HOME, COOKING goodfood's a POTS CASSEROLES, CURRIES, STEWS & TRAYBAKES _—— TATE 1B} BIC} FAVOURITESTARRECIPES iy Brilliantbrunches Perfect piesfor Coren act menaOne d aah bacon ee made this way. Ne | eS at ' SEDC (OS «from the team behind BBC Good Food magazine, Weall love cooking, butit’sthe ‘washing-up that we're not too keen on! ‘That's why we've put together this annual collection of comforting ideas including straight-to-the-table casseroles, stews, traybakes, curriesand even desserts so you ‘can maximise the time with your family and friends and minimise the collateral damage afterwards (although you could askthem to help). We hope you're inspired. \ faith \ ‘Take comfort on cold days with warming boul of soup, This ‘one is full of veg, making it fresh, healthy and lowin calories and fat, 2 PREP 15 mine 45 mins EASY V & peeled and chopped 2eartots, chopped 300g turnip, swede or ‘celeriac, chopped A garlic cloves, skin eft on ‘tbsp rapeseed oil, plus tsp ‘tsp maple syrup small bunch of sage, leaves picked, Aileft whole, the rest finely chopped ‘750ml vegetable stock grating of nutmeg ‘Vstbep fatfree yogurt Heat the oven to 200C/180C fan/ (4886. Toss the root vegetables ‘and garlie with 1 thsp oil and season. Tip ontoabaking tray and roast for 30 mins until tender. Toss with the ‘maple syrup and the chopped sage, then roast foranother 10 mins until olden and glazed. Brush the whole sage leaves with Vstspoil and add to the baking tray in the last 3-4 minsto crisp up, then remove and set asid. ‘Scrape the vegetables into pan. Squeeze the garlic fromthe skins and add to the veg with the stock, then blend with astickblender until smooth, Bring toa simmer, season. and add the nutmeg. Divide between bowls, Top with aa swirl of yogurt and the sage leaves eae zr stats ore: R03: pretns9-eH 0.29goodfood Slow-cooked pork, cider & sage hotpot, p35 Photograph MAJA SMEND Co recycle 4. boegaodtood.com104 mavens roasted in T1Q, *anisi ravours 2:pleaser Adapt this magnificent giant cookie with your favourite treats, rene ceeerricn tl eee nuts, toffee or fudge Giant cookie Ge ee ee Oa Te) Pee eee eer reece a eee ee eet eee ee ee) er ro eee) ees eee Per Pec) pence ‘serve (optional) h Pree Neopen ny ee enn | , Eee er eo ara! eee te gees Pee ne rts et esr Perea ee at Peete er) Poorer er teins a eee Penepiveipeniaeene eerCee TtJazz up your morning oats with one ance shia mrs) eee ad Bree reser aaa See een ane Coeur ee Sea ua ee ene reno eee eit Oat tee ae EO Sooo cag Feil ieee te ee ene ‘ eee Teun sy ed Dee ee eee cera rece eens eee) ee eee Pete vests eee eee ses erate te ee eee eke ee eee ag Ata ar eee ee peer ee ee cra eeerter eT eeectatesteae eee Sete) eeriea Be Peres Ly 2 PRP Sing Sea par eae s le sed Ty Es eee eee Pe eniCe cee ucentaay Pre eee en ines coe on pe eee pac Ter outr te een tal eeeerere ee teste ete eae ee enars eens Reruee ei tater rts pees ee chet at Top ath the granola and baked plums, oe Pometties een ees a eng Eee es Cece as Prieta ve ees Perens ey Pod and scrape the seeds nto the pan, ‘then add the pod (alternatively, use tsp Seen eye eee ie sugarhas dissolved. Add the pears and cover the surface with acirele of baking parchment (this will ensure the pears coolsthrough evenly). Cook for en eee poked with a knife. Leave to cool Can eee eta Posten nme ents ise ec Cee eaten Ree eee Geert tones Peter atte ey ee eedLate breakfast or early lunch? Lazy weekends are the perfect chanceto cook something abit more special Combine two Indian-inspired classics in this kedgeree mash-up made with paneer. It a quick and ‘easy veggie dish that is ideal for brunch or alight dinner, 2 PREPS mins 1Smins EASY V 2iarge eggs ‘tbsp vegetable oll ‘red onion, finely sliced ‘15g paneer, cutinto 2-3em cubes 2tbsp medium curry powder 250g frozen spinach 200g cooked coconut rice pouch ‘red chil finely sliced (optional) Bring a medium pan of water to the bol. Add the eggs and cook for ‘7 mins then put them inabowl ‘of cold water and set aside, Meanwhile, drizale the oil in a large non-stick frying pan or shallow ‘casserole dish. Add the onto’ and {fry over a medium-high heat for 5 mins, Tipin the paneer and {ry for another 5 mins or until ‘evenly browned and the onion Is beginning to caramelise. Ad the curry powder and fry for min, then add the spinach. ‘Cover with lid and cook for a few mins toallow the spinach todefrost, Uncover, addi the rice, turn up the Heat and ‘cook fora few mins more or until everythings piping hot. Season, Peel the eg, hhalveand place on top ofthe rice. Scatterover the chili Dbelore serving, ifyou like. sake ftp sete: cbs 269 (rota: prin zg: Og 10 bbegoodtood.comKick-start your day with this veggie hash, packed with fresh {flavours and enough veg to make up two of your five-a-dayy 2 PREPIO mins ‘mins EASY V 1 thsp olive or rapeseed oll ‘onion, halved and sliced ‘400g can chickpeas, drained ‘Vétsp cumin seeds Aroasted red peppers from ajar, cutinto stripe 2-Aegos 40g vegetarian feta, crumbled lemon, zested ‘small handful of mint, leaves chopped ‘atbreads, to serve (optional) brunch Heat the oil ima frying pan. Cook the onion for 12-15 mins until starting to curamelise, Add the chickpeas, cumin seeds and ppeppersand season well,then cook fora few mins until hot throughout. {Createspaces in the pan for each lof the eggs. Crack the eggsinto the gaps, then cover and cook for 2-3mins or until cooked to your liking Scatter over the feta, lemon ‘zest and mint. Serve alongside the Aatbreads,ityou like that 2st ‘theo sue Re g-protn2egat289Whize banana, 150ml natural yogurt, 300m] pineapple juice, 2005 ‘ocontit ream and 100g raspberries together ina bender. > “Thin with little water, cn Rs aa and arya Sera Prepare this warming dish the day need to do is pop it in the oven when you: ERVES 4 PREP 15 mins plus at least hes chilling COOK 40-45 mins butter forthe baking dish ‘baguette tom into bite-sized pieces 90g pack thickaliced har, torminto'small pieces 1409 gruvére, grated j Segoe %épint milk 284m potsingle cream 1 tbsp Dijon mustard j 12 bhogeodtood.com ofa deep baking dish. Arrangethe baguette pieces over the bottom of ‘the dish and tuck theham pieoes and grated cheesebetween the gaps, ‘Whisk together the eggs, milk cream and mustard, then pouroverthe Dread mixture, Cover and chill for atleast’ hrs, or preferably overnight. 2 Heat the aven to 180C/fan 160C/ sias 4. Bake for 40-45 mins until the top is crisp and golden and the esi ‘mixtures cooked through. [Fthe toppingstarts to brown alittle too ‘quickly, cover forthe remainder of ‘the cooking time, Serve immediately. ERVNOSA7 cal a9 corte 2igragan peep: protn 29-5124Clementine & vanilla porridge with citrus salsa Brighten up your brunch menu with these healthy oat bowls topped with {fresh citrus fruit, They're a good source of vitamin C, calcium and folate, too, ‘SERVES 4 PREP 10 mins plus ‘overnight soaking COOK S mins Easy V Aclementines 2tsp vanilla extract 1409 porridge oats ‘grapefruit, peeled, deseeded and chopped ‘small handful of mint leaves 2 tbsp sunflower seeds ‘6 walnut halves, broken 4x 120g pots bio yogurt 1Peel the clementines, then finely ‘chop the peel. Put thsp of the peel ina large bowl with the vanilla, ‘oats and 800ml water. Cover and set aside tosoak overnight. 2Chop the peeled clementines and ‘combine with the grapefruit and mint leaves. Cover and chill until youtre ready toserve, 8 Thenext morning, tip the soaked porridge into a pan and eookeuntil, bubbling and thick, Divide the porridge between, le fourbowls then scatter over the sunflower seeds and walnuts and top withthe fruit salsgand the yogurt. . PER SERN 35 e- Oyaet9* cor 44 -sgrp- fre 6g poten fg toa J), anes 7 - bbogoodtood.com 13Porridge with quick berry compote, figs & pistachios Make this quick but impressive brunch dish for friends, or as a filling ‘breakfast to set yourself up for the day. I's nutritious, and fullof Alavour and texture. ‘SERVES 2 PREPSmins COOKS mins 1Putthe oats, mill and 450ml water Easy V inapan with a inch of salt. Cook for bout 5 mins until thick and creamy. 1609 porridge oats Meanwhile, microwave the berries, 100m mile orange zest and juice for 2-8 mins. 120g frozen berries Divide the porridge between bowls orange, zested and juiced ‘and top each with the berry compote, fig, sliced figslices and pistachios. 1 thsp pistachios, toasted PERERA et ta 0g and chopped ‘arb629-agns 09-6 95-pretan sro 1. bhegoodfeod.com Campfire smoky bean brunch Rustleup this fantastic dish, ‘made with chorizo, chipolatas, eagsand mixed beans, Ie’ perfect for camping holidays, oF for ‘Feeding crowd at home. ‘SERVES 8-10 PREP10 mins (COOK 30 mins EASY 4 tbsp olive or rapeseed oil Se rosemary sprigs Gchipolatas ‘2small cooking chorizo, halved smoked hot dogs, cut into large chunks 2onions, chopped 500m! passata 300g barbecue sauce 24009 cans borlotti beans, ‘drained and rinsed 24009 cans haricot beans, ‘drained and rinsed 8-10 e998 toast, toserve 11 Heat the oil ina large 45em paella pan, Add the rosemary and sizzle for 1-2 mins, then remove from the pan, chop and set aside. Add the chipolatas and brown all aver, push toone side of the pan and add the chorizo and hot dogs. Cook for afew ‘minutes until the choriza starts ta release some ofits oil then push these aside too, Add the onions and cook until sof about 8 mins. 2 Add the passata, barbecue sauce and some seasoning, bring toa simmer and bubble fora few mins, then stiri the beans and bring everything back to asimmer. 8Usingthe back of spoon, create littlespaces in the beans and erack inthe eggs. Cover the pan and cook ently for 10 mins,or until the eges are cooked to your liking Top with the rosemary and serve with. buttered toast, you like. PERSERUING 1) ete tTg-stete 79> ‘tba mpuaag-oreSg-ptan 29:58 2935 i iNadiya’s no-fuss . family cooking y When weekdays are hectic, Nadiya Hussain's simple recipes for breakfast, dinner and dessert are great go-to dishes, especially for kids ifamilly favourites aa.Harissa bean pizza ‘This sone of those spur-of-the- ‘moment breakfast, for when you areumprepared and there’s not much in the freezer or fridge. This ‘iseasy, delicious and pretty quick, cand it's areally good way ofjazzing up the humble baked bean. Fm ‘using naan as my base, but you ‘can use what you ike, or simply ‘whatever you have at home. ‘SERVES2 V 2iarge naan breads (or pitas, or leftover bread) 2x 400g cans baked beans Atsp rose harissa handful of baby spinach, or 2cubes frozen spinach Aeggs spring onions, chopped 11 Het the grill to medium-high and hhavea baking tray at the ready. Place ‘thenaan breads on the tray. Open the bbeans and get rid of any excess sauce off the top, then pour into asaucepan ‘with the harissa and baby spinach, ‘Stirand gently heat through over ‘amedium heat. 2Spoon the bean mixture over the top of the naans and use the back of your spoon to create two litle dips for the eggs in each one. Don't he tempted to add too many beans. If you have any leftover, just deeant ‘them into astorage container and leave them in the fridge, ready to rmlezowave for another meal 8 Crack? esgs onto each naan, then sprinkle the spring onions ll over the beans and eggs, Don't worry ifthe egg runsalittle. 4 Put under the grill for mins ~this ‘will ust set the whites and leave the yolksrunny, which isthe way Ilike i ‘My husband cannot bear to eat runny eggs, so I would gril his fora further 3 mins,or until the yolk is no longer ‘runny. Serve and eat straightaway. Honey mustard chow mein Chow mein isthe easiest thing to ‘order, but even easier to make. love the flavours of honey mustard, 80 Tim keeping it simple. Talso whip up ‘double batch ofthe chicken and skewer haif for the freezer. s0if Thave to make a quick Lunch or need the same honey mustard chicken, ‘minus the chow mein. Ifyou don't want the extra in the freezer, simply halve the amount of chicken and ‘marinade ingredients. ‘SERVES 4 @ chicken only 10 chicken thighs, thinly sliced Atbsp honey ‘tbsp wholegrain mustard Agariie cloves, minced 2.5cm piece ginger, peeled and grated ‘tbsp soy sauce 3 tbsp srracha sauce, plus extra to serve (optional) ol for frying 2 medium onions, thinly sliced 450g stirfry vegetables 215g fresh noodles large handful of fresh coriander 50g salted peanuts, roughly chopped lime wedges, toserve 18. bhegoodfeod.com ‘something to whack ona grill, Thave 1Putthe chicken thighs into large bowl with the honey, mustard, garlic, singer soy sauce, tsp saltandthe sriracha,andleavetomarinate 2Place a large non-stick frying pan or wok over a high heat, Add theoil and, whenit’s really hot, add the onions. When they are very brown, add half the marinated cchickon, puttingthe other half inthe fridge for later. ‘3Continue cookingtthe chicken over ahigh heat, and when itis ‘cooked through add the stir-fry veg and noodles and mix together before lowering toa medium heat for ‘Smins or until the vegetables are Justalitil bit soft, but stl erisp. 4 Remove from the heat, sprinkle ‘with the coriander and peanuts, and serve with the lime wedges and another dash ofsriracha, if you like,family favourites Caramelised biscuit traybake From the moment [first made these cinnamon-scented goodies, Ihave be addicted. They aredelicious, and there is nothing better than incorporating warm cinnamon flavours into acake These can be cut into squares and frozen, soyousdon't have to eat them all atonce - unless you really want to MAKES1B V & 2509 uncalted butter, plus extra for the tray 2509 dark brown soft sugar 1009 caramelised biscuit smooth spread tsp ground cinnamon ‘Smediumeggs 300g plain flour, sited For the topping 200g white chocolate 200m! double cream 150g crunchy caramelised biscuits, crushed 11 Heat the oven to 170C/150€ fan/ gas3% Batter and line a 33% 24cm octangular brownie tray 2 Put the butter and sugar into mixing bow! and whisk until the mixture is light, pale and fluffy. Add hebiscult spread, cinnamon and ‘A sp salt, then mix wel 3 Add the eggs one at atime, stirring after each, then fold in the flour until fea smooth, shiny batter. Tip into the prepared brownie tray and level the top. Bake for 25-30 mins, thon leave to cool completely in the tray 4 Meanwhile, make the topping, Put the white chocolate in a bowl, Heat the cream in a pan until itjust comes tothe boil, then pour over the chocolate. Let it sit for 0 seconds ~ don't be tempted tostirjustyet. When the chocolate starts tomelt, stir until smooth 5 Stirin the crushed biseuits, then you spread over the cooled cake and leave toset. Once set, ft the cake out ofthe ay, using the baking parchment to help you, and cut into squares. from Time to Eat by Nadiya Hussain (€20, Michae! Joseph). Photographs © Chris Terry bbogoodtood.com 19‘Baste your fishin nutty, fragrant brown butter then steam ‘with shellfish, peas, cider and zesty lemon. ‘SERVES2 PREP1S mins COOK IO ming MORE EFFORT ‘tsp sunflower oil 50g butter ‘lemon sole flere 200g fresh peas, podded (oruse frozen) 100g mussels, washed! ‘and debearded ‘small splash of dry cider (about 2tbsp) %4lemron, juiced, plus wedges to serve farge handful of pea shoots;to serve 1 Heat the oil and butter in adeep frying pan until foaming Add tl ookfor'3-4 mins, Carefully tum over and baste with the butter, which should be nut-brown 2 Inorease the heat and add the peas, mussels, elder, lemon juice and some seasoning, Cover and cook for another 2-4 minsuntil the muséelshave opened discard any that remain close. 8 Scatter over the ped shoots andserve vith the lemoy wedges on the side, fish lletsand tv 7 ee 2 aerate cat ow 26: fre 59: preein 34-09 becgoedfood com” atBroad bean & dill pilaf ‘This fragrant basmati rice dish makes agreat vegetarian ‘main course, or versatile side dish for lamb or chicken. SERVES 4 PREPS ming ‘garlic. Sizzle for 8-10 mins until €00K 25 mins EASY V softened but not coloured. Stir ‘through the rice and pour over the 900g basmati ice stock. Cover, bring tothe bol, then ‘50g butter, plus extrato serve reduce the heat to low and eook ‘onion, finely chopped therice very slowly for 10 mins ‘ garlic clove, crushed 2 Liftthelid and quickly scatter ‘500m! vegetable stock ‘ver the podded beans, then cover 400g fresh broad beans, podded and gain, Turn up the heat and simmer skinned about L6kgunpodded) for 5 minsuntilall the liquids ‘small pack of dil, chopped ‘absorbed. Add the dill give the rice ‘aqgood stir and top with some extra 1 Rinse the ice untilthewaterruns _butterjust before serving clen.thensoakin warmywater for sess ase 9 a Sminsand drain Hoatthebuttcrin Gane wre tee ony 60 saucepan and add the onion and Spring chicken paella Put anew spinon the classie Spanish rice one-pot with the addition of broad beans and mized herbs. SERVES 4-5 PREP-20 mins COOKS mins EASY 6 skin-on chicken thighs 1Hélitres chicken stock 2 tbsp plain flour 200g each fresh or frozen tbsp olive oll peas and broad beans onions, finely chopped (prepared weight after garlic cloves, skinning and podding) finely sliced small Bunch of 4009 paella rice dill, chopped ‘tsp sweet paprika small Bunch of 2good pinches of saffron mint, chopped 2lemons, zested small Bunch of andjuiced parsley, chopped Heat the oven to 180C/160C fan/gas 4, Season ‘the chicken well, then dust all over withthe flour. Heat {tbsp ofthe olin paella pan or large, deep frying pan. Fry the chicken until golden allover, then transfer to shallow roasting tin and roast for 30-40 mins. 2 Add the remaining oll. the onions and garlie, and fry very gently untilsoft, about 10-15 mins, ti in there, paprika, saffron and lemon zest, then add the stock ‘nd simmer, stirring occasionally, for about 20 mins over a medium heat until the ree isnearly cooked, 3 Add the peas, broad beans and half the lemon juice until the rice and veg isjust cooked through. Stir ‘through the herbs and as much ofthe remaining lemon Juice as it needs, along with some seasoning, Nestle the chicken thighs into the rice mixture and cover for Smins tolet everything settle before serving Fen seR/NO(S) 60 ea: 20 seats Spc a: ssSa ‘re 06-ptensg- sis 22 bbcgoodtood.comSalmon with greens &créme fraiche Simple and super-quick, this lovely salmon dish tastes as good asit looks. SERVES 4 PREP 10 mins (COOK25 mine EASY tbsp olive oi ‘ook, thinly sliced 250ml chicken or fish stock 100g créme fraiche 0g frozen peas M09 frozen broad beans 4 skinless salmon fillets ‘small bunch of chives, snipped ‘mash, to serve (optional) 11 Heat the ol ina large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour inthe stock. Simmer for ‘few minutes until reduced slightly, then add the crame fraiche and season. Cook for Lmin more. 2 Tipin the peas and beans, nestle inthe salmon filets, then reduce toasimmer and eaver. Cook for 12-15 mins, depending on the thickness ofthe salmon, until cooked throug. Sprinkle over the chives and serve with ‘mashed potato, ifyou like. Pen SN abe a209- ‘mse gerbe -get 3 Feet 369-st 039 beegoodtood.com 23Springtime spaghetti & meatballs Fora warmer weather take on the classic lalian ‘pasta dish, beefis replaced with pork and tomato saute is swapped for ganten greens. SERVES 4 PREP 15 mins COOK 20 mine EASY uncooked meatballs only 4009 pork mince 4009 spaghetti ‘small onion, grated 180ml double cream “Agatliccloves, crushed 200g fresh or frozen peas, lemon, zested defrosted i frozen 80g parmesan, grated —_handful of parsley. tbsp olive oil roughly chopped 1 Mix the mince, onion, garlic and lemon zest with half the parmesan and some seasoning, then shape into 16 walnut-sized meatballs. Heat the olin anon-stiek pan and fry the mestballs for 10-12 mins until golden. 