BBC Good Food Uk 08 2022

August 2022
Britain’s biggest-selling
80+ recipes food magazine
u m mer
August 2022
S
family
Sweetcorn fritters • Spiced lamb burgers with minty yogurt • Gooseberry cheesecake
festival
• Cheeseburger hot dogs
• Smoky beans &
sausage meatballs Su
m
• Crab croquettes m
er f
ruit
crum
How to save energy

in your kitchen
ble
m
uf
Tom Kerridge’s new ins
storecupboard staple
EASY & HEALTHY

NO-COOK MEALS
£5.75
Deliciously moreish
white chocolate
flapjacks
Make your weekends special

Share a Persian feast • Spicy Sunday lunch for 4 • Next level blackberry pie
Welcome to
August
O
ne of the joys of August is
Star contributors
taking a break from cooking,
instead assembling seasonal CHETNA
and storecupboard ingredients to MAKAN
Try Chetna’s
make simple, delicious summer meals. vibrant vegetarian
Sunday spread, with
To make it even easier, this month street food and recipes inspired by
OUR PROMISE we’ve outlined your shopping list to Indian festivals (p92).
To support you with the create an imaginative meal plan of

BENJAMINA
challenge of rising food and balanced, healthy recipes – with no EBUEHI
energy prices, we’re bringing
need to switch on the oven (p40). Former Bake Off
together knowledge and ideas
star Benjamina
to help you eat well whatever New this month is our series on shares tips and tricks
your budget. You can find
energy-efficient cooking to help and for mastering homemade rough
even more resources and
puff pastry (p135).
advice on low-cost cooking at support everyone through the coming
bbcgoodfood.com/cook-
smart. We’d also love to hear months. First up is Clare Finney’s EMEKA
FREDERICK
from you with any tips you practical guide to the best ways of using The co-founder
have to share using the
hashtag #gfcooksmart. kitchen appliances you may already of Nigerian tapas
restaurant Chuku’s
have, including recipes you’ll love (p76). shares a family recipe using the seeds
THANK For more money-saving ideas, look out of the African wild mango (p20).
YOU! for the Cook Smart symbol throughout PUNTEHA VAN

This summer, BBC Good Food won
the magazine and on bbcgoodfood.com. TERHEYDEN
Writer Punteha meets
Media Brand of the Year at the PPA
Awards, one of the biggest events
We’d love to hear your ideas, too, so entrepreneurs who
in UK publishing. The judges were
particularly impressed with our
please continue to share with us and overcame personal
struggles to start a food business,
constant innovation, how we listen
to our readers and how we are
we will feature the best on our Your and shares their best tips (p110).
Good Food pages (p18).
WE ARE
reflecting cultural shifts in the UK
by introducing new voices and
ideas. Your feedback is invaluable
and we are grateful for the
contribution you make as our
BBC Good Food community. We
welcome your thoughts on where
we might improve, and what you’d
like to see more of, and we look Christine Hayes, editor-in-chief
forward to sharing more recipes christine.hayes@immediate.co.uk
and stories with each other. @bbcgoodfood
COOK THE COVER p28
RECIPE
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STYLIST
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AUGUST 2022
LET’S COOK TOGETHER
9 Try recipes from our readers,
including a garden party
73 HEALTHY DIET PLAN
A one-pan chicken hotpot
dessert, and see restaurateur
Emeka Frederick’s favourite
75 5 HEALTHY IDEAS
Use up protein-rich
Nigerian meal canned beans
COVER STORY WEEKEND

23 FAMILY FESTIVAL
Summer recipes to enjoy at
84 A PERSIAN FEAST
Sabrina Ghayour’s
the beach, while camping, childhood favourites
or at home in the garden
92 NEW WAYS FOR SUNDAYS
Chetna Makan shares her
EASY
MIDWEEK
42 96
Indian family feast
TOM KERRIDGE
Use gochujang sauce to spice
40 NO-COOK MEALS
98
up pork belly with Tom’s dish
Cut energy costs and switch
off the oven by making these 99 SEASONAL
Ideas to make the most
easy-to-assemble meals of this month’s hero crops
46 USE YOUR LEFTOVERS
Ideas for using what’s left 106 TEA TIME
Classic afternoon tea
of your midweek meals
recipes, for indoors or out
47 1 INGREDIENT, 3 WAYS
Sweetcorn takes centre
stage with these savoury OPINION
and sweet ideas
FAMILY
110 SMALL BUSINESS STORIES
Meet the entrepreneurs
who have turned their food
53 PERFECT PATISSERIE
Jane Dunn’s kid-friendly
bakes and treats
42 115
passions into success stories
STAYING LOCAL
Joanna Blythman challenges
59 KIDS’ KITCHEN herself to eat only British food
Help little cooks master
frying techniques
116 COOKBOOK CHALLENGE
Editor Keith Kendrick on
Rambutan by Cynthia
64 FAMILY MATTERS
All the essentials you need Shanmugalingam
for your next camping trip
117 BOOKS FOR COOKS
A round-up of this month’s
ANYTIME most-anticipated cookbooks
65 BBC CHEF
Santosh Shah shares
118 BEST BUYS
Handy travel picks and
his favourite fish dish treats to add to a picnic
68 CLOSE CONNECTIONS
How two neighbours were 121 SUMMER BEERS
Marverine Cole rounds up
brought together through food brews for celebrating
76 COOK SMART
COOKING SKILLS
Learn to use less energy in
the kitchen and save money
HEALTH 125 KNOW YOUR STUFF

Make a next level blackberry
72 NEWS pie, discover the best gas
Healthy brownies and
nutritious lunch ideas
16 barbecues, and make pitcher
cocktails for gatherings

EVERY ISSUE Why you can
7 RECIPE INDEX Where to find
all the recipes in this issue trust
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BBC Good Food is the UK’s No 1 food lifestyle
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LAST BITE
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always include quick, easy dishes, ideas for relaxed
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index
make it,
snap it, post it
Boondi raita 94
We’ll share the best on
32
Burnt turmeric hispi cabbage varai 116
Twitter and Instagram
Chilli cucumber pickle 46
@bbcgoodfood Chunky raita 46
#bbcgoodfood DIY smoky spice mix 32
Gazpacho dip 46
Gochujang mayo 98
Kotlet (lamb & potato patties) 86
Maast-o-khiar (yogurt with cucumber) 89
Marrow soup 16
Mini quiches 106
Red pepper & olive salad 46
Reshteh polo (toasted vermicelli rice) 84
Salad shirazi (tomato, cucumber & red
onion salad) 85
Simple fried rice 98
Soup-maker leek & potato soup 81
Succotash-style salsa 46
Sweetcorn fritters 50
Tomato & nduja bruschetta 102
INSTANT Waldorf salad chicory bites 12

Zoolbia (lacy saffron fritters) 88
RECIPE FINDER
COCKTAILS & DRINKS
Floral gin pitcher 133
Vodka cucumber lemonade 132
Watermelon & lychee pitcher 133
87
MEAT Lemony prawn & pea pressure Whiskey & ginger pitcher 132
Broad bean pasta 102 cooker risotto 79
Campsite breakfast 32 Lentil & tuna salad 42 BAKING & DESSERTS
Cheeseburger hot dogs with sticky
sweet & sour onions 30 recipes
Machha ko jhol (white fish in
mustard & onion sauce) 65
Bacon & maple cornbread 34
Blackberry pie 128
Chipotle hot dogs 30 in this issue Mahi ba zaffe ran (saffron Blueberry cheesecake doughnuts 26
Gochujang pork belly lettuce wraps 98 & lemon roasted cod) 90 Blueberry scones 108
Kofta hot dogs 30 Rainbow fried rice with prawns & fried eggs 63 Chocolate custard doughnuts 27
Merguez hot dogs 30 Chocolate mini victoria sponges 126
One-pan smoky beans & sausage meatballs 32 VEGETARIAN MAINS Chocotorta 12
Paul’s favourite: Kathleen’s ham Alu tamatar masala 94 Citrus mini victoria sponges 126
shank broth 70 Charred corn & feta salad 48 Coffee & walnut cheesecake 56
Pressure cooker beef curry 80 Cheesy black bean quesadillas 60 Crunchy biscuit doughnuts 27
Prosciutto, kale & butter bean stew 75 Crispy grilled feta with saucy butter Custard buns 146
Sausage & white bean casserole 75 beans 75 Double-berry mini victoria sponges 126
Slow cooker sausage casserole 77 Guacamole & mango salad with black Fastest-ever lemon pudding 78
Spiced lamb burgers with minty yogurt 62 beans 75 Gooseberry cheesecake 103
Kuku sabzi (herb frittata with barberries) 87 Healthy chocolate brownies 72
POULTRY Marrow curry 16 Marble traybake 54
Chicken, mango & noodle salad 42 Open Greek-style salad sandwiches 42 Marrow & pecan cake 16
Ogbono soup & eba 21 Ribboned courgette salad 45 Mini victoria sponges 126
Spiced chicken hotpot 73 Vegan jambalaya 75 Nutty atta laddoo 95
Spicy BBQ chicken 98 Raspberry & pistachio teacake 107
SIDES, STARTERS, Raspberry jam doughnuts 27
FISH & SEAFOOD SOUPS & EXTRAS MAKE OUR COVER RECIPE
Crab croquettes with sriracha mayo dip 24 Ajwain puri 94 Summer fruit crumble muffins 28
Hot smoked salmon grain bowl with Beetroot ‘carpaccio’ 46 Sweetcorn custard tart 50
dill yogurt 44 Beetroot hummus 46 White chocolate & raspberry flapjacks 57
RECIPE KEY Vegan Vegetarian Balanced Low cal Low fat Gluten free Suitable for freezing
This magazine is published by Immediate Media Company Limited under licence from BBC Studios © Immediate Media BBC Good Food magazine is available in both audio and electronic
Company Limited, 2020. BBC Good Food provides trusted, independent advice and information that has been gathered formats from National Talking Newspapers and Magazines. For
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This magazine can be recycled, for use in newspapers and packaging. We abide by IPSO’s rules and regulations. To give feedback
about our magazines, visit bbcgoodfood.com, email goodfoodmagazine@immediate.co.uk or write to Christine Hayes, Immediate
Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT.

Get involved in the Good Food community and share your cooking tips and
stories. Plus, a reader recipe for a garden party, and our handy meal planner
Marrow & pecan

cake with maple
icing (p16)

What would you take to a
GARDEN PARTY?
Each month, a member of our cookery team and one
of our readers swap recipes for a special occasion
recipes SANDRA FREDES & SAMUEL GOLDSMITH photographs ALEX LUCK
GF COOKERY TEAM’S SAM
Sam’s waldorf salad

chicory bites, p12
What I love about
a garden party is
that it can be
relaxed – just
having friends
round for a
barbecue – or it can be fancy,
like I imagine those at
Buckingham Palace must be.
Here, I’ve taken inspiration
from the latter. When hosting
a gathering in your garden, it’s
easy to end up being stuck inside
while you’re preparing dishes, so
I like to keep things as simple as
possible, with just a few special
flourishes. That might mean
prepping ahead or choosing
quick nibbles, like these waldorf
salad chicory bites. They go
down well with a glass of fizz.
Samuel Goldsmith,
food copy editor

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

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

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Follow our
7-DAY MEAL PLAN
We share some of the recipes we’re During busy weeks, you may feel you don’t have enough time to
think about what you’re going to cook every night. However,
excited to cook from this issue setting aside an hour to plan a menu and shopping list at the start
and on bbcgoodfood.com of the week will save you lots of time, and cuts down on food waste.
M O N DAY
Batch cook Meat-free lunch Weekday bake

Marrow soup Charred corn & feta salad Summer fruit drizzle cake
PAGE 16 PAGE 48 FIND IT ONLINE
Use up a glut with this recipe This is Melissa Thompson’s ode to Make the most of seasonal berries
and store in the freezer for busy one of her favourite vegetables (you with a loaf cake that you can freeze
lunchtimes and light dinners. only need a dry pan for charring it). for later in the week.
T U E S DAY
Overnight oats After school No-cook dinner

Slow cooker porridge White chocolate & Lentil & tuna salad
FIND IT ONLINE raspberry flapjacks PAGE 42
Pop all the ingredients in your PAGE 57 Keep the cooker off during the
slow cooker the night before and Jane Dunn’s simple flapjacks are warmer evenings and get two of
wake up to a healthy breakfast. ideal for when the kids get home. your five-a-day with this recipe.
W E D N E S DAY
Breakfast treat Dinner Cook with kids

Summer fruit crumble muffins Kathleen’s ham shank broth Cheesy black bean quesadillas
PAGE 28 PAGE 70 PAGE 60
Treat yourself to a fruity on-the-go Who says you can’t have comfort Not just for keeping the children
bake. These will last for three days food in the summer? This hearty busy, these recipes will teach
in a cake tin – if you can resist them. soup is bursting with fresh flavours. them important life skills, too.

T H U RS DAY
Speedy breakfast Healthy lunch Quick dinner

Three-minute banana pancakes Guacamole & mango salad Broad bean pasta
FIND IT ONLINE with black beans PAGE 102
Whizz up a speedy breakfast using PAGE 75 Make the most of in-season
a blender and pack in some fresh Summery, wholesome and moreish, broad beans with this pasta – it’s
fruit for the day ahead. this is sure to become a favourite. complemented by salty pancetta.
F R I DAY
Light lunch Summer cocktail Friday fish

Open Greek-style Easy sangria Mahi ba zafferan
salad sandwiches FIND IT ONLINE PAGE 90
PAGE 42 Sabrina Ghayour’s Persian recipes
Welcome the weekend with another
Bring a holiday feel to Friday are made for sharing, including
holiday favourite that’s perfect for
lunchtimes with this nifty toast idea. this tender saffron-roasted cod.
sipping in the evening sunshine.
SAT U R DAY
Brunch Weekend treat Saturday supper

One-pan smoky beans Blueberry cheesecake Gochujang pork belly
& sausage meatballs doughnuts lettuce wraps
A wonderful weekend brunch as For a project on a rainy day, try Be inspired by the Korean condiment
well as an easy campsite supper. making your own doughnuts. with Tom Kerridge’s recipe.
SU N DAY
Seaside snack Spice it up Seasonal pud

Crab croquettes Alu tamata masala Next level blackberry pie
Heading to the beach? Take these Make a veggie Sunday dinner with If you’ve been picking your own
crispy fritters along for a delicious Chetna Makan’s menu, featuring this blackberries, showcase them in
twist on crab sandwiches. aromatic potato curry. a classic lattice-topped pie.

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

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What have you been cooking and discussing?
NG A
MAKI ENCE
R
DIFFE
YO U R STA P L E S
FO R SU M M E R
The Chatty
Café Scheme
When the sun is shining, there’s so much to enjoy, whether it’s
fresh produce or eating and drinking together outdoors. We
asked our community what summer means to them:
Reducing social isolation one cup of tea at a time

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

GOOD FOOD
This is where we hear from you, our wonderful community of readers
Let’s cook together Your top 6 creations

Here are our recipes, made by you and posted on social media
School’s out, so now is a great time to get
the kids in the kitchen to discover their
love of cooking. Our community have
already been creating masterpieces.
“My daughter, Evelyn, age 4,
with her fairy cookies from
the kids’ section. We both
loved making them – thank
you for helping us make Strawberry & s
the most of every second lemonade cake s_ Chicken enchilada
ster okan ne
before she starts school @matthews_mon @familyco
childminding
in September!”
Sarah Askaroff,
Eastbourne
“My four-year-old
Edith and two-
year-old Austin
loved making your
watermelon cookies
with me today!” Burrito bowl Vegan banana
@nutritiouslyellie & walnut loaf
Lisa Goldsworth,
@wells_baking
Berkshire
“I’ve read Good Food for many

years. I’m thrilled to show you
my seven-year-old boy Tom,
who mainly cooks scrambled
egg, but has done his first ever
kids’ kitchen recipe with the
a
feta pasta salad. Tastes great!” Chicken shawarm White chocolate ke
Alison Murray, flatbreads & hazelnut cheese
ca
all ester
Newcastle-under-Lyme Cat Hollow, Cornw Yvonne Reec e, Leic
GET IN TOUCH WITH TAMI

our social media executive via our social channels #GFLetsCookTogether
or email goodfood@immediate.co.uk Share your recipes, tips
LEARN WITH US Sharing ideas and traditions inspires us to try and photos with us
new things and be better cooks. Learning together brings us closer.

M Y FAVO U R ITE D I S H
EMEKA FREDERICK’S
OGBONO SOUP & EBA
The co-founder of Nigerian tapas restaurant
E
meka Frederick’s grandmother was, he
remembers, “a staunch lover of her Nigerian
Chuku’s pays tribute to his grandma and shares heritage”. After coming to Britain in the
a recipe using the seeds of the African wild mango ‘60s, she embraced community roles that helped
words TONY NAYLOR recipe photograph HANNAH TAYLOR-EDDINGTON Nigerians maintain “their culture and traditions,
which, through the generations, can provide
a rudder. It’s important to know your roots.”
As children in 1990s Ilford, Emeka and his
sister, Ifeyinwa, sometimes chafed against their
grandmother’s habits: “She was very Nigerian in her
ways.” But, today – as if the duo absorbed that cultural
pride “by osmosis” – they find themselves continuing
their grandmother’s work at Chuku’s in Tottenham,
the Nigerian restaurant they opened in 2020. “We
weren’t interested in Shoreditch or Soho,” says
Emeka. “We wanted to find a community.”
In its contemporary dishes (such as the salted
caramel chicken wings that employ the spiced peanut
mix kuli kuli) and its small plates format, Chuku’s has
established itself as a welcoming haven for those
familiar with Nigerian cooking and newbies keen to
explore the food. “We didn’t think Nigerian cuisine
Shoot director FREDDIE STEWART | Food stylist LIBBY SILBERMAN | Stylist SARAH BIRKS. Photographs TRISTAN BEJAWN,
had the platform it deserved. We’re trying to share
the culture,” says Emeka, who worked in the City
before switching to hospitality. “My grandmother
would be very proud.
“My parents, who are both accountants, worked
together beautifully to support their children. I look
and sound just like my dad, but, in food, Mum’s
Nigerian cooking was the main influence on me.
“I don’t recall watching Mum in the kitchen,
ANDREW CROWLEY, REBECCA DICKSON, CHUKU’S, ISTOCK/GETTY IMAGES PLUS

enamoured. But I always enjoyed cooking and, at
13, when I went to boarding school, I could prepare
a decent family meal. I was never fazed in the ➜
Above: Emeka in Mile 12 Market, Lagos.

Ogbono soup & eba
SERVES 4 PREP 10 mins
COOK 30 mins EASY
350g skinless chicken thigh fillets,

diced into 2.5cm cubes
½ tsp white pepper
5 tbsp vegetable oil
½ medium onion, finely chopped
3 tbsp sustainable palm oil
65g ground ogbono (the seeds of
the African wild mango, available
in specialist shops or online)
450ml chicken stock
1 tbsp dried ground crayfish
(see p22)
1 tsp cayenne pepper
200g cooked prawns
100g spinach, chopped
For the eba
350g gari (grated cassava
granules, available in
specialist shops or online)
1 Season the chicken with 1/2 tsp

salt and the white pepper. Heat
2 tbsp of the vegetable oil in a frying
pan on a medium heat and cook the
onions until translucent, about
5-7 mins. Add the chicken and
cook for 10-15 mins, until cooked
through. Set aside.
2 Gently warm up the palm oil and
the remaining vegetable oil in a ground crayfish, cayenne pepper
saucepan over a low heat, just to and 1/2 tsp salt. Add the cooked
melt the oil. Once the oil is evenly chicken and prawns and cook for
spread, stir in the ground ogbono. a further 5 mins. If the soup has
Turn the heat up a little, then break thickened too much, you can add
any large granules with a spoon and a little more water 1 tbsp at a time.
keep stirring until the ogbono has Finally, stir in the chopped spinach
dissolved into the oil. Pour in 150ml and allow to wilt for 2 mins.
of the chicken stock and stir for 4 Start preparing the eba once the
30-45 seconds until the stock has ogbono soup is almost ready. Bring
combined with the ogbono and oil to 1 litre water to the boil in a large
create a thick, slippery consistency. saucepan, then gradually stir in the
Add the remaining stock in two gari and combine into a stiff dough.
150ml batches. Cook over a low heat Set aside to cool for 2-3 mins. Then,
for 10 mins with the lid on, stirring with wet hands, mould into four
midway through to prevent it equal dumplings. Serve with the
sticking. The soup will thicken. ogbono soup for dipping.
3 Stir in 250ml water to loosen the GOOD TO KNOW folate • iron
soup and cook for a further 10 mins PER SERVING 724 kcals • fat 29g • saturates 7g •
with the lid on, again stirring carbs 83g • sugars 3g • fibre 5g • protein 30g •
salt 3.2g
halfway through. Stir in the

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

Festival
of
family fun
Garden parties, weekend barbecues, dinner around

the campfire – eating outdoors is always a highlight of
summer, and we’ve got the best recipes for all occasions
recipes BBC GOOD FOOD TEAM photographs MYLES NEW

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

For the
seaside

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

TWIST IT
Raspberry jam doughnuts
Use a chunky raspberry jam to fill the
doughnuts, or use up a standard jar by
mixing it with a handful of crushed
fresh raspberries for extra zing.
Chocolate custard doughnuts

Melt 100g dark chocolate in a heatproof
bowl over a pan of simmering water (or in
the microwave in 20-second bursts), then
mix with 200g ready-made custard.
Chill for 1-2 hrs to firm up before using.
Crunchy biscuit doughnuts

Fold a handful of crushed chocolate
sandwich cookies or caramel biscuits
through lightly whipped cream for a
filling that adds texture as well as flavour.
day
Rainy
ty
activi

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

ke
PYO b a

Cheeseburger hot dogs with
sticky sweet & sour onions
Combine two barbecue favourites in one with this recipe. Just as a burger can be
customised with toppings, our burger dogs can be served simply or ‘fully loaded’.
If you want to elevate the beef mince, check out our suggested twists (below).
One per person should be enough if these are forming part of a bigger barbecue
spread – the moreish toppings make them extra-filling.
MAKES 4 PREP 20 mins plus 1 hr 2 Light a barbecue and wait until

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

family
BBQ

One-pan smoky beans
& sausage meatballs
For when you go camping, this recipe can be cooked quickly in one pan using mostly
storecupboard ingredients and is also easily scaled up. If you don’t fancy cooking
at camp, it can just as easily be made at home and brought along in the pan for the
easiest hearty breakfast, lunch or dinner. Roll the sausages into balls to make them
stretch further, or for more of a casserole feel, you can leave them whole.
SERVES 4 PREP 15 mins 2 Scatter in the onion, drizzle in the

COOK 40 mins EASY remaining oil and cook for 5 mins Campsite breakfast
until the onions are golden. Add If you have leftovers, this recipe can be
turned into a hearty breakfast or lunch the
6 pork sausages the garlic and cook for 2 mins more. next day. Reheat in a shallow pan, then make
2 tbsp sunflower oil Scatter in 1 tbsp sugar and the fajita some gaps in the mixture using the back of
1 onion, finely chopped spice mix, cooking for a minute or a spoon. Crack 1 egg into each gap, then
simmer for 5 mins, covered, until the egg
2 garlic cloves, finely chopped two until the mixture has thickened. whites are cooked but the yolks are still
2 tbsp fajita spice mix (see tip, right) Splash in the vinegar, tip in the runny. Enjoy with buttered toast.
1 tbsp vinegar (any you have) tomatoes and a can of water, then
400g can chopped tomatoes add the beans. Season, stir, bring to DIY smoky spice mix
or passata a simmer and bubble gently for Shop-bought spice mixes are fine, but
2 x 400g cans cannellini beans, 15-20 mins until the sauce is thick nothing beats the vibrancy of a homemade
drained (or any other canned and rich. Remove from the heat one. This can be made before you leave
and taken along in a jar. Mix 1 tbsp each
beans you have) and leave to cool slightly. Can be ground cumin, smoked paprika and
handful of coriander or parsley, prepared up to three days ahead, dried oregano with 1 tsp each garlic salt
roughly chopped (optional) then cooled completely and chilled for and chilli powder. This makes double than
you need for the beans, but it can be used
crusty bread or jacket potatoes, up to three days or frozen for three to season any barbecued dishes, especially
to serve (optional) months. Defrost completely in the pork, fish, chicken, vegetables and halloumi.
fridge overnight and reheat in a pan
1 Squeeze the sausagemeat from until piping hot. Scatter with parsley
one of the sausages, then roll into or coriander and serve with crusty
four balls. Repeat with the rest of bread or jacket potatoes, if you like.
the sausages. Heat half the oil in GOOD TO KNOW fibre • 2 of 5-a-day
a flameproof casserole, shallow PER SERVING 395 kcals • fat 18g • saturates 6g •
saucepan or deep frying pan over carbs 34g • sugars 9g • fibre 11g • protein 19g •
salt 1.9g
a medium heat and fry the sausage
balls for about 8 mins, stirring
occasionally until browned all over.

