BBC Good Food UK 07.2022_downmagaz.net

70+ recipes Britain’s biggest-selling July 2022 food magazine July 2022 sumGmreeartgrills Courgette pakoras • Barbecued fish with lemon & rosemary • Strawberry tres leches cake • Piri-piri pork ribs with chilli butter corn • New twists on BBQ burgers • Halloumi fajita skewers Freezable recipes to save you money Tom Kerridge’s cherry bakewell tart 5 HEALTHY £5.75 SUNSHINE SALADS Low-cost midweek meals + Boost your holiday skills • •Make a perfect pavlova Choose the best pizza oven Whip up a spicy margarita



Welcome toJuly W hat’s the recipe that most NEW! says ‘summer’ to you? A Star contributors refreshing watermelon Have you seen & feta salad, punchy jerk chicken or NADINE our new videos? just-picked strawberries sliced over BROWN a cheesecake? How about finely how to make chopped tomato salsa spiked with Try Nadine’s fresh a little red onion and fragrant with and easy midweek TOMATO SALSA coriander? That’s my barbecue meals, packed with essential, instantly conjuring up veg and bright flavours for fast We’ve added quick and easy-to- images of cooking over coals (find the dinners in the warmer months (p36). follow videos to more of our most recipe and video at bbcgoodfood.com, popular recipes. Learn how to make see left). It’s good to try new twists, MELISSA perfect tomato salsa with simple too. This month, we’re making all-new THOMPSON but clever chopping techniques, summer classics, including piri-piri pork ribs (p24), a butternut squash Learn the fascinating sweet potato curry, overnight veggie burger (p26), Roopa Gulati’s history of fried oats, French toast, coffee cake mango & green bean salad (p80), and chicken from across and much more. Plus, find easy, Barney Desmazery’s roasted red the world, plus try Melissa’s own low-cost lunches and healthy meal pepper & pesto dressing (p90). recipe at home (p114). ideas. Cook along with Benjamina Ebuehi, Tiffany Chang and Poppy Share your summer cooking with ROOPA GULATI O’Toole who’ll inspire you over us using #GFLetsCookTogether to the summer months. Find them at: inspire us all to make new memories. Use storecupboard staple honey in bbcgoodfood.com/howto See you next issue, out 28 July. inventive new ways (including a no-churn of honey & lime ice cream) using Roopa’s ideas on page 78. This month, we continue our celebration of summer cooking: TOM KERRIDGE eating outdoors, firing up the barbecue, picnics in the park and Master pastry with trying recipes inspired by our Tom’s best tips and holidays. Celebrate with us by: tricks, then put your skills to good use • Tuning in to this by baking a British classic with his summer’s BBC Good cherry bakewell tart recipe (p100). Food Podcast with Tom Kerridge WE ARE • Watching our lively Christine Hayes, editor-in-chief COOK THE COVERp24 new videos on [email protected] bbcgoodfood.com RECIPE @bbcgoodfood • Sharing your al fresco cooking Barney Desmazery traditions with us on our BBC Good Subscribe to and Food Together Facebook group PHOTOGRAPH and other social channels using get 12 issues for £39.99, plus #GFLetsCookTogether Jonathan Gregson a portable barbecue FOOD STYLIST Turn to page 32 Amy Stephenson For subscription queries, please call 03330 162 124 or visit STYLIST buysubscriptions.com/help Agathé Gits SHOOT DIRECTOR Ben Curtis JULY 2022 bbcgoodfood.com 3

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Inside JULY 2022 LET’S COOK TOGETHER 76 5 HEALTHY IDEAS Satisfying, fresh salads 9 Try recipes shared by our readers, including summery WEEKEND desserts that you can prep ahead, and delicious ideas to 78 1 INGREDIENT, 3 WAYS make the most of seasonal Chef Roopa Gulati’s runner beans COVER STORY 84 masterclass in honey 21 YOUR BEST BBQ CLOSE CONNECTIONS All the recipes you need to create amazing al fresco feasts Wayne Vowden learns to cook on the grill this summer 88 again after losing his sight NEW WAYS FOR SUNDAYS Whole fish cooked over coals, EASY 38 93 plus sides and a berry mousse 61 MIDWEEK SEASONAL Use a glut of courgettes in 36 LIGHT DINNERS these inspired recipes 42 44 Fresh, easy, low-cost meals 100 TOM KERRIDGE Make Tom’s bakewell tart packed with summer veg from the Good Food podcast USE YOUR LEFTOVERS 103 MY FAVOURITE DISH Ideas for using what’s left Iranian-Welsh chef Leyli of your midweek meals Homayoonfar’s Persian BBC CHEF khoresh-e ghormeh sabzi Jeremy Pang cooks (herb, red bean & lamb stew) Sichuan pepper prawns FAMILY OPINION 49 SUNNY SWEETS 109 DRINKS AWARDS The results of this year’s Fun desserts to make for annual supermarket awards the summer fête ***** 114 MELISSA THOMPSON 57 KIDS’ KITCHEN 102 Our columnist delves into the 63 Help little cooks learn history of fried chicken, then safe boiling techniques 118 shares her own recipe FAMILY MATTERS COOKBOOK CHALLENGE Clever ways to level up Editor Keith Kendrick on The Spanish Home Kitchen your lunchboxes ANYTIME by José Pizarro 65 STRAWBERRY DELIGHT 119 BOOKS FOR COOKS 66 A round-up of this month’s Cool down with our most anticipated cookbooks homemade lollies 120 BEST BUYS COOK SMART The kitchen kit and snacks In our new series, find you didn’t know you needed tips, tricks and recipes to reduce waste HEALTH 80 COOKING SKILLS 74 NEWS 125 KNOW YOUR STUFF Anti-inflammatory foods to Make a next level pavlova, learn all you need to know try, plus berry baked oats about ribs, discover the best pizza ovens and mix up 75 HEALTHY DIET PLAN a spicy margarita Try popcorn muesli JULY 2022 bbcgoodfood.com 5

EVERY ISSUE 00 Why you can trust 7 RECIPE INDEX Where to find 90 all the recipes in this issue 52 BBC Good Food is the UK’s No 1 food lifestyle media brand. We are passionate about food 32 SUBSCRIBER CLUB Find and cooking. While recipes are at the heart out about our special offers of what we do, we are committed to helping you have the best food experience you 71 BBC GOOD FOOD APP can, whether you’re shopping for food, Download for exclusive recipes in your kitchen or eating out in the UK or abroad. This is what we promise: 73 NEXT MONTH What’s coming up in our August issue Biggest and best We’re proud to be Britain’s biggest-selling 146 LAST BITE food magazine and the UK’s No 1 food website, Devil’s chocolate dessert bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, READER OFFERS outspoken columnists – are experts in their fields. Meet us at the UK’s biggest food shows •Save on a versatile sauté pan, p38 (visit bbcgoodfoodshow.com for dates and •Book a culinary cruise around details). Our best-selling cookbooks feature our Scandinavia, p98 trusted recipes – you’ll find these in bookshops. •Order an exclusive case of summer white wines from Laithwaites, p106 Recipes for everyone •Get a Cooks Professional stand There are at least 70 recipes in every issue – that’s mixer for just £69.99, p135 more than any other food magazine in Britain. We •Save £12 on a collection of always include quick, easy dishes, ideas for relaxed Buddleja from Hayloft, p145 entertaining and more challenging recipes for when you want to take your skills up a notch. Look out for 128 our many easy recipes. GENERAL ENQUIRIES Our commitment Tested and trusted All our recipes are thoroughly tested by experts to 020 7150 5865 At Immediate Media, publishers of BBC Good ensure they’ll work for you. 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index 86 make it, snap it, post it We’ll share the best on Twitter and Instagram @bbcgoodfood Runner bean tortilla 16 #bbcgoodfood Summer veg tostadas 38 Sweet & sour bean curry 41 Tofu omelettes with soy dressing 39 RINESCTIAPENTFINDER SSIODUEPSS, S&TEAXRTTREARSS, BREAKFAST & BRUNCH r7eci2pes FISH&SEAFOOD Baked tortilla chips 42 Barbecued fish with lemon Barbecue burger relish 30 Popcorn muesli 75 & rosemary 90 Chilli butter corn 24 Smoky chickpeas on toast 68 Crab canelones 118 Courgette pakoras 96 Vegan almond berry baked Easy salmon sushi rice bowl 60 Fennel & cumin seed slaw 24 Golden noodle soup with soft-boiled eggs 61 oats 74 Minted tomato salad 42 Quick icing 102 MEAT in this issue Runner bean, smoked trout Roasted red pepper & pesto dressing 90 & potato salad 16 Runner bean chutney 16 Barbecue beef burger 30 Salt & Sichuan pepper prawns 44 Runner beans with rocket & parmesan 16 Tuna niçoise pasta salad 42 Savoury pastry 102 Khoresh-e ghormeh sabzi (Persian herb, Smoky new potatoes 90 Spiced bean hummus 42 red bean & lamb stew) 105 Tuna, olive & spinach spaghetti 40 Thyme & oregano chips 70 Two bean & herb salad 90 MAKE OUR COVER RECIPE VEGETARIAN MAINS Piri-piri pork ribs 24 COCKTAILS & DRINKS 10-minute couscous salad 76 POULTRY BBQ halloumi fajita skewers 28 Fresh mint tea 42 Butternut squash burgers 26 Spicy margarita 132 Chicken garden salad with elderflower Chickpea salad 76 dressing 76 Cold or hot pea & mint soup 42 BAKING & DESSERTS Courgette curry 96 Fried chicken 116 Greek-style pasta salad 58 Cassie’s strawberry tres leches cake 12 Honey & soy chicken 80 Kisir (Turkish bulgur salad) 76 Cherry bakewell tart 102 Katsu curry wrap 69 Mango & green bean salad with honey Courgette & lime cake 97 Lemon & herb chicken club burger 22 Fairy wand biscuits 53 Turkey minestrone 42 & passion fruit dressing 80 Frozen fruit crumble 66 Turkey sausage & pesto soup 38 Moroccan-style chickpea soup 67 Gluten-free lemon shortbreads 51 Healthy oat, banana & raspberry cookies 63 Honey & lime ice cream 82 Il cioccolato del diavolo (The devil’s chocolate) 146 Jam jar trifles 50 Jen’s victoria sponge 86 Madeleines 126 Next level pavlova 128 Simple strawberry mousse 92 Strawberry ice lollies 65 Summer bakewell tart 102 Susan’s easy apricot & marzipan tart 12 Vegan cookies & cream cake 52 Watermelon sugar cookies 54 Pearled spelt salad with peas & gooseberries 76 RECIPE KEY Vegan Vegetarian Balanced Low cal Low fat Gluten free Suitable for freezing This magazine is published by Immediate Media Company Limited under licence from BBC Studios © Immediate Media BBC Good Food magazine is available in both audio and electronic Company Limited, 2020. BBC Good Food provides trusted, independent advice and information that has been gathered formats from National Talking Newspapers and Magazines. For without fear or favour. When receiving assistance or sample products from suppliers, we ensure that our editorial integrity and more information, please contact National Talking Newspapers independence are not compromised by never offering anything in return, such as positive coverage, and by including a brief and Magazines, National Recording Centre, Heathfield, East Sussex credit where appropriate. We make every effort to ensure the accuracy of the prices displayed in BBC Good Food. However, TN21 8DB; email [email protected]; or call 01435 866102. If you they can change after we go to print. Please check with the appropriate retailer for full details. Printed by Walstead Bicester in the are enquiring on behalf of someone who has trouble with their sight, please UK. Text paper Novapress, supplied by StoraEnso from Veitsiluoto Mill in Finland. Immediate Media is working to ensure that all of consult them first. its paper is sourced from well-managed forests. This magazine is printed on Forest Stewardship Council® (FSC®) certified paper. This magazine can be recycled, for use in newspapers and packaging. We abide by IPSO’s rules and regulations. To give feedback about our magazines, visit bbcgoodfood.com, email [email protected] or write to Christine Hayes, Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT. JULY 2022 bbcgoodfood.com 7



