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advertisement feature wLointdtleers SARAH, PEANUT & Champion the smallest dogs with the biggest hearts MARMITEíS with WinalotÆís Great British Dogs campaign! STORY Reg. Trademark of SociÈtÈ des Produits NestlÈ S.A. *Ingredients from natural origin. **This review was collected W hether they’re winding their way has been feeding the greatness in our little Here’s why Sarah thinks as part of a Purina promotion in 2022 where Purina customers were sent free samples and invited to post a review around your feet as you navigate pals for more than 90 years with wholesome, her two tiny chihuahuas your way round the kitchen or nutritious meals that keep tails wagging. Peanut and Marmite are standing up on their hind legs begging for Great British Dogs… a tasty morsel, small dogs can often make Take Winalot® Small Dog, a delicious up in character what they lack in size. range of wet food pouches specially ìWe got Peanut just before the designed for small dog breeds that weigh ∝ ΗΚΘčş∆ćÃşϖŁ❺↕Κ≠ϒΚw≠Η≠Ï❹ And it’s the little everyday moments 1-10kg. Easy to serve and made using ìIt was nice to have something like these that make having a dog so richly natural ingredients*, these pouches have positive to focus on, and a rewarding, whether they reach your midriff been developed by pet nutrition experts Κİ≠čč∆şİ≠ŁşŁΘş∆ΤÃÃč–❹↕ or your ankles. That’s why Winalot® is and made with bite-size pieces designed celebrating dogs of all shapes and sizes with for small mouths. These have been grilled After Peanut, it wasnít long its Great British Dogs campaign – and small to perfection for a complete balanced meal ≈–ÂşΗ–T≠ΗİΘ–≠ΗΗυ–Ã❹↔}Ï–ϒ dogs are a huge part of it. After all, Winalot® that your tiniest family member will love. Ãş–υ–ΗϒΘÏŁÊΘşÊ–ΘÏ–Η❹ZϖŁŁÊ ∆ÏÏΤ≠ÏΤ≠ΚΚυ–ΗϒÃÂÂ–Η–ŁΘ❹AΘ➙Κ WHATíS YOUR STORY? čć–Ï≠υŁÊ≠ččΘÏ––ΗćΚşÂ≠ÃşÊ❺ ≈ΤΘŁİŁ≠ΘΤΗ–❹}Ï–ϒ➙Η–Ï≠čÂΘÏ– Tell us about your everyday hero at GreatBritishDogs.co.uk Ï≠ΚΚč–≈ΤΘÊυ–ϒşΤ≠ččΘÏ–čşυ–❹↕ to be in with the chance of winning some amazing prizes Now, Sarah and her family Sponsored by WinalotÆ always have a reason to leave ΘÏ–ÏşΤΚ–❹↔'υ–ŁΘÏşΤÊÏΘÏ–ϒ➙Η– Κİ≠ččÃşÊΚ❺ΘÏ–ϒć––ΤΚ≠∆Θυ–❺↕ ΚÏ––∼č≠ŁΚ❹↔î–➙υ–≠čΚşİ–Θ more people and see plenty of Â≠İč≠ΗÂ≠∆–ΚşŁşΤΗϖ≠čćΚ❹↕ FUSSY DOG NO MORE! ìMy little dog has never been fussed about her food, but every time I have given her ëSmall Dog Classic Mealsí, sheís eaten every morsel straightawayî LauraAsh ñ April 2022** Discover the full WinalotÆ range at purina.co.uk
family perfect patisserie Get creative in the kitchen with these sweet, kid-friendly treats from Jane Dunn – they’re a great way to impress family and friends recipes JANE DUNN photographs WILL HEAP Jane Dunn is a food writer and photographer who shares sweet ideas on her blog, janespatisserie.com and on television, including a recent stint on the judging panel of The Jubilee Pudding: 70 Years in the Baking on BBC One. Her debut book, Jane’s Patisserie (£20, Ebury Press), is out now. @janespatisserie AUGUST 2022 bbcgoodfood.com 53
Marble traybake CUTS INTO 20 squares PREP 20 mins plus cooling COOK 40 mins EASY V 375g unsalted butter, softened 375g golden caster sugar 6 medium eggs 375g self-raising flour 50g cocoa powder 2 tsp vanilla extract For the buttercream 250g unsalted butter, at room temperature 500g icing sugar 2 tsp vanilla extract 50g cocoa powder 1 Heat the oven to 180C/160C fan/ gas 4 and line a 23 x 33cm baking tin with baking parchment. Beat the butter and sugar together until light and fluffy using an electric whisk, about 4-5 mins. Add the eggs and flour, then beat again until smooth. Divide the batter between two bowls. Add the cocoa powder to one and the vanilla to the other, then mix each bowl well to combine. 2 Drop alternating spoonfuls of the chocolate and vanilla batters into the prepared tin until everything has been used up. Use a skewer or the tip of a cutlery knife to slightly swirl the batters together for a marble effect. Bake for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin. 3 For the buttercream, beat the butter using an electric whisk until pale and soft. Sift in the sugar, a large spoonful at a time, and beat on a low speed to combine. Divide the buttercream between two bowls. Stir the vanilla into one and the cocoa into the other, and beat until light and fluffy. (Add 1-2 tbsp boiling water to loosen, if needed.) 4 Cut the cake into squares. Spoon the vanilla buttercream into one side of a piping bag fitted with a star nozzle and the chocolate into the other side. Pipe swirls over the squares to serve. Will keep in an airtight container for up to three days. PER SERVING 517 kcals • fat 28g • saturates 17g • carbs 59g • sugars 44g • fibre 2g • protein 5g • salt 0.2g 54 bbcgoodfood.com AUGUST 2022
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Coffee & walnut 2 tbsp icing sugar together until the mixture has cheesecake 40g walnuts thickened. (Alternatively, you can whisk the double cream to soft SERVES 8-10 PREP 30 mins 1 To make the base, line a deep peaks in a separate bowl, then plus at least 6 hrs chilling 20cm springform tin with baking fold this into the cheese mixture.) NO COOK EASY V parchment, then blitz the biscuits Spread the filling over the biscuit and walnuts to a fine crumb in a base using a spatula, pushing down For the base food processor or blender. Tip the gently as you do to ensure there are 250g digestive biscuits crumbs into a heatproof bowl. Melt no gaps. Put in the fridge to chill for 50g walnuts the butter in a pan over a low heat, at least 6 hrs, or ideally overnight. 100g unsalted butter then stir this in to create a wet, 3 To decorate, whip the double For the cheesecake filling sandy texture. Tip the mixture cream and icing sugar to soft peaks, 2 tbsp instant espresso powder into the prepared tin and press then spoon into a piping bag fitted it into the base. Put in the fridge with a star nozzle. Pipe swirls over (use decaffeinated to make the to chill while you make the filling. the cheesecake, then top each swirl cheesecake child-friendly) 2 For the filling, dissolve the with a walnut. Crush any remaining 500g soft cheese espresso powder in 2 tbsp warm walnuts and scatter over, if you like. 90g icing sugar water. Put the soft cheese, icing Will keep chilled for up to two days. 1 tsp vanilla extract sugar, vanilla and coffee in a bowl 300ml double cream and whisk until smooth. Pour in the PER SERVING (10) 656 kcals • fat 56g • saturates 31g • For the decoration double cream and whisk everything carbs 30g • sugars 19g • fibre 1g • protein 7g • 150ml double cream salt 0.1g Shoot director EMMA WINCHESTER | Food stylist AMY KINNEAR | Stylist SARAH BIRKS 56 bbcgoodfood.com AUGUST 2022
easy White chocolate & 1 Heat the oven to 180C/160C fan/ over a pan of simmering water, raspberry flapjacks gas 4 and line a 23 x 23cm square ensuring the bowl doesn’t touch baking tin with baking parchment. the water, or in 20-second bursts CUTS INTO 12 large or 25 small Tip the butter, sugar and honey into in the microwave. Pour this over squares PREP 15 mins plus a medium pan over a low-medium the cooled flapjacks, spread to the 2 hrs cooling and 1 hr setting heat, and stir until everything edges, then scatter over the fresh COOK 20 mins EASY V has melted together. and freeze-dried raspberries. Leave 2 Tip the oats into a large bowl, then to set for 1 hr, then cut into 12 large 200g unsalted butter pour over the buttery sugar mixture or 24 small squares. Will keep 200g demerara sugar and stir to combine. Leave to cool chilled for three days. Serve at 200g honey or golden syrup for 5 mins, then fold in the white room temperature. 400g oats chocolate chips and freeze-dried 200g white chocolate chips raspberries. Tip the flapjack mix PER SERVING (25) 280 kcals • fat 14g • saturates 8g • 20g freeze-dried raspberries into the prepared tin and press into carbs 35g • sugars 25g • fibre 2g • protein 4g • For the topping the base. Bake for 20-24 mins until salt 0.1g 250g white chocolate golden and crisp at the edges. Leave 150g fresh raspberries to cool in the tin for 2 hrs. 10g freeze-dried raspberries 3 For the topping, melt the white chocolate in a heatproof bowl set AUGUST 2022 bbcgoodfood.com 57
advertisement feature Wflhaavtoísuyor?ur Made with crunchy grains and pulses, Eat Realís award-winning chips are the perfect way to shake up your snack time I f you’re on the lookout for a healthier CHOOSE YOUR FAVOURITE EAT REAL CHIP PHOTOGRAPHY: Samantha Couzens alternative to your usual potato crisps, Hummus ñ A creamy, chickpea-based chip with a Eat Real’s range is sure to make a welcome round shell shape and intricate grooves that are addition to your snack cupboard. Whether you’re craving a quick pick-me-up after a designed to seal in the seasoning long day at work or stocking up on picnic essentials for the weekend ahead, a packet Lentil ñ From humble legume to crispy snack, this of Eat Real chips is a deliciously different ∆ÏΚİ≠ÖÂΗşİϖÏşč–č–ŁΘč≡ şΤΗ❺ϖΘÏ≠∆ΤΗυ–à nibble that the whole family will love. square shape thatís great for dipping Quinoa➐>≠ΗŁ–ΚΚŁÊΘÏ–ŁΤΘΗΘşŁ≠č≈–Ł–∝ ΘΚşÂΘÏ– Moving away from traditional potato, popular ësuper grainí, this crinkly chip contains the Eat Real range is made with lentils, ΓΤŁş≠≡ şΤΗÂşΗ≠čÊÏΘ≠ŁÃ∆ΗΤŁ∆ÏϒΘ–∼ΘΤΗ– chickpeas and quinoa for the best crunch. Each pack is designed to taste as good as it makes you feel, with both the hummus and lentil chips containing 30% less fat than regular potato crisps. Plus, the whole range is vegan, gluten-free, and free from artificial colours, flavours and ingredients, so everyone can enjoy them. FLAVOUR PIONEERS Eat Real’s award-winning chips are now available in colourful new packets that bring its bold seasoning choices to life. If you like a taste of the unexpected, then you’ll love the more adventurous pairings in the range. Inspired by your favourite deli treats and ingredients from around the world, popular choices include sweet mango with a hint of torn mint, fiery chilli balanced with tangy lemon, and the savoury freshness of tomato and basil. But flavour purists will be pleased to hear that you can still enjoy all the classics as well – from sour cream and chive to salted. Ideal for picnics, train journeys or full buffet spreads at home, Eat Real is always on hand to shake up snack time, whatever the occasion. If you’re hosting, you could even try adding a few packs to a grazing board, with pots of hummus and salsa for dipping. Feaotrrmeaolr.ecoin.ufokromraftoilolonwan@deiantsrpeiraaltsinona,cvkissiotn Instagram