2 Meanwhile, cook the pasta following pack instructions, ‘then drain and reserve 150ml ofthe cooking water, Add the cream and 100mlof the reserved w ‘the meatballs, scraping the bottom ofthe pan. Bubble until thick and the meatballs are cooked through. ‘8 Add the peas, cook fora further 2 mins, then add the parsley Stir through the pasta with a splash more ofthe reserved cooking water to make the whole thing saucy. Sprinkle over the remaining parmesan and serve. to Pen SN 0 et state gc 29s re: rot 369: kng Rosemary roast chicken thighs, new potatées, asparagus & garlic ‘This all-in-one lighter roast is packed with fresh taste ~ the potatoes catch all ofthe lemony cooking juices ‘SERVES 4 PREP 10 ming ceasserole dish and season well, ‘COOK 45 mins EASY Squeeze over the lemon halves, then feut them into chunks and add to the ‘T50gnew potatoes (preferably dish, Toss everything together, Jersey Royals) halved cover and roast for about 15 mins. 2iarge bunches of 2Uncover and stir through the ‘asparagus, trimmed rosemary. Season the chicken ‘whole garlic bulb, and arrange inthe dish cloves separated 8 Roast, uncovered, for another tbsp olive oil 25-30 mins until the potatoes are ‘lemon, halved tender and the chicken is crisp and ‘small handful ofrosemary sprigs cooked through. Serve from the 8 chicken thighs dish inthe midalleof the table for everyone to share. 1LHeat the oven to 200C/180C fan/—pexserncsostea-ta24g-wnres 69: sfas6.Putthe potatoes, asparastus, c329-mowsSp fire 69: ron 209 sgurliccloves and olin large st0o0 24 becgoodtood.comGreenest coconut prawn noodles Blend spinach, rocket or watercress with coconut milk to make the base of this speedy midweek meal. It wil be ready to serve in just 20 minutes. ‘SERVES 2 PREP 10 min 1LHeat the ol in large saucepan over COOK 10 mine EASY amedium heat. Add the ginger. garlie, chilli and corianderstallesand fry ‘tbsp vegetable oil with apinch ofsalt for about 3 mins 2cm piece ginger, peeled until softened. Add the greens and and roughly chopped ‘most ofthe coriander leaves, stir ‘garlic clove, chopped ‘until wilted, then tip the contents ‘green chill, chopped ofthe panintoa blender with the ‘%small pack of coriander, stalksand coconut millcand 150-200ml water. leaves separated, stalks chopped Blitz until smooth and bright green, 130g spinach, rocket or watercress, Youcouldalso leave the mixture ora mixture Inthe pan and blitz with a stick ‘400ml can coconut milk blender, ifyou like, 7 180 rawking prawns 2'Tip the mixture back into the pan, 160g straightto.wok noodles (we season and bring tothe boil Add the used ricenoodles, or youcould use prawns, noodles and lime juice and dried noodies~cookfor2minsless cook for4-6 mins until the prawns than the packinstructions suggest) have turned pink. Ladle into two, %6lime, juiced bowls and top with the remaining coriander leaves. Pe SN Dea ste D9 coreg: mga rep ton 29: 3 3 com 25 \Pea & broad bean shakshuka ‘We've turned this classic brunch dish into more of a sharing main course by adding seasonal spring vegetables like peas, broad beans and asparagus, SERVES 4 PREP 20 mins COOK 30 mins EASY V ‘bunch of asparagus ‘small pack of parsley, 200g sprouting broccoli finely chopped 2tbspolive oil 50g fresh peas, podded 2 spring onions, finely sliced 50g fresh broad beans, 2tspcuminseeds podded large pinch of cayenne ——largeeggs pepper, plus extra toserve 50g peashoots 4ripetomatoes, chopped greek yogurt and fatbreads, 1 Trimor nap off the woody ends ofthe asparagus and finely slice the stalks, leaving the tips with 2om of stalk attached. Finely slice the braccal in the same way, leaving the heads with 2cm of stalk attach frying pan. Add the spring onions and asparagus and broccoli stalks (set the tips and heads aside), and fry gently until the veg softensa little. Add the cumin seeds, cayenne pepper, tomatoes (with any julces), parsley and seasoning and stir. Cover and cook for Sins, then add the asparagus tips, broccoli heads, peas and broad bboans. Cover again and cook for another 2 mins. 2 Make four spacesin the mixture. Crack an egg into each, arrange halfthe pea shoots around the eggs and season well. Cover and cook until the egg whites are just set. Serve withthe rest of the pea shoots, the yogurt, flatbreads and some extra cayenne pepper sprinkled over, ifyou like Heat the olin resem koe smi 29-carbe 7:9: preenap- 08029, Spring roast chicken (Cut the cost ofa chicken dinner by using thighs and be rewarded with juicy ‘meat and crispy skin in this dish with asparagus, courgettes, peas and feta, SERVES 4 PREPS ming 11 Heat the aven to 200C/180C fan/ ‘COOK 40-50 mins EASY ss 6. Put the chicken thighs ina chicken only large shallow roasting tin, season and toss with the olive oll lemon ‘Bbone-in, skin-on chicken thighs zest and wedges, shallots, rosemary 2tbspolivecil and tarragon, Arrange the chicken ‘lemon, zosted and cut nto wedges _skin-side up and roast for 40-50 mins ‘A shallots thickly sliced until the skin is crisp and golden, A rosemary sprigs 2 Meanwhile, bring alarge pan ‘small pack of tarragon of water to the boil and cook the 480g asparagus, trimmed asparagus for mins or until 2courgettes, thickly sliced tender, adding the courgettes ‘onthe diagonal and peas forthe final minute. 250g peas (preferably fresh) ‘Drain the vegetables and toss 100g feta, crumbled ‘with the chicken, coating well inthe cooking juives, Scatter cover the feta and serve Pe SHIN 9 ela ete: corboag- sn 69 fre o-ring 9 28 becgoodtood.comHealthy pasta primavera ‘This spaghetti dish is fullof bright green spring veg. Make the most ofthe season's produce with this vibrant, filing pasta SERVES 4 PREP 10 mine COOK 20 mins EASY V 18g fresh broad beans, podded (oruse frozen) 210g packs asparagus tips 170g fresh peas, podded (oruse frozen) 350g spaghetti or tagliatelle {tbsp butter 200m! tub fr ‘orcréme fraiche handful of fresh chopped herbs (we used mint, parsley and chives) parmesan, shaved, to serve 1 Bring pan of salted water tothe boil and put a steamer (or colander) over the water. Steam ‘the beans, asparagus and peas until Just tender, then set aside. Cookethe pasta following pack instructions, then drain, reservingsome ofthe cooking water ‘2 Meanwhile, fry the leeks gently inthe oil and butter for S mins, or until sof. Add the fromage frais or ceréme fraiche and very gently warm ‘rough, stiring constantly toensure itdoesn't split. Add the herbs and steamed vegotables with asplash ofthe reserved pasta water to loosen, 8Stirthe pasta through the sauce, Adjust the seasoning, then serve scattered with the cheeseand rizaled with alittle extra live ol. Pence tft 09ers 35 cata sep 69 ve rh 209: sO) becgoodtood.com 27Whether you're feeding your family ora group of friends, these dishes are perfect for sharing 4 PREPS mine 45 mins 1 tbsp olive oi 4 skin-on chicken lags 2x 400g cans butter beans, drained and rinsed tbsp pesto 100ml white wit / 180g kale, woody/stalks removed %4lemon, juiced, 28 baegdodtood.com Heata splash ofoilin alange frying pan overa medium-high heat Season the chicken and add tothe [pan skin-side down, Brown for "7-10 mins until the kinis golden ind crisp. Meanwhile, mbcthe butter beans with the pesto, wine and 100ml water. Flip the chicker{legs over so the crispy side is facindlup snd pour the butter bean mixta ‘around them (be careful not to pourit over the chicken othe skin remains eri). 2 Reduoe the heat toasimmerand cook for 2 }-30 mins until theliquid has reduced by about halfand the chicken is cooked through, Remove) the chicken, set aside and cover to keepwarm, Add the kale to the butter, beans along with the lemon jules, ¢ Season and cook for'3-5 mins more until wilted adding a splash more water ifitlooks too dry. plitbetween four plates and top with the crispy chicken legs, SNC aga 245-6 ‘eebeg sug 39-59 79'S3 PREP 15 mi ‘55 mins EA plus cooling 700g large potatoes 1 thsp sunflower il, plus extra for brushing ‘large white onion sliced ‘A carrots, chopped into small pieces 12 lamb meatballs ‘450m| chicken gravy (leftover or shop-bought) 2bay leaves 2 thyme sprigs 1 Boil the potatoes ina pan of boiling water for 15 mins until ‘par-boiled, then drain andleave tosteam dry and cool 2 Heat the aven to 200C/180C fian/ gas 6, Heat theoil in alarge frying pan and fry the onion for 10 mins or unt startingto soften. Add the carrots ‘and cook for S miné more until tender. Tip the mixture nto alarge 2ulitre ovenproof dish Return the pan tothe hob over ahigh heat Fry the meathalls turning, until golden, then transfer tothe dish Pour over the gravy and tuck in the bay leaves and thyme sprigs. $ Thinly slice the cooled potatoes ‘and arrange over the meatballs Brushwith 1-2 tsp oll and season ‘with black pepper. Bake for 20-25 mins, or until the potatoes are tender and starting to become crisp atthe edges, and the gravy is bubbling. NOt 20st 70 aebeesg- sue ip fre ota 25, 249 sharing Wh becgoedteod.com 29Cheesy bean & chipotle quesadillas Use up a pack of flour tortillas by sandwiching them with a chipotle bean filling, then. ‘SERVES 4 PREPS mins ‘COOK 12 mins EASY V 2x 400g cans mixed bean salad ‘8thsp chipotle sauce ‘small pack coriander, chopped ‘409 red leicester cheese, grated pack 8 flour tortillas Drain the beans, reserving 2thsp ‘of the can water. Tip into abowl ‘with the reserved water, chipotle ‘sauce, coriander and halfthe cheese, Mash everything well witha fork or potato masher. 30. bbegoodtood.com 2 Lay out 4 tortillas then spread each with sof the cheesy beans, ‘Top with the remainingcheese and tortillas, then use your hands topress them together. 3 Heat agriddleona medium-high heat. Microwave each quesadilla for 45 seos to start the cheose melting, then griddle for1-2 minson each side, until the quesadillas are golden and charred. Repeat with the rest, keeping them warm in alow oven. Cut into wedges to serve ren stmvmo-etse-ttg-suteg-cta 809s fie0g- Pen 295 ak ‘Mexican pulled chicken & beans ‘This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either ‘SERVES 6-6 PREP 20 mins COOK 1hr 20 ming EASY @ pulled chicken only Sbone:inchickenthighs handful of parsley, coriander ‘tbsp chipotle paste ‘or mint, roughly chopped 2garliccloves,crushed __Ismalliceberglettuce, 2x400g cans shredded ‘chopped tomatoes ‘oucumber, diced ‘large onion, finely sliced drizzle of olive oll 240g cans black ye bag of tortilla chips, beans, drained toserve ‘4009 can kidney lime wedges, to serve beans, drained 2:1 Heat the oven to 180C/160C fan/gns 4. Remove and discard the skin from the chicken and rub the thighs with 2tbsp ofthe chipot ‘with the garlic, tomatoes and onion. Season, sti to combine then tip into alarge roasting tin. Sit the chicken thighs on top of the sauce, Cover and bake for Lhe. 2 Remove from the oven add all the beans and stirinto the ‘tomato mixture around the chicken, Return to the aven and cook, uncovered, for 20 mins or until the chicken is tender ‘and the beans are hot paste, Put the rest in a medium bowl a Meanwhile, mix the herbs, lettuce and encumber with adrizale of olive oll and set aside. 4 Shred the chicken using knife and fork discarding the bones. Mix the chicken through the sauce and beans. Serve ‘with the salad tortilla chips and lime wedges PER SHIN 25th ft Oya cps Ogre a protein 29s.Herby spring chicken pot pie Minimise your washing-up ‘with this delicious pie made with ‘seasonal spinach and herbs and topped with crisp filo pastry. SERVES 4 PREP 10mins COOK 30 mins EASY filing only 2.tbsp olive ol, plus extra for brushing bunch of spring onions, sliced into 3cm pieces. 250g frozen spinach {Gcooked chicken thighs (or 4009 leftover roast chicken, shredded) 350m hot chicken stock ‘tbsp wholegrain mustar 200g frozen peas 200mI half-faterdme fraiche ‘small bunch of tarragon, leaves finely chopped small bunch of parsley, chopped 2709 flo pastry 11 Heat the oven to 200C/180C fan/ _gas6, Heat the oll ina large, shallow, flameproof casserole dish over medium heat, Add the spring onions and fry for 9mins then stirin the frozen spinach and cook for 2 mins ‘more, or until it starts to wilt, Remove ‘the chicken skin and disoard ‘Shred the chicken offthe bone and into the pan, discarding the bones. Stirthrough the stock and ‘mustard Bring to asimmerand cook, uncovered, for S-10 mins. 2Stirin thepeas créme fraiche and hherbs, then remove from the heat Scrunch the filo pastry sheets over the mixture, brush with alittle oiland bake for 15-20 mins, or ‘until golden, boogoodtoad.com stSERVES 4 PREPS mins COOK 15 mins EASY ‘tbsp ollve oll pork sausages, tsp chill flakes ‘tsp fennel seeds (optional) ‘5009 fresh gnocchi '500mI chicken stock (fresh ifyoucan getit) 100g kale, chopped ‘40g parmesan, finely grated, 1LHleat the oil in a large, high-sided frying pan over amedim heat. ‘Squeeze the sausages from their ‘skins into the pan, then use the back ‘of awooden spoon tobreak them 32 baegoodtood.com up Sprinkle in the chili fennel seeds, if using, then fry until ‘the sausagemest is crisp around the edges. Remove from the pan with slotted spoon. 2 Tip the gnocchi into the pan, fry for aminute orso;then pour in the chioken stack, Once bubbling, cover the pan with lid and cook for 3mins, then stirin the kale. Cook for2 mins more or untilthe gnocchi is tender and the kale has wilted. Stirinthe parmesan, then season with black pepper and scatter the crisp sausagemeat over the top. PeRSERUNOSI ical ty -sasaes0g tare 4g 2-6-8 e259 Make this old favourite feel extra-special with added shellfish, then serve with rocket for added freshness. SERVES 6-8 PREP 15 mins plus standing 00K 40 mins MORE EFFORT 100g butter, plus ‘tsp cayenne pepper ‘extraforthe dish or Tabasco sauce: {800g macaroni 1809 fresh brown crabmeat 1009 flour rocket leaves, tosorve ‘itr rik For the crab toppi 200g mature 150g white crabmeat ‘cheddar, grated 1009 creme fraiche {tbsp Dijon mustard lemon, juiced Utbsptomstoketchup small pack of il, finely chopped 1 Heat the oven to 200C/180C fan/gas 6 and butter medium baking dish, Cook the macaroni following pack instructions 2 Meanwhile, melt the butter in aheavy-based pan ‘and stirin the flour to make a thiek paste, Stirring, add the mill, litte bylittle, until smooth, Cook over a medium heat, stirring continuously, until the mixture thickens. 3 Remove from the heat, add 150, of the cheese and whisk until smooth, Mix in the mustard, ketchup and eayenne ei everything together, then fold in the crabmeat and season 44 Spoon the mixture into the prepared baking dish, wrinkle the remaining cheese on top and bake for 25-30 mins until heated through. Remove from the oven and leave to stand for 10 mins. 5 Meanwhile, combine all the ingredients for the rab topping ina small bow! with some seasoning Put a big spoonfil ontop ofeach portion and serve with a few rocketleaves, lf making ahead, cool completely and leave inthe fridge overnight. The next day, cut into slabs and ered, for 10 mins at 200C/180C fan/oas 6 per. Drain the macaroni and return to the pan Stir reheat, NC (8)625 en 29-yard re 29: prot 289-8 UpSERVES 4 PREP 10 mins ‘SO mins EASY V vegetable oil, for frying ‘large red onion, finely sliced 250g bag diced butternut squash and sweet potato 400g can chopped tomatoes 2x-400g cans chill black beans or kidney beans 3 bop chipotle paste 125g sel-rasing flour (60g unsalted butter, cubed ‘Tog mature cheddar, grated ‘large green jalapeno, finely sliced (optional) Heat a glug of vegetable ina lange flameproof casserole dish over ‘a medium heat. Add the onion anda pinch of salt and cook for 7 mins until softened. Tipin the squash and sweet potato mixture and fry fora few ‘minutes before addingthe tomatoes, beans and 250m! water. Stir through the chipotle paste and season totaste Cover and gently simmer over a ‘medium-low heat for25 mins or until reduced and the sweet potato is sot. Heat the oven to 200C/180C fan/ gus 6. Mix the lour with /stsp salt, ‘Add the butter and rub itinto the flour with your fingers until the sharing ‘mixture resembles fine breadcrumbs, ‘Suirin the cheese, then quickly mixin 4 tbsp cold water Roll the mixture ‘nto eight balls. Putthe dumplings on top of the stew and place, uncovered, sn the oven for 15-20 mins, or until puffed up and lightly golden. Serve ‘with the sliced jalapeno scattered. ontop, ifyoulike, SERN aT -amts9 ‘eb 09- se 129 fre gc sakPot-roast chicken ‘Try this technique for extra-succulent chicken. Youll also end up with ‘an amazing stock to use in other recipes so it's a winner allrownd. SERVES 4 with leftovers PREP 10 mins plus resting COOK 2hrs10 mins EASY 2tbspolivecil 2.4kg whole chicken ‘onions, cut into large wedges ‘bunch of thyme garlic cloves peppercorns ‘5m white wine ‘.zlitres chicken stock Heat the aven to 170C/150C fan/ sga55.Heat theoil inalarge flameproofcasserole dish andbrown the chicken well on all sides, then sit it breast-side up in the dish, Pack 34 bbogeodtood.com inthe onions, thyme, garlicand peppercoms, pour over the wine tnd stock, and bring to the bol Cover and roast for 2hrs 2 Remove fromthe oven and rest for20 mins, Carefully lift the chicken onto. chopping board and earveas much as you need. Serve ina shallow bowl with the onions and some ofthe stock poured over. 3 Strain the leftover stockinto bowl and strip the carcass ofits ‘meat, Chil both for upto throe days or freeze for up to one month touse inother recipes. 