Get involved in our community and share your recipes, stories and feedback. Plus, our seven-day meal planner makes it easy to decide what to cook For an al fresco pud, try making reader Susan’s apricot tart or our Cassie’s strawberry tres leches cake (see p12) JULY 2022 bbcgoodfood.com 9

What’s your favourite EASY SUMMER DESSERT? Each month, a member of our cookery team and one of our readers swap recipes for a special occasion recipes SUSAN GREENWOLD & CASSIE BEST photographs MOWIE KAY GF COOKERY TEAM’S CASSIE Cassie’s strawberry tres leches cake, p12 Tres leches cake originated in Latin America – it’s made by soaking sponge cake in three types of milk (usually they are evaporated and condensed milk and double cream). This results in a sweet, milky flavour and a pillow-soft pudding texture. It’s topped with billows of whipped cream and often a pinch of cinnamon or drizzle of dulce de leche, but I think the addition of strawberries takes it to another level. In summer, when strawberries are at their best, this is the dessert I always take to garden parties. You can make it ahead (in fact, it benefits from being chilled) and cuts like a dream – everyone who tries a piece loves it. Cassie Best, food director 10 bbcgoodfood.com JULY 2022

GF READER SUSAN Susan’s easy apricot & marzipan tart, p12 I live with my elderly dad, and we’re lucky to have a beautiful garden. So, when the weather permits, we have family round and eat al fresco. I tend to make this for dessert, as I can prep most of it before anyone comes and put it in the oven while the mains are being served. My inspiration for this recipe was actually from a lady I follow on Instagram – I loved the image, so I decided to make my own version. I always use homemade marzipan because I prefer it to shop-bought. I love this recipe because it’s so simple to assemble and everyone I’ve made it for has complimented me on it. I’ve also made it with blackberries, and I think cherries would also be lovely, too. I usually serve it with either vanilla ice cream or cream. Susan Greenwold, Colchester, Essex JULY 2022 bbcgoodfood.com 11

Cassie’s strawberry of salt and beat using an electric 20 mins. Invert into a deep baking ABOUT CASSIE tres leches cake tray or tin – it needs to be deep Our food director whisk until foamy, about 3 mins. enough to hold the sponge and Cassie trained as SERVES 15-18 PREP 35 mins the milk mixture. Remove the a chef at Leiths plus cooling COOK 35 mins Add 150g of the caster sugar, a parchment from the sponge and School of Food EASY V ❄ sponge only poke holes over the surface with and Wine and spoonful at a time, whisking a skewer. Pour over half the milk has since created flavourless oil (such as vegetable), mixture and leave to soak for hundreds of for the tin until thick and glossy. 10 mins – at this stage, most of the recipes at Good 2 In a separate bowl, beat the egg liquid should have soaked in. Pour Food. She has 4 eggs, separated yolks, remaining caster sugar and over the rest of the milk mixture a passion for 200g caster sugar – it will pool around the sponge, creating easy 1 tsp vanilla extract vanilla together for 2 mins until pale but will absorb as it rests. Leave to family meals and 200g plain flour cool for 30 mins, then chill while special bakes. 1 tsp baking powder and foamy. Add the flour, baking you prepare the strawberries. Will 200ml milk keep chilled for up to a day. @cassiecooks 410g can evaporated milk powder and 100ml milk, and use a 6 Mix the strawberries with the 200ml sweetened condensed milk icing sugar and leave to macerate 400g strawberries, hulled spatula to fold everything together. for 10 mins. Whip the double cream 3 Add a large spoonful of the and cinnamon together to soft and sliced whisked egg whites and beat in to peaks. Spoon the cinnamon cream 2 tbsp icing sugar over the sponge, spread to the edges 400ml double cream loosen the mixture, then gently fold and pile on the strawberries. Cut pinch of ground cinnamon into squares to serve. Will keep in the remaining egg whites using a chilled for up to a day. 1 Heat the oven to 180C/160C fan/ gas 4. Lightly oil the base and sides large metal spoon (be careful not to PER SERVING (18) 307 kcals • fat 17g • saturates 10g • of a 20 x 30cm cake tin and line with carbs 32g • sugars 24g • fibre 1g • protein 6g • baking parchment. Put the egg over-stir so you don’t knock out the salt 0.3g whites in a large bowl with a pinch air). The batter should be smooth. 4 Pour the batter into the prepared tin, level the surface and bake for 30-35 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated and condensed milks along with the remaining 100ml fresh milk, then set aside until needed. 5 Remove the sponge from the oven and leave to cool in the tin for Susan’s easy apricot almonds and vanilla in a large bowl. with the apricots, cut-side down. ABOUT SUSAN Shoot director CLOE-ROSE MANN | Food stylist KATIE MARSHALL | Stylist MAX ROBINSON & marzipan tart Make a well in the middle. Reserve Brush the border with the reserved Susan’s love of 1 tsp of the beaten egg in a small beaten egg, then bake for 15 mins. baking came SERVES 8 PREP 30 mins dish, then tip the rest into the well Scatter over the flaked almonds. from her late COOK 20 mins EASY V along with the lemon juice. Mix Bake for 5-10 mins more until mother, who everything well, then mix in the the almonds are golden and the would bake for 320g sheet ready-rolled puff pastry cream, 1 tbsp at a time, until the pastry has cooked through. neighbours, 250g fresh or canned apricots mixture is spreadable (you may 4 Warm the jam over a low heat, friends and not need all the cream). Chill for then brush it over the apricots. people in their (if fresh, destone and halve; 20 mins if it’s too warm to spread Cut into squares and serve warm village. She now if canned, drain) properly, or greasy. Heat the oven with ice cream or cream. Will keep lives with her 1 tbsp flaked almonds to 200C/180C fan/gas 6. chilled for up to two days. elderly father, 3 tbsp apricot jam 2 Roll out the puff pastry on a and is lucky to cream or ice cream, to serve baking tray lined with baking PER SERVING 811 kcals • fat 46g • saturates 9g • be able to bake For the marzipan parchment, then score it lightly carbs 80g • sugars 65g • fibre 2g • protein 19g • and cook to her 175g golden caster sugar around the edges to create a 1.5cm salt 0.4g heart’s content. 280g icing sugar border – be careful not to cut all She enjoys using 450g ground almonds the way through. Lightly score You may not need all the her spare time 1 tsp vanilla extract a diamond pattern over the middle marzipan for this tart. Try to help others, 2 eggs, beaten to keep the pastry from rising in using any leftovers in our just like her ½ tsp lemon juice the centre during cooking. cranberry & marzipan baked mother did. 4 tbsp single cream 3 Spread the marzipan over the apples recipe – find it on middle of the pastry, leaving the & 1 First, make the marzipan. Mix border clear (see tip, right). Top bbcgoodfood.com. both sugars with the ground Would you like to submit a recipe for a future issue? Join the BBC Good Food Together group on Facebook for details of each month’s theme. 12 bbcgoodfood.com JULY 2022