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 frying DTCSH’ ENrecipesCASSIEBEST photographsWILLHEAP HOW TO USE OUR GUIDE three to support each new skill: CALLING ALL YOUNG COOKS! These recipes are suitable for children a basic recipe, one that’s more of a Want to showcase your kids’ skills? BBC Good Food aged seven to 11, but younger children challenge and another for advanced has partnered with First News, the award-winning can also get involved with support from mini chefs. Talk through and practice an adult. Older children and teenagers the cooking skill with your child weekly newspaper for children, to share what can also enjoy making these recipes, before making the dishes. young, budding chefs are cooking. Each month, and may want to adapt or further First News will celebrate a different cuisine from develop them, swapping in their favourite Follow this collection of monthly ingredients or adding extra spices recipes as you would a cookery course, around the world, and they would love to see to make them their own. making each recipe with your child to what your children create using their new help develop their skills and confidence. Kids’ Kitchen skills. For more details, go to: The step-by-step recipes come with Send us pictures of what you’ve been firstnews.co.uk/globalkitchen clear lists of ingredients and equipment cooking at [email protected] so they’re easy to follow, and there are or tag us using #GFKidsKitchen. Part 4 Pan-frying is an important skill to learn and will unlock endless recipe possibilities. Pan-frying can be done with little or no oil or fat, as opposed Frying to deep-frying, where lots of oil or fat is used. This is a fast cooking method, ideal for cooking meat, fish, eggs, tofu, most vegetables and stir-fries. By cooking something over a high heat in a pan, you can achieve toasted or caramelised flavours and juicy meat and fish. FRYING PAN GRIDDLE PAN WOK These come in a variety This is a frying pan with Traditional in Chinese of sizes; look for one risen bars across the cookery, a wok is a with a small lip around surface. You can use bowl-shaped pan used the edge to keep the a griddle pan to cook for stir-frying. The high food in the pan as you meat, halloumi or veg like sides mean you can toss stir or flip. A sturdy handle peppers and onions for veg, noodles or rice is also important. a charred, smoky flavour. without spillage. AUGUST 2022 bbcgoodfood.com 59
Steps to success BASIC SKILL • Make sure your pan is the right size Cheesy black for the recipe you’re cooking. Too bean quesadillas small and the ingredients will spill and may splash hot oil; too big SERVES 2-4 PREP 20 mins mixing bowl >>> and the ingredients could burn. COOK 10 mins EASY V potato masher oUmpseeptohthsoiedte box grater • Check the handle on your pan is 400g can black beans chopping board long, heat-resistant and sturdy. 50g cheddar scissors Handles can sometimes become 2 spring onions teaspoon measures loose and wobbly – if this happens, small handful of coriander frying pan ask an adult to tighten it. ¼ tsp ground cumin fish slice ½ tsp smoked paprika pizza cutter (optional) • Always add oil to a cold pan, then 2 large tortilla wraps turn on the heat. You’ll also need GOOD TO KNOW calcium • iron • can opener folate • fibre • It’s important to monitor the pan at sieve PER SERVING (2) 363 kcals • fat 12g • all times – a frying pan left alone with saturates 7g • carbs 39g • sugars 2g • hot oil can cause a fire. fibre 11g • protein 19g • salt 1.1g • When adding ingredients to a hot pan, carefully tip or lay the ingredient into the pan away from your body to prevent the hot oil splashing you. • When stirring or turning food in the pan, make sure you hold the handle at all times to keep the pan steady. Use a small cloth to hold the handle if the heat from the hob is too intense, but make sure it doesn’t hang down near a naked flame. • Be sure to keep your hands and wrists away from the edge of the pan and the heat source beneath the pan, which will be extremely hot and could cause a burn. • Use a long-handled wooden spoon, pair of tongs or fish slice for stirring or turning. Love your pulses Beans and pulses are a great source of vegetarian protein. They also contain lots of vitamins and minerals, and are relatively cheap. Challenge yourself to try more varieties – you can swap the black beans used here for chickpeas, kidney beans or black-eyed beans. Don’t waste it! Tortilla wraps can be transformed into crispy tortilla chips, perfect for dunking into creamy guacamole. Heat the oven to 180C/160C fan/gas 4. Cut the tortilla wraps into triangles and toss them in a drizzle of oil and some seasoning. Add some spices, too, if you like – paprika, cumin and coriander are all nice. Spread the tortillas out on a tray and bake for 10 mins, tossing them halfway through cooking until crispy. 60 bbcgoodfood.com AUGUST 2022
1 Step 1 Step 2 KK DTCSHÕ EN Hold the sieve over the sink Mash the beans using 2 and tip in the black beans. Let the potato masher to the liquid from the can drain make a lumpy texture. away, rinse the beans under running cold water, and drain well. Tip the beans into the mixing bowl. Step 4 Peel off the papery outer 3 Step 3 skins from the spring onions so you’re left with just the shiny parts. Use the scissors Place the box grater on to cut off the roots and about the chopping board and 2cm from the other end. carefully grate the cheese. Add the cheese Snip the spring onions into to the mashed beans. pieces, about the size of a pea, into the mixing bowl. Step 5 Step 6 4 Use the scissors again to cut Use a teaspoon measure to the coriander into small measure the ground cumin and paprika, and add these pieces. Don’t forget to use the stalks, too, as they contain lots to the bowl. Season with salt and pepper, and mix of flavour. Add most of the coriander to the mixing bowl. everything together. 5 7 Step 7 Step 8 6 8 WATCH OUR SKILLS VIDEO Place a tortilla wrap on the Put a medium frying pan on the board. Scoop half the bean hob. Lift one of the wraps into Watch food director Cassie mixture from the bowl onto the pan, then turn the heat to making quesadillas at one half of the wrap. Spread low-medium. After 2 mins, use a fish slice to lift the wrap and bbcgoodfood.com/kidskitchen it out in an even layer, check underneath. If it’s golden or scan the QR code. making sure you only cover brown, turn it over; if not, keep one half. Close the wrap like cooking, checking every a book to cover the filling minute or so. Use the fish slice inside and make a semi- to carefully turn the wrap over, circle. Do the same with then cook for another 2-4 mins the other wrap and the on the other side until brown. Turn off the heat and slide the rest of the filling. quesadilla onto the chopping board. Use a pizza cutter or knife to cut it into slices, then scatter over the rest of the coriander. AUGUST 2022 bbcgoodfood.com 61
THE NEXT LEVEL Spiced lamb burgers with minty yogurt SERVES 4 PREP 10 mins plus 1 hr chilling COOK 15 mins EASY ❄ 500g lamb mince base of each one. Fill the rolls Make a batch 1 tsp ground cumin with some lettuce, a slice or two 1 tsp ground coriander of tomato and a lamb burger. Burger patties freeze well, so you can small handful of parsley Serve immediately. make double the quantity and freeze half small handful of mint for a busy day. To freeze the patties, place 8 tbsp plain yogurt GOOD TO KNOW calcium • iron • folate • 1 Little Gem lettuce 1 of 5-a-day the raw, oiled burgers on a tray or in a 1 tomato PER SERVING 435 kcals • fat 21g • saturates 9g • container and cover with a lid. They will 1 tsp olive oil carbs 28g • sugars 7g • fibre 3g • protein 33g • keep frozen for up to a month. Defrost 4 burger rolls salt 1g in the fridge overnight before cooking. You’ll also need large mixing bowl scales measuring spoons chopping board sharp knife small bowl frying or griddle pan fish slice 1 Weigh the lamb mince into a large bowl, then measure the cumin and coriander using measuring spoons, and add these to the lamb. 2 Chop the parsley as finely as you can, including the stalks, and add this to the lamb, then season with salt and pepper. Use your hands to mix all the ingredients together, then divide into four portions. Shape each portion into a burger patty. Chill for at least 1 hr to firm up. Will keep chilled for up to a day. 3 Pick the mint leaves from the stalks. Finely chop the mint leaves and put them in a small bowl. Mix in the yogurt and a pinch of salt. 4 Finely slice the lettuce or just pull apart the leaves. Slice the tomato. 5 Rub the burgers all over with the oil. Place a griddle or frying pan on the hob over a high heat and, after a minute, carefully lay the burgers in the pan and cook for 6-8 mins until browned. Use a fish slice to carefully flip the burgers over and cook for another 6-8 mins. You can check if they’re cooked by cutting one in half – if there’s any pink meat in the middle, it needs to cook for longer. 6 Split the burger rolls in half. Spread a little minty yogurt over the 62 bbcgoodfood.com AUGUST 2022
CHALLENGE YOURSELF KK DTCSH’ EN Rainbow fried rice with prawns & fried eggs Shoot director FREDDIE STEWART | Photographer WILL HEAP | Food stylists KATY MCCLELLAND, SERVES 4 PREP 10 mins 1 Before cooking a stir-fry, prepare all prawns, and fry until the veg has KATIE MARSHALL, LIBBY SILBERMANN | Stylist FAYE WEARS COOK 20 mins EASY the ingredients. Peel off the papery softened and the prawns are turning skins from the spring onions and cut pink, about 2-3 mins. Keep stirring bunch of spring onions them into 3cm pieces. Chop the with a wooden spoon to make sure 1 pepper (any colour) pepper into small chunks, about the everything cooks evenly. 80g sweetcorn (frozen or canned) size of a 50p coin. Drain the sweetcorn, 4 Add the rice and soy sauce, and 2 garlic cloves if using canned. Peel the garlic and use a little salt and pepper to season. 3 tbsp vegetable oil a garlic crusher to crush it to a paste. Continue cooking and stirring for 4 eggs 2 Measure 1 tbsp oil into a wok, set it another 2 mins, until the rice is hot. 1 tbsp ginger purée on the hob and turn the heat to high. Tip into four bowls. Top with the fried 300g raw king prawns Crack one of the eggs into a bowl and eggs and sesame seeds to serve. 2 x 250g pouch of ready-cooked rice carefully tip it into the pan, then do the 3 tbsp low-sodium soy sauce same with another egg. Cook two eggs GOOD TO KNOW vit c • 1 of 5-a-day 1 tbsp sesame seeds, toasted, to serve at a time until they’re nice and crispy PER SERVING 381 kcals • fat 13g • saturates 3g • You’ll also need around the edges with a runny yolk – carbs 42g • sugars 3g • fibre 3g • protein 23g • chopping board this should take about 3 mins. Use a salt 2.1g sharp knife fish slice to remove the eggs, set them garlic crusher aside on kitchen paper to drain off bMalNekOaEerNXnsTTatHfoely wok the excess oil, and cover with foil to measuring spoons keep warm. Heat another 1 tbsp oil small bowl and cook the remaining two eggs. fish slice 3 Add the remaining 1 tbsp oil to the kitchen paper pan and turn the heat to medium-high. foil Scatter in the chopped spring onions, wooden spoon pepper, sweetcorn, garlic, ginger and AUGUST 2022 bbcgoodfood.com 63
