington, design hub manager Gabby works closely with our art our best-loved recipes, which directors to produce the beautiful you can use to create your own photographs that ill this magazine customised Good Food cookbook. and bring bbcgoodfood.com to life. If you want to make one for As well as commissioning new yourself, visit mycookbooks. images for every issue, she also bbcgoodfood.com – your maintains our archive of more one-of-a-kind cookbook than 20,000 images. will make a gorgeous addition to your shelf, Gabby has also spent a good or a great gift. amount of time exploring the depths of our archive, and has chosen our most stunning images to pair with JANUARY 2021 bbcgoodfood.com 19

update Star of the month Books for cooks Relax with this month’s top reads Chinese Takeaway in 5 by Asian Green: Everyday plant-based recipes Photograph TAMIN JONES Kwoklyn Wan (Quadrille, £15, out 21 Jan) After inspired by the East by Ching-He Huang growing up working in the kitchen of his family’s (£20, Octopus Books, out 21 Jan) Cantonese restaurant, Taiwanese-born chef and food writer Ching-He Kwoklyn Wan became a Huang’s latest cookbook is a reflection of the food she cooks daily at chef and author. His latest home. After her husband, Jamie, became vegan, she was challenged to cookbook contains 80 create delicious and easy dishes using Asian pantry ingredients. The recipes for takeaway favourites, which can be recipes are nutritious and packed full of flavour, drawing inspiration recreated at home using just five ingredients. from right across Asia – from Indonesian-style satay seitan with Master classic starters like pancake rolls, courgetti noodles, to Sichuan-influenced Yuxiang aubergine with crispy wontons and prawn toasts, as well as shiitake mushrooms and Thai-inspired tom yum soup. popular mains such as Singapore king prawn Must-try recipe: Spicy chilli French bean mapo tofu (above) fried rice and chicken chow mein. Must try recipe: Chinese-style buffalo wings Use It All by Alex Elliott-Howery (£18.99, Murdoch Books) Alex Elliott-Howery is co-founder of Cornersmith, a Sydney- based café and cookery school with a focus on sustainable cooking. She’s teamed up with co-worker Jaimee Edwards to create a book that helps reduce food waste by structuring it around weekly seasonal shopping. They provide clever ideas for mains and sides, plus ways to preserve any leftovers. Must try recipe: Spinach & ricotta dumplings in lemon butter sauce More from BBC Good Food On your tablet Healthy Winter October 2020 Download our magazine Find plenty of interactive app at Tune in for lively chats nutritious recipes with the Good Food team, and tips to help the Apple App Store. Tom Kerridge and Britain’s you eat well in best and brightest in food. the new year. Good Food how-to On sale now, videos Sharpen your Available at £5.99. cookery skills with our bbcgoodfood.com/ videos. Find over 200 at bbcgoodfood.com/ podcast feature/videos. 20 bbcgoodfood.com JANUARY 2021

Create your own customised cookbook Turn your favourite Good Food recipes into a unique cookbook to give as a gift or use in your own kitchen Choose from over 30 chapters featuring our best-ever recipes, handpicked by the BBC Good Food team, with a personalised cover. Whether you’re looking for family favourites, something new to try, a book full of healthy inspiration, or quick and easy classics, we’ve got you covered from just £20. Our customers rate us 4 out of 5 based on 100 reviews Our customers say ‘Nice and easy, and what a great idea!’ ‘Brilliant idea and easy to create’ What’s in your perfect cookbook? eQasuyicrkecainpdes Healthy Briedaekafsast Family insdpinirnaetrion favourites View all recipe chapters and choose your six here: mycookbooks.bbcgoodfood.com JANUARY 2021 bbcgoodfood.com 21



cover story Gcoesty, tiunck WARM UP This month we bring you some of our new comfort food favourites, perfect for wintry nights recipes GOOD FOOD TEAM photographs KAREN THOMAS JANUARY 2021 bbcgoodfood.com 23