00 ck a:29-satates 79+ ates prth 0 089 Sherry-braised pork cheeks Cook this offeut of pork in aSpanish-inspired sauce ‘made with sweet sherry, cumin, paprika, parsley and almonds ~ it'sa great addition toa tapas spread. SERVES 2 oF 4as apa PREP 10 mins COOK 2hrs 15 mins EASY live il, for frying ‘tsp ground cumin large onion, 1 tep sweet emoked paprika finely chopped 150ml medium-dry sherry 600g pork cheeks, cutin 500ml beef stock half and fat trimmed handful of fla-leaf parsley, 1 thsp four, seasoned leaves picked with sat and pepper handful of toasted 2fat garlic cloves, crushed flaked almonds, toserve 41 Heat 1-2thsp oliveoil in alarge pan, then add the onion. ‘Cook gently for 10-15 mins until softened and lightly coloured. Remove and set aside 2 Toss the cheeks in the seasoned flour, Add alittle more oilto the pan and increase the heat. Brown the pork cheeks allover in batches. Reduce the heat to medium, jerumn the pork and reserved onions tothe pan. Add the srlie, cumin and paprika and cook fora minute, then pour inthe sherry. Use your spoon to scrape the bottom of the pan and mix in all the flavours. 4 Pour inthe stock, then bring the pan toa simmer (Cook ently for 2 hrs, or until the cheeks are tender, satter with the parsley leaves and flaked almonds toserve 1 SERUM HO cabo 27g: cae 29 p39 fre2ip-nten2t7o 089Sena termes asad Lamia a nen Cae Daa Cree ee ee as ‘tkadiced porkshoulder ” rater ea ‘Stbsp plain flour = © eens ener ia pelea er eg iamal bth dt ao legged, 7 Ce Pe en ee Ce eae Ee) ea Se eam er Fereeent nitty ae Pepe eens een reer Boe mt erry ST nei ae 3 CS ET tes ae Pemerreeney rire eee te pee eee See pbecmenrpcen esate Ee Ae Et Bos ae ee eet Ferrier repeats Sone CU uo ees cea tLe ee een Paneer een ene ear Seater ea ered willsinkint it Stirin the parsey, freer pene ae reeeenneneentn Cee eset See rater a a eee Sears CeeOe TR hse meee eal on shares recipes from her new book, Onan eMC iat er teng ElaleRconieuentael cos om ustiiodge chicken breast or thigh ‘meat, cut nto Tem chunks 25g curry powder 2 tbsp extra virgin alive: 180g onions, thinly sliced lic oo hed {600m! coconut milk 4009 can plum tomato! ‘chopped, and ther ju ‘sp sugar 300g basmati rice, soaked for 15-20 mins in cold water and drained ‘organic salad leaves, toserve n.Mixthe cur st 10-1 vloe 6-8 mins be aking. Remove the pan from th heat and set aside for 7 mins, tightly the Lid, to allow th lL 5 Toserve, squeeze over lis ‘dsp Sa ee ee pom =Vegetable & tofu curry Youit love this curry even ardent curry haters cant get enough ofthis deliciously spiced dish, Iesalso an excellent base for other additions, suchas chunks of cooked potato, SERVES 46 V large garlic 4 tbsp extra virgin alive oil cloves, crushed 400ml can coconut milk 12ctlies, deseeded 400ml homemade ‘and roughly chopped vegetable stock organic lemon or '500g pumpkin or sweet 2iimes, zested, plus potato, pooled and cut wedges toserve into 2cm pieces Togcorianderleavesand —Tmal cauliflower (about stalks, coarsely chopped, 350g) broken into plus extra to serve small florets 60g cashew nuts, toasted 225gfirm tofu, cut and roughly chopped Jnto 2em cubes TAtbsp grated fresh ginger 2289 French beans, 2tsp ground turmeric ‘green beans or amixture 2tsp ground cumin ‘of green and yellow 1 Put the garlic, chillies, citrus zest, corianderleaves and stalks, cashew nuts, ginger, turmeric, cumin and 1 tsp salt in a food processor and whizz toa chunky or smooth purée, depending on your preference 2 Heat the olive oll ina large saucepan over a medium. hest, stir in the garlic and ginger purée and cook for 2-4 mins, stirring. Whiskin the eaconut milk and , bring to the boll and simmer for 8-10 mins. 3 Add the sweet potato or pumpkin and return to the bol Cover the pan with a lid and simmer for 10 mins. Add the sauliflower florets and tofu chunks and bring back to the bol, then cover and simmer for afurther 10 mins, 4 Add the beans and simmer for a further 2-3 mins, uncovered, until all ofthe vegetables are cooked through mn with salt and pepper. and squeeze over alittle nor lime juice, to taste. Sprinkle with some coriander and serve with more lemon or lime wedges. 38 bbegeedtood.com Keralan fish curry Who doesn't love these South Indian flavours? Mahi-mahi, a type of tuna, is the preferred fish for this dish in Kerala, but monkfish works briliantly too. In India, itis usual tohave lots of gravy, or what we call sauce, to flavour the rice deliciously - and a relatively small serving of fsh by our standards. SERVES 4 40g dry tamarind 60g coconut oil ‘tbsp chopped shallots tbsp grated ginger Sagreen chiles, halved lenathways 120g basmati {tsp black mustard seeds 1 thsp fresh curry leaves ‘tsp ground turmeric ‘atsp sugar 2%1 sp chill powder ‘Vétep freshly ground coriander ‘800ml fresh coconut milk (er2x 400ml cans coconut milk) {600g monifish (prepared weight), ‘cutinto Sem pieces '80-100mifish stock or boiling water) lime, juiced ‘organic salad leaves, toserve (optional) 1To prepare the tamarind water place the bowl, cover with 75mal hot water and set aside to soak for 30 mins-1 hr. (Make sure the water cavers the tamarind completely) Strain, discarding the pips and reserving the strained liquid Heat the coconut oll in a 25er frying pan over alowheat and gently fry the shallots, ginger and chillies for about S mins until ‘they start to colour. 8Stirin the rie, mustard seeds, ‘curry leaves, turmeric, sugar, chill powder and coriander, and cook for2 mins, stirring taking care not to burn the spices or they willbecome bitter 4. Add the coconut milk and tamarind water and season to taste with sal Bring to the boil, cover with aid and simmerfor mins arefully tuck the pieces of monifish into the pan, co cook for 5-6 mins until the rice and monkfish ate both beautifully ‘cooked, Remove the pan from the heat and set aside, stil tightly ‘covered with the lid for 5-10 mins, Ifyou feel thatthe rice has soaked up too much ofthe sauce, add 50-100rnl hot water or fish stock toloosen the texture. Stirin the lime juice and season to taste, Serve with a salad of organic leaves, ifyou likeMasala lamb shanks This rich, spicy dish is often better reheated the next day. or the day after Ifyou have any ofthe sauce leftover, toss it with some pasta or noodles for a simple supper. SERVESS, 8 lamb shanks (about 1.2kg in total) ‘tbsp ground turmeric dem piece ginger peled and grated Sarl cloven onshed 2ibap entra virgin ale ol Abaytet peters cloves 6 cardamom pods, bashed 4509 onions, sliced 4009 can chopped tomatoes ‘tsp honey 2tsp cumin seeds, toasted —— ‘tap colander seeds, toasted endgrouned | -2gren chilies, halved accra can era ra Sarge potatoes, haved tredh coriander to erve . ‘For the masala paste ‘25g desiccated coconut ‘ithap colander coeds 2 tbsp poppy seeds ‘tbsp fennel seeds ‘tbsp freshly ground black pepper 2-3red chilies, finely chopped Forthe mint yogurt Atbsp chopped mint 300m! natural yogurt honey, to taste 1Putthelamb shanks into alarge ameproofeasserole dish and add the ‘turmeric, ginger, garlic and some sea salt. Pour in enough water to cover (about 24 titres) and bring slowly to the boil, Reduce the heat, cover with alid,and simmer gently for2 hrs, ‘or until the meat s tender, ‘2 Meanwhile, grind the ingredients for the masala paste in aspice grinder fr pestleand mortar, and set aside until needed, Once the lamb shanks are cooked, remove them earefully fromthe pan and keep warm. Pout all ‘of the cooking liquid intoa separate panandset aside ‘Return the casserole dish to alow heat with the extra virgin olive oi. ‘Add the bay leaf, clnnamon stick, winter warmers cloves and cardamom, and stir-fry for 1-2 mins, Add the onions and fy for §-6minsuntil they start 10 soften, Addl the chopped tomatoes and honey and cook for 5 mins Sprinkle in the ground cumin and coriander, add the green chillies ‘and cook for $mins 4 Finally, stiri the masala paste ‘and coconut milk and slowly bring to the boil. Taste and add sat, i necessary. Return the cooked lamb shanks tothe pan and pour in enough of the cooking liquid to come halfway upthe shanks, Bringto theboil, cover with alid and simmer gently f 10 mins, turning the shanks several times during the cooking time, '5 Add the potatoes, replace the lid ‘and cook for 20 mins or until the potatoos are fully cooked and the lamb is almost falling of the bones, 6 To makethe mint yogurt, stirthe ‘mint into the yorurt and season to taste with salt and honey. Sprinkle overlots of fresh cor with the mint yogurt on the side. wnder and serve > Dain = Recipes adapted from One Pot Feeds All by Darina Allen, (£20, Octopus). Photographs: ® Lizzie Mayson, Bbcoccdtood.com 33a easy "(Bevery day one- Doe Make weekday dinners a breeze with this collection of mouth-watering recipes the whole family will love‘Swede & pancetta spaghetti ‘SERVES 3 PREP 15 mins COOK 30 mins EASY ‘tbsp olive oil 250g swede, pected and chopped into small chunks ‘onion, roughly chopped 2 gatlic cloves, crushed ‘40g parmesan, grated, plus extratoserve ‘3009 spaghetti 120g chopped pancetta (smoked if you can gett) 2 thyme sprigs, leaves picked 41 Heatthe oll ina non-stick frying pan overa medium heat, then add the swede, onion and garlic and fry for ‘Srnlns. Cover with alid and eook fora further 10-15 mins, stirring soitdoesn't stick, until the swede everyday is completely soft Set aside to.cool, ‘then blitz in food processor (or mash) with the parmesan anda lange pinch of salt. Add asplash ‘of water toloosen the sauce. 2 Cook the pasta in salted water for 11min less than the pack instructions, reservinga little ofthe cooking water. Meanwhile, use the frying pan you used for the sauce tofry the pancetta foraround mins untilerisp. Add ‘thethyme and fry for min, then tip into the sauee. 8 Using tongs, transfor the pasta to the sauce, add the reserved water, and give everything a good toss so the pasta is well-coated inthe sauce. Season, then split between bowls, ‘top with more parmesan and a good) grinding ofblack pepper to serve, LOTTE twoofyour Beemer en senNe oaks 2-sntnie ge be: 79S 72-244Green pesto minestrone A generous grating of parmesan balances the citrus inthis fresh, zesty soup. SERVES 4 PREP 10 mine (COOK 25 mine EASY V 2 tbsp olive cil {large onion, finely chopped 2celery sticks, finely chopped ‘Lalitres vegetable stock 2emalllemons, zested and juiced tog orzo 120g frozen peas 250g frozen spinach 50g pesto garlic latbreads, to serve (optional) {60g parmesan (or vegetarian ‘alternative, grated 11 Heat the oil ina large saucepan, add the onion, celery and a pinch of salt aand fry for 8 mins until sof. Add the stock and the lemon zest and juice and season, Stir in the orzo and cook for 5 mins, then add the peasand jinach and cook for a further 5 mins. ‘Swirl though the pestoand season, 2 Heat the flatbreads,ifusing, following pack instructions, Ladle the soup generously into bowls and top with a handful of parmesan, Serve with the flatbrends for dipping eR SeRUNG 20a aig args 9-9 oton st Ham & ches Dutch baby pancake SERVES2 PREP 1S mins COOK 35 mins EASY Siarge eggs 125m whole mile 100g plain flour 2 bsp melted butter 1 thsp Dijon mustard, plus 2tsp 100g ong-stem broccoli ‘70g comté or gruyére, grated 50g waferthin ham, torninto pieces 100m! erdme fraiche, to serve 42 bocgoodtood.com Heat the even to 240C/220C fan/ sas 9.Putalarge ovenproof frying pan or two smaller pans in the oven toheat. Whizz the eggs, milk, four, 1 thsp ofthe butter, 1 tbsp mustard and apinch of salt together ina food processor, Leave to stand for 10 mins, 2Meanwhile, cook the broccoli in boiling water for 2 mins,then drain and rinse in cold water. Remove the pan from the oven and pour in the remaining butter, then the batter. Cook for 20 mins unti putfed, adding the cheese, broccoli and ham forthe final 2 minsof cooking time. Stir nd trough the créme fraiche and serve alongside the pancake, lenand Seu 682k 09-203 eb t5 ss 69re39-Poen 3.99Chinese chicken noodle soup with peanut sauce ‘SERVES 2 PREPS mins (COOK 30 mins EASY ‘tbsp sunflower oil ‘Akinless and boneless chioken thighs ‘garlic clove, crushed 1 thumb-sized piece of ginger, grated '500michioken stock ‘tsp soy sauce 'phispi cabbage, finely sliced 1509 mushrooms 1509 ready-to-eat noodles (ove used udon) For the peanut sauce {tbsp peanut butter isp soy sauce Ttsphoney stiracha or other chili sauce (optional) to serve 1 Heat the oll ina saucepan over ‘amedium heat, add the chicken and browns litte, around add the garlic and ginger and stir to coat the chicken. Fry fora further ‘minute, then pour in the stock soy, bring to the boi, then reduce to ‘simmer. Cover with alid andleave togently bubble for 25-30 mins until the chicken is tender and pulls apart mins, then everyday 2 Meanwhile, mix the sauce ‘ingredients with a splash of water. When the chicken is reads, lift it out ofthe pan onto plate using slotted spoon and shred it with two forks. Add the cabbage, mushrooms and noodles to the pan, turnup the heat, then stirinthe chicken, add adash ofsriracha.ifusing, and ladleinto bowls. Top with adrizzle of the peanut sauce and serve. Pen SenvNC thet: 9: are g-spot gs 99 bbogoodtood.com 43Smoked paprika paella with cod & peas ‘This takeon the traditional ‘Spanish dish is simple enough for weeknights, and is good for you. too. SERVES 2 PREP1S mins (COOK 40 mins EASY {tbsp rapeseed oil ‘onion finely chopped 2 garlic cloves, chopped 100g brown basmati ice {tsp turmeric ‘tsp smoked paprika ‘500m! reduced-salt ‘vegetable bouillon ‘large red pepper, deseeded ‘and chopped. ‘large courgette, chopped 1254 frozen peas 300g pack skinless cod loins, ‘cut into large chunks % small pack of parsley, chopped lemon, cut into wedges 41 Heat the oll ina non-stick frying attover a medium-high heat and fry the onion and garlic for a couple ofminutes to soften, Add the riceand spices.stirbriefly, then pour in the bouillon and add the pepper: Cover: reduce theheat and leave to simmer for 20 mins, Stirin the courgett, cover and cook for 10 mins more 2 Add the peas and cod, cover the pan and e0dk for 10 mins more until the rice is Cooked and the liquid has beetfabsorbed. Toss with the parsley ‘and serve with lemon wedges. PERSERUNG Ake 99 sess e9-aigns Re: otan 5- sOsage, kale & chilli p SERVES 4 PREP 10 mins COOK 25 mins EASY 3 tbsp olive oil 250g pork sausages, skins removed, sausagemeat broken into pieces 2tsp fennel seeds 3 gatle cloves, thinly sliced Aargered chil, sticed ‘Vemon, zested and juiced 180g cherry tomatoes 400g short pasta, such as orecchiette,farfalle or conchiglie 150g chopped curly kale "75g grated parmesan 1Bring alarge saucepan of the boil. Meanwhile, heat tsp ofthe oil na large frying pan. Brown the sausaggemeat and fennel seeds over a medium heat for 6-7 mins until «golden, then transfer toa plate 2 Heat the remaining oll nthe same ppan, add the silliand cook ‘over ameditim heat for 2 mins, or until golden. Add the lemon juice ‘and tomatoes, cook for 2 mins, then remove from the heat. ‘8 Boil the pasta following pack Instructions until al dente, Add the Jale forthe final 2 mins of cooking time, Drain, reserving the cooking ‘water, then put the pasta and kale back in the saucepan to keep warm, Add about 100ml reserved cooking ‘water tothe tomato mix, Warm through, pour over the pasta and toss with the sausayemeat, lemon garlic anc zest and half the cheese, Serve with therestof the cheese sprinkled over, PR SERUNG ee: fg start cers -srs69- 59 potenJambalaya A fragrant chorizo one-pot ‘Summer-in-winter chicken inspired by Creole cooking. ining for warm weather? This simply seasoned chicken fried with ripe cherry tomatoes in acreamy sauce is SERVES 4-6 PREP 20 mins guaranteed to hit the spot. Add a dollop of pesto for (COOK 50 mins EASY anextra layer of nutty flavour 2tbsp olive oil ‘SERVES 4 PREP S mins COOK 20 mins EASY skinless and boneless chicken thighs, chopped tbsp olive oil ‘tbsp créme fraiche 2003 cooking chorizo, sliced skinless chicken breasts _(halffatis fine) 2onions, finely sliced 200g cherry tomatoes, _freshbasil,toserve “garlic cloves, crushed halved (optional) 2red peppers, sliced ‘tbsp pesto rice, to serve (optional) 2celery sticks, chopped ‘tsp fresh thyme leaves 41 Heat the ofl ina non-stick frying pan. Add the chicken {tsp dried oregano ‘and fry until it takes on a bitof colour - do not stir or flip tsp garlic salt the chicken. Turn the chicken and cook on the other side. ‘tsp smoked paprika Continue cooking for 12-15 mins until the chicken ‘tsp cayenne pepper ‘Is cooked through. Season allover with salt and popper. ‘tsp mustard powder 2 Add the tomatoes, stirring fora couple of minutes, until pinch of white pepper ‘they start to soften. Reduce the heat and stir inthe pesto 300g long-grain rice and eréme fraiche until it makes a sauce. Scatter witha ‘4009 can cherry tomatoes few basil leaves, fusing, then serve with rice, ifyoulike. ‘300ml chicken stock oo eS ae ‘2large raw tiger prawns frei proton tg 049 (whole in their shells) ‘2museels, washed and debearded 24 clams small pack of parsley, chopped “spring onions, sliced ona diagonal 1 Heat the oven to 200C/180C fan/ 8856. Heat theoil ina hesvy-based flameproofcasseroledish over medium-high heat. Season the chicken, add to the dish and cook for 4mins stirring oceasionally,untilit startsto brown, Add the chorizo and ccook fora further 4 mins untiit releases its oils, Remove the meat witha slotted spoon and set aside. 