good advice family matters Food director and seasoned camper Cassie Best shares her 10 top tips for cooking and eating in the great outdoors HAPPY CAMPERS 5 Keep it cool Have a favourite chilli sauce for noodles and You’ll need a portable cooler few meals eggs. Ketchup and mustard are a In my experience, camping trips box to keep raw ingredients cold planned must for hot dogs, and lemon will lift run much more smoothly when I’ve – a plug-in one that retains its and a simple piece of fish. Don’t forget planned and prepared some meals temperature is best. Try packing prepped oil, salt and pepper, too. and snacks to take along. A little frozen meat, ready-made dinners before you prep goes a long way when you’re (such as ragu or soup) and drinks go to avoid 8 Al fresco kitchen cooking in a portable kitchen. at the bottom. This will extend mad dashes It may sound obvious, but make their shelf life and keep other to the shops sure you keep your cooking outside. 1 First-night dinner ingredients cool, too. Once meat Not only is this safer, it will prevent When you’ve spent an hour or has defrosted, eat it within a day. cooking smells lingering in the tent. two putting up the tent, the last If the forecast is bad, consider thing you want to do is cook from 6Big breakfast taking a small pop-up gazebo. scratch, so I’d recommend a meal A hearty breakfast will cheer that can be reheated over the up campers after a night on an 9 Kitted out campfire. A bean-packed chilli to inflatable mattress. One-pan dishes Only take what you need. A serve with ember-baked potatoes are practical – I like to make a big couple of saucepans, a large frying is ideal. My smoky sausage shakshuka with spiced tomato sauce pan, chopping board, kitchen knife, & black bean chilli is always a (one to prep before you go), scissors, wooden spoon, grater, winner. Find the recipe at with eggs and toast to dunk. peeler, can opener, sieve, fish slice, bbcgoodfood.com/smoky- washing-up bowl and kitchen foil sausage-black-bean-chilli. 7 Flavour bombs is enough for a family of four. Photographs FUSE/CORBIS/GETTY Pack a few versatile 2 Pack snacks flavour-enhancers to lift 10 Bedtime treats Keep the campers happy simple ingredients. Dried Hot chocolate around the with energy-filled snacks. Oaty herbs such as oregano are campfire is a must. I like to take a flapjacks or energy balls laden good for tomato-based blend of cocoa and malted milk with seeds, nuts and dried fruit sauces, garam masala for powder. Bring marshmallows – and will give you a boost. Try our spiced fried potatoes or maybe a small bottle of brandy to apple crumble energy balls at quick curry, and your splash into the adults’ mugs. bbcgoodfood.com/apple- crumble-energy-balls. 3 Plan ahead Have a few meals planned and prepped before you go to avoid any mad dashes to the shops. Pesto pasta is great camp food, as you can keep the base ingredients at an ambient temperature and add fresh ingredients like sausages, tomatoes or cheese, if you like. 4 Step up the prep Work space will be limited in a tent, so it’s worth spending a little time chopping ingredients before you leave. Squeezy bottles can also come in handy – fill them with beaten eggs or pancake batter for no-fuss breakfasts. 64 bbcgoodfood.com AUGUST 2022
easy chef SNaenptaolessheSmhaaihn’s The MasterChef finalist shares a dish for entertaining Nepal has a culture of outdoor cooking. Even riverbanks are used as kitchens. The advantage of cooking near the river is eating fish at its freshest, shortly after it has been caught. The traditional way of cooking fish usually includes a short marinade, a deep-fry, then a final simmering in curry sauce. Machha ko jhol (white fish 4 green bird’s-eye chillies, in mustard & onion sauce) sliced lengthways SERVES 4 PREP 20 mins plus at least 2 tbsp coriander, finely chopped 1 hr marinating COOK 45 mins EASY 1 Clean the fish and pat dry using or water, bring to the boil, then Recipe adapted 600g carp, perch or seabass kitchen paper. Cut into 4cm slices. simmer for 2-3 mins. from Ayla by Santosh vegetable oil, for frying 2 Put all the marinade ingredients 6 Stir in the fried fish and green Shah (£20, DK). For the marinade in a bowl with 1 tsp salt, and mix chillies, and simmer for a further Photographs by 2 tbsp rice flour, plus a pinch 6-8 mins. Taste and adjust the Matt Russell. Recipes to combine. Add the fish and mix to seasoning with salt and a pinch are supplied by the for frying of sugar, if you like, then gently stir publisher and not 2 tbsp ginger paste fully coat. Chill, covered, for 1-2 hrs. in the chopped coriander. Serve retested by us. 2 tbsp garlic paste 3 Pour enough vegetable oil into a with pulao or plain rice, and onion 1 tsp ground turmeric large non-stick frying pan to cover crisps on the side. 1 tsp Kashmiri red or medium-hot the base, then set over a high heat. GOOD TO KNOW 1 of 5-a-day chilli powder PER SERVING 435 kcals • fat 28g • saturates 3g • 1 tsp lemon juice Test the oil is ready for cooking by carbs 14g • sugars 6g • fibre 3g • protein 30g • salt 2.1g ½ tbsp vegetable oil For the sauce dropping in a pinch of rice flour 3 tbsp food-grade mustard oil – when it sizzles, it’s ready. Fry the (check the label), or use vegetable oil fish in batches for 3-5 mins, turning ½ tsp black mustard seeds 2 red onions, finely sliced until crisp and regulating the heat 1 tsp wholegrain mustard 1¼ tsp ground cumin to ensure the oil doesn’t get too hot. 1 tsp Kashmiri red or medium-hot chilli powder Remove to kitchen paper to drain. 2 tomatoes, cut into quarters 4 For the sauce, heat the oil over and deseeded a medium heat in a deep pan until 250ml fish stock (or use water) shimmering, and add the mustard seeds. When they start to crackle, add the sliced onions and fry for 5-8 mins until translucent. 5 Add the mustard and cook for a further 5 mins. Stir in the cumin, chilli powder and a pinch of salt. Add the tomatoes and cook until soft, about 4-6 mins. Pour in the fish stock TV & RADIO PICKS by DAVID CRAWFORD Deputy listings editor for Radio Times Celebrity MasterChef Gregg Wallace and John Torode invite Chris Saturday Kitchen The Food Programme Eubank, Clarke Peters, Danny Jones, Katya Matt Tebutt is joined by chef Vivek Singh, Jaega Wise and our regular columnist Jones, Kirsty Gallacher, Lesley Joseph, Lisa Melissa Thompson explore the complex Snowdon, Mel Blatt, Nancy Dell’Olio, Paul social media cooking sensation Poppy O’Toole stories and cultural history behind Chuckle and more to show off their cooking fast-food favourite fried chicken. (See skills. Starts Wednesday, 10 August on (recently announced as a judge on BBC Three’s Melissa’s trio of sweetcorn recipes on BBC One, or catch up on BBC iPlayer. Young MasterChef) and comedian James page 47). Listen on Radio 4 on Sunday, Acaster from the Off Menu podcast. Watch live 14 August, or catch up on BBC Sounds. on BBC Two on Saturday, 13 August, or catch up on BBC iPlayer. AUGUST 2022 bbcgoodfood.com 65
advertisement feature AFtraasntecoef LU biscuits invites you to taste the love this summer by adding a hint of French passion to every meal of the day A s a certified food lover, you’ll know that much 1 of the satisfaction of preparing a home-cooked meal comes from sharing it with the people you MAKE CROISSANTS FROM SCRATCH love. Amidst the rush of everyday life, nothing quite A much-loved French breakfast staple, traditional beats those small moments of togetherness, whether croissants take time and patience to perfect due to that’s sitting down for a Sunday roast or simply chatting the resting needed between most of the steps – but over a cup of tea and biscuits at the end of a long day. that first bite of homemade pastry makes it all worth it. Made from butter, flour, sugar, salt, yeast and milk, LU also started with a love story, in 1846, through the dough is combined with cold yet pliable butter in the union of two young bakers, Jean-Romain Lefèvre a long process of folding and rolling, which creates the and Pauline-Isabelle Utile, who brought their initials croissant’s signature laminations and flaky texture. together to create the iconic brand. Now, more than 170 Eventually, the finished dough is cut into long triangles years later, their legacy lives on in the simple, authentic and rolled into that familiar ridged crescent shape ingredients and French passion that are still baked into before baking. Serve warm with a smear of butter every LU biscuit. and jam for a breakfast the whole family will adore. And while you may associate them with French holidays, LU recently launched a range of biscuits here in the UK. It includes Le Petit Beurre, which takes inspiration from the first ever LU biscuit, the Véritable Petit Beurre, to offer a wonderfully buttery flavour with a hint of salt, and Le Petit Chocolat, which combines a butter biscuit with a layer of indulgent milk chocolate. Here are five other ways you can bring some of LU’s famous French passion to your mealtimes. 2 CONFIT YOUR MEAT FOR DINNER Great for when you want to make something special for someone special, confit is a traditional French cooking method that involves gently poaching fish, meat or vegetables in oil or animal fat. Originally, it referred to any food preserved through slow cooking in a liquid so, for example, you could confit fruit in sugar syrup. Nowadays, it’s used less for preservation and more for creating rich, meltingly tender dishes, especially meat. Confit duck leg is a popular choice – it’s cured in salt, cooked in rendered-down duck fat and briefly sizzled in a hot pan until the skin is crisp.