Noodles with crispy chilli oil eggs This dish is all about the crispy chilli oil. I’ve been addicted to this stuff for ages, spooning it over everything from scrambled eggs to seared steaks. My obsession started with the Lao Gan Ma version (a Chinese brand you can find in large supermarkets, Asian food shops or online), but making your own is easy and really satisfying. The crispy bit comes from garlic and shallots, which are sizzled until crisp. However, once submerged in oil, they only stay crispy for a day or two. You can add peanuts for extra crunch, although I prefer sesame seeds in mine. This, tossed through noodles and used to baste a crispy fried egg, is my comfort food de jour. Cassie Best SERVES 2 PREP 25 mins 1 To make the chilli oil, tip the 5 When ready to make the noodles, COOK 50 mins EASY V shallots, garlic, cinnamon stick, star heat the veg oil in a wok. Add the anise and oil into a wide pan (a deep pak choi and stir-fry for a minute 1 tsp vegetable oil frying pan is good), then bring to with a splash of water and a pinch 2 pak choi, each halved a gentle sizzle. Cook for 15-20 mins of salt. Cover with a lid (or a baking over a low-medium heat, stirring tray if you don’t have one). Steam through the core now and again, until the shallots for a minute, then lift the veg from 2 tsp Chinese black vinegar and garlic are crisp and golden the wok, letting any liquid drip o . 1 tbsp soy sauce brown. They will burn easily if the Set aside on a plate. Put the vinegar, 1 tsp sesame oil heat is too high, so watch the pan. soy sauce, sesame oil and sugar in pinch of sugar 2 Meanwhile, toast the sesame the pan along with 2 tsp of the 200g cooked noodles (I use seeds in a dry pan until golden, crispy chilli oil. Bring to a bubble, then tip into a bowl and set aside. then add the noodles and toss for straight-to-wok noodles, egg, Put the cumin seeds and Szechuan a few minutes over a high heat until udon or ramen noodles) peppercorns in the pan and toast the sauce is clinging to the noodles 2 large eggs for 1-2 mins until aromatic. Grind to and they’re soft and slippery. Divide For the crispy chilli oil (or use a powder using a pestle and mortar the noodles between two bowls and ready-made) or spice grinder. Mix with the put the pak choi on top, 4 small shallots, halved and thinly toasted sesame seeds. 6 Wipe out the pan. Add another sliced 3 Add the ginger, chilli flakes, soy drizzle of the crispy chilli oil along 1 head of garlic (about 8 10 cloves) and sugar to the bowl with the with about 2 tsp of sediment from thinly sliced toasted, ground spices. When the the jar. When sizzling, crack in the 1 x 10cm cinnamon stick shallots and garlic are crisp, strain eggs and fry until crispy around the 4 star anise the oil over the bowl using a sieve. edge, spooning over the oil as they 500ml vegetable oil Leave the crispy bits of garlic and cook. Slide the fried eggs over the 2 tbsp sesame seeds shallot in the sieve to cool and noodles, adding more crispy bits 2 tsp cumin seeds become even more crisp. Discard from the jar, if you like. 1 tsp Szechuan peppercorns the cinnamon and star anise. 1 thumb-sized piece ginger, peeled, 4 Stir the cooled shallots and garlic GOOD TO KNOW folate • 1 of 5-a-day inely chopped through the spiced oil mixture. Will 30g crushed red chilli lakes keep chilled for up to two weeks in an PER SERVING 374 kcals • fat 20g • saturates 3g • 2 tbsp soy sauce airtight, sterilised jar. 1 tbsp caster sugar carbs 29g • sugars 5g • ibre 5g • protein 18g • salt 2g 24 bbcgoodfood.com JANUARY 2021

cover story TWIST IT CHICKEN NOODLE EGG BOWLS z To make a meaty version of this dish, add some shredded leftover cooked chicken to the pan in step 5 to reheat, along with the vinegar, soy, sesame and sugar. Bubble in the sauce for 3 mins until hot, then toss through the noodles. JANUARY 2021 bbcgoodfood.com 25



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ke our ma cipe Chicken arrabbiata stew cover re & parmesan dumplings My nan always used to make fat, fluffy dumplings with stew on cold winter nights, which we’d eat out of deep bowls. My modern take combines a rich Italian classic tomato alla arrabbiata with cheesy dumplings. This dish is easy to make and could be whipped up on a weeknight. If you’re cooking it for children, reduce the chilli or take it out completely. You could also swap the parmesan for mature cheddar. Esther Clark SERVES 4 6 PREP 30 mins 1 Heat the oil in a large shallow until it resembles fine casserole dish. Fry the onion over breadcrumbs. Mix in 50g COOK 1 hr EASY G a low-medium heat for 7 mins or of the cheese and pour in until soft and turning translucent. 50ml of the milk, then swiftly 2 tbsp olive oil Turn up the heat slightly, add the combine with a cutlery knife until 1 onion, thinly sliced chicken and fry for 5 mins until everything is well distributed and 8 skinless and boneless chicken beginning to brown around the you have a soft dough (add more edges. Tip the garlic and chilli into milk if it’s too dry). Briefly bring the thighs, halved the casserole and fry for 1 min. Stir dough together on a work surface, 2 large garlic cloves, crushed through the pesto, pour in the stock then divide into eight balls. 1 1 tsp chilli lakes and tomatoes, then add the thyme, 3 Arrange the dumplings over the 4 tbsp sun-dried tomato pesto sugar and some seasoning. Add the stew, then scatter each with the 250ml chicken stock chicken back to the pan, turn the remaining cheese. Put in the oven 2 x 400g can chopped tomatoes heat to low and cover with a lid. and bake, uncovered, for 25 mins 5 thyme sprigs, tied Cook gently for 40 mins. Remove or until the dumplings are doubled 2 tsp sugar the thyme and check the seasoning. in size and golden brown. Scatter 2 Heat the oven to 200C/180C fan/ over the parsely and serve. small bunch of parsley, gas 6. To make the dumplings, put inely chopped the butter and flour in a bowl with GOOD TO KNOW calcium • 1 of 5-a-day For the dumplings 1/2 tsp fine salt, then rub the butter 80g cold unsalted butter, cubed into the flour with your fingertips PER SERVING (6) 512 kcals • fat 33g • saturates 14g • 150g self-raising lour 80g parmesan, grated carbs 29g • sugars 9g • ibre 4g • protein 24g • salt 1.4g 50 60ml milk 28 bbcgoodfood.com JANUARY 2021