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7-DAYFoMlloEwAoLurPLAN We share some of the recipes we’re excited to cook from this issue During busy weeks, you may feel you don’t have enough time to and on bbcgoodfood.com think about what you’re going to cook every night. However, setting aside an hour to plan a menu and shopping list at the start of the week will save you lots of time, and cuts down on food waste. M O N DAY Getthaehweaedekfor Meat-free dinner Healthy pud Summer fish stew Sweet & sour bean curry Vegan almond berry baked oats FIND IT ONLINE PAGE 41 PAGE 74 This can be made in advance and You can serve this curry with rice While this is a breakfast dish, it also or naan for a satisfying meal, and it works as a low-fat dessert – just the frozen in portions for busy days. thing for using up a glut of berries. delivers two of your five-a-day. T U E S DAY Lunch Summer treat Dinner Turkey sausage & pesto soup Strawberry ice lollies Spiced bulgur pilaf with fish PAGE 38 PAGE 65 FIND IT ONLINE For a light lunch or speedy supper, Keep your cool! If you have berries Inspired by the flavours of North this soup packs in lots of flavour, that are turning a bit mushy, they’re African cuisine, this one-pot is plus plenty of fibre and vitamin C. ideal for making these lollies. aromatic and satisfying. W E D N E S DAY bSrepaekefdayst Dinner Preserve the season Sunshine smoothie Honey & soy chicken Runner bean chutney FIND IT ONLINE PAGE 80 PAGE 16 For summer in a glass, blitz carrot Try making an extra batch of this finger-licking chicken supper for While this veg is available in juice, pineapples and bananas. stashing in the freezer. abundance, make the most of it. 14 bbcgoodfood.com JULY 2022

T H U R S DAY Breakfast Aftetrr-esacthool Cook with the kids Popcorn muesli Watermelon sugar cookies Golden noodle soup with PAGE 75 PAGE 54 soft-boiled eggs You’ve heard of snap, crackle and These summery biscuits are great PAGE 61 pop? This cereal is our take on it for a little afternoon pick-me-up. Older kids will enjoy making this. – and it’s wholesome, too. F R I DAY Light lunch Glustneanc-kfree Friday night curry Quick chicken hummus bowl Lemon shortbreads Courgette curry FIND IT ONLINE PAGE 51 PAGE 96 Using a pouch of mixed grains and Who could resist? No one is left shop-bought hummus means this Showcase the best of this seasonal out with this zesty traybake. dish can be ready in no time. veg with a good kick of spice. S AT U R DAY Breakfast Btahkeekwiditsh Saturday night fakeaway Breakfast naans Fairy wand biscuits Barbecue beef burger FIND IT ONLINE PAGE 53 PAGE 30 Try a different spin on avocado and Make the weekend magical for little eggs on toast – it only takes Homemade burgers always impress 10 minutes in the morning. ones with our star-shaped biscuits. for a get-together in the garden. S U N DAY Wcoecekkteanild Brbianrgboeuctutehe Summer pudding English garden cocktail Piri-piri pork ribs Next level pavlova FIND IT ONLINE PAGE 24 PAGE 128 If you like elderflower and gin, Light the coals for our cover recipe Wow your guests with a classic dessert that we’ve tweaked to this is the tipple for you. (and you can double it for a crowd). absolute perfection. JULY 2022 bbcgoodfood.com 15

July’s veg box star RUNNER BEANS As well as being easy to cook with, you can preserve this allotment staple for enjoying all year round, like in this zingy chutney recipe SAMUEL GOLDSMITH photograph MOWIE KAY Runner bean chutney on the sides. Cut diagonally into salt and the remaining 100ml 1/2cm pieces. Bring a large pan of vinegar. Mix well, then tip into the MAKES about 2.5kg PREP 30 mins water to the boil and cook the beans onion mixture and stir to combine. COOK 40 mins EASY V for around 3 mins to soften slightly. Cook for 3 mins to thicken, then add Drain and plunge into a bowl of the beans. Bring to the boil, then 1.2kg runner beans iced water, leave to cool for 5 mins, turn the heat down and simmer for 3 large white onions, chopped then drain and set aside. 30 mins, stirring regularly until the 700ml white wine vinegar 2 Put the pan back on the hob and beans are tender but have a slight 400g light brown soft sugar cook the onions in 350ml of the bite and the chutney has thickened 1 tbsp ground turmeric vinegar over a medium-low heat slightly. Remove from the heat and 1½ tbsp mustard seeds for 15 mins to soften, stirring decant into sterilised jars. Will keep ½ tbsp English mustard powder occasionally. Add the sugar and sealed in a cool, dry place for up to 1 tbsp nigella seeds 250ml of the remaining vinegar three months. Once open, keep in 65g cornflour and cook for 2 mins more. the fridge for up to two weeks. 3 Combine the turmeric, mustard 1 Trim the ends of the beans and seeds and powder and nigella seeds GOOD TO KNOW low fat • gluten free gently pull away any stringy bits with the cornflour, a good pinch of PER TBSP 21 kcals • fat 1g • saturates none • carbs 4g • sugars 3g • fibre 0.3g • protein 1g • salt 0.01g MORE WAYS WITH RUNNER BEANS Ideas from the food team ...and from our readers Shoot director CLOE-ROSE MANN | Food stylist KATIE MARSHALL | Stylist MAX ROBINSON Runner bean tortilla Boil 200g runner beans (cut into ‘We normally make a dry curry with thin strips) for 5 mins. Drain. Whisk 5 eggs with the zest runner beans, potatoes and chicken, of 1 lemon, 2 finely grated large garlic cloves, 3 thickly beef or mutton.’ Famida Nana, sliced pimento-stuffed olives and some pepper. Stir in Pretoria, South Africa the beans. Heat 2 tsp rapeseed oil in a 23cm frying pan. Pour in the egg mix and stir for 2 mins. Leave to firm up for ‘I make a tuna salad with runner beans, a few minutes, then turn off the heat, cover and leave for couscous or bulgur wheat, lemon juice, 5 mins. Scatter with grated parmesan or hard cheese. sweetcorn, tomatoes and cucumber.’ Laura Smith, Bournemouth Runner bean, smoked trout & potato salad Mix together 50ml extra virgin olive oil, the juice of ½ lemon, 2 tbsp ‘They are a traditional dish in my area, red wine vinegar, 2 tsp wholegrain mustard and the Rhineland. We ferment them like 1 tbsp horseradish sauce. Boil 500g halved new sauerkraut, then cook them in a clear potatoes for 10 mins, then drain. Repeat with 300g soup with potatoes and meat. Another trimmed and sliced runner beans, plunge into ice water common way to have them is cooked and drain. Toss the potatoes and beans with 2 sliced with onions, bacon and a white sauce, spring onions, ½ bunch of chopped parsley and half served with potatoes, meat or sausages.’ the dressing. Scatter over 150g flaked smoked trout Marion Sandkuehler, and drizzle over the remaining dressing. Duisburg, Germany Runner beans with rocket & parmesan Mix 50ml extra For these recipes & virgin olive oil with the juice of 1 lemon and set aside. Boil and more, go to 300g trimmed and sliced runner beans in a large pan of bbcgoodfood.com/ Turn the page to see what salted water for 8 mins, or until tender. Drain and leave to runner-bean-recipes else people are cooking and cool a little. Toss the beans with half the dressing, 50g posting on our Facebook roughly chopped walnut halves and 50g rocket. Tip into Together group • a serving dish and scatter with 25g shaved parmesan, then drizzle over the remaining dressing. 16 bbcgoodfood.com JULY 2022

tip To find out how to sterilise your jars properly, visit bbcgoodfood. com/videos/ techniques/how- sterilise-jars-video Subscribe to and never miss an issue Get 12 issues for £39.99, plus a portable BBQ • Turn to page 32 for details *For full terms and conditions, see page 32 JULY 2022 bbcgoodfood.com 17

