BBC Good Food UK 08.2022_downmagaz.net

80+ recipes Britain’s biggest-selling August 2022 food magazine August 2022 fafemSsutiilmvyaml er Sweetcorn fritters • Spiced lamb burgers with minty yogurt • Gooseberry cheesecake • Cheeseburger hot dogs Sum • Smoky beans & sausage meatballs mer fruit • Crab croquettes How to save energy crumblemufins in your kitchen Tom Kerridge’s new storecupboard staple EASY & HEALTHY NO-COOK MEALS Deliciously moreish £5.75 white chocolate flapjacks Make your weekends special • •Share a Persian feast Spicy Sunday lunch for 4 Next level blackberry pie



Welcome toAugust OUR PROMISE O ne of the joys of August is Star contributors taking a break from cooking, To support you with the instead assembling seasonal CHETNA challenge of rising food and and storecupboard ingredients to MAKAN energy prices, we’re bringing make simple, delicious summer meals. together knowledge and ideas To make it even easier, this month Try Chetna’s to help you eat well whatever we’ve outlined your shopping list to vibrant vegetarian your budget. You can find create an imaginative meal plan of Sunday spread, with even more resources and balanced, healthy recipes – with no street food and recipes inspired by advice on low-cost cooking at need to switch on the oven (p40). Indian festivals (p92). bbcgoodfood.com/cook- smart. We’d also love to hear New this month is our series on BENJAMINA from you with any tips you energy-efficient cooking to help and EBUEHI have to share using the support everyone through the coming hashtag #gfcooksmart. months. First up is Clare Finney’s Former Bake Off practical guide to the best ways of using star Benjamina THYOAUN!K kitchen appliances you may already shares tips and tricks have, including recipes you’ll love (p76). for mastering homemade rough This summer, BBC Good Food won For more money-saving ideas, look out puff pastry (p135). Media Brand of the Year at the PPA for the Cook Smart symbol throughout Awards, one of the biggest events the magazine and on bbcgoodfood.com. EMEKA in UK publishing. The judges were We’d love to hear your ideas, too, so FREDERICK particularly impressed with our please continue to share with us and constant innovation, how we listen we will feature the best on our Your The co-founder to our readers and how we are Good Food pages (p18). of Nigerian tapas reflecting cultural shifts in the UK restaurant Chuku’s by introducing new voices and Christine Hayes, editor-in-chief shares a family recipe using the seeds ideas. Your feedback is invaluable [email protected] of the African wild mango (p20). and we are grateful for the contribution you make as our @bbcgoodfood PUNTEHA VAN BBC Good Food community. We TERHEYDEN welcome your thoughts on where we might improve, and what you’d Writer Punteha meets like to see more of, and we look entrepreneurs who forward to sharing more recipes overcame personal and stories with each other. struggles to start a food business, and shares their best tips (p110). Subscribe to and WE ARE get six issues for £22.50, plus a COOK THE COVERp28 carbon steel frying pan worth £45 RECIPE Turn to page 36 Cassie Best For subscription queries, please call 03330 162 124 or visit PHOTOGRAPH buysubscriptions.com/help Myles New FOOD STYLIST Katie Marshall STYLIST Agathé Gits SHOOT DIRECTOR Ben Curtis AUGUST 2022 bbcgoodfood.com 3

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Inside AUGUST 2022 LET’S COOK TOGETHER 73 HEALTHY DIET PLAN 75 9 Try recipes from our readers, A one-pan chicken hotpot including a garden party dessert, and see restaurateur 5 HEALTHY IDEAS Emeka Frederick’s favourite Nigerian meal Use up protein-rich canned beans COVER STORY WEEKEND 23 FAMILY FESTIVAL 84 A PERSIAN FEAST Sabrina Ghayour’s Summer recipes to enjoy at the beach, while camping, 92 childhood favourites or at home in the garden NEW WAYS FOR SUNDAYS EASY 42 98 Chetna Makan shares her MIDWEEK 16 Indian family feast 40 NO-COOK MEALS 96 TOM KERRIDGE 46 Cut energy costs and switch Use gochujang sauce to spice 47 off the oven by making these up pork belly with Tom’s dish easy-to-assemble meals 99 SEASONAL Ideas to make the most USE YOUR LEFTOVERS of this month’s hero crops Ideas for using what’s left 106 TEA TIME of your midweek meals Classic afternoon tea 1 INGREDIENT, 3 WAYS recipes, for indoors or out Sweetcorn takes centre OPINION stage with these savoury 110 SMALL BUSINESS STORIES and sweet ideas 115 Meet the entrepreneurs 116 FAMILY who have turned their food 117 53 PERFECT PATISSERIE 42 118 passions into success stories 121 Jane Dunn’s kid-friendly STAYING LOCAL bakes and treats Joanna Blythman challenges 59 KIDS’ KITCHEN herself to eat only British food 64 Help little cooks master COOKBOOK CHALLENGE frying techniques Editor Keith Kendrick on Rambutan by Cynthia FAMILY MATTERS Shanmugalingam All the essentials you need BOOKS FOR COOKS for your next camping trip A round-up of this month’s ANYTIME most-anticipated cookbooks 65 BBC CHEF BEST BUYS Santosh Shah shares Handy travel picks and 68 his favourite fish dish treats to add to a picnic CLOSE CONNECTIONS SUMMER BEERS How two neighbours were Marverine Cole rounds up brought together through food brews for celebrating 76 COOK SMART Learn to use less energy in COOKING SKILLS 125 KNOW YOUR STUFF the kitchen and save money Make a next level blackberry HEALTH pie, discover the best gas 72 NEWS Healthy brownies and barbecues, and make pitcher nutritious lunch ideas cocktails for gatherings AUGUST 2022 bbcgoodfood.com 5

EVERY ISSUE 57 Why you can 87 trust 7 RECIPE INDEX Where to find all the recipes in this issue 73 BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food 36 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 82 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: 91 NEXT MONTH What’s coming up in our September 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, Sweet custard buns 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 •Order a herb garden caddy, p42 (visit bbcgoodfoodshow.com for dates and •Enjoy an exclusive case of red details). Our best-selling cookbooks feature our wines from Laithwaites, p104 trusted recipes – you’ll find these in bookshops. •Book a culinary cruise around Scandinavia, p114 Recipes for everyone •Save on the world’s first cherry There are at least 70 recipes in every issue – that’s bush, plus a bonus gift, p134 more than any other food magazine in Britain. We •Discover France’s food treasures always include quick, easy dishes, ideas for relaxed on a cruise with James Martin, p137 entertaining and more challenging recipes for when you want to take your skills up a notch. Look out for GENERAL ENQUIRIES Our commitment our many easy recipes. 020 7150 5865 At Immediate Media, publishers of BBC Good Tested and trusted (Mon-Fri 9.30am-5.30pm) Food, we respect and value differences. We All our recipes are thoroughly tested by experts to [email protected] understand that when people from different ensure they’ll work for you. We put our gadgets through BBC Good Food, backgrounds and with different points of view a rigorous testing process and carry out our taste tests Immediate Media, work together, we can create the most value fairly. Our restaurant and travel recommendations have 44 Brook Green, for our readers, our people and society. We all been tried by one of us. Hammersmith, always strive to be inclusive, but we need to London W6 7BT do better. We have been taking time to listen Ethical and understand how we can make positive We care about the food we eat, the people who VISIT US ONLINE changes, and how we can better support and produce it and the effect this has on the world. increase diversity across all our brands. We In our Test Kitchen, we use humanely reared British bbcgoodfood.com continue to work on a comprehensive plan to meats, high-welfare chicken and eggs and sustainable fish whenever possible. We aim to help FOLLOW US create and drive authentic change. you avoid food waste, with advice on using leftovers. facebook.com/bbcgoodfood Healthy eating @bbcgoodfood Every recipe is analysed by our BANT-registered nutritionist, so you can be informed when you SUBSCRIPTION ENQUIRIES choose what to eat. We flag up vegetarian, vegan and gluten-free recipes. Find out more about our 03330 162 124 health philosophy on page 144. buysubscriptions.com/help Families and children READER OFFER ENQUIRIES Families can need help to create harmonious mealtimes, so we address this by flagging up ‘family’ 020 7150 5358 recipes. We encourage children and teenagers to get [email protected] cooking with recipes that help them to learn new skills. Find out more at bbcgoodfood.com/family-kids. 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index make it, snap it, post it Boondi raita 94 32 We’ll share the best on Burnt turmeric hispi cabbage varai 116 Twitter and Instagram Chilli cucumber pickle 46 Chunky raita 46 @bbcgoodfood DIY smoky spice mix 32 #bbcgoodfood Gazpacho dip 46 Gochujang mayo 98 Kotlet (lamb & potato patties) 86 Maast-o-khiar (yogurt with cucumber) 89 Marrow soup 16 Mini quiches 106 Red pepper & olive salad 46 Reshteh polo (toasted vermicelli rice) 84 RINESCTIAPENTFINDER Salad shirazi (tomato, cucumber & red MEAT 87 onion salad) 85 recipes Lemony prawn & pea pressure Broad bean pasta 102 cooker risotto 79 Simple fried rice 98 Campsite breakfast 32 Soup-maker leek & potato soup 81 Lentil & tuna salad 42 Succotash-style salsa 46 Sweetcorn fritters 50 Cheeseburger hot dogs with sticky Machha ko jhol (white fish in Tomato & nduja bruschetta 102 sweet & sour onions 30 mustard & onion sauce) 65 Waldorf salad chicory bites 12 Chipotle hot dogs 30 in this issue Mahi ba zaffe ran (saffron Zoolbia (lacy saffron fritters) 88 Gochujang pork belly lettuce wraps 98 & lemon roasted cod) 90 COCKTAILS & DRINKS Kofta hot dogs 30 Rainbow fried rice with prawns & fried eggs 63 Merguez hot dogs 30 Floral gin pitcher 133 One-pan smoky beans & sausage meatballs 32 VEGETARIAN MAINS Vodka cucumber lemonade 132 Alu tamatar masala 94 Watermelon & lychee pitcher 133 Paul’s favourite: Kathleen’s ham Whiskey & ginger pitcher 132 shank broth 70 Charred corn & feta salad 48 BAKING & DESSERTS Pressure cooker beef curry 80 Cheesy black bean quesadillas 60 Prosciutto, kale & butter bean stew 75 Bacon & maple cornbread 34 Crispy grilled feta with saucy butter Blackberry pie 128 Blueberry cheesecake doughnuts 26 Sausage & white bean casserole 75 beans 75 Blueberry scones 108 Slow cooker sausage casserole 77 Chocolate custard doughnuts 27 Guacamole & mango salad with black Chocolate mini victoria sponges 126 Chocotorta 12 Spiced lamb burgers with minty yogurt 62 beans 75 Citrus mini victoria sponges 126 Kuku sabzi (herb frittata with barberries) 87 Coffee & walnut cheesecake 56 POULTRY Marrow curry 16 Crunchy biscuit doughnuts 27 Chicken, mango & noodle salad 42 Open Greek-style salad sandwiches 42 Custard buns 146 Ogbono soup & eba 21 Ribboned courgette salad 45 Double-berry mini victoria sponges 126 Spiced chicken hotpot 73 Vegan jambalaya 75 Fastest-ever lemon pudding 78 Spicy BBQ chicken 98 Gooseberry cheesecake 103 SSIODUEPSS, S&TEAXRTTREARSS, Healthy chocolate brownies 72 FISH & SEAFOOD Marble traybake 54 Crab croquettes with sriracha mayo dip 24 Ajwain puri 94 Marrow & pecan cake 16 Beetroot ‘carpaccio’ 46 Mini victoria sponges 126 Hot smoked salmon grain bowl with Nutty atta laddoo 95 Raspberry & pistachio teacake 107 dill yogurt 44 Beetroot hummus 46 Raspberry jam doughnuts 27 MAKE OUR COVER RECIPE Summer fruit crumble muffins 28 Sweetcorn custard tart 50 White chocolate & raspberry flapjacks 57 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. AUGUST 2022 bbcgoodfood.com 7