On
e-p
an
sm
ok
yb
ea
ns
&
saus
age meatballs
Perfect for
camping
maple
Bacon & d, p34
cornbrea

of
Bacon & maple cornbread

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

At Filippo Berio, we source the finest olive oils
from across the Mediterranean.
Working with the same growers over decades
ensures excellence, but only when an oil is perfect
is it allowed to bear Filippo Berio’s signature.
Find us at your local supermarket today.
His signature. Our promise.

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a sa No-churn chocolate
Roasted haris
cauliflower salad tahini ice cream
Beetroot & feta
fet burgers
OO 45 mins EASY
SERVES 4 PREP 20 mins COOK
SERVES 6-8 PREP 20 mins plus freezing COOK 5 mins SERVES EASY V ❄ 20
6 PREP 0 mi
mins
ins plus chilling
oler months or cold when the weather
over the cooler
‘This versatile salad can be served warm COOK mins M
cream couldn’t be easier to make, with no need for an ice cream machine or 12regular MORE
ORE EFFORT V
want to leave it
is sunny. Use your favourite harissa
paste – if it’s a spicy one
This icemight
you
Samuel Goldsmith
help balance the heat.’whisking
Subscribe to Good Food

out of the dressing so the yogurt can during the freezing process. The tahini adds a subtle
‘These nutty flavour to complement
delicious burgers are a vibrant
addition to an al fresco dinner. Make
the rich chocolate. For even more flavour and texture, scatter sure you wear an
apron whenover crumbled sesame snaps.
grating the beetroot to protect your clothes from
staining.’ Samuel Goldsmith
For the dressing
Cassie Best
2 medium cauliflowers, broken
125g natural yogurt
to unlock your new recipes

into florets
250g d k ch l te ( t l t 500 l d bl

easy midweek
n Ribboned courgette
35
simple recipes
for busy days
salad p45
family
n Coffee & walnut
cheesecake p56
1 ingredient, 3 ways
n Sweetcorn fritters p50
health news
n Chocolate brownies p72
midweek meals
no need
to cook
Cut energy costs with our easy-to-assemble recipes
recipes NADINE BROWN photographs TOM REGESTER
£1.23
Open Greek-style per
salad sandwiches, serving
p42
Nadine Brown is our senior food editor and

has many years of experience writing and
developing wholesome recipes that make
it easy to eat well every day. @n0sh.17
We strive to make all our midweek meals balanced or healthy. Learn more about our guidelines on page 145

easy
£1.70
per
serving
Chicken, mango &

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

BALANCED BALANCED HEALTHY
Open Greek-style Chicken, mango Lentil & tuna salad

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

easy
£2.63
per
serving

Hot smoked salmon
grain bowl with
dill yogurt
NO COOK EASY
3 tbsp white wine vinegar

½ tsp caster sugar
80g cucumber, thinly sliced
4 radishes, thinly sliced
2 x 250g pouches
ready-cooked quinoa
1 lemon, juiced
200g natural yogurt
1 tbsp dill, finely chopped,
plus extra to garnish
4 hot smoked salmon fillets,
skin removed
3 ready-cooked beetroot in natural
juices, sliced into thin wedges
1 Combine the vinegar and sugar

with a pinch of salt in a bowl. Add
the cucumber and radishes, toss
to combine and set aside.
2 Add the quinoa to another large
bowl. Reserve 1 tsp of the lemon
juice and pour the rest over the
quinoa. Season lightly and toss
to combine. Add the yogurt and
chopped dill to a small bowl along
with the 1 tsp lemon juice and
combine. Season.
3 Divide the quinoa between four £4.12
shallow bowls and top with the
per
salmon, beetroot and pickled
serving
vegetables. Drizzle over the yogurt
and garnish with the remaining dill.
GOOD TO KNOW folate • fibre • omega-3 • gluten free
salt 2.7g

easy
BALANCED
Ribboned courgette salad in a bowl and whisk together along

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

the BBC Good Food app
With over 15,000 recipes to
choose from, make affordable
dinners for the whole family
using our recipes.
JULY 2022 bbcgoodfood.com 45

reduce waste
love your leftovers

We’ve taken all the bits you might have left over from our midweek meal
recipes and turned them into nifty no-cook snacks and lunches
Beetroot ‘carpaccio’
Finely slice leftover beetroot from
the salmon grain bowl (p44) into thin
rounds and overlap on a serving plate.
Finely chop any leftover red onion
and chives, and mix together some
white wine vinegar, olive oil and
enough mustard to thicken into a
dressing. Drizzle over the beetroot.
Succotash-style salsa
Mix any leftover sweetcorn (from
the courgette salad on p45) with
sliced spring onions, a little chilli,
any chopped leftover herbs, chopped
cherry tomatoes and a handful of
defrosted peas. Drizzle over a little
sherry vinegar and olive oil to
serve. This would work well with any
extra leftover chicken from p42.
Red pepper & olive salad

Chop any leftover black olives from
the Greek-style sandwiches (p42)
and slice leftover ready-roasted
peppers from the lentil & tuna salad
(p42). Drizzle over sherry vinegar
and olive oil, and scatter with 3 quick dips
chopped leftover parsley. Toast a
slice of sourdough, drizzle with
olive oil and rub with 1 garlic
clove, before cutting into cubes.
Scatter over the salad and serve.
Chilli cucumber ‘pickle’

Dice leftover cucumber (from the Chunky raita Gazpacho dip Beetroot hummus
Greek-style sandwiches on p42 or Deseed leftover cucumber Blitz any leftover ready- Blitz leftover beetroot
salmon recipe on p44) and mix with (p42, p44) and coarsely grate roasted peppers (p42) and (p44) with chickpeas,
chopped chillies in a bowl. Add into a bowl. Scatter with salt, cherry tomatoes in a food garlic, lemon juice and
a drizzle of white wine vinegar leave for 10 mins and squeeze processor with olive oil, olive oil. Season to taste,
and sesame oil, and some chopped out any liquid. Combine with sherry vinegar, garlic then scatter over some
coriander. Toss to combine. This leftover yogurt (p42), and enough crustless chopped dill just before
Photos ISTOCK/GETTY IMAGES PLUS
would be great with any leftover some chopped mint sourdough to thicken serving with warm
hot smoked salmon fillets (p44). and coriander. to the desired consistency. pittas or crudités.
GOOD FOOD & SUSTAINABILITY At BBC Good Food, we seek realistic solutions to avoid food waste and packaging, and adhere
to the three Rs: 1) Reducing food waste 2) Recycling packaging 3) Reusing food storage packaging and containers.
To find out more, go to bbcgoodfood.com/reduce-reuse-recycle. Plus, listen to the Food Programme’s inspiring
Food Waste Pioneers broadcast about people who tackle food waste issues on BBC Radio 4.

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

Charred corn & feta salad the kernels are browned all over
and a few of the kernels are darker
SERVES 4 PREP 15 mins at the edges. Remove from the
COOK 10 mins EASY V heat and leave to cool.
3 Once cool, mix the corn with the
1 small red onion (about 100g), drained onions, chives, parsley and
thinly sliced feta. Drizzle with the olive oil and
400g sweetcorn (or 2-3 corn cobs, lemon juice, and season with freshly
kernels stripped off) cracked black pepper. Taste for salt
drizzle of rapeseed oil (or another – be careful not to add too much as
neutral oil), for frying the feta is quite salty.
2 tsp butter GOOD TO KNOW folate • vit c • 1 of 5-a-day • gluten free
20g chives, finely sliced PER SERVING 260 kcals • fat 20g • saturates 9g •
80g parsley, chopped carbs 8g • sugars 4g • fibre 3g • protein 11g • salt 1.3g
200g feta, broken into chunks

(ensure vegetarian, if needed) tip
2 tbsp olive oil An average corn cob can yield
½ lemon, juiced anything between 150-200g
of sweetcorn kernels.
1 Put the onion in a bowl, cover with
water and leave for 5 mins. Drain,
rinse and set aside on a sheet of
kitchen paper to drain.
2 Fry the sweetcorn in a dry frying
pan over a medium-high heat for
4 mins, stirring regularly until it
starts to colour. Add a drizzle
of oil and the butter, stirring
to coat. Cook for another
few minutes, or until

easy
Sweetcorn
fritters, p50

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

easy

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Κİ≠ččÃşÊΚ❺ΘÏ–ϒć––ΤΚ≠∆Θυ–❺↕
with WinalotÆ ís Great British Dogs campaign! ΚÏ––∼č≠ŁΚ❹↔î–➙υ–≠čΚşİ–Θ
more people and see plenty of
as part of a Purina promotion in 2022 where Purina customers were sent free samples and invited to post a review
Reg. Trademark of SociÈtÈ des Produits NestlÈ S.A. *Ingredients from natural origin. **This review was collected
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W
hether they’re winding their way has been feeding the greatness in our little
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family
perfect patisserie
Get creative in the kitchen with these sweet, kid-friendly treats from
Jane Dunn – they’re a great way to impress family and friends
recipes JANE DUNN photographs WILL HEAP
Jane Dunn is a food writer and photographer who shares sweet ideas on
her blog, janespatisserie.com and on television, including a recent stint
on the judging panel of The Jubilee Pudding: 70 Years in the Baking on
BBC One. Her debut book, Jane’s Patisserie (£20, Ebury Press), is out now.
@janespatisserie

Marble traybake
CUTS INTO 20 squares PREP 20 mins
plus cooling COOK 40 mins EASY V
375g unsalted butter, softened

375g golden caster sugar
6 medium eggs
375g self-raising flour
50g cocoa powder
2 tsp vanilla extract
For the buttercream
250g unsalted butter, at
room temperature
500g icing sugar
50g cocoa powder
1 Heat the oven to 180C/160C fan/

gas 4 and line a 23 x 33cm baking tin
with baking parchment. Beat the
butter and sugar together until light
and fluffy using an electric whisk,
about 4-5 mins. Add the eggs and
flour, then beat again until smooth.
Divide the batter between two
bowls. Add the cocoa powder to one
and the vanilla to the other, then
mix each bowl well to combine.
2 Drop alternating spoonfuls of the
chocolate and vanilla batters into
the prepared tin until everything
has been used up. Use a skewer or
the tip of a cutlery knife to slightly
swirl the batters together for a
marble effect. Bake for 45-50 mins,
or until a skewer inserted into the
middle comes out clean. Leave
to cool completely in the tin.
3 For the buttercream, beat the
butter using an electric whisk
until pale and soft. Sift in the sugar,
a large spoonful at a time, and beat
on a low speed to combine. Divide
the buttercream between two
bowls. Stir the vanilla into one
and the cocoa into the other,
and beat until light and fluffy.
(Add 1-2 tbsp boiling water
to loosen, if needed.)
4 Cut the cake into squares.
Spoon the vanilla buttercream
into one side of a piping bag
fitted with a star nozzle and the
chocolate into the other side.
Pipe swirls over the squares to
serve. Will keep in an airtight
container for up to three days.
salt 0.2g

easy

Coffee & walnut 2 tbsp icing sugar together until the mixture has
cheesecake 40g walnuts thickened. (Alternatively, you can
whisk the double cream to soft
SERVES 8-10 PREP 30 mins 1 To make the base, line a deep peaks in a separate bowl, then
plus at least 6 hrs chilling 20cm springform tin with baking fold this into the cheese mixture.)
NO COOK EASY V parchment, then blitz the biscuits Spread the filling over the biscuit
and walnuts to a fine crumb in a base using a spatula, pushing down
For the base food processor or blender. Tip the gently as you do to ensure there are
250g digestive biscuits crumbs into a heatproof bowl. Melt no gaps. Put in the fridge to chill for
50g walnuts the butter in a pan over a low heat, at least 6 hrs, or ideally overnight.
100g unsalted butter then stir this in to create a wet, 3 To decorate, whip the double
For the cheesecake filling sandy texture. Tip the mixture cream and icing sugar to soft peaks,
2 tbsp instant espresso powder into the prepared tin and press then spoon into a piping bag fitted
(use decaffeinated to make the it into the base. Put in the fridge with a star nozzle. Pipe swirls over
cheesecake child-friendly) to chill while you make the filling. the cheesecake, then top each swirl
500g soft cheese 2 For the filling, dissolve the with a walnut. Crush any remaining
90g icing sugar espresso powder in 2 tbsp warm walnuts and scatter over, if you like.
1 tsp vanilla extract water. Put the soft cheese, icing Will keep chilled for up to two days.
300ml double cream sugar, vanilla and coffee in a bowl PER SERVING (10) 656 kcals • fat 56g • saturates 31g •
For the decoration and whisk until smooth. Pour in the carbs 30g • sugars 19g • fibre 1g • protein 7g •
150ml double cream double cream and whisk everything salt 0.1g
Shoot director EMMA WINCHESTER | Food stylist AMY KINNEAR | Stylist SARAH BIRKS

easy

White chocolate & gas 4 and line a 23 x 23cm square
raspberry flapjacks baking tin with baking parchment.
Tip the butter, sugar and honey into
CUTS INTO 12 large or 25 small a medium pan over a low-medium
squares PREP 15 mins plus heat, and stir until everything over a pan of simmering water,
2 hrs cooling and 1 hr setting has melted together. ensuring the bowl doesn’t touch
COOK 20 mins EASY V 2 Tip the oats into a large bowl, then the water, or in 20-second bursts
pour over the buttery sugar mixture in the microwave. Pour this over
200g unsalted butter and stir to combine. Leave to cool the cooled flapjacks, spread to the
200g demerara sugar for 5 mins, then fold in the white edges, then scatter over the fresh
200g honey or golden syrup chocolate chips and freeze-dried and freeze-dried raspberries. Leave
400g oats raspberries. Tip the flapjack mix to set for 1 hr, then cut into 12 large
200g white chocolate chips into the prepared tin and press into or 24 small squares. Will keep
20g freeze-dried raspberries the base. Bake for 20-24 mins until chilled for three days. Serve at
For the topping golden and crisp at the edges. Leave room temperature.
250g white chocolate to cool in the tin for 2 hrs. PER SERVING (25) 280 kcals • fat 14g • saturates 8g •
150g fresh raspberries 3 For the topping, melt the white carbs 35g • sugars 25g • fibre 2g • protein 4g •
10g freeze-dried raspberries chocolate in a heatproof bowl set salt 0.1g

Whatís your
flavour?
Made with crunchy grains and pulses, Eat Realís award-winning
chips are the perfect way to shake up your snack time
I
f you’re on the lookout for a healthier
alternative to your usual potato crisps,
Eat Real’s range is sure to make a welcome
addition to your snack cupboard. Whether
you’re craving a quick pick-me-up after a
long day at work or stocking up on picnic
essentials for the weekend ahead, a packet
of Eat Real chips is a deliciously different
nibble that the whole family will love.
Moving away from traditional potato,
the Eat Real range is made with lentils,
chickpeas and quinoa for the best crunch.
Each pack is designed to taste as good as
it makes you feel, with both the hummus
and lentil chips containing 30% less fat
than regular potato crisps.
Plus, the whole range is vegan, gluten-free,
and free from artificial colours, flavours and
ingredients, so everyone can enjoy them.
FLAVOUR PIONEERS
Eat Real’s award-winning chips are now
available in colourful new packets that bring
its bold seasoning choices to life.
PHOTOGRAPHY: Samantha Couzens

If you like a taste of the unexpected, then
you’ll love the more adventurous pairings in
the range. Inspired by your favourite deli treats
and ingredients from around the world, popular
choices include sweet mango with a hint of
torn mint, fiery chilli balanced with tangy
lemon, and the savoury freshness of tomato CHOOSE YOUR FAVOURITE EAT REAL CHIP
and basil. But flavour purists will be pleased Hummus ñ A creamy, chickpea-based chip with a
to hear that you can still enjoy all the classics round shell shape and intricate grooves that are
as well – from sour cream and chive to salted. designed to seal in the seasoning
Ideal for picnics, train journeys or full buffet Lentil ñ From humble legume to crispy snack, this
spreads at home, Eat Real is always on hand ∆ÏΚİ≠Ã–ÂΗşİϖÏşč–č–ŁΘč≡şΤΗ❺ϖΘÏ≠∆ΤΗυ–Ã
to shake up snack time, whatever the occasion. square shape thatís great for dipping
If you’re hosting, you could even try adding Quinoa➐>≠ΗŁ–ΚΚŁÊΘÏ–ŁΤΘΗΘşŁ≠č≈–Ł–∝ΘΚşÂΘÏ–
a few packs to a grazing board, with pots of popular ësuper grainí, this crinkly chip contains
hummus and salsa for dipping. ΓΤŁş≠≡şΤΗÂşΗ≠čÊÏΘ≠ŁÃ∆ΗΤŁ∆ÏϒΘ–∼ΘΤΗ–
For more information and inspiration, visit

eatreal.co.uk or follow @eatrealsnacks on Instagram
K DS ’
SKILLS FOR LIFE
In this six-part series, we help

teach your children to become
confident cooks. This month, all
they need to know about frying
recipes CASSIE BEST photographs WILL HEAP
K TCHEN
HOW TO USE OUR GUIDE
These recipes are suitable for children
aged seven to 11, but younger children
three to support each new skill:
a basic recipe, one that’s more of a
challenge and another for advanced
CALLING ALL YOUNG COOKS!
Want to showcase your kids’ skills? BBC Good Food
can also get involved with support from mini chefs. Talk through and practice has partnered with First News, the award-winning
an adult. Older children and teenagers the cooking skill with your child weekly newspaper for children, to share what
can also enjoy making these recipes, before making the dishes. young, budding chefs are cooking. Each month,
and may want to adapt or further Follow this collection of monthly First News will celebrate a different cuisine from
develop them, swapping in their favourite recipes as you would a cookery course, around the world, and they would love to see
ingredients or adding extra spices making each recipe with your child to what your children create using their new
to make them their own. help develop their skills and confidence. Kids’ Kitchen skills. For more details, go to:
The step-by-step recipes come with Send us pictures of what you’ve been firstnews.co.uk/globalkitchen
clear lists of ingredients and equipment cooking at goodfood@immediate.co.uk
so they’re easy to follow, and there are or tag us using #GFKidsKitchen.
Part 4
Frying Pan-frying is an important skill to learn and will unlock endless recipe
possibilities. Pan-frying can be done with little or no oil or fat, as opposed
to deep-frying, where lots of oil or fat is used. This is a fast cooking method,
ideal for cooking meat, fish, eggs, tofu, most vegetables and stir-fries. By
cooking something over a high heat in a pan, you can achieve toasted or
caramelised flavours and juicy meat and fish.
FRYING PAN GRIDDLE PAN WOK

These come in a variety This is a frying pan with Traditional in Chinese
of sizes; look for one risen bars across the cookery, a wok is a
with a small lip around surface. You can use bowl-shaped pan used
the edge to keep the a griddle pan to cook for stir-frying. The high
food in the pan as you meat, halloumi or veg like sides mean you can toss
stir or flip. A sturdy handle peppers and onions for veg, noodles or rice
is also important. a charred, smoky flavour. without spillage.

Steps to success BASIC SKILL
• Make sure your pan is the right size Cheesy black

for the recipe you’re cooking. Too
small and the ingredients will spill
and may splash hot oil; too big
bean quesadillas
and the ingredients could burn.
• Check the handle on your pan is

long, heat-resistant and sturdy.
Handles can sometimes become
loose and wobbly – if this happens,
ask an adult to tighten it.
• Always add oil to a cold pan, then

turn on the heat.
• It’s important to monitor the pan at

all times – a frying pan left alone with
hot oil can cause a fire.
• When adding ingredients to a hot

pan, carefully tip or lay the ingredient
into the pan away from your body to
prevent the hot oil splashing you.
• When stirring or turning food in the

pan, make sure you hold the handle
at all times to keep the pan steady.
Use a small cloth to hold the handle
if the heat from the hob is too
intense, but make sure it doesn’t
hang down near a naked flame.
• Be sure to keep your hands and

wrists away from the edge of the
pan and the heat source beneath
the pan, which will be extremely
hot and could cause a burn.
• Use a long-handled wooden

spoon, pair of tongs or fish slice
for stirring or turning.
Love your pulses

Beans and pulses are a great source of
vegetarian protein. They also contain
lots of vitamins and minerals, and are
relatively cheap. Challenge yourself to
try more varieties – you can swap the
black beans used here for chickpeas, SERVES 2-4 PREP 20 mins mixing bowl
kidney beans or black-eyed beans. COOK 10 mins EASY V potato masher
Don’t waste it! box grater
400g can black beans chopping board
Tortilla wraps can be transformed into
crispy tortilla chips, perfect for dunking 50g cheddar scissors
into creamy guacamole. Heat the oven 2 spring onions teaspoon measures
to 180C/160C fan/gas 4. Cut the tortilla small handful of coriander frying pan >>>
wraps into triangles and toss them in a
drizzle of oil and some seasoning. Add
¼ tsp ground cumin fish slice Use the
some spices, too, if you like – paprika, ½ tsp smoked paprika pizza cutter (optional) method
cumin and coriander are all nice. Spread 2 large tortilla wraps GOOD TO KNOW calcium • iron • opposite
the tortillas out on a tray and bake for You’ll also need folate • fibre
10 mins, tossing them halfway through can opener PER SERVING (2) 363 kcals • fat 12g •
cooking until crispy. saturates 7g • carbs 39g • sugars 2g •
sieve
fibre 11g • protein 19g • salt 1.1g

K DS Õ
1 Step 1 Step 2
K TCHEN
Hold the sieve over the sink Mash the beans using
and tip in the black beans. Let the potato masher to
the liquid from the can drain make a lumpy texture.
away, rinse the beans under
running cold water, and drain
well. Tip the beans into the
mixing bowl.
Step 4
Peel off the papery outer
3 Step 3 skins from the spring onions

so you’re left with just the
shiny parts. Use the scissors
2
Place the box grater on
the chopping board and to cut off the roots and about
carefully grate the 2cm from the other end.
cheese. Add the cheese Snip the spring onions into
to the mashed beans. pieces, about the size of a
pea, into the mixing bowl.
Step 5 Step 6 4
Use the scissors again to cut Use a teaspoon measure to
the coriander into small measure the ground cumin
pieces. Don’t forget to use the and paprika, and add these
stalks, too, as they contain lots to the bowl. Season with
of flavour. Add most of the salt and pepper, and mix
coriander to the mixing bowl. everything together.
5
Step 7 Step 8
6
7 Place a tortilla wrap on the Put a medium frying pan on the
board. Scoop half the bean hob. Lift one of the wraps into
mixture from the bowl onto the pan, then turn the heat to
one half of the wrap. Spread low-medium. After 2 mins, use
it out in an even layer, a fish slice to lift the wrap and
making sure you only cover check underneath. If it’s golden
one half. Close the wrap like brown, turn it over; if not, keep
a book to cover the filling cooking, checking every
inside and make a semi-
circle. Do the same with
the other wrap and the
minute or so. Use the fish slice
to carefully turn the wrap over,
then cook for another 2-4 mins
8
rest of the filling. on the other side until brown.
Turn off the heat and slide the
quesadilla onto the chopping
board. Use a pizza cutter or
WATCH OUR SKILLS VIDEO knife to cut it into slices, then
Watch food director Cassie scatter over the rest of
making quesadillas at
bbcgoodfood.com/kidskitchen
the coriander.
or scan the QR code.