YOURShare with us What have you been cooking and discussing? DMI FAFKEIRNEGNAC E YOUR MONEY- SAVING IDEAS Sparking food memories At Good Food, we always aim to save waste and look for ways to make the weekly shop stretch further, We talk to a chef who develops nostalgic so we asked our community to share their top recipes to comfort people with dementia tips with us. Let us know yours using the hashtag #gfcooksmart Matthew Dodge is an acclaimed chef with 15 years’ experience, including at the Savoy and various care Grated cheese facilities. Growing up with close relatives diagnosed – buy a large with dementia and later dysphagia, as well as a keen block when there’s a interest in food, pushed him ‘to strive for better special deal, grate and knowledge of the syndrome and to incorporate it into freeze. It has so many my recipe development’. So, when the opportunity uses. Also, freeze breadcrumbs, arose to work at care facility Loveday & Co, crumble toppings chef Matthew could not turn it down. and pastry mixes ‘High-quality, appetising, tasty food (at the dry stage). is one of the cornerstones at Loveday,’ he explains. ‘We extensively Frances Martin, researched the healthiest diet for Shoreham-by-Sea ageing people – which is along similar lines to a classic Mediterranean diet.’ Jars of minced ginger Make your own Putting residents’ needs to the and garlic. Keep in frozen chef’s base forefront is key because, he says, ‘Food the fridge and use (mirepoix – finely is hugely emotive and a key component as needed. diced celery, onion and carrots). It’s the to optimising health and happiness.’ The Tracy Knatt, London basis of a lot of communal dining experience is also part of the cooking and saves philosophy. ‘I personally sit with every member If you have citrus fruit that’s time cutting veg all and get to know their favourite meals. Classic past its best, boil whole, remove the time. home-cooked meals or personal favourites the pips, then blitz and freeze tend to spark vivid memories.’ He’s also found that, for use in almond-based cakes. Lesley sometimes, it is the most traditional dishes that are Great vegan treats! Also, Fraser, the most rewarding: ‘We had one resident who loved freeze bananas for later Livingston liver and bacon – she’d eat it regularly with her use in baking. husband. Since he passed and she moved into care, she hadn’t had the opportunity to have it. So we Liz Leek, Nottingham made it for her. Putting a smile on our members’ faces is the most rewarding part.’ JOIN OUR FACEBOOK COMMUNITY, Matthew aims to publish a cookbook alongside the founder of Loveday, Laurence Geller. They already BBC GOOD FOOD TOGETHER have 200 recipes that include healthy essentials for those with dementia. Matthew hopes his recipes can Check out what others are cooking and ‘recreate and provoke those fond memories.’ post your own kitchen creations Maga Flores-Trevino 18 bbcgoodfood.com JULY 2022

GOOD FOOD This is where we hear from you, our wonderful community of readers Star letter Your top 6 creations It’s great to hear your stories and Here are our recipes made by you and posted on social media feedback. This one from Lisa caught my attention this month: StracwabkeerZryoë&Bleomwyoenrade @Ptehae&viehwaomnhthoectekrpraiece I just wanted to say a massive thank Coro@naftoioodniechhoicuklteyn pie RAhnugblaairsbecPahkielip&Gcrroèvmese you. I’ve been a subscriber now for over 10 years and use your recipes every day! Three years ago, I was diagnosed with type-1 diabetes and BBC Good Food has been a vital part of successfully controlling my blood sugars, keeping me alive. With type-1 diabetes, you have to count your carbohydrates and work out your insulin based on your intake. I just LOVE that you provide accurate nutritional information with every recipe; it makes my life so much easier and helps me feel ‘normal’ again, and I’m sure it does the same for many other diabetics out there. Receiving my new magazine is one of the highlights of each month! Lisa Cregg, Isle of Wight ViKeantnieeTsheowmhairsls HAenanltehyStgronnugdi GET IN TOUCH WITH TAMI #GFLetsCookTogether our social media executive via our social channels Share your recipes, tips or email [email protected] and photos with us LEARN WITH US Sharing ideas and traditions inspires us to try JULY 2022 bbcgoodfood.com 19 new things and be better cooks. Learning together brings us closer.

Put the ‘pro’ in prosecco

of ygGoreuoitrlnl Long summer evenings call for cooking over the coals – and with these recipes, you’ll have all occasions covered recipes THE GOOD FOOD TEAM photographs JONATHAN GREGSON JULY 2022 bbcgoodfood.com 21

Lemon & herb chicken club burger The joy of barbecuing chicken breasts is that they take minutes to cook, which makes them suitable for all barbecues – whether you’re cooking on a portable one or using a larger grill in the garden. Here, we’ve stacked the chicken with a winning combination of bacon, lettuce, avocados and a lemony burger sauce. SERVES 4 PREP 30 mins plus using a rolling pin until they are BARBECUING ON A BUDGET chilling COOK 20 mins EASY an even thickness. Transfer to a container with the marinade, then Chicken breasts are quick and easy 4 skinless, boneless chicken breasts seal, shake and chill until needed, to cook, but cheaper skinless, boneless 8 rashers smoked bacon or for up to 1 hr. Light the barbecue 4 burger buns, split and wait until the coals are ashen, chicken thighs would also work in 4 slices of your favourite or heat a gas barbecue to medium. this burger. If you’re using thighs, Mix the sauce ingredients together open them out first and trim away cheese (optional) in a small bowl and keep chilled. any excess fat or sinew. Cover with 2 avocados, halved, stoned, 2 Cook the bacon on the barbecue baking parchment and use a rolling for 3-4 min until crisp. Remove to pin to flatten them out to an even peeled and sliced a plate and set aside. Toast the cut thickness. Cook for 7-8 mins on each 2 tomatoes, sliced side of the buns where you grilled side – check they’re ready by cutting 4 handfuls of lettuce leaves the bacon to soak up the fat, then into the thickest part of the meat For the marinade remove and set aside. Barbecue (the juices should run clear) or use a 1 garlic clove the marinated chicken breasts for thermometer (it should read 65C). 2 tsp chopped thyme leaves, 4-5 mins on each side until lightly charred. Top each with a slice of reader offer or 1 tsp dried thyme cheese, if using, and cook for a few ½ lemon, juiced minutes more until the cheese has Take the BBQ with you this 3 tbsp olive oil melted and the chicken is cooked summer with our latest For the burger sauce through (a probe thermometer subscription offer 3 tbsp mayonnaise should read at least 65C). 1 tbsp lemon juice 3 Spread the base of each bun with Receive a portable BBQ 1 tsp mustard the sauce, then top with the avocado day-tripper worth £49.99 when small splash of chilli sauce (optional) slices, tomatoes, chicken, bacon and you subscribe to BBC Good lettuce. Sandwich with the bun tops, Food. Compact with no 1 First, make the marinade. Crush press down lightly and serve. compromise on cooking the garlic with the thyme and a quality, it’s ideal for days out, pinch of salt using a pestle and GOOD TO KNOW  vit c • 2 of 5-a-day camping trips and hosting mortar. Add the lemon juice, olive PER SERVING 733 kcals • fat 44g • saturates 9g • family and friends. Plus, you’ll oil and plenty of cracked black carbs 26g • sugars 4g • fibre 5g • protein 56g never miss an issue of your pepper and mash together to • salt 2.2g favourite magazine. Go to: combine. Lay the chicken breasts buysubscriptions.com/GFP722. out on a board and flatten slightly 22 bbcgoodfood.com JULY 2022