Get involved in the Good Food community and share your cooking tips and stories. Plus, a reader recipe for a garden party, and our handy meal planner Marrow & pecan cake with maple icing (p16) AUGUST 2022 bbcgoodfood.com 9

What would you take to a GARDEN PARTY? Each month, a member of our cookery team and one of our readers swap recipes for a special occasion recipes SANDRA FREDES & SAMUEL GOLDSMITH photographs ALEX LUCK GF COOKERY TEAM’S SAM Sam’s waldorf salad chicory bites, p12 What I love about a garden party is that it can be relaxed – just having friends round for a barbecue – or it can be fancy, like I imagine those at Buckingham Palace must be. Here, I’ve taken inspiration from the latter. When hosting a gathering in your garden, it’s easy to end up being stuck inside while you’re preparing dishes, so I like to keep things as simple as possible, with just a few special flourishes. That might mean prepping ahead or choosing quick nibbles, like these waldorf salad chicory bites. They go down well with a glass of fizz. Samuel Goldsmith, food copy editor 10 bbcgoodfood.com AUGUST 2022

GF READER SANDRA Sandra’s chocotorta Chocotorta coffee or coffee liqueur, then is a no-bake layered with a combination of Argentinian soft cheese and dulce de leche. dessert that I learned to make this dessert was influenced from my mum, and have since by Italian taught my daughter to make it. cuisine. It’s made with three She loves to bake, too, and this Argentinian kitchen staples: is her favourite dessert. It’s thin chocolate biscuits, dulce perfect for a garden party. de leche and soft cheese. The Sandra Fredes, biscuits are softened in milk, West Kirby, Wirral AUGUST 2022 bbcgoodfood.com 11

Chocotorta 3 Spread a thick layer of the dulce ABOUT de leche mixture over the layer of SANDRA SERVES 8-10 PREP 20 mins biscuits, then repeat with the Sandra was born plus at least 2 hrs chilling remaining biscuits and dulce de in Mendoza, NO COOK EASY V leche mixture until everything has Argentina, and been used up (you should finish has lived in the 450g dulce de leche with a layer of the dulce de leche UK since 2006. 450g soft cheese mixture). Chill for at least 2 hrs She’s a keen 250ml milk or coffee, for soaking until set, or ideally overnight. Before cook and regular 750g thin chocolate biscuits (see serving, dust with cocoa powder reader of BBC and scatter with the chocolate Good Food, and tip, right) chips. Cut into squares. Will keep loves to bake with cocoa powder, for dusting chilled for up to 24 hrs. her daughter, 50g milk chocolate chips, passing down GOOD TO KNOW calcium family recipes. to decorate PER SERVING (10) 683 kcals • fat 35g • saturates 20g • carbs 80g • sugars 53g • fibre 1g • protein 12g • ABOUT SAMUEL 1 Combine the dulce de leche salt 0.9g Our food copy and soft cheese with a pinch editor Samuel of salt until smooth. Set aside. tip has taught food 2 Pour the milk or coffee into and nutrition a shallow bowl and dip in each If you can’t find thin chocolate biscuits, in secondary chocolate biscuit for a few seconds you can use bourbon biscuits – just split schools, and until soaked but not falling apart. them and scrape away the filling, being has also worked Arrange half the soaked biscuits careful not to snap the biscuits. as a food editor in a 20 x 30cm baking tin or for lifestyle rectangular baking tray (ours magazines such was 3.5cm deep) in a single layer. as Woman & Home. He’s Waldorf salad Lay the leaves out on a large serving an advocate Shoot director CLOE-ROSE MANN | Food stylist KATY GREENWOOD | Stylist LUIS PERAL chicory bites platter (see tip below). for using local 2 Combine the apple pieces, celery, and seasonal MAKES 16-20 PREP 15 mins walnuts, grapes, yogurt, lemon juice produce. NO COOK EASY V and mustard in a bowl, and season well. Spoon a little of the filling into @samuelw 2 heads of chicory (we used red) each of the chicory leaves towards goldsmith 1 green apple, cored and the root end, leaving the leafy end to act as a handle. Crumble over the & finely chopped blue cheese and serve. 1 celery stick, finely chopped Would you like to small handful of walnuts, PER SERVING (20) 28 kcals • fat 2g • saturates 1g • submit a recipe carbs 2g • sugars 2g • fibre 1g • protein 1g • for a future roughly chopped salt 0.1g issue? Join the 6 red grapes, finely chopped BBC Good Food 2 tbsp natural yogurt tip Together group ½ lemon, juiced on Facebook for 1 tsp Dijon mustard If you’re struggling to get the details of each 50g crumbly blue cheese or leaves to stay still on the serving month’s theme. platter, use a small drop of honey vegetarian alternative to stick them in place. 1 Trim the root off each head of chicory and pull apart the individual leaves (you should get 16-20 leaves). 12 bbcgoodfood.com AUGUST 2022

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7-DAYFoMlloEwAoLurPLAN We share some of the recipes we’re excited to cook from this issue During busy weeks, you may feel you don’t have enough time to and on bbcgoodfood.com think about what you’re going to cook every night. However, 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 Batch cook Meat-free lunch Weekday bake Marrow soup Charred corn & feta salad Summer fruit drizzle cake PAGE 16 PAGE 48 FIND IT ONLINE Use up a glut with this recipe This is Melissa Thompson’s ode to Make the most of seasonal berries and store in the freezer for busy one of her favourite vegetables (you with a loaf cake that you can freeze only need a dry pan for charring it). lunchtimes and light dinners. for later in the week. T U E S DAY Overnight oats After school No-cook dinner Slow cooker porridge White chocolate & Lentil & tuna salad raspberry flapjacks FIND IT ONLINE PAGE 42 PAGE 57 Pop all the ingredients in your Keep the cooker off during the slow cooker the night before and Jane Dunn’s simple flapjacks are warmer evenings and get two of wake up to a healthy breakfast. your five-a-day with this recipe. ideal for when the kids get home. W E D N E S DAY Breakfast treat Dinner Cook with kids Summer fruit crumble muffins Kathleen’s ham shank broth Cheesy black bean quesadillas PAGE 28 PAGE 70 PAGE 60 Treat yourself to a fruity on-the-go Who says you can’t have comfort Not just for keeping the children bake. These will last for three days food in the summer? This hearty busy, these recipes will teach in a cake tin – if you can resist them. soup is bursting with fresh flavours. them important life skills, too. 14 bbcgoodfood.com AUGUST 2022

T H U R S DAY Speedy breakfast Healthy lunch Quick dinner Three-minute banana pancakes Guacamole & mango salad Broad bean pasta with black beans FIND IT ONLINE PAGE 102 PAGE 75 Whizz up a speedy breakfast using Make the most of in-season a blender and pack in some fresh Summery, wholesome and moreish, broad beans with this pasta – it’s complemented by salty pancetta. fruit for the day ahead. this is sure to become a favourite. F R I DAY Light lunch Summer cocktail Friday fish Open Greek-style Easy sangria Mahi ba zafferan salad sandwiches FIND IT ONLINE PAGE 90 PAGE 42 Welcome the weekend with another Sabrina Ghayour’s Persian recipes Bring a holiday feel to Friday holiday favourite that’s perfect for are made for sharing, including sipping in the evening sunshine. this tender saffron-roasted cod. lunchtimes with this nifty toast idea. S AT U R DAY Brunch Weekend treat Saturday supper One-pan smoky beans Blueberry cheesecake Gochujang pork belly & sausage meatballs doughnuts lettuce wraps PAGE 32 PAGE 26 PAGE 98 A wonderful weekend brunch as For a project on a rainy day, try Be inspired by the Korean condiment well as an easy campsite supper. making your own doughnuts. with Tom Kerridge’s recipe. S U N DAY Seaside snack Spice it up Seasonal pud Crab croquettes Alu tamata masala Next level blackberry pie PAGE 24 PAGE 94 PAGE 128 Heading to the beach? Take these Make a veggie Sunday dinner with If you’ve been picking your own crispy fritters along for a delicious Chetna Makan’s menu, featuring this blackberries, showcase them in twist on crab sandwiches. aromatic potato curry. a classic lattice-topped pie. AUGUST 2022 bbcgoodfood.com 15