Beer-battered fish tacos A combo of two of my favourite recipes – Mexican Baja fish tacos and retro fish finger sarnies, this is my ultimate sofa-day comfort food. Baja fish tacos are made with battered chunks of cod and I’ve paired those with my take on herby tartare and pink pickled onions. Buy small tortillas in supermarkets or order them online – they’re the perfect size for eating with your hands in front of the telly. Esther Clark SERVES 4 PREP 35 mins plus pickling Leave to cool for 15 mins, then cover TWIST IT and chilling COOK 30 mins and chill for at least 1 hr. Will keep MORE EFFORT chilled for up to two days. For the SALMON TACOS tartare sauce, mix together all the z Swap the cod loins for 150g plain lour ingredients, then cover and chill. 4 skinless salmon fillets, 75g corn lour Will keep chilled for up to two days. cut into chunks, in step 3. 1/2 tsp ine sea salt 2 Sift the flour and cornflour into For added heat to balance 230ml cold beer a bowl, then stir through the salt. the richness of the fish, just vegetable oil, for deep-frying Make a well in the centre and whisk mix in 1/2-1 tbsp chipotle 4 skinless and boneless cod loins, in the cold beer to make a smooth chilli paste in step 1. batter. Cover and chill for 30 mins. cut in to 3cm pieces 3 Heat the oil in a deep, heavy-based KING PRAWN 8 small soft corn tortillas pan, no more than two-thirds full, & SQUID TACOS 2 Little Gem lettuces, shredded until the oil reaches 190C on a z Use 400g king prawns hot sauce, to serve (optional) cooking thermometer. If you don’t or squid rings instead of For the pickled onions have a thermometer, check the oil the cod, or a combination 150ml white wine vinegar is ready by dropping a small cube of the two. Deep-fry for 1 tsp coriander seeds, crushed of bread into the oil – it should turn 2-3 mins in step 3. 1 tsp peppercorns brown in about 10 seconds. Dip each 2 tbsp caster sugar piece of cod into the batter to fully 1 large red onion, inely sliced coat, then gently shake o the For the tartare sauce excess. Fry the fish in batches for 150g mayonnaise 4 mins per batch, then remove using a slotted spoon and drain small bunch of dill, inely chopped on kitchen paper. small bunch of basil, inely 4 Warm the tortillas in a low oven chopped or in a dry frying pan. Spread over tsp Dijon mustard the tartare sauce, then add the fish 1 tsp capers, chopped and top with the pickled onions and shredded lettuce, plus a dash of hot 1 First, make the pickled onions. sauce, if you like. Best enjoyed with Put the vinegar in a pan with a cold beer. 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt GOOD TO KNOW folate • 1 of 5-a-day over a medium heat, stirring until the sugar has dissolved. Scoop the PER SERVING 841 kcals • fat 41g • saturates 3g • onions into a bowl and carefully pour over the hot pickling liquid. carbs 76g • sugars 12g • ibre 8g • protein 34g • salt 1.8g 30 bbcgoodfood.com JANUARY 2021

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Self-saucing sticky to ee chocolate pudding Sticky toffee pudding is a dessert well-loved by the nation and rightly so. Now, think of that sticky date, caramel-like, fudgy sponge, but add in a generous helping of chocolate chunks and lashings of chocolate sauce for the ultimate comforting dessert. You don’t even have to make the sauce separately, so this is ideal for late-night sweet cravings. Liberty Mendez SERVES 8 10 PREP 20 mins plus water into a pan, then whisk over 30 mins soaking COOK 40 mins a medium heat and simmer for EASY V 2 mins. Pour into a jug and leave to cool slightly. Once the dates are 200g pitted medjool dates soaked, use a hand blender to blitz 100g unsalted butter, softened, the dates and water to a smooth paste. Leave to cool slightly. Butter plus extra for the dish a deep 35 x 25cm dish. 75g demerara sugar 2 Heat the oven to 180C/160C fan/ 75g dark brown soft sugar gas 4. Beat together the butter and 2 large eggs sugar for 3 mins until smooth. Add 250g plain lour the eggs, one at a time, beating 1 tsp bicarbonate of soda between each addition. Fold in the 1 tbsp baking powder flour, bicarb and baking powder 100g dark chocolate, along with a pinch of salt. Once combined, mix in the date purée, roughly chopped then fold in the dark chocolate. Pour vanilla ice cream or custard, to serve the sponge batter into the prepared For the sauce dish and spread out evenly using the 200ml double cream back of a spoon. Pour the chocolate 75g unsalted butter, cubed sauce evenly over the top. 200g dark brown soft sugar 3 Bake in the oven for 30-35 mins 30g cocoa powder until risen, then leave to rest for 2 mins. Serve warm with a big scoop 1 Put the dates in a bowl and pour in of ice cream or warm custard. 300ml boiling water. Leave to soak for 30 mins. Meanwhile, make the PER SERVING (10) 604 kcals • fat 32g • saturates 19g • sauce by tipping all the ingredients, a big pinch of salt and 300ml boiling carbs 72g • sugars 50g • ibre 4g • protein 7g • salt 0.7g NEXT MONTH Get ready for Shrove Tuesday with our chocolate & peanut butter pancake cake SUBSCRIBE TO NEVER MISS AN ISSUE Turn to page 48 for details *For full terms and conditions, see page 48 32 bbcgoodfood.com JANUARY 2021