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Piri-piri pork ribs make our cipeover re Of course we all know that smoky piri-piri spices work well with c chicken, but they’re also great in sticky barbecue sauce, especially on these pull-apart pork ribs. True barbecue ribs are first semi-smoked on the barbecue, and will have bounce and bite rather than a ‘fall-off- the-bone’ texture. But, they can also be started off in the oven and finished on the barbecue – here, we’re giving you both options. SERVES 4 PREP 10 mins plus at least cover tightly with foil and bake for Fennel & cumin seed slaw 2 hrs marinating COOK 2-4 hrs 2 hrs-2 hrs 30 mins until the bones (depending on your choice of are exposed and the meat is tender. SERVES 4 PREP 20 mins method) MORE EFFORT While the ribs are cooking, tip the NO COOK EASY V rest of the marinade into a small 2 racks baby back pork ribs saucepan and simmer for 10 mins Toast 1 tsp fennel seeds and 1 tsp (600-700g each) until thick and gloopy –this is the cumin seeds in a dry frying pan sauce to serve with the ribs. When over a low-medium heat until For the marinade the ribs are cooked, leave to cool a fragrant. Finely shred 1 pointed 3 red chillies little and tip any cooking juices into cabbage, coarsely grate 1 large 6 garlic cloves, roughly chopped the barbecue sauce. The sauce and carrot and finely slice 1 red onion. 100ml red wine vinegar ribs can be prepared up to two days Tip the spices and veg into a bowl 2 tbsp honey ahead, left to cool then kept chilled. and scrunch together with a large 200g ketchup 3 Remove the ribs to a board and pinch of salt. Toss through 1 tbsp 1 tbsp light brown soft sugar remove the drip tray from the cider or white wine vinegar, 1 tbsp smoked paprika barbecue, if using. Set the barbecue leave to rest for a few minutes, 2 tsp dried oregano up for direct cooking, light some then dress in 3 tbsp olive oil and new coals or set a gas barbecue to 1 tsp Dijon mustard to serve. 1 Tip all the marinade ingredients medium. Return the ribs to the grill, into a mini chopper or blender along then brush generously with the GOOD TO KNOW  healthy • low fat • folate • fibre • vit c with a large pinch of salt and blitz sauce. Working quickly, grill the • 2 of 5-a-day • gluten free until smooth. If there’s a thin ribs, basting with more sauce as PER SERVING 159 kcals • fat 9g • saturates 1g • membrane on the back of the ribs, soon as they start to char and turn carbs 12g • sugars 4g • fibre 7g • protein 4g • salt 0.3g peel this off as best you can. Smear every minute until well-coated, half the marinade over the ribs, then charred at the edges, caramelised Chilli butter corn transfer to a large plate, cover and and sticky. Serve each person a chill for at least 2 hrs or up to 24 hrs. half-rack of ribs with any extra SERVES 4 PREP 10 mins 2 If you have a lidded or kettle sauce on the side. COOK 10 mins EASY V barbecue, set it up for indirect cooking (with coals on one side & Mix 1 large handful of coriander and a drip tray under where you’ll leaves, finely chopped, 1 red chilli, be cooking the ribs). If you can read Discover more about how to finely chopped, and the zest of the temperature on your barbecue, successfully cook top-quality 1 unwaxed lime. Mash this into it should be at about 150C. Or, heat ribs this summer on page 127. 50g softened butter with a pinch the oven to 160C/140C fan/gas 3. If of salt. Set aside or chill until slow-cooking on the barbecue over needed. Halve 4 corn cobs, then the drip tray, first pour 500ml water brush lightly with vegetable oil. into the tray, lay the ribs on the grill Cook on the barbecue for 10 mins, rack above, cover the barbecue with turning until lightly charred. Tip its lid and cook the ribs for 2-3 hrs, into a bowl with the spiced butter. turning occasionally and topping Toss until the corn is fully coated. up the tray with water if needed. If you’re starting the ribs off in the GOOD TO KNOW  1 of 5-a-day • gluten free oven, put them in a roasting tray, PER SERVING 142 kcals • fat 12g • saturates 7g • carbs 6g • sugars 2g • fibre 2g • protein 3g • salt 0.2g 24 bbcgoodfood.com JULY 2022

of KNOW YOUR PORK RIBS  Baby back These are the most tender of the pork ribs available. They’re squatter and more uniform in size than spare ribs, and are best cooked and served as a rack.  Spare ribs Cut from the bones attached to the pork belly, these are meatier and larger than baby back. Separate and cook as single or double-rib chops. JULY 2022 bbcgoodfood.com 25

Butternut squash burgers These meat-free burgers are incredibly simple to make and require very little prep work. The natural sugars in the squash caramelise well on the barbecue, and a kick of chilli heightens the flavours. SERVES 4 PREP 20 mins soften. Flip over, brush with more COOK 20-30 mins EASY V of the chilli and garlic mixture, and cook for a further 10-15 mins, 1 butternut squash (choose one continuing to baste as before. Once with a long neck, if you can) tender and slightly caramelised, they are ready. Toss the parsley and 1 red chilli, finely chopped rocket in the remaining chilli and 1 large garlic clove, finely grated garlic mixture. 2 tbsp garlic-infused oil 4 Serve two squash burgers per bun, small handful of parsley, also filled with some of the dressed rocket and parsley leaves, a spoonful finely chopped of mayo and slice of tomato. handful of wild rocket 4 burger buns (ensure vegan, GOOD TO KNOW vegan • folate • vit c • 1 of 5-a-day PER SERVING 426 kcals • fat 21g • saturates 3g • if needed) carbs 47g • sugars 6g • fibre 4g • protein 10g • salt 1.2g 4 tbsp mayonnaise (ensure vegan, if needed) 1 large tomato, sliced into 4, to serve 1 Cut the squash in half where RAIN OR SHINE Shoot director BEN CURTIS | Food stylist AMY STEPHENSON | Stylist AGATHÉ GITS the neck meets the bulbous part. If the weather’s not cooperating, Reserve the bulbous part for heat a frying or griddle pan over a another recipe (see tip, right). Trim medium-low heat. Brush one side the stem at the top of the neck, then of each squash disc with the chilli carefully slice into roughly 1cm and garlic mixture as before, and discs – you should get about eight, cook for 15 mins, until slightly depending on the length. Set aside. charred and starting to soften. 2 Combine the chilli, garlic and oil Turn over, baste again and cook with a pinch each of salt and ground for 10-15 mins more until tender pepper in a small bowl. and slightly charred. 3 Light the barbecue and wait until the coals are ashen. Brush one side COOK SMART of the squash discs with the chilli Use up any leftover butternut and garlic mixture, then season squash in our microwave risotto. Find with salt. Cook oiled-side down for the recipe at bbcgoodfood.com/recipes/ 10 mins, closing the barbecue if you microwave-butternut-squash-risotto. can and basting with more of the chilli and garlic mixture every few minutes until the discs begin to 26 bbcgoodfood.com JULY 2022

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BBQ halloumi fajita skewers If your family loves fajitas, these will be a winner. Halloumi keeps them veggie, but you could use chicken, too. Cooking the cheese, peppers and onions on the barbecue imparts a smoky flavour. SERVES 4-6 PREP 20 mins cheese, being careful not to break RAIN OR SHINE COOK 20-25 mins EASY V up the halloumi. Thread the If you want to cook the fajitas inside, peppers, onions and cheese do this in a griddle pan set over a 3 peppers (any colour), cut alternately onto the skewers.  medium-high heat. If the skewers into wedges 3 Scoop the avocado flesh into a won’t fit in the pan, just cook the bowl along with the lime juice and ingredients individually, turning 2 large red onions, cut into wedges a pinch of salt. Mash everything with tongs and keeping everything 2 x 250g blocks of halloumi, halved together with a fork and set aside warm in a low oven if needed. until you’re ready to eat.  then cut into quarters 4 Cook the skewers on the barbecue COOK SMART 2 tbsp olive oil for 5-8 mins on each side (this will Mix any leftover soured cream with 2 ripe avocados, halved and stoned depend on the heat of the barbecue). Dijon mustard, chopped capers, dill, 1 large lime, juiced The peppers, onions and halloumi parsley and lemon juice to make a 8 soft tortilla wraps should be soft and charred in places. punchy dressing for a potato salad. small bunch of coriander, Meanwhile, warm the tortilla wraps on the barbecue, then wrap in a leaves picked clean tea towel to keep warm.  120g soured cream 5 Serve the skewers alongside chipotle chilli sauce, to the tortillas, smashed avocado, coriander and soured cream, and serve (optional) some chipotle chilli sauce, if you For the spice mix like, then let everyone dig in to 1½ tbsp smoked paprika assemble their own fajitas.  2 tsp ground cumin 2 tsp ground coriander GOOD TO KNOW  calcium • folate • vit c • 3 of 5-a-day 2 tsp dried oregano PER SERVING (6) 654 kcals • fat 41g • saturates 20g • ½ tsp garlic powder carbs 40g • sugars 12g • fibre 9g • protein 28g • You’ll also need salt 3.4g 4 metal skewers 1 Combine all the ingredients for the spice mix. Light the barbecue and wait until the coals are ashen.  2 Put the peppers, onions and halloumi in a bowl, drizzle with the oil, sprinkle over the spice mix and season with salt and pepper. Gently toss together to coat the veg and 28 bbcgoodfood.com JULY 2022

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Barbecue beef burger The classic beef burger is a must-have at any barbecue. Pack a small piece of blue cheese in the centre to make it a little more special, and serve with your favourite accompaniments. MAKES 4 PREP 10 mins plus and pack the meat around it to Barbecue burger relish at least 30 mins chilling enclose the cheese – this will COOK 15 mins EASY melt during cooking. MAKES 175g PREP 10 mins 3 Put the burgers on a plate, cover COOK 15-20 mins EASY V 400g beef mince and chill for at least 30 mins or 1 banana shallot, finely chopped overnight. Light the barbecue and Heat 1 tsp sunflower oil in a 1 tbsp strong horseradish sauce wait for the coals to turn ashen. Or, saucepan over a medium heat and cook 1 tsp dried mixed herbs heat a gas barbecue to medium.  1 small red onion, finely chopped, for 1 large garlic clove, finely grated 4 Lightly oil the burger patties all 5 mins until slightly softened. Add 40g blue cheese (optional) over and cook for 5 mins until just 200g roughly chopped tomatoes, 2 tsp vegetable oil starting to char. Carefully flip over 1 large garlic clove, finely grated, 4 burger buns, split and cook for a further 4-5 mins (for 1 tsp sweet smoked paprika, 1 tbsp iceberg lettuce leaves, tomato slices medium) or longer if you prefer well tomato purée, 1 tbsp red wine done. Remove the burgers to a board vinegar and 1 finely chopped red and relish, to serve and leave to rest for a few minutes chilli (optional). Season and simmer before serving. Alternatively, fry for 15-20 mins until the mixture has 1 Tip the beef mince, shallot, the burgers over a medium heat for cooked down and thickened slightly. horseradish sauce, herbs and 4-5 mins on each side until cooked garlic into a bowl, and season through (a probe thermometer GOOD TO KNOW  healthy • low fat • gluten free well with salt and black pepper. should read 70C). PER SERVING (1 tbsp) 9 kcals • fat 0.3g • saturates 0g • Combine everything well using 5 Serve the burgers in the buns with carbs 1g • sugars 1g • fibre 0.4g • protein 0.3g • salt 0.01g your hands, squeezing the mixture lettuce, tomato slices and relish through your fingers repeatedly (see recipe, right), or any other to help it bind together. accompaniments of your choice. 2 Divide the mixture into four portions and shape each into a GOOD TO KNOW  gluten free 3cm-thick patty. Press a small PER SERVING 248 kcals • fat 18g • saturates 7g • 50p-sized piece of blue cheese into carbs 1g • sugars 1g • fibre 0.3g • protein 20g the middle of each patty, if using, • salt 0.3g 30 bbcgoodfood.com JULY 2022