2.Ada the onions to the dish, lower ‘the heat and cook for 8 mins. Add the garlic, peppers, celery, thyme and oregano and cook for 2 mins more. ‘3 Return the meat tothe dish, add the sarlic salt, paprika, eayenne, mustard powder and white pepper and cook for2 mins.Stirin the rice, then the ‘tomatoes, Add the stock and stir wel. Bring to the boil, then cover with awell-fittinglid and putin the ‘oven for 20 mins 4 Fluff up the rice with afork Fold in the prawns, then put the musselsand clamson top. Putte lidon, return to the oven for 10 mins, then stir wel Sprinkle with the parsley and spring donions toserve. PER SERUNG 000} foster 6 ‘atbog-mig86-R 59 pon 9 83 48 bbogeodtood.comEasy midweek dinner 48 bbogecdtood.com Pork chops with rhubarb & grains ‘SERVES 2 PREP 10 mins COOK30mins EASY 1809 rhubarb, cutinte Som lengths ‘red onion, cut into wedges garlic cloves, skin on, bashed 1thop balsam vinogar clive ol or dizing 1thep buter 2rosemary sprigs 2pork chops 2504 pouch mined grains 100m chicken stock parloy/o erve ), L Hest the oven to 200/180 fah/ s8286.Toss the rhubarb with the onion wedges, garlic, balsamic vinegar, alittle olive il and some segsoning ina large roasting tin, Roast for 20 mins, ‘2Meanwihile, melt the butter over high heat and fry the rosemary. ‘Add the pork and cook for2 mins ‘on each side until neely browned, then remove fromthe heat. Take the roasting tin out ofthe oven, add the rains and chicken stock and mix ‘ogther. Add the meat and rogemauy, laying the pork on top. Roast for 10-12 mins more, or until the porle Is cooked through. Serve each pork chop witha bigspoonful ofthe rains, scattered with parsley, Pen suc Tasha 20-sr - cereus fire te ACoconut fish curry | SERVES 4 PREP 15 mins ‘COOK 15 mins EASY ‘tbsp vegetable oil onion, finely chopped ‘thumb-sized piece of ginger, grated 3 garlic cloves, crushed, ‘tsp shrimp paste 1 smallred chill, shredded (deseeded if youdon'tlikeit too hot) 2lemongrass stalks, splitand bruised with a rolling pin ‘Ithsp medium curry powder ‘tbsp light muscovado sugar ‘small bunch of coriander, leaves picked and stems finely chopped 400g can coconut mill ‘450g skinless hake fillets, cut into rectangles (roughly credit-card size) 220g pack frozen raw whole prawns, ‘lime, halved rice, to serve (optional) 1 Heat the oi ina wide frying pan then cook the onion for 5 mins Increase the heat alittle, stirinthe singer, garlic, shrimp paste chilli and lemongrass and cook for2 mins. Add the curry powder and sugar, stirring constantly, When the sugar starts to fd 2 thsp water, then bring toa simmer. 2.Add the fish tothe sauce, tuck in the prawns and squeeze over a lime half Pop onthe lid and simmer for ‘5 minsmore,or until the hake isjust ‘cooked and flaking, and the prawns are pink Taste for seasoning, adding squeeze morelime tothe sauce if ‘you like. Seatter over the coriander leaves and serve with the rie, if you like. PER SERVING tcl og ste g-cbs 1g: aupstg ee 29 -posin 39a 1pWhole baked ricotta with lentils & roasted cherry tomatoes ‘This one-pan dish is quick to prepare and will help you to ‘achieve your five-a-day, SERVES 4 PREP15 mins COOK SO mins EASY V banana shallots, quartered ‘90ml olive cil, plus extra for drizzting ‘large lemon, zested and juiced small pack of basil roughly chopped ‘small pack of dl, roughly chopped 2250g pouches cooked puy lentils 150g spinach 22509 whole ricotta ‘400g cherry tomatoes on the vine 11 Fleat the oven to200C/180C fan a86,Puttheshalloteina medium roastingtin, drizzle over? thsp ofthe clive oiland season. Roast for L5 mins until golden and beginning o soften ‘Meanwhile, to make adressing, whisk theremainingoliveoil with thelemon zest and juice, stir through half the herbsan 2 Add thelentils, spinach and 4thsp water tothe tin and toss together, Patthe ricotta in the centre ofthe tnand the tomatoes around th Drizzle the dressing over the lentils and shake thetin alittle to Drizzle alittle olive oil over the ricotta ‘and season everything well Return’ the oven for 30-35 mins or until the cotta is firm and lightly golden Serve the lentils in shallow bowls topped with spoonfuls ofthe creamy ricotta and sprinkled with the remaining herbs. PER SERVINC D8 eat strate 19 oro 29: wos 0g poten 76169Spicy jerk potato & pineapple hash This is fullofpunchy flavours and sakes a satisfying midweek meal SERVES 4 PREPS mine (COOK 35 mine EASY 700g Maris Piper potatoes, cut into medium chunks ‘tbsp vegetable oil Arrashers streaky bacon, cut Into bite-sized pieces 40g unsalted butter Jatbsp jerk seasoning 200g prepared pineapple chunks 4large eggs "small pack of coriander, tomn ‘hed chili, thinly sliced 11 Bring a large pan of lightly salted water tothe boil. Add the potatoes and boll for 7 mins, then drain and leave to steam-dry for 5 mins ‘Meanwhile, heat the oll in alarge frying pan overa medium heat and cook the bacon for S mins until crisp. 2Add the butter tothe pan along with the potatoes and jerk seasoning and fry over a medium heat, turning everyday cecasionally, for 12 mins. Nestle the pineapple chunks in the pan ‘and cook for a further 3 min 8 Crack the eggs over the potatoes, the pan with alid orlarge 1nd cook for5-6 mins over edium-low heat until the whites arejust set and the yolks runny. Serve topped with the coriander anda sprinkle of chill PeRSCHVINC AS 259-stta cars: ga He 9: prt e125 ‘ocaoodtoad.com 51 set82 boegoodtood.com "Asparagus & meatball orzo This springtime pasta dish requires {just four ingredients. With a creamy sauce and pork meatballs, it’s perfect, juss-freefeast. SERVES 4 PREP S mins (COOK 28 mine EASY 12porkmeatballs, 58009 0720 pasta large bunch of asparagus, sliced ina lengthways 200g créme fraiche 1 Heat the oven to 180C/160C fan/_ 64 Put the meathallson tray line with foil season andcook for 20 mins unt cooked through 2 Meanwhile bringapan of salted waterto the boil add hago and cookfor4 mins, thenaddthe asparagus and simmer for 4 mins more Drain then i back int the pan alongwith the meatballs and erne ache, Mx and season well exsist ain Ces gent freee pop akoprea eg ee Seton g 2 Ce atone Butter beans give this dairy-free soup a creamy texture, and the Se reece eee Sad ere esd creer Ee eee ea 2x 400g cans butter beans Se eee Peete Pee td cee send Ce Pare) cee ner centr) Sra Te Pee ace) ese ar eee mer and cook for 15 mins until softened, eS ea ss peer etrt ty ‘with the water from the cans, the Peete otro eens Blond the soup ina food processor or Sorensen erat ry Peer crete cnt nent eos Preven tarea tte tev cg CCST Eee eee Peo ened eee RSE ere evsn Td eee Pere Cone ec per serene Ret Peeters eee oes Eee nee en eg fica Sec nerst err Penn teen eeenett) Pees Cer escent n ae perro)reso ton Oka ere stead Using cauiflower instead of rice bumps up the veg count, Pen ee ee ace Cea ets od Feo ee eee Seon cee Ce eee) ee Pen eet rea ered peed Poe ety ree end eter ener oes eee Bente eet Ponee ere Ct ee eee Pee eee aeeeeete) Senescence Ren center) side of the pan, Add the remaining ererereern ts ete re nrcomer anne t se Se 8 sialon ee er pene Perret eet | peccememmoyrnioren eee fc) for 1-2 mins until heated through. Peon et pee ee etree Go Se er no) DSRS ara beeen nonN pebvorrem visors re perrnameniben svi ens eect ta ©Seay Roopa goa This an affordable way to ee ees eee oomph to this pasta sauce. bh BUC St UCR RU ae ole a ee nd Say eee ee TEL Cte ene erect ‘Add the breadcrumbs and cook, terete arc eet eee een Cea ey rm te the parmesan intothe breadcruribs, Peete oll and the garlic, Cook, stirring, eee eerie ee eee] reer tee ieee een rosemary sprig, leaves, POE eS CL ie a ee a 2Putajarge pan of salted water DSc ae Pyare ae) ence eee eee ne a ers eee ig Eee ee een eee eer rca 2 50g sliced black olves, drainéd er eergrneeen i ete aaa nee neat er ener comer Roe eee tee te neetan era G pe ener mee ee te et seen sees Be ee Oe eu ae rus ¢ CeraVersatile pressure cooker Use energy and save time with the 8-litre Instant Pot seven-in-one electric pressure cooker After the amazing success of the Instant Pot Duo seven-in-one multicooker, you can now buy ‘larger version. Take the guesework ‘out of your pressure-cooking with the Instant Pot Duo. Itis much more versatile than a pressure cooker and cooks everything from roasts, soups and stews to risottos and pasta - even desserts! fat =] usacu faa) Automatic pressure cooker ; Slow cooker Rice cooker Steamer forhealthy cooking) Food warmer Yogurt maker Plus, youcan sautéin the cooking pot You don't have toadjust the heat to regulate pressure, and it’s not noisy, ike other pressure cookers. Ithasa large, easy-to-use control panel with 1! built-in Smart Programs ‘to complete common cooking tasks. Worttometea sion? jocteddtta” have your food ody wht GeURneet TEM ee eeaeea ctor fgedatendpremebinon. afer Thesiunaissep ere ln ThelnutantPotelo hace24hour —warmeetinguiliep evoryiingst comes wth aller steal ATCA Lae NEE SaMantaaneas tehencookingstars Wsgraatfor—Thestanans steal cooking pot busy families, asitmeansyoucan whichis dishwasher safe, can be Instant Pot visit instantpot.co.uk and enter code GF 2080 at the checkout 88 boogoodtood.com’ family GET AHEAD KING) Whether you cook at the weekend or ona free night in the week, prep-ahead recipes ©) fantastic time-savers. All of these ideas use one base to make three very different meals beegoodtood.com 57Chicken base MAKES batches PREP20 mins 1 tbsp olive oil (COOK 35 mins EASY ® 8 skinloss, boneless chicken thighs, cutinto cubes ‘Tsgbutter 2 skinless chicken breasts, 175g plain flour ‘cutinta cubes ‘T50ma mil ‘onion, very finely chopped (optional) 1 Meltthe butter in apan, stirin the flour and cook fora few minutes, stirring all te time, Using a whisk or spatula, carefully stir in the mill, alittle at a time, making sure the sauee stays smooth. Bring to simmer and cook fora couple of minutes untilit thickens ~ it willbe very thick, Reduce the heat and cook for S ming, stirring often, 2Meanwhile, heat the oll ina non-stick frying pan and fry all of thee Inbatches until itstartsto colour ight atthe edges. Scoop out each batch ‘oftchicken and put ton aplate, Add the onion to the pan ifyou are usingit and cook over a low heat until soft, Add the chicken and any juices and the ‘onion to the white sauce, fold it in and cook the mixture for further 15 mins ‘or until the chicken is cooked through Divide the mixture into three. Freeze each batch in an airtight container for up toone month until Younnced it Defrost fully before using PERS calf gst sue gegen Bg-ah Og Chicken & leek pasta Chicken & broccoli Creamy chicken * bake with acrunchy top potato-topped pie & sweetcorn soup + SERVES 4 PREP 1O mins SERVES 4 PREP 1S mine ‘SERVES 4 PREPS mins . (COOK 35 mins EASY (COOK 50 mins EASY (COOK 15 mins EASY 400g dried spinach pasta 750g potatoes, halved ‘Ttbsp olive oil, 2 leeks, cleaned andfinelysiced _—250gbroccol cut intosmallflorets_—_celerystick . ‘eourgette, grated ‘batch chicken base eee above) ‘eek. finely sliced 3thep pesto 100ml strong chicken stock ‘batch chicken base (eee above) + 2 tbsp lowfat creamcheose small bunch of tarragon, finely ‘300m strong chicken stock . ‘Tbatch chicken base (see above) chopped (optional) 250g sweetcom (fresh or frozen), 2 thap fine breaderumbe +2tep ion mustard half fit rushed ighty with a fork ’ 100g frozen peas 2009 greens (such as spinach or 1Cookthepasta following pack hep butter kale) inely sliced ‘ instructions, Put the leeks ina pan ‘small bunch of chives, finely snipped Twithalitlewater,coverandook 1 Heattheovento180C/160C fans ’ luntilverysoR. Drain thenretum Cookthepotatesin bolingwaterfor 1 eat theilina pan, add the colery tothepanwith thecourgette, pesto 10 min, then drain andleve to coo] andleek then ry them gentiyuntl andereamcheese Stireverything__alitlebefoesliing thickly. completely sof. Stirin the chicken together, addthe chicken baseand -2Meanuhile,cookthebrocccliumil _—_—baseand stock and bring the + stirwellthenheatuntjustbubbling tender, then drain. Heatthechickenbase mixtureto asimmer. * Addamlahcfvaterivavertick with tharisckinapanuntlitlfust || ‘Add thaeweatoor and cook fr 2Stirthepastaintothechicken beginning obubble, then tir in the ‘Sming,thenstir inthe greens and + Imixtureand tipintoalargebaking tarragon ifusing) andthe mustard. Fold cook for min, Sprinkle over the dish. Sprinkle overthe breadcrumbs inthe broccoli and peas. Tipthechicken _ chives and serve. 7 ‘nd gil the top unt itbrowns. mixture into adish and arrange the POttO ex ageyeocsiattp-mmraator ae a iar ane ’ Gitemyrnenorteeyrneensieraross Bake for 30-35™mins or until golden PER SERVING 426 koa fat M4 saturates 89 2 Cetecgemmn a fovea Stevo ’ 158. boegoodfood.com‘Mince base MAKES 3 batches PREP 10 mins COOK 2 hes 45 mins EASY & tbsp olive oil 1.5kg beef mince, ‘large onion, chopped 10% fat 3.garliccloves, crushed 3 tbsp tomato & ‘large celery stick, vegetable purée finely sliced 600m! passata targe carrot, 150ml milk finely chopped Heat 1 tbsp of the oll a pan, add the onion and fry until itstarts to soften, then add the garlic, celery and carrot and cook until soft, Meanwhile, heat the rest ofthe oll in another frying pan and fry ‘the mince in batches, scooping each batch out with slotted spoon and leaving any excess oil behind, 2 Add the mince to the veg, then stirin the tomato puréeand cook for 1 min. Stirin the passata and bringtoasimmer. Cover and cook over a very low heat for 1/»-2hrs, then add the milk and cook for 20 mins. Divide into three batches and freeze for up tone month. Deft fully Before using, PERSE 6c ft 9st pcs 5- (1025: protnzTg-ak Og Chunky cherry tomato ragu for pasta ‘SERVES 4 PREP 5 mine (COOK 15 mins EASY 1009 cherry tomatoes, quartered (usea mix of colours) 1 thsp mascarpone ‘bunch of basil, roughly chopped parmesan, to serve (optional) 4009 spaghetti or other pasta ‘atch mince base (see below left) Cook the spaghetti following pack instructions. 2 Tip the mince base into a pan and bring it toa simmer. Add the ‘cherry tomatoes and cook for 1 mn, then stir through the mascarpone and basil, Serve over the spaghetti and top with parmesan, ifyou like. PenSERVNG teat -shntorog-cxrbe 7g-sunan9-fie 7-4 s0hO59 ‘Smoky black bean chilli ‘SERVES 4 PREP 5 mins small bunch of coriander, chopped COOK 10 mins EASY tortilla bowls avocado, sliced ‘atch mince base (see lft) ‘lime, juiced soured cream, to serve ‘grated cheddar, to serve 12tsp chipotle paste {4009 black beans or kidney beans, drained and rinsed {1Putthe mince base in apan and add 1 tsp ofthe chipotle paste. Bring to simmer and taste it ~add the remaining chipotle paste if you need to, ‘Stirin the black beans and cook for § mins, then stir in the coriander. 2 Warm the tortilla bowls in low oven. Serve the bowls filled with ebilli ‘and add the avocado, a squeeze of lime juice, sured cream and cheese. Pen senso eae 2 sts carb mg 9 -proin Sy at O9 ‘Sweet potato-topped cottage pie SERVES 4 PREP1S mins 2 thyme sprigs COOK 50 mins EASY bay leat ‘batch mince base (see eft) {tbsp olive oi 6509 sweet potatoes, ‘onion, chopped ccutinto chunks ‘carrot, chopped 5m mike ‘celery stick, chopped 20g butter 11 Heat the oil and fry the onion until itstarts to soften. Add the carrot and celery and fry until tender. Add the thyme and bay leaf and cook for 11min, then tip in the mince base and bring!to a simmer, Cover and cook for 20 mins (take off the lid towards the end if it's not thickenowgh) Heat the oven to 180C/160C fan/gas 4. Cook the sweet potatoes in simmering water until tender, drain wel, then add the milk and, Dbutter and mash the potatoes, 8 Tip the meat mixture into a casserole dish and level itout (ish out the thyme and bay leaf and discard), then pile the potato mixture on top and spread itout: Cook for 30 mins or until the top begins to brown. PER SERUING Sted at29- cas 09 core 49-9 299A peta 09-887 beogoodtoad.com 61batches PREPS mine 25 mine EASY V 2iarge caulflowers, split into florets, the stalk cut into cubes ‘large butternut squash, cut into cubes 2tbsp oil Heat the oven to 180€/160C fan /sas 4. Toss the cauliflower and squash in the oil and spread it out on a large baking tray. Roast for 25 mins, or until tender ide the veg into three batches, seach batch inan airtight ‘container for upto one month until you need it. Defrost fully before using cleats noe- cae i su 79 Teagan gsr {62 boegoodfood.comea Pe te) Cauliflower, squash, coconut & lentil curry ‘SERVES 4 PREPS mins ‘400ml can coconut milk (COOK 45 mine EASY V ‘batch roast cauliflower &squash base (see p62) tbsp oll ‘small bunch of coriander, chopped ‘onion, chopped cooked wholegrain basmati {Ithsp garam masala rice, toserve {tbsp turmeric plain coconut yogurt, to serve 200g red lentils 41 Heat the olin apan, add the onion and oook until soft. Stirin the splees and eook for2mins Stirin the lentils, coconut milk and 200ml water and bringto a simmer, 2 Cook for 20 mins then add the roast veg and cook for afurther 10 mins, adding alittle water if it looks dry Stir in the coriander. Serve with the rice and yogurt, PERS 2 alfa 235 -stte Op-ed see fiesta ys Cauliflower, squash & orzo gratin ‘SERVES 4 PREP 10 ming ‘75g parmesan (or vegetarian alternative) ‘COOK 30mins EASY V ‘batch roast cauliflower & squash base (see p62) 3009 orz0 pasta 2 tbsp flaked almonds ‘tbsp mascarpone 2tbep panko breadcrumbs 1 Fest the oven to 180C/160C fan/gas 4, Cook the orzo following pack instructions and drain, Tip back into the pan and sti in the mascarpone and nearly all the parmesan, Roughly chop the cauliflower and squash and stirinto the orzo. Tip into adish and sprinkle over the almonds, breadcrumbs and the rest ofthe ‘parmesan. Bake for 20 mins or until the top browns and toasts ite. PERSEHVING SSB: crb 30g Byrn 259 SOS Cauliflower & squash fritters with mint & feta dip ‘SERVES 4 PREP15 mins small bunch of coriander, ‘COOK 15 mins EASY V finely chopped (optional) oil, for shallow eying 1009 gram (chickpea) flour 1509 natural yogurt ‘tspturmeric ‘garlic clove, crushed ‘tsp ground cumin 75g vegetarian feta, mashed ‘batch roast cauliflower 2thsp finely hopped mint ‘&squash base (see p62) salad and pitta breads, to serve 1 Putthe flour in abow! and gradually stir in 125-150ml water to make a batter ‘as thick as double cream, Stir in the turmeric and cumin and some seasoning, ‘Break up the cauliflower and squash alittle and mixit gently into the batter. Add the coriander, fusing. 