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Stay in the know Want to improve your cooking skills, master that tricky-to-perfect sourdough, or learn how to taste wine like the professionals? Join our online webinars with experts from our cookery team, who will give you all the tips, techniques and inspiration you need to boost your culinary skills. Each one-hour masterclass ends with a 30-minute Q&A, so you can ask the experts your questions, too. Find out about our next webinars and choose the ones that suit you (or pick the perfect gift for a friend or loved one) at bbcgoodfood.com/learnonline Soifgfneruspnteowosulretftreere Be the ofifrtshtitsoaknndomwoarbeout all Want the latest deals and product reviews from our experts? Sign up to our free offers Our regular email update is the best way to get a first look at our brand-new recipes, food news and events, newsletter to get the latest promotions from BBC Good Food and our cooking ideas and top tips. Sign up to the free carefully selected partners. BBC Good Food newsletter and receive regular bbcgoodfood.com/ recipe inspiration, direct to your inbox. offers-newsletter bbcgoodfood.com/ signup 34 bbcgoodfood.com JANUARY 2021

35 simple recipes for busy easy weekdays midweek sweet treat QChipotle, sundried tomato QSalted caramel & pepper paella page 38 & apple pudding page 43 reader recipe family Q Cinnamon custard pie QMelissa Thompson’s veg-packed dishes page 55 page 41 JANUARY 2021 bbcgoodfood.com 35

batch cooking easiest ever midweek meals Dinners you can make ahead, ready for busy weekdays Watch our skills videos Chorizo & chickpea tagine at bbcgoodfood.com/video SERVES 6 PREP 10 mins We love to see what you’re making, COOK 50 mins EASY too: share your recipes on our BBC Good Food Together 1 tbsp olive oil 200g spicy chorizo, thinly sliced Facebook page and on Instagram 2 fennel bulbs, trimmed and thinly #wearebbcgoodfood sliced, fronds reserved 1 large onion, halved and sliced £1.11 2 garlic cloves, crushed per serving tsp smoked paprika 1 tbsp harissa paste tip 2 x 400g cans chopped tomatoes 2 tsp honey TO FREEZE 2 x 400g cans chickpeas, drained Leave the and rinsed tagine to cool 4 handfuls of baby spinach completely, then 1 lemon, zested transfer to an couscous or latbreads, to serve airtight container. Freeze for up 1 Heat the oil in a large pan over to 1 month and a medium-high heat and add the defrost fully chorizo. Cook for a few minutes before reheating. until slightly crispy, then transfer to a plate, leaving the oil in the pan. 2 Turn the heat down and add the fennel, onion, garlic and paprika, and cook for 10-15 mins until the onion starts to turn golden. 3 Stir in the harissa and a good pinch of salt, then pour in the tomatoes and a canful of water. Add the chorizo and honey, then simmer for 20-25 mins. Add the chickpeas and season, cooking for 1 min. 4 Stir in the spinach and lemon zest and scatter over the fennel fronds Serve with couscous or flatbreads. GOOD TO KNOW ibre • 3 of 5-a-day • gluten free PER SERVING 327 kcals • fat 16g • saturates 5g • carbs 24g • sugars 11g • ibre 9g • protein 17g • salt 1.4g All our midweek meals are either balanced or healthy. Learn more about our guidelines on page 145 36 bbcgoodfood.com JANUARY 2021

One-pot fish curry with easy midweek noodles & pak choi £1.83 Thanks to shop-bought curry per paste, this spicy dish takes just serving minutes to throw together. It’s cooked in one pot, so you won’t tip have a kitchen full of dishes. MAKE AHEAD SERVES 4 PREP 5 mins Once the ish is cooked, leave it to cool completely, then cover and keep in the COOK 20 mins EASY G fridge for up to two days. To reheat and serve, add the fresh noodles and warm 2 tbsp vegetable oil the sauce through until piping hot. 2 large shallots, inely sliced JANUARY 2021 bbcgoodfood.com 37 4 tsp green Thai curry paste 400ml can full-fat coconut milk 250ml chicken or vegetable stock 1 lime, zested and juiced 1 tbsp ish sauce 4 lime leaves 1 tsp light soy sauce, plus extra to serve 4 skinless irm white ish illets (such as cod or haddock) 2 heads of pak choi, roughly chopped 1 green pepper, deseeded and inely sliced 300g fresh rice noodles 2 tbsp chopped coriander, to serve 1 red or green chilli, deseeded and inely chopped, to serve (optional) 1 Warm the oil in a large frying pan or wok over a medium heat. Cook the shallots for 5 mins until softened, then add the curry paste. Stir, then cook for another 3 mins. 2 Add the coconut milk, stock, lime zest and juice, fish sauce, the lime leaves and 1 tsp soy sauce. Bring to the boil, reduce the heat and simmer for 5 mins. 3 Using a spatula, place the fish fillets, pak choi and peppers in the curry. Simmer for 3-4 mins until the fish is just cooked. 4 If eating straightaway, add the rice noodles, being careful not to break up the fish, and heat through for 3-4 mins. Serve sprinkled with the coriander, chilli and extra soy sauce, if you like. GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 643 kcals • fat 25g • saturates 16g • carbs 69g • sugars 5g • ibre 5g • protein 34g • salt 2.1g

