BBC Good Food UK 09.2022_downmagaz.net-сжатый

Welcome toSeptember OUR PROMISE O ur cover star is the dish Star contributors of dreams – and not just To support you with the because it’s so easy on the MARWAH challenge of rising food and eye. Cooked in just one pot on the EL-MURAD energy prices, we’re bringing hob, it will fill your kitchen with together knowledge and ideas delicious aromas and uses great-value We learn about how to help you eat well whatever ingredients. It’s also versatile (swap Marwah found her your budget. You can find lamb for beef, or plant-based mince closest friends even more resources and instead) and makes entertaining through food in a tumultuous time advice on low-cost cooking easy, as everyone can help themselves. at the start of the pandemic (p52). at bbcgoodfood.com/ And wow, it packs a flavour punch. cook-smart. We’d also love to Find the recipe on page 30. NADIYA hear from you with any tips HUSSAIN you have to share using the “Food is one of the clearest markers hashtag #gfcooksmart. of our well-being,” says Melissa The BBC cook Thompson in her introduction to tips brings us some of Ntorebaatkse from brilliant cooks to help reduce her favourite meals your food and fuel costs (p114). This that will be ideal for feeding a crowd Keeping your oven off while making these month, we’re continuing our Cook at your next gathering (p90). moreish recipes helps you save energy Smart series by creating a nutritionally balanced seven-day meal plan (p36) VICTORIA ewpniertohrgdoyuuctfotc.roSmmoempltreionrmgeictshiipneegcsohrnoeqcthoueliareftienabisliuhtttelendo and highlighting recipes to make in PREVER long baking your microwave (p62) to help your money go further. Celebrate Rosh chocolate Hashanah with See you next issue, out 22 September. Victoria’s twist on Truffles & cupackes a traditional beef brisket, featuring pomegranate seeds (p84). JOSE GARZÓN Valencia-born chef Jose shares his passion for Spanish cuisine, and his ultimate recipe to recreate your own traditional dish at home (p106). WE ARE Get your copy of our exclusive Christine Hayes, editor-in-chief @bbcgoodfood on sale 22 September. COOK THE COVER p30 Subscribe to and get six issues for £9.99, RECIPE plus a copy of Good Food’s Cassie Best Ultimate Cakes Turn to page 32 PHOTOGRAPH For subscription queries, please Jonathan Gregson call 03330 162 124 or visit buysubscriptions.com/help FOOD STYLIST Katie Marshall STYLIST Max Robinson SHOOT DIRECTOR Ben Curtis SEPTEMBER 2022 bbcgoodfood.com 3

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Inside LET’S COOK TOGETHER 102 SEPTEMBER 2022 9 We share recipes from our 84 FAMILY FESTIVAL readers and the Good Food Learn about Rosh Hashanah community, plus a handy and cook traditional brisket seven-day meal planner 86 NEW WAYS FOR SUNDAYS COVER STORY Silvana Franco’s effortless Italian Sunday lunch 21 SPICE CREATIONS Elevate your meals in a 90 NADIYA’S SHARING DISHES budget-friedly way using Nadiya Hussain’s vibrant flavour-packed spice blends recipes are perfect for feeding the family at the weekend EASY 96 BEEFED-UP BOLOGNESE 36 BUDGET MEAL PLAN Use Tom Kerridge’s clever twist for a rich ragu sauce Family-friendly meals to help your grocery shop go further 99 IN SEASON Welcome the start of autumn 43 USE YOUR LEFTOVERS 76 with recipes using plums, 28 aubergines and sweetcorn, Ideas for using what’s left plus gardening tips of your midweek meal 106 MY FAVOURITE DISH 47 KIDS’ KITCHEN Find out how to make Jose Garzón’s seafood fideuà Help children learn to bake, step by step OPINION 52 CLOSE CONNECTIONS 114 MELISSA THOMPSON Our columnist shares tips Meet the housemates who from food bloggers and bonded over cooking writers who can help save you money in the kitchen 57 TV CHEF 80 Make Georgina Hayden’s 119 VICTORIA MOORE spiced breakfast buns Find out how to make the most of your wine budget, 62 COOK SMART with low-cost and good-value bottles from supermarkets How to save energy by using your microwave 120 COOKBOOK CHALLENGE Editor Keith Kendrick HEALTH on Two’s Company by Orlando Murrin 58 NEWS 121 BOOKS FOR COOKS 59 Tips for eating well on A round-up of this month’s 61 a budget, plus a recipe most-anticipated cookbooks for sunflower butter 122 BEST BUYS HEALTHY DIET PLAN Top kitchen picks and this month’s best food finds Make our simple spinach & ricotta pasta for dinner COOKING SKILLS 5 HEALTHY IDEAS 125 KNOW YOUR STUFF Make a next level tomato Nutritious ideas using soup, discover our pick of the protein-rich lentils best microwaves and create your own blackberry vodka, WEEKEND plus more tips and tricks 72 1 INGREDIENT, 3 WAYS SEPTEMBER 2022 bbcgoodfood.com 5 79 Sweet and savoury ideas for using up a glut of apples BRILLIANT BIRTHDAYS Make impressive homemade celebration cakes for kids

EVERY ISSUE 61 Why you can trust 7 RECIPE INDEX Where to find 67 all the recipes in this issue BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food 32 SUBSCRIBER CLUB Find and cooking. While recipes are at the heart out about our special offers of what we do, we are committed to helping you have the best food experience you 112 BBC GOOD FOOD APP can, whether you’re shopping for food, Download for exclusive recipes in your kitchen or eating out in the UK or abroad. This is what we promise: 118 NEXT MONTH What’s coming up in our October issue Biggest and best We’re proud to be Britain’s biggest-selling 146 LAST BITE food magazine and the UK’s No 1 food website, Congee with chicken bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, READER OFFERS outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows Save on a three-piece set of (visit bbcgoodfoodshow.com for dates and cast-iron frying pans, p38 details). Our best-selling cookbooks feature our trusted recipes – you’ll find these in bookshops. Book a Mediterranean cruise with chef Aldo Zilli, p60 Recipes for everyone There are at least 70 recipes in every issue – that’s Save £10 on a Cooks Professional more than any other food magazine in Britain. We food processor, p78 always include quick, easy dishes, ideas for relaxed entertaining and more challenging recipes for when Get a great deal on a mixed case you want to take your skills up a notch. Look out for of wine from Laithwaites, p104 our many easy recipes. Get a flowering bulb collection Tested and trusted for half the price, p109 All our recipes are thoroughly tested by experts to ensure they’ll work for you. We put our gadgets through Book an unforgettable river cruise a rigorous testing process and carry out our taste tests with Riviera Travel, p134 fairly. Our restaurant and travel recommendations have all been tried by one of us. GENERAL ENQUIRIES 24 Ethical 020 7150 5865 Our commitment We care about the food we eat, the people who (Mon-Fri 9.30am-5.30pm) produce it and the effect this has on the world. [email protected] At Immediate Media, publishers of BBC Good In our Test Kitchen, we use humanely reared British BBC Good Food, Food, we respect and value differences. We meats, high-welfare chicken and eggs and Immediate Media, understand that when people from different sustainable fish whenever possible. We aim to help 44 Brook Green, backgrounds and with different points of view you avoid food waste, with advice on using leftovers. Hammersmith, work together, we can create the most value London W6 7BT for our readers, our people and society. We Healthy eating always strive to be inclusive, but we need to Every recipe is analysed by our BANT-registered VISIT US ONLINE do better. We have been taking time to listen nutritionist, so you can be informed when you and understand how we can make positive choose what to eat. We flag up vegetarian, vegan bbcgoodfood.com changes, and how we can better support and and gluten-free recipes. Find out more about our increase diversity across all our brands. We health philosophy on page 144. FOLLOW US continue to work on a comprehensive plan to Families and children facebook.com/bbcgoodfood create and drive authentic change. Families can need help to create harmonious @bbcgoodfood mealtimes, so we address this by flagging up ‘family’ recipes. We encourage children and teenagers to get SUBSCRIPTION ENQUIRIES cooking with recipes that help them to learn new skills. Find out more at bbcgoodfood.com/family-kids. 03330 162 124 buysubscriptions.com/help Eating like a local One of the joys of travel – both in the UK and overseas READER OFFER ENQUIRIES – is discovering great food. Our features are written from an insider perspective by on-the-ground writers 020 7150 5358 and food and travel journalists. [email protected] Independent and respected BBC GOOD FOOD SHOWS As you’d expect from a BBC brand, we are impartial and independent, so you can trust our advice and bbcgoodfoodshow.com recommendations on everything from restaurants and wine to kitchen gadgets and more. We encourage your input on your local finds, and appreciate your feedback on our recommendations. Food is our passion and pleasure We take food seriously, but we also believe it’s a pleasure to be enjoyed, whether cooking for the family, trying an unfamiliar ingredient, buying new products or eating out. We share our food discoveries and adventures with you – and love you to share the same with us on Facebook, Twitter, Instagram and Snapchat. AWARDS Britain’s number one food media brand PPA Awards 2022 PPA Awards 2022 PPA Awards 2022 BSME PPA Awards 2021 PPA Awards 2020 The Guild of Food The Drum Online AOP The Drum Online Awards 2021 Writers Awards Media Awards Media Awards Media Brand Editor of the Year Writer of the Year Media Brand Special Interest Best Online Brand: of the Year (Consumer Media) Melissa Thompson, Editor of the year, of the Year Brand of the Year, 2020 B2C Website of the Consumer 2019 B2C Website of the (Consumer Media) food & drink BBC Good Food Year Award 2019 Year Award 2019 BBC Good Food Lily Barclay BBC Good Food Lily Barclay, Gold Food Magazine bbcgoodfood.com bbcgoodfood.com bbcgoodfood.com bbcgoodfood.com group digital BBC Good Food of the Year editor and magazine BBC Good Food olivemagazine.com magazine 6 bbcgoodfood.com SEPTEMBER 2022