2 Heat alittle oil ina frying pan and when itishot, drop 2thsps of the mixture {nto the pan, spaced apart. Fry until the fritters until dark golden, about 2-3 mins each side, Remove, keep warm and repeat with the remaining batter, 8 Mixthe yogurt with the garlic, feta and mint. Serve the fritters with the mint & feta dip, some salad and pitta breads PERS 50h ft gst gc 2s Ore Tarts Op sdk boogoodtood.com 63MEAT-FREE & MARVELLOUS Whether you're a committed vegetarian or just after the occasional meat-free meal, these easy dishes are satisfying and packed with flavour Curried mango & chickpea pot ‘Make this vibrant, healthy salad with cabbage and chickpeas fora paced lunch ‘SERVES 1 PREP 15S mins NOCOOK EASY V 2008 canned chickpeas, drained and rinsed 2 tbsp fat-free Greek yogurt lemon, juiced 1 thsp korma curry paste ‘carrot, julienned or grated ‘70g red-eabbage, shredded 50g baby spinach, shredded 40g mango; finely chopped ‘tsp nigella seeds ‘small red ehill finely sliced, (deseeded, if you lke) 4.Combine the chickpeas. youu, Jemon juice and korma paste in ‘bowl, then toss with the carrot cabbage, spinach and mango 2:Tip the salad intoa lunchbox oF anaittight container, then scatter over the nigella seeds and chilli enseivn ask op-emute p+ 38 -sns regret 64 bboseodtood.comThere's no need to male a sauce for ‘this Italian-style veggie one-pot ~ the oven does the work for you. 4 PREP 1S mins 40 mins EASY V ‘large cauliflower, cutinto 8 wedges 2 tbsp olive ol plus thsp for roasting {6004 ripe tomatoes (we used a mi of red and yellow cherry tomatoes), halved or quartered if large inlefton, bashed small pack of fresh oregano, ‘or 4tspdried pinch of chil flakes: “Athsp dry white wine 2 tbsp vegetarian italian-style hard cheose Stbspbreadcrumbs 125g vegetarian mozzarella tom crusty bread, toserve ‘green salad, to serve ‘Heat the oven to 2000/180C fan/ {4as6.Brush the cauliflower wedges ‘with 1 tbsp oil, then put them in ‘large roastingtin. Season and roast for 10 mins, or until starting to soften, (Carefully tun the wedges over. ‘Tuck the tomatoes, garlic and most ofthe basil and oregano around the ‘cauliflower wedges, then sprinkle (ver the chilli flakes and drizle aaa = over the wine and 2 thsp oil, Season and roast fora further 25 mins, or until the tomatoes are soft and just starting to catch, Squish slightly ‘with a fork to release the juices Mx the vegetarian hard cheese and breadcrumbs together, Tear the mozzarella over the cauliffowerand ‘tomatoes, seatter over the cheesy ‘ccumbs and bake for 10 mins more, or until the toppings crisp and the caulifloweris tender. Top with the restof the herbs and serve with crusty bread and agtreen salad 88st 8 203-9 fe proton 089 bbegecdtood.com 65‘Squash, lentil & bean one-pot with fig raita Hit your whole five-a-day target with this curried pot packed ‘with pulses and squash and served with « cooling yogurt dip. ‘SERVES 2 PREP 30 mine -1Fry the squash and onion in the ‘COOK 15 mins EASY V one-potonly oil for5-8 mins until the onion is softened. Stirin the cumin and {400g butternut squash, peeled, chilliflakes for min. Add the deseeded and chopped into chunks tomatoes and a canful of water the ‘onion, sliced lentils, agave syrup or sugar and the ‘tbsp olive oil vinegar, Bring toa simmer and cook 2tsp ground cumin for 10 mins, then stirin the beans °%tep chil lakes and cook fora fow minutes more 400g can chopped tomatoes ‘until the lentils are tender and the 1009 dried red lentils beans heated through. 2 tsp agave syrup or brown sugar ‘2Meanwhile, mix thefigs, yogurt 2tspred or white wine vinegar and parsley together and season. ‘400g can kidney beans, ‘Season the stew, then serve in bowls drained and rinsed, ‘with the fig rita on theside. 2dr figs finely chopped PERSEHUIN SD cae fat gents 29: 150g pot fat-free natural yogurt cb -sprs 405 rea 239- small bunch of parsley, chopped 23 Aubergine pilau with garlicky yogurt ‘This wholesome, earthy pilau, packed with spinach and aubergine, uses ready-cooked uholegrain rice fora super-quick meal ‘SERVES 2 PREP 10 mins COOK 10 mins EASY V tbsp olive oil ‘aubergine 2iarge garliccloves, (about 3509), chopped ‘finely chopped, 150g pot plain bio yogurt ‘finely grated 2509 pouch wholegrain ‘tbsp finely pilaurice, cooked chopped ginger 2large hancfuls of baby ‘red chill, deseeded spinach about 759) and chopped {tbsp chopped mint, ‘tbsp cumin seeds plusa few extra leaves Feat the olin anon-stick wok ordeep sauté pan and add the chopped garlic, ginger, chilli and cumin seeds. Cook stirring until the garlic has softened. Add the aubergine and stir-fry for about 1 min more, then ‘cover and let steam-fry for about 7 mins, stirring ‘covasfonally, until the aubergine istender but till holds its shape. Meanwhile, mix the yogurt with the grated garlic and some seasoning. 2 Add the rice and spinach to the pan and cook briefly ‘to heat the rice and wiltthespinach. Stirin the mint and serve with the garlicky yogurt, scattered witha fw extra mint leaves. FERSERUING: heft satan pcr 3m Oge a rote sat 36 168. bbegoodfood.comBlack beans make a great {foundation for this Meican- inspired one-pot made with storecupboard ingredients, 4 PREP S mine 30mins EASY V ‘tbsp sunflower oil Tonion, chopped 1-2.thsp chipotle paste (depending fon how hot you like it) 24009 cans black beans, ‘drained and rinsed ‘400g can mixed! beans, ‘drained and rinsed 2x 400g cans chopped tomatoes ‘with garlic & herbs ‘tbsp brown sugar 4eggs ‘small handful of coriander leaves soured cream, toserve ‘warm flour tortilas to serve Heat the oil in a deep frying pan and 00k the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes and sugar and simmer for about 15-20 mins until thickened, Season to taste ;psin the mixture and oeach, Cover and simmer over alow heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle withthe coriander .ves and serve with the soured cream and tortillas Tete 09-29 cer 8-2 fr yc 2 sss0 bbogoodtood.com 67Ratatou of ‘Try atakeon the classic French vegetarian casserole - it's aven- baked with a cheesy potato gratin topping for great texture, VES 46 COOK thr 30 mine 25 mins v tbsp oil 2 red onions, cut into 2cm pieces 2 garlic cloves, crushed 2 red peppers, cutinto 2em pieces ‘Scourgettes, cut into 2cm pieces ‘aubergine, cutinto 2cm pieces 400g can chopped tomatoes Spotatoes, thinly sliced Yenutmeg, grated 150ml double cream ‘small bunch of basil, chopped 85g vegetarian gruyére (or other ‘vegetarian hard cheese), grated salad, to serve (optional) 1 Heat the oi ina shallow lameproof ceasserole dish or pan. Add the onions and eook for2 mins, then tip in the sarlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding asplash of water ifthe dish looks dry), until the vegetables are sof. 2Stirinthe tomatoes and 4 tbsp water, Season well, Cover and leave tobubble gently for 15 mins. Heat the oven to 180C/160C fan/gas 4 3 Meanwhile, tip the potato slices intoa bowl Season with salt, pepper and the nutmeg, then pour over most of the cream. Toss everything to coat Remove the casserole dish from the hheat and stirin the basil. Lay the potato slices on top of the ratatouille ina spiral pattern, then pour over any remaining cream, Bake, uncovered, for40 mins. 4 Remove from the oven and inerease the heat to 200C/180C fan/eas 6. Seatter over the cheese and bake for ‘afurther 20 mins until golden and bubbling. Serve with salad, ifyou like 1 SERUNG Seagate atbatg- mg fa ng a OSSReais Rael Baked tomato & mozzarella orzo Combine flavourful Mediterranean ingredients tomake this easy veggie ‘one-pot. The bubbling mozzarella topping makes it very moreish. [SERVES 2 PREP10 mins ‘COOK 30 mins EASY V 180g orz0 pasta tbsp olive oll 2roasted red peppers from ajar, roughly chopped, hancfulof olives, big pinch of chili la ‘tsp dried oregano ‘400g can chopped tomatoes with gail (or erush 1 garlic clove into a can of tomatoes) 125g ball mozzar ‘salad, to serve (optional) 1 Heat the oven to 200C/180C fan/ gas6.Tipthe orzo intoa medium casserole dish then stiri the ol, red peppers, olives, chill flakes and dried oregano. Tip inthe chopped vegetarian can of water, together well, season, cover and bake for20 mins until ‘the arzois almost cooked. Remove from theoven and stir. Uncover and bake fora further mins, 2 Heat the grill to high. Take the dish out ofthe oven and tear the ‘mozzarella over the top.Grilluntil the cheese is melted and bubbling Serve with some salad on the side, ‘fyou like PERSERVING Phelan arses 69-frb9 poten 259: bbogoodtood.com 63‘Tomato & courgette risotto Roast a glut of summer vegetables and serve in this creamy Italian classic, finished with mascarpone and vegetarian cheese. [SERVES 2 PREP10 mins COOK 25 mins EASY V 2tbsp olive cil ‘1small onion, chopped 2 gatlic cloves, crushed ‘4tsp corlander seeds, crushed 2009 risotto rice 500m vegetable stock 2009 passata ‘2 cherry tomatoes, halved 2 courgettes, halved and sliced 2tbsp mascarpone ‘vegetarian Italian-style hard cheese, grated, toserve 1 Puthalfthe oll ina large pan over a rmedium heat. Add the onion and cook for 5-7 mins until softened. Ada t sgrlic and coriander seeds and cook, stirring, for another Imin risotto rice, coating in the onion mixture, Gradually add 300ml of the tirinthe 70 bocgoedtood.com vegetable stock, stirring until lly absorbed by the rice between each addition. Pour the passata into the risotto, over and simmer for 10 add more stockas needed ‘2 Meanwhile, heat the oven to 200C/180C fan jas 6. Put the cherry tomatoes and courgettes in a roasting tin, keeping them separate, drizzle ‘with the remaining oliveil, season and roast for 10-12 mins until tender, Add the mascarpone and plenty of asoning ta the risotto. Sti unt the rice is completely cooked and the risotto is ereamy, about 5 mins more, 5 mins. Stir ovcasionally and Add the courgettes and sti to combine, Serve the risotto in bowls topped with the roasted tom: and some grated cheese Pens 9 aap esate args 9 fen 79 Vegetarian bean pot with herby breadcrumbs ‘Make this fling, low-calorie bean pot and agetall five of your five-a-day in one hit. ‘SERVES 2 PREP 10 mins COOK 35 mine EASY V 1 slice of crusty bread 2celery sticks, thinly sliced \ésmall packof parsley, fennel bulb thinly sliced leaves picked 2large garlic lemon, zested cloves, chopped 2tbsp olive ol 1 thsp tomato purée pinch of chil ‘afew thyme sprigs flakes (optional) 160ml white wine 2ieeks, rinsed and 400g can canneliinibeans, Cchoppedintohalt moons drained and rinsed 2eartots thinly sliced 11 Toast the bread, then tear into pieces and putin a food processor with the parsley, lemon zest, tbsp olive ol, ‘good pinch of salt and pepper and the chill flakes, if 4. Blitz into breadcrumbs and set asi 2 Heat the remaining oil ina pan and add the leeks, carrots, celery and fennel along with a splash of water and a pinch of salt, Cook over a medium heat for 10 mins ‘until soft, then add the garlic and tomato purée. Cook. for Imin more, then add the thyme sprigs and wine. 2 Leave to bubble fora minute, thenadd the beans ‘and half'a can of water. 4 Bring the cassouletto the boil, then reduce the heat and leave to simmer for 15 mins before removing the thyme sprigs. Mash half the beans to thicken the stew. Season to tas sween bowls and top with theherby breadcrumbs to serve, then divide Pen Semn heaf-sin gcrbe4O9 gutgfe 2 pen go 59vegetarian Mushroom & rice one-pot f Take a handful of simple storecupboard ingredients ‘and turn them into this hearty, comforting supper. ‘SERVES 4 PREP 20 mins 11 Heat the oven to 190C/fan 1706/ (COOK 30 mine EASY V gas 5.Tip the rice into asieve, rinse under cold running water, then leave 200g basmati rice todrain. Heat theoil ina iameproof {tbsp olive ol casserole dish, add the onion and fry ‘large onion, chopped until softened, about mins. Stir 2tsp chopped rosemary {inthe rosemary and mushrooms, (or 1tsp dried rosemary then fry brief. 250g chestnut 2 Add the rie, stir to coat in the mushrooms, quartered oil, then ada the peppers, tomatoes, 2red peppers, sliced stock and some freshly ground black ‘4009 can chopped tomatoes pepper. Bring tothe boil, give it stir, ‘425ml vegetable stock cover tightly with alid, then bake for handful of parsley, chopped 20-25 mins until the rice is tender. Scatter over the parsley and serve, Pen senvnc anatase car: 79 ved: th so Og Quick, ed Beye) becacodtood.com 7172\ bbeaoodtoad com Slow cooker SUrpIr1Ses Cone MCL Nir TeameAcanne eT to ct with succulence and flavour, made with minimal preparation and alittle help from your slow cookerET r Crs Ste reese tog Comer ee et with plenty of aromatic spices. It's Cee Paced Se aa Cee eoe Pen ener Seed onions, halved and sliced Cee Seer ‘and grated or finely chopped eect eeu ard De Seen) Fa Eee acy Seman) ‘tbsp tomato purée Cet eed Dee Saeco pee ted Cee hhandful of chopped mint, coriander ‘or parsley (or a combination) Poet reed Penn ees a Tea cd eo oe en Se tri Pe ee eo Sent ore softened. Tip in the garlic and ginger ‘and stir for 1-2 mins, then add the poe eee ea ee toy Benen arena pect eet ey Sra Season, caver and cook for 6-hrs, Once the meat is realy tender, Se eee peer olives and cook for 20-30 mins, pon ues ferent Se eae eaten DorySlow cooker beef stroganoff Cook a version of beef stroganoff that’s lighter on the wallet yet fullof flavour, thanks to slow cooking. Serve with pasta, rice or mashed potato, ‘SERVES 4 PREP 20 mine COOK S hes-8hes30 mins EASY = 750g stewing steak, such 50g butter aschuck,cutinto strips 200g chestnut {thsp vegetable or mushrooms, halved rapeseed oi plus @ 2tspcomfiour Ittlemoreifneeded 200g soured cream onions, halvedand sliced small Bunch of 2garliccloves, ctushed _parsley, chopped beet stock cube, or taglitelle or mashed 1 thsp liquid stock potato and a pinch of {tbsp Dijon mustard paprika, toserve 1 Turn the slow cooker on and season the beef Heat the olin awide frying pan and eook the beef in batehes over high hest until browned all over, then transfer to slow cooker. Add the onions and garlic to the pan ‘and cook for afew minutes until soft, adding more oil ifneeded. Add a splash of water and serape any bits from the bottom, Tip everything into the slow cooker. 2.Add the stock, then the mustard and season. Add ‘enough water to just eover the ‘on ow for 6-8 hrs or high for5-6 hrs ‘8 About 30 mins before serving, melt the butterin frying pan and cook the mushrooms until soft and od. Tip into the slow cooker. Put the cornflour ina frying pan and mix with little liquid from the stroganoff until smooth, then add about 100% more of the liquid and bring toa simmer. Once thickened, pour into the slow cooker with the soured cream. Turn tohigh (ifnot already) Stir through sprinkle beef, eover and cook. caramel «cook for another 20 mins. Serve with taglatelle or mash, parsley with paprika. Pe SN ot states 69 -crbs sues eT omni 3p Slow cooker breakfast beans Enjoy this slow-cooked alternative to canned baked beans for breakfast or brunch, served on toast or with eggs. They've a good source of protein. SERVES 4 PREP 3O mins 1L Heat the slow cooker to low (COOK Shs EASY V Heat the ol ina large frying pan and fry the onion untiitstaristo ‘tbsp olive cil brown, then add the garlic and cook ‘onion, thinly sliced for min. Add the vinegar and sugar 2 garlic cloves, chopped and bubble for min, Stirin the 1 thsp white or red wine vinegar beans and passata and season 1 tbsp light brown soft sugar with black pepper. Tip everything 400g can pinto beans, into the slow cooker drained and rinsed 2.Cook for Shrs. Ifthe sauce seems 200mipassata litle thin, turn the heat to high and small bunch of coriander, chopped cook for a few more minutes. Stir through the coriander. PER SERN Dh: streer O59 cebatg su 29- Reppin a0. 74. bbegeodtood comSenos ros eee ‘Cosy up on cold nights with our comforting casserole. Some chopped apples would makea great addition ~ add them in the final hour of cooking. Cee Certs TE ee ee eet nee tee errr ‘onion, chopped eae) ea) Po eee ee ere Peer ee Pee eres need Perec) 2 tsp Dijon mustard peer pre reiog ee ones PS em Re oe ea) hheat. Season the pork, then cook in Preeti eee menet eer eee eee you go. Add the onion and leok tothe Perms asec Roo eace errno tac and serape any bits from the bottom, thon tip everything into the slow eee eee cube, mustard and vinegar, then season and add enough water to just Cement estate tons ee eee ea 2Mix the cornflour and honey with 41.2tsp ofliquid from the slow cooker Peremeanit heternatey eee tad ETE rs See Ceereeeta rt eee Seatter over the thyme leaves and ee eee at ees ee ane antagSlow cooker butter chicken Witha creamy, lightly spiced sauce and juicy chunks of chicken, this is sure tobea family favourite. Serve with all the extras for a proper Indian feast. SERVES 4 PREP25mineplusatleast 1 Mixall themarinade ingredients ‘rmarinating COOK 6-Thrs EASY ® together in amedium bowl with some seasoning. Chop the chicken into {5009 skinless, boneless bite-sized pieces and toss with the chicken thighs marinade. Cover and leave in the 2tbep butter, ghee or vegetable oil fridge to marinate for atleast ‘large onion, chopped Ihr or overnight. 