Chipotle, sundried tomato & pepper paella Colourful, simple and filling, the secret ingredient in this dish is oil from a jar of sun-dried tomatoes, which is infused with warming flavours. Make the dish in advance and keep in the fridge for three days, or freeze it and reheat gently. SERVES 4 PREP 10 mins COOK 50 mins EASY V G £1.52 2 tbsp oil from a jar of sun-dried per tomatoes serving 1 small red onion, inely chopped Honey, soy & five-spice 1 Whisk the five-spice, soy sauce, tip 2 garlic cloves, crushed baked chicken honey and oil together in a large 1 large leek, sliced into thin discs bowl. Stir in the chilli, garlic and LEFTOVERS This easy, fuss-free supper will ginger. Add the chicken thighs and tbsp chipotle paste make two delicious meals for four. turn them over in the marinade, Strip any leftover tsp turmeric Chicken thigh meat is very moist using your hands until evenly chicken from the tsp smoked paprika and will be full of flavour from the coated. Leave to marinate for at bone and store 3 peppers, deseeded and sliced marinade, so any leftovers make least 30 mins. it in an airtight 200g paella rice a great base for quick stir-fries. 2 Heat the oven to 200C/180C fan/ container with 100ml dry sherry gas 6. Oil a roasting tin large enough any extra sauce. 500ml hot vegetable stock SERVES 8 PREP 5 mins plus for the chicken to fit snugly inside. Leave to cool 8 sun-dried tomatoes in oil, drained at least 30 mins marinating Put the thighs skin-side up in completely, then and inely chopped the roasting tin and pour over the chill for up to two 200g frozen peas COOK 1 hr EASY G marinade. Roast for 40 mins, days. It can be handful of lat-leaf parsley, leaves basting halfway through. Turn up used as a base picked and chopped, to serve 1 tsp ive-spice powder the heat to 220C/200C fan/gas 7 for a delicious 1 lemon, quartered 4 tbsp light soy sauce and cook for another 20-25 mins chicken stir-fry. 3 tbsp runny honey until the skin is crisp. 1 Heat the oil in a lidded pan or 1 tbsp vegetable oil, plus extra for 3 To serve, scatter with the spring large, deep frying pan over a onions, coriander and sesame seeds, medium heat. Cook the onion, the tin and drizzle over any remaining garlic, leek, chipotle paste and 1 red chilli, deseeded and inely sauce from the tin. spices gently for 8-10 mins until the onion is soft and translucent. chopped PER SERVING 308 kcals • fat 19g • saturates 5g • Add the peppers and fry for 5 mins. 5 garlic cloves, crushed 2 Tip in the rice and stir to combine. 40g ginger, peeled and grated carbs 8g • sugars 7g • ibre 1g • protein 27g • salt 1.3g Pour in the sherry and let it reduce 2kg skin-on, bone-in chicken thighs for a few mins before adding the bunch of spring onions, trimmed hot stock. Stir well, then add the sun-dried tomatoes. and inely chopped 3 Bring to the boil, turn down to 2 handfuls of coriander leaves, a gentle simmer and cover with a tight-fitting lid. Simmer for 25 mins, chopped then turn o the heat, stir in the 2 tsp sesame seeds frozen peas and put the lid back on for 4 mins. Season to taste, then scatter over the parsley and serve with the lemon wedges on the side. GOOD TO KNOW healthy • low fat • low cal • ibre • vit c • 2 of 5-a-day PER SERVING 371kcals • fat 7g • saturates 1g • carbs 56g • sugars 12g • ibre 9g • protein 9g • salt 0.4g 38 bbcgoodfood.com JANUARY 2021

easy midweek tip TO FREEZE Leave the paella to cool completely before transferring to an airtight container and freezing for up to two months. Defrost and reheat slowly until piping hot throughout. £1.17 per serving JANUARY 2021 bbcgoodfood.com 39

£1.36 per serving tip TO FREEZE Cool the filled (but not re-baked) potatoes completely, then place in an airtight container and freeze for up to two months. To cook from frozen, loosely cover with foil and place in the oven at 200C/180C fan/gas 6 for 30–35 mins until golden. Stuffed jackets with 1 Heat the oven to 200C/180C fan/ with the mushrooms, the chives Recipes mushrooms & pancetta gas 6. Prick the potatoes a few times and cheese. Stir well. adapted from with a fork, then rub a little olive 4 Cut the potatoes in half The Batch Cook SERVES 4 PREP 10 mins oil over the skins. Put them on lengthways and, without breaking Book by Sam COOK 1 hr 50 mins EASY a baking tray and sprinkle over the skins, carefully scoop out the Gates (£18.99, 1 tsp of salt. flesh and mash it in a bowl with the Robinson). 4 large baking potatoes 2 Bake for 1 hr-1 hr 30 mins until milk. Stir the mashed potato into Photographs 2 tsp olive oil, plus extra for frying the skins are crisp and the potatoes the mushrooms and bacon, and by Sam Gates. 50g butter are cooked through. Set aside for season to taste. Divide the mixture (Recipes are 300g mushrooms, sliced 15 mins until cool enough to handle. equally between the potato halves. supplied by the 160g pancetta or streaky bacon, 3 Meanwhile, melt the butter in a 5 Bake for another 15-20 mins until publisher and frying pan over a medium-high heat, golden and warmed through, then not retested cut into small pieces add a good pinch of salt and fry the scatter over extra chives to serve. by us.) 2 tbsp chopped chives, plus extra mushrooms for 8-10 mins until golden. Remove with a slotted GOOD TO KNOW fibre • 1 of 5-a-day • gluten free to serve spoon and set aside in a mixing 50g parmesan or mature cheddar, bowl. Add the pancetta or bacon to PER SERVING 536 kcals • fat 28g • saturates 13g • the pan and fry for a few minutes finely grated until crisp all over, adding a little carbs 48g • sugars 4g • fibre 6g • protein 20g • 4 tbsp milk more oil if needed. Tip into the bowl salt 3.1g 40 bbcgoodfood.com JANUARY 2021