index 82 make it, Spinach & ricotta penne 59 snap it, post it Sweetcorn chowder 103 @bbcgoodfood SIDES, STARTERS, #bbcgoodfood SOUPS & EXTRAS Beetroot carpaccio 16 Beetroot hummus 16 Braised butter beans & leeks 88 Brothy beans 43 Cajun-style seasoning 24 Chickpea & courgette soup 43 Crab & beetroot pâté 16 Five-spice powder 22 Jerk spice blend 28 Next level tomato soup 128 Red lentil & chorizo soup 61 Rosemary & garlic lentils 61 Soured cream & caramelised onion dip 43 Soured cream ganache 43 INSTANT Soured cream mashed potato 43 Sunflower butter 58 RECIPE FINDER Taco topping 98 Three-cheese macaroni 65 Za’atar 26 COCKTAILS & DRINKS BREAKFAST & BRUNCH 84 Congee with chicken 146 Blackberry vodka 132 Crispy paprika chicken with Blackberry vodka fizz 133 Microwave mug omelette 64 tomatoes & lentils 61 Vodka bramble 133 Sausage & broccoli pasta frittata 43 BAKING & DESSERTS Turbo beans & cheese on toast 42 recipes Roast chicken with dill Apple crisp 74 & potatoes 88 Apple pretzels 13 MEAT in this issue Spiced chicken kebabs with chopped Cottage pie 98 salad & flatbreads 40 Blackberry tiramisu with chocolate sauce 88 Fennel roast pork 126 FISH & SEAFOOD Blackberry victoria sponge 51 MAKE OUR COVER RECIPE Brownies 67 Fragrant lamb kofta curry 30 Coconut fish curry & rice 40 Caterpillar cake 81 Herby roast pork 126 Fideuà de marisco (seafood fideuà) 107 Chilli cheese soda bread 48 Lasagne 98 Jacket potatoes with Swedish prawn salad 66 Cloud cake 82 One-pan pork fillet with leeks, apples, Jerk prawns with coconut rice & zingy Coffee & pecan squares 13 mustard & thyme 76 mango salsa 28 French apple tart 76 Pineapple & chilli-marinated lamb ribs 94 Miso roast salmon, lentil & pomegranate Funfetti cupcakes 80 Pomegranate brisket 85 salad 61 Little za’atar buns 57 Pork & apple roast 126 Tuna, spring onion & sweetcorn fritters 38 Make & mature Christmas cake 136 Pork belly bao buns 22 VEGETARIAN MAINS Nicole’s Brazilian carrot cake 54 Roast pork shoulder 126 Number birthday cake 83 Sausage & broccoli pasta 41 Beetroot orzotto 16 Pain au chocolat pudding 120 Slow-roast five-spice pork belly & gravy 22 Buckwheat with charred baby Party animal cake 80 Stir-fried beef with ginger 38 aubergines 61 Plum upside-down cake 102 Tom’s beef ragu 98 Chickpea & courgette pilaf 39 Pear & chocolate flapjacks 50 POULTRY Crispy tofu lettuce wraps 94 Raisin & orange soda bread 48 Garam masala vegetable curry 63 Seedy rosemary soda bread 48 Aromatic chicken biryani 90 Halloumi wraps with crunchy za’atar Tomato & basil soda bread 48 Cajun chicken one-pot 24 chips 26 Chipotle chicken pasta 43 Roasted aubergine salad 102 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. SEPTEMBER 2022 bbcgoodfood.com 7



What would you bring to a BAKE SALE ? Every month we ask you, our readers, for tips about how you shop and cook. This month, we asked: what sweet treats do you make to raise money for a good cause? photographs HANNAH TAYLOR-EDDINGTON SEPTEMBER 2022 bbcgoodfood.com 9

German zupfkuchen cherry & choc traybake is a winner in our house. “It was one of my favourite cakes when I quite often add mini I lived in Germany. Originally, it was mallows to it.” called Russian zupfkuchen, even though it doesn’t have any connection to Russia. Sarah Nicholson, Rochester It was called that to make it sound more ‘exotic’. It’s basically a cheesecake with For any sort of bake sale, I always like to cocoa pastry, and it goes really well with tea or coffee.” stick to the classics, maybe with a twist or sometimes not. My very first options Iva Kelava, Cambridge would be either a victoria sponge with fresh cream, or a coffee and walnut with Simple summer drizzle cake mascarpone cheese.Ifnot,thenIwould go for a lemon drizzle or chocolate cake. “Lemon victoria cake I find the classics are the ones that cooked in a roasting people go for first at bake sales.  tray. Served with lemon and elderflower Chetna Makan, food writer & BBC Good Food contributor drizzle, fresh cream and summer berries.” I would definitely bring gluten-free Louise & Poppy Davidson, or vegan options Weston-super-Mare as demand is so high – like “I make a lemon my coconut drizzle cake for bake and white sales at work. I use an chocolate slices. old GF recipe that was for a traybake, but Alexandra Chirkova, I make it as a loaf. Manchester It can be made after a busy day at work without too much effort.” Jo Vizor, Swindon 10 bbcgoodfood.com SEPTEMBER 2022

Indian-inspired cake iso caramel brownies Vanilla & cardamom sponge infused with “I used to run a supper club that served Irish cream liqueur, with cream cheese miso caramel brownies. I made trays and & rose-flavoured icing between layers. trays. Now, it’s evolved to a caramel Topped with gulab jamun. The topping infused with bay leaves and it’s glorious on and around the cake is a barfi and – the bay is so fragrant and a slightly Irish cream liqueur-flavoured icing. different use for a herb often used in savoury dishes. And the brownies are Mellissa Mallaya Pandya, Kent familiar, but with a twist. They always go down well.” Melissa Thompson, BBC Good Food columnist Summer pudding Ginger cake “Charity bake sales always make me think of my primary school, which held bake sales almost every week. Since both “A friend of mine has my parents worked full-time, they weren’t able to started growing ginger donate time for the selling part, but we always baked commercially in north something special. I would definitely choose my Nigeria and sent me a sample of her summer pudding sticky buns. Summer pudding is ground ginger. It’s a revelation – much something we make huge batches of to freeze and eat brighter, warmer and more floral than throughout the year.” Izzy de Bono, Nottingham Duffins anything you can buy. I’ve been making ginger cakes recently and they’re an absolute knock-out. Images SOLSTOSK/E+, ANDREW HOUNSLEA/MOMENT/GETTY, FOOD EXPERTS GROUP/ I’ve developed a recipe with “I did a monthly coffee shop in our STOCKFOODNEAR simple lemon icing and a sprinkle front garden during lockdown as of crystallised ginger, which a way to get our street together, and I call ‘Tok’s ginger cake’ in my really enjoyed it. I found the most friend’s honour.” Orlando popular things were always the most Murrin, food writer & host of indulgent – squidgy blondies and the BBC Good Food podcast brownies – while anything with fruit in or even a whiff of ‘healthy’ would be left until last. My guaranteed winner Fruit roulade for any occasion are duffins – they’re so easy to make. I’m not sure if it’s the sugar coating or the jammy centre, but they seem to be irresistible to all ages.” “I use many of my bakes for charity Silvana Franco, food writer & BBC Good Food contributor bake sales, but my flourless raspberry and orange roulade is my most popular and goes very quickly. It’s filled with Coconut & ricotta cake vanilla cream and orange chocolate ganache, and topped with candied oranges. It’s ideal as a dessert, part of afternoon tea or “I haven’t done a bake sale in a while, but I think I would just when a slice of something shamelessly indulgent love to bake a coconut & ricotta cake flavoured with is needed. I first made this as a birthday gift to my cardamom or rosewater. The inspiration for this partner using our first crop of raspberries in our new comes from nariyal ladoos (spiced coconut balls),  home, and it’s now a mandatory birthday bake.” which I grew up eating and often make at home.” Philip Friend, Surrey Krati Agarwal, Netherlands SEPTEMBER 2022 bbcgoodfood.com 11

cookery team’s Barney Coffee & pecan squares With two older children and a reputation for being able to turn my hand to a light sponge or fudgy brownie, I’ve done more than my fair share of bake sales. This updated, easy-to-portion version of a classic coffee & walnut cake always sells out the quickest, and best of all, can be baked the day before, leaving you plenty of time to help set up on the day. Barney Desmazery, shows & skills editor 12 bbcgoodfood.com SEPTEMBER 2022