advertisement feature 3 DUNK A LU BISCUIT INTO YOUR HOT DRINK When it comes to snack time, many of us will agree, you haven’t unlocked 5 a biscuit’s full potential until you’ve dunked it into a steaming mug of tea or coffee. The hot drink softens the biscuit, while the biscuit releases its buttery, sugary deliciousness into the liquid for added flavour – it’s a match made in heaven! The crunchy texture of LU biscuits makes them ideal for dunking, especially Le Petit Chocolat, as the chocolate melts to create the perfect mouthful. And when you share that moment with a loved one, it’ll warm you right down to your toes. 4 SERVE A CHEESE COURSE BEFORE DESSERT TRY A FRENCH WINE WITH YOUR MEAL If you’re enjoying a relaxed evening As a devoted foodie, you’ll know you can’t go far wrong with a French wine, of al fresco dining with friends and no one pairs wine and food better than our friends across the Channel. and family, the French tradition A chardonnay is great with chicken or scallops, while a pinot noir works of adding a cheese course after well with salmon or any other fatty fish, and a bordeaux pairs perfectly with the main keeps the good times red meats like beef or lamb. Of course, if you’re celebrating, it’s got to be rolling. There’s no shortage of champagne, which is rumoured to taste just as good with fried chicken as options for irresistible French it does with oysters, but that one’s for you to decide. cheeses, from traditional favourites brie, camembert and roquefort to emerging contenders like époisses, comté and vacherin mont d’or. Serve your chosen cheeses on a rustic wooden board with crusty bread, fresh fruit, fig jam or even a charcuterie selection. Traditionally in France, the cheese course is still followed by a dessert – that’s if you have the room! To find out more and #TasteTheLove, visit lubakery.co.uk or follow @LU.UKandI on Facebook and Instagram
close connections With Paul around, I’d experiment in the kitchen Fate brought neighbours Kathleen Campbell and Paul Jones together, and home-cooked meals bonded them for life words PUNTEHA VAN TERHEYDEN I t was a quick snap of a special moment in time captured on camera, but this final photo of Kathleen Campbell and her neighbour Paul Jones (left) represented more than a decade of life-changing friendship. In the caption, Kathleen, 66, typed: ‘I cooked a really nice dinner (below) and he’s not here to share it. It’s a huge hole in my heart.’ Months after that photograph was taken, Paul passed away from terminal cancer. Kathleen and Paul had bonded when he’d welcomed her to the Victoria housing development with coffee and helped her move in. She says, “We were two single oldies. I was divorced and he was Jack the lad and we’d been thrown together. Being a Glasgow fella, Paul was very friendly and our friendship grew quickly into a platonic love.” Kathleen began cooking for Paul, who was a trucker. “I always cooked from scratch, and whenever he worked late, I cooked dinner for him. Even though I’ve struggled with eating over the years, I’m a bit of a feeder and Paul loved that.” Kathleen cooked Sunday roasts, lasagnes, lemon chicken with fried rice, spaghetti bolognese, curries and Paul’s favourite, ham broth with steamed cabbage and crusty bread (see the recipe on page 70). “Sometimes, I threw together a Mediterranean salad to remind him of the years he’d spent living in Spain. We’d enjoy it with a glass of wine together. I’d pop down with extra food in the evenings or make wraps for his lunch. He’d tell me how he loved the ‘bones off me’ and that always made me laugh. ‘I wish I’d met you years ago,’ he’d say, and I’d tell him, ‘Yeah, so I could feed you!’” It was a running joke between the pair, but their friendship was cemented in their sharing of meals. “With Paul around, I’d experiment a bit in the kitchen. It kept my confidence up to cook things that were a bit different.” There was a deeper comfort in eating with Paul. “After losing my mother and two relatives, I spent years struggling to eat and my weight plummeted to five stone. I knew I had to eat more, but nothing 68 bbcgoodfood.com AUGUST 2022
easy Clockwise from opposite: Kathleen and Paul booking their final trip; Kathleen often cooked Sunday roasts for Paul; Kathleen cooking her lasagne seemed to help that struggle until I found Paul.” It kept my Top to bottom: Kathleen and Paul in earlier years When Paul came home after long shifts, Kathleen confidence found a family tradition of hers creeping back up. up to cook “I’d open the door and call out, ‘Paul, what did you things that have for lunch? What are you having for dinner?’ were a bit He’d usually say a fry-up, so I’d make him a proper different dinner and pack him a wrap for lunch with a salad. Then I’d eat some myself as there was plenty there. she’d done for him. The picture Kathleen posted Cooking for Paul encouraged me to eat too, and on the BBC Good Food Together group was that was life-changing.” snapped as the pair booked a final stay in Lytham St Annes, near Blackpool. Paul also did his bit to support his friend. “I have arthritis, so Paul mashed the spuds, “We stayed in the best hotel with lovely food. making the best mash going, never any lumps. Even though Paul wasn’t eating much, he said If I was feeling low, he’d bring flowers and look he wanted to see me eat. When we came back he after me. When he was diagnosed with terminal said we’d do it again in a few months.” But, another cancer 18 months ago, I was devastated.” trip was sadly not meant to be, with Paul passing Paul had always been active and strong, away shortly after the holiday but was struck down with liver cancer, in February 2022. which spread to other organs. “I really miss Paul, but I know “I’d worked in palliative care for a long time I’ve got to get on with it. There’s not and knew he wouldn’t survive it.” Kathleen a morning I wake up and don’t kept cooking for Paul, but as the think about him, but I’m eternally disease progressed and treatment grateful that I met him and could took its toll, his appetite waned. call him my friend for so long.” “I’d make meals and Paul would Kathleen’s lasagne We’d love to hear about the friendships and say, ‘I’m sorry, I can’t eat it.’ It broke relationships you’ve forged over cooking. both our hearts, as that’s what we Share your stories on our Facebook or email did together.” Instead, Kathleen [email protected] began making rhubarb crumbles, trifles and stocking up on yogurts at Paul’s request. Then, last August, Paul wanted to take Kathleen away for a weekend trip, to thank her for everything AUGUST 2022 bbcgoodfood.com 69
easy Paul’s favourite: 1 Soak the ham shank in cold water 4 When the ham is cooked, drain the Recipe photograph ALEX LUCK | Shoot director CLOE-ROSE MANN Kathleen’s ham overnight, then drain. The next day, liquid, saving one cupful. Trim the fat Food stylist KATY GREENWOOD | Stylist LUIS PERAL shank broth pour hot water from the kettle over from the ham and slice the meat into the ham to scald it. Discard the water. large chunks. Add the meat to the pan SERVES 4 (with leftovers) 2 Put the ham in a large saucepan of vegetables and pour in a little of the PREP 40 mins plus overnight and cover with cold water. Bring to reserved stock, but not too much, as soaking COOK 2 hrs 30 mins-3 hrs the boil, then simmer the ham for it will be salty. Top up with enough 30 mins EASY 2-3 hrs until very tender. cold water to cover everything and 3 When the meat is almost cooked, bring to a simmer. 1.5kg ham shank heat the olive oil in a large saucepan 5 Add the barley and lentils and cook 1 tsp olive oil and cook the onion over a medium for 20-25 mins until tender. Around 1 large onion, roughly chopped heat for 6-8 mins, or until softened. 5 mins before the end of cooking, add 2 leeks, finely sliced Add the leeks, carrots, swede, celery, the peas and the fresh herbs, if using. 4 carrots, sliced potatoes and dried herbs, if using. Season to taste with salt and black ½ swede, peeled and finely chopped (If using fresh, don’t add at this pepper. Serve with steamed cabbage 3 celery sticks, finely sliced stage.) Pour in more cold water to and crusty white bread, if you like. 5-6 small potatoes, halved just cover the veg. Season. Bring to 1 tsp each of dried sage, marjoram, the boil over a medium-high heat GOOD TO KNOW folate • fibre • vit c • iron • 4 of 5-a-day and cook for 15-20 mins until PER SERVING 896 kcals • fat 28g • saturates 9g thyme and rosemary (or a handful softened. Meanwhile, put the barley • carbs 75g • sugars 15g • fibre 12g • protein 79g • salt 5.6g each of fresh) in another saucepan and cover with 150g barley boiled water from the kettle. Boil for #GFLetsCookTogether 75g red lentils 8-10 mins over a medium heat until 140g frozen or fresh peas starting to soften. Drain. Set aside. Share your recipes, tips steamed cabbage and crusty white and photos with us bread, to serve 70 bbcgoodfood.com AUGUST 2022
Experience the Original Spirit of Norway The frseusshteaisnt afobolyd-,sourced from where we sail Your voyage with us is a culinary journey to experience the food of the Norwegian coast. The authentic, delicious meals in our onboard restaurants feature ingredients sourced from the areas we sail to. With us, you won’t just see the coast; you’ll taste it too. 12-day Classic Round Voyage Scan the QR code Flight-inclusive departures: to learn more October 2023 – March 2024 £1,883ppFROM ONLY Book now Call 0203 131 5288 | Visit hurtigruten.co.uk | Contact your preferred travel agent From prices quoted are in GBP and are per person, based on full occupancy of an inside two berth cabin, on a full board basis. Single supplements may apply. Prices are subject to availability. From price of £1883 per person is based on travelling from the UK, subject to availability and subject to change. All flights and flight-inclusive holidays are financially protected by the ATOL scheme. Please note some excursions are not included in the per person price and will be an additional charge (subject to availability). Images © Agurtxane Concellon/Ole C. Salomonsen.
newshealth Our health editor Tracey Raye shares a lighter brownie recipe, plus ideas for nutritious lunches and advice on kombucha Recipe SARA BUENFELD | Recipe photograph TOM REGESTER | Shoot director FREDDIE STEWART | Food stylist AMY STEPHENSON | Stylist AGATHÉ GITS HEALTH TREND 1 tbsp vanilla extract or HEALTH NEWS Healthy chocolate vanilla bean paste Our top 8 healthy brownies lunch ideas 3 eggs Low in fat, with no added sugar 200g fat-free Greek yogurt Ensure you get and gluten-free, these brownies 11/2 tsp gluten-free baking powder adequate nutrition are a great option for families with with these delicious, special diets, or those who want a 1 Heat the oven to 190C/170C fan/ balanced ideas, great healthier treat. We’ve used xylitol, gas 5 and line a shallow 23cm for when you’re on the a natural lower-carb sweetener square baking tin with baking go at lunchtime. that reduces the refined sugar parchment. Tip the beans, cocoa, content and is kinder to teeth. coffee granules, xylitol, vanilla, eggs 1 Chicken caesar pitta If you don’t mind a little more and yogurt into a large bowl. Blitz 2 Spicy chicken & sugar, you could scatter over using a hand blender until smooth. avocado salad wrap 10g dark chocolate before baking. Or, do this in a food processor. Add 3 Smoked salmon & Our secret ingredient is canned the baking powder, then blitz again. avocado on rye black beans – you won’t taste 2 Quickly tip the mixture into the 4 Egg & veg wholemeal pittas them, but they create a fudgy tin and bake for 25-30 mins until with garlic yogurt dressing texture in place of the usual flour. set. Leave to cool in the tin for a few 5 Veggie olive wraps with minutes, then lift out onto a wire mustard vinaigrette MAKES 16 PREP 10 mins rack to cool completely. Remove 6 Green club sandwich with COOK 30 mins EASY V the baking parchment, then cut hummus & avocado into 16 squares. Will keep chilled 7 Smoked trout & cucumber 2 x 400g cans black beans, drained, for up to three days. open sandwiches rinsed and drained again 8 Piri-piri prawn wrap GOOD TO KNOW healthy • gluten free 60g cocoa powder PER SERVING 121 kcals • fat 2g • saturates 0.8g Find these sandwich recipes and more at 1 tbsp instant coffee granules • carbs 18g • sugars 0.7g • fibre 3g • protein 6g • bbcgoodfood.com/healthy-sandwich-recipes 200g xylitol salt 0.2g Is kombucha good for you? Made from sweetened tea and a culture known as a ‘scoby’, this mildly fizzy drink can have health benefits, including: Source of probiotics Antifungal properties Source of antioxidants Vitamins and minerals Supports heart health As a naturally fermented product, benefits can vary between brands. Discover our free Healthy Diet Plan by scanning the QR code. 72 bbcgoodfood.com AUGUST 2022
easy healthy diet plan one-pan hotpot Gentle spicing and apricots elevate this light chicken casserole to a dish reminiscent of a Moroccan tagine recipe SARA BUENFELD photograph TOM REGESTER Spiced chicken hotpot SERVES 4 PREP 20 mins COOK 1 hr 30 mins EASY 4 OF GLUTEN FIBRE 5-A-DAY FREE Shoot director FREDDIE STEWART | Food stylist AMY STEPHENSON | Stylist AGATHÉ GITS 2 tsp olive oil 2 onions (400g), halved and thickly sliced 2 aubergines, halved and thickly sliced 40g ginger, cut into fine slices 1 garlic clove, crushed 40g fresh turmeric, grated or 1 tsp ground ¼ tsp allspice 2 tsp each cumin seeds and ground coriander 400g can chickpeas 2 red peppers, deseeded and diced 2 tsp bouillon powder 50g dried apricots, halved 600g pack skinless chicken thigh fillets, all visible fat trimmed off, cut into large chunks 20g pack coriander, chopped 560g large potatoes, very thinly sliced (no need to peel) 1 Heat the oven to 180C/160C fan/ of water (400ml). Stir in the Scan here to sign up for a free gas 4, then heat 1 tsp of the olive oil coriander, then layer the potatoes My Good Food account and access in a large, deep flameproof casserole on top, slightly overlapping in our latest Healthy Diet Plan, or visit with a heavy base and a lid. Add the a spiral pattern. Gently press to bbcgoodfood.com/healthy-diet-plan onions and a splash of water, then compact them and brush with cover and leave to cook over a the remaining 1 tsp oil. Bake for AUGUST 2022 bbcgoodfood.com 73 medium heat for 5 mins, until 1-1 1/2 hrs with the lid on. Remove softened a little. Stir well, then add the cover halfway through and the sliced aubergines and cook, continue cooking until the potatoes covered, for 5 mins to soften. are tender and the juices bubbling. 2 Add the ginger, garlic, turmeric, and dry spices. Stir well and tip in GOOD TO KNOW healthy • calcium • folate • fibre • the chickpeas along with their vit c • iron • 4 of 5-a-day • gluten-free water, then the peppers, bouillon, PER SERVING 539 kcals • fat 15g • saturates 4g • apricots, chicken and a can full carbs 52g • sugars 20g • fibre 16g • protein 41g • salt 1.1g
ATAWORBAOTSNHUOTRTMTIYTOEIOOSTUN?ARELK Call our free helpline 0800 5200 520 Fveinrdsuosuatrmthorrietisa.torg Versus Arthritis: Registered Charity England and Wales No. 207711, Scotland No. SC041156.