easy midweek my good food cinnamon custard pie Shoot director RACHEL BAYLY | Food stylist KATIE MARSHALL | Stylist FAYE WEARS BBC Good Food reader Sue Tappin developed this recipe after searching for recipes online. ‘My love of custard tarts and pastel de nata led me to create this cinnamon-topped pie’ photograph MIKE ENGLISH Cinnamon custard pie 1 Mix together the egg yolks, caster 4 Whisk the custard again briefly, Do you have a sugar, custard powder and milk then spread evenly over the cooled favourite recipe SERVES 12 PREP 15 mins plus in a bowl. Pour the cream into a pastry. Lay the other pastry sheet on that you’d like cooling COOK 1 hr 10 mins saucepan set over a medium heat, top, tucking in the edges. Brush with us to feature? MORE EFFORT V bring to the boil, then gradually half the butter. Share it with us pour into the egg yolk mixture, 5 Mix the granulated sugar with the on our Facebook 3 large egg yolks (freeze the whites whisking until smooth. cinnamon, then sprinkle evenly page, BBC Good for another recipe) 2 Pour the mixture back into the over the pie. Drizzle over the Food Together. saucepan and cook over a low- remaining melted butter and bake 2 tbsp caster sugar medium heat for a few mins, for a further 35-45 mins until the 2 tbsp custard powder whisking all the time to keep it custard has set and browned on top. 100ml whole milk smooth. It should be very thick. 6 Remove from the oven and allow 300ml single cream Remove from the heat, then stir in to cool in the tray, before cutting 1 tsp vanilla paste the vanilla paste. Set aside to cool. into bars to serve. Can be kept 320g ready-rolled puff pastry 3 Heat the oven to 200C/180C fan/ chilled for up to three days. 50g unsalted butter, melted gas 4. Line a 28 x 18cm baking tray 50g granulated sugar with baking parchment. Unroll the PER SERVING 246 kcals • fat 17g • saturates 9g • 1 tbsp ground cinnamon pastry sheet with the long edge closest to you. Cut it in half carbs 19g • sugars 9g • fibre 1g • protein 3g • salt 0.3g vertically to make two rectangles that will fit the base of the Become a member at bbcgoodfood.com tray. Put one sheet in the baking tray, prick all over With over 13,000 recipes to choose from, you’re sure to find plenty of inspiration on our website. with a fork, and bake for Create a free My Good Food account and opt in to 15 mins. Remove from receive recipe recommendations direct to your inbox. the oven and allow to cool for 5 mins. JANUARY 2021 bbcgoodfood.com 41

Olive oil sprays are a great way to control the amount of oil used in your cooking. Filippo Berio 100% olive oil sprays are also dual-action for added versatility. Let the Extra Virgin spray add flavour to your salads, vegetables, fish or meat. While the Mild & Light spray is perfect for coating pans for stir fries, frying or roast potatoes. For delicious olive oils in a handy spray, trust Filippo Berio. Find us at your local supermarket. His signature. Our promise.

easy midweek weeknight pudding quick comfort Whip up a warming, family-friendly dessert in under an hour using apples and golden caramel recipe LIBERTY MENDEZ photograph DANIELLE WOOD Salted caramel tip & apple pudding If you prefer Our indulgent twist on clafoutis a little less – a classic French dessert – this sweetness in combines apples, vanilla and salted your dessert, caramel instead of using cherries go for a sharper or other stone fruits. Serve hot from apple variety like the oven with a scoop of ice cream. Cox or Russet. SERVES 6 PREP 15 mins plus resting COOK 35 mins EASY V 1 tbsp butter, softened 3 large eggs, and 2 egg yolks 50g dark brown soft sugar 200ml whole milk 300ml double cream 375g can caramel, beaten until smooth 2 tsp vanilla extract 75g plain flour 3 apples (we used Pink Lady) ice cream, to serve (optional) Shoot director JACK HUNTLEY | Food stylist ELLA TARN | Stylist FAYE WEARS 1 Heat the oven to 180C/160C fan/ gas 4. Butter a 30 x 20 x 4cm baking dish. Put the eggs, extra yolks, sugar, milk, cream, 200g of the caramel, the vanilla and a large pinch of sea salt in a large bowl, then whisk until combined. Stir in the flour until the batter is smooth. 2 Halve, core and cut the apples into 1cm slices – there’s no need to peel them. Arrange in the baking dish and pour over the batter. Bake for 30-35 mins until the batter is set in the centre, golden and slightly risen. 3 Drizzle over the remaining caramel, then sprinkle with a little extra sea salt. Leave to rest for 5-10 mins (it will deflate a little). Serve warm with vanilla or peanut butter ice cream, if you like. PER SERVING 631 kcals • fat 39g • saturates 22g • carbs 57g • sugars 47g • fibre 1g • protein 12g • salt 0.3g JANUARY 2021 bbcgoodfood.com 43