reader Karen Apple pretzels Coffee & pecan squares Apple pretzels MAKES 8 PREP 1 hr 45 mins CUTS INTO 12-16 PREP 25 mins plus 1 hr 20 mins proving COOK 50 mins EASY V My love for the fresh, sharp flavours of COOK 30 mins MORE EFFORT V a home-grown apple began from my 225g butter, softened, plus extra childhood, growing up with an apple tree 500g strong white bread flour, plus for the tin in the garden. I started making these extra for dusting cinnamon-spiked pretzels with sticky 4 tbsp instant coffee granules salted caramel drizzle for bake sales – they take a bit 7g sachet fast-action dried yeast 100g pecans, plus 8 for the topping of effort, but if you like working with dough, then 40g golden caster sugar, plus 5 tbsp 225g light muscovado sugar they’re a happy way to spend an afternoon. 60g butter, melted 4 eggs Karen Glover, Vale of Glamorgan oil, for proving 225g self-raising flour (if you have 1-11/2 dessert apples, cored, peeled rye flour, you can swap in 25g of it) Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR and finely diced 1 tsp baking powder 1 tsp cinnamon For the icing grating of nutmeg 100g butter, softened 2 tbsp bicarbonate of soda 200g icing sugar 1 egg, lightly beaten  ½ tsp vanilla extract caramel sauce, to serve 1 Butter a 30 x 20cm 2.5cm deep 1 Mix the flour, yeast, sugar and 1 tsp cake tin and line with parchment. salt in a large bowl, then make a well Heat the oven to 180C/160C fan/ in the middle. Fill a jug with 300ml gas 4. Dissolve the coffee in 3 tbsp tepid water, stir in the butter, then of boiling water and set aside. pour into the well. Use your hands Scatter all the pecans, including the to mix into a rough dough. Tip onto 8 for the topping, over a baking tray a floured surface and knead for and toast in the oven for 8-10 mins, 10-15 mins until smooth and elastic. then leave to cool slightly. Split 8 of This can be done in a stand mixer, the pecans in half to make 16 pieces too. Put in a lightly oiled bowl, cover and set aside. Chop the rest finely, and leave for 1 hr to double in size. retaining a bit of texture. 2 Mix the apple with the cinnamon 2 Use an electric whisk to cream the and nutmeg, then scrunch into the butter and sugar together in a bowl, risen dough to evenly distribute and then crack in and incorporate the knock back the dough. Divide into eggs, one at a time. Beat in half the 8 equal pieces and roll each into dissolved coffee. When everything 60cm sausages, then shape into a is mixed together evenly, fold ‘U’ with the curve pointing towards through the flour, baking powder, you. Cross over the two ends, lift a pinch of salt and half the chopped them backwards and press into the nuts. Scrape into the tin and scatter curve of the U. Arrange on a baking over the rest of the chopped nuts, tray lined with oiled parchment. then level the top with a spatula. Cover lightly with a damp cloth Bake for 30 mins or until a skewer Set aside for 20 mins to rise. inserted into the middle comes out 3 Fill a medium saucepan with clean, then leave to cool completely. water, bring to the boil, add the 3 To make the icing, beat the butter bicarb and 2 tbsp sugar, then reduce until smooth, then beat in the icing the heat to a low simmer. One at a sugar, the vanilla and the remaining time, lift the pretzels into the pan dissolved coffee. Lift the cooled and cook for 20 seconds on each cake onto a board and spread with side. When they rise to the surface, the icing. Top with the pecan halves, gently lift out and return to the cut into squares and serve. baking tray. Lightly brush with egg and sprinkle with the remaining PER SERVING (16) 372 kcals • fat 23g • saturates 11g • sugar and a pinch of sea salt. carbs 38g • sugars 27g • fibre 1g • protein 4g • 4 Heat the oven to 200C/180C fan/ salt 0.7g gas 6. Bake for 20-25 mins until golden, then cool on a wire rack. Drizzle with caramel sauce. Will keep in an airtight container for two days. PER SERVING 346 kcals • fat 8g • saturates 4g • carbs 59g • sugars 12g • fibre 2g • protein 9g • salt 0.9g SEPTEMBER 2022 bbcgoodfood.com 13

Follow our 7-DAY MEAL PLAN We share some of the recipes we’re During busy weeks, you may feel you don’t have enough time excited to cook from this issue to think about what you’re going to cook every night. However, and on bbcgoodfood.com setting aside an hour to plan a menu and shopping list at the start of the week will save you lots of time, and cuts down on food waste. M O N DAY Morning boost Afternoon treat Meat-free dinner Breakfast muffins Coffee & pecan squares Spinach & ricotta penne FIND IT ONLINE PAGE 13 PAGE 59 Convenient for grabbing on days If you have a bake sale looming, This healthy veggie meal provides when you’re on the go – they’ll keep you’ll be onto a winner with these two of your five-a-day, and it’s on you fuelled until lunchtime. moreish little bites. the table in just 30 minutes. T U E S DAY Plant-based lunch After-school Comfort food activity Chickpea & courgette pilaf Congee with chicken Pear & chocolate flapjacks PAGE 39 PAGE 146 PAGE 50 Not just for vegans, this satisfying One of or readers, Nancy Charoen rice dish is made using simple Kids will love learning how to Ledlie, shares a warming recipe that will put a rosy glow in your cheeks. ingredients that are easy to cook. bake their own lunchbox fillers. W E D N E S DAY Simple loaf Hearty meal Midweek pud Seedy rosemary soda bread Sausage & broccoli pasta Apple crisp PAGE 48 PAGE 41 PAGE 74 Bake a loaf to enjoy throughout Being quick to make and Satisfy your sweet tooth with an the week – this one is speedy and cost-efficient, this recipe could easy, crumbly bake celebrating easy enough for kids to make, too. work for lunch or a family dinner. Britain’s apple season. 14 bbcgoodfood.com SEPTEMBER 2022

T H U R S DAY Speedy lunch Dinner Evening drink Microwave jacket Fragrant lamb kofta curry Turmeric tea potatoes with prawn salad PAGE 30 FIND IT ONLINE PAGE 66 Our cover star is packed full of For another clever use of spice, Using the microwave to cook saves flavour, with a mix of spices that this soothing, caffeine-free tea aids energy and money, as well as time. digestion for a good night’s sleep. bring depth and heat. F R I DAY Vibrant lunch Healthy snack Friday feast Beetroot carpaccio Sunflower butter Beef ragu PAGE 16 PAGE 58 PAGE 98 The weekend beckons, so treat Perfect for anyone who’s allergic Tom Kerridge’s twist on bolognese yourself to a lunch that sings of the to peanuts or looking for a uses budget-friendly mince, but plant-based spread. cooked in a special way. season with colourful beetroot. S AT U R DAY Brunch Dinner Weekend treat Breakfast burrito Seafood fideuà Blackberry tiramisu with chocolate sauce FIND IT ONLINE PAGE 107 PAGE 88 Get your weekend off to a cracking Bring a taste of the Mediterranean start with a wrap that’s filled with into your kitchen with Jose Round off your meal with a creamy Garzón’s favourite recipe. and tangy Italian-inspired dessert. eggs, avocado and tomatoes. S U N DAY Get ahead Leisurely lunch Sunday bake Next level tomato soup Roast chicken with Brazilian carrot cake dill & potatoes PAGE 128 PAGE 54 PAGE 88 Roasting late-summer tomatoes Instead of the usual frosting, try gives this soup incredible depth Silvana Franco shares a a chocolate-glazed carrot cake – ideal for next week’s lunches. simple-to-make Sunday favourite. – you may never look back. SEPTEMBER 2022 bbcgoodfood.com 15

September’s veg box star BEETROOT With bold colour, delicate sweetness and earthy notes, this veg isn’t just for pickling – try showcasing it in a tangy dressing recipe SAMUEL GOLDSMITH photographs HANNAH TAYLOR-EDDINGTON Beetroot carpaccio 1 Trim away the ends of the 3 Arrange the beetroot slices on tip beetroot then, using a mandoline or a platter, slightly overlapped in a SERVES 4 as a starter PREP 15 mins sharp knife, thinly slice into discs. spiral pattern, then pile the rocket MAKE IT plus at least 20 mins marinating Tip into a bowl and drizzle over half into the middle, leaving most of the MEATY NO COOK EASY V the lemon juice, half the olive oil beetroot on display. Drizzle over This recipe also and 1 tsp of the cider vinegar, then the dressing, crumble over the goat’s works beautifully 3 beetroot, scrubbed season well. Toss or mix together, cheese, if using, and scatter with the with thin slices 1 lemon, zested and juiced cover with a clean tea towel and chopped walnuts and lemon zest. of rare roast 2 tbsp olive oil leave to marinate for 20 mins-1 hr. beef or salt beef 1 tbsp cider vinegar 2 Make a dressing by combining GOOD TO KNOW  low cal • folate • vit c • 1 of 5-a-day • tucked between 2 tsp honey the remaining lemon juice, olive oil, gluten free the layers of 1 tsp Dijon mustard cider vinegar, honey and the Dijon PER SERVING (4) 134 kcals • fat 9g • saturates 1g • beetroot. large handful of rocket mustard with a good pinch of salt carbs 8g • sugars 8g • fibre 3g • protein 3g • salt 0.3g 50g goat’s cheese (optional) and freshly ground black pepper. 20g walnuts, roughly chopped MORE WAYS WITH BEETROOT Ideas fromthe Good Food team …and fromour readers Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist JO HARRIS Beetroot orzotto My favourite is a beetroot fritter. Just Heat 1 tsp vegetable oil in a saucepan, add 1 chopped red make a fritter like you would with any onion and cook for 8 mins until soft. Add 250g diced other root vegetables, making sure to cooked beetroot, plus any juices if using a pack, 200g orzo salt and squeeze the water out. pasta and 700ml hot chicken or veg stock, and season Adam Parker, Norway well. Bubble until the stock has been absorbed and the orzo is cooked through, about 15 mins. Add a small bunch of I make homemade pickled beets. They chopped dill. Serve in bowls with 100g feta crumbled over. are a staple in my native region, where they are often served with braised Beetroot hummus meats, roasts and meat pies. Cook 500g whole beetroot in a large pan of boiling water Laurie Martin, Quebec for 30-40 mins until tender. Drain and leave to cool. With rubber gloves on, pull off the leaves and stalk, then peel. I grow my own. I chop the beet leaves Roughly chop the flesh and whizz with 2 x 400g cans of and stalks and sauté them with a little chickpeas, drained, the juice of 2 lemons, 1 tbsp ground butter and garlic. They taste like cumin, 2 tsp salt and a good crack of black pepper. Serve spinach. The beets, I peel and roast. swirled with a little yogurt and toasted cumin seeds. Christine Pearson, Suffolk Crab & beetroot pâté For all these recipes & Mix 150g white crabmeat, 3 cooked and grated beetroot and more, go to (around 200g), 2 tbsp half-fat crème fraîche, the zest bbcgoodfood.com/ Turn the page to see what and juice of 1 lemon and a small bunch each of finely beetroot-recipes else people are cooking and chopped dill and parsley, and season. Cook 8 halved posting on our Facebook runner beans in boiling water for 1 min, drain and cool in Together Group E iced water. Serve the pâté with the beans, 350g halved baby cucumbers, 8 radishes and crispbreads. 16 bbcgoodfood.com SEPTEMBER 2022

Subscribe to and never miss an issue Get a copy of Good Food’s Ultimate Cakes • Turn to page 32 for details *For full terms and conditions, see page 32 SEPTEMBER 2022 bbcgoodfood.com 17