3 garlic cloves, crushed ‘2 Heat the butter, ghee orollin ‘green chili, deseeded and finely lane, beavy-based saucepan. Add chopped (optional) theonion, garlic, chilli ginger and thumb-sized plece of ginger, grated some seasoning Fry overamedium ‘tsp garam masala ‘heat for 10 mins or until sof. 2 tsp ground fenugreek ‘8 Add the spices with the tomato ‘ithsp tomato purée puréeand cook for a further 2:mins, 250ml chicken stock ‘then add the stock and marinated 50g flaked almonds, toasted chicken. Tip everything into the bmsmatirice,naanbread, mango slowcookerand cook for 6-7 hrs chutney or ime pickle, ime ‘on lowuntl the chicken is tender. wedges and fresh coriander, 44 Sprinkle over the almonds Serve toserve (ptiona with ie, naan bread chutney lime Forthe marinade wedges and coriander ifyou ike. oman iced scree 2 sp ground cumin ‘ero: 3 pnt 89 2tsp paprika 1-2tep hot chill powder 2009 natural yogurt 76 bbegoodtood.com Slow cooker bolognese Batch cook a healthy bolognese in the slow cooker, then freeze the leftovers for easy midweek dinners when youre more pushed for time. ‘SERVES 12 PREP 18 mine (COOK Thre hee 30 mins EASY & tbsp olive oil 4x 4009 cans smoked bacon chopped tomatoes rashers, chopped 6 tbsp tomato purée Wikglean minced beef 2 tbsp dried mixed herbs (orusehalf beef, half -2bay leaves pork mince) large glass red onions, finely chopped wine (optional) carrots, finely chopped tbsp red wine vinegar Acolery sticks, ‘tbsp sugar finely chopped ‘spaghetti, to serve Sgarliccloves, crushed parmesan, toserve 500g mushrooms, sliced 11 Heat the ol in large pan and fry the bacon and mince inbatches until browned, Ada tothe slow cooker 2Add the onions, carrots, celery, garlic, mushrooms, ‘tomatoes, tomato purée, herbs, wine (ifusing) vinegar, sugar and seasoning tothe slow cooker. Cover and cook on low for 6-8 hours, then uncover, turn tohigh and ‘cook for another 1hruntil thick and sauey. ‘8Serve the bolognese with cooked spaghetti and ‘sprinkling of parmesan, Pes ef-s pce gg fie ren 3g 9809Se ircad og tos aot Cook your Sunday lunch in the slow cooker this weekend. The pork stays succulent and moist, and the veg is cooked alongside in the gravy. Ce eed ee) ere tes De Se eee) eee 2tbep rapeseed or olive ol pee ed ‘and fat well-scored (cut from the thicker end ofthe joint) coed SO eee oe everer ti Fa pe ercas Ss Deeg eee ey pero) roast potatoes and greens, to serve ere eee Ae reun t Rentrure terre reetae cry ‘the oil and some salt and pepper, then Peter geese Bienen ten es paneer mettre 2 Heat the slow cooker to low. Pour preniers reas ts Reseetest eet) oe ees ren eeees ee ene eer eons re amare ey eee ee ers ened Sees err peers Pee ene eee Poeun cnn cn Sintec eres Bent] ee eee alittle so you can fit the lid on. Pour the wine into the frying pan and Pree econ en eee ete hhoney and mustard, bubble for pee esata ever Saeco) re etree ‘on the slow cooker size), turning the Poor ree ane through cooking. Coed ener sens Se a ener Perea Se eres earner ee ne eetEasy slow cooker lamb eurry ‘Make this marvellous curry in the stow cooker for vibrant flavour and meltingly tender lamb, “SERVES 4 PREP 20 mins Replace thelld and cook fora farther COOK Shs EASY 1/:-2hrs on low, Seatter over the coriander and almonds and serve {650 lamb shoulder, cutinto ‘with the rice, large chunks ee se 68 fat sates 209-9 2 tbsp rapesoed oll ‘maf: een 989s onions, roughly chopped ‘garlic cloves, crushed fem ples of cnoe grated orci ica 2p germ mana fits se. {Hep hit powcr tort) ‘eect chopper, yout) \ eae aay i Spook ate {sles of corer doo 2 bp lke dimond touted tice, to serve Healthy spiced rice pudding 1 Heat the slow cooker tolow Season the % Make arice pudding infused with lamb, then brown iin batches in apan the moreish flavours of ahot cross for 5-8 mins, using alittle ofthe oll for ¢ bun fora special treat for the family ‘each batch, Transfert the slow cooker. , 2 Fry'the onionsinthe pan withalittle 4 A SERVES 6 PREP 45 mins moreoilforaround 10 mins until tender . z COOK Abs EASY V Stir in the garlic, ginger, splees, green is Wy EL chilli and tomato purée, and fy for1 min be {tsp butter ‘more, Add everything tothe slow cooker. ; ° “ite semi-skimmed milk, plus 100m! ‘3 Pour 200ml boiling water intothe slow. 3 - 200g wholegrain rice ‘cooker and mix everything well. ir < ‘orange, finely zested Cook or at least its : I < ttspmixedspice 4. After atleast 6hrs 7 {tsp ground cinnamon dheookineedd fa : a grating of nutmeg . i - ‘orange segments, honey and ins, to serve (optional) ‘Butter the slow cooker allover the base and halfway up the sides, Heat the miletoa simmer Mix the ice into the milk and pour into the slow cooker. Add the orangezest and spices, Cook ford hrs on low and stir onceor twice, ifpossible. after hrs the rice pudding is beginning tostick to the base, add a splash of water The rice will be tender when ‘cooked, Add 100m] milk toloosen the pudding. if necessary. 2 Serve the rice pudding topped with range segments, honey and raising, ‘ifyou like Pe SeN Zhe ft seta: Cather potent 235Spice up your lunch with these satisfying bowls 80, bbegoodtoad.comSophie Grigson’s harirasoup, p82 bbogoodtoad.com stRoopa Gulati’s mango & curry leaf soup SERVES 4 PREP 15 mins (COOK 20 mins EASY Aripe mangoes 2 tbsp vegetable il ‘tsp black mustard sods handfulof fresh ourry eaves ‘red chili, deseeded and finely chopped 2 tsp date palm sugar or dark muscovado sugar ‘tsp turmeric 2tspricefour '300-400m! vegetable stock 300m coconut milk ‘lime, juiced 2tbsp chopped coriander leaves For the garnish ‘small handful of curry leaves ‘vegetable cil, for deep frying 1'To make the garnish, deop-fry the ‘curry leaves in hot oll until erisp — it only takes afew seconds. Drainon kitchen paper and set aside 2 Roughly chop the flesh of | mangoes {into small pieces and finely chop the fourth. Set aside. Heat the ollin ‘amedium pan and, when hot, fry the mustard seeds fora few seconds bofore adding the curry leaves and chill, Continue frying for 30 seconds, until the leaves stop spluttering. 8 Add the roughly chopped mangoes tothe pan, Reduce the heat tolow and simmer the fruit until softened. Stir in the sugar and cook until the mango Dogine to caramelise. Sprinkle over the turmeric and rice flour and fry for 30 seconds, stirring, Pour aver 300ml of the stock and simmer for 10 mins, Caan be frazen for up to one month, 4 Add the coconut milk and simmer for 2-3 mins. Season with the lime juice, saltand pepper to taste, then stiin the coriander leaves and finely chopped ‘mango. Ifthe soup is too thick, add alittle more stock. Divide the soup ‘between the bowls and sprinkle with afew ofthe fried curry leaves, 82 becgoodtood.com Sophie Grigson’s harirasoup SERVES 6-8 PREP 1S mins COOK 1hrS mins EASY V ‘large onion, chopped 2tbspolivecil ‘900-5009 shoulder of lamb onthe bone ‘tsp ground ginger ‘tsp ground cinnamon ‘1small bunch of parsloy, finely chopped ‘small bunch of coriander, finely chopped 1509 brown lentils rinsed 400g can chopped tomatoes 2 tbsp tomato purée 1009 vermicelt ‘400g can chickpeas, drained and rinsed, or 400g cooked chickpeas ‘809 plain flour lemon wedges, toserve 41.Cook the onion gently inthe oil until, tender and translucent, Meanwhale, ccut the meat from thelamb bones in ‘Sem cubes, Bo not throw out the bones, ‘2Onee the onion is tender, stir inthe spices half the parsley and half the coriander, then ada the lamb meat and bones and turn to coat evenly. Add the lentils, omatoes and tomato purée and season, Mix well and simmer for ‘few minutes, then add 17 litres water. Leave to simmer for 45 mins. Remove ‘and discard the bones and add the vermicelli and chickpeas, ‘3 Put the four in asmall bowl with aladleful ofthe cooking liquid and stir to make a smooth paste the consistency of thick cream, adding more liquid if needed, Stir this back into the soup and simmer for3-4 mins until thas thickened andthe vermicelli is cooked, 4 Just before serving stirin the remaining herbs and adjust the seasoning. Serve with the lemon wedges. Can be frazen for upto three months,ea) pee ee ee ee rene eer ee Td eee es ee eee BI | AEE POE OTE peers) CC Pe ee eee ee reer ny Ve ‘chop thechicken flesh and set then taste to check the seasoning. rey Pee Coenen ny eer ere een The gee Penner ae Recipes ee near aed ee uo RE EE ee war oer cert) eter tenn ret ee ec cor Ee eae ee ee Cee eaTe. Eo Contaldos o fantastic pasta The Italian master pasta maker and regular on BBC One's \\ Saturday Kitchen Live shares these authentic recipesVegetable & pastina soup ‘This should really be called ‘Olivia's soup as it's my daughter Olivia’ favourite meal! Small pasta shapes (astina) can be stars, butterflies, alphabet shapes or even broken-up ceapelli Zangela (very fine spaghetti) Sn ‘fyouhave nothing else. neal thereisa huge variety of pastina shapes to choose from, and we always bring some back after trip. Foran even richer flavour, pastinacan be made with homemade broth in place ofthe ready-made vegetable stock. SERVES atbspextravirginolve ot ‘honion. finely chopped ‘eealery sc, finely chopped carrot finely chopped 85g courgette, finely chopped 800m hot vegetable stock 85g pastina (small pasa shapes) arated parmesan, to serve (optional) 11 Heat the oll na medium saucepan, overamedium heat, add the onion, celery, carrot and courgette and sweat for 2-3 mins until softened, Pour in the stock, bring tothe bol, then reduce the heat and gently simmer for 5 mins. Add the pastina and cook following pack instructions ‘until aldente. 2 Divide between serving bowls and serve immediately topped with some grated parmesan, ifyou like Garganelli with veal ‘Thisis a quick and easy alternative for when youdon't have time to ‘makea slow-cooked bolognese ragu. Itisalso delicious if you prefer lighter sauce without tomatoes. like the subtle taste of veal, which ‘ts widely used in Italian cooking. however you can substitute it with ‘organic pork mince if you like, Garganelit is an egg pasta rolled ‘nto small ridged tubes and it goes perfectly with this delicate sauce. Substitute with penne or inguine, preferred. SERVES 4 350g garganelli pasta tbsp extra virgin olive oll 2 garlic cloves, very finely chopped 2bay leaves ‘small carrot, very finely chopped %eolary stick, very finely chopped ‘350g veal mince 100ml white wine handful of parsley, finely ‘chopped, to serve ‘grated pecorino, to serve ‘LBringa large pan of salted water to ‘the boil and cook the garganelli until aldente - a couple of minutes less than the cook time on the pack. 2 Meanwhile, heat the olive oll in lange frying pan overa medium heat, add the garlic, bay leaves, carrot and celery and sauté for 2 mins. Stir inthe veal and cook until browned, adding little salt and peppertotaste Continue to cook for about 10 mins, ‘then inevease the heat, add the white ‘wine and allow to evaporate. 3Drain the pasta, reserving alittle ofthe cooking water. Add the pasta tothe sauce and mix together over medium-high heat,addinga little ofthe reserved cooking water, until wwelleombined. Remove from the heat and serve immediately garnished with chopped parsley and grated pecorino Leftover pasta frittata ‘Thisis agood way to make use ofleftover pasta and any other ingredients you want tose up, such ‘as cheese, cured meats or grilled veg. Inthe Italian kitchen, this has long ‘been made to deal with leftovers Nou, itis spectally made in mint portions and sold as sireet food. SERVES 4 399s 125g grated parmesan ‘859 butter, melted 10 basil leaves, roughly torn 10 baby plum tomatoes or tbsp leftover tomato sauce 85 bbogoodtood.com pleces of ham, salami, other cheeses ‘or grilled vegetables (optional) 350g leftover cooked pasta 3thsp extra virgin olive cil 11Beat the eggs ina large bowl, then stir in the grated parmesan, melted butter, basil leaves, tomatoes or ‘tomato sauce and any other leftovers you ike, such as meat, cheese or grilled vegetables. Season with litle saltand black pepper, then combine ‘well with the leftover cooked pasta. ‘Heat the ol in alarge ovenproof non-stick frying pan over a medium hheat, pour in the mixture and cook as you would an omelette for 4-5 mins, until the bottom is set firm. Carefully fip the frittata onto large plate ifyou can, then slide itback into the pan to cook the other side for another 4-5 mins, Alternatively place under a hot rill until golden. Serve hot or cold, Recipes adsted fan Ceninou Pot Lael a collection of fresh and De A BM cee comatoe (se, Perion Books) Petorapks bent.Time to s17zZle r Want the perfect all-in-one weekday meal? These colourful stir-fries are super-speedy and packed with flavour Chilli chicken with peanut noodles Whip up this healthy chill chicken . noodle bowl in just 25 minutes. The peanut butter gives it richness, but ite still under 500 calories. SERVES 2 PREP 15 mine COOK 10 mins EASY For the stiefry 2 8p rapesoed oll 2 skinless, boneless chicken thighs (ebout 25g in total), all fat removed, chopped Sarge garlic cloves, finely grated 1 tbsp ginger, cut into matchsticks ‘red chilli, deseeded and finely chopped 175g long: stem brocooll stems sliced ‘onthe diagonal florets left whole ‘1red pepper, deseeded and chopped tsp tamari For the noodles 2 nests wholewheat noodles tbsp sugar-free peanut butter ‘4llme, zested and juiced 1 tsp ground cumin 1 Feat the oil inWok and add all the stir-fry ingredients except for the tamari Toss over a high heat for Lmin, then cover reduce the heat and coole for ‘Smins more until the chicken is tender ‘Toss through the tamari 2 Meanwhile, cook the noodlesin « pan ofbolling water for 5 mins. Drain, but reserve the water. Mix the peanut butter, lime zest and juice, cumin and thspof the water, then toss with the noodles until coated, Serve with the stir-ey FER SERVING Theft tg-stten23can 29- se 79-9 356-9 158, bocgoodfood OhShittake mushrooms give a’‘meaty’ texture and flavour tothishoalthy stir-fry, 2 PREP 10 mins 1Omins EASY V ‘low-salt vegetable stock cube 2 nests medium egg noodles ‘1smallbroceol, broken into florets ‘tbsp sesame ol, plus extra to serve 250g shiitake or chestnut ‘mushrooms, thickly sliced ‘large garlic clove finely che tsp chillflakes, orerumble <= 1 dried chil into pieces. “Aspring onions, thinly sliced 2 tbsp hoisin sauce handful of roasted cashew nuts Put the stock cube into a pan of ‘water, then bring to the boil. Add the noodles, bringthe stock back tothe boll and cook for 2 mins. Add the broccoli and bol for2 mins more, Reserve acupof the stock, then drain the noodles and veg. Heat a frying pan or wok, add the sesame ol and stir-fry the ‘misheoomsfor2 mins until ‘urging golden. Add the garlic, + chilli lakes and most ofthe spring ‘onions, cook: min more then tip in the noodles and broccoli, Splash in 3 tbsp ofthe reserved stock andthe hoisin sauce, then toss everything together for {min using a pair of tongs or two wooden spoons. Serve the noodles scattered with ‘the cashew nuts and remaining spring onions. Add a dash more sesame oil to taste, if you ike tet gestae 2 cartt59- sus gre pret 25 satia boogcodtood.com 69Pork & noodle stir-fry Use a pack of pork mince in this flavourful, low-fat stir-fry ~ it's fullof Asian-inspired taste and ready in a flash. ‘SERVES 4 PREP 10 mins (COOK 1S mins EASY 2009 thin rice noodles ‘400g lean minced pork ‘Tbunch spring onions, sliced lito chunks. 2earrots, cut into matchsticks Stbsp soy sauce ‘Vétbsp caster sugar tbsp rice or wine vinegar ‘lime, juiced ‘handful of mint and coriander leaves, roughly chopped 80 bbegoodtood.com 1Putthe rice noodles in abowl and ‘pour over enough boiling water to ‘cover, the set aside to soak for 10 mins. Meanwhile, heata lange ‘wok or frying pan and crumble in the ‘mince. Dry fry with some seasoning, breaking t up with afork or wooden spoon, for 7-10 mins until browned. ‘Throw inthe spring onions and ‘carrots and cook for 2 mins more. 2Mixthe soy sauce, sugar, vinegar aand lime juice, Drain the noodles, add themtothe pan and heat through. Pour in the dressing, top with the herbsand serve PER SERN 62a gtr 29+ ebay re 2-25 s0.89 Yakiudon ‘These thick wheat noodles cooked with mushrooms, cabbage and onions ~ are ‘made for shurping. SERVES 2 PREP 10 mins COOKS mins EASY V 2509 dried udon noodles, ‘0r 4009 frozen or fresh 2 tbsp sesame oil ‘onion, thickly sliced ‘white eabbags roughly sliced 10 shitake mushrooms 4 spring onions, finely sliced For the eauce tbsp mitin| 2tbsp soy sauce ‘tbsp caster sugar ‘Ithsp Worcestershire sauce (or vegetarian alternative) ‘1 Boil some water in alarge saucepan, Add 250ml cold water and the udon noodles. (AS so thick, adding cold water helps ‘them to cookcalitte bit slower 80 the middle cooks through). fusing frozen or fresh noodles, cook for ‘2nlns or untilal dente; dried will take longer, about 5-6 mins. Drain aandleave in the colander, 2 Heat | thsp of the ol, add the onion and eabbage and sauté for ‘Smins until softened, Add the _mushroomsand some ofthe spring onions and sauté for I min. Pour in the remaining sesame oil and the noodles. Ifusing cold noodles, letthem heat through before adding the sauce ingredients ‘otherwise tip them in straight, away and keep stir-frying until sticky and piping hot. Sprinkle ‘with the remaining spring onions. PERSERVING bent a (tego fe Open saso9Pineapple, beef & ginger stir-fry Crank up the flavour with a Chinese-style steak stir-fry ‘hat combines contrasting Fruit, ginger and soy notes. ‘SERVES 2 PREP1S mins (COOK 10 mins EASY 400g rump steak, thinly sliced tbsp soy sauce 2 tbsp dark brown soft sugar {tbsp chill sauce {tbsp rice wine vinegar 2tsp vegetable ol thumb-sized piece of ginger, ‘cutinto fine matchsticks 4 spring onions, cutinto 3cm lengths 200g pineapple, cut into chunks hhandful of coriander leaves, to serve rice and greens, to serve (optional) Mix the steak, soy sauce, sugar, chilli sauce and vinegar together and sot aside for 10 mins, 2Heat awok with 1 tsp of the oil Lift ‘the steak from the marinade and sear, Jnbatohes, then remove. Add abit ‘more'oil and fry the ginger until golden. Add the spring onions and pineapple and return the steak to the pan. Stir to heat through for ‘Lmin, then add any remaining, ‘marinade. Keep stirring until the marinade becomes thick and everything shot. Serve sprinkled with coriander, with rice and greens onthe side, ifyou like PERSERVIN 27k 29 -sane= (atest fe ton 25°29 (oTrtira ay aa under half Cel 92 bbegoodfood.comWhip upa speedy beef beansproutand spinach stir-fry seasoned with sweet mirin, garlic, esame seeds and soy sauce: 2 PREP 10 mins 10mins ‘tbsp soy sauce ‘Ithsp mirin orhoney 2tsp comtlour, mixed toa paste. with 2 tbsp water ‘tbsp vegetable oil 300g beet frying steak, thinly sticed ‘garlic clove, thinly slic ‘red chill finely chopped 3 spring