easy 5 healthy ideas Vegan jambalaya canned beans Make the most of a thrifty storecupboard ingredient with these simple recipes Vegan jambalaya Sausage & white bean casserole SERVES 2 PREP 10 mins COOK 35 mins EASY V SERVES 4 PREP 20 mins Heat 2 tbsp olive oil in a large pan set over a high heat COOK 1 hr 5 mins EASY and fry 1 finely chopped onion, 4 finely chopped celery sticks and 1 chopped yellow pepper, stirring Heat the oven to 220C/200C fan/ Prosciutto, kale & occasionally for 5 mins until starting to soften. Stir in gas 7. Roast 1 chopped red pepper, butter bean stew 2 tsp smoked paprika, 1/2 tsp chilli flakes, 1/2 tsp 2 sliced carrots and 2 sliced dried oregano and 115g brown basmati rice, then onions in a deep baking dish for SERVES 4 PREP 5 mins tip in a 400g can chopped tomatoes and a can full 15 mins. Add 8 chipolata sausages COOK 20 mins EASY of water. Stir in 2 grated garlic cloves, a 400g can and roast for a further 10 mins. butter beans, drained, and 2 tsp veg bouillon. Bring Reduce the oven to 200C/180C fan/ Fry 80g prosciutto, torn, in a dry to a simmer, then cover and cook for 25 mins until the gas 6, tip in a 400g can cherry saucepan over a high heat until rice is tender and has absorbed most of the liquid. Keep tomatoes and 400g can white crisp. Remove half to a bowl with an eye on the pan towards the end of cooking to make beans, drained, then stir in 200ml a slotted spoon and set aside. Turn sure it doesn’t boil dry – if it starts to catch, add a low-salt chicken stock. Cook for the heat down to low, pour in little more water. Stir in a large handful of another 35 mins. Stir in 2 tsp Dijon 2 tbsp olive oil and tip in 1 sliced chopped parsley before serving. mustard and 100g frozen peas, fennel bulb with a pinch of salt. and return to the oven for 5 mins. Cook for 5 mins, until softened, GOOD TO KNOW vegan • healthy • fibre • 5 of 5-a-day • gluten free Rest for 10 mins, then serve with then add 2 crushed garlic cloves, PER SERVING 547 kcals • fat 15g • saturates 2.2g • carbs 77g • sugars 19g • potatoes, pasta or rice. 1 tsp chilli flakes and 4 thyme fibre 17g • protein 18g • salt 0.3g sprigs, and cook for a further GOOD TO KNOW healthy • low cal 2 mins. Pour in 150ml white wine Crispy grilled feta with PER SERVING 363 kcals • fat 17g • saturates 6g • or chicken stock and bring to a saucy butter beans carbs 32g • sugars 15g • fibre 11g • protein 16g • simmer. Tip 2 x 400g cans butter salt 1.2g beans into the stew, along with SERVES 4 PREP 2 mins COOK 18 mins EASY V their liquid, then add a 400g can Guacamole & mango cherry tomatoes. Season well and Set a large ovenproof frying pan over a medium-high salad with black beans bring everything to a simmer. Cook heat and tip in 500ml passata, 2 x 400g cans butter undisturbed for 5 mins, then stir in beans, drained, 2 crushed garlic cloves, 1 tsp SERVES 2 PREP 15 mins 200g kale. Once wilted, ladle the oregano, 200g spinach and 2 sliced roasted red NO COOK EASY V stew into bowls, removing the peppers. Stir together and cook for 6-8 mins until thyme sprigs, and top each portion bubbling and the spinach has wilted. Season, then Put the zest and juice of 1 lime, with the reserved prosciutto. add the juice of 1/2 lemon. Heat the grill to high. 1 small chopped mango, 1 small Scatter 100g feta over the sauce, drizzle with 1/2 tsp chopped avocado, 100g halved GOOD TO KNOW healthy • low fat • low cal • olive oil and sprinkle over the zest of 1/2 lemon plus cherry tomatoes, 1 chopped red 3 of 5-a-day • gluten free a pinch of oregano, then grind over some black pepper. chilli and 1 chopped red onion in PER SERVING 290 kcals • fat 9g • saturates 2g • Grill for 5-8 mins until the feta is golden and crisp at a bowl. Stir through a large handful carbs 23g • sugars 6g • fibre 12g • protein 16g • the edges. Meanwhile, toast 4 small pittas, then serve of coriander and a 400g can black salt 1.2g with the beans and feta. beans, drained and rinsed. GOOD TO KNOW healthy • low fat GOOD TO KNOW vegan • healthy • low cal • PER SERVING 506 kcals • fat 9g • saturates 4g • carbs 69g • sugars 10g • 4 of 5-a-day • gluten free fibre 18g protein 28g • salt 1.3g PER SERVING 341 kcals • fat 15g • saturates 3g • carbs 33g • sugars 18g • fibre 10g • protein 7g • salt 0.3g AUGUST 2022 bbcgoodfood.com 75
new series ueDisnsceeovrelrgehsyoswinto the kitchen We’re here to help through the cost-of-living crisis with tips and recommendations. This month, experts reveal everything you need to know about energy-efficient cooking words CLARE FINNEY recipes GOOD FOOD TEAM All of us were shocked when our fuel bills suddenly shot up earlier this year and, ever since, manufacturers of home appliances have been scrambling to assure us their hobs, ovens and microwaves are the most efficient on the market. Comparing appliances isn’t easy: the energy labels aren’t always obvious, and they don’t make much sense even when they are, unless you know what A and G stand for. Here, you’ll discover what those ratings actually mean and how a few other key investments can save you money in the long-run. Understanding energy ratings A+++ is the most efficient in its may have a power rating of 700W, BUYING NEW KIT class, and the letters run through and you may run it for three A good general rule when shopping to G, which is the least efficient. minutes. So, three divided by for new kit is to look for the best Look at the power rating, too, says 60 (minutes in an hour), multiplied energy rating for the size you need. Brian Horne, senior insight and by 0.7 is 0.035kWh.” A big oven might have a better rating than a smaller one, for example, but analytics consultant at the Of course, when it comes to if you don’t need a large oven, it will Energy Saving Trust. “It is appliances like slow cookers, still work out less efficient. Another possible to estimate how much pressure cookers, soup makers point to consider is that rising energy energy each appliance will and so on, comparing energy use prices means past calculations as to use by multiplying the might not be helpful. “Different how much an appliance costs to run appliance’s power rating types of cooker are used for are becoming outdated. Ben Welling, in kW by the time you specific purposes, or produce food a Smart Energy GB spokesperson leave the appliance on that is different to an equivalent says, “Though there is information for in hours. This meal cooked in a different way. out there about the cost of energy information should This means you may not want to and how that equates to usage of be on the label or compare them in terms of the different types of appliances, that any manual that amount of energy they use.” But, data is all based on standardised came with your Horne adds that, “You can make cost per unit of energy, which at the appliance. For direct comparisons between current rate of rising energy prices, example, a different appliances doing an goes out of date very quickly.” microwave equivalent job.” 76 bbcgoodfood.com AUGUST 2022
easy YOUR KITCHEN APPLIANCES The following guide should be useful for cooking as efficiently as possible, but there is something you can do straightaway that will have a real and tangible impact. Welling says, “Turn your appliances off at the wall – even your oven and microwave, if you can be bothered. If they’re on standby, that will be using energy.” What to make in your slow cooker Slow-cooker about 5 mins, then spoon into the SLOW COOKER sausage casserole slow cooker. Fry the carrots This small appliance is making a briefly, then add them, too. SERVES 4 PREP 20 mins 2 Brown the sausages all over in comeback – and with good reason. COOK 4 hrs on high or 8 hrs the same frying pan – make sure they get a good colour because they “It is one of most energy-efficient on low EASY ❄ won’t get any browner in the slow cooker. Transfer to the slow cooker ways to cook,” says Welling. Emily 2 red onions, finely chopped along with the sweet potato chunks 1 celery stick, finely chopped and the canned tomatoes. Seymour, sustainability editor at 1-2 tbsp rapeseed oil 3 Put the tomato purée in the frying Which, points out that even if you 4 carrots, cut into thick pieces pan, add 250ml boiling water and have it on all day, it will use “about 12 chipolatas, each halved swirl it around to pick up all the 1 sweet potato, peeled and sticky bits off the bottom, then tip the same amount of energy as a it all into the slow cooker. Add the cut into chunks herbs, stock cube and some pepper. lightbulb, cutting your energy 400g can tomatoes Cook on high for 4 hrs or on low for 1 tbsp tomato purée or 8 hrs, check for seasoning, then consumption and saving a few bob.” serve or leave to cool and freeze. tomato & veg purée 1 thyme sprig PER SERVING 449 kcals • fat 28g • saturates 8g • 1 rosemary sprig carbs 27g • sugars 18g • fibre 8g • protein 17g • 1 beef stock cube or stock pot salt 1.9g 1 Fry the onions and celery in the oil over a low heat until softened, SMART METERS KEEP YOU UP-TO-DATE ELECTRIC, GAS & INDUCTION HOBS A smart meter will tell “An induction hob uses energy more efficiently than either a gas hob or you how much your electric ceramic hob,” says Seymour – regardless of what you’re cooking. appliances cost you in This is because no energy is wasted, only heating the space around the pounds and pence, pan. Electric hobs are your next best bet in terms of efficiency, accurate to your tariff because when you’re cooking with gas “a significant amount of heat is and the current price of lost to heating up your kitchen, rather than your food.” That said, energy, and will enable electricity is more expensive than gas, so a gas hob may save you a you to monitor which few pounds a year. It’s also worth bearing in mind, from a cost and appliance is costing you waste perspective, that if you change to induction, you’ll have the the most, so you know to upfront cost of replacing your pans with induction-compatible ones. minimise your use of it. AUGUST 2022 bbcgoodfood.com 77 Welling explains, “There’s no getting around the fact that we need to use energy in the kitchen, but ensuring transparency over how energy-efficient your appliances done most efficiently will are and ensuring kitchen help you reduce energy waste activities such as cooking are and save money.”