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SPECIAL SUBSCRIPTION OFFER Subscribe to and get a portable BBQ Subscribe today and we’ll send you a portable BBQ from Tower worth £49.99 – ideal for days out, camping and hosting family and friends. Plus, you’ll save a fantastic 42% on your subscription, paying just £39.99 every 12 issues* £4WO9R.T9H 9 RRP THREE EASY WAYS TO SUBSCRIBE Scan the QR code and subscribe right away 32 bbcgoodfood.com JULY 2022

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SUBCSLCURIBBER EXCLUSIVE MONTHLY RECIPES FOR SUBSCRIBERS Subscribe to Good Food to unlock your new recipes Exclusive recipeSUBSCRIBER Exclusive recipe Exclusive recipe CLUB SUBCSLCURIBBER SUBCSLCURIBBER cRaoualisftleodwhearrsiaslsaad Beetroot & feta burgersElderflower & lime drizzle cakeSERVES 4 PREP 20 mins COOK 45 mins EASY SERVES 6 PREP 20 mins plus chilling ACCESS ALL THIS AND MORE‘ioTsuhstuiosnfvntehyre.sUadtrsieelseyssoianulgrafsdaocvtaohnuerbyieotesgeuhrarvtreicdsaswnaahpreamlsptobeva–elraifntihctee’sctahooesplheirecaymto.’onnSetahymsouourmec‘loiTgGldhhotewlswdheaesdnnmettlithitocehilwoeauevasetbhiuterrgersCarOe aOvKibr1a2ntmadidnistioMn tOo aRnEal EFFORT V suSrEe RyoVuEwSear10an PREP 20 mins COOK 1 hr EASY V❄ fresco dinner. Make ENJOY SPECIAL OFFERS2mediumcauliflowers,broken into florets apron when grating the beetroot to protect your c4lo5thgeps lfaroinmfslotfabTurilehornsoiihsnmseg.el.’dUaesSsroeafnlrmoaewlautedewrylsi-,Gsmstopoalrnddienlsekommlreiohatnohfmderweimzozvaleedrectachkoeerdciasiakpleeiranfnetdchtefifclolartkhseueamrnomodmedrrwiwzizhthleent. hIefeldyiroehrufelcaoawdnyefrsisncedanrseto,imonre beetroot, peeled and For the dressing 125g natural yog3u0r0t g raw AND COMPETITIONSl d 1e Subscribe today and get 12 issues for £39.99 plus a portable BBQ for the summer. See page 32 for details EXCLUSIVE SUBSCRIBER CLUB MEMBERS RECEIVE SAVINGS DISCOUNTS FROM SELECTED PARTNERS SAVE UP TO 25% WITH OUR SELECTED PARTNERS SUBSCRIBERS ALWAYS GET THE BEST DEAL SAVE 25% on our webinars BEST DISCOUNTS on BBC Good Food Shows EXCLUSIVE DEALS with our Wine Club 34 bbcgoodfood.com JULY 2022

35 simple recipes easy forbusydays midweek n Sweet & sour bean curry page 41 family n Jam jar trifles page 50 cook smart healthy diet plan n Popcorn muesli page 75 n Chickpea soup page 67 JULY 2022 bbcgoodfood.com 35

midweek meals light dinners Enjoy these fresh, veg-packed recipes when the sun is shining. They’re great value at under £2 per serving recipes NADINE BROWN photographs MIKE ENGLISH £1.71 per serving Turkey sausage & pesto soup, p38 Nadine Brown is a prolific recipe developer, writer and food editor with a focus on cooking for a healthy lifestyle. @n0sh.17 We strive to make all our midweek meals balanced or healthy. Learn more about our guidelines on page 144 36 bbcgoodfood.com JULY 2022

easy 75p per serving Summer veg your shopping list tostadas, p38 1 tbsp finely chopped 240g wholemeal spaghetti MEAT FRUIT & VEGETABLES parsley 2 x 110g cans tuna in olive oil 6 turkey or chicken sausages 2 onions 2 tbsp medium curry powder 1 red onion ½ red chilli ½ tsp paprika FROZEN 6 garlic cloves 1 tsp ground turmeric 250g frozen peas 100g kale leaves STORECUPBOARD 400g can black-eyed beans 300g frozen broccoli 1 courgette 3 tbsp vegetable oil 400g can butter beans 80g cherry tomatoes 1 tbsp olive oil, plus 1 tsp 1 tsp light brown soft sugar 2 spring onions 800ml vegetable stock 10ml low-salt soy sauce 2 mint sprigs 400g can cannellini beans 50g black olives 1½ lemons 4 mini tortillas 2 handfuls of coriander 198g can sweetcorn DAIRY & CHILLED 4 limes 60g green pesto 160g natural yogurt 35g piece of ginger 1 tbsp honey 280g extra-firm tofu 160g baby spinach 2 x 250g pouches brown 3 eggs 1 tbsp finely chopped dill basmati rice JULY 2022 bbcgoodfood.com 37

BALANCED ½ lemon, juiced scraping to loosen any stuck-on 60g green pesto bits at the bottom. Add the sausage Turkey sausage crusty bread, to serve (optional) back in along with the beans and & pesto soup bring to a gentle simmer. Cook for 1 Squeeze the meat out of the another 10 mins, stir in the kale SERVES 4 PREP 15 mins sausage skins and break into small in two batches and cook for a COOK 25 mins EASY pieces. Discard the skins. Heat further 2-3 mins until slightly the oil in a wide saucepan over wilted. Stir in the lemon juice 6 turkey or chicken sausages a medium-low heat. Once hot, and season lightly with salt and 1 tbsp olive oil, plus extra for add the sausagemeat and cook, a good amount of black pepper. squashing with a spatula, until 3 Remove the soup from the heat, drizzling (optional) browned and slightly crispy, about divide between bowls and top with 1 onion, finely sliced 6-7 mins. Remove from the pan, a spoonful of the pesto. Drizzle over 2 large garlic cloves, thinly sliced transfer to a bowl and cover. some oil and serve with crusty 800ml vegetable stock 2 Add the onion to the pan, with bread, if you like. 400g can cannellini beans, drained an extra splash of oil if the pan is looking dry, and cook for 4-5 mins GOOD TO KNOW balanced • low cal • fibre • vit c • and rinsed until softened. Tip in the garlic and 1 of 5-a-day 100g kale leaves, woody cook for 1 min. Pour in the stock, PER SERVING 324 kcals • fat 16g • saturates 3g • carbs 21g • sugars 7g • fibre 7g • protein 21g • salt 1.7g stems removed HEALTHY small handful of coriander, for a further minute. Set aside to roughly chopped cool slightly before tossing in the Summer veg tostadas tomatoes and spring onions, then 2 limes, 1 juiced, 1 cut into wedges some seasoning to taste. SERVES 2-4 PREP 15 mins to serve 3 Put the peas, garlic, mint, most COOK 15 mins EASY V of the coriander, the lime juice 80g natural yogurt and remaining oil in a mini food 4 mini tortillas processor with some seasoning 4 tsp vegetable oil 1 Heat the oven to 200C/180C fan/ and pulse until you have a 1 courgette, sliced lengthways, gas 6. Brush the tortillas with 2 tsp guacamole-like consistency. Add of the oil and arrange on two baking a splash of water if it’s too thick. quartered then cut into trays. Lightly season. Bake for 4 To serve, spread each tortilla 3cm chunks 5 mins, then turn over, rotate the with the pea dip and top with the 198g can sweetcorn, drained trays and cook for a further 3 mins veg. Garnish with the remaining ½ tsp smoked paprika until crisp and golden. Remove from coriander and a dollop of yogurt. 80g cherry tomatoes, halved the oven and set aside to cool. Serve with lime wedges on the 2 spring onions, trimmed and 2 Meanwhile, heat 1 tsp of the oil in side for squeezing over. finely sliced a large frying pan over a medium- 250g frozen peas, defrosted high heat. Add the courgette and GOOD TO KNOW healthy • low cal • fibre • vit c • iron • 1 garlic clove, peeled sweetcorn and cook, stirring a omega-3 • 2 of 5-a-day 2 mint sprigs, leaves picked and couple of times until they start to PER SERVING (4) 265 kcals • fat 7g • saturates 2g • roughly chopped, plus extra colour at the edges, about 6-8 mins. carbs 36g • sugars 10g • fibre 7g • protein 10g • salt 0.6g to serve Add the smoked paprika and cook reader offer JUST Save on a versatile Cooks Professional sauté pan £39.99 Designed for family meals and one-pot cooking, this large-capacity non-stick (RRP £44.99) pan is a great addition to your kitchen cookware. It has a generous 4.5-litre inc p&p capacity and the non-stick ceramic interior won’t blister or peel. Easy to clean and also dishwasher-safe, the pan is suitable for use in the oven and on all hob types, including electric, gas, ceramic, glass, halogen and induction. Product code: G3585. HOW TO ORDER Visit cooksprofessional. co.uk, search for ‘sauté pan’ and use the code GF222 at the checkout. Offer ends 31 July 2022. 38 bbcgoodfood.com JULY 2022