two ways lasagne Two members of the Good Food team share their favourite version of a classic, and tell us what makes it so special recipes ESTHER CLARK and CASSIE BEST photographs CLARE WINFIELD If you can’t get hold of smoked pancetta, use inely chopped smoked streaky bacon esther My ultimate lasagne uses beef shin rather than mince, which makes a much richer sauce. This recipe is a favourite in our house, and it’s so easy that everyone in my family can make it. My must-haves in a lasagne are plenty of herbs and smoked pancetta in the ragu, a generous grating of nutmeg in the white sauce, and a combination of parmesan and melting mozzarella on top. I think lasagne should be paired with a punchy, peppery well-dressed salad, to help cut through the richness of the dish. Esther Clark, deputy food editor 44 bbcgoodfood.com JANUARY 2021

easy midweek To freeze either lasagne, double wrap then freeze for up to three months. Defrost in the fridge overnight before baking cassie A classic meaty lasagne will always have a place in my heart (it’s the stuff I was raised on), but these days, I’d take a veggie version. I love the different flavours and textures you can build using vegetables and pulses. Mushrooms and lentils make for an umani-rich version, while roasted peppers, tomatoes and aubergine make a flavourful filling in the summer months when this veg is at its best. But my favourite veggie lasagne contains layers of spinach and squash. I like to slow-roast the squash before assembling the lasagne to bring out its natural sweetness, with savoury sage and a little crunch from golden pine nuts. This is my perfect lasagne. Cassie Best, Food director JANUARY 2021 bbcgoodfood.com 45

easy midweek Slow-cooked chunky 1 Heat half the oil in a large pan or simmer for 5 mins until thickened, tip beef lasagne dish with a lid over a medium-high whisking continuously. Stir through heat, and fry the meat for 5 mins the cheese and nutmeg, then season. If you want SERVES 6-8 PREP 45 mins until browned. Remove from the 4 Tip a thin layer of meat sauce into to include pan and set aside. a 25 x 30cm sized dish, followed by more veg, COOK 3 hrs EASY G 2 Add the remaining oil to the pan a layer of lasagne sheets, then a add chopped and tip in the veg and pancetta. layer of the meat sauce, followed by peppers, 2 tbsp olive oil Cook for 10 mins until the onion a drizzle of the white sauce. Repeat mushrooms or 400g beef shin, diced has softened. Turn up the heat and until all the pasta and meat sauce courgettes to 1 onion, finely chopped cook for 3 mins or until the pancetta have been used, then finish with a the ragu halfway 1 large carrot, finely chopped begins to brown. Add the beef back layer of pasta sheets topped with a through cooking. 1 celery stick, finely chopped to the pan. Pour in the wine and thick layer of white sauce. Sprinkle 160g smoked pancetta, diced bring to the boil, cooking until the over the parmesan and mozzarella. 150ml red wine liquid has reduced by half. Tip in the 5 Bake for 1 hr until golden and 400g can chopped tomatoes tomatoes, purée, stock, herbs and bubbling. Check halfway through 3 tbsp tomato purée sugar. Lower the heat and season cooking – if it is already browned, 300ml beef stock to taste. Place a lid on the pan and cover with foil. Serve with a punchy, 1 bay leaf cook over a low heat on a gentle dressed green salad, if you like. 2 rosemary sprigs simmer for 2-21/2 hrs until the meat 2 tsp sugar is tender. Once cooked, shred the GOOD TO KNOW calcium • 1 of 5-a-day 500g dried lasagne sheets meat into smaller chunks with two 30g parmesan, grated forks and stir everything together. PER SERVING (8) 718 kcals • fat 33g • saturates 17g • 150g mozzarella, grated Check again for seasoning. green salad, to serve (optional) 3 Heat the oven to 200C/180C fan/ carbs 65g • sugars 13g • fibre 4g • protein 35g • For the white sauce gas 6. For the white sauce, heat the 100g butter butter in a saucepan until foaming. salt 1.5g 100g plain flour Stir through the flour and cook for 1 litre whole milk 2 mins. Gradually whisk in the milk 50g parmesan, grated until smooth. Return to the heat and grating of nutmeg Caramelised squash ours was 35 x 40cm and 5cm deep). tin and set aside on a plate. Spread Shoot director RACHEL BAYLY | Food stylist ESTHER CLARK | Stylist WEI TANG & spinach lasagne Tear over 4-5 sage leaves, drizzle the remaining squash out over the with the oil and season well, then base of the tin or dish you intend SERVES 6 PREP 25 mins plus cooling toss to coat. Roast for 40-50 mins, to serve the lasagne in. Ladle over moving the squash around once or about a quarter of the sauce, then COOK 1 hr 40 mins EASY V G twice, until soft and caramelised. top with a single layer of lasagne Squeeze the garlic from the skins sheets, snapping them to fill any 1 medium butternut squash, peeled, and mash with the squash, leaving gaps. Make an even layer of spinach seeds removed and cut into 2cm a few chunky bits for texture. on top of the pasta, and top with cubes (1.2kg prepared weight) 2 Meanwhile, make the white sauce. another quarter of the sauce, more Melt the butter in a large saucepan, pasta, squash, sauce, pasta and 3 garlic cloves, unpeeled and stir in the flour to make a sandy finally the remaining white sauce. handful of sage leaves paste. Splash a little milk into 5 Scatter over the remaining 1 tbsp olive oil, plus a litte extra the pan, stirring continuously to parmesan, the mozzarella and 600g fresh spinach prevent lumps. Keep adding more pine nuts. If the oven is off, heat 12-15 lasagne sheets milk, a little at a time, until the paste to 200C/180C fan/gas 6 and cook 125g ball mozzarella, torn or cut thins to a smooth, creamy sauce the lasagne for 30 mins. Rub a little and the milk has all been used. extra oil over 5 or 6 sage leaves, into small pieces Simmer for 1 min more. Stir in the place them on top of the lasagne 40g pine nuts mascarpone and half the parmesan. and return to the oven for another For the white sauce Season well and grate in a generous 15-20 mins until golden and 70g butter amount of nutmeg. bubbling. Leave to cool for about 70g flour 3 Tip the spinach into a colander 5 mins before serving. 800ml milk and pour over a kettleful of boiling 250g mascarpone water to wilt (do this in batches). GOOD TO KNOW calcium • folate • fibre • vit c • 50g parmesan (or vegetarian Once cool enough to handle, squeeze the spinach over the 2 of 5-a-day alternative), grated colander to remove the water, grating of nutmeg then season and roughly chop. PER SERVING 840 kcals • fat 48g • saturates 27g • 4 Remove half of the crushed 1 Heat the oven to 200C/180C fan/ garlicky squash from the roasting carbs 70g • sugars 18g • fibre 7g • protein 27g • salt 1g gas 6. Tip the squash and garlic into a large roasting tin or dish (you can use the same one to assemble the lasagne to save on washing-up – 46 bbcgoodfood.com JANUARY 2021