THE NEXT LEVEL
Spiced lamb burgers with minty yogurt

SERVES 4 PREP 10 mins plus 1 hr
chilling COOK 15 mins EASY ❄
500g lamb mince

1 tsp ground cumin
1 tsp ground coriander
small handful of parsley
small handful of mint
8 tbsp plain yogurt
1 Little Gem lettuce
1 tomato
1 tsp olive oil
4 burger rolls
You’ll also need
large mixing bowl
scales
measuring spoons
chopping board
sharp knife
small bowl
frying or griddle pan
fish slice
1 Weigh the lamb mince into a large

bowl, then measure the cumin and
coriander using measuring spoons,
and add these to the lamb.
2 Chop the parsley as finely as you
can, including the stalks, and add
this to the lamb, then season with
salt and pepper. Use your hands to
mix all the ingredients together, then
divide into four portions. Shape each
portion into a burger patty. Chill for
at least 1 hr to firm up. Will keep
chilled for up to a day.
3 Pick the mint leaves from the
stalks. Finely chop the mint leaves
and put them in a small bowl. Mix
in the yogurt and a pinch of salt.
4 Finely slice the lettuce or just pull
apart the leaves. Slice the tomato.
5 Rub the burgers all over with the
oil. Place a griddle or frying pan on base of each one. Fill the rolls
the hob over a high heat and, after a with some lettuce, a slice or two
minute, carefully lay the burgers in of tomato and a lamb burger. Make a batch
the pan and cook for 6-8 mins until Serve immediately. Burger patties freeze well, so you can
browned. Use a fish slice to carefully make double the quantity and freeze half
GOOD TO KNOW calcium • iron • folate • for a busy day. To freeze the patties, place
flip the burgers over and cook for 1 of 5-a-day the raw, oiled burgers on a tray or in a
another 6-8 mins. You can check if PER SERVING 435 kcals • fat 21g • saturates 9g • container and cover with a lid. They will
carbs 28g • sugars 7g • fibre 3g • protein 33g • keep frozen for up to a month. Defrost
they’re cooked by cutting one in half
salt 1g in the fridge overnight before cooking.
– if there’s any pink meat in the
middle, it needs to cook for longer.
6 Split the burger rolls in half.
Spread a little minty yogurt over the

K DS ’
CHALLENGE YOURSELF
K TCHEN
Rainbow fried rice with prawns & fried eggs
SERVES 4 PREP 10 mins 1 Before cooking a stir-fry, prepare all prawns, and fry until the veg has
COOK 20 mins EASY the ingredients. Peel off the papery softened and the prawns are turning
skins from the spring onions and cut pink, about 2-3 mins. Keep stirring
bunch of spring onions them into 3cm pieces. Chop the with a wooden spoon to make sure
Shoot director FREDDIE STEWART | Photographer WILL HEAP | Food stylists KATY MCCLELLAND,
1 pepper (any colour) pepper into small chunks, about the everything cooks evenly.
80g sweetcorn (frozen or canned) size of a 50p coin. Drain the sweetcorn, 4 Add the rice and soy sauce, and
2 garlic cloves if using canned. Peel the garlic and use a little salt and pepper to season.
3 tbsp vegetable oil a garlic crusher to crush it to a paste. Continue cooking and stirring for
4 eggs 2 Measure 1 tbsp oil into a wok, set it another 2 mins, until the rice is hot.
1 tbsp ginger purée on the hob and turn the heat to high. Tip into four bowls. Top with the fried
300g raw king prawns Crack one of the eggs into a bowl and eggs and sesame seeds to serve.
2 x 250g pouch of ready-cooked rice carefully tip it into the pan, then do the GOOD TO KNOW vit c • 1 of 5-a-day
3 tbsp low-sodium soy sauce same with another egg. Cook two eggs PER SERVING 381 kcals • fat 13g • saturates 3g •
KATIE MARSHALL, LIBBY SILBERMANN | Stylist FAYE WEARS
1 tbsp sesame seeds, toasted, to serve at a time until they’re nice and crispy carbs 42g • sugars 3g • fibre 3g • protein 23g •
salt 2.1g
You’ll also need around the edges with a runny yolk –
chopping board this should take about 3 mins. Use a
sharp knife fish slice to remove the eggs, set them
garlic crusher aside on kitchen paper to drain off
NEXT
wok the excess oil, and cover with foil to
MONTH
measuring spoons keep warm. Heat another 1 tbsp oil
small bowl and cook the remaining two eggs.
fish slice 3 Add the remaining 1 tbsp oil to the learn to ly
e
kitchen paper pan and turn the heat to medium-high. bake saf
foil Scatter in the chopped spring onions,
wooden spoon pepper, sweetcorn, garlic, ginger and

good advice
family matters
Food director and seasoned camper Cassie Best shares her
10 top tips for cooking and eating in the great outdoors
HAPPY CAMPERS
In my experience, camping trips
run much more smoothly when I’ve
planned and prepared some meals
and snacks to take along. A little
prep goes a long way when you’re
cooking in a portable kitchen.
1 First-night dinner
When you’ve spent an hour or
two putting up the tent, the last
thing you want to do is cook from
scratch, so I’d recommend a meal
that can be reheated over the
campfire. A bean-packed chilli to
serve with ember-baked potatoes
is ideal. My smoky sausage
& black bean chilli is always a
winner. Find the recipe at
bbcgoodfood.com/smoky-
sausage-black-bean-chilli.
2 Pack snacks
Keep the campers happy
5 Keep it cool
You’ll need a portable cooler
box to keep raw ingredients cold
favourite chilli sauce for noodles and
eggs. Ketchup and mustard are a
must for hot dogs, and lemon will lift
with energy-filled snacks. Oaty – a plug-in one that retains its Have a a simple piece of fish. Don’t forget
flapjacks or energy balls laden temperature is best. Try packing few meals oil, salt and pepper, too.
with seeds, nuts and dried fruit frozen meat, ready-made dinners planned
will give you a boost. Try our
apple crumble energy balls at
bbcgoodfood.com/apple-
(such as ragu or soup) and drinks
at the bottom. This will extend
their shelf life and keep other
and
prepped
8 Al fresco kitchen
It may sound obvious, but make
sure you keep your cooking outside.
crumble-energy-balls. ingredients cool, too. Once meat before you Not only is this safer, it will prevent
has defrosted, eat it within a day. go to avoid cooking smells lingering in the tent.
3 Plan ahead
Have a few meals planned
and prepped before you go to 6 Big breakfast
A hearty breakfast will cheer
mad dashes
to the shops
If the forecast is bad, consider
taking a small pop-up gazebo.
avoid any mad dashes to the

shops. Pesto pasta is great camp
food, as you can keep the base
up campers after a night on an
inflatable mattress. One-pan dishes
are practical – I like to make a big
9 Kitted out
Only take what you need. A
couple of saucepans, a large frying
ingredients at an ambient shakshuka with spiced tomato sauce pan, chopping board, kitchen knife,
temperature and add fresh (one to prep before you go), scissors, wooden spoon, grater,
ingredients like sausages, with eggs and toast to dunk. peeler, can opener, sieve, fish slice,
tomatoes or cheese, if you like. washing-up bowl and kitchen foil
Photographs FUSE/CORBIS/GETTY
4 Step up the prep 7 Flavour bombs

Pack a few versatile
is enough for a family of four.
Work space will be limited in

a tent, so it’s worth spending a
little time chopping ingredients
flavour-enhancers to lift
simple ingredients. Dried
herbs such as oregano are
10 Bedtime treats
Hot chocolate around the
campfire is a must. I like to take a
before you leave. Squeezy bottles good for tomato-based blend of cocoa and malted milk
can also come in handy – fill them sauces, garam masala for powder. Bring marshmallows – and
with beaten eggs or pancake spiced fried potatoes or maybe a small bottle of brandy to
batter for no-fuss breakfasts. quick curry, and your splash into the adults’ mugs.

easy
chef
Santosh Shah’s
Nepalese main
The MasterChef finalist shares a dish for entertaining
Nepal has a culture of outdoor cooking. Even riverbanks are
used as kitchens. The advantage of cooking near the river is
eating fish at its freshest, shortly after it has been caught.
The traditional way of cooking fish usually includes a short
marinade, a deep-fry, then a final simmering in curry sauce.
Machha ko jhol (white fish 4 green bird’s-eye chillies,

in mustard & onion sauce) sliced lengthways
2 tbsp coriander, finely chopped
SERVES 4 PREP 20 mins plus at least
1 hr marinating COOK 45 mins EASY 1 Clean the fish and pat dry using
kitchen paper. Cut into 4cm slices.
600g carp, perch or seabass 2 Put all the marinade ingredients
vegetable oil, for frying in a bowl with 1 tsp salt, and mix
For the marinade to combine. Add the fish and mix to
2 tbsp rice flour, plus a pinch fully coat. Chill, covered, for 1-2 hrs.
for frying 3 Pour enough vegetable oil into a
2 tbsp ginger paste large non-stick frying pan to cover
2 tbsp garlic paste the base, then set over a high heat.
1 tsp ground turmeric Test the oil is ready for cooking by
1 tsp Kashmiri red or medium-hot dropping in a pinch of rice flour
chilli powder – when it sizzles, it’s ready. Fry the
1 tsp lemon juice fish in batches for 3-5 mins, turning
½ tbsp vegetable oil until crisp and regulating the heat or water, bring to the boil, then
For the sauce to ensure the oil doesn’t get too hot. simmer for 2-3 mins.
3 tbsp food-grade mustard oil Remove to kitchen paper to drain. 6 Stir in the fried fish and green
(check the label), or use 4 For the sauce, heat the oil over chillies, and simmer for a further
vegetable oil a medium heat in a deep pan until 6-8 mins. Taste and adjust the
½ tsp black mustard seeds shimmering, and add the mustard seasoning with salt and a pinch
2 red onions, finely sliced seeds. When they start to crackle, of sugar, if you like, then gently stir
1 tsp wholegrain mustard add the sliced onions and fry for in the chopped coriander. Serve
1¼ tsp ground cumin 5-8 mins until translucent. with pulao or plain rice, and onion Recipe adapted
1 tsp Kashmiri red or medium-hot 5 Add the mustard and cook for a crisps on the side. from Ayla by Santosh
Shah (£20, DK).
chilli powder further 5 mins. Stir in the cumin, GOOD TO KNOW 1 of 5-a-day Photographs by
2 tomatoes, cut into quarters chilli powder and a pinch of salt. PER SERVING 435 kcals • fat 28g • saturates 3g • Matt Russell. Recipes
and deseeded Add the tomatoes and cook until soft, carbs 14g • sugars 6g • fibre 3g • protein 30g • salt 2.1g are supplied by the
publisher and not
250ml fish stock (or use water) about 4-6 mins. Pour in the fish stock retested by us.
TV & RADIO PICKS by DAVID CRAWFORD

Deputy listings editor for Radio Times
Celebrity MasterChef Saturday Kitchen The Food Programme

Gregg Wallace and John Torode invite Chris Matt Tebutt is joined by chef Vivek Singh, Jaega Wise and our regular columnist
Eubank, Clarke Peters, Danny Jones, Katya social media cooking sensation Poppy O’Toole Melissa Thompson explore the complex
Jones, Kirsty Gallacher, Lesley Joseph, Lisa (recently announced as a judge on BBC Three’s stories and cultural history behind
Snowdon, Mel Blatt, Nancy Dell’Olio, Paul Young MasterChef) and comedian James fast-food favourite fried chicken. (See
Chuckle and more to show off their cooking Acaster from the Off Menu podcast. Watch live Melissa’s trio of sweetcorn recipes on
skills. Starts Wednesday, 10 August on on BBC Two on Saturday, 13 August, or catch page 47). Listen on Radio 4 on Sunday,
BBC One, or catch up on BBC iPlayer. up on BBC iPlayer. 14 August, or catch up on BBC Sounds.

A taste of
France
LU biscuits invites you to taste the love this summer by
adding a hint of French passion to every meal of the day
A
s a certified food lover, you’ll know that much
of the satisfaction of preparing a home-cooked
meal comes from sharing it with the people you
love. Amidst the rush of everyday life, nothing quite
beats those small moments of togetherness, whether
that’s sitting down for a Sunday roast or simply chatting
over a cup of tea and biscuits at the end of a long day.
LU also started with a love story, in 1846, through
the union of two young bakers, Jean-Romain Lefèvre
1
and Pauline-Isabelle Utile, who brought their initials
together to create the iconic brand. Now, more than 170
years later, their legacy lives on in the simple, authentic
ingredients and French passion that are still baked into
every LU biscuit.
And while you may associate them with French
holidays, LU recently launched a range of biscuits here
in the UK. It includes Le Petit Beurre, which takes
inspiration from the first ever LU biscuit, the Véritable
Petit Beurre, to offer a wonderfully buttery flavour with
a hint of salt, and Le Petit Chocolat, which combines a
butter biscuit with a layer of indulgent milk chocolate. MAKE CROISSANTS FROM SCRATCH
Here are five other ways you can bring some of LU’s A much-loved French breakfast staple, traditional
famous French passion to your mealtimes. croissants take time and patience to perfect due to
the resting needed between most of the steps – but
that first bite of homemade pastry makes it all worth
it. Made from butter, flour, sugar, salt, yeast and milk,
the dough is combined with cold yet pliable butter in
a long process of folding and rolling, which creates the
croissant’s signature laminations and flaky texture.
Eventually, the finished dough is cut into long triangles
and rolled into that familiar ridged crescent shape
before baking. Serve warm with a smear of butter
and jam for a breakfast the
whole family will adore.
2
CONFIT YOUR MEAT FOR DINNER
Great for when you want to make something special for someone special,
confit is a traditional French cooking method that involves gently poaching
fish, meat or vegetables in oil or animal fat. Originally, it referred to any
food preserved through slow cooking in a liquid so, for example, you could
confit fruit in sugar syrup. Nowadays, it’s used less for preservation and
more for creating rich, meltingly tender dishes, especially meat. Confit duck
leg is a popular choice – it’s cured in salt, cooked in rendered-down duck
fat and briefly sizzled in a hot pan until the skin is crisp.
3
DUNK A LU BISCUIT INTO YOUR HOT DRINK
When it comes to snack time, many of us will agree, you haven’t unlocked
a biscuit’s full potential until you’ve dunked it into a steaming mug of tea
or coffee. The hot drink softens the biscuit, while the biscuit releases its
buttery, sugary deliciousness into the liquid for added flavour – it’s a match
made in heaven! The crunchy texture of LU biscuits makes them ideal for
5
dunking, especially Le Petit Chocolat, as the chocolate melts to create the
perfect mouthful. And when you share that moment with a loved one, it’ll
warm you right down to your toes.
SERVE A CHEESE COURSE
4
BEFORE DESSERT
If you’re enjoying a relaxed evening
of al fresco dining with friends
and family, the French tradition
of adding a cheese course after
the main keeps the good times
rolling. There’s no shortage of
options for irresistible French
cheeses, from traditional favourites
brie, camembert and roquefort to
emerging contenders like époisses,
TRY A FRENCH WINE WITH YOUR MEAL comté and vacherin mont d’or.
As a devoted foodie, you’ll know you can’t go far wrong with a French wine, Serve your chosen cheeses on
and no one pairs wine and food better than our friends across the Channel. a rustic wooden board with crusty
A chardonnay is great with chicken or scallops, while a pinot noir works bread, fresh fruit, fig jam or even a
well with salmon or any other fatty fish, and a bordeaux pairs perfectly with charcuterie selection. Traditionally
red meats like beef or lamb. Of course, if you’re celebrating, it’s got to be in France, the cheese course is
champagne, which is rumoured to taste just as good with fried chicken as still followed by a dessert – that’s
it does with oysters, but that one’s for you to decide. if you have the room!
To find out more and #TasteTheLove, visit lubakery.co.uk

or follow @LU.UKandI on Facebook and Instagram
close connections
With Paul around, I’d

experiment in the kitchen
Fate brought neighbours Kathleen Campbell and Paul Jones
together, and home-cooked meals bonded them for life
words PUNTEHA VAN TERHEYDEN
I
t was a quick snap of a special moment in time
captured on camera, but this final photo of
Kathleen Campbell and her neighbour Paul
Jones (left) represented more than a decade of
life-changing friendship. In the caption, Kathleen,
66, typed: ‘I cooked a really nice dinner (below) and
he’s not here to share it. It’s a huge hole in my heart.’
Months after that photograph was taken, Paul
passed away from terminal cancer.
Kathleen and Paul had bonded when he’d
welcomed her to the Victoria housing development
with coffee and helped her move in. She says,
“We were two single oldies. I was divorced and
he was Jack the lad and we’d been thrown together.
Being a Glasgow fella, Paul was very friendly and
our friendship grew quickly into a platonic love.”
Kathleen began cooking for Paul, who was a
trucker. “I always cooked from scratch, and
whenever he worked late, I cooked dinner for him.
Even though I’ve struggled with eating over the
years, I’m a bit of a feeder and Paul loved that.”
Kathleen cooked Sunday roasts, lasagnes, lemon
chicken with fried rice, spaghetti bolognese, curries
and Paul’s favourite, ham broth with steamed
cabbage and crusty bread (see the recipe on page 70).
“Sometimes, I threw together a Mediterranean salad
to remind him of the years he’d spent living in Spain.
We’d enjoy it with a glass of wine together. I’d pop
down with extra food in the evenings or make wraps
for his lunch. He’d tell me how he loved the ‘bones
off me’ and that always made me laugh. ‘I wish I’d
met you years ago,’ he’d say, and I’d tell him,
‘Yeah, so I could feed you!’”
It was a running joke between the pair, but their
friendship was cemented in their sharing of meals.
“With Paul around, I’d experiment a bit in the
kitchen. It kept my confidence up to cook things
that were a bit different.”
There was a deeper comfort in eating with Paul.
“After losing my mother and two relatives, I spent
years struggling to eat and my weight plummeted
to five stone. I knew I had to eat more, but nothing

easy
Clockwise from opposite: Kathleen and

Paul booking their final trip; Kathleen
often cooked Sunday roasts for Paul;
Kathleen cooking her lasagne
seemed to help that struggle until I found Paul.”

When Paul came home after long shifts, Kathleen
found a family tradition of hers creeping back up.
“I’d open the door and call out, ‘Paul, what did you
have for lunch? What are you having for dinner?’ It kept my
He’d usually say a fry-up, so I’d make him a proper confidence
dinner and pack him a wrap for lunch with a salad. up to cook
Then I’d eat some myself as there was plenty there.
Cooking for Paul encouraged me to eat too, and
things that
that was life-changing.” were a bit
Paul also did his bit to support his friend. different Top to bottom: Kathleen and Paul in earlier years
“I have arthritis, so Paul mashed the spuds,
making the best mash going, never any lumps. she’d done for him. The picture Kathleen posted
If I was feeling low, he’d bring flowers and look on the BBC Good Food Together group was
after me. When he was diagnosed with terminal snapped as the pair booked a final stay in
cancer 18 months ago, I was devastated.” Lytham St Annes, near Blackpool.
Paul had always been active and strong, “We stayed in the best hotel with lovely food.
but was struck down with liver cancer, Even though Paul wasn’t eating much, he said
which spread to other organs. he wanted to see me eat. When we came back he
“I’d worked in palliative care for a long time said we’d do it again in a few months.” But, another
and knew he wouldn’t survive it.” Kathleen trip was sadly not meant to be, with Paul passing
kept cooking for Paul, but as the away shortly after the holiday
disease progressed and treatment in February 2022.
took its toll, his appetite waned. “I really miss Paul, but I know
“I’d make meals and Paul would I’ve got to get on with it. There’s not
say, ‘I’m sorry, I can’t eat it.’ It broke a morning I wake up and don’t
both our hearts, as that’s what we think about him, but I’m eternally
did together.” Instead, Kathleen grateful that I met him and could
began making rhubarb crumbles, call him my friend for so long.”
trifles and stocking up on yogurts
at Paul’s request.
Then, last August, Paul wanted to
We’d love to hear about the friendships and
take Kathleen away for a weekend relationships you’ve forged over cooking.
Kathleen’s lasagne
trip, to thank her for everything Share your stories on our Facebook or email
goodfoodmagazine@immediate.co.uk

easy
Paul’s favourite: 1 Soak the ham shank in cold water 4 When the ham is cooked, drain the
Kathleen’s ham overnight, then drain. The next day, liquid, saving one cupful. Trim the fat
shank broth pour hot water from the kettle over from the ham and slice the meat into
the ham to scald it. Discard the water. large chunks. Add the meat to the pan
SERVES 4 (with leftovers) 2 Put the ham in a large saucepan of vegetables and pour in a little of the
PREP 40 mins plus overnight and cover with cold water. Bring to reserved stock, but not too much, as
soaking COOK 2 hrs 30 mins-3 hrs the boil, then simmer the ham for it will be salty. Top up with enough
30 mins EASY 2-3 hrs until very tender. cold water to cover everything and
3 When the meat is almost cooked, bring to a simmer.
1.5kg ham shank heat the olive oil in a large saucepan 5 Add the barley and lentils and cook
Recipe photograph ALEX LUCK | Shoot director CLOE-ROSE MANN
1 tsp olive oil and cook the onion over a medium for 20-25 mins until tender. Around
1 large onion, roughly chopped heat for 6-8 mins, or until softened. 5 mins before the end of cooking, add
2 leeks, finely sliced Add the leeks, carrots, swede, celery, the peas and the fresh herbs, if using.
4 carrots, sliced potatoes and dried herbs, if using. Season to taste with salt and black
Food stylist KATY GREENWOOD | Stylist LUIS PERAL
½ swede, peeled and finely chopped (If using fresh, don’t add at this pepper. Serve with steamed cabbage
3 celery sticks, finely sliced stage.) Pour in more cold water to and crusty white bread, if you like.
5-6 small potatoes, halved just cover the veg. Season. Bring to GOOD TO KNOW folate • fibre • vit c • iron • 4 of 5-a-day
1 tsp each of dried sage, marjoram, the boil over a medium-high heat PER SERVING 896 kcals • fat 28g • saturates 9g
thyme and rosemary (or a handful and cook for 15-20 mins until • carbs 75g • sugars 15g • fibre 12g • protein 79g • salt 5.6g
each of fresh) softened. Meanwhile, put the barley

150g barley in another saucepan and cover with
75g red lentils boiled water from the kettle. Boil for
140g frozen or fresh peas 8-10 mins over a medium heat until
#GFLetsCookTogether
steamed cabbage and crusty white starting to soften. Drain. Set aside. Share your recipes, tips
bread, to serve and photos with us

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health
news
Our health editor Tracey Raye shares a lighter brownie recipe,
plus ideas for nutritious lunches and advice on kombucha
HEALTH NEWS
Our top 8 healthy
lunch ideas
Ensure you get
adequate nutrition
with these delicious,
balanced ideas, great
for when you’re on the
go at lunchtime.
1 Chicken caesar pitta