YOURShare with us What have you been cooking and discussing? DMI FAFKEIRNEGNAC E A SLICE OF N O S TA L G I A Fun and free cooking courses Back-to-school season is upon us, and members of the group have been getting nostalgic about their favourite lunchtime Community cooking with a focus on culturally school meals. What are your favourite school puddings? varied and nutritious plant-based recipes Cornflake tart Made in Hackney, the UK’s first vegan community and custard cookery school and charity, opened in 2012. “It’s a – I still make this one response to global and local crises: health inequality, occasionally for my sons food access and climate change,” explains Roshni and daughter. They love Shah, partnerships manager. Teaching its students it, and they’re in their how to make plant-based meals means chefs and 30s with kids of their organisers see, “incredible evolutions in people’s own. Nadine Aucote dietary choices, cooking skills and confidence in making healthy, plant-based food choices.” Catering I’m from the US, so we I once shocked the head to the needs of the community is its focus: “We run didn’t have much in the dinner lady by asking way of desserts, but in for the recipe for her Made in Hackney’s high school, there chocolate rice crispies chefs reflect the was a small snack traybake! I think it was shop run by students that the first time a kid had people and cuisines sold frozen chocolate chip wanted a recipe from of the area cookie dough at break times. the school dinner menu It was always a bit of a heated (my mother was a classes for families, young carers, type-2 diabetes competition to get some terrible cook – I thought patients and many other groups.” before it sold out! school dinners were amazing!). Made in Hackney works with chefs who reflect the Heather Wikle-Gonzales people and cuisines of the area. “The West African Marion Parnell dishes I made helped me make diet changes without I went to school in Canada – compromising taste,” says Margaret, a participant. we had cafeteria muffins that “I have three disabled adult sons, so the sessions are I still crave today. Those good for my mental health – spending time with muffin tops were so tasty. other caring women, doing something for me.” Made in Hackney is always looking for ways to connect Nahla Salvia people. The meal service that launched in March 2020 is now part of its regular service, and it JOIN OUR FACEBOOK COMMUNITY, currently delivers around 1,000 meals each week. Maga Flores-Trevino BBC GOOD FOOD TOGETHER Check out what others are cooking and post your own kitchen creations 18 bbcgoodfood.com SEPTEMBER 2022

GOOD FOOD This is where we hear from you, our wonderful community of readers Star letter Top 6 creations We always love to hear your Here are our recipes, made by you and posted on social media feedback about the magazine, and this letter from Karen put Ro@aLscintaecmdoslpnhosohrukisreleo_in KOarramnagaeSn&wdilnJeedmroeonmnycWakaell, a smile on our faces this month I wanted to thank you for inspiring my daughter to make us all the lemon & herb chicken club burgers from the cover story in the July 2022 issue of Good Food. They were awesome. We went away to Devon for her birthday week and she cooked for us – what a star! Karen Cooke LeSitgrhawBrbaenrnroynp,aDvulorhvaam NaCtaolialdKbaeneiat,roHootrnsochuuprch My primary Gypsy tart – famous [school] used throughout Kent to make big – was withdrawn doughnut balls, in 1980 due to served with hot concerns that the jam sauce. glue-like nature of the sugar crust Deborah Stiff might damage teeth. That was half the fun, sucking it from NatasMhWaaGinnagcrhoreelastttseMsricGoo, RamZuocnca’hsiCniueisninceh,ilLaodnadon your teeth! GET IN TOUCH WITH TAMI #GFLetsCookTogether our social media executive via our social channels, Share your recipes, tips or email [email protected] and photos with us LEARN WITH US Sharing ideas and traditions inspires us to try new things and be better cooks. Learning together brings us closer. SEPTEMBER 2022 bbcgoodfood.com 19

It’s official. 9 in 10 gin fans prefer Warner’s.* We cram our London Dry Gin with countryside flavour from fresh, farm-grown botanicals. So, our award-winning taste is all thanks to Mother Nature (and our expert distillers, of course). Real gin has the countryside in. warnersdistillery.com * 88.9% of 588 respondents said they preferred Warner’s London Dry recipe to their regular gin in our taste test research conducted between 26.04.21 and 07.05.21. The other 11.1% are probably no fun at parties anyway.

cover story Spicecreations Cook flavour-packed meals on a budget with the help of storecupboard spices and seasoning mixes – it’s a great way to make dishes more exciting and prevent food waste recipes BBC GOOD FOOD TEAM photographs JONATHAN GREGSON SEPTEMBER 2022 bbcgoodfood.com 21

Slow-roast five-spice pork belly & gravy With its blend of cinnamon, fennel seeds, star anise, Sichuan peppercorns and cloves, Chinese five-spice provides a simple shortcut for aromatic pork. If you only have the option of buying pork belly pieces, go for the thicker end. If the ribs are attached, ask your butcher to remove them, then freeze them to cook another time. SERVES 5-6 PREP 20 mins plus into a roasting tin. Sit the pork on DIY FIVE-SPICE POWDER optional overnight marinating top, skin-side up – it should fit COOK 3 hrs EASY snugly in the tin. Roast for 2 hrs. To make your own Chinese five-spice Remove from the oven, then lift the powder, toast 2 cinnamon sticks, 1 tbsp Chinese five-spice powder pork onto a board. Pour the fat from 1 tbsp fennel seeds, 6 whole star 3 tbsp soy sauce the tin into a bowl, then pour the anise, 2 tsp Sichuan peppercorns 1 tbsp honey juices through a sieve into a small and 1 tsp whole cloves in a small, 100ml Shaohsing rice wine pan. Wipe down the tin. The pork dry frying pan over a low heat until can be prepared up to this stage aromatic and a shade or two darker. or dry sherry two days ahead and kept chilled. Crush to a powder using a pestle and 2 tbsp malt vinegar 3 Turn the oven up to 230C/210C mortar or spice grinder. Will keep in thumb-sized piece of ginger, peeled fan/gas 8. Put the pork back in the an airtight jar for up to six months. tin, skin-side up, and brush the skin and finely grated with the oil. Roast for 30-35 mins, OTHER WAYS TO USE IT 4 garlic cloves, finely grated basting with the reserved fat once Dust it over duck legs before slow- ½ red chilli, roughly chopped or twice, until the skin has blistered roasting on an oven rack set over a and crackled. If the skin hasn’t baking tray until crisp, then shred. (optional) crackled after 35 mins, slide the For extra flavour, add five-spice 1-1.2kg piece of boneless pork belly, pork under a hot grill, but watch powder to stir-fries with ginger carefully to ensure it doesn’t burn. and garlic. Toast it in the wok lightly scored all over Lift the pork onto a board and leave before adding veg and noodles . 1 tsp sunflower oil to rest for a few minutes. 200ml chicken stock 4 While the pork is still in the oven, LOVE YOUR LEFTOVERS 2 tsp cornflour add the stock to the pan with the sliced spring onions, chillies and roasting juices and bring to the boil. Pork belly bao buns Reduce the heat and simmer for a roughly chopped coriander, few minutes, adding more soy or Any leftover pork belly can be chilled to serve (optional) vinegar to taste, if you like. Mix the for up to 48 hrs, then thinly sliced cornflour with 1 tbsp water to create and pan-fried until crisp, golden and 1 Mix together the five-spice a smooth paste. Stir this into the piping hot. Serve in shop-bought powder, soy, honey, rice wine, sauce and simmer until thickened. bao buns or Chinese pancakes vinegar, ginger, garlic and chilli. Keep warm on the lowest heat. with hoisin sauce, cucumber slices If you have time, pour the mixture Carve the pork into thick slices and and shredded spring onions. into a shallow dish and sit the pork serve with veg and the gravy, or cut in the dish skin-side up, so only the into squares and top with spring meaty side is in the marinade and onions, chillies and coriander, with the skin stays dry. Salt the skin the gravy alongside for dunking. lightly and chill overnight if you have time, or for up to 24 hrs. PER SERVING (6) 416 kcals • fat 28g • saturates 10g • (If you don’t have time to marinate carbs 7g • sugars 5g • fibre none • protein 34g • the pork, skip this and move salt 1.5g straight to step two.) 2 Heat the oven to 150C/130C fan/ gas 2. Pour the marinade (the excess if you’ve chilled the pork overnight) 22 bbcgoodfood.com SEPTEMBER 2022

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Cajun chicken one-pot We’ve taken inspiration from creamy alfredo sauce, a comforting crowd-pleaser that you can make in one pan, with the simple addition of Cajun-style seasoning to add a bit of punch. You could also turn this into a pasta bake or use the sauce as the base for a lasagne. For more subtle spice, just halve the seasoning. SERVES 6 PREP 10 mins 2 Stir in the garlic and cook for DIY CAJUN-STYLE SEASONING COOK 30 mins EASY ❄ sauce only 2 mins more, then scatter over the Cajun-style seasoning and stir Combine equal quantities of ground 1 tbsp olive oil so the chicken pieces are evenly cumin, smoked paprika, ground 400g chicken breasts, chopped coated. Tip in the tomatoes, a coriander and garlic granules, quarter of a can of water and the with chilli powder to taste. into large chunks stock cube. Stir, then bring to 3 garlic cloves, finely chopped a simmer and cook for 5 mins. OTHER WAYS TO USE IT 3 Meanwhile, bring a large pan of or grated salted water to the boil and cook the • Sprinkle it over a frying pan of 2 tbsp Cajun-style seasoning pasta for a minute less than pack chicken strips, sliced peppers and 400g can chopped tomatoes instructions. Stir the cream into the red onions to make a sizzling fajita chicken and continue to simmer mixture to serve in tortilla wraps. or passata gently. When the pasta is cooked, • Dust salmon fillets with the spice 1 chicken stock cube, crumbled drain well and stir into chicken mixture and pan-fry to make a 500g penne or another tube- mixture. Finish cooking the pasta version of blackened Cajun salmon. in the sauce over a low heat for • Use it to season strips of halloumi shaped pasta 2 mins, then stir in the parmesan before griddling or barbecuing. 150ml double cream and lemon juice, and cook for 1 min 20g parmesan, finely grated, more. Serve the pasta straight from EASY TO FREEZE the pan, or tip into a large serving plus extra to serve bowl. Scatter with parsley, if you The spiced chicken sauce is a ½ lemon, juiced like, and extra parmesan. great one to freeze for easy meals. chopped parsley, to serve (optional) Cool completely, then freeze in a GOOD TO KNOW 1 of 5-a-day freezerproof container for up to 1 Heat the olive oil in a large, PER SERVING 555 kcals • fat 20g • saturates 9g • three months. Defrost completely shallow saucepan or deep frying carbs 63g • sugars 5g • fibre 5g • protein 28g • and reheat until piping hot. pan over a medium heat, then add salt 0.9g the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over – no need to worry about it being cooked through at this stage. 24 bbcgoodfood.com SEPTEMBER 2022