August’s veg box star MARROW Make the most of its delicate flavour in this spiced soup recipe SAMUEL GOLDSMITH photograph JONATHAN GREGSON Marrow soup 400ml can light coconut milk and simmer for 20 mins until tip small handful of coriander leaves all the vegetables are tender. SERVES 6 PREP 15 mins 2 Remove from the heat and leave If the skin of the COOK 35 mins EASY V 1 Heat the oil in a large pan over to cool slightly, then transfer the marrow isn’t too a medium heat and fry the onions mixture to a blender and blitz until tough, there’s no 1 tbsp vegetable oil with a pinch of salt for 6-8 mins smooth. Return the soup to the pan need to peel it. 2 onions, roughly chopped until soft. Add the potatoes and and warm through over a low heat, 250g potatoes, roughly chopped cook for 2 mins more, then tip in then spoon into bowls. Drizzle with 1 marrow (about 750g), peeled, the marrow and curry powder. Cook the reserved coconut milk and for 1 min. Pour in the stock, butter scatter with the coriander. deseeded and roughly chopped beans and most of the coconut (see tip, right) milk (reserve a few tablespoons). GOOD TO KNOW healthy • low fat • low cal • fibre 1-2 tbsp curry powder, to taste Bring the mixture to the boil, then • 2 of 5-a-day 500ml vegetable or chicken stock reduce the heat to medium-low PER SERVING 184 kcals • fat 8g • saturates 5g • 400g can butter beans, drained carbs 19g • sugars 6g • fibre 6g • protein 7g • salt 0.5g MORE WAYS WITH MARROW Ideas from the Good Food team ...and from our readers Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist JO HARRIS Marrow & pecan cake Heat the oven to 160C/140C fan/ My grandma liked stuffed marrow gas 3. Oil a 22cm round springform cake tin and line with filled with savoury mince. baking parchment. Sift 300g self-raising flour, 3 tsp mixed Sharon Collins, Edgware spice and 1/2 tsp baking powder into a bowl. Add 250g light brown soft sugar. In another bowl, beat 4 eggs with the I like my mother-in-law’s recipe. Peel zest and juice of 1 orange, then stir in 250ml sunflower oil. and cut marrow into rounds, deseed and Add 300g coarsely grated marrow flesh (liquid squeezed boil briefly. Make a filling using mince out) and 150g roughly chopped pecans, and beat this into and rice, then arrange the marrow the flour. Pour the batter into the tin and bake for 1 hr rounds in a baking dish and stuff with 20 mins until a skewer inserted into the middle comes the filling. Pour over a cheese sauce, out clean. Cool in the tin for 30 mins. Remove to a wire rack sprinkle with grated cheese and bake. and cool completely. Beat 50g soft butter with 250g soft Christina Herrington, London cheese and 4 tbsp maple syrup. Spread this over the cooled cake. Sprinkle over 100g roughly chopped pecans. I try to get a very young, fresh marrow to make marrow and coriander salad. Marrow curry Cook 1 marrow, peeled and chopped, in If it’s older and tougher, I use it in a large pan of boiling salted water for 5-7 mins until soft. a chutney. Lisa Clift, Thatcham Drain. Fry 2 tsp mustard seeds and 1 tsp cumin seeds in 2 tbsp sunflower oil in a large shallow pan until crackling. For all these recipes & Add 1 large onion, finely sliced, 2 garlic cloves, crushed, and more, go to 1/2 tsp ground turmeric, 1/2 tsp chilli powder and 1 tsp bbcgoodfood.com/ Turn the page to see what ground coriander, and fry for 10 mins until the veg is marrow-recipes else people are cooking and soft and starting to brown. Add the marrow and cook for posting on our Facebook 5-10 mins until the liquid has evaporated and the marrow Together group • is soft. Smash the marrow with a wooden spoon to lightly crush and soften at the edges. Squeeze over the juice of 1/2 lemon and top with a handful of chopped coriander. 16 bbcgoodfood.com AUGUST 2022

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YOURShare with us What have you been cooking and discussing? DMI FAFKEIRNEGNAC E YOUR STAPLES FOR SUMMER The Chatty Café Scheme When the sun is shining, there’s so much to enjoy, whether it’s fresh produce or eating and drinking together outdoors. We Reducing social isolation one cup of tea at a time asked our community what summer means to them: One wet and windy day in 2018, Alexandra Hoskyn I live in Spain, was sitting in a café with her baby, feeling a bit fed-up. so for us it’s She glanced around and saw an elderly woman tapas and lush salads, looking just as she felt, and a young man and his and for drinks, tinto de support worker who had run out of conversation. verano with lemon. “I thought about the impact we could’ve had on each other if we had just sat together. It was then that the Samantha Beane, Spain Chatter and Natter table began in my head,” she says. Now, over 900 cafés are participating in the scheme. Salads, BBQ and iced BBQs Greek-style, Alexandra explains, “It creates a space for people to tea. Bilberries and wild with souvlakia, genuinely talk. We’re not trying to build friendships, small strawberries watermelon, just simple interactions to combat loneliness that served with cream as homegrown a reward after having strawberries, You don’t have to picked them. Peaches tomatoes, rose be lonely to enjoy and a really ripe and ice cream, and juicy watermelon are other anything eaten the simplicity summer favourites. outside. of chatting Agneta Rosenson, Athina may have a big impact on someone’s day.” Giving the The Netherlands Rich, scheme a positive focus, however, is vital for its Hampshire success. “We decided to avoid using the word I just come alive in the summer ‘loneliness’ in the venue’s publicity. Instead, it with al fresco dining! The focuses on bringing people from all walks of life parasol goes up, pretty fairy together.” The Natter tables have since gone online, lights, salads, tapas, paella, too: “We run a telephone friendship service and BBQs, seafood, wood-fired virtual Chatty Cafés.” Alexandra is always looking pizzas – I bring the Med to my for more venues to enroll in the scheme, and is garden. Em Wood, Wiltshire planning a campaign in December to encourage new volunteers. As Alexandra says: “You don’t have to be JOIN OUR FACEBOOK COMMUNITY, lonely to enjoy the simplicity of chatting.” Maga Flores-Trevino BBC GOOD FOOD TOGETHER 18 bbcgoodfood.com AUGUST 2022 Check out what others are cooking and post your own kitchen creations

GOOD FOOD This is where we hear from you, our wonderful community of readers Let’s cook together Your top 6 creations School’s out, so now is a great time to get Here are our recipes, made by you and posted on social media the kids in the kitchen to discover their love of cooking. Our community have @mleaSmcttthrhoaielndwwambsde_inemrdrcoyinan&gkseters_ Ch@icfakmenilyecnocohkialandneas already been creating masterpieces. “My daughter, Evelyn, age 4, with her fairy cookies from the kids’ section. We both loved making them – thank you for helping us make the most of every second before she starts school in September!” Sarah Askaroff, Eastbourne “My four-year-old @Bnuurtrriittiooubsolywelllie V@&ewgweaalnllsnb_ubatanlkoainnagfa Edith and two- year-old Austin loved making your watermelon cookies with me today!” Lisa Goldsworth, Berkshire “I’ve read Good Food for many CChaitcHkfloealntlobswrhe,aaCwdoasrrnmwaall &YvhoWanznheeiltnReuectehccohec,eLoeelsaiectceesatkeer years. I’m thrilled to show you my seven-year-old boy Tom, who mainly cooks scrambled egg, but has done his first ever kids’ kitchen recipe with the feta pasta salad. Tastes great!” Alison Murray, Newcastle-under-Lyme 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. AUGUST 2022 bbcgoodfood.com 19

MY FAVOURITE DISH EMEKA FREDERICK’S OGBONO SOUP & EBA Emeka Frederick’s grandmother was, he The co-founder of Nigerian tapas restaurant remembers, “a staunch lover of her Nigerian Chuku’s pays tribute to his grandma and shares heritage”. After coming to Britain in the a recipe using the seeds of the African wild mango ‘60s, she embraced community roles that helped words TONY NAYLOR recipe photograph HANNAH TAYLOR-EDDINGTON Nigerians maintain “their culture and traditions, which, through the generations, can provide a rudder. It’s important to know your roots.” As children in 1990s Ilford, Emeka and his sister, Ifeyinwa, sometimes chafed against their grandmother’s habits: “She was very Nigerian in her ways.” But, today – as if the duo absorbed that cultural pride “by osmosis” – they find themselves continuing their grandmother’s work at Chuku’s in Tottenham, the Nigerian restaurant they opened in 2020. “We weren’t interested in Shoreditch or Soho,” says Emeka. “We wanted to find a community.” In its contemporary dishes (such as the salted caramel chicken wings that employ the spiced peanut mix kuli kuli) and its small plates format, Chuku’s has established itself as a welcoming haven for those familiar with Nigerian cooking and newbies keen to explore the food. “We didn’t think Nigerian cuisine Shoot director FREDDIE STEWART | Food stylist LIBBY SILBERMAN | Stylist SARAH BIRKS. Photographs TRISTAN BEJAWN, ANDREW CROWLEY, REBECCA DICKSON, CHUKU’S, ISTOCK/GETTY IMAGES PLUS had the platform it deserved. We’re trying to share the culture,” says Emeka, who worked in the City before switching to hospitality. “My grandmother would be very proud. “My parents, who are both accountants, worked together beautifully to support their children. I look and sound just like my dad, but, in food, Mum’s Nigerian cooking was the main influence on me. “I don’t recall watching Mum in the kitchen, enamoured. But I always enjoyed cooking and, at 13, when I went to boarding school, I could prepare a decent family meal. I was never fazed in the ➜ Above: Emeka in Mile 12 Market, Lagos. 20 bbcgoodfood.com AUGUST 2022