2 Spicy chicken &
avocado salad wrap
3 Smoked salmon &
Recipe SARA BUENFELD | Recipe photograph TOM REGESTER | Shoot director FREDDIE STEWART | Food stylist AMY STEPHENSON | Stylist AGATHÉ GITS
avocado on rye
4 Egg & veg wholemeal pittas
with garlic yogurt dressing
5 Veggie olive wraps with
mustard vinaigrette
6 Green club sandwich with
hummus & avocado
7 Smoked trout & cucumber
open sandwiches
HEALTH TREND
8 Piri-piri prawn wrap
Healthy chocolate 1 tbsp vanilla extract or
brownies vanilla bean paste
Low in fat, with no added sugar 3 eggs
and gluten-free, these brownies 200g fat-free Greek yogurt Find these sandwich recipes and more at
bbcgoodfood.com/healthy-sandwich-recipes
are a great option for families with 11/2 tsp gluten-free baking powder
special diets, or those who want a
healthier treat. We’ve used xylitol,
a natural lower-carb sweetener gas 5 and line a shallow 23cm Is kombucha
that reduces the refined sugar
content and is kinder to teeth.
square baking tin with baking
parchment. Tip the beans, cocoa, good for you?
If you don’t mind a little more coffee granules, xylitol, vanilla, eggs Made from sweetened tea and
sugar, you could scatter over and yogurt into a large bowl. Blitz a culture known as a ‘scoby’, this
10g dark chocolate before baking. using a hand blender until smooth. mildly fizzy drink can have health
Our secret ingredient is canned Or, do this in a food processor. Add benefits, including:
black beans – you won’t taste the baking powder, then blitz again. Source of probiotics
them, but they create a fudgy 2 Quickly tip the mixture into the Antifungal properties
texture in place of the usual flour. tin and bake for 25-30 mins until Source of antioxidants
set. Leave to cool in the tin for a few Vitamins and minerals
MAKES 16 PREP 10 mins minutes, then lift out onto a wire Supports heart health
COOK 30 mins EASY V rack to cool completely. Remove As a naturally fermented product,
the baking parchment, then cut benefits can vary between brands.
2 x 400g cans black beans, drained, into 16 squares. Will keep chilled
rinsed and drained again for up to three days.
60g cocoa powder GOOD TO KNOW healthy • gluten free Discover our
1 tbsp instant coffee granules PER SERVING 121 kcals • fat 2g • saturates 0.8g
free Healthy Diet
200g xylitol • carbs 18g • sugars 0.7g • fibre 3g • protein 6g •
salt 0.2g
Plan by scanning
the QR code.

easy
healthy diet plan
one-pan hotpot
Gentle spicing and apricots elevate
this light chicken casserole to a dish
reminiscent of a Moroccan tagine
recipe SARA BUENFELD photograph TOM REGESTER
Spiced chicken hotpot

COOK 1 hr 30 mins EASY
4 OF GLUTEN
5-A-DAY FIBRE
FREE
2 tsp olive oil

2 onions (400g), halved
and thickly sliced
2 aubergines, halved and
thickly sliced
40g ginger, cut into fine slices
1 garlic clove, crushed
40g fresh turmeric, grated or
1 tsp ground
¼ tsp allspice
2 tsp each cumin seeds and
ground coriander
400g can chickpeas
2 red peppers, deseeded and diced
2 tsp bouillon powder
50g dried apricots, halved
Shoot director FREDDIE STEWART | Food stylist AMY STEPHENSON | Stylist AGATHÉ GITS
600g pack skinless chicken thigh

fillets, all visible fat trimmed off,
cut into large chunks
20g pack coriander, chopped
560g large potatoes, very thinly
sliced (no need to peel)
1 Heat the oven to 180C/160C fan/ of water (400ml). Stir in the

gas 4, then heat 1 tsp of the olive oil coriander, then layer the potatoes
in a large, deep flameproof casserole on top, slightly overlapping in
with a heavy base and a lid. Add the a spiral pattern. Gently press to
onions and a splash of water, then compact them and brush with
cover and leave to cook over a the remaining 1 tsp oil. Bake for
medium heat for 5 mins, until 1-1 1/2 hrs with the lid on. Remove
softened a little. Stir well, then add the cover halfway through and
the sliced aubergines and cook, continue cooking until the potatoes
covered, for 5 mins to soften. are tender and the juices bubbling.
Scan here to sign up for a free
2 Add the ginger, garlic, turmeric, GOOD TO KNOW healthy • calcium • folate • fibre •
My Good Food account and access
and dry spices. Stir well and tip in vit c • iron • 4 of 5-a-day • gluten-free
our latest Healthy Diet Plan, or visit
the chickpeas along with their PER SERVING 539 kcals • fat 15g • saturates 4g •
carbs 52g • sugars 20g • fibre 16g • protein 41g • bbcgoodfood.com/healthy-diet-plan
water, then the peppers, bouillon,
salt 1.1g
apricots, chicken and a can full

WANT TO TALK
TO SOMEONE
ABOUT YOUR
ARTHRITIS?
Call our free helpline
0800 5200 520
Find out more at

versusarthritis.org
Versus Arthritis: Registered Charity England and Wales No. 207711, Scotland No. SC041156.
easy
5 healthy ideas
canned beans
aya
Vegan jambal
Make the most of a thrifty storecupboard
ingredient with these simple recipes
Vegan jambalaya Sausage & white

bean casserole
SERVES 2 PREP 10 mins COOK 35 mins EASY V
Heat 2 tbsp olive oil in a large pan set over a high heat COOK 1 hr 5 mins EASY
and fry 1 finely chopped onion, 4 finely chopped
celery sticks and 1 chopped yellow pepper, stirring Heat the oven to 220C/200C fan/
occasionally for 5 mins until starting to soften. Stir in gas 7. Roast 1 chopped red pepper,
2 tsp smoked paprika, 1/2 tsp chilli flakes, 1/2 tsp 2 sliced carrots and 2 sliced
dried oregano and 115g brown basmati rice, then onions in a deep baking dish for
tip in a 400g can chopped tomatoes and a can full 15 mins. Add 8 chipolata sausages
of water. Stir in 2 grated garlic cloves, a 400g can and roast for a further 10 mins. Prosciutto, kale &
butter beans, drained, and 2 tsp veg bouillon. Bring Reduce the oven to 200C/180C fan/ butter bean stew
to a simmer, then cover and cook for 25 mins until the gas 6, tip in a 400g can cherry
rice is tender and has absorbed most of the liquid. Keep tomatoes and 400g can white SERVES 4 PREP 5 mins
an eye on the pan towards the end of cooking to make beans, drained, then stir in 200ml COOK 20 mins EASY
sure it doesn’t boil dry – if it starts to catch, add a low-salt chicken stock. Cook for
little more water. Stir in a large handful of another 35 mins. Stir in 2 tsp Dijon Fry 80g prosciutto, torn, in a dry
chopped parsley before serving. mustard and 100g frozen peas, saucepan over a high heat until
GOOD TO KNOW vegan • healthy • fibre • 5 of 5-a-day • gluten free
and return to the oven for 5 mins. crisp. Remove half to a bowl with
PER SERVING 547 kcals • fat 15g • saturates 2.2g • carbs 77g • sugars 19g • Rest for 10 mins, then serve with a slotted spoon and set aside. Turn
fibre 17g • protein 18g • salt 0.3g potatoes, pasta or rice. the heat down to low, pour in
GOOD TO KNOW healthy • low cal
2 tbsp olive oil and tip in 1 sliced
PER SERVING 363 kcals • fat 17g • saturates 6g • fennel bulb with a pinch of salt.
carbs 32g • sugars 15g • fibre 11g • protein 16g • Cook for 5 mins, until softened,
Crispy grilled feta with salt 1.2g
then add 2 crushed garlic cloves,
saucy butter beans 1 tsp chilli flakes and 4 thyme
Guacamole & mango sprigs, and cook for a further
SERVES 4 PREP 2 mins COOK 18 mins EASY V salad with black beans 2 mins. Pour in 150ml white wine
or chicken stock and bring to a
Set a large ovenproof frying pan over a medium-high SERVES 2 PREP 15 mins simmer. Tip 2 x 400g cans butter
heat and tip in 500ml passata, 2 x 400g cans butter NO COOK EASY V beans into the stew, along with
beans, drained, 2 crushed garlic cloves, 1 tsp their liquid, then add a 400g can
oregano, 200g spinach and 2 sliced roasted red Put the zest and juice of 1 lime, cherry tomatoes. Season well and
peppers. Stir together and cook for 6-8 mins until 1 small chopped mango, 1 small bring everything to a simmer. Cook
bubbling and the spinach has wilted. Season, then chopped avocado, 100g halved undisturbed for 5 mins, then stir in
add the juice of 1/2 lemon. Heat the grill to high. cherry tomatoes, 1 chopped red 200g kale. Once wilted, ladle the
Scatter 100g feta over the sauce, drizzle with 1/2 tsp chilli and 1 chopped red onion in stew into bowls, removing the
olive oil and sprinkle over the zest of 1/2 lemon plus a bowl. Stir through a large handful thyme sprigs, and top each portion
a pinch of oregano, then grind over some black pepper. of coriander and a 400g can black with the reserved prosciutto.
Grill for 5-8 mins until the feta is golden and crisp at beans, drained and rinsed. GOOD TO KNOW healthy • low fat • low cal •
the edges. Meanwhile, toast 4 small pittas, then serve GOOD TO KNOW vegan • healthy • low cal • 3 of 5-a-day • gluten free
with the beans and feta. 4 of 5-a-day • gluten free PER SERVING 290 kcals • fat 9g • saturates 2g •
PER SERVING 341 kcals • fat 15g • saturates 3g • carbs 23g • sugars 6g • fibre 12g • protein 16g •
GOOD TO KNOW healthy • low fat salt 1.2g
PER SERVING 506 kcals • fat 9g • saturates 4g • carbs 69g • sugars 10g •
salt 0.3g
fibre 18g protein 28g • salt 1.3g

new series
Discover how to
use less
energy in
the kitchen
We’re here to help through the cost-of-living
crisis with tips and recommendations. This
month, experts reveal everything you need
to know about energy-efficient cooking
words CLARE FINNEY recipes GOOD FOOD TEAM
A
ll of us were shocked when our fuel bills suddenly shot up
earlier this year and, ever since, manufacturers of home
appliances have been scrambling to assure us their hobs,
ovens and microwaves are the most efficient on the market.
Comparing appliances isn’t easy: the energy labels aren’t always
obvious, and they don’t make much sense even when they are,
unless you know what A and G stand for. Here, you’ll discover
what those ratings actually mean and how a few other key
investments can save you money in the long-run.
Understanding energy ratings

A+++ is the most efficient in its may have a power rating of 700W, BUYING NEW KIT
class, and the letters run through and you may run it for three A good general rule when shopping
to G, which is the least efficient. minutes. So, three divided by for new kit is to look for the best
Look at the power rating, too, says 60 (minutes in an hour), multiplied energy rating for the size you need.
Brian Horne, senior insight and by 0.7 is 0.035kWh.” A big oven might have a better rating
analytics consultant at the Of course, when it comes to than a smaller one, for example, but
Energy Saving Trust. “It is appliances like slow cookers, if you don’t need a large oven, it will
possible to estimate how much pressure cookers, soup makers still work out less efficient. Another
energy each appliance will and so on, comparing energy use point to consider is that rising energy
use by multiplying the might not be helpful. “Different prices means past calculations as to
appliance’s power rating types of cooker are used for how much an appliance costs to run
in kW by the time you specific purposes, or produce food are becoming outdated. Ben Welling,
leave the appliance on that is different to an equivalent a Smart Energy GB spokesperson
for in hours. This meal cooked in a different way. says, “Though there is information
information should This means you may not want to out there about the cost of energy
be on the label or compare them in terms of the and how that equates to usage of
any manual that amount of energy they use.” But, different types of appliances, that
came with your Horne adds that, “You can make data is all based on standardised
appliance. For direct comparisons between cost per unit of energy, which at the
example, a different appliances doing an current rate of rising energy prices,
microwave equivalent job.” goes out of date very quickly.”

easy
YOUR KITCHEN APPLIANCES

The following guide should be useful for cooking as efficiently as
possible, but there is something you can do straightaway that will
have a real and tangible impact. Welling says, “Turn your appliances
off at the wall – even your oven and microwave, if you can be bothered.
If they’re on standby, that will be using energy.”
What to make in your slow cooker

Slow-cooker about 5 mins, then spoon into the
sausage casserole slow cooker. Fry the carrots
briefly, then add them, too.
SERVES 4 PREP 20 mins 2 Brown the sausages all over in SLOW COOKER
COOK 4 hrs on high or 8 hrs the same frying pan – make sure This small appliance is making a
on low EASY ❄ they get a good colour because they comeback – and with good reason.
won’t get any browner in the slow “It is one of most energy-efficient
2 red onions, finely chopped cooker. Transfer to the slow cooker ways to cook,” says Welling. Emily
1 celery stick, finely chopped along with the sweet potato chunks Seymour, sustainability editor at
1-2 tbsp rapeseed oil and the canned tomatoes. Which, points out that even if you
4 carrots, cut into thick pieces 3 Put the tomato purée in the frying have it on all day, it will use “about
12 chipolatas, each halved pan, add 250ml boiling water and the same amount of energy as a
1 sweet potato, peeled and swirl it around to pick up all the lightbulb, cutting your energy
cut into chunks sticky bits off the bottom, then tip consumption and saving a few bob.”
400g can tomatoes it all into the slow cooker. Add the
1 tbsp tomato purée or herbs, stock cube and some pepper.
tomato & veg purée Cook on high for 4 hrs or on low for
1 thyme sprig 8 hrs, check for seasoning, then
1 rosemary sprig serve or leave to cool and freeze.
1 beef stock cube or stock pot PER SERVING 449 kcals • fat 28g • saturates 8g •
1 Fry the onions and celery in the salt 1.9g
oil over a low heat until softened,
SMART METERS KEEP YOU UP-TO-DATE ELECTRIC, GAS &

A smart meter will tell INDUCTION HOBS
you how much your “An induction hob uses energy more
appliances cost you in efficiently than either a gas hob or
pounds and pence, electric ceramic hob,” says Seymour
accurate to your tariff – regardless of what you’re cooking.
and the current price of This is because no energy is wasted,
energy, and will enable only heating the space around the
you to monitor which pan. Electric hobs are your next
appliance is costing you best bet in terms of efficiency,
the most, so you know to because when you’re cooking with
minimise your use of it. gas “a significant amount of heat is
Welling explains, lost to heating up your kitchen,
“There’s no getting rather than your food.” That said,
around the fact that we electricity is more expensive than
need to use energy in gas, so a gas hob may save you a
the kitchen, but ensuring few pounds a year. It’s also worth
transparency over how bearing in mind, from a cost and
energy-efficient your appliances done most efficiently will waste perspective, that if you
are and ensuring kitchen help you reduce energy waste change to induction, you’ll have the
activities such as cooking are and save money.” upfront cost of replacing your pans
with induction-compatible ones.

Microwave ovens use up to
80 per cent less energy than
conventional ovens
GAS & ELECTRIC OVENS

The same rule applies to ovens
as to hobs: gas is cheaper than
electric, but electric is more
efficient. In either case, if you’re
reheating food, the Energy Saving
Trust recommends using a
microwave, particularly if it has
a good energy rating. “They are
more efficient than electric or gas
ovens.” Seymour agrees: “Using
your oven every day can be a real
drain on power, and therefore
finances,” she says, but if you do
have to use an oven (and there
are of course certain things that
necessitate it) there are ways to
maximise your energy efficiency.
Avoid storing baking trays in the
oven, “as this limits the flow of air
and increases cooking times,” says
Seymour – and don’t forget to
deep-clean it. A clean oven “will
reach the desired temperature
faster as well as distribute heat
in a much better, more efficient
way compared to a dirty oven,”
she explains.
What to make in your microwave

Fastest-ever 1 Mix the sugar, butter, flour, eggs,
lemon pudding lemon zest and vanilla together until
creamy, then spoon into a medium
MICROWAVES SERVES 4 PREP 5 mins microwave-proof baking dish.
“It’s true that microwaves aren’t as versatile COOK 4 mins plus 1 min resting Microwave on high for 3 mins,
as conventional ovens, but for certain tasks, a EASY V ❄ turning halfway through cooking,
microwave can be very useful,” says Seymour. until risen and set all the way
Reheating is a good example, as is defrosting, 100g caster sugar through. Leave to stand for 1 min.
melting butter or chocolate, or softening onions. 100g softened butter 2 Meanwhile, heat the lemon curd for
Baked potatoes are also best started off in the 100g self-raising flour 30 seconds in the microwave and stir
microwave before being crisped up in the oven 2 eggs until smooth. Pour all over the top of
– or indeed finished in the microwave, if you 1 lemon, zested the pudding and serve with a dollop of
don’t mind a softer skin. “As they can cook or 1 tsp vanilla extract crème fraîche or scoops of ice cream.
heat food more quickly, microwave ovens 4 tbsp lemon curd PER SERVING 457 kcals • fat 25g • saturates 14g •
use up to 80 per cent less energy less than crème fraîche or ice cream, carbs 55g • sugars 34g • fibre 1g • protein 6g • salt 0.8g
conventional ovens,” says Seymour. to serve

easy
What to make in your pressure cooker

Lemony prawn & pea onions until completely coated
pressure cooker risotto in the oil, then stir continuously
until the rice is shiny and the edges
SERVES 4 PREP 5 mins of the grain look transparent.
COOK 20 mins EASY 2 Pour in the wine and simmer
until the alcohol evaporates. Pour
2 tbsp olive oil in the stock, close the lid and
1 onion, chopped bring up to high pressure. Cook for
PRESSURE COOKER 300g risotto rice 5 mins, then release the pressure
Provided you can stand the 1 small glass of white wine quickly. Place the pan back on a low
squeal they emit to alert you to 700ml fish stock heat and stir through the prawns
your food being almost ready, 400g raw prawns (defrosted and peas. Simmer gently until the
there is a huge amount to be if frozen) prawns change from grey to pink.
said for investing in a pressure 200g frozen peas The risotto should have a creamy
cooker. Not only are they cheap, 1 red chilli, deseeded and and slightly soupy consistency.
they “make cheap ingredients finely chopped 3 Stir through the chilli, lemon
– cheap cuts of meat, beans 1 lemon, zested and juiced juice and remaining olive oil.
and pulses for example – taste Leave the risotto to rest for a
delicious in a short space of 1 Heat 1 tbsp of the oil in a pressure few minutes, then serve with
time,” says Seymour. “So, cooker. Add the onion and cook a sprinkling of lemon zest.
they’ll save money off your over a low heat for 8-10 mins until PER SERVING 462 kcals • fat 7g • saturates 1g •
supermarket bill as well.” soft but not coloured, stirring carbs 68g • sugars 4g • fibre 5g • protein 27g • salt 2g
What’s more, they’re energy- occasionally. Stir the rice into the
saving. “Pressure cookers
can save a huge amount of
energy compared to traditional
cooking methods, because they
get the job done so quickly,” she
continues. On a regular hob,
cooking chickpeas from dried
takes about two hours, plus
a long soaking time. A
pressure cooker will have
them ready in just over
an hour, and that’s
without soaking.
Shoot director for recipes FREDDIE STEWART | Photographer MIKE ENGLISH
Photographs ISTOCK/GETTY IMAGES PLUS, S-CPHOTO/E+/GETTY
Pressure
| Food stylist KATY GILHOOLY | Stylist SARAH BIRKS
cookers can
save a huge
amount
of energy
compared to
traditional
cooking
methods

MULTI-COOKERS
Apart from saving time, these
appliances save energy, especially
ones that can do lots of different
jobs like frying, slow-cooking,
& steaming, baking and roasting,
GET IN TOUCH for example. Seymour adds that it
We’d love to hear “can be a good way to minimise
what you’d like how many gadgets you have in
to see more of,
or anything we your kitchen, and less clutter
can do differently ultimately means less electrical
and any other waste.” That said, they’re not
ways we can
help, by using
always easy to clean, especially
the hashtags if they’re not dishwasher-safe, so
#GFCookSmart, take care to wash them with as
#AskGoodFood
or via email on
little hot water as possible in order
goodfood@ not to lose what you’ve saved on
immediate.co.uk. the electricity bill in heating water.
What to make in
your multi-cooker
Pressure cooker 1 tsp caster sugar 3 Tip in the tomatoes, stock and
beef curry 2 tsp garam masala sugar and bring to a simmer. Lock
2 tbsp double cream (optional) the lid onto the cooker and bring up
SERVES 4 PREP 10 mins ½ small bunch of coriander, to high pressure. Cook for 15 mins,
COOK 40-50 mins EASY roughly chopped then turn off the heat and let the
naan or rice, to serve pressure drop naturally. Give
2 tbsp sunflower oil everything a good stir and add more
500g beef, stewing or 1 Heat 1 tbsp of the oil in a pressure water if the sauce is already thick.
braising steak cooker. Season the beef and fry 4 Lock the lid back in place and
1 tbsp butter in batches for 5-8 mins, turning give it another 10 mins, then let the
1 large onion, chopped occasionally until evenly browned. pressure drop naturally. Check the
2 garlic cloves, crushed Set aside on a plate. meat is tender – depending on the
1 thumb-sized piece of ginger, 2 Heat the remaining oil and butter cut it might need 5 mins more.
peeled and finely grated in the pan and fry the onion gently 5 Take off the heat, stir through the
¼ tsp hot chilli powder for 10 mins, or until golden brown garam masala and cream, if using.
1 tsp ground turmeric and caramelised. Add the garlic, Season and scatter over the
2 tsp ground coriander ginger, chilli, turmeric, ground coriander. Serve naan or rice.
3 cardamom pods, crushed coriander and cardamom, and fry PER SERVING kcal 337 • fat 19g • saturates 6g •
400g can chopped tomatoes for 2 mins. Stir in the beef and cook carbs 11g • sugars 8g • fibre 3g • protein 29g • salt 0.3g
500ml beef stock for 1 min to coat in the spices.

easy
What to cook in
your soup-maker
Soup-maker leek & potato soup
SERVES 2 PREP 5 mins COOK 30 mins EASY V ❄
225g potatoes, peeled and cut into 1cm pieces

1 small onion, cut the same size as the potatoes
1 large leek, sliced
450ml light vegetable stock
60ml whipping cream, plus a drizzle to serve
SOUP-MAKER 60ml whole milk
Obviously this isn’t as useful small knob of butter
if you don’t make soup often, a few chives, finely sliced
but if you do find yourself
whipping out the hand blender 1 Put the potatoes, onions, most of the leeks (reserving
on a regular basis, this could a handful of the white parts) and stock in a soup-maker
be a savvy investment. It takes and press the ‘smooth soup’ function. Make sure you
a soup-maker 20-30 minutes don’t fill the soup-maker above the maximum fill line.
to make soup from scratch, 2 Once the cycle is complete, add the cream and milk,
which is significantly faster then blend. Use the ‘keep warm’ or ‘heat’ function to
than using the hob and then keep the soup warm while you make the topping. Or
the blender. Seymour adds, will keep frozen for up to three months after being left
“It will not only save energy, to cool completely first.
you’ll also save time and your 3 Finely shred the remaining white parts of the leek.
energy on the washing-up.” Heat the butter in a small frying pan and cook these
over a low heat for a few minutes until softened,
but not coloured.
4 Drizzle a little extra cream over the soup, scatter
with the fried leeks and choppped chives, then grind
over some black pepper and serve.
PER SERVING 300 kcals • fat 16g • saturates 10g • carbs 24g • sugars 7g • fibre 5g •
protein 12g • salt 0.7g
OUR PROMISE
To support you with the challenge
of rising food and energy prices
we’re bringing together knowledge
and ideas to help you eat well
whatever your budget. You can
find even more resources and
advice on low-cost cooking at
bbcgoodfood.com/cook-smart.
We’d also love to hear from you
with any tips you have to share
using the hashtag #gfcooksmart.