Microwaveovensuseupto 80percentlessenergythan conventionalovens GAS & ELECTRIC OVENS The same rule applies to ovens as to hobs: gas is cheaper than electric, but electric is more efficient. In either case, if you’re reheating food, the Energy Saving Trust recommends using a microwave, particularly if it has a good energy rating. “They are more efficient than electric or gas ovens.” Seymour agrees: “Using your oven every day can be a real drain on power, and therefore finances,” she says, but if you do have to use an oven (and there are of course certain things that necessitate it) there are ways to maximise your energy efficiency. Avoid storing baking trays in the oven, “as this limits the flow of air and increases cooking times,” says Seymour – and don’t forget to deep-clean it. A clean oven “will reach the desired temperature faster as well as distribute heat in a much better, more efficient way compared to a dirty oven,” she explains. What to make in your microwave MICROWAVES Fastest-ever 1 Mix the sugar, butter, flour, eggs, “It’s true that microwaves aren’t as versatile lemon pudding lemon zest and vanilla together until as conventional ovens, but for certain tasks, a creamy, then spoon into a medium microwave can be very useful,” says Seymour. SERVES 4 PREP 5 mins microwave-proof baking dish. Reheating is a good example, as is defrosting, COOK 4 mins plus 1 min resting Microwave on high for 3 mins, melting butter or chocolate, or softening onions. turning halfway through cooking, Baked potatoes are also best started off in the EASY V ❄ until risen and set all the way microwave before being crisped up in the oven through. Leave to stand for 1 min. – or indeed finished in the microwave, if you 100g caster sugar 2 Meanwhile, heat the lemon curd for don’t mind a softer skin. “As they can cook or 100g softened butter 30 seconds in the microwave and stir heat food more quickly, microwave ovens 100g self-raising flour until smooth. Pour all over the top of use up to 80 per cent less energy less than 2 eggs the pudding and serve with a dollop of conventional ovens,” says Seymour. 1 lemon, zested crème fraîche or scoops of ice cream. 1 tsp vanilla extract 78 bbcgoodfood.com AUGUST 2022 4 tbsp lemon curd PER SERVING 457 kcals • fat 25g • saturates 14g • crème fraîche or ice cream, carbs 55g • sugars 34g • fibre 1g • protein 6g • salt 0.8g to serve
easy What to make in your pressure cooker PRESSURE COOKER Lemony prawn & pea onions until completely coated Provided you can stand the pressure cooker risotto in the oil, then stir continuously squeal they emit to alert you to until the rice is shiny and the edges your food being almost ready, SERVES 4 PREP 5 mins of the grain look transparent. there is a huge amount to be COOK 20 mins EASY 2 Pour in the wine and simmer said for investing in a pressure until the alcohol evaporates. Pour cooker. Not only are they cheap, 2 tbsp olive oil in the stock, close the lid and they “make cheap ingredients 1 onion, chopped bring up to high pressure. Cook for – cheap cuts of meat, beans 300g risotto rice 5 mins, then release the pressure and pulses for example – taste 1 small glass of white wine quickly. Place the pan back on a low delicious in a short space of 700ml fish stock heat and stir through the prawns time,” says Seymour. “So, 400g raw prawns (defrosted and peas. Simmer gently until the they’ll save money off your prawns change from grey to pink. supermarket bill as well.” if frozen) The risotto should have a creamy What’s more, they’re energy- 200g frozen peas and slightly soupy consistency. saving. “Pressure cookers 1 red chilli, deseeded and 3 Stir through the chilli, lemon can save a huge amount of juice and remaining olive oil. energy compared to traditional finely chopped Leave the risotto to rest for a cooking methods, because they 1 lemon, zested and juiced few minutes, then serve with get the job done so quickly,” she a sprinkling of lemon zest. continues. On a regular hob, 1 Heat 1 tbsp of the oil in a pressure cooking chickpeas from dried cooker. Add the onion and cook PER SERVING 462 kcals • fat 7g • saturates 1g • takes about two hours, plus over a low heat for 8-10 mins until carbs 68g • sugars 4g • fibre 5g • protein 27g • salt 2g a long soaking time. A soft but not coloured, stirring pressure cooker will have occasionally. Stir the rice into the them ready in just over an hour, and that’s without soaking. Shoot director for recipes FREDDIE STEWART | Photographer MIKE ENGLISH Pressure | Food stylist KATY GILHOOLY | Stylist SARAH BIRKS cookerscan Photographs ISTOCK/GETTY IMAGES PLUS, S-CPHOTO/E+/GETTY save ahuge amount ofenergy comparedto traditional cooking methods AUGUST 2022 bbcgoodfood.com 79
& MULTI-COOKERS Apart from saving time, these GET IN TOUCH appliances save energy, especially We’d love to hear ones that can do lots of different what you’d like jobs like frying, slow-cooking, to see more of, steaming, baking and roasting, or anything we for example. Seymour adds that it can do differently “can be a good way to minimise and any other how many gadgets you have in ways we can your kitchen, and less clutter help, by using ultimately means less electrical the hashtags waste.” That said, they’re not #GFCookSmart, always easy to clean, especially #AskGoodFood if they’re not dishwasher-safe, so or via email on take care to wash them with as goodfood@ little hot water as possible in order immediate.co.uk. not to lose what you’ve saved on the electricity bill in heating water. What to make in your multi-cooker Pressure cooker 1 tsp caster sugar 3 Tip in the tomatoes, stock and beef curry 2 tsp garam masala sugar and bring to a simmer. Lock 2 tbsp double cream (optional) the lid onto the cooker and bring up SERVES 4 PREP 10 mins ½ small bunch of coriander, to high pressure. Cook for 15 mins, COOK 40-50 mins EASY then turn off the heat and let the roughly chopped pressure drop naturally. Give 2 tbsp sunflower oil naan or rice, to serve everything a good stir and add more 500g beef, stewing or water if the sauce is already thick. 1 Heat 1 tbsp of the oil in a pressure 4 Lock the lid back in place and braising steak cooker. Season the beef and fry give it another 10 mins, then let the 1 tbsp butter in batches for 5-8 mins, turning pressure drop naturally. Check the 1 large onion, chopped occasionally until evenly browned. meat is tender – depending on the 2 garlic cloves, crushed Set aside on a plate. cut it might need 5 mins more. 1 thumb-sized piece of ginger, 2 Heat the remaining oil and butter 5 Take off the heat, stir through the in the pan and fry the onion gently garam masala and cream, if using. peeled and finely grated for 10 mins, or until golden brown Season and scatter over the ¼ tsp hot chilli powder and caramelised. Add the garlic, coriander. Serve naan or rice. 1 tsp ground turmeric ginger, chilli, turmeric, ground 2 tsp ground coriander coriander and cardamom, and fry PER SERVING kcal 337 • fat 19g • saturates 6g • 3 cardamom pods, crushed for 2 mins. Stir in the beef and cook carbs 11g • sugars 8g • fibre 3g • protein 29g • salt 0.3g 400g can chopped tomatoes for 1 min to coat in the spices. 500ml beef stock 80 bbcgoodfood.com AUGUST 2022
easy SOUP-MAKER What to cook in Obviously this isn’t as useful your soup-maker if you don’t make soup often, but if you do find yourself Soup-maker leek & potato soup whipping out the hand blender on a regular basis, this could SERVES 2 PREP 5 mins COOK 30 mins EASY V ❄ be a savvy investment. It takes a soup-maker 20-30 minutes 225g potatoes, peeled and cut into 1cm pieces to make soup from scratch, 1 small onion, cut the same size as the potatoes which is significantly faster 1 large leek, sliced than using the hob and then 450ml light vegetable stock the blender. Seymour adds, 60ml whipping cream, plus a drizzle to serve “It will not only save energy, 60ml whole milk you’ll also save time and your small knob of butter energy on the washing-up.” a few chives, finely sliced 1 Put the potatoes, onions, most of the leeks (reserving a handful of the white parts) and stock in a soup-maker and press the ‘smooth soup’ function. Make sure you don’t fill the soup-maker above the maximum fill line. 2 Once the cycle is complete, add the cream and milk, then blend. Use the ‘keep warm’ or ‘heat’ function to keep the soup warm while you make the topping. Or will keep frozen for up to three months after being left to cool completely first. 3 Finely shred the remaining white parts of the leek. Heat the butter in a small frying pan and cook these over a low heat for a few minutes until softened, but not coloured. 4 Drizzle a little extra cream over the soup, scatter with the fried leeks and choppped chives, then grind over some black pepper and serve. PER SERVING 300 kcals • fat 16g • saturates 10g • carbs 24g • sugars 7g • fibre 5g • protein 12g • salt 0.7g OUR PROMISE To support you with the challenge of rising food and energy prices we’re bringing together knowledge and ideas to help you eat well whatever your budget. You can find even more resources and advice on low-cost cooking at bbcgoodfood.com/cook-smart. We’d also love to hear from you with any tips you have to share using the hashtag #gfcooksmart. AUGUST 2022 bbcgoodfood.com 81
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WEEKEND Stuck in a cooking rut? Shake up your routine with a Persian feast, Korean-inspired pork or a spicy veggie Sunday lunch – plus, make the most of gooseberries NEW WAYS FOR SUNDAYS Chetna Makan’s menu for entertaining, p92 TOM KERRIDGE GOOSEBERRY CHEESECAKE, p103 Gochujang pork belly lettuce wraps, p98 AUGUST 2022 bbcgoodfood.com 83 SABRINA GHAYOUR Zoolbia (lacy saffron fritters), p88
FSAOBRRFIRNIAE’SNFDESAST Award-winning food writer and chef Sabrina Ghayour shares her enchanting Persian recipes, ideal for sharing with guests photographs MIKE ENGLISH Persian food takes me home. Reshteh polo (toasted heat. Add the onion and cook for It doesn’t matter where in vermicelli rice) around 8 mins until softened, then the world I am, or who has add the vermicelli and turn to coat in cooked it. It reminds me of being Enjoy this rice as part of a wider the oil. Add the butter and stir until a kid and sharing food with spread of Persian dishes. The melted. You want it to help toast the friends and family. A standard delicious crusty bits that stick to vermicelli to an even brown colour, Persian party is eight guests, 18 the bottom of the pan are called without burning either. dishes and enough food for at “tahdig” and are used as garnish. 2 Once the vermicelli is browned least 30 people. It would be rude (not just golden) add the rice, a pinch not to! I love making these recipes SERVES 4-6 PREP 2 mins of salt and pepper, and mix well until when I’m ready to serve up a feast COOK 45 mins EASY V evenly combined. Pour over 800ml – not quite 18 dishes, but these cold water, cover with a lid and cook will easily serve six people. 3 tbsp olive or vegetable oil on a medium heat (or low if using 1 large brown onion, finely chopped gas) for 30 mins, until the rice on top 150g egg vermicelli, broken into 2cm is cooked. Fluff up with a fork. Serve on a platter with the crust that forms long pieces (not rice vermicelli) on the bottom of the pan on top of 75g butter, roughly cut into cubes the rice (this is called “tahdig”). 350g basmati rice PER SERVING (6) 447 kcals • fat 18g • 1 Heat the oil in a medium-sized, saturates 8g • carbs 62g • sugars 3g • non-stick saucepan over a medium fibre 3g • protein 9g • salt 0.6g Sabrina Ghayour is a self-taught British-Iranian chef and author who made her name hosting a hugely popular supper club across the UK. She draws on the Persian food she loved growing up to share vibrant recipes that embody her culture. @sabrinaghayour 84 bbcgoodfood.com AUGUST 2022
weekend Salad shirazi 1-1½ limes, juiced (about 40ml juice) (tomato, cucumber 2-3 tbsp extra virgin olive oil & red onion salad) 1 Mix the cucumber, tomatoes, A change from the usual leafy onion and pomegranate seeds or grain salads, this is made together in a mixing bowl. Season using just veg and pomegranate well, then add the lime juice and seeds, dressed simply in lemon olive oil, mix well again and tip juice and olive oil. into a serving dish. SERVES 4-6 PREP 10 mins GOOD TO KNOW vegan • healthy • low fat • gluten free NO COOK EASY V PER SERVING (6) 95 kcals • fat 5g • saturates 1g • carbs 10g • sugars 9g • fibre 3g • protein 2g • salt 0.1g 1 cucumber, peeled and cut into 1cm cubes 6 ripe vine tomatoes, halved, deseeded and chopped into 1cm cubes 1 red onion, finely chopped 200g pomegranate seeds AUGUST 2022 bbcgoodfood.com 85