Ogbono soup & eba SERVES 4 PREP 10 mins COOK 30 mins EASY 350g skinless chicken thigh fillets, diced into 2.5cm cubes ½ tsp white pepper 5 tbsp vegetable oil ½ medium onion, finely chopped 3 tbsp sustainable palm oil 65g ground ogbono (the seeds of the African wild mango, available in specialist shops or online) 450ml chicken stock 1 tbsp dried ground crayfish (see p22) 1 tsp cayenne pepper 200g cooked prawns 100g spinach, chopped For the eba 350g gari (grated cassava granules, available in specialist shops or online) 1 Season the chicken with 1/2 tsp ground crayfish, cayenne pepper salt and the white pepper. Heat and 1/2 tsp salt. Add the cooked 2 tbsp of the vegetable oil in a frying chicken and prawns and cook for pan on a medium heat and cook the a further 5 mins. If the soup has onions until translucent, about thickened too much, you can add 5-7 mins. Add the chicken and a little more water 1 tbsp at a time. cook for 10-15 mins, until cooked Finally, stir in the chopped spinach through. Set aside. and allow to wilt for 2 mins. 2 Gently warm up the palm oil and 4 Start preparing the eba once the the remaining vegetable oil in a ogbono soup is almost ready. Bring saucepan over a low heat, just to 1 litre water to the boil in a large melt the oil. Once the oil is evenly saucepan, then gradually stir in the spread, stir in the ground ogbono. gari and combine into a stiff dough. Turn the heat up a little, then break Set aside to cool for 2-3 mins. Then, any large granules with a spoon and with wet hands, mould into four keep stirring until the ogbono has equal dumplings. Serve with the dissolved into the oil. Pour in 150ml ogbono soup for dipping. of the chicken stock and stir for 30-45 seconds until the stock has GOOD TO KNOW folate • iron combined with the ogbono and oil to PER SERVING 724 kcals • fat 29g • saturates 7g • create a thick, slippery consistency. carbs 83g • sugars 3g • fibre 5g • protein 30g • Add the remaining stock in two salt 3.2g 150ml batches. Cook over a low heat for 10 mins with the lid on, stirring midway through to prevent it sticking. The soup will thicken. 3 Stir in 250ml water to loosen the soup and cook for a further 10 mins with the lid on, again stirring halfway through. Stir in the AUGUST 2022 bbcgoodfood.com 21

kitchen. And I loved experimenting. At FIVE KEY NIGERIAN INGREDIENTS university, on Saturday afternoons, I’d put Yam “Many in the Igbo regions celebrate yam harvest festivals the radio on and cook. That time was almost and novelist Chinua Achebe described it as ‘the king of I’deat a guilty pleasure for me. Everyone wanted to crops’. The most common edible eat out or get pizza but I’d eat home-cooked varieties include white, soft, water and yellow yams. White home- food before going to a student rave. yam, pounded in what looks like a humongous pestle and mortar, cooked “Mum was a very good cook. Her thing is a favourite for making starchy swallows to accompany soups, foodbefore was intensifying flavour without much salt. and is used for brunch treats I love her egusi stew – made by cooking such as boiled yam and eggs.” goingto ground melon seeds in palm oil, then adding Scotch bonnet “While it’s spicy, the scotch bonnet arave sweet red peppers and dark, leafy vegetables, chilli – ose oyibo in Igbo – has a wonderful fruity flavour such as spinach – and her jollof rice. that, rather than heat, adds a background dimension to many “For jollof, you blend and cook down dishes, such as my egusi.” tomatoes, peppers and onions, add in a Crayfish “Whether whole or in the form of a ground powder, variety of herbs and seasoning, then steam smoked, dried crayfish and prawns are used as a natural rice in that rich, flavourful sauce. Every cook flavour enhancer, adding depth and umami to many dishes.’” has their jollof signature. For instance, my partner cooks hers Sweet red peppers “Bell and with fresh thyme, my auntie’s version is super-spicy and mum longer sweet peppers are often paired with scotch bonnet in used fresh rather than canned tomatoes, and ginger for zing. dishes such as jollof, egusi, red stew. One adds spice, the other “In Nigeria, we only really have one thin soup – pepper soup. sweetness. Those two are key.” What are called soups or sauces are thicker, stew-like dishes, Plantain “We don’t really do sweet things in Nigeria. often given body by first sautéing ground seeds. These soups are Desserts aren’t big. But, we eat ripe, sweet plantain and eaten with swallows (at Chuku’s we call them dumplings), made what a joy it is. One great way to eat it is as dodo, from starchy tubers such as yam or cassava. fried and, at Chuku’s, tossed in cinnamon “You break off some dough, roll the swallow into a ball in your sugar and coconut.” fingers and make an impression in it, to catch the soup. “My recipe, ogbono soup [ogbono are the seeds of the dika fruit, also known as the African wild mango], was a favourite of our grandmother’s, or as we called her in the Igbo language, Nnenne. Igbo is our ethnic community. Specifically, we’re Delta Igbos from the southern Delta State. Nnenne lived in Edgware and we regularly ate ogbono (p21) with her. “Mum and Nnenne had fond memories of Nigeria and those narratives were all around us. They didn’t vocally reinforce that cultural heritage around food, but Nnenne wouldn’t let you eat soups and swallows with a spoon. She insisted we eat with our hands, in the right way, using no more than three fingers – your thumb and the next two – no mess, no slurping. And you had to leave a clean plate. That was our Nnenne. “At Chuku’s, we tend to serve dishes from the collective Nigerian diet; dishes which crossover different ethnic groups that you might eat in the capital, Lagos. It’s a country of huge geographic and ethnic diversity. We’d never claim to represent it all. We’re students of the cultures ourselves.” Above, from left to right: #GFLetsCookTogether Emeka and his sister, Ifeyinwa; a selection Share your recipes, tips of Chuku’s tapas dishes; and photos with us jollof quinoa 22 bbcgoodfood.com AUGUST 2022

Festival familoyf fun Garden parties, weekend barbecues, dinner around the campfire – eating outdoors is always a highlight of summer, and we’ve got the best recipes for all occasions recipes BBC GOOD FOOD TEAM photographs MYLES NEW AUGUST 2022 bbcgoodfood.com 23

Crab croquettes with sriracha mayo dip Our homage to a classic seaside sandwich is a real treat for a day out on the beach. Chilling the crab filling is important here, because the mixture needs time to firm up before being shaped. We’ve served our croquettes with a simple sriracha mayo, but you can serve them with whatever your favourite dip is. MAKES 8 PREP 25 mins parsley and spring onions. Leave to then transfer to a small bowl. Taste plus at least 2 hrs chilling cool for a few minutes, then stir in and add more sriracha if you prefer. COOK 20 mins MORE EFFORT the crabmeat and season lightly. 5 Serve immediately, or if you’re Transfer to a bowl, cover and chill taking the croquettes to the beach, 50g butter for at least 2 hrs or overnight. leave to cool completely, then 1 small red onion, finely chopped 3 When the crab mixture is cold and transfer to an airtight container. 40g plain flour has firmed up slightly, tip the beaten Spoon the sauce into a sealed jar. 200ml milk egg into a shallow bowl and pour the Pack both in a cool bag to serve at 1 lemon, zested breadcrumbs onto a plate. Working your destination. Will keep chilled small handful of parsley, quickly, shape 2 tbsp of the crab for up to two days. mixture into a small patty (see tip, finely chopped right). Coat this in the egg, then PER SERVING 274 kcals • fat 20g • saturates 5g • 2 spring onions, finely sliced the breadcrumbs, ensuring the carbs 14g • sugars 3g • fibre 1g • protein 9g • salt 0.7g 200g crabmeat (we used half white croquette is completely covered. Transfer to a plate or board, then tip and half brown crabmeat) repeat with the rest of the crab 1-2 eggs, beaten mixture, beaten egg and the SHAPING THE CROQUETTES 80g panko breadcrumbs breadcrumbs – you should get vegetable oil, for frying about eight croquettes in total. Use damp hands if you’re finding For the sriracha mayo 4 Heat a 2-3cm depth of vegetable the mixture too sticky to handle. 1-2 tbsp sriracha oil in a frying pan to 180C, ensuring 6 tbsp mayonnaise the pan is no more than a third full. BUYING CRABMEAT You can also test the temperature by If you’ve been able to buy a fresh crab from 1 Melt half the butter in a small pan dropping in a pinch of any residual your local fishmonger (or maybe even over a medium heat and fry the red crab mixture – it should sizzle and caught your own), you can expect to get onions for 5-8 mins until soft but turn golden within a couple of around 250g white meat and 120g brown not golden. Remove to a small bowl, minutes. Fry the croquettes in meat from a 1.2kg crab. Follow our leaving any residual butter in the batches (not overcrowding the pan) guide for how to cook a fresh crab at pan. Set aside. Add the remaining for 1-2 mins on each side until bbcgoodfood.com/cooking-fresh-crab. butter to the pan and reduce the golden and piping hot through heat to medium-low. Once melted, the middle. Remove to a sheet of Use a dressed crab or a pack of crabmeat whisk in the flour. Cook for 1 min, kitchen paper using a fish slice or from the supermarket – they usually then gradually whisk in the milk, slotted spoon and leave to drain contain both white and brown meat. Good a little at a time. When all the while you fry the rest of the fishmongers will also sell picked crabmeat, milk has been added and you have croquettes. To make the sriracha if you don’t want to tackle a whole crab. a glossy, smooth paste, cook for mayo, simply combine 1 tbsp another 1 min, stirring continuously. sriracha with the mayonnaise, 2 Remove from the heat and stir in the cooked red onions, lemon zest, 24 bbcgoodfood.com AUGUST 2022