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WEEKEND
Stuck in a cooking rut? Shake up your routine with a Persian feast, Korean-inspired
pork or a spicy veggie Sunday lunch – plus, make the most of gooseberries
NEW WAYS
FOR SUNDAYS
Chetna Makan’s menu for entertaining, p92
TOM KERRIDGE
Gochujang pork belly lettuce wraps, p98
GOOSEBERRY
SABRINA GHAYOUR CHEESECAKE, p103
Zoolbia (lacy saffron fritters), p88

SABRINA’S FEAST
FOR FRIENDS
Award-winning food writer and chef Sabrina Ghayour shares
her enchanting Persian recipes, ideal for sharing with guests
photographs MIKE ENGLISH
P
ersian food takes me home. Reshteh polo (toasted heat. Add the onion and cook for
It doesn’t matter where in vermicelli rice) around 8 mins until softened, then
the world I am, or who has Enjoy this rice as part of a wider add the vermicelli and turn to coat in
cooked it. It reminds me of being spread of Persian dishes. The the oil. Add the butter and stir until
a kid and sharing food with delicious crusty bits that stick to melted. You want it to help toast the
friends and family. A standard the bottom of the pan are called vermicelli to an even brown colour,
Persian party is eight guests, 18 “tahdig” and are used as garnish. without burning either.
dishes and enough food for at 2 Once the vermicelli is browned
least 30 people. It would be rude SERVES 4-6 PREP 2 mins (not just golden) add the rice, a pinch
not to! I love making these recipes COOK 45 mins EASY V of salt and pepper, and mix well until
when I’m ready to serve up a feast evenly combined. Pour over 800ml
– not quite 18 dishes, but these 3 tbsp olive or vegetable oil cold water, cover with a lid and cook
will easily serve six people. 1 large brown onion, finely chopped on a medium heat (or low if using
150g egg vermicelli, broken into 2cm gas) for 30 mins, until the rice on top
long pieces (not rice vermicelli) is cooked. Fluff up with a fork. Serve
75g butter, roughly cut into cubes on a platter with the crust that forms
350g basmati rice on the bottom of the pan on top of
the rice (this is called “tahdig”).
1 Heat the oil in a medium-sized, PER SERVING (6) 447 kcals • fat 18g •
non-stick saucepan over a medium saturates 8g • carbs 62g • sugars 3g •
fibre 3g • protein 9g • salt 0.6g
Sabrina Ghayour is a self-taught British-Iranian chef and author who

made her name hosting a hugely popular supper club across the UK.
She draws on the Persian food she loved growing up to share vibrant
recipes that embody her culture. @sabrinaghayour

weekend
Salad shirazi
(tomato, cucumber
& red onion salad)
A change from the usual leafy
or grain salads, this is made
using just veg and pomegranate
seeds, dressed simply in lemon
juice and olive oil. 1-1½ limes, juiced (about 40ml juice)
2-3 tbsp extra virgin olive oil
SERVES 4-6 PREP 10 mins
NO COOK EASY V 1 Mix the cucumber, tomatoes,
onion and pomegranate seeds
1 cucumber, peeled and cut together in a mixing bowl. Season
into 1cm cubes well, then add the lime juice and
6 ripe vine tomatoes, halved, olive oil, mix well again and tip
deseeded and chopped into into a serving dish.
1cm cubes GOOD TO KNOW vegan • healthy • low fat • gluten free
1 red onion, finely chopped PER SERVING (6) 95 kcals • fat 5g • saturates 1g •
200g pomegranate seeds carbs 10g • sugars 9g • fibre 3g • protein 2g • salt 0.1g

Kotlet (spiced lamb 75g fine breadcrumbs Transfer the breadcrumbed patties
& potato patties) vegetable oil, for frying to a sheet of baking parchment,
Make a large batch of traditional repeating until all the mixture is
kotlet for entertaining. You can 1 Combine the mince, mash, onion, shaped and coated in the crumbs.
also enjoy them cold, stuffed into eggs and spices in a large bowl. 3 Heat a frying pan over a medium-
pittas or flatbreads with onions Season well with salt and pepper, high heat and pour in enough oil to
and ketchup, if you like. then scrunch the mixture together coat the base. Once hot, fry a few
with your hands until it forms a patties at a time (they should all be in
MAKES 18-20 PREP 20 mins smooth paste and the eggs have a single layer) for 6-8 mins on each
COOK 35 mins EASY been completely incorporated. side, until browned. Carefully remove
2 Divide the mixture into 18 or 20 to a plate lined with kitchen paper to
500g lamb mince, chilled portions, then roll each portion into drain, then repeat with the remaining
400g mashed potato (you can use a ball and flatten in the palm of your patties. Keep the cooked patties warm
shop-bought, ready-made mash) hand to about 1cm thick – the top in an oven set to 180C/160C fan/gas 4.
1 large onion, finely chopped and of each patty should be slightly 4 Serve the patties warm as part of
any liquid strained pointed, so it resembles a teardrop a Persian spread, or leave to cool
2 eggs, lightly beaten shape. Tip the breadcrumbs onto a completely and enjoy as a snack.
1 heaped tsp ground turmeric shallow plate and gently press both PER SERVING (20) 118 kcals • fat 7g • saturates 2g •
1 heaped tbsp garlic granules sides of each patty into them to coat. carbs 7g • sugars 1g • fibre 1g • protein 7g • salt 0.2g

weekend
Kuku sabzi (herb frittata 1 Heat the oven to 180C/160C fan/ turns completely green. Pour into
with barberries) gas 4 and line a 20 x 20cm brownie the prepared baking tin and smooth
An abundance of herbs brings or square baking tin with baking the surface using a fork. Bake for
freshness to this, and there’s a parchment. Set side. Drizzle enough 35-40 mins, or until a knife inserted
slightly tart note from barberries of the oil into a large frying pan or into the middle of the frittata comes
if you can get a hold of them. saucepan to coat the base (because out clean. Serve warm or at room
a saucepan is high-sided, it’s often temperature. Cut into small squares
SERVES 4-6 PREP 15 mins easier to contain the herbs). Set or triangles to serve.
COOK 55 mins EASY V over a low-medium heat, then tip in PER SERVING (6) 188 kcals • fat 15g • saturates 3g •
all the herbs and spring onions, and carbs 2g • sugars 2g • fibre 2g • protein 11g • salt 0.8g
2-3 tbsp olive oil cook for 10-15 mins until the onions
2 small bunches of dill, finely are tender, but not browned. When
chopped ready, the herbs will be dark green
2 small bunches of chives, finely like cooked spinach. Remove from
sliced the heat, season well with salt and
2 small bunches of coriander, finely pepper and stir in the barberries, if
chopped using. Leave to cool.
2 small bunches of flat-leaf 2 Crack the eggs into a large bowl
parsley, finely chopped and gently whisk with the yogurt,
8 spring onions, thinly sliced baking powder and turmeric until
25g barberries (optional) the yogurt has dissolved into the
8 eggs mixture. Be careful not to overbeat
2 tbsp natural yogurt the eggs, as this will make the batter
1 tsp baking powder stiff. Stir in the cooled cooked herbs
½ tsp ground turmeric and spring onions until the mixture

Zoolbia (lacy pinch of Iranian saffron threads, is a pale golden colour. Cover and
saffron fritters) ground using a pestle and leave to rest at room temperature
These sweet, nutty fritters are mortar, then dissolved in for 2 hrs, until it begins to bubble.
often made for celebrations. While 2 tbsp boiling water 2 Pour about 2 inches of oil into a
they look tricky, they’re simple to vegetable oil, for deep-frying large pan over a medium-high heat,
make. Seek out Persian pistachios 3 tbsp icing sugar, for dusting ensuring the pan is no more than
for their richness and vivid colour. 70g Persian green pistachio slivers, a third full with oil. The oil is hot
finely ground enough when a little batter dropped
MAKES 14-16 PREP 5 mins plus 2 hrs in sizzles immediately. Pour the
resting COOK 25 mins EASY V 1 Sift the flour into a mixing bowl batter into a squeezy bottle or use
and add a pinch of salt and the yeast. a piping bag with a narrow nozzle,
175g plain flour Pour over 250ml warm water and or drizzle it in using a spoon, if
1 x 7g sachet fast-action dried yeast mix well, leaving to sit for a few you’re feeling confident.
75g Greek yogurt minutes. Mix in the yogurt to make 3 Carefully swirl the first fritter into
a thick batter, then add the saffron the oil, making a small lacy pattern
liquid and mix well until the batter – don’t go too wide as they’ll expand
in the pan – and fry for 90 seconds,
or until golden brown. Gently flip
using a spider or slotted turner and
fry for 30 seconds more until golden
brown – making sure it’s not too
pale and not burnt. Remove the
fritter and drain on a plate lined
with kitchen paper. Repeat until all
the batter is used. Leave to cool a
little, then arrange on a large platter.
Traditionally these would be soaked
in a heavy sugar syrup, but you can
also simply dust with icing sugar
and sprinkle with finely ground
Persian pistachios.

weekend
Maast-o-khiar
(yogurt with cucumber)
Serve this refreshing minty dip
with pittas or flatbreads – it goes
well with barbecued meats, too.
SERVES 4-6 PREP 5 mins

NO COOK EASY V 1 Mix the yogurt, cucumber, dried
mint, golden raisins and some salt
500g Greek yogurt and pepper in a bowl until evenly
1 large cucumber, peeled and combined. Check the seasoning to
chopped into 1cm dice taste and adjust if needed. Spoon
2 heaped tsp of dried mint onto a plate or bowl and garnish
50g golden raisins with the rose petals, mint leaves and
dried pink rose petals, a drizzle of olive oil, if you like.
small handful of mint leaves, rolled PER SERVING (6) 145 kcals • fat 9g • saturates 6g •
up then cut into ribbons carbs 10g • sugars 10g • fibre 1g • protein 6g •
drizzle of olive oil, to serve (optional) salt 0.2g

weekend
Mahi ba zafferan (saffron 4 Put the yogurt in a separate bowl
Shoot director FREDDIE STEWART | Food stylist OCTAVIA SQUIRE | Stylist LUIS PERAL
800g-1kg skinless cod fillets (ideally
& lemon roasted cod) 6 equal-sized pieces) with the lemon zest and juice and
Saffron is a special ingredient for lemon extract, and a generous
special occasions so buy the best 1 Heat the oven to 220C/200C fan/ amount of black pepper. Stir well,
quality you can find. It’s not just gas 7 and line a baking tray with add the saffron infusion and mix
for appearances – it adds subtle baking parchment. until the yogurt is bright yellow.
earthy flavour to this citrussy cod. 2 Grind the saffron into a powder 5 Put the fish in a shallow bowl just
using a pestle and mortar with a big enough to fit it and pour over
SERVES 4-6 PREP 5 mins, plus pinch of sea salt to help crush it the marinade to coat the fish. Leave
infusing and marinating (good-quality saffron will always to marinate for 5 mins, then transfer
COOK 10 mins EASY crush easily rather than stay wiry). the fish to the prepared baking tray.
3 Put the ground saffron in a small Spoon any marinade left in the
3 generous pinches of saffron cup and pour over 2-3 tbsp boiling bowl, including any loose saffron
2 tbsp thick Greek yogurt water from the kettle. Stir and leave strands, over the fish, and roast
1 unwaxed lemon, zested and juiced to infuse for 10 mins. for 10 mins until cooked through.
2 tsp lemon extract (you can find Serve straightaway.
this in the baking aisle in the GOOD TO KNOW low fat • gluten free
supermarket) PER SERVING (6) 148 kcals • fat 3g • saturates 1g •
carbs 1g • sugars 1g • fibre 0.2g • protein 28g •
salt 0.5g

o
25
n sAug
aleust
Spice up
September
e b
• Five spice
pork belly
• One-pan creamy
Cajun-style
chicken
• Kofta curry
Pluss
Pl
Get the kids
into baking
Budget Quick and easy 3 thrifty ways

meal planner microwave meals with apples
Don’t forget You can download every issue on your iPad and mobile
R E L A X E D E N T E R TA I N I N G
INDIAN
INSPIRATION
Chetna Makan shares her family’s favourite Sunday
spread, with street food and recipes from Indian festivals
photographs LOUISE HAGGER
Sunday meals are precious to me, as it’s the only day

in the week we all get to sit together at the table and
enjoy a long, leisurely lunch. I always try to make it
special by cooking something that we’ll all love and
enjoy. This alu puri meal is just one example –
simple yet so special. Growing up, alu puri meant
it was a special day, whether it be a festival, after
pooja (prayers) or a special meal with my cousins.
Everyone would sit around the table and my mum
would churn out the piping hot puris for everyone,
sitting down to eat only after she had fed everyone
else. I never understood why she insisted on making
hot puris for us and not preparing them beforehand,
but now I do. I make sure everyone gets a hot puri
before I sit down at the table. The pure joy it gives
ita , p94
me seeing my family break into that hot ball of i ra
d
dough, dip it into the alu and enjoy it, is on
Bo
more satisfying than words can explain.
Chetna Makan is a food writer and cookbook author who has just
released her sixth book, Chetna’s Easy Baking: with a twist of spice
(£20, Hamlyn). She was born and raised in Jabalpur, India and
specialises in simple home cooking. @chetnamakan

weekend
9
ri, p
pu
a in
A jw
tamatar masala, p9
Alu 4
MENU
Alu tamatar masala
(Potatoes in tomato masala)
Ajwain puri
(Carom seed flatbreads)
Boondi raita
(Gram flour
balls in raita)
Nutty atta laddoo

(Sweet dough balls)

Alu tamatar masala Boondi raita Ajwain puri
This is potatoes cooked in tomato Yogurt is a popular side dish in Puri is a moreish flatbread – it’s
masala, which might sound quite Indian cuisine. It can be served as fried dough that puffs up once
plain, but don’t underestimate a raita, drink or in the meal itself. submerged in the hot oil. I’ve
this flavour-packed dish. The For my family, this boondi raita flavoured them here with ajwain
beautifully cooked tomatoes with is their favourite. Boondi are small (carom seeds) that have a lovely
spices and curry leaves form the deep-fried gram (chickpea) flour aniseed-like note to them, but you
right base for the potatoes – they balls, and they are easily found in can use cumin seeds instead. They
soak in all the loveliness. Indian supermarkets. Once they might not taste the same, but it’s
sit in the yogurt for a bit, they go a good alternative in this recipe.
SERVES 4 PREP 15 mins all soft as they soak it up. It really
COOK 25 mins EASY V is something you’ve got to try. SERVES 4 PREP 20 mins plus
resting COOK 20 mins EASY V
6 medium potatoes (about 1kg), SERVES 4 PREP 5 mins plus
roughly chopped standing NO COOK EASY V 300g chapatti flour
1
2 tbsp sunflower oil /2 tsp ajwain, or cumin seeds
1 tsp black mustard seeds 300g natural yogurt sunflower oil, for deep-frying
1
6-8 curry leaves /4 tsp ground cumin, plus a pinch
1 green chilli, thinly sliced 60g boondi (available in many 1 Put the flour, 1/2 tsp salt and the
2 garlic cloves, finely chopped Indian supermarkets or online) ajwain in a bowl and mix well.
2.5cm piece of ginger, peeled a few mint leaves, 1/2 finely chopped, Slowly add 160ml water, mixing
1
and finely chopped /2 left whole until you have a soft dough. (You
5 medium tomatoes, finely chopped might need all the water, or even
1 tsp garam masala 1 Whisk the yogurt with 100ml a little more.) Knead the dough
1
/2 tsp chilli powder water until smooth. Whisk in the for a couple of minutes, then
1
/2 tsp ground turmeric cumin, 1/4 tsp salt and a pinch of cover and rest for 15 mins.
handful of coriander leaves ground black pepper. 2 Divide the dough into 20 pieces,
2 Add the boondi and mix well to roll each one into a ball, then
1 Bring a large pan of water to the combine. Leave to stand for 10 mins flatten into roughly 10cm circles.
boil over a medium-high heat and or up to 2 hrs until the boondi has 3 Heat a 5cm depth of oil in a
cook the potatoes for 10-15 mins soaked up some of the liquid and deep-fryer or wide, deep pan to
until just tender (a cutlery knife softened slightly (no longer, as the 180C, or until a pinch of the puri
should just be able to cut through). boondi will get too soft). Sprinkle mixture sizzles immediately when
Drain and set aside. over the chopped and whole mint dropped in. Fry the puris one at a
2 Heat the oil in a large frying pan leaves and a pinch of cumin. time for 1 min on each side until
over a low heat and add the mustard PER SERVING 123 kcals • fat 9g • saturates 1g • golden brown. Serve piping hot with
seeds. When they begin to pop, add carbs 6g • sugars 6g • fibre 0.1g • protein 6g • salt 0.5g the alu tamatar masala (left).
the curry leaves, chilli, garlic and GOOD TO KNOW vegan
ginger, and cook for 1 min until the PER SERVING 316 kcals • fat 6g • saturates 1g •
aromas start to release. Stir in the carbs 56g • sugars 0.4g • fibre 3g • protein 8g
• salt 0.6g
tomatoes, then cover and cook for
10 mins until soft and mushy.
3 Add the garam masala, chilli tip
powder, turmeric and 1 tsp salt. The puris are best enjoyed hot, but
Mix well and cook for another they’re a popular picnic food in India,
too. Leave them to cool completely,
minute before adding the cooked then wrap and pack into a lunchbox or
potatoes. Pour in 200ml water, picnic basket with a pickle or chutney.
cover and simmer for 10 mins until
the potatoes are completely tender.
Mash a few of the potatoes with
a potato masher, keeping the rest
whole. Sprinkle over the coriander
leaves to serve.
GOOD TO KNOW vegan • low fat • vit c • 1 of 5-a-day •
gluten free

weekend
Nutty atta laddoo

I don’t know how many types of
laddoos exist in India, but I love
them all. These, however, are
something that I remember
from my childhood in India.
My grandmother didn’t cook
much, but she made this dessert
with chapatti flour and nuts. It’s
a very Punjabi dessert, and these
laddoos remind me of that. They
use the same ingredients, but have
just taken a different form.
MAKES 10 PREP 5 mins

COOK 15 mins EASY V
80g walnuts
80g cashews
150g chapatti flour
5 tbsp ghee
3 tbsp agave syrup
1 tsp ground cardamom
To decorate
10 broken walnut pieces
edible gold leaf (optional)
1 Heat a small, dry frying pan over

a medium-low heat and toast the
walnuts and cashews for 5 mins
until they turn golden. Tip into a
blender or food processor and blitz
to a paste – the nuts will start to
release oil. Tip into a bowl.
2 In the same pan, toast the flour
for 8-10 mins over a low heat until
lightly golden and smelling toasted,
stirring frequently to prevent it
from burning. Add the ghee and
mix well until the mixture looks
crumbly. Scrape the mixture into
the nut paste along with the agave
Shoot director CLOE-ROSE MANN | Food stylist PHIL MUNDY | Stylist MAX ROBINSON
syrup and cardamom. Leave
to cool for a few minutes, then
combine everything together
well using your hands.
3 Working with one walnut-sized
portion at a time, shape the piece
into a ball in the palm of your hand
to form a laddoo. Repeat with the
remaining mixture until it’s all been
used (you should get about 10).
Decorate each laddoo with a piece
of walnut while still warm and
brush with a little edible gold leaf,
if using. Will keep chilled for up to
five days. Bring them to room
temperature before eating.

New
podcast
series
TOM KERRIDGE
SECRET
INGREDIENT
Find out which storecupboard sauce the
BBC chef can’t get enough of at home
photographs ALEX LUCK
I
generally stick with what I’m It combines the things I already
confident cooking, but I keep love: barbecuing, fried chicken,
an eye on food trends – it’s pickling and fermenting. The
important, as a chef, to know what ingredient that’s my new
people are eating and keep your storecupboard saviour is the
food relevant. Every now and then, fermented chilli paste, gochujang,
a new type of cuisine or ingredient which you should be able to find
creeps into my repertoire and I use in larger supermarkets. It looks
it in my everyday cooking. This bright red and fiery, like it’s going
isn’t about the food I serve in to blow your head off, but it’s quite
my restaurants – that’s built mellow and packs a lot of flavour
on a solid foundation of driving – it’s like a cross between miso
flavour through consistency and paste, soy sauce and sriracha. It’s
techniques. This is about how the brilliant as a marinade, glaze or
family favourites I eat at home condiment, and works well on the
become more varied and vibrant. barbecue or with roasted meats
Of the most recent food trends, like beef and chicken. It comes into
the one that really caught my its element when cutting through
attention was South Korean food. the fatty richness of pork belly.
Gochujang looks bright red and fiery, like it’s

going to blow your head off, but it’s quite
mellow and packs a lot of flavour
Tom Kerridge is a well-known face on the BBC and chef-owner of acclaimed

restaurants in Marlow, London and Manchester. Hear more from Tom on his
favourite seasonal ideas in the latest series of the BBC Good Food Podcast
at bbcgoodfood.com/podcast. @ChefTomKerridge

weekend

Gochujang pork belly 2 Heat the oven to 150C/130C fan/ MORE IDEAS
lettuce wraps gas 2. Tip the pork, along with the
This also works well with pork ribs marinade, into a large roasting tin More ideas for the marinade
or as a marinade for barbecued and cover with foil. Roast for 1 hr The marinade also works well
bavette (see tip, right). Cook it in 30 mins until the meat is tender. with pork ribs or as a marinade
the oven or on the barbecue. Can be chilled for up to two days after for barbecued beef. My favourite
cooling completely. If you want to cut is bavette, which I cook as
SERVES 4 PREP 20 mins plus at least barbecue the pork after roasting, a whole piece and carve into thin
1 hr marinating COOK 2 hrs EASY cook on the barbecue for 4-5 mins slices after cooking, then serve
on each side, basting occasionally in the same way as the pork.
800g pork belly slices with the pan juices. Alternatively,
For the marinade remove the foil and turn the oven Spicy BBQ chicken
4 tbsp gochujang paste up to 200C/180C fan/gas 6 and cook For easy spicy spatchcock
2 tbsp soy sauce for 20-30 mins, turning and basting chicken, simply combine some
Shoot director CLOE ROSE-MANN | Food stylist KATY GREENWOOD | Stylist LUIS PERAL
1 tbsp rice or white wine vinegar halfway through, until sticky and gochujang with soy sauce,
2 tsp golden caster sugar starting to char around the edges. then rub it all over the chicken.
2 tsp sesame oil 3 Meanwhile, make the dressing Barbecue very gently, skin-side
For the dressing by heating the oil in a pan until up, for 30 mins, then flip over
7 tbsp sunflower oil shimmering. Turn off the heat, then for 10-15 mins until sticky and
large piece of ginger, peeled stir in the ginger and spring onions. cooked through. Serve scattered
and finely grated Leave to cool a little, then stir in the with coriander.
6 spring onions, finely sliced gochugang and soy. Tip into a dish,
1 tsp gochujang cover and set aside. Can be made Gochujang mayo
2 tsp soy sauce a day ahead. Cook the sushi rice Make amazing spicy mayo by
To serve following pack instructions mixing 4 tbsp mayonnaise with
300g sushi rice and keep warm. 1-2 tsp gochujang, the juice of
1
1 round or butterhead lettuce, 4 To serve, bring the pork to the /2 lime and a sprinkling of salt.
separated into leaves table with all the accompaniments.
shop-bought kimchi or finely Place a little pile of sushi rice in the Simple fried rice
shredded cabbage middle of a lettuce leaf, top with a For the easiest of fried rice
crispy seaweed slice of pork, then add a spoonful of recipes, simply stir-fry leftover
sesame seeds kimchi. Drizzle with the dressing, cooked rice with gochujang
then scatter with seaweed and and a splash of soy. Serve as is
1 Whisk the marinade ingredients sesame seeds. Wrap and serve. or make it into a meal topped
together with a pinch of salt in a with a fried egg.
large plastic container or bowl and GOOD TO KNOW 1 of 5-a-day
toss the pork in it to coat. Cover and carbs 60g • sugars 8g • fibre 3g • protein 41g •
chill for at least 1 hr or overnight. salt 2.4g
DISCOVER THE WEEKLY

BBC GOOD FOOD PODCAST
with Tom Kerridge
Subscribe AND DON’T MISS MY PODCAST SERIES
Join Tom and guests sharing their
experiences, tips and funny stories
PLUS listen to the bonus Let’s Cook Together

episodes and find out how to create inspiring dishes

weekend
SEASONAL
SUMMER
HEIGHTS
Make the most of fresh produce with inspiring recipes
from Samuel Goldsmith, plus tips on how to grow your
own from Emma Crawforth of BBC Gardeners’ World
photographs JONATHAN GREGSON
W
hen the sun is shining in will be a slightly bitter flavour everything but the
the summer months, it’s and chewier texture. bread, tomatoes and a
easy to feel a little guilty One of the biggest notable generous sprinkling of
if you’re not spending all your improvements when it comes to salt, if he was making it.
spare time outside. But, even if you the summer months is the quality If you don’t grow your
don’t have a lot of outside space, of tomatoes: there’s nothing quite own gooseberries, their
you can still enjoy the seasonal like a ripe tomato eaten straight season is incredibly short,
produce on offer. The broad bean from the garden. My dad has been usually from late-June to
pasta on page 102 is seasonal growing them for years, and late-August. They’re not a
comfort in a bowl, making good provides the immediate family very commonly eaten fruit
use of broad beans’ best assets. with a generous glut – my (most likely due to their
Their vibrant green colour – often grandfather being the most short season), so if you’re
hidden away inside their grey-ish satisfied consumer. I prefer to new to them, a pudding is
skins – and sweet, nutty flavour make the most of their flavour a great way to give them a
are a refreshing pairing with using them raw, especially try. I’ve incorporated them
creamy ricotta and zesty lemon. with nduja, the spicy Calabrian into a cheesecake as it’s such
I prefer to peel broad beans, spreadable pork sausage. While a crowd-pleasing dessert (p103).
which seems like extra effort, but many of us struggle with the Even if you don’t get ample
can be just about done in the time pronunciation of nduja, it’s opportunity to enjoy the
it takes the pasta to boil. To do this luckily very easy to enjoy its warmer weather this
easily, squeeze the flesh out of the flavour. I’ve used it as a base for month, hopefully you’ll
skins with gentle encouragement. the tomatoes in a twist on classic still be able to enjoy some
There will be no judgement if you’d Italian bruschetta (p102). My stellar summer produce
rather leave the skins on, but there grandfather would leave out using these recipes.
Our food copy editor Samuel Goldsmith has taught

food and nutrition in secondary schools and has
worked as a food editor for lifestyle magazines such
as Woman & Home. He is also vice chair of the Guild of
Food Writers. @samuelwgoldsmith