onions sliced into smal pieces 200g beansprouts 100g baby spinach handful of sesame seeds, toasted Fice, to serve optional) stir-fries Mix the soy, tin or honey and ‘cornflour paste together ig asniall bowl Heat the oilina wok or large fying pan Seasorithe beef and sear inbatohes, then transfer toa plate ‘and cover to keep warm. Fry the garlic and chilli then add the spring onions and beansprouts and stir-fry for2 mins, Return the beef tothe wok and add the spinach along with the sauce. Keep stir-ying foranother2-8 mins until the spinach has wilted. Serve sprinkled with the sesame seeds, With some ree on the side, sFyou like, 70st str carbtle-sgnbftre69-poens05- 0 boogoodfood.com 93‘This handy vegan stir-fry makes a satisfying supper, with sticky, sweet and spicy sauce. Seitan, peanut butter anda ‘mix of fresh vegetables isa winning combination 4 PREP 20 mins 25mins EASY V 400g can black beans, drained and rinsed 75a dark brown soft sugar garlic cloves 2 tbsp soy sauce ‘tsp Chinese five-spice powder, 2 tbsp rice vinegar ‘tbsp smooth peanut butter ‘red chill finely chopped ‘380g jar marinated seitan pi ‘tbsp comflour 2-3 thsp vegetable oil ‘red pepper, sliced 94 bbogeodtood.com 300g pak choi, chopped 2-spring onions, sliced rice noodles or rice, toserve ‘Tomake the sauce, tip half the beans into food processor with the rest ofthe ingredientsand add ‘50ml water. Season, then blend until ‘smooth. Pour into saueepan and heat until thickand glossy, Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces inabow! with the eornflour and set aside Heat your wok toa high temperature, add alittle ol, then the seitan ~ you might need todo this in batches. Stir-fry foraround ly for about 5 mins, or ‘Sminsuntil golden at the edges. ‘Remove the seitan from the wok usinga slotted spoon and set aside ona plate If the wokis dry at this stage, add 1 tsp vogetable oil Throw in the sliced pepper, the rest of the beans, the pak chos and spring ‘onions. Cook for'3-4 mins, then return the seltan to the pan, stir inthe sauce and bring to the boil for 1 min, Serve with rice noodles or tice 26th Og -stntasg ‘otha 29-fre Tope 23 saaTf you need a speedy supper or an easy dinner to feed the kids, this stir-fry with peanuts is ideal. You can always leave out the chilli sauce, 3 PREP 10 mins ‘SbF THEM gentiy so they separate, 1Omine EASY V then drain aiidsot aside Heat Yotbsp ofthe oll ina wok or 2tbsp crunchy peanut butter lnnge frying pan and pour in the exes ‘tbsp soy sauce Leaveto set, then chop up with your 1 thep roasted unsalted peanuts, spatula and tip ontoa plate. Heat the chopped, plus extra to serve remaining ol inthe wok Stirfry the 300, ready-to-eat egg noodles ‘veg until starting towilt, then add the tbsp oll noodles and keep egoking. Return the 2.0998, lightly beaten ‘gto the wok then spoon in the 3009 pack stir-fry vegetables peanut mixtureand toss, Divide ‘sweet chilli sauce, to serve(optional) _betweenbowls,thensprinkle over more peanuts. Serve with swoet Mixthe peanut butter withthesoy —chillisauce,ifyou like. sauce and 50ml water then add the i se Peanuts, Putthe nobdlesin above Gx aag-ages 9: fie 4px e989 and eoverthem with boiling water. stir-fries bescodfood.com 95ong day at work? This is the perfect quick etl = 1 Tmninutes, madeinone pan, andall you need toeatitisa fork! 4 PREP 5 mins hhandful of basil eaves peppers, for 2 mins. Add the noodles 1Omins EASY V 25g roasted peanuts, ‘and restof the ves, then stir-fry, roughly chopped over ahigh heat for 1-2 mins until 3 tbsp crunchy peanut butter the veg are ust cooked 3 tbsp sweet chil sauce Mixthe peanut butter chillisauce, $ Push the vette one side of the pan, 2tbsp soy sauce 100mlwaterand soysaucetomake then pour the peanut sauce into the 300g ready-to-eat noodles smooth satay sauce. Putthe noodles other side tiltingthe pan. Bring tothe 1tbsp oil inabowl and pourbollingwaterover oil. Mix the sauce with the stir-fry ‘thumb-sized piece of singer them Stirgently to separate,then then ver the basilleaves peeled and grated drain thoroughly. ‘and peanuts to serve, 300g pack siefry vegetables Heat the oil in a wok, then stir-fry ake ttt -euaes 29 with peppers and mangetout thegingerand harder pieces of ved ca 4g-suar- fie 5: tO 299, (ove used baby leaf sticfry) from the stir-fry mix, such as 98. bbegoodtood.comPrawn &rice noodle stir-fry ‘This simple, midweek meal is low in fat and calories and bursting with Asian flavours = it'sready in under halfan hou, too. ‘SERVES 4 PREP 10 mins COOK 16 mins EASY 200g ricennoodles tbsp vegetable oll ‘king prawns 1eok, sliced 12 thsp soy sauce 200s finegreenbeans 2tsptoasted sesame 300g beansprouts _seeds, toserve 1 garlic clove, pickled ginger, crushed toserve 3009 peeled raw Pour boiling water over the rice noodlesin heatproof bowl and leave for 2-5 mins tosoften. Meanwhile, in large wok oF frying pan, heat the oil, add theleek and stir-fry over highheat until startingto soften. Add the green beans and beansprouts, then cook for another3 mins. Add the garlicand prawns and cook until the prawns are starting to turn pink, Add the soy sauce and heat until everything is cooked through, 2 Tipthe contents ofthe wok ontoalarge serving ish, drain the rice noodles, add to the dish, then toss everything together. Top with the tasted sesame seeds and pickled singer to serve. PERSE 03a atari cae bp: om fie 4c 29-019 stir-fries boogoodt6Sd.com 97The Hair Bikers’ one-pan dinners These recipes from the BBC cooking duo are simple to throw together and full of flavour 198 bbegoodfood.com Minty lamb steaks Lamb steaks are a really useful cut of meat, readily available and easy to ‘prepare. They work well in a traybake, and if you want to cut down your ‘meat intake, you could always just do two lamb steaks between four and up the veg. It's worth removing the skins from the broad beans to reveal ‘their beautiful bright green colour, but if you ren out of time, don't worry. SERVES 4 2tbsp olive oll {tbsp lemon juice 2 garlic cloves, crushed ‘tsp dried mint 4lamb leg steaks For the vegetables 500g new potatoes, sliced {500g broad beans (podded weight), ‘skinned if you have time Bshallots, halved 2courgettes, ut into chunks 2tbsp olive oll 75m white wine chopped dill to serve 1 First, prepare the marinade. Mix the ol, lemon juice, garlieand mint ina bow and add plenty of seasoning ‘Add the lamb steaks and rub the sixture into them, Set aside while you prepare the vegetables. 2 Heat the oven to 200C/180C fan/ 14286, Put the potatoes, broad beans, shallots and courgettes into large roasting dish then drizzle over the oliveoil and white wine, Stir everything together, then cover the tin, Roast for 30 mins, then uncover ‘and eook for another 15 mins, 8 Turn theoven upto 2200/ 200C fan/sas Arrange the lamb steaks over the vegetables and put the tin back in the oven for 10 mins, Remove and leave tostand for mins, then sprinkle with dill and serve,SeerSunblush tomato risotto A great vegetarian supper, this risotto is made witha mixture of semi-dried tomatoes - available at supermarket deli counters ~and cherry tomatoes, which gives a good, rich, sweet flavour. SERVES 4 V tbsp olive 559 butter ‘onion, finely chopped 2 garlic cloves, crushed 100g semi-dried tomatoes, finely chopped rosemary sprigs, finely chopped 300, risotto rice 100ml white wine 141.2 tres vegetable stock 100g cherry tomatoes, quartered 50g parmesan or vegetarian alternative, grated, plus extra toserve 1 Heat the oiland 25g of the butter ‘together ina large sauté pan or a flameproof casserole dish 2 When the butters foaming, add the ‘onion and cook gently until very sat, then turn up the heat to caramelise itaround the edges. Add the garlic 100. bbegoadfood.com semi-drled tomatoes, rosemary and rice, thenstir for a couple of minutes until the rice is glossy with oil and butter. Season with plenty of salt and pepper. Ad the white wine andl it boil away tonothing, Reduce the heat and startadding the stock a ladleful at atime, stirring constantly and only adding more when mostof the liquid hasbeen absorbed. When atleast ‘two-thirds ofthe stock has been added tip in the cherry tomatoes then continue adding the rest of the stock. 4 When the rice is cooked to aldente and the risotto is thick enough for ‘you totrace a clean trail alongthe bottom of the pan withaspoon, add the remaining butter and the parmesan and beat them into the risotto until it looks creamy. Serve ‘with more parmesan sprinkled over. Cod with chorizo & white bean Chorizo and red peppers give this cod dish a nice Spanish flavour: This is a really easy way of cooking fish and there's plenty of delicious veg, SERVES 4 ‘tbsp olive oi 150g cooking chorizo, thinly sliced 1 red onion thinly sliced ‘red pepper, sliced 2509 white cabbage, shredded 8 garlic cloves, finely chopped 1tsp dried thyme 200m! red wine 2 tbsp tomato purée ‘4009 can white beans (preferably cannellini), drained and rinsed 4 codioin steaks, skinned chopped parsley (optional), to serve lemon wedges, to serve 1 Heat the oll ina large sau fying pan with aid, Add the chorizo and brown it quickly on all sides, then remove with aslotted spoon. If there's alotof fat in the pan, spoon ofall but about2 tbsp. 2 Add the onion, pepper and cabbage and cook over amedium heat until they star tosoften, then add the garlie and thyme, Coolefora further 2 uptheheat and pour in the wine. Leave ito bubble and reduee for a couple of ‘minutes then stirin the tomato purée, beans and about with salt and pepper: 3 Cover the pan and leave to simmer until the vegetables are just tender at the chorizo back in the pan. Season. he cod steaks with salt and pepper and place them on top of the beans and ves Cover and leave to steam very gently for about 15 minsor until the cod has just cooked through. 4 Serve sprinkled with parsley, ifusing, with lemon wedges on the side for squeezing over mins, then turn s50ml water. Season REERIGTIIG Fecivs adepted fom BRE ict ie CONTE one Po vonsors iI by Si King and Dave Yo ee BE Di Photographs andrew Hayes Watkin.CTTSHOW SUMMER Sponsored by: Orexais 18 - 21 June 2020 | Birmingham NEC A taste of summer oO ver at BBC Good Food Show HQ, we're busy planninganotherfantastieShov for you this June! With the best chefs and experts plenty Cofrecipe inspiration, fabulous shoppingand brand-new: {Features for 2020, it's time to gather your friends and amily and get ready forthe ultimate celebration of summerfood. ‘Watch your favourite culinary heroes cooking delicious summer dishes LIVE in the BigXitchen, including ‘Mary Berry, Tom Kerridge, Nadiya Hussain, Michel Roux Jr, James Martin and some exciting new guests tobe announced! Book early for the best seatsand choose Gold to get even closer the ation. Don't forget, your ticket includes entry BBC Gardeners’ World Live too that's 2fantastie Shows for! Book your tickets today and save 20%’ ~ quote HCS2. SAVE 20%’ ON TICKETS - QUOTE HCS2Plot-to-plate inspiration Stretch your in rane Sesser athe BEC Good Food JB) Writ, pcet rood and dren ers ie! scone the Ghverty ofthe esto lene inthe oat bud mstiace 4 cor mke yout own favouted set Using home-grown peri este beat flowers ca ond scat fondant cae decorations to add toyour bles athome nd verses leaning how toake your own poste shapencnporeting heb J orev teour a? ae A = Summer inspiration _Fantasticshopping _—_Ataste of Good Food Be whisked away on Shop from hundreds of Head tothe BBC Good Food culinary adventure with producers with sweet Stage where sis & shows Napolinain ou: brand-new treats rom Chock Shop, editor Bamey Desmazery feature ThelRalan Kitchen, tasty condiments far and the GF cookery team vl Seesomeofthefinest chefs al resco.entertaining fom be bringing the magazine to andexperts cooking ive and Tracklements and vegcie ‘Me inlve interviews and discover plenty of ecipesfor and vegan options forthe demos with your favourte ‘asummerofitalan cuisine. barbecuetrom Finnebrogue. _chefsand experts, a BBCGOODFOODSHOW.COM | 0844 5811345 hy { Koly)All-in-one traybakes are the perfect solution when you want a fuss-free meal with minimal preparation Prepare this low-calorie chicken, butternut squash and artichoke traybake in just five minutes - perfect for those busier weeknights. 4 PREPS mins 50 mins 180g chararilled artichokes from ajar ‘Vétbsp olive oil ‘tsp dried oregano 2tsp cumin seeds 8 chicken drumsticks ‘butternut squash, skin eft on, cout into chunks 150g mixed olives of your choice, roughly chopped large handful of rocket 104 beogoodtood.com Heat the oven to220C/200C fan/ ‘£288. Measure out 1'/sthsp of ol from the chargrilled artichokes and mix ‘with the olive oil, oregano and cumin seeds Put the chicken drumsticks ‘and squash ina large roasting tin, toss in the flavoured oil and season, Roast for 45 mins until tender and golden, then tip the artichokes and olives into the pan. Give everything good mix, then return to the oven for S mins to warm through, Stir through the rocket and serve, 57h ft gst ‘arbe29- sonore 9: 2a 213Chickpeas and freekeh make this filling while cherry tomatoes, olives, ‘and apricots give it bright flavour. 2 PREPS mins 20 mine EASY V 2tbspolivecil ‘400g can chickpeas, drained and rinsed ‘tsp ground coriander ‘tsp ground cumin %4tsp chil flakes 270g cherry tomatoes %x 400g can apricot halvesin juice, drained and roughly chopped 1709 green olives 250g pouch cooked freekeh 0g fat free Greek yogurt ‘small Bunch of dil, finely chopped Heat the oven to 200C/180C fan/ ‘g286, Toss the oil with the chickpeas, spices and chill lakes in a medium roasting tin, Roast for 15 mins or until the chickpeas are beginning, tocrisp and turn golden. Add the cherry tomatoes, apricots olives and freekeb to the panand toss ‘everything together. Return tothe ‘oven fora final 10-15mins until the tomatoes start to burst and ‘everything is piping hot. Season, Combine the yogurt and most ‘of the dill and season with salt, Serve the freekeh with any extra dill fronds seattered over and dollop ofthe herby yogurt. NC2ea: 2g: 39 ‘eb 70- snp fre: ten 9:39 bbegoodtoad.com 105Sardine & asparagus traybake You! need just four ingredients for this light, springtime traybake for two, It's a simple, quick supper. ‘SERVES 2 PREPS mins 11 Heat the oven to 200C/180C fan/ ‘COOK 15 mins EASY 4286. Blitz2 asparagus spearsin a food processor with the bread roll, large bunch of asparagus to fine, greon breadcrumbs. ‘olive & basil focaccia roll 2 Arrange the sardines, remaining (erother flavoured bread asparagus and Greek salad ina rollof your choice) roastingtin and cook for 15 mins. 2x10Ogcanssardinesinoliveoil, Meanwhile, fry thebreaderumbs drained and ollreserved ina splash ofthe reserved oil from 230g {fresh Greek salad bowlorbox _the.sardine can for 4 mins, then (choose one without leaves) sprinkle over the traybake. PERSERVING Tooke sts 89+ ‘ste 0 agro #05 9259 _. One-pan nachos with black beans + | Enjoy this colourful sharing dish with friends or family = everyone willenjoy digging in straight from the pan, ‘SERVES 4-6 PREP 15 mins COOK 15 mins EASY V 175g yellow or blue tortilla chips 200g fresh tomato salsa 150g medium cheddar, grated ‘red pepper, quartered, cored and finely chopped 4009 can black beans, drained and rinsed ‘avocado, stoned, peeled and chopped soured cream, toserve {1 Heat the oven to 2006/1800 fan/gas 6, Arrange the tortilla chips over two-thirds ofthe tray, spoon most of the salsa.on top and scatter over half the cheese. 2.Mix the remaining salsa with the red pepper and beans and tip the mixture onto the empty third ofthe tray. sheese. Bake for 10 (or until the cheese has melted, Scatter the avocado over Scatter over the rest of ins, the beans and spoon over the soured cream to serve PERSERUING) SO ea: 29: Tg can 259m dfn 70+ fron 29-8 106 beegoodtood.comUse any mixed roots you have in your fridge for this one-pan meal Ita great way touse up odds and ‘ends, and the homemade dressing ‘will make anything taste great, SERVES 4 PREP 15 mine ‘50 mins EASY V ‘1kg mixed roots, cut into batons. ‘andhalved (we used carrots, parsnips and swede) 220g new potatoes, halved ‘garlic cloves, skin left on Arosemary sprigs Athyme sprigs 2 tbsp olive cil ‘50g mixed snacking nuts or soods 45g feta (or vegetarian alternative) 2 tbsp olive oll ‘small pack of parsley, finely chopped ‘lemon, juiced Heat the oven to 200C/180C fan/ ‘4986. Tip the mixed roots, potatnes ‘and garlic cloves into alarge roasting tun, Nestle in the herbs, then drizzle ‘with the oil and toss so everything is well coated, Season and roast for ‘50 mins, or until all the vegis tender. Squeeze the roasted garlic from. theirskins into food processor and blitz with the dressing ingredients Altornativoly, you ean whisk these together ina small bowl. Toss the roots in the dressing, scatter over the nutsor seeds and feta, and serve. NCA fet tte ‘oeb9/sugns 35 -Se 89pm 29 =A 03 bbegeodtodd.cem 107‘Sear pork chops, then roast with red onions and root vegetables for| | an easy weeknight dinner 4 PREP 10 mins 40 mine large parsnips (about 5009), peeled ‘and cut lengthwaysinto 6 pieces 2,ed onions, each cut into 8 wedges through the root 2s tbsp olive oil 108. beogoodtood.com ‘Yetbap whol 4pork chops, fat trimmed atbsphoney ‘small hancful of sage leaves: Heat the oven to 220/200C fan/ gas Put the Vegetables ina roasting tn, season and toss with 2thp af the oll and thspof the mustard. Roast for 20 mins, Meanwhile, put afrying pan over high heat. Season the pork chops and rub:with the remaining oil Fry the chops for30 seconds-1 minon ‘each side until justbrowned -turn cnntheisdes to brown an ft 2 Str the we, then ly the chops antopand rub with heremaining mustard Roast fora further 16 mins Drizzle with the honey and setter cverthe sage leaves, then retuento the oven or S mins or until the pork ‘scooked throush Serve ith any jsies from the tin drizaled over RSI 2 ap Catatonia tne oan a0Coconut fish curry traybake Pushed for timo? This aromatic Asian-siyle one-pot fish curry is ideal for during the week ‘SERVES 4 PREP 15 mins (COOK 25 mins EASY 2.x250g pouches cooked brown ice 160mican coconut milk