For the seaside AUGUST 2022 bbcgoodfood.com 25

Blueberry cheesecake doughnuts There’s nothing like eating a homemade doughnut warm from the fryer. You may be put off making them because of the deep-frying involved, but it’s worth the effort. You can cook up to three at a time in a medium saucepan, but make sure the heat stays at a steady moderate temperature (it’s worth investing in a cooking thermometer for this). As long as the frying is done by a responsible adult, this is a lovely recipe to make with the kids – set up a production line for rolling the doughnuts in sugar and filling them. It’s an ideal rainy day activity that is sure to make special memories. MAKES 12 PREP 45 mins plus at least 4 To make the filling, tip the gentle so as not to deflate them. 2 hrs 30 mins proving COOK 15 mins blueberries and 2 tbsp of the sugar Fry for 2-3 mins on each side until MORE EFFORT V into a saucepan, bring to a bubble golden brown, then transfer them over a low-medium heat and to the kitchen paper to drain for a 150ml whole milk simmer for 5 mins until syrupy. minute. Toss in the sugar to coat 50g unsalted butter Remove from the heat and leave to completely, then transfer to a plate 350g strong white bread flour, cool, then transfer to a piping bag and leave to cool. Repeat with the and chill until needed. Mix the soft rest of the doughnuts in the same plus extra for dusting cheese with 1 tbsp sugar and the way, checking the temperature of 1 tbsp golden caster sugar, plus vanilla until just combined – be the oil every now and then, and careful not to overmix, as this regulating the temperature, to extra to coat the doughnuts could make the soft cheese runny. make sure it doesn’t get too hot. 1 tbsp fast-action dried yeast Transfer to a second piping bag 8 When the doughnuts are cool 1 egg and chill alongside the first. enough to handle, poke a skewer vegetable oil, for proving 5 Divide the dough into 12 equal into the centre of each one to make pieces, weighing about 50g each. space for inserting the piping bag and deep-frying Shape each into a tight, smooth ball nozzle. Fill the doughnuts with soft For the filling and arrange on a floured baking tray, cheese first, pushing into the hole, 200g blueberries leaving plenty of room between then squeezing for a second or two. 3 tbsp caster sugar each. Cover loosely and prove for Repeat with the blueberry mixture. 180g full-fat soft cheese another 30 mins-1 hr, or until the When filled, the doughnuts should ½ tsp vanilla extract dough has doubled in size. (This feel heavy and the fillings should depends on the temperature of the ooze out of the top a little. Best 1 Ideally, for the best flavour and room and whether the dough was eaten on the same day. texture, make the dough the day first proved in the fridge or not.) before frying. Heat the milk in a 6 Fill a deep-fat fryer with oil PER SERVING 249 kcals • fat 11g • saturates 5g • small pan over a low-medium heat according to the manufacturer’s carbs 30g • sugars 8g • fibre 1g • protein 6g • salt 0.3g until steaming, then add the butter, instructions, or a heavy-based remove from the heat and set aside saucepan, ensuring it is no more until the butter has melted and the than a third full. Heat to 180C or mixture is just warm to the touch. until a small cube of bread sizzles 2 Weigh the flour out into a large and browns within a minute. Line bowl or the bowl of a stand mixer. a plate or tray with kitchen paper Add the sugar and gently mix this in and fill a shallow bowl or tray with using your fingers. Add the yeast to golden caster sugar. Set both aside. one side of the bowl and 1/2 tsp salt 7 Use a slotted spoon to carefully to the other. Beat the egg into the lower in two or three doughnuts tepid milk mixture, then pour this into the fryer or pan at a time, being into the dry ingredients. Use your hands or dough hook attachment on your mixer to mix the ingredients until they start to clump together. Tip the dough out onto a work surface and knead for 8-10 mins until smooth and stretchy, or knead in the mixer for about 5 mins. 3 Transfer the dough to a lightly oiled bowl, then cover and chill overnight to achieve the best results. If you don’t have time, leave to prove for at least 2 hrs, or until the dough has doubled in size. 26 bbcgoodfood.com AUGUST 2022

TWIST IT Raspberry jam doughnuts Use a chunky raspberry jam to fill the doughnuts, or use up a standard jar by mixing it with a handful of crushed fresh raspberries for extra zing. Chocolate custard doughnuts Melt 100g dark chocolate in a heatproof bowl over a pan of simmering water (or in the microwave in 20-second bursts), then mix with 200g ready-made custard. Chill for 1-2 hrs to firm up before using. Crunchy biscuit doughnuts Fold a handful of crushed chocolate sandwich cookies or caramel biscuits through lightly whipped cream for a filling that adds texture as well as flavour. Rainy day activity AUGUST 2022 bbcgoodfood.com 27

ke our ma cipe over rec Summer fruit crumble muffins If you’re lucky enough to have a tangle of brambles BLACKBERRY FORAGING nearby, here’s a novel way to use the blackberries. This versatile recipe can also be packed with raspberries, Few things sum up late British summertime peaches, or a mixture of all three. Store in an airtight better than picking blackberries, an empty container for up to three days for picnics, playdates or margarine tub in hand. Provided you’re not simply to enjoy for breakfast with a cuppa. trespassing on private property, blackberry picking is also a great way of sourcing the ingredients for a cheaper summer pud. MAKES 12 PREP 25 mins plus cooling 2 Spoon 2 tbsp of the batter into Pick a winner COOK 20 mins EASY V each paper case. Gently push two raspberries each into four of the Choose plump berries that are shiny and 125g unsalted butter, softened cases, two or three blackberries into firm. They can vary in flavour from place to 140g golden caster sugar another four and a large spoonful of place – seasoned blackberry hunters often 2 eggs chopped peaches into the final four. have favourite bushes. Avoid any by busy 140g natural yogurt Divide the rest of the batter between roads (which can become polluted by traffic 1 tsp vanilla extract the cases, spooning it over the fruit, fumes) and fruit low enough to be ‘watered’ 2 tbsp milk then top with more berries or by passing dogs. Blackberries are at their 300g plain flour peaches, to match the filling. best from the end of August to September. 2 tsp baking powder 3 Mix the remaining 50g flour and 1 tsp bicarbonate of soda 25g butter together with your How to collect 150g berries of your choice (we fingers until the mixture clumps together in small chunks, then stir Although it’s hard to resist raiding every used blueberries and raspberries) in the demerara sugar. Sprinkle hedgerow, remember to leave some for the 2 peaches or nectarines, stoned a little of the crumble mixture wildlife as well as other foragers. Try not to over each muffin, then bake for stack loads of berries on top of one another in and cut into small pieces 22-25 mins until risen, golden your container, or they’ll bruise and squash 1 tbsp demerara sugar and a skewer inserted into the before you get them home. (Use a couple of centre comes out clean. containers if you want to pick lots.) Take 1 Heat the oven to 180C/160C fan/ 4 Leave to cool in the tin for gardening gloves to protect from thorns, and gas 4 and line a 12-hole muffin tin 10 mins, then carefully lift out consider bringing a coat hanger, too – handy with paper cases. Beat 100g of the onto a wire rack to cool completely. for pulling down high branches, which often butter and the caster sugar together Will keep for three days in an contain the best berries. using an electric whisk until pale airtight container. and fluffy. Add the eggs, beat for How to store 1 min, then mix in the yogurt, vanilla PER SERVING 259 kcals • fat 10g • saturates 6g • and milk. Combine 250g of the flour carbs 36g • sugars 17g • fibre 2g • protein 5g • Wash and dry your blackberries, then store with the baking powder and bicarb salt 0.6g them in the fridge in a container lined with in a bowl with 1/4 tsp salt, then stir kitchen paper. Keep the blackberries dry this into the wet ingredients. while storing and they should last for two to three days. Don’t worry if you’ve picked more than you can handle – blackberries are easily frozen, and can be baked straight from the freezer with no need to defrost. Freeze them on a tray in a single layer first so they don’t all squish together, then transfer to a freezerproof container. Or purée them and freeze the liquid in a bag or ice cube tray. 28 bbcgoodfood.com AUGUST 2022

PYO bake AUGUST 2022 bbcgoodfood.com 29

Cheeseburger hot dogs with sticky sweet & sour onions Combine two barbecue favourites in one with this recipe. Just as a burger can be customised with toppings, our burger dogs can be served simply or ‘fully loaded’. If you want to elevate the beef mince, check out our suggested twists (below). One per person should be enough if these are forming part of a bigger barbecue spread – the moreish toppings make them extra-filling. MAKES 4 PREP 20 mins plus 1 hr 2 Light a barbecue and wait until TWIST IT chilling COOK 30 mins EASY the coals are ashen, or set a gas barbecue to high. For the onions, We’ve left our beef mince plain, but it 500g 15-20% fat beef mince heat the oil in a cast iron pan set can easily be flavoured and served with vegetable oil, for brushing over the barbecue (or do this in a different garnishes. 4 slices of your favourite cheese frying pan on the hob). Scatter in 4 hot dog buns the onions along with a generous Chipotle burger dogs 1 gherkin, sliced (optional) pinch of salt and the sugar, and cook In step 1, add 1 tbsp chipotle paste and For the onions for 20-25 mins, stirring now and a handful of finely chopped coriander 2 tbsp sunflower oil then until the onions are golden and leaves to the mince and work this in. 4 onions, finely sliced slightly burnt in places. Carefully 1 tsp golden caster sugar splash in the vinegar and cook for Kofta-style burger dogs 1 tbsp cider, malt, red or a few minutes more until the Add 1 coarsely grated onion, 1 finely onions are jammy. Remove from grated garlic clove and 2 tbsp garam white vinegar the heat and set aside. masala to the mince. For the burger sauce (optional) 3 Brush a little oil over the hot dogs 4 tbsp mayonnaise and barbecue for 10 mins until just Merguez-style burger dogs 2 tsp mustard (American or English, cooked through, with char marks on Add 1 tsp each ground cumin, ground all sides. Drape the cheese over the coriander, fennel seeds and smoked depending on your preference) hot dogs and continue to cook for a paprika , and 1 tbsp harissa paste. 1 tsp ketchup few minutes until the cheese has melted – if your barbecue has a lid, 1 If making your own burger sauce, close it to melt the cheese quickly. mix all the ingredients together in Meanwhile, toast the cut sides of a small bowl, cover and chill until the buns if you like. Stuff the buns needed. Can be made up to two days with the hot dogs, then top with the ahead. Tip the mince into a bowl sticky onions, gherkins and burger and season well with salt and sauce, or whatever your favourite pepper. Use your hands to scrunch condiments are. everything together, then divide the mince into four portions. Mould GOOD TO KNOW  folate • iron • 1 of 5-a-day each portion into a sausage slightly PER SERVING 678 kcals • fat 35g • saturates 13g • longer than the hot dog buns. Roll carbs 51g • sugars 11g • fibre 4g • protein 38g • gently on a tray to neaten, then salt 2.03g cover and chill for at least 1 hr. Will keep chilled for up to 24 hrs. 30 bbcgoodfood.com AUGUST 2022