easy £1.91 per serving BALANCED Tofu omelettes Crush in 2 garlic cloves. Slice the pour a quarter of the egg over it. Use with soy dressing tofu into four equal squares and a fish slice to push the egg towards add to the marinade. Cover and the tofu – you should end up with SERVES 4 PREP 20 mins leave to marinate in the fridge a little eggy tofu square. Cook plus 20 mins marinating for at least 20 mins, turning for 2-3 mins on each side until COOK 25 mins EASY V halfway through. golden, carefully turning. Set 2 Meanwhile, fill a medium aside, cover to keep warm and 100ml low-salt soy sauce saucepan a quarter full with water, repeat with the remaining 1 lime, juiced then put on a medium heat until it oil, tofu and egg. 4 garlic cloves starts to simmer. Sit a colander over 5 Cook the rice following 280g extra-firm tofu, drained the pan, add the broccoli, cover and pack instructions. Serve 300g frozen broccoli steam for 10 mins, or until tender. the tofu omelettes 5g piece of ginger, peeled Meanwhile, grate the remaining with the rice, broccoli ½ red chilli, deseeded and garlic and the ginger into a small and a drizzle of the bowl. Stir in the remaining soy chilli dressing. finely chopped sauce and lime juice, the red 1 tbsp honey chilli and honey. Set aside. GOOD TO KNOW balanced • low cal • 3 eggs 3 Drain the tofu and thoroughly calcium • fibre • vit c • 1 of 5-a-day 2 tsp vegetable oil pat dry. Whisk the eggs in a bowl PER SERVING 387 kcals • fat 14g • 2 x 250g pouches brown with a pinch of salt. saturates 3g • carbs 39g • sugars 7g • 4 Heat 1/2 tsp oil in a frying pan over fibre 8g • protein 23g • salt 1.6g basmati rice a medium-high heat. Once hot, add a piece of the tofu to the pan and 1 Put 50ml of the soy sauce and half the lime juice in a shallow dish. JULY 2022 bbcgoodfood.com 39

96p per serving BALANCED 2 Meanwhile, heat the oil in a large, Shoot director RACHEL BAYLY | Food stylist ELLIE JARVIS | Stylist FAYE WEARS Tuna, olive & lidded frying pan over a medium spinach spaghetti heat. Cook the onion until softened, about 5-6 mins, and flake in the SERVES 4 PREP 10 mins tuna, adding the olives, lemon COOK 25 mins EASY zest, juice and spinach. Stir together and cover, then leave to cook for 240g wholemeal spaghetti 3 mins. Turn off the heat, leaving 1 tsp olive oil it covered for 5 mins, until the 1 red onion, thinly sliced spinach has wilted. 2 x 110g cans tuna in olive 3 Drain the pasta, reserving 150ml of the cooking water. Add the oil, drained pasta to the tuna mixture and toss 50g black olives, sliced together, adding a good splash of the 1 lemon, zested and juiced reserved water. Add most of the 160g baby spinach herbs, toss together and season with 1 tbsp chopped dill black pepper. Divide between bowls, 1 tbsp chopped parsley and top with the remaining herbs. 1 Bring a large pan of salted water GOOD TO KNOW balanced • low cal • fibre • vit c • to the boil. Add the spaghetti, lower 1 of 5-a-day the heat to medium and cook for PER SERVING 329 kcals • fat 8g • saturates 1g • 10 mins until al dente. carbs 41g • sugars 2g • fibre 8g • protein 18g • salt 0.7g 40 bbcgoodfood.com JULY 2022

easy HEALTHY 1 Put the onion and ginger in a mini 4 Stir in the lime food proessor or blender with 30ml juice and sugar, Sweet & sour bean curry then season to taste. water and blitz to a smooth paste. Stir in most of the SERVES 2-4 PREP 10 mins 2 Heat the oil in a large saucepan coriander, then serve in bowls, COOK 30 mins EASY V over a medium-high heat. Add the topped with the remaining coriander, a spoonful of yogurt 1 small onion, roughly chopped onion mixture and cook for 5 mins and with rice or naan on the side. 30g ginger, peeled and until golden. Stir in the spices and GOOD TO KNOW healthy • low fat • low cal • folate • roughly chopped fibre • iron • 2 of 5-a-day • gluten free 1 tbsp vegetable oil cook for a further minute. PER SERVING (4) 199 kcals • fat 5g • saturates 1g • 2 tbsp medium curry powder (check 3 Add the black-eyed beans and the carbs 24g • sugars 5g • fibre 8g • protein 11g • salt 0.1g butter beans along with the liquid it’s gluten-free if necessary) 67p per 1 tsp ground turmeric from the can, plus another 50ml serving 400g can black-eyed beans, water, stirring to combine. Lower drained and rinsed 400g can butter beans (not drained) the heat, partially cover and cook 1 lime, juiced 1 tsp light brown soft sugar for 15-20 mins, stirring occasionally handful of coriander, until the beans are tender. roughly chopped 80g natural yogurt cooked rice or naan, to serve Cut down on meal costs with the BBC Good Food cooking app With over 15,000+ recipes to choose from, make affordable dinners for the whole family with our budget-friendly recipe ideas. JULY 2022 bbcgoodfood.com 41

easy reduce waste love your leftovers Make your midweek meals go further with these recipes, and freeze surplus ingredients using our Cook Smart guide on page 66 Turkey minestrone Make more of mint Stretch out any leftover turkey You’ll be left with about Strain into cups, sweeten Minted soup from p38 and use up any half a bunch of mint from with honey, if you like, tomato leftover wholewheat spaghetti from the tostadas on page 38. and drop in the reserved salad the shopping list. Simply add more Here’s some inspiration mint leaves. Make a veg stock to the soup base and bring for using it up. side salad of to a simmer. Meanwhile, break about Cold or hot pea & mint cherry tomatoes, 50g spaghetti into small pieces, Fresh mint tea Reserve soup Tip a handful of mint and spring onions. then cook it in the soup until tender a few mint leaves before frozen peas into a blender Simply quarter and season and serve with leftover pesto. tipping the rest, with the and pour over hot water the tomatoes, shred the stalks, into a teapot or from the kettle to cover. mint and finely slice the Baked tortilla chips heatproof jug. Pour over Add a a few mint leaves spring onions. To serve, about 600ml kettle-hot and 1 tsp vegetable scatter the tomatoes over Turn any leftover mini tortillas water, then leave for 5 mins bouillon powder. Blitz a plate, drizzle with olive from the tostadas recipe (p38) into until it starts to take on a until smooth, then serve hot, oil then scatter over the tortilla chips. Brush both sides with pale yellow-green tinge. or cold with ice cubes. spring onions and mint. sunflower or vegetable oil, then cut into triangles with kitchen scissors. Arrange in a single layer on a baking sheet and bake for 7-8 mins at 200C/180C fan/gas 6 until crisp, then sprinkle with salt and chilli powder, if you like. Leave to cool. Will keep in an airtight container for up to three days. Spiced bean hummus Turn any leftover bean curry (p41) into an easy dip or spread by simply whizzing it in a food processor with enough olive oil to loosen it and more lime juice. This would work well with the tortilla chips (above). Tuna niçoise pasta salad Any leftover tuna spaghetti (p40) can be bulked out into a brilliant lunchbox salad. Simply toss some halved cherry tomatoes and cooked green or runner beans through the leftovers, dress with a splash more olive oil and some lemon juice, and pack in a reusable plastic container ready to take to work or school. GOOD FOOD & SUSTAINABILITY At BBC Good Food, we seek realistic solutions to avoid food waste and packaging, and adhere to the three Rs: 1) Reducing food waste 2) Recycling packaging 3) Reusing food storage packaging and containers. To find out more, go to bbcgoodfood.com/reduce-reuse-recycle. Plus, listen to the Food Programme’s inspiring Food Waste Pioneers broadcast about people who tackle food waste issues on BBC Radio 4. 42 bbcgoodfood.com JULY 2022