Broad bean
pasta, p102

weekend
Tomato & nduja

bruschetta, p102

G ROW YOU R OWN
Broad bean pasta Tomato & nduja
Although peas would work well in bruschetta Emma Crawforth
this dish, broad beans are just as Use ripe tomatoes to make these is a qualified
sweet when peeled, and they’re sweet and spicy bread bites. Ideal horticulturist,
at their peak in summer months. for a garden party, when it doesn’t trained at the Royal
matter if you make a bit of a mess. Botanic Gardens,
SERVES 2 PREP 25 mins Kew, and is the
COOK 22 mins EASY MAKES 16 PREP 15 mins gardening editor for
COOK 10 mins EASY BBC Gardeners’ World. This month,
200g podded broad beans advice on growing broad beans.
(about 600g unpodded), 1 large baguette, trimmed and
defrosted if frozen cut into 16 slices
200g trofie pasta (see tip, left) 300g ripe tomatoes, BROAD BEANS
75g pancetta roughly chopped What to look for when broad
1 lemon, zested and halved 400g can cannellini beans, beans are ready?
5 mint sprigs, leaves picked drained and rinsed Pick as soon as the individual beans
and finely chopped small handful of parsley, chopped show in the pod, starting at the base
125g ricotta 2 tsp red wine vinegar of the plant. Young ones are more
15g parmesan, to serve (optional) 2 tsp extra virgin olive oil succulent. Take care if you’re pulling
8-10 tsp nduja rather than cutting them, as it’s easy
1 Bring a large pan of water to the to tear the plant’s stem. You can
boil and cook the beans for 3 mins 1 Heat the oven to 200C/180C fan/ harvest whole pods, but this is
until just tender. Remove to a bowl gas 6. Arrange the baguette slices rarely worthwhile, as you’ll miss
of ice-cold water using a slotted on a large baking tray and bake for out on the formed beans.
spoon to halt the cooking process. 8-10 mins until crisp and lightly
2 Set the pan back on the heat, tip golden. (You may need to do this What time of year are they grown?
in the pasta and cook following pack in two batches.) Remove from the In sheltered gardens, autumn
instructions. Meanwhile, pop the oven and leave to cool. sowing will give you a crop from
beans out of their skins so you’re 2 Combine the tomatoes, beans, May to fill the ‘hungry gap’ [when
left with the bright green beans, parsley, vinegar and oil in a bowl, there is little else to harvest].
and set aside. (This is optional, but season well and set aside. Sow another crop under glass in
the colour, texture and flavour is 3 Spread about 1/2 tsp of nduja over midwinter, and continue sowing
improved. Discard the skins.) each baguette slice and arrange on batches through April, directly in
3 Heat a small, dry frying pan over a serving platter. Spoon over the the ground when the temperature’s
a medium heat and fry the pancetta tomato and bean mixture over the above 5C. This will give you regular
for 5-7 mins until crisp and golden. baguette slices and serve. harvests until the end of summer.
tip Drain the broad beans and add to PER SERVING 107 kcals • fat 2g • saturates 1g •
Trofie are short the pancetta along with the lemon carbs 17g • sugars 1g • fibre 2g • protein 4g • salt 0.3g Are there different varieties
twists of pasta
and make this
zest and mint. Squeeze over one of of broad beans?
dish feel more the lemon halves and season well. At this time of year, Windsor are
special, but Cook for 1-2 mins to warm through, ready to pick, after being sown in
penne works
then remove from the heat. spring. These are thought to have
just as well.
4 Drain the pasta, reserving a the best flavour. Longpods are
Shoot director RACHEL BAYLY | Food stylist AMY KINNEAR | Stylist JO HARRIS
mugful of the water, then return to hardier, so good for overwintering,
the pan along with the pancetta and but you can grow dwarf varieties if
broad bean mixture, the ricotta and space is limited. For red seeds, try
a few tablespoons of the reserved tip Red Epicure (spring sown); for white,
pasta cooking water. Mix together, If you have any leftover tomato and Aquadulce Claudia (autumn sown);
bean mixture, it can be enjoyed as
adding more of the reserved water if a salad or on toast for a light lunch. and for green, Imperial Green
tip needed to create a slightly glossy Longpod (spring sown).
If you have sauce. Divide the pasta between
leftover bowls, squeeze over the remaining How easy is it to grow your own?
pancetta and
pasta, make lemon half and scatter with the Broad beans are a hardy crop, so
our two-step parmesan, if you like. you rarely have to worry about cold
carbonara. Find weather. But, don’t grow them in
the recipe at: GOOD TO KNOW calcium • fibre • 1 of 5-a-day
bbcgoodfood. PER SERVING 616 kcals • fat 17g • saturates 8g • waterlogged soil. Plant in a sunny
com/two-step- carbs 76g • sugars 4g • fibre 14g • protein 32g spot in fertile soil, stake tall varieties,
carbonara • salt 1.4g
and water when they’re in flower.
Black bean aphid is an extremely
common pest and can be controlled
by pinching out the young shoots
where the pest gathers.

weekend
Gooseberry cheesecake 1 Tip the gooseberries, 2 tbsp of the zest in a bowl, and mix well to
Sharp gooseberries go so well elderflower cordial and the orange combine. Sift in the icing sugar
tip
For a simple
with the sweet cordial and creamy juice into a saucepan. Cook over a and mix everything together. Fold and cost-efficient
mascarpone in this cheesecake. medium heat for 10 mins until the in three-quarters of the cooked dessert, try our
gooseberries have softened but not gooseberries along with 1 tbsp of gooseberry fool
at: bbcgoodfood.
SERVES 12 PREP 20 mins plus broken down completely. Set aside. their cooking liquid, then pour this com/gooseberry-
at least 4 hrs 30 mins chilling 2 Line the base of a deep 23cm over the biscuit base. Chill for at fool
COOK 12 mins EASY V springform cake tin with baking least 4 hrs or overnight.
parchment. Blitz all the biscuits 4 Just before serving, remove the
750g gooseberries in a food processor to fine crumbs, cheesecake from the tin and put
4 tbsp elderflower cordial then tip into a bowl. Melt the butter on a cake plate or stand. Spoon the
1 orange, zested and juiced over a low heat and stir into the remaining gooseberries over the
125g ginger biscuits biscuit crumbs to combine. Tip middle of the cheesecake, along
125g digestive biscuits into the tin and press down into with a drizzle of the cooking liquid.
125g unsalted butter an even base. Chill for at least GOOD TO KNOW vit c
500g soft cheese 30 mins or up to 1 hr. PER SERVING 447 kcals • fat 32g • saturates 20g •
250g mascarpone 3 Put the soft cheese, mascarpone, carbs 33g • sugars 24g • fibre 3g • protein 5g •
salt 0.8g
125g icing sugar remaining cordial and the orange

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A grape variety you’ve probably never heard of, but likely

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California, where it crops up in all kinds of blends. For a
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packed bruiser, at home in hot climates like California or Need to know Tasting notes
Australia, and now rarely seen in its native France.
Durif is a natural cross between Durif makes big, warm-hearted
Syrah and Peloursin, an obscure wines, evoking rich fruit like
French variety. Despite its plums, blueberries and cherries,
Wine Club Star heritage, though, it’s now
very rare at home in France.
often with chunky tannins. It
takes very well to oak ageing,
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Black Duck Durif 2020 California in 1884 as Petite Sirah, accentuates the spice.
Made in New South Wales by winemaker where it became one of the It’s not often aged for very
Sam Trimboli, this was aged in American backbones of the state’s wine long, but with its full body and
oak with just a little Petit Verdot for spice. industry, though it was often tannin, better examples can age
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you’re swerving meat, it’s also great with darken blends in California. alcoholic and taste a bit like port.
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Wine case photograph DAVID COTSWORTH

beginning to be appreciated as it usually best served with suitably
Wine expert Henry Jeffreys, along with is so suited to the state’s climate. hearty food, especially involving
the BBC Good Food team, selects all As a late-ripening variety, it loves red meat. Durif loves spice, so
of the wines on offer to BBC Good Food heat, but is also widely planted in think slow-cooked Mexican
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his blog, worldofbooze.wordpress.com. it’s bottled as a varietal and take a bit of sweetness, too,
He’s also a judge in the Best Drinks Producer category blended with Shiraz (also known and goes well with ham baked
for the BBC Food and Farming Awards. His book, as Syrah) and you can find it in in molasses and spicy Chinese-
The Home Bar (£25, Jacqui Small), is out now. South Africa as well. style aubergine dishes.
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TREASURES
AFTERNOON
TEA FAVOURITES
Put the kettle on and lay on a spread of bite-size quiches, blueberry
scones and a crowd-pleasing teacake with raspberry frosting
Mini quiches side. Re-roll any offcuts and make

more until you’ve used up all the
MAKES 18-20 PREP 30 mins plus pastry. Chill for 30 mins (if baking
30 mins chilling COOK 50 mins in batches, chill the offcuts, too).
EASY ❄ 2 Heat the oven to 200C/180C fan/
gas 6. Line each pastry case with
300g shortcrust pastry a piece of foil and fill with baking
plain flour, for dusting beans. Bake for 10 mins, then lift
4 rashers back bacon, out the foil and beans and bake for
fat trimmed, chopped another 5 mins. Meanwhile, fry
vegetable oil, for frying the bacon in a little oil until crisp.
100g gruyère, grated 3 Divide the bacon and half the
2 medium eggs cheese between the cases. Beat the
125ml double cream eggs and cream together, then pour
You’ll also need over the bacon and cheese until the
18-20 mini tartlet tins cases are almost full. Scatter over
the remaining cheese. Bake for
1 Roll the pastry out on a lightly 20-25 mins until golden and puffed
floured surface until very thin. up. Leave to cool, then chill before
Cut out circles that are 1cm larger serving. Can be made a day ahead.
than the holes of a tartlet tin. Line PER SERVING (20) 138 kcals • fat 11g • saturates 5g •
the holes with the pastry (bake in carbs 6g • sugars 0.2g • fibre 0.5g • protein 4g •
batches if you don’t have two tins), salt 0.3g
pressing into the base and up the

weekend
Raspberry & pistachio

teacakes
SERVES 20 PREP 20 mins plus
15 mins cooling and setting
COOK 55 mins EASY V
150g shelled pistachios

250g butter, softened
3 eggs
275g self-raising flour
75g Greek yogurt
a little milk (optional)
sugar flowers, pearl sugar or
sprinkles, to decorate (optional)
For the raspberry icing
150g raspberries
300g icing sugar

gas 4 and line a 15 x 25cm cake tin
with baking parchment. Put the
pistachios in a food processor with
half the sugar and blitz until the
nuts are finely chopped. Tip into a
bowl, add the remaining sugar and
the butter and beat with an electric
whisk until creamy. Add the eggs
one at a time, then beat in the flour
and yogurt until smooth, adding
a little milk if it’s too thick.
2 Spoon the batter into the tin,
smooth the surface with a spatula
and bake for 50-55 mins, or until
a skewer inserted into the middle
comes out clean, with no wet
crumbs clinging to it. Leave to
cool in the tin for 15 mins, then
turn the cake out onto a board.
Remove and discard the baking
parchment, then leave to cool
completely. Cut into neat squares.
2 To make the icing, put the
raspberries in a pan with 2 tbsp
water and cook briefly until soft
and juicy. Push the mix through a
sieve and discard any pips. Whisk in
the sugar until you have a smooth
pink icing. Pour this over the cooled
cake, then decorate with sugar
flowers, pearl sugar or sprinkles, if
you like. Leave to set before serving.
salt 0.4g

weekend
Blueberry scones
MAKES 8 PREP 15 mins
COOK 25 mins EASY V
370g self-raising flour, plus

extra for dusting
1 tsp baking powder
1 large lemon, zested
80g cold unsalted butter,
cut into cubes
300g blueberries
100ml single cream
2 eggs, plus 1 beaten egg for glazing

gas 6 and line a baking tray with
baking parchment. Put the flour,
baking powder, sugar and lemon
zest in a large bowl, and stir to
combine. Rub the butter in using
your fingers until the mixture
resembles coarse breadcrumbs
(don’t rub too thoroughly – some
larger lumps are preferable). Add
the blueberries and toss to combine.
2 In a small jug, mix together the
cream, vanilla and eggs, then pour
the wet ingredients into the dry.
Use a cutlery knife to stir everything
together until the mixture starts to
form a dough. Tip onto the work
surface and gently knead until the
dough just comes together. Lightly
flour the work surface and flatten
the dough into a disc, about 2.5cm
thick. Use a sharp knife to cut the
disc into eight triangles.
3 Transfer the scones to the
prepared baking tray, then lightly
brush the tops with the beaten egg.
Bake for 20-25 mins, or until deep
golden brown. Once cool, will keep in
an airtight container for three days.
For more afternoon tea recipes,

visit bbcgoodfood.com/
afternoon-tea-recipes

How to start
a food business
We meet the entrepreneurs who
overcame challenging conditions
to make their visions a success
Also in the opinion section
Sri Lankan Keeping The latest

at home it local cookbooks
A recipe from Cynthia Why our columnist is only Find out which new
Shanmugalingam, p116 shopping for UK produce, p115 releases we love, p117

Start a food business
We turned adversity
into opportunity
Be inspired by entrepreneurs who overcame personal and financial
struggles to change their lives, plus get expert advice on doing the same
words PUNTEHA VAN TERHEYDEN
Joe Minoli with his

wife and four of
their five kids
LEARNING
TO COOK OUT
IN NATURE
Josef Minoli, 38, Flamin’ Joe’s
BBQ, Caerphilly
A
fter lockdowns all but shut
down their real estate legal
and enforcement business,
Joe and his solicitor wife Lauren
went back to nature.
During the first lockdown, Joe
took the couple’s five children
(Tyler, 15; Lucio, seven; Elena, five;
Giovanna, three; Floria, one) for
daily walks in the woods near Joe cooks with
their home. “I began barbecuing local ingredients
outdoors with them, and Lucio,
who is autistic, was particularly The Campfire Society CIC is
soothed being in nature.” a calm space in nature for
Joe’s daily barbecues progressed families who need respite from
to cooking extra for friends and the difficulties of their lives. They Our talks
family. And, after posting pictures get to stay on a farm retreat, talk and hands-
of his recipes online, he began around the fire, learn to cook and
getting paid orders. enjoy amazing barbecue food.
on cooking
“I hired space on a farm, sourced “We’re buying seven acres of were a balm
high-quality ingredients from land in west Wales, so those for many
small businesses within the moments of community,
community, and used a pre-order connection and support will
model. I was sold out that first become a permanent fixture.”
weekend and have been ever since. flaminjoesbbq.co.uk
It was transformative. @flaminjoesbbq
“There was a chap who’d lost his were little opportunities for
son, families with autistic children autistic people to learn vital skills
struggling with lockdown and in an environment that suited JOE’S ADVICE “Keep your overheads low until
more. Our talks and hands-on them, so, alongside our restaurant you have a customer base. If you can, source
cooking were a balm for many, and barbecue school, we set up good-quality catering equipment second-hand
including Lucio and his sister a social enterprise to provide – don’t buy it new. Take advice on the best kit
Giovanna, who is also autistic,” outdoor cookery classes to the and take your time buying it.”
Joe explains. “I realised there most vulnerable.”

opinion
I wanted
to nurture
that love
for nature
in the next
generation
PLANET-FRIENDLY
BAKES AND TREATS
Diane Amey, 43, The Wild the next generation. It’s why
Tea Bar, Hampshire we hand out free nature
activities for children.
D
iane gave up teaching to “Everything we use is
launch her mobile food planet-friendly, including our
business. “My tea bar boxes and sleeves. Even our
started in a tepee in our parish parchment and stickers break
village park, where I sold my bakes, down naturally within a few
teas, coffees and hot chocolates, weeks. When our brownie
and provided activities for families boxes took off online during Diane sells bakes out of
to help them get to grips with the pandemic, we pledged to a converted horse box
nature. I wanted to be able to cater plant a tree with every order.

for and include customers who “In a year, we’ve planted 840
The business
were non-verbal communicators, trees, donated hundreds to local began in a tent
as my son Finley, 13, has Apert charities and upcycled an old horse
syndrome, a complex medical box to serve our local bakes. We
condition. As a family, we know use local suppliers to keep our
the importance of inclusion. carbon footprint low and
“My passion for ecology and community support high.”
preserving the planet for the wildteabar.com @thewildteabar
future shaped so much of what
I did. Older generations planted
their own vegetables, shopped DIANE’S ADVICE
locally, cooked seasonal food, had “Be adaptable and move in the
their own allotments and a much direction your customers take
better grasp of food cycles and the you. The pandemic taught us
delicate balance between nature how vital it is to be willing to pivot
and commercial farming. I wanted to keep your business going.”
to nurture that love for nature in

HOW TO START YOUR OWN
FOOD-RELATED BUSINESS
Polly Robinson, food and drinks start-up expert and
business coach with the Government’s Help To Grow
programme, shares her tips to get your idea going
1 6
Work out your When marketing, think
‘value proposition’ about the benefits,
What do you offer customers, not the features
what problem does it solve or gap Instead of stating your opening
does it fill? What are yours and hours, tell your customers what
your product’s strengths? you offer. For example, ‘delicious
food and drinks, all day long’.
2
Identify your
7
target audience Identify where you’ll sell
Be specific, because if you’re your products or services
trying to reach everyone, you will On your own website,
reach no one. Create a dream independent retailers, local
customer, then figure out where markets, food festivals? It’s
they are and how to reach them. difficult to get your product on
a supermarket shelf. Start off INDIAN AFTERNOON TEAS
3
Have a simple testing the market, proving your
business plan concept works and get your Anupreet Attridge, 42, The
Think about the time and branding sorted before pitching. Indian Team Rooms, Bristol
resources you need to build
8
W
your business: a website, any Share your story hen mum-of-three
equipment, a venue and who Tell people what drove Anupreet found herself
your competitors are. you to start your business. Be zoning out of a work
real and authentic. meeting, she realised it was time
4
Formulate a budget to follow her heart. “I had no
9
How much will it cost to Tell the world hospitality experience, but had
set up your business, make your Social media is an grown up cooking Indian food
product and break even? How amazing free resource to grow with my grandmother and wanted
much can you charge (check the a community. Focus on the to start a food business. I saw an
competition) and how will you platform your target audience advert for food pop-ups and took
fund it – savings, loans from use, rather than spreading the plunge.” I saw an
family and friends, or grants? yourself thin. Anupreet delivered a three- advert for
course meal of contemporary
food pop-
5 10 You’ll likely do everything
Good branding is essential Build a team Indian food, which sold out, and
Photographs MALGORZATA SZYDLIK/STEVEN HUGHES/MIREYA GONZALEZ/SUPERFINKY PENGUIN/
It helps customers went on to deliver more pop-up ups and

remember your product, and yourself at first, but if you want meals and supper clubs. took the
they may then recommend it to your business to grow, pay others “The thing I most wanted was plunge
a friend. It’s worth having good to do the bits you’re not good at. an Indian afternoon tea. I loved
photography or learning how Tap into your network who can the culture of it, with the beautiful
to do it yourself. help, share expertise or introduce crockery and traditions. I plucked
you to people who can. up the courage to host an Indian
ADELE WILLIAMS/RICHARD T HARRIS/ANUPREET ATTRIDGE/JOE MINOLI
afternoon tea and tickets sold
Useful resources
out in a week.
“Customers asked me to deliver
afternoon tea boxes, and with my
Local Enterprise Partnerships Food business registration
There are 38 across England. with your local authority
Anupreet and her
Find yours at lepnetwork.net gov.uk/food-business-registration
husband prepare
boxes together
Hospitality community support Help To Grow The Government
and advice countertalk.co.uk heavily subsidises business
coaching and training at
Guidance and best practice for helptogrow.campaign.gov.uk
food businesses from the Food
Standards Agency food.gov.uk Expert help and advice
for entrepreneurs
Helping small businesses enterprisenation.com
succeed startupdonut.co.uk

opinion
Nikki teaches in
husband Edward on furlough, we schools and
gave it a go together. We cooked nurseries
traditional Indian snacks with
contemporary flavours, like
butternut squash and sweetcorn
samosas, paneer and spinach
onion bhajis.”
As Anupreet and Edward took
orders and made deliveries, they
heard stories of hardship. “I asked
customers to nominate people
for a treat. With each batch of
afternoon teas, we delivered free
surprise boxes to people who
needed a boost.”
Anupreet had been through
hard times herself after the loss of
their stillborn daughter, Emma.
“People’s kindness during our I loved how
bereavement helped immensely, the children
and there were a lot of people in
our Bristol community who
learned
needed the same, including a lady without even
going through breast cancer, an realising
elderly couple coming to terms
with a dementia diagnosis, and
a mother with a young girl who’d
lost her dad. They were very
moved to receive our boxes. We
also regularly packaged mini
boxes of snacks and scones to LOW-COST COOKING CLASSES
distribute to homeless people.”
anupreetattridge.com Nikki Talbot, 45, Pudding confidence, as well as
@theindiantearooms and Pie, Sutton Coldfield science and maths.
“I have helped Staffordshire
N
ikki’s twin sons City Council to reduce obesity
ANUPREET’S ADVICE Charlie and Tom arrived and increase nutritional
“If you have an opportunity, prematurely at 25 weeks, awareness, and I help identify
always say yes, even if you have and sadly, two months later, the barriers people on low
no idea how to pull it off. Figure Tom passed away. “The loss incomes feel they have in
out the ‘how’ later.” pushed everything into sharp eating healthy food. I’ve
perspective. Charlie came created a host of simple Nikki began learning
home, but remained very small. value-for-money recipes as about nutrition for her
Anupreet’s I began learning about nutrition well as batch-cooking tips family’s well-being
Indian snacks to nurture him – and later, being rolled out on an app.
our younger son Louie – with I also run video lessons for
good food. carers and teachers to help
“When the boys were four and them with better nutrition
six, I took voluntary redundancy because this is where
and used the money to set up education is so needed
Pudding and Pie, teaching and effective.
children how to cook nutritious “I love seeing the
food in schools and nurseries. confidence grow in the
“I loved how the children children and adults who
learned without even realising, attend my cooking classes.”
picking up soft skills, like puddingandpie.org.uk
socialising and boosting their @puddingandpielimited
NIKKI’S ADVICE “Know your ‘why’. Why are you doing this?
Do something you love, and it’ll never feel like work again.”