family BBQ AUGUST 2022 bbcgoodfood.com 31

One-pan smoky beans & sausage meatballs For when you go camping, this recipe can be cooked quickly in one pan using mostly storecupboard ingredients and is also easily scaled up. If you don’t fancy cooking at camp, it can just as easily be made at home and brought along in the pan for the easiest hearty breakfast, lunch or dinner. Roll the sausages into balls to make them stretch further, or for more of a casserole feel, you can leave them whole. SERVES 4 PREP 15 mins 2 Scatter in the onion, drizzle in the Campsite breakfast COOK 40 mins EASY remaining oil and cook for 5 mins until the onions are golden. Add If you have leftovers, this recipe can be 6 pork sausages the garlic and cook for 2 mins more. turned into a hearty breakfast or lunch the 2 tbsp sunflower oil Scatter in 1 tbsp sugar and the fajita next day. Reheat in a shallow pan, then make 1 onion, finely chopped spice mix, cooking for a minute or some gaps in the mixture using the back of 2 garlic cloves, finely chopped two until the mixture has thickened. a spoon. Crack 1 egg into each gap, then 2 tbsp fajita spice mix (see tip, right) Splash in the vinegar, tip in the simmer for 5 mins, covered, until the egg 1 tbsp vinegar (any you have) tomatoes and a can of water, then whites are cooked but the yolks are still 400g can chopped tomatoes add the beans. Season, stir, bring to runny. Enjoy with buttered toast. a simmer and bubble gently for or passata 15-20 mins until the sauce is thick DIY smoky spice mix 2 x 400g cans cannellini beans, and rich. Remove from the heat and leave to cool slightly. Can be Shop-bought spice mixes are fine, but drained (or any other canned prepared up to three days ahead, nothing beats the vibrancy of a homemade beans you have) then cooled completely and chilled for one. This can be made before you leave handful of coriander or parsley, up to three days or frozen for three and taken along in a jar. Mix 1 tbsp each roughly chopped (optional) months. Defrost completely in the ground cumin, smoked paprika and crusty bread or jacket potatoes, fridge overnight and reheat in a pan dried oregano with 1 tsp each garlic salt to serve (optional) until piping hot. Scatter with parsley and chilli powder. This makes double than or coriander and serve with crusty you need for the beans, but it can be used 1 Squeeze the sausagemeat from bread or jacket potatoes, if you like. to season any barbecued dishes, especially one of the sausages, then roll into pork, fish, chicken, vegetables and halloumi. four balls. Repeat with the rest of GOOD TO KNOW  fibre • 2 of 5-a-day the sausages. Heat half the oil in PER SERVING 395 kcals • fat 18g • saturates 6g • a flameproof casserole, shallow carbs 34g • sugars 9g • fibre 11g • protein 19g • saucepan or deep frying pan over salt 1.9g a medium heat and fry the sausage balls for about 8 mins, stirring occasionally until browned all over. 32 bbcgoodfood.com AUGUST 2022

One-pan sm okybeans & sausage meatballs Perfect for camping Bcoarcnonbr&eamda, pp3le4 AUGUST 2022 bbcgoodfood.com 33

of Bacon & maple cornbread Here, cornbread – which originated in Native American tribes and is associated with the Deep South – is flavoured with the classic American combination of bacon and maple syrup. It’s a great pick-me-up on long walks, as it travels well, and a good partner to the campfire beans (p32). MAKES 9-12 squares PREP 10 mins combine the cornmeal, flour, baking Shoot director BEN CURTIS, RACHEL BAYLY | Food stylist ALICE HART | Stylist XJO HARRIS COOK 35 mins EASY powder and bicarb, then tip this into the wet ingredients and stir to 230g bacon lardons combine. Stir in the fried bacon 5 rashers smoked streaky bacon lardons, then pour into the prepared 5 tbsp vegetable oil tin. Arrange the bacon rashers on 284ml buttermilk top, then bake for 15 mins. 2 eggs 3 Meanwhile, for the glaze, heat the 3 tbsp maple syrup butter and maple syrup in a small 225g cornmeal or polenta pan until the butter has melted. 100g plain flour Remove from the heat and set aside. 21/2 tsp baking powder After 15 mins, pour the glaze over 1/2 tsp bicarbonate of soda the cornbread, brushing it to the For the maple glaze edges to cover. Bake for a further 25g butter 10-15 mins until the cornbread is 2 tbsp maple syrup golden brown and cooked through – a skewer should come out with 1 Heat the oven to 200C/180C fan/ very few crumbs and no raw batter. gas 6 and line a 23cm loose- Once cool, will keep in an airtight bottomed square cake tin with container for up to three days. baking parchment. Heat a frying pan over a medium heat and fry the PER SERVING (12) 277 kcals • fat 15g • saturates 4g • lardons for 5-6 mins until golden. carbs 26g • sugars 6g • fibre 1g • protein 9g • salt 1.3g Remove to a bowl, leaving any residual fat in the pan. Fry the tip bacon rashers in the same pan until golden but not too crisp (it will cook PACK IT UP more in the oven later), then remove to a plate and set aside. This cornbread is best eaten the 2 Pour any residual bacon fat from day it’s made, but if it has gone the pan into a bowl. Add the oil, a bit dry after a few days, whip buttermilk, eggs and maple syrup, maple syrup into soft butter and and mix well. In a separate bowl, spread it over, or drizzle with warm maple syrup to soften it. 34 bbcgoodfood.com AUGUST 2022

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SPECIAL SUBSCRIPTION OFFER Subscribe in time to cook our September cover recipe Pay just £22.50 for a six-month subscription to BBC Good Food and we’ll send you a carbon steel frying pan worth £45. Plus, you’ll get a free spice blend with your September issue. Use both to create our kofta curry cover-star recipe. But, hurry, subscribe by 8 August!* THREE EASY WAYS TO SUBSCRIBE Scan the QR code and subscribe right away 36 bbcgoodfood.com AUGUST 2022

SPECIAL SUBSCRIPTION OFFER SUBCSLCURIBBER When you subscribe to BBC Good Food, you will automatically become a member of our Subscriber Club and enjoy access to all the benefits W£O4RT5H Exclusive bonus recipe in RRP your issue each month Get a 10-inch Unique dining Free workshops and carbon steel experiences with tasting sessions frying pan leading chefs Suitable for use on all hobs, ovens and the BBQ, your new frying pan from Samuel Groves is built to last a lifetime. Quality carbon steel gives an even cooking surface, ensuring quality meals every time. Plus, it’s the perfect pan to cook our September curry cover star! Offer deadline date: 25 August 2022 Monthly newsletters Luxury competitions *This offer is available to UK delivery addresses and via Direct Debit only. You will pay £22.50 packed with offers every 12 issues saving 35% on the usual shop price. You will be notified of any future price changes before they take effect. The carbon steel frying pan is subject to availability and Plus, special discounts on wine, while stocks last; we reserve the right to fulfil all subsequent orders with a product of equal travel and more value. Please allow up to four weeks for delivery. This offer closes on 25 August 2022. Subscribe by 8 August to get the September issue, including the free spice blend. All savings are calculated as a percentage of the full shop price. Should the magazine ordered change in frequency, we will honour the number of issues and not the term of the subscription. Standard UK subscription price £69; Europe and Republic of Ireland €111; rest of the world US$152; USA and Canada US$143.88; Australia and New Zealand A$170. **UK calls will cost the same as other standard fixed line numbers (starting 01 or 02) and are included as part of any inclusive or free minutes allowances (if offered by your phone tariff). Outside of free call packages, call charges from mobile phones will cost between 3p and 55p per minute. Please visit buysubscriptions.com/contact for customer service opening hours. buysubscriptions.com/GFP822 03330 162 124** and quote GFP822 AUGUST 2022 bbcgoodfood.com 37

SUBCSLCURIBBER SUBSCRIBERS GET MORE WITH THE GOOD FOOD SUBSCRIBER CLUB Exclusive subscriber- only dining event at CINNAMON KITCHEN Subscribe today for your chance to join us for a memorable evening with legendary chef Vivek Singh in September with five special courses and paired wine. ACCESS ALL THIS AND MORE ENJOY SPECIAL OFFERS AND COMPETITIONS Subscribe today and get a 10-inch carbon steel frying pan. See page 36 for details EXCLUSIVE MONTHLY Plus subscribers get the best RECIPES FOR SUBSCRIBERS Good Food and partner offers Exclusive recipeSUBSCRIBER Exclusive recipEe xclusive recipe CLUB SUBCSLCURIBBER SUBCSLCURIBBER cRaoualisftleodwhearrsiaslsaad No-churn chocolate tahini ice creaBmeetroot & feta burgers SERVES 4 PREP 20 mins COOK 45 mins EASY Subscribe to Good Food‘ioT2suihsmntuiostneofvndtefhyrilueo.sUamdretrsieetlcsseysasoiuanullgraiffsdlaoocvwtaohneuerrbyiseot,esgbeuhrrarvotrekicdseaswnnaahpreamlsptobeva–elraifntihctee’sF1cta2ohoo5esrplghetihrecnayemtao.d’otCwTtnhunrSShhaeeetriaihsayEsrssmssolsikRiiucoyiciuenhronVemegcBggccloiEhrugedGledohSrsuaocttwtromlw6idhlnaaes-cgnntm8oettut.hithFltoePedholnfweRrr’aeteevEaebvetzeePhiinteen2ramgs0pioerrromectfoeliasnmsv.soaTukphree,lauwtnasidhthtfienrnxeiotauenad‘rTzepdeehirs,ndoesasncfgeoaswurdttheCbaeletnrilnOceoiigcovnOreueuarcstKtrtcibeynrua5ugfrmlmgatmheSvbmreolsEiebuaCnadRercreshOstVetoeiransOoEEcaevooSAmitKombtrSre6op1arsYple2nenrgPmtaoumaVRtpeledasncEid❄.rnttiPytsioo2unM0rtcoOlmoatRnhinEaeslsfEfrrpFeoslmFucoOssdtaRcinihnTniienlrVlg.i.nM’ gSakaemsuureel you wear an Goldsmith to unlock your new recipes250gd kch l te( tl t 500 l d bl 38 bbcgoodfood.com AUGUST 2022