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Halloumi wraps with crunchy za’atar chips Depending on where it’s made, za’atar combines sesame seeds, sumac, thyme, cumin, coriander, oregano and marjoram. While it originates from the Middle East, it also pairs well with Mediterranean food. Here, we’ve dusted chips with it and wrapped them in a warm flatbread with halloumi. SERVES 4 PREP 25 mins 3 Heat the oven to 200C/180C fan/ a frying pan over a medium-high COOK 45 mins EASY V gas 6. Bring the pan of chips to the heat and cook the halloumi for boil, reduce the heat and simmer for 1-2 mins on each side until soft 6 floury potatoes (about 850g) 8-10 mins until the potatoes start to and golden. Generously spread 3 tbsp vegetable oil soften – you should be able to easily each flatbread with the tzatziki, 1 tbsp za’atar break a chip in half. Drain and leave then top with a handful of the 1 tsp dried oregano to steam-dry in the colander for chips, tomatoes, cucumbers, red 2 tomatoes, chopped 5 mins. Drizzle a large baking tray onions and halloumi. Squeeze over 10cm piece of cucumber, quartered with the veg oil and put in the oven a lemon wedge, then wrap up and for a few minutes to heat up. serve with extra chips and tzatziki lengthways and cut into triangles 4 Carefully tip the chips into the on the side. 1 lemon, halved tray of hot oil, season with salt and ½ red onion, thinly sliced scatter with the za’atar and oregano. GOOD TO KNOW calcium • folate • fibre • 2 x 225g blocks halloumi Use a fish slice to carefully turn the vit c • 1 of 5-a-day 1 tbsp olive oil chips in the oil until well-coated, PER SERVING 945 kcals • fat 43g • saturates 22g • For the spiced tzatziki then bake for 25-30 mins, shaking carbs 93g • sugars 15g •fibre 7g • protein 43g • 200g natural yogurt the tray every 10 mins until crisp. salt 4.5g 1 small garlic clove, crushed 5 Meanwhile, mix the ingredients 1 tsp red wine vinegar for the tzatziki together, and chill DIY ZA’ATAR 10cm piece of cucumber until ready to serve. Will keep Lightly toast 2 tbsp cumin seeds 2 tsp harissa paste covered and chilled for a day. in a dry frying pan until aromatic. For the flatbreads 6 Flour a work surface and roll out Crush to a fine powder using a pestle 250g natural yogurt, plus extra each piece of dough into a roughly and mortar or spice grinder, then 25cm round. Heat a frying pan over stir in 2 tbsp sesame seeds, 2 tbsp for dusting a medium heat and cook each for dried oregano, 2 tbsp sumac, 2 tsp 250g self-raising flour 2-3 mins on each side until puffed salt and 1 tsp freshly ground black up and golden in spots. Wrap in foil pepper. Will keep in a jar or airtight 1 Cut the potatoes into 1cm-thick and keep warm in a low oven. container for a month. chips – leave the skin on, or peel 7 Tip the chopped tomatoes and first, if you prefer. Tip into a pan cucumber triangles into individual OTHER WAYS TO USE IT of cold salted water and set aside bowls and set aside. Squeeze half Mix with garlic, olive oil and while you make the flatbreads. the lemon over the red onions and 2 Mix the yogurt and flour with a season with a little salt, scrunch lemon juice, and use to marinate pinch of salt to make a soft dough. together and set aside. Cut the barbecued chicken or lamb. If it feels too sticky, add a little more remaining lemon half into wedges. flour. Knead gently for a minute or 8 Slice each halloumi block into Spread labneh on a plate, top two until smooth and elastic, then eight pieces. Heat the olive oil in with extra virgin olive oil, za’atar, divide into four pieces. Cover with pomegranate seeds and sea salt. a clean tea towel and set aside. Scoop up with pittas. 26 bbcgoodfood.com SEPTEMBER 2022

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Jerk prawns with coconut rice & zingy mango salsa The unique blend of jerk spices (which typically includes thyme, nutmeg, cinnamon, cloves, black pepper and more) creates a fragrant warmth. It’s famously used on chicken, but also works with prawns, fish, lamb and veg. SERVES 4 PREP 20 mins the heads, then remove the legs and DIY JERK SPICE BLEND COOK 30 mins EASY pull away the shell (the shells make great stock, so don’t throw them Toast 2 cinnamon sticks, 2 tbsp 800g (about 24) large prawns away). Cut a line down the back of black peppercorns and 2 tsp 1 tbsp jerk spice blend each prawn and remove the grit allspice berries in a dry frying 2 garlic cloves, crushed, or using the tip of the knife. Combine pan over a medium-low heat until the jerk spice blend, garlic, lime aromatic. Crush to a powder using 1 tsp garlic paste juice, honey and rum, if using, in a spice grinder or pestle and mortar, 2 limes, juiced a bowl. Tip in the prawns, season then add 1 tbsp dried thyme, 2 tbsp honey with salt and pepper, toss to 11/2tsp cayenne pepper and 2 tbsp dark rum (optional) combine and set aside for 10 mins. 1/2 grated nutmeg. Will keep in 50g butter 3 Combine all the ingredients for a sealed jar for up to six months. 1 tbsp olive oil the salsa in a bowl, then season lime wedges, to serve with a pinch of salt and set aside. OTHER WAYS TO USE IT For the coconut rice 4 After 20 mins, remove the rice 250g basmati rice from the oven and fluff the grains Mash softened butter with some 400ml can coconut milk with a fork. Cover and leave to of the spice blend and lime zest, then 2 bay leaves steam while you cook the prawns slather over hot barbecued corn. For the salsa (the rice will keep well this way 1 large mango, peeled, stoned for up to 1 hr). Melt the butter and Add the jerk spice blend to your olive oil in a large frying pan over batter when making homemade fish and finely chopped a medium heat and, once sizzling, and chips to spice up your Friday 1 large avocado, peeled, stoned cook the prawns for 2-3 mins on night fakeaway. each side until pink and a little and finely chopped charred in places. Pour over the Mix a spoonful of the jerk spice 2 tomatoes, finely chopped leftover marinade and cook for blend with honey, mustard and 1/2 red onion, finely chopped another minute until the marinade chopped stem ginger to make a glaze small bunch of coriander, chopped, reduces to a sticky glaze. for roast ham – return it to the oven 5 Tip the coconut rice onto a after glazing and roast until sticky plus extra to serve serving tray or platter, pile the and glistening. Perfect served with 1 lime, juiced prawns on top and spoon the salsa a pineapple slaw on the side. over one side of the platter. Serve 1 Heat the oven to 200C/180C fan/ with lime wedges on the side and gas 6. To make the coconut rice, scatter over a little extra coriander. tip the rice into a sieve and rinse under cold running water for a few GOOD TO KNOW folate • fibre • vit c • 2 of 5-a-day • minutes until the water runs clear. gluten free Transfer to a large, lidded ovenproof PER SERVING 789 kcals • fat 41g • saturates 24g • pan, then add the coconut milk, carbs 73g • sugars 20g • fibre 6g • protein 31g • about 200ml water, the bay leaves salt 3.2g and 1/2 tsp salt. Cook over a medium- high heat until the liquid starts to boil, then cover with the lid and transfer to the oven for 20 mins. 2 Meanwhile, peel the prawns, leaving the tails intact – twist off 28 bbcgoodfood.com SEPTEMBER 2022

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make our Fragrant lamb kofta curry cipeover re c This one-pan meatball curry uses our own specially created spice blend, but you can also make your own at home. Spiced lamb koftas are cooked in an aromatic curry sauce, ideal for a Friday night treat to share with the family. SERVES 4 PREP 15 mins aside to cool. Tip the lamb mince MAKING YOUR OWN BLENDS COOK 45 mins EASY and half the spice blend into a medium bowl with 1/2 tsp each salt Creating spice blends or rubs at 1 tbsp sunflower oil and black pepper and the cooled home is a fantastic way to use up 1 small red onion, finely chopped onions. Knead with your hands leftover dried spices and save money, 500g lamb mince to combine evenly, then form into especially if you already have the 1 green or red chilli, sliced, to 16 equal meatballs. Return the spices lurking in the back of your pan to a medium heat and brown cupboard. Check world food aisles serve (optional) the meatballs all over. Remove to in the supermarket for larger packets basmati rice, to serve a plate using a slotted spoon. of spices if you use them regularly, For the spice blend 2 To make the sauce, fry the as this often works out cheaper than onion in the pan for 5 mins until buying smaller jars. SUBSCRIBERS beginning to soften, then add the use your free sachet ginger, garlic, chopped chilli (if tips of spice blend, or: using) and coriander stalks, and 2 tsp garam masala cook for a further 3 mins. Scatter in SWITCH UP YOUR CURRY 1 ½ tsp ground cumin the remaining spice blend and cook 1 tsp ground turmeric for 1 min, then tip in the tomatoes, If you prefer beef, you can simply 1 tsp ground coriander tomato purée, stock and three- swap the lamb for beef mince. ½ tsp red chilli powder quarters of the coconut cream. For the sauce Stir to combine, bring to a simmer For veggies or vegans, omit the 1 small red onion, finely chopped and cook for 15 mins until the sauce lamb mince and use a plant-based thumb-sized piece of ginger, peeled has reduced by a quarter. alternative mince instead (try to 3 Return the meatballs to the pan use one that mimics meat, as it will and finely grated and cook for a further 15 mins, hold together better) and use veg or 2 garlic cloves, finely grated basting the meatballs in the sauce vegan stock instead of lamb stock. 1 green chilli, finely every few minutes until the sauce has reduced by a further quarter, chopped (optional) and the meatballs are cooked small bunch of coriander, leaves and through. Drizzle over the remaining coconut cream, then scatter over stalks separated, stalks finely the coriander leaves and sliced chilli chopped, leaves reserved and serve with cooked basmati rice. 400g can finely chopped tomatoes 1 tbsp tomato purée GOOD TO KNOW iron • 2 of 5-a-day 300ml lamb stock PER SERVING 524 kcals • fat 38g • saturates 23g • 200ml can coconut cream carbs 10g • sugars 9g • fibre 3g • protein 34g • salt 0.9g 1 Heat the oil in a large frying pan over a medium heat and fry the onion for 8 mins until soft but not golden. Remove to a bowl and set Subscribers, find your FREE EXCLUSIVE SPICE BLEND SACHET inside the paper wrapping with your September issue Your subscriber-only spice blend has been created by our expert food team to help you cook this recipe Ingredients (17g): garam masala, ground cumin, ground coriander, turmeric, chilli powder. (Garam masala contains: ground coriander, ground cumin, ground cinnamon, ground ginger, chilli powder, ground black pepper, ground cloves, ground cardamon, ground nutmeg, bay leaf powder.) Suitable for vegetarians and vegans; produced in a nut- and sesame-free site. If your pack is damaged, visit buysubscriptions.com/gfspice for a replacement. Promoted spice mixes are available for UK subscribers only. Due to restrictions on moving plants and plant products, we are not able to provide free spice mixes on subscription copies outside mainland UK. For full terms and conditions, visit bbcgoodfood.co.uk/spicepromo. NOT A SUBSCRIBER? Subscribe to to never miss an issue and enjoy a range of benefits Get six issues for just £9.99 • Turn to page 32 for details *For full terms and conditions, see p32 30 bbcgoodfood.com SEPTEMBER 2022