Scandinavia
holidays
y
Culinary Stars cruise On this seven-night gourmet-themed

Princess cruise, you’ll be joined by some
of Britain’s best-loved chefs: John
Torode, Matt Tebbutt and Rachel Allen
Seven-night
cruise from
£599pp*
departing
26 August 2022
P
art of the joy of travelling is his calling in the world of food, and WHAT’S INCLUDED
discovering fantastic new entertaining everyone with tales ● Round-trip travel from Southampton,
cuisines, but just imagine from his time spent in Wales at his departing 26 August 2022
if you didn’t have to wait to reach award-winning restaurant, The ● Seven days’ accommodation in a contemporary
your destination before all the Foxhunter. And, Rachel Allen – TV stateroom aboard the Enchanted Princess
foodie fun began. Well, this chef, best-selling cookery writer ● A star-studded line-up – John Torode, Matt Tebbutt
Culinary Stars cruise promises and celebrated teacher at the and Rachel Allen – performing two cooking demos each
to make that dream a reality. world-famous Ballymaloe Cookery ● A wide range of inclusive dining options throughout
Princess always strives to deliver School in County Cork – will inspire the ship, and also speciality dining available at an
exceptional dining experiences, but you with her love of great food. additional cost
this Culinary Stars cruise goes to ● Onboard activities and entertainment, from stargazing
the next level and offers something LIFE ON BOARD on the top deck and Movies Under the Stars, to original
to tickle everyone’s taste buds. The treats don’t stop there. musical productions and a state-of-the-art casino
You’ll sail from Southampton to From the moment you step ● A variety of exciting shore excursions available
beautiful Scandinavia on the aboard Enchanted Princess, you’ll at an additional cost
luxurious Enchanted Princess, with feel welcomed and completely
ITINERARY
an exciting, star-studded culinary at home. Enjoy spectacular Exclusive offer for
Day 1 Sail from
line-up whipping up magic live in sweeping views from one of more BBC Good Food readers
Southampton
the kitchen for you along the way. than 1,400 balconies on the ship,
Day 2 At sea
The cruise will stop at foodie and discover diversions for every
Day 3 Norway
hotspots such as Oslo, Copenhagen mood while on board. From the
Days 4-5 Copenhagen,
and Skagen, and en route you can tranquil Sanctuary – a retreat
Denmark (overnight
look forward to John Torode – best reserved especially for adults
onboard)
known as the straight-talking co-host – to a variety of innovative
Day 6 Skagen,
and judge of BBC One’s MasterChef new dining options, there’s Each booking will recieve a
Denmark
– sharing his passion for British something for everyone. free copy of Rachel Allen’s
Day 7 At sea
produce and offering a fascinating Plus, at each destination, cookbook Soup Broth Bread+
Day 8 Return to
insight into his illustrious career. a host of thrilling excursions
Southampton
Saturday Kitchen’s Matt Tebbutt are ready and waiting, should
will also be chatting about finding the mood take you.**
TO BOOK
Call 0344 338 8671 or visit princess.com/themedcruises
Terms & conditions: *Fares shown are subject to availability based on two adults sharing the lowest available grade within the stateroom type specified and include taxes, fees and port expenses. Prices and availability
are correct at time of publishing and may go up or down. **Excursions carry an additional cost. +To apply for your free book, please send proof of holiday booking to imagine@immediate.co.uk.
Your booking is with Princess Cruises, ABTA V8764 ATOL 6294.

opinion
Joanna Blythman
My UK-only food
shopping challenge
I’ve spent the last year trying to eat food that hasn’t come
from overseas. You might be surprised at what I discovered
F
or the last year, I have been
conducting an experiment
to see what foods we eat in
our household could be bought
from UK producers. Relying
Nagging food shortage anxiety more on
reminded me that many of the
ingredients we take for granted
food from
come via a long, multi-link supply the UK
chain, which makes their supply
vulnerable to disruption. The idea
gives me
of relying more on food from the a greater
UK gives me a greater sense of sense of
security and personal control.
Even early on in my experiment, control
I saw how easy it was to make
95 per cent of what we consume
UK-sourced, with just a couple
of caveats. First, it was clear that
my British-first buying policy
only worked when shopping for
ingredients, not ultra-processed Ok, tuna was off the menu. No prepared to go with the flow of
foods with multiple composite great loss, because so often its long the UK seasons. Many vegetables
ingredients and additives. supply chain means that it’s vapid we assumed were imported
Ingredient labelling on the and extremely expensive by the (peppers, aubergines, fennel)
latter doesn’t routinely disclose time we eat it. Dairy was a dawdle. can now be UK-grown.
country of origin. With the exception of mascarpone I realised that in our household,
Second, I allowed myself a and ricotta (that’s a business we were eating little imported
derogation for ingredients that are opportunity for British companies fruit. Autumnal Turkish
impossible to source from the UK right there), there was no issue pomegranates or Indian mangoes
at any time of year. Life without finding an array of products. are imported high points, but
rice, chocolate, nuts, dried fruits I have been buying organic otherwise, the backbone of our
or lemons? Unthinkable. So, my flour from UK grains for years, fruit year is UK-grown apples,
allowance of imported items so no adjustment in buying habits pears, berries and rhubarb,
included extra virgin olive oil, was needed there, but initially I backed up with imported citrus.
coconut and toasted sesame oil, thought most of the dried legumes Honestly, this last year has
soy sauce, pomegranate molasses I use would be imported. Yet, UK shown me how well we eat when
and vanilla, along with spices, enterprises are even chipping our purchases are UK-produced.
brown sugars, maple syrup away at that category. Hodmedod’s We won’t be looking back.
and grains like freekeh. in Suffolk, for instance, grows
Shopping for eggs and fresh fava beans. Its portfolio includes
meat was a breeze, and even in the quinoa, pasta made from UK-
cured meat department, lots of grown grains, lentils, chia seeds, Our contributing editor Joanna is an
award-winning journalist who has
smaller British producers have spelt and rye flour. written about food for 25 years. She
created top-drawer equivalents Vegetables were surprisingly is also a regular contributor to BBC
to prosciutto and nduja. unproblematic, as long as we were Radio 4. @joannablythman

Cookbook challenge
Rambutan: Recipes from Sri Lanka
by Cynthia Shanmugalingam
Longing to visit Sri Lanka, editor Keith Kendrick finds Rambutan’s recipes a comfort
I
have always wanted to visit troubles. We’re desperate to visit, Sinhalese and indigenous cooking,
Sri Lanka. Friends have raved and that longing intensified after using ingredients native to the
about the friendliness of reading Cynthia Shanmugalingam’s island (like cinnamon, curry
its people, the beauty of the beautiful book, Rambutan. Born in leaves and cassava). It’s the fresh,
countryside, the majesty of its Coventry, Cynthia is the youngest fragrant curry leaves especially
ancient monuments and, most of child of Sri Lankan immigrant that make Sri Lankan dishes so
all, its cuisine – fiery curries heady parents who fled the 1980s civil distinctive. Buy them at specialist
with the perfume of curry leaves. war before moving back to their shops or online, strip the leaves
I was so enamoured I took a cookery homeland. And, it was during her from the branches and freeze
course to learn how to make Sri visits to the country that Cynthia them. They last for ages and can
Lankan food and in 2019, booked a created her own food experiences be added straight to the pan.
holiday of a lifetime there with my and developed the recipes handed I’ve made several dishes from
wife and three teenagers. Then, down by her grandmother, which Rambutan, including burnt hispi
Recipe adapted
from Rambutan the terrorist atrocities happened now grace Rambutan (named after cabbage (below), hoppers, sambols
by Cynthia and we didn’t go. We booked again the hairy fruit). Sri Lankan cuisine and curries – everything from
Shanmugalingam to go this year – the country was combines the Javanese, Malay, roast aubergine to succulent pork.
(£26,
Bloomsbury), crying out for tourists following Indian, Arab, Portuguese, African, I hope that I can one day take my
Photographs © the pandemic – but, again, had to Dutch and British influences that family to enjoy Sri Lankan cuisine
Alex Lau, 2022. pull out because of the recent came into the island with Tamil, in its natural setting.
Burnt turmeric hispi 1 Drain and dry the lentils with a tea
cabbage varai towel or kitchen paper. Heat 1 tbsp of
Cabbage develops a nutty flavour the oil in a frying pan over a medium
and makes a pretty, delicate dish if heat. When the oil is shimmering, add
you slice it into wedges and blacken the dried lentils, mustard seeds, cumin
it in a hot pan. You can then cover seeds, green chilli and curry leaves.
the lot with a traditional fragrant, Fry for 4-5 mins until the lentils are
crunchy mix of fried lentils, golden. Spoon the mixture into
coconut, curry leaves, chilli flakes a small bowl and set aside for later.
and some tempered whole spices. 2 Tip the onion into the pan with
1 tbsp oil. Fry for 4-5 mins until soft
SERVES 2-3 PREP 15 mins and translucent. Add the turmeric and
COOK 15 mins EASY V grated coconut, cook for 30 seconds
or so, stirring occasionally, then add
2 tbsp urad dal, rinsed and to the bowl with lentils and spices.
soaked for 10 mins 3 Heat 1 tsp oil in a frying pan
2 tbsp coconut or vegetable oil, over a high heat and, when the oil is
plus 1 tsp shimmering, add the cabbage wedges,
2 tsp black mustard seeds cut-side down. Do not move them for
1 tsp cumin seeds 2 mins – keep cooking until blackened.
1 green chilli, sliced Turn over and repeat, ensuring the
10 fresh curry leaves stalk is cooked through.
1
/2 onion, sliced 4 Spoon over the spiced onion and
1 tsp ground turmeric lentil mix. Sprinkle with chilli flakes.
50g freshly grated coconut GOOD TO KNOW vegan • folate • vit c • 1 of 5-a-day •
1 small (250g) hispi or pointed spring gluten free
cabbage, cut into wedges PER SERVING (3) 206 kcals • fat 16g • saturates 13g •
1 carbs 9g • sugars 2g • fibre 4g • protein 5g • salt 0.1g
/2 tsp chilli flakes

opinion
Books f or cooks
What Fiona Forman
is cooking this month
Meliz’s Kitchen
by Meliz Berg (£25, Ebury Press)
Turkish-Cypriot food is perfect for summer;
think meze in the garden and barbecue kebabs
served with grain salads. Food writer Meliz
shares the recipes she learned from her mum,
including her childhood favourite, chicken
& chickpea rice, as well as the quick dishes
she makes for her own children.
Must-try recipe Potato,
spinach & cheese filo pie
MUST-TRY
RECIPE
Duck pancakes
Simply
Chinese
by Suzie Lee
(£20, Hardie Grant)
Suzie Lee won BBC’s Best
Home Cook in 2020, and in her
first cookbook, she shares easy, fun recipes from her heritage.
I always make the same stir-fry noodles and fried rice, so I can’t My First Meals
wait to get stuck in and expand my repertoire – first on my list by Grace Mortimer (£20, HQ)
are her veggie Singapore noodles, crispy pork belly, dumplings, This book is a saviour for busy parents. It’s
Recipe image ©LIZZIE MAYSON
Hong Kong-style chicken wings and Suzie’s version of my full of five-ingredient meals that even the
favourite duck pancakes. There’s a takeaways chapter where you fussiest kids will enjoy, and there are so many
can recreate your usual Friday night order for a lot less money, clever ways with hidden veg and baked beans.
including beef & black bean sauce and king prawn sesame toast. I tested the baked bean bobble patties on my
Suzie proves Chinese cookery doesn’t have to be complicated veg-avoiding toddler, and he ate six!
– stock up your storecupboard with her list of staples, and you Must-try recipe Carrot & cashew pesto pasta
can create a huge range of flavoursome dishes.
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Best buys Junior food & reviews writer Maga
Flores-Trevino rounds up the best
3
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Kitchen picks
1 2
4
Urban Bar Savoy shaker LEKUE star ice cube tray Try using it to prepare the corn for Melissa
1 £12.95, masterofmalt.com 4 £5.99, robertdyas.co.uk Thompson’s recipes on page 47.
Crafted from Japanese stainless steel, this Add some fun to your drinks with a handful of
three-piece shaker has an internal strainer for star-shaped ice cubes. The tray has a lid, too, Sho 530ml food flask
perfectly swirled cocktails. On the side, there so there are no spills. Try filling with squash 7 £13.50, shoreusable.com
is a knurled band to help with grip, too. and drop the cubes into your jug of water. As well as keeping food hot for a guaranteed
10 hours and cold for 20, this flask comes with
Yamazaki Tower fruit basket Vango Cuisine foldable camping kettle a stainless steel spork hidden away in the lid,
2 £33, Amara 5 1.5L £24, John Lewis & Partners plus an extra compartment for condiments.
In sleek black, this steel basket will keep your This collapsible kettle is a camping essential for Store ice cream on a hot day with sprinkles
fruit fresh with plenty of space for aeration. morning brews and afternoon cups of tea with kept separately, or a salad and dressing.
It’s a great centrepiece for a table and, when no fuss. It’s safe for use on a gas cooker and
the sun hits it, it creates a striking shadow. also induction and electric hobs, which is very SUNNYLiFE pool-side tumblers
handy in case of emergencies at home. 8 £24 (set of four), Anthropologie
Thermic glass jug From a design collective based in sunny
3 £17.65, mbswholesale.co.uk Chef’n corn cob stripper Sydney, Australia come these tinted tumblers
This double-walled glass jug keeps drinks cool 6 £6.99, souschef.co.uk that will add a stylish note to any picnic or day
for longer as it has more insulation. Whether This cheerful gadget offers an easy way to add out on the beach. They’re sold in a set of four,
you fill it with lemonade, sangria or even just fresh corn to your summer dishes – just insert each tumbler with its own 70s hue, so you’ll
water, it will impress guests at the garden table. the fresh cob and twist to strip the kernels. have no trouble picking out your drink.

opinion
1
Food
picks
Stein’s at Home luxury
1 barbecue box
£165, shop.rickstein.com
Feeding six to eight, this meal
box from Rick Stein comes with
everything prepared. Start with
fresh sea bass ceviche paired with
pomegranate, shallot, tomato and
chilli, followed by a spatchcock
chicken with tarragon butter, and
2
six individual ribeye steaks with
Rick’s own pepper mix. There’s a
cherry tomato and thyme salad,
potato salad and Tarquin’s Cornish
gin for a refreshing G&T, plus
strawberry cheesecakes to finish.
Tongue In Peat peat-smoked

2 tomato juice £14.39 (three
500ml bottles), tongueinpeat.com
If you like a bloody mary with a 4
hefty kick, try this salty, smoky
mix made by cold-infusing fresh
tomatoes over Scottish peat.
3 Merchant Gourmet Fiery

Jamaican-style grains
& pulses £2 (250g), Morrisons
Merchant Gourmet’s hearty mix
of rice, pearl barley, bulgur wheat,
quinoa and mixed beans is spiced
with a Scotch bonnet paste and 5
cooled down with coconut cream
and lime. Blitz in the microwave,
then pair with barbecued chicken
or some charred veg.
Oppo Brothers 12 salted

4 caramel ice cream balls
£4 (186ml), Tesco
An ideal afternoon pick-me-up for
3
a hot summer’s day, these salted
caramel ice cream balls have
a thin chocolate layer with a
satisfying snap, giving way to
smooth caramel flavour with
notes of coffee in the centre.
Babylonstoren Mourvèdre
5 Rosé 2022 £18.99, 6
shop.thenewtinsomerset.com
South Africa’s Babylonstoren is
the sister estate to Somerset’s The
Newt, much loved by gardeners
and food lovers. The 2022 rosé is
made in classic Provence style,
Words MAGA FLORES-TREVINO
with a taste reminiscent of berries,

watermelon and pomegranate.
Wel Well & Truly Crunchies in

6 sea salt & cider vinegar
£2 (100g), Ocado
Twists of corn in a classic British
seasoning deliver crunch and tang
to rival traditional potato crisps.

Better baking
Impress family and friends with tried and tested recipes for every occasion
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opinion
Marverine Cole
Summer beers
for celebrations
Our family will be celebrating together this August, and
remembering my dear brother with some brews he’d have loved
A
ugust is a celebratory like Studio Lager from Signature Amarillo – all dancing around in
month for me – four family Brew (see my top picks, below, there, it’s divine. Plus, Lakes Brew
birthdays, including mine! right). This award-winning indie Co are a brand-new brewery made
– but as we get together for those brewery is more than used to up of brewers who joined together Lakes Brew Co
momentous occasions, there’ll be making collaboration beers with last autumn after being made NE Session IPA
one person missing for the first bands like The Darkness, Hot redundant from another brewery. £3.75 per
time ever: my older brother, who Chip and Big Joanie. Sam and the So, for anyone who’s not yet braved 440ml can,
we lost suddenly earlier this year. team at the Walthamstow brewery this beer style, this may well be lakesbrewco.com
Fitz loved playing cricket and produced this Czech pilsner the one that turns your head.
rugby in the summer sun, so as an homage to people in the I’m not one for limited editions,
whenever I feel the sun on my independent music scene that but my final suggestion is one:
face now, I remember him fought to survive throughout Brixton Brewery has brewed its
even more keenly. the pandemic. And, get this: it first-ever alcohol-free beer, People
When I was about seven years donated £250,000 worth of beer Pale, in celebration of a new book
old, he initiated me into the joys to struggling venues last year. by Candice Carty-Williams (you
of punk music, leaving me with That’s as impressive as this Studio might have read her cracking
an indelible love for The Clash, Lager tastes: straightforward, debut, Queenie). This beer (see
The Sex Pistols, Buzzcocks, clean, refreshing, and with just right), which Candice worked
Siouxsie and the Banshees and enough strength (4% ABV) to with the brewery to develop,
other classic bands. Wild, when help get your dancing feet moving marks the release of her second
I think back to those times, but at any gig or festival you find it novel, People Person. It’s a
he was always something of an at this summer. refreshing pale ale, pouring
understated rebel. He also loved Speaking of award-winners, slightly cloudy, but with a hint of Brixton
going to loud, thrashy punk gigs, there’s a more-than-spectacular tropical flavour that will help an Brewery
nodding away and tapping his feet, New England Session IPA by indulgent afternoon of reading People Pale
never too animated. So, I think Lakes Brew Co (above, right), tick along. And, let’s not forget £1.80 per
he’d secretly approve of a beer located in the heart of Kendal the groovy can art that has no 330ml can,
in the Lake District. It won best less than five different designs brixtonbrewery.
bottled or canned beer at the – grab a few while you can. com
recent Society of Independent Here’s wishing you a summer of
Brewers (SIBA) Independent Beer abundance, that you can celebrate
Awards. The judges described it with everyone dear to you, while
Fitz was always as being ‘hazy, hoppy and tropical’, cherishing the gift of life.
an understated and I agree with the first two. It
pours a cloudy yellow and has
rebel – he loved a moderate bitterness when it To read more from Marverine,
go to bbcgoodfood.com/author/
going to loud, hits your tongue. The additional
delight for me is on the nose:
marverinecole
thrashy punk gooseberries jump out for me,
gigs, nodding but everyone’s nose is unique.
Marverine is an accredited beer
away and Nevertheless, this NE Session
IPA is a slightly stronger ‘session’
sommelier, broadcaster, journalist
and a member of the British Guild Signature Brew
tapping his feet beer than ones you might be used of Beer Writers. She’s conducted
tastings on ITV’s This Morning, and studio lager
to, at 4.7% ABV (see middle, right). appeared on various BBC shows. £13.49 (for six
With a delightful chorus-line Listen to her podcast, Beer Beauty, 330ml cans),
combination of hops – Ekuanot, wherever you get your podcasts.
marverinecole.co.uk signaturebrew.
Mosaic Cryo, Citra, Eldorado and @TVMarv co.uk

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Vietnamese-style
caramel pork
COOK 45 mins EASY
1 tsp vegetable oil, plus a little

extra (optional)
800g pork belly, sliced and cut
into bite-sized chunks
1 star anise
2 lemongrass stalks
3 long shallots, chopped
4 garlic cloves, crushed
1 red chilli, finely sliced
250ml coconut water
2 tbsp fish sauce
75g Werther’s Original Butter
Candies, finely ground in a high-
powered food processor
steamed rice, to serve
handful of herbs, to serve
A sweet
1 Heat 1 tsp vegetable oil in a
large pan over a medium-high
heat. Season the pork belly
with salt, then fry in batches,
surprise
making sure not to overcrowd
the pan. Once the pork is
browned on all sides, remove
from the heat and place on
a plate. Set aside.
2 Add the star anise and
lemongrass stalks to the same
pan, and fry until they release
their aromas. If the pan is
As delicious in savoury dishes as they are in desserts, looking a little dry, drizzle
in a little more oil. Add the
why not sweeten up your next dinnertime with a little chopped shallots and fry until
help from Werther’s Original? translucent, then add the garlic
and chilli. Stir fry for 1 min, then
pour in the coconut water. Add
the cooked pork, fish sauce and
W
hether you choose to enjoy yours classic Butter Candy, there truly is a Werther’s ground Werther’s Originals.
in front of the TV, as a treat when Original for everyone and every occasion. But Turn the heat down to medium
you’re cooking dinner, or even as tucking into these delicious candies straight and cook, covered, for 20 mins.
a pick-me-up when you’re out running errands, from the packet is just the start – they’re pretty 3 Remove the lid and simmer for
one thing’s for sure: Werther’s Original’s long amazing when used in your cooking, too. another 10 mins until the pork
last-lasting caramels can offer you a piece of Of course, eating is believing. So, why not is sticky. Take off the heat and
warmth whenever you need it. give this aromatic pork dish a go? Sticky, sweet leave to cool for 2 mins. Serve
Between the irresistibly oozy Creamy Filling, and seriously warming, it’s sure to bring some with steamed rice and top with
the wonderfully chewy Creamy Toffee and the extra joy to your day. your choice of herbs.
For more warmth inspiration, or to find

delicious Werther’s recipes, visit bit.ly/
werthers-unwind or scan the QR code
B O O ST YO U R
cooking skills
Get confident in the kitchen with tips and advice from the Good Food team
Watch our skills videos THIS

at bbcgoodfood.com/videos MONTH
We love to see what you’re making,
too: share your recipes on our
BBC Good Food Together
Facebook page and on Instagram
#wearebbcgoodfood
Rustle up some
mini victoria
sponges, p126
Pour the perfect

pitcher, p132
Find out about

mangoes, p134
NE X T L E V E L
R R Y P I E
Learn about
B L AC K B E
pasta filata
cheese, p131
using
ake a classic dessert
Learn how to m
&
riched w ith soft cheese, p128 Five of the
pastry en best gas
barbecues, p130

WEEKEND PROJECT
Make these bite-sized victoria sponges for
Teatime treat a birthday celebration or special afternoon
tea. Choose your favourite jam for the
filling, then add sweetened whipped cream
Mini victoria sponges and caster sugar together using the equator using a small
an electric whisk until pale and serrated knife. Set aside.
MAKES 12 PREP 20 mins plus fluffy, then whisk in the eggs, one 4 Whip the cream and icing sugar Food stylist AMY KINNEAR | Stylist LAUREN MILLER | Other photographs
Recipe photograph MIKE ENGLISH | Shoot director FREDDIE STEWART
cooling COOK 20 mins EASY at a time, scraping down the sides together to soft peaks using an
V ❄ sponges only of the bowl after each addition. electric whisk. Spread a little jam
2 Add the milk, vanilla, flour and over the sponge bases, then spoon or
150g unsalted butter, softened a pinch of salt, then beat again until pipe over a dollop of whipped cream
150g golden caster sugar smooth. Divide the batter evenly and sandwich with the sponge tops.
2 eggs between the paper cases – this can Dust with extra icing sugar before
1 tbsp milk be easily done using an ice cream serving. Best eaten on the same day.
½ tsp vanilla extract scoop. Bake for 17-20 mins, or until PER SERVING 380 kcals • fat 25g • saturates 15g •
150g self-raising flour the sponges are golden, risen and carbs 36g • sugars 27g • fibre 1g • protein 3g •
250ml double cream a skewer inserted into the middles salt 0.2g
2 tbsp icing sugar, plus extra comes out clean. Leave to cool in

ISTOCK/GETTY IMAGES PLUS
for dusting the tin for 10 mins, then transfer to TWIST IT!
185g jam of your choice (strawberry a wire rack to cool completely. Once Citrus Swap out the jam for lemon or orange curd
or raspberry works well) completely cool, the sponges can be and add 1 tsp citrus zest to the sponge batter
frozen for up to three months. Chocolate Replace 2 tbsp of the flour with 2 tbsp
cocoa powder and fill with chocolate buttercream
1 Heat the oven to 180C/160C fan/ 3 When the sponges are completely
gas 4 and line a 12-hole muffin tin cool, remove the paper cases, then Double-berry Add a layer of sliced strawberries
on top of the jam to bump up the fruity flavours
with paper cases. Beat the butter split each one in half through

skills
Adding vegetables to cakes

isn’t a new thing – the classic
carrot cake, for example. Some Discover more
vegetables in particular help burger recipes and tips
deepen flavour in sweet treats at bbcgoodfood.com/
burger-recipes
YES, IT WORKS!
and provide moisture as well as
nutrition. Try grating a cooked
(not pickled!) beetroot into your
chocolate cakes or brownies.
Visit bbcgoodfood.com for our
beetroot and chocolate recipes.
B E E T R O O T + C H O C O L AT E
+
BEETROOT
CHOCOLATE STEPS TO SUCCESS
HOMEMADE BURGERS
KITCHEN HACK
The meat burger; the warmer the mince,
Make your pizza Shop-bought mince is the easiest
choice, but you have no control over
the more the fat will turn to mush.
Keeping it cold keeps the burger
cutter work harder what cuts are in it. If you do opt for
shop-bought, buy mince that’s
succulent, so shape it and leave it.
The sharpness and 12-15% fat for succulence. Chopping The perfect fit
mobility of a pizza your own beef from chuck steak is Your burger should be a third wider
cutter makes it a revelation – your burgers will be than the bun. It will shrink as it cooks
useful for lots of juicier than anything you can buy. and then it will fit the bun perfectly.
other kitchen Alternatively, ask your butcher to
jobs. Try using it mince chuck steak while you wait, Get cooking
to cut soft herbs, then cook it as soon as you can. Put a large, heavy frying pan over
such as parsley, a medium heat. Sear the burgers,
coriander or Simple seasoning pressing down with a spatula as
dill, by quickly You’ll find lots of seasoning they cook, for 4-5 mins on each
moving it back and ideas on bbcgoodfood.com, but side for medium rare, or 6-7 mins
forth until they’re a good basic burger is all about for medium. On a barbecue, sear
roughly chopped. the flavour of the meat – simply the burgers over ashen coals or on a
A pizza cutter also works season it with salt and pepper. high gas setting for the same times.
well for trimming pastry, or
use it to cut quesadillas Keep it tender The build
into little triangles. Don’t overwork the meat, and keep Start with the bottom bun, then the
it as cold as possible. The more you burger and build up from there. That
scrunch the meat, the tougher the way, the juices will soak into the bun.