35 simple recipes easy forbusydays midweek n Ribboned courgette salad p45 health news family n Chocolate brownies p72 n Coffee & walnut cheesecake p56 1 ingredient, 3 ways n Sweetcorn fritters p50 AUGUST 2022 bbcgoodfood.com 39

midweek meals tnoocnoeoekd Cut energy costs with our easy-to-assemble recipes recipes NADINE BROWN photographs TOM REGESTER Open Greek-style £1.23 salad sandwiches, per p42 serving Nadine Brown is our senior food editor and has many years of experience writing and developing wholesome recipes that make it easy to eat well every day. @n0sh.17 We strive to make all our midweek meals balanced or healthy. Learn more about our guidelines on page 145 40 bbcgoodfood.com AUGUST 2022

easy £1.70 per serving Chicken, mango & noodle salad, p42 your shopping list FRUIT & VEGETABLES STORECUPBOARD 200g vermicelli rice noodles ½ small bunch of chives 4 garlic cloves 10 pitted black olives 1 tbsp fish sauce 1 tbsp dill 2 medium tomatoes 8 thick sourdough slices 1½ tbsp honey, plus 1 tsp 20g coriander 280g cucumber 2 tbsp sherry vinegar 1 tbsp toasted sesame oil ½ red onion 1 tsp Dijon mustard 400g can chickpeas DAIRY 2½ lemons 65ml olive oil ½ x 198g can sweetcorn 205g feta 160g cherry tomatoes 2 x 250g pouches 2 tsp mixed seeds 320g thick natural yogurt 4 radishes 3 ready-cooked beetroot ready-cooked puy lentils MEAT & FISH 2 x 160g cans tuna steaks 4 hot smoked salmon fillets in natural juices 320g leftover roast chicken 2 limes in spring water 2 mangoes 2 ready-roasted peppers HERBS 2 red chillies 3 tbsp white wine vinegar 1 tbsp finely chopped mint 2 courgettes ½ tsp caster sugar large handful of parsley 2 spring onions 2 x 250g pouches ready-cooked quinoa AUGUST 2022 bbcgoodfood.com 41

BALANCED BALANCED HEALTHY Open Greek-style Chicken, mango Lentil & tuna salad salad sandwiches & noodle salad SERVES 4 PREP 15 mins SERVES 4 PREP 10 mins SERVES 4 PREP 15 mins NO COOK EASY NO COOK EASY V NO COOK EASY 2 tbsp sherry vinegar 125g feta 200g vermicelli rice noodles 1 tsp Dijon mustard 120g thick natural yogurt (check it’s gluten-free, if needed) 2 garlic cloves, finely grated 2 garlic cloves, finely grated 50ml olive oil 2 medium tomatoes, seeds 2 limes, juiced, plus wedges to 2 x 250g pouches ready-cooked serve (optional) removed, finely chopped puy lentils 200g cucumber, finely chopped 1 tbsp fish sauce 2 x 160g cans tuna steaks in spring 10 pitted black olives, 1 tbsp honey, plus 1 tsp 1 tbsp toasted sesame oil water, drained and flaked roughly chopped 320g leftover roast chicken, 160g cherry tomatoes, halved ½ red onion, thinly sliced 1 tbsp finely chopped mint, plus shredded (about 10) 2 ripe mangoes, stoned, peeled 2 ready-roasted peppers, chopped extra leaves to garnish handful of parsley, finely chopped ½ lemon, juiced and cut into thin slices ½ small bunch of chives, finely 8 thick sourdough slices 20g coriander, roughly chopped 2 red chillies, seeds removed chopped, plus extra to garnish 1 Put the feta, yogurt and garlic in a mini food processor. Blend until and thinly sliced 1 Whisk the vinegar, mustard thick and smooth, then season and garlic together in a small bowl. with a grinding of black pepper. 1 Put the noodles in a heatproof Slowly drizzle in the oil, whisking 2 Toss the tomatoes, cucumber, bowl, cover with boiling water as you go, until emulsified, then olives, red onion and mint in a and leave for 15 mins to soften. season to taste. large bowl with the lemon juice. Meanwhile, combine the lime juice, 2 Add the lentils, tuna, tomatoes, Season to taste. fish sauce, honey and sesame oil in peppers and herbs to a large bowl 3 Spread the whipped feta onto a small bowl and whisk together. and toss together. Pour over the the sourdough slices and pile each 2 Drain and rinse the noodles dressing and toss again. Divide with the salad. Garnish with the briefly under cold water. Drain between four bowls and garnish remaining mint leaves and serve. again and tip into a large bowl along with the remaining chives. with the remaining ingredients, GOOD TO KNOW balanced • low cal • vit c • except the lime wedges. Pour over GOOD TO KNOW healthy • low cal • fibre • 1 of 5-a-day the dressing and toss together with 2 of 5-a-day • gluten free PER SERVING 343 kcals • fat 12g • saturates 5g • seasoning to taste. Divide between PER SERVING 374 kcals • fat 15g • saturates 2g • carbs 43g • sugars 6g • fibre 5g • protein 15g • salt 1.8g four plates and serve with the lime carbs 26g • sugars 3g • fibre 9g • protein 28g • wedges on the side, if you like. salt 0.7g tip GOOD TO KNOW balanced • low fat • low cal • vit c • This also works well if you 1 of 5-a-day • gluten free toast the sourdough bread. PER SERVING 424 kcals • fat 9g • saturates 2g • carbs 56g • sugars 17g • fibre 4g • protein 27g • salt 1.2g reader offer JUST Save on a garden herb caddy £10.99 This Wooden Garden Caddy is a great portable planter for (RRP £16.99) growing herbs, or anything else you fancy, both indoors and plus £6.99 outside. Perfect for when you want to grab a handful of fresh P&P* oregano or snip off some aromatic sprigs of thyme! Everything you need to grow these perennial herbs is in the caddy, so you’re ready to start straightaway. It’s a wonderful gift for anyone who loves to use the freshest ingredients in their cooking. Supplied as a wooden planter with compost and seeds. Item: 161187 HOW TO ORDER Call 0844 502 0050 or visit yougarden.com/GF168 *P&P to UK mainland only, some exclusions may apply. Orders will be despatched within seven days. Offer closes 31 October 2022 or while stocks last. 42 bbcgoodfood.com AUGUST 2022

easy £2.63 per serving AUGUST 2022 bbcgoodfood.com 43

Hot smoked salmon £4.12 grain bowl with per dill yogurt serving SERVES 4 PREP 20 mins NO COOK EASY 3 tbsp white wine vinegar ½ tsp caster sugar 80g cucumber, thinly sliced 4 radishes, thinly sliced 2 x 250g pouches ready-cooked quinoa 1 lemon, juiced 200g natural yogurt 1 tbsp dill, finely chopped, plus extra to garnish 4 hot smoked salmon fillets, skin removed 3 ready-cooked beetroot in natural juices, sliced into thin wedges 1 Combine the vinegar and sugar with a pinch of salt in a bowl. Add the cucumber and radishes, toss to combine and set aside. 2 Add the quinoa to another large bowl. Reserve 1 tsp of the lemon juice and pour the rest over the quinoa. Season lightly and toss to combine. Add the yogurt and chopped dill to a small bowl along with the 1 tsp lemon juice and combine. Season. 3 Divide the quinoa between four shallow bowls and top with the salmon, beetroot and pickled vegetables. Drizzle over the yogurt and garnish with the remaining dill. GOOD TO KNOW folate • fibre • omega-3 • gluten free PER SERVING 517 kcals • fat 16g • saturates 4g • carbs 48g • sugars 11g • fibre 6g • protein 42g • salt 2.7g 44 bbcgoodfood.com AUGUST 2022