A third of every bottle is pure rhubarb juice. No fake factory flavours here. We throttle tonnes and tonnes of real, farm-grown rhubarb - born and bred in the British countryside - until we have enough juice for every bottle. Real gin has the countryside in. warnersdistillery.com

easy chef Jeremy Pang’s seafood starter The chef and founder of School of Wok shares a Chinese classic I once spent a day in Hong Kong watching six chefs from around the world battle it out to win the Young Chinese Chef of the Year award. The speed with which one of the chefs butterflied, deveined and cleaned his prawns with just one swift movement of his cleaver left my mouth wide open. The dish he made, however, is simple. Give it a try! Salt & Sichuan over a medium heat, stirring for Recipe adapted from pepper prawns 1-2 mins until popping and fragrant. Jeremy Pang’s School Add 1 tsp salt, then transfer to a of Wok: Delicious Asian SERVES 2 PREP 20 mins pestle and mortar or spice grinder, Food In Minutes (£20, COOK 11 mins EASY add the white pepper and a pinch Hamlyn). Photographs by of sugar, and grind to a powder. Kris Kirkham. This recipe is 300g tiger prawns, shells 3 Heat 2-3 tbsp oil in a frying pan supplied by the publisher and heads left on over a high heat. Put the prawns and not retested by us. flesh-side down in the pan and fry 2 tbsp cornflour for 3-4 mins until they start to turn vegetable oil, for frying pink. Turn and cook until pink all 6-8 garlic cloves, finely chopped over, then remove from the pan. 1/2 thumb-sized piece of ginger, 4 Heat another 1-2 tbsp oil in the wok over a medium heat. Add the peeled and finely chopped garlic, stirring until it starts to brown, 1 large red chilli, finely chopped about 30 seconds. Add the ginger, 1-2 spring onions, finely chopped chilli and spring onions, then add For the spice mix the spice mix followed immediately 1 tbsp Sichuan peppercorns by the prawns. Toss everything 1/2 tsp white pepper throughly five or six times to coat the prawns, then serve. 1 Butterfly the prawns by cutting down the backs through the shells, GOOD TO KNOW  gluten free then opening them out. Stop slicing PER SERVING (2) 313 kcals • fat 22g • saturates 2g • just before the tail to keep the prawns carbs 16g • sugars 1g • fibre 2g • protein 10g • salt 3.3g intact. Scrape out the black seam, then wash the prawns well in cold Jeremy Pang features in the water. Score horizontally across BBC Good Food Rookie Chef each prawn 4-5 times, then Podcast. Find this and more at dust with the cornflour. bbcgoodfood.com/bbc-good- 2 For the spice mix, toast the food-rookie-chef-podcast peppercorns in a dry frying pan TV & RADIO PICKS by DAVID CRAWFORD Deputy listings editor for Radio Times The Food Programme A Fishy Phobia Hungry for It A special edition recorded in Devon in Chef Angela Hartnett has a question: Hosted by Stacey Dooley, this series gives Why are we so reluctant to eat fish that aspiring cooks from all over the UK a chance which Michelin-starred chef Michael Caines talks to presenter Dan Saladino isn’t covered in batter and accompanied to put their talent to the test. In a restaurant about his life story through food, his by chips and mushy peas? Angela heads and street-food pop-up, they’ll create dishes connections with Devon and its producers. to the fishing port of Leigh-on-Sea to to impress industry experts and mentors. Listen on Radio 4 on Sunday, 10 July, investigate. Listen on Radio 4 on Tuesday, Watch on Tuesdays on BBC Three, or or catch up on BBC Sounds. 19 July, or catch up on BBC Sounds. catch up on BBC iPlayer. 44 bbcgoodfood.com JULY 2022

Crammed with countryside flavour from fresh botanicals, and rescued citrus peel. We rescue citrus peel to give our London Dry the bright burst of flavour that 9 out of 10 of you legends love*. Real gin has the countryside in. warnersdistillery.com *88.9% of 588 respondents said they preferred Warner’s London Dry recipe to their regular gin in our taste test research conducted between 26.04.21 and 07.05.21. The other 11.1% are probably no fun at parties anyway.

advertisement feature DfiasmgcoeivtleayrwfFoalooyrdisdiaeís Thereís a wealth of sun-soaked dining activities for your family to enjoy in Florida, plus seafood experiences, fresh produce and food festivals T he Sunshine State SEAFOOD EXPERIENCES mixes theme parks and After a day in the sunshine and watersports at the beaches with wild dining beach, sit back and relax over seafood platters and experiences, pick-your-own farm fresh fish grills at Florida’s finest waterfront dining fun and enticing food festivals spots. Try local snapper and crab cakes at laidback for the perfect gourmet getaway South Walton restaurant Bud & Alley’s, then after the whole family will love. dinner, discover some wildlife on a relaxing nature trail, or walk along the sandy beach and dip your toes into the turquoise waters of the Gulf of Mexico. Another day could see you spot alligators, turtles and peacocks on an airboat tour of the Everglades, before tucking into fresh stone crabs, baskets of prawns and frog’s legs on riverside picnic tables outside City Seafood in Everglades City, or downstream at Triad Seafood Market & Café. Down in the Florida Keys, you can taste local delicacies such as conch fritters and key lime pie, while soaking up live music on the beach at Alabama Jack’s in Key Largo.

advertisement feature WILD ACTIVITIES LIGHT UP YOUR HOLIDAY During the summer months, you can cycle and dip into In Universal Orlando Resort, you can watch an the natural springs around Crystal River, as well as impressive firework display from the rooftop kayak and even snorkel to find scallops in the stunning of the Aventura Hotel. Adults can enjoy a drink shallow waters (where you can also swim with manatees at the Sapphire Falls rum bar next door, and in the winter), then enjoy your catch grilled on the kids will love the monster shakes at Toothsome campfire or at a local restaurant. Alternatively, take Chocolate Emporium at Universal CityWalk. a fishing trip or boat tour on one of the Harris Chain of Lakes, northwest of Orlando, or drive around the Close by in Kissimmee, you can rent a holiday area’s open farms to make the most of the abundant villa to get the full American experience and shop fresh produce that thrives in the Florida sun. for and cook your own food, or hire private chefs for s’mores parties and dinners showcasing Florida In spring, you can pick your own blueberries on ingredients. You should head downtown too, where Atwood Family Farm in Eustis, which also hosts fun you’ll find a wide variety of independent restaurants farm activities and street food trucks most weekends. that serve everything from New York-style pizza Or make your way down to Scott’s Country Market in and Jamaican dishes, to Puerto Rican fare. Mount Dora to pick up fresh produce – in autumn, the kids can also run around in the adjoining corn maze. FUN FOOD FESTIVALS Floridians know how to make the most of the weather with a multitude of outdoor festivals – many dedicated to individual ingredients, including crawfish, stone crab, peanuts, and winter strawberries. You can reap the rewards of Florida’s strawberry-growing region at the Florida Strawberry Festival in Plant City, for example, or take part in the Florida Seafood Festival at the mouth of the Apalachicola River. It’s the longest-running festival in the state, where thousands congregate to enjoy blue crab races, oyster-shucking contests and southern-style seafood dishes. And you won’t want to miss Tampa’s International Cuban Sandwich Festival to see which offering the judges crown the winner. Ready to start planning your holiday? Go to visitflorida.com/eat-and-drink to find out more



family summer fête sweets Create an irresistible display of cakes and biscuits using our recipes, including vegan and gluten-free treats that everyone can enjoy recipes CASSIE BEST photographs WILL HEAP JULY 2022 bbcgoodfood.com 49

Jam jar trifles 1 Beat the custard powder, icing finishing each jar with a strawberry sugar, butter, vanilla and 1 tbsp milk half. Will keep chilled for up to a day. If you’re not much of a baker or just together in a stand mixer until short on time, this recipe could save smooth and creamy, or do this in GOOD TO KNOW vit c • 1 of 5-a-day the day. It’s essentially an assembly a large bowl using an electric whisk. PER SERVING 882 kcals • fat 42g • saturates 26g • of shop-bought ingredients, but you Add a little more milk to loosen, if carbs 119g • sugars 106g • fibre 3g • protein 4g • can make the sponge yourself if you needed. Transfer the icing to a salt 1.3g like. Cut an extra corner and buy piping bag fitted with a large ready-made icing – either way, the star-shaped nozzle and set aside. results look pretty and taste great. 2 Choose three of the best-looking strawberries, then halve and set MAKES 6 PREP 30 mins aside for decorating later (or you NO COOK EASY V can use six whole strawberries). Halve, hull and chop the rest of the 1 tbsp custard powder berries, then mix with the cordial. 500g icing sugar 3 Cut the madeira sponge into 250g butter, softened roughly 2cm cubes. Arrange a 1 tsp vanilla extract layer of sponge pieces in the bottom 1-2 tbsp milk of each jam jar, then top with a 500g strawberries generous spoonful of the chopped 2 tbsp elderflower cordial strawberries, including any juice. 300g shop-bought madeira sponge Pipe a swirl of the custard icing on You’ll also need top, then repeat the layers again, 6 x 400ml jam jars 50 bbcgoodfood.com JULY 2022