Say YES to Pudding!Find us in the jelly aisle this January

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Subscribe and receive a three-tier steamer Enjoy a subscription to BBC Good Food magazine for £21.50 every six issues and we’ll also send you a 20cm three-tier KitchenCraft Steamer. WORTH £44.99 RRP • An ideal way to cook healthy food for the family • Easy to use; includes a stainless-steel stockpot base and two deep steamer inserts • Cook up to six portions at once across three tiers • Dishwasher safe SUBSCRIBER CLUB AS A SUBSCRIBER CLUB MEMBER, YOU CAN ENJOY THESE BENEFITS • Great savings on the magazine cover price • Exclusive subscriber club recipes • Free delivery direct to your door each month • Subscriber-only o ers, with discounts on wine and travel • Plus, you’ll never miss an issue of the UK’s number one food magazine! SUBSCRIBE TODAY buysubscriptions.com/GFP121 03330 162 124** and quote GFP121 JANUARY 2021 bbcgoodfood.com 49

frozen assets chicken parmigiana new series Make midweek easier with Barney Desmazery’s new family-friendly freezer meals. This recipe is also easily doubled for extra portions Photographer MIKE ENGLISH | Shoot director RACHEL BAYLY Food stylist KATIE MARSHALL Stylist FAYE WEARS Chicken parmigiana 1 Cut each chicken breast in half (portion it into more than one, if you lengthways so you have four fillets. like). Will keep frozen for up to three You get two freezer recipes in one Put the fillets on a board, cover with months. Defrost overnight in the here: the chicken and the sauce, a sheet of baking parchment and fridge, then reheat in a pan until which is great on its own over bash with a rolling pin until they piping hot. pasta, or spread on a pizza base. are the same thickness all over. 4 Heat the sunflower oil in a large The beauty of freezing thin fillets 2 Put the flour in a shallow dish frying pan over a medium heat and of breadcrumbed chicken is that and season with a little salt. Put cook the breadcrumbed chicken they can be cooked from frozen. the egg into another dish, then the fillets for 3 mins on each side (fresh breadcrumbs and parmesan into or from frozen) until golden and SERVES 4 PREP 40 mins a third dish, stirring to combine. crisp. Arrange on a baking tray. Working with one chicken fillet at Spoon a little of the sauce over the COOK 30 mins MORE EFFORT G a time, coat in the flour, then dip middle of each fillet, and top each into the beaten egg, and finally coat with a slice of mozzarella. Heat the 2 large chicken breasts in the cheesy breadcrumb mixture. grill to high. Cook the spaghetti 50g plain lour Transfer the breadcrumbed fillets following pack instructions, then 1 egg, beaten to a plate as you go. To freeze, stack drain and toss with the remaining 75g fresh breadcrumbs the fillets in a freezerproof container sauce. Grill the fillets for about 15g parmesan, inely grated, plus between sheets of baking parchment. 3-4 mins, or 1-2 mins more if Will keep frozen for three months. they’re from the freezer, until extra to serve 3 To make the sauce, heat the olive the mozzarella is melted and 4 tbsp sun lower oil oil in a shallow pan and sizzle the bubbling, then serve. 125g ball mozzarella, cut into garlic for 2 mins. Sprinkle in the sugar and add a splash of the GOOD TO KNOW 1 of 5-a-day 4 slices vinegar, then tip in the tomatoes 300g spaghetti or passata. Add the oregano, season PER SERVING 405 kcals • fat 20g • For the tomato sauce and simmer for 10-15 mins, stirring 2 tbsp olive oil occasionally until thickened. To saturates 4g • carbs 27g • sugars 8g • 4 garlic cloves, inely sliced freeze, leave to cool completely, then pinch of caster sugar transfer to a freezerproof container ibre 3g • protein 27g • salt 0.4g splash of red wine vinegar 2 x 400g cans chopped tomatoes or passata 1 tsp dried oregano Barney is Good Food’s skills & shows editor. He has worked as a chef in London, France and Australia, and is a pro at adapting restaurant recipes to make at home. @barney_desmazery 50 bbcgoodfood.com JANUARY 2021