You might also like

• The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life

  

  From Everand

  The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life

  Mark Manson

  Rating: 4 out of 5 stars

  4/5 (5819)
• The Gifts of Imperfection: Let Go of Who You Think You're Supposed to Be and Embrace Who You Are

  

  From Everand

  The Gifts of Imperfection: Let Go of Who You Think You're Supposed to Be and Embrace Who You Are

  Brene Brown

  Rating: 4 out of 5 stars

  4/5 (1093)
• Never Split the Difference: Negotiating As If Your Life Depended On It

  

  From Everand

  Never Split the Difference: Negotiating As If Your Life Depended On It

  Chris Voss

  Rating: 4.5 out of 5 stars

  4.5/5 (845)
• • Magazines
  • Podcasts
  • Sheet music
• Principles: Life and Work

  

  From Everand

  Principles: Life and Work

  Ray Dalio

  Rating: 4 out of 5 stars

  4/5 (609)
• The Glass Castle: A Memoir

  

  From Everand

  The Glass Castle: A Memoir

  Jeannette Walls

  Rating: 4.5 out of 5 stars

  4.5/5 (1717)
• Grit: The Power of Passion and Perseverance

  

  From Everand

  Grit: The Power of Passion and Perseverance

  Angela Duckworth

  Rating: 4 out of 5 stars

  4/5 (590)
• Sing, Unburied, Sing: A Novel

  

  From Everand

  Sing, Unburied, Sing: A Novel

  Jesmyn Ward

  Rating: 4 out of 5 stars

  4/5 (1104)
• Hidden Figures: The American Dream and the Untold Story of the Black Women Mathematicians Who Helped Win the Space Race

  

  From Everand

  Hidden Figures: The American Dream and the Untold Story of the Black Women Mathematicians Who Helped Win the Space Race

  Margot Lee Shetterly

  Rating: 4 out of 5 stars

  4/5 (897)
• Shoe Dog: A Memoir by the Creator of Nike

  

  From Everand

  Shoe Dog: A Memoir by the Creator of Nike

  Phil Knight

  Rating: 4.5 out of 5 stars

  4.5/5 (540)
• The Perks of Being a Wallflower

  

  From Everand

  The Perks of Being a Wallflower

  Stephen Chbosky

  Rating: 4.5 out of 5 stars

  4.5/5 (2104)
• The Hard Thing About Hard Things: Building a Business When There Are No Easy Answers

  

  From Everand

  The Hard Thing About Hard Things: Building a Business When There Are No Easy Answers

  Ben Horowitz

  Rating: 4.5 out of 5 stars

  4.5/5 (348)
• Bad Feminist: Essays

  

  From Everand

  Bad Feminist: Essays

  Roxane Gay

  Rating: 4 out of 5 stars

  4/5 (1018)
• Elon Musk: Tesla, SpaceX, and the Quest for a Fantastic Future

  

  From Everand

  Elon Musk: Tesla, SpaceX, and the Quest for a Fantastic Future

  Ashlee Vance

  Rating: 4.5 out of 5 stars

  4.5/5 (474)
• Her Body and Other Parties: Stories

  

  From Everand

  Her Body and Other Parties: Stories

  Carmen Maria Machado

  Rating: 4 out of 5 stars

  4/5 (822)
• The Outsider: A Novel

  

  From Everand

  The Outsider: A Novel

  Stephen King

  Rating: 4 out of 5 stars

  4/5 (1866)
• The Emperor of All Maladies: A Biography of Cancer

  

  From Everand

  The Emperor of All Maladies: A Biography of Cancer

  Siddhartha Mukherjee

  Rating: 4.5 out of 5 stars

  4.5/5 (271)
• The Sympathizer: A Novel (Pulitzer Prize for Fiction)

  

  From Everand

  The Sympathizer: A Novel (Pulitzer Prize for Fiction)

  Viet Thanh Nguyen

  Rating: 4.5 out of 5 stars

  4.5/5 (122)
• Angela's Ashes: A Memoir

  

  From Everand

  Angela's Ashes: A Memoir

  Frank McCourt

  Rating: 4.5 out of 5 stars

  4.5/5 (441)
• Brooklyn: A Novel

  

  From Everand

  Brooklyn: A Novel

  Colm Tóibín

  Rating: 3.5 out of 5 stars

  3.5/5 (1947)
• The Little Book of Hygge: Danish Secrets to Happy Living

  

  From Everand

  The Little Book of Hygge: Danish Secrets to Happy Living

  Meik Wiking

  Rating: 3.5 out of 5 stars

  3.5/5 (401)
• A Man Called Ove: A Novel

  

  From Everand

  A Man Called Ove: A Novel

  Fredrik Backman

  Rating: 4.5 out of 5 stars

  4.5/5 (4770)
• Steve Jobs

  

  From Everand

  Steve Jobs

  Walter Isaacson

  Rating: 4.5 out of 5 stars

  4.5/5 (808)
• The World Is Flat 3.0: A Brief History of the Twenty-first Century

  

  From Everand

  The World Is Flat 3.0: A Brief History of the Twenty-first Century

  Thomas L. Friedman

  Rating: 3.5 out of 5 stars

  3.5/5 (2259)
• The Yellow House: A Memoir (2019 National Book Award Winner)

  

  From Everand

  The Yellow House: A Memoir (2019 National Book Award Winner)

  Sarah M. Broom

  Rating: 4 out of 5 stars

  4/5 (98)
• Devil in the Grove: Thurgood Marshall, the Groveland Boys, and the Dawn of a New America

  

  From Everand

  Devil in the Grove: Thurgood Marshall, the Groveland Boys, and the Dawn of a New America

  Gilbert King

  Rating: 4.5 out of 5 stars

  4.5/5 (266)
• The Art of Racing in the Rain: A Novel

  

  From Everand

  The Art of Racing in the Rain: A Novel

  Garth Stein

  Rating: 4 out of 5 stars

  4/5 (4208)
• A Tree Grows in Brooklyn

  

  From Everand

  A Tree Grows in Brooklyn

  Betty Smith

  Rating: 4.5 out of 5 stars

  4.5/5 (1929)
• Team of Rivals: The Political Genius of Abraham Lincoln

  

  From Everand

  Team of Rivals: The Political Genius of Abraham Lincoln

  Doris Kearns Goodwin

  Rating: 4.5 out of 5 stars

  4.5/5 (234)
• Yes Please

  

  From Everand

  Yes Please

  Amy Poehler

  Rating: 4 out of 5 stars

  4/5 (1902)
• A Heartbreaking Work Of Staggering Genius: A Memoir Based on a True Story

  

  From Everand

  A Heartbreaking Work Of Staggering Genius: A Memoir Based on a True Story

  Dave Eggers

  Rating: 3.5 out of 5 stars

  3.5/5 (231)
• The Woman in Cabin 10

  

  From Everand

  The Woman in Cabin 10

  Ruth Ware

  Rating: 3.5 out of 5 stars

  3.5/5 (2522)
• Fear: Trump in the White House

  

  From Everand

  Fear: Trump in the White House

  Bob Woodward

  Rating: 3.5 out of 5 stars

  3.5/5 (738)
• Wolf Hall: A Novel

  

  From Everand

  Wolf Hall: A Novel

  Hilary Mantel

  Rating: 4 out of 5 stars

  4/5 (3811)
• John Adams

  

  From Everand

  John Adams

  David McCullough

  Rating: 4.5 out of 5 stars

  4.5/5 (2409)
• On Fire: The (Burning) Case for a Green New Deal

  

  From Everand

  On Fire: The (Burning) Case for a Green New Deal

  Naomi Klein

  Rating: 4 out of 5 stars

  4/5 (74)
• The Light Between Oceans: A Novel

  

  From Everand

  The Light Between Oceans: A Novel

  M.L. Stedman

  Rating: 4.5 out of 5 stars

  4.5/5 (789)
• Manhattan Beach: A Novel

  

  From Everand

  Manhattan Beach: A Novel

  Jennifer Egan

  Rating: 3.5 out of 5 stars

  3.5/5 (792)
• The Constant Gardener: A Novel

  

  From Everand

  The Constant Gardener: A Novel

  John le Carré

  Rating: 3.5 out of 5 stars

  3.5/5 (104)
• The Unwinding: An Inner History of the New America

  

  From Everand

  The Unwinding: An Inner History of the New America

  George Packer

  Rating: 4 out of 5 stars

  4/5 (45)
• Rise of ISIS: A Threat We Can't Ignore

  

  From Everand

  Rise of ISIS: A Threat We Can't Ignore

  Jay Sekulow

  Rating: 3.5 out of 5 stars

  3.5/5 (137)
• Little Women

  

  From Everand

  Little Women

  Louisa May Alcott

  Rating: 4 out of 5 stars

  4/5 (104)