BALANCED easy Ribboned courgette salad in a bowl and whisk together along 64p with some seasoning to taste. per SERVES 2-4 PREP 10 mins 2 Using a vegetable peeler, peel the serving NO COOK EASY V courgettes into ribbons, discarding the seedy centre. Tip into a large 10g parsley, finely chopped bowl with the chickpeas and 1 lemon, zested and juiced sweetcorn. Pour over the dressing, 1 tbsp olive oil toss together and leave to marinate ½ tbsp honey for 5 mins. Crumble in the feta and 2 courgettes give it a final light toss. Season with 400g can chickpeas, drained a grinding of black pepper. 3 Divide the salad between four and rinsed plates. Scatter over the remaining ½ x 198g can sweetcorn, drained parsley and sprinkle over along with 80g feta (check it’s vegetarian, the mixed seeds and spring onions. if needed) GOOD TO KNOW balanced • low cal • folate • vit c • 2 tsp mixed seeds 2 of 5-a-day • gluten free 2 spring onions, finely chopped PER SERVING (4) 205 kcals • fat 10g • saturates 4g • carbs 16g • sugars 6g • fibre 5g • protein 10g • 1 Put most of the parsley, the lemon salt 0.5g zest and juice, olive oil and honey Cut the cost of meals with the BBC Good Food app With over 15,000 recipes to choose from, make affordable dinners for the whole family using our recipes. JULY 2022 bbcgoodfood.com 45

reduce waste love your leftovers We’ve taken all the bits you might have left over from our midweek meal recipes and turned them into nifty no-cook snacks and lunches Beetroot ‘carpaccio’ 3 quick dips Finely slice leftover beetroot from Chunky raita Gazpacho dip Beetroot hummus Photos ISTOCK/GETTY IMAGES PLUS the salmon grain bowl (p44) into thin Deseed leftover cucumber Blitz any leftover ready- Blitz leftover beetroot rounds and overlap on a serving plate. (p42, p44) and coarsely grate roasted peppers (p42) and (p44) with chickpeas, Finely chop any leftover red onion into a bowl. Scatter with salt, cherry tomatoes in a food garlic, lemon juice and and chives, and mix together some leave for 10 mins and squeeze processor with olive oil, olive oil. Season to taste, white wine vinegar, olive oil and out any liquid. Combine with sherry vinegar, garlic then scatter over some chopped dill just before enough mustard to thicken into a leftover yogurt (p42), and enough crustless dressing. Drizzle over the beetroot. some chopped mint sourdough to thicken serving with warm to the desired consistency. pittas or crudités. Succotash-style salsa and coriander. Mix any leftover sweetcorn (from the courgette salad on p45) with sliced spring onions, a little chilli, any chopped leftover herbs, chopped cherry tomatoes and a handful of defrosted peas. Drizzle over a little sherry vinegar and olive oil to serve. This would work well with any extra leftover chicken from p42. Red pepper & olive salad Chop any leftover black olives from the Greek-style sandwiches (p42) and slice leftover ready-roasted peppers from the lentil & tuna salad (p42). Drizzle over sherry vinegar and olive oil, and scatter with chopped leftover parsley. Toast a slice of sourdough, drizzle with olive oil and rub with 1 garlic clove, before cutting into cubes. Scatter over the salad and serve. Chilli cucumber ‘pickle’ Dice leftover cucumber (from the Greek-style sandwiches on p42 or salmon recipe on p44) and mix with chopped chillies in a bowl. Add a drizzle of white wine vinegar and sesame oil, and some chopped coriander. Toss to combine. This would be great with any leftover hot smoked salmon fillets (p44). 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. 46 bbcgoodfood.com AUGUST 2022

easy 1 INGREDIENT – 3 WAYS SWEET, SWEET SWEETCORN Discover fresh and summery ideas for cooking with this staple veg from Melissa Thompson photographs LOUISE HAGGER Sweetcorn is right up there in sweet yellow kernels that pop in my list of favourite vegetables. your mouth with every bite, put If I’m busy, I’ll happily open a this beautiful vegetable front and can and eat it directly with a spoon. centre (find the recipe on page 50). I love corn on the cob, especially if it’s been grilled until golden brown I’ve also created a quick, simple and seasoned with a crack of black salad that punches way above its pepper. It doesn’t even need butter weight, with salty feta bringing – I know, sacrilegious. out the sweetness of the corn (p48). Right now, it’s abundant and at its And, for something a bit different, best. I’m in my element. My recipes, try my sweetcorn custard tart – including golden fritters packed with guests will be stunned by its use in a dessert (p50). Melissa is one of our regular columnists, as was also named Writer of the Year at the well as running recipe project Fowl Mouths, and is a vocal advocate for the promotion of Professional Publisher’s Association Awards black and minority ethnic people in the food industry. In 2021, she won the prestigious in June for what the judges called her Food Writing Award by the Guild of Food Writers. We’re proud to report that Melissa “transformational journalism” with “sharp, informative and empathetic words” that “combine natural writing ability with truly important work.” @fowlmouthsfood AUGUST 2022 bbcgoodfood.com 47

Charred corn & feta salad the kernels are browned all over and a few of the kernels are darker SERVES 4 PREP 15 mins at the edges. Remove from the COOK 10 mins EASY V heat and leave to cool. 3 Once cool, mix the corn with the 1 small red onion (about 100g), drained onions, chives, parsley and thinly sliced feta. Drizzle with the olive oil and lemon juice, and season with freshly 400g sweetcorn (or 2-3 corn cobs, cracked black pepper. Taste for salt kernels stripped off) – be careful not to add too much as the feta is quite salty. drizzle of rapeseed oil (or another neutral oil), for frying GOOD TO KNOW folate•vitc•1of5-a-day•glutenfree PER SERVING 260 kcals • fat 20g • saturates 9g • 2 tsp butter carbs 8g • sugars 4g • fibre 3g • protein 11g • salt 1.3g 20g chives, finely sliced 80g parsley, chopped tip 200g feta, broken into chunks An average corn cob can yield (ensure vegetarian, if needed) anything between 150-200g 2 tbsp olive oil of sweetcorn kernels. ½ lemon, juiced 1 Put the onion in a bowl, cover with water and leave for 5 mins. Drain, rinse and set aside on a sheet of kitchen paper to drain. 2 Fry the sweetcorn in a dry frying pan over a medium-high heat for 4 mins, stirring regularly until it starts to colour. Add a drizzle of oil and the butter, stirring to coat. Cook for another few minutes, or until 48 bbcgoodfood.com AUGUST 2022

easy Sweetcorn fritters, p50 AUGUST 2022 bbcgoodfood.com 49

Sweetcorn fritters 1 Mix the flour, baking powder, 3 After 2 mins, flip the fritters over paprika and milk together in a large in the same order they were added MAKES 18 or 36 PREP 10 mins bowl. Mix in the egg, followed by the to the pan. Cook for another 2 mins, PREP 20 mins EASY V sweetcorn, chopped spring onions, continuing to turn every now and chives, parsley, 1 tsp salt and some then to ensure both sides are 150g self-raising flour freshly ground black pepper. evenly golden brown. When ready, 1 tsp baking powder 2 Heat a 1cm depth of oil in a frying the fritters should be darker brown 1 tsp smoked paprika pan over a medium heat until a small with crispy pieces of corn at the edges 160ml whole milk amount of the fritter mixture sizzles – be careful, as some of the kernels 1 egg when dropped in. For larger fritters, may burst during the cooking process. 550g sweetcorn drop 2 heaped tablespoons of the Remove to a wire rack and pat away 2 spring onions, chopped, plus mixture into the pan at a time in a any excess oil using kitchen paper. clockwise direction (this will help Serve straightaway with a few a little extra cut into thin strips you remember the order they were strips of spring onion scattered to serve (optional) added to the pan, so you can flip them over, if you like. 10g sliced chives at the right stage). For smaller fritters, handful of parsley, chopped do the same, but with 1 heaped PER SERVING (18) 88 kcals • fat 4g • saturates 0.6g • rapeseed oil, for frying tablespoon of mixture at a time. carbs 9g • sugars 1g • fibre 1g • protein 3g • salt 0.4g Sweetcorn custard tart breadcrumbs. Add 50-100ml water, the 3 tbsp of sugar and continue to Shoot director CLOE-ROSE MANN | Food stylist PHIL MUNDY | Stylist MAX ROBINSON a little at a time, until a dough forms. stir. After a couple more minutes, stir To make this recipe easy, use 2 Butter a loose-bottomed 23cm tart in the milk and turn off the heat. Set shop-bought shortcrust pastry tin. Roll the pastry out on a lightly aside to cool slightly. Whisk the egg instead of making your own. floured surface until it’s just larger yolks along with the remaining 75g than the diameter of the tin and sugar in a medium bowl until the SERVES 6-8 PREP 20 mins around 2mm thick. Loosely drape mixture is pale, yellow and creamy. COOK 1 hr MORE EFFORT V the pastry over the rolling pin and 5 Transfer the corn mixture to a food unravel into the tin. Carefully push processor and blitz until smooth. 200g plain flour, plus extra the pastry into the base and up the Push through a sieve into a large bowl for dusting side. Use a fork to prick the base and discard the fibrous outer kernels all over, then chill for 30 mins. caught in the sieve. (You may need to 50g fine cornmeal 3 Heat the oven to 180C/160C fan/ do this in two batches.) 125g cold unsalted butter, cut into gas 4. Scrunch up a sheet of baking 6 While the sweetcorn mixture is parchment and use it to line the still hot, slowly add it to the egg yolk cubes, plus extra for the tin pastry case, then fill with baking mixture, whisking continuously as 1 tbsp caster sugar beans or uncooked rice, gently you do. Stir in the vanilla and crème For the custard pushing these down. Bake for fraîche until just combined – be 500g sweetcorn (defrosted 15 mins, then remove the beans careful not to over-mix, as air and parchment and bake for 10 mins bubbles may form on the surface. if frozen) more until lightly golden. Remove 7 Pour the custard into the cooled 150g unsalted butter from the oven and leave to cool. pastry case, then bake for 25-35 mins 75g caster sugar, plus 3 tbsp 4 While the pastry case is baking, until the mixture is set with a slight 300ml whole milk make the custard. Tip the sweetcorn wobble in the middle. Generously 6 egg yolks (freeze the whites into a heavy-based, wide pan and cook grate over some nutmeg, then leave to over a medium-high heat for 6 mins cool completely before slicing. Serve for another recipe) until the corn smells toasted. Add with extra crème fraîche, if you like. 1 tsp vanilla extract the butter and reduce the heat to 200g crème fraîche, plus medium. After about 5 mins, or when PER SERVING (8) 668 kcals • fat 45g • saturates 27g • the butter starts to smell nutty, add carbs 54g • sugars 26g • fibre 3g • protein 9g • salt 0.7g extra to serve (optional) nutmeg, for grating 1 Tip the flour, cornmeal, butter, sugar and 1 tsp salt into a large bowl and rub together until the mixture resembles 50 bbcgoodfood.com AUGUST 2022