Kotlet (spiced lamb 75g fine breadcrumbs Transfer the breadcrumbed patties & potato patties) vegetable oil, for frying to a sheet of baking parchment, repeating until all the mixture is Make a large batch of traditional 1 Combine the mince, mash, onion, shaped and coated in the crumbs. kotlet for entertaining. You can eggs and spices in a large bowl. 3 Heat a frying pan over a medium- also enjoy them cold, stuffed into Season well with salt and pepper, high heat and pour in enough oil to pittas or flatbreads with onions then scrunch the mixture together coat the base. Once hot, fry a few and ketchup, if you like. with your hands until it forms a patties at a time (they should all be in smooth paste and the eggs have a single layer) for 6-8 mins on each MAKES 18-20 PREP 20 mins been completely incorporated. side, until browned. Carefully remove COOK 35 mins EASY 2 Divide the mixture into 18 or 20 to a plate lined with kitchen paper to portions, then roll each portion into drain, then repeat with the remaining 500g lamb mince, chilled a ball and flatten in the palm of your patties. Keep the cooked patties warm 400g mashed potato (you can use hand to about 1cm thick – the top in an oven set to 180C/160C fan/gas 4. of each patty should be slightly 4 Serve the patties warm as part of shop-bought, ready-made mash) pointed, so it resembles a teardrop a Persian spread, or leave to cool 1 large onion, finely chopped and shape. Tip the breadcrumbs onto a completely and enjoy as a snack. shallow plate and gently press both any liquid strained sides of each patty into them to coat. PER SERVING (20) 118 kcals • fat 7g • saturates 2g • 2 eggs, lightly beaten carbs 7g • sugars 1g • fibre 1g • protein 7g • salt 0.2g 1 heaped tsp ground turmeric 1 heaped tbsp garlic granules 86 bbcgoodfood.com AUGUST 2022
weekend Kuku sabzi (herb frittata 1 Heat the oven to 180C/160C fan/ turns completely green. Pour into with barberries) gas 4 and line a 20 x 20cm brownie the prepared baking tin and smooth or square baking tin with baking the surface using a fork. Bake for An abundance of herbs brings parchment. Set side. Drizzle enough 35-40 mins, or until a knife inserted freshness to this, and there’s a of the oil into a large frying pan or into the middle of the frittata comes slightly tart note from barberries saucepan to coat the base (because out clean. Serve warm or at room if you can get a hold of them. a saucepan is high-sided, it’s often temperature. Cut into small squares easier to contain the herbs). Set or triangles to serve. SERVES 4-6 PREP 15 mins over a low-medium heat, then tip in COOK 55 mins EASY V all the herbs and spring onions, and PER SERVING (6) 188 kcals • fat 15g • saturates 3g • cook for 10-15 mins until the onions carbs 2g • sugars 2g • fibre 2g • protein 11g • salt 0.8g 2-3 tbsp olive oil are tender, but not browned. When 2 small bunches of dill, finely ready, the herbs will be dark green like cooked spinach. Remove from chopped the heat, season well with salt and 2 small bunches of chives, finely pepper and stir in the barberries, if using. Leave to cool. sliced 2 Crack the eggs into a large bowl 2 small bunches of coriander, finely and gently whisk with the yogurt, baking powder and turmeric until chopped the yogurt has dissolved into the 2 small bunches of flat-leaf mixture. Be careful not to overbeat the eggs, as this will make the batter parsley, finely chopped stiff. Stir in the cooled cooked herbs 8 spring onions, thinly sliced and spring onions until the mixture 25g barberries (optional) 8 eggs 2 tbsp natural yogurt 1 tsp baking powder ½ tsp ground turmeric AUGUST 2022 bbcgoodfood.com 87
Zoolbia (lacy pinch of Iranian saffron threads, is a pale golden colour. Cover and saffron fritters) ground using a pestle and leave to rest at room temperature mortar, then dissolved in for 2 hrs, until it begins to bubble. These sweet, nutty fritters are 2 tbsp boiling water 2 Pour about 2 inches of oil into a often made for celebrations. While large pan over a medium-high heat, they look tricky, they’re simple to vegetable oil, for deep-frying ensuring the pan is no more than make. Seek out Persian pistachios 3 tbsp icing sugar, for dusting a third full with oil. The oil is hot for their richness and vivid colour. 70g Persian green pistachio slivers, enough when a little batter dropped in sizzles immediately. Pour the MAKES 14-16 PREP 5 mins plus 2 hrs finely ground batter into a squeezy bottle or use resting COOK 25 mins EASY V a piping bag with a narrow nozzle, 1 Sift the flour into a mixing bowl or drizzle it in using a spoon, if 175g plain flour and add a pinch of salt and the yeast. you’re feeling confident. 1 x 7g sachet fast-action dried yeast Pour over 250ml warm water and 3 Carefully swirl the first fritter into 75g Greek yogurt mix well, leaving to sit for a few the oil, making a small lacy pattern minutes. Mix in the yogurt to make – don’t go too wide as they’ll expand a thick batter, then add the saffron in the pan – and fry for 90 seconds, liquid and mix well until the batter or until golden brown. Gently flip using a spider or slotted turner and fry for 30 seconds more until golden brown – making sure it’s not too pale and not burnt. Remove the fritter and drain on a plate lined with kitchen paper. Repeat until all the batter is used. Leave to cool a little, then arrange on a large platter. Traditionally these would be soaked in a heavy sugar syrup, but you can also simply dust with icing sugar and sprinkle with finely ground Persian pistachios. PER SERVING (16) 124 kcals • fat 7g • saturates 1g • carbs 12g • sugars 3g • fibre 1g • protein 2g • salt 0.01g 88 bbcgoodfood.com AUGUST 2022
weekend Maast-o-khiar (yogurt with cucumber) Serve this refreshing minty dip with pittas or flatbreads – it goes well with barbecued meats, too. SERVES 4-6 PREP 5 mins 1 Mix the yogurt, cucumber, dried NO COOK EASY V mint, golden raisins and some salt and pepper in a bowl until evenly 500g Greek yogurt combined. Check the seasoning to 1 large cucumber, peeled and taste and adjust if needed. Spoon onto a plate or bowl and garnish chopped into 1cm dice with the rose petals, mint leaves and 2 heaped tsp of dried mint a drizzle of olive oil, if you like. 50g golden raisins dried pink rose petals, PER SERVING (6) 145 kcals • fat 9g • saturates 6g • small handful of mint leaves, rolled carbs 10g • sugars 10g • fibre 1g • protein 6g • salt 0.2g up then cut into ribbons drizzle of olive oil, to serve (optional) AUGUST 2022 bbcgoodfood.com 89
weekend Mahi ba zafferan (saffron 800g-1kg skinless cod fillets (ideally 4 Put the yogurt in a separate bowl Shoot director FREDDIE STEWART | Food stylist OCTAVIA SQUIRE | Stylist LUIS PERAL & lemon roasted cod) 6 equal-sized pieces) with the lemon zest and juice and lemon extract, and a generous Saffron is a special ingredient for 1 Heat the oven to 220C/200C fan/ amount of black pepper. Stir well, special occasions so buy the best gas 7 and line a baking tray with add the saffron infusion and mix quality you can find. It’s not just baking parchment. until the yogurt is bright yellow. for appearances – it adds subtle 2 Grind the saffron into a powder 5 Put the fish in a shallow bowl just earthy flavour to this citrussy cod. using a pestle and mortar with a big enough to fit it and pour over pinch of sea salt to help crush it the marinade to coat the fish. Leave SERVES 4-6 PREP 5 mins, plus (good-quality saffron will always to marinate for 5 mins, then transfer infusing and marinating crush easily rather than stay wiry). the fish to the prepared baking tray. COOK 10 mins EASY 3 Put the ground saffron in a small Spoon any marinade left in the cup and pour over 2-3 tbsp boiling bowl, including any loose saffron 3 generous pinches of saffron water from the kettle. Stir and leave strands, over the fish, and roast 2 tbsp thick Greek yogurt to infuse for 10 mins. for 10 mins until cooked through. 1 unwaxed lemon, zested and juiced Serve straightaway. 2 tsp lemon extract (you can find GOOD TO KNOW low fat • gluten free this in the baking aisle in the PER SERVING (6) 148 kcals • fat 3g • saturates 1g • supermarket) carbs 1g • sugars 1g • fibre 0.2g • protein 28g • salt 0.5g 90 bbcgoodfood.com AUGUST 2022
o2n5sAaugleust Spice up September • Five spice pork belly • One-pan creamy Cajun-style chicken • Kofta curry Plus Get the kids into baking Budget Quick and easy 3 thrifty ways meal planner microwave meals with apples Don’t forget You can download every issue on your iPad and mobile
RELAXED ENTERTAINING Boondi raita, p94 INDIAN INSPIRATION Chetna Makan shares her family’s favourite Sunday spread, with street food and recipes from Indian festivals photographs LOUISE HAGGER Sunday meals are precious to me, as it’s the only day in the week we all get to sit together at the table and enjoy a long, leisurely lunch. I always try to make it special by cooking something that we’ll all love and enjoy. This alu puri meal is just one example – simple yet so special. Growing up, alu puri meant it was a special day, whether it be a festival, after pooja (prayers) or a special meal with my cousins. Everyone would sit around the table and my mum would churn out the piping hot puris for everyone, sitting down to eat only after she had fed everyone else. I never understood why she insisted on making hot puris for us and not preparing them beforehand, but now I do. I make sure everyone gets a hot puri before I sit down at the table. The pure joy it gives me seeing my family break into that hot ball of dough, dip it into the alu and enjoy it, is more satisfying than words can explain. Chetna Makan is a food writer and cookbook author who has just released her sixth book, Chetna’s Easy Baking: with a twist of spice (£20, Hamlyn). She was born and raised in Jabalpur, India and specialises in simple home cooking. @chetnamakan 92 bbcgoodfood.com AUGUST 2022
weekend 4 Ajwain puri, p9 Alu tamatar masala, p94 MENU Alu tamatar masala (Potatoes in tomato masala) Ajwain puri (Carom seed flatbreads) Boondi raita (Gram flour balls in raita) Nutty atta laddoo (Sweet dough balls) AUGUST 2022 bbcgoodfood.com 93