DOUBLE CRUST
We’ve encased the pie fully
NEXT LEVEL in pastry, top and bottom.
Because of the type of pastry
Blackberry pie BETTER WITH BUTTER

we’ve used, it holds together
and won’t get a soggy bottom.
Buttering the dish not only

recipe BARNEY DESMAZERY photograph WILL HEAP stops the pastry from
sticking, but helps it become
SERVES 8 PREP 50 mins plus at least 1 hr chilling more crisp and golden. We’ve
COOK 40 mins MORE EFFORT V also dotted the blackberries
with butter to enrich their
juices during baking.
WHY
A well-made ‘proper’ pie (that’s

pastry on the top and bottom,
or ‘double crust’ as it’s known in
America) is as much a feat in FLOUR POWER
construction as it is in flavour. We opted for self-raising
A pie that falls apart with an flour over plain to give the
undercooked bottom might pastry a bit of puffy texture,
still taste good, but what you’re like a shortcake or sweet
really after is pastry that’s scone, which both work k
robust enough to be moulded well with jammy fruit.
into an impressive topping, and
cuts into a perfectly clean slice
while still being buttery – our
shortcake pie pastry has it all.
Blackberries aren’t the easiest
fruit to bake with either, as the
juice they exude can make the
pastry soggy, but we’ve got a few
tricks up our sleeve to right
those wrongs, too.
Shoot director EMMA WINCHESTER | Food stylist AMY KINNEAR | Stylist SARAH BIRKS
W H AT T O B U Y
600g blackberries
100-125g granulated sugar TOP MARKS
25g butter, plus extra for the tin The lattice topping is
2 tbsp cornflour optional – you’ll still have
1 egg, beaten a delicious pie without
1 tbsp milk the extra effort, but there
vanilla ice cream, to is something iconic
serve (optional) about a lattice top
For the pastry on a fruit pie.
300g self-raising flour, plus
extra for dusting
1 tbsp cornflour
2 tbsp granulated sugar, plus
extra for the topping
150g cold butter, cut into DO UB LE GL A ZIN G
ce to
small pieces We’ve glazed the top twi
sheen
150g soft cheese give it a deep, golden
crunch.
and more of a sugary

skills
S AY C H
EESE
As well a
s butter,
pastry u
sing soft
we’ve m
ade our HOW TO MAKE IT
to its rich cheese,
ness, bu a dding
more pli t also ma
able and king it
than all-b easier to 1 First, make the pastry. Tip both flours and the
utter pas lattice
cre try. It help sugar into a bowl with a large pinch of salt. Use
eate a lig s
ht, flaky your fingers to rub the butter into the flour
finish, to
o.
mixture until it resembles crumble topping,
CHILL OUT then rub in the soft cheese until the pastry
The pastry is easy to work comes together. (If it’s still crumbly, add 1 tbsp
with when it’s cold, but it iced water and it should come together.) Tip
can get a bit sticky when onto a surface and knead for 30 seconds, then
it’s at room temperature, so cut off about a third of the pastry. Mould both
chill it well and don’t be pieces into flat rounds. Wrap and chill for at
afraid to dust it with flour as least 1 hr. Will keep chilled for up to two days.
heavily as you need to 2 Wash and drain the blackberries, being careful
when assembling. not to break them up, then tip into a bowl with
the sugar. (If they are wild blackberries, they will
need slightly more sugar.) Toss together and set
aside while you roll out the pastry.
3 Butter a 23cm pie dish and, on a lightly floured
surface, roll the larger piece of pastry out into a
CHOIC round that fits the base of the dish with some
E OF S
We’ve o U GAR overhanging. Push the pastry down in and
pted for
sugar th granulate around the dish to line it. Sprinkle the cornflour
roughou d
as it take t this rec over the blackberries and gently mix together.
s longer ipe,
and lend to disso Tip the blackberries and all their sugary juices
s a little lve
crunch. into the pastry case and dot with the butter. Beat
together the egg and milk to make a glaze, then
brush the edge of the pie with some of it.
4 For an easy pie, simply roll out the rest of the
pastry, drape it over the top, then trim and fork
or crimp the edges together. For a lattice finish,
roll the remaining pastry into a square, roughly
BERRY SYRUP
30 x 30cm. Cut out 10 strips of roughly the same
Tossing the berries in
width. Lay five of the strips vertically over the
sugar extracts their
pie, then weave with the remaining five
juices and creates
horizontally, to create an even lattice over the
a natural syrup.
fruit. Or, if you prefer, you can cut each strip into
three thinner strips to weave a more delicate
lattice. Pinch the edges, then trim the excess and
crimp. Can be assembled and chilled four hours
before baking, or baked straightaway.
5 Heat the oven to 200C/180C fan/gas 6 with a
baking tray inside. Brush the top of the pie with
more egg glaze and bake for 20 mins, then brush
with the glaze again, scatter generously with
extra sugar and bake for another 20-25 mins
until the pastry is a deep golden colour and the
juices are bubbling. Leave the pie to cool for at
least 30 mins, then serve as is, or with ice cream.
PER SERVING 484 kcals • fat 24g • saturates 15g • carbs 58g • sugars 25g
• fibre 5g • protein 6g • salt 0.1g
GO WILD
This pie is great for using up foraged berries, next month
but bear in mind that wild blackberries aren’t as
sweet or juicy as farmed, so you might need to Tomato soup
up the sugar a little. Wild blackberries will also Master this versatile classic
for an easy lunch. Our
need a good wash to flush out any insects.
September issue is on
sale 25 August.

5 OF THE BEST
gas barbecues Best

budget gas
barbecue
Whether you’re cooking for a crowd George Foreman GFSBBQ1

With its excellent, even heat coverage, this model
or just for two, we’ve listed five of reaches temperature quickly. However, what you see is
our favourite gas barbecues what you get – there are no extra functions or hidden
storage. That said, this delivers, and it’s all you need
for a few burgers on a sunny afternoon.
Available from Amazon (£124.99), Currys (£129)
Boss Grill Deluxe Portable

Rather than packing in lots
Best gas of high-tech features, the Boss
barbecue for Grill is geared towards getting
couples or the basics of barbecuing
small families right. All of our test dishes
were cooked as we were
expecting, and showed
Char-Broil Grill2Go well-defined grill lines from
Best
This is a simple, single-burner gas model that reaches top to bottom. This is also a
basic gas
temperature quickly and has a handy thermometer in generously sized barbecue,
barbecue
the lid. Though it has a relatively large cooking area, it’s ideal for a family of four
easy to move around the garden and would be a great or a small gathering.
companion while camping, too. Burgers come off this Available from Appliances
barbecue looking picture-perfect, with well-defined Direct (£199.97),
grill lines. Just the thing for everyday grilling. Amazon (£241.97)
Available from Appliances Direct (£143),
BBQ World (£143.99)
Weber
Genesis Series
EPX-335
The Weber Genesis is
a professional-grade
Napoleon gas barbecue for home
Freestyle 365 use. It’s our top pick for
Easy to ignite and quick anyone wanting to create
to heat, this is a top-line big barbecue flavours
barbecue. The grilling area easily, year-round, from
is a good size, offering lots a relatively seamless
of cooking space without outdoor cooking
taking up your entire experience. It’s a beast
garden. A warming rack that’s large enough to cook
is suspended above the for up to 10 at a time. For the
grill to keep food at the Best
price, we expected exceptional blow-out gas
right temperature. The quality, and we weren’t disappointed.
side burner was the barbecue
Available from Hayes Garden World
biggest hit, grilling a (£1,799.10), John Lewis & Partners
fabulous steak, and the bottle (£1,999), Weber (£2,099)
opener makes this model Best gas
a social spot on the patio. barbecue
Available from BBQ World for serious
(£560.49), Napoleon (£589.99) cooks
For the full list of expert reviews,
go to bbcgoodfood.com/review
or scan the QR code

skills
Pasta filata cheese

Experts from the Academy of Cheese introduce
unctuous artisan cheeses you can try at home
Pasta filata cheeses, meaning (e.g. mozzarella and stracciatella) TH RE E TO TRY
‘stretched paste’, are the fruit of to hard and semi-hard, which go
skill, patience and artisanship.
Traditional recipes have been
through a relatively long ageing
process (e.g. caciocavallo and
1 PROVOLONE While the name ‘provolone’
is not protected, there are two protected
passed down through the provolone). Regardless of the varieties: Provolone del Monaco PDO, which
generations and combine for variety, all pasta filata cheeses must be made with raw cow’s milk in the Naples
a group of cheeses that can be share the same unique stretching region, and Provolone Valpadana PDO, which
used in stringy, baked recipes, or treatment of the curd. must be made with cow’s milk in the Po Valley.
enjoyed cold on a cheeseboard. Once the curds are set, they are A great melting cheese, use this in toasties
They represent a group of dipped into near-boiling water, and pasta dishes, or simply enjoy cold.
cheeses typically made from which melts them into a solid mass.
cow’s or water buffalo’s milk,
originating in the northern
Then, they’re either manually or
mechanically massaged, stretched,
2 SCAMORZA Italian for ‘strangled’ or
‘beheaded’, scamorza is made in a similar
Mediterranean areas of Italy, spun and finally moulded into a way to provolone. It’s tied with string and hung
Turkey, and countries of the ball, knot or roll. It’s this energetic to age (hence its name), creating its bulb-like
Balkan peninsula and Eastern kneading that gives the cheeses shape. It has delicately sweet, milky flavours,
Europe, although new varieties their finished stretchy consistency. and is a great substitute for mozzarella due
are emerging in Central and to its melting qualities. Smoked varieties are
Southern America.
Although ‘pasta filata’ is an
1 available, which are traditionally smoked
over beechwood or maple.
Italian phrase, it’s used globally
to denote this group of cheeses,
which includes fresh and matured
3 BOCCONCINI Italian for ‘small mouthful’,
bocconcini are small mozzarella balls,
Stylist LAUREN MILLER. With thanks to heritagecheese.co.uk for supplying the cheeses.
Photo WILL HEAP | Shoot director EMMA WINCHESTER | Food stylist ROSIE REYNOLDS
types. They may differ in terms usually made from water buffalo’s milk. Creamy
of texture, from soft and semi-soft and springy in texture, these fresh, unaged
varieties, which are eaten fresh cheeses are sweet and milky, and great at
absorbing flavours. Try serving them in a salad
made with tomatoes and dressed in olive oil.
&
Learn more about cheese
Welcome to our new at academyofcheese.org
We’ve teamed up with fellow enthusiasts, cheesegeek, to bring you some of the finest
cheeses from the UK and Europe. For more information, and to order yourself a box
of specially curated cheese, go to bbcgoodfoodcheeseclub.com

D R I N KS C A B I N E T
Pitcher perfect
Whiskey & ginger pitcher
SERVES 6 PREP 5 mins EASY V
3 limes, cut into wedges

ice
200ml bourbon
90ml elderflower liqueur
Serve sharing jugs for al fresco gatherings ginger ale, for topping up
crystallised ginger and mint
with these recipes from Vuyelo Ndlovu, sprigs, to garnish
plus stock up on this summer’s best spirits,
chosen by our drinks expert Georgina Kiely 1 Muddle the lime wedges in
a large pitcher using a long-
handled spoon or muddler.
2 Tip some ice, the bourbon and
elderflower liqueur into the pitcher
and top up with ginger ale. Stir well.
Thread a few pieces of crystallised
ginger onto a cocktail stick and
use this to garnish the drink,
along with a few sprigs of mint.
GOOD TO KNOW vegan • gluten free
PER SERVING 170 kcals • fat 0.1g •
saturates none • carbs 12g • sugars 10g •
fibre 1g • protein 0.2g • salt none
Photograph ALEX LUCK | Shoot director CLOE-ROSE MANN | Food stylist KATY GREENWOOD | Stylist LUIS PERAL
Vodka cucumber ice 3 Top up the pitcher with soda

lemonade 300ml vodka water and stir well again, then tips
Making your own lemonade lifts soda water, for topping up drop in a few lemon slices Roll the lemons
the flavour of this cocktail, but you just before serving. on your work
surface before
can use shop-bought to make the 1 Mix the sugar with 180ml hot GOOD TO KNOW vegan • gluten free juicing to soften
recipe even quicker and easier. water in a heatproof bowl until the PER SERVING 243 kcals • fat 0.4g • saturates none • the flesh and
sugar has dissolved. Leave to cool carbs 30g • sugars 30g • fibre 0.5g • protein 1g • make them
salt 0.03g easier to juice.
SERVES 6 PREP 12 mins EASY V completely. Stir in the lemon juice. Strain the
2 Tip the cucumbers into a blender cucumber juice
170g golden granulated sugar with a splash of water and blitz until through a fine
mesh sieve if
6 large unwaxed lemons, juiced, liquified. Tip some ice, the vodka, you prefer a
plus extra lemon slices to serve the lemonade from step 1 and the smoother drink.
2 organic medium cucumbers, puréed cucumbers (see tip, right)
chopped into cubes into a large pitcher and stir well.

skills
Watermelon & non-alcoholic sparkling wine,
Raise a glass
lychee pitcher for topping up
For designated drivers, using
non-alcoholic wine keeps this 1 Blitz the prepared watermelon
mocktail feeling grown-up. in a blender until smooth. Seasonal spirits to sip
2 Tip some ice, the lime juice, lime in the evening sunshine
SERVES 6 PREP 7 mins EASY V slices, lychee syrup and puréed
watermelon into a large pitcher, and
1kg watermelon (prepared weight), stir well. Top up with non-alcoholic GIN
cut into cubes sparkling wine and stir. KYRO PINK GIN
ice GOOD TO KNOW gluten free
Infused with the fresh
90ml fresh lime juice, plus lime PER SERVING 126 kcals • fat 0.5g • flavours of foraged
slices to serve saturates 0.2g • carbs 29g • sugars 29g lingonberries, strawberries
• fibre 0.2g • protein 1g • salt 0.03g
120ml lychee syrup and rhubarb, this delicate
drink isn’t sickly sweet. It has
light red fruit flavours, a full,
creamy mouthfeel and
elements of spice. £24.75
(50cl), houseofmalt.co.uk
VODKA
WRY VODKA
Filtered the traditional
way through locally made
charcoal, this English grain
vodka is smooth enough to
sip, but the peppery notes
mean it works wonderfully in
cocktails, too. £22 (70cl),
silentpooldistillers.com
WHISKY
COACHBUILT
A well-balanced spirit that
blends drams from the five
whisky regions of Scotland.
Hints of tropical fruits on the
nose, followed by cinnamon,
subtle sweetness and a long,
dry finish. £40.75 (70cl),
thewhiskyexchange.com
NON-ALCOHOLIC
LONDON ESSENCE CO
PINK GRAPEFRUIT SODA
Strong citrus flavour is
balanced with herbal notes.
Serve over ice with a lime
wedge, or mix with vodka.
£22 (24 x 200ml),
Floral gin pitcher 1 Tip some ice into a large londonessenceco.com
pitcher and stir in the gin,
SERVES 6 PREP 8 mins EASY V elderflower liqueur, rose syrup
LOW-ALCOHOL SPIRIT
and grapefruit juice. EL DECEM APERITIF
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skills
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Pastry know-how Test kitchen

secrets
Our new columnist, baking
expert Benjamina Ebuehi, Our cookery assistant Helena
answers your questions Busiakiewicz shares what she’s
learned about mangoes
Q
SHOULD I MAKE is incorporated: instead of folding WHICH MANGO SHOULD I BE LOOKING FOR?
MY OWN PUFF in a single block of butter, lots of The most well-known types are alphonso, kesar and
PASTRY? chunks are coated in flour, with Pakistani honey. Each is distinct in flavour; the alphonso
Homemade puff pastry is delicious fewer turns. This makes the whole has more tropical notes and kesar, an intense sweetness.
and incredibly satisfying to make. process much quicker, but you still Honey mangoes taste, as you’d imagine, like honey!
Seeing all the flaky, buttery layers get lots of flaky layers. I often use
develop is rewarding, but it does this method when making things HOW CAN I TELL WHEN THEY’RE RIPE?
take time and effort. Realistically, like sausage rolls and turnovers. Scent is the main indicator. A ripe mango smells sweet,
it’s not something you need to There will, however, always be a and it’s apparent without getting close. The flesh should
make from scratch all the time. place for shop-bought puff pastry. yield slightly when touched and slight wrinkling of the skin
However, the more you practice, It’s incredibly convenient and the near the stem is often an indicator of ripeness, too.
the easier it becomes. Soon, all best-tasting ones are those that
the rolling, folding and turning are labelled ‘all butter’. These are IF A MANGO IS A BIT OVERRIPE OR
becomes second nature and you’ll perfect for speedy weeknight UNDERRIPE, WHAT SHOULD I DO WITH IT?
be rewarded with a far superior dinners or quick desserts when Mango lassi is one of the most delicious things you can
flavour to shop-bought versions. you just haven’t got the time. make with less-than-perfect mangoes. Blitz the flesh of
I tend to make two batches and two mangoes with 250ml natural yogurt and a pinch
freeze one. Just defrost in the & each of cardamom and salt. Serve over ice.
fridge overnight before using. Benjamina is a London-based baker,
Rough puff pastry is a great food stylist and recipe writer. Her book, I CRAVE MANGO ALL YEAR ROUND –
middle ground, and the version A Good Day to Bake (£22, Quadrille), WHAT’S THE NEXT BEST THING?
is out now. carrotandcrumb.com
that I make most often. The main @bakedbybenji Canned alphonso and kesar mango pulp is sold in many
difference between this and full major supermarkets. It’s not quite the same, but should
puff pastry is the way the butter satisfy a craving, and is a good base for mango soufflés.
Photographs ISTOCK/GETTY IMAGES PLUS, ISTETIANA/MOMENT/GETTY, LOUISE HAGGER
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last bite
Clever with custard

Good Food reader Gosia Bruen shares one of her favourite recipes, BECOME A
MEMBER AT
for when you fancy a sweet breakfast or afternoon treat bbcgoodfood.com
photograph ALEX LUCK With over 15,000 recipes to choose
from, you’re sure to find plenty of
inspiration on our website. Create
Custard buns Cover and leave to prove in a warm place a free My Good Food account
and opt in to receive recipe
I love the creamy for 20 mins. Knead again for 3-5 mins recommendations direct
vanilla custard in this until the dough is stretchy, then transfer to your inbox.
recipe, all wrapped up to a lightly oiled bowl, cover and leave at
in a soft bun and topped room temperature for another 20 mins.
with streusel. I take Transfer to the fridge to prove for about
baking classes as a hobby, and often 8-12 hrs, or until doubled in size.
pass this recipe to other home bakers. 3 For the streusel, mix the flour with the
sugar and a pinch of salt, then rub in the
MAKES 8 buns PREP 1 hr 30 mins plus butter until the mixture resembles fine
overnight proving and 1 hr cooling breadcrumbs. Keep in the the freezer
COOK 20 mins MORE EFFORT V. until ready to use.
4 For the custard, whisk the sugar,
300g strong white flour, plus 1 tsp cornflour and 1/4 tsp salt together in
and extra for dusting a small bowl. Add the egg and whisk
175ml double cream to combine, then whisk in the milk
45g caster sugar, plus 1 tsp and set aside. Bring the cream and
2 tsp fast-action dried yeast vanilla to the boil in a saucepan.
1 egg, plus 3 egg yolks and 1 egg white, Remove from the heat and
at room temperature (freeze the extra add the egg mixture slowly,
whites to use in another recipe) whisking continuously. Cook
vegetable oil, for proving over a low-medium heat for
1 tbsp whole milk 7-10 mins, whisking all the
fresh or roasted fruit (such as plums time, until smooth and thick.
or rhubarb), to serve (optional) Remove from the heat, cover
For the streusel and leave to cool for 30 mins.
15g plain flour 5 Roll the dough out on a lightly floured
15g icing sugar surface until 2cm thick. Stamp out
15g cold unsalted butter eight 6cm circles and use a tablespoon
For the custard to press a dip into the middle of each.
60g caster sugar Using your hands, stretch each circle
15g cornflour to about 8cm, keeping a raised border.
Shoot director CLOE-ROSE MANN | Food stylist KATY GREENWOOD | Stylist LUIS PERAL
1 egg Arrange on a large baking tray lined with

90ml whole milk baking parchment and fill each dip with
160ml double cream 1 tbsp of the custard. Heat the oven
½ tsp vanilla bean paste to 180C/160C fan/gas 4.
6 Leave to prove in a warm place for
1 Tip 35g of the flour and the cream 30 mins until they slowly spring back
into a pan and whisk over a low heat when gently pressed. Mix the egg white
for 1-2 mins until smooth. Pour into a with 1 tbsp milk and a pinch of salt and
heatproof bowl and set aside to cool. brush this over the sides of the buns.
Meanwhile, mix 1 tsp sugar, 1 tsp flour Sprinkle with the frozen streusel.
and the yeast with 1 tbsp warm water. 7 Bake for 10 mins, then reduce the oven
Cover. Leave for 15 mins until bubbling. to 160C/140C fan/gas 3 and bake for
2 Tip the egg and egg yolks into a large another 8-10 mins. Leave to cool for
bowl or stand mixer with the 45g sugar. 30 mins, then serve with fresh or roasted
Beat for 4-5 mins until pale and fluffy. fruit, if you like. Will keep chilled for up to
Reduce the speed to low, add 1/4 tsp salt two days. Serve at room temperature.
and the cream mixture, and beat to PER BUN 451 kcals • fat 23g • saturates 13g • carbs 49g
combine. Add the yeast mixture and sift • sugars 18g • fibre 1g • protein 10g • salt 0.4g
in the remaining 265g flour, then mix on
a low speed for 10 mins using the dough #GFLetsCookTogether
hook attachment. Or, knead by hand for Share your recipes, tips
5 mins, rotating the bowl as you do. and photos with us

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