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34 simple recipes easy forbusydays midweek Q Spiced chicken kebabs with flatbreads p40 tv chef Q Little za’atar buns p57 healthy Q Spinach & ricotta penne p59 kids’ kitchen Q Blackberry victoria sponge p51 SEPTEMBER 2022 bbcgoodfood.com 35

midweek meals budget meal plan Make your weekly shop go further with recipes by Claire Thomson, packing in all the nutrition needed for a family of four photographs TOM REGESTER Stir-fried beef with ginger, p38 onday £1.95 per Tuna, spring onion & serving sweetcorn fritters p38 Claire Thomson is a professional chef and food writer. She Tuesday has written for various publications and appeared on BBC One’s Saturday Kitchen, BBC Radio 4’s Woman’s Hour and Sausage & broccoli pasta p41 on Cerys Matthews’ BBC Radio 6 show. Claire is the author of seven cookery books, including Camper Van Cooking Wednesday and The Art of the Larder. Her new book, Tomato (£22, Quadrille) is out this month. @5oclockapron Chickpea & courgette pilaf p39 Thursday Turbo beans & cheese on toast p42 Friday Coconut fish curry & rice p40 Saturday Spiced chicken kebabs with chopped salad & flatbreads p40 Sunday Stir-fried beef with ginger p38 Scan the code or visit bbcgoodfood.com to discover low-cost ideas 36 bbcgoodfood.com SEPTEMBER 2022

easy 86p per serving Tuna, spring onion and sweetcorn fritters, p38 your shopping list FRIDGE 4 lemons 2 x 112g cans tuna 1 tsp smoked paprika 4 pork sausages 2 medium courgettes 800g long-grain rice 2 green cardamom 640g diced chicken thighs 2-3 garlic bulbs 1.2kg plain rice 350g lean beef 250g prepared diced butternut 2 x 400g cans chickpeas pods (optional) 125ml milk 400g short pasta (such as 1 heaped tsp fennel 300g soured cream squash and sweet potato 150g grated cheddar 2 limes orecchiette or penne) seeds (optional) 200g Greek yogurt 50g ginger 2 x 400g cans beans of 1 tsp ground cinnamon 50g grated pecorino or small bunch of coriander 1 cucumber your choice OILS & SAUCES Italian-style hard cheese 1 Little Gem lettuce 400g can chopped tomatoes 300ml sunflower or 1 lemongrass stalk 400ml coconut milk FREEZER 1 green pepper 4 flatbreads vegetable oil 250g frozen sustainable 3 bunches of spring onions 4 tsp brown sugar 2 tbsp tomato purée small bunch of basil 50g roasted peanuts 1 tbsp soy sauce white fish small bunch of coriander 4-8 slices crusty bread 2 tbsp fish sauce 300g frozen sweetcorn small bunch of dill 2 tbsp tamarind paste (optional) DRIED SPICES 2 tbsp grated ginger VEGETABLES, FRUIT STORECUPBOARD 5 tsp chilli flakes chipotle chilli paste (optional) & FRESH HERBS 150g self-raising flour 4 tsp ground cumin 6 eggs 2 tsp ground coriander 1 medium broccoli 2 tsp ground turmeric 4 onions SEPTEMBER 2022 bbcgoodfood.com 37

Stir-fried beef with ginger frying pan over a high heat. Once Tuna, spring onion hot, tip in half the marinated steak & sweetcorn fritters SERVES 4 PREP 20 mins plus and stir-fry for 2 mins until just marinating COOK 8 mins EASY cooked, then remove to a large SERVES 4 PREP 10 mins plate using tongs or a slotted spoon. COOK 20 mins EASY 350g lean beef, cut across the grain Repeat using another 1 tbsp oil and into thin slices (a quick-cooking the remaining beef. Remove to the 125ml milk cut, such as minute steak) plate, then remove the wok or pan 3 eggs, beaten from the heat and give it a quick 150g self-raising flour 1 lemongrass stalk, trimmed wipe using kitchen paper. 300g frozen sweetcorn, defrosted and finely chopped 4 Add the remaining oil to the pan, put back over a high heat and fry the (or use cooked fresh corn) 1 tbsp soy sauce green pepper and the white parts ½ bunch of spring onions, trimmed 2 tbsp fish sauce of the spring onion. Stir-fry for 4 tsp brown sugar 2-3 mins, then add the garlic and and thinly sliced ½ tsp chilli flakes ginger and stir-fry for about a 1 lemon, zested and cut into wedges 1 lime, juiced minute. Return the steak to the 2 x 112g cans tuna, drained and 3 tbsp vegetable oil pan, stir well, then add the lime 1 green pepper, thinly sliced dressing and most of the basil roughly flaked 2 bunches of spring onions, green leaves, mixing well to coat. sunflower or vegetable oil, for frying 5 Divide the stir-fry between four 100g soured cream, to serve and white parts separated and bowls and serve with cooked rice hot sauce, to serve (optional) finely sliced or rice noodles. Scatter with the 6 garlic cloves, finely chopped chopped peanuts, the remaining 1 Mix the milk and eggs together in a 1 tbsp grated ginger basil leaves and the green parts jug with 1/2 tsp salt and 1/4 tsp ground small bunch of basil or purple of the spring onions. black pepper. Sift the flour into a bowl, basil, leaves picked and make a well in the centre and pour in roughly chopped PER SERVING 324kcals • fat 19g • saturates 3g • the egg mixture in a thin, steady cooked rice (about 250g uncooked carbs 11g • sugars 8g • fibre 3g • protein 3g • salt 2.4g stream, whisking well until combined. weight), or cooked rice noodles Stir in the sweetcorn, most of the 50g roasted peanuts, spring onions, lemon zest and tuna. roughly chopped 2 Heat a drizzle of oil in a non-stick or cast iron frying pan over a medium 1 Toss the steak, lemongrass, soy heat. Drop spoonfuls of the batter into sauce, half the fish sauce, half the the pan and cook until crisp and sugar and half the chilli flakes golden, about 2-3 mins. Flip and repeat together. Marinate in the fridge on the other side (you’ll need to do this for at least 20 mins or up to 6 hrs. in batches). Keep warm in a low oven 2 Mix the remaining fish sauce and repeat with the remaining batter. with the lime juice, remaining 3 Serve hot with a scattering of the chilli flakes and sugar, and 3 tbsp remaining spring onions, the lemon water, then set aside. wedges for squeezing over, and soured 3 Heat 1 tbsp of the vegetable oil in cream and hot sauce, if you like. a large non-stick or cast iron wok or GOOD TO KNOW fibre reader offer PER SERVING 331 kcals • fat 10g • saturates 3g • carbs 38g • sugars 4g • fibre 6g • protein 20g • salt 1.4g Three-piece set of pre-seasoned cast-iron frying pans JUST These pre-seasoned cast iron skillet pans from Cooks Professional £19.99 make life easier in the kitchen. They’ve been individually baked with oil at a high temperature, so have a naturally non-stick surface – and the (RRP £24.99) more they’re used, the more effective the coating becomes. Being inc. p&p* oven-safe up to 250C, they’re ideal for cooking a range of meals, with even heat distribution for perfect results every time. The set contains 10-inch, 8-inch and 6-inch pans, and comes with a two-year warranty. Product code: G4214 HOW TO ORDER Visitcooksprofessional.co.uk,search forG4214andusethecodeGF226 atthecheckout. *Offer ends 31 October 2022. 38 bbcgoodfood.com SEPTEMBER 2022

easy Chickpea & courgette pilaf lemon zest and 1/2 tsp salt. Cover, chickpeas and cook for 2 mins more reduce the heat to medium-low and until warmed through. Season well. SERVES 4 PREP 15 mins cook for 20 mins, or until all the 3 When the rice is cooked through, COOK 35 mins EASY V water has been absorbed and the add half the lemon juice and fluff up rice is cooked through. This process the rice with a fork. Add the chilli 4 tbsp vegetable oil, sunflower oil can also be done in the oven – cook flakes, if using, and chopped herbs or olive oil, plus extra to serve in a flameproof, ovenproof casserole to the courgette and chickpea and transfer to the oven once mixture. Season well. Stir in the 1 onion, finely chopped the rice and water have been remaining lemon juice along with 4 garlic cloves, finely chopped added, covering and cooking for a splash more oil. Serve the rice ½ tsp ground cinnamon (optional) 20-25 mins at 190C/170C fan/gas 5. with the courgettes. 2 tsp ground cumin 2 Heat the rest of the oil in a second 300g long-grain rice pan over a medium-high heat and GOOD TO KNOW vegan • healthy • low cal • fibre • 1 lemon, zested and juiced fry the courgette slices for 4 mins gluten free 2 medium courgettes (about 300g), until slightly coloured and the PER SERVING 407 kcals • fat 16g • saturates 2g • edges are just softened. Stir in the carbs 47g • sugars 4g • fibre 10g • protein 14g • cut into 1cm slices salt 0.6g 2 x 400g cans chickpeas, drained pinch of chilli flakes (optional) small bunch of dill, mint or parsley, roughly chopped 1 Heat 2 tbsp of the oil in a pan over 84p a medium heat and cook the onion per for 8-10 mins until softened. Add serving the garlic and spices, and cook for 2 mins more until fragrant. Tip in the rice and 450ml boiled water from the kettle along with the SEPTEMBER 2022 bbcgoodfood.com 39

Spiced chicken kebabs and marinate in the fridge for at £1.76 with chopped salad least 30 mins or overnight. per & flatbreads 2 Mix the grated cucumber and serving remaining garlic into the remaining SERVES 4 (makes 8 skewers) yogurt, then season with a pinch PREP 30 mins plus marinating each of salt and pepper. Chill. COOK 15 mins EASY 3 Mix the finely chopped cucumber and lettuce together, then squeeze 200g Greek yogurt over one of the lemon halves and ½ tsp ground cinnamon (optional) season with a good pinch of salt. 2 green cardamom pods, pods Cut the remaining lemon half into quarters. Heat the grill to high or a bashed and seeds finely large griddle pan over a high heat. ground (optional) 4 Thread the marinated chicken 1 tsp ground cumin pieces onto metal skewers, put on 1 tsp ground turmeric a tray and cook under a hot grill or pinch of chilli flakes (optional) in the griddle pan for 10-12 mins, 2 garlic cloves, crushed turning often to ensure they cook 1 lemon, zested and halved evenly and are charred in places. 640g diced chicken thighs Warm the flatbreads under the 1 cucumber, peeled, ½ coarsely grill or in a toaster. grated, ½ finely chopped 5 Serve the chicken in the flatbreads 1 Little Gem lettuce, thinly sliced with the chopped salad and 4 flatbreads cucumber yogurt. Drizzle with hot hot sauce, to serve (optional) sauce before serving, if you like. 1 In a bowl, combine half the yogurt PER SERVING 722 kcals • fat 46g • saturates 12g • with the spices, half the garlic, the carbs 38g • sugars 10g • fibre 5g • protein 38g • lemon zest and 1/2 tsp salt. Tip in the salt 2.8g chicken and stir well to coat. Cover £1.92 Coconut fish curry & rice 2 Heat the oil in a frying pan over per a medium heat and cook the onion serving SERVES 4 PREP 10 mins until softened, about 8-10 mins. Add COOK 20 mins EASY the ginger, garlic, 1/2 tsp salt, all the 40 bbcgoodfood.com SEPTEMBER 2022 spices, including the remaining 250g frozen sustainable white fish, turmeric, and cook for 2 mins more cut into bite-sized pieces until fragrant. Stir in the tomato purée and cook for a minute more, 1 lime, juiced still stirring. Tip the squash and 1 tsp ground turmeric sweet potato mix into a heatproof 3 tbsp vegetable oil or ghee bowl with a splash of water, cover 1 large onion, finely chopped and microwave on high for 3 mins 1 tbsp grated ginger until the veg is fork-tender. Tip 3 garlic cloves, thinly sliced into the pan with the onion and 2 tsp ground cumin spices, and stir to combine. 2 tsp ground coriander 3 Add the coconut milk, 180ml ½-1 tsp chilli flakes or powder, water, tamarind paste, if using, and a pinch of salt and black pepper. to taste Simmer over a medium heat for 2 tbsp tomato purée 10-12 mins until thickened. 250g prepared diced butternut 4 Add the fish to the coconut sauce and cook for 4-6 mins until the fish squash and sweet potato mix is opaque and cooked through. 200ml coconut milk Break it into chunky flakes with a 2 tbsp tamarind paste (optional) wooden spoon. Remove from the small bunch of coriander or mint, heat, stir in the remaining lime juice and scatter with fresh coriander or roughly chopped mint. Serve straightaway with rice. cooked rice (about 250g uncooked GOOD TO KNOW fibre • gluten free weight), to serve PER SERVING 497 kcals • fat 19g • saturates 8g • carbs 63g • sugars 10g • fibre 6g • protein 16g • 1 Tip the fish into a large bowl, salt 2.1g add 1/2 tsp each of salt and freshly ground black pepper, half the lime juice and half the turmeric. Stir gently to combine. Set aside.

easy 90p per serving Sausage & broccoli pasta in another 1 tbsp oil, turn up the 4 Stir the cooked broccoli and pasta heat to medium-high and fry until into the sausage mixture to fully SERVES 4 PREP 10 mins the sausagemeat has started to colour combine everything. Season well. COOK 15 mins EASY and turn slightly crisp in parts, about Stir through the lemon juice, chilli 5-6 mins. Lightly crush the fennel seeds flakes and a splash of the reserved 3-4 tbsp sunflower or olive oil using a pestle and mortar, then add to the cooking water to loosen if needed (or 1 onion, finely chopped sausagemeat along with the garlic and use another 1 tbsp oil, if you prefer). 4 pork sausages cook for 1 min more until fragrant. Divide the pasta between bowls, 1 heaped tsp fennel seeds (optional) Remove from the heat and set aside. grate over the cheese and serve. 4 garlic cloves, finely chopped 3 Bring a large pan of salted water to the 400g short pasta of your choice, boil and cook the pasta following pack GOOD TO KNOW fibre instructions, or until al dente. Halfway PER SERVING 648 kcals • fat 24g • saturates 7g • such as orecchiette or penne through the cooking time, add the carbs 78g • sugars 7g • fibre 9g • protein 25g • 1 medium broccoli, chopped broccoli. When the pasta is cooked salt 0.9g and broccoli tender, drain in a colander, into small florets reserving a mugful of the cooking water. 1 lemon, juiced pinch of chilli flakes, or to taste (optional) 50g pecorino or another Italian-style hard cheese 1 Heat 2 tbsp oil in a pan over a medium heat and fry the onion for 8-10 mins until soft and translucent. 2 Squeeze the sausagemeat from the skins and crumble into the pan. Drizzle SEPTEMBER 2022 bbcgoodfood.com 41

£1.18 per serving Turbo beans & cheese 1 Heat the oil in a heavy-based frying until the cheese is melted and Shoot director FREDDIE STEWART | Food stylist KATY MCCLELLAND | Stylist JENNIE IGGLEDEN on toast pan over a medium heat and fry the bubbling. Sprinkle with the extra onion for 8-10 mins until softened paprika and serve immediately. SERVES 4 PREP 7 mins and slightly caramelised. Add the COOK 35 mins EASY V garlic and spices, including the GOOD TO KNOW fibre chipotle chilli paste or chilli flakes, PER SERVING 331 kcals • fat 10g • saturates 3g • 2 tbsp vegetable oil or another oil if using, and some seasoning. Fry carbs 38g • sugars 4g • fibre 6g • protein 20g • 1 large onion, finely chopped for a few minutes more until the salt 1.4g 4 garlic cloves, finely chopped mixture is fragrant. 1 tsp smoked paprika, plus 2 Add the tomatoes, then swirl out Cut down on the cost of meals the cans using 100ml water and add with the BBC Good Food app a pinch to serve this too. Simmer for 10-15 mins until 1 tsp ground cumin the mixture has thickened. Blitz the With over 15,000 recipes to chipotle chilli paste or chilli flakes, sauce using a hand blender, then choose from, make affordable taste for seasoning. Tip in the beans dinners for the whole family. to taste (optional) and mix well to coat. Warm through 200g can chopped tomatoes over a medium heat for 5 mins until the beans are piping hot. or passata 3 Heat the grill to high and toast the 2 x 400g cans beans of your choice bread for a couple of minutes each side. Top with the beans and grated (kidney and cannellini work well), cheese, and pop under the grill again drained and rinsed 4-8 slices crusty bread 150g grated cheddar 42 bbcgoodfood.com SEPTEMBER 2022

easy reduce waste love your leftovers Use whatever’s left from our midweek meal recipes on page 36 and turn it into no-cook snacks and lunches Sausage & broccoli 3 ways with soured cream pasta frittata You’ll have about 200g soured cream left after making the recipe on p38 Whisk 3 eggs in a large bowl with a splash of milk and season well. Soured cream & Soured cream Soured cream ganache Photographs ISTOCK/GETTY IMAGES PLUS, CATHY SCOLA/MOMENT/GETTY Stir through any leftover sausage & caramelised onion dip mashed potato Put equal quantities of broccoli pasta from page 41. Fry in Cook 5 sliced onions and Tip 700g chopped soured cream and a little oil until the base is golden. 2 crushed garlic cloves potatoes into a large pan of Sprinkle over a little grated cheese in olive oil for 30-45 mins cold, salted water. Bring to chopped dark chocolate and slide under a hot grill until until golden and sticky. Cool. the boil. Cook for 10-15 mins in a heatproof bowl set over a Mix with the soured cream, until tender. Drain. Steam- pan of simmering water. Stir golden and set on top. dry for 10 mins, then mash some natural yogurt, with half the soured cream. until melted, then cool Chickpea & lemon juice and chives. slightly. Use as a cake filling courgette soup or spread it over the sides. Combine leftover coconut milk (p40) with a splash of vegetable stock. Bring to a simmer and add any leftover pilaf (p39). Cook for 5-7 mins until reduced slightly, adding a splash more stock if needed. Sprinkle over some lemon zest and any remaining dill (p39). Brothy beans Thin out any leftover turbo beans (p42) with vegetable stock in a pan. Bring to a simmer and add a handful of leafy greens, such as kale. Cook until the greens have wilted and the beans are saucy. Sprinkle with parmesan and serve with crusty bread on the side. Chipotle chicken pasta Fry 1 chopped onion and 2 crushed garlic cloves until soft. Add a little tomato purée and chipotle paste from the shopping list, and spiced chicken pieces (p40). Stir, then add the remaining 200g chopped tomatoes from the shopping list and half a can of water. Cook until reduced. Season to taste. Cook some pasta following pack instructions, then toss in the sauce. GOOD FOOD & SUSTAINABILITY At BBC Good Food, we seek realistic solutions to avoid food waste and packaging, and adhere to the three Rs: 1) Reducing food waste 2) Recycling packaging 3) Reusing food storage packaging and containers. To find out more, go to bbcgoodfood.com/reduce-reuse-recycle. Plus, listen to the Food Programme’s inspiring Food Waste Pioneers broadcast about people who tackle food waste issues on BBC Radio 4. SEPTEMBER 2022 bbcgoodfood.com 43



Yorkshire Tea’s most dazzling brew



K SKILLS FOR LIFE K In this six-part series, we help teach your children to become confident cooks. This month, all they need to know about baking DTCSH’ ENrecipesCASSIEBEST photographsWILLHEAP HOW TO USE OUR GUIDE three to support each new skill: CALLING ALL YOUNG COOKS! a basic recipe, one that’s more of a These recipes are suitable for children challenge and another for advanced Want to showcase your kids’ skills? BBC Good Food aged seven to 11, but younger children mini chefs. Talk through and practice has partnered with First News, the award-winning can also get involved with support from the cooking skill with your child an adult. Older children and teenagers before making the dishes. weekly newspaper for children, to share what can also enjoy making these recipes, young, budding chefs are cooking. Each month, and may want to adapt or further Follow this collection of monthly First News will celebrate a different cuisine from develop them, swapping in their favourite recipes as you would a cookery course, ingredients or adding extra spices making each recipe with your child to around the world, and they would love to see to make them their own. help develop their skills and confidence. what your children create using their new Send us pictures of what you’ve been Kids’ Kitchen skills. For more details, go to: The step-by-step recipes come with cooking at [email protected] firstnews.co.uk/globalkitchen clear lists of ingredients and equipment or tag us using #GFKidsKitchen. so they’re easy to follow, and there are Part 4 Lots of kids love to bake. Making food you enjoy eating with family, including cakes and other sweet treats from time to Baking time, is all part of learning to love food and cooking, and feeling confident in the kitchen. Once you’ve mastered how to use an oven safely and correctly, crusty loaves, pizzas, pies and cakes are all just a recipe away. You can then try roasting meat and veg, which we’ll cover next month. Steps to success OTo bake, you can use a fan to give it time to reach (usually indicated by a picture the correct temperature. of a fan on the oven controls) or convection oven setting OMost foods should be (usually a picture of two baked on an oven rack in the horizontal lines) and an electric centre of the oven, unless the or gas oven – our recipes give recipe states otherwise. Check the correct temperatures for all your oven rack is positioned these settings and oven types. correctly with enough space above for the tin to fit before OWhen baking, heat the oven you turn the oven on. at the beginning of the recipe

Kitchen kit How to line a cake tin Oven gloves These are essential square or rectangular brownie tin, for protecting your hands when 900g loaf tin and muffin tin. Lining a cake tin is a little bit like doing origami – it can handling hot tins and trays. Look for be a little tricky at first, but you’ll soon get the hang thick gloves that fully cover your Reusable cake tin liners These of it. We do it to prevent cakes from sticking to the tin. hands and, ideally, part of your make lining tins a piece of cake, and wrists and arms. Use oven gloves you can buy round and rectangular First, brush the cake tin with a little oil or soft butter when putting anything in or taking liners in cookware shops or online. – this will help keep the baking parchment in place. anything out of a hot oven. Weighing scales Baking is a For a round tin, put the tin or the base from the tin on Baking trays Thin baking trays can science. Ingredients react to each the baking parchment and draw around it, then cut it warp and bend in a hot oven. Look other when heat is applied, creating out. To line the sides, use the offcuts. Fold the strips of for a nice sturdy tray, but make sure air bubbles that make cakes and parchment at the bottom and snip on a diagonal to get it’s not too heavy for you to lift in bread rise – getting measurements a fanned effect that will sit neatly in the tin. and out of the oven. wrong will affect the end result. For a loaf tin, use a pencil to mark out a strip that’s Cake tins You’ll need a variety of Wire racks These allow baked longer than the tin, so the parchment can also act as shapes and sizes; our most-used foods to cool quickly by letting handles for lifting the cake out. You can also line the tins are a round 20cm cake tin with the air circulate around them. They sides if you want to be extra careful – cut out two a loose bottom (or two of these if can also prevent steam, which strips and fold down the corners. you want to make sandwich cakes), may cause a soggy base. BASIC SKILL MAKES 1 loaf PREP 20 mins COOK 35 mins EASY V Seedy rosemary soda bread 300g plain white flour, plus extra for dusting 200g plain wholemeal flour 25g butter 5 rosemary sprigs 50g mixed seeds (we used a mix of sunflower, pumpkin and linseed) 2 tsp bicarbonate of soda 275ml milk (dairy or oat) 2 tsp lemon juice You’ll also need baking tray weighing scales mixing bowl chopping board sharp knife teaspoon measure measuring jug citrus juicer oven gloves wire rack FLAVOUR TWISTS GOOD TO KNOW • >>> low fat oUmpseeptohthsoiedte Chilli cheese Raisin & orange PER SERVING If you like a bit of heat, add 1 tsp chilli Add 50g raisins and the zest of 246 kcals • fat 6g • flakes and 50g grated mature cheddar 1 orange for a sweeter loaf that’s saturates 2g • carbs 38g • Tomato & basil perfect for breakfast sugars 2g • fibre 4g Add 1 tbsp tomato purée and a handful • protein 8g • salt 1.1g of chopped basil 48 bbcgoodfood.com SEPTEMBER 2022

1 1 Step 1 ’K DS Heat the oven to 200C/ Step 2 K TCHEN Weigh the butter. Put a 180C fan/gas 6 and sprinkle a chopping board on your large baking tray with a little work surface. Chop the flour. If you have digital scales, butter into little cubes. Add put your mixing bowl on the this to the flour in the bowl. scales and set them to zero. Use your fingertips to rub the Weigh the plain flour, then the butter into the flour until you wholemeal flour into the bowl. can’t see any little lumps. Step 3 Step 4 2 3 Pick the soft leaves off the Weigh the seeds and woody rosemary stalks and add these to the put the stalks in the food mixing bowl. recycling. Use a sharp knife to chop the rosemary leaves into small pieces on the chopping board and add these to the mixing bowl. Step 5 Step 6 4 Use a teaspoon In a jug, measure the measure to measure milk, making sure it out the bicarbonate of comes to the 275ml line soda, then add 2 tsp on the side of the jug. 5 in total to the bowl. Next, measure 1 tsp of salt and add this, too. 7 Step 7 Step 8Pourthemilkandlemon Use a citrus juicer to mixture into the mixing bowl. 6 juice the lemon into a Put your hands in and mix the bowl or cup, then use ingredients together until you the teaspoon measure have a sticky dough with no to measure 2 tsp of dry, floury patches. juice. Add to the milk and mix. Step 9 Step 10 8 10 In the bowl, use your hands Use a knife to cut a deep cross to shape the dough into a into the top of the dough, ball – use a little more flour if cutting about halfway 9 the dough feels very sticky. through. Put the baking tray Tip out the dough onto the on the middle shelf of the baking tray. Wash and dry your hands. Dust the dough oven using your oven gloves with flour and pat it gently – be careful, as the oven racks into a neat ball shape. will be very hot. Bake for WATCH OUR SKILLS VIDEO 35 mins until the loaf is golden brown, then turn the oven off. Watch food director Cassie making seedy rosemary soda Carefully remove the tray bread at bbcgoodfood.com/ from the oven using oven gloves and transfer to a wire kidskitchen or scan the rack. Leave the loaf to cool for QR code. at least 30 mins before slicing. Enjoy the loaf on the day you make it. SEPTEMBER 2022 bbcgoodfood.com 49

THE NEXT LEVEL Pear & chocolate flapjacks SERVES 9-12 PREP 10 mins COOK 40 mins EASY V 150g butter, plus extra for the tin 150g light brown soft sugar 4 tbsp honey 300g porridge oats 4 pear halves in juice, from a can 100g dark chocolate, melted You’ll also need pastry brush 20 x 20cm square baking tin baking parchment weighing scales large saucepan measuring spoons wooden spoon large mixing bowl can opener sieve kitchen paper chopping board knife oven gloves wire rack small heatproof bowl 1 Heat the oven to 200C/180C fan/ carefully put the tin in the oven Using a microwave gas 6. Brush a 20 x 20cm square on the middle shelf. Bake for baking tin with butter, then line 25-30 mins until golden brown. A microwave is a handy piece of kit with two strips of baking parchment 7 Wearing oven gloves, carefully to use for reheating or defrosting food, (find out how on page 48). remove the tin from the oven 2 Weigh the butter and sugar into and put on a wire rack. but you can also cook whole dishes a large saucepan. Add the honey and 8 Break the chocolate into in a microwave like macaroni cheese, a pinch of salt. Put the pan on the hob small pieces and put in a small chocolate cake and scrambled eggs. and turn the heat to medium. Stir heatproof bowl. Microwave Find recipes at bbcgoodfood.com and carefully while the butter and sugar for 30 seconds, then stir and on page 62. Make sure you only ever use melt. Once it’s bubbling, turn off the microwave for 15 seconds more, microwave-safe plates and dishes (this is heat and leave to cool for 5 mins. or until the chocolate has melted. often labelled on the underside of the 3 Meanwhile, weigh the oats into Drizzle the chocolate over plate or dish), and never put metal (like a large mixing bowl. the flapjacks. Leave to cool a piece of cutlery) in the microwave. 4 Open the can of pears and drain completely, then remove the off the liquid through a sieve (save flapjacks from the tin and cut Don’t waste it the liquid for another recipe, see into nine or 12 pieces. opposite). Dry the pears using kitchen Save the juice from the can of pears paper, then chop them into small PER SERVING 320 kcals • fat 16g • saturates 9g (plus any leftover pears) for another pieces. Add the pear pieces to the oats. • carbs 39g • sugars 21g • fibre 3g • protein 4g recipe. You could use these to make 5 Carefully pour the melted butter • salt 0.3g and sugar mixture into the bowl overnight oats or a smoothie. with the oats and pears. Stir until well combined. 6 Tip the mixture into the lined baking tin and press down with the back of your spoon to make a flat, even surface. Use oven gloves to 50 bbcgoodfood.com SEPTEMBER 2022