Alu tamatar masala Boondi raita Ajwain puri This is potatoes cooked in tomato Yogurt is a popular side dish in Puri is a moreish flatbread – it’s masala, which might sound quite Indian cuisine. It can be served as fried dough that puffs up once plain, but don’t underestimate a raita, drink or in the meal itself. submerged in the hot oil. I’ve this flavour-packed dish. The For my family, this boondi raita flavoured them here with ajwain beautifully cooked tomatoes with is their favourite. Boondi are small (carom seeds) that have a lovely spices and curry leaves form the deep-fried gram (chickpea) flour aniseed-like note to them, but you right base for the potatoes – they balls, and they are easily found in can use cumin seeds instead. They soak in all the loveliness. Indian supermarkets. Once they might not taste the same, but it’s sit in the yogurt for a bit, they go a good alternative in this recipe. SERVES 4 PREP 15 mins all soft as they soak it up. It really COOK 25 mins EASY V is something you’ve got to try. SERVES 4 PREP 20 mins plus resting COOK 20 mins EASY V 6 medium potatoes (about 1kg), SERVES 4 PREP 5 mins plus roughly chopped standing NO COOK EASY V 300g chapatti flour 1/2 tsp ajwain, or cumin seeds 2 tbsp sunflower oil 300g natural yogurt sunflower oil, for deep-frying 1 tsp black mustard seeds 1/4 tsp ground cumin, plus a pinch 6-8 curry leaves 60g boondi (available in many 1 Put the flour, 1/2 tsp salt and the 1 green chilli, thinly sliced ajwain in a bowl and mix well. 2 garlic cloves, finely chopped Indian supermarkets or online) Slowly add 160ml water, mixing 2.5cm piece of ginger, peeled a few mint leaves, 1/2 finely chopped, until you have a soft dough. (You might need all the water, or even and finely chopped 1/2 left whole a little more.) Knead the dough 5 medium tomatoes, finely chopped for a couple of minutes, then 1 tsp garam masala 1 Whisk the yogurt with 100ml cover and rest for 15 mins. 1/2 tsp chilli powder water until smooth. Whisk in the 2 Divide the dough into 20 pieces, 1/2 tsp ground turmeric cumin, 1/4 tsp salt and a pinch of roll each one into a ball, then handful of coriander leaves ground black pepper. flatten into roughly 10cm circles. 2 Add the boondi and mix well to 3 Heat a 5cm depth of oil in a 1 Bring a large pan of water to the combine. Leave to stand for 10 mins deep-fryer or wide, deep pan to boil over a medium-high heat and or up to 2 hrs until the boondi has 180C, or until a pinch of the puri cook the potatoes for 10-15 mins soaked up some of the liquid and mixture sizzles immediately when until just tender (a cutlery knife softened slightly (no longer, as the dropped in. Fry the puris one at a should just be able to cut through). boondi will get too soft). Sprinkle time for 1 min on each side until Drain and set aside. over the chopped and whole mint golden brown. Serve piping hot with 2 Heat the oil in a large frying pan leaves and a pinch of cumin. the alu tamatar masala (left). over a low heat and add the mustard seeds. When they begin to pop, add PER SERVING 123 kcals • fat 9g • saturates 1g • GOOD TO KNOW vegan the curry leaves, chilli, garlic and carbs 6g • sugars 6g • fibre 0.1g • protein 6g • salt 0.5g PER SERVING 316 kcals • fat 6g • saturates 1g • ginger, and cook for 1 min until the carbs 56g • sugars 0.4g • fibre 3g • protein 8g aromas start to release. Stir in the • salt 0.6g tomatoes, then cover and cook for 10 mins until soft and mushy. tip 3 Add the garam masala, chilli powder, turmeric and 1 tsp salt. The puris are best enjoyed hot, but Mix well and cook for another they’re a popular picnic food in India, minute before adding the cooked too. Leave them to cool completely, potatoes. Pour in 200ml water, then wrap and pack into a lunchbox or cover and simmer for 10 mins until picnic basket with a pickle or chutney. the potatoes are completely tender. Mash a few of the potatoes with a potato masher, keeping the rest whole. Sprinkle over the coriander leaves to serve. GOOD TO KNOW vegan • low fat • vit c • 1 of 5-a-day • gluten free PER SERVING 252 kcals • fat 6g • saturates 1g • carbs 41g • sugars 5g • fibre 5g • protein 5g • salt 1.3g 94 bbcgoodfood.com AUGUST 2022
weekend Shoot director CLOE-ROSE MANN | Food stylist PHIL MUNDY | Stylist MAX ROBINSON Nutty atta laddoo I don’t know how many types of laddoos exist in India, but I love them all. These, however, are something that I remember from my childhood in India. My grandmother didn’t cook much, but she made this dessert with chapatti flour and nuts. It’s a very Punjabi dessert, and these laddoos remind me of that. They use the same ingredients, but have just taken a different form. MAKES 10 PREP 5 mins COOK 15 mins EASY V 80g walnuts 80g cashews 150g chapatti flour 5 tbsp ghee 3 tbsp agave syrup 1 tsp ground cardamom To decorate 10 broken walnut pieces edible gold leaf (optional) 1 Heat a small, dry frying pan over a medium-low heat and toast the walnuts and cashews for 5 mins until they turn golden. Tip into a blender or food processor and blitz to a paste – the nuts will start to release oil. Tip into a bowl. 2 In the same pan, toast the flour for 8-10 mins over a low heat until lightly golden and smelling toasted, stirring frequently to prevent it from burning. Add the ghee and mix well until the mixture looks crumbly. Scrape the mixture into the nut paste along with the agave syrup and cardamom. Leave to cool for a few minutes, then combine everything together well using your hands. 3 Working with one walnut-sized portion at a time, shape the piece into a ball in the palm of your hand to form a laddoo. Repeat with the remaining mixture until it’s all been used (you should get about 10). Decorate each laddoo with a piece of walnut while still warm and brush with a little edible gold leaf, if using. Will keep chilled for up to five days. Bring them to room temperature before eating. PER SERVING 243 kcals • fat 17g • saturates 6g • carbs 17g • sugars 5g • fibre 1g • protein 5g • salt 0.01g AUGUST 2022 bbcgoodfood.com 95
New podcast series TOM KERRIDGE SECRET INGREDIENT Find out which storecupboard sauce the BBC chef can’t get enough of at home photographs ALEX LUCK Igenerally stick with what I’m It combines the things I already confident cooking, but I keep love: barbecuing, fried chicken, an eye on food trends – it’s pickling and fermenting. The important, as a chef, to know what ingredient that’s my new people are eating and keep your storecupboard saviour is the food relevant. Every now and then, fermented chilli paste, gochujang, a new type of cuisine or ingredient which you should be able to find creeps into my repertoire and I use in larger supermarkets. It looks it in my everyday cooking. This bright red and fiery, like it’s going isn’t about the food I serve in to blow your head off, but it’s quite my restaurants – that’s built mellow and packs a lot of flavour on a solid foundation of driving – it’s like a cross between miso flavour through consistency and paste, soy sauce and sriracha. It’s techniques. This is about how the brilliant as a marinade, glaze or family favourites I eat at home condiment, and works well on the become more varied and vibrant. barbecue or with roasted meats Of the most recent food trends, like beef and chicken. It comes into the one that really caught my its element when cutting through attention was South Korean food. the fatty richness of pork belly. Gochujang looks bright red and fiery, like it’s going to blow your head off, but it’s quite mellow and packs a lot of flavour Tom Kerridge is a well-known face on the BBC and chef-owner of acclaimed restaurants in Marlow, London and Manchester. Hear more from Tom on his favourite seasonal ideas in the latest series of the BBC Good Food Podcast at bbcgoodfood.com/podcast. @ChefTomKerridge 96 bbcgoodfood.com AUGUST 2022
weekend AUGUST 2022 bbcgoodfood.com 97
Gochujang pork belly 2 Heat the oven to 150C/130C fan/ MORE IDEAS Shoot director CLOE ROSE-MANN | Food stylist KATY GREENWOOD | Stylist LUIS PERAL lettuce wraps gas 2. Tip the pork, along with the marinade, into a large roasting tin More ideas for the marinade This also works well with pork ribs and cover with foil. Roast for 1 hr The marinade also works well or as a marinade for barbecued 30 mins until the meat is tender. with pork ribs or as a marinade bavette (see tip, right). Cook it in Can be chilled for up to two days after for barbecued beef. My favourite the oven or on the barbecue. cooling completely. If you want to cut is bavette, which I cook as barbecue the pork after roasting, a whole piece and carve into thin SERVES 4 PREP 20 mins plus at least cook on the barbecue for 4-5 mins slices after cooking, then serve 1 hr marinating COOK 2 hrs EASY on each side, basting occasionally in the same way as the pork. with the pan juices. Alternatively, 800g pork belly slices remove the foil and turn the oven Spicy BBQ chicken For the marinade up to 200C/180C fan/gas 6 and cook For easy spicy spatchcock 4 tbsp gochujang paste for 20-30 mins, turning and basting chicken, simply combine some 2 tbsp soy sauce halfway through, until sticky and gochujang with soy sauce, 1 tbsp rice or white wine vinegar starting to char around the edges. then rub it all over the chicken. 2 tsp golden caster sugar 3 Meanwhile, make the dressing Barbecue very gently, skin-side 2 tsp sesame oil by heating the oil in a pan until up, for 30 mins, then flip over For the dressing shimmering. Turn off the heat, then for 10-15 mins until sticky and 7 tbsp sunflower oil stir in the ginger and spring onions. cooked through. Serve scattered large piece of ginger, peeled Leave to cool a little, then stir in the with coriander. gochugang and soy. Tip into a dish, and finely grated cover and set aside. Can be made Gochujang mayo 6 spring onions, finely sliced a day ahead. Cook the sushi rice Make amazing spicy mayo by 1 tsp gochujang following pack instructions mixing 4 tbsp mayonnaise with 2 tsp soy sauce and keep warm. 1-2 tsp gochujang, the juice of To serve 4 To serve, bring the pork to the 1/2 lime and a sprinkling of salt. 300g sushi rice table with all the accompaniments. 1 round or butterhead lettuce, Place a little pile of sushi rice in the Simple fried rice middle of a lettuce leaf, top with a For the easiest of fried rice separated into leaves slice of pork, then add a spoonful of recipes, simply stir-fry leftover shop-bought kimchi or finely kimchi. Drizzle with the dressing, cooked rice with gochujang then scatter with seaweed and and a splash of soy. Serve as is shredded cabbage sesame seeds. Wrap and serve. or make it into a meal topped crispy seaweed with a fried egg. sesame seeds GOOD TO KNOW 1 of 5-a-day PER SERVING 873 kcals • fat 52g • saturates 13g • 1 Whisk the marinade ingredients carbs 60g • sugars 8g • fibre 3g • protein 41g • together with a pinch of salt in a salt 2.4g large plastic container or bowl and toss the pork in it to coat. Cover and chill for at least 1 hr or overnight. DISCOVER THE WEEKLY BBC GwOitOhDToFmOKOeDrridPgOeDCAST Subscribe AND DON’T MISS MY PODCAST SERIES Join Tom and guests sharing their experiences, tips and funny stories PLUS listen to the bonus Let’s Cook Together episodes and find out how to create inspiring dishes 98 bbcgoodfood.com AUGUST 2022
weekend SEASONAL SHUEMIGMHETRS Make the most of fresh produce with inspiring recipes from Samuel Goldsmith, plus tips on how to grow your own from Emma Crawforth of BBC Gardeners’ World photographs JONATHAN GREGSON When the sun is shining in will be a slightly bitter flavour everything but the the summer months, it’s and chewier texture. bread, tomatoes and a easy to feel a little guilty generous sprinkling of if you’re not spending all your One of the biggest notable salt, if he was making it. spare time outside. But, even if you improvements when it comes to don’t have a lot of outside space, the summer months is the quality If you don’t grow your you can still enjoy the seasonal of tomatoes: there’s nothing quite own gooseberries, their produce on offer. The broad bean like a ripe tomato eaten straight season is incredibly short, pasta on page 102 is seasonal from the garden. My dad has been usually from late-June to comfort in a bowl, making good growing them for years, and late-August. They’re not a use of broad beans’ best assets. provides the immediate family very commonly eaten fruit Their vibrant green colour – often with a generous glut – my (most likely due to their hidden away inside their grey-ish grandfather being the most short season), so if you’re skins – and sweet, nutty flavour satisfied consumer. I prefer to new to them, a pudding is are a refreshing pairing with make the most of their flavour a great way to give them a creamy ricotta and zesty lemon. using them raw, especially try. I’ve incorporated them I prefer to peel broad beans, with nduja, the spicy Calabrian into a cheesecake as it’s such which seems like extra effort, but spreadable pork sausage. While a crowd-pleasing dessert (p103). can be just about done in the time many of us struggle with the it takes the pasta to boil. To do this pronunciation of nduja, it’s Even if you don’t get ample easily, squeeze the flesh out of the luckily very easy to enjoy its opportunity to enjoy the skins with gentle encouragement. flavour. I’ve used it as a base for warmer weather this There will be no judgement if you’d the tomatoes in a twist on classic month, hopefully you’ll rather leave the skins on, but there Italian bruschetta (p102). My still be able to enjoy some grandfather would leave out stellar summer produce using these recipes. Our food copy editor Samuel Goldsmith has taught food and nutrition in secondary schools and has worked as a food editor for lifestyle magazines such as Woman & Home. He is also vice chair of the Guild of Food Writers. @samuelwgoldsmith AUGUST 2022 bbcgoodfood.com 99
Broad bean pasta, p102 100 bbcgoodfood.